Control bakery operations to meet quality and production requirements

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 FDFRB4002A, 'Control bakery operations to meet quality and production requirements'.
Google Links
links to google searches, with filtering in place to maximise the usefulness of the returned results
Books
Reference books for 'Control bakery operations to meet quality and production requirements' 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

Elements describe the essential outcomes of a unit of competency.

Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Establish production targets

Sales history information is analysed and current variables considered to determine expected production targets

Special conditions that may affect production requirements are incorporated into production targets

Production targets are specified for product range

Production requirements for specialised product range are identified and incorporated into production planning

Quality criteria for product range are confirmed

Production targets are documented according to workplace practice

Determine requirements to meet production targets

Ingredients required to meet production targets are identified and quantities calculated and documented

Current stock is assessed and material order requirements determined

Equipment requirements are determined and availability and operational readiness assessed

Labour requirements to meet production targets are determined

Specialised skill requirements are identified and resourced

Production process is mapped to determine flow requirements

Determine production processes

Fermentation techniques are selected according to production requirements

Retarding strategies are selected according to production requirements

Strategies for the control and handling of frozen products are selected

Techniques for controlling retarding are implemented in the production process

Processes specified are in accordance with workplace environmental guidelines

Develop production schedule

Production is scheduled to meet production targets in accordance with quantity and quality standards

Production schedule reflects bakery capacity and expected consumer purchase patterns

Production schedule is documented according to workplace practice

Manage production flow

Production schedule is communicated to relevant staff members

Availability and readiness of all production requirements are arranged and confirmed

Production operations are monitored and assessed against production targets

Variances to operations are assessed for impact on production outcomes and action taken accordingly

Flow of product is monitored to ensure product quality is maintained

Assess production outputs

Achievement of production schedule is assessed and variations determined and documented

Quality of bakery products is assessed against established standards

Production waste is monitored at each stage of production and waste reduction strategies determined

Outputs are documented with production scheduling information


Qualifications and Skillsets

FDFRB4002A appears in the following qualifications:

  • FDF40811 - Certificate IV in Advanced Baking