Occupational Standards for Caribbean Vocational Qualifications (CVQ)

CCTHCB2003 CVQ Level 2 - CAKE BAKING AND DECORATING

Unit Number Unit Title Requirement

TH00350 Communicate in the workplace Mandatory

THHCOR0021B Follow health, safety and security procedures Mandatory
THHCOR0101A Develop and update job knowledge Mandatory
THHCOR0041A Follow workplace hygiene procedures Mandatory
TH00306 Clean and maintain kitchen premises and equipment Mandatory
TH00301 Prepare cakes to meet cultural, religious and dietary Mandatory
requirements
TH00260 Calculate, weigh and measure ingredients Mandatory
TH00262 Prepare and produce cakes Mandatory
TH00302 Prepare specialty cakes for decorating Mandatory
TH00305 Prepare fillings, toppings and icings for cakes Mandatory
TH00307 Prepare decorations for cakes Mandatory
TH00303 Decorate specialty cakes Mandatory
THHCAT0651A Transport and store food in a safe and hygienic Mandatory
manner
THHGAD0141A Receive and store stock Mandatory
HS00369 Operate a computer system Mandatory

To obtain a Caribbean Vocational Qualification (CVQ) all Mandatory Units must be achieved.

Legend to Occupational Standard code

Example: CCTHCB2003

CCTHCB2003

CARICOM Code Occupational Number

Sector Qualification Level

Occupational Area

Key: CC – CARICOM; TH – Tourism and Hospitality; CB – Cake baking and decorating; 2 - Level 2;
003 - Numerical sequence

Approved @ 2016 Caribbean Community (CARICOM)

 Legend to Unit Code

Example: TH00301
TH00301

Occupational Area
Unit Number

Key: TH – Tourism and Hospitality; 00301 – unit #

Country of origin: Trinidad and Tobago

Approved @ 2016 Caribbean Community (CARICOM)

 Qualification Overview

Occupational Standards can also be used to:

 Prepare job descriptions and specifications

 Determine recruitment criteria
 Appraise staff performance objectively
 Identify skill and training gaps and needs
 Conduct labour market analyses
 Develop curriculum
 Assess the effectiveness of training programmes
 Determine compensation and rewards

The benefits of acquiring the CVQ to Candidates

 Provide a basis for articulation and accreditation

 Provides a broad-based preparation for employment
 Is an alternative route to further / higher education
 Complements and has parallel standing with academic qualifications
 Provides enhanced employability and higher earning potential
 Facilitates an apprenticeship with actual work experience
 Equips candidates with the knowledge, skills and attitudes for the workplace
 Past work experience and skills can count towards achieving the CVQ
 Allows for continuity whereby if a candidate cannot complete the CVQ at a centre or school,
they can continue at another approved centre
 CVQ’s are recognized qualifications and facilitates free movement of labour throughout
CARICOM

The benefits of the CVQ to Employers

 Provides a larger cadre of skilled employees/candidates to choose from

 Reduces cost of recruiting and selecting the ideal job candidate
 Reduces cost for training workers
 Ensures higher levels of productivity

The benefits of the CVQ to the Caribbean region:

 Produces a higher skilled workforce that is ready to adapt to ever-changing global demands
 Provides greater access for persons to achieve higher qualifications
 Contributes to the region’s human resource capacity development

Approved @ 2016 Caribbean Community (CARICOM)

TH00350 Communicate in the Workplace

TH00350 Communicate in the Workplace

Unit Descriptor: This unit deals with the skills and knowledge required to communicate
effectively with customers and colleagues in the hospitality and tourism
sector. It includes good interpersonal and customer service skills required
to deal with persons from culturally diverse backgrounds.

ELEMENTS PERFORMANCE CRITERIA

Candidates must be able to:

Maintain professionalism
1 1.1 Observe appropriate dress code, presentation and
demeanor according to workplace policy

1.2 Follow personal hygiene procedures according to workplace

policy

1.3 Maintain professional integrity at all times according to

workplace policy

1.4 Apply workplace policies and procedures to prepare for and

carry out work
Communicate with customers
2 2.1 Conduct communications with customers and colleagues in
and colleagues
a respectful, professional and friendly manner, taking into
account cultural and social differences

2.2 Use appropriate communication mode in accordance with

workplace guidelines

2.3 Interpret and use basic industry terms as required in the

workplace, and clarify with supervisor if necessary

2.4 Communicate through use of gestures or simple words

where language barriers and seek assistance from
supervisor, if necessary

2.5 Convey messages considering effect of personal body

language according to workplace guidelines

2.6 Use active listening and questioning techniques to ensure

effective two-way communication according to workplace
guidelines

2.7 Operate telephone system and use appropriate telephone

etiquette when dealing with callers in accordance with
workplace procedures
Identify and manage challenging or difficult behavior
3 Deal with conflict 3.1
according to workplace procedures and with the assistance
of the supervisor

Unit Page 1 of 4
TH00350 Communicate in the Workplace

3.2 Identify potential and existing conflicts and seek solutions

and assistance from colleagues or supervisor, where
required
Make efforts to resolve misunderstandings, taking into
3.3
account cultural and social differences
3.4 Refer issues and problems to the supervisor or appropriate
personnel for follow up in accordance with workplace
procedures

4 Work in a team 4.1 Identify work team goals with other team members
according to workplace policy

4.2 Identify, prioritise and complete individual tasks within

designated time frames and supervisor’s instructions

4.3 Offer assistance to colleagues to ensure designated work

goals are met according to workplace guidelines

4.4 Seek assistance from supervisor or appropriate personnel to

handle challenges of working in a team

5 Interpret and complete 5.1 Read and interpret workplace documentation and clarify with
workplace documentation supervisor if necessary
Complete forms and documentation in a clear, and concise
5.2
manner in accordance with workplace procedures

RANGE STATEMENT
All range statements must be assessed:

1. Customers include but not limited to: 4. Communication equipment include but
not limited to:
 internal
 external  telephone
 computer
2. Communication modes may include
but are not limited to:
5. Manage appropriately includes but not
limited to:
 verbal and non-verbal language
 managing emotions
 constructive feedback
 defusing anger
 active listening
 clarifying the issues
 questioning to clarify and confirm
understanding  maintaining composure and
professional attitude
 use of positive, confident and
cooperative language  providing support
 use of language and concepts  seeking assistance
appropriate to individual social and
cultural differences 6. Workplace guidelines includes but not
 control of tone of voice limited to:

Unit Page 2 of 4
TH00350 Communicate in the Workplace

 body language
 use of telephones (including mobile)  guidelines and procedures
 email  mission statements
 codes of practice
3. Cultural and social differences includes
but not limited to:
7. Workplace documentation includes but
not limited to:
 language spoken
 non-verbal behaviour
 notices
 work ethics  letters
 personal grooming  notes
 customs  labels
 religious practices  recipes
 special needs  menus
 records
 income
 orders
 race  reports
 language  e-mail communication
 disabilities
 family structure
 gender
 age
 levels of formality/informality

UNDERPINNING KNOWLEDGE & SKILLS

Candidates must know and understand:

1. why is it important to maintain professionalism in the workplace

2. what are the basic principles of effective communication
3. what are established communication channels
4. what are the barriers to good communication and how to overcome these barriers
5. what are the cultural differences that exist in the workplace
6. how to deal with clients and customers of various cultural backgrounds
7. what is the importance of teamwork
8. what documents are used in the workplace for communication

EVIDENCE GUIDE

(1) Critical Aspects of Evidence

Evidence should include a demonstrated ability to:

a. maintain professionalism
b. communicate effectively with customers and colleagues
c. work in a team
d. deal with conflict
e. interpret and complete workplace documents

Unit Page 3 of 4
TH00350 Communicate in the Workplace

(2) Method of Assessment

Assessors should gather a range of evidence, over a period of time, which is valid, sufficient
and authentic. Evidence should be gathered through a variety of ways including direct
observation, oral questioning, examination of portfolio, and simulation. Questioning
techniques should not require language, literacy and numeracy skills beyond those required
in this unit competency. The candidate must have access to all tools, equipment, materials
and documentation required. The candidate must be permitted to refer to any relevant
workplace procedures, manufacturer’s specifications, codes, standards, manuals and
reference materials.

(3) Context of Assessment

This unit may be assessed on the job or off the job. Where assessment is done off the job, an
appropriate simulation must be used where the range of conditions reflects realistic
workplace situations. The competencies covered by this unit would be demonstrated by an
individual working as part of a team. The assessment environment should not disadvantage
the candidate.

Unit Page 4 of 4
 THHCOR0021B Follow health, safety and security procedures

THHCOR0021B: Follow health, safety and security procedures

Competency Descriptor: This unit deals with the skills and knowledge required to follow
health, safety and security procedures. This unit applies to all
individuals working in the tourism and hospitality industries. It
also covers basic first aid

Competency Field: Hospitality

ELEMENT OF COMPETENCY PERFORMANCE CRITERIA

1. Follow workplace procedures on 1.1 Health, safety and security procedures are correctly followed
health, safety and security in accordance with enterprise policy and relevant regulations
and insurance requirements.

1.2 Breaches of health, safety and security procedures are

identified and promptly reported.

1.3 Any suspicious behaviour, packages or occurrences are

promptly reported to the designated person.

2. Deal with emergency situations 2.1 Emergency and potential emergency situations are promptly
recognised and required action is determined and taken with
scope of individual responsibility.

2.2 Emergency procedures are correctly followed in accordance

with enterprise procedures.

2.3 Basic first aid is performed following recommended

procedures.

2.4 Assistance is promptly sought from colleagues and/or other

authorities where appropriate.

2.5 Details of emergency situations are accurately reported in

accordance with enterprise policy.

3. Maintain safe personal 3.1 Personal presentation takes account of the workplace
presentation standards environment and health and safety issues.

4. Provide feedback on health, safety 4.1 Issues requiring attention are promptly identified.
and security

4.2 Issues are raised with the designated person in accordance

with enterprise and legislative requirements.

