List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.
ELEMENTS | PERFORMANCE CRITERIA |
Elements describe the essential outcomes. | Performance criteria describe the performance needed to demonstrate achievement of the element. |
1. Select ingredients. | 1.1.Confirm food production requirements from food preparation list and standard recipes. 1.2.Calculate ingredient amounts according to requirements. 1.3.Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements. |
2. Select, prepare and use equipment. | 2.1.Select type and size of equipment suitable to requirements. 2.2.Safely assemble and ensure cleanliness of equipment before use. 2.3.Use equipment safely and hygienically according to manufacturer instructions. |
3. Portion and prepare ingredients. | 3.1.Sort and assemble ingredients according to food production sequencing. 3.2.Weigh and measure wet and dry ingredients according to the recipe and quantity of cakes, pastries and breads required. 3.3.Prepare yeast-based dough to correct consistency and shape, according to standard recipes. 3.4.Minimise waste to maximise profitability of cakes, pastries and breads produced. |
4. Cook cakes, pastries, breads. | 4.1.Use cookery methods for cakes, pastries and breads and sweet and savoury fillings to achieve desired product characteristics. 4.2.Follow standard recipes and make food quality adjustments within scope of responsibility. 4.3.Select baking conditions, required oven temperature and bake cakes, pastries and breads. 4.4.Cool in appropriate conditions to retain optimum freshness and product characteristics. |
5. Decorate, present and store cakes pastries and breads. | 5.1.Enhance appearance and taste of cakes, pastries and breads using suitable fillings, icings and decorations, according to standard recipes. 5.2.Apply icing to ensure a smooth and seamless finish. 5.3.Visually evaluate cakes, pastries and breads and adjust presentation before displaying. 5.4.Use suitable service-ware to attractively present cakes, pastries and breads according to organisational standards. 5.5.Display cakes, pastries and breads in appropriate conditions to retain optimum freshness and product characteristics. 5.6.Store cakes, pastries and breads and reusable by-products in appropriate environmental conditions. 5.7.Clean work area, and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives. |
Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:
follow standard recipes to produce and decorate four of each of the following:
cakes from the list in the knowledge evidence
pastries from the list in the knowledge evidence
breads from the list in the knowledge evidence
produce each of the above cakes, pastries and breads of the same type:
that are consistent in quality, size, shape and appearance
within commercial time constraints and deadlines
reflecting required quantities to be produced
following procedures for portion control and food safety practices when handling and storing food
responding to special customer requests and dietary requirements.
Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:
culinary terms and trade names for:
ingredients commonly used to produce cakes, pastries and breads
a variety of classical and contemporary cakes, pastries and breads
contents of stock date codes and rotation labels
food safety practices for handling and storing cakes, pastries and breads
classical and contemporary:
cakes:
basic aerated sponge
cold set cake and mousse cake
friands
fruit cake
Genoise sponge
Madeira cake
meringues
muffins
Swiss roll
pastries:
choux pastry
croissant
Danish pastry
puff pastry
short crust
sweet pastry
strudel
sweet and savoury breads:
baguette
bath or fruit bun
bread rolls
hot cross buns
unleavened breads
characteristics of a variety of classical and contemporary cakes, pastries and breads:
appearance
colour
consistency
moisture content
shape
taste
texture
historical and cultural derivations of a variety of cakes, pastries and breads
basic aspects of yeast fermentation and dough development processes
nutritional value of classical and contemporary cakes, pastries and breads
indicators of freshness and quality of stocked ingredients for cakes, pastries and breads
cookery methods for cakes, pastries, breads and fillings:
adding fats and liquids to dry ingredients
chilling ingredients and work surfaces
cutting, shaping and moulding
kneading and handling
preparing and using fillings
preparing and using pre-bake finishes and decorations
resting
rolling
selecting and preparing appropriate cake tins and moulds
stirring and aerating to achieve required consistency and texture
using required amount of batter according to desired characteristics of finished products
weighing or measuring and sifting dry ingredients
whisking, folding, piping and spreading
main types, culinary characteristics and uses of fillings for cakes, pastries or breads:
savoury:
bacon
cheese
fish
ham
meat
poultry
vegetable
sweet:
chocolate
cream
custard
fresh or crystallised fruit and fruit purées
meringue
whole or crushed nuts.
main types, culinary characteristics and uses of decorations for cakes, pastries or breads:
chocolate
coloured and flavoured sugar
fresh, preserved or crystallised fruits
fruit purées
glazes
icings
jellies
sprinkled icing sugar
whole or crushed nuts
appropriate baking temperatures and cooking times for cakes, pastries, breads and fillings
appropriate environmental conditions for storing cakes, pastries, breads and re-usable by-products of their preparation to:
ensure food safety
optimise shelf life
mise en place requirements for producing cakes, pastries and breads and fillings
safe operational practices using essential functions and features of equipment used to produce cakes, pastries and breads.
Skills must be demonstrated in an operational commercial kitchen. This can be:
an industry workplace
a simulated industry environment, such as a training kitchen servicing customers.
Assessment must ensure access to:
fixtures and large equipment:
commercial grade work benches (1.5 m/person)
commercial:
blenders and food mills
food processors
planetary mixers
commercial ovens with trays (one per two persons)
commercial refrigeration facilities:
cool room
freezer
fridge
designated storage areas for dry goods and perishable
double sink
marble slab or bench
microwave
storage facilities:
shelving
trays
small equipment:
baking sheets
beaters
cake tins and moulds:
fixed base in a range of shapes
loose bottom
muffin tins
containers for hot and cold food
cutting boards
food handler gloves
graters
knives:
cake knife
pastry cutters and shapes
measurers:
metric calibrated measuring jugs
measuring spoons
portion control scoops
moulds, shapes and cutters
oven mitts
piping bags and attachments
proofer
range of saucepans and pots for small and large production
scales
sets of stainless steel bowls
service-ware:
cutlery and serving utensils
platters, dishes, and bowls
serving tongs and trowels
silicon mats
spatulas
spoons:
ladles in a variety of sizes
wooden spoons
large plain and slotted metal spoons
whisks:
fine stainless steel wire
coarse stainless steel wire
wire cooling racks
cleaning materials and equipment:
cleaning cloths
commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens, equipment and food storage areas
dustpans and brooms
garbage bins and bags
hand towel dispenser and hand towels
mops and buckets
separate hand basin and antiseptic liquid soap dispenser for hand washing
sponges, brushes and scourers
tea towels
organisational specifications:
equipment manufacturer instructions
current commercial stock control procedures and documentation for ordering, monitoring and maintaining stock
mise en place lists, menus, standard recipes, and recipes for special dietary requirements
ordering and docketing paperwork
food safety plans
guidelines relating to food disposal, storage and presentation requirements
safety data sheets (SDS) for cleaning agents and chemicals
diverse and comprehensive range of perishable food supplies for cakes, pastries and breads
industry-realistic ratios of kitchen staff to customers; these can be:
staff and customers in an industry workplace during the assessment process; or
individuals who participate in role plays or simulated activities, set up for the purpose of assessment, in a simulated industry environment operated within a training organisation.
Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors; and:
have achieved the Certificate III in Commercial Cookery or Certificate IV in Commercial Cookery to assess this unit as part of a Certificate III in Commercial Cookery or Certificate IV in Commercial Cookery qualification; and
have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency.