Unit of competency Outline

Date retreived
22/07/2026 12:53 AM AWST

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Assist sponge cake production

Assist sponge cake production

Unit of competency
National Code
FBPRBK2003
State Code
BBG79
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
40
Description
This unit of competency describes the skills and knowledge required to assist in the production of sponge cake products in a food preparation environment.The unit applies to individuals who undertake routine work, including identifying and solving predictable problems under supervision. 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 work requirements for sponge cake production with supervisor
  • 1.2 Identify and report work health and safety hazards to supervisor
  • 1.3 Select and wear personal protective equipment according to safety requirements
  • 1.4 Check work area and personal hygiene meet food safe conditions
  • 1.5 Select equipment and check readiness for use
  • 1.6 Select ingredients and check quality and quantity
  • 1.7 Prepare tins and trays for use
2. Prepare batters
  • 2.1 Measure ingredient quantities to meet recipe specifications
  • 2.2 Load, operate and monitor equipment to mix sponge batters
  • 2.3 Check sponge batters to identify routine batter faults, and report to supervisor
3. Bake sponge cake products
  • 3.1 Confirm baking readiness and baking settings with supervisor
  • 3.2 Deposit batters into tins or trays, and set oven temperature to prepare for baking
  • 3.3 Load oven and monitor baking to achieve even bake
  • 3.4 Unload and cool products to meet product type
  • 3.5 Check baked products to identify routine baked sponge cake product faults, and report to supervisor
4. Decorate sponge cake products
  • 4.1 Confirm decorating requirements with supervisor
  • 4.2 Assemble decorating ingredients and equipment, and prepare for use
  • 4.3 Apply decorating materials to meet decorating requirements
  • 4.4 Check decorated products to identify routine decorating problems, and report to supervisor
5. Complete work
  • 5.1 Clean equipment and work area to meet food safe conditions
  • 5.2 Dispose of waste according to workplace requirements
No information
No information
Replaces
State Code National Code Title Type
D4717 FDFRB2005A Provide assistance in cake, pastry and biscuit production Unit of competency
State Code National Code Title Type
BHA4 FBP10221 Certificate I in Baking Qualification
BDP0 FBP10217 Certificate I in Baking Qualification