Knowledge of: methods used to prepare a range of decorating materials, including preparation of ganache and fondants characteristics, role and storage requirements of materials used required characteristics of prepared decorating materials methods used to prepare powdered and liquid colours/flavours methods used to confirm accuracy of measuring equipment used board types, sizes and appropriate medium to secure cake to cake base 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) decorating techniques, such as flooding, icing or masking, piping of simple messages and decorative finishes, and placement of ornaments and decorations the effect of variables, such as the temperature of decorating materials and application time on the finished product product quality, presentation and storage requirements, such as refrigeration, freezing and shelf-life inspections/control points used to confirm that product meets quality requirements and related monitoring requirements causes of variation and corrective action required occupational health and safety (OHS) hazards and controls waste handling and cleaning requirements and procedures chocolate preparation and tempering where relevant |