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 operating procedures
specifications
production schedules
recipe instructions
Equipment
Equipment may include:
moulds
tins and trays
depositing equipment
Processes
Fillings may be:
sweet or savoury
hot or cold
Milk and egg washes may be:
applied prior to baking
Glazes and sugar may be:
applied after baking

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:
conduct pre-start checks on equipment and ingredients used for forming and filling pastry
form and fill pastry according to quality standards
take corrective action in response to typical faults and inconsistencies
apply safe work practices and identify OHS hazards and controls
clean equipment
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
recipe/decorating instructions
product specifications and related inspection/control points
forming and filling equipment as required by product type
shells/cases to be filled and fillings
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.