This unit (SITHCCC019) 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.
Unit details
Location:
Study level:
Vocational and further education (TAFE)
Unit code:
SITHCCC019
Prerequisites
SITXFSA001 - Use hygienic practices for food safety
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Assessment
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 standard recipes to produce and decorate four of each of the following: cakes from the list in the knowledge evidence; pastries from the list in the knowledge evidence; breads from the list in the knowledge evidence, and;
- produce each of the above cakes, pastries and breads of the same type: that are consistent in quality, size, shape and appearance; within commercial time constraints and deadlines; reflecting required quantities to be produced; following procedures for portion control and food safety practices when handling and storing food; responding to special customer requests and dietary requirements.Students will also be expected to demonstrate the following knowledge:
- culinary terms and trade names;
- contents of stock date codes and rotation labels;
- food safety practices for handling and storing cakes, pastries and breads;
- classical and contemporary: cakes, pastries, sweet and savoury breads;
- characteristics of a variety of classical and contemporary cakes, pastries and breads;
- historical and cultural derivations of a variety of cakes, pastries and breads;
- basic aspects of yeast fermentation and dough development processes;
- nutritional value of classical and contemporary cakes, pastries and breads;
- indicators of freshness and quality of stocked ingredients for cakes, pastries and breads;
- cookery methods for cakes, pastries, breads and fillings;
- main types, culinary characteristics and uses of fillings for cakes, pastries or breads;
- main types, culinary characteristics and uses of decorations for cakes, pastries or breads;
- appropriate baking temperatures and cooking times for cakes, pastries, breads and fillings;
- appropriate environmental conditions for storing cakes, pastries, breads and re-usable by-products of their preparation;
- mise en place requirements for producing cakes, pastries and breads and fillings, and;
- safe operational practices using essential functions and features of equipment used to produce cakes, pastries and breads.
Where to next?
As part of a course
This unit is studied as part of the following courses. Refer to the course page for information on how to apply for the course.
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