1, Selects, measUres and weigh

ingredients according recipe

requirements, enterprise practices

and customer practices

2. Selects required temperature to bake

goods in accordance with desired

characteristics, standard recipe

specifications and enterprise

practices

3. Prepares sponge and cakes

according to recipe specifications,

techniques and conditions and

desired product characteristics

4. Uses appropriate equipment

according to required pastry and

bakery products and standard

operating procedures

5. Cools sponge and cakes according to

Established standards and

Procedures

O. ldentifies filling according to what

Specific cake it is appropriate

7. Prepares and selects fillings in

Accordance with required consistency

And appropriate flavors.

8. Fills and assembles slice and layer

Sponge and cakes according to

Standard recipe specifications,

Practice and customer

Enterprise practice and

Preference.

9. Selects coatings and sidings

According to the product

Characteristics and required recipe

Specifications

10. Decorates sponge and

Cakes suited to the product and

Occasion and in the accordance

With standard recipes and

Enterprise practices.

11. Uses suitable icings and

Decorations according to

Standard recipes and/or

Enterprise standards and

Customer preferences.

12. Presents sponge and

Cakes on accordance with

Customers’ expectations and

Established standards and

Procedures

13. Selects and uses

Equipment in accordance with

14. service requirements product

Maintains

Freshness, appearances and

Eating qualities in accordance

With the established standards

And procedures.

15, or cut portion-

Marks or

Controlled cakes to minimize

Wastage and in accordance

With the enterprise

Specifications and customer

Preferences.

16. Stores cakes in

Accordance with

Establishments standards and

Procedure

17. Identifies storage

Methods in accordance with a

Product specifications and

Established standards and

Procedures.

NOTE: *Critical aspects of competency