Assessor Resource
SITHCCC308
Produce cakes, pastries and breads
Assessment tool
Version 1.0
Issue Date: May 2024
This unit applies to hospitality and catering organisations which produce and serve cakes, pastries and breads including hotels, restaurants and patisseries.
It applies to cooks who usually work under the guidance of more senior chefs.
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 equipment and a range of cookery methods to make and decorate cakes, pastries and breads.
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.
You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)