SITHCCC041

Produce cakes, pastries and breads

Australian Harbour International College

RTO ID: 41338 CRICOS Provider Code: 03449J
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1: Introduction

Australian Harbour International College

SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider Code:
© 2022 03449J
RTO Works
 3

In this unit you will learn how to produce a variety of cakes, pastries and
breads following standard recipes.

1: Introduction
Topic 1: Insert topic title
Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
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 4

SAFE FOOD HANDLING

When producing cakes, pastries and breads, you will be handling a
variety of ingredients.

1: Introduction
Topic 1: Insert topic title
Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
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 5

TIME FOR SOME FACTS

Look at the following Fact Sheets:
• Fact Sheet 1 - Following Hygienic Work Practices
• Fact Sheet 4 - Managing Food Safety Hazards and Risks
• Fact Sheet 5 - Safe Food Handling

1: Introduction
Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
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 6

FRUIT AND VEGETABLES

• Fruit and vegetables can be contaminated with bacteria such as e. coli,
salmonella, and listeria.
• Contamination of these foods can occur from fertilisers or chemicals,
soil, and interference of animals such as birds and pests.

1: Introduction
Topic 1: Insert topic title
Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
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 7

EGGS
Just like other foods, it is very important to be careful when cooking with
eggs.

1: Introduction
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Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
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 8

LIFT THE LID

Read the information from the Australian Institute of Food Safety about
raw egg safety and Salmonella.
Website:
[Link]
If you have already read this article, you can review it to refresh your
memory or you can move on.

1: Introduction
Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
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 9

LIFT THE LID

Another aspect of egg safety includes allergies. Read about what
Australian Eggs has to say about eggs allergies and the list of foods that
have ‘hidden’ or ‘unexpected’ traces of egg.
Website: [Link]
If you have already read this article, you can review it to refresh your
memory or you can move on.

1: Introduction
Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
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 10

DAIRY PRODUCTS
Dairy products such as milk, cream, cheese, yoghurt, sour cream, cream
cheese, butter are commonplace in many sweet items. In 2019 and 2020
there were a number of milk products that were recalled due to e. coli
contamination.

1: Introduction
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Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
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 11

LIFT THE LID

Read Dairy Food Safety Victoria’s article about dairy shelf life. Safety
risks related to ice cream.
Article:
[Link]
-life-of-dairy-products

Take notes about what you learn.

1: Introduction
Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
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 12

FOOD STORAGE
As with any food items you must ensure you are using ingredients that
are in date and fresh. Food safety standards require that food is labelled
and rotated to ensure freshness and quality.

1: Introduction
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Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
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 13

LIFT THE LID

Learn more about the requirements of food labelling, use by dates and
best before dates below.
Website:
[Link]
Research the ‘Julian Date’ and take notes.

1: Introduction
Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
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 14

WHAT’S COOKING?
Look in the dry store, fridge/cool room and freezer and note down the
information you learn from labels on ingredients and products you would
use to make desserts.
Try to find at least one example of a Julian Date and work out the date.

1: Introduction
Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
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 15

FOOD STORAGE
• Fruit
• Eggs

1: Introduction
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Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
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 16

LIFT THE LID

Read what Australian Eggs has to say about refrigerating eggs at the link
below.
Website:
[Link]
-eggs/

If you have already completed this activity, you do not need to do it again.

1: Introduction
Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
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 17

FOOD STORAGE
• Dairy
• Dry ingredients
• Other ingredients

1: Introduction
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Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
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 18

SHARE PLATE
Your trainer is going to provide a list of products that are used when
producing cakes, pastries and breads. In a small group, you are to work
together and decide what the shelf life and storage conditions are for
each product.

1: Introduction
Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
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 19

LIFT THE LID

You might like to read these interesting articles about the indefinite shelf
life of honey!
Article: [Link]
Article:
[Link]
eys-eternal-shelf-life-1218690/

1: Introduction
Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
2022 RTO Works
 20

TIME FOR SOME FACTS

Look at the following Fact Sheet:
• Fact Sheet 6 - Receiving, Storing and Maintaining Food
Review the information in the Fact Sheet, taking particular note of the following
sections:
• ‘Storing food’, steps 1–4.
• ‘Storage conditions for different food types’, steps 1–2.

1: Introduction
Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
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 21

CHOOSING FRESH, QUALITY FOOD

There are different signs of freshness and quality when it comes to food.

