This unit of competency describes the skills and knowledge required to produce and finish cake and pudding 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.

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: - producing and decorating the following six cake and pudding product varieties: fruit cake decorated with fondant or plastic icing; steamed pudding; flavoured bar cake decorated with icing; cake slice decorated with icing or glaze; flavoured cupcake or muffin and special dietary cake; - producing specialty dietary cake; - using three cake and pudding mixing methods; - using five production processes and techniques: depositing cake and pudding batter; steaming of puddings; baking of cakes; conditioning of dried fruit and portioning and slicing of cakes and slices; - using two decorating and finishing techniques; - conditioning of dried fruit for use in batter; - selecting, using and cleaning the baking equipment listed in the range of conditions, including controlling electrical hazards applicable to cleaning, 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 cake and pudding 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 cake and pudding products; - considerations for production scheduling; - types, functions and storage requirements of ingredients as used in cake and pudding products production; - special dietary requirements for cakes, including both vegan and gluten-free; - techniques for preparing tins and trays to match cake and pudding types; - ingredient ratios and mixing processes; - processes for producing cake and pudding products; - types of finishing mediums, including: icings; glazes and RTR icing, fondant and plastic icing; - techniques for portioning cakes and cake slices to suit end-product and finishing requirements; - shelf life of cakes and puddings; - techniques for selecting tins and trays appropriate for cake and pudding product size and shape; - purpose and functions of production settings: oven temperatures to match richness of cakes; baking times to match richness of cakes and steaming times and temperatures for pudding batter type and volume; - techniques for testing bake of cakes and puddings by feel, sight and skewer; - causes and corrective action for predictable and sometimes unpredictable cake and pudding production problems; - techniques for disposing of waste from cake and pudding production, and; - cake and pudding products production terminology.

Where to next?

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