Assessment Requirements for FBPRBK4003 Produce gateaux, tortes and entremets

Release: 1

Assessment Requirements for FBPRBK4003 Produce gateaux, tortes and entremets

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 gateaux, tortes and entremets according to a production schedule, including:

producing the following three products:

gateaux

torte

small entremets

presenting entremets on plateware appropriate for the entremets type, with the following three finishes:

using a sauce or coulis to present entremets

using a garnish of sugar or chocolate to present entremets

using an ice cream or sorbet to present with entremets

producing gateaux and tortes using the following two bases made from scratch ingredients:

non laminated or laminated pastry

cake

using the following three processes for producing gateaux, tortes and entremets:

chilling

freezing

baking

using the following eight fillings and finishes prepared from scratch ingredients:

sabayon or custard

aerated creams

chocolate-based glazes or sauces

tempered couverture chocolate

fruit fillings

bavarois or mousse

meringue or butter cream

chocolate or sugar garnishes

using the following three decorating techniques for gateaux and tortes:

couverture chocolate

glazing

prepared garnishes

using the following three garnishes:

chocolate garnishes

sugar garnishes

baked garnish

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

finishing requirements for gateaux, tortes and entremets

presentation of gateaux, tortes and entremets

recipe reformulation to minimise waste.

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 gateaux, tortes and entremets

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

regulatory requirements for food safety applicable to producing gateaux, tortes and entremets

considerations for production scheduling, including:

timings

volume requirements

product processing requirements

finishing requirements for gateaux, tortes and entremets

presentation of gateaux, tortes and entremets

recipe reformulation to minimise waste

distinguishing characteristics of types of gateaux, tortes and entremets, including:

cold-set gateaux

multi-layered tortes

small entremets

types of fillings and finishes, including:

sabayon

aerated creams

chocolate-based glazes and sauces

tempered couverture chocolate

bavarois or mousse

meringue

butter creams

baked garnish

custard

fruit filling

chocolate garnish

sugar garnish

techniques for presenting entremets, including:

selecting plateware

presenting entremets at the appropriate temperature for the product type

techniques for finishing, including:

using sauces and coulis to present entremets

using garnishes of sugar to present entremets

using garnishes of chocolate to present entremets

assembling gateaux, tortes and entremets

preparing cake tins and hoops

purpose and functions of production settings, including:

oven temperatures

baking times

chill times

required characteristics of gateaux, tortes and entremets, including:

appearance

consistency

shape

taste

texture

complementing flavours

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

machinery failure

environmental factors, including heat, humidity and cold

poor quality ingredients

techniques for disposing of waste from product production

requirements for chilling and freezing gateaux, tortes and entremets

product production terminology for gateaux, tortes and entremets.

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:

equipment specified in the range of conditions

personal protective equipment

mixing bowls

piping bags and nozzles

industrial oven

tins and trays

measuring cups and spoons

ingredients that meet the product types required in the performance evidence

pre-made flavoured ice cream or sorbet

prepared garnishes

specifications:

recipes that meet the types of gateaux, tortes and entremets required in the performance evidence

end-product quality specifications to meet the product types required in the performance evidence

food safety code regulatory requirements applicable to producing gateaux, tortes and entremets

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