This unit of competency describes the skills and knowledge required to assist in the production of sponge cake products in a food preparation environment.

The unit applies to individuals who undertake routine work, including identifying and solving predictable problems under supervision.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)

List each assessment task's title, type (eg project, observation/demonstration, essay, assingnment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice	Yes	No	Comments/feedback
Confirm work requirements for sponge cake production with supervisor
Identify and report work health and safety hazards to supervisor
Select and wear personal protective equipment according to safety requirements
Check work area and personal hygiene meet food safe conditions
Select equipment and check readiness for use
Select ingredients and check quality and quantity
Prepare tins and trays for use
Measure ingredient quantities to meet recipe specifications
Load, operate and monitor equipment to mix sponge batters
Check sponge batters to identify routine batter faults, and report to supervisor
Confirm baking readiness and baking settings with supervisor
Deposit batters into tins or trays, and set oven temperature to prepare for baking
Load oven and monitor baking to achieve even bake
Unload and cool products to meet product type
Check baked products to identify routine baked sponge cake product faults, and report to supervisor
Confirm decorating requirements with supervisor
Assemble decorating ingredients and equipment, and prepare for use
Apply decorating materials to meet decorating requirements
Check decorated products to identify routine decorating problems, and report to supervisor
Clean equipment and work area to meet food safe conditions
Dispose of waste according to workplace requirements
Confirm work requirements for sponge cake production with supervisor
Identify and report work health and safety hazards to supervisor
Select and wear personal protective equipment according to safety requirements
Check work area and personal hygiene meet food safe conditions
Select equipment and check readiness for use
Select ingredients and check quality and quantity
Prepare tins and trays for use
Measure ingredient quantities to meet recipe specifications
Load, operate and monitor equipment to mix sponge batters
Check sponge batters to identify routine batter faults, and report to supervisor

Assessment Cover Sheet

FBPRBK2003 - Assist sponge cake production

Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:

Assessment Record Sheet

FBPRBK2003 - Assist sponge cake production

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: