Unit Code Unit Title
BKR-CSM-07 Produce Cakes, Sponges, and Muffins

Nominal Hours: 40
Unit Descriptor: This unit covers the skills and knowledge required to produce a variety of cakes, sponges, and muffins. It includes preparing different cake batters, baking and cooling products, and applying basic icing and decoration techniques to meet quality and presentation standards in a bakery environment.

Elements and Performance Criteria

Elements Performance Criteria
1. Prepare cake and muffin batters 1.1 Select and measure ingredients according to recipe specifications.
1.2 Prepare a variety of cake, sponge, and muffin batters using appropriate mixing methods.
1.3 Ensure batters are of correct consistency and quality.
2. Bake and cool products 2.1 Portion batters into appropriate tins or moulds.
2.2 Bake cakes, sponges, and muffins at correct temperatures and times.
2.3 Cool products safely and efficiently to maintain quality.
3. Apply icing and decoration 3.1 Prepare basic icings and glazes.
3.2 Apply icing, glaze, or simple decorations to cakes, sponges, and muffins.
3.3 Present and store finished products according to food safety and quality standards.

Range of Variables

Variables Range
Cake batters Pound, butter, chiffon, sponge, foam, mud, genoise, carrot, fruit, chocolate, muffins.
Mixing methods Creaming, all-in-one, whisking, folding, rubbing-in, muffin method.
Baking Deck ovens, convection ovens, cupcake/muffin trays, cake tins, ring moulds.
Icing and decoration Buttercream, fondant, glaze, royal icing, chocolate, fruit, nuts, simple piping, dusting.
Cooling methods Cooling racks, ambient cooling, refrigerated cooling as required.
Presentation Slicing, portioning, display, packaging.

Evidence Guide

Area Details
1. Critical aspects of competency Consistently prepares, bakes, cools, and decorates a range of cakes, sponges, and muffins to specification.
2. Underpinning knowledge Types and functions of ingredients; batter mixing methods; baking science; food safety; basic icing and decoration techniques.
3. Underpinning skills Measuring, mixing, portioning, baking, cooling, icing, decorating, assessing product quality.
4. Underpinning attitudes Attention to detail, creativity, cleanliness, time management, commitment to quality and safety.
5. Resource Implications Access to bakery environment, ingredients, mixing and baking equipment, cooling racks, decorating tools.
6. Methods of Assessment Direct observation, practical demonstration, product sampling, questioning, portfolio, workplace records.
7. Context of Assessment Assessment in a commercial or simulated bakery environment with access to standard equipment and ingredients.

Foundation Skills

Skills DESCRIPTION
Reading Interpret recipes, instructions, and product specifications.
Numeracy Accurately measure, weigh, and portion ingredients and batters.
Problem Solving Adjust processes for variations in batter, baking, or decoration conditions.
Planning/Organizing Sequence tasks for efficient production and presentation.
Communication Clarify instructions, report issues, and document production outcomes.

Target Audience

Target Audience Description
Bakers and Pastry Cooks Individuals responsible for producing cakes, sponges, and muffins in commercial or training bakery settings.

Recognition of Prior Learning (RPL)

RPL Available Yes

Pre-Requisit

Pre-Requisite None