Assessor Resource

Advise on bakery products

Assessment tool

Version 1.0
Issue Date: April 2019

This unit applies to frontline service personnel. It requires developing product knowledge regarding a variety of bakery products according to store policy and product range and providing advice to customers on bakery products and services.

This unit describes the performance outcomes, skills and knowledge required to develop and apply product knowledge to provide advice to customers with regard to bakery products and services.

You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)


SIRRFSA001A Apply retail food safety practices

Employability Skills

The required outcomes described in this unit contain applicable facets of employability skills. The Employability Skills Summary of the qualification in which this unit is packaged will assist in identifying employability skills requirements.

Evidence Required

List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, the range statement and the Assessment Guidelines for this Training Package.

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Evidence of the following is essential:

consistently applies store policy and procedures, which comply with consumer law and legislative requirements regarding the sale of bakery products

consistently applies product knowledge to advise on and sell bakery products and services

consistently applies store policy and procedures and industry codes of practice in regard to customer service and selling bakery products and services

develops, maintains and conveys product knowledge to other staff as required

consistently applies detailed and specialised product knowledge to provide accurate advice according to customer needs.

Context of and specific resources for assessment

Assessment must ensure access to:

a retail work environment

sources of product information

a range of bakery products

relevant documentation, such as:

store policy and procedures manuals

customer order forms.

Methods of assessment

A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:

observation of performance in the workplace

third-party reports from a supervisor

customer feedback

written or verbal questioning to assess knowledge and understanding

review of portfolios of evidence and third-party workplace reports of on-the-job performance.

Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example:

SIRRFSA001A Apply retail food safety practices.

Assessing employability skills

Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts.

Employability skills embedded in this unit should be assessed holistically in the context of the job role and with other relevant units that make up the skill set or qualification.

Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assingnment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

This section describes the essential skills and knowledge and their level, required for this unit.

The following skills must be assessed as part of this unit:

ability to interpret store and industry manuals and documentation (paper-based or computerised)

interpersonal communication skills to:

apply product knowledge by providing information and advice to customers and staff

make recommendations and advise on services through clear and direct communication

ask questions to identify and confirm requirements

use language and concepts appropriate to cultural differences

use and interpret non-verbal communication

literacy skills in regard to:

reading and understanding product information

reading and understanding store policy and procedures

recording information

numeracy skills in regard to pricing, and estimation and weighing of quantities.

The following knowledge must be assessed as part of this unit:

store policy and procedures in regard to:

the store food safety program

the sale of bakery products

quality policy, including product, service, cleanliness and presentation

allocated duties and responsibilities

stock availability

current retail bakery products and services available to customers

specialist product knowledge, including:

specialised products

corresponding benefits of various products

shelf life and use-by dates

storage requirements

ingredients contained in products

basic dietary and nutritional aspects

food additives

flavour of various products

uses and preparation methods

basic production methods

features and use of products

corresponding or complementary products and services

store and industry manuals and documentation (paper-based or computerised)

procedures for taking customer orders

buying and ordering procedures

pricing requirements, including GST requirements

other relevant policy and procedures

relevant OHS requirements

relevant legislative and statutory requirements

relevant industry codes of practice.

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording in the performance criteria is detailed below.

Product knowledge may include:

bakery product identification


cooking methods, recipes and ingredients

nutritional aspects

seasonal availability

handling and storage.

Relevant sources of information may include:

store or supplier product manuals

product profiles




self-paced learning programs


store tours

other staff.

Comparisons between products may include:

product varieties

nutritional and dietary aspects




shelf life

cooking requirements


Product information may include:

bakery product identification


preparation and convenience

cooking methods and recipes

nutritional information

country of origin

seasonal availability

taste preferences


handling and storage conditions and shelf life.

Other staff members may include:

new or existing staff

people with varying levels of language and literacy

people from a range of cultural, social and ethnic backgrounds.

Product range may include:

bread lines

sweet yeast products (buns, scrolls, donuts)

pies and pizzas

cakes (plain, cream, custard, fruit)

pastry lines (sweet, savoury, custard, fruit)


hot or cold items

cooked or uncooked items

par-baked or frozen

iced and un-iced items.

Customer requirements may be related to:


health factors

allergic reactions

nutritional requirements

cultural preferences


Store policy and procedures in regard to:

selling bakery products

interaction with customers

quality assurance

food safety

ordering bakery products

processing customer orders.

Customers may include:

new or repeat contacts

external and internal contacts

business customers or individuals

customers with routine or special requests

people from a range of social, cultural and ethnic backgrounds and with varying physical and mental abilities.

Retail bakery services may include:

special occasion catering

boardroom catering

food delivery services

cook to order services

seasonal promotions.

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
Develop product knowledge by accessing relevant sources of information. 
Research and apply comparisons between products. 
Read and interpret labels according to legislative requirements and store information. 
Convey product information to other staff members as required. 
Identify store bakery product range according to product information. 
Identify seasonal availability according to store information. 
Evaluate bakery products and services according to customer requirements and store policy and procedures. 
Discuss features and benefits with customer to create a buying environment. 
On-sell specials, new lines and seasonal promotions, or offer complementary products to customers according to store policy. 
Provide advice on bakery products for customers on request. 
Offer customer alternative product or service or advice when requested item is not available. 
Promote, quote on and arrange store retail bakery services for customers on request. 


Assessment Cover Sheet

SIRRRPK004A - Advise on bakery products
Assessment task 1: [title]

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I declare that the assessment tasks submitted for this unit are my own work.

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Result: Competent Not yet competent

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Assessment Record Sheet

SIRRRPK004A - Advise on bakery products

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

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Feedback to student:









Overall assessment result: Competent Not yet competent

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