Assessment Requirements for FBPRBK4002 Develop advanced artisan bread methods

Release: 1

Assessment Requirements for FBPRBK4002 Develop advanced artisan bread methods

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has developed advanced artisan bread making methods to produce three different artisan bread varieties, where the advanced methods include:

using the following three flours, including:

rye flour

whole wheat flour

speciality flour

producing one of the artisan bread varieties with a total hydration of 80–90% on total flour weight

producing the following three types of advanced artisan bread products incorporating an extended fermentation period, a pre-ferment dough and excluding bread improvers:

Italian loaf

French loaf

German loaf

preparing and developing the following three flavours in the doughs:

a perpetual sour

a creative gourmet fruit

a creative gourmet savoury

creating and using two advanced specialty artisan bread stencils:

logo stencil

artistic stencil

applying oiled dough skins to advanced artisan bread doughs as an advanced baked finishing method

applying advanced decorative cutting and scoring.

The assessment of the advanced artisan bread products listed above must include:

conducting a sensory analysis of the following:

flavour profiles

crumb and crust textures

internal and external appearance

aromas

baked condition

preparing a report on sensory analysis documenting:

sour flavours in advanced artisan breads

prepared creative gourmet flavoured advanced artisan breads.

The advice provided on food and beverage compatibility of the products listed above must include:

the following advanced artisan bread products:

prepared perpetual sour bread

prepared creative gourmet sweet bread

prepared creative gourmet savoury bread

food matching against two of the following four food groups:

meat

dairy

fruit or jams or jellies

pates or dips or spreads

food matching against two of the following three beverage groups:

white or red wine

beer or cider

non-alcoholic beverage.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

advanced artisan bread product types, including extended fermentation periods and pre-ferments for:

Italian loaf

French loaf

German loaf

techniques for preparing and developing the flavours into the artisan doughs, including:

perpetual sour

creative gourmet sweet flavour

creative gourmet savoury flavour

changes in advanced artisan bread products when there are high hydration rates of 80–90% based on total flour weight

types of specialty bread stencils

techniques for designing, cutting and using specialty bread stencils on advanced artisan bread products

techniques for producing oiled dough skins

advanced decorative scoring on advanced artisan breads, including scoring to control direction of tear and scoring to create decorative designs

types and varieties of advanced moulding relevant to advanced artisan breads

factors affecting sensory analysis when applying the five senses to baked products, including:

sight, including lighting effect, crumb colour and baked colour

smell, including effect of fermentation time and sours on aroma and acidic aromas

taste, including effect of temperature, sour quality, hydration level and fermentation time on flavour profile

touch, including effect of processing methods, recipes and baking on softness in crumb and crust

hearing, including effect of baking time and dehydration on tapped sound

factors affecting sour variations in advanced artisan breads

principles of food and beverage pairing, including:

texture

flavour profiles, including acidity, sweetness and bitterness

weight of food

body of wine

complement and contrast

how the flavours and textures of the following complementary food products can affect the flavours and textures of advanced artisan breads:

meat

dairy

fruit or jams or jellies

pates or dips or spreads

how the characteristics and flavours of the following beverages can affect the flavours and texture of advanced artisan breads:

white or red wine

beer or cider

non-alcoholic beverage

advanced artisan bread making terminology

advanced finishing terminology

food and beverage pairing terminology.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a commercial bakery or an environment that accurately represents workplace conditions

resources, equipment and materials:

industrial mixer and attachments

industrial oven

personal protective equipment

ingredients that meet advanced artisan bread product requirements

specifications:

artisan bread recipes to adapt

timeframes:

according to work requirements.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4