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Evidence Guide: FDFRB4006A - Explore and apply baking techniques to develop new 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

 

FDFRB4006A - Explore and apply baking techniques to develop new products

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

Identify and refine product ideas

  1. Marketplace opportunity and product ideas are identified
  2. Marketplace testing is conducted to assess market acceptance of ideas and feedback used to refine concept
  3. Product concept is developed and documented to determine production requirements
  4. Commercial viability of product concept is estimated
  5. Legislative requirements relating to product development are identified and compliance ensured
  6. Product concept proposal is documented and features and benefits of product described
Marketplace opportunity and product ideas are identified

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Marketplace testing is conducted to assess market acceptance of ideas and feedback used to refine concept

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Product concept is developed and documented to determine production requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Commercial viability of product concept is estimated

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Legislative requirements relating to product development are identified and compliance ensured

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Product concept proposal is documented and features and benefits of product described

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare for product development

  1. Ingredients and equipment required for production are checked for availability and readiness and ingredient orders completed if required
  2. Technical aspects of development are identified and production plan prepared
  3. Work area is prepared according to workplace food safety standards
  4. Work is conducted according to workplace environmental guidelines
Ingredients and equipment required for production are checked for availability and readiness and ingredient orders completed if required

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Technical aspects of development are identified and production plan prepared

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Work area is prepared according to workplace food safety standards

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Work is conducted according to workplace environmental guidelines

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Apply baking skills and knowledge

  1. Production plan is followed and results documented
  2. Baking skills are applied to experiment with ingredients and production process and assess impacts of variations to product outcome
  3. Variations to product concept are identified
  4. Packaging and presentation requirements for product are identified and shelf life determined
  5. Process and findings are documented
Production plan is followed and results documented

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Baking skills are applied to experiment with ingredients and production process and assess impacts of variations to product outcome

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Variations to product concept are identified

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Packaging and presentation requirements for product are identified and shelf life determined

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Process and findings are documented

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Evaluate product concept

  1. Technical integrity of the product is assessed against quality standards of enterprise and expectation
  2. Market testing is conducted to assess product acceptance
  3. Commercial viability of actual production is reassessed and evaluated against enterprise requirements
  4. Variations and improvements to process and outcome are identified
  5. Product is reproduced to confirm final specifications
  6. Product concept is documented and process specified to ensure consistent quality and commercial standards are achieved
Technical integrity of the product is assessed against quality standards of enterprise and expectation

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Market testing is conducted to assess product acceptance

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Commercial viability of actual production is reassessed and evaluated against enterprise requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Variations and improvements to process and outcome are identified

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Product is reproduced to confirm final specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Product concept is documented and process specified to ensure consistent quality and commercial standards are achieved

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. 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.

Required Skills and Knowledge

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

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

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