This unit of competency describes the skills and knowledge required to produce and finish sponge cake products in a commercial baking environment. This unit applies to individuals who apply a broad range of knowledge and skills with responsibility for their own work. This includes applying and communicating known solutions to predictable problems.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.

Unit details

Study level:
Vocational and further education (TAFE)
Unit code:


Assessment tasks will be designed to reinforce and extend knowledge and skill competence within set and controlled parameters in accordance with each unit's learning outcomes and performance criteria requirements, including the setting of work based practical application tasks designed to provide evidence of competence outcomes, within periodic and scheduled timelines. Students will be expected to demonstrate the following required skills: - producing four types of sponge products; - mixing and using the following two sponge cake batters: mixing scratch mix sponge with or without emulsifier and mixing premix sponge; - incorporating four sponge cake processing techniques; - selecting, using and cleaning the baking equipment listed in the range of conditions, including controlling electrical hazards applicable to cleaning; - finishing and decorating using the following four methods: masking and combing; splitting and filling; applying piped finishes with cream or icing and garnishing; - adding creams and icings: fresh cream or imitation cream; icing or basic butter cream; - applying two of the following four piped finishing types: rosettes; scrolls; rope and swirls; - preparing and using chocolate decorations, and; - documenting the production schedule, including the following six considerations.Students will also be expected to demonstrate the following knowledge: - workplace health and safety requirements, including personal protective equipment, applicable to producing sponge products; - safe use and cleaning of baking equipment listed in the range of conditions, including electrical hazards; - regulatory requirements for food safety applicable to producing sponge cake products; - techniques and considerations for production scheduling; - characteristics and storage requirements of ingredients used in sponge products production; - determining the correct quantity of colourings and flavourings to match sponge batter size; - selecting and preparing tins and trays to match sponge cake types; - recipe formulations for sponge cake; - processes required for producing sponge cake batters; - preparation and applications of finishes; - storage requirements for finished sponge cake products; - techniques for testing bake of sponge by feel and sight; - causes and corrective action for predictable and sometimes unpredictable sponge cake production problems; - techniques for disposing of waste, and; - sponge products production terminology.

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