Application
This unit describes the performance outcomes, skills and knowledge required to use standard recipes to produce specialised cakes that require finish, decoration and presentation of a high order. It requires the ability to select, prepare and portion ingredients, and to use equipment and a range of cookery methods to make, fill, assemble and decorate specialised cakes.
The making of basic cakes is covered in SITHPAT001 Produce cakes.
Specialised cakes include sponges, gateaux, torten, sweet pastes and meringues. This unit applies to hospitality and catering organisations that produce and serve specialised patisserie products, including hotels, restaurants and patisseries.
The unit applies to patissiers who usually work under the guidance of more senior chefs.
No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.
Elements and Performance Criteria
ELEMENTS | PERFORMANCE CRITERIA |
Elements describe the essential outcomes. | Performance criteria describe the performance needed to demonstrate achievement of the element. |
1. Select ingredients. | 1.1.Confirm food production requirements from food preparation list and standard recipes. 1.2.Calculate ingredient amounts according to requirements. 1.3.Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements. |
2. Select, prepare and use equipment. | 2.1.Select type and size of equipment suitable to requirements. 2.2.Safely assemble and ensure cleanliness of equipment before use. 2.3.Use equipment safely and hygienically according to manufacturer instructions. |
3. Portion and prepare ingredients. | 3.1.Sort and assemble ingredients according to food production sequencing. 3.2.Weigh and measure wet and dry ingredients according to the recipe and quantity of cakes required. 3.3.Minimise waste to maximise profitability of cakes produced. |
4. Cook specialised cakes. | 4.1.Following recipes, use cookery methods for specialised cakes and fillings to achieve desired product characteristics. 4.2.Make food quality adjustments within scope of responsibility. 4.3.Select baking conditions, required oven temperature and bake cakes. 4.4.Cool cakes in appropriate conditions to retain optimum freshness and product characteristics. |
5. Fill specialised cakes. | 5.1.Slice or layer cakes, and fill and assemble, according to standard recipe specifications. 5.2.Mask cakes to achieve even, straight and smooth surfaces. |
6. Decorate specialised cakes. | 6.1.Ice and decorate cakes, according to standard recipes, using designs suited to the product and occasion. 6.2.Apply icing to ensure a smooth and seamless finish. 6.3.Visually evaluate cakes and adjust presentation before displaying. 6.4.Mark, score or cut portion controlled cakes evenly and neatly to maximise yield and profitability of cakes produced. |
7. Present and store specialised cakes. | 7.1.Use suitable service-ware to attractively present cakes according to organisational standards. 7.2.Display cakes in appropriate conditions to retain optimum freshness and product characteristics. 7.3.Store cakes in appropriate environmental conditions. 7.4.Clean work area, and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives. |
Evidence of Performance
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 classical and contemporary recipes to produce at least five different types of specialised cakes from the following list:
cakes and sponges used as bases
commercial sponges
croquembouche
gateaux
macarons
novelty cakes
Saint Honoré
sponge fingers
torten
special occasion cakes, such as wedding or birthday cakes or those for specific cultural or religious occasions
use at least five of the following fillings when producing the above specialised cakes:
cheese
creams
custard
fresh or crystallised fruit
jams
meringues
mousse
nuts
sweet pastes
use at least five of the following decorations when producing the above specialised cakes:
chocolate
coloured and flavoured sugar
fresh, preserved or crystallised fruits
glazes and jellies
icings
marzipan coatings
sprinkled icing sugar
whole or crushed nuts
use appropriate preparation and cookery methods from the list in the knowledge evidence when producing the above specialised cakes
produce above specialised cakes for at least three different customers:
that are consistent in quality, size, shape and appearance
within commercial time and cost constraints and deadlines
reflecting required quantities to be produced
following procedures for portion control and food safety practices when handling and storing gateaux, torten and cakes
responding to special customer requests and dietary requirements.
