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 to prepare fillings

prepare fillings 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 filling preparation requirements, safe work practices, food safety, quality and environmental requirements

recipe instructions

product specifications and related inspection/control points

filling preparation equipment as required by product type

materials/ingredients

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 condition, type, quality and quantity of ingredients

weigh, scale or meter ingredients as required

confirm equipment status and condition

prepare ingredients as required, such as thawing or conditioning pre-prepared ingredients and/or preparing raw ingredients for use, and preparing solutions for addition (e.g. dissolving starch for use in a mixture)

combine and process fillings, such as monitoring:

quality, quantity and sequencing of ingredient addition

blending/mixing process

cooking times and temperatures

filling characteristics (colour, texture, smell and viscosity)

take corrective action so that fillings meet quality standards

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 filling preparation

differences in filling types for different product types

ingredient characteristics and purpose in filling, including types of thickeners used for filling types

methods used to confirm accuracy of measuring equipment used, including taring of scales

methods used to prepare fillings in the workplace

quality characteristics and uses of fillings

process requirements, such as:

time and temperature requirements relating to thawing, reheating, cooling (of cooked food) and cooking as required

storing/holding requirements

cooking times and temperatures

reconstituting dry ingredients

settings, operating requirements and safety features of equipment used

control points and related monitoring requirements, including time and temperature parameters for cooking

causes of variation and corrective action required

occupational health and safety (OHS) hazards and controls

storage requirements for prepared fillings, such as refrigeration, freezing and shelf-life

contamination (including cross-contamination) risks associated with ingredients/processes used

waste handling and cleaning 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 instructions

standards operating procedures (SOPs)

specifications

production schedules

recipe instructions

Savoury filling ingredients

Savoury filling ingredients include but are not limited to:

minced or diced raw meat (including chicken)

vegetables

eggs

starches and other ingredients as required for use in products, such as pies, sausage rolls, pasties, quiches and other products

Sweet fillings

Sweet fillings include but are not limited to:

fruit

syrup

jam

custard

cream and starches

Preparation of ingredients

Preparation of ingredients for use in fillings can include:

thawing

mincing

peeling

slicing

dicing

cooking