15744 Bake Cake Products Using Continuous Automated Ovens

Explanatory notes

1Enactments and codes relevant to this unit standard include but are not limited to the: Food Act 1981; Health and Safety in Employment Act 1992; Food (Safety) Regulations 2002; Food Hygiene Regulations 1974; Australia New Zealand Food Standards Code available at

2Range

Batters or doughs includes those used for any of: cakes, sponges, muffins, scones, crumpets, varietal sweet products such as fruit loaves.

Ingredients may include but are not limited to: flour, sugar, water, butter, fats, eggs, baking powder, salt, yeast, essences, sweeteners, flavourings, preservatives, fruits, nuts, specialty ingredients.

Equipment includes: electric, gas, band, tunnel, spiral, or high crown continuous automated oven; depanner. Equipment may also include but is not limited to: product size gauge; high frequency drier; spray applicator.

3Definitions

Continuous automated oven refers to any temperature controlled oven which has an automated conveyor travelling through it carrying product for baking.

Organisational procedures refers to documents that include: worksite rules, codes, and practices; equipment operating instructions; production specifications; documented quality management systems; and health and safety requirements.

PPE refers to personal protective equipment and may include but is not limited to: protective clothing; gloves; safety glasses, headwear, and footwear; hearing protection; safety devices.

4Competence is to be demonstrated on three occasions of baking cake products using continuous automated ovens.

Outcomes and evidence requirements

Outcome 1

Use safe working practices.

Evidence requirements

1.1PPE is used in accordance with organisational procedures.

1.2Work environment is kept clean and free from hazards in accordance with organisational procedures.

Rangehazards to – personnel, product, plant.

1.3Documentation is referred to and/or completed in accordance with organisational procedures.

Outcome 2

Prepare to bake cake products using continuous automated ovens.

Evidence requirements

2.1Ovens are clean and free from contamination in accordance with organisational procedures.

2.2Ovens are operational and set according to recipe and product specifications.

Rangesettings may include but are not limited to – temperature top and bottom, damper controls, time, alarms, fans, gas valves.

2.3Deposited batters and/or doughs are available in sufficient quantity for baking and meet product specifications.

Rangespecifications may include but are not limited to – tinned, trayed, shape, size, condition, identification.

2.4Variations in ovens, and batters and/or doughs are identified, and rectified and/or reported in accordance with organisational procedures.

Outcome 3

Bake cake products using continuous automated ovens.

Evidence requirements

3.1Ovens are operated in accordance with organisational procedures.

3.2Deposited batters and/or doughs are conveyed into ovens in accordance with organisational procedures.

3.3Batters and/or doughs are baked in accordance with recipe specifications and production schedule.

Rangespecifications may include but are not limited to – time, temperature maintenance, conveyor tracking.

3.4Baked cake products conform to product specifications.

Rangespecifications may include but are not limited to – size, height, volume, weight, colour, uniformity of baking, degree of baking, additional spray applications.

3.5Variations in ovens and baked cake products are identified, and rectified and/or reported in accordance with organisational procedures.

Outcome 4

Depan baked cake products.

Evidence requirements

4.1Depanning equipment is clean, free from contamination, and operational in accordance with organisational procedures.

4.2Depanning equipment is operated in accordance with organisational procedures.

4.3Baked cake products are depanned in accordance with product specifications.

4.4Depanned cake products are arranged and located for downstream production in accordance with organisational procedures.

4.5Variations in equipment and depanned products are identified, and rectified and/or reported in accordance with organisational procedures.

This unit standard is expiring. Assessment against the standard must take place by the last date for assessment set out below.

Status information and last date for assessment for superseded versions

This CMR can be accessed at

Please note

Providers must be granted consent to assess against standards (accredited) by NZQA, before they can report credits from assessment against unit standards or deliver courses of study leading to that assessment.

Industry Training Organisations must be granted consent to assess against standards by NZQA before they can register credits from assessment against unit standards.

Providers and Industry Training Organisations, which have been granted consent and which are assessing against unit standards must engage with the moderation system that applies to those standards.

Requirements for consent to assess and an outline of the moderation system that applies to this standard are outlined in the Consent and Moderation Requirements (CMR). The CMR also includes useful information about special requirements for organisations wishing to develop education and training programmes, such as minimum qualifications for tutors and assessors, and special resource requirements.