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.

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 recipes to produce at least five different types of specialised cakes from the following list: cakes and sponges used as bases; commercial sponges; croquembouche; gateaux; macarons; novelty cakes; Saint Honoré; sponge fingers; torten; special occasion cakes, such as wedding or birthday cakes or those for specific cultural or religious occasions; - use at least five of the following fillings when producing the above specialised cakes: cheese; creams; custard; fresh or crystallised fruit; jams; meringues; mousse; nuts; sweet pastes; - use at least five of the following decorations when producing the above specialised cakes: chocolate; coloured and flavoured sugar; fresh, preserved or crystallised fruits; glazes and jellies; icings; marzipan coatings; sprinkled icing sugar; whole or crushed nuts; - use appropriate preparation and cookery methods from the list in the knowledge evidence when producing the above specialised cakes; - produce above specialised cakes for at least three different customers; - that are consistent in quality, size, shape and appearance; - within commercial time and cost constraints and deadlines; - reflecting required quantities to be produced; - following procedures for portion control and food safety practices when handling and storing gateaux, torten and cakes, 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 specialised cakes; - classical and contemporary specialised cakes specified above in the performance evidence; - contents of stock date codes and rotation labels; - cookery methods used when producing specialised cakes: - 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 a variety of the classical and contemporary specialised cakes; - appropriate baking temperatures and cooking times for specialised cakes and fillings; - decoration techniques for specialised cakes; - fine icing techniques; - cigarette paste decoration techniques; - indicators of freshness and quality of stocked ingredients for specialised cakes; - mise en place requirements for producing specialised cakes and fillings; - appropriate environmental conditions for storing gateaux, torten and cakes 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 specialised cakes.

Where to next?

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