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Evidence Guide: SITHPAT302 - Produce gateaux, torten and cakes

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

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SITHPAT302 - Produce gateaux, torten and cakes

What evidence can you provide to prove your understanding of each of the following citeria?

Select ingredients.

  1. Confirm food production requirements from food preparation list and standard recipes.
  2. Calculate ingredient amounts according to requirements.
  3. Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements.
Confirm food production requirements from food preparation list and standard recipes.

Completed
Date:

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Calculate ingredient amounts according to requirements.

Completed
Date:

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Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements.

Completed
Date:

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Select, prepare and use equipment.

  1. Select equipment of correct type and size.
  2. Safely assemble and ensure cleanliness of equipment before use.
  3. Use equipment safely and hygienically according to manufacturer instructions.
Select equipment of correct type and size.

Completed
Date:

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Safely assemble and ensure cleanliness of equipment before use.

Completed
Date:

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Use equipment safely and hygienically according to manufacturer instructions.

Completed
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Portion and prepare ingredients.

  1. Sort and assemble ingredients according to the sequencing of food production.
  2. Weigh and measure wet and dry ingredients according to the recipe and quantity of cakes required.
  3. Minimise waste to maximise profitability of cakes produced.
Sort and assemble ingredients according to the sequencing of food production.

Completed
Date:

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Weigh and measure wet and dry ingredients according to the recipe and quantity of cakes required.

Completed
Date:

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Minimise waste to maximise profitability of cakes produced.

Completed
Date:

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Cook specialist cakes and sponges.

  1. Use cookery methods for specialist cakes and sponges and fillings to achieve desired product characteristics.
  2. Follow standard recipes and make food quality adjustments within scope of responsibility.
  3. Select baking conditions, required oven temperature and bake cakes.
  4. Cool cakes and sponges in appropriate conditions to retain optimum freshness and product characteristics.
  5. Store reusable by-products of food preparation for future cooking activities.
Use cookery methods for specialist cakes and sponges and fillings to achieve desired product characteristics.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Follow standard recipes and make food quality adjustments within scope of responsibility.

Completed
Date:

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Select baking conditions, required oven temperature and bake cakes.

Completed
Date:

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Cool cakes and sponges in appropriate conditions to retain optimum freshness and product characteristics.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Store reusable by-products of food preparation for future cooking activities.

Completed
Date:

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Fill specialist cakes and sponges.

  1. Slice or layer sponges and cakes, fill and assemble, according to standard recipe specifications.
  2. Mask, cover or coat top and sides of sponges and cakes to achieve even, straight and smooth surfaces.
Slice or layer sponges and cakes, fill and assemble, according to standard recipe specifications.

Completed
Date:

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Mask, cover or coat top and sides of sponges and cakes to achieve even, straight and smooth surfaces.

Completed
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Decorate specialist cakes.

  1. Ice and decorate sponges and cakes, according to standard recipes, using designs suited to the product and occasion.
  2. Apply icing to ensure a smooth and seamless finish.
  3. Visually evaluate cakes and adjust presentation before displaying.
  4. Mark, score or cut portion controlled cakes evenly and neatly to maximise yield and profitability of cakes produced.
Ice and decorate sponges and cakes, according to standard recipes, using designs suited to the product and occasion.

Completed
Date:

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Apply icing to ensure a smooth and seamless finish.

Completed
Date:

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Visually evaluate cakes and adjust presentation before displaying.

Completed
Date:

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Mark, score or cut portion controlled cakes evenly and neatly to maximise yield and profitability of cakes produced.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Present and store specialist cakes.

  1. Use suitable serviceware to attractively present cakes according to organisational standards.
  2. Display cakes in appropriate conditions to retain optimum freshness and product characteristics.
  3. Store cakes and reusable by-products in appropriate environmental conditions.
Use suitable serviceware to attractively present cakes according to organisational standards.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Display cakes in appropriate conditions to retain optimum freshness and product characteristics.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Store cakes and reusable by-products in appropriate environmental conditions.

Completed
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Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

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

Overview of assessment

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Evidence of the ability to:

follow standard recipes to produce and decorate specialist cakes and sponges including:

cakes and sponges used as bases

commercial sponges

Genoise sponges

sponge fingers

Swiss rolls

those for weddings, birthdays and special occasions

produce multiple cakes of the same type that are consistent in quality, size, shape and appearance

integrate knowledge of:

quality indicators for ingredients

cookery methods for specialist cakes and sponges

essential features, functions and safe use of food preparation equipment

food safety practices for handling and storing cakes and sponges

produce cakes within commercial time constraints.

Context of and specific resources for assessment

Assessment must ensure use of:

an operational pastry kitchen with the fixtures, large and small equipment and workplace documentation defined in the Assessment Guidelines including specific equipment for producing gateaux, torten and cakes; this can be a:

real industry workplace

simulated industry environment such as a training kitchen servicing customers

industryrealistic ratios of kitchen staff to customers

food preparation lists and standard recipes

a variety of commercial ingredients for specialist cakes and sponges.

