RPL Assessor Kit
FDF30603
Certificate III in Food Processing (Retail Baking - Bread)
Editable version
Skills First RPL Assessor Kits are developed by the State of Queensland (Department of
Education, Training and the Arts) and are based on the Skills First philosophy of providing
client focussed, streamlined, and flexible RPL.
The State of Queensland (Department of Education, Training and the Arts) is the copyright
owner of material contained within the original RPL Assessor Kit.
Permission is given to Registered Training Organisations to use, reproduce and adapt this
RPL Assessor Kit for their organisation’s RPL assessment purposes, provided such use,
reproduction or adaptation is for non-commercial purposes.
The State of Queensland (Department of Education, Training and the Arts) disclaims any
liability for any damage resulting from the use of the material (in either original or modified
format) and will not be responsible for any loss, howsoever arising, from use of, or reliance
on this material.
The original version of this RPL Assessor Kit is available free of charge at
http://www.vetpd.qld.gov.au/teaching_learning_and_assessment/resources/index.html
If you would like any further information, please email rpl@deta.qld.gov.au
RPL Assessor Kit
FDF30603 Certificate III in Food Processing (Retail Baking – Bread)
HOW TO USE THIS RPL ASSESSOR KIT
This RPL Assessor Kit is divided into sections to allow you to easily access only those sections you
require at any given time. These sections are:
SECTION A – Assessor Information
You need to read this information before conducting an assessment. It outlines the intent and
processes surrounding this RPL assessment and how it differs from assessment undertaken
following formal training.
SECTION B – Candidate Information and Application Forms
You give this information to the candidate. It tells them about the assessment process as well as
containing simple forms for the applicant to fill out. From the information provided by the candidate
on these forms, you will be able to gain a general understanding of the skills and experience the
candidate may have, as well as potential referee contacts.
SECTION C – Competency Conversation
You use this section to determine and record candidate competence via a competency
conversation. In other words, these questions guide your conversation with the applicant and assist
in your assessment of their competence. The notes you take about this conversation are important
evidence for assessment.
SECTION D – Practical Tasks and Observation Recording Sheets
You use this section to assess competencies through a practical demonstration of the candidate’s
skills. It contains practical tasks/scenarios on the outcomes required to determine competency and
a place to record your observation. The notes you take are important evidence for assessment.
SECTION E – Resources for Practical Tasks
You use this section to access required resources for performing practical tasks and scenarios.
SECTION F – Third Party Verification
You give this section to the referees to confirm the candidate’s skills and experience in this
qualification/occupation. The referees may fill out the appropriate form and return to you to confirm
your judgement. You may be able to complete this part of evidence gathering in person while at the
workplace.
SECTION G – Assessment Tables
You use this table as a reference tool to see at a glance how units/elements of competency are
assessed within the tool. All the elements and performance criteria within the competency units are
cross-matched in this table with a corresponding assessment question/task/scenario. This allows
you to validate the assessment process against the qualification.
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SECTION A
Assessor Information
It is VITAL you read this information prior to commencing your RPL assessment. It provides
generic information on assessment, as well as an overview of this streamlined RPL assessment
process.
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FDF30603 Certificate III in Food Processing (Retail Baking – Bread)
ADVICE FOR ASSESSORS
This RPL Assessor Kit streamlines the RPL assessment process for FDF30603 Certificate III in
Food Processing (Retail Baking - Bread) by taking a practical approach to RPL and increasing the
use of on-site questioning and observation. This will assist in developing a “picture of the
candidate’s skills and knowledge”. This picture can then be compared with industry standards
enabling a determination of whether the candidate has achieved the required outcomes.
IMPORTANT ASPECTS TO REMEMBER:
A sound knowledge of assessment and the qualification is essential
It is important to have a good understanding of the competencies and qualification/s appropriate to
the candidate’s goals.
Assessing a single unit of competency is rarely cost or time effective. Where possible, effort should
be made to assess several units at the same time taking advantage of any commonality in content.
This means looking at the whole picture of a particular job role as it happens in industry and
assessing holistically. This saves valuable time in the assessment process.
Assessment involves judgement
This tool encourages the use of a “competency conversation” to maximise the candidate’s
opportunities to demonstrate competence. This is NOT an oral exam. It is about using the two or
three holistic questions provided to start a conversation with the candidate which draws out their
actual individual experiences and relevant skills. In other words, it is about the assessor probing
the candidate through a conversation to draw out further information on the candidate’s experience
which may not be forthcoming due to nerves or confusion over technical terminology.
The tool also provides observable tasks to allow candidates to demonstrate skills.
Authentication/verification is integral to RPL assessment
It is critical information gleaned from the interview and observation be confirmed with those who
can vouch for the candidate’s skill over time. Supervisors would generally perform this role.
Authentication may also be done through conversation but it cannot be stressed enough that it is
essential assessors take careful notes to back up and record their judgement.
Recording assessment is critical
Keep careful records of all aspects of conversations, skills demonstration or documentation viewed
that support the claim of prior learning. Remember – the record is the document that makes sense
of the assessment and why a particular judgment was made. Keeping detailed notes about the
candidate’s response is vital, as is the rationale for judgement.
The assessment record is a legal document and must be signed, dated and stored according to
requirements of the State Training Authority and the AQTF Standards for Registered Training
Organisations.
Assessor summaries and other quality assurance documentation from your own Registered
Training Organisation will also be required. For examples of assessment summary documentation,
please see Assessment Guide Number 1: Training Package Assessment Materials Kit:
http://resourcegenerator.gov.au/loadpage.asp?page=TPAGGuide01.htm
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FDF30603 Certificate III in Food Processing (Retail Baking – Bread)
To access further information on the principles assessment and dimensions of competency, you
can visit Assessment Guide Number 1: Training Package Assessment Materials Kit.
http://resourcegenerator.gov.au/loadpage.asp?page=TPAGGuide01.htm
To access further information on the Australian Qualifications Framework, you can visit:
http://www.aqf.edu.au/
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FDF30603 Certificate III in Food Processing (Retail Baking – Bread)
COMPETENCIES IN THIS RPL ASSESSMENT TOOL
FDF30603 CERTIFICATE III IN FOOD PROCESSING (RETAIL BAKING - BREAD)
The qualification comprises:
4 core units
5 specialist units
4 optional units made up of:
 1 unit at AQF1#
 up to 2 units at AQF2@
 at least 1 and up to 3 units at AQF3
The following units are offered in this assessment tool:
Unit Code
Unit Title
Questions
Practical
CORE UNITS
FDFCORHS3A
Monitor the implementation of occupational health and
safety policies and procedures

*GC
FDFCORQFS3A
Monitor the implementation of quality and food safety
programs

*GC
FDFCORWCM2A
Present and apply workplace information

*GC
FDFCORBM2A
Use basic mathematical concepts

*GC
FDFRBPD2B
Produce bread dough


FDFRBSM2B
Scale and mould dough for intermediate proof


FDFRBFM2B
Conduct final mould and final proof


FDFRBBB2B
Bake bread


FDFRBDPB3A
Diagnose and respond to product and process faults
(bread)


FDFZPRW1A
#

*GC
FDFRBRD2B
@
Retard dough (AQF2)


WRRM1B
@
Merchandise products (AQF2)


FDFFRBAB3A
Produce artisan breads


SPECIALIST UNITS
OPTIONAL UNITS
Participate effectively in a workplace environment (AQF1)
Prerequisites: FDFRBPD2B, FDFRBSM2B, FDFRBFM2B,
FDFRBPY2B, FDFRBBB2B
FDFRBSP3B
Plan and schedule production


FDFOPTPIP3A
Participate in improvement processes


FDFOPTTG3A
Lead work teams and groups


BSBCMN310A
Deliver and monitor a service to customers


*GC Practical assessment for this unit occurs as a component within another practical assessment task
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FDF30603 Certificate III in Food Processing (Retail Baking – Bread)
OVERVIEW OF RECOGNITION PROCESS
This kit has been developed to streamline the application for recognition of prior learning.
APPLICATION
INTERVIEW and
DOCUMENT REVIEW
COMPETENCY
CONVERSATION
PRACTICAL
ASSESSMENT
GAP TRAINING
(ONLY IF
REQUIRED)
ISSUE QUALIFICATION- RTO
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RPL ASSESSMENT PROCESS FLOWCHART FOR ASSESSORS
Assessment Activity
Record keeping Activity
Step 1:
Analyse the application.
Identify links between any
documents applicant provides
and competency units.
Identify any key questions for
competency conversation.
Step 2:
Record results of analysis in table
at end of application
Step 3:
Conduct competency
conversation
Step 4:
Complete the Record of
Conversation sheets during the
competency conversation
Step 5:
Identify any practical activities
required to confirm competency
Observe practical activity
Step 6:
Complete Practical Assessment
Tasks Observation Sheets
Step 7:
Identify areas where 3rd party
verification is needed and inform
candidate.
Confirm / Verify 3rd party reports
Step 8:
Receive completed Third party
reports
Complete assessment sign off & file
documentation.
Issue qualification / advise of gap
training as appropriate
Editable version
* Remember RPL
assessment is an
accumulative process
of collecting evidence.
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FDF30603 Certificate III in Food Processing (Retail Baking – Bread)
STEPS IN THE RPL PROCESS
1. Complete application
The candidate completes the application forms in SECTION B. It is important candidates provide
as much information of their previous experience in the bread baking industry as is available.
Documents that may be available include but are not limited to:
General employment documents





brief CV or work history
position descriptions
certificates/results of assessment
details of in house courses, workshops, seminars, orientation or induction sessions
references/letters from previous employers/supervisors
Workplace documents
A list of suggested documents has been compiled for the candidate in SECTION B
Candidates also need to provide contact details for one or two referees who can confirm their
industry skills in context and over time.
To have skills formally recognised under the Australian Qualifications Framework, you must ensure
the candidate’s skills meet industry standards.
2. Interview about candidate’s documentary information
Review the information provided by the candidate and arrange a time for both you and the
candidate to discuss. Begin alignment of documentation and skills to the following qualification:
FDF30603 Certificate III in Food Processing (Retail Baking - Bread)
The candidate will have the opportunity to discuss and identify previous experience with you. The
available documents are step one in collecting information and you will need to determine which
units of competency, if any, are fully covered at this stage. You use your own or your RTO’s
assessment recording forms to record this stage of the assessment.
There may be instances where the candidate has little, or no, documentary information of industry
experience. This is not a barrier to gaining recognition. This will just require you to rely on the
questioning, practical assessment and referee validation phases of the RPL process.
3. Questions for the Competency Conversation
The bank of questions in SECTION C is the next phase in collecting evidence for the RPL process.
The questions are designed to enable you to have a “competency conversation” with the candidate
to further gain evidence of their past experience. REMEMBER, the primary focus is on the
candidate’s experience.
Each question has “key points” to look for in responses. You may use the list of key points to
formulate questions of your own if you wish, or contextualise the question to the candidate’s
particular work situation. The Record of Conversation sheets indicate relevant content that should
be sought. Place a tick next to each key point as you hear this topic being discussed during the
conversation. You should read the “industry requirements” of each competency before the
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candidate answers the questions posed. You may also target the assessment to those aspects that
present the greatest risk in the industry. Questions are aligned with the relevant unit/s of
competency in SECTION G.
It is not intended every question for all competencies is asked, only those competencies the initial
interview about the candidate’s documentary evidence has failed to fully address. The question
bank covers most but not all units in the kit. Units without questions are covered in the practical
assessment/scenario section.
4. Practical assessment tasks
It is important that you use both Steps 3 (Questioning) and 4 (Practical Assessment) in doing this
assessment. The RPL process is a streamlined RPL process which does not rely solely on
practical assessment but uses a combination of questioning and practical to provide evidence of
candidate competence.
This is the third phase in collecting evidence. A practical skills test is then conducted by you at the
candidate’s workplace or another suitable venue. Appropriate permission must be sought before
entering workplaces.
This is a further opportunity for candidate to demonstrate competence. It is expected the practical
assessment will comprise only those competencies the candidate is still unable to demonstrate
knowledge/experience in after documentary review and questioning have been applied. These
assessments contain the practical skills and application of knowledge for the qualification. A
number of holistic practical assessments are included in this kit (SECTION D) to assist you with
tasks suitable for observation on the job.
You decide if the response to questions and practical assessment tasks fulfils the requirements of
the standard and may choose to pursue the issue further for a determination to be made. The
assessment is a conversation/observation, not an exam, and you are encouraged to assist
candidates to focus responses toward relevant issues.
Assessing through observation and questioning, particularly on the job, will speed up and
streamline the RPL assessment process.
NOTE: Where candidate’s documentation and questions meet the assessment requirement, it is
still strongly recommended the candidate undertake one practical assessment so you are confident
in making a judgement of “competent”. The practical assessment selection should be negotiated
between you and the candidate.
Recording sheets for candidate information, questioning and the practical assessments have been
included in SECTION D. You may use other recording mechanisms provided these also keep a
complete record of assessment and justification of judgement. Candidate responses, observations
of skills demonstrated and documents presented as evidence must be noted in enough detail so
anyone external to the process (e.g. a fellow assessor, auditor, lawyer, etc) can read the record
and retrace your judgement.
5. Gap training
RPL is an assessment process designed to show areas of competence and to identify IF a
candidate has gaps in skills and knowledge against a whole qualification.
Not all candidates will have skill/knowledge gaps.
If a candidate has skills gaps, a pathway to complete training in the outstanding units can be
negotiated to assist the client to gain the full qualification.
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FDF30603 Certificate III in Food Processing (Retail Baking – Bread)
EVIDENCE REVIEW
Recognition of prior learning outcomes (both Granted and Not Granted) are now funded nationally
and as such will be included in National AVETMISS audits. NCVER have stipulated evidence
recording requirements for RPL assessments as a minimum requirement for passing an
AVETMISS audit. The following “Evidence Review” proforma has been approved by NCVER as
covering AVETMISS audit requirements for RPL recorded outcomes. It also gives you an
opportunity to track a student’s assessment progress at a glance.
It is expected that this “Evidence Review” summary sheet (or similar) would be attached to each
participant’s evidence compiled during the RPL assessment process.
Other
evidence
3rd Party
Report
Documents
Unit Title
Practical
Unit Code
Questions
(Place a tick in the appropriate evidence collection method column for each unit of competency. Place a line through
those units not examined as part of this RPL assessment.)
CORE UNITS
FDFCORHS3A
Monitor the implementation of occupational health and
safety policies and procedures
FDFCORQFS3A
Monitor the implementation of quality and food safety
programs
FDFCORWCM2A
Present and apply workplace information
FDFCORBM2A
Use basic mathematical concepts
SPECIALIST UNITS
FDFRBPD2B
Produce bread dough
FDFRBSM2B
Scale and mould dough for intermediate proof
FDFRBFM2B
Conduct final mould and final proof
FDFRBBB2B
Bake bread
FDFRBDPB3A
Diagnose and respond to product and process faults
(bread)
ELECTIVE UNITS
FDFZPRW1A
Participate effectively in a workplace environment (AQF1)
FDFRBRD2B
Retard dough (AQF2)
WRRM1B
Merchandise products (AQF2)
FDFFRBAB3A
Produce artisan breads
Prerequisites: FDFRBPD2B, FDFRBSM2B, FDFRBFM2B,
FDFRBPY2B, FDFRBBB2B
FDFRBSP3B
Plan and schedule production
FDFOPTPIP3A
Participate in improvement processes
FDFOPTTG3A
Lead work teams and groups
BSBCMN310A
Deliver and monitor a service to customers
Assessor’s Name:
Assessor’s Signature:
Date:
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SECTION B
Candidate Information and
Application Forms
You give this information to the candidate for them to read about the RPL process and to complete
the appropriate forms.
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FDF30603 Certificate III in Food Processing (Retail Baking – Bread)
WHAT DOES IT MEAN TO BE A BREAD BAKER
Bread has been central to the diet of the human race for thousands of years. The first bread was
made from wild grains and seeds harvested from native plants. These grains were ground by
stones, and the resulting 'flour' mixed with water. It was then formed into cakes which were dried in
the sun or baked in hot coals.
Today, bread baking is a modern art form where the convenience of sliced and wrapped breads is
balance by increasing appreciation of speciality artisan loaves. The bread market place comprises
of small and medium sized local bakeries, together with the larger plant bakeries.
To be recognised in the baking trade, candidates must complete a qualification comprising:

