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.
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:
The qualified trainer and assessor will provide teaching and learning materials as required in the form of workbooks produced by the Victoria University and/or via the Victoria University e-Learning system.
This unit is studied as part of the following course(s):