Unit of competency Outline

Date retreived
22/07/2026 7:32 AM AWST

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Produce gateaux, torten and cakes

Produce gateaux, torten and cakes

Unit of competency
National Code
SITHPAT302
State Code
WF679
TGA Status
Replaced
DTWD Status
Replaced
Current Release Number
1.00
Current Release Date
18/01/2013
View on TGA
State Implementation and Classification
Approved Date
25/02/2014
Field of Education
110107 - Baking And Pastrymaking
Original Release Date
25/02/2014
Nominal Hours
60
Description
This unit describes the performance outcomes, skills and knowledge required to produce, using standard recipes, specialist cakes and sponges which 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 specialist cakes and sponges.The making of basic cakes is covered in SITHPAT301 Produce cakes.
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 equipment of correct type and size.
  • 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 the sequencing of food production.
  • 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 specialist cakes and sponges.
  • 4.1 Use cookery methods for specialist cakes and sponges and fillings to achieve desired product characteristics.
  • 4.2 Follow standard recipes and make food quality adjustments within scope of responsibility.
  • 4.3 Select baking conditions, required oven temperature and bake cakes.
  • 4.4 Cool cakes and sponges in appropriate conditions to retain optimum freshness and product characteristics.
  • 4.5 Store reusable by-products of food preparation for future cooking activities.
5. Fill specialist cakes and sponges.
  • 5.1 Slice or layer sponges and cakes, fill and assemble, according to standard recipe specifications.
  • 5.2 Mask, cover or coat top and sides of sponges and cakes to achieve even, straight and smooth surfaces.
6. Decorate specialist cakes.
  • 6.1 Ice and decorate sponges and 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 specialist cakes.
  • 7.1 Use suitable serviceware 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 and reusable by-products in appropriate environmental conditions.
The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.
Food production requirements may include:
deadlines
portion control
quantities to be produced
special customer requests
special dietary requirements
standard recipes.
Equipment may include:
beaters
bowl cutters
cake tins and moulds:
cake rings
croquembouche mould
D-shape cake log forms
form cake rings for individual petit gateaux
novelty cake tins and forms
cake wheels
chocolate thermometer
chopping boards
commercial mixers and attachments
cutting implements for nuts and fruits
graters
icing and decorating equipment:
crimpers
decorative combs
fine icing sugar sieves
fine piping tubes
matfer-type stencils
knives, including large serrated cake knives
marble slab
measurers:
metric calibrated measuring jugs
ovens
piping bags and attachments
presentation equipment:
cake boards for individual and large gateaux
cake boxes
cake stands including multitier
doilies
gateaux serving tongs and trowels
mirrors
platters
refrigerated cake display cases or towers
range of saucepans and pots for small and large production
saccharometer
scales
serviceware
serving tongs and trowels
sets of stainless steel bowls
silicon mats
spatulas
spoons:
wooden spoons
large plain and slotted metal spoons
storage containers and trays
whisks
wire cooling racks.
Specialist cakes and sponges may include:
cakes and sponges used as bases
commercial sponge
croquembouche
gateaux
Genoise sponge
Meringues
novelty cakes
sponge fingers
Swiss roll
torten
those:
derived from classical or contemporary recipes
for specific cultural feasts and celebrations, both religious and secular
for weddings, birthdays and special occasions
from various cultural origins.
Fillings may include:
creams
custard
fresh or crystallised fruit
fruit purées
jams
mousse
nuts
sweet pastes.
Food quality adjustments may relate to:
ratio of wet to dry ingredients
taste:
salty
spicy
sweet
temperature
texture:
a light or heavy mouth feel
clean
creamy
crispy
crunchy
fibrous
intense
marshmallow like
moist
mousse
rich
slippery
smooth
velvety.
Decorations may include:
chocolate
coloured and flavoured sugar
fresh, preserved or crystallised fruits
fruit purées
glazes and jellies
icings
marzipan coatings
sprinkled icing sugar
whole or crushed nuts.
To adjust presentation may involve:
changing accompaniments and garnishes to maximise eye appeal:
balance
colour
contrast
changing plated food for practicality of:
customer consumption
service
wiping drips or spills.
Environmental conditions relates to appropriate:
atmosphere
humidity
light
packaging
temperature
use of containers
ventilation.
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.
Overview of assessment

Critical aspects for assessment and evidence required to demonstrate competency in this unit
Evidence of the ability to:
follow standard recipes to produce and decorate specialist cakes and sponges including:
cakes and sponges used as bases
commercial sponges
Genoise sponges
sponge fingers
Swiss rolls
those for weddings, birthdays and special occasions
produce multiple cakes of the same type that are consistent in quality, size, shape and appearance
integrate knowledge of:
quality indicators for ingredients
cookery methods for specialist cakes and sponges
essential features, functions and safe use of food preparation equipment
food safety practices for handling and storing cakes and sponges
produce cakes within commercial time constraints.
Context of and specific resources for assessment
Assessment must ensure use of:
an operational pastry kitchen with the fixtures, large and small equipment and workplace documentation defined in the Assessment Guidelines including specific equipment for producing gateaux, torten and cakes; this can be a:
real industry workplace
simulated industry environment such as a training kitchen servicing customers
industryrealistic ratios of kitchen staff to customers
food preparation lists and standard recipes
a variety of commercial ingredients for specialist cakes and sponges.
Method of assessment
A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:
direct observation of the individual preparing for and producing a range of specialist cakes and sponges
evaluation of the taste and visual appeal of cakes produced by the individual
projects that allow assessment of the individual’s ability to produce a variety of specialist cakes and sponges for an event, function or meeting within designated deadlines
use of visual and taste recognition exercises so the individual can identify ingredient and product characteristics
written or oral questioning to assess knowledge of culinary terms, quality indicators for ingredients, equipment, cookery methods and appropriate environmental storage conditions
review of portfolios of evidence and thirdparty workplace reports of onthejob performance by the individual.
Guidance information for assessment
The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector, workplace and job role, for example:
BSBSUS201A Participate in environmentally sustainable work practices
BSBWOR202A Organise and complete daily work activities
SITHCCC104 Package prepared foodstuffs
SITHCCC304 Produce and serve food for buffets
SITHCCC307 Prepare food to meet special dietary requirements
SITXFSA201 Participate in safe food handling practices
TLIE1005A Carry out basic workplace calculations.
Replaces
State Code National Code Title Type
S6426 SITHPAT005A Prepare and present gateaux, torten and cakes Unit of competency
Replaced By
State Code National Code Title Type
AWR35 SITHPAT002 Produce gateaux, torten and cakes Unit of competency