Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
SITHPAT301 Mapping and Delivery Guide
Produce cakes
Version 1.0
Issue Date: April 2024
Qualification | - |
Unit of Competency | SITHPAT301 - Produce cakes |
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Description | This unit describes the performance outcomes, skills and knowledge required to produce cakes and sponges 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 and sponges.It does not include making specialised cakes which are covered in SITHPAT302 Produce gateaux, torten and cakes. | ||
Employability Skills | This unit contains employability skills. | ||
Learning Outcomes and Application | This unit applies to hospitality and catering organisations which produce and serve specialist patisserie products including hotels, restaurants and patisseries.It applies to patissiers 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 and sponges. |
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Element: Decorate present and store cakes. |
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