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 gateaux and tortes

combine and process ingredients according to requirements

produce bases and fillings according to requirements

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 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:

given product description and/or customer request, select recipe to meet product/customer requirements

select ingredients to meet recipe requirements

price ingredients for use in product

estimate cost of production

review recipe to identify preparation and production stages and establish a plan to sequence each step so that ingredients are prepared and available in optimum condition for use

produce bases to meet recipe requirements, such as:

sponge bases

meringue bases

pastry bases

prepare fillings, finishings and toppings to meet recipe requirements, such as:

mousse

ganache

chocolate

creams/butter creams/pastry creams

jams

glazes

custard

fruit

cream cheese

fondant

nougat

prepare bases for assembly, including cutting or trimming bases as required to meet product requirements

assemble product to achieve the required layers and shape to meet quality requirements

cover gateaux and tortes to meet recipe requirements and to achieve the required finish and appearance

finish and decorate the final product, such as:

chocolate-themed gateaux/tortes

fruit-themed gateaux/tortes

store ingredients, finished and part-finished product in appropriate storage conditions

clean equipment and utensils to meet hygiene standards

maintain workplace records as required

maintain work area to meet housekeeping standards

measure actual production costs against estimate and account for any variation

determine an appropriate price for final products

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:

ingredient characteristics, purpose and preparation requirements, such as:

scope to substitute or vary ingredients in a recipe

the effect of ingredients on shelf-life and food safety

characteristics of essences and liqueurs used in baking

the role, preparation requirements and uses of additives including colours, flavours and stabilisers

optimum storage conditions and shelf-life for ingredients and related sequencing and preparation requirements

optimum conditions for use of ingredients (this varies according to ingredient type and typically includes temperature and may include moisture content)

the effect of refrigeration and freezing on finished product as appropriate to product type

storage, handling and preparation requirements, including information to be provided to consumers as appropriate to product type and consistent with food safety requirements

ingredient suppliers and pricing information

methods of estimating fixed and variable costs, and profit margin to determine sale price range

basic awareness of trade practice issues when pricing products

business policy and parameters in pricing products

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 instructions

standard operating procedures (SOPs)

specifications

production schedules

recipe instructions

Bases

Bases may be produced in:

sheets or forms