Copyright  2007 Caribbean Association of National Training Agencies (CANTA)

All rights reserved. No part of this document may be reproduced in any form or by any means without the prior permission of the
publishers.
 THHCOR0021B Follow health, safety and security procedures

RANGE STATEMENTS
This unit applies to all tourism and hospitality sectors.

Health, safety and security procedures may Emergency situations may include but are not
include but are not limited to procedures for: limited to:

• emergency, fire and accident • bomb threats

• hazard identification and control • deranged customers
• use of personal protective clothing and • accidents
equipment • robbery
• safe sitting, lifting and handling • fire
• security of documents, cash, equipment, • armed hold up
people • floods
• key control systems • earthquakes

Basic first aid is applied to: First aid applications include:

• cuts • bandages
• simple burns (water, steam, fire) • cold pack
• bruises • Heimlich maneuver
• choking • removing/lifting injured persons
• sprains

Workplace environment and health and safety

issues include but are not limited to:

• appropriate personal grooming and hygiene

• appropriate clothing and footwear

EVIDENCE GUIDE
Competency is to be demonstrated by applying health, safety and security procedures in
accordance with the performance criteria and the range listed within the
range of variables statement.

(1) Critical Aspects and Evidence

Evidence should include a demonstrated understanding of the importance of working in

accordance with health, safety and security procedures, and of the potential implications of
disregarding those procedures

(2) Pre-requisite Relationship of Units

This is a core unit that underpins effective performance in all other units. It is recommended that
this unit is assessed/trained in conjunction with other operational and service units.

Copyright  2007 Caribbean Association of National Training Agencies (CANTA)

All rights reserved. No part of this document may be reproduced in any form or by any means without the prior permission of the
publishers.
 THHCOR0021B Follow health, safety and security procedures

(3) Underpinning Knowledge and Skills

Knowledge Skills
Knowledge of: The ability to:

• industry/sector insurance and liability • follow health, safety and security

requirements in relation to individual procedures in tourism and hospitality
• staff responsibilities workplaces
• relevant occupational health and safety • identify major causes of workplace
regulations in relation to obligations of accidents relevant to the work
employers and employees environment
• common health, safety and activity • identify and appropriately deal with
procedures in tourism and hospitality security risks in the work
workplaces environment
• major causes of workplace accidents
relevant to the work environment
• Basic first aid applied to cuts, simple
burns (fire, water, steam); bruises,
choking, sprains

(4) Resource Implications

The following resources should be made available:

• hospitality environment (simulated or actual enterprise)

(5) Method of Assessment

Competency shall be assessed while work is undertaken under direct supervision with regular
checks, but may include some autonomy when working as part of a team.

Competencies in this unit may be determined concurrently.

Assessment must be in accordance with the performance criteria.

(6) Context of Assessment

This unit may be assessed on or off-the-job. Assessment should include practical demonstration
either in the workplace or through a simulation. This should be supported by a range of methods
to assess underpinning knowledge.

Copyright  2007 Caribbean Association of National Training Agencies (CANTA)

All rights reserved. No part of this document may be reproduced in any form or by any means without the prior permission of the
publishers.
 THHCOR0021B Follow health, safety and security procedures

CRITICAL EMPLOYABILITY SKILLS

Three levels of performance denote level of competency required to perform a task. These levels do not
relate to the NCTVET Qualification Framework. They relate to the seven areas of generic competency
that underpin effective workplace practices.

Levels of Competency
Level 1. Level 2. Level 3.
• Carries out established • Manages process • Establishes principles and
processes • Selects the criteria for procedures
• Makes judgement of the evaluation process • Evaluates and reshapes process
quality using given • Establishes criteria for evaluation
criteria

Collect, analyse and organise information Level 1

Communicate ideas and information Level 1
Plan and organise activities Level 1
Work with others and in team Level 1
Use mathematical ideas and techniques Level 1
Solve problems Level 1
Use technology Level 1

Please refer to the Assessment Guidelines for advice on how to use the Critical Employability Skills.

Copyright  2007 Caribbean Association of National Training Agencies (CANTA)

All rights reserved. No part of this document may be reproduced in any form or by any means without the prior permission of the
publishers.
 THHCOR0101A Develop and update job knowledge

THHCOR0101A: Develop and update job knowledge

Competency Descriptor: This unit deals with the skills, knowledge and attitudes required to access,
increase/update and share knowledge of the job, including roles and
functions. This knowledge underpins effective performance in all sectors.

Competency Field: Tourism and Hospitality

ELEMENT OF COMPETENCY PERFORMANCE CRITERIA

1. Update occupational knowledge 1.1 Identify careers in the occupation.

1.2 Develop and update knowledge of current trends in the

occupation.

1.3 Understand the characteristics of a professional employee.

1.4 Update knowledge of employment and training opportunities

available in the occupation.

2. Share information on the job 2.1 Understand key industry jargons.

industry.

2.2 Use key industry jargons to communicate information to

colleagues and customers.

2.3 Select and use appropriate techniques to share information

with colleagues and customers.

3. Develop and demonstrate 3.1 Access information on job roles and functions, for example,
understanding of job roles and organisational structures, job descriptions and
functions. specifications, special skill requirements.

3.2 Understand the inter-relationships of departments within the

organisation.

3.3 Demonstrate knowledge of trade and professional ethics of

the job.

3.4 Operate within the established policies and procedures of

the job.

Copyright  2008 Caribbean Association of National Training Agencies (CANTA)

All rights reserved. No part of this document may be reproduced in any form or by any means without the prior permission of the
publishers.
 THHCOR0101A Develop and update job knowledge

RANGE STATEMENTS
This unit may apply to all tourism and hospitality sectors.

Job knowledge may be updated by: Technical jargons may include words and phrases
used in:
• conducting research in books and on the
Internet • industries/sectors
• on-the-job observations • departments
• reading trade journals

Appropriate techniques to share information may Information on job roles and function may be
include: obtained from:

• oral communication • industry personnel

• visual aids such as pamphlets, fliers • trade journals
• relevant presentation software, e.g. powerpoint • hospitality texts
presentations

Policies and procedures of job may be found in:

• policies and procedures manuals

• best practices

EVIDENCE GUIDE
Competency is to be demonstrated by accessing, increasing, updating and sharing knowledge of the
particular job in accordance with the performance criteria and the range listed within the Range of
Variables Statement.

(1) Critical Aspects of Evidence

This unit of competence can apply to any hospitality and tourism sector workplace and
circumstance. Evidence of the following is critical:

• knowledge of industry/trade jargons and standard operating procedures

• ability to demonstrate knowledge of trade and professional ethics on the job
• ability to select and use appropriate techniques to share information
• ability to source and share accurate and current information

(2) Pre-requisite Relationship of Units

• Nil

Copyright  2008 Caribbean Association of National Training Agencies (CANTA)

All rights reserved. No part of this document may be reproduced in any form or by any means without the prior permission of the
publishers.
 THHCOR0101A Develop and update job knowledge

(3) Underpinning Knowledge and Skills

Knowledge Skill
Knowledge of: The ability to:

• careers in the occupation • operate within establish policies and

• trends in the occupation procedures
• characteristics of the professional • use appropriate techniques to share
employee information
• employment and training opportunities • access information
available • share information
• industry/trade jargons • effectively use relevant communication
• job roles and functions skills
• organisational charts • demonstrate trade and professional
• interrelationships between departments ethics
• trade and professional ethics

(4) Resource Implications

This unit requires the use of resources, which are commonly used to assist in the development of
job knowledge. This includes such things as experienced industry personnel, trade journals,
policies and procedures manuals and so on.

(5) Method of Assessment

This unit can be assessed on or off the job. Methods must include assessment of job knowledge
as well as assessment of skills. The assessment method to be used can be one or more of the
following:

• direct observation
• review of visual aids
• written and oral questioning
• third party/workplace reports

(6) Context of Assessment

This unit can be assessed on or off the job or in a simulated work environment.

Copyright  2008 Caribbean Association of National Training Agencies (CANTA)

All rights reserved. No part of this document may be reproduced in any form or by any means without the prior permission of the
publishers.
 THHCOR0101A Develop and update job knowledge

CRITICAL EMPLOYABILITY SKILLS

Three levels of performance denote level of competency required to perform a task. These levels do not
relate to the NCTVET Qualification Framework. They relate to the seven areas of generic competency
that underpin effective workplace practices.

Levels of Competency
Level 1. Level 2. Level 3.
• Carries out established • Manages process • Establishes principles and procedures
processes • Selects the criteria for • Evaluates and reshapes process
• Makes judgement of the evaluation process • Establishes criteria for evaluation
quality using given
criteria

Collect, analyse and organise information Level 2

Communicate ideas and information Level 2
Plan and organise activities Level 2
Work with others and in team Level 1
Use mathematical ideas and techniques Level 1
Solve problems Level 2
Use technology Level 2

Please refer to the Assessment Guidelines for advice on how to use the Critical Employability Skills.

Copyright  2008 Caribbean Association of National Training Agencies (CANTA)

All rights reserved. No part of this document may be reproduced in any form or by any means without the prior permission of the
publishers.
 THHCOR0041A Follow workplace hygiene procedure

THHCOR0041A: Follow workplace hygiene procedure

Competency Descriptor: This unit deals with the skills and knowledge required to follow the key
hygiene procedures, which apply in many sectors of the hospitality industry.
It is particularly relevant to the Kitchen, Housekeeping, Food & Beverage
and some Tour Operations.

Competency Field: Hospitality

ELEMENT OF COMPETENCY PERFORMANCE CRITERIA

1. Follow hygiene procedures 1.1 Workplace hygiene procedures are strictly followed in
accordance with enterprise standards.

1.2 Handling and storage of all items is completed in

accordance with enterprise standards and proper hygiene
practices.

2. Identify and prevent hygiene 2.1 Potential hygiene risks are promptly identified and dealt with
risks appropriately.

2.2 Action is taken to minimise or remove risks identified within

the scope of individual responsibility.

