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Evidence Guide: FDFRB3016A - Plan and schedule production for retail bakery

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

 

FDFRB3016A - Plan and schedule production for retail bakery

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

Establish production requirements

  1. Identify sales history information
  2. Identify any special conditions that may affect production requirements
  3. Estimate production requirements
Identify sales history information

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify any special conditions that may affect production requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Estimate production requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Schedule production to meet requirements

  1. Calculate dough/batter types and volumes
  2. Schedule batches to meet customer requirements and equipment capacity
  3. Communicate production schedule as required according to workplace practice
  4. Product is available to customer demand in the required quantities, at the required quality and at the required time
Calculate dough/batter types and volumes

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Schedule batches to meet customer requirements and equipment capacity

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Communicate production schedule as required according to workplace practice

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Product is available to customer demand in the required quantities, at the required quality and at the required time

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:

determine sales patterns and production requirements

conduct estimations and calculations to determine production requirements

schedule production to meet customer requirements

communicate production requirements

apply food safety procedures.

Context of and specific resources for assessment

Assessment of this unit must occur in a real or simulated workplace. Such an environment must provide an opportunity for the assessee to prepare or complete a daily production schedule given:

sales performance, history and other relevant information

product formulations

formulae to calculate batch weight to finished product weight

process equipment and information on capacity.

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:

identify relevant information, such as sales volumes and purchasing patterns and any conditions that could influence sales

estimate how much and what type of product is required and the time it should be available (this estimate can be for one day or according to workplace requirements)

estimate dough weight compared to finished product weight

determine optimum batch size, number and timing, taking account of process stages, equipment capacity and availability of labour

produce or complete a production schedule covering each stage of the production process

regulate dough/batter maturity and proving of yeast products so they arrive at the oven at the optimum time and condition

develop a production schedule (where a workplace has an existing production schedule format, assessment can be based on completing production schedule details - where there is no established format, the assessee is required to produce a production schedule to describe a daily production requirement)

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:

sources of information on sales performance, history and special events

methods used to regulate dough/batter maturation and proving, including formulation, temperature control and time

production schedule formats and level of detail as appropriate to meet workplace scheduling requirements

an overview of baking processes and stages to match production to optimal timing and equipment capacity

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, workplace environmental guidelines and industrial awards and agreements

Sales history

Sales history identifies the number of products sold over a given period. It may also indicate the pattern of sales over the course of a day

Special conditions

Special conditions that may affect production requirements can include:

weather conditions and special events or occasions

Matching equipment capacity

Matching equipment capacity includes:

taking account of throughput speed