Provide production assistance for bread products

Formats and tools

Unit Description
Reconstruct the unit from the xml and display it as an HTML page.
Assessment Tool
an assessor resource that builds a framework for writing an assessment tool
Assessment Template
generate a spreadsheet for marking this unit in a classroom environment. Put student names in the top row and check them off as they demonstrate competenece for each of the unit's elements and performance criteria.
Assessment Matrix
a slightly different format than the assessment template. A spreadsheet with unit names, elements and performance criteria in separate columns. Put assessment names in column headings to track which performance criteria each one covers. Good for ensuring that you've covered every one of the performance criteria with your assessment instrument (all assessement tools together).
Wiki Markup
mark up the unit in a wiki markup codes, ready to copy and paste into a wiki page. The output will work in most wikis but is designed to work particularly well as a Wikiversity learning project.
Evidence Guide
create an evidence guide for workplace assessment and RPL applicants
Competency Mapping Template
Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners. A template for developing assessments for a unit, which will help you to create valid, fair and reliable assessments for the unit, ready to give to trainers and students
Observation Checklist
create an observation checklist for workplace assessment and RPL applicants. This is similar to the evidence guide above, but a little shorter and friendlier on your printer. You will also need to create a seperate Assessor Marking Guide for guidelines on gathering evidence and a list of key points for each activity observed using the unit's range statement, required skills and evidence required (see the unit's html page for details)

Self Assessment Survey
A form for students to assess thier current skill levels against each of the unit's performance criteria. Cut and paste into a web document or print and distribute in hard copy.
Moodle Outcomes
Create a csv file of the unit's performance criteria to import into a moodle course as outcomes, ready to associate with each of your assignments. Here's a quick 'how to' for importing these into moodle 2.x
Registered Training Organisations
Trying to find someone to train or assess you? This link lists all the RTOs that are currently registered to deliver FDFRB2004A, 'Provide production assistance for bread products'.
Google Links
links to google searches, with filtering in place to maximise the usefulness of the returned results
Books
Reference books for 'Provide production assistance for bread products' on fishpond.com.au. This online store has a huge range of books, pretty reasonable prices, free delivery in Australia *and* they give a small commission to ntisthis.com for every purchase, so go nuts :)


Elements and Performance Criteria

ELEMENT

PERFORMANCE CRITERIA

1. Prepare work area

1.1. Work area and personal hygiene are confirmed as clean and in accordance with work food safety standards

1.2. Requirements for bread production are confirmed with supervisor or work procedures

1.3. Equipment requirements are identified and equipment checked for availability and readiness

1.4. Ingredients are identified and checked for availability and readiness

2. Mix basic dough

2.1. Ingredients are weighed and/or measured to meet recipe requirements

2.2. Ingredients are loaded into the mixer to meet recipe requirements

2.3. Mixer is operated according to dough requirements and operating instructions

3. Scale and mould dough

3.1. Dough is scaled and moulded according to product requirements

3.2. Proving requirements are identified and proving cabinet used as required

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

3.4. Readiness for baking is confirmed by supervisor

4. Bake dough

4.1. Oven temperatures are confirmed and oven checked for readiness

4.2. Timing required for baking is confirmed

4.3. Dough pieces are loaded into oven and baking time monitored

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

4.5. Quality standards are checked and non-compliances identified and reported

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

5. Clean equipment

5.1. Equipment is cleaned to meet production and hygiene requirements

5.2. Waste is disposed of according to workplace procedure

5.3. Work is conducted in accordance with workplace environmental guidelines

5.4. Workplace records are maintained according to workplace recording requirements


Qualifications and Skillsets

FDFRB2004A appears in the following qualifications:

  • FDF20510 - Certificate II in Retail Baking Assistance