Modification History
Not applicable.
Unit Descriptor
Unit descriptor |
This unit of competency covers the skills and knowledge required to plan, produce and decorate a range of multi-layered gateaux and tortes. |
Application of the Unit
Application of the unit |
This unit has application in a retail baking environment within the food processing industry. It targets the worker responsible for the production of bases and fillings and decoration of gateaux and tortes. Note that this unit specifies minimum finishings, fillings and final product preparation requirements. Where these have been covered in earlier units of competency, these aspects of the unit do not need to be reassessed. |
Licensing/Regulatory Information
Not applicable.
Pre-Requisites
Prerequisite units |
||
FDFRB2002A |
Prepare fillings |
|
FDFRB2003A |
Produce meringue-based products |
|
FDFRB3001A |
Produce pastry |
|
FDFRB3003A |
Produce sponge, cake and cookie batter |
|
FDFRB3004A |
Decorate cakes and cookies |
|
FDFRB3006A |
Bake sponges, cakes and cookies |
|
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. Plan and sequence preparation of gateaux and tortes |
1.1. Recipe is selected to meet product/customer requirements 1.2. Preparation and production stages are planned |
2. Prepare sponges and other bases for use in gateaux and torte production |
2.1. Ingredients are selected to suit recipe specifications 2.2. Bases are prepared meet product requirements 2.3. Product is baked to meet quality requirements |
3. Prepare fillings and finishes for use in gateaux and tortes |
3.1. Recipe is selected appropriate to preparation of fillings and finishes for final product 3.2. Fillings and finishes are prepared according to recipe requirements 3.3. Fillings and finishes meet food safety and quality requirements |
4. Assemble gateaux and tortes |
4.1. Bases are prepared for assembly 4.2. Bases and fillings are assembled to meet recipe specifications 4.3. The product is covered to meet recipe specifications |
5. Finish and decorate gateaux and tortes |
5.1. Decorating materials are prepared to meet customer requirements 5.2. Decorations and decorating materials are applied to meet customer requirements 5.3. Final product is presented to meet food safety and customer requirements 5.4. Work is conducted in accordance with workplace environmental guidelines |
6. Estimate product cost |
6.1. Product ingredients are costed 6.2. Production costs are estimated 6.3. Actual costs are measured against estimated costs |
Required Skills and Knowledge
REQUIRED SKILLS AND KNOWLEDGE |
This section describes the skills and knowledge required for this unit. |
Required skills |
Ability to :
|
Required knowledge |
Knowledge of :
|
Evidence Guide
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:
|
Context of and specific resources for assessment |
Assessment must occur in a real or simulated workplace where the assessee has access to:
|
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
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:
|
Workplace information |
Workplace information can include
|
Bases |
Bases may be produced in:
|
Unit Sector(s)
Unit sector |
Retail baking |
Competency field
Competency field |
Co-requisite units
Co-requisite units |
||