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 (OHS), anti-discrimination and equal opportunity
Workplace information
Workplace information can include:
verbal or written operating procedures
specifications
production schedules
recipe instructions
Equipment
Equipment may include:
round icing tube
bow cutter
blossom cutter
templates
rolling pin
knife
paint brush
ametal scriber
grease-proof piping bags
cornflour dusting bag
cutter
ribbon
cake toppers
spatulas
double boiler, microwave or a chocolate melter
airbrush
moulds
crimpers
cutting wheels
press sets
modelling tools
veiners
whisks
artificial flowers
charms
paper covered wire
Ingredients
Ingredients may include:
white sugarpaste
gum Tragacanth
chocolate couverture
marzipan
royal icing
food colouring
rolled fondant
edible paper ,edible images,wafer paper and rice paper
edible ink
meringue powder and egg whites
buttercream
pettinice
ganache
flavours
sprinkles
garnishes
confectionery
glaze
Cakes
Cakes may include:
fruit cake
mud cake
torte
continental cakes
croquembouche
sponges
cup cakes
gateaux
special occasion cakes
macaroons
pastries
Decorative pieces and garnishes
Decorative pieces and garnishes may include:
sugar flowers
cut shapes
moulded shapes
sculptures
cake toppers
Fillings and toppings
Fillings and toppings may include:
syrups
flavoured sources and toppings
cream
cream cheese
glazes
chocolate
pastillage
croquant
marzipan

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. Competency 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:
research finishes and decorations for cakes and identify suppliers
design finish and decoration for a minimum of five (5) cakes
plan and prepare ingredients, equipment and processes required for finishing
combine and process ingredients according to requirements
finish and decorate cakes according to requirements using a minimum of three (3) decorative pieces and garnishes
assess outcomes against quality standards
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:
work procedures, including advice on relevant product requirements, safe work practices, food safety, quality and environmental requirements
recipes and customer specifications
production equipment appropriate to product type
materials/ingredients to meet recipe requirements
ingredient pricing information
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 other units of competency relevant to the function or work role.
Guidance information for assessment
To ensure consistency of performance, competency should be assessed 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.