Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners

FDFRB4006A Mapping and Delivery Guide
Explore and apply baking techniques to develop new products

Version 1.0
Issue Date: May 2024


Qualification -
Unit of Competency FDFRB4006A - Explore and apply baking techniques to develop new products
Description This unit of competency covers the skills and knowledge required to apply baking techniques to create new products that respond to consumer demand or extend commercial offerings of enterprise.
Employability Skills This unit contains employability skills.
Learning Outcomes and Application This unit has application in a retail baking environment. It targets application of baking, cooking and food preparation skills and knowledge to create and develop baking products and may include development of products to meet the dietary, religious or cultural needs of customers. This unit includes confirming commercial viability of product development activity and ensuring legislative requirements are adhered to.New products may be new to the enterprise or a variation of existing products. Exploration may involve variations to ingredients or processes to refine the taste, texture, aroma, dietary value, religious or cultural appropriateness, or presentation of the product.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.
Prerequisites/co-requisites Not applicable.
Competency Field
Development and validation strategy and guide for assessors and learners Student Learning Resources Handouts
Activities 		Slides
PPT 		Assessment 1 Assessment 2 Assessment 3 Assessment 4
Elements of Competency Performance Criteria              
Element: Identify and refine product ideas
  • Marketplace opportunity and product ideas are identified
  • Marketplace testing is conducted to assess market acceptance of ideas and feedback used to refine concept
  • Product concept is developed and documented to determine production requirements
  • Commercial viability of product concept is estimated
  • Legislative requirements relating to product development are identified and compliance ensured
  • Product concept proposal is documented and features and benefits of product described
       
Element: Prepare for product development
  • Ingredients and equipment required for production are checked for availability and readiness and ingredient orders completed if required
  • Technical aspects of development are identified and production plan prepared
  • Work area is prepared according to workplace food safety standards
  • Work is conducted according to workplace environmental guidelines
       
Element: Apply baking skills and knowledge
  • Production plan is followed and results documented
  • Baking skills are applied to experiment with ingredients and production process and assess impacts of variations to product outcome
  • Variations to product concept are identified
  • Packaging and presentation requirements for product are identified and shelf life determined
  • Process and findings are documented
       
Element: Evaluate product concept
  • Technical integrity of the product is assessed against quality standards of enterprise and expectation
  • Market testing is conducted to assess product acceptance
  • Commercial viability of actual production is reassessed and evaluated against enterprise requirements
  • Variations and improvements to process and outcome are identified
  • Product is reproduced to confirm final specifications
  • Product concept is documented and process specified to ensure consistent quality and commercial standards are achieved
       


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, range statement and the Assessment Guidelines for the Training Package.

Overview of assessment

Assessment must be carried out in a manner that recognises the cultural and literacy requirements of the assessee and is appropriate to the work performed. Competency in this unit must be achieved in accordance with food safety standards and regulations.

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

Evidence of ability to:

identify market opportunities and determine commercially viable product solutions

apply baking skills and knowledge to develop product to meet quality standards

evaluate technical aspects of product

prepare product development proposal, including production processes, costings and rationale

present product ideas

conduct market testing.

Context of and specific resources for assessment

Assessment must occur in a real or simulated workplace where the assessee has access to:

local market for which product is to be developed

existing product range, ingredients, recipes/formulas, equipment and methods used in the workplace

product development procedures used in the workplace.

Method of assessment

This unit should be assessed together with other units of competency relevant to the function or work role.

Guidance information for assessment

To ensure consistency of performance, competency should be assessed on more than one occasion over a period of time in order to cover a variety of circumstances, cases and responsibilities, and where possible, over a number of assessment activities.

Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assignment, 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.

Required skills

Ability to:

identify market opportunities and assess value to enterprise

conduct basic market testing of product ideas and outcomes

cost ingredients and production processes to determine estimated and actual costs

identify the ingredients and method used to produce product

assess baking process and make adjustments

determine product assembly and presentation

present product proposal

assess commercial viability of products

evaluate technical properties of product

use oral communication skills/language competence to fulfil the job role as specified by the organisation, including questioning, active listening, asking for clarification and seeking advice from supervisor

work cooperatively within a culturally diverse workforce

research and present information

Required knowledge

Knowledge of:

sources of information on local market, product range and performance of similar products

expected quality and taste of products to meet business and customer expectations

baking methods used to produce retail bakery products relevant to the business

availability of ingredients and processing equipment required by new product

food safety issues related to production, preparation, presentation and storage of product

methods of gaining customer feedback (e.g. conducting tastings)

methods of estimating fixed and variable costs, and profit margin to determine sale price range

trade practice issues when pricing products

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, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Policies and procedures

Work is carried out according to company policies and procedures, regulatory and licensing requirements, legislative requirements, and industrial awards and agreements

New products

New products may include:

products that meet specific dietary, religious or cultural needs,

products based on established products or involve entirely new ingredient combinations or production or cooking processes

Market testing

Market testing may include:

consumer product tasting and sampling

promotional activity

evaluation from colleagues or industry experts

Commercial viability

Commercial viability refers to:

the net profit margin of the product

consumer support and repeat purchase

ability to reproduce to establish standards

availability of ingredients

compliance with legislative and regulatory standards

compatibility with business objectives and standards

Technical aspects

Technical aspects relate to:

moisture

structure

taste

symmetry

appearance

aroma

organic

yeast free

dairy free

gluten free

Experimentation

Experimentation may relate to:

variations in ingredients or processes to affect taste, texture, aroma or presentation

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
Marketplace opportunity and product ideas are identified 
Marketplace testing is conducted to assess market acceptance of ideas and feedback used to refine concept 
Product concept is developed and documented to determine production requirements 
Commercial viability of product concept is estimated 
Legislative requirements relating to product development are identified and compliance ensured 
Product concept proposal is documented and features and benefits of product described 
Ingredients and equipment required for production are checked for availability and readiness and ingredient orders completed if required 
Technical aspects of development are identified and production plan prepared 
Work area is prepared according to workplace food safety standards 
Work is conducted according to workplace environmental guidelines 
Production plan is followed and results documented 
Baking skills are applied to experiment with ingredients and production process and assess impacts of variations to product outcome 
Variations to product concept are identified 
Packaging and presentation requirements for product are identified and shelf life determined 
Process and findings are documented 
Technical integrity of the product is assessed against quality standards of enterprise and expectation 
Market testing is conducted to assess product acceptance 
Commercial viability of actual production is reassessed and evaluated against enterprise requirements 
Variations and improvements to process and outcome are identified 
Product is reproduced to confirm final specifications 
Product concept is documented and process specified to ensure consistent quality and commercial standards are achieved 

Forms

Assessment Cover Sheet

FDFRB4006A - Explore and apply baking techniques to develop new products
Assessment task 1: [title]

Student name:

Student ID:

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

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:

Assessment Record Sheet

FDFRB4006A - Explore and apply baking techniques to develop new products

Student name:

Student ID:

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

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: