Assessment Requirements for FBPRBK4004 Develop baked products

Release: 1

Assessment Requirements for FBPRBK4004 Develop baked products

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 one of the following baked products, using a minimum of eight ingredients and applying a pre- or post-baked finish component:

a specialty bread

a cake based product

a pastry-based product.

The activities to develop the baked product must include:

researching product and process development opportunities

meeting one of the following six purposes:

identified market opportunity

cost saving for current product

healthy eating improvement for current product

time and labour improvement for current product

product quality improvement for current product

a special dietary, cultural or religious need

preparing trial recipes

conducting at least one production trial

evaluating the final product to verify the following seven technical qualities of the product:

flavour style

moisture

structure

taste

symmetry

appearance

aroma

assessing the potential commercial viability of the product, including the following four considerations:

cost price versus final sales price

local market suitability

suitability of packaging and transport

compliance with food safety code regulatory requirements for the product and its ingredients.

The individual must prepare a final report that includes the following information:

product development purpose and concept

description of the special dietary, cultural or religious need

production trial variables and results

final product specification, including product assembly and presentation

final product recipe

final process specification

final production work flow

final product costing

final product price.

The individual must reproduce the final product within operational constraints where the maximum waste is less than 5% of the weight of the production schedule.

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:

workplace health and safety requirements, including personal protective equipment, applicable to developing baked products and operating baking equipment

regulatory requirements for food applicable to developing baked products

identifying and evaluating product development opportunities

purposes of product development, including:

meeting identified market opportunity

cost saving to current product

healthy eating improvement to a current product

time and labour improvement to a current product

product quality improvement to a current product

a special dietary, cultural or religious need

commercial viability considerations used in product development, including:

addressing market or business opportunity

producing within operational constraints

cost price versus final sales price

local market suitability

suitability of packaging and transport

types of production trial problems, including:

increased ingredient costs

non-availability of ingredients

equipment breakdown

labour shortages

nature of special dietary requirements and gluten intolerance as it relates to developing baked products, including:

eggs

fish

milk

peanut

sesame

shellfish

soy

tree nuts

wheat

food allergy or food intolerance

nature of cultural needs as they relate to developing baked products, including:

Australian

Asian

Indian

Middle Eastern

South European

African

nature of religious needs as they relate to developing baked products, including:

Buddhism

Hinduism

Islam

Judaism

Christianity

purpose and content of product development documentation, including:

product development purpose and concept

description of the special dietary, cultural or religious need

production trial variables and results

final product specification, including product assembly and presentation

final product recipe

final process specification

final production work flow

final product costing

final product price

interaction of ingredients and processing variables and their effect on the quality of the final product, including:

product formulas

process parameters

product evaluation, including:

flavours

moisture

structure

taste

symmetry

appearance

aroma

techniques for determining product packaging and presentation for baked product development

using industry standard terminology relevant to baked product development.

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

local market for which product is to be developed

commercial bakery resources, equipment and materials suitable for the development of baked products

ingredients that meet baked product requirements

specifications:

food standard code regulatory requirements applicable to developing baked products

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