FBPRBK4005 — Apply advanced finishing techniques for specialty cakes

Elements & performance criteria

Performance evidence

• An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.
• There must be evidence that the individual has designed and applied advanced finishing and decoration to two speciality cakes to reflect different client designs.
• One of the specialty cakes must be tiered.
• The cakes must include two of the following shapes: square or oblong, oval or circle, novelty shape.
• The advanced finishing and decorating of the specialty cakes must: include two of the following decorations: figurine, floral, specialty shapes; use two of the following decorating mediums: fondant icing, marzipan, chocolate paste, icing or glaze, butter cream; incorporate the following processes: masking, enrobing, piping, modelling.
• The individual must produce a written report that demonstrates a design plan has been incorporated into one of the specialty cakes, including: product finishing requirements, special decoration ingredients, special equipment and process requirements, design parameters, including colours, flavours, servings and quantity, filling and decoration recipe specifications, storage requirements, shelf life specifications, packaging and presentation instructions, product costing and pricing.

Knowledge evidence

• information resources to guide selection and implementation of cake decorating design and techniques
• ingredient characteristics, purpose and preparation requirements, including: scope to substitute or vary ingredients in a recipe, the effect of ingredients on shelf life and food safety, the role, preparation requirements and uses of additives, including colours and flavours
• types and handling of bases, including: fruit cake, mud cake, torte, sponges
• use and storage of decorating ingredients and materials, including: fondant icing, marzipan, chocolate paste, icing or glaze, butter cream, syrups, flavoured sauces and toppings, cream
• finishing and decorating tools and techniques used to create decorative pieces and garnishes, including: sugar flowers, cut shapes, moulded shapes, sculptures, cake toppers
• content for design plans, including: product finishing and decoration ingredient, equipment and process requirements, design parameters, including colours, flavours, servings and quantity, filling and decoration recipe specifications, storage requirements, shelf life specifications, packaging and presentation instructions, product costing and pricing
• optimum related sequencing and preparation requirements for cake decorations
• optimum conditions for use of finishings, including temperature and moisture content
• optimum storage conditions and the effect of refrigeration and freezing on finished product
• information to be provided to consumers as appropriate to product type and consistent with food safety requirements
• methods of estimating fixed and variable costs, and profit margin to determine sale price range
• work health and safety hazards and controls relating to work processes
• industry standard terminology applicable to advanced finishing

Foundation skills

• Reading: Interprets client briefs, recipes and ingredient labels; Interprets equipment operating instructions; Interprets textual information obtained from a range of sources, and determines how content may be applied to advanced finishing
• Writing: Maintains production records using required format, language and structure
• Numeracy: Identifies and comprehends ingredient quantities in recipes, dates on ingredient labels, temperature and timer settings and product dimensions; Estimates approximate quantities, and uses equipment to measure ingredient weights and volumes and product dimensions; Uses understanding of three-dimensional shapes to shape and portion products and check end-product shapes
• Oral communication: Uses questioning techniques and active listening to confirm details, clarify responses and seek advice on finishing designs
• Navigate the world of work: Complies with workplace health and safety and food safety regulatory requirements relevant to a commercial baking operation; Follows organisational policies and procedures relevant to own work role
• Get the work done: Plans, organises and implements tasks required to achieve production outcomes; Uses problem-solving skills to analyse product and process faults and decide on appropriate action

Unit content sourced from training.gov.au — © Commonwealth of Australia, licensed under CC BY 4.0. Auditori is not affiliated with the Department of Employment and Workplace Relations.

Questions about assessing FBPRBK4005