Competency standard UNIT TITLE: PREPARE AND PRESENT GATEAUX, TORTES AND CAKES NOMINAL HOURS: 60 UNIT NUMBER: D1.HPA.CL4.07 UNIT DESCRIPTOR: This unit deals with skills and knowledge required by cooks, chefs and patissiers to prepare, produce, display and store a range of high quality gateaux, tortes and cakes in commercial food production environments ELEMENTS AND PERFORMANCE CRITERIA UNIT VARIABLE AND ASSESSMENT GUIDE Element 1: Prepare and bake sponges and cakes Unit Variables for gateaux, tortes and cakes The Unit Variables provide advice to interpret the and context of this unit of competence, allowing Select required commodities according to recipe for differences between enterprises and workplaces. It relates to the unit as a whole and facilitates and production requirements holistic assessment Prepare a variety of sponges and for This unit applies to all industry sectors that are responsible for preparing, producing, displaying and gateaux, tortes and cakes to desired product storing gateaux, tortes and cakes within the labour divisions of the hotel and travel industries and may characteristics include: Produce a variety of sponges and for Food Production gateaux, tortes and cakes according to standard Commodities may include: recipes and enterprise standards Flours Use appropriate equipment to prepare and bake sponges and cakes for gateaux, tortes and cakes Sugars Use correct techniques to produce sponges and Fruits cakes for gateaux, tortes and cakes Nuts Bake sponges and for gateaux, tortes and Eggs cakes to enterprise requirements and standards Milk Select correct oven conditions for baking sponges and for gateaux, tortes and cakes Cream
Competency standard UNIT TITLE: PREPARE AND PRESENT GATEAUX, TORTES AND CAKES NOMINAL HOURS: 60 UNIT NUMBER: D1.HPA.CL4.07 UNIT DESCRIPTOR: This unit deals with skills and knowledge required by cooks, chefs and patissiers to prepare, produce, display and store a range of high quality gateaux, tortes and cakes in commercial food production environments ELEMENTS AND PERFORMANCE CRITERIA UNIT VARIABLE AND ASSESSMENT GUIDE Element 1: Prepare and bake sponges and cakes for gateaux, tortes and cakes Select required commodities according to recipe and production requirements Prepare a variety of sponges and for gateaux, tortes and cakes to desired product characteristics Produce a variety of sponges and for gateaux, tortes and cakes according to standard recipes and enterprise standards Use appropriate equipment to prepare and bake sponges and cakes for gateaux, tortes and cakes Use correct techniques to produce sponges and cakes for gateaux, tortes and cakes Bake sponges and for gateaux, tortes and cakes to enterprise requirements and standards Select correct oven conditions for baking sponges and for gateaux, tortes and cakes Unit Variables The Unit Variables provide advice to interpret the and context of this unit of competence, allowing for differences between enterprises and workplaces. It relates to the unit as a whole and facilitates holistic assessment This unit applies to all industry sectors that are responsible for preparing, producing, displaying and storing gateaux, tortes and cakes within the labour divisions of the hotel and travel industries and may include: Food Production Commodities may include: Flours Sugars Fruits Nuts Eggs Milk Cream
TG_Prepare_&_present_gateaux_tortes_&_cake_060912.docx