NZQA Expiring unit standard
15142 version 3
Page 1 of 4
Title
Demonstrate knowledge of cake products and cake baking
technology
Level
4
Credits
6
Purpose
This unit standard is for people working or intending to work in
a bakery. People credited with this unit standard are able to:
describe cake and sponge making processes; evaluate cake
and sponge recipe balance; assess the selection of icings and
fillings used for cakes and sponges; and evaluate the quality
assessment procedures used for cakes and sponges in a
selected bakery.
Classification
Food and Related Products Processing > Baking - Cake
Available grade
Achieved
Entry information
Recommended skills
and knowledge
Recommended: Unit 15135, Demonstrate knowledge of
legislative and food code requirements in the baking industry;
Unit 15136, Demonstrate knowledge of bakery science; Unit
15137, Demonstrate knowledge of the characteristics and
processes of flour technology; and Unit 15138, Demonstrate
knowledge of bakery management systems; or demonstrate
equivalent knowledge and skills.
Explanatory notes
1
Enactments and codes relevant to this unit standard include but are not limited to the:
Food Act 1981; Health and Safety in Employment Act 1992; Resource Management
Act 1991; Food (Safety) Regulations 2002; Food Hygiene Regulations 1974;
Australia New Zealand Food Standards Code, available at
http://www.foodstandards.govt.nz/.
2
Definitions
Bakery refers to a craft, in-store, or production plant baking facility.
Organisational procedures refers to documents that include: worksite rules, codes,
and practices; equipment operating instructions; production specifications;
documented quality management systems; and health and safety requirements.
3
Performance must be consistent with documented organisational policies and
procedures.
Competenz
SSB Code 101571
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
15142 version 3
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Outcomes and evidence requirements
Outcome 1
Describe cake and sponge making processes.
Evidence requirements
1.1
Cakes and sponges are classified according to type.
Range
1.2
conventional sponge, hi-ratio sponge, conventional cake, hi-ratio
cake.
Cake and sponge making process is outlined in terms of sequential steps.
Range
preparation and weighing of ingredients, mixing, depositing,
baking, depanning, cooling, finishing, wrapping.
Outcome 2
Evaluate cake and sponge recipe balance.
Evidence requirements
2.1
Cake and sponge ingredients are evaluated in terms of form, function, and
uses.
2.2
Common cake faults are identified from photographs or written descriptions.
Range
2.3
‘M’ fault, ‘X’ fault, egg-related, fat-related, process faults.
Faults are analysed in terms of recipe balance and corrective measures
outlined.
Outcome 3
Assess the selection of icings and fillings used for cakes and sponges.
Evidence requirements
3.1
Commonly used icings are classified in terms of recipe balance, characteristics,
and use.
Range
3.2
flat icings, fondant, creamed icings, almond paste, glazes,
ganache, butter cream, mock cream.
Commonly used fillings are classified in terms of recipe balance, characteristics,
and use.
Range
Competenz
SSB Code 101571
whipped cream, ganache, custard, caramel, fruit, jam, meringue.
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
3.3
15142 version 3
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Methods for filling and icing cakes and sponges are compared against
specifications for finished product and application techniques.
Outcome 4
Evaluate the quality assessment procedures used for cakes and sponges in a selected
bakery.
Evidence requirements
4.1
Factors which determine the quality of cakes and sponges are identified from
quality assessment sheets.
Range
texture, volume, shape, moisture, crumb structure, flavour,
mouthfeel.
4.2
Causes of poor cake and sponge quality are established and corrective
measures outlined from an analysis of ingredient quality, recipe balance, and
processing methods.
4.3
Quality assessment procedures used in a selected bakery are evaluated
against the specific product characteristics, scales of production, intended sellby date, customer base, and use of information.
Range
frequency and number of samples assessed, assessment method,
recording and reporting of results.
This unit standard is expiring. Assessment against the standard must take place by
the last date for assessment set out below.
Status information and last date for assessment for superseded versions
Process
Version Date
Last Date for Assessment
Registration
1
27 November 1998
31 December 2018
Review
2
20 April 2006
31 December 2018
Review
3
17 March 2016
31 December 2018
Consent and Moderation Requirements (CMR) reference
0111
This CMR can be accessed at http://www.nzqa.govt.nz/framework/search/index.do.
Please note
Providers must be granted consent to assess against standards (accredited) by NZQA,
before they can report credits from assessment against unit standards or deliver courses
of study leading to that assessment.
Industry Training Organisations must be granted consent to assess against standards by
NZQA before they can register credits from assessment against unit standards.
Competenz
SSB Code 101571
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
15142 version 3
Page 4 of 4
Providers and Industry Training Organisations, which have been granted consent and
which are assessing against unit standards must engage with the moderation system that
applies to those standards.
Requirements for consent to assess and an outline of the moderation system that applies
to this standard are outlined in the Consent and Moderation Requirements (CMR). The
CMR also includes useful information about special requirements for organisations wishing
to develop education and training programmes, such as minimum qualifications for tutors
and assessors, and special resource requirements.
Competenz
SSB Code 101571
 New Zealand Qualifications Authority 2016