Produce cakes pastries and breads

This unit is an accredited training resource consistent with the Nationally Recognised Training requirements for Vocational Education and Training (VET) and is ideal for Registered Training Organisations (RTOs) in Australia. It consists of Learning Resource Material (instructional theory), an Assessment Workbook, and information about assessment mapping to the Performance Criteria, Knowledge Evidence, and Performance Evidence requirements of this accredited unit.

Our SITHCCC019 training product is available for purchase as a hardcopy (printed) book in both Learner Guide and Trainer/Assessor Guide variants. This unit is available for enrolment and online training/assessment via Catapult LMS (Learning Management System). NOTE: If you are a training provider, please do your own validation, in accordance with your Training and Assessment Strategy (TAS).

$15.00 inc GST

Total: $15.00

Unit information about the SITHCCC019 training material in this resource

SITHCCC019 information from


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.

Unit mapping information

SITHCCC308 Produce cakes, pastries and breads

Licensing, legislative, regulatory or certification requirements

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

Foundation skills

Foundation skills essential to performance are explicit in the performance criteria of this unit of competency.

Unit sector or competency field

Hospitality—Commercial Cookery and Catering

Prerequisite, co-requisite or interdependent assessment of units

SITXFSA001 Use hygienic practices for food safety

Assessment conditions

Skills must be demonstrated in an operational commercial kitchen. This can be:

  • an industry workplace

  • a simulated industry environment, such as a training kitchen servicing customers

Assessment must ensure access to:

  • fixtures and large equipment:

    • commercial grade work benches (1.5 m/person)

    • commercial:

      • blenders and food mills

      • food processors

      • planetary mixers

    • commercial ovens with trays (one per two persons)

    • commercial refrigeration facilities:

      • cool room

      • freezer

      • fridge

    • designated storage areas for dry goods and perishable

    • double sink

    • marble slab or bench

    • microwave

    • storage facilities:

      • shelving

      • trays

  • small equipment:

    • baking sheets

    • beaters

    • cake tins and moulds:

      • fixed base in a range of shapes

      • loose bottom

      • muffin tins

    • containers for hot and cold food

    • cutting boards

    • food handler gloves

    • graters

    • knives:

      • cake knife

    • pastry cutters and shapes

    • measurers:

      • metric calibrated measuring jugs

      • measuring spoons

      • portion control scoops

    • moulds, shapes and cutters

    • oven mitts

    • piping bags and attachments

    • proofer

    • range of saucepans and pots for small and large production

    • scales

    • sets of stainless steel bowls

    • service-ware:

      • cutlery and serving utensils

      • platters, dishes, and bowls

      • serving tongs and trowels

    • silicon mats

    • spatulas

    • spoons:

      • ladles in a variety of sizes

      • wooden spoons

      • large plain and slotted metal spoons

    • whisks: fine and coarse stainless steel wire

    • wire cooling racks

  • cleaning materials and equipment:

    • cleaning cloths

    • commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens, equipment and food storage areas

    • dustpans and brooms

    • garbage bins and bags

    • hand towel dispenser and hand towels

    • mops and buckets

    • separate hand basin and antiseptic liquid soap dispenser for hand washing

    • sponges, brushes and scourers

    • tea towels

  • organisational specifications:

    • equipment manufacturer instructions

    • current commercial stock control procedures and documentation for ordering, monitoring and maintaining stock

    • mise en place lists, menus, standard recipes, and recipes for special dietary requirements

    • ordering and docketing paperwork

    • food safety plans

    • guidelines relating to food disposal, storage and presentation requirements

    • safety data sheets (SDS) for cleaning agents and chemicals

  • diverse and comprehensive range of perishable food supplies for cakes, pastries and breads

  • industry-realistic ratios of kitchen staff to customers; these can be:

    • staff and customers in an industry workplace during the assessment process; or

    • individuals who participate in role plays or simulated activities, set up for the purpose of assessment, in a simulated industry environment operated within a training organisation

Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors; and:

  • have achieved the Certificate III in Commercial Cookery or Certificate IV in Commercial Cookery to assess this unit as part of a Certificate III in Commercial Cookery or Certificate IV in Commercial Cookery qualification; and

  • have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency

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