Assessor Resource
SITHPAT301
Produce cakes
Assessment tool
Version 1.0
Issue Date: April 2024
This unit applies to hospitality and catering organisations which produce and serve specialist patisserie products including hotels, restaurants and patisseries.
It applies to patissiers who usually work under the guidance of more senior chefs.
This unit describes the performance outcomes, skills and knowledge required to produce cakes and sponges following standard recipes. It requires the ability to select, prepare and portion ingredients and to use equipment and a range of cookery methods to make and decorate cakes and sponges.
It does not include making specialised cakes which are covered in SITHPAT302 Produce gateaux, torten and cakes.
You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)