Unit of competency Outline

Date retreived
22/07/2026 3:48 PM 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.

Schedule and produce cake and pastry production

Schedule and produce cake and pastry production

Unit of competency
National Code
FBPRBK3013
State Code
BBG30
TGA Status
Current
DTWD Status
Approved
Current Release Number
2.00
Current Release Date
18/12/2018
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 schedule and produce cake and pastry production 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. Plan cake and pastry production schedule
  • 1.1 Establish cake and pastry production targets to meet daily production requirements
  • 1.2 Reformulate master recipes to meet cake and pastry production targets
  • 1.3 Estimate process timing and plan process sequence to meet cake and pastry production targets
  • 1.4 Document production schedule according to workplace requirements
2. Plan cake and pastry resources and processes
  • 2.1 Identify cake and pastry equipment requirements, and check to confirm availability and operational readiness for cake and pastry production
  • 2.2 Calculate ingredient quantities required to meet cake and pastry production targets
  • 2.3 Confirm availability and quality of ingredient stocks to prepare for cake and pastry production
3. Implement cake and pastry production
  • 3.1 Implement the production schedule to produce cake and pastry products
  • 3.2 Monitor cake and pastry production against the production schedule to identify variances, and rectify to ensure cake and pastry production targets are met
  • 3.3 Monitor and control food safety risks to meet food safety standards
  • 3.4 Monitor and control workplace health and safety risks to meet workplace health and safety requirements
  • 3.5 Assess cake and pastry products against required volumes and end-product specifications to identify faults and rectify
4. Complete cake and pastry production
  • 4.1 Clean equipment and work area to meet housekeeping standards
  • 4.2 Dispose of waste according to workplace requirements
  • 4.3 Document scheduling adjustments and production outputs according to workplace requirements
No information
No information
Replaces
State Code National Code Title Type
D4733 FDFRB3016A Plan and schedule production for retail bakery Unit of competency
State Code National Code Title Type
BGZ8 FBP30321 Certificate III in Cake and Pastry Qualification
BDO2 FBP30317 Certificate III in Cake and Pastry Qualification