Assessment Requirements for FBPRBK3010 Produce cake and pudding products

Release: 1

Assessment Requirements for FBPRBK3010 Produce cake and pudding products

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has produced basic cake and pudding products according to the production schedule, including:

producing and decorating the following six cake and pudding product varieties:

fruit cake decorated with fondant or plastic icing

steamed pudding

flavoured bar cake decorated with icing

cake slice decorated with icing or glaze

flavoured cupcake or muffin

special dietary cake

producing specialty dietary cake to one of the following two dietary requirements:

vegan

gluten-free

using the following three cake and pudding mixing methods:

all in mixing method

mixing sugar batter method

mixing flour batter method

using the following five production processes and techniques:

depositing cake and pudding batter

steaming of puddings

baking of cakes

conditioning of dried fruit

portioning and slicing of cakes and slices

using the following two decorating and finishing techniques:

covering and garnishing with RTR, fondant or plastic icing

spreading with icing or glaze

conditioning of dried fruit for use in batter for one of the following two products:

cake

pudding

selecting, using and cleaning the baking equipment listed in the range of conditions, including controlling electrical hazards applicable to cleaning.

documenting the production schedule, including the following six considerations:

timings

volume requirements

product processing requirements

decorating and finishing requirements for cakes

recipe reformulation to minimise waste

bake and steam parameters of cakes and puddings.

Wastage that cannot be reused in production must be less than 5% of the weight of the original production schedule.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

workplace health and safety requirements, including personal protective equipment, applicable to producing cake and pudding products

safe use and cleaning of baking equipment listed in the range of conditions, including electrical hazards

regulatory requirements for food safety applicable to producing cake and pudding products

considerations for production scheduling, including:

timings

volume requirements

product processing requirements

recipe reformulation to minimise waste

decorating and finishing requirements for cakes

bake and steam parameters of cakes and puddings

types, functions and storage requirements of ingredients as used in cake and pudding products production, including:

eggs

sugar

cake fats

cake flours

baking powder

bicarbonate soda

dried fruit

ready to roll (RTR)/fondant/plastic icing

icings and glazes

special dietary requirements for cakes, including both vegan and gluten-free

techniques for preparing tins and trays to match cake and pudding types, including:

greasing

spraying

insulating baking tins and pans to match richness of cakes

ingredient ratios and mixing processes:

fruit cake and puddings

pound cake

hi-ratio cake

processes for producing cake and pudding products, including:

insulating

baking, including radiant and conductive heat

steaming and boiling

de-panning without damage

cooling

finishing

packaging

types of finishing mediums, including:

icings

glazes

RTR icing, fondant and plastic icing

techniques for portioning cakes and cake slices to suit end-product and finishing requirements

shelf life of cakes and puddings

techniques for selecting tins and trays appropriate for cake and pudding product size and shape

purpose and functions of production settings, including:

oven temperatures to match richness of cakes

baking times to match richness of cakes

steaming times and temperatures for pudding batter type and volume

techniques for testing bake of cakes and puddings by feel, sight and skewer

causes and corrective action for predictable and sometimes unpredictable cake and pudding production problems, including:

machinery failure

poor quality ingredients

techniques for disposing of waste from cake and pudding production

cake and pudding products production terminology.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a commercial bakery or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment

equipment specified in the range of conditions

industrial oven

ingredients that meet the cake and pudding product types required in the performance evidence

specifications:

recipes that meet the cake and pudding product types required in the performance evidence

end-product quality specifications that meet the cake and pudding product types required in the performance evidence

food safety code regulatory requirements applicable to producing cake and pudding products

timeframes:

according to the production schedule.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4