Assessment

Overview

Date: 25/6/07 Time: 9am to 5pm


The assessment will consist of a theory componant: to assist in studying for this assessment you will need to have completed all the topics found on the Blog as well as all the Self Test questions found in your Module Book.

The practical assessment will be as follows and you will need to write a workflow for the production of these doughs. It is important to use your time effectively and therefore consider the most practical way to complete the tasks. You will have a 6 hours allocated to this assessment.
Dont forget Full, Clean Uniform!

Practical Production:

Students to produce products listed below.

1 White dough to produce: 3 x 800g squares (4 piece)
(Instant)

2 White dough to produce: 3 x 400g mini loaves
(Instant) 3 x 550g 3 strand plaits

3 White dough to produce: 3 x 800g half married
(Instant) 1 x 550g cob

4 White dough to produce: 2 x 980g 14 round rolls
(Instant) 14 fancy rolls


Each of the above product weight is dough weight

NOTE: To pass this module all bread must be of a commercial standard and conform to the NSW Food Standards Code.


If you require any further Information please email me: alison.stuckings@tafensw.edu.au