1: Introduction
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Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
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 22

SHARE PLATE
You and the group will discuss signs of fresh, quality in ingredients used
for cake, pastry and bread production.
Your trainer will facilitate the discussion and begin by leading with
examples.

1: Introduction
Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
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 23

WHAT’S COOKING?
Look at the fruit, vegetables, dairy, dry goods and other baking
ingredients available in your training kitchen. Check that foods are
rotated, and that food is in stock is fresh and of quality with no signs of
contamination and spoilage.
Check that storage conditions are optimal by checking temperature
gauges and taking temperature measurements.

1: Introduction
Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
2022 RTO Works
 24

EQUIPMENT AND UTENSILS

When producing cakes, pastries and breads you will use a broad range of
commercial kitchen equipment and utensils. You should already be
familiar with these from other units in your course.

1: Introduction
Topic 1: Insert topic title
Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
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 25

TIME FOR SOME FACTS

Review the Fact Sheets to refresh your memory on the range of equipment and
utensils available.

1: Introduction
Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
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 26

THE IMPORTANCE OF MANUFACTURER INSTRUCTIONS

The manufacturer’s instructions are an important piece of information
when using any type of equipment.

1: Introduction
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Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
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 27

CLEANING AND SANITISATION

You should always make sure you have cleaned
and performed any necessary maintenance on
equipment so that it is clean and safe to use for
the next time, or for the next person.

1: Introduction
Topic 1: Insert topic title
Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
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 28

TIME FOR SOME FACTS

Review Fact Sheet 7 - Cleaning and Sanitation to refresh your memory on the cleaning
and sanitisation requirements of working in a commercial kitchen.

1: Introduction
Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
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 29

KNIVES AND KNIFE SKILLS

It’s important to know what type of knives you will use when producing
cakes, pastries and breads.

1: Introduction
Topic 1: Insert topic title
Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
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 30

TIME FOR SOME FACTS

Review Fact Sheet 19 - Knives to refresh your memory on the different types of knives
used in a commercial kitchen environment.
If you have already looked at this Fact Sheet you can move on or review it to refresh
your memory.

1: Introduction
Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
2022 RTO Works
 31

WORKING SUSTAINABLY
Every day you spend in the kitchen means you are using water, electricity,
gas and producing waste. The impact of the hospitality industry on the
environment is well known, and has led to changes in many practices.

1: Introduction
Topic 1: Insert topic title
Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
2022 RTO Works
 32

TIME FOR SOME FACTS

Look at the following Fact Sheet:
• Fact Sheet 8 - Working Sustainably
Under the ‘Energy, water, waste and cleaning’ heading, review steps 1–3 to learn
about what you can do to help reduce your impact on the environment.

1: Introduction
Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
2022 RTO Works
 33

WORKFLOW PLANNING
Before you begin cooking, you must know what ingredients, equipment
and utensils you need, and how long food will take to cook. You must also
have a plan for which tasks will be completed during mise en place and
which tasks will be completed during service.

1: Introduction
Topic 1: Insert topic title
Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
2022 RTO Works
 34

TIME FOR SOME FACTS

Look at the following Fact Sheet:
• Fact Sheet 10 - Workflow Planning

1: Introduction
Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
2022 RTO Works
 35

MISE EN PLACE CONSIDERATIONS

• Read the recipe carefully.
• Gather all ingredients and equipment.
• Prepare moulds, tins, pans, dishes and other equipment and utensils.
• Measure ingredients.
• Prepare ingredients.

1: Introduction
Topic 1: Insert topic title
Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
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 36

LIFT THE LID

The following article includes a list of skills that bakers should have.
Article:
[Link]
se-8-skills/

1: Introduction
Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
2022 RTO Works
 37

PRESENTATION AND QUALITY INDICATORS

Before cakes, pastries and breads are served it is
important to evaluate them.

1: Introduction
Topic 1: Insert topic title
Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
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 38

TIME FOR SOME FACTS

Look at the following Fact Sheets:
• Fact Sheet 39 - Presentation and Plating Techniques to refresh your memory on the
importance of balance, colour and contrast
• Fact Sheet 35 - Garnishes

1: Introduction
Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
2022 RTO Works
 39

LIFT THE LID

The Culinary Pro provides some great information for plating and
presentation.
Website: [Link]
If you have already visited this link, you can move on or review it to
refresh your memory.