4 core units, and

5 specialist units, and

4 optional units.
An baker will have the following personal qualities:

hands-on ability

good eye-hand coordination

technical aptitude in following recipes

physically fit and healthy with the stamina to work with equipment, large bags of
ingredients, and in hot environments

willingness to rise early and take on shift work

good vision, hearing and sense of smell to diagnose problems

interested in food preparation

able to think logically and keep up with changes in technology

tolerant of fine flour dust
“If you are doing these roles in your job, then don’t write off your skills – consider getting them
recognised.”
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FDF30603 Certificate III in Food Processing (Retail Baking – Bread)
TIPS AND HINTS TO HELP YOU PREPARE FOR RECOGNITION
To have skills formally recognised in the national system, assessors must make sure you have the
skills and knowledge to meet the industry standard. This means you must be involved in a careful
and comprehensive process that covers the content of all unit/s or qualification/s you can be
recognised for.
Assessment happens in a variety of ways. Being prepared can save you valuable time and hassle
and make the recognition process stress-free for you.
Here are some tips and hints for you:
1. Be prepared to talk about your job roles and your work history. Bring a resume or jot down
a few points about where you have worked, either paid or unpaid, and what you did there.
2. Bring your position description and any performance appraisals you have from any bread
baking kitchens or facilities you have worked in.
3. Consider the possibilities for workplace contact. Are you in a workplace that is supporting
your goal to get qualified? Would you feel comfortable to have the assessor contact your
workplace or previous workplaces so your skills can be validated?
4. Think about who can confirm your skill level. Think about current or recent supervisors who
have seen you work in the past 18 months and will be able to confirm your skills. The
assessor will need to contact them. You may also have community contacts or even clients
themselves who can vouch for your skill level.
5. Collect any certificates from in-house training or formal training you have done in the past.
6. You can speak with training organisation about other ways you can show your skills in the
bread baking industry. These could be letters from employers, records of your professional
development sessions, employers or clients in related industries or government agencies,
acknowledgements, workplace forms (as long as they don’t show client details) or other
relevant documents.
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FDF30603 Certificate III in Food Processing (Retail Baking – Bread)
STEPS IN THE RPL PROCESS
Step 1 – Provide information of your skills and experience
Complete the attached forms and provide as much information of your previous experience in the
bread baking industry as you can. This is your first opportunity (and not the last) to provide proof of
your variety of experience in the industry. Here you can supply examples of your work history
which could include:
General employment documents





brief CV or work history
position descriptions
certificates/results of assessment
details of in house courses, workshops, seminars, orientation or induction sessions
references/letters from previous employers/supervisors
Workplace documents
(NB: Please delete any information which identifies others people’s personal details, or commercial in confidence
information)














photographs of bread items you have made
recipes you have developed
wastage sheets you have completed
staff induction paperwork or checklists you have completed when training new staff
diaries/task sheets/job sheets/log books
customer complaints you have documented and investigated
documents and reports underpinning significant change processes you that you have
championed or participated in
staff rosters you have compiled
staff performance reviews and appraisal you have conducted
shift reports you have completed
product pricing estimates you have calculated
minutes of team meetings where you have contributed ideas, suggestions or feedback
documents showing how you have contributed to quality improvements in the workplace
any other documentation that may demonstrate industry experience
Depending on the industry you have worked in, you may or may not have documentary evidence
available. This should not deter you from seeking RPL as the Assessor will work with you during
the RPL process.
You will also need to supply contact details of one or two work referees who can confirm your skills
in the industry.
Step 2 – Conversation with Assessor
An assessor will review the information you have provided (usually with you) and begin to match
up your skills to the units/subjects in the qualification. At this point, you will have the opportunity to
discuss and identify your previous experience with the assessor who will understand your industry
experience and conduct a competency conversation with you. You will be required to answer bread
baking industry related questions to identify your current skills.
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FDF30603 Certificate III in Food Processing (Retail Baking – Bread)
Step 3 – Practical demonstration of your skills
The assessor will conduct a practical skills test at your workplace (if appropriate) or at another
suitable venue. This, again, is an opportunity to demonstrate your level of competence. This
assessment will be focussed on skills that are required in the qualification. Your assessor will
identify the skills that he/she will want you to demonstrate.
Further steps
After the assessment, your assessor will give you information about the skills that have been
recognised and whether you have gained the full qualification. If you do have skill gaps, these may
be addressed through flexible training.
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FDF30603 Certificate III in Food Processing (Retail Baking – Bread)
APPLICATION – Self Assessment Questionnaire
FDF30603 Certificate III in Food Processing (Retail Baking – Bread)
Candidate Name:
Date Completed:
Please identify your level of experience in each competency.
Unit Code
Unit Title
I have performed these tasks
Frequently
Sometimes
Never
CORE UNITS
FDFCORHS3A
Monitor the implementation of occupational
health and safety policies and procedures
FDFCORQFS3A
Monitor the implementation of quality and food
safety programs
FDFCORWCM2A
Present and apply workplace information
FDFCORBM2A
Use basic mathematical concepts
SPECIALIST UNITS
FDFRBPD2B
Produce bread dough
FDFRBSM2B
Scale and mould dough for intermediate proof
FDFRBFM2B
Conduct final mould and final proof
FDFRBBB2B
Bake bread
FDFRBDPB3A
Diagnose and respond to product and process
faults (bread)
ELECTIVE UNITS
FDFZPRW1A
Participate effectively in a workplace
environment
FDFRBRD2B
Retard dough
WRRM1B
Merchandise products
FDFFRBAB3A
Produce artisan breads
FDFRBSP3B
Plan and schedule production
FDFOPTPIP3A
Participate in improvement processes
FDFOPTTG3A
Lead work teams and groups
BSBCMN310A
Deliver and monitor a service to customers
Candidate Signature:
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Date:
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FDF30603 Certificate III in Food Processing (Retail Baking – Bread)
RPL APPLICATION FORM
Applicant Details:
1. Occupation you are seeking
recognition in
2 Personal Details
Surname
Preferred Title (Mr, Mrs, Ms, Miss)
First Name/s
Any other name used
Home Address
Postal address if different from above
Telephone Numbers
Date of Birth
Gender
Home:
Work:
Mobile:
Fax:
/
/
MALE  / FEMALE 
Age
Are you a permanent Resident of
Australia
YES  / NO 
3 Current Employment
YES  / NO 
Are you currently employed?
………………………………………………………
If Yes, in which occupation are you
currently employed?
Who is your current employer?
……………………………………………………….
4. Armed Forces details (If Applicable)
Branch of Service
Trade classification on discharge
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5. Further Training
Have you undertaken any training
courses related to the occupation
applied for?
YES  / NO 
If Yes
What occupation were you trained in?
Training completion Date (month, year)
Country where you trained
Name of course and institution (if
applicable)
6. Is there any further information
you wish to give in support of your
application
7. Professional Referees (relevant to work situation)
Name
……………………………………………………………………
Position
……………………………………………………………………
Organisation
……………………………………………………………………
Phone Number
……………………………………………………………………
Mobile Number
……………………………………………………………………
Email Address
……………………………………………………………………
Name
……………………………………………………………………
Position
……………………………………………………………………
Organisation
……………………………………………………………………
Phone Number
……………………………………………………………………
Mobile Number
……………………………………………………………………
Email Address
……………………………………………………………………
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FDF30603 Certificate III in Food Processing (Retail Baking – Bread)
APPLICANT EMPLOYMENT HISTORY FORM
Name, Address and
Phone number of
Employers
Period of Employment
(DD/MM/YYYY)
Position Held
Full Time
Description of Major Duties
Part-time
Casual
From
To
1.
2.
3.
4.
Attach additional sheet if required
If you are including documents in your application, please provide a brief description below
Document Description
(e.g. resume, photos, awards etc)
Office Use Only – Assessor to use this section to align
documents to specific units of competency and identify key
questions for competency conversation
Declaration
I declare that the information contained in this application is true and correct and that all
documents are genuine.
Candidate Signature:
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Date
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FDF30603 Certificate III in Food Processing (Retail Baking – Bread)
SECTION C
Competency Conversation
This section assists the assessor in documenting the competency conversation.
Do NOT give this section to the candidate.
Once you have assessed the candidate’s documentary information and determined which
competencies you still require more information/evidence on, you use the question bank and
Record of Conversation sheets in this section to document evidence of past experience. It is not
intended that every question for all competencies be discussed during the conversation, only those
competencies the initial documentary review has failed to fully address.
Each question has “key points” to look for in responses. You may use the list of key points to
formulate questions of your own if you wish, or contextualise or rephrase the suggested question to
the candidate’s particular work situation. The questions are not intended to be a formal ‘script’ for
the assessor to follow, but to provide guidance in exploring the range of the candidate’s skills,
knowledge and experience in performing a particular task or function.
The Record of Conversation sheets indicate relevant content that should be sought. Place a tick
next to each key point as you hear this topic being discussed during the conversation. In doing so,
you are making a statement of fact about what you hear the candidate say during the competency
conversation. Use the Comments section to provide further detail about the context of the
discussion or briefly outline any examples discussed by the candidate. You may also use the
Comments section to make a brief analysis of the responses or summary judgements about the
quality of the candidate’s responses in relation to the requirements of the competency standard.
Remember, the notes you take about this conversation are important evidence and should be
retained in the candidate’s assessment record.
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RPL Assessor Kit
FDF30603 Certificate III in Food Processing (Retail Baking – Bread)
QUESTION BANK
Note to Assessors: Refer to “Record of Conversation” sheets
Unit of
Competency
FDFCORHS3A
Monitor the
implementation of
occupational
health and safety
policies and
procedures
FDFCORQFS3A
Monitor the
implementation of
quality and food
safety programs
FDFCORWCM2A
Present and
apply workplace
information
FDFCORBM2A
Use basic
mathematical
concepts
Question
1:
What are some of the workplace hazards you need to consider when working in a
kitchen, and what measures have you followed control these hazards?
2:
Discuss the company policy for communicating OH&S policies and procedures to
staff.
3:
Explain your understanding of the OH&S obligations of both the employer and the
employee.
4:
What safety instructions do you follow and what precautions do you take before
commencing any work?
5:
What are the main quality and food safety issues you have addressed when
inducting a new staff member in the company?
6:
What routine actions have you taken to ensure that food safety is regularly
checked and monitored?
7:
What factors can affect the shelf life of food products?
8:
Discuss procedures around food recall in your organisation.
9:
Explain how you have maintained and improved food safety in your workplace.
10: Discuss the information / documents that you regularly access in the workplace to
complete your tasks? How did you go about analysing and interpreting the
information to apply it to the particular task you were undertaking?
11: Provide a couple of examples of how you have exchanged information with
others in the workplace: for example: giving instructions, coaching other staff, etc.
How did you go about ensuring that you conveyed the right information, and that
the information was received and understood?
12: Explain the types of calculations you routinely make throughout the day in
relation to your work.
13: Discuss a few examples of when you have had to estimate quantities – for
example, estimating stock quantities for special promotion. How did you make the
estimate? How close was the estimate to the actual requirement?
Generic
component
14: When you have received a new baking or customer order, how do you identify
what will be required, and prepare the work area.
Plan and prepare
work
15: Explain how you have sequenced your work effectively to complete your jobs in a
timely manner?
Generic
component
16: Explain what steps you take after baking to ensure quality of the finished
product.
Clean up
17: Outline how you clean up the work area in readiness for the next task.
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RPL Assessor Kit
FDF30603 Certificate III in Food Processing (Retail Baking – Bread)
Unit of
Competency
FDFRBDPB3
Diagnose and
respond to
product and
process faulty
(bread)
Question
18: In relation to baked products, how do you recognised inferior standards in the
finished product?
19: What happens during production to cause the inferior product quality?
20: In general terms, what corrective action do you take to rectify the problem/s and
ensure the quality of the product?
21: Outline your company’s procedures for disposing or reworking of sub-quality
outputs
FDFRBPD2B
Produce bread
dough
22: Dough preparation for breadmaking can be achieved by mixing four basis
ingredients together – flour, salt, yeast, water. Discuss your understanding of the
function of each of these ingredients.
23: What other ingredients have you added to basic bread dough, and why were they
added?
24: Outline your experience in different mixing or kneading techniques. What
function does mixing achieve?
FDFRBSM2B
25: Discuss the importance of “rounding” a dough piece after scaling.
Scale and mould
dough for
intermediate
proof
26: Outline what happens to the dough at a micro level during the proving process?
27: Discuss the importance of correct scaling of dough, and the workplace procedure
you routinely follow for scaling.
28: Outline the factors that affect the proofing stage.
FDFRBFM2B
29: Outline the process you have followed to conduct the final mould of the bread.
Conduct final
mould and final
proof
30: Outline the various moulding “mistakes” and how they affect the final product.
31: What has been your experience in shaping specialty breads?
32: What characteristics are you looking for to determine when the proving is
complete?
FDFRBBB2B
Bake bread
33: Discuss the different baking ovens you have used – their heating systems,
required loading techniques, and safety features.
34: Outline some of the key factors you consider when scheduling loads to the oven.
35: What are the optimal baking temperatures for the following bread products: bun,
crusty, white condensed, wholemeal?
FDFZPRW1A
Participate
effectively in a
workplace
environment
36: Outline, generally, your understanding of the baking industry. Who are the major
stakeholders or industry bodies?
37: What are the major pieces of legislation or government regulation that impact on
how you do things in the workplace? What type of workplace documents do you
routinely access that embody these regulatory requirements?
38: Discuss three examples of how you applied information in these workplace
documents in order to complete your tasks?
39: What on-going training have you received in the workplace?
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RPL Assessor Kit
FDF30603 Certificate III in Food Processing (Retail Baking – Bread)
Unit of
Competency
FDFRBRD2B
Retard dough
Question
40: What is your understanding of what happens during a dough retardation and
recovery process?
41: Using examples of different dough types you have retarded, talk about different
retardation requirements and how you identified the retardation requirement of
particular doughs.
42: What are some of the factors that can affect the retardation process? How does
altering these affect the dough retardation process?
WRRM1B
Merchandise
products
43: Outline your store’s policy in relation to presentation, ticketing and pricing of
stock. What are some of the regulations around fair trading that you applied?
44: What are some of the design factors you have considered in planning and
constructing a general bread product display? What additional things have you
considered for a ‘themed’ display – for example, culturally significant days,
catalogue promotions, etc?
45: Describe how you replenish and rotate display stock to ensure the most
favourable presentation of the product.
46: In your experience, what are some of the reasons why stock doesn’t sell? What
modifications have you made to make the product more attractive to the
customer?
FDFFRBAB3A
Produce artisan
breads
47: Discuss the range of artisan breads you have produced, either as company’s
product range or for special customer orders.
48: Outline the extended fermentation processes you have used in making speciality
breads.
49: Discuss how you have adjusted hydration levels to produce variation in crumb
formation. What are some of the visual differences caused by varying hydration
levels?
50: What factors have you considered in setting the retail price of artisan breads?
FDFRBSP3B
Plan and
schedule
production
FDFOPTPIP3A
Participate in
improvement
processes
51: Explain what factors you have considered when planning production of bread
products.
52: Describe the process you followed in constructing a production schedule/
53: Discuss a time when production was disrupted. How did you get it back on
track?
54: Think of a time when there was a significant process improvement in your
workplace. Why was the change necessary? Describe how the improvement was
implemented from the analysis of the problem to the implementation of
improvement actions. What was your level of involvement in the process?
55: How have you ensured your staff are involved in continuous improvement in
their day-to-day activities?
FDFOPTTG3A
Lead work teams
and groups
56: Discuss your leadership style – how do you support and encourage your staff to
work to company standard.
57: How have you monitored the work performance of your colleagues and the team
as a whole?
58: When you have rostered staff, what factors do you consider to ensure the team
works well together?
59: How have you resolved conflicts between team members?
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RPL Assessor Kit
FDF30603 Certificate III in Food Processing (Retail Baking – Bread)
Unit of
Competency
Question
BSBCMN310A
60: How does your organisation identify its customer’s requirements?
Deliver and
monitor a service
to customers
61: When serving a customer, what interpersonal skills have used to help uncertain
customers clarify their needs? Illustrate using an example from your experience.
62: Describe the ways in which you have dealt with customer complaints. Illustrate
using an example from your experience.
63: Explain how you, personally, have helped to identify ways to improve products
or customer service within your organisation.
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FDF30603 Certificate III in Food Processing (Retail Baking – Bread)
RECORD OF CONVERSATION
FDFCORHS3A Monitor the implementation of occupational health and safety policies and procedures
CANDIDATE’S NAME:
ASSESSOR’S NAME:
DATE:
Question 1:
What are some of the workplace hazards you need to consider when working in a kitchen, and what measures have you followed to
control these hazards?
Question 2:
Discuss the company policy for communicating OH&S policies and procedures to staff.
Question 3:
Explain your understanding of the OH&S obligations of both the employer and the employee.
Question 4:
What safety instructions do you follow and what precautions do you take before commencing any work?
KEY POINTS
INDUSTRY REQUIREMENTS
The candidate’s response should evidence the following
These must be evidenced in the
candidate’s response
Indicate if
response
addresses
KP and IR
COMMENTS
Record other key points and examples from conversation.
Identify whether a practical assessment is warranted.
Question 1
Kitchen hazards - other workers and persons; other
structures and equipment; hazardous materials; noise;
flour dust; heat; cleaning chemicals; waste; rubbish;
inadequate lighting; electrical hazards; lifting and
carrying; heavy loads; tools and equipment, confined
spaces, stress
OHS guidelines and work
safety practices
Principles of hazard control
and hierarchy of hazard
control measures
Identification and avoidance of obstacles
Workplace safety
communication and signs
Hazard and risk control; erect barricades and signage
around spills
Standard operating
procedures
Correct manual handling / use of machines for heavy
loads / load carrying capacity
Material safety data sheets
Emergency/defensive action and techniques for
controlling loads; emergency shutdown of equipment
Use and maintenance of personal protective equipment
Use of guards on equipment
Product labels
Manufacturers’ specifications
for use of machinery
Safe working loads
Industry terminology
Use of PPE
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RPL Assessor Kit
FDF30603 Certificate III in Food Processing (Retail Baking – Bread)
KEY POINTS
INDUSTRY REQUIREMENTS
The candidate’s response should evidence the following
These must be evidenced in the
candidate’s response
Indicate if
response
addresses
KP and IR
COMMENTS
Record other key points and examples from conversation.
Identify whether a practical assessment is warranted.
Inspect equipment for damage or worn parts; retire
defective equipment
Use of MSDS
Keeping work area tidy and free of obstruction
Maintain personal health
Availability of first aid
Question 2
Staff induction program
Training
Verbal discussion/meetings
Shift report
Signs placed on machines
Signs on walls
Tag-outs
Question 3
Employer:
 providing safe working environment
 assessing risks
 developing work procedures
 communicating control measures
 providing training and instruction
 providing supervision
 monitoring and reviewing safety
 conducting safety audits
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RPL Assessor Kit
FDF30603 Certificate III in Food Processing (Retail Baking – Bread)
KEY POINTS
INDUSTRY REQUIREMENTS
The candidate’s response should evidence the following
These must be evidenced in the
candidate’s response
Indicate if
response
addresses
KP and IR
COMMENTS
Record other key points and examples from conversation.
Identify whether a practical assessment is warranted.
Employee:
 awareness of safe work practices
 follow operating procedures
 always use PPE
 follow hygiene standards
 identify hazards and implement controls
 maintain personal health and vitality
 comply with alcohol and drug policies
 advising if on medication which could contribute to
fatigue or reduced performance
 report incidents, breakage, wastage, accidents
 attend required training
 cooperate in safety drills – fire, evacuation
 advises of communicable illnesses (incl. diarrhoea,
vomiting, fever, jaundice)
 provide training and support to new staff in relation to
food safety
Question 4
Set up materials and equipment in accordance with
workplace procedures
Follows workplace/site signage and take direction from
site personnel
Routinely applies precautions when undertaking own
work
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RPL Assessor Kit
FDF30603 Certificate III in Food Processing (Retail Baking – Bread)
RECORD OF CONVERSATION
FDFCORQFS3A Monitor the implementation of quality and food safety programs
CANDIDATE’S NAME:
ASSESSOR’S NAME:
DATE:
Question 5:
What are the main quality and food safety issues you have addressed when inducting a new staff member in the company?
Question 6:
What routine actions have you taken to ensure that food safety is regularly checked and monitored?
Question 7:
What factors can affect the shelf life of food products
Question 8:
Discuss procedures around food recall in your organisation.
Question 9:
Explain how you have maintained and improved food safety in your workplace.
KEY POINTS
INDUSTRY REQUIREMENTS
The candidate’s response should evidence the following
These must be evidenced in the
candidate’s response
Indicate if
response
addresses
KP and IR
COMMENTS
Record other key points and examples from conversation.
Identify whether a practical assessment is warranted.
Question 5
Appropriate use of equipment and machinery
Safety boots
Gloves
Apron
Hair net
Work procedures meet food safety program
OHS guidelines and work
safety practices
Principles of hazard control
and hierarchy of hazard
control measures
Workplace safety
communication and signs
Cleaning and sanitising equipment, utensils etc
Standard operating
procedures
Policies and procedures in relation to food safety
Product labels
Personal hygiene
Record keeping – incidents,
wastage
Reporting health conditions and illnesses
Reporting hazards and risks in relation to food safety
Industry terminology
Handling contaminated food, waste, recycled products
Participation in consultation process to improve food
safety
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RPL Assessor Kit
FDF30603 Certificate III in Food Processing (Retail Baking – Bread)
KEY POINTS
INDUSTRY REQUIREMENTS
The candidate’s response should evidence the following
These must be evidenced in the
candidate’s response
Indicate if
response
addresses
KP and IR
COMMENTS
Record other key points and examples from conversation.
Identify whether a practical assessment is warranted.
Documentation procedures in relation to food safety
Appropriate training and supported provided to new staff
in relation to food safety
Question 6
Follows procedures / checklists
Prevents cross-contamination
Disposes of contaminated foods
Adopts correct storage
Regularly checks ‘use by’ dates – disposes of past due
products
Inspects food – sight, smell, taste, touch
Handles and stores food products correctly
Maintains personal hygiene, hand washing
Sanitises when moving between functional areas or
processing tasks
Wears appropriate clothing, footwear, gloves, caps
Cleans and stores utensils and equipment correctly
Reports illnesses
Maintains good housekeeping practices
Question 7
Product type
Ingredients used
