This unit describes the performance outcomes, skills and knowledge required to produce cakes and sponges following standard recipes. It requires the ability to select, prepare and portion ingredients and to use equipment and a range of cookery methods to make and decorate cakes and sponges.

It does not include making specialised cakes, which is covered in SITHPAT002 Produce gateaux, torten and cakes.

The unit applies to hospitality and catering organisations that produce and serve specialist patisserie products, including hotels, restaurants and patisseries.  It applies to patissiers who usually work under the guidance of more senior chefs.

Unit details

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


SITXFSA001 - Use hygienic practices for food safety


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: - follow classical and contemporary standard recipes to produce and decorate each of the following types of cakes and sponges: basic aerated sponges; fruit cakes; Genoise sponges; Madeira cakes; Swiss rolls; - use at least five of the following fillings when producing the above cakes and sponges: creams; custard; fresh and crystallised fruit; fruit purées; jams; mousse; nuts; - use at least five of the following decorations when producing the above cakes and sponges: chocolate; coloured and flavoured sugar; fresh, preserved or crystallised fruits; fruit purées; glazes and jellies; icings; sprinkled icing sugar; whole or crushed nuts; - use appropriate preparation and cookery methods from the list in the knowledge evidence when producing the above cakes and sponges; - produce above cakes and sponges: - that are consistent in quality, size, shape and appearance; - within commercial time constraints; - reflecting required quantities to be produced; - following procedures for portion control and food safety practices when handling and storing cakes and sponges, and; - responding to special customer requests and dietary requirements.Students will also be expected to demonstrate the following knowledge: - culinary terms and trade names; - ingredients commonly used to produce cakes and sponges; - classical and contemporary cakes and sponges; - contents of stock date codes and rotation labels; - cookery methods used when producing cakes, sponges and fillings; - adding fats and liquids to dry ingredients; - preparing and using pre-bake finishes and decorations; - 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 and sifting dry ingredients; - whisking, folding, piping and spreading; - expected product characteristics of the classical and contemporary cakes and sponges; - historical and cultural derivations of a variety of cakes and sponges; - appropriate baking temperatures and cooking times for cakes, sponges and fillings; - indicators of freshness and quality of stocked ingredients for cakes and sponges; - mise en place requirements for producing cakes, sponges and fillings; - appropriate environmental conditions for storing cakes and sponges and re-usable by-products of their preparation to: ensure food safety; optimise shelf life, and; - safe operational practices using essential functions and features of equipment used to produce cakes and sponges.

Where to next?

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