Evidence of Knowledge
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 specialised cakes
classical and contemporary specialised cakes specified above in the performance evidence
contents of stock date codes and rotation labels
cookery methods used when producing specialised cakes:
adding fats and liquids to dry ingredients
preparing and using pre-bake finishes and decorations
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
expected product characteristics of a variety of the classical and contemporary specialised cakes specified in the performance evidence:
appearance
colour
consistency
crumb structure
moisture content
shape
taste
texture
appropriate baking temperatures and cooking times for specialised cakes and fillings
decoration techniques for specialised cakes:
fine icing techniques
cigarette paste decoration techniques
indicators of freshness and quality of stocked ingredients for specialised cakes
mise en place requirements for producing specialised cakes and fillings
appropriate environmental conditions for storing gateaux, torten and cakes and re-usable by-products of their preparation to:
ensure food safety
optimise shelf life
safe operational practices using essential functions and features of equipment used to produce specialised cakes.
Assessment Conditions
Skills must be demonstrated in an operational pastry 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 cake mixer and attachments:
dough hook
paddle
whisk
commercial refrigeration and freezer unit with shelving
double sinks with hot and cold water
gas or electric stove tops
industrial strength food processor
marble bench or slab
ovens with timer and trays:
convection
deck
microwave
storage facilities:
shelving
trays
small equipment:
acetate plastic sheets, baking sheets/paper, parchment paper and silicon paper
beaters
blenders
bowl cutters
cutting boards
cutting implements for fruit and nuts
food handler gloves
fluted and plain flan rings and cutter
graters
juicers
knives:
large serrated cake knives
ladles in a variety of sizes
measurers:
metric calibrated measuring jugs
mixers
oven mitts
pastry brushes
pastry cutters and shapes
piping bags and attachments
portion control scoops and markers
probe thermometer
service-ware:
platters, dishes, and bowls
serving tong and trowels
small utensils:
flour and drum sieves
strainers and chinois
spatulas
whisks:
fine stainless steel wire
coarse stainless steel wire
range of saucepans and pots for small and large production
saccharometer
scales (1 gram increments)
service-ware:
platters, dishes, and bowls
serving utensils
silicon mats
serving tongs and trowels
sets of stainless steel bowls
spoons:
wooden spoons
large plain and slotted metal spoons
storage containers and trays
wire cooling racks
specific equipment for producing gateaux, torten and cakes:
icing and decorating equipment:
crimper
decorative combs
fine icing sugar sieves
fine piping tubes
matfer-type stencils
presentation equipment:
cake bases
cake boards for individual and large gateaux
cake boxes
cake platforms
cake stands:
multi-tier
clear cover
doilies
gateaux serving tongs and trowels
mirrors
platters
refrigerated cake display cases or towers
specialised cake tins, rings and moulds:
croquembouche mould
D-shape cake log forms
fixed base and loose bottom in a range of shapes
form cake rings for individual petits gateaux
novelty cake tins and forms
silicon moulds for individual petits gateaux
diverse and comprehensive range of commercial ingredients for the gateaux, torten and cakes specified in the performance evidence
designs for sugar-based decorations for cakes and desserts
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
food preparation lists
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
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 worked in industry for at least three years where they have applied this unit of competency.
Foundation Skills
Foundation skills essential to performance in this unit, but not explicit in the performance criteria are listed here, along with a brief context statement. | |
SKILLS | DESCRIPTION |
Reading skills to: | locate information in food preparation lists and recipes to determine preparation requirements locate and read date code and stock rotation labels. |
Writing skills to: | write notes on recipe requirements, client preferences and ingredient calculations. |
Oral communication skills to: | express opinion about cake design, advising on most appropriate cake selection and ingredients. |
Numeracy skills to: | determine cooking times and temperatures suitable to the type of cakes being prepared. |
Problem-solving skills to: | adjust taste, texture and appearance of food products according to identified deficiencies. |
Planning and organising skills to: | efficiently sequence the stages of food preparation and production. |
Self-management skills to: | manage own speed, timing and productivity. |
Range Statement
Specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included. Range is restricted to essential operating conditions and any other variables essential to the work environment. | |
Food quality adjustments must involve consideration of factors relating to: | ratio of wet to dry ingredients taste temperature texture. |
Adjusting presentation must involve consideration of: | fillings, icings and decorations to maximise visual appeal: balance colour contrast plating food for practicality of: customer consumption service wiping drips and spills. |
Environmental conditions must ensure appropriate: | atmosphere humidity light packaging temperature use of containers ventilation. |
Sectors
Hospitality
Competency Field
Patisserie