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 specialised cakes

KHU-TOU-0119

Australian Equivalent

SITHPAT012

Elements

Learning Outcomes

This unit describes the performance outcomes, skills and knowledge required to use standard recipes to produce specialised cakes that require finish, decoration and presentation of a high order. It requires the ability to select, prepare and portion ingredients, and to use equipment and a range of cookery methods to make, fill, assemble and decorate specialised cakes. The making of basic cakes is covered in SITHPAT011 Produce cakes. This unit applies to workers in hospitality and catering organisations that produce and serve specialised patisserie products, including hotels, restaurants and patisseries. The unit 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, certi

Elements & Learning Outcomes

E1Select ingredients.

0119.E1.O1Confirm food production requirements from standard recipes.

0119.E1.O2Calculate ingredient amounts according to requirements.

0119.E1.O3Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements.

E2Select, prepare and use equipment.

0119.E2.O1Select type and size of equipment suitable to requirements.

0119.E2.O2Safely assemble and ensure cleanliness of equipment before use.

0119.E2.O3Use equipment safely and hygienically according to manufacturer instructions.

E3Portion and prepare ingredients.

0119.E3.O1Sort and assemble ingredients according to food production sequencing.

0119.E3.O2Weigh and measure wet and dry ingredients according to the recipe and quantity of cakes required.

0119.E3.O3Minimise waste to maximise profitability of cakes produced.

E4Cook specialised cakes.

0119.E4.O1Following recipes, use cookery methods for specialised cakes and fillings to achieve desired product characteristics.

0119.E4.O2Make food quality adjustments within scope of responsibility.

0119.E4.O3Select baking conditions, required oven temperature and bake cakes.

0119.E4.O4Cool cakes in appropriate conditions to retain optimum freshness and product characteristics.

E5Fill specialised cakes.

0119.E5.O1Slice or layer cakes, and fill and assemble, according to standard recipe specifications.

0119.E5.O2Mask cakes to achieve even, straight and smooth surfaces.

E6Decorate specialised cakes.

0119.E6.O1Ice and decorate cakes, according to standard recipes, using designs suited to the product and occasion.

0119.E6.O2Apply icing to ensure a smooth and seamless finish.

0119.E6.O3Visually evaluate cakes and adjust presentation before displaying.

0119.E6.O4Mark, score or cut portion controlled cakes evenly and neatly to maximise yield and profitability of cakes produced.

E7Present and store specialised cakes.

0119.E7.O1Use suitable service-ware to attractively present cakes according to organisational standards.

0119.E7.O2Display cakes in appropriate conditions to retain optimum freshness and product characteristics.

0119.E7.O3Store cakes in appropriate environmental conditions.

0119.E7.O4Clean work area and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives.