Assessment tasks will be designed to reinforce and extend knowledge and skill competence within set and controlled parameters in accordance with each unit's learning outcomes and performance criteria requirements, including the setting of work based practical application tasks designed to provide evidence of competence outcomes, within periodic and scheduled timelines.
Students will be expected to demonstrate the following required skills:
- producing ten baked product types;
- producing seven of the following twelve baked product types: crusty loaf with no more than 2% enriching agents that is plaited, Vienna, French stick or cob; soft/enriched bread roll variety; crusty/lean bread rolls varieties; fruited sweet yeast product; savoury flat breads; fried basic artisan product as decorated donuts; wholemeal breads; sponge roll; cake slice decorated with icing or glaze; moulded and portioned biscuit; sweet filled pastry slice and filled sweet non laminated pies or tarts;
- mixing, processing, baking and finishing each of the following four types of baked products per shift: bread; cake or sponge; cookie or biscuit and laminated or non laminated pastry;
- monitoring operations and addressing variations to the production schedule, ensuring end-product specifications and production targets are met;
- documenting and implementing four daily production schedules, including the following production scheduling considerations, and;
- documenting production reports for each of the four shifts that include: scheduling efficiencies for use of equipment and labour in relation to items produced; wastage efficiencies of products produced; improvements on the scheduling to meet performance; product quantities produced in relation to products scheduled; completion times of product and product quality outcomes.Students will also be expected to demonstrate the following knowledge:
- workplace health and safety requirements applicable to scheduling and producing bakery products;
- regulatory requirements for food safety applicable to producing bakery products, including temperature control and the prevention of cross-contamination in the use of dairy, meat, poultry, fish and vegetable products;
- considerations relevant to scheduling bakery production;
- considerations relevant to reporting on production outcomes;
- techniques used to regulate dough and batter maturation and proving;
- predictable causes of production variation and their likely impact on production targets;
- production processes for different product ranges, and;
- baking industry terminology relevant to production scheduling.