This unit describes the performance outcomes, skills and knowledge required to use standard recipes to produce specialised cakes that require finish, decoration and presentation of a high order. It requires the ability to select, prepare and portion ingredients, and to use equipment and a range of cookery methods to make, fill, assemble and decorate specialised cakes.
The making of basic cakes is covered in SITHPAT001 Produce cakes.
Specialised cakes include sponges, gateaux, torten, sweet pastes and meringues. This unit applies to hospitality and catering organisations that produce and serve specialised patisserie products, including hotels, restaurants and patisseries.
The unit applies to patissiers who usually work under the guidance of more senior chefs.
SITXFSA001 - Use hygienic practices for food safety
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