2.3 Hygiene risks beyond the control of individual staff members

are promptly reported to the appropriate person for follow
up.

RANGE STATEMENTS
This unit applies to various hospitality sectors.

Hygiene procedures may be related to:

• food
• beverage
• linen
• handling of garbage
• cleaning procedures
• personal activities on-the-job

EVIDENCE GUIDE
Competency is to be demonstrated by the ability to effectively follow workplace hygiene
procedures in accordance with the performance criteria and the range listed within the range of
variables statement.

Copyright  2007 Caribbean Association of National Training Agencies (CANTA)

All rights reserved. No part of this document may be reproduced in any form or by any means without the prior permission of the
publishers.
 THHCOR0041A Follow workplace hygiene procedure

(1) Critical Aspects and Evidence

Look for:

• understanding of the importance of following hygiene procedures and of the potential

implications of
• disregarding those procedures
• knowledge of practical workplace examples
• ability to follow established procedures

(2) Pre-requisite Relationship of Units

• Nil

(3) Underpinning Knowledge and Skills

Knowledge Skill
Knowledge of: The ability to:

• factors which contribute to hygiene • follow hygiene procedures

problems • identify and prevent hygiene risks
• general hazards in the handling of food,
including major causes of food poisoning
• overview of relevant regulations in
relation to food hygiene
• typical hygiene control procedures in the
hospitality industry

(4) Resource Implications

The following resources should be made available:

• food and beverage service environment (simulated or actual enterprise)

(5) Method of Assessment

Competency shall be assessed while work is undertaken under direct supervision with regular
checks, but may include some autonomy when working as part of a team.

Competencies in this unit may be determined concurrently.

Assessment must be in accordance with the performance criteria.

(6) Context of Assessment

This unit may be assessed on or off-the-job. Assessment should include a range of methods to
assess underpinning knowledge.

Copyright  2007 Caribbean Association of National Training Agencies (CANTA)

All rights reserved. No part of this document may be reproduced in any form or by any means without the prior permission of the
publishers.
 THHCOR0041A Follow workplace hygiene procedure

CRITICAL EMPLOYABILITY SKILLS

Three levels of performance denote level of competency required to perform a task. These levels do not
relate to the NCTVET Qualification Framework. They relate to the seven areas of generic competency
that underpin effective workplace practices.

Levels of Competency
Level 1. Level 2. Level 3.
• Carries out established • Manages process • Establishes principles and
processes • Selects the criteria for procedures
• Makes judgement of the evaluation process • Evaluates and reshapes process
quality using given • Establishes criteria for
criteria evaluation

Collect, analyse and organise information Level 1

Communicate ideas and information Level 1
Plan and organise activities Level 1
Work with others and in team Level -
Use mathematical ideas and techniques Level -
Solve problems Level -
Use technology Level 1

Please refer to the Assessment Guidelines for advice on how to use the Critical Employability Skills.

Copyright  2007 Caribbean Association of National Training Agencies (CANTA)

All rights reserved. No part of this document may be reproduced in any form or by any means without the prior permission of the
publishers.
TH00306 Clean and Maintain Kitchen Premises and Equipment

TH00306 Clean and Maintain Kitchen Premises and Equipment

Unit Descriptor:
This unit deals with the skills and knowledge required to clean food
preparation areas, storage areas, tools and equipment in commercial
kitchens to ensure the safety of food. It requires the ability to work
safely and to use resources efficiently to reduce negative
environmental impacts.

ELEMENTS PERFORMANCE CRITERIA

Candidates must be able to:

Prepare to clean and sanitize Wear Personal Protective Equipment and clothing to
1 1.1
kitchen premises and sanitize kitchen premises and equipment in accordance
equipment with workplace guidelines

Follow organizational cleaning schedules to clean and

1.2
sanitize kitchen premises and equipment in accordance with
workplace guidelines
Select and prepare cleaning equipment and chemicals in
1.3
accordance with relevant task and product instructions
Clean and sanitize kitchen tools Clean and sanitize kitchen tools and equipment to ensure
2 2.1
and equipment safety of food prepared and served to customers in
accordance with workplace health and safety guidelines

Report defective or damaged tools and equipment to

2.2
supervisor in accordance with workplace procedures

Store tools and equipment that have been cleaned and

2.3
sanitized in designated storage area in accordance with
workplace procedures

3 Clean and sanitize kitchen 3.1 Clean and sanitize kitchen premises in accordance with
premises workplace procedures

Report any hazards in kitchen premises in accordance with

3.2
workplace guidelines

Apply safety procedures in the event of a chemical accident

3.3
in accordance with manufacturer’s instructions and the
reporting procedures of the workplace
Sort and place linen for cleaning in accordance with
3.4
workplace procedures
Sort and dispose of kitchen waste to avoid cross-
3.5
contamination with food stocks in accordance with
workplace procedures

Use cleaning agents and cleaning equipment appropriate to

4 Work safely and reduce 4.1
relevant task and in accordance with manufacturer’s
negative environmental impacts
instructions

Unit Page 1 of 4
TH00306 Clean and Maintain Kitchen Premises and Equipment

Reduce negative environmental impacts through efficient

4.2
use of energy, water and other resources in accordance with
workplace guidelines
Dispose of all kitchen waste including hazardous substances
4.3
in accordance with workplace procedures and to minimise
negative environmental impacts

RANGE STATEMENT
All range statements must be assessed:

1. Personal Protective Equipment (P.P.E) Kitchen tools and equipment

includes: include:

 face masks  cooking equipment

 gloves  dishwashers
 goggles  extraction fans
 rubber aprons  garbage bins
 protective footwear  glass washers
 measures
 ovens
2. Cleaning equipment and chemicals  stoves
include:
 scales/measuring devices
 thermometers
 bleach  display ware
 cleaning agents for specialised surfaces  chopping boards
 deodorisers  containers
 dishwashing liquid  dishes
 disinfectants  glassware
 floor cleaners  crockery
 glassware cleaners  cutlery
 insecticides  kitchen knives
 stainless steel cleaner and polish  freezers
 window cleaner  fridges
 mops and buckets  chillers
 waste sink for mops  microwaves
 other appliances
 cleaning cloths
 scrubbing pads/brushes 5. Linen includes:
 scouring pads
 dusters  cleaning cloths
 window squeegees  clothing
 dishwashers  dishcloths
 kitchen towels
 brooms, brushes and dustpans
 floor scrubbers or polishers
 pressurised steam and water cleaners

Unit Page 2 of 4
TH00306 Clean and Maintain Kitchen Premises and Equipment

3. Kitchen premises include: 6. Kitchen waste includes:

 kitchen surfaces (floors, shelves, walls)

 cooking fats
 food preparation and storage areas  any used or out of date ingredient
 benches and working surfaces or food item
 cool rooms  food waste
 cupboards  grease
 freezers  hazardous substances
 fridges  pest waste
 chillers
 microwaves 7. Hazardous substances include:
 ovens
 storerooms  cooking fats
 stoves  chemicals
 cleaning agents
 grease

UNDERPINNING KNOWLEDGE & SKILLS

Candidates must know and understand:

1. what are the hygiene and cross-contamination issues for kitchens

2. what are the different types of cleaning and sanitizing products, chemicals and methods
for kitchen premises, tools and equipment
3. what are the safe practices for using and storing hazardous substances
4. what information is provided on Material Safety Data Sheets (MSDS) for cleaning agents
and chemicals
5. what are the safe manual handling techniques for cleaning equipment and premises
6. what are the environmental impacts of cleaning commercial kitchens and equipment
7. what are the appropriate disposal methods for various types of kitchen waste
8. what are the standards of presentation for the premises
9. how to plan and organise the sequence of stages of cleaning kitchen equipment, tools
and premises
10. how to interpret Material Safety Data Sheets (MSDS) and product instructions for
cleaning agents and chemicals
11. how to interpret manufacturer’s instructions for using cleaning tools and equipment
12. how to calculate the dilution requirements for chemicals and cleaning products
13. how to identify and report pest infestations
14. how to recognise a chemical accident and follow safety procedures to avoid food
contamination
15. how to manage one’s speed, timing and productivity

Unit Page 3 of 4
TH00306 Clean and Maintain Kitchen Premises and Equipment

EVIDENCE GUIDE
(1) Critical Aspects of Evidence

Evidence should include a demonstrated ability to:

a. clean and sanitize kitchen premises and equipment in a commercial kitchen

b. work safely in accordance with workplace health and safety guidelines

(2) Method of Assessment

Assessors should gather a range of evidence that is valid, sufficient, current and authentic.
Evidence can be gathered through a variety of ways including direct observation, supervisor’s
reports, project work, samples and questioning. Questioning techniques should not require
language, literacy and numeracy skills beyond those required in this unit of competency. The
candidate must have access to all tools, equipment, materials and documentation required.
The candidate must be permitted to refer to any relevant workplace procedures, product and
manufacturing specifications, codes, standards, manuals and reference materials.

(3) Context of Assessment

This unit may be assessed on the job, off the job or a combination of both on and off the job.
Where assessment occurs off the job, that is the candidate is not in productive work, then an
appropriate simulation must be used where the range of conditions reflects realistic workplace
situations. The competencies covered by this unit would be demonstrated by an individual
working alone or as part of a team. The assessment environment should not disadvantage the
candidate.

Unit Page 4 of 4
TH00301 Prepare Cakes to meet Cultural, Religious and Dietary Requirements

TH00301 Prepare Cakes to meet Cultural, Religious and

Dietary Requirements

Unit Descriptor:
This unit deals with the skills and knowledge required to prepare and
decorate cakes for customers who have special requirements for health,
lifestyle and religious reasons. It requires the ability to confirm the cultural,
religious and dietary requirements of customers, use special recipes,
select special ingredients and produce cakes to satisfy these
requirements.

