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Evidence Guide: FDFRB3006A - Bake sponges, cakes and cookies

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

 

FDFRB3006A - Bake sponges, cakes and cookies

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

Prepare to bake product

  1. Baking parameters are selected as required to meet safety and baking requirements
  2. Batter is available and tinned or deposited ready for baking
Baking parameters are selected as required to meet safety and baking requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Batter is available and tinned or deposited ready for baking

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Bake products

  1. Ovens are operated to meet required output
  2. Baked product meets food safety and quality requirements
  3. Unacceptable baked product is identified, rectified and/or reported
  4. The work area is maintained according to housekeeping standards
  5. Work is conducted in accordance with workplace environmental guidelines
Ovens are operated to meet required output

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Baked product meets food safety and quality requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Unacceptable baked product is identified, rectified and/or reported

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

The work area is maintained according to housekeeping standards

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Work is conducted in accordance with workplace environmental guidelines

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:

conduct pre-start checks on ovens used for baking

start, operate, monitor and adjust ovens to achieve required quality outcomes

assess product outcomes against quality standards

take corrective action in response to typical faults and inconsistencies

apply safe work practices and identify OHS hazards and controls

safely shut down ovens

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 product requirements, safe work practices, food safety, quality and environmental requirements

baking instructions

specifications, control points and processing settings

baking equipment (this includes depositing equipment, tins and trays as required )

sponge, cake and/or cookie batter

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 to identify baking requirements

confirm product is correctly deposited and ready for baking

select appropriate oven settings and start up the oven, including setting time and temperature controls

load product, including positioning product on trays, slips or belts with correct spacing

monitor baking process, including:

colour

appearance/shape

time

remove baked products from oven and cool, turn out and present finished product, including placing on cooling racks

take corrective action as required to maintain quality of product

maintain workplace records as required

maintain work area to meet housekeeping standards

finish products according to enterprise procedures

decorate cakes and cookies according to enterprise procedures

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 cake, sponge and cookie production

effect of ingredients on baking process and final product

cooling methods

required characteristics of final product

process requirements, such as:

baking times and temperatures

oven settings

settings, operating requirements and safety features of equipment used

product presentation and storage requirements, such as refrigeration and shelf-life

product cooling and handling methods to preserve product quality

control points and related monitoring requirements

causes of variation and corrective action required

control points and related monitoring requirements

occupational health and safety (OHS) hazards and controls

waste handling and cleaning requirements

finishing baked products where relevant

decorating cakes and cookies where relevant

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

Legislative requirements

Legislative requirements are typically reflected in procedures and specifications. Legislation relevant to this industry includes:

the Food Standards Code, including labelling, weights and measures legislation

legislation covering food safety, environmental management, OHS, anti-discrimination and equal opportunity

Workplace information

Workplace information can include:

verbal or written instructions

standard operating procedures (SOPs)

specifications

production schedules

recipe instructions

Equipment

Equipment may include:

topping equipment

oven loading equipment

ovens

cooling racks