SITHPAT002
Produce gateaux, torten and cakes


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