Unit of competency Outline
Date retreived
22/07/2026 7:32 AM AWST
22/07/2026 7:32 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.
Provide assistance in cake, pastry and biscuit production
Provide assistance in cake, pastry and biscuit production
Unit of competency
National Code
FDFRB2005A
FDFRB2005A
State Code
D4717
D4717
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
11/05/2011
Field of Education
030307 - Food Processing Technology
Original Release Date
11/05/2011
Nominal Hours
80
Description
This unit of competency covers the skills and knowledge required to provide assistance in the preparation of cake, pastry and biscuit products.
Notes
Elements and Performance Criteria
1. Prepare work area
- 1.1. Work area and personal hygiene are confirmed as clean and in accordance with work food safety standards
- 1.2. Requirements for production are confirmed with supervisor or work procedures
- 1.3. Equipment requirements are identified and equipment checked for availability and readiness
- 1.4. Ingredients are identified and checked for availability and readiness
2. Mix ingredients
- 2.1. Dry ingredients are weighed and/or measured to meet recipe requirements and combined
- 2.2. Ingredients are poured into mixer and wet ingredients combined according to recipe requirements
- 2.3. Mixer is operated according to product requirements and operating instructions
- 2.4. Dough or batter is moved to work area applying safe lifting procedures
3. Shape dough
- 3.1. Dough is rolled by hand and shaped according to product requirements
- 3.2. Flattening and shaping equipment is used according to workplace requirements
- 3.3. Dough waste is minimised and processed
- 3.4. Readiness for baking is confirmed by supervisor
4. Pour batter
- 4.1. Cake tins are prepared for use
- 4.2. Mixed product is fed into hopper for automatic dispensing into cake tins
- 4.3. Cake tins are filled according to product requirements and readiness for baking confirmed
5. Bake product
- 5.1. Oven temperatures are confirmed and oven checked for readiness
- 5.2. Timing required for baking is confirmed
- 5.3. Tins/trays/racks are loaded into oven and baking time monitored
- 5.4. Tins/trays/racks are turned as required to achieve even baking
- 5.5. Tins/trays/racks are removed from oven and cooled in accordance with work requirements
- 5.6. Quality standards are checked and non-compliances identified and reported
- 5.7. Products are moved to allocated area for finishing or sale
6. Clean equipment
- 6.1. Equipment is cleaned to meet production and hygiene requirements
- 6.2. Waste is disposed of according to workplace procedure
- 6.3. Work is conducted in accordance with workplace environmental guidelines
- 6.4. Workplace records are maintained according to workplace recording requirements
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
Workplace information
Workplace information can include:
verbal or written instructions
standard operating procedures (SOPs)
specifications
recipe instructions
Quality requirements
Quality requirements include:
identifying, rectifying, removing and/or reporting unacceptable 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, and industrial awards and agreements
Workplace information
Workplace information can include:
verbal or written instructions
standard operating procedures (SOPs)
specifications
recipe instructions
Quality requirements
Quality requirements include:
identifying, rectifying, removing and/or reporting unacceptable products
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. 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:
prepare work area according to workplace food safety standards
plan and prepare ingredients, equipment and processes
mix, pour and shape dough or mix according to product requirements
bake according to product requirements
provide assistance for the production of cake, pastry and biscuit products
assess dough outcomes against quality standards
clean equipment
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 dough preparation requirements, safe work practices, food safety, quality and environmental requirements
recipe instructions
product specifications and related inspection/control points
mixing equipment
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.
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:
prepare work area according to workplace food safety standards
plan and prepare ingredients, equipment and processes
mix, pour and shape dough or mix according to product requirements
bake according to product requirements
provide assistance for the production of cake, pastry and biscuit products
assess dough outcomes against quality standards
clean equipment
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 dough preparation requirements, safe work practices, food safety, quality and environmental requirements
recipe instructions
product specifications and related inspection/control points
mixing equipment
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.
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| BBG20 | FBPRBK2001 | Assist non laminated pastry production | Unit of competency |
| BBG79 | FBPRBK2003 | Assist sponge cake production | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| S764 | FDF20510 | Certificate II in Retail Baking Assistance | Qualification |