Unit of competency Outline

Date retreived
22/07/2026 12:35 PM AWST

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Produce cakes, pastries and breads

Produce cakes, pastries and breads

Unit of competency
National Code
SITHCCC019
State Code
AWR93
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 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 relevant equipment a range of cookery methods to make and decorate cakes, pastries and breads, and food storage methods.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’.The unit applies to hospitality and catering organisations that produce and serve cakes, pastries and breads, including hotels, restaurants and patisseries. It applies to individuals who work under the guidance of more senior chefs. They demonstrate autonomy and judgement to complete routine activities and take limited responsibility in known and stable contexts within established parameters. 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, pastries and breads required.
  • 3.3.Prepare yeast-based dough to correct consistency and shape, according to standard recipes.
  • 3.4.Minimise waste to maximise profitability of cakes, pastries and breads produced.
4. Cook cakes, pastries, breads.
  • 4.1.Use cookery methods for cakes, pastries and breads and sweet and savoury 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 in appropriate conditions to retain optimum freshness and product characteristics.
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 service-ware 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.
  • 5.7.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
WF628 SITHCCC308 Produce cakes, pastries and breads Unit of competency
Replaced By
State Code National Code Title Type
OEA65 SITHCCC041 Produce cakes, pastries and breads Unit of competency