Batch finish flour confectionery in bakery operations

Business Sectors (Suites): Craft Bakery
Developed by: Improve
Approved on: 30 Mar 2023


​This standard covers the skills and knowledge needed to batch finish flour confectionery typically in craft, artisan or in-store bakery operations. Flour confectionery products include; cake and sponge based products, almond based confectionery, meringue, patisserie products.

You need to show and understand how you assemble products in readiness for finishing and filling products with fillings like jam or cream. You will need to demonstrate that you can glaze and decorate surfaces to the required standards as set out in a product specification. You need to know the common ingredients used in finishing materials, their preparation, their physical and chemical properties and how these affect the storage and application of the material to product. You also need to know, how materials are applied and how to maintain the material within the specification required. Complying with and understanding health and safety, food safety and organisational requirements are essential features of this standard.

This standard is for you if you work in bakery operations, and is applied in the context of flour confectionery production.

Performance criteria

You must be able to:

1. identify and check the condition of products in accordance with specifications                              

2. assemble and position products in readiness for finishing in accordance with procedures
3. identify and check the condition of fillings and depositing tools and equipment in accordance with specification
4. load fillings into depositing tools in accordance with procedures
5. cut and fill products in accordance with specifications
6. take prompt action to isolate substandard products in accordance with procedures
7. comply with health, safety, food safety, allergen and organisational requirements throughout assembling and filling operations
8. identify tools for glazing and prepare glaze for application in accordance with specifications
9. apply glaze to products in accordance with procedures
10. identify and check the condition of decorative materials and piping tools in accordance with specifications
11. apply decorative materials to the surfaces of products in accordance with procedures
12. take prompt action to isolate substandard products in accordance with procedures
13. comply with health, safety, food safety, allergen and organisational requirements throughout glazing and decorating operations
14. carry out cleaning and maintenance of equipment in accordance with Food Safety requirements and procedures 
15. operate within the limits of your own authority and capabilities

Knowledge and Understanding

You need to know and understand:

1. the standards of health and safety and food safety you are required to comply with, why it is important that you do so, and what might happen if standards are not met                                 

2. why it is important to follow work instructions and specifications or recipes throughout processing                
3. how to recognise and report products that do not meet specification, and the procedure for rejecting and isolating failed products                  
4. how to prevent contamination and cross contamination during processing and what might happen if this is not done
5. what the lines and methods of effective communication during processing are and why it is important to use them correctly
6. what the documentation requirements during processing are and why it is important to meet them
7. the correct method for loading and unloading trays in racks
8. the importance of preparing and handling finishing materials to the required specifications for effective process control
9. the principles of the preparation process; the importance of controlling temperature, mixing/whipping, and their effect producing finishing material to the correct specification
10. the principles of maintaining and storing finishing materials; the importance of controlling temperature, humidity and time, and their effect on maintaining the condition of finishing materials
11. the principles of applying finishing materials; the importance of controlling temperature and its effect on maintaining condition of finishing materials
12. how to recognise a finishing material which is not conforming to specification

13. corrective actions for dealing with finishing materials which are out of specification


Scope Performance

Scope Knowledge





Links To Other NOS

External Links

Version Number


Indicative Review Date

30 Mar 2028





Originating Organisation


Original URN


Relevant Occupations

Engineering and Manufacturing Technologies, Food Production Operatives, Manufacturing Technologies, Process Operatives

SOC Code



Batch; Finishing; Finish; Flour; Confectionery; Craft; Bakery; Baker;