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 required. 3.3.Minimise waste to maximise profitability of cakes produced. |
4. Cook cakes and sponges. | 4.1.Following standard recipes, use cookery methods for cakes, sponges and fillings to achieve desired product characteristics. 4.2.Make food quality adjustments within scope of responsibility. 4.3.Select baking conditions and required oven temperature and bake cakes. 4.4.Cool cakes and sponges in appropriate conditions to retain optimum freshness and product characteristics. |
5. Decorate, present and store cakes. | 5.1.Enhance appearance and taste of cakes 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 and adjust presentation before displaying. 5.4.Use suitable service-ware to attractively present cakes according to organisational standards. 5.5.Display cakes in appropriate conditions to retain optimum freshness and product characteristics. 5.6.Store cakes 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 classical and contemporary standard recipes to produce and decorate each of the following types of cakes and sponges:
basic aerated sponges
fruit cakes
Genoise sponges
Madeira cakes
Swiss rolls
use at least five of the following fillings when producing the above cakes and sponges:
creams
custard
fresh and crystallised fruit
fruit purées
jams
mousse
nuts
use at least five of the following decorations when producing the above cakes and sponges:
chocolate
coloured and flavoured sugar
fresh, preserved or crystallised fruits
fruit purées
glazes and jellies
icings
sprinkled icing sugar
whole or crushed nuts
use appropriate preparation and cookery methods from the list in the knowledge evidence when producing the above cakes and sponges
produce above cakes and sponges:
that are consistent in quality, size, shape and appearance
within commercial time constraints
reflecting required quantities to be produced
following procedures for portion control and food safety practices when handling and storing cakes and sponges
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 and sponges
classical and contemporary cakes and sponges specified in the Performance Evidence
contents of stock date codes and rotation labels
cookery methods used when producing cakes, sponges and fillings:
adding fats and liquids to dry ingredients
preparing and using pre-bake finishes and decorations
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
expected product characteristics of the classical and contemporary cakes and sponges specified in the performance evidence:
appearance
colour
consistency
moisture content
shape
size
taste
texture
historical and cultural derivations of a variety of cakes and sponges
appropriate baking temperatures and cooking times for cakes, sponges and fillings specified in the Performance Evidence
indicators of freshness and quality of stocked ingredients for cakes and sponges
mise en place requirements for producing cakes, sponges and fillings
appropriate environmental conditions for storing cakes and sponges and re-usable by-products of their preparation to:
ensure food safety
optimise shelf life
safe operational practices using essential functions and features of equipment used to produce cakes and sponges.
Skills must be demonstrated in an operational pastry 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 cake mixer and attachments:
dough hook
paddle
whisk
commercial refrigeration and freezer unit with shelving
double sinks
gas or electric stove tops
industrial strength food processor
marble bench or slab
ovens with timer and trays:
convection
deck
microwave
pastry/dough break
proofer
storage facilities:
shelving
trays
small equipment:
acetate plastic sheets, baking sheets/paper, parchment paper and silicon paper
beaters
blenders
bowl cutters
cake bases, stands and platforms
cake tins with:
fixed base in a range of shapes
loose bottom
cake moulds
cake wheels
cutting boards
cutting implements for nuts and fruits
food handler gloves
fluted and plain flan rings and cutter
graters
juicers
knives:
large serrated cake knives
ladles in a variety of sizes
measurers:
metric calibrated measuring jugs
mixers
oven mitts
pastry brushes
pastry cutters and shapes
piping bags and attachments
portion control scoops and markers
presentation equipment:
cake boards
cake boxes
cake stands:
multi-tier
clear cover
doilies
mirrors
platters
refrigerated cake display cases or towers
service-ware:
platters, dishes, and bowls
serving tongs and trowels
small utensils:
flour and drum sieves
strainers and chinois
spatulas
whisks:
fine stainless steel wire
coarse stainless steel wire
range of saucepans and pots for small and large production
saccharometer
salamander
scales (1 gram increments)
sets of stainless steel bowls
silicon mats
spoons:
wooden spoons
large plain and slotted metal spoons
storage containers and trays
wire cooling racks
diverse and comprehensive range of commercial ingredients for the cakes and sponges specified in the performance evidence
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
food preparation lists
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
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 worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency.