Unit of competency details

FDFRB3004A - Decorate cakes and cookies (Release 1)


Usage recommendation:
Is superseded by FBPRBK3008 - Produce sponge cake productsRedesigned unit that includes content from previous unit 22/Jan/2018
Is superseded by FBPRBK3009 - Produce biscuit and cookie productsRedesigned unit that includes content from previous unit 22/Jan/2018
Is superseded by FBPRBK3010 - Produce cake and pudding productsRedesigned unit that includes content from previous unit 22/Jan/2018
Supersedes FDFRBDC2B - Decorate cakes and cookiesUnit coded with AQF 3 description to reflect packaging level. Unit replaces earlier version. 30/Jan/2011

Release Status:
ReleaseRelease date
1 1 (this release) 31/Jan/2011


SchemeCodeClassification value
ASCED Module/Unit of Competency Field of Education Identifier 110107 Baking And Pastrymaking 

Classification history

SchemeCodeClassification valueStart dateEnd date
ASCED Module/Unit of Competency Field of Education Identifier 110107 Baking And Pastrymaking 03/Aug/2011 
The content being displayed has been produced by a third party, while all attempts have been made to make this content as accessible as possible it cannot be guaranteed. If you are encountering issues following the content on this page please consider downloading the content in its original form

Modification History

Not applicable.

Unit Descriptor

Unit descriptor 

This unit of competency covers the skills and knowledge required to prepare and apply decorating materials, such as fondants and ganache, and use a range of typical decorating techniques.

Application of the Unit

Application of the unit 

This unit has application in a retail baking environment within the food processing industry.

Licensing/Regulatory Information

Not applicable.


Prerequisite units 

Employability Skills Information

Employability skills 

This unit contains employability skills.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.

Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria



1. Prepare to decorate cakes and cookies

1.1. Ingredients are confirmed and available to meet finishing requirements

1.2. Equipment is checked to confirm readiness for use

1.3. Decorations and decorating materials are available to meet product decorating requirements

2. Decorate products to meet quality and customer requirements

2.1. Decorating materials are applied to meet presentation requirements

2.2. Finished product meets presentation requirements

2.3. Unacceptable product is identified, rectified or reported

2.4. Products are assembled to meet customer and quality requirements

2.5. Work is conducted in accordance with workplace environmental guidelines

2.6. Workplace records are maintained according to workplace recording requirements

Required Skills and Knowledge


This section describes the skills and knowledge required for this unit.

Required skills 

Ability to :

  • confirm customer requirements
  • select and/or follow appropriate decorating instructions
  • confirm that the required type and quantity of cake ornaments, decorations and decorating materials and/or ingredients are available
  • confirm that required equipment is clean and ready for use
  • mix or prepare decorating materials as required
  • select and mount cakes on appropriate cake bases
  • demonstrate a range of decorating techniques to suit the product - at a minimum, decorating techniques will include:
  • flooding, icing or masking cakes
  • writing simple messages
  • using more than one decorating material to achieve the required finish
  • applying decorating materials to cover cakes in a timely manner to achieve an even, clean finish as required by product and customer requirements
  • identify and take corrective action to ensure that finished product meets quality standards
  • clean equipment and utensils to meet hygiene standards
  • maintain workplace records as required
  • maintain work area to meet housekeeping standards
  • temper chocolate according to enterprise procedures
  • use oral communication skills/language competence to fulfil the job role as specified by the organisation, including questioning, active listening, asking for clarification and seeking advice from supervisor
  • work cooperatively within a culturally diverse workforce

Required knowledge 

Knowledge of :

  • methods used to prepare a range of decorating materials, including preparation of ganache and fondants
  • characteristics, role and storage requirements of materials used
  • required characteristics of prepared decorating materials
  • methods used to prepare powdered and liquid colours/flavours
  • methods used to confirm accuracy of measuring equipment used
  • board types, sizes and appropriate medium to secure cake to cake base
  • acceptable standards for equipment/utensils used, including cleaning requirements and signs of wear or unacceptable damage (where measuring equipment is used, it may also include procedures, such as taring of scales)
  • decorating techniques, such as flooding, icing or masking, piping of simple messages and decorative finishes, and placement of ornaments and decorations
  • the effect of variables, such as the temperature of decorating materials and application time on the finished product
  • product quality, presentation and storage requirements, such as refrigeration, freezing and shelf-life
  • inspections/control points used to confirm that product meets quality requirements and related monitoring requirements
  • causes of variation and corrective action required
  • occupational health and safety (OHS) hazards and controls
  • waste handling and cleaning requirements and procedures
  • chocolate preparation and tempering where relevant

Evidence Guide


The Evidence Guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.

Overview of assessment 

Assessment must be carried out in a manner that recognises the cultural and literacy requirements of the assessee and is appropriate to the work performed. Competence in this unit must be achieved in accordance with food safety standards and regulations.

Critical aspects for assessment and evidence required to demonstrate competency in this unit 

Evidence of ability to:

  • plan and prepare ingredients, equipment and processes required for decoration
  • combine and process ingredients according to requirements for decoration
  • decorate to achieve required quality outcomes
  • take corrective action in response to typical faults and inconsistencies
  • apply safe work practices and identify OHS hazards and controls
  • apply food safety procedures.

Context of and specific resources for assessment 

Assessment must occur in a real or simulated workplace where the assessee has access to:

  • work procedures, including advice on relevant product decoration requirements, safe work practices, food safety, quality and environmental requirements
  • recipe/decorating instructions
  • product specifications and related inspection/control points
  • product to be decorated and related decorating materials and equipment
  • personal protective clothing, equipment and material safety data sheets (MSDS) as required
  • cleaning procedures, materials and equipment as required.

Method of assessment 

This unit should be assessed together with core units and other units of competency relevant to the function or work role.

Guidance information for assessment 

To ensure consistency in one's performance, competency should be demonstrated on more than one occasion over a period of time in order to cover a variety of circumstances, cases and responsibilities, and where possible, over a number of assessment activities.

Range Statement


The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Policies and procedures 

Work is carried out according to company policies and procedures, regulatory and licensing requirements, legislative requirements, and industrial awards and agreements

Legislative requirements 

Legislative requirements are typically reflected in procedures and specifications. Legislation relevant to this industry includes:

  • the Food Standards Code, including labelling, weights and measures legislation
  • legislation covering food safety, environmental management, OHS, anti-discrimination and equal opportunity

Workplace information 

Workplace information can include:

  • verbal or written instructions
  • standard operating procedures (SOPs)
  • specifications
  • production schedules
  • recipe instructions

Decorating materials 

Decorating materials may include but are not limited to:

  • cake ornaments and decorations
  • fresh, mock or butter cream
  • fudge and other icing sugar
  • fondant
  • chocolate
  • glazes
  • fruit
  • custard
  • mousses and similar fillings and coverings

Decorating materials may be prepared from scratch or purchased for use

Typical equipment 

Typical equipment includes:

  • piping bags and nozzles
  • mixing bowls
  • application utensils, such as spatulas and palette knives

Typical decorating techniques 

Typical decorating techniques include:

  • flooding, icing or masking cakes
  • finishing cake sides
  • piping to produce decorative finishes and write simple messages
  • placement or arrangement of ornaments and decorations

It may also include applying the final layer of materials to finish a product


Decorating is done within design specification parameters

Unit Sector(s)

Unit sector 

Retail baking

Competency field

Competency field 

Co-requisite units

Co-requisite units