SITHCCC019 - Produce cakes, pastries and breads

Unit code: SITHCCC019 | Study level: TAFE
N/A
Footscray Nicholson
Industry
Online
SITXFSA001 - Use hygienic practices for food safety
(Or equivalent to be determined by unit coordinator)
Overview
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Overview

This unit 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.

Assessment

For Melbourne campuses

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.

Required reading

The qualified trainer and assessor will provide teaching and learning materials as required in the form of workbooks produced by the Polytechnic and/or via the Polytechnic e-learning system.

As part of a course

This unit is studied as part of the following course(s):

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