Unit of competency Outline

Date retreived
22/07/2026 10:30 AM AWST

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Produce cakes

Produce cakes

Unit of competency
National Code
SITHPAT011
State Code
OEB11
TGA Status
Current
DTWD Status
Approved
Current Release Number
1.00
Current Release Date
10/06/2022
View on TGA
State Implementation and Classification
Approved Date
18/10/2022
Field of Education
110107 - Baking And Pastrymaking
Original Release Date
18/10/2022
Nominal Hours
30
Description
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 time of publication.
Notes
Elements and Performance Criteria
1. Select ingredients.
  • 1.1. Confirm food production requirements from standard recipes.
  • 1.2. Calculate ingredient amounts according to requirements.
  • 1.3. Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements.
2. Select, prepare and use equipment.
  • 2.1. Select type and size of equipment suitable to requirements.
  • 2.2. Safely assemble and ensure cleanliness of equipment before use.
  • 2.3. Use equipment safely and hygienically according to manufacturer instructions.
3. Portion and prepare ingredients.
  • 3.1. Sort and assemble ingredients according to food production sequencing.
  • 3.2. Weigh and measure wet and dry ingredients according to the recipe and quantity of cakes required.
  • 3.3. Minimise waste to maximise profitability of cakes produced.
4. Cook cakes and sponges.
  • 4.1. Following standard recipes, use cookery methods for cakes, sponges and fillings to achieve desired product characteristics.
  • 4.2. Make food quality adjustments within scope of responsibility.
  • 4.3. Select baking conditions and required oven temperature and bake cakes.
  • 4.4. Cool cakes and sponges in appropriate conditions to retain optimum freshness and product characteristics.
5. Decorate, present and store cakes.
  • 5.1. Enhance appearance and taste of cakes using suitable fillings, icings and decorations, according to standard recipes.
  • 5.2. Apply icing to ensure a smooth and seamless finish.
  • 5.3. Visually evaluate cakes and adjust presentation before displaying.
  • 5.4. Use suitable service-ware to attractively present cakes according to organisational standards.
  • 5.5. Display cakes in appropriate conditions to retain optimum freshness and product characteristics.
  • 5.6. Store cakes in appropriate environmental conditions.
  • 5.7. Clean work area and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives.
No information
No information
Replaces
State Code National Code Title Type
AWR36 SITHPAT001 Produce cakes Unit of competency