Preparation methods
Storage conditions
Packaging
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RPL Assessor Kit
FDF30603 Certificate III in Food Processing (Retail Baking – Bread)
KEY POINTS
INDUSTRY REQUIREMENTS
The candidate’s response should evidence the following
These must be evidenced in the
candidate’s response
Indicate if
response
addresses
KP and IR
COMMENTS
Record other key points and examples from conversation.
Identify whether a practical assessment is warranted.
Environmental factors
Question 8
Follows procedures
Isolates or quarantines unsafe products
Removes / recalls stock if necessary
Implements control measures
Takes action to minimise possibility of recurrence
Adjusts procedures/processes (if required)
Question 9
Identifies and reports inadequacies in relation to food
safety
Assesses, implements and monitors risks in the
workplace
Participates in food safety inspections and audits
Completes documentation
Review and improves procedures if required
Implements improvement recommendations
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RPL Assessor Kit
FDF30603 Certificate III in Food Processing (Retail Baking – Bread)
RECORD OF CONVERSATION
FDFCORWCM2A Present and apply workplace information
CANDIDATE’S NAME:
ASSESSOR’S NAME:
DATE:
Question 10:
Discuss the information / documents that you regularly access in the workplace to complete your tasks? How did you go about
analysing and interpreting the information to apply it to the particular task you were undertaking?
Question 11:
Provide a couple of examples of how you have exchanged information with others in the workplace: for example: giving instructions,
coaching other staff, etc. How did you go about ensuring that you conveyed the right information, and that the information was
received and understood?
KEY POINTS
INDUSTRY REQUIREMENTS
The candidate’s response should evidence the following
These must be evidenced in the
candidate’s response
Indicate if
response
addresses
KP and IR
COMMENTS
Record other key points and examples from conversation.
Identify whether a practical assessment is warranted.
Question 10
Examples of information documents:
 policy and procedure documentation
 legislation/standards/regulations
 specific workplace information
 safety and hygiene requirements
 induction and training information
 written information related to work role
 meetings/presentations/forums etc
 production schedules
 stock control
 oven sheets
 pay sheets
 accident/incident reports
Standard operating
procedures
Effective communication
Industry terminology
Analyses and interprets information to meet work/task
requirement
Seeks information from others to support own role
Records data/decisions (if necessary)
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RPL Assessor Kit
FDF30603 Certificate III in Food Processing (Retail Baking – Bread)
KEY POINTS
INDUSTRY REQUIREMENTS
The candidate’s response should evidence the following
These must be evidenced in the
candidate’s response
Indicate if
response
addresses
KP and IR
COMMENTS
Record other key points and examples from conversation.
Identify whether a practical assessment is warranted.
Question 11
Considers purpose, message, audience
Gathers information, researches topic, consults others
Organises information
Structures and delivers information is a logical way
Highlights instruction with demonstration or illustrative
example
Support delivery of instruction through interpersonal skills
and non-verbals and interactive skills
Encourages feedback and questions to ensure recipient
have understood message
Provides information in a timely manner
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RPL Assessor Kit
FDF30603 Certificate III in Food Processing (Retail Baking – Bread)
RECORD OF CONVERSATION
FDFCORBM2A Use basic mathematical concepts
CANDIDATE’S NAME:
ASSESSOR’S NAME:
DATE:
Question 12:
Explain the types of calculations you routinely make throughout the day in relation to your work.
Question 13:
Discuss a few examples of when you have had to estimate quantities – for example, estimating stock quantities for special promotion.
How did you make the estimate? How close was the estimate to the actual requirement?
KEY POINTS
INDUSTRY REQUIREMENTS
The candidate’s response should evidence the following
These must be evidenced in the
candidate’s response
Indicate if
response
addresses
KP and IR
COMMENTS
Record other key points and examples from conversation.
Identify whether a practical assessment is warranted.
Question 12
Applies mathematical concepts (+,-, x, /) to calculation of:
 weights
 quantities
 volumes, capacity
 elapsed times
Standard operating procedure
Conversion charts
Calculators and other
equipment
Industry terminology
Able to convert imperial measurements into metric (lbs to
oz) (degrees Fahrenheit to centigrade)
Applies equivalent measures within the same measuring
system eg. 1000g = 1kg
Applies rounding to measurements
Applies ratios, percentages
Read and interprets measuring scales
Understands tolerances
Reads conversion charts
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RPL Assessor Kit
FDF30603 Certificate III in Food Processing (Retail Baking – Bread)
KEY POINTS
INDUSTRY REQUIREMENTS
The candidate’s response should evidence the following
These must be evidenced in the
candidate’s response
Indicate if
response
addresses
KP and IR
COMMENTS
Record other key points and examples from conversation.
Identify whether a practical assessment is warranted.
Solves problems by selecting strategies and using mental
computation, estimation, calculators or computers, and
paper and pencil
Question 13
Identifies inputs
Identifies product bundling / package size
Identifies per head requirements
Multiplies variables to calculate estimate
Applies ‘rule of thumb’ (if applicable)
Applies past learnings re estimates
Allows margin of error, contingencies
Estimates to a reasonable degree of accuracy
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RPL Assessor Kit
FDF30603 Certificate III in Food Processing (Retail Baking – Bread)
RECORD OF CONVERSATION
Generic component – Plan and prepare work
CANDIDATE’S NAME:
ASSESSOR’S NAME:
DATE:
Question 14:
When you have received a new baking or customer order, how do you identify what will be required, and prepare the work area.
Question 15:
Explain how you have sequenced your work effectively to complete your jobs in a timely manner?
KEY POINTS
INDUSTRY REQUIREMENTS
The candidate’s response should evidence the following
These must be evidenced in the
candidate’s response
Indicate if
response
addresses
KP and IR
COMMENTS
Record other key points and examples from conversation.
Identify whether a practical assessment is warranted.
Question 14
Assess job requirements / consults product manual
Reads work instructions or job order
Consults Batch/recipe instructions / operations manual
Identifies processing techniques, time and safety
requirements
Standard operating procedure
and work instructions
Batch/recipe instructions
Quality assurance standards
Safe work practices
Identifies required ingredients, utensils, equipment
Hygiene
Selects equipment – tests and adjusts settings to suit
work requirements
Effective communication
Sets-up work area, prepares surfaces
Manufacturers’ specifications
for use of machinery
Selects appropriate PPE
Time management
Assembles and measures out ingredients
Washes hands before commencing food preparation
Question 15:
Analyses job requirements
Identifies processing stages and priorities
Identifies key control points
Estimates time requirements
Sequences activities in most efficient manner
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RPL Assessor Kit
FDF30603 Certificate III in Food Processing (Retail Baking – Bread)
KEY POINTS
INDUSTRY REQUIREMENTS
The candidate’s response should evidence the following
These must be evidenced in the
candidate’s response
Indicate if
response
addresses
KP and IR
COMMENTS
Record other key points and examples from conversation.
Identify whether a practical assessment is warranted.
Performs similar tasks together or sequentially
Works within timeframes and deadlines
Coordinates with others: eg where tasks are
interdependent, or equipment/utensils need to be shared
Takes responsibility for own work
Uses task lists / check lists / whiteboard, etc to monitor
progress throughout the shift
Anticipates and circumvents problems
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RPL Assessor Kit
FDF30603 Certificate III in Food Processing (Retail Baking – Bread)
RECORD OF CONVERSATION
Generic component – Clean up
CANDIDATE’S NAME:
ASSESSOR’S NAME:
DATE:
Question 16: Explain what steps you take after baking to ensure quality of the finished product.
Question 17: Outline how you clean up the work area in readiness for the next task.
KEY POINTS
INDUSTRY REQUIREMENTS
The candidate’s response should evidence the following
These must be evidenced in the
candidate’s response
Indicate if
response
addresses
KP and IR
COMMENTS
Record other key points and examples from conversation.
Identify whether a practical assessment is warranted.
Question 16
Inspects product to ensure it meets:
 job requirements
 quality requirements
 customer requirements
 Food Standards code
Food Standards Code
Labels, dates and stores materials and finished product
Safe work practice
Question 17
Hygiene
Washes, stores and maintains utensils
Manufacturers’ specifications
for use of machinery
Cleans and maintains equipment
Standard operating procedure
and work instructions
Quality assurance standards
Waste minimisation
Stores ingredients
Cleans work area
Collects scraps, unacceptable product – recycles or
disposes of wastes
Completes workplace documentation
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RPL Assessor Kit
FDF30603 Certificate III in Food Processing (Retail Baking – Bread)
RECORD OF CONVERSATION
FDFRBDPB3 Diagnose and respond to product and process faults (bread)
CANDIDATE’S NAME:
ASSESSOR’S NAME:
DATE:
Question 18:
In relation to baked products, how do you recognise inferior standards in the finished product?
Question 19:
What can happen during production to cause an inferior product?
Question 20:
In general terms, what corrective action do you take to rectify the problem/s and ensure the quality of the product?
Question 21:
Outline your company’s procedures for disposing or reworking of sub-quality outputs.
KEY POINTS
INDUSTRY REQUIREMENTS
The candidate’s response should evidence the following
These must be evidenced in the
candidate’s response
Indicate if
response
addresses
KP and IR
COMMENTS
Record other key points and examples from conversation.
Identify whether a practical assessment is warranted.
Question 18
Inspects output
Food Standards Code
Compares to product standard
Standard operating procedure
and work instructions
Identifies deficiencies – size, shape, texture, colour,
volume, flavour
Batch/recipe instructions
Diagnoses fault in process
Quality assurance standards
Implements measures to correct fault
Waste minimisation
Question 19
Safe work practice
Ingredients (quality, quantity/balance)
Hygiene
Over/under processing (combining, clearing, developing)
Temperature irregularities
Question 20
Follows standard operating procedures
Follows recipe
Always use scales and measures for ingredients
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RPL Assessor Kit
FDF30603 Certificate III in Food Processing (Retail Baking – Bread)
KEY POINTS
INDUSTRY REQUIREMENTS
The candidate’s response should evidence the following
These must be evidenced in the
candidate’s response
Indicate if
response
addresses
KP and IR
COMMENTS
Record other key points and examples from conversation.
Identify whether a practical assessment is warranted.
Checks working condition of ovens, equipment and
utensils
Monitors output; inspects product at each control point
Completes workplace documentation at each stage of
process
Reports process breakdowns / product defects
Question 21
Disposal – weigh and record on food wastage schedule
Donation – food bank, charity
Disposal as stock feed
Salvage some products for re-working (eg reducing to
crumb)
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FDF30603 Certificate III in Food Processing (Retail Baking – Bread)
RECORD OF CONVERSATION
FDFRBPD2B Produce bread dough
CANDIDATE’S NAME:
ASSESSOR’S NAME:
DATE:
Question 22:
Dough preparation for breadmaking can be achieved by mixing four basis ingredients together – flour, salt, yeast, water. Discuss your
understanding of the function of each of these ingredients.
Question 23:
What other ingredients have you added to basic bread dough, and why were they added?
Question 24:
Outline your experience in different mixing or kneading techniques. What function does mixing achieve?
KEY POINTS
INDUSTRY REQUIREMENTS
The candidate’s response should evidence the following
These must be evidenced in the
candidate’s response
Indicate if
response
addresses
KP and IR
COMMENTS
Record other key points and examples from conversation.
Identify whether a practical assessment is warranted.
Question 22
Flour:
 gluten basis of product
 most suitable flour is medium/bakers’ flour with a
protein range of 11 - 13%
Salt:
 confers flavour and palatability
 controls fermentation
 strengthens gluten
 affects crumb and crust colour
Yeast:
 aerates the dough by converting sugars into carbon
dioxide gas which expands the dough to the required
volume and gives bread its light texture
 matures the dough through the action of fermentation
on the gluten structure
 provides flavour through the production of complex
chemical compounds resulting from by-products of
the fermentation process
Editable version
Standard operating procedure
and work instructions
Batch/recipe instructions
Quality assurance standards
Waste minimisation
Safe work practice
Hygiene
Manufacturers’ specifications
for use of machinery
Page 41 of 98
RPL Assessor Kit
FDF30603 Certificate III in Food Processing (Retail Baking – Bread)
KEY POINTS
INDUSTRY REQUIREMENTS
The candidate’s response should evidence the following
These must be evidenced in the
candidate’s response
Indicate if
response
addresses
KP and IR
COMMENTS
Record other key points and examples from conversation.
Identify whether a practical assessment is warranted.
Water:
 determines product yield
 dispersing agent for all the other ingredients
 controls temperature of the dough
 contributes to desired consistency of the dough
 acts as a solvent for the sugar
 creates significant influence on holding quality
Question 23
Identifies a range of other ingredients (eg. bread
improvers, grains, fats and oils, emulsifiers, milk solids,
preservatives, fortifying agents, dough conditioners, etc)
Function of additives:
 speed up the bread making process
 product enrichment
 softer texture
 volume enhancement
 better internal structure
 flavour enhancement
 visual appeal
 nutritional benefits
 specific dietary requirements
 extend shelf life
Question 24
Outlines techniques used:
 kneading
 stretching
 spiral mixer
 high speed mixers
Editable version
Page 42 of 98
RPL Assessor Kit
FDF30603 Certificate III in Food Processing (Retail Baking – Bread)
KEY POINTS
INDUSTRY REQUIREMENTS
The candidate’s response should evidence the following
These must be evidenced in the
candidate’s response
Indicate if
response
addresses
KP and IR
COMMENTS
Record other key points and examples from conversation.
Identify whether a practical assessment is warranted.
Function of mixing:
 hydrates the ingredients
 develops the gluten
 incorporates air into the dough
Editable version
Page 43 of 98
RPL Assessor Kit
FDF30603 Certificate III in Food Processing (Retail Baking – Bread)
RECORD OF CONVERSATION
FDFRBSM2B Scale and mould dough for intermediate proof
CANDIDATE’S NAME:
ASSESSOR’S NAME:
DATE:
Question 25:
Discuss the importance of “rounding” a dough piece after scaling.
Question 26:
Outline what happens to the dough at a micro level during the proving process?
Question 27:
Discuss the importance of correct scaling of dough, and the workplace procedure you routinely follow for scaling.
Question 28:
Outline the factors that affect the proofing stage.
KEY POINTS
INDUSTRY REQUIREMENTS
The candidate’s response should evidence the following
These must be evidenced in the
candidate’s response
Indicate if
response
addresses
KP and IR
COMMENTS
Record other key points and examples from conversation.
Identify whether a practical assessment is warranted.
Question 25
Provides a regular shape, finer and uniform cell structure
Ensures equal distribution of the dough cells throughout
the dough
Standard operating procedure
and work instructions
Batch/recipe instructions
Increases the number of dough cells causing a fine
structure
Quality assurance standards
Question 26
Safe work practice
Structural Relaxation – contributes to dough strength
Hygiene
Yeast generates carbon dioxide gas which fills air cells
that were incorporated during mixing
Manufacturers’ specifications
for use of machinery
Waste minimisation
The gluten must be viscous enough to expand as the gas
fills the cells but elastic enough to retain the gas.
Question 27
Scaling - dividing dough by weight for the most accurate
portioning into pans or pieces
Equal division of dough is important for even baking and
browning
Should be done quickly to avoid loss of leavening or
Editable version
Page 44 of 98
RPL Assessor Kit
FDF30603 Certificate III in Food Processing (Retail Baking – Bread)
KEY POINTS
INDUSTRY REQUIREMENTS
The candidate’s response should evidence the following
These must be evidenced in the
candidate’s response
Indicate if
response
addresses
KP and IR
COMMENTS
Record other key points and examples from conversation.
Identify whether a practical assessment is warranted.
over-aging of dough.
Outlines specific workplace procedure for scaling
Question 28
Quality of the flour
Dough temperature
Type of product
Bakery temperature and humidity
Stiffness of the dough
Amount of yeast added
Amount of other ingredients in the recipe
Activity of the enzymes
Editable version
Page 45 of 98
RPL Assessor Kit
FDF30603 Certificate III in Food Processing (Retail Baking – Bread)
RECORD OF CONVERSATION
FDFRBFM2B Conduct final mould and final proof
CANDIDATE’S NAME:
ASSESSOR’S NAME:
DATE:
Question 29:
Outline the process you have followed to conduct the final mould of the bread.
Question 30:
Outline the various moulding “mistakes” and how they affect the final product.
Question 31:
What has been your experience in the moulding or shaping of specialty breads?
Question 32:
What characteristics are you looking for to determine when the final proving is complete?
KEY POINTS
INDUSTRY REQUIREMENTS
The candidate’s response should evidence the following
These must be evidenced in the
candidate’s response
Indicate if
response
addresses
KP and IR
COMMENTS
Record other key points and examples from conversation.
Identify whether a practical assessment is warranted.
Question 29
Turns dough piece is turned upside down, the carbon
dioxide removed and the gas bubbles are divided into
more by flattening the dough
Flattens dough – removing carbon dioxide
Stretches dough piece, the ends are folded inside and
pressed in a way that a trapezoid shape is obtained
Folds and presses ends to obtain trapezoid shape
Moulds up dough piece until a firm, smooth shape is
achieved
Places dough with seam downwards
Standard operating procedure
and work instructions
Batch/recipe instructions
Quality assurance standards
Waste minimisation
Safe work practice
Hygiene
Manufacturers’ specifications
for use of machinery
Question 30
Too tight - gluten will break, loose top crust
Too loosely moulded - holes on inside because the layers
do not stick together
Too much dusting flour - holes and white lines can be
seen after baking
No thick ends - loaf is not straight but has sloping sides
Editable version
Page 46 of 98
RPL Assessor Kit
FDF30603 Certificate III in Food Processing (Retail Baking – Bread)
KEY POINTS
INDUSTRY REQUIREMENTS
The candidate’s response should evidence the following
These must be evidenced in the
candidate’s response
Indicate if
response
addresses
KP and IR
COMMENTS
Record other key points and examples from conversation.
Identify whether a practical assessment is warranted.
Question 31
Discusses a range of speciality breads prepared
Discusses moulding techniques used to achieve correct
shape for untinned bread products (eg. twists, knots,
plaits, pasta duras, ciabattas, breadsticks, flat breads,
etc)
Question 32
Volume
Maturity
Size
Height
Texture
Appearance
Editable version
Page 47 of 98
RPL Assessor Kit
FDF30603 Certificate III in Food Processing (Retail Baking – Bread)
RECORD OF CONVERSATION
FDFRBBB2B Bake bread
CANDIDATE’S NAME:
ASSESSOR’S NAME:
DATE:
Question 33:
Discuss the different baking ovens you have used – their heating systems, required loading techniques, and safety features.
Question 34:
Outline some of the key factors you consider when scheduling loads to the oven.
Question 35:
What are the optimal baking temperatures for the following bread products: bun, crusty, white condensed, wholemeal?
KEY POINTS
INDUSTRY REQUIREMENTS
The candidate’s response should evidence the following
These must be evidenced in the
candidate’s response
Indicate if
response
addresses
KP and IR
COMMENTS
Record other key points and examples from conversation.
Identify whether a practical assessment is warranted.
Question 33
Ovens:
 revolving tray ovens
 rotary rack oven
 conveyor oven
 tunnel ovens
 deck ovens
Heating systems
 Steam systems
 exhaust hoods
 control panels
 glass doors
 oven chamber
 convection systems
Standard operating procedure
and work instructions
Batch/recipe instructions
Quality assurance standards
Waste minimisation
Safe work practice
Hygiene
Manufacturers’ specifications
for use of machinery
Loading techniques:
 manual
 conveyor
 skips
 belts
 trays
Editable version
Page 48 of 98
RPL Assessor Kit
FDF30603 Certificate III in Food Processing (Retail Baking – Bread)
KEY POINTS
INDUSTRY REQUIREMENTS
The candidate’s response should evidence the following
These must be evidenced in the
candidate’s response
Indicate if
response
addresses
KP and IR
COMMENTS
Record other key points and examples from conversation.
Identify whether a practical assessment is warranted.
Safety features:
 glass doors
 guards
 emergency stop
 manual override
Demonstrates knowledge of manufacturer’s
specifications for various equipment
Question 34
Energy efficiency
Processing like products together
Customer demand as various times of the day
Workplace production schedule
Question 35
Bun – 200 degrees Celsius
Crusty – 215 degrees Celsius
White condensed – 220 degrees Celsius
Wholemeal – 210 degrees Celsius
Editable version
Page 49 of 98
RPL Assessor Kit
FDF30603 Certificate III in Food Processing (Retail Baking – Bread)
RECORD OF CONVERSATION
FDFZPRW1A Participate effectively in a workplace environment
CANDIDATE’S NAME:
ASSESSOR’S NAME:
DATE:
Question 36:
Outline, generally, your understanding of the baking industry. Who are the major stakeholders or industry bodies?
Question 37:
What are the major pieces of legislation or government regulation that impact on how you do things in the workplace? What type of
workplace documents do you routinely access that embody these regulatory requirements?
Question 38:
Discuss three examples of how you applied information in these workplace documents in order to complete your tasks?
Question 39:
What on-going training have you received in the workplace?
KEY POINTS
INDUSTRY REQUIREMENTS
The candidate’s response should evidence the following
These must be evidenced in the
candidate’s response
Indicate if
response
addresses
KP and IR
COMMENTS
Record other key points and examples from conversation.
Identify whether a practical assessment is warranted.
Question 36
Australian Society of Baking
Legislation, regulations
Baking Industry Association of Queensland
Standard operating
procedures
Bread Research Institute
Food Standards Australia and New Zealand
Question 37
Work safe practices
Effective communication
Legislation/regulation:
 Food Standards Code
 Occupational Health and Safety Act
 environmental legislation
 employment laws
 company law
Workplace documents that embody these:
 operations manual
 batch/recipe instructions
 job instructions, specifications, standard operating
procedures
Editable version
Page 50 of 98
RPL Assessor Kit
FDF30603 Certificate III in Food Processing (Retail Baking – Bread)




