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Elements and Performance Criteria

1. Conduct research into finishing and decorating techniques
   • Identify and access information resources to inform the technical and creative aspects of finishing and decorating
   • Identify varieties of specialty cake products and explore a range of presentations
   • Conduct research into the taste, texture, appearance and presentation of cakes to determine key features of finished effects
   • Estimate costs associated with different finishing techniques and features
2. Design finish and decoration for bakery products
   • Confirm design parameters, including colours, flavours, any special requirements or preferences, budget, required servings and quantity
   • Develop a design for decoration and finishing to meet specialty cake requirements
   • Document design according to organisational requirements
3. Plan finishing
   • Examine ingredients used in finishing to identify their suitability for finishing techniques
   • Develop a specialty cake finishing plan to specify required resources and work sequence
   • Source and prepare finishing ingredients
   • Prepare equipment for use to meet production requirements
   • Prepare bases for finishing
4. Produce finishing and decorating effects
   • Produce decorative pieces and garnishes to meet finishing design
   • Produce fillings and toppings to meet finishing plan
   • Complete product decoration and finishing to finishing plan
   • Identify and rectify finishing problems
5. Cost and price final products
   • Identify ingredient costs to calculate cost of materials
   • Estimate production costs to determine processing costs
   • Calculate cost of specialty cake based on ingredient and processing costs
   • Price products to according to workplace pricing policy
6. Prepare final products for market
   • Assess final cake to estimate product shelf life and required storage conditions
   • Prepare cake products for display, sale, packaging and presentation according to organisational requirements
   • Identify and rectify storage and presentation problems in accordance with food safety requirements
7. Complete work
   • Clean equipment and work area to meet housekeeping standards
   • Dispose of waste according to workplace requirements
   • Complete workplace records according to workplace requirements