Unit of competency Outline
Date retreived
23/07/2026 11:13 PM AWST
23/07/2026 11:13 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.
Prepare and present gateaux, torten and cakes
Prepare and present gateaux, torten and cakes
Unit of competency
National Code
SITHPAT005A
SITHPAT005A
State Code
S6426
S6426
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
27/08/2009
Field of Education
110107 - Baking And Pastrymaking
Original Release Date
27/08/2009
Nominal Hours
60
Description
This unit describes the performance outcomes, skills and knowledge required to produce, fill, decorate and present a range of specialised sponges and cakes, where finish, decoration and presentation of a high order are required. The preparation of specialised cakes includes sponges, gateaux, torten, cakes, sweet pastes and meringues, fillings and coating agents, as well as skills and techniques in assembling and finishing. This unit does not include basic cakes, which are covered in SITHPAT002A Prepare and produce cakes.Specialist cakes and sponges to be produced and decorated may be of varied cultural origins and derived from classical or contemporary recipes. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.
Notes
Elements and Performance Criteria
1 Prepare specialist cakes and sponges.
- 1.1 Select, measure and weigh ingredients according to recipe requirements, quality and freshness, standard recipe requirements, enterprise practice and customer preferences.
- 1.2 Verify that ingredients are used at the correct temperature for optimum quality.
- 1.3 Prepare specialist cakes and sponges to recipe specifications, using correct techniques, and bake to achieve required product characteristics, including colour, crumb structure, consistency and texture, moisture content, mouth feel and eating properties and appearance.
- 1.4 Use appropriate equipment to produce required cakes.
- 1.5 Cool sponges and cakes in conditions that retain optimum freshness and eating characteristics and appearance.
2 Prepare and use fillings.
- 2.1 Prepare a selection of fillings to required consistency, using appropriate flavourings.
- 2.2 Slice or layer sponges and cakes, and fill and assemble, according to standard recipe specifications, enterprise practice and customer preference.
- 2.3 Mask, cover or coat top and sides of sponges and cakes as appropriate to achieve even, straight and smooth surfaces, or characteristics and appearance required by recipe specifications.
3 Decorate cakes.
- 3.1 Decorate sponges and cakes, using designs and techniques suited to the product and occasion, and according to standard recipes and enterprise practice.
- 3.2 Use suitable icings and decorations, according to standard recipes, enterprise standards and customer preferences.
4 Present cakes.
- 4.1 Present cakes attractively using suitable serviceware and decorations.
- 4.2 Select and use appropriate equipment for display and service.
- 4.3 Arrange cakes for display in an appealing manner to meet customer expectations and enterprise standards.
- 4.4 Verify that display and service temperature of products are appropriate for maintaining freshness, appearance and eating qualities.
- 4.5 Mark, score or cut portion-controlled cakes precisely, according to enterprise specifications and customer preferences, minimising wastage.
5 Store cakes.
- 5.1 Store cakes at the correct temperature in storage conditions that maintain quality and extend shelf life.
- 5.2 Identify storage methods that minimise spoilage and wastage, using methods appropriate to specific products for short and medium-term preservation.
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 in the performance criteria is detailed below.
Specialist cakes and sponges must include:
cakes and sponges used as bases, such as:
Genoise sponge
commercial sponge
Swiss roll
sponge fingers
those for weddings, birthdays and special occasions
those for specific cultural feasts and celebrations, both religious and secular.
Techniques and conditions for producing specialist cakes may include:
weighing or measuring and sifting dry ingredients
adding fats and liquids to dry ingredients
stirring and aerating to achieve required consistency and texture
whisking, folding, piping and spreading
selecting and preparing appropriate baking sheets, cake and sponge tins and moulds
using required amount of batter according to desired characteristics of finished products
preparing and using appropriate pre-bake finishes and decorations
selecting baking conditions and temperatures
portioning evenly, accurately and neatly
decorating.
Appropriate equipment may include:
commercial mixers and attachments
whisks
beaters
spatulas and wooden spoons
cutting implements for nuts and fruits
graters
scales and measures
bowl cutters
piping bags and attachments
ovens
cake and sponge tins and moulds.
Fillings may include:
fresh or crystallised fruit
fruit purées
jams
nuts
creams
mousse
custard.
Decorations may include:
glazes and jellies
icings
chocolate
sprinkled icing sugar
fresh, preserved or crystallised fruits
fruit purées
whole or crushed nuts
coloured and flavoured sugar
marzipan coatings.
Storage conditions and methods appropriate for cakes may include:
consideration of temperature, light and air exposure
use of airtight containers
display cabinets, including temperature-controlled cabinets
refrigeration, chilling and freezing.
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 in the performance criteria is detailed below.
Specialist cakes and sponges must include:
cakes and sponges used as bases, such as:
Genoise sponge
commercial sponge
Swiss roll
sponge fingers
those for weddings, birthdays and special occasions
those for specific cultural feasts and celebrations, both religious and secular.
Techniques and conditions for producing specialist cakes may include:
weighing or measuring and sifting dry ingredients
adding fats and liquids to dry ingredients
stirring and aerating to achieve required consistency and texture
whisking, folding, piping and spreading
selecting and preparing appropriate baking sheets, cake and sponge tins and moulds
using required amount of batter according to desired characteristics of finished products
preparing and using appropriate pre-bake finishes and decorations
selecting baking conditions and temperatures
portioning evenly, accurately and neatly
decorating.
Appropriate equipment may include:
commercial mixers and attachments
whisks
beaters
spatulas and wooden spoons
cutting implements for nuts and fruits
graters
scales and measures
bowl cutters
piping bags and attachments
ovens
cake and sponge tins and moulds.
Fillings may include:
fresh or crystallised fruit
fruit purées
jams
nuts
creams
mousse
custard.
Decorations may include:
glazes and jellies
icings
chocolate
sprinkled icing sugar
fresh, preserved or crystallised fruits
fruit purées
whole or crushed nuts
coloured and flavoured sugar
marzipan coatings.
Storage conditions and methods appropriate for cakes may include:
consideration of temperature, light and air exposure
use of airtight containers
display cabinets, including temperature-controlled cabinets
refrigeration, chilling and freezing.
EVIDENCE GUIDE
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, the range statement and the Assessment Guidelines for this Training Package.
Critical aspects for assessment and evidence required to demonstrate competency
Evidence of the following is essential:
ability to produce a range of specialist cakes
ability to produce specialist cakes that are consistent in quality, size, shape and appearance, under typical workplace conditions and time constraints
application of hygiene and safety principles throughout the preparation process
preparation, decoration and presentation of a range of specialist cakes within typical workplace conditions.
Context of and specific resources for assessment
Assessment must ensure:
demonstration of skills within a commercial pastry kitchen as defined in the Assessment Guidelines
access to a range of industry-current equipment for making specialist cakes, including:
D-shape cake log forms and novelty cake tins and forms
large and small cake rings, and metal or plastic form cake rings of various shapes for individual petit gateaux
croquembouche mould
marble slab and silicon mats
cake wheels
chocolate thermometer and saccharometer
range of icing and decorating equipment, including variety of decorative combs, fine icing sugar sieves, crimpers of various sizes and designs, matfer-type stencils for cigarette paste decoration techniques and fine piping tubes size 3 to 000
access to a range of presentation equipment, including:
cake boxes of various sizes
cake stands, including multi-tier and clear cover, platters and mirrors, and cake boards for individual and large gateaux
gateaux serving tongs and trowels
refrigerated cake display cases or towers
doilies in a range of shapes and sizes
use of authentic ingredients.
Methods of assessment
A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:
observation of practical demonstration by the candidate of preparing, decorating and presenting specialist cakes, including fillings
questions about hygiene procedures, commodities, production techniques and storage requirements
review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate.
Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example:
SITHPAT001A Prepare and produce pastries
SITHPAT002A Prepare and produce cakes
SITHPAT003A Prepare and produce yeast goods.
SITHPAT004A Prepare bakery products for patisseries.
Assessing employability skills
Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts.
Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role.
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, the range statement and the Assessment Guidelines for this Training Package.
Critical aspects for assessment and evidence required to demonstrate competency
Evidence of the following is essential:
ability to produce a range of specialist cakes
ability to produce specialist cakes that are consistent in quality, size, shape and appearance, under typical workplace conditions and time constraints
application of hygiene and safety principles throughout the preparation process
preparation, decoration and presentation of a range of specialist cakes within typical workplace conditions.
Context of and specific resources for assessment
Assessment must ensure:
demonstration of skills within a commercial pastry kitchen as defined in the Assessment Guidelines
access to a range of industry-current equipment for making specialist cakes, including:
D-shape cake log forms and novelty cake tins and forms
large and small cake rings, and metal or plastic form cake rings of various shapes for individual petit gateaux
croquembouche mould
marble slab and silicon mats
cake wheels
chocolate thermometer and saccharometer
range of icing and decorating equipment, including variety of decorative combs, fine icing sugar sieves, crimpers of various sizes and designs, matfer-type stencils for cigarette paste decoration techniques and fine piping tubes size 3 to 000
access to a range of presentation equipment, including:
cake boxes of various sizes
cake stands, including multi-tier and clear cover, platters and mirrors, and cake boards for individual and large gateaux
gateaux serving tongs and trowels
refrigerated cake display cases or towers
doilies in a range of shapes and sizes
use of authentic ingredients.
Methods of assessment
A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:
observation of practical demonstration by the candidate of preparing, decorating and presenting specialist cakes, including fillings
questions about hygiene procedures, commodities, production techniques and storage requirements
review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate.
Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example:
SITHPAT001A Prepare and produce pastries
SITHPAT002A Prepare and produce cakes
SITHPAT003A Prepare and produce yeast goods.
SITHPAT004A Prepare bakery products for patisseries.
Assessing employability skills
Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts.
Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role.
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| E2115 | THHADPT02B | Prepare and present gateaux, tortes and cakes | Unit of competency |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| WF679 | SITHPAT302 | Produce gateaux, torten and cakes | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| S617 | SIT40707 | Certificate IV in Hospitality (Patisserie) | Qualification |
| S610 | SIT31107 | Certificate III in Hospitality (Patisserie) | Qualification |