Application
This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a process to cool and slice cake baked on a band or belt. It does not apply to manual cutting of cake baked in a tin or pan.
The unit applies to individuals who work in a cake production environment under general supervision with some accountability for their own work. This includes identifying and providing solutions to a limited range of predictable problems relating to the operation and monitoring of a cooling and slicing process and associated equipment.
All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.
No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.
Elements and Performance Criteria
Elements | Performance Criteria |
Elements describe the essential outcomes. | Performance criteria describe the performance needed to demonstrate achievement of the element. |
1. Prepare the cooling and cutting equipment and process for operation | 1.1 Read or listen to work instructions from supervisor and clarify where needed 1.2 Identify work health and safety hazards and report to supervisor 1.3 Wear appropriate personal protective equipment and ensure correct fit 1.4 Confirm availability of baked cake to meet production requirements 1.5 Identify and confirm cleaning and maintenance requirements have been met 1.6 Fit machine components and related attachments and adjust to meet operating and safety requirements 1.7 Select processing and operating parameters to meet safety and production requirements 1.8 Check and adjust equipment according to manufacturer instructions to ensure optimum performance 1.9 Carry out pre-start checks according to operator instructions |
2. Operate and monitor the cooling and cutting process | 2.1 Start and operate the cooling and cutting process according to workplace procedures 2.2 Monitor equipment to identify variation in operating conditions and report variations in equipment operation 2.3 Monitor the process to confirm that cake temperature and cut pieces meet specifications 2.4 Identify, report and rectify out-of-specification product and process outcomes 2.5 Conduct work and maintain a clean and tidy workplace according to workplace environmental and food safety procedures |
3. Shut down the process | 3.1 Complete the process safely according to workplace procedures 3.2 Identify and report maintenance requirements according to workplace procedures 3.3 Maintain workplace records accurately according to workplace procedures |
Foundation Skills
This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.
Skill | Description |
Reading | Interpret text in work instructions and recognise workplace signage |
Numeracy | Interpret symbols and numbers on temperature gauges and to calibrate equipment Use basic arithmetic to calculate quantities Measure size and weight of cake pieces against specifications |
Oral communication | Participate in verbal exchanges to ask questions and convey workplace information |
Navigate the world of work | Recognise and follow workplace requirements, including safety, quality, food safety and environmental requirements, associated with own role and area of responsibility |
Interact with others | Follow accepted practices and protocols for reporting issues to supervisors |
Get the work done | Follow clearly defined instructions to plan and assemble resources and sequence tasks required to operate cooling and slicing process Monitor processes and control points, identify routine problems related to own work or role and initiate standard procedures to resolve Use key functions and follow routine procedures for using digital technology and automated equipment |
Sectors
Production baking (PBK)