Elements and Performance Criteria

RANGE STATEMENT
The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.
Policies and procedures
Work is carried out according to company policies and procedures, regulatory and licensing requirements, legislative requirements, and industrial awards and agreements
Legislative requirements
Legislative requirements are typically reflected in procedures and specifications. Legislation relevant to this industry includes:
the Food Standards Code, including labelling, weights and measures legislation
legislation covering food safety, environmental management, occupational health and safety, anti-discrimination and equal opportunity
Workplace information
Workplace information can include:
verbal or written operating procedures
specifications
production schedules
batch/recipe instructions
Finishing materials
Finishing materials may include but are not limited to:
fresh, mock or butter cream
icing sugar
glazes and similar fillings and coverings
Finishing techniques
Finishing techniques may include:
application of icings
simple piping
placement and covering and preparation of cakes ready for final decoration
filling, rolling and slicing product
assembling multi-layered products
prepare a cake ready for icing
spreading materials evenly and consistently
selecting correct piping bag nozzle and controlling piping
cutting product into even size slices
Equipment
Equipment may include:
piping bags and nozzles
mixing bowls
application utensils, such as spatulas
Simple decorating
Simple decorating is completed to a given specification and does not include design

EVIDENCE GUIDE
The Evidence Guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.

Overview of assessment
Assessment must be carried out in a manner that recognises the cultural and literacy requirements of the assessee and is appropriate to the work performed. Competence in this unit must be achieved in accordance with food safety standards and regulations.

Critical aspects for assessment and evidence required to demonstrate competency in this unit
Evidence of ability to:
confirm readiness ofequipmentand ingredients used to finish product
confirm finishing requirements
complete finishing according to requirements
take corrective action in response to typical faults and inconsistencies
apply safe work practices and identify OHS hazards and controls
apply food safety procedures.

Context of and specific resources for assessment
Assessment must occur in a real or simulated workplace where the assessee has access to:
personal protective clothing and equipment
work procedures, including advice on relevant finishing requirements, safe work practices, food safety, quality and environmental requirements
recipe for preparation of finishing materials where required and decoration instructions
final product specifications and related inspection/control points
finishing application utensils and equipment as required by product
product to be decorated, fillings and finishing materials/ingredients
personal protective clothing, equipment and material safety data sheets (MSDS) as required
cleaning procedures, materials and equipment as required.

Method of assessment
This unit should be assessed together with core units and other units of competency relevant to the function or work role. An example could be:
FDFOP2004A Clean and sanitise equipment.

Guidance information for assessment
To ensure consistency in one's performance, competency should be demonstrated on more than one occasion over a period of time in order to cover a variety of circumstances, cases and responsibilities, and where possible, over a number of assessment activities.