This unit of competency describes the skills and knowledge required to produce and finish gateaux, tortes and entremets in a commercial baking or hospitality 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:


FBPRBK3010 - Produce cake and pudding products


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 following three products: gateaux; torte; small entremets; - presenting entremets on plateware appropriate for the entremets type, with the following three finishes: using a sauce or coulis to present entremets; using a garnish of sugar or chocolate to present entremets; using an ice cream or sorbet to present with entremets; - producing gateaux and tortes using the following two bases made from scratch ingredients: non laminated or laminated pastry; cake; - using the following three processes for producing gateaux, tortes and entremets: chilling; freezing; baking; - using the following eight fillings and finishes prepared from scratch ingredients: sabayon or custard; aerated creams; chocolate-based glazes or sauces; tempered couverture chocolate; fruit fillings; bavarois or mousse; meringue or butter cream; chocolate or sugar garnishes; - using the following three decorating techniques for gateaux and tortes: couverture chocolate; glazing; prepared garnishes; - using the following three garnishes: chocolate garnishes; sugar garnishes; baked garnish; - 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 gateaux, tortes and entremets; - safe use and cleaning of baking equipment listed in the range of conditions, including electrical hazards; - regulatory requirements for food safety applicable to producing gateaux, tortes and entremets; - considerations for production scheduling; - distinguishing characteristics of types of gateaux, tortes and entremets; - types of fillings and finishes; - techniques for presenting entremets; - techniques for finishing; - assembling gateaux, tortes and entremets; - preparing cake tins and hoops; - purpose and functions of production settings; - required characteristics of gateaux, tortes and entremets; - causes and corrective action for predictable and sometimes unpredictable production problems; - techniques for disposing of waste from product production; - requirements for chilling and freezing gateaux, tortes and entremets, and; - product production terminology for gateaux, tortes and entremets.

Where to next?

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