Page 1 of 4
Title / Prepare sweet fillings, icings, and glazes using boiling methods
Level / 4 / Credits / 6
Purpose / This unit standard is for people working or intending to work in a bakery. People credited with this unit standard are able to: use safe working practices; prepare and weigh filling, icing, and glaze ingredients; make icings and glazes using boiling methods; and make sweet fillings using boiling methods.
Classification / Food and Related Products Processing > Baking
Available grade / Achieved
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
Sweet fillings may include but are not limited to: custard, blancmange, caramel, fruit.
Icings may be boiled icings or fondant icings.
Ingredients may include but are not limited to: milk, eggs, cornflour, sugar, glucose, cream, fruit puree, fruit pulp, gelatine, colourings, flavourings, stabilizers, water, emulsifiers, fat, shortening.
Equipment may include but is not limited to: double boiler, microwave, cooktop, thermometer, freezer, whisk, refrigerator, storage vessels.
3Definitions
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 preparing two sweet fillings, one icing, and one glaze using boiling methods.
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 and weigh filling, icing, and glaze ingredients.
Evidence requirements
2.1Ingredients are checked for shelf-life and signs of contamination in accordance with organisational procedures.
2.2Ingredients are prepared in accordance with recipe specifications and organisational procedures.
Rangespecifications may include but are not limited to – temperature, whipped, hydrated.
2.3Ingredients are accurately weighed in accordance with recipe specifications.
2.4If applicable, ingredients are stored under refrigeration for later use.
Outcome 3
Make icings and glazes using boiling methods.
Evidence requirements
3.1Equipment is selected in accordance with the icing and glaze method, and scheduled production.
3.2Equipment is clean, free from contamination and operational in accordance with organisational procedures.
3.3Ingredients are available in the correct condition and in sufficient quantity for production requirements.
3.4Equipment is operated in accordance with organisational procedures.
3.5Ingredients are blended and boiled in accordance with recipe specifications.
Rangespecifications may include but are not limited to – sequence and pace of ingredient addition, temperature, degree of boiling, degree of saturation.
3.6Icings and glazes are cooled to desired saturation and crystallization point.
3.7Icings and glazes are processed further in accordance with intended application.
Rangeprocessing may include but is not limited to – temperature, beating.
3.8Icings and glazes conform to product specifications.
Rangespecifications may include but are not limited to – consistency, texture, flavour, colour.
3.9Icings and glazes are stored under refrigeration for later use.
3.10Equipment is cleaned in accordance with organisational procedures and available in location for next user.
3.11Variations in equipment, icings, and glazes are identified, and rectified and/or reported in accordance with organisational procedures.
Outcome 4
Make sweet fillings using boiling methods.
Evidence requirements
4.1Equipment is selected in accordance with the sweet filling method and scheduled production.
4.2Equipment is clean, free from contamination and operational in accordance with organisational procedures.
4.3Ingredients are available in the correct condition and in sufficient quantity for production requirements.
4.4Equipment is operated in accordance with organisational procedures.
4.5Sweet filling ingredients are blended and boiled in accordance with recipe specifications.
Rangespecifications may include but are not limited to – sequence and pace of ingredient addition, temperature, degree of boiling, whisking.
4.6Fillings are cooled to a temperature in accordance with intended application.
4.7Fillings conform to product specifications.
Rangespecifications may include but are not limited to – consistency, volume, colour, flavour, texture.
4.8Fillings are stored under refrigeration for later use.
4.9Equipment is cleaned in accordance with organisational procedures and available in location for next user.
4.10Variations in equipment and fillings 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
Process / Version / Date / Last Date for AssessmentRegistration / 1 / 10 February 1999 / 31 December 2018
Review / 2 / 19 May 2006 / 31 December 2018
Review / 3 / 17 March 2016 / 31 December 2018
Rollover / 4 / 16 February 2017 / 31 December 2020
Consent and Moderation Requirements (CMR) reference / 0111
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.
CompetenzSSB Code 101571 / New Zealand Qualifications Authority 2019 / / New Zealand Qualifications Aut