KEY POINTS
INDUSTRY REQUIREMENTS
The candidate’s response should evidence the following
These must be evidenced in the
candidate’s response
Indicate if
response
addresses
KP and IR
COMMENTS
Record other key points and examples from conversation.
Identify whether a practical assessment is warranted.
safety / hazard signs
HACCP
employment contracts
workplace forms
Question 38
Understands, interprets and applies workplace policies to
own work
Measures relevance of information to task at hand
Applies information to achieve task outcomes
Communicates with others using baking industry
terminology
Clarifies information or consults with supervisor or
workplace expert
Completes reports from information accessed
Question 39
Workplace induction
Legislative requirements
Relevant information about hazardous substance
Use of personal protective equipment
Emergency procedures
Regular fire and evacuation drills
Work/lifestyle balance management techniques
Risk assessment and control training
General on-the-job training
Editable version
Page 51 of 98
RPL Assessor Kit
FDF30603 Certificate III in Food Processing (Retail Baking – Bread)
RECORD OF CONVERSATION
FDFRBRD2B Retard dough
CANDIDATE’S NAME:
ASSESSOR’S NAME:
DATE:
Question 40:
What is your understanding of what happens during a dough retardation and recovery process?
Question 41:
Using examples of different dough types you have retarded, talk about different retardation requirements and how you identified the
retardation requirement of particular doughs.
Question 42:
What are some of the factors that can affect the retardation process? How does altering these affect the dough retardation process?
KEY POINTS
INDUSTRY REQUIREMENTS
The candidate’s response should evidence the following
These must be evidenced in the
candidate’s response
Indicate if
response
addresses
KP and IR
COMMENTS
Record other key points and examples from conversation.
Identify whether a practical assessment is warranted.
Question 40
Addresses knowledge of dough retardation through
discussion of:
 leavening process
 dough conditioning (through yeast activity)
 flavour development (through alcohol and acids
released by the yeast)
 dough rotation
Standard operating procedure
and work instructions
Question 41
Control points
Discusses retardation process for different doughs (eg
commercial, sours, etc)
Hygiene
Considers:
 dough type
 dough size
 dough consistency
 yeast quantity/quality
Batch/recipe instructions
Quality assurance standards
Waste minimisation
Safe work practices
Manufacturers’ specifications
for use of machinery
Question 42
Dough ingredients
Water temperature used in mixing dough
Editable version
Page 52 of 98
RPL Assessor Kit
FDF30603 Certificate III in Food Processing (Retail Baking – Bread)
KEY POINTS
INDUSTRY REQUIREMENTS
The candidate’s response should evidence the following
These must be evidenced in the
candidate’s response
Indicate if
response
addresses
KP and IR
COMMENTS
Record other key points and examples from conversation.
Identify whether a practical assessment is warranted.
Air temperature > colder temperatures slow the rate of
fermentation
Air flow around dough > allows temperature of dough to
be controlled
Humidity > lower the humidity, greater the crusting/skin
formation on dough
Time elapsed
Editable version
Page 53 of 98
RPL Assessor Kit
FDF30603 Certificate III in Food Processing (Retail Baking – Bread)
RECORD OF CONVERSATION
WRRM1B Merchandise products
CANDIDATE’S NAME:
ASSESSOR’S NAME:
DATE:
Question 43:
Outline your store’s policy in relation to presentation, ticketing and pricing of stock. What are some of the regulations around fair
trading that you applied?
Question 44:
What are some of the design factors you have considered in planning and constructing a general bread product display? What
additional things have you considered for a ‘themed’ display – for example, culturally significant days, catalogue promotions, etc?
Question 45:
Describe how you replenish and rotate display stock to ensure the most favourable presentation of the product.
Question 46:
In your experience, what are some of the reasons why stock doesn’t sell? What modifications have you made to make the product
more attractive to the customer?
KEY POINTS
INDUSTRY REQUIREMENTS
The candidate’s response should evidence the following
These must be evidenced in the
candidate’s response
Indicate if
response
addresses
KP and IR
COMMENTS
Record other key points and examples from conversation.
Identify whether a practical assessment is warranted.
Question 43
Outlines store policy and procedures
Fair trading regulations
Fair trading:
 describes/advertises product correctly
 ensures full price of the product is stated
 ensures that discounts are applied correctly
 ensures where there are two price tickets, item is
sold for lowest price
Australian Code of Practice for
computerised checkout
systems
Question 44
Effective communication
Product
Design principles
Standard operating
procedures
Work safe practices
Available display systems (eg. tables, bins, shelves, flat
lines [ie. no stacking], etc)
Floor plan
Lighting
Colour
Editable version
Page 54 of 98
RPL Assessor Kit
FDF30603 Certificate III in Food Processing (Retail Baking – Bread)
KEY POINTS
INDUSTRY REQUIREMENTS
The candidate’s response should evidence the following
These must be evidenced in the
candidate’s response
Indicate if
response
addresses
KP and IR
COMMENTS
Record other key points and examples from conversation.
Identify whether a practical assessment is warranted.
Signage
Traffic flow
Stability of display
Service points
Accessibility – eg. product at eye level, able to be
reached by customer, etc
Distance between hot/cold items
Presentation – neat, tidy, balance, fully stocked
Security
Question 45
Identifies and removes unsuitable display stock (eg.
dropped, crushed, over-handles, out of date)
Rotates stock as required, ensuring display is fully
stocked for best presentation
Maintains presentation – tidiness, balance, aesthetic
appeal
Question 46
Out of date
Bundling – not enough/too much in bulk sale items
Packaging – product not visible to customer, product
sweating in package, etc
Increases attractiveness through:
 reducing price
 spruiking
 multi-buy strategies (buy 1, get 1 free, bulk discount)
 one minute specials, …..etc
Editable version
Page 55 of 98
RPL Assessor Kit
FDF30603 Certificate III in Food Processing (Retail Baking – Bread)
RECORD OF CONVERSATION
FDFFRBAB3A Produce artisan breads
CANDIDATE’S NAME:
ASSESSOR’S NAME:
DATE:
Competency in this unit cannot be claimed until all prerequisites have been satisfied. Pre-requisites FDFRBPD2B, FDFRBSM2B, FDFRBFM2B, FDFRBPY2B, FDFRBBB2B
 Please tick this box to indicate all prerequisites for these units have been met
Question 47:
Discuss the range of artisan breads you have produced, either as company’s product range or for special customer orders.
Question 48:
Outline the extended fermentation processes you have used in making speciality breads.
Question 49:
Discuss how you have adjusted hydration levels to produce variation in crumb formation. What are some of the visual differences
caused by varying hydration levels?
Question 50:
What factors have you considered in setting the retail price of artisan breads?
KEY POINTS
INDUSTRY REQUIREMENTS
The candidate’s response should evidence the following
These must be evidenced in the
candidate’s response
Indicate if
response
addresses
KP and IR
COMMENTS
Record other key points and examples from conversation.
Identify whether a practical assessment is warranted.
Question 47
Discusses a range of hand crafted breads (eg bagels,
baguettes, ciabatta, focaccia, sourdough, etc)
Standard operating procedure
and work instructions
Familiar with a range of shaping techniques – novelty
shapes, plaits, etc
Batch/recipe instructions
Question 48
Waste minimisation
Prepares cultures/starters for use in sours from scratch,
using a natural sour dough and using a chemical starter
Safe work practice
Applies principles and processes involved for extended
fermentation doughs
Question 49
Quality assurance standards
Hygiene
Manufacturers’ specifications
for use of machinery
Low hydration – dense tight crumb; chewy texture
High hydration - the hole structure of the crumb gets
larger and more irregular
Artisan breads – usually at least 60% hydration level
Editable version
Page 56 of 98
RPL Assessor Kit
FDF30603 Certificate III in Food Processing (Retail Baking – Bread)
KEY POINTS
INDUSTRY REQUIREMENTS
The candidate’s response should evidence the following
These must be evidenced in the
candidate’s response
Indicate if
response
addresses
KP and IR
COMMENTS
Record other key points and examples from conversation.
Identify whether a practical assessment is warranted.
Introducing steam to baking process
 keeps surface moist and pliable so the bread can
continue to rise
 helps develop crust
 gives the bead shine
 contributes to colour
Question 50
Cost of raw materials
Production costs
Overhead
Premium pricing
Organisational pricing methodology
Editable version
Page 57 of 98
RPL Assessor Kit
FDF30603 Certificate III in Food Processing (Retail Baking – Bread)
RECORD OF CONVERSATION
FDFRBSP3B Plan and schedule production
CANDIDATE’S NAME:
ASSESSOR’S NAME:
DATE:
Question 51:
Explain what factors you have considered when planning production of bread products.
Question 52:
Describe the process you followed in constructing a production schedule.
Question 53:
Discuss a time when production was disrupted. How did you get it back on track?
KEY POINTS
INDUSTRY REQUIREMENTS
The candidate’s response should evidence the following
These must be evidenced in the
candidate’s response
Indicate if
response
addresses
KP and IR
COMMENTS
Record other key points and examples from conversation.
Identify whether a practical assessment is warranted.
Question 51
Customer requirements
Time constraints
Production requirements
Machine availability and capability
Inventory requirements
Standard operating
procedures
Product stewardship
Production safety
Effective communication
Procurement practices
Manufacturer’s instructions
for materials and equipment
Sales history
Workplace documentation
Supply capacities
Time management
Contingency analysis
Question 52
Identifies deliverables and milestones
Breaks production into stages
Allocates processing times to each stage – process set up
time, production throughput rates/times, duration
Analyses logical relationships and dependencies
Analyses risks
Editable version
Page 58 of 98
RPL Assessor Kit
FDF30603 Certificate III in Food Processing (Retail Baking – Bread)
KEY POINTS
INDUSTRY REQUIREMENTS
The candidate’s response should evidence the following
These must be evidenced in the
candidate’s response
Indicate if
response
addresses
KP and IR
COMMENTS
Record other key points and examples from conversation.
Identify whether a practical assessment is warranted.
Prioritises workload and process jobs
Forecasts and schedules resource resources (staff, raw
materials, etc)
Develops schedule – considers trade-offs, optimisation,
contingencies
Re-schedule other work around production
Implements schedule
Question 53
Analyses causes of disruption
Makes necessary adjustment / implements contingency
plan
Reschedules work to allocate to next shift
Monitors process
Editable version
Page 59 of 98
RPL Assessor Kit
FDF30603 Certificate III in Food Processing (Retail Baking – Bread)
RECORD OF CONVERSATION
FDFOPTPIP3A Participate in improvement processes
CANDIDATE’S NAME:
ASSESSOR’S NAME:
DATE:
Question 54:
Think of a time when there was a significant process improvement in your workplace. Why was the change necessary? Describe how
the improvement was implemented from the analysis of the problem to the implementation of improvement actions. What was your
level of involvement in the process.
Question 55:
How have you ensured your staff are involved in continuous improvement in their day-to-day activities?
KEY POINTS
INDUSTRY REQUIREMENTS
The candidate’s response should evidence the following
These must be evidenced in the
candidate’s response
Indicate if
response
addresses
KP and IR
COMMENTS
Record other key points and examples from conversation.
Identify whether a practical assessment is warranted.
Question 54
Need for change/improvement was identified (eg. from
incident, customer complaint, economy drive, new
business direction, competitive requirement, etc)
Existing process was analysed
Problem was defined
Standard operating
procedures
Quality assurance systems
Effective communication
Workplace documentation
Ideas, opinions and issues were generated
Staff were consulted
Data was collected and analysed
Process was redesigned
Recommendations were made / trialled
Resources were identified
Benchmarks were established
Improvement was approved by management and
supported by staff
New policies and procedures were disseminated
Staff were trained / upskilled
Improvements were implemented
Editable version
Page 60 of 98
RPL Assessor Kit
FDF30603 Certificate III in Food Processing (Retail Baking – Bread)
KEY POINTS
INDUSTRY REQUIREMENTS
The candidate’s response should evidence the following
These must be evidenced in the
candidate’s response
Indicate if
response
addresses
KP and IR
COMMENTS
Record other key points and examples from conversation.
Identify whether a practical assessment is warranted.
Question 55
Involves staff in developing procedures
Seeks and give regular staff feedback / open
communication
Collaborates with staff in making decisions
Uses quality monitoring processes
Builds culture of improvement / innovation / learning
Uses coaching and mentoring of staff to improve quality
focus
Makes organisational goals meaningful
Celebrates successes
Editable version
Page 61 of 98
RPL Assessor Kit
FDF30603 Certificate III in Food Processing (Retail Baking – Bread)
RECORD OF CONVERSATION
FDFOPTTG3A Lead work teams and groups
CANDIDATE’S NAME:
ASSESSOR’S NAME:
DATE:
Question 56:
Discuss your leadership style – how do you support and encourage your staff to work to company standard.
Question 57:
How have you monitored the work performance of your colleagues and the team as a whole?
Question 58:
When you have rostered staff, what factors do you consider to ensure the team works well together?
Question 59:
How have you resolved conflicts between team members?
KEY POINTS
INDUSTRY REQUIREMENTS
The candidate’s response should evidence the following
These must be evidenced in the
candidate’s response
Indicate if
response
addresses
KP and IR
COMMENTS
Record other key points and examples from conversation.
Identify whether a practical assessment is warranted.
Question 56
Models good practice
Communicates roles and expectations to staff
Antidiscrimination and equity
principles
Openly shares information
Negotiation and
communication
Fosters shared goals and objectives
Enterprise procedures
Provides support and encouragement
Workflow planning
Sets challenges and stretch targets
Effective communication
Encourages innovation
Leadership
Empowers staff
Rewards team members – recognises achievements
Shares responsibility
Gives feedback
Question 57
Assesses team members/meeting targets/goals etc
Conducts performance appraisals/reviews
Ensures access to training if required
Editable version
Page 62 of 98
RPL Assessor Kit
FDF30603 Certificate III in Food Processing (Retail Baking – Bread)
KEY POINTS
INDUSTRY REQUIREMENTS
The candidate’s response should evidence the following
These must be evidenced in the
candidate’s response
Indicate if
response
addresses
KP and IR
COMMENTS
Record other key points and examples from conversation.
Identify whether a practical assessment is warranted.
Regular meetings and consultations
Question 58
Work capacity and output
Skills and knowledge of individuals, competency
Personal attributes
Complementarity of strengths of weaknesses of
individuals
Adequate seniority and supervision of group
Question 59
Identifies triggers of conflict, reads subtext
Adopts open communication and active listening
Takes appropriate action to resolve conflict
Accesses mediation/dispute resolution (if applicable)
Uses conflict resolution strategies (assertiveness,
listening, non-verbal communication, problem solving,
negotiation)
Achieves a satisfactory outcome
Editable version
Page 63 of 98
RPL Assessor Kit
FDF30603 Certificate III in Food Processing (Retail Baking – Bread)
RECORD OF CONVERSATION
BSBCMN310A Deliver and monitor a service to customers
CANDIDATE’S NAME:
ASSESSOR’S NAME:
DATE:
Question 60:
How does your organisation identify its customer’s requirements?
Question 61:
When serving a customer, what interpersonal skills have used to help uncertain customers clarify their needs? Illustrate using an
example from your experience.
Question 62:
Describe the ways in which you have dealt with customer complaints. Illustrate using an example from your experience.
Question 63:
Explain how you, personally, have helped to identify ways to improve products or customer service within your organisation.
KEY POINTS
INDUSTRY REQUIREMENTS
The candidate’s response should evidence the following
These must be evidenced in the
candidate’s response
Indicate if
response
addresses
KP and IR
COMMENTS
Record other key points and examples from conversation.
Identify whether a practical assessment is warranted.
Question 60
Customer requirement strategies may include:
 point-of-sale communication (service calls)
 customer surveys, questionnaires or forums
 market research, focus groups and studies
 quality assurance and audit data
 returned goods and complaints
 interview current, new or lapsed customers
 media, industry associations, peak bodies
Standard operating
procedures
Work safe practices
Effective communication
Customer Service Standards
Quality Assurance principles
Question 61
Develops rapport with customer
Treats customers with respect and courtesy
Uses appropriate body language
Summarises and paraphrases to check understanding of
customer's message
Provides an opportunity for the customer to confirm their
request
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FDF30603 Certificate III in Food Processing (Retail Baking – Bread)
KEY POINTS
INDUSTRY REQUIREMENTS
The candidate’s response should evidence the following
These must be evidenced in the
candidate’s response
Indicate if
response
addresses
KP and IR
COMMENTS
Record other key points and examples from conversation.
Identify whether a practical assessment is warranted.
Seeks feedback from the customer to confirm
understanding of needs
Questions to clarify and confirm the customer's needs
Listens actively to what the customer is communicating
Question 62
Steps will vary by organisation, but may include:
 using effective listening skills (summarising and
paraphrasing)
 using appropriate interpersonal skills (listen, repeat,
apologise for the problem arising, acknowledge the
customer’s feelings, explain what will be done, thank
customer.)
 recording relevant information
 clarifying and confirming facts
 offering alternatives and negotiation
 referral to appropriate designated individuals
 effective closure
 product/procedure is noted for improvement
Question 63
Passes on customer feedback
Identifies change to product or service lines
Implements initiative to upgrade customer service
activities
Monitors changes for effectiveness and fine tunes where
necessary
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FDF30603 Certificate III in Food Processing (Retail Baking – Bread)
SECTION D
Practical Tasks and
Observation Recording
Sheets
You use this section to assist you in determining a candidate’s competency in those areas where
they have not yet successfully demonstrated their skills, knowledge and prior experience.
Therefore, candidates are not required to complete all tasks. You select tasks after considering
available evidence collected through previous phases and according to context and needs of each
candidate.
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FDF30603 Certificate III in Food Processing (Retail Baking – Bread)
PRACTICAL TASKS
Candidates are not required to complete all tasks. The Assessor is to select tasks after
considering available evidence collected through previous phases and according to the context
and needs of each candidate.
Unit of
Competency
Practical Task
FDFCORHS3A
Monitor the
implementation of
occupational
health and safety
policies and
procedures
Generic component to be demonstrated in all practical tasks
FDFCORQFS3A
Monitor the
implementation of
quality and food
safety programs
Generic component to be demonstrated in all practical tasks
FDFCORWCM2A
Present and
apply workplace
information
Generic component to be demonstrated in all practical tasks
FDFCORBM2A
Use basic
mathematical
concepts
Generic component to be demonstrated in all practical tasks
Generic
component
Plan and prepare
work
Generic component to be demonstrated in all practical tasks
Clean up
FDFRBDPB3
Diagnose and
respond to
product and
process faulty
(bread)
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Generic component to be demonstrated in all practical tasks
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RPL Assessor Kit
FDF30603 Certificate III in Food Processing (Retail Baking – Bread)
Unit of
Competency
Practical Task
FDFRBPD2B
TASK 1
Produce bread
dough
Using standard recipes at your workplace, produce the following bread products:
i.
white bread (any white bread product including tinned loaf, cobb, rolls,
baguettes, etc)
ii.
wholemeal bread (any wholemeal bread product including tinned loaf, rolls,
etc)
iii.
fruit loaf or fruit buns
FDFRBSM2B
Scale and mould
dough for
intermediate
proof
FDFRBFM2B
Conduct final
mould and final
proof
For each bread product, you are required to:
a) produce the dough
b) scale and mould dough for intermediate proof
FDFRBBB2B
c) conduct final mould and final proof
Bake bread
d) bake bread
e) plan and schedule production
FDFZPRW1A
Participate
effectively in a
workplace
environment
Generic component to be demonstrated in all practical tasks
FDFRBRD2B
Retard dough
Generic component to be demonstrated as a component of practical tasks 1 and 2
FDFFRBAB3A
TASK 2
Produce artisan
breads
Part 1
Prepare a sourdough pre-ferment according to the standard recipe and process at
your workplace.
Part 2
Over the following days, allow the fermentation to continues, then process and bake
the dough to product a specialty bread product. Take a photograph of the final
product, then cut the loaf and take a photograph of the crumb so that the shape, size
and colour of the cell structure is apparent. Label the photographs with your name,
have your supervisor certify that they are your own work product, then send the
photographs and certification to your Assessor.
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FDF30603 Certificate III in Food Processing (Retail Baking – Bread)
Unit of
Competency
Practical Task
FDFRBSP3B
TASK 3
This task requires access to workplace documents
Plan and
schedule
production
Using documents at your workplace, show the Assessor a production plan you have
compiled for a bread production process. Talk through the process you followed, and
show the assessor copies of source documentation you used, such as:
a) sales performance, history and other relevant information
b) product formulations
c) formulae to calculate batch weight to finished product weight
d) processing equipment and information on capacity
(NOTE: Where a workplace has an existing production schedule format, assessment
can be based on completing production schedule details. Where there is no
established format, the assessee is required to produce a production schedule to
describe a daily production requirement)
FDFOPTPIP3A
TASK 4
This task requires access to workplace documents
Participate in
improvement
processes
Select a major process improvement you have been involved in as either a participant
or a change manager. Show the Assessor the workplace file which documents:
a) nature and scope of improvement opportunities
b) consultation with key stakeholder (including staff)
c) information requirements and any data analysis that occurred
d) analysis of the issue or problem
e) recommended options for improvement
f)
implementation plans
g) post implementation monitoring and review processes
FDFOPTTG3A
TASK 5
Lead work teams
and groups
Part 1
This task requires access to workplace documents
Show the Assessor staff rosters and shift reports you have completed over a one
month cycle. Discuss with the Assessor your decision making process:
a) How did you ensure staff were allotted their full allocation of hours?
b) What arrangements did you make when staff called in sick? Show how this
was documented in the shift report.
c) Select one shift. Discuss with the Assessor the range of capabilities of
individual staff who were rostered for that shift.
Part 2
Discuss your organisation’s reward and recognition policy. Show the Assessor copies
of ‘employee of the month’ awards, letters of thanks - or similar - that have been
presented to staff for the (over) achievement of production targets.
WRRM1B
TASK 6
Merchandise
products
Create a promotional display in your own workplace using today’s baked products.
Ensure you:
a) create the display
b) place and arrange the merchandise
c) ticket and price the items in accordance with company policy
d) rotate and replenish stock as required
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FDF30603 Certificate III in Food Processing (Retail Baking – Bread)
Unit of
Competency
Practical Task
BSBCMN310A
TASK 7
Deliver and
monitor a service
to customers
Part 1
This task requires access to workplace documents
The assessor will observe you serving customers for a short period of time
Part 2
Access your company’s customer complaint register. Show the Assessor how you,
personally, have documented and resolved a customer complaint.
Part 3
Gather together some company/store documents showing how your store modifies
and improves its customer service based on customer feedback, complaints, market
intelligence, etc. Step through the process with the Assessor, showing
Editable version
a)
how the service gaps were identified
b)
what action was implemented to improve the service
c)
how the success of the improvement was monitored
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FDF30603 Certificate III in Food Processing (Retail Baking – Bread)
OBSERVATION RECORDING SHEET
Practical Task 1
CANDIDATE’S NAME:
SIGNATURE:
DATE:
ASSESSOR’S NAME:
SIGNATURE:
DATE:
LOCATION:
FDFRBPD2B
Produce bread
dough
(all elements)
1a)
Observable behaviours in task
Accesses workplace information to identify
production requirements
Confirms condition, type, quality and quantity of
ingredients
Confirms that equipment is clean and ready for
operation
Weighs, scales or meters ingredients
Calculates yield based on a given batch weight
or flour weight according to workplace practice
Transfers ingredients to the mixer in the
required sequence
Sets mixing equipment to meet recipe
requirements
Fruit
Task
No.
White
Unit and
element
covered in task
wholemeal
NB: The skills listed below must be verified by a competent assessor through observed demonstration either in the candidate’s workplace as part of the candidate’s
normal work duty OR as part of a practical assessment/demonstration set by the assessor.
Industry
requirements
Assessor’s comments
Indicate if
behaviour
observed
Date
assessed
Standard
operating
procedure and
work instructions
Batch/recipe
instructions
Quality
assurance
standards
Waste
minimisation
Safe work
practice
Hygiene
Adjusts water temperature to meet final finished
dough temperature requirements
Operates and monitors the mixing process:
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Observable behaviours in task

