Unit of competency Outline

Date retreived
22/07/2026 9:11 PM AWST

Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.

Produce cakes, pastries and breads

Produce cakes, pastries and breads

Unit of competency
National Code
SITHCCC041
State Code
OEA65
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
70
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. The skills in this qualification 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, 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. Visually evaluate cakes, pastries and breads and adjust presentation before displaying.
  • 5.3. Use suitable service-ware to present cakes, pastries and breads according to organisational standards.
  • 5.4. Display and store cakes, pastries, breads and reusable by-products in appropriate conditions to retain optimum freshness and product characteristics.
  • 5.5. 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
AWR93 SITHCCC019 Produce cakes, pastries and breads Unit of competency