Application
This unit of competency describes the skills and knowledge required to produce and finish cake and pudding products in a commercial baking environment.
This unit applies to individuals who apply a broad range of knowledge and skills with responsibility for their own work. This includes applying and communicating known solutions to predictable 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 types and volumes to schedule production 1.2 Calculate yield and adjust recipe to meet required production volume 1.3 Confirm work area and work practices meet food safety and workplace health and safety requirements 1.4 Select and wear personal protective equipment according to safety requirements 1.5 Select cake and pudding baking and steaming equipment and check to confirm readiness for use 1.6 Select ingredients and check to confirm quality and quantity 1.7 Clean and condition dried fruits to prepare for use 1.8 Prepare tins, trays and pans to match cake and pudding types |
2. Mix cake and pudding batter | 2.1 Measure ingredient quantities to meet recipe specifications 2.2 Load ingredients into mixer in required sequence 2.3 Operate and monitor mixer to mix batter 2.4 Fold in ingredients as required to meet cake and pudding product type 2.5 Check cake and pudding batters to identify faults and rectify |
3. Bake and steam cake and pudding products | 3.1 Deposit, spread and pipe cake and pudding product batters into tins and trays to prepare for baking 3.2 Set baking and steaming temperatures and times to meet cake and pudding product type and size 3.3 Load ovens and steamers and monitor baking and steaming to achieve even bake and steam of product for product type 3.4 Use sight, feel and skewers to assess bake of cake and pudding products 3.5 Unload and de-pan baked cake products to cool 3.6 Check cake product bake and steam of pudding to identify faults and rectify |
4. Prepare finishing mediums | 4.1 Assemble finishing ingredients and equipment and prepare for use 4.2 Measure finishing ingredient quantities to meet recipe specification 4.3 Operate and monitor mixer to prepare icings and glazes as required for product type 4.4 Prepare garnishes for decorating as required for product type 4.5 Prepare piping bags to pipe finishing decorations 4.6 Check finishing mediums to identify faults and rectify |
5. Finish cake products | 5.1 Cut cake products into portions as required for product type 5.2 Apply icings and glazes to mask cake products as required for product type 5.3 Apply garnishes and decorating finishes to decorate cake products as required for product type 5.4 Check finished cake products to identify finishing faults and rectify 5.5 Prepare and transfer products for presentation and storage according to packaging and food safety requirements |
6. Complete work | 6.1 Clean equipment and work area to meet housekeeping standards 6.2 Dispose of waste according to workplace requirements 6.3 Complete workplace records 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 recipes, ingredient labels, baking equipment operating instructions and end-product specifications |
Writing | Prepares production schedules and completes production records using required format, language and structure |
Numeracy | Identifies and comprehends ingredient quantities in recipes, dates on ingredient labels, and temperature and timer settings Estimates approximate quantities, and uses equipment to measure ingredient weights and volumes Performs calculations to adjust recipes using baking formulas, and allows for wastage Uses understanding of three-dimensional shapes to shape and portion products and check end-product shapes Interprets measurement information to set, monitor and adjust process parameters Completes production records using mathematical symbols and conventions |
Navigate the world of work | Complies with workplace health and safety and food safety regulatory requirements relevant to a commercial baking operation Follows organisational policies and procedures relevant to own work role |
Get the work done | Plans, organises and implements tasks required to achieve production outcomes Uses problem-solving skills to analyse product and process faults and decide on appropriate action |
Range Statement
This section specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included.
Cake and pudding baking and steaming equipment must include: | equipment, including: industrial mixer and attachments dish washing sinks cool room or refrigerator equipment accessories, including: sink taps and accessories cool room or refrigerator shelving ancillary equipment, including: cake baking trays cake tins or hoops cooling wires equipment used to steam puddings mixing bowls tools and utensils, including: pallet knives serrated knife plastic scrapers sieves thermometer. |
Sectors
Retail baking (RBK)