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 FDFRB4003A, 'Apply baking science to work practices'.
- Google Links
- links to google searches, with filtering in place to maximise the usefulness of the returned results
- Books
- Reference books for 'Apply baking science to work practices' 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. |
Select and use ingredients to ensure quality outcomes | Impact of ingredients on final product is identified and considered in selection, measurement and use Processes used in the manufacture of ingredients and their impact on quality are identified and considered in the selection of ingredients Types of food additives and corresponding E numbers used in bakery products, their functions and possible reactions are considered in the selection of ingredients Reactions and properties of sugars, proteins and fats can be identified and tracked through baking production processes Properties of common emulsions, suspensions and solutions and their impacts on quality are considered in the selection of ingredients Common chemical reactions and factors required to cause a reaction are managed to control impact on quality Legal and quality requirements relating to use of ingredients and food additives are applied Knowledge of ingredients, processes and interactions is used to predict product shelf life Problems relating to ingredients are identified and addressed |
Manage nutritional features of bakery products | Public health and environmental hazards relating to bakery products are identified and controlled in bakery production Intolerances to foods, artificial and natural additives used in baking products and typical reactions are identified and considered in product development and labelling Allergies and autoimmune diseases relating to bakery products and typical reactions are identified and considered in product development and labelling Alternative ingredients, production processes and products are selected to cater to customers with intolerance and allergies Role of bakery products in diet and their nutritional features are determined Regulations regarding nutritional labelling are applied |
Control aspects of fermentation | Role and science of fermentation in bakery products is identified and process variations applied to achieve different outcomes Types of fermentation and features of process are examined and selected according to product requirements Role of Lactic Acid Bacteria (LAB) in fermentation and influences/factors are identified and managed Impact of different fermentation processes on the bakery product is considered in selection of production processes |
Manage baking processes | Role and science of retardation in bakery products is identified and process variations applied to achieve different outcomes Role and science of freezing in bakery products is identified and process variations applied to achieve different outcomes Impact of temperature, moisture and time on production and product outcome are considered in management of operations Impacts of varying baking processes on production and product outcome are considered in production planning and management Production problems are identified and addressed Processes specified are in accordance with workplace environmental guidelines Baking processes are selected and managed to maximise production efficiencies |