This unit of competency describes the skills and knowledge required to produce and finish gateaux, tortes and entremets in a commercial baking or hospitality environment.
This unit applies to individuals who apply a broad range of knowledge and skills with responsibility for their own work. This includes applying and communicating known solutions to predictable problems.
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)
Submission Requirements
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)
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.
This section specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included.
Baking equipment for gateaux, tortes and entremets must include:
equipment, including:
industrial mixer and attachments
freezer
cool room or refrigerator
industrial cook tops
equipment accessories, including:
dough hook attachment
cake beater attachment
cake whisk attachment
ancillary equipment, including:
rolling pin
cake hoops or tins
equipment to temper chocolate
plateware for entremets
tools and utensils, including:
pallet knives
ladles or spoons
scrapers
cake knives.
Bases must include:
cake
laminated or short pastry.
Fillings and finishes must include:
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.
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 product types and volumes to schedule production
Calculate yield and adjust recipe to meet production volumes
Confirm work area and work practices meet food safety and workplace health and safety requirements
Select and wear personal protective equipment according to safety requirements
Select baking equipment for gateaux, tortes and entremets and check to confirm readiness for use
Select ingredients and check to confirm quality and quantity
Prepare tins, trays and pans to match type of gateaux, tortes or entremets
Measure ingredient quantities to meet recipe specifications
Process ingredients to mix bases for gateaux, tortes and entremets
Set and load oven and monitor baking to bake bases
Check base bake to identify faults and rectify
Prepare and transfer bases for storage in accordance with food safety requirements
Measure filling and finishing ingredient quantities to meet recipe specifications
Process ingredients to make fillings and finishes for gateaux, tortes and entremets
Check fillings and finishes for gateaux, tortes and entremets to identify faults and rectify
Prepare and transfer fillings and finishes for storage according to food safety requirements
Prepare bases for assembly to meet product type
Combine fillings and bases to assemble gateaux, tortes and entremets as required for product type
Check assembly for gateaux, tortes and entremets to identify faults and rectify
Apply finishes to gateaux, tortes and entremets as required for product type
Apply garnishes to finish gateaux, tortes and entremets as required for product type
Check finishing for gateaux, tortes and entremets to identify faults and rectify
Prepare and transfer finished gateaux, tortes and entremets for presentation and storage according to packaging and food safety requirements
Clean equipment and work area to meet housekeeping standards
Dispose of waste according to workplace requirements
Complete workplace records according to workplace requirements
Confirm product types and volumes to schedule production
Calculate yield and adjust recipe to meet production volumes
Confirm work area and work practices meet food safety and workplace health and safety requirements
Select and wear personal protective equipment according to safety requirements
Select baking equipment for gateaux, tortes and entremets and check to confirm readiness for use
Select ingredients and check to confirm quality and quantity
Prepare tins, trays and pans to match type of gateaux, tortes or entremets
Forms
Assessment Cover Sheet
FBPRBK4003 - Produce gateaux, tortes and entremets
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
FBPRBK4003 - Produce gateaux, tortes and entremets
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