Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
FDFRB3015A Mapping and Delivery Guide
Produce and decorate gateaux and tortes
Version 1.0
Issue Date: May 2024
Qualification | - |
Unit of Competency | FDFRB3015A - Produce and decorate gateaux and tortes |
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Description | This unit of competency covers the skills and knowledge required to plan, produce and decorate a range of multi-layered gateaux and tortes. | ||
Employability Skills | This unit contains employability skills. | ||
Learning Outcomes and Application | This unit has application in a retail baking environment within the food processing industry. It targets the worker responsible for the production of bases and fillings and decoration of gateaux and tortes. Note that this unit specifies minimum finishings, fillings and final product preparation requirements. Where these have been covered in earlier units of competency, these aspects of the unit do not need to be reassessed. | ||
Duration and Setting | X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting. |
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Prerequisites/co-requisites | FDFRB2002A Prepare fillings FDFRB2003A Produce meringue-based products FDFRB3001A Produce pastry FDFRB3003A Produce sponge, cake and cookie batter FDFRB3004A Decorate cakes and cookies FDFRB3006A Bake sponges, cakes and cookies FDFRB3007A Bake pastry products | ||
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 | |
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Elements of Competency | Performance Criteria | |||||||
Element: Plan and sequence preparation of gateaux and tortes |
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Element: Prepare sponges and other bases for use in gateaux and torte production |
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Element: Prepare fillings and finishes for use in gateaux and tortes |
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Element: Assemble gateaux and tortes |
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Element: Finish and decorate gateaux and tortes |
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Element: Estimate product cost |
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