Assessment Kit
Assessment Kit-FBP30421 Certificate III in Bread Baking
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Assessment Kit
FBP30421 Certificate III in Bread Baking
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What is in this resource format?
The product description below identifies the components supplied for this resource.
- Student assessment pack
- Trainer assessment pack / marking guide
- Unit mapping
- Assessment record tools
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- Issued by CAQA Resources as the resource developer to confirm that the product is quality assured.
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About this resource
Our assessment resources contain everything you need to begin assessing your learners.
Our assessment resources include:
- Assessment Pack (Student)
- Trainer Assessment Pack (Marking Guide)
- Mapping for each unit of competency
- Assessment Record Tools
Our assessment resources have been aligned to learner cohorts, industry needs and ACSF indicated levels. In order to achieve this, we have conducted:
- Industry consultation
- Robust validations
- Assessment of best practice holistic delivery
We provide all documents to you in Microsoft Word format, so you can easily customise them as required. Our assessment resources can be used for an unlimited number of students within your RTO. Don't forget about our QUALITY ASSURANCE GUARANTEE!
| Core units | |
|---|---|
| FBPFSY2002 | Apply food safety procedures |
| FBPOPR2069 | Use numerical applications in the workplace |
| FBPRBK3005 | Produce basic bread products |
| FBPRBK3006 | Produce savoury bread products |
| FBPRBK3007 | Produce specialty flour bread products |
| FBPRBK3012 | Schedule and produce bread production |
| FBPRBK3014 | Produce sweet yeast products |
| FBPRBK3018 | Produce basic artisan products |
| FBPWHS2001 | Participate in work health and safety processes |
| Elective units | |
| FBPRBK2002 | Use food preparation equipment to prepare fillings |
| FBPRBK3008 | Produce sponge cake products |
| FBPRBK3011 | Produce frozen dough products |
| SIRRMER002 | Merchandise food products |
| FBPFSY3002 | Participate in a HACCP team |
* We can develop additional elective units that are not listed on request (Please contact us for further information).