1: Introduction
Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
2022 RTO Works
 40

LIFT THE LID

Read about the baked goods triangle here.
Website:
[Link]
e-is-important-for-all-pastry-chefs/

1: Introduction
Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
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 41

SHARE PLATE
Use the Internet to find a range of photographic examples of how to
present cakes, pastries and breads. If you have photos of your own work,
feel free to share them!
Share your findings with the group.

1: Introduction
Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
2022 RTO Works
 42

SPECIAL CUSTOMER REQUESTS AND DIETARY

REQUIREMENTS
It is quite common to receive specific requests from customers.

1: Introduction
Topic 1: Insert topic title
Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
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 43

TIME FOR SOME FACTS

Look at the following Fact Sheet:
• Fact Sheet 11 - Special Dietary Requirements
Pay particular attention to the following special dietary requirements: fat free, low
carbohydrate, low fat, low gluten, gluten free, low kilojoule, low sugar, sugar free, type
one and two diabetic and vegan.

1: Introduction
Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
2022 RTO Works
 44

CHEF’S TOOLBOX
See if you can find recipes for cakes, pastries and breads that are
suitable for people with special dietary requirements.
Add them to your Chef’s Toolbox.

1: Introduction
Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
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 45

PREPARATION AND COOKING PROCESSES

When creating cakes, pastries, breads and fillings there are many
preparation and cooking processes that will be used.

1: Introduction
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Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
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 46

ADDING FATS AND LIQUIDS TO DRY INGREDIENTS

There is good reason to mix your dry ingredients and your fats and liquid
ingredients in separate bowls and then combine. This method will reduce
the risk of overbeating.

1: Introduction
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Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
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 47

CHILLING INGREDIENTS AND WORK SURFACES

• This is done so the ingredients do not stick to surfaces and also to
prevent waste.
• It can also be used to solidify fats, so it takes longer in the cooking
process and when the fat finally melts it creates pockets.

1: Introduction
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Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
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 48

CUTTING, SHAPING AND MOULDING

The process of shaping and moulding the dough when creating breads
and pastries creates a surface tension on the dough, which assists the
product to keep its shape during the cooking process.

1: Introduction
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Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
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 49

KNEADING AND HANDLING

This is the process of working (mixing) the dough into
a smooth clump to give it structure and texture. The
process gives the dough gases within it.

1: Introduction
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Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
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 50

PREPARING AND USING FILLINGS

When preparing fillings, common preparation and cookery methods are
used. Fillings may be placed, rolled, piped or layered depending on the
wanted result, but you will learn more about fillings in detail under cakes,
pastries and breads.

1: Introduction
Topic 1: Insert topic title
Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
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 51

TIME FOR SOME FACTS

Look at the listed Fact Sheets.

1: Introduction
Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
2022 RTO Works
 52

RESTING
Resting dough allows the gluten within it to relax and reform into long
chain proteins that create the structure of the completed baked products.

1: Introduction
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Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
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 53

ROLLING
• Rolling is typically done with a rolling pin.
• Rolling can also be a baking term where you roll in the butter into the
dough to increase the volume of the mixture.
• It is also known as lamination.

1: Introduction
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Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
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 54

SELECTING AND PREPARING APPROPRIATE CAKE TINS AND

MOULDS
One of the issues of cakes not coming out correctly is due to the incorrect
cake tin being used. Different size pans hold varying amounts of batter.

1: Introduction
Topic 1: Insert topic title
Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
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 55

LIFT THE LID

To learn more about preparing cake tins watch How to Prepare Cake Tins
Cake Pans for Baking.
Video: [Link] (03:18)

1: Introduction
Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
2022 RTO Works
 56

STIRRING AND AERATING TO ACHIEVE REQUIRED

CONSISTENCY AND TEXTURE
Stirring is typically mixing the ingredients without considering the
aeration, but when measuring and weighing flour aeration and sifting is
required to ensure that you have the correct amount of ingredients, and
the batter has the correct consistency and texture to product a great final
product.

1: Introduction
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Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
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 57

USING THE RIGHT AMOUNT OF BATTER

Using the right amount of batter is important as you will want certain
desired characteristics in a finished product.

