Unit of competency Outline

Date retreived
23/07/2026 6:42 PM AWST

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Produce gateaux, tortes and entremets

Produce gateaux, tortes and entremets

Unit of competency
National Code
FBPRBK4003
State Code
BBG69
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
80
Description
This unit of competency describes the skills and knowledge required to produce and finish gateaux, tortes and entremets in a commercial baking or hospitality 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 baking equipment for gateaux, tortes and entremets 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 type of gateaux, tortes or entremets
2. Prepare bases for gateaux, tortes and entremets
  • 2.1 Measure ingredient quantities to meet recipe specifications
  • 2.2 Process ingredients to mix bases for gateaux, tortes and entremets
  • 2.3 Set and load oven and monitor baking to bake bases
  • 2.4 Check base bake to identify faults and rectify
  • 2.5 Prepare and transfer bases for storage in accordance with food safety requirements
3. Prepare fillings and finishes for gateaux, tortes and entremets
  • 3.1 Measure filling and finishing ingredient quantities to meet recipe specifications
  • 3.2 Process ingredients to make fillings and finishes for gateaux, tortes and entremets
  • 3.3 Check fillings and finishes for gateaux, tortes and entremets to identify faults and rectify
  • 3.4 Prepare and transfer fillings and finishes for storage according to food safety requirements
4. Assemble gateaux, tortes and entremets
  • 4.1 Prepare bases for assembly to meet product type
  • 4.2 Combine fillings and bases to assemble gateaux, tortes and entremets as required for product type
  • 4.3 Check assembly for gateaux, tortes and entremets to identify faults and rectify
5. Finish gateaux, tortes and entremets
  • 5.1 Apply finishes to gateaux, tortes and entremets as required for product type
  • 5.2 Apply garnishes to finish gateaux, tortes and entremets as required for product type
  • 5.3 Check finishing for gateaux, tortes and entremets to identify faults and rectify
  • 5.4 Prepare and transfer finished gateaux, tortes and entremets 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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