Unit of competency Outline

Date retreived
23/07/2026 1:01 AM AWST

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Use food preparation equipment to prepare fillings

Use food preparation equipment to prepare fillings

Unit of competency
National Code
FBPRBK2002
State Code
BBF65
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
35
Description
This unit of competency describes the skills and knowledge required to prepare fillings for use in bread, cake or pastry products using food preparation equipment in a commercial baking environment.The unit applies to individuals who undertake routine work under supervision. This includes identifying and providing solutions to a limited range of 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 baked product filling types and volumes 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 food preparation equipment and check readiness for use
  • 1.6 Check knives are sharp and ready for use
  • 1.7 Select ingredients and check quality and quantity
  • 1.8 Thaw, condition and reheat ingredients as required in food safe conditions to prepare for use
2. Prepare fillings
  • 2.1 Measure ingredient quantities to meet recipe specification
  • 2.2 Prepare ingredients using knives to make cuts
  • 2.3 Blend and thicken cold fillings to meet recipe specifications
  • 2.4 Blend and cook hot fillings to meet recipe specifications
  • 2.5 Check fillings to identify routine filling faults, and report to supervisor
  • 2.6 Cool cooked fillings to meet food safe conditions
  • 2.7 Store prepared fillings to meet food safe conditions
3. Complete work
  • 3.1 Clean equipment and work area to meet food safe conditions
  • 3.2 Dispose of waste according to workplace requirements
No information
No information
Replaces
State Code National Code Title Type
D4714 FDFRB2002A Prepare fillings Unit of competency