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.

Required skills

Ability to:

access workplace information to identify finishing requirements

confirm condition, type, quality and quantity of ingredients and prepared finishing materials

confirm that required fillings, toppings and finishing materials are available

confirm that equipment required is available, clean and fit for use

mix or prepare finishing materials as required, such as weighing or measuring ingredients to recipe specifications

assemble product and apply fillings and finishing materials (assembly requirements depend on product) using appropriate finishing techniques

take corrective action to ensure that finished product meets quality standards

clean equipment and utensils to meet hygiene standards

complete workplace records as required

maintain work area to meet housekeeping standards

use oral communication skills/language competence to fulfil the job role as specified by the organisation, including questioning, active listening, asking for clarification and seeking advice from supervisor

work cooperatively within a culturally diverse workforce

Required knowledge

Knowledge of:

basic principles of assembling products and preparing and applying fillings and decorative finishes

recognition of ingredients and storage requirements

required characteristics of prepared finishing materials

acceptable standards for equipment/utensils used, including cleaning requirements and signs of wear or unacceptable damage (where measuring equipment is used, it may also include procedures, such as taring of scales)

the effect of variables, such as temperature of the product on the application of finishings

application and decoration techniques, such as simple piping and placement

product presentation and storage requirements, such as refrigeration, freezing and shelf-life

causes of unacceptable finishes and corrective action required

occupational health and safety (OHS) hazards and controls

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