Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
SITHCCC019 Mapping and Delivery Guide
Produce cakes, pastries and breads
Version 1.0
Issue Date: April 2024
Qualification | - |
Unit of Competency | SITHCCC019 - Produce cakes, pastries and breads |
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Description | |||
Employability Skills | |||
Learning Outcomes and Application | This unit describes the performance outcomes, skills and knowledge required to produce cakes, pastries and breads in a commercial kitchen following standard recipes. It requires the ability to select, prepare and portion ingredients; and to use relevant equipment a range of cookery methods to make and decorate cakes, pastries and breads, and food storage methods.It does not cover the specialist skills used by patissiers to produce specialist patisserie products. These are covered in the range of patisserie units coded ‘PAT’.The unit applies to hospitality and catering organisations that produce and serve cakes, pastries and breads, including hotels, restaurants and patisseries. It applies to individuals who work under the guidance of more senior chefs. They demonstrate autonomy and judgement to complete routine activities and take limited responsibility in known and stable contexts within established parameters. No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication. | ||
Duration and Setting | X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting. Skills must be demonstrated in an operational commercial kitchen. This can be: an industry workplace a simulated industry environment, such as a training kitchen servicing customers. Assessment must ensure access to: fixtures and large equipment: commercial grade work benches (1.5 m/person) commercial: blenders and food mills food processors planetary mixers commercial ovens with trays (one per two persons) commercial refrigeration facilities: cool room freezer fridge designated storage areas for dry goods and perishable double sink marble slab or bench microwave storage facilities: shelving trays small equipment: baking sheets beaters cake tins and moulds: fixed base in a range of shapes loose bottom muffin tins containers for hot and cold food cutting boards food handler gloves graters knives: cake knife pastry cutters and shapes measurers: metric calibrated measuring jugs measuring spoons portion control scoops moulds, shapes and cutters oven mitts piping bags and attachments proofer range of saucepans and pots for small and large production scales sets of stainless steel bowls service-ware: cutlery and serving utensils platters, dishes, and bowls serving tongs and trowels silicon mats spatulas spoons: ladles in a variety of sizes wooden spoons large plain and slotted metal spoons whisks: fine stainless steel wire coarse stainless steel wire wire cooling racks cleaning materials and equipment: cleaning cloths commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens, equipment and food storage areas dustpans and brooms garbage bins and bags hand towel dispenser and hand towels mops and buckets separate hand basin and antiseptic liquid soap dispenser for hand washing sponges, brushes and scourers tea towels organisational specifications: equipment manufacturer instructions current commercial stock control procedures and documentation for ordering, monitoring and maintaining stock mise en place lists, menus, standard recipes, and recipes for special dietary requirements ordering and docketing paperwork food safety plans guidelines relating to food disposal, storage and presentation requirements safety data sheets (SDS) for cleaning agents and chemicals diverse and comprehensive range of perishable food supplies for cakes, pastries and breads industry-realistic ratios of kitchen staff to customers; these can be: staff and customers in an industry workplace during the assessment process; or individuals who participate in role plays or simulated activities, set up for the purpose of assessment, in a simulated industry environment operated within a training organisation. Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors; and: have achieved the Certificate III in Commercial Cookery or Certificate IV in Commercial Cookery to assess this unit as part of a Certificate III in Commercial Cookery or Certificate IV in Commercial Cookery qualification; and have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency. |
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Prerequisites/co-requisites | |||
Competency Field | Commercial Cookery and Catering |
Development and validation strategy and guide for assessors and learners | Student Learning Resources | Handouts Activities |
Slides PPT |
Assessment 1 | Assessment 2 | Assessment 3 | Assessment 4 | |
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Elements of Competency | Performance Criteria | |||||||
Element: Select ingredients. |
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Element: Select, prepare and use equipment. |
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Element: Portion and prepare ingredients. |
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Element: Cook cakes, pastries, breads. |
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Element: Decorate, present and store cakes pastries and breads. |
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