Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
SITHCCC308 Mapping and Delivery Guide
Produce cakes, pastries and breads
Version 1.0
Issue Date: March 2024
Qualification | - |
Unit of Competency | SITHCCC308 - Produce cakes, pastries and breads |
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Description | 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 equipment and a range of cookery methods to make and decorate cakes, pastries and breads.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. | ||
Employability Skills | This unit contains employability skills. | ||
Learning Outcomes and Application | This unit applies to hospitality and catering organisations which produce and serve cakes, pastries and breads including hotels, restaurants and patisseries.It applies to cooks who usually work under the guidance of more senior chefs. | ||
Duration and Setting | X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting. |
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Prerequisites/co-requisites | This unit must be assessed after the following prerequisite unit:SITXFSA101Use hygienic practices for food safety | ||
Competency Field |
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 and breads. |
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Element: Decorate present and store cakes pastries and breads. |
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