Elements and Performance Criteria
- Conduct research into finishing and decorating techniques
- Information resources are identified and accessed to inform the technical and creative aspects of finishing and decorating cakes, petit fours, pastries and desserts
- Events and festive seasons celebrated with bakery products are identified and a range of presentations explored
- Research is conducted into taste, texture, appearance and presentation of cakes to determine key features of finished effect
- Resources and suppliers available for creating different finished effects are identified and documented for future use
- Costs associated with different finishing techniques and features are estimated and cost-efficient alternatives identified
- Design finish and decoration for bakery products
- Purpose and desired effect for bakery product are confirmed with customer or from product development criteria
- Design parameters, including colours, flavours, any special requirements or preferences, budget, required servings and quality are confirmed
- Type of bakery product is assessed to inform decoration and finishing options
- Design for decoration and finishing is developed to meet product/customer requirements
- Feedback is sought from client and design adjusted accordingly and final design confirmed
- Design is documented
- Plan finishing
- Ingredients used in finishing are examined and key uses and limitations identified
- Plan is developed for bakery product finishing which specifies required resources and plans work sequence
- Ingredients are sourced and prepared for use
- Equipment is prepared for use
- Bakery product is prepared for finishing
- Produce finishing and decorating effects
- A range of decorative pieces and garnishes are produced
- A range of fillings and toppings are produced
- Bakery product decoration and finishing is completed according to plan and customer requirements
- Work is conducted according to food safety requirements
- Work is conducted to minimise waste and meet workplace environmental standards
- Cost and price final product
- Prepare final product for market