Modification History
Not applicable.
Unit Descriptor
Unit descriptor |
This unit of competency covers the skills and knowledge required to determine causes and address faults in pastry, cake and cookie products. |
Application of the Unit
Application of the unit |
This unit builds on the problem solving skills developed in operational units and provides technical competencies to support problem solving relating to pastry, cake and cookie production. Where recurrence of a problem cannot be prevented, procedures should be established to minimise the likelihood of recurrence and to identify any further incidents. |
Licensing/Regulatory Information
Not applicable.
Pre-Requisites
Prerequisite units |
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FDFRB2001A |
Form and fill pastry products |
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FDFRB2002A |
Prepare fillings |
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FDFRB3001A |
Produce pastry |
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FDFRB3003A |
Produce sponge, cake and cookie batter |
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FDFRB3004A |
Decorate cakes and cookies |
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FDFRB3006A |
Bake sponges, cakes and cookies |
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FDFRB3007A |
Bake pastry products |
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
ELEMENT |
PERFORMANCE CRITERIA |
1. Identify causes of unacceptable product quality |
1.1. Unacceptable products are analysed to determine cause 1.2. Process parameters and reactions which occur during processing are monitored |
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 2.2. Corrective action is recorded according to workplace procedures and food safety program |
Required Skills and Knowledge
REQUIRED SKILLS AND KNOWLEDGE |
This section describes the skills and knowledge required for this unit. |
Required skills |
Ability to :
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Required knowledge |
Knowledge of :
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Evidence Guide
EVIDENCE GUIDE |
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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. |
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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:
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Context of and specific resources for assessment |
Assessment must occur in a real or simulated workplace where the assessee has access to:
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Method of assessment |
This unit should be assessed together with core units and other units of competency relevant to the function or work role. Examples could be:
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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
RANGE STATEMENT |
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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. |
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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:
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Raw materials |
Raw materials include:
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Causes of unacceptable quality |
Causes of unacceptable quality may relate to:
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Ingredients |
Ingredients relate to:
Materials may include:
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Typical process parameters |
Typical process parameters include:
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Unit Sector(s)
Unit sector |
Retail baking |
Competency field
Competency field |
Co-requisite units
Co-requisite units |
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