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.

Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

follow standard recipes to produce and decorate four of each of the following:

cakes from the list in the knowledge evidence

pastries from the list in the knowledge evidence

breads from the list in the knowledge evidence

produce each of the above cakes, pastries and breads of the same type:

that are consistent in quality, size, shape and appearance

within commercial time constraints and deadlines

reflecting required quantities to be produced

following procedures for portion control and food safety practices when handling and storing food

responding to special customer requests and dietary requirements.

Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:

culinary terms and trade names for:

ingredients commonly used to produce cakes, pastries and breads

a variety of classical and contemporary cakes, pastries and breads

contents of stock date codes and rotation labels

food safety practices for handling and storing cakes, pastries and breads

classical and contemporary:

cakes:

basic aerated sponge

cold set cake and mousse cake

friands

fruit cake

Genoise sponge

Madeira cake

meringues

muffins

Swiss roll

pastries:

choux pastry

croissant

Danish pastry

puff pastry

short crust

sweet pastry

strudel

sweet and savoury breads:

baguette

bath or fruit bun

bread rolls

hot cross buns

unleavened breads

characteristics of a variety of classical and contemporary cakes, pastries and breads:

appearance

colour

consistency

moisture content

shape

taste

texture

historical and cultural derivations of a variety of cakes, pastries and breads

basic aspects of yeast fermentation and dough development processes

nutritional value of classical and contemporary cakes, pastries and breads

indicators of freshness and quality of stocked ingredients for cakes, pastries and breads

cookery methods for cakes, pastries, breads and fillings:

adding fats and liquids to dry ingredients

chilling ingredients and work surfaces

cutting, shaping and moulding

kneading and handling

preparing and using fillings

preparing and using pre-bake finishes and decorations

resting

rolling

selecting and preparing appropriate cake tins and moulds

stirring and aerating to achieve required consistency and texture

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

weighing or measuring and sifting dry ingredients

whisking, folding, piping and spreading

main types, culinary characteristics and uses of fillings for cakes, pastries or breads:

savoury:

bacon

cheese

fish

ham

meat

poultry

vegetable

sweet:

chocolate

cream

custard

fresh or crystallised fruit and fruit purées

meringue

whole or crushed nuts.

main types, culinary characteristics and uses of decorations for cakes, pastries or breads:

chocolate

coloured and flavoured sugar

fresh, preserved or crystallised fruits

fruit purées

glazes

icings

jellies

sprinkled icing sugar

whole or crushed nuts

appropriate baking temperatures and cooking times for cakes, pastries, breads and fillings

appropriate environmental conditions for storing cakes, pastries, breads and re-usable by-products of their preparation to:

ensure food safety

optimise shelf life

mise en place requirements for producing cakes, pastries and breads and fillings

safe operational practices using essential functions and features of equipment used to produce cakes, pastries and breads.

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.

Hospitality

Commercial Cookery and Catering