1: Introduction
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Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
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 58

WEIGHING OR MEASURING
Flour has a tendency to settle during storage; therefore, flour must be
aerated and sifted before measuring as there is a large difference in the
weight of packed and aerated flour.

1: Introduction
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Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
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 59

SIFTING DRY INGREDIENTS

Sifting dry ingredients aerates the ingredients as well as removes any
lumps or imperfections in the ingredients.

1: Introduction
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Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
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 60

WHISKING, FOLDING, PIPING AND SPREADING

The process of whisking is to add air into wet
ingredients while mixing.

1: Introduction
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Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
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 61

2: Cakes

Australian Harbour International College

SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider Code:
© 2022 03449J
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 62

TIME FOR SOME FACTS

For more general culinary terms, or others that you come across which you are not
sure of, refer to Fact Sheet 14 - Culinary Terms.
You may like to take particular note of any culinary terms that you come across
throughout this unit for use in your assessment.

2: Cakes
Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
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 63

SHARE PLATE
Share with the group your favourite cake and what makes it your
favourite. Talk about the flavours, texture and other characteristics you
enjoy about the cake. Then share your favourite cake to bake, and
explain why.

2: Cakes
Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
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 64

CLASSICAL AND CONTEMPORARY CAKES

The previous activity will have shown you that there are many different
types of cakes out there.

2: Cakes
Topic 1: Insert topic title
Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
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 65

LIFT THE LID

Read about the role of eggs in baking.
Website: [Link]

2: Cakes
Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
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 66

CLASSICAL AND CONTEMPORARY CAKES

• Butter based
• Fat-based
• Oil base
• Foam based
o Emulsified sponge
o Egg based foam

2: Cakes
Topic 1: Insert topic title
Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
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 67

LIFT THE LID

Read more about types of cakes at the link below.
Website:
[Link]
4321-8ebc-55e6eea5a64e#d20d3c65-00f4-4321-8ebc-55e6eea5a64e

2: Cakes
Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
2022 RTO Works
 68

CLASSICAL AND CONTEMPORARY CAKES

Cakes you might bake as part of this unit:
• Basic sponge cake
• Genoise sponge
• Madeira cake
• Friands
• Muffins

2: Cakes
Topic 1: Insert topic title
Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
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 69

LIFT THE LID

Read about baking a genoise sponge.
Website: [Link]

2: Cakes
Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
2022 RTO Works
 70

CLASSICAL AND CONTEMPORARY CAKES

Cakes you might bake as part of this unit:
• Cold-set cakes

2: Cakes
Topic 1: Insert topic title
Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
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 71

LIFT THE LID

Watch these videos about cheesecakes and mousse cakes.
Malteser Cheesecake Recipe, Cupcake Jemma.
Video: [Link] (11:23)
Miele Mousse Cake, Cooking Tutorial, Kristin Tibballs.
Video: [Link] (05:23)

2: Cakes
Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
2022 RTO Works
 72

CLASSICAL AND CONTEMPORARY CAKES

Cakes you might bake as part of this unit:
• Fruit cake
• Meringues
• Swiss roll

2: Cakes
Topic 1: Insert topic title
Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
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 73

LIFT THE LID

This short video shows how to get a Swiss roll into shape.
Video: [Link] (01:09)

2: Cakes
Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
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 74

SHARE PLATE
Look at the descriptions of each of the cakes above and identify whether
they are classified as a butter or foam based cakes.
Share your findings with the group in a discussion facilitated by your
assessor.

2: Cakes
Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
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 75

LIFT THE LID

Use the Internet to research and read about the history of the following
cakes:
• Victoria sponge
• Genoise sponge
• Madeira cake.

2: Cakes
Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
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 76

CHEF’S TOOLBOX
Locate recipes for each of the types of cakes listed above. Add these
recipes to your chef’s toolbox.

2: Cakes
Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
2022 RTO Works
 77

LIFT THE LID

Claire Teaches You Cake Baking (Lesson 1), Baking School, Bon Appétit.
Video: [Link] (21:02)

2: Cakes
Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
2022 RTO Works
 78

WATCH AND LEARN

Your trainer will demonstrate how to bake a variety of cakes.

2: Cakes
Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
2022 RTO Works
 79

CHEF’S TOOLBOX
Do some research and find some cake recipes that provide healthier
substitutes. Add them to your Chef’s Toolbox.