Method of assessment

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

direct observation of the individual preparing for and producing a range of specialist cakes and sponges

evaluation of the taste and visual appeal of cakes produced by the individual

projects that allow assessment of the individual’s ability to produce a variety of specialist cakes and sponges for an event, function or meeting within designated deadlines

use of visual and taste recognition exercises so the individual can identify ingredient and product characteristics

written or oral questioning to assess knowledge of culinary terms, quality indicators for ingredients, equipment, cookery methods and appropriate environmental storage conditions

review of portfolios of evidence and thirdparty workplace reports of onthejob performance by the individual.

Guidance information for assessment

The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector, workplace and job role, for example:

BSBSUS201A Participate in environmentally sustainable work practices

BSBWOR202A Organise and complete daily work activities

SITHCCC104 Package prepared foodstuffs

SITHCCC304 Produce and serve food for buffets

SITHCCC307 Prepare food to meet special dietary requirements

SITXFSA201 Participate in safe food handling practices

TLIE1005A Carry out basic workplace calculations.

Required Skills and Knowledge

Required skills

initiative and enterprise skills to minimise wastage

literacy skills to:

read and comprehend food preparation lists, standard recipes, date code and stock rotation labels and manufacturer instructions for equipment

write notes on recipe requirements and calculations

numeracy skills to:

weigh and measure ingredients for the quantity of cakes required

determine cooking times and temperatures

calculate the number of portions

planning and organising skills to efficiently sequence the stages of food preparation and production

problem-solving skills to:

evaluate quality of ingredients and finished cakes and make adjustments to ensure a quality product

adjust taste, texture and appearance of food products according to identified deficiencies

self-management skills to manage own speed, timing and productivity

technology skills to use food preparation and cooking equipment.

Required knowledge

culinary terms and trade names for:

ingredients commonly used to produce specialist cakes and sponges

a variety of classical and contemporary specialist cakes and sponges

product characteristics of a variety of classical and contemporary specialist cakes and sponges:

appearance

colour

consistency

crumb structure

moisture content

shape

taste

texture

nutritional value of classical and contemporary specialist cakes and sponges

historical and cultural derivations of a variety of specialist cakes and sponges

contents of stock date codes and rotation labels

indicators of freshness and quality of stocked ingredients for specialist cakes and sponges

mise en place requirements for producing specialist cakes, sponges and fillings

cookery methods for specialist cakes, sponges and fillings:

adding fats and liquids to dry ingredients

preparing and using prebake 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

appropriate baking temperatures and cooking times for specialist cakes, sponges and fillings

decoration techniques for specialist cakes and sponges:

fine icing techniques

cigarette paste decoration techniques

equipment used to produce specialist cakes and sponges:

essential features and functions

safe operational practices

storage of cakes, sponges and re-usable by products of their preparation:

correct environmental conditions to ensure food safety

appropriate methods to optimise shelf life.

Range Statement

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, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Food production requirements may include:

deadlines

portion control

quantities to be produced

special customer requests

special dietary requirements

standard recipes.

Equipment may include:

beaters

bowl cutters

cake tins and moulds:

cake rings

croquembouche mould

D-shape cake log forms

form cake rings for individual petit gateaux

novelty cake tins and forms

cake wheels

chocolate thermometer

chopping boards

commercial mixers and attachments

cutting implements for nuts and fruits

graters

icing and decorating equipment:

crimpers

decorative combs

fine icing sugar sieves

fine piping tubes

matfer-type stencils

knives, including large serrated cake knives

marble slab

measurers:

metric calibrated measuring jugs

ovens

piping bags and attachments

presentation equipment:

cake boards for individual and large gateaux

cake boxes

cake stands including multitier

doilies

gateaux serving tongs and trowels

mirrors

platters

refrigerated cake display cases or towers

range of saucepans and pots for small and large production

saccharometer

scales

serviceware

serving tongs and trowels

sets of stainless steel bowls

silicon mats

spatulas

spoons:

wooden spoons

large plain and slotted metal spoons

storage containers and trays

whisks

wire cooling racks.

Specialist cakes and sponges may include:

cakes and sponges used as bases

commercial sponge

croquembouche

gateaux

Genoise sponge

Meringues

novelty cakes

sponge fingers

Swiss roll

torten

those:

derived from classical or contemporary recipes

for specific cultural feasts and celebrations, both religious and secular

for weddings, birthdays and special occasions

from various cultural origins.

Fillings may include:

creams

custard

fresh or crystallised fruit

fruit purées

jams

mousse

nuts

sweet pastes.

Food quality adjustments may relate to:

ratio of wet to dry ingredients

taste:

salty

spicy

sweet

temperature

texture:

a light or heavy mouth feel

clean

creamy

crispy

crunchy

fibrous

intense

marshmallow like

moist

mousse

rich

slippery

smooth

velvety.

Decorations may include:

chocolate

coloured and flavoured sugar

fresh, preserved or crystallised fruits

fruit purées

glazes and jellies

icings

marzipan coatings

sprinkled icing sugar

whole or crushed nuts.

To adjust presentation may involve:

changing accompaniments and garnishes to maximise eye appeal:

balance

colour

contrast

changing plated food for practicality of:

customer consumption

service

wiping drips or spills.

Environmental conditions relates to appropriate:

atmosphere

humidity

light

packaging

temperature

use of containers

ventilation.