Modification History
Not applicable.
Unit Descriptor
Unit descriptor |
This unit describes the performance outcomes, skills and knowledge required to produce, fill, decorate and present a range of specialised sponges and cakes, where finish, decoration and presentation of a high order are required. The preparation of specialised cakes includes sponges, gateaux, torten, cakes, sweet pastes and meringues, fillings and coating agents, as well as skills and techniques in assembling and finishing. This unit does not include basic cakes, which are covered in SITHPAT002A Prepare and produce cakes. Specialist cakes and sponges to be produced and decorated may be of varied cultural origins and 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 patissiers in hospitality enterprises where specialised cakes are prepared and served, such as patisseries, pastry and cake shops, restaurants, hotels and coffee shops. |
Licensing/Regulatory Information
Not applicable.
Pre-Requisites
Prerequisite units |
This unit must be assessed after the following prerequisite unit: SITHOHS002A 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 specialist cakes and sponges. |
1.1 |
Select, measure and weigh ingredients according to recipe requirements, quality and freshness, standard recipe requirements, enterprise practice and customer preferences. |
1.2 |
Verify that ingredients are used at the correct temperature for optimum quality. |
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1.3 |
Prepare specialist cakes and sponges to recipe specifications, using correct techniques , and bake to achieve required product characteristics, including colour, crumb structure, consistency and texture, moisture content, mouth feel and eating properties and appearance. |
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1.4 |
Use appropriate equipment to produce required cakes. |
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1.5 |
Cool sponges and cakes in conditions that retain optimum freshness and eating characteristics and appearance. |
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2 |
Prepare and use fillings. |
2.1 |
Prepare a selection of fillings to required consistency, using appropriate flavourings. |
2.2 |
Slice or layer sponges and cakes, and fill and assemble, according to standard recipe specifications, enterprise practice and customer preference. |
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2.3 |
Mask, cover or coat top and sides of sponges and cakes as appropriate to achieve even, straight and smooth surfaces, or characteristics and appearance required by recipe specifications. |
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3 |
Decorate cakes. |
3.1 |
Decorate sponges and cakes, using designs and techniques suited to the product and occasion, and according to standard recipes and enterprise practice. |
3.2 |
Use suitable icings and decorations , according to standard recipes, enterprise standards and customer preferences. |
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4 |
Present cakes. |
4.1 |
Present cakes attractively using suitable serviceware and decorations. |
4.2 |
Select and use appropriate equipment for display and service. |
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4.3 |
Arrange cakes for display in an appealing manner to meet customer expectations and enterprise standards. |
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4.4 |
Verify that display and service temperature of products are appropriate for maintaining freshness, appearance and eating qualities. |
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4.5 |
Mark, score or cut portion-controlled cakes precisely, according to enterprise specifications and customer preferences, minimising wastage. |
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5 |
Store cakes. |
5.1 |
Store cakes at the correct temperature in storage conditions that maintain quality and extend shelf life. |
5.2 |
Identify storage methods that minimise spoilage and wastage, using methods appropriate to specific products for short and medium-term preservation. |
Required Skills and Knowledge
REQUIRED SKILLS AND KNOWLEDGE |
This section describes the essential skills and knowledge and their level, required for 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:
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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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Specialist cakes and sponges must include: |
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Techniques and conditions for producing specialist cakes may include: |
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Appropriate equipment may include: |
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Fillings may include: |
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Decorations may include: |
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Storage conditions and methods appropriate for cakes may include: |
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Unit Sector(s)
Sector |
Hospitality |
Competency field
Competency field |
Patisserie |