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, and 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, OHS, anti-discrimination and equal opportunity
Workplace information
Workplace information can include:
verbal or written instructions
standard operating procedures (SOPs)
specifications
production schedules
recipe instructions
Decorating materials
Decorating materials may include but are not limited to:
cake ornaments and decorations
fresh, mock or butter cream
fudge and other icing sugar
fondant
chocolate
glazes
fruit
custard
mousses and similar fillings and coverings
Decorating materials may be prepared from scratch or purchased for use
Typical equipment
Typical equipment includes:
piping bags and nozzles
mixing bowls
application utensils, such as spatulas and palette knives
Typical decorating techniques
Typical decorating techniques include:
flooding, icing or masking cakes
finishing cake sides
piping to produce decorative finishes and write simple messages
placement or arrangement of ornaments and decorations
It may also include applying the final layer of materials to finish a product
Decorating
Decorating is done within design specification parameters

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:
plan and prepare ingredients, equipment and processes required for decoration
combine and process ingredients according to requirements for decoration
decorate to achieve required quality outcomes
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 decoration requirements, safe work practices, food safety, quality and environmental requirements
recipe/decorating instructions
product specifications and related inspection/control points
product to be decorated and related decorating materials and equipment
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.