Modification History
April 2012: Minor typographical corrections.
Unit Descriptor
Unit descriptor |
This unit of competency covers the skills and knowledge required to research and apply a range of finishing and decorating techniques for cakes, petit fours, pastries and desserts. |
Application of the Unit
Application of the unit |
This unit has application in a retail baking environment. It targets the worker responsible for the decoration, finishing and toppings used for bakery products, such as cakes, petit fours, pastries and desserts, in order to meet customer requirements. 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 |
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FDFRB2002A |
Prepare fillings |
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FDFRB2003A |
Produce meringue-based products |
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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 |
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FDFRB3015A |
Produce and decorate gateaux and tortes |
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. Conduct research into finishing and decorating techniques |
1.1 Information resources are identified and accessed to inform the technical and creative aspects of finishing and decorating cakes, petit fours, pastries and desserts 1.2 Events and festive seasons celebrated with bakery products are identified and a range of presentations explored 1.3 Research is conducted into taste, texture, appearance and presentation of cakes to determine key features of finished effect 1.4 Resources and suppliers available for creating different finished effects are identified and documented for future use 1.5 Costs associated with different finishing techniques and features are estimated and cost-efficient alternatives identified |
2. Design finish and decoration for bakery products |
2.1 Purpose and desired effect for bakery product are confirmed with customer or from product development criteria 2.2 Design parameters, including colours, flavours, any special requirements or preferences, budget, required servings and quality are confirmed 2.3 Type of bakery product is assessed to inform decoration and finishing options 2.4 Design for decoration and finishing is developed to meet product/customer requirements 2.5 Feedback is sought from client and design adjusted accordingly and final design confirmed 2.6 Design is documented |
3. Plan finishing |
3.1 Ingredients used in finishing are examined and key uses and limitations identified 3.2 Plan is developed for bakery product finishing which specifies required resources and plans work sequence 3.3 Ingredients are sourced and prepared for use 3.4 Equipment is prepared for use 3.5 Bakery product is prepared for finishing |
4. Produce finishing and decorating effects |
4.1 A range of decorative pieces and garnishes are produced 4.2 A range of fillings and toppings are produced 4.3 Bakery product decoration and finishing is completed according to plan and customer requirements 4.4 Work is conducted according to food safety requirements 4.5 Work is conducted to minimise waste and meet workplace environmental standards |
5. Cost and price final product |
5.1 Product ingredients are costed 5.2 Production costs are estimated 5.3 Product is priced within business pricing policy 5.4 Actual costs are measured against estimated costs |
6. Prepare final product for market |
6.1 Product shelf life is estimated and required storage conditions identified 6.2 Bakery product is prepared for display, sale, packaging or presentation |
Required Skills and Knowledge
This section describes the skills and knowledge required for this unit. |
Required skills include: |
Ability to:
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Required knowledge includes: |
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. Competency 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 other units of competency relevant to the function or work role. |
Guidance information for assessment |
To ensure consistency of performance, competency should be assessed 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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Workplace information |
Workplace information can include:
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Equipment |
Equipment may include:
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Ingredients |
Ingredients may include:
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Cakes |
Cakes may include:
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Decorative pieces and garnishes |
Decorative pieces and garnishes may include:
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Fillings and toppings |
Fillings and toppings may include:
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Unit Sector(s)
Unit sector |
Retail baking |
Custom Content Section
Not applicable.