SITHCCC041

Produce cakes, pastries and breads

Note: SITHCCC041 supersedes SITHCCC019

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 SITHCCC041 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).

This SITHCCC041 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.

The unit content consists of:

  • Learning Resource Material (instructional theory)
  • Assessment Workbook
  • Assessment Mapping Guide for the Performance Criteria, Knowledge Evidence, and Performance Evidence requirements of this accredited unit


Our SITHCCC041 training product is available for purchase as a hardcopy (printed) book in both Learner Guide and Trainer/Assessor Guide variants.

This unit is also available for enrolment and online training/assessment via Catapult LMS (Learning Management System). Contact us to learn more.

NOTE: If you are a training provider, please do your own validation, per your Training and Assessment Strategy (TAS).

SITHCCC041 information from training.gov.au.

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.

Assessment conditions

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

  • an industry workplace; or
  • a simulated industry environment, such as an industry-realistic training kitchen servicing customers.

Assessment must ensure access to:

  • fixtures and large equipment:
    • commercial grade work benches (1.5 m per person)
    • commercial:
      • food processor
      • planetary mixer
    • commercial oven with trays (one per two persons)
    • commercial refrigeration facilities:
      • cool room or fridge
      • freezer
    • designated storage areas for dry goods and perishables
    • sink
    • 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
    • grater
    • knives:
      • cake knife
      • palette knife
    • pastry cutters and shapes
    • measures:
      • measuring jugs
      • measuring spoons
      • portion control scoops
    • moulds, shapes and cutters
    • piping bags and attachments
    • proofer
    • range of saucepans and pots for small and large production
    • scales
    • sets of stainless steel bowls
    • service-ware:
      • crockery
      • cutlery and serving utensils
      • serving tongs and cake slice
    • silicon mats
    • spatula
    • spoons and ladles
    • whisk
    • wire cooling racks
  • food safe gloves
  • 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 soap 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 and standard recipes
    • 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.

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

  • have achieved the Certificate III or Certificate IV in Commercial Cookery, or Certificate III or IV in Catering Operations, or Certificate III or IV in Patisserie, or their successors; or
  • hold a trade certificate as a cook or chef or equivalent;

and

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

$17.00 inc GST

Total: $17.00
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