2: Cakes
Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
2022 RTO Works
 80

LIFT THE LID

This article provides a recipe for angel food cake that is suitable for those
with diabetes.
Article: [Link]

2: Cakes
Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
2022 RTO Works
 81

LIFT THE LID

This video shows how to create a vegan buttercream.
How to Make the Best VEGAN Buttercream! Cupcake Jemma.
Video: [Link] (05:38)

2: Cakes
Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
2022 RTO Works
 82

SHARE PLATE
How many types of cakes can you think of that do not include filling – this
doesn’t mean icing/frosting!
Share your answers with the group in a discussion facilitated by your
trainer.

2: Cakes
Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
2022 RTO Works
 83

FILLINGS
Cake fillings are used for cakes that are either open-faced (such as
cheesecakes) or layer cakes.

2: Cakes
Topic 1: Insert topic title
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 84

LIFT THE LID

This article provides a description of different types of buttercreams,
including what they are best used for.
Article: [Link]
You may have read this article if you have already completed
SITHPAT006 Produce desserts. If you have, you may like to review it or
you can move on.

2: Cakes
Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
2022 RTO Works
 85

LIFT THE LID

Read more about cake fillings here.
Website:
[Link]

2: Cakes
Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
2022 RTO Works
 86

LIFT THE LID

Claire Teaches You Cake Filling (Lesson 2), Baking School, Bon Appétit.
Video: [Link] (19:14)

2: Cakes
Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
2022 RTO Works
 87

CHEF’S TOOLBOX
Locate recipes for a variety of cake fillings. Add these recipes to your
Chef’s Toolbox.

2: Cakes
Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
2022 RTO Works
 88

WATCH AND LEARN

Your trainer will demonstrate how to prepare a variety of fillings.

2: Cakes
Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
2022 RTO Works
 89

FROSTINGS AND ASSEMBLY

Making icing/frosting
These terms tend to be used interchangeably, although technically icing is
more sugary in flavour than frosting.

2: Cakes
Topic 1: Insert topic title
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 90

LIFT THE LID

Read more about the different types of frosting.
Website: [Link]

2: Cakes
Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
2022 RTO Works
 91

LIFT THE LID

Claire Teaches You Cake Frosting (Lesson 3), Baking School, Bon
Appétit.
Video: [Link] (20:39)

2: Cakes
Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
2022 RTO Works
 92

LIFT THE LID

This article discusses how to produce a basic cake glaze.
Article:
[Link]

2: Cakes
Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
2022 RTO Works
 93

CHEF’S TOOLBOX
Locate recipes for a variety of frostings, icings and glazes. Add these
recipes to your Chef’s Toolbox.

2: Cakes
Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
2022 RTO Works
 94

WATCH AND LEARN

Your trainer will demonstrate how to make frosting.

2: Cakes
Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
2022 RTO Works
 95

ASSEMBLY
When putting together layer cakes, you will need to
make sure your layers are level and consistent in
shape and size.

2: Cakes
Topic 1: Insert topic title
Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
2022 RTO Works
 96

LIFT THE LID

Claire Teaches You Cake Assembly (Lesson 4), Baking School, Bon
Appétit.
Video: [Link] (18:18)

2: Cakes
Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
2022 RTO Works
 97

WATCH AND LEARN

Your trainer will demonstrate how to assemble a cake.

2: Cakes
Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
2022 RTO Works
 98

DECORATING THE CAKE!

Types of decorations:
• Chocolate • Icings
• Coloured and flavoured sugar • Jellies
• Fresh, preserved or crystallised fruits • Sprinkled icing sugar
• Fruit purées • Whole or crushed nuts
• Glazes

2: Cakes
Topic 1: Insert topic title
Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
2022 RTO Works
 99

LIFT THE LID

The Wilton’s website has many articles on how to decorate cakes.

2: Cakes
Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
2022 RTO Works
 100

LIFT THE LID

Look at the videos, which show a range of cake decorating techniques.

2: Cakes
Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
2022 RTO Works
 101

LIFT THE LID

Claire Teaches You Cake Decoration (Lesson 5), Baking School, Bon
Appétit.
Video: [Link] (22:48)

2: Cakes
Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
2022 RTO Works
 102

CHEF’S TOOLBOX
Use the Internet to find articles, photos and videos on different decorating
techniques. Add these to your Chef’s Toolbox.

2: Cakes
Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
2022 RTO Works
 103

WATCH AND LEARN

Your trainer will demonstrate a variety of cake decorating techniques.

2: Cakes
Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
2022 RTO Works
 104

WHAT’S COOKING?
Practise producing a variety of cakes. Your trainer will provide you with
the recipes.

2: Cakes
Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
2022 RTO Works
 105

LET IT SIMMER
Reflect on the activity you just completed and think about:
• what you did well
• what you could improve on
• what you would do different next time.

2: Cakes
Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
2022 RTO Works
 106

3: What you knead to know when

working with dough…

Australian Harbour International College

SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider Code:
© 2022 03449J
RTO Works
 107

This extra topic has been included because this unit requires that you
make bread and pastries – the common denominator between these
being dough!

3: What you knead to know when working with dough…

Topic 1: Insert topic title
Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
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 108

FERMENTATION
In baking, fermentation is when the dough rises. This process occurs
once you have finished mixing the dough.

3: What you knead to know when working with dough…

Topic 1: Insert topic title
Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
2022 RTO Works
 109

LIFT THE LID

The following article provides detailed information about what happens
during each proof/rise.
Article:
[Link]
ow-to-proof-breads-and-other-baked-goods#7-baked-goods-that-need-to-
be-proofed

3: What you knead to know when working with dough…

Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
2022 RTO Works
 110

LIFT THE LID

Have a look at the videos that show a time lapse of fermentation.

3: What you knead to know when working with dough…

Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
2022 RTO Works
 111

KEEPING DOUGH COOL

• When working with dough, it is important to keep it cool.
• The key reason for keeping your dough cool is to avoid the butter
melting.

3: What you knead to know when working with dough…

Topic 1: Insert topic title
Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
2022 RTO Works
 112

LIFT THE LID

How to Make the Best Pie Crust with Erin McDowell, Dear Test Kitchen.
Video: [Link] (25:19)

3: What you knead to know when working with dough…

Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
2022 RTO Works
 113

LIFT THE LID

Paul Hollywood's What Went Wrong: Bread.
Video: [Link] (04:03)

3: What you knead to know when working with dough…

Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
2022 RTO Works
 114

CHEF’S TOOLBOX
Find some more articles and videos about how to prepare dough,
including those that cover proofing, kneading, rolling, crust crimping and
so on. Add these to your Chef’s Toolbox.

3: What you knead to know when working with dough…

Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
2022 RTO Works
 115

4: Pastries

Australian Harbour International College

SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider Code:
© 2022 03449J
RTO Works
 116

SHARE PLATE
Share with the group your favourite pastry treat and what makes it your
favourite. Talk about the flavours, texture and other characteristics you
enjoy.

4: Pastries
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Types of pastries include:

• Choux pastry • Croissants
• Puff pastry • Danish pastry
• Shortcrust pastry • Strudel
• Sweet pastry
• Savoury pastry

4: Pastries
Topic 1: Insert topic title
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SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
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 118

LIFT THE LID

The given articles provide further information as well as the history of
some of these pastries.

4: Pastries
Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
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 119

FILLINGS
• Many pastries include fillings, such as pies, Danish pastries, some
varieties of croissants, turnovers, cannoli, eclairs, profiteroles,
Berliners, brownies and baklava.
• Fillings can be separated into savoury and sweet.

4: Pastries
Topic 1: Insert topic title
Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
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 120

SHARE PLATE
In a small group, identify pastry dishes that you would make that would
include the fillings listed previously.
You will share your thoughts in a group discussion facilitated by your
trainer.

4: Pastries
Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
2022 RTO Works
 121

DECORATING YOUR PASTRIES

This is similar to cake decorating and can be just as
creative.

4: Pastries
Topic 1: Insert topic title
Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
2022 RTO Works
 122

LIFT THE LID

Matt Preston has 8 rules for perfect pastry.
Website:
[Link]
t-preston/w2vzrfzn

4: Pastries
Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
2022 RTO Works
 123

LIFT THE LID

Croissants, by Michael Lim.
Video: [Link] (21:58)

4: Pastries
Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
2022 RTO Works
 124

WATCH AND LEARN

Your trainer will demonstrate how to bake a variety of pastries.

4: Pastries
Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
2022 RTO Works
 125

WHAT’S COOKING?
Practise producing a variety of pastries. Your trainer will provide you with
the recipes.

