SITHCCC041 - Produce cakes, pastries and breads
Overview
This unit describes the performance outcomes, skills and knowledge required to produce cakes, pastries and breads in a commercial kitchen following standard recipes. It requires the ability to select, prepare and portion ingredients; and to use relevant equipment a range of cookery methods to make and decorate cakes, pastries and breads, and food storage methods.
It does not cover the specialist skills used by patissiers to produce specialist patisserie products. These are covered in the range of patisserie units coded ‘PAT’.
The unit applies to hospitality and catering organisations that produce and serve cakes, pastries and breads, including hotels, restaurants and patisseries.It applies to individuals who work under the guidance of more senior chefs. They demonstrate autonomy and judgement to complete routine activities and take limited responsibility in known and stable contexts within established parameters.
Assessment
For Melbourne campuses
Assessment tasks will be designed to reinforce & extend knowledge and skill competence within set & controlled parameters in accordance with each units learning outcomes & 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:
- follow standard recipes to produce and decorate at least one of each of the following cakes or sponges:
• fat-based
- butter base
- oil base
• foam based: - emulsified sponge
- egg based foam
- use at least four different fillings from the list below at least once when producing the above four cakes or sponges (at least once across production of the four cakes or sponges):
• cream
• custard
• fresh fruit
• jams
• mousse
• nuts - use at least four different decorations from the list below at least once when producing the above four cakes or sponges (at least once across production of the four cakes or sponges):
• chocolate
• fresh, preserved or crystallised fruits
• glazes and jellies
• icings
• sprinkled icing sugar
• whole or crushed nuts - follow standard recipes to produce, fill and decorate at least one pastry product from each of the following four categories:
• short sweet paste
• savoury paste
• choux paste
• puff paste - use at least two of the following savoury fillings and at least two of the following sweet fillings when producing the above four pastries (across production of the four pastries):
• savoury fillings:
- animal protein
- dairy
- vegetable
• sweet fillings: - cheese
- chocolate
- cream
- custard
- fresh or crystallised fruit and fruit purees
- whole or crushed nuts
- use at least four of the following decorations when producing the above four pastries (across production of the four pastries):
• fresh, preserved or crystallised fruits
• glazes
• icings
• jellies
• sprinkled icing sugar
• meringue
• whole or crushed nuts - follow standard recipes to produce each of the following types of bread:
• bread rolls or baguettes using basic dough
• brioche
• focaccia
• flat bread
• sourdough - use appropriate preparation and cookery processes from the list in the knowledge evidence when producing the above cakes, pastries and breads
- produce each of the above cakes, pastries and breads:
• within commercial time constraints and deadlines
• following procedures for portion control and food safety practices when handling and storing food
• responding to at least one special customer request.
Required reading
The qualified trainer and assessor will provide teaching and learning materials as required in the form of workbooks produced by the VU Polytechnic and/or via the VU Polytechnic e-learning system.
As part of a course
This unit is studied as part of the following course(s):