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.

Unit details

Study level:
Vocational and further education (TAFE)
Unit code:


Assessment tasks will be designed to reinforce and extend knowledge and skill competence within set and controlled parameters in accordance with each unit's learning outcomes and performance criteria requirements, including the setting of work based practical application tasks designed to provide evidence of competence outcomes, within periodic and scheduled timelines. Students will be expected to demonstrate the following required skills: - preparing and using the following ingredients in fillings: fruit; meat and vegetables or poultry and vegetables; dairy; - preparing the following three types of fillings: cold fruit filling; hot meat and vegetables or hot poultry and vegetables filling; hot custard filling; - checking condition of ingredients used; - using the following nine items of food preparation equipment: knife sharpening steels or stones; cook's knife; paring knife; scales; peelers, corers or slicers; thermometers; fine or coarse stainless steel wire whisks; cutting boards and cooking pots; - preparing and cutting fruits and vegetables; - boiling; - shallow frying (pan-fry, sauté or stir-fry), and; - microwaving. Students will also be expected to demonstrate the following knowledge: - workplace health and safety requirements, including personal protective equipment (PPE), applicable to using food preparation equipment to prepare fillings; - food safety conditions applicable to using food preparation equipment to prepare fillings; - types and storage requirements of ingredients; - cookery methods, including: boiling; shallow frying, including pan-fry, sauté or stir-fry and microwaving; - meaning and role of mise en place in the process of preparing and cooking fillings; - procedures for storing fillings, including refrigeration, freezing and shelf-life; - techniques for preparing and cutting fruit and vegetables; - time and temperature requirements; - safe use and functions of food preparation equipment; - techniques for measuring ingredients; - typical cooking parameters; - required characteristics of fillings; - typical filling preparation faults; - contamination and cross-contamination risks associated with ingredients and processes; - techniques for cleaning equipment for food preparation; - techniques for cleaning the work area used for food preparation; - techniques for disposing of waste from food preparation, and; - filling and filling preparation terminology.

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