ELEMENTS PERFORMANCE CRITERIA

Candidates must be able to:

Confirm cultural, religious and

1 1.1 Confirm the cultural, religious and dietary requirements of
dietary requirements of
the customer in accordance with workplace guidelines
customer
Access special recipes or modify existing recipes in
1.2
accordance with customer requirements and confirm with
customer
Communicate specific cultural, religious and dietary
1.3
requirements for cake preparation and decorating to other
team members
Prepare cakes to satisfy
2 2.1 Sanitize work areas and prevent cross-contamination in
cultural, religious and dietary
production to meet special cultural, religious and dietary
requirements
requirements of the customer

2.2 Use appropriate equipment and cooking techniques for

customer cultural, religious and dietary requirements

2.3 Follow relevant recipes to prepare and decorate cakes for

those with special cultural, religious and dietary
requirements

2.4 Store cakes to prevent cross-contamination to meet special

cultural, religious and dietary requirements of the customer

Unit Page 1 of 3
TH00301 Prepare Cakes to meet Cultural, Religious and Dietary Requirements

RANGE STATEMENT
All range statements must be assessed:

1. Dietary requirements include: 2. Cultural and religious requirements

include:
 low-cholesterol diets
 low-fat diets  foods prepared to cultural and
 low-sugar / sugar-free diets religious dietary laws (e.g. Halal,
 low-sodium vegetarian, vegan)
 gluten-free and low-gluten diets  national and regional food products
 high-fibre diets  foods that mark significant events
 lacto-ovo diets (e.g. fasting in various religions)
 lactose-intolerant diets  alcohol-free items
 low-carbohydrate
 vegan diets
 vegetarian diets
 meals and refreshments that do not
contain common allergens:
- dairy products
- nuts
- wheat
- soy

Unit Page 2 of 3
TH00301 Prepare Cakes to meet Cultural, Religious and Dietary Requirements

UNDERPINNING KNOWLEDGE & SKILLS

Candidates must know and understand:

1. what are the culinary terms and trade names for:

- substitute ingredients used to produce cakes for special cultural, religious and dietary
recipes
- ingredients that cause common allergic reactions
- food additives and preservatives
2. what is the meaning of:
- drug–food interactions
- food allergy
- food intolerance
- key health and legal consequences of failing to address special requirements
including allergic reactions
3. what are the main types and culinary characteristics of cultural and religious diets and
dietary requirements
4. what ingredients are suitable for various cultural, religious and dietary requirements
5. what ingredients can be substituted in recipes to meet cultural, religious and dietary
requirements
6. what is the role and implications of using food additives and preservatives
7. what are the health implications of ingredient choices
8. why is it important to prevent cross-contamination when preparing cakes to cultural,
religious and dietary requirements of customers
9. how to confirm cultural, religious and dietary requirements of customers

EVIDENCE GUIDE
(1) Critical Aspects of Evidence
Evidence should include a demonstrated ability to:

a. follow special or modified recipes to prepare and decorate cakes to meet multiple
and diverse requests of customers with special cultural, religious and dietary
requirements
b. select or modify a range of recipes and menu items to meet different cultural,
religious and dietary requests

(2) Method of Assessment

Assessors should gather a range of evidence that is valid, sufficient, current and
authentic. Evidence can be gathered through a variety of ways including direct
observation, portfolio, supervisor’s reports, project work, samples and questioning.
Questioning techniques should not require language, literacy and numeracy skills beyond
those required in this unit of competency. The candidate must have access to all tools,
equipment, materials and documentation required. The candidate must be permitted to
refer to any relevant workplace procedures, product and manufacturing specifications,
codes, standards, manuals and reference materials.

(3) Context of Assessment

This unit may be assessed on the job, off the job or a combination of both on and off the
job. Where assessment occurs off the job, that is the candidate is not in productive work,
then an appropriate simulation must be used where the range of conditions reflects
realistic workplace situations. The competencies covered by this unit would be
demonstrated by an individual working alone or as part of a team. The assessment
environment should not disadvantage the candidate.

Unit Page 3 of 3
TH00260 Calculate, Weigh and Measure Ingredients

TH00260 Calculate, Weigh and Measure Ingredients

Unit Descriptor: This unit deals with the skills and knowledge required to perform
measurements and calculations f o r a v a r i e t y o f w e t a n d d r y
i n g r e d i e n t s and applies to all individuals involved in food preparation.

ELEMENTS PERFORMANCE CRITERIA

Candidates must be able to:
Prepare to calculate, weigh and Confirm recipe requirements with supervisor in accordance
1 1.1
measure ingredients with workplace guidelines

Select appropriate standardized recipe in accordance with

1.2
recipe requirements

Conduct work in accordance with workplace health and

1.3
safety guidelines

Sanitize preparation areas in readiness for use in

1.4
accordance with workplace health and safety guidelines
Check that appropriate tools and equipment to calculate,
1.5
weigh and measure ingredients are clean, sanitized and
ready for use in accordance with workplace procedures

Check that ingredients are of the correct quantity and quality

1.6
in accordance with dish requirements

2 Calculate ingredient quantities 2.1 Select specified ingredients to meet recipe requirements

Perform conversions of ingredient quantities to meet

2.2
recipe requirement yield
Convert oven temperatures, if necessary, according to
2.3
recipe requirements and conversion formulae

Use tools and equipment to weigh and measure

3 Weigh and measure ingredients 3.1
ingredient quantities according to workplace
procedures

Isolate and report ingredients of substandard quality or

3.2
condition to the supervisor according to workplace
policy

Use appropriate alternative ingredients, if necessary,

3.3 according to supervisor’s instructions

4 Restore work area 4.1 Store unused ingredients for future use according
to workplace policy

Unit Page 1 of 3
TH00260 Calculate, Weigh and Measure Ingredients

Sanitise and restore work area according to workplace

4.2
policy

RANGE STATEMENT
All range statements must be assessed:

1. Calculations include: 3. Tools and equipment include:

 addition  measuring spoons

 subtraction  measuring cups
 division  scales
 multiplication  rulers
 ratio and proportion  thermometers
 percentages
 fractions and decimals

2. Calculations can be carried out:

 manually
 with the aid of a calculator
 with the aid of conversion tables

UNDERPINNING KNOWLEDGE & SKILLS

Candidates must know and understand:

1. why it is important to calculate, weigh and measure ingredients to recipe instructions and
specifications
2. what are the workplace health and safety policies in relation to handling ingredients
3. how to calculate, weigh and measure ingredients
4. how to convert temperatures and measurements
5. how to carry out basic calculations (addition, subtraction, multiplication and division)
6. how to use mathematical ideas and techniques to correctly complete measurements and
estimate material requirements
7. how to use workplace technology related to calculation and measurement including
calculators and measuring devices

EVIDENCE GUIDE

(1) Critical Aspects of Evidence

Evidence should include a demonstrated ability to:

a. follow health and safety standards in calculating, weighing and measuring ingredients
b. perform conversions and calculations in accordance with standard principles and
formulae
c. weigh and measure accurate quantities of ingredients

Unit Page 2 of 3
TH00260 Calculate, Weigh and Measure Ingredients

(2) Method of Assessment

Assessors should gather a range of evidence that is valid, sufficient, current and
authentic. Evidence can be gathered through a variety of ways including direct
observation, portfolio, supervisor’s reports, project work, samples and questioning.
Questioning techniques should not require language, literacy and numeracy skills beyond
those required in this unit of competency. The candidate must have access to all tools,
equipment, materials and documentation required. The candidate must be permitted to
refer to any relevant workplace procedures, product and manufacturing specifications,
codes, standards, manuals and reference materials.

(3) Context of Assessment

This unit may be assessed on the job, off the job or a combination of both on and off the
job. Where assessment occurs off the job, that is the candidate is not in productive work,
then an appropriate simulation must be used where the range of conditions reflects
realistic workplace situations. The competencies covered by this unit would be
demonstrated by an individual working alone or as part of a team. The assessment
environment should not disadvantage the candidate.

Unit Page 3 of 3
TH00262 Prepare and Produce Cakes

TH00262 Prepare and Produce Cakes

Unit Descriptor: This unit deals with the skills and knowledge required to prepare and
produce a variety of cakes in an in-store bakery or retail baking
environment.

ELEMENTS PERFORMANCE CRITERIA

Candidates must be able to:

Prepare and bake cakes

1 1.1 Obtain and interpret instructions and specifications for recipe
requirements and desired product characteristics from
recipe and/or supervisor

1.2 Wear Personal Protective Equipment (P.P.E) according to

workplace health and safety guidelines

1.3 Sanitize preparation and cooking areas in readiness for use

according to workplace health and safety guidelines
Select ingredients according to recipe requirements and
1.4
report any variances in ingredients to supervisor according
to workplace procedure
Select and check that tools and equipment are of the
1.5
required type, clean and ready for use according to health
and safety guidelines
Prepare cake batter and fill baking pans using techniques
1.6
and preparation methods according to recipe requirements
and/or supervisor’s instructions
Check that required oven temperature is set for baking
1.7
according to recipe requirements
Monitor products during baking to ensure desired
1.8
characteristics and recipe requirements are met
Decorate and present cakes Check that baked product meets quality requirements and
2 2.1
identify, rectify or report unacceptable products to supervisor
according to workplace procedure

2.2 Fill and/or decorate cakes according to recipe requirements

and/or supervisor’s instructions
Present cakes attractively using service ware and
2.3
decorations according to recipe requirements and/or
supervisor’s instructions
Store cakes and ingredients using appropriate storage
2.4
methods and conditions to optimize quality and shelf life
according to workplace policy
Restore work area
3 3.1 Clean and sanitize work area and equipment according to
workplace health and safety guidelines

Unit Page 1 of 5
TH00262 Prepare and Produce Cakes

3.2 Store bi-products for recycling or dispose of waste using

appropriate disposal methods according to workplace policy

RANGE STATEMENT
All range statements must be assessed:

