Unit of competency details

SITHCCC014A - Prepare pastries, cakes and yeast goods (Release 1)


Usage recommendation:
Is superseded by and equivalent to SITHCCC308 - Produce cakes, pastries and breadsTitle changed to better reflect the intent and content of the unit. Unit structure made consistent across all cooking units. Re-worked Elements, Performance Criteria, Required Skills and Knowledge to more fully articulate content. Any ‘must’ statements in Range moved to Required Knowledge and Critical aspects for assessment. Three prerequisite units removed. SITXFSA101 Use hygienic practices for food safety retained as a prerequisite. 17/Jan/2013
Supersedes and is equivalent to THHBCC09B - Prepare pastry, cakes and yeast goods 31/Dec/2010

ReleaseRelease date
1 1 (this release) 01/Jan/2011

Qualifications that include this unit

CodeSort Table listing Qualifications that include this unit by the Code columnTitleSort Table listing Qualifications that include this unit by the Title columnUsage RecommendationRelease
SIT40407 - Certificate IV in Hospitality (Commercial Cookery)Certificate IV in Hospitality (Commercial Cookery)Superseded
FDF30710 - Certificate III in Retail Baking (Combined)Certificate III in Retail Baking (Combined)Superseded
SIT40607 - Certificate IV in Hospitality (Catering Operations)Certificate IV in Hospitality (Catering Operations)Superseded
SIT30807 - Certificate III in Hospitality (Commercial Cookery)Certificate III in Hospitality (Commercial Cookery)Superseded
SIT31007 - Certificate III in Hospitality (Catering Operations)Certificate III in Hospitality (Catering Operations)Superseded
SIT60307 - Advanced Diploma of HospitalityAdvanced Diploma of HospitalitySuperseded
SIT50307 - Diploma of HospitalityDiploma of HospitalitySuperseded
SIT20307 - Certificate II in Hospitality (Kitchen Operations)Certificate II in Hospitality (Kitchen Operations)Superseded
FDF30510 - Certificate III in Retail Baking (Cake and Pastry)Certificate III in Retail Baking (Cake and Pastry)Superseded
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SchemeCodeClassification value
ASCED Module/Unit of Competency Field of Education Identifier 110109 Cookery 

Classification history

SchemeCodeClassification valueStart dateEnd date
ASCED Module/Unit of Competency Field of Education Identifier 110109 Cookery 25/Nov/2008 
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Modification History

Not applicable.

Unit Descriptor

Unit descriptor 

This unit describes the performance outcomes, skills and knowledge required to produce a range of pastries, cakes and yeast-based foods in a commercial kitchen or catering operation.

Pastries, cakes and yeast-based goods may include foods from varying cultural origins and may be derived from classical or contemporary recipes.

No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.

Application of the Unit

Application of the unit 

This unit applies to all hospitality and catering enterprises where pastry, cakes and yeast goods are prepared and served such as restaurants, hotels, cafes and other catering operations. It applies to cooks who usually work as part of a team and under supervision.

Licensing/Regulatory Information

Not applicable.


Prerequisite units 

This unit must be assessed after the following prerequisite units:

SITHCCC001B Organise and prepare food

SITHCCC002A Present food

SITHCCC005A Use basic methods of cookery

SITXOHS002A Follow workplace hygiene procedures.

Employability Skills Information

Employability skills 

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.

Elements and Performance Criteria Pre-Content

Elements describe the essential outcomes of a unit of competency.

Performance criteria describe the required performance needed to demonstrate achievement of the element. Where bold italicised  text is used, further information is detailed in the required skills and knowledge and/or the range statement. Assessment of performance is to be consistent with the evidence guide.

Elements and Performance Criteria




Prepare, decorate and present pastries.


Produce a variety of pastries and pastry products according to enterprise standards, including short, puff and choux-based pastries and products.


Prepare basic pastes  according to standard recipes or industry standards, using appropriate techniques, methods and equipment .


Prepare and produce cakes and yeast goods.


Prepare a variety of cakes  and yeast -based products  according to standard recipes and enterprise practice.


Prepare a range of yeast -based doughs  to standard recipes.


Select and use suitable equipment safely and efficiently.


Decorate pastries, pastry products, cakes and yeast goods.


Decorate pastries and pastry products, cakes and yeast goods to enhance appearance, using suitable fillings, icings, sauces  and decorations, to standards recipes and enterprise standards.


Portion and store pastries, cakes and yeast goods.


Apply portion control to minimise wastage.


Store cakes and pastry products to minimise spoilage and wastage.

Required Skills and Knowledge


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:

  • logical and time-efficient work flow
  • organisational skills and teamwork
  • safe work practices, in particular in relation to use of machinery and hot ovens and surfaces
  • waste minimisation techniques and environmental considerations in relation to pastry, cakes and yeast goods
  • problem-solving skills to deal with problems such as failure of cakes to rise, batter too moist and overcooking
  • literacy skills to read menus, recipes and task sheets
  • 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 pastries, cakes and yeast-based products, both classical and contemporary
  • past and current trends in pastries, cakes and yeast-based goods
  • underlying principles of making pastry and yeast-based products, including basic food science in relation to yeast
  • nutrition related to pastries, cakes and yeast-based goods
  • culinary terms related to pastries, cakes and yeast-based goods commonly used in the industry
  • principles and practices of hygiene, particularly in relation to handling pastes and dough
  • storage of cakes and pastries to maintain freshness and quality
  • costing, yield testing and portion control for pastries, cakes and yeast-based goods.

Evidence Guide


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:

  • preparation of a variety of different types of pastries, cakes and yeast-based goods, with at least one from each category of pastes
  • preparation of dishes for customers within typical workplace time constraints
  • detailed understanding of the different nature and handling requirements of each type of pastry.

Context of and specific resources for assessment 

Assessment must ensure:

  • demonstration of skills within a fully equipped operational commercial kitchen or pastry kitchen, including industry-current equipment, as defined in the Assessment Guidelines
  • access to specific equipment for the preparation of pastries, cakes and yeast goods, including templates and cutting guides, dough mixers and rolling pins, cake tins, moulds and forms, piping bags, nozzles and decorating accessories
  • use of authentic ingredients
  • industry-realistic ratios of kitchen staff to customers.

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:

  • direct observation of the candidate handling and preparing pastries, cakes and yeast-based goods
  • sampling of pastries, cakes and yeast-based goods made by candidate
  • written or oral questions to test knowledge of underlying principles of making pastry and yeast-based products
  • 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:

SITHCCC013A Prepare hot and cold desserts.

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.

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 in the performance criteria is detailed below.

Pastes  must include:

  • short and sweet paste, e.g. flans, tarts and pies
  • choux paste, e.g. profiteroles and éclairs
  • puff paste, e.g. mille feuille
  • filo or strudel.

Equipment  for making pastry, cakes and yeast-based goods may include:

  • mixers
  • blenders
  • bowl cutters
  • dough sheets
  • ovens and proovers
  • scales and measures
  • mixing and baking utensils.

Cakes , both large and small, may include:

  • sponge cakes
  • genoise sponge
  • fruit cake
  • madeira
  • Swiss roll
  • meringues
  • petits fours
  • ganache
  • pastry garnishes, tuilles, sugar and piping
  • cold set cakes and mousse cakes
  • friands
  • muffins.

Yeast -based products  may include:

  • Danish pastries
  • sweet buns and hot cross buns
  • croissants
  • coffee scrolls
  • brioches
  • savarins and rum babas.

Yeast -based doughs  to be produced must include:

  • basic bread dough
  • savarin dough
  • croissant or Danish dough
  • yeast bun dough.

Sauces  may include:

  • coulis
  • Anglaise
  • sugar syrup
  • sabayon.

Unit Sector(s)



Competency field

Competency field 

Commercial Cookery and Catering