Unit of competency Outline
Date retreived
22/07/2026 4:26 AM AWST
22/07/2026 4:26 AM AWST
Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.
Apply advanced finishing techniques for specialty cakes
Apply advanced finishing techniques for specialty cakes
Unit of competency
National Code
FBPRBK4005
FBPRBK4005
State Code
BBF76
BBF76
TGA Status
Current
Current
DTWD Status
Approved
Approved
State Implementation and Classification
Approved Date
27/07/2018
Field of Education
110107 - Baking And Pastrymaking
Original Release Date
27/07/2018
Nominal Hours
80
Description
This unit of competency describes the skills and knowledge required to research and apply a range of finishing and decorating techniques for specialty cakes in a commercial baking or professional decorating environment.This unit applies to individuals who apply a broad range of specialised knowledge and skills with responsibility for their own work. This includes applying and communicating non-routine technical solutions to predictable and unpredictable problems.All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1. Conduct research into finishing and decorating techniques
- 1.1 Identify and access information resources to inform the technical and creative aspects of finishing and decorating
- 1.2 Identify varieties of specialty cake products and explore a range of presentations
- 1.3 Conduct research into the taste, texture, appearance and presentation of cakes to determine key features of finished effects
- 1.4 Estimate costs associated with different finishing techniques and features
2. Design finish and decoration for bakery products
- 2.1 Confirm design parameters, including colours, flavours, any special requirements or preferences, budget, required servings and quantity
- 2.2 Develop a design for decoration and finishing to meet specialty cake requirements
- 2.3 Document design according to organisational requirements
3. Plan finishing
- 3.1 Examine ingredients used in finishing to identify their suitability for finishing techniques
- 3.2 Develop a specialty cake finishing plan to specify required resources and work sequence
- 3.3 Source and prepare finishing ingredients
- 3.4 Prepare equipment for use to meet production requirements
- 3.5 Prepare bases for finishing
4. Produce finishing and decorating effects
- 4.1 Produce decorative pieces and garnishes to meet finishing design
- 4.2 Produce fillings and toppings to meet finishing plan
- 4.3 Complete product decoration and finishing to finishing plan
- 4.4 Identify and rectify finishing problems
5. Cost and price final products
- 5.1 Identify ingredient costs to calculate cost of materials
- 5.2 Estimate production costs to determine processing costs
- 5.3 Calculate cost of specialty cake based on ingredient and processing costs
- 5.4 Price products to according to workplace pricing policy
6. Prepare final products for market
- 6.1 Assess final cake to estimate product shelf life and required storage conditions
- 6.2 Prepare cake products for display, sale, packaging and presentation according to organisational requirements
- 6.3 Identify and rectify storage and presentation problems in accordance with food safety requirements
7. Complete work
- 7.1 Clean equipment and work area to meet housekeeping standards
- 7.2 Dispose of waste according to workplace requirements
- 7.3 Complete workplace records according to workplace requirements
No information
No information
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| S7973 | FDFRB4005A | Apply advanced finishing techniques for specialty cakes and desserts | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| BDP4 | FBP40217 | Certificate IV in Baking | Qualification |
| BGZ3 | FBP40221 | Certificate IV in Baking | Qualification |
| BHT2 | SIT40721 | Certificate IV in Patisserie | Qualification |