1. Cakes include: 6. Fillings include:

 basic sponge  fresh and crystallised fruit

 marble cake  fruit purées
 chocolate cake  jams
 pound cake  nuts
 cheese cake  creams and custards
 cupcakes  mousse
 pineapple upside-down  buttercream
 fruit cake
7. Tools and equipment include:
 swiss roll
 mixers and attachments
2. Techniques include:
 whisks
 beaters
 weighing/measuring and sifting dry
 spatulas
ingredients
 wooden spoons
 selecting and preparing appropriate
cake tins and moulds  mixing bowls
 adding and folding in flour  graters
 using pastry bag to achieve desired  sieves
outcome  weighing and measuring devices
 preparing and using appropriate pre-  bowl cutters/scrapers
and post-bake finishes and  piping bags and attachments
decorations  ovens and cooking range
 selecting baking conditions and  pots and pans
temperatures  cake tins and moulds
 knives eg spatula, palette
3. Preparation methods include:  cooling racks

 creaming 8. Storage methods and conditions

 whisking/foaming include:
 2 stage/combination
 melting  consideration of temperature, light
 all-in-one and air exposure
 rubbing in  use of airtight containers
 display cabinets, including
4. Variances in ingredients include: temperature-controlled cabinets

 expired ingredients  refrigeration, chilling and freezing

 insufficient quantities
 quality of ingredients

Unit Page 2 of 5
TH00262 Prepare and Produce Cakes

5. Decorations include: 9. Product characteristics include:

 glazes and jellies  colour

 icings  consistency and texture
 chocolate  moisture content
 dusted icing sugar  palatability
 fresh, preserved, stewed or  appearance/eye appeal
crystallised fruits
 fruit purées
 whole or crushed nuts
 coloured and flavoured sugar
 whipped cream
 sprinkles
 nonpareils

EVIDENCE GUIDE

(1) Critical Aspects of Evidence

Evidence should include a demonstrated ability to:

a. follow workplace health and safety guidelines

b. select appropriate ingredients and equipment for recipe requirements
c. produce a variety of cakes according to recipe requirements
d. fill and/or decorate and present cakes

(2) Method of Assessment

Assessors should gather a range of evidence that is valid, sufficient, current and authentic.
Evidence can be gathered through a variety of ways including direct observation, portfolio,
supervisor’s reports, project work, samples and questioning. Questioning techniques
should not require language, literacy and numeracy skills beyond those required in this
unit of competency. The candidate must have access to all tools, equipment, materials
and documentation required. The candidate must be permitted to refer to any relevant
workplace procedures, product and manufacturing specifications, codes, standards,
manuals and reference materials.

(3) Context of Assessment

This unit may be assessed on the job, off the job or a combination of both on and off the
job. Where assessment occurs off the job, that is the candidate is not in productive work,
then an appropriate simulation must be used where the range of conditions reflects realistic
workplace situations. The competencies covered by this unit would be demonstrated by
an individual working alone or as part of a team. The assessment environment should not
disadvantage the candidate.

Unit Page 3 of 5
TH00302 Prepare Specialty Cakes for Decorating

TH00302 Prepare Specialty Cakes for Decorating

Unit Descriptor: This unit deals with the skills and knowledge required for the preparation of
specialty cakes for decorating.

ELEMENTS PERFORMANCE CRITERIA

Candidates must be able to:

Prepare to assemble and mask Wear appropriate Personal Protective Equipment (P.P.E)
1 1.1
cakes for decorating and comply with workplace health and safety requirements

Sanitize work area in accordance with workplace health and

1.2
safety requirements
Select appropriate base board for cake in accordance with
1.3
design specifications

Identify and select appropriate tools for preparing specialty

1.4
cakes in accordance with task requirements

Select appropriate moisteners and fillings in accordance with

1.5
task requirements

Select appropriate masking medium in accordance with task

1.6
requirements

Assemble cake Apply base board and trim cake, if required, in accordance
2 2.1
with task requirements

Tort cake, if required, in accordance with task requirements

2.2
Moisten cake, if required, in accordance with recipe
2.3
requirements

Adjust the consistency of fillings for application, if necessary,

2.4
in accordance with task requirements

Apply fillings using appropriate tools, if required, in

2.5
accordance with recipe requirements

Stack layers in accordance with design specification

2.6
Shape cake, if required, in accordance with design
2.7
specification

Dispose of waste trimmings or store for recycling in

2.8
accordance with workplace procedures

Unit Page 3 of 3
TH00302 Prepare Specialty Cakes for Decorating

Adjust the consistency of the masking medium for

3 Mask cake 3.1
application, if necessary, in accordance with task
requirements

Apply masking medium in accordance with industry

3.2
techniques

Store masked cake, if required, in appropriate storage area

3.3
and conditions in accordance with workplace guidelines
Dispose of excess masking medium or store for recycling in
3.4
accordance with workplace procedures
Clean and sanitize work area and tools in accordance with
4 Restore work area 4.1
workplace procedures

RANGE STATEMENT
1. Occasions for specialty cakes include: 5. Moisteners include:

 birthdays  alcohol eg- liqueurs, rum, brandy

 weddings  fruit juices
 anniversaries  dessert syrups
 graduations  any combination of the above
 valentine’s day
 mother’s day 6. Fillings include:
 father’s day
 bridal showers  fruit
 baby showers  fruit fillings
 religious occasions  jams / jellies
 nuts
2. Tools for torting, trimming and shaping  creams and custards
cakes include:  mousse
 buttercream
 slicer / leveler  puddings
 turntable  ganache
 knives – palette, scraper, serrated
7. Tools for applying fillings include:
3. Masking media includes:
 rubber spatulas
 buttercream  piping bags and attachments
 marzipan  palette knives
 ganache  spoons
 whipped cream
8. Techniques for applying fillings include:
4. Tools for masking include:
 spreading
 rubber and metal spatulas  pouring
 piping bags and attachments  piping
 knives - palette, scraper
 turntables

Unit Page 3 of 3
TH00302 Prepare Specialty Cakes for Decorating

UNDERPINNING KNOWLEDGE & SKILLS

Candidates must know and understand:

1. what is cake decorating terminology

2. what types of cakes are appropriate for layering and masking
3. what are the workplace health and safety policies and procedures
4. what are appropriate tools to trim, fill and mask specialty cakes
5. what are the fillings that are appropriate to different types of specialty cakes
6. which masking media are appropriate for different types of specialty cakes and
decorations
7. how to read and comprehend standard recipes and customer requests
8. how to assemble cakes for filling and how to trim them
9. how to tort cake with the appropriate fillings as detailed by the job specification
10. how to mask cakes according to industry requirements and workplace guidelines
11. how to identify the quality of ingredients
12. how to minimise wastage and why it is important
13. how to use efficient time management

EVIDENCE GUIDE
(1) Critical Aspects of Evidence
Evidence should include a demonstrated ability to:

a. apply safe work practices and food safety procedures

b. tort and stack cake in accordance with design specifications
c. apply fillings and mask cake in accordance with task requirements

(2) Method of Assessment

Assessors should gather a range of evidence that is valid, sufficient, current and
authentic. Evidence can be gathered through a variety of ways including direct
observation, portfolio, supervisor’s reports, project work, samples and questioning.
Questioning techniques should not require language, literacy and numeracy skills beyond
those required in this unit of competency. The candidate must have access to all tools,
equipment, materials and documentation required. The candidate must be permitted to
refer to any relevant workplace procedures, product and manufacturing specifications,
codes, standards, manuals and reference materials.

(3) Context of Assessment

This unit may be assessed on the job, off the job or a combination of both on and off the
job. Where assessment occurs off the job, that is the candidate is not in productive work,
then an appropriate simulation must be used where the range of conditions reflects
realistic workplace situations. The competencies covered by this unit would be
demonstrated by an individual working alone or as part of a team. The assessment
environment should not disadvantage the candidate.

Unit Page 3 of 3
TH00305 Prepare Fillings, Toppings and Icings for Cakes

TH00305 Prepare Fillings, Toppings and Icings for Cakes

Unit Descriptor: This unit deals with the skills and knowledge required to prepare a range
of fillings, toppings and icings for a variety of cakes.

ELEMENTS PERFORMANCE CRITERIA

Candidates must be able to:

Candidates must be able to:

Prepare to make fillings, Conduct work in accordance with workplace health and
1 1.1
toppings and icings safety guidelines

Sanitize preparation areas in readiness for use in

1.2
accordance with workplace health and safety guidelines

Check that ingredient quantity and quality are available to

1.3
meet recipe requirements

1.4 Check that tools and equipment used to prepare fillings,

toppings and icings are clean and ready for use in
accordance with workplace procedures
Weigh and/or measure ingredients to meet recipe
2 Prepare fillings, toppings and 2.1
requirements
icings
Prepare ingredients using appropriate method to meet
2.2
recipe requirements

2.3 Identify and rectify unacceptable fillings, toppings and icings

that do not meet workplace quality requirements

2.4 Store fillings, toppings and icings not for immediate use in
accordance with workplace guidelines

3 Restore work area 3.1 Store reusable by-products in accordance with workplace
procedures

3.2 Dispose of waste in accordance with workplace procedures

Clean and sanitize work area, tools and equipment in
3.3
accordance with workplace health and safety requirements

Unit Page 1 of 4
TH00305 Prepare Fillings, Toppings and Icings for Cakes

RANGE STATEMENT
All range statements must be assessed:

1. Fillings and toppings include: 3. Tools and equipment include:

 icings
 glazes and jellies  mixers and attachments
 fresh, preserved or crystallized fruit  whisks
 fruit purees  beaters
 poached fruit  spatulas
 jams  wooden spoons
 nuts  cooking utensils
 creams and custards  mixing bowls
 mousse  graters
 buttercream  sieves
 chocolate  weighing and measuring devices
 coloured and flavoured sugar  bowl cutters/scrapers
 icing sugar  piping bags and attachments
 ovens and cooking range
 pots and pans
2. Icings include:
 knives
 thermometer
 fondant
 buttercream
4. Unacceptable fillings, toppings and
 ganache
icings include:
 royal icing
 meringue
 colour that does not meet
 whipped cream
specifications
 glazes
 texture that does not meet
specifications
 unacceptable flavor / aroma
 unsuitable temperature

