SITHCCC041 - Produce cakes, pastries and breads

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.

Students will also be expected to demonstrate the following knowledge:

• culinary terms and trade names for:
  • ingredients commonly used to produce cakes, pastries and breads
  • a variety of classical and contemporary cakes, pastries and breads
• contents of date codes and rotation labels for stock
• characteristics of a variety of classical and contemporary cakes, pastries and breads:
  • appearance

• balance
• colour
• contrast
  • consistency
  • moisture content
  • shape
  • taste
  • texture

• historical and cultural derivations of a variety of cakes, pastries and breads
• basic aspects of yeast fermentation and dough development processes
• indicators of freshness and quality of stocked ingredients for cakes, pastries and breads
• preparation and cookery processes for cakes, pastries, breads and fillings:
  • adding fats and liquids to dry ingredients
  • chilling ingredients and work surfaces
  • cutting, shaping and moulding
  • kneading and handling
  • preparing and using fillings
  • resting
  • rolling
  • selecting and preparing appropriate cake tins and moulds
  • stirring and aerating to achieve required consistency and texture
  • using required amount of batter according to desired characteristics of finished products
  • weighing or measuring
  • sifting dry ingredients
  • whisking, folding, piping and spreading
• main types, culinary characteristics and uses of fillings and decorations for cakes, pastries or breads as specified in the performance evidence
• appropriate baking temperatures and cooking times for cakes, pastries, breads and fillings
• plating methods for practicality of service and customer consumption
• appropriate environmental conditions for storing cakes, pastries, breads and re-usable by-products of their preparation to:
  • ensure food safety
  • optimise shelf life
• mise en place requirements for producing cakes, pastries and breads and fillings
• safe operational practices using essential functions and features of equipment used to produce cakes, pastries and breads.