Cambodian Skills Delivery Model

SEAL National Course Catalogue · MLVT / National Training Board

Sector Frameworks

1,164

Qualifications

15,161

Competency Units

10,938

Elements

41,782

Learning Outcomes

2,822

Assessment Packages

Produce cakes, pastries and breads

KHU-TOU-0064

Australian Equivalent

SITHCCC041

Elements

Learning Outcomes

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. It does not cover the specialist skills used by patissiers to produce specialist patisserie products. These are covered in the range of patisserie units coded ‘PAT’. The unit applies to hospitality and catering organisations that produce and serve cakes, pastries and breads, including hotels, restaurants and patisseries. It applies to individuals who work under the guidance of more senior chefs. They demonstrate autonomy and judgement to complete routine activities and take limited responsibility in known and stable contexts wit

Elements & Learning Outcomes

E1Select ingredients.

0064.E1.O1Confirm food production requirements from standard recipes.

0064.E1.O2Calculate ingredient amounts according to requirements.

0064.E1.O3Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements.

E2Select, prepare and use equipment.

0064.E2.O1Select type and size of equipment suitable to requirements.

0064.E2.O2Safely assemble and ensure cleanliness of equipment before use.

0064.E2.O3Use equipment safely and hygienically according to manufacturer instructions.

E3Portion and prepare ingredients.

0064.E3.O1Sort and assemble ingredients according to food production sequencing.

0064.E3.O2Weigh and measure wet and dry ingredients according to the recipe and quantity of cakes, pastries and breads required.

0064.E3.O3Prepare yeast-based dough to correct consistency and shape, according to standard recipes.

0064.E3.O4Minimise waste to maximise profitability of cakes, pastries and breads produced.

E4Cook cakes, pastries, breads.

0064.E4.O1Use cookery methods for cakes, pastries and breads and sweet and savoury fillings to achieve desired product characteristics.

0064.E4.O2Follow standard recipes and make food quality adjustments within scope of responsibility.

0064.E4.O3Select baking conditions, required oven temperature and bake cakes, pastries and breads.

0064.E4.O4Cool in appropriate conditions to retain optimum freshness and product characteristics.

E5Decorate, present and store cakes, pastries and breads.

0064.E5.O1Enhance appearance and taste of cakes, pastries and breads using suitable fillings, icings and decorations, according to standard recipes.

0064.E5.O2Visually evaluate cakes, pastries and breads and adjust presentation before displaying.

0064.E5.O3Use suitable service-ware to present cakes, pastries and breads according to organisational standards.

0064.E5.O4Display and store cakes, pastries, breads and reusable by-products in appropriate conditions to retain optimum freshness and product characteristics.

0064.E5.O5Clean work area and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives.