Unit Mapping Information
Supersedes and is equivalent to SITHCCC019 Produce cakes, pastries and breads.
Application
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.
Unit Sector
Hospitality
Contains the following documents
Please note: these files don't have any activities in them. They are just Learner Guides. They are for RTOs wanting to use their own assessments.
If you need resources with the activities in them, you need our full classroom package (available for all units).
For more information please contact us on sarah@rtomaterials.com.au
