Audit
Instructions for Assessor:
Confirm that the canditate is aware they are being observed in either the workplace, or in a simulated situation, for the purpose of collecting evidence against the unit/s requirements
In the second column please describe the candidate's demonstration of skills against the appropriate unit requirement
Make sure you inclue enough detail to ensure that the context of the performance is understood
If you do not have the opportunity to observe the application of skill against a unit requirement, please make a note to that effect
If any questions are asked during the observation, please make a note of both the question and the response against the appropriate unit requirement
Notes
If the canditate has any special needs/requirements, make sure that you have provied the necessary support prior to your observation
If you are deemed "Not yet competant" against an observation, a further opportunity for observation (or part thereof) may ne negotiated or an alternative assessment may be designed
Explain to the canditate that if they do not agree with the assessor's evaluation of the evidence they have provied, the Wodonga TAFE Assessment appeals process applies
Part 1
Identify ingredients and knowledge of appropriate weights and measures and storage requirements throughout production processes according to workplace requirements.
Calculate yield and cost based on a given batch of flour weight according to workplace practice
Can demonstrate the correct storage of ingredients both dry and cold, Does it have label, date and name?
Can correctly weigh and measure ingredients?
Can produce bread dough and follow the necessary process for baking?
Can calculate basic bread dough?
Ensure that all equipment is checked before use, operated correctly and cleaned at the end of production to meet hygiene and recipe requirements. Work is conducted in accordance with workplace environmental guidelines, policies and procedures(SOPs), OHS and food safety requirements
Can operate equipment correctly and in accordance with OHS?
Can clean equipment correctly according to Food Hygiene regulations?
Can complete a temperature check and cleaning schedule form correctly?
Develop a variety of doughs including all relevant stages of production.
Demonstrates knowledge of fault identification, control points and take corrective actions as per establishment specifications
Can complete to industry standard: white, grain and wholemeal dough.
Part 2
Ability to prepare, scale and mould (both initial and final) dough to meet production and weight requirements/specification including, lamination, chilling and fill dough to suit product specification
Has the ability to scale and measure all ingredients accurately
Has the ability to mould as per recipe standards
Has the ability to tray and tin all products to workplace and recipe standards
Knowledge and skills of retarding a variety of dough products
Correct use and knowledge of all stages of retarder proofers including:
correct settings
spacing of products
covering
correct recovery
proofing
Other notes
Other notes
