Elements and Performance Criteria
- Select ingredients.
- Select, prepare and use equipment.
- Portion and prepare ingredients.
- Cook specialised cakes.
- Following recipes, use cookery methods for specialised cakes and fillings to achieve desired product characteristics.
- Make food quality adjustments within scope of responsibility.
- Select baking conditions, required oven temperature and bake cakes.
- Cool cakes in appropriate conditions to retain optimum freshness and product characteristics.
- Fill specialised cakes.
- Decorate specialised cakes.
- Ice and decorate cakes, according to standard recipes, using designs suited to the product and occasion.
- Apply icing to ensure a smooth and seamless finish.
- Visually evaluate cakes and adjust presentation before displaying.
- Mark, score or cut portion controlled cakes evenly and neatly to maximise yield and profitability of cakes produced.
- Present and store specialised cakes.
- 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.