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Elements and Performance Criteria

  1. Select ingredients.
  2. Select, prepare and use equipment.
  3. Portion and prepare ingredients.
  4. Cook cakes, pastries, breads.
  5. Decorate, present and store cakes pastries and breads.

Range Statement

Specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included.

Range is restricted to essential operating conditions and any other variables essential to the work environment.

Food quality adjustments must involve consideration of factors relating to:

ratio of wet to dry ingredients

taste

temperature

texture.

Adjusting presentation must involve consideration of:

accompaniments and garnishes to maximise visual appeal:

balance

colour

contrast

plated food for practicality of:

customer consumption

service

wiping drips and spills.

Environmental conditions must ensure appropriate:

humidity

light

packaging

temperature

use of containers

ventilation.


Performance Evidence

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.


Knowledge Evidence

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.