Unit of competency Outline

Date retreived
23/07/2026 11:57 AM AWST

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Produce sponge cake products

Produce sponge cake products

Unit of competency
National Code
FBPRBK3008
State Code
BBG40
TGA Status
Current
DTWD Status
Approved
Current Release Number
1.00
Current Release Date
23/01/2018
View on TGA
State Implementation and Classification
Approved Date
27/07/2018
Field of Education
110107 - Baking And Pastrymaking
Original Release Date
27/07/2018
Nominal Hours
40
Description
This unit of competency describes the skills and knowledge required to produce and finish sponge cake products in a commercial baking environment.This unit applies to individuals who apply a broad range of knowledge and skills with responsibility for their own work. This includes applying and communicating known solutions to predictable 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. Prepare for work
  • 1.1 Confirm product types and volumes to schedule production
  • 1.2 Calculate yield and adjust recipe to meet production volumes
  • 1.3 Confirm work area and work practices meet food safety and workplace health and safety requirements
  • 1.4 Select and wear personal protective equipment according to safety requirements
  • 1.5 Select sponge cake baking equipment and check to confirm readiness for use
  • 1.6 Select ingredients and check to confirm quality and quantity
  • 1.7 Prepare tins, trays and pans to match sponge cake product type
2. Mix sponge cake batter
  • 2.1 Measure ingredient quantities to meet recipe specifications
  • 2.2 Load ingredients into mixer in required ingredient sequence
  • 2.3 Operate and monitor mixer to mix sponge cake batter as required for product type
  • 2.4 Fold in ingredients as required to meet product type
  • 2.5 Check sponge cake batter to identify faults and rectify
3. Bake sponge cake products
  • 3.1 Deposit, spread and pipe sponge cake batters into tins and trays to prepare for baking
  • 3.2 Set baking temperatures and times to meet sponge cake product type and size
  • 3.3 Load oven and monitor baking to achieve baked colour and quality for product type
  • 3.4 Use sight and feel to assess bake of sponge cake products
  • 3.5 Unload and de-pan baked sponge products to cool
  • 3.6 Check sponge cake product bake to identify faults and rectify
4. Prepare finishing mediums
  • 4.1 Assemble finishing ingredients and equipment and prepare for use
  • 4.2 Measure finishing ingredient quantities to meet recipe specifications
  • 4.3 Operate and monitor mixer to prepare creams and icings as required for product type
  • 4.4 Melt and prepare chocolate for decorating as required for product type
  • 4.5 Prepare jams for decorating and filling as required for product type
  • 4.6 Prepare garnishes for decorating as required for product type
  • 4.7 Prepare paper piping bags to decorate with chocolate
  • 4.8 Prepare piping bags to pipe finishing decorations
  • 4.9 Check finishing mediums to identify faults and rectify
5. Finish sponge cake products
  • 5.1 Cut sponge cake product into portions as required for product type
  • 5.2 Split and fill sponge products as required for product type, and transfer to cake boards as required for product type
  • 5.3 Apply creams and icings to mask and finish sponge cake products as required for product type
  • 5.4 Apply garnishes and decorations to decorate sponge products as required for product type
  • 5.5 Apply simple written inscriptions to decorate sponge products as required for product type
  • 5.6 Check sponge cake product finishing to identify faults and rectify
  • 5.7 Prepare and transfer products for presentation and storage according to packaging and food safety requirements
6. Complete work
  • 6.1 Clean equipment and work area to meet housekeeping standards
  • 6.2 Dispose of waste according to workplace requirements
  • 6.3 Complete workplace records according to workplace requirements
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