NTISthis.com

Evidence Guide: FBPRBK3008 - Produce sponge cake products

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

From the Wiki University

 

FBPRBK3008 - Produce sponge cake products

What evidence can you provide to prove your understanding of each of the following citeria?

Prepare for work

  1. Confirm product types and volumes to schedule production
  2. Calculate yield and adjust recipe to meet production volumes
  3. Confirm work area and work practices meet food safety and workplace health and safety requirements
  4. Select and wear personal protective equipment according to safety requirements
  5. Select sponge cake baking equipment and check to confirm readiness for use
  6. Select ingredients and check to confirm quality and quantity
  7. Prepare tins, trays and pans to match sponge cake product type
Confirm product types and volumes to schedule production

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Calculate yield and adjust recipe to meet production volumes

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Confirm work area and work practices meet food safety and workplace health and safety requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select and wear personal protective equipment according to safety requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select sponge cake baking equipment and check to confirm readiness for use

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select ingredients and check to confirm quality and quantity

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare tins, trays and pans to match sponge cake product type

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Mix sponge cake batter

  1. Measure ingredient quantities to meet recipe specifications
  2. Load ingredients into mixer in required ingredient sequence
  3. Operate and monitor mixer to mix sponge cake batter as required for product type
  4. Fold in ingredients as required to meet product type
  5. Check sponge cake batter to identify faults and rectify
Measure ingredient quantities to meet recipe specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Load ingredients into mixer in required ingredient sequence

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Operate and monitor mixer to mix sponge cake batter as required for product type

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Fold in ingredients as required to meet product type

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check sponge cake batter to identify faults and rectify

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Bake sponge cake products

  1. Deposit, spread and pipe sponge cake batters into tins and trays to prepare for baking
  2. Set baking temperatures and times to meet sponge cake product type and size
  3. Load oven and monitor baking to achieve baked colour and quality for product type
  4. Use sight and feel to assess bake of sponge cake products
  5. Unload and de-pan baked sponge products to cool
  6. Check sponge cake product bake to identify faults and rectify
Deposit, spread and pipe sponge cake batters into tins and trays to prepare for baking

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Set baking temperatures and times to meet sponge cake product type and size

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Load oven and monitor baking to achieve baked colour and quality for product type

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use sight and feel to assess bake of sponge cake products

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Unload and de-pan baked sponge products to cool

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check sponge cake product bake to identify faults and rectify

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare finishing mediums

  1. Assemble finishing ingredients and equipment and prepare for use
  2. Measure finishing ingredient quantities to meet recipe specifications
  3. Operate and monitor mixer to prepare creams and icings as required for product type
  4. Melt and prepare chocolate for decorating as required for product type
  5. Prepare jams for decorating and filling as required for product type
  6. Prepare garnishes for decorating as required for product type
  7. Prepare paper piping bags to decorate with chocolate
  8. Prepare piping bags to pipe finishing decorations
  9. Check finishing mediums to identify faults and rectify
Assemble finishing ingredients and equipment and prepare for use

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Measure finishing ingredient quantities to meet recipe specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Operate and monitor mixer to prepare creams and icings as required for product type

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Melt and prepare chocolate for decorating as required for product type

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare jams for decorating and filling as required for product type

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare garnishes for decorating as required for product type

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare paper piping bags to decorate with chocolate

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare piping bags to pipe finishing decorations

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check finishing mediums to identify faults and rectify

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Finish sponge cake products

  1. Cut sponge cake product into portions as required for product type
  2. Split and fill sponge products as required for product type, and transfer to cake boards as required for product type
  3. Apply creams and icings to mask and finish sponge cake products as required for product type
  4. Apply garnishes and decorations to decorate sponge products as required for product type
  5. Apply simple written inscriptions to decorate sponge products as required for product type
  6. Check sponge cake product finishing to identify faults and rectify
  7. Prepare and transfer products for presentation and storage according to packaging and food safety requirements
Cut sponge cake product into portions as required for product type

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Split and fill sponge products as required for product type, and transfer to cake boards as required for product type

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Apply creams and icings to mask and finish sponge cake products as required for product type

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Apply garnishes and decorations to decorate sponge products as required for product type

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Apply simple written inscriptions to decorate sponge products as required for product type

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check sponge cake product finishing to identify faults and rectify

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare and transfer products for presentation and storage according to packaging and food safety requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Complete work

  1. Clean equipment and work area to meet housekeeping standards
  2. Dispose of waste according to workplace requirements
  3. Complete workplace records according to workplace requirements
  4. Confirm product types and volumes to schedule production
  5. Calculate yield and adjust recipe to meet production volumes
  6. Confirm work area and work practices meet food safety and workplace health and safety requirements
  7. Select and wear personal protective equipment according to safety requirements
  8. Select sponge cake baking equipment and check to confirm readiness for use
  9. Select ingredients and check to confirm quality and quantity
  10. Prepare tins, trays and pans to match sponge cake product type
Clean equipment and work area to meet housekeeping standards

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Dispose of waste according to workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Complete workplace records according to workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Confirm product types and volumes to schedule production

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Calculate yield and adjust recipe to meet production volumes

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Confirm work area and work practices meet food safety and workplace health and safety requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select and wear personal protective equipment according to safety requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select sponge cake baking equipment and check to confirm readiness for use

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select ingredients and check to confirm quality and quantity

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare tins, trays and pans to match sponge cake product type

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Required Skills and Knowledge
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.

Sponge cake baking equipment must include:

equipment, including:

industrial oven

hand washing sinks

industrial mixer and attachments

equipment accessories, including:

cake whisk

sink taps and accessories

industrial oven decks and accessories

ancillary equipment, including:

sponge baking trays

sponge tins

cupcake tins

ingredient storage containers

tools and utensils, including:

pallet knives

piping bags

piping nozzles

plastic scrapers

icing sieves

measuring jugs

mixing bowls.