Elements and Performance Criteria

RANGE STATEMENT
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 in the performance criteria is detailed below.

Basic cakes refer to a small range of cakes and sponges and must include:
Madeira cake
Genoise sponge
basic aerated sponge
Swiss roll
fruit cake.


Product characteristics must include:
colour
consistency and texture
moisture content
mouth feel and eating properties
appearance.


Techniques and conditions for producing cakes may include:
weighing or measuring and sifting dry ingredients
adding fats and liquids to dry ingredients
stirring and aerating to achieve required consistency and texture
selecting and preparing appropriate cake tins and moulds
using required amount of batter according to desired characteristics of finished products
preparing and using appropriate pre-bake finishes and decorations
selecting baking conditions and temperatures.


Appropriate equipment may include:
commercial mixers and attachments
whisks
beaters
spatulas
wooden spoons
cutting implements for nuts and fruits
graters
scales
measures
bowl cutters
piping bags and attachments
ovens
cake tins and moulds.


Fillings may include:
fresh and crystallised fruit
fruit purées
jams
nuts
creams
mousse
custard.


Decorations may include:
glazes and jellies
icings
chocolate
sprinkled icing sugar
fresh, preserved or crystallised fruits
fruit purées
whole or crushed nuts
coloured and flavoured sugar.


Storage conditions and methods appropriate for cakes may include:
consideration of temperature, light and air exposure
use of airtight containers
display cabinets, including temperature-controlled cabinets
refrigeration, chilling and freezing.

EVIDENCE GUIDE
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, the range statement and the Assessment Guidelines for this Training Package.
Critical aspects for assessment and evidence required to demonstrate competency
Evidence of the following is essential:
ability to produce a range of basic cakes
ability to produce cakes that are consistent in quality, size, shape and appearance under typical workplace conditions and time constraints
application of hygiene and safety principles throughout the preparation process
preparation, decoration and presentation of a range of basic cakes within typical workplace conditions.


Context of and specific resources for assessment
Assessment must ensure:
demonstration of skills within a pastry kitchen as defined in the Assessment Guidelines, using industry-current equipment for making cakes
use of authentic ingredients.


Methods of assessment
A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:
observation of practical demonstration by the candidate of preparing, decorating and presenting cakes
questions about hygiene procedures, commodities, production techniques and storage requirements
review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate.
Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example:
SITHPAT001A Prepare and produce pastries
SITHPAT003A Prepare and produce yeast goods.
SITHPAT004A Prepare bakery products for patisseries.


Assessing employability skills
Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts.
Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role.