Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners

FBPRBK4005 Mapping and Delivery Guide
Apply advanced finishing techniques for specialty cakes

Version 1.0
Issue Date: May 2024


Qualification -
Unit of Competency FBPRBK4005 - Apply advanced finishing techniques for specialty cakes
Description
Employability Skills
Learning Outcomes and Application This unit of competency describes the skills and knowledge required to research and apply a range of finishing and decorating techniques for specialty cakes in a commercial baking or professional decorating environment.This unit applies to individuals who apply a broad range of specialised knowledge and skills with responsibility for their own work. This includes applying and communicating non-routine technical solutions to predictable and unpredictable 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.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.
Prerequisites/co-requisites
Competency Field
Development and validation strategy and guide for assessors and learners Student Learning Resources Handouts
Activities 		Slides
PPT 		Assessment 1 Assessment 2 Assessment 3 Assessment 4
Elements of Competency Performance Criteria              
Element: 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
       
Element: 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
       
Element: 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
       
Element: 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
       
Element: 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
       
Element: 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
       
Element: 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
       

Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assignment, 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.
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
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 
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 
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 
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 
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 
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 
Clean equipment and work area to meet housekeeping standards 
Dispose of waste according to workplace requirements 
Complete workplace records according to workplace requirements 

Forms

Assessment Cover Sheet

FBPRBK4005 - Apply advanced finishing techniques for specialty cakes
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

FBPRBK4005 - Apply advanced finishing techniques for specialty cakes

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: