Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners

FDFRB4010A Mapping and Delivery Guide
Prepare plated sweets and desserts

Version 1.0
Issue Date: May 2024


Qualification -
Unit of Competency FDFRB4010A - Prepare plated sweets and desserts
Description This unit of competency covers the skills and knowledge required to prepare a range of hot, cold and frozen sweets and desserts for plate presentation.
Employability Skills This unit contains employability skills.
Learning Outcomes and Application This unit has application in a retail baking environment. It targets the worker responsible for the preparation of sweets and desserts according to recipe and in accordance with quality standards. Presentation may be for bakery or café style operation and includes foods from varying cultural origins using classical or contemporary recipes.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.
Prerequisites/co-requisites Not applicable.
Competency Field
Development and validation strategy and guide for assessors and learners Student Learning Resources Handouts
Activities 		Slides
PPT 		Assessment 1 Assessment 2 Assessment 3 Assessment 4
Elements of Competency Performance Criteria              
Element: Prepare for production
  • Purpose and desired effect for sweets and desserts are confirmed with customer or from product development criteria
  • Product parameters, including colours, flavours, any special requirements or preferences, budget, required servings and quality, are confirmed
  • Cultural influences on product type and production techniques are identified and considered in preparation
  • Recipe is selected and ingredients measured and weighed
  • Cooking methods required are determined and appropriate equipment prepared
       
Element: Produce sweets and desserts
  • Sweets and desserts are prepared according to recipe and quality standards
  • Cooking methods are applied to produce desired effect
  • Hot and cold sauces are produced to required consistency and flavour according to product requirements and using appropriate ingredients and techniques
  • Portions are allocated according to workplace standards
  • Work is conducted to minimise waste and meet workplace environmental standards
       
Element: Produce finish effects
  • A range of decorative pieces, accompaniments and garnishes are produced to enhance taste, texture and balance
  • A range of fillings and toppings are produced
  • Decoration and finishing is completed according to work requirements and in a manner which complements the product
  • Work is conducted according to food safety requirements
       
Element: Cost and price final product
  • Product ingredients are costed and production costs estimated
  • Product is priced within business pricing policy
  • Actual costs are measured against estimated costs
       
Element: Prepare final product for display or storage
  • Product shelf life is estimated and required storage conditions identified
  • Product is prepared for display or presentation and packaging selected as required to enhance appearance and preserve quality and taste
  • Product is stored at appropriate temperature and under the correct conditions to maintain quality, freshness and customer appeal
       


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:

produce a range of sweets and desserts

plan and prepare ingredients, equipment and processes required for production

combine and process ingredients according to requirements and desired effect

finish and decorate sweets and desserts 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 equipment (PPE) 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 competence 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.

Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assignment, 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:

price ingredients for use in product

estimate cost of production

select ingredients to meet production requirements

prepare a range of sweets and desserts to meet recipe requirements

finish and decorate the final product

clean equipment and utensils to meet hygiene standards

maintain workplace records as required

maintain work area to meet housekeeping standards

determine storage, preparation and portioning as appropriate to product type and intended use

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:

characteristics, ingredients and cooking methods required for a range of sweets and desserts

ingredient characteristics, purpose and preparation requirements

details and characteristics of different types of desserts and sweets

varieties of suitable ingredients and their uses for desserts and sweets

past and current trends in desserts and sweets

nutrition related to desserts and sweets, including food values of common desserts and low-fat or low-kilojoule alternatives and substituted ingredients

storage of sweets, desserts and dessert ingredients, particularly dairy products

costing, yield testing and portion control for desserts

optimum storage conditions and shelf life for sweets and desserts and related sequencing and preparation requirements

optimum conditions for use of finishings (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

optimum storage conditions for the finished product prior to sale

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

ingredient suppliers and pricing information

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 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:

mixers

blenders

icecream machines

ice makers

juicers or vitamisers

Desserts and sweets

Desserts and sweets may include:

puddings, pies, tarts, flans and fritters

custards and creams

prepared fruit

charlotte, bavarois, mousse, soufflé and sabayon

meringues, crepes and omelettes

sorbet, ice-cream, bombe and parfait

Decorative pieces and garnishes

Decorative pieces and garnishes may include:

sugar flowers

cut shapes

moulded shapes

Sauces

Sauces may include:

sugar syrups

fruit syrups

fruit purées, sauces and coulis

chocolate-based sauces

sabayon and zabaglione

custards and crèmes

flavoured butters and creams

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
Purpose and desired effect for sweets and desserts are confirmed with customer or from product development criteria 
Product parameters, including colours, flavours, any special requirements or preferences, budget, required servings and quality, are confirmed 
Cultural influences on product type and production techniques are identified and considered in preparation 
Recipe is selected and ingredients measured and weighed 
Cooking methods required are determined and appropriate equipment prepared 
Sweets and desserts are prepared according to recipe and quality standards 
Cooking methods are applied to produce desired effect 
Hot and cold sauces are produced to required consistency and flavour according to product requirements and using appropriate ingredients and techniques 
Portions are allocated according to workplace standards 
Work is conducted to minimise waste and meet workplace environmental standards 
A range of decorative pieces, accompaniments and garnishes are produced to enhance taste, texture and balance 
A range of fillings and toppings are produced 
Decoration and finishing is completed according to work requirements and in a manner which complements the product 
Work is conducted according to food safety requirements 
Product ingredients are costed and production costs 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 
Product is prepared for display or presentation and packaging selected as required to enhance appearance and preserve quality and taste 
Product is stored at appropriate temperature and under the correct conditions to maintain quality, freshness and customer appeal 

Forms

Assessment Cover Sheet

FDFRB4010A - Prepare plated sweets 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

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:

Assessment Record Sheet

FDFRB4010A - Prepare plated sweets 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:

Date: