Unit of competency Outline

Date retreived
22/07/2026 9:00 AM AWST

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Produce gateaux, torten and cakes

Produce gateaux, torten and cakes

Unit of competency
National Code
SITHPAT002
State Code
AWR35
TGA Status
Replaced
DTWD Status
Replaced
Current Release Number
1.00
Current Release Date
03/03/2016
View on TGA
State Implementation and Classification
Approved Date
12/07/2016
Field of Education
110107 - Baking And Pastrymaking
Original Release Date
12/07/2016
Nominal Hours
60
Description
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 SITHPAT001 Produce cakes.Specialised cakes include sponges, gateaux, torten, sweet pastes and meringues. This unit applies to 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 chefs.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 food preparation list and 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 specialised cakes.
  • 4.1.Following recipes, use cookery methods for specialised cakes and fillings to achieve desired product characteristics.
  • 4.2.Make food quality adjustments within scope of responsibility.
  • 4.3.Select baking conditions, required oven temperature and bake cakes.
  • 4.4.Cool cakes in appropriate conditions to retain optimum freshness and product characteristics.
5. Fill specialised cakes.
  • 5.1.Slice or layer cakes, and fill and assemble, according to standard recipe specifications.
  • 5.2.Mask cakes to achieve even, straight and smooth surfaces.
6. Decorate specialised cakes.
  • 6.1.Ice and decorate cakes, according to standard recipes, using designs suited to the product and occasion.
  • 6.2.Apply icing to ensure a smooth and seamless finish.
  • 6.3.Visually evaluate cakes and adjust presentation before displaying.
  • 6.4.Mark, score or cut portion controlled cakes evenly and neatly to maximise yield and profitability of cakes produced.
7. Present and store specialised cakes.
  • 7.1.Use suitable service-ware to attractively present cakes according to organisational standards.
  • 7.2.Display cakes in appropriate conditions to retain optimum freshness and product characteristics.
  • 7.3.Store cakes in appropriate environmental conditions.
  • 7.4.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
WF679 SITHPAT302 Produce gateaux, torten and cakes Unit of competency
Replaced By
State Code National Code Title Type
OEB59 SITHPAT012 Produce specialised cakes Unit of competency