SITHCCC308 Produce cakes, pastries and
breads
Release 1
SIT HCCC308 Produce cakes, pastries and breads Date this document was generated: 18 January 2013
SITHCCC308 Produce cakes, pastries and breads
Modification History
The version details of this endorsed unit of competency set are in the table below. The latest
information is at the top.
Version Comments
1.0 E
Replaces and is equivalent to SITHCCC014A Prepare pastries, cakes and yeast
goods.
Title changed to better reflect the intent and content of the unit. Unit structure made
consistent across all cooking units. Re-worked Elements, Performance Criteria,
Required Skills and Knowledge to more fully articulate content. Any ‘must’
statements in Range moved to Required Knowledge and Critical aspects for
assessment.
Three prerequisite units removed. SITXFSA101 Use hygienic practices for food
safety retained as a prerequisite.
Unit Descriptor
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.
Application of the Unit
This unit applies to hospitality and catering organisations which produce and serve cakes,
pastries and breads including hotels, restaurants and patisseries.
It applies to cooks who usually work under the guidance of more senior chefs.
Licensing/Regulatory Information
No licensing, legislative, regulatory or certification requirements apply to this unit at the time
of endorsement.
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© Commonwealth of Australia, 2013 Service Skills Australia
SIT HCCC308 Produce cakes, pastries and breads Date this document was generated: 18 January 2013
Pre-Requisites
This unit must be assessed after the following prerequisite unit:
SITXFSA101 Use hygienic practices for food safety
Employability Skills Information
This unit contains employability skills.
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© Commonwealth of Australia, 2013 Service Skills Australia
SIT HCCC308 Produce cakes, pastries and breads Date this document was generated: 18 January 2013
Elements and Performance Criteria Pre-Content
Elements and Performance Criteria
Elements describe the Performance criteria describe the performance needed to demonstrate
essential outcomes of achievement of the element. Where bold italicised text is used, further
a unit of competency. information is detailed in the required skills and knowledge section
and the range statement. Assessment of performance is to be
consistent with the evidence guide.
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 2.1 Select equipment of correct type and size.
and use 2.2 Safely assemble and ensure cleanliness of equipment before
equipment. use.
2.3 Use equipment safely and hygienically according to
manufacturer instructions.
3. Portion and 3.1 Sort and assemble ingredients according to the sequencing of
prepare food production.
ingredients. 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 4.1 Use cookery methods for cakes, pastries and breads and
pastries and fillings to achieve desired product characteristics.
breads. 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 5.1 Enhance appearance and taste of cakes, pastries and breads
and store cakes using suitable fillings, icings and decorations, according to
pastries and standard recipes.
breads. 5.2 Apply icing to ensure a smooth and seamless finish.
5.3 Visually evaluate cakes, pastries and breads and adjust
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© Commonwealth of Australia, 2013 Service Skills Australia
SIT HCCC308 Produce cakes, pastries and breads Date this document was generated: 18 January 2013
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.
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© Commonwealth of Australia, 2013 Service Skills Australia
SIT HCCC308 Produce cakes, pastries and breads Date this document was generated: 18 January 2013
Required Skills and Knowledge
This section describes the skills and knowledge required for this unit.
Required skills
initiative and enterprise skills to minimise wastage
literacy skills to:
read and comprehend food preparation lists, standard recipes, date code and stock
rotation labels and manufacturer instructions for equipment
write notes on recipe requirements and calculations
numeracy skills to:
weigh and measure ingredients for the quantity of cakes, pastries and breads required
determine cooking times and temperatures
planning and organising skills to efficiently sequence the stages of food preparation and
production
problem-solving skills to:
evaluate quality of ingredients and finished cakes, pastries and breads and make
adjustments to ensure a quality product
adjust taste, texture and appearance of food products according to identified
deficiencies
self-management skills to manage own speed, timing and productivity
technology skills to use food preparation and cooking equipment.
