Unit of competency Outline

Date retreived
22/07/2026 3:00 PM AWST

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Produce cake and pudding products

Produce cake and pudding products

Unit of competency
National Code
FBPRBK3010
State Code
BBF77
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
70
Description
This unit of competency describes the skills and knowledge required to produce and finish cake and pudding 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 required production volume
  • 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 cake and pudding baking and steaming equipment and check to confirm readiness for use
  • 1.6 Select ingredients and check to confirm quality and quantity
  • 1.7 Clean and condition dried fruits to prepare for use
  • 1.8 Prepare tins, trays and pans to match cake and pudding types
2. Mix cake and pudding batter
  • 2.1 Measure ingredient quantities to meet recipe specifications
  • 2.2 Load ingredients into mixer in required sequence
  • 2.3 Operate and monitor mixer to mix batter
  • 2.4 Fold in ingredients as required to meet cake and pudding product type
  • 2.5 Check cake and pudding batters to identify faults and rectify
3. Bake and steam cake and pudding products
  • 3.1 Deposit, spread and pipe cake and pudding product batters into tins and trays to prepare for baking
  • 3.2 Set baking and steaming temperatures and times to meet cake and pudding product type and size
  • 3.3 Load ovens and steamers and monitor baking and steaming to achieve even bake and steam of product for product type
  • 3.4 Use sight, feel and skewers to assess bake of cake and pudding products
  • 3.5 Unload and de-pan baked cake products to cool
  • 3.6 Check cake product bake and steam of pudding 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 specification
  • 4.3 Operate and monitor mixer to prepare icings and glazes as required for product type
  • 4.4 Prepare garnishes for decorating as required for product type
  • 4.5 Prepare piping bags to pipe finishing decorations
  • 4.6 Check finishing mediums to identify faults and rectify
5. Finish cake products
  • 5.1 Cut cake products into portions as required for product type
  • 5.2 Apply icings and glazes to mask cake products as required for product type
  • 5.3 Apply garnishes and decorating finishes to decorate cake products as required for product type
  • 5.4 Check finished cake products to identify finishing faults and rectify
  • 5.5 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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