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Elements and Performance Criteria

  1. Prepare specialist cakes and sponges.
  2. Prepare and use fillings.
  3. Decorate cakes.
  4. Present cakes.
  5. Store cakes.

Required Skills

This section describes the essential skills and knowledge and their level required for this unit

The following skills must be assessed as part of this unit

safe work practices particularly in relation to using cutting implements appliances heated surfaces ovens and mixing equipment

problemsolving skills to control quality

literacy skills to read recipes menus instructions and orders

numeracy skills to calculate portions and weigh and measure quantities of ingredients

The following knowledge must be assessed as part of this unit

varieties and characteristics of specialist cakes both classical and contemporary

historical and cultural aspects of specialist cakes

underlying principles of making specialist cakes

commodity knowledge including quality indicators of specialist cake ingredients

principles and practices of hygiene particularly in relation to preparing cake batter and decorating finished cake products

culinary terms commonly used in the industry related to specialist cakes

hygiene and safe handling and storage requirements related to specialist cake ingredients commodities and products

portion control and yield

storage conditions for specialist cakes and optimising shelf life

Evidence Required

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria required skills and knowledge the range statement and the Assessment Guidelines for this Training Package

Critical aspects for assessment and evidence required to demonstrate competency

Evidence of the following is essential

ability to produce a range of specialist cakes

ability to produce specialist cakes that are consistent in quality size shape and appearance under typical workplace conditions and time constraints

application of hygiene and safety principles throughout the preparation process

preparation decoration and presentation of a range of specialist cakes within typical workplace conditions

Context of and specific resources for assessment

Assessment must ensure

demonstration of skills within a commercial pastry kitchen as defined in the Assessment Guidelines

access to a range of industrycurrent equipment for making specialist cakes including

Dshape cake log forms and novelty cake tins and forms

large and small cake rings and metal or plastic form cake rings of various shapes for individual petit gateaux

croquembouche mould

marble slab and silicon mats

cake wheels

chocolate thermometer and saccharometer

range of icing and decorating equipment including variety of decorative combs fine icing sugar sieves crimpers of various sizes and designs matfertype stencils for cigarette paste decoration techniques and fine piping tubes size to

access to a range of presentation equipment including

cake boxes of various sizes

cake stands including multitier and clear cover platters and mirrors and cake boards for individual and large gateaux

gateaux serving tongs and trowels

refrigerated cake display cases or towers

doilies in a range of shapes and sizes

use of authentic ingredients

Methods of assessment

A range of assessment methods should be used to assess practical skills and knowledge The following examples are appropriate for this unit

observation of practical demonstration by the candidate of preparing decorating and presenting specialist cakes including fillings

questions about hygiene procedures commodities production techniques and storage requirements

review of portfolios of evidence and thirdparty workplace reports of onthejob performance by the candidate

Holistic assessment with other units relevant to the industry sector workplace and job role is recommended for example

SITHPATA Prepare and produce pastries

SITHPAT001A Prepare and produce pastries

SITHPATA Prepare and produce cakes

SITHPAT002A Prepare and produce cakes

SITHPATA Prepare and produce yeast goods

SITHPAT003A Prepare and produce yeast goods.

SITHPATA Prepare bakery products for patisseries

SITHPAT004A Prepare bakery products for patisseries.

Assessing employability skills

Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors How these skills are applied varies between occupations and qualifications due to the different work functions and contexts

Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role


Range Statement

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording in the performance criteria is detailed below.

Specialist cakes and sponges must include:

cakes and sponges used as bases, such as:

Genoise sponge

commercial sponge

Swiss roll

sponge fingers

those for weddings, birthdays and special occasions

those for specific cultural feasts and celebrations, both religious and secular.

Techniques and conditions for producing specialist cakes may include:

weighing or measuring and sifting dry ingredients

adding fats and liquids to dry ingredients

stirring and aerating to achieve required consistency and texture

whisking, folding, piping and spreading

selecting and preparing appropriate baking sheets, cake and sponge tins and moulds

using required amount of batter according to desired characteristics of finished products

preparing and using appropriate pre-bake finishes and decorations

selecting baking conditions and temperatures

portioning evenly, accurately and neatly

decorating.

Appropriate equipment may include:

commercial mixers and attachments

whisks

beaters

spatulas and wooden spoons

cutting implements for nuts and fruits

graters

scales and measures

bowl cutters

piping bags and attachments

ovens

cake and sponge tins and moulds.

Fillings may include:

fresh or crystallised fruit

fruit purées

jams

nuts

creams

mousse

custard.

Decorations may include:

glazes and jellies

icings

chocolate

sprinkled icing sugar

fresh, preserved or crystallised fruits

fruit purées

whole or crushed nuts

coloured and flavoured sugar

marzipan coatings.

Storage conditions and methods appropriate for cakes may include:

consideration of temperature, light and air exposure

use of airtight containers

display cabinets, including temperature-controlled cabinets

refrigeration, chilling and freezing.