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:

identify product faults and determine cause

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 safe work practices, food safety, quality and environmental requirements

production schedule

recipe instructions

raw materials specifications

production equipment

relevant personal protective clothing and equipment

troubleshooting advice where available

documentation and recording requirements and procedures

sampling schedules and test procedures and equipment 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. Examples could be:

FDFRB3001A Produce pastry

FDFRB3003A Produce sponge, cake and cookie batter

FDFRB3006A Bake sponges, cakes and cookies

FDFRB3007A Bake pastry products.

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 relating to troubleshooting

select, fit and use personal protective clothing and/or equipment

use relevant observation and/or test methods to confirm raw ingredient characteristics

remove/isolate and report ingredients/materials of unacceptable quality

determine likely causes of unacceptable final product relating to raw ingredients

determine likely causes of unacceptable final product relating to the process and/or storage conditions

develop procedures to prevent or minimise the likelihood of recurrence of the problem

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 composition, characteristics and function of each main ingredient used, including:

form/grade of ingredient supplied

behaviour/changes occurring during processing

role and purpose

preparation requirements for use, such as conditioning fruit and bringing ingredients to the required temperature

styles, types and textures of finished products

impact of ingredient cost and yields on profit margin

the purpose and effect of each production stage for pastry, including:

all-in, French, rolled in and short dough methods

mixing

blocking

laminating

sheeting

shape forming

filling preparation

methods of assembly and finishing

the purpose and effect of each production stage for cakes and cookies, including:

batter preparation methods, including flour batter, sugar batter, all-in and pre-mix methods

methods of aeration including mechanical and chemical methods

sponge preparation methods

baking methods, such as boiling, steaming and baking

browning and caramelisation

methods of assembly and finishing

effect of typical reactions during mixing and baking for pastry, such as:

lift

shrinkage

dough development

gelatinisation

effect of typical reactions during mixing and baking for cakes and cookies, such as:

emulsification

aeration, including the role of eggs in aeration

browning and caramelisation

formula balance and ingredient addition sequence

impact of ingredient cost and yields on profit margin

recipe and preparation requirements relevant to product type, such as starting and finishing temperatures of ingredients and dough, the amount of work input/mixing time, and factors, such as time, temperature and humidity during each proving stage, and during baking, depanning and cooling

storage and handling conditions for raw ingredients and finished product

procedures for reworking or disposing of unacceptable product

factors that can affect shelf-life, including:

product type

ingredients used

preparation methods

storage conditions

packaging

environmental factors

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

Raw materials

Raw materials include:

those used to manufacture pastry, cake and cookies

Causes of unacceptable quality

Causes of unacceptable quality may relate to:

raw materials, processing and/or storage

Ingredients

Ingredients relate to:

those ingredients used in product

Materials may include:

packaging consumables

Typical process parameters

Typical process parameters include:

temperature

time

humidity

development/proving time