NTISthis.com

Evidence Guide: FBPRBK4005 - Apply advanced finishing techniques for specialty cakes

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

 

FBPRBK4005 - Apply advanced finishing techniques for specialty cakes

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

Conduct research into finishing and decorating techniques

  1. Identify and access information resources to inform the technical and creative aspects of finishing and decorating
  2. Identify varieties of specialty cake products and explore a range of presentations
  3. Conduct research into the taste, texture, appearance and presentation of cakes to determine key features of finished effects
  4. Estimate costs associated with different finishing techniques and features
Identify and access information resources to inform the technical and creative aspects of finishing and decorating

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify varieties of specialty cake products and explore a range of presentations

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Conduct research into the taste, texture, appearance and presentation of cakes to determine key features of finished effects

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Estimate costs associated with different finishing techniques and features

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Design finish and decoration for bakery products

  1. Confirm design parameters, including colours, flavours, any special requirements or preferences, budget, required servings and quantity
  2. Develop a design for decoration and finishing to meet specialty cake requirements
  3. Document design according to organisational requirements
Confirm design parameters, including colours, flavours, any special requirements or preferences, budget, required servings and quantity

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Develop a design for decoration and finishing to meet specialty cake requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Document design according to organisational requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Plan finishing

  1. Examine ingredients used in finishing to identify their suitability for finishing techniques
  2. Develop a specialty cake finishing plan to specify required resources and work sequence
  3. Source and prepare finishing ingredients
  4. Prepare equipment for use to meet production requirements
  5. Prepare bases for finishing
Examine ingredients used in finishing to identify their suitability for finishing techniques

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Develop a specialty cake finishing plan to specify required resources and work sequence

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Source and prepare finishing ingredients

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare equipment for use to meet production requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare bases for finishing

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Produce finishing and decorating effects

  1. Produce decorative pieces and garnishes to meet finishing design
  2. Produce fillings and toppings to meet finishing plan
  3. Complete product decoration and finishing to finishing plan
  4. Identify and rectify finishing problems
Produce decorative pieces and garnishes to meet finishing design

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Produce fillings and toppings to meet finishing plan

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Complete product decoration and finishing to finishing plan

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and rectify finishing problems

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Cost and price final products

  1. Identify ingredient costs to calculate cost of materials
  2. Estimate production costs to determine processing costs
  3. Calculate cost of specialty cake based on ingredient and processing costs
  4. Price products to according to workplace pricing policy
Identify ingredient costs to calculate cost of materials

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Estimate production costs to determine processing costs

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Calculate cost of specialty cake based on ingredient and processing costs

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Price products to according to workplace pricing policy

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare final products for market

  1. Assess final cake to estimate product shelf life and required storage conditions
  2. Prepare cake products for display, sale, packaging and presentation according to organisational requirements
  3. Identify and rectify storage and presentation problems in accordance with food safety requirements
Assess final cake to estimate product shelf life and required storage conditions

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare cake products for display, sale, packaging and presentation according to organisational requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and rectify storage and presentation problems in accordance with 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
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:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Required Skills and Knowledge