Elements and Performance Criteria

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 industrial awards and agreements
Legislative requirements
Legislative requirements are typically reflected in procedures and specifications. Legislation relevant to this industry includes:
the Food Standards Code, including labelling, weights and measures legislation
legislation covering food safety, environmental management, occupational health and safety (OHS), anti-discrimination and equal opportunity
Workplace information
Workplace information can include verbal or written:
operating procedures
specifications
production schedules
recipe instructions
Equipment
Equipment may include:
mixers
blenders
icecream machines
ice makers
juicers or vitamisers
Desserts and sweets
Desserts and sweets may include:
puddings, pies, tarts, flans and fritters
custards and creams
prepared fruit
charlotte, bavarois, mousse, soufflé and sabayon
meringues, crepes and omelettes
sorbet, ice-cream, bombe and parfait
Decorative pieces and garnishes
Decorative pieces and garnishes may include:
sugar flowers
cut shapes
moulded shapes
Sauces
Sauces may include:
sugar syrups
fruit syrups
fruit purées, sauces and coulis
chocolate-based sauces
sabayon and zabaglione
custards and crèmes
flavoured butters and creams

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. Competency 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:
produce a range of sweets and desserts
plan and prepare ingredients, equipment and processes required for production
combine and process ingredients according to requirements and desired effect
finish and decorate sweets and desserts according to requirements
assess outcomes against quality standards
take corrective action in response to typical faults and inconsistencies
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 product requirements, safe work practices, food safety, quality and environmental requirements
recipes and customer specifications
production equipment appropriate to product type
materials/ingredients to meet recipe requirements
ingredient pricing information
personal protective equipment (PPE) 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 competence 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.