dough consistency feel and texture

ingredient and finished dough temperature

dough development/bulk fermentation time
Fruit
Task
No.
White
Unit and
element
covered in task
wholemeal
RPL Assessor Kit
FDF30603 Certificate III in Food Processing (Retail Baking – Bread)
Industry
requirements
Assessor’s comments
Indicate if
behaviour
observed
Date
assessed
Takes corrective action as required to ensure
dough requirements are met
Cleans equipment and utensils to meet hygiene
standards
Maintains workplace records as required
Maintains work area to meet housekeeping
standards
FDFRBSM2B
1b)
Scale and
mould dough
for intermediate
proof
Divides dough into pieces of the required weight
Rounds or moulds dough to meet intermediate
proof weight requirements
Allows dough to develop for the required time
(intermediate proof)
(all elements)
Monitors size and shape of dough and skin
formation on dough during intermediate proof
Identifies, corrects and/or removes
unacceptable sized/shaped dough
Cleans equipment and utensils to meet hygiene
standards
Maintains workplace records as required
FDFRBFM2B
Conduct final
mould and final
Editable version
1c)
Standard
operating
procedure and
work instructions
Batch/recipe
instructions
Quality
assurance
standards
Waste
minimisation
Safe work
practice
Maintains work area to meet housekeeping
standards
Hygiene
Accesses workplace information to identify final
moulding and proofing requirements
Standard
operating
procedure and
Confirms that tins and/or baking surfaces are
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Observable behaviours in task
Fruit
Task
No.
White
Unit and
element
covered in task
wholemeal
RPL Assessor Kit
FDF30603 Certificate III in Food Processing (Retail Baking – Bread)
Industry
requirements
proof
available and ready for use
work instructions
(all elements)
Carries out final mould
Batch/recipe
instructions
Places dough on baking surfaces as required
Conducts final proof of dough
Sets proofer settings to allow the required
development/proofing time and conditions such
as temperature and humidity
Prepares dough for baking
Monitors dough volume and maturity
Visually checks the appearance of finished
products and confirms that finishings are
applied to meet quality requirements
Assessor’s comments
Indicate if
behaviour
observed
Date
assessed
Quality
assurance
standards
Waste
minimisation
Safe work
practice
Hygiene
Identifies, corrects and/or removes
unacceptable sized/shaped dough
Cleans equipment to meet hygiene standards
Maintains workplace records as required
Maintains work area to meet housekeeping
standards
FDFRBBB2B
Bake bread
(all elements)
1d)
Accesses workplace information to identify
recipe/baking requirements
Selects appropriate oven settings and start up
the oven. (time and temperature controls)
Loads dough pieces
Schedules loads according to volume and
temperature requirements to achieve time and
energy efficiencies
Monitors baking process. This includes
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Standard
operating
procedure and
work instructions
Batch/recipe
instructions
Quality
assurance
standards
Waste
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Observable behaviours in task
monitoring:
 steam injection (as required)
 crust colour
 sheen
 uniformity of shape
 size (oven spring)
Takes corrective action as required to maintain
quality of product
Fruit
Task
No.
White
Unit and
element
covered in task
wholemeal
RPL Assessor Kit
FDF30603 Certificate III in Food Processing (Retail Baking – Bread)
Industry
requirements
Assessor’s comments
Indicate if
behaviour
observed
Date
assessed
minimisation
Safe work
practice
Hygiene
Maintains workplace records as required
Maintains work area to meet housekeeping
standards
Measurable outputs:
White/Wholemeal bread products:

total dough weight should not vary more
than + or - .5% from the required production

the loaves or rolls above should be golden
brown in colour

finished loaf should fill the tin

there should be no collapsing of the sides of
the loaf when turned out of tin

untinned products should maintain shape
after baking, not collapse and have a
smooth, even crust

finished rolls should have not collapsed on
the base of the roll
Fruit Bread:

