Information
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Observation Checklist Produce bread dough_Process dough_Bake bread_Retard dough
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Document Number:
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Workplace:
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Student/Client Name:
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Assessor Name:
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Date of Assessment
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Brief Description of Task:
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Contextual Information
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Date of Assessment
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Instructions for Assessor:
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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
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In the second column please describe the candidate's demonstration of skills against the appropriate unit requirement
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Make sure you inclue enough detail to ensure that the context of the performance is understood
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If you do not have the opportunity to observe the application of skill against a unit requirement, please make a note to that effect
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If any questions are asked during the observation, please make a note of both the question and the response against the appropriate unit requirement
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Notes
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If the canditate has any special needs/requirements, make sure that you have provied the necessary support prior to your observation
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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
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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
Unit requirements
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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?
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Can correctly weigh and measure ingredients?
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Can produce bread dough and follow the necessary process for baking?
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Can calculate basic bread dough?
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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
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Can operate equipment correctly and in accordance with OHS?
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Can clean equipment correctly according to Food Hygiene regulations?
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Can complete a temperature check and cleaning schedule form correctly?
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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
Unit requirements
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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
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Has the ability to scale and measure all ingredients accurately
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Has the ability to mould as per recipe standards
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Has the ability to tray and tin all products to workplace and recipe standards
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Knowledge and skills of retarding a variety of dough products
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Correct use and knowledge of all stages of retarder proofers including:
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correct settings
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spacing of products
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covering
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correct recovery
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proofing
Other notes
Other Notes/Comments/Recommendations/Further Assessment Options
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Other notes
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Candidate Signature
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Enter date
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Assessor Signature
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Enter date
