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

FDFRB4007A Mapping and Delivery Guide
Evaluate and assess bakery product

Version 1.0
Issue Date: May 2024


Qualification -
Unit of Competency FDFRB4007A - Evaluate and assess bakery product
Description This unit of competency covers the skills and knowledge required to evaluate the quality of bakery products.
Employability Skills This unit contains employability skills.
Learning Outcomes and Application This unit has application in a retail baking environment. It incorporates examination of product to identify the features of the product and make judgements about the product quality. This unit can be applied to a specific bakery product range and should be customised to the quality standards of that product range.This skills and knowledge incorporated in this unit are suitable to be applied in the context of product development, product testing or judging product for a baking competition.
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: Determine methodology for evaluating product quality
  • Bakery product to be evaluated is defined and specific criteria for product is examined
  • National and international standards for product range are researched and identified
  • Applicable tests and methodologies for assessing product are identified
  • Evaluation methodology is selected to ensure standardised approach
       
Element: Apply evaluation methodology
  • Volume and general appearance of product is assessed against standard and findings documented
  • Texture, aroma, colour and taste of product is assessed against standard and findings documented
  • Technical difficulty and originality of product are assessed and findings documented
  • Other tests are conducted as required to rate product
  • Processes specified are in accordance with workplace environmental guidelines
       
Element: Determine product characteristics
  • Product characteristics are rated on all criteria
  • Common problems are identified and causes determined
  • Strengths and weaknesses of product are determined
  • Product characteristics are described and documented
       
Element: Make product comparisons and recommendations
  • Product quality is compared with other products of its class
  • Recommendations are made for quality rating and commercial positioning of product
  • Recommendations for product improvement are made according to findings
       


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 and apply industry criteria to bakery product evaluation

apply industry standard methodology to evaluate criteria

conduct sensory evaluation of product

make comparative assessments of products

identify faults in product and determine cause

make qualitative judgements and recommendations about product quality.

Context of and specific resources for assessment

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

product quality criteria

products to be assessed.

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:

access and apply industry and product class standards and quality criteria

conduct sensory assessment

detect qualities of product

identify problems or faults with product

make comparative findings

identify the ingredients and method used to produce product

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 product quality criteria

industry standards for product

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

baking methods and ingredients used to produce retail bakery products

common baking problems and causes

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

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

Product characteristics

May include:

moisture

taste

quality of ingredients

storage stability and shelf life

viscosity

refraction

measurement

use of ingredients

costs

process and equipment requirements

appearance

texture

aroma

colour

packaging

microbiological testing

technical difficulty

volume

originality

Tests

Tests may include:

triangle

descriptive

rating

desirable product qualities

texture evaluation by bite

flavour evaluation

overall degree of liking

Appearance

Appearance may include:

symmetry and volume

presentation and cleanliness

character of spring

soundness

bloom

colour

general character and uniformity

Texture

Texture refers to:

evenness of internal texture

cell size

shape fineness of walls

holes

softness

crumb stability

Aroma

Aroma refers to:

the internal smell of product

Colour

Colour should be:

appropriate to the product

Bakery products

Bakery products may include:

breads

pastries

cakes

meat pies and savouries

Common faults

Common faults for bread products include:

holes in internal texture of loaf from moulding or grains being too wet

uneven or tearing break and crust

uneven colour and texture

under/over mixing, moulding and/or poor volume

crust lift/separation at the top of the loaf

too much or too little fruit

breaking apart of fruit

over proofing

under baking

Common faults for cake products include:

overmixing of batter

bubbles

top layer too crowded

inside surface of pastry under baked

over baking with pastry edges burnt

unstable fillings

excessive sugar

filling too wet

non-uniformity

decorations not in proportion to the cake

uneven distribution of flavors

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
Bakery product to be evaluated is defined and specific criteria for product is examined 
National and international standards for product range are researched and identified 
Applicable tests and methodologies for assessing product are identified 
Evaluation methodology is selected to ensure standardised approach 
Volume and general appearance of product is assessed against standard and findings documented 
Texture, aroma, colour and taste of product is assessed against standard and findings documented 
Technical difficulty and originality of product are assessed and findings documented 
Other tests are conducted as required to rate product 
Processes specified are in accordance with workplace environmental guidelines 
Product characteristics are rated on all criteria 
Common problems are identified and causes determined 
Strengths and weaknesses of product are determined 
Product characteristics are described and documented 
Product quality is compared with other products of its class 
Recommendations are made for quality rating and commercial positioning of product 
Recommendations for product improvement are made according to findings 

Forms

Assessment Cover Sheet

FDFRB4007A - Evaluate and assess bakery product
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

FDFRB4007A - Evaluate and assess bakery product

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: