Assessor Resource

FDFRB4005A
Apply advanced finishing techniques for specialty cakes and desserts

Assessment tool

Version 1.0
Issue Date: May 2024


This unit has application in a retail baking environment. It targets the worker responsible for the decoration, finishing and toppings used for bakery products, such as cakes, petit fours, pastries and desserts, in order to meet customer requirements.

Note that this unit specifies minimum finishings, fillings and final product preparation requirements. Where these have been covered in earlier units of competency, these aspects of the unit do not need to be reassessed.

This unit of competency covers the skills and knowledge required to research and apply a range of finishing and decorating techniques for cakes, petit fours, pastries and desserts.

You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)

Prerequisites

FDFRB2002A

Prepare fillings

FDFRB2003A

Produce meringue-based products

FDFRB3001A

Produce pastry

FDFRB3003A

Produce sponge, cake and cookie batter

FDFRB3004A

Decorate cakes and cookies

FDFRB3006A

Bake sponges, cakes and cookies

FDFRB3007A

Bake pastry products

FDFRB3015A

Produce and decorate gateaux and tortes

Employability Skills

This unit contains employability skills.



Evidence Required

List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.

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. Competency 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:

research finishes and decorations for cakes and identify suppliers

design finish and decoration for a minimum of five (5) cakes

plan and prepare ingredients, equipment and processes required for finishing

combine and process ingredients according to requirements

finish and decorate cakes according to requirements using a minimum of three (3) decorative pieces and garnishes

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 other units of competency relevant to the function or work role.

Guidance information for assessment

To ensure consistency of performance, competency should be assessed 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.

Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assingnment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

Required skills

Ability to:

select decoration to meet product/customer requirements

price ingredients for use in product

estimate cost of decoration

select ingredients to meet decoration requirements

prepare finishings and toppings to meet recipe requirements, including:

chocolate

creams/butter creams/pastry creams

glazes

fruit

cream cheese

finish and decorate final product

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

provide customer advice on storage, preparation and portioning as appropriate to product type and intended use (advice must be consistent with food safety and quality requirements)

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, including:

scope to substitute or vary ingredients in a recipe

the effect of ingredients on shelf life and food safety

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

optimum storage conditions and shelf life for finishings and related sequencing and preparation requirements

optimum conditions for use of finishings, such as temperature and moisture content

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

optimum storage conditions for the finished product prior to sale

storage, handling and preparation requirements of the finished product, 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

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 operating procedures

specifications

production schedules

recipe instructions

Equipment

Equipment may include:

round icing tube

bow cutter

blossom cutter

templates

rolling pin

knife

paint brush

ametal scriber

grease-proof piping bags

cornflour dusting bag

cutter

ribbon

cake toppers

spatulas

double boiler, microwave or a chocolate melter

airbrush

moulds

crimpers

cutting wheels

press sets

modelling tools

veiners

whisks

artificial flowers

charms

paper covered wire

Ingredients

Ingredients may include:

white sugarpaste

gum Tragacanth

chocolate couverture

marzipan

royal icing

food colouring

rolled fondant

edible paper ,edible images,wafer paper and rice paper

edible ink

meringue powder and egg whites

buttercream

pettinice

ganache

flavours

sprinkles

garnishes

confectionery

glaze

Cakes

Cakes may include:

fruit cake

mud cake

torte

continental cakes

croquembouche

sponges

cup cakes

gateaux

special occasion cakes

macaroons

pastries

Decorative pieces and garnishes

Decorative pieces and garnishes may include:

sugar flowers

cut shapes

moulded shapes

sculptures

cake toppers

Fillings and toppings

Fillings and toppings may include:

syrups

flavoured sources and toppings

cream

cream cheese

glazes

chocolate

pastillage

croquant

marzipan

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
Information resources are identified and accessed to inform the technical and creative aspects of finishing and decorating cakes, petit fours, pastries and desserts 
Events and festive seasons celebrated with bakery products are identified and a range of presentations explored 
Research is conducted into taste, texture, appearance and presentation of cakes to determine key features of finished effect 
Resources and suppliers available for creating different finished effects are identified and documented for future use 
Costs associated with different finishing techniques and features are estimated and cost-efficient alternatives identified 
Purpose and desired effect for bakery product are confirmed with customer or from product development criteria 
Design parameters, including colours, flavours, any special requirements or preferences, budget, required servings and quality are confirmed 
Type of bakery product is assessed to inform decoration and finishing options 
Design for decoration and finishing is developed to meet product/customer requirements 
Feedback is sought from client and design adjusted accordingly and final design confirmed 
Design is documented 
Ingredients used in finishing are examined and key uses and limitations identified 
Plan is developed for bakery product finishing which specifies required resources and plans work sequence 
Ingredients are sourced and prepared for use 
Equipment is prepared for use 
Bakery product is prepared for finishing 
A range of decorative pieces and garnishes are produced 
A range of fillings and toppings are produced 
Bakery product decoration and finishing is completed according to plan and customer requirements 
Work is conducted according to food safety requirements 
Work is conducted to minimise waste and meet workplace environmental standards 
Product ingredients are costed 
Production costs are estimated 
Product is priced within business pricing policy 
Actual costs are measured against estimated costs 
Product shelf life is estimated and required storage conditions identified 
Bakery product is prepared for display, sale, packaging or presentation 

Forms

Assessment Cover Sheet

FDFRB4005A - Apply advanced finishing techniques for specialty cakes and desserts
Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

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Assessment Record Sheet

FDFRB4005A - Apply advanced finishing techniques for specialty cakes and desserts

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

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