Modification History
April 2012: Minor typographical corrections.
Unit Descriptor
Unit descriptor |
This unit of competency covers the skills and knowledge required to prepare a range of hot, cold and frozen sweets and desserts for plate presentation. |
Application of the Unit
Application of the unit |
This unit has application in a retail baking environment. It targets the worker responsible for the preparation of sweets and desserts according to recipe and in accordance with quality standards. Presentation may be for bakery or café style operation and includes foods from varying cultural origins using classical or contemporary recipes. |
Licensing/Regulatory Information
Not applicable.
Pre-Requisites
Not applicable.
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. Prepare for production |
1.1 Purpose and desired effect for sweets and desserts are confirmed with customer or from product development criteria 1.2 Product parameters, including colours, flavours, any special requirements or preferences, budget, required servings and quality, are confirmed 1.3 Cultural influences on product type and production techniques are identified and considered in preparation 1.4 Recipe is selected and ingredients measured and weighed 1.5 Cooking methods required are determined and appropriate equipment prepared |
2. Produce sweets and desserts |
2.1 Sweets and desserts are prepared according to recipe and quality standards 2.2 Cooking methods are applied to produce desired effect 2.3 Hot and cold sauces are produced to required consistency and flavour according to product requirements and using appropriate ingredients and techniques 2.4 Portions are allocated according to workplace standards 2.5 Work is conducted to minimise waste and meet workplace environmental standards |
3. Produce finish effects |
3.1 A range of decorative pieces, accompaniments and garnishes are produced to enhance taste, texture and balance 3.2 A range of fillings and toppings are produced 3.3 Decoration and finishing is completed according to work requirements and in a manner which complements the product 3.4 Work is conducted according to food safety requirements |
4. Cost and price final product |
4.1 Product ingredients are costed and production costs estimated 4.2 Product is priced within business pricing policy 4.3 Actual costs are measured against estimated costs |
5. Prepare final product for display or storage |
5.1 Product shelf life is estimated and required storage conditions identified 5.2 Product is prepared for display or presentation and packaging selected as required to enhance appearance and preserve quality and taste 5.3 Product is stored at appropriate temperature and under the correct conditions to maintain quality, freshness and customer appeal |
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 core units and other units of competence 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 |
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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:
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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 verbal or written:
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Equipment |
Equipment may include:
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Desserts and sweets |
Desserts and sweets may include:
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Decorative pieces and garnishes |
Decorative pieces and garnishes may include:
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Sauces |
Sauces may include:
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Unit Sector(s)
Unit sector |
Retail baking |