Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
SITHPAT302 Mapping and Delivery Guide
Produce gateaux, torten and cakes
Version 1.0
Issue Date: May 2024
Qualification | - |
Unit of Competency | SITHPAT302 - Produce gateaux, torten and cakes |
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Description | This unit describes the performance outcomes, skills and knowledge required to produce, using standard recipes, specialist cakes and sponges which require finish, decoration and presentation of a high order. It requires the ability to select, prepare and portion ingredients and to use equipment and a range of cookery methods to make, fill, assemble and decorate specialist cakes and sponges.The making of basic cakes is covered in SITHPAT301 Produce cakes. | ||
Employability Skills | This unit contains employability skills. | ||
Learning Outcomes and Application | Specialised cakes include sponges, gateaux, torten, sweet pastes and meringues. This unit applies to hospitality and catering organisations which produce and serve specialist patisserie products including hotels, restaurants and patisseries.It applies to patissiers who usually work under the guidance of more senior chefs. | ||
Duration and Setting | X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting. |
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Prerequisites/co-requisites | This unit must be assessed after the following prerequisite unit:SITXFSA101Use hygienic practices for food safety | ||
Competency Field |
Development and validation strategy and guide for assessors and learners | Student Learning Resources | Handouts Activities |
Slides PPT |
Assessment 1 | Assessment 2 | Assessment 3 | Assessment 4 | |
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Elements of Competency | Performance Criteria | |||||||
Element: Select ingredients. |
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Element: Select, prepare and use equipment. |
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Element: Portion and prepare ingredients. |
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Element: Cook specialist cakes and sponges. |
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Element: Fill specialist cakes and sponges. |
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Element: Decorate specialist cakes. |
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Element: Present and store specialist cakes. |
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