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

KHU-TOU-0118

Australian Equivalent

SITHPAT011

Elements

Learning Outcomes

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. The skills in this unit must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice. No occupational licensing, certification or specific legislative requirements apply to this unit at the

Elements & Learning Outcomes

E1Select ingredients.

0118.E1.O1Confirm food production requirements from standard recipes.

0118.E1.O2Calculate ingredient amounts according to requirements.

0118.E1.O3Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements.

E2Select, prepare and use equipment.

0118.E2.O1Select type and size of equipment suitable to requirements.

0118.E2.O2Safely assemble and ensure cleanliness of equipment before use.

0118.E2.O3Use equipment safely and hygienically according to manufacturer instructions.

E3Portion and prepare ingredients.

0118.E3.O1Sort and assemble ingredients according to food production sequencing.

0118.E3.O2Weigh and measure wet and dry ingredients according to the recipe and quantity of cakes required.

0118.E3.O3Minimise waste to maximise profitability of cakes produced.

E4Cook cakes and sponges.

0118.E4.O1Following standard recipes, use cookery methods for cakes, sponges and fillings to achieve desired product characteristics.

0118.E4.O2Make food quality adjustments within scope of responsibility.

0118.E4.O3Select baking conditions and required oven temperature and bake cakes.

0118.E4.O4Cool cakes and sponges in appropriate conditions to retain optimum freshness and product characteristics.

E5Decorate, present and store cakes.

0118.E5.O1Enhance appearance and taste of cakes using suitable fillings, icings and decorations, according to standard recipes.

0118.E5.O2Apply icing to ensure a smooth and seamless finish.

0118.E5.O3Visually evaluate cakes and adjust presentation before displaying.

0118.E5.O4Use suitable service-ware to attractively present cakes according to organisational standards.

0118.E5.O5Display cakes in appropriate conditions to retain optimum freshness and product characteristics.

0118.E5.O6Store cakes in appropriate environmental conditions.

0118.E5.O7Clean work area and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives.