Unit of competency Outline

Date retreived
23/07/2026 5:07 AM AWST

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Produce cakes, pastries and breads

Produce cakes, pastries and breads

Unit of competency
National Code
SITHCCC308
State Code
WF628
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
24/02/2014
Field of Education
110107 - Baking And Pastrymaking
Original Release Date
24/02/2014
Nominal Hours
50
Description
This unit describes the performance outcomes, skills and knowledge required to produce cakes, pastries and breads in a commercial kitchen 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, pastries and breads.It does not cover the specialist skills used by patissiers to produce specialist patisserie products. These are covered in the range of patisserie units coded PAT.
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, pastries and breads required.
  • 3.3 Prepare yeast based doughs to correct consistency and shape and according to standard recipes.
  • 3.4 Minimise waste to maximise profitability of cakes, pastries and breads produced.
4. Cook cakes pastries and breads.
  • 4.1 Use cookery methods for cakes, pastries and breads 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, pastries and breads.
  • 4.4 Cool cakes, pastries and breads in appropriate conditions to retain optimum freshness and product characteristics.
  • 4.5 Store reusable by-products of food preparation for future cooking activities.
5. Decorate present and store cakes pastries and breads.
  • 5.1 Enhance appearance and taste of cakes, pastries and breads 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, pastries and breads and adjust presentation before displaying.
  • 5.4 Use suitable serviceware to attractively present cakes, pastries and breads according to organisational standards.
  • 5.5 Display cakes, pastries and breads in appropriate conditions to retain optimum freshness and product characteristics.
  • 5.6 Store cakes, pastries and breads 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:
baking sheets
beaters
bowl cutters
cake tins and moulds
chopping boards
commercial mixers and attachments
cutting implements for nuts and fruits
graters
knives, including large serrated cake knives
ladles in a variety of sizes
pastry cutters and shapes
marble bench
measurers:
metric calibrated measuring jugs
moulds, shapes and cutters
ovens
piping bags and attachments
proofer
range of saucepans and pots for small and large production
serving tongs and trowels
sets of stainless steel bowls
scales
serviceware
spatulas
spoons:
wooden spoons
large plain and slotted metal spoons
storage containers and trays
whisks
wire cooling racks.
Yeast based doughs may include:
basic bread
croissant
Danish
savarin
those from premixed packages
yeast bun.
Cakes may include:
basic aerated sponge
cold set cakes and mousse cakes
friends
fruit cake
Genoise sponge
Madeira cake
meringues
muffins
Swiss roll
those:
derived from classical or contemporary recipes
from various cultural origins.
Pastries may include:
choux paste, including:
profiteroles
éclairs
filo or strudel
puff paste, including:
milles feuilles
quiches
short and sweet paste, including:
flans
tarts
pies
those:
derived from classical or contemporary recipes
from various cultural origins
yeastraised pastries including:
Danish pastries
croissants
brioche
savarins.
Breads may include:
sweet and savoury:
breads
rolls
buns
breads and buns including:
baguettes
Bath buns
bread rolls
breakfast breads
dinner rolls
hot cross buns
lunch rolls
those:
derived from classical or contemporary recipes
from various cultural origins.
Fillings may include:
savoury fillings using:
bacon
cheese
fish
ham
meat
poultry
vegetables
sweet fillings:
chocolate
cream
custard
fresh or crystallised fruit and fruit purées
meringue
whole or crushed nuts.
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
icings
jellies
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:
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 cakes, pastries and breads including:
for cakes:
basic aerated sponges
Genoise sponges
Madeira cakes
for pastries:
choux paste
filo or strudel
puff paste
short and sweet paste
for breads:
bread rolls
breakfast breads
produce multiple cakes, pastries and breads of the same type that are consistent in quality, size, shape and appearance
integrate knowledge of:
quality indicators for ingredients
cookery methods for cakes, pastries and breads
essential features, functions and safe use of food preparation equipment
food safety practices for handling and storing cakes, pastries and breads
produce cakes, pastries and breads within commercial time constraints.
Context of and specific resources for assessment
Assessment must ensure use of:
an operational commercial kitchen with the fixtures, large and small equipment and workplace documentation defined in the Assessment Guidelines; 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 cakes, pastries and breads.
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 cakes, pastries and breads
evaluation of the taste and visual appeal of cakes, pastries and breads produced by the individual
projects that allow assessment of the individual’s ability to produce a variety of cakes, pastries and breads 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
S6355 SITHCCC014A Prepare pastries, cakes and yeast goods Unit of competency
Replaced By
State Code National Code Title Type
AWR93 SITHCCC019 Produce cakes, pastries and breads Unit of competency