This unit applies to patissiers working in various hospitality enterprises such as patisseries, restaurants, hotels and coffee shops.

This unit must be assessed after the following prerequisite unit:

SITHOHS002A Follow workplace hygiene procedures

ELEMENT

PERFORMANCE CRITERIA

1

Prepare and produce cakes.

1.1

Prepare a variety of basic cakes according to standard recipes and desired product characteristics.

1.2

Select suitable ingredients according to recipe requirements, quality, freshness and desired product characteristics.

1.3

Make cakes using correct techniques and ensuring appropriate conditions to optimise quality.

1.4

Use appropriate equipment to produce required cakes.

1.5

Select required oven temperature and bake cakes to ensure the desired characteristics, including colour and shape.

2

Decorate and present cakes.

2.1

Decorate cakes to enhance appearance, using suitable fillings, icings and decorations, according to standard recipes, enterprise standards and customer preferences.

2.2

Present cakes attractively using suitable serviceware and decorations.

3

Store cakes.

3.1

Store cakes and ingredients for cake products, optimising quality and shelf life through appropriate storage methods.

3.2

Store cakes to minimise spoilage and wastage, identifying storage conditions and using methods appropriate to specific products for short and medium-term preservation.

This section describes the essential skills and knowledge and their level, required for this unit.

The following skills must be assessed as part of this unit:

safe work practices, particularly in relation to using cutting implements, appliances, heated surfaces, ovens and mixing equipment

problem-solving skills to control quality

literacy skills to read recipes, menus and instructions

numeracy skills to calculate portions, and weigh and measure quantities of ingredients.

The following knowledge must be assessed as part of this unit:

varieties and characteristics of basic cakes, both classical and contemporary

historical and cultural aspects of cakes

underlying principles of making cakes

commodity knowledge, including quality indicators of cake ingredients

principles and practices of hygiene particularly in relation to preparing cake batter and decorating finished cake products

culinary terms commonly used in the industry related to cakes

hygiene and safe handling and storage requirements related to cake ingredients, commodities and products

portion control and yield

storage conditions for cakes and optimising shelf life.

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, the range statement and the Assessment Guidelines for this Training Package.

Critical aspects for assessment and evidence required to demonstrate competency

Evidence of the following is essential:

ability to produce a range of basic cakes

ability to produce cakes that are consistent in quality, size, shape and appearance under typical workplace conditions and time constraints

application of hygiene and safety principles throughout the preparation process

preparation, decoration and presentation of a range of basic cakes within typical workplace conditions.

Context of and specific resources for assessment

Assessment must ensure:

demonstration of skills within a pastry kitchen as defined in the Assessment Guidelines, using industry-current equipment for making cakes

use of authentic ingredients.

Methods of assessment

A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:

observation of practical demonstration by the candidate of preparing, decorating and presenting cakes

questions about hygiene procedures, commodities, production techniques and storage requirements

review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate.

Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example:

SITHPAT001A Prepare and produce pastries

SITHPAT003A Prepare and produce yeast goods.

SITHPAT004A Prepare bakery products for patisseries.

Assessing employability skills

Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts.

Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role.

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording in the performance criteria is detailed below.

Basic cakes refer to a small range of cakes and sponges and must include:

Madeira cake

Genoise sponge

basic aerated sponge

Swiss roll

fruit cake.

Product characteristics must include:

colour

consistency and texture

moisture content

mouth feel and eating properties

appearance.

Techniques and conditions for producing cakes may include:

weighing or measuring and sifting dry ingredients

adding fats and liquids to dry ingredients

stirring and aerating to achieve required consistency and texture

selecting and preparing appropriate cake tins and moulds

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

preparing and using appropriate pre-bake finishes and decorations

selecting baking conditions and temperatures.

Appropriate equipment may include:

commercial mixers and attachments

whisks

beaters

spatulas

wooden spoons

cutting implements for nuts and fruits

graters

scales

measures

bowl cutters

piping bags and attachments

ovens

cake tins and moulds.

Fillings may include:

fresh and crystallised fruit

fruit purées

jams

nuts

creams

mousse

custard.

Decorations may include:

glazes and jellies

icings

chocolate

sprinkled icing sugar

fresh, preserved or crystallised fruits

fruit purées

whole or crushed nuts

coloured and flavoured sugar.

Storage conditions and methods appropriate for cakes may include:

consideration of temperature, light and air exposure

use of airtight containers

display cabinets, including temperature-controlled cabinets

refrigeration, chilling and freezing.

Sector

Hospitality

Patisserie

The required outcomes described in this unit of competency contain applicable facets of employability skills. The Employability Skills Summary of the qualification in which this unit is packaged will assist in identifying employability skills requirements.