Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners

FBPRBK4007 Mapping and Delivery Guide
Assess and evaluate bread products

Version 1.0
Issue Date: June 2024


Qualification -
Unit of Competency FBPRBK4007 - Assess and evaluate bread products
Description
Employability Skills
Learning Outcomes and Application This unit of competency describes the skills and knowledge required to evaluate the quality of baked bread products.This unit is applicable to a commercial baking environment, particularly during product testing, confirming the quality of developed products and judging products for a baking competition or for commercial positioning. It can be applied to a specific bakery product range and should be customised to the quality standards of that product range. This unit applies to individuals who apply a broad range of specialised knowledge and skills with responsibility for their own work. This includes applying and communicating non-routine technical solutions to predictable and unpredictable problems.All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.
Prerequisites/co-requisites
Competency Field
Development and validation strategy and guide for assessors and learners Student Learning Resources Handouts
Activities 		Slides
PPT 		Assessment 1 Assessment 2 Assessment 3 Assessment 4
Elements of Competency Performance Criteria              
Element: Determine methodology for evaluating bread product quality
  • Define product and identify product class
  • Research and identify standards relevant to product class
  • Review product class standards and select product quality criteria
  • Select evaluation methodology to ensure standardised evaluation approach
       
Element: Assess bread product
  • Assess product volume and appearance against standards
  • Assess product characteristics, including texture, aroma, colour and taste against standards
  • Assess technical difficulty and originality of product against standards
  • Document assessment findings according to workplace procedures
       
Element: Complete bread evaluation
  • Use assessment findings to rate product characteristics against product quality criteria
  • Identify common product problems and determine their causes
  • Review ratings to determine product strengths and weaknesses against the standards
  • Document evaluation according to workplace procedures
       
Element: Make bread product comparisons and recommendations
  • Compare product with other products of its class
  • Interpret findings to make recommendations for quality rating and commercial positioning of product
  • Make recommendations for product improvement according to findings
       

Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assignment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.
Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
Define product and identify product class 
Research and identify standards relevant to product class 
Review product class standards and select product quality criteria 
Select evaluation methodology to ensure standardised evaluation approach 
Assess product volume and appearance against standards 
Assess product characteristics, including texture, aroma, colour and taste against standards 
Assess technical difficulty and originality of product against standards 
Document assessment findings according to workplace procedures 
Use assessment findings to rate product characteristics against product quality criteria 
Identify common product problems and determine their causes 
Review ratings to determine product strengths and weaknesses against the standards 
Document evaluation according to workplace procedures 
Compare product with other products of its class 
Interpret findings to make recommendations for quality rating and commercial positioning of product 
Make recommendations for product improvement according to findings 

Forms

Assessment Cover Sheet

FBPRBK4007 - Assess and evaluate bread products
Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:

Assessment Record Sheet

FBPRBK4007 - Assess and evaluate bread products

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: