Unit of competency Outline

Date retreived
22/07/2026 3:28 PM AWST

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Produce specialised cakes

Produce specialised cakes

Unit of competency
National Code
SITHPAT012
State Code
OEB59
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
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 SITHPAT011 Produce cakes.This unit applies to workers in 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 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 specialised cakes.
  • 4.1. Following recipes, use cookery methods for specialised cakes and fillings to achieve desired product characteristics.
  • 4.2. Make food quality adjustmentswithin 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
AWR35 SITHPAT002 Produce gateaux, torten and cakes Unit of competency