Editable version
finished products should be even in colour
with slight collapsing
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FDF30603 Certificate III in Food Processing (Retail Baking – Bread)
OBSERVATION RECORDING SHEET
Practical Tasks 2 - 7
CANDIDATE’S NAME:
SIGNATURE:
DATE:
ASSESSOR’S NAME:
SIGNATURE:
DATE:
LOCATION:
NB: The skills listed below must be verified by a competent assessor through observed demonstration either in the candidate’s workplace as part of the candidate’s
normal work duty OR as part of a practical assessment/demonstration set by the assessor.
Unit and element
covered in task
FDFFRBAB3A
Produce artisan
breads
Task
No.
Observable behaviours in task
2
Prepares cultures/starters for use in sours
from scratch, using a natural sour dough
and using a chemical starter
(all elements)
Measurable outputs:
Photo evidence of artisan breads
produced by candidate and certified by
supervisor
Finished bread product meets company
product requirements
Editable version
Industry requirements
Assessor’s comments
Indicate if
behaviour
observed
Date
assessed
Standard operating
procedure and work
instructions
Batch/recipe
instructions
Quality assurance
standards
Waste minimisation
Safe work practice
Hygiene
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Unit and element
covered in task
FDFRBSP3B
Plan and
schedule
production
(all elements)
Task
No.
3
Observable behaviours in task
Identifies relevant information such as
sales volumes and purchasing patterns
and any conditions that could influence
sales
Estimates how much and what type of
product is required and the time it should
be available
Estimates dough weight compared to
finished product weight
Determines optimum batch size, number
and timing, taking account of process
stages, equipment capacity and
availability of labour
Produces or completes a production
schedule covering each stage of the
production process
Industry requirements
Assessor’s comments
Indicate if
behaviour
observed
Date
assessed
Standard operating
procedures
Product stewardship
Production safety
Effective
communication
Manufacturer’s
instructions for
materials and
equipment
Workplace
documentation
Time management
Regulates dough/batter maturity and
proofing of yeast products so they arrive
at the oven at the optimum time and
condition
Develops production schedule
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FDF30603 Certificate III in Food Processing (Retail Baking – Bread)
Unit and element
covered in task
FDFOPTPIP3A
Participate in
improvement
processes
(all elements)
Task
No.
4
Observable behaviours in task
Industry requirements
Identifies nature and scope of
improvement opportunity
Standard operating
procedures
Consults others to confirm improvement
opportunity definition
Quality assurance
systems
Determines data collection requirements
and appropriate collection methods
Effective
communication
Identifies resources requirements to
support investigation.
Workplace
documentation
Assessor’s comments
Indicate if
behaviour
observed
Date
assessed
Collects data
Determines and applies appropriate data
analysis techniques
Draws conclusions based on the data
collected and analysed
Communicates findings in forms
appropriate to the nature of the issue and
the audience
Receives and takes account of feedback
Participates in related trials and/or
changes to work practices arising from
improvement proposals
Monitors and document results of
trials/implementation and participate in
modifying change to support ongoing
improvement
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Unit and element
covered in task
FDFOPTTG3A
Lead work teams
and groups
(all elements)
Task
No.
Observable behaviours in task
5
Establishes and secures resources (crew
levels and competency profiles
Antidiscrimination
and equity principles
Allocates and negotiates work roles and
responsibilities in consultation with team
members to match work requirements
and skills and abilities of team members
Negotiation and
communication
Identifies and addresses learning needs
of team members
Provides a mentoring role to team
members
Monitors team outputs against objectives
and make adjustments as required to
achieve plan
Industry requirements
Assessor’s comments
Indicate if
behaviour
observed
Date
assessed
Enterprise
procedures
Workflow planning
Effective
communication
Leadership
Provides feedback on team and individual
performance according to workplace
feedback procedures
Uses communication techniques
Records information on team
performance as required
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Unit and element
covered in task
WRRM1B
Merchandise
products
(all elements)
Task
No.
6
Observable behaviours in task
Industry requirements
Understands display techniques and
visual requirements
Fair trading
regulations
Constructs display considering:
 size of display area
 floor plans
 type of surface on which display is to
be created
 set-up times and duration
 need for utilities
 security of the products
 safety requirements
Australian Code of
Practice for
computerised
checkout systems
Assessor’s comments
Indicate if
behaviour
observed
Date
assessed
Standard operating
procedures
Work safe practices
Presents products
Effective
communication
Removes excess packaging
Design principles
Calculates prices
Applies ticketing to display products
Uses correct handling, display and
storage techniques
Keeps display area clean and free from
clutter
Monitors display and removes
old/damaged stock
Replenishes stock as required
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FDF30603 Certificate III in Food Processing (Retail Baking – Bread)
Unit and element
covered in task
BSBCMN310A
Task
No.
7
Observable behaviours in task
Part 1 – Customer service
Deliver and
monitor a service
to customers
Relates well to a wide range of customers
and identifies their needs, expectations
and priorities
(all elements)
Distinguishes between different levels of
customer satisfaction
Identifies factors that may adversely
impact on customer service
Operates under organisation’s Customer
Service Standard
Industry requirements
Assessor’s comments
Indicate if
behaviour
observed
Date
assessed
Standard operating
procedures
Work safe practices
Effective
communication
Customer Service
Standards
Quality Assurance
principles
Delivers a high standard of customer
service to customers
Understands the features and benefits of
our products and services and explains
them effectively to customers as required
Identifies opportunities to promote
company’s services and products
Treats customers with courtesy and
respect
Responds appropriately to customer
feedback
Part 2 – Customer complaints
Documents customer complaint in
accordance with organisational policy
Handles customer complaints effectively
Implements actions arising from customer
complaint
Passes on customer feedback to help
identify ways to improve customer
service, products and services
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FDF30603 Certificate III in Food Processing (Retail Baking – Bread)
Unit and element
covered in task
Task
No.
Observable behaviours in task
Industry requirements
Assessor’s comments
Indicate if
behaviour
observed
Date
assessed
Reports on customer feedback
Part 3 - Service improvement
Documents evidence:
a) identification of service gaps
b) actions taken to improve service
c) ongoing monitoring or service
improvements eg through shift
reports, quarterly reviews, etc
Candidate demonstrates understanding
of, and adherence to, company service
improvement processes
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FDF30603 Certificate III in Food Processing (Retail Baking – Bread)
Unit and element
covered in task
FDFCORHS3A
Task
No.
All
Monitor the
implementation of
occupational
health and safety
policies and
procedures
Observable behaviours in task
Industry requirements
Assessor’s comments
Indicate if
behaviour
observed
Date
assessed
Ensures others in the work area
implement safe work practices
Monitors observance of safe work
practices in the work area
Implements emergency procedures to
respond to a hazardous event
Maintains and improves health and safety
in the work area
FDFCORQFS3A
All
Monitor the
implementation of
quality and food
safety programs
Ensures others in the work area are able
to meet quality and food safety
requirements
Monitors observance of quality standards
and food safety programs in the work
area
Takes corrective action in response to
quality and food safety non-compliance
Maintains and improves quality and food
safety in the work area
FDFCORWCM2
A
All
Present and
apply workplace
information
FDFCORBM2A
Responds to information requests
Uses and maintains workplace
information
All
Use basic
mathematical
concepts
FDFRBDPB3A
Diagnose and
Editable version
Presents information to suit workplace
and audience requirements
Applies basic mathematical concepts to
calculate workplace information
Applies basic mathematical concepts to
estimate workplace information
All
Identifies causes of unacceptable product
quality
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FDF30603 Certificate III in Food Processing (Retail Baking – Bread)
Unit and element
covered in task
Task
No.
respond to
product and
process faults
bread)
FDFZPRW1A
Participate
effectively in a
workplace
environment
Editable version
Observable behaviours in task
Industry requirements
Assessor’s comments
Indicate if
behaviour
observed
Date
assessed
Takes corrective action according to
workplace procedures
All
Carries out responsibilities in accordance
with workplace policies and procedures
Identifies and locates company product
and processes
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FDF30603 Certificate III in Food Processing (Retail Baking – Bread)
SECTION E
Resources for Practical
Tasks
You use this section to access any resources required by the candidate to undertake the practical
task/s or scenario/s. They are suggested resources only. You may wish to modify or use other
resources for the assessment tasks.
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CERTIFICATION OF AUTHENTICITY
Date:
To:
(insert Assessor name)
(insert address for postage)
RE:
(insert candidate name)
I certify that the above named person has produced artisan bread from the culture/starter
commenced on
as part of the assessment requirement for the unit of
competence FDFFRBAB3A Produce artisan breads.
I also certify that the attached photograph is an accurate presentation of the final product produced
by the candidate.
If you would like any further information or would like to discuss any of the above, I can be
contacted on
Yours sincerely
Signature
Print Name and Position
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FDF30603 Certificate III in Food Processing (Retail Baking – Bread)
SECTION F
Third Party Verification
The preferred approach in gaining third party validation is to take the forms in this section to the
candidate’s previous employers or referees to gain confirmation of the candidate’s skills against
the required competencies. This would be done during a conversation or interview with these
people.
It may be beneficial to make contact with the employers/referees early in the recognition process to
make appointments, particularly if you have to travel some distance to visit them. This may be
done on the same day as a practical assessment in the workplace if appropriate.
It is recommended that verification be obtained from one or two referees who can confirm the
candidate’s industry skills in context over time.
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REFEREE TESTIMONIAL
(Date)
To whom it may concern,
RE:
skills in/as
(insert candidate name)
(insert industry/job title)
I certify that the above named person has:
worked at
for a period of
years
regularly undertaken the following activities within the workplace since commencing employment
with this organisation:
 Initial those skills/ competencies (below) that the candidate has or can successfully perform in the workplace
 participates effectively in a workplace environment and communicates well with other staff
 routinely accesses and applies workplace information in order to carry out duties
 uses basic mathematical concepts in a variety of workplace applications including
calculating baking temperatures, conducting sales transactions, scaling of recipes,
measuring, weighing, etc
 produces bread products from raw ingredients
 applies bread making techniques including mixing of dough, scaling, moulding, proofing
and baking
 identifies production/baking process fault and responds in a timely manner to correct them
and minimise wastage
 retards dough
 produces a range of artisan breads, including preparation of cultures, producing dough,
baking and pricing specialty bread products
 arranges displays of bread products, prepares price tickets, restocks displays and protects
products from theft and spoilage
 plans and schedules production including working up a production plan, calculating dough
volumes and scheduling batches to meet customer demand
 participates in performance improvement processes that involves systematic analysis of
performance to identify and propose opportunities for improvement
 leads work teams to achieve work requirements and monitors the outputs of the work team
 provides customer service, including assessing and meeting customer needs, monitoring
customer satisfaction, and handling customer complaints
 provides a leadership role in supporting day-to-day implementation of occupational health
and safety (OHS) policies and procedures in a work area, including identifying and
removing hazards, ensuring others adopt safe work practices, and dealing with emergency
situations
 implements food safety programs, ensuring that others observe food safety standards, and
taking corrective action where non-compliances are apparent
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FDF30603 Certificate III in Food Processing (Retail Baking – Bread)
If you would like any further information or would like to discuss any of the above, I can be
contacted on
Yours sincerely
Signature
Print Name and Position
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FDF30603 Certificate III in Food Processing (Retail Baking – Bread)
SECTION G
Assessment Tables
You use these tables as a reference tool to see at a glance which units/elements of competency
are within the qualification.
Question numbers refer to those found in SECTION C of this kit.
Practical assessment/scenarios numbers refer to those found in SECTION D of this kit.
It is important to note that this section is used for validation purposes only. Any mapping should be
done after questions and tasks have been selected.
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Elements
Performance Criteria
Questions
Practical
Tasks
FDFCORHS3A Monitor the implementation of occupational health and safety policies and procedures
1. Ensure others in the
work area are able
to implement safe
work practices
2. Monitor observance
of safe work
practices in the
work area
1.1 Hazard control and personal protective clothing and equipment appropriate to work requirements are available and functional
1, 4
1.2 Information on OHS policies, procedures and programs is current, accessible and communicated to others in the work area
2, 3, 4
1.3 Information about identified hazards and the outcomes of risk assessment and risk control procedures is accessible and
communicated to others in the work area
1, 3, 4
All tasks
1.4 Health and safety hazards and control measures relating to work responsibilities can be identified by those in the work area
1, 3
1.5 Mentoring and coaching support is available to support individuals/groups to implement work procedures to support safety
55, 56
1.6 Training needs are identified and addressed within level of responsibility\
2, 39
2.1 Work procedures in the work area are clearly defined, documented and followed
2.2 Deviation from identified procedures is identified, reported and addressed within level of responsibility
1, 3, 4, 10
3
2.3 Personal behaviour is consistent with workplace policies and procedures
1, 3, 4, 10
2.4 Safety hazards in the work area are identified and reported according to workplace procedure
1, 3, 4, 10
All tasks
2.5 OHS information is recorded to meet workplace reporting requirements
2.6 Housekeeping standards in the work area are maintained
2
1, 3, 4
3. Implement
emergency
procedures to
respond to a
hazardous event
3.1 Workplace procedures for dealing with hazardous events are promptly implemented as required
3
3.2 Hazardous events are investigated to identify cause
3
3.3 Control measures to prevent recurrence and minimise risks of hazardous events are implemented
1, 3, 4
4. Maintain and
improve health and
safety in the work
area
4.1 Potential hazards are identified, assessed, removed or and/reported within level of responsibility and according to workplace
procedure
1, 3, 4
4.2 Risk assessments are conducted and appropriate control measures are identified and implemented in the work area
1, 3, 4
4.3 Recommendations arising from risk assessments are implemented within level of responsibility
3
4.4 Inadequacies in control measures are identified and reported according to company reporting requirements
3
4.5 The work group is consulted and advised of OHS matters relevant to work role
3
4.6 Matters raised relating to OHS are promptly resolved or referred to the appropriate personnel
3
4.7 Opportunities for improving OHS performance are identified and raised with relevant personnel
3
4.8 Procedures are developed or revised to support effective control of health and safety hazards
3
4.9 Safety information is recorded according to company reporting requirements
3
All tasks
All tasks
FDFCORQFS3A Monitor the implementation of quality and food safety programs
Editable version
Page 90 of 98
RPL Assessor Kit
FDF30603 Certificate III in Food Processing (Retail Baking – Bread)
Elements
Performance Criteria
Questions
1. Ensure others in the
work area are able
to meet quality and
food safety
requirements
1.1 Hazard control and clothing and equipment appropriate to work requirements are available, functional and correctly fitted
1, 3, 4, 5, 14
1.2 Information on food safety/quality responsibilities and procedures is current, accessible and communicated to others in the work area
5, 6, 8, 10
1.3 Information about identified hazards and the outcomes of risk assessment and risk control procedures is accessible and
communicated to others in the work area
5, 6, 8, 10
