Information
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Student name
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Course Code/Name : FDF10111 Certificate I in Food Processing ( Baking)
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Conducted on
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Prepared by
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Location
FDFRB1001A Finish Products
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Select date
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Did the student utilise workplace information to identify finishing requirements <br>
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Did the student confirm the condition, type, quality and quantity of ingredients and prepared finishing mediums such as dusting flour<br>
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Was equipment needed for finishing identified and confirmed in good condition
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Was out of specification or contaminated material identified and disposed of correctly
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Finishing mediums prepared and applied according to workplace quality standards
FDF1005A Operate Basic Equipment
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Select date
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Did the student conduct pre start safety check - check sheet submitted
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When questioned could the student identify and explain safety signs and symbols
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Did the student access workplace information relating to safe use and operating capacity of equipment. Such as resource book
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Was the student able to set timers and temperatures on ovens to suit requirements
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Was the student able to locate and identify emergency stops for equipment used
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Was equipment safely shut down according to work procedures
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Is the student aware of the incident reporting system in the event of equipment failure, within their level of responsibility
FDFRB2004A Provide Production Assistance for Bread Products
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Select date
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Was workplace information referred to in order to identify mixing requirements
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Quality and quantities of ingredients was confirmed for production
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Pre start check was conducted, such as inspection of machinery to identify signs of wear, selecting appropriate settings for production. Confirming safety guards are operable etc
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Correct ingredients were selected, weighed and deposited in correct sequence for production
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Workplace records were maintained as required
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Mixing was paced to meet production requirements
Sign
Assessment of products baked
Task 1 Assessment product - pizza
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Select date
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Did the student produce the specified quantity of product
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Has the correct mixing process been followed
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Has food safety requirements been followed throughout the production
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Does the product display even sizing, and good volume.
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Has the product been correctly finished according to requirements
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Has the product been adequately baked
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Is the product of an industry standard/ saleable item
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Attach photo of product
Task 2 Assessment product - mud cake
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Select date
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Did the student produce the specified quantity of product
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Has the correct mixing process been followed
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Has food safety requirements been followed throughout the production
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Does the product display even sizing, and good volume.
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Has the product been correctly finished according to requirements
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Has the product been adequately baked
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Is the product of an industry standard/ saleable item
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Attach photo of product
Task 3 Assessment product - Soft bread rolls
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Select date
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Did the student produce the specified quantity of product
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Has the correct mixing process been followed
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Has food safety requirements been followed throughout the production
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Does the product display even sizing, and good volume.
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Has the product been correctly finished according to requirements
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Has the product been adequately baked
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Is the product of an industry standard/ saleable item
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Attach photo of product
Professional conduct - Did the student;
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Complete workplace records as required
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Apply food safety procedures throughout the assessment
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Select, fit and wear appropriate personal protective equipment/clothing
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Maintain housekeeping standards
Assessment result
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Assessment completed successfully
Assessor comments/ feedback
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Assessors Name
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Students Name
