Elements and Performance Criteria
- Select ingredients.
- Select, prepare and use equipment.
- Portion and prepare ingredients.
- Sort and assemble ingredients according to food production sequencing.
- Weigh and measure wet and dry ingredients according to the recipe and quantity of cakes, pastries and breads required.
- Prepare yeast-based dough to correct consistency and shape, according to standard recipes.
- Minimise waste to maximise profitability of cakes, pastries and breads produced.
- Cook cakes, pastries, breads.
- Use cookery methods for cakes, pastries and breads and sweet and savoury fillings to achieve desired product characteristics.
- Follow standard recipes and make food quality adjustments within scope of responsibility.
- Select baking conditions, required oven temperature and bake cakes, pastries and breads.
- Cool in appropriate conditions to retain optimum freshness and product characteristics.
- Decorate, present and store cakes pastries and breads.
- Enhance appearance and taste of cakes, pastries and breads using suitable fillings, icings and decorations, according to standard recipes.
- Apply icing to ensure a smooth and seamless finish.
- Visually evaluate cakes, pastries and breads and adjust presentation before displaying.
- Use suitable service-ware to attractively present cakes, pastries and breads according to organisational standards.
- Display cakes, pastries and breads in appropriate conditions to retain optimum freshness and product characteristics.
- Store cakes, pastries and breads and reusable by-products in appropriate environmental conditions.
- Clean work area, and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives.