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Evidence Guide: FDFRB2004A - Provide production assistance for bread products

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

From the Wiki University

 

FDFRB2004A - Provide production assistance for bread products

What evidence can you provide to prove your understanding of each of the following citeria?

Prepare work area

  1. Work area and personal hygiene are confirmed as clean and in accordance with work food safety standards
  2. Requirements for bread production are confirmed with supervisor or work procedures
  3. Equipment requirements are identified and equipment checked for availability and readiness
  4. Ingredients are identified and checked for availability and readiness
Work area and personal hygiene are confirmed as clean and in accordance with work food safety standards

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Requirements for bread production are confirmed with supervisor or work procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Equipment requirements are identified and equipment checked for availability and readiness

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Ingredients are identified and checked for availability and readiness

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Mix basic dough

  1. Ingredients are weighed and/or measured to meet recipe requirements
  2. Ingredients are loaded into the mixer to meet recipe requirements
  3. Mixer is operated according to dough requirements and operating instructions
Ingredients are weighed and/or measured to meet recipe requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Ingredients are loaded into the mixer to meet recipe requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Mixer is operated according to dough requirements and operating instructions

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Scale and mould dough

  1. Dough is scaled and moulded according to product requirements
  2. Proving requirements are identified and proving cabinet used as required
  3. Dough is moulded for final shape and placed in tins, on tray or baking surface
  4. Readiness for baking is confirmed by supervisor
Dough is scaled and moulded according to product requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Proving requirements are identified and proving cabinet used as required

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Dough is moulded for final shape and placed in tins, on tray or baking surface

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Readiness for baking is confirmed by supervisor

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Bake dough

  1. Oven temperatures are confirmed and oven checked for readiness
  2. Timing required for baking is confirmed
  3. Dough pieces are loaded into oven and baking time monitored
  4. Bread product is unloaded from oven and cooled in accordance with work requirements
  5. Quality standards are checked and non-compliances identified and reported
  6. Bread products are moved to allocated area for finishing, into racks or crates or prepared for sale
Oven temperatures are confirmed and oven checked for readiness

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Timing required for baking is confirmed

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Dough pieces are loaded into oven and baking time monitored

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Bread product is unloaded from oven and cooled in accordance with work requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Quality standards are checked and non-compliances identified and reported

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Bread products are moved to allocated area for finishing, into racks or crates or prepared for sale

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Clean equipment

  1. Equipment is cleaned to meet production and hygiene requirements
  2. Waste is disposed of according to workplace procedure
  3. Work is conducted in accordance with workplace environmental guidelines
  4. Workplace records are maintained according to workplace recording requirements
Equipment is cleaned to meet production and hygiene requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Waste is disposed of according to workplace procedure

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Work is conducted in accordance with workplace environmental guidelines

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Workplace records are maintained according to workplace recording requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

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. Competence 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:

prepare work area according to workplace food safety standards

plan and prepare ingredients, equipment and processes required for dough

mix, scale and mould dough according to product requirements

bake dough according to product requirements

assess dough outcomes against quality standards

clean equipment

apply safe work practices and identify OHS hazards and controls

apply food safety procedures.

Context of and specific resources for assessment

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

work procedures, including advice on relevant dough preparation requirements, safe work practices, food safety, quality and environmental requirements

recipe instructions

product specifications and related inspection/control points

mixing equipment

materials/ingredients

personal protective clothing, equipment and material safety data sheets (MSDS) as required

cleaning procedures, materials and equipment as required.

Method of assessment

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

Guidance information for assessment

To ensure consistency in one's performance, competency should be demonstrated 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.

Required Skills and Knowledge

Required skills

Ability to:

access workplace information and liaise with supervisor to identify production requirements

confirm type, quality and quantity of ingredients

clean equipment and utensils to meet hygiene standards

maintain workplace records as required

maintain work area to meet housekeeping standards

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

Required knowledge

Knowledge of:

basic principles of bread baking, including processes such as mixing and producing, dividing and shaping, moulding dough to final shape, final proving dough and baking bread

characteristics of ingredient and storage requirements

settings, operating requirements and safety features of equipment used

methods used to confirm accuracy of measuring equipment used

time, temperature and humidity on the bread baking processes

required characteristics of dough

control points and related monitoring requirements

occupational health and safety (OHS) hazards and controls

waste handling and cleaning and procedures

Range Statement

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

Workplace information

Workplace information can include:

verbal or written operating procedures

specifications

recipe instructions

Quality requirements

Quality requirements include:

identifying, rectifying, removing and/or reporting unacceptable bread dough products and baked products