Apply advanced finishing techniques for specialty cakes and desserts Evidence Guide

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Evidence Guide: FDFRB4005A - Apply advanced finishing techniques for specialty cakes and desserts

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

From the Wiki University

FDFRB4005A - Apply advanced finishing techniques for specialty cakes and desserts

What evidence can you provide to prove your understanding of each of the following citeria?

Conduct research into finishing and decorating techniques

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

Information resources are identified and accessed to inform the technical and creative aspects of finishing and decorating cakes, petit fours, pastries and desserts

Completed
Date:

Teacher:

Evidence:

Events and festive seasons celebrated with bakery products are identified and a range of presentations explored

Completed
Date:

Teacher:

Evidence:

Research is conducted into taste, texture, appearance and presentation of cakes to determine key features of finished effect

Completed
Date:

Teacher:

Evidence:

Resources and suppliers available for creating different finished effects are identified and documented for future use

Completed
Date:

Teacher:

Evidence:

Costs associated with different finishing techniques and features are estimated and cost-efficient alternatives identified

Completed
Date:

Teacher:

Evidence:

Design finish and decoration for bakery products

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

Purpose and desired effect for bakery product are confirmed with customer or from product development criteria

Completed
Date:

Teacher:

Evidence:

Design parameters, including colours, flavours, any special requirements or preferences, budget, required servings and quality are confirmed

Completed
Date:

Teacher:

Evidence:

Type of bakery product is assessed to inform decoration and finishing options

Completed
Date:

Teacher:

Evidence:

Design for decoration and finishing is developed to meet product/customer requirements

Completed
Date:

Teacher:

Evidence:

Feedback is sought from client and design adjusted accordingly and final design confirmed

Completed
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Evidence:

Design is documented

Completed
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Evidence:

Plan finishing

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

Ingredients used in finishing are examined and key uses and limitations identified

Completed
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Evidence:

Plan is developed for bakery product finishing which specifies required resources and plans work sequence

Completed
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Evidence:

Ingredients are sourced and prepared for use

Completed
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Equipment is prepared for use

Completed
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Bakery product is prepared for finishing

Completed
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Evidence:

Produce finishing and decorating effects

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

A range of decorative pieces and garnishes are produced

Completed
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Evidence:

A range of fillings and toppings are produced

Completed
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Evidence:

Bakery product decoration and finishing is completed according to plan and customer requirements

Completed
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Evidence:

Work is conducted according to food safety requirements

Completed
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Evidence:

Work is conducted to minimise waste and meet workplace environmental standards

Completed
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Evidence:

Cost and price final product

Product ingredients are costed
Production costs are estimated
Product is priced within business pricing policy
Actual costs are measured against estimated costs

Product ingredients are costed

Completed
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Evidence:

Production costs are estimated

Completed
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Evidence:

Product is priced within business pricing policy

Completed
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Evidence:

Actual costs are measured against estimated costs

Completed
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Evidence:

Prepare final product for market

Product shelf life is estimated and required storage conditions identified
Bakery product is prepared for display, sale, packaging or presentation

Product shelf life is estimated and required storage conditions identified

Completed
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Evidence:

Bakery product is prepared for display, sale, packaging or presentation

Completed
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Evidence:

Assessed

Teacher: ___________________________ Date: _

Signature: ________________________________________________

Comments:

Instructions to Assessors

Evidence Guide


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.

Required Skills and Knowledge

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

Range Statement


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

NTISthis.com

Evidence Guide: FDFRB4005A - Apply advanced finishing techniques for specialty cakes and desserts

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

FDFRB4005A - Apply advanced finishing techniques for specialty cakes and desserts

Conduct research into finishing and decorating techniques

Design finish and decoration for bakery products

Plan finishing

Produce finishing and decorating effects

Cost and price final product

Prepare final product for market

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

Instructions to Assessors

Teacher: ___________________________ Date: _