Unit Page 2 of 4
TH00305 Prepare Fillings, Toppings and Icings for Cakes

UNDERPINNING KNOWLEDGE & SKILLS

Candidates must know and understand:

1. what is cake decorating terminology

2. what are workplace health and safety policies and procedures
3. what are the basic principles of fillings, toppings and icings preparation
4. what are the different fillings, toppings and icings appropriate for different cakes
5. what are the ingredient characteristics and purpose in fillings, toppings and icings
including types of thickeners used
6. what are the methods used to prepare fillings, toppings and icings in the workplace
7. what are the process requirements, such as time and temperature requirements relating
to thawing, reheating and cooling, storing/holding requirements, cooking times and
temperatures and reconstituting of dry ingredients
8. what are the settings, operating requirements and safety features of equipment used
9. what are the control points and related monitoring requirements, including time and
temperature parameters for preparation of fillings, toppings and icings
10. what are storage requirements for prepared fillings, toppings and icings, such as
refrigeration, freezing and shelf-life
11. what are contamination (including cross-contamination) risks associated with
ingredients/processes used
12. what are waste handling and cleaning procedures
13. how to weigh, scale or meter ingredients as required
14. how to prepare ingredients as required (such as thawing or conditioning pre-prepared
ingredients and/or preparing raw ingredients)
15. how to combine and process fillings, toppings and icings
16. how to check fillings, toppings and icing characteristics (colour, texture, aroma, taste and
viscosity)
17. how to take corrective action so that fillings, toppings and icings meet quality standards

EVIDENCE GUIDE
(1) Critical Aspects of Evidence
Evidence should include a demonstrated ability to:

a. prepare fillings, toppings and icings according to quality standards and recipe
requirements
b. take corrective action in response to typical faults and inconsistencies
c. apply safe work practices and follow workplace health and safety policies and
procedures

(2) Method of Assessment

Assessors should gather a range of evidence that is valid, sufficient, current and
authentic. Evidence can be gathered through a variety of ways including direct
observation, supervisor’s reports, project work, samples and questioning. Questioning
techniques should not require language, literacy and numeracy skills beyond those
required in this unit of competency. The candidate must have access to all tools,
equipment, materials and documentation required. The candidate must be permitted to

Unit Page 3 of 4
TH00305 Prepare Fillings, Toppings and Icings for Cakes

refer to any relevant workplace procedures, product and manufacturing specifications,

codes, standards, manuals and reference materials.

(3) Context of Assessment

This unit may be assessed on the job, off the job or a combination of both on and off the
job. Where assessment occurs off the job, that is the candidate is not in productive work,
then an appropriate simulation must be used where the range of conditions reflects
realistic workplace situations. The competencies covered by this unit would be
demonstrated by an individual working alone or as part of a team. The assessment
environment should not disadvantage the candidate

Unit Page 4 of 4
TH00307 Prepare Decorations for Cakes

TH00307 Prepare Decorations for Cakes

Unit Descriptor: This unit deals with the skills and knowledge required to create
decorations for placement on cakes.

ELEMENTS PERFORMANCE CRITERIA

Candidates must be able to:

Prepare to make decoration

1 1.1 Wear Personal Protective Equipment (P.P.E) and follow
medium/media
hygiene principles in accordance with workplace procedures

1.2 Sanitize work area in accordance with workplace health and

safety requirements

1.3 Clarify design specifications for job with supervisor, if

necessary
Identify and select tools and equipment for creating
1.4
decorations for cakes

Select decorating medium/media, embellishments and

1.5
finishing pieces in accordance with job specifications
and supervisor’s instructions

Prepare decoration medium/media in accordance with

2 Prepare decoration 2.1
standard recipes
medium/media
Adjust consistency and colour of medium/media in
2.2 accordance with industry guidelines and job specifications

Handle medium/media and store, if required, in appropriate

2.3
environmental conditions in accordance with workplace
procedures
Form decorations using decorating medium/media in
3 Create decorations 3.1
accordance with supervisor’s instructions
Allow decorations to dry/set in accordance with
3.2
manufacturer’s guidelines and supervisor’s instructions
Colour or paint decorations in accordance with job
3.3
specifications and supervisor’s instructions
Apply embellishments and finishing pieces to decorations in
3.4
accordance with job specifications and supervisor’s
instructions
4 Restore work area 4.1 Store decorations not for immediate use in appropriate
environmental conditions in accordance with workplace
guidelines

Clean and sanitize work area, tools and equipment

4.2
in accordance with workplace procedures

Unit Page 1 of 3
TH00307 Prepare Decorations for Cakes

4.3 Store re-usable by-products in accordance with

workplace procedures

4.4 Dispose of waste material in accordance with

workplace procedures

RANGE STATEMENT
All range statements must be assessed:

1. Decorations include: 3. Decorating media include:

 figurines  fondant
 flowers  buttercream
 sugar paste
 ribbons
 gum paste
 motifs
 marzipan
 ornaments
 chocolate
 charms
 royal icing
 gems  alcohol
 characters  puffed rice
 inedible decorations  styrofoam
2. Tools for creating decorations for cakes include: 4. Embellishments and finishing
pieces include:
 piping bags and attachments
 decorating tips  colour application
 moulds  edible images
 moulding tools  edible glitter and dusting powder
 rolling pins  beads
 pliers  inedible embellishments
 floral wire
 flower formers
 crimpers
 impression mats
 stencils
 foil paper
 wax paper
 gum paste cutters
 paint brushes
 air brush and attachments

Unit Page 2 of 3
TH00307 Prepare Decorations for Cakes

UNDERPINNING KNOWLEDGE & SKILLS

Candidates must know and understand:

1. what is cake decorating terminology

2. what are the health and safety policies and procedures of the workplace
3. what decorating media are appropriate to create specified decorations
4. what are their characteristics of decorating media and why is it important to handle and
store them in appropriate environmental conditions
5. what is the importance of handling and storing decorating media in appropriate
environmental conditions
6. which tools are appropriate to form different types of decorations
7. how to use tools appropriately to form cake decorations
8. how to identify quality of ingredients to prepare cake decorations
9. how to adjust decorating media and manipulate to form specified decorations
10. how to apply embellishments and finishing pieces to decorations
11. how to store finished decorations in appropriate environmental conditions so that they do
not become damaged
12. how to fix decorations that may have become damaged or misshapen
13. how to minimise wastage and determine which items can be re-used

EVIDENCE GUIDE

(1) Critical Aspects of Evidence

Evidence should include a demonstrated ability to:

a. apply workplace health and safety policies and procedures in preparing cake
decorations
b. prepare cake decorations according to specified design requirements
c. handle and store decorating media and decorations in appropriate environmental
conditions

(2) Method of Assessment

Assessors should gather a range of evidence that is valid, sufficient, current and authentic.
Evidence can be gathered through a variety of ways including direct observation, portfolio,
supervisor’s reports, project work, samples and questioning. Questioning techniques
should not require language, literacy and numeracy skills beyond those required in this
unit of competency. The candidate must have access to all tools, equipment, materials
and documentation required. The candidate must be permitted to refer to any relevant
workplace procedures, product and manufacturing specifications, codes, standards,
manuals and reference materials.

(3) Context of Assessment

This unit may be assessed on the job, off the job or a combination of both on and off the
job. Where assessment occurs off the job, that is the candidate is not in productive work,
then an appropriate simulation must be used where the range of conditions reflects realistic
workplace situations. The competencies covered by this unit would be demonstrated by
an individual working alone or as part of a team. The assessment environment should not
disadvantage the candidate.

Unit Page 3 of 3
TH00303 Decorate Specialty Cakes

TH00303 Decorate Specialty Cakes

Unit Descriptor: This unit deals with the skills and knowledge required for the decorating of
specialty cakes which have already been masked and prepared for
decorating.

ELEMENTS PERFORMANCE CRITERIA

Candidates must be able to:

Prepare to decorate specialty Wear appropriate Personal Protective Equipment and

1 1.1
cakes comply with health, safety, and workplace requirements

Sanitize work area in accordance with workplace health and

1.2
safety requirements

Identify and select tools and equipment for covering cakes

1.3 and applying decorations in accordance with workplace
guidelines

Identify and select prepared decorations, if required, in

1.4
accordance with design specifications

Identify and select tools and equipment for piping, if

1.5
required, in accordance with workplace guidelines

Cover specialty cakes Identify and adjust the condition and colour of covering
2 2.1
medium, if necessary, in accordance with job specification

Cover masked cakes, if necessary, in accordance with job

2.2
specification

Crimp or make impressions on covered cake, if necessary,

2.3
in accordance with job specification

Allow covered cakes to dry/set and apply colour, if

2.4
necessary, in accordance with manufacturer instructions and
job specification

Stack cake tiers, if necessary, in accordance with job

2.5
specification

Adjust the condition of piping media, if necessary, in

3 Decorate specialty cakes 3.1
accordance with workplace guidelines and job specification

Pipe cakes, if necessary, in accordance with job

3.2
specification

Unit Page 1 of 4
TH00303 Decorate Specialty Cakes

Apply prepared decorations to cake securely according to

3.3
job specification
Finish specialty cakes in accordance with job requirements
3.4

Store specialty cakes in appropriate storage area and

3.5
conditions in accordance with workplace guidelines
Store unused decorative materials in accordance with
4 Restore work area 4.1
workplace procedures
Clean and sanitize work area, tools and equipment in
4.2
accordance with workplace procedures

Unit Page 2 of 4
TH00303 Decorate Specialty Cakes

RANGE STATEMENT
All range statements must be assessed:
1. Occasions for specialty cakes include: 5. Props for stacking cakes include:

 birthdays  internal support (plastic or wooden

 weddings dowels)
 anniversaries  decorative columns
 graduations  decorative glass/mirror or plastic
 valentine’s stands
 mother’s day
 father’s day 6. Piping includes:
 bridal showers
 baby showers  lines
 religious occasions  string work
 flowers
2. Covering for specialty cakes include:  stars
 swags
 fondant  filigree
 buttercream  dots / pearls
 ganache  shells
 royal icing  leaves
 meringue  grass
 marzipan  rosettes
 whipped cream
7. Prepared decorations include:
3. Tools and equipment for covering,
piping, and applying decorations
 figurines
include:
 flowers
 icing tube  ribbons
 cornflour/icing sugar dusting bag  motifs
 cake stand  ornaments
 turntable  charms
 rolling pin  gems
 cutters  characters
 spatulas  inedible decorations
 microwave or a chocolate melter
 cutting wheels
8. Finishing includes:
 whisks
 paper-covered wire  final piping
 knives eg spatula, palette  application of ribbons, beads
 piping bag and attachments  application of edible glitter/luster dust
 application of pearl/gloss
4. Tools and equipment for applying
 application of nonpareils
colour include:
 application of colour or designs
 paint brush
 air brush and attachments 9. Tools for crimping and making
 templates impressions include:
 stencils

Unit Page 3 of 4
TH00303 Decorate Specialty Cakes

 impression mats/sheets
 textured rolling pins
 crimpers

UNDERPINNING KNOWLEDGE & SKILLS

Candidates must know and understand:

1. what is cake decorating terminology

2. what are appropriate decorations for a variety of specialty cakes
3. what are the workplace health and food safety requirements
4. what are appropriate decorations for different cakes
5. why it is important to follow work instructions or product specifications or recipes with
accuracy throughout decoration to ensure successful products
6. what is the required time to leave masked cakes to dry/set
7. how to avoid contamination during cake decoration and what might happen if this is not
done
8. how to recognise and report decorated cakes that do not meet specification
9. how to cover masked bases to the required standards, as described in a product
specification
10. how to pipe and crimp / make impressions on specialty cakes
11. how to apply decorative materials to the required standards
12. how to protect, package and store specialty cakes in accordance with workplace
guidelines

EVIDENCE GUIDE
(1) Critical Aspects of Evidence
Evidence should include a demonstrated ability to:

a. apply safe work practices and food safety procedures

b. cover specialty cakes according to job specifications and workplace quality
standards
c. decorate specialty cakes according to job specifications and workplace quality
standards

(2) Method of Assessment

Assessors should gather a range of evidence that is valid, sufficient, current and
authentic. Evidence can be gathered through a variety of ways including direct
observation, portfolio, supervisor’s reports, project work, samples and questioning.
Questioning techniques should not require language, literacy and numeracy skills beyond
those required in this unit of competency. The candidate must have access to all tools,
equipment, materials and documentation required. The candidate must be permitted to
refer to any relevant workplace procedures, product and manufacturing specifications,
codes, standards, manuals and reference materials.

(3) Context of Assessment

This unit may be assessed on the job, off the job or a combination of both on and off the
job. Where assessment occurs off the job, that is the candidate is not in productive work,
then an appropriate simulation must be used where the range of conditions reflects
realistic workplace situations. The competencies covered by this unit would be
demonstrated by an individual working alone or as part of a team. The assessment
environment should not disadvantage the candidate.

Unit Page 4 of 4
 THHCAT0651A Transport and store food in a safe and hygienic

THHCAT0651A: Transport and store food in a safe and hygienic

manner
Competency Descriptor:
This unit refers to the transport of food after preparation
to another location, and storage on its arrival.

Competency Field: Hospitality

ELEMENT OF COMPETENCY PERFORMANCE CRITERIA

1. Identify appropriate food 1.1 Transportation vehicles selected are appropriate to type and
transportation condition of food.

2. Transport food safely & 2.1 Food is packaged, loaded, restrained and unloaded
hygienically appropriately.

2.2 Hygienic work practices are employed and Occupational

Health and Safety Regulations are observed.

2.3 Appropriate records of food transportation are maintained

3. Store food safely and 3.1 Food storage environments are selected appropriate to
hygienically specific food type including:
• dairy
• meat and fish
• fruit and vegetables
• dried goods
3.2 Appropriate environmental conditions for specific food types
are maintained, including:
• temperature
• humidity
3.3 Hygienic work practices are employed and Occupational
Health and Safety Regulations are observed.

3.4 Nutritional quality is optimised.

3.5 Storage area is kept free from contaminants.

Copyright  2008 Caribbean Association of National Training Agencies (CANTA)

All rights reserved. No part of this document may be reproduced in any form or by any means without the prior permission of the
publishers.
 THHCAT0651A Transport and store food in a safe and hygienic

RANGE STATEMENTS
This unit applies to all catering operations where • in-flight catering
food and related services are provided and includes • events catering
the following establishments/operations: • private catering
• corrective services
• educational institutions • residential catering
• cafeterias/canteens/cafes/gourmet food shops
• fast food outlets
• health establishments

EVIDENCE GUIDE
Competency is to be demonstrated by the ability to effectively transport and store food in a safe and
hygienic manner in accordance with the performance criteria and the range listed within the range of
variables statement.

(1) Critical Aspects and Evidence

• evidence of knowledge and understanding of the storage requirements of specific food types
is required

(2) Pre-requisite Relationship of Units

• Nil

(3) Underpinning Knowledge and Skills

Knowledge Skill
Knowledge of: The ability to:

• Hazard Analysis and Critical Control • identify appropriate food transportation

Points (HACCP) principles • transport food safely & hygienically
• stock control
• store food safely and hygienically

(4) Resource Implications

The type of transport being used will vary according to the enterprise needs and the type of food
being transported.

Copyright  2008 Caribbean Association of National Training Agencies (CANTA)

All rights reserved. No part of this document may be reproduced in any form or by any means without the prior permission of the
publishers.
 THHCAT0651A Transport and store food in a safe and hygienic

(5) Method of Assessment

Competency shall be assessed while work is undertaken under direct supervision with regular
checks, but may include some autonomy when working as part of a team.

Competencies in this unit may be determined concurrently.

Assessment must be in accordance with the performance criteria.

(6) Context of Assessment

This unit must be assessed on-the-job. Where this is not practicable, it may be assessed through
simulations and case studies.

CRITICAL EMPLOYABILITY SKILLS

Three levels of performance denote level of competency required to perform a task. These levels do not
relate to the NCTVET Qualifications Framework. They relate to the seven areas of generic competency
that underpin effective workplace practices.

Lev els of Competency

Level 1. Level 2. Level 3.
• Carries out established • Manages process • Establishes principles and procedures
processes • Selects the criteria for • Evaluates and reshapes process
• Makes judgement of the evaluation process • Establishes criteria for evaluation
quality using given
criteria

Collect, analyse and organise information Level 1

Communicate ideas and information Level 1
Plan and organise activities Level 2
Work with others and in team Level 1
Use mathematical ideas and techniques Level 2
Solve problems Level 1
Use technology Level 1

Please refer to the Assessment Guidelines for advice on how to use the Critical Employability Skills.

Copyright  2008 Caribbean Association of National Training Agencies (CANTA)

All rights reserved. No part of this document may be reproduced in any form or by any means without the prior permission of the
publishers.
 THHGAD0141A Receive and store stock

THHGAD0141A: Receive and store stock

Competency Descriptor: This unit deals with the knowledge to receive and store stock in a
range of tourism and hospitality enterprises. It focuses on the
general stock handling procedures required in many different
contexts.

Competency Field: Hospitality

ELEMENT OF COMPETENCY PERFORMANCE CRITERIA

1. Take delivery of stock 1.1 Incoming stock is accurately checked against orders and
delivery documentation in accordance with enterprise
procedures.

1.2 Variations are accurately defined, recorded and

communicated to the appropriate person.

1.3 Items are inspected for specifications to include damage,

quality, use by dates, breakages or discrepancies and
records are made in accordance with enterprise policy.

2. Store stock 2.1 All stock is promptly and safely transported to the storage
area without damage.

2.2 Stock is stored in the appropriate area.

2.3 Stock levels are accurately recorded in accordance with

enterprise procedures.

2.4 Stock is labelled in accordance with enterprise procedures.

3. Rotate and maintain stock 3.1 Stock is rotated in accordance with enterprise policy.

3.2 Stock is moved in accordance with safety and hygiene

requirements.

3.2 Quality of stock is checked and reported.

3.3 Excess stock is placed in storage or disposed in

accordance with enterprise and/or government
requirements, and any problems are promptly identified and
reported.

Copyright  2008 Caribbean Association of National Training Agencies (CANTA)

All rights reserved. No part of this document may be reproduced in any form or by any means without the prior permission of the
publishers.
 THHGAD0141A Receive and store stock

RANGE STATEMENTS
This unit applies to all establishments where food is prepared and served

Stock may include but is not limited to: This unit may refer to stock received from both
internal and external suppliers.
 food
 beverage Stock control systems may be:
 equipment
 stationery  manual
 brochures  computerised
 vouchers and tickets

EVIDENCE GUIDE
Competency is to be demonstrated by the ability to correctly receive and store stock in accordance with
the performance criteria and the range listed within the range of variables statement.

(1) Critical Aspects of Evidence

 evidence should include a demonstrated ability to efficiently and safely receive and store
stock in the appropriate industry context. For those individuals working in an environment
dealing with the storage of food and beverage
 evidence must also include a demonstrated understanding of the health and hygiene issues
to be considered

(2) Pre-requisite Relationship of Units

 THHCOR0041A Follow workplace hygiene procedures

Copyright  2008 Caribbean Association of National Training Agencies (CANTA)

All rights reserved. No part of this document may be reproduced in any form or by any means without the prior permission of the
publishers.
 THHGAD0141A Receive and store stock

(3) Underpinning Knowledge and Skills

Knowledge Skill
Knowledge of: The ability to:

 safe lifting and handling procedures  follow establishment’s procedures in

 basic stock knowledge receiving and storing stock
 Occupational Health and Safety  record information accurately
 hygiene  transport items safely
 logical and time efficient work flow  store items to allow for first in first out
 principles of stock control
 common examples of stock control
documentation and systems

(4) Resource Implications

 record keeping instruments, stocks, Actual or simulated work environment

(5) Method of Assessment

Competency shall be assessed while work is undertaken under direct supervision with regular
checks, but may include some autonomy when working as part of a team.

Competencies in this unit may be determined concurrently.

Assessment must be in accordance with the performance criteria.

(6) Context of Assessment

This unit must be assessed through practical demonstration on-the-job or in a simulated work
Place environment where stock receiving and storage can be demonstrated.

This should be supported by assessment of underpinning knowledge.

Copyright  2008 Caribbean Association of National Training Agencies (CANTA)

All rights reserved. No part of this document may be reproduced in any form or by any means without the prior permission of the
publishers.
 THHGAD0141A Receive and store stock

CRITICAL EMPLOYABILITY SKILLS

Three levels of performance denote level of competency required to perform a task. These levels do not
relate to the NCTVET Qualification Framework. They relate to the seven areas of generic competency
that underpin effective workplace practices.

Levels of Competency
Level 1. Level 2. Level 3.
 Carries out established  Manages process  Establishes principles and
processes  Selects the criteria for procedures
 Makes judgement of the evaluation process  Evaluates and reshapes process
quality using given  Establishes criteria for evaluation
criteria

Collect, analyse and organise information Level 1

Communicate ideas and information Level 2
Plan and organise activities Level 1
Work with others and in team Level 1
Use mathematical ideas and techniques Level 1
Solve problems Level 1
Use technology Level 1

Please refer to the Assessment Guidelines for advice on how to use the Critical Employability Skills.

Copyright  2008 Caribbean Association of National Training Agencies (CANTA)

All rights reserved. No part of this document may be reproduced in any form or by any means without the prior permission of the
publishers.
HS00369 Operate a Computer System

HS00369 Operate a Computer System

This unit deals with the skills and knowledge required to start up a
Unit Descriptor: computer system, navigate and use applications.

ELEMENTS PERFORMANCE CRITERIA

Candidates must be able to:

1 Start up computer system 1.1 Turn on computer and log on user in accordance with
workplace policy

1.2 Adjust basic system functions and features to suit individual

preferences and special needs in accordance with
workplace guidelines

Use help functions on computer, if necessary, in

1.3
accordance with manufacturer’s guidelines

2 Use desktop applications 2.1 Select and use desktop applications in accordance with
workplace guidelines

2.2 Input or source data in accordance with workplace

guidelines

2.3 Create files, as necessary, in accordance with workplace

guidelines

2.4 Save data as necessary, in accordance with workplace

guidelines
3 Organise basic directory and 3.1 Create directories/folders with subdirectories/subfolders
folder structures and name according to workplace guidelines
3.2 Identify directory/folder attributes (size, date, name etc)

3.3 Move sub-directories/folders between

directories/folders following appropriate workplace
procedures
3.4 Rename directories/folders as required

3.5 Access directories/folders and subdirectories/folders via

different paths
4 Use internet applications 4.1 Perform research functions using internet applications as
required by workplace

Unit Page 1 of 3
HS00369 Operate a Computer System

4.2 Send and receive electronic mail in accordance with

workplace approved procedures

4.3 Refer any difficulties in carrying out instructions to

supervisor to ensure required work outcomes
Print information
5 5.1 Select file to be printed and print using relevant printer, in
accordance with workplace guidelines

5.2 Check progress of print job and review and delete as

required

Shut down computer system

6 6.1 Save and close any open applications in accordance with
workplace procedures

6.2 Shut down computer in accordance with workplace

procedures

RANGE STATEMENT
All range statements must be assessed:

1. Computer system includes:

3. Save information includes:
 hardware
 software  optical devices
 communication packages  flash memory

2. Applications include: 4. Hardware components include:

 office suite  personal computers

 graphical  laptops
 internet applications  tablets
 printer
 attached peripherals

Unit Page 2 of 3
HS00369 Operate a Computer System

UNDERPINNING KNOWLEDGE & SKILLS

Candidates must know and understand:

1. what are the legislation, regulations, standards, codes of practice and established safe
practices relevant to the use of computer systems in the workplace
2. what are the workplace benchmarks for keyboarding
3. what are the basic ergonomics of keyboarding and computer use
4. what are the main types of computers and basic features of different operating systems
5. what are the main parts of a computer systems
6. what are the storage devices and basic categories of memory
7. what are relevant types of software
8. what are suitable file naming conventions
9. what are general security, viruses, privacy legislation and copyright principles
10. what are workplace standards for internet correspondence and email etiquette
11. how to identify work requirements, comprehend basic workplace documents and interpret
basic user manuals
12. how to identify lines of communication, request advice, question effectively, follow
instructions and receive feedback
13. how to solve routine problems in the workplace, while under direct supervision
14. how to use equipment safely while under direction, apply basic keyboard and mouse
manipulation skills
15. how to utilise logging procedures relating to accessing a PC

EVIDENCE GUIDE
(1) Critical Aspects of Evidence

Evidence should include a demonstrated ability to:

a. start up and safely shut down a computer system

b. use computer applications in accordance with workplace procedures

(2) Method of Assessment

Assessors should gather a range of evidence, over a period of time, which is valid,
sufficient, and authentic. Evidence should be gathered through a variety of ways including
direct observation and oral/written questioning. Questioning techniques should not require
language, literacy, and numeracy skills beyond those required in this unit competency. The
candidate must have access to all tools, equipment, materials, and documentation
required. The candidate must be permitted to refer to any relevant workplace procedures,
manufacturer’s specifications, codes, standards, manuals, and reference materials

(3) Context of Assessment

This unit may be assessed on the job, off the job or a combination of both on and off the
job. Where assessment occurs off the job, that is the candidate is not in productive work,
then an appropriate simulation must be used where the range of conditions reflects realistic
workplace situations. The competencies covered by this unit would be demonstrated by
an individual working as part of a team. The assessment environment should not
disadvantage the candidate.

Unit Page 3 of 3
 GLOSSARY OF TERMS
Occupational Standards

Occupational Standards of competence are industry-determined specifications of performance, which

describe the knowledge, skills and attitudes required by a worker in the performance of a particular role
in the workplace. They specify what a person should know and do in order to carry out the functions of a
particular job in the work environment. They are the building blocks for all activities in a competency-
based training and certification system. An Occupational Standard is made up of a qualification plan, a
unit title, elements, performance criteria, range statements, underpinning knowledge and skills and
evidence guide.

Qualification Plan – The Qualification Plan identifies the Mandatory units which are those units that are
necessary to deem a candidate competent in the occupational area and provide flexibility in different wok
environments. It also contains the Title and Level of the qualification to be awarded.

Unit Title - The unit title is a succinct statement of the outcome of the unit of competency. It reflects the
major activities or functions of an individual’s work as well as the discreet units of work.

Unit Descriptor - The unit descriptor communicates the content of the unit of competency and the skill
area it addresses.

Elements - These are the basic building blocks of the unit of competency. They describe the tasks in which
competence should be demonstrated in order to carry out the specific function.

Performance Criteria - These are the descriptions of the outcomes of performance required for successful
achievement of an element. They specify the required performance in relevant tasks, roles, skills and
applied knowledge that enables competent performance.

Range Statement - This describes the essential operating conditions that should be present in training and
assessment, depending on the work situation, needs of the candidate, accessibility of the item and local
industry contexts. It lists the parameters in which candidates much demonstrate their competence.

Underpinning Knowledge and Skills – The knowledge identifies what a person needs to know to perform
the work in an informed and effective manner. The skills describe the application of knowledge to
situations where understanding is converted into a workplace outcome.

Evidence Guide - The Evidence Guide is critical in assessment as it provides information to Training
Providers and Assessors about how the described competency should be demonstrated. It provides a range
of evidence for the Assessor to make a determination of competence and defines the assessment context.
The Evidence Guide describes:

 Conditions under which competency must be assessed including variables such as the assessment
environment or necessary equipment
 Suitable methodologies for conducting assessment including the potential for workplace
simulation
  Resource implications, for example access to particular equipment, infrastructure or situations
 How consistency in performance must be assessed over time, various contexts and with a range of
evidence

Level 1 – Directly supervised worker

Recognizes competence in a range of varied work activities performed in a variety of contexts. Most work
activities are simple and routine. Collaboration with others through work groups or teams may often be a
requirement. Substantial supervision is required especially during the early months evolving into more
autonomy with time.

Level 2 – Supervised skilled worker

Recognizes competence in a broad range of diverse work activities performed in a variety of contexts.
Some of these may be complex and non-routine and involve some responsibility and autonomy.
Collaboration with others through work groups or teams and guidance of others may be required.

Level 3 – Independent/autonomous skilled worker

Recognizes competence in a broad range of complex, technical or professional work activities performed
in a wide variety of contexts, with a substantial degree of personal responsibility and autonomy.
Responsibility for the work of others and the allocation of resources are often a requirement. The
individual is capable of self-directed application, exhibits problem solving, planning, designing and
supervisory capabilities.

Level 4 – Supervisory specialist worker

Recognizes competence involving the application of a range of fundamental principles and complex
techniques across a wide and unpredictable variety of contexts. Requires very substantial personal
autonomy and often significant responsibility for the work of others, the allocation of resources, as well
as personal accountability for analysis, diagnosis, design, planning, execution and evaluation.

Level 5 – Managerial professional worker

Recognizes the ability to exercise personal professional responsibility for the design, development or
improvement of a product, process, system or service. Recognizes technical and management
competencies at the highest level and includes those who have occupied positions of the highest
responsibility and made outstanding contribution to the promotion and practice of their occupation.