Required knowledge
culinary terms and trade names for:
ingredients commonly used to produce cakes, pastries and breads
a variety of classical and contemporary cakes, pastries and breads
product characteristics of a variety of classical and contemporary cakes pastries and
breads:
appearance
colour
consistency
moisture content
shape
taste
texture
basic aspects of yeast fermentation and dough development processes
nutritional value of classical and contemporary cakes, pastries and breads
historical and cultural derivations of a variety of cakes, pastries and breads
contents of stock date codes and rotation labels
indicators of freshness and quality of stocked ingredients for cakes, pastries and breads
mise en place requirements for producing cakes, pastries and breads and fillings
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© Commonwealth of Australia, 2013 Service Skills Australia
SIT HCCC308 Produce cakes, pastries and breads Date this document was generated: 18 January 2013
cookery methods for cakes, pastries, breads and fillings:
adding fats and liquids to dry ingredients
chilling ingredients and work surfaces
cutting, shaping and moulding
incorporating fat
kneading and handling
preparing and using fillings
preparing and using pre-bake finishes and decorations
resting
rolling
selecting and preparing appropriate cake tins and moulds
stirring and aerating to achieve required consistency and texture
using required amount of batter according to desired characteristics of finished
products
weighing or measuring and sifting dry ingredients
whisking, folding, piping and spreading
appropriate baking temperatures and cooking times for cakes, pastries, breads and fillings
equipment used to produce cakes, pastries and breads:
essential features and functions
safe operational practices
storage of cakes, pastries, breads and re-usable by products of their preparation:
correct environmental conditions to ensure food safety
appropriate methods to optimise shelf life.
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© Commonwealth of Australia, 2013 Service Skills Australia
SIT HCCC308 Produce cakes, pastries and breads Date this document was generated: 18 January 2013
Evidence Guide
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 Evidence of the ability to:
and evidence required to follow standard recipes to produce and decorate cakes,
demonstrate competency in pastries and breads including:
this unit
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 Assessment must ensure use of:
resources for assessment 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
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© Commonwealth of Australia, 2013 Service Skills Australia
SIT HCCC308 Produce cakes, pastries and breads Date this document was generated: 18 January 2013
kitchen servicing customers
industry-realistic 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 third-party
workplace reports of on-the-job performance by the
individual.
Guidance information for The assessor should design integrated assessment activities
assessment 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.
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© Commonwealth of Australia, 2013 Service Skills Australia
SIT HCCC308 Produce cakes, pastries and breads Date this document was generated: 18 January 2013
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, 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.
deadlines
Food production requirements may
include: portion control
quantities to be produced
special customer requests
special dietary requirements
standard recipes.
baking sheets
Equipment may include:
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
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© Commonwealth of Australia, 2013 Service Skills Australia
SIT HCCC308 Produce cakes, pastries and breads Date this document was generated: 18 January 2013
whisks
wire cooling racks.
basic bread
Yeast based doughs may include:
croissant
Danish
savarin
those from premixed packages
yeast bun.
basic aerated sponge
Cakes may include:
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.
choux paste, including:
Pastries may include:
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
yeast-raised pastries including:
Danish pastries
croissants
brioche
savarins.
sweet and savoury:
Breads may include:
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© Commonwealth of Australia, 2013 Service Skills Australia
SIT HCCC308 Produce cakes, pastries and breads Date this document was generated: 18 January 2013
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.
savoury fillings using:
Fillings may include:
bacon
cheese
fish
ham
meat
poultry
vegetables
sweet fillings:
chocolate
cream
custard
fresh or crystallised fruit and fruit purées
meringue
whole or crushed nuts.
ratio of wet to dry ingredients
Food quality adjustments may relate
to: taste:
salty
spicy
sweet
temperature
texture:
a light or heavy mouth feel
clean
creamy
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© Commonwealth of Australia, 2013 Service Skills Australia
SIT HCCC308 Produce cakes, pastries and breads Date this document was generated: 18 January 2013
crispy
crunchy
fibrous
intense
marshmallow like
moist
mousse
rich
slippery
smooth
velvety.
chocolate
Decorations may include:
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.
humidity
Environmental conditions relates to
appropriate: light
packaging
temperature
use of containers
ventilation.
Unit Sector(s)
Hospitality
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© Commonwealth of Australia, 2013 Service Skills Australia
SIT HCCC308 Produce cakes, pastries and breads Date this document was generated: 18 January 2013
Competency Field
Commercial Cookery and Catering
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© Commonwealth of Australia, 2013 Service Skills Australia
