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.
Pre-Requisites
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
ELEMENT |
PERFORMANCE CRITERIA |
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1 |
Prepare, decorate and present pastries. |
1.1 |
Produce a variety of pastries and pastry products according to enterprise standards, including short, puff and choux-based pastries and products. |
1.2 |
Prepare basic pastes according to standard recipes or industry standards, using appropriate techniques, methods and equipment . |
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2 |
Prepare and produce cakes and yeast goods. |
2.1 |
Prepare a variety of cakes and yeast -based products according to standard recipes and enterprise practice. |
2.2 |
Prepare a range of yeast -based doughs to standard recipes. |
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2.3 |
Select and use suitable equipment safely and efficiently. |
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3 |
Decorate pastries, pastry products, cakes and yeast goods. |
3.1 |
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. |
4 |
Portion and store pastries, cakes and yeast goods. |
4.1 |
Apply portion control to minimise wastage. |
4.2 |
Store cakes and pastry products to minimise spoilage and wastage. |
Required Skills and Knowledge
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:
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The following knowledge must be assessed as part of this unit:
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Evidence Guide
EVIDENCE GUIDE |
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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. |
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Critical aspects for assessment and evidence required to demonstrate competency |
Evidence of the following is essential:
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Context of and specific resources for assessment |
Assessment must ensure:
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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:
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
RANGE STATEMENT |
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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. |
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Pastes must include: |
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Equipment for making pastry, cakes and yeast-based goods may include: |
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Cakes , both large and small, may include: |
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Yeast -based products may include: |
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Yeast -based doughs to be produced must include: |
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Sauces may include: |
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Unit Sector(s)
Sector |
Hospitality |
Competency field
Competency field |
Commercial Cookery and Catering |