This unit of competency describes the skills and knowledge required to produce and finish biscuit and cookie products in a commercial baking environment. This unit applies to individuals who apply a broad range of knowledge and skills with responsibility for their own work. This includes applying and communicating known solutions to predictable problems.

Food safety legislation applies to workers in this industry. Requirements vary between industry sectors and state/territory jurisdictions. Users are advised to check with their food safety authority for specific requirements.

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: - producing the four types of biscuit and cookie products: deposited cookie; piped shortbread; cut or portioned rolled biscuit and moulded and portioned biscuit; - using three biscuit and cookie mixing methods: creamed method; whisked method and melted method; - applying the following nine production processes: piping shortbread; depositing; conditioning fruit; roasting nuts; cutting biscuits with cutters; rolling biscuit dough; moulding biscuit dough; portioning biscuit doughs and inclusion of glace fruits or nuts into biscuit and cookie doughs; - selecting, using and cleaning the baking equipment listed in the range of conditions, including controlling electrical hazards applicable to cleaning; - applying five finishing and decorating methods; - using three finishing ingredients: fondant icing; melted chocolate and icing sugar, and; - documenting the production schedule.Students will also be expected to demonstrate the following knowledge: - workplace health and safety requirements, including personal protective equipment, applicable to producing biscuit and cookie products; - safe use and cleaning of baking equipment listed in the range of conditions, including electrical hazards; - regulatory requirements for food safety applicable to producing biscuit and cookie products; - considerations for production scheduling; - characteristics and storage requirements of ingredients used in biscuit and cookie products production; - preparing and using finishes; - processes and techniques for producing biscuit and cookie products; - techniques for preparing tins and trays to match biscuit and cookie types; - mixing processes for: creamed method and whisked method; - shelf life of biscuit and cookie products; - purpose and functions of baking settings; - techniques for testing bake of biscuit and cookie by feel and sight; - required characteristics of biscuit and cookie products; - causes and corrective action for predictable and sometimes unpredictable biscuit and cookie production problems; - techniques for disposing of waste from biscuit and cookie production, and; - biscuit and cookie products production terminology.

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