SITHPAT012 - Produce specialised cakes

Unit code: SITHPAT012 | Study level: TAFE
Nominal hours:
60
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 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

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 at least one of each of the following specialised cakes:
  • gateaux
  • entremets
  • torten
  • at least one of the above three cakes must be a special occasion cake, including wedding or birthday cakes or those for specific cultural or religious occasions
  • use at least five of the following fillings when producing the above specialised cakes (at least once across the production of the three cakes):
  • cheese
  • creams
  • custard
  • fresh or pureed fruit
  • mousse
  • nuts or pralines
  • sweet pastes
  • use each of the following decorations at least once, when producing the above specialised cakes (at least once across the production of the three cakes):
  • chocolate
  • fresh, preserved or crystallised fruits
  • glazes and jellies
  • icings
  • inscriptions
  • whole or crushed nuts
  • use appropriate preparation and cookery processes from the list in the knowledge evidence when producing the above specialised cakes
  • produce above specialised cakes:
  • that are consistent in quality, size, shape and appearance
  • within commercial time and cost constraints and deadlines
  • following procedures for portion control and food safety practices when handling and storing specialised cakes
  • 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 specialised cakes
  • specialised cakes specified above in the performance evidence
  • contents of date codes and rotation labels for stock
  • cookery processes used when producing specialised cakes:
  • 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 specialised cakes specified in the performance evidence:
  • appearance
  • colour
  • consistency
  • crumb structure
  • moisture content
  • shape
  • taste
  • texture
  • appropriate baking temperatures and cooking times for specialised cakes and fillings
  • decoration techniques for specialised cakes:
  • fine icing techniques
  • cigarette paste decoration techniques
  • indicators of freshness and quality of stocked ingredients for specialised cakes
  • mise en place requirements for producing specialised cakes and fillings
  • appropriate environmental conditions for storing specialised cakes 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 specialised cakes.

Required reading

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.

As part of a course

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

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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