SITHPAT011 - Produce cakes

Unit code: SITHPAT011 | Study level: TAFE
Nominal hours:
24
Location
Footscray Nicholson
Prerequisites
SITXFSA005 - 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 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 SITHPAT012 Produce specialised cakes.
The unit applies to hospitality and catering organisations that produce and serve patisserie products, including hotels, restaurants and patisseries.It applies to patissiers who usually work under the guidance of more senior pastry chefs.

Assessment

For Melbourne campuses

Assessment tasks will be designed to reinforce & extend knowledge and skill competence within set & controlled parameters in accordance with each unit's learning outcomes & 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 at least one of each of the following types of cakes and sponges:
  • fat-based:

    butter base
    oil base

  • foam-based:

    emulsified sponge
    egg-based foam

  • use each of the following fillings when producing the above cakes and sponges (at least once across production of the four cakes or sponges):
  • creams
  • custard
  • fresh and crystallised fruit
  • jams
  • mousse
  • nuts
  • use each of the following decorations when producing the above cakes and sponges (at least once across production of the four cakes or sponges):
  • chocolate
  • fresh, preserved or crystallised fruits
  • glazes and jellies
  • icings
  • sprinkled icing sugar
  • whole or crushed nuts
  • use appropriate preparation and cookery processes 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
  • following procedures for portion control and food safety practices when handling and storing cakes and sponges
  • responding to at least one special customer request.

Students will also be expected to demonstrate the following knowledge:

  • culinary terms and common trade names for:
  • ingredients used to produce cakes and sponges
  • cakes and sponges specified in the performance evidence
  • contents of date codes and rotation labels for stock
  • cookery processes 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
  • sifting dry ingredients
  • whisking, folding, piping and spreading
  • expected product characteristics of cakes and sponges specified in the performance evidence:
  • appearance
  • colour
  • consistency
  • moisture content
  • shape
  • size
  • taste
  • texture
  • historical and cultural origins of a variety of cakes and sponges
  • appropriate baking temperatures and cooking times for cakes, sponges and fillings specified in the Performance Evidence
  • 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
  • safe operational practices using essential functions and features of equipment used to produce cakes and sponges.

Required reading

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

As part of a course

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

Certificate II in Cookery
SIT20421 | Certificate ii | Duration:
Certificate III in Patisserie
SIT31021 | Certificate iii | Duration:

Refer to the course page for information on how to apply for the course. VU takes care to ensure the accuracy of this unit information, but reserves the right to change or withdraw courses offered at any time. Please check that unit information is current with the Student Contact Centre.

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