4: Pastries
Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
2022 RTO Works
 126

LET IT SIMMER
Reflect on the activity you just completed and think about:
• what you did well
• what you could improve on
• what you would do different next time.

4: Pastries
Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
2022 RTO Works
 127

5: Breads

Australian Harbour International College

SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider Code:
© 2022 03449J
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 128

SHARE PLATE
Have you made bread or buns at home before? If so, what type? How
successful was it? Share with the group your experiences.

5: Breads
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Types of breads include:

• Bread rolls
• Baguette
• Brioche
• Focaccia
• Flat bread
• Sourdough

5: Breads
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 130

LIFT THE LID

To learn more about sourdough starter culture, watch the video below.
Video: [Link] (08:55)

5: Breads
Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
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 131

Other breads, rolls and buns include:

• Bath bun • Breadstick
• Fruit bun • Pita bread
• Hot cross buns • Pizza bread.
• Unleavened breads
• Cinnamon buns
• Ciabatta

5: Breads
Topic 1: Insert topic title
Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
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 132

CHEF’S TOOLBOX
Use the Internet and search for recipes for different types of bread, rolls
and buns. Look for buns and rolls with different flavours and fillings. Add
your recipes to your Chef’s Toolbox.

5: Breads
Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
2022 RTO Works
 133

LIFT THE LID

This article discusses different types of bread.
Website:
[Link]

5: Breads
Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
2022 RTO Works
 134

LIFT THE LID

This article discusses the history of two buns from the England city of
Bath, the bath bun and the Sally Lunn bun.
Article:
[Link]
s-buns-87692089/

5: Breads
Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
2022 RTO Works
 135

LIFT THE LID

This article discusses the history of hot cross buns.
Article:
[Link]
-the-hot-cross-bun-15667

5: Breads
Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
2022 RTO Works
 136

LIFT THE LID

This article discusses the history of the baguette.
Article:
[Link]
ette/

5: Breads
Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
2022 RTO Works
 137

LIFT THE LID

How to Make Gluten-Free Bread, Dear Test Kitchen.
Video: [Link] (17:35)

5: Breads
Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
2022 RTO Works
 138

COOKERY METHODS
Each type of bread dish includes different methods.

5: Breads
Topic 1: Insert topic title
Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
2022 RTO Works
 139

LIFT THE LID

Jemma, who we met in the last topic, makes some hot cross buns in How
to Make Hot Cross Buns, Cupcake Jemma.
Video: [Link] (18:25)
Here’s an article that provides some tips and tricks on baking hot cross
buns.
Article:
[Link]
s-on-hot-cross-buns-20200405-h1n67b

5: Breads
Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
2022 RTO Works
 140

LIFT THE LID

Watch Patrick bake baguettes: Baguettes Masterclass with Patrick Ryan.
Video: [Link] (18:22)

5: Breads
Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
2022 RTO Works
 141

LIFT THE LID

How to Make Pizza Dough at Home.
Video: [Link] (03:54)

5: Breads
Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
2022 RTO Works
 142

LIFT THE LID

Watch John Kirkwood bake a variety of bread rolls.

5: Breads
Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
2022 RTO Works
 143

LIFT THE LID

Watch this video on how to shape bread rolls.
Video: [Link] (06:07)

5: Breads
Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
2022 RTO Works
 144

WHAT WENT WRONG?

Sometimes your bread won’t rise or you can’t get the right texture.
There’s usually an answer to why things went awry.

5: Breads
Topic 1: Insert topic title
Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
2022 RTO Works
 145

LIFT THE LID

This article provides the answers to 10 common bread problems.
Article:
[Link]
mon-bread-problems-luis-troyano

5: Breads
Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
2022 RTO Works
 146

WATCH AND LEARN

Your trainer will demonstrate how to bake a variety of breads, rolls and
buns.

5: Breads
Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
2022 RTO Works
 147

WHAT’S COOKING?
Practise producing a variety of breads. Your trainer will provide you with
the recipes.

5: Breads
Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
2022 RTO Works
 148

LET IT SIMMER
Reflect on the activity you just completed and think about:
• what you did well
• what you could improve on
• what you would do different next time.

5: Breads
Australian Harbour International College
SITHCCC041 Produce cakes, pastries and breads RTO ID: 41338 CRICOS Provider©Code: 03449J
2022 RTO Works