Produce gateaux, torten and cakes

Formats and tools

Unit Description
Reconstruct the unit from the xml and display it as an HTML page.
Assessment Tool
an assessor resource that builds a framework for writing an assessment tool
Assessment Template
generate a spreadsheet for marking this unit in a classroom environment. Put student names in the top row and check them off as they demonstrate competenece for each of the unit's elements and performance criteria.
Assessment Matrix
a slightly different format than the assessment template. A spreadsheet with unit names, elements and performance criteria in separate columns. Put assessment names in column headings to track which performance criteria each one covers. Good for ensuring that you've covered every one of the performance criteria with your assessment instrument (all assessement tools together).
Wiki Markup
mark up the unit in a wiki markup codes, ready to copy and paste into a wiki page. The output will work in most wikis but is designed to work particularly well as a Wikiversity learning project.
Evidence Guide
create an evidence guide for workplace assessment and RPL applicants
Competency Mapping Template
Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners. A template for developing assessments for a unit, which will help you to create valid, fair and reliable assessments for the unit, ready to give to trainers and students
Observation Checklist
create an observation checklist for workplace assessment and RPL applicants. This is similar to the evidence guide above, but a little shorter and friendlier on your printer. You will also need to create a seperate Assessor Marking Guide for guidelines on gathering evidence and a list of key points for each activity observed using the unit's range statement, required skills and evidence required (see the unit's html page for details)

Self Assessment Survey
A form for students to assess thier current skill levels against each of the unit's performance criteria. Cut and paste into a web document or print and distribute in hard copy.
Moodle Outcomes
Create a csv file of the unit's performance criteria to import into a moodle course as outcomes, ready to associate with each of your assignments. Here's a quick 'how to' for importing these into moodle 2.x
Registered Training Organisations
Trying to find someone to train or assess you? This link lists all the RTOs that are currently registered to deliver SITHPAT002, 'Produce gateaux, torten and cakes'.
Google Links
links to google searches, with filtering in place to maximise the usefulness of the returned results
Books
Reference books for 'Produce gateaux, torten and cakes' on fishpond.com.au. This online store has a huge range of books, pretty reasonable prices, free delivery in Australia *and* they give a small commission to ntisthis.com for every purchase, so go nuts :)


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.


Qualifications and Skillsets

SITHPAT002 appears in the following qualifications:

  • SIT31107 - Certificate III in Hospitality (Patisserie)
  • SIT40707 - Certificate IV in Hospitality (Patisserie)
  • SIT40407 - Certificate IV in Hospitality (Commercial Cookery)
  • FDF30510 - Certificate III in Retail Baking (Cake and Pastry)
  • FDF30710 - Certificate III in Retail Baking (Combined)
  • SIT50416 - Diploma of Hospitality Management
  • SIT60316 - Advanced Diploma of Hospitality Management
  • SIT40516 - Certificate IV in Commercial Cookery
  • SIT31016 - Certificate III in Patisserie
  • SIT40716 - Certificate IV in Patisserie