1.4 Food safety/quality hazards and control measures used in the work area can be identified by those in the work area
5, 6, 8, 10
1.5 Mentoring and coaching support is available to support individuals/groups to implement quality and safe food handling procedures
2. Monitor observance
of quality standards
and food safety
programs in the
work area
All tasks
2, 3
1.6 Training needs are identified and addressed within level of responsibility
2, 3, 39
2.1 Work procedures in the work area are clearly defined, documented and followed
6, 8, 10
2.2 Deviation from identified procedures is identified, reported and addressed within level of responsibility
6, 8
2.3 Personal behaviour is consistent with workplace policies and procedures that support food safety and quality
6, 8, 10
2.4 Food safety and/or quality hazards are identified and reported according to workplace procedure
6, 8, 10
2.5 Food safety and quality information is recorded to meet workplace reporting requirements
6, 8, 10
2.6 Housekeeping standards in the work area are maintained
6, 8, 10
3. Take corrective
action in response
to quality and food
safety noncompliance
3.1 Workplace procedures for responding to quality and food safety non-compliance are promptly implemented
7, 8, 10
4. Maintain and
improve quality and
food safety in the
work area
4.1 Processes or conditions which could result in a breach of food safety procedures or quality specifications are identified, assessed,
removed or and/reported within level of responsibility and according to workplace procedure
All tasks
3.2 Hazardous events are investigated to identify cause
7, 8
3.3 Control measures to prevent recurrence and minimise risks of hazardous events are implemented
7, 8
All tasks
6, 9, 10
4.2 Risk assessments are conducted and appropriate control measures are identified and implemented in the work area
9
4.3 Recommendations arising from risk assessments are implemented within level of responsibility
9
4.4 Inadequacies in control measures are identified and reported according to company reporting requirements
9
4.5 Matters raised relating to quality/food safety are promptly resolved and/or referred to appropriate personnel
9
4.6 The work group is consulted and advised of quality/food safety matters relevant to work role
9
4.7 Opportunities for improving food safety and quality are identified and raised with relevant personnel
9
4.8 Procedures are developed or revised to support effective control of quality and food safety hazards
9
4.9 Quality/food safety records are reviewed to ensure they are complete and meet the quality system, food safety program and legal
requirements
Editable version
Practical
Tasks
All tasks
9, 10
Page 91 of 98
RPL Assessor Kit
FDF30603 Certificate III in Food Processing (Retail Baking – Bread)
Elements
Performance Criteria
Questions
Practical
Tasks
FDFCORWCM2A Present and apply workplace information
1. Present information
to suit workplace
and audience
requirements
2. Respond to
information
requests
3. Use and maintain
workplace
information
1.1 Information requirements are identified
10, 11
1.2 Information is collected and assessed
10, 11
All tasks
1.3 Information is selected and structured in a logical way to convey meaning to others
11
1.4 Appropriate methods are used to communicate effectively with others
11
2.1 Information requests are processed promptly and courteously
11
2.2 The nature of requests is clarified
11
2.3 Appropriate information is provided in response to requests
11
2.4 Information is provided in a form appropriate to the enquirer
11
2.5 Requests are referred to the appropriate personnel where they fall outside area of responsibility
11
3.1 A range of information sources is accessed to support work requirements
10, 11
3.2 Information is recorded in appropriate formats according to workplace reporting requirements
10, 11
3.3 Information is analysed to meet work requirements
10, 11
All tasks
All tasks
FDFCORBM2A Use basic mathematical concepts
1. Apply basic
mathematical
concepts to
calculate workplace
information
1.1 Calculation requirements are identified and appropriate method is selected
12, 13
1.2 Calculations are undertaken using addition, subtraction, multiplication and division to support work role
12, 13
2. Apply basic
mathematical
concepts to
estimate workplace
information
2.1 Estimation requirements are identified and appropriate estimation method is selected
12, 13
2.2 Estimations are made to meet work requirements
12, 13
All tasks
All tasks
FDFRBDPB3A Diagnose and respond to product and process faults bread)
1. Identify causes of
unacceptable
product quality
1.1 Unacceptable products are analysed to determine cause
18, 19
1.2 Process parameters and reactions which occur during processing are monitored
18,19
2. Take corrective
action according to
workplace
procedures
2.1 Corrective action is taken to remove unacceptable product and prevent recurrence of the problem according to workplace procedures
10, 20
2.2 Corrective action is recorded according to workplace procedures and food safety program
10, 20
Editable version
Task 1
Task 1
Page 92 of 98
RPL Assessor Kit
FDF30603 Certificate III in Food Processing (Retail Baking – Bread)
Elements
Performance Criteria
Questions
Practical
Tasks
FDFRBPD2B Produce bread dough
1. Prepare to mix
dough
2. Prepare a range of
dough types
1.1 Ingredients are confirmed and available to meet product requirements
14
1.2 Equipment is checked to confirm readiness for use
14
1.3 Ingredients are weighed and/or measured to meet recipe requirement
14
2.1 Ingredients are loaded into the mixer to meet recipe requirements
22, 23, 24
2.2 Dough mixing equipment is set and operated to meet recipe requirements
22, 23, 24
2.3 Dough meets specifications
22, 23, 24
Task 1
Task 1
2.4 Unacceptable dough is identified, rectified and/or reported
3
Clean equipment
18, 19, 20, 21
3.1 Equipment is cleaned to meet production and hygiene requirements
10, 17
3.2 Waste is disposed of according to workplace procedure
10, 17
3.3 Housekeeping standards are maintained in the workplace
Task 1
6, 10, 17
FDFRBSM2B Scale and mould dough for intermediate proof10,20
1. Scale and mould
dough
1.1 Dough is scaled to meet production requirements
25, 26, 27, 28
1.2 Scaled dough meets weight requirements
25, 26, 27, 28
1.3 Dough is moulded to provide initial shape
25, 26, 27, 28
1.4 Unacceptable scaled and moulded dough is identified, removed or rectified and/or reported
18, 19, 20, 21
Task 1
2. Clean equipment
2.1 Equipment is cleaned to meet production and hygiene requirements
10, 17
2.2 Waste is disposed of according to workplace procedure
10, 17
Task 1
FDFRBFM2B Conduct final mould and final proof
1. Mould dough and
divide to meet
product
requirements
2. Clean equipment
1.1 Dough is moulded to final shape
29, 30, 31, 32
1.2 Dough is placed in tins or on baking surfaces as required
29, 30, 31, 32
1.3 Dough meets specifications
29, 30, 31, 32
1.4 Unacceptable final proofed dough is identified, removed or rectified and/or reported
18, 19, 20, 21
Task 1
2.1 Equipment is cleaned to meet production and hygiene requirements
10, 17
2.2 Waste is disposed of according to workplace procedure
10, 17
2.3 Baked product meets food safety and quality requirements
6, 16
2.4 Housekeeping standards are maintained in the workplace
6, 10, 17
Task 1
Editable version
Page 93 of 98
RPL Assessor Kit
FDF30603 Certificate III in Food Processing (Retail Baking – Bread)
Elements
Performance Criteria
Questions
Practical
Tasks
FDFRBBB2B Bake bread
1. Prepare to bake
dough
1.1 Baking parameters are selected as required to meet safety and baking requirements
33, 34, 35
1.2 Dough pieces are loaded into the oven
33, 34, 35
1.3 Ingredients are confirmed and available to meet finishing requirements
2. Bake bread
2.1 Ovens are operated to meet required output
2.2 Baked product meets food safety and quality requirements
Task 1
14
33, 35
6, 16
Task 1
2.3 Unacceptable baked product is identified, rectified and/or reported
2.4 Housekeeping standards are maintained in the workplace
18, 19, 20, 21
6, 10, 17
FDFZPRW1A Participate effectively in a workplace environment
1. Carry out
responsibilities in
accordance with
workplace policies
and procedures
1.1 Information on conditions of employment, company policies and procedures is identified
2. Identify and locate
company product
and processes
2.1 Company product range is identified
10
2.2 Production/packaging stages and processes carried out on site are identified and located
15
1.2 Policies and procedures are applied when carrying out work role
10, 36, 37, 38
10, 38
All tasks
All tasks
FDFRBRD2B Retard dough
1. Prepare to retard
dough
1.1 Dough retardation requirements are identified
2. Retard and recover
dough
2.1 Dough is retarded to meet specification
Task 1, 2
1.2 Equipment is set to meet retardation parameters
2.2 Equipment is set to meet dough recovery parameters
2.3 Retarded and recovered doughs meet specification
Editable version
15, 40, 41, 42
14
40, 41, 42
14
40, 41, 42
2.4 Unacceptable dough is identified, rectified and/or reported
18, 19, 20, 21
2.5 Housekeeping standards are maintained in the workplace
6, 17
Task 1, 2
Page 94 of 98
RPL Assessor Kit
FDF30603 Certificate III in Food Processing (Retail Baking – Bread)
Elements
Performance Criteria
Questions
Practical
Tasks
WRRM1B Merchandise products
1. Place and arrange
merchandise
1.1 Merchandise unpacked in accordance with store procedures.
45
1.2 Merchandise placed on floor, fixtures and shelves in determined locations.
44
1.3 Merchandise displayed to achieve a balanced fully stocked appearance and promote sales.
1.4 Damaged, soiled or out of date stock identified and corrective action taken as required according to store procedure.
1.5 Stock range placed to conform with fixtures, ticketing, prices or bar codes.
1.6 Stock rotated according to stock requirements and store procedure.
2. Prepare display
labels/tickets
5. Protect
merchandise
Editable version
Task 6
43, 44, 45
45
6, 10
2.1 Labels/tickets for window, wall or floor displays prepared according to store policy.
10, 43
2.2 Tickets prepared using electronic equipment or neatly by hand according to store procedures.
10, 43
2.4 Electronic ticketing equipment used and maintained according to design specifications.
4. Maintain displays
45
1.7 Stock presentation conforms to special handling techniques and other safety requirements.
2.3 Soiled, damaged, illegible or incorrect labels/tickets identified and corrective action taken.
3. Place, arrange and
display price tickets
and labels
44, 46
43
Task 6
10, 43
2.5 Ticketing equipment maintained and stored in a secure location.
43
3.1 Tickets/labels are visible and correctly placed on merchandise.
43
3.2 Labels/tickets replaced according to store policy.
10, 43
3.3 Correct pricing and information maintained on merchandise according to store procedures, industry codes of practice and legislative
requirements.
10, 43
4.1 Special promotion areas reset and dismantled.
44
4.2 Supervisor assisted in selection of merchandise for display.
45
4.3 Merchandise arranged/faced up as directed and/or according to layout specifications and load bearing capacity of fixtures.
45
4.4 Unsuitable or out of date displays identified, reset and/or removed as directed.
45, 46
4.5 Optimum stock levels identified and stock replenished according to store policy.
10, 45, 46
4.6 Display areas maintained in a clean and tidy manner.
45
4.7 Excess packaging removed from display areas.
45
5.1 Correct handling, storage and display techniques identified and used according to stock characteristics and legislative requirements.
10
Task 6
Task 6
Task 6
Page 95 of 98
RPL Assessor Kit
FDF30603 Certificate III in Food Processing (Retail Baking – Bread)
Elements
Performance Criteria
Questions
Practical
Tasks
FDFRBAB3A Produce artisan breads
1. Plan and sequence
preparation of
artisan breads
1.1 Recipe is selected to meet product/customer requirements
10, 14
1.2 Preparation and production stages are planned
14, 15
2. Produce bread
doughs for a range
of artisan breads
2.1 Ingredients are selected to suit recipe specifications
14, 48
2.2 Dough is prepared meet product requirements
14, 15, 49
3. Prepare and bake a
range of artisan
breads
3.1 Dough is prepared for baking according to product requirements
48, 48, 49
4. Cost and price final
product
3.2 Product is baked to meet quality requirements
6, 16
3.3 Final product is presented to meet food safety and customer requirements
6, 16
4.1 Product ingredients are costed
50
4.2 Production costs are estimated
50
4.3 Product is priced within business pricing policy
50
4.4 Actual costs are measured against estimated costs
50
Task 2
Task 2
Task 2
Task 2
FDFRBSP3B Plan and schedule production
1. Establish production
requirements
2. Schedule
production to meet
requirements
1.1 Identify sales history information
51
1.2 Identify any special conditions that may affect production requirements
51
1.3 Estimate production requirements
51
2.1 Calculate dough/batter types and volumes
52
2.2 Schedule batches to meet customer requirements and equipment capacity
52
2.3 Communicate production schedule as required according to workplace practice
52
Task 3
Task 3
2.4 Product is available to customer demand in the required quantities, at the required quality and at the required time
52, 53
FDFOPTPIP3A Participate in improvement processes
1. Identify
opportunities for
improvement
1.1 Barriers to good practice or optimal performance are identified
54
1.2 Scope of issue or problem to be addressed is clearly defined
54
2. Identify information
requirements
2.1 Data required to investigate improvement opportunity is identified
54
2.2 Appropriate data collection methods are selected
54
2.3 Additional resources available to support investigation are identified
54
Editable version
Task 4
Task 4
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RPL Assessor Kit
FDF30603 Certificate III in Food Processing (Retail Baking – Bread)
Questions
Elements
Performance Criteria
3. Analyse the issue or
problem
3.1 Techniques required to investigate nature of issue or problem are selected and applied
54
3.2 A detailed description of the issue or problem is developed
54
3.3 Possible causes are identified and tested
54
3.4 Options for improvement are identified and assessed
54
4.1 Preferred options are identified and described
54
4.2 Recommendations are presented in formats appropriate to the issue and the audience
54
4.3 Recommendations are consistent with data collected and analysed
54
5.1 Improvement trials are supported
54
5.2 Improvement proposals are evaluated and refined
54
5.3 Operating procedures are updated and communicated to reflect implementation of improved practices
54
5.4 Improvement in performance is monitored
54
Practical
Tasks
Task 4
4. Recommend
options for
improvement
5. Participate in
implementing
improvement
proposals
Task 4
Task 4
FDFOPTTG3A Lead work teams and groups
1. Negotiate and
communicate team
objectives
1.1 Team goals, tasks and responsibilities are communicated and agreed with team members
56
1.2 Team performance standards and measures are communicated and agreed with team members
56
2. Plan the work
activity
2.1 Individual roles and responsibilities of team members are assigned in consultation
2.2 Work roles are allocated to take account of team goal and the skills and expertise of each team member
Task 5
56, 57, 58
56, 58
Task 5
2.3 Resources required to achieve work outcomes are identified and secured
2.4 Development needs of team members are identified and addressed
3. Manage team work
to achieve required
outcomes
56
55, 56, 57
3.1 Work progress is monitored against timelines and performance measures
57
3.2 Team members are kept informed of progress towards achieving team performance indicators
56
3.3 Potential barriers to achieving team goals are identified and corrective action taken
59
Task 5
3.4 Team performance variances are identified, investigated and reported according to workplace reporting requirements
56, 57
3.5 Team members are encouraged to actively contribute to team growth and development
56, 57
3.6 Workplace information systems and procedures are followed to record and report on team performance
Editable version
10
Page 97 of 98
RPL Assessor Kit
FDF30603 Certificate III in Food Processing (Retail Baking – Bread)
Elements
Performance Criteria
Questions
Practical
Tasks
BSBCMN310A Deliver and monitor a service to customers
1. Identify customers'
needs
2. Deliver a service to
customers
3. Monitor and report
on service delivery
1.1 Customers' needs and expectations are clarified and accurately identified using appropriate interpersonal skills
61
1.3 Customers are provided with information about available choices for meeting their needs and assisted in the selection of preferred
options
61
1.4 Limitations in addressing customers' needs are identified and appropriate assistance is sought from designated individuals
61
2.1 Service is provided promptly to customers to meet identified needs in accordance with organisational requirements
61
2.2 Appropriate rapport is established and maintained with customers to ensure completion of the delivery of a quality service.
61
Task 7
2.3 Customers' complaints are handled sensitively and courteously in accordance with organisational requirements
61, 62
2.4 Customers with special needs or assistance are responded to in accordance with organisational requirements
61
2.5 Available opportunities are identified and used to promote and enhance services and products to customers
61, 63
3.1 Customer satisfaction with service delivery is regularly reviewed using verifiable evidence in accordance with organisational
requirements
60, 63
3.2 Opportunities to enhance the quality of service and products are identified and pursued within organisational requirements
60, 63
3.3 Procedural aspects of service delivery are monitored for effectiveness and suitability to customer requirements
60, 63
3.4 Customer feedback is regularly sought and used to improve the provision of products and services
60, 63
3.5 Decisions to modify products or services incorporate evidence of customer satisfaction and are within organisational requirements
60, 63
3.6 Reports are clear, detailed and contain recommendations focused on critical aspects of service delivery
Editable version
60, 61
1.2 Customers' needs are assessed for urgency to determine priorities for service delivery in accordance with organisational
requirements
Task 7
Task 7
63
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