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Elements and Performance Criteria

1. Select ingredients.
   • Confirm food production requirements from food preparation list and standard recipes.
   • Calculate ingredient amounts according to requirements.
   • Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements.
2. Select, prepare and use equipment.
   • Select type and size of equipment suitable to requirements.
   • Safely assemble and ensure cleanliness of equipment before use.
   • Use equipment safely and hygienically according to manufacturer instructions.
3. 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 required.
   • Minimise waste to maximise profitability of cakes produced.
4. Cook cakes and sponges.
   • Following standard recipes, use cookery methods for cakes, sponges and fillings to achieve desired product characteristics.
   • Make food quality adjustments within scope of responsibility.
   • Select baking conditions and required oven temperature and bake cakes.
   • Cool cakes and sponges in appropriate conditions to retain optimum freshness and product characteristics.
5. Decorate, present and store cakes.
   • Enhance appearance and taste of cakes using suitable fillings, icings and decorations, according to standard recipes.
   • Apply icing to ensure a smooth and seamless finish.
   • Visually evaluate cakes and adjust presentation before displaying.
   • Use suitable service-ware to attractively present cakes according to organisational standards.
   • Display cakes in appropriate conditions to retain optimum freshness and product characteristics.
   • Store cakes 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.

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:	fillings, icings and decorations to maximise visual appeal: balance colour contrast plating food for practicality of: customer consumption service wiping drips and spills.
Environmental conditions must ensure appropriate:	humidity light packaging temperature use of containers ventilation.

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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 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.

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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 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.

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