Application
This unit of competency describes the skills and knowledge required to prepare finishing mediums and finish baked products in a food preparation environment.
The unit applies to individuals who undertake defined routine work activities under supervision. This includes identifying and reporting simple issues and 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.
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 for work | 1.1 Confirm product finishing task requirements with supervisor 1.2 Identify and report work health and safety hazards to supervisor 1.3 Select and wear personal protective equipment as directed 1.4 Check work area and personal hygiene meet food safe conditions 1.5 Select finishing equipment and check readiness for use 1.6 Select finishing ingredients and check quality and quantity |
2. Prepare finishing materials | 2.1 Measure ingredient quantities to meet recipe specification 2.2 Combine and mix ingredients to make finishing mediums 2.3 Identify finishing medium problems, and report to supervisor |
3. Apply finishes | 3.1 Use finishing techniques to apply finishing mediums to products 3.2 Portion finished products as directed 3.3 Check finished products, and report identified problems to supervisor 3.4 Store finished products to meet food safe conditions |
4. Complete work | 4.1 Clean equipment and work area to meet food safe conditions 4.2 Dispose of waste according to workplace requirements |
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 | Interprets key information from simple recipes, ingredient labels and simple end-product specifications |
Oral communication | Comprehends simple instructions Asks clarifying questions and responds to answers |
Numeracy | Locates and interprets numerical information in simple recipes and product labels Estimates approximate quantities, and uses equipment to measure ingredient weights and volumes |
Navigate the world of work | Follows explicit procedures immediately relevant to own role |
Interact with others | Follows clearly defined instructions, seeking assistance when necessary |
Get the work done | With assistance, sequences and implements the steps involved in completing finishing tasks |
Sectors
Retail baking (RBK)