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:

conduct pre-start checks on equipment and ingredients used for forming and filling pastry

form and fill pastry according to 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/decorating instructions

product specifications and related inspection/control points

forming and filling equipment as required by product type

shells/cases to be filled and fillings

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 production requirements

confirm that pastry types and fillings match product requirements

confirm that equipment is clean and in operating order, including confirming that trays and tins are available as required

prepare pastry and fillings for use, such as:

rolling pastry

loading fillings into hopper and setting automatic dispensing equipment

bringing fillings to required temperature

form product shape

dispense fillings within acceptable volume, weight and placement parameters

apply tops, coding and/or toppings according to product requirements

trim pastry keeping bottom and top pastry separate

include reworked pastry according to workplace procedures

monitor the forming and filling process to ensure that quality standards are met, such as monitoring:

pastry thickness

alignment of deposited filling or accuracy of manual positioning

amount and/or rate of filling deposited

product weight

enclosure of pastry product by forming, rolling or covering with a pastry top to form seal

application of washes (before baking) or glaze and toppings (after baking)

appearance (size and shape)

take corrective action so that product quality standards are met

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 pastry forming and filling

acceptable standards for equipment/utensils used, including cleaning requirements and signs of wear or unacceptable damage

quality requirements of filled pastry products, such as appearance, weight, and seal as required by product

types of pastry suitable for use as tops and bottoms and in different products

procedures for inclusion of rework, such as appropriate uses of rework; maximum number of batches that can contain rework before scrap is discarded, and importance of ensuring rework pastry is not contaminated by filling materials, other pastry types or other forms of contamination

procedure for preparing and applying washes and glazes as required for product

the effect of variables, such as filling temperature on finished product, and product temperature on glazing application

settings, operating requirements and safety features of equipment used

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

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 operating procedures

specifications

production schedules

recipe instructions

Equipment

Equipment may include:

moulds

tins and trays

depositing equipment

Processes

Fillings may be:

sweet or savoury

hot or cold

Milk and egg washes may be:

applied prior to baking

Glazes and sugar may be:

applied after baking