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:

plan and prepare ingredients, equipment and processes required for batter

combine and process ingredients according to requirements for type of batter

assess batter outcomes against quality standards

take corrective action in response to typical faults and inconsistencies

apply safe work practices and identify OHS hazards and controls

clean equipment

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

recipe instructions

product specifications and related inspection/control points

production equipment, such as mixing and depositing equipment as required by product type

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.

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 recipe requirements

confirm condition, type, quality and quantity of ingredients, including selecting shortening type to meet recipe and ambient temperature requirements

weigh, scale or meter ingredients as required

calculate yield based on given batch weight and/or main ingredient weight according to workplace practices

confirm equipment status and condition

transfer ingredients to the mixer in the required sequence

set mixing equipment to meet production requirements, such as:

selecting and fitting appropriate attachments

setting mixer times and speeds

operate and monitor the mixing process, such as monitoring:

mixing time and speed

ingredient and finished batter temperature

batter consistency, appearance and texture

identify batter that does not meet quality requirements and take necessary corrective action

prepare tins/trays, liners and papers as required

deposit, extrude or spread batter to meet product and volume/weight requirements

clean equipment and utensils to meet hygiene standards

maintain 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 cake, sponge and cookie making

ingredient characteristics and purpose in the final product, including flour types, sugar grades, shortening and emulsifiers, and fresh and/or pulp egg, as well as pre-mix composition, where required

methods used to confirm accuracy of measuring equipment used

ingredient storage requirements

methods used to prepare cake batter

physical and chemical methods used to aerate batter

significance of factors, such as temperature of batter on final product

factors affecting sponge-making

required characteristics of batter

process requirements, such as:

mixing times and speeds

batter specifications

settings, operating requirements and safety features of equipment used

methods used to deposit batter including use of release agents as required

causes of variation and corrective action required

control points and related monitoring requirements

occupational health and safety (OHS) hazards and controls

waste handling and cleaning and procedures

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, OHS, anti-discrimination and equal opportunity

Workplace information

Workplace information can include:

verbal or written instructions

standard operating procedures (SOPs)

specifications

production schedules

recipe instructions

Batters

Batters for cakes, sponges and cookies may be:

prepared from scratch or by using pre-mixes

Typical ingredients

Typical ingredients include but are not limited to:

flour

sugar

shortenings and margarines

eggs

fruit and flavour enhancing ingredients

Equipment

Equipment may include:

tins and trays

mixers

sieves

hydraulic lifting

depositing equipment

Confirming equipment status

Confirming equipment status involves checking that hygiene and sanitation standards are met, all safety guards are in place, equipment is operational and required attachments are fitted. In the case of sponge production, this includes ensuring bowls and utensils are free of all fat residues