1. PREPARE AND PRESENT GATEAUX, TORTES AND CAKES
D1.HPA.CL4.07
Trainer to introduce self and talk of personal bone fide to be able to teach this unit
Give brief overview of your experience in patisserie and baking Industry

2. Prepare and present gateaux tortes and cakes
Elements:
Prepare and bake sponges and cakes for gateaux, tortes and cakes
Prepare fillings, coatings, icings and decorations
Assemble gateaux, tortes and cakes
Decorate and present or display gateaux, tortes and cakes
Store gateaux, tortes and cakes.
Trainer advises students this Unit comprises five Elements, as listed on the slide explaining:
Each Element comprises a number of Performance Criteria which will be identified throughout the class and explained in detail
Students can obtain more detail from their Trainee Manual
The course presents advice and information but where their workplace requirements differ to what is presented, the workplace practices and standards must be observed.

3. Prepare and present gateaux tortes and cakes
Assessment for this Unit may include:
Oral questions
Written questions
Work projects
Workplace observation of practical skills
Practical exercises
Formal report from employer/supervisor.
Trainer advises students that assessment for this Unit may take several forms all of which are aimed at verifying they have achieved competency for the Unit as required.
Trainer indicates to students the methods of assessment that will be applied to them for this Unit.

4. Prepare and bake sponges and cakes for gateaux, tortes and cakes
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 cakes for gateaux, tortes and cakes to desired product characteristics
Produce a variety of sponges and cakes 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 cakes for gateaux, tortes and cakes to enterprise requirements and standards
Select correct oven conditions for baking sponges and cakes for gateaux, tortes and cakes.
Trainer to discuss:
Performance criteria relating to Element 1

5. Prepare and bakes sponges and cakes for gateaux, tortes and cakes
Select Commodities:
Sponge cake
Butter cake
Japonaise
Daquoise
Shortbread
Puff pastry
Choux pastry.
Trainer to discuss:
Gateaux and tortes is an advanced unit. It is an assembly point of already baked product with some fresh ingredients.
Commodities for gateaux are listed above.

6. Prepare and bakes sponges and cakes for gateaux, tortes and cakes
Select Commodities:
Buttercreams
Mousses
Chibouste crème
Crème patisserie
Ganache
Fruits fresh.
Trainer to discuss:
Gateaux and tortes is an advanced unit. It is an assembly point of already baked product with some fresh ingredients.
Commodities for gateaux are listed above.

7. Prepare and bakes sponges and cakes for gateaux, tortes and cakes
Select Commodities:
Nuts, ground, sliced or whole
Roasted nuts
Candied fruits
Dried fruits
Non pariels
Chocolate decors.
Trainer to discuss:
Here discussion needs to be about the decorations ingredients. Ingredients that might be used on the outside of the product.
Some of this product may need to be ‘value added’ but some can be used straight out of the box.

8. Prepare and bakes sponges and cakes for gateaux, tortes and cakes
Prepare a variety of sponges and cakes to desired product characteristics:
Plain sponge
Carrot cake
Chocolate cake
Daquiose
Fudge cake
Joconde.
Trainer to discuss:
These are the basic ingredients needed to form base of all gateaux

9. Prepare and bakes sponges and cakes for gateaux, tortes and cakes
Produce a variety of sponges and cakes to standard recipes and enterprise standards:
Plain sponge
Carrot cake
Chocolate cake
Daquiose
Fudge cake
Jaconde
Trainer to discuss
Subtle differences – Previous screen was about product characteristics.
This screen is about standard recipes and enterprise standards
Standard Recipes: Is it for 5 or 50 units? This recipe is gluten free.
Enterprise Standards: we make product with no artificial flavour

10. Prepare and bakes sponges and cakes for gateaux, tortes and cakes
Use appropriate equipment:
Piping bags
Pallet knives
Stencils.
Trainer to discuss

11. Prepare and bakes sponges and cakes for gateaux, tortes and cakes
Use correct technique
Bake sponges and cakes
Select correct oven settings
Refresh:
Follow standard recipes
Assemble all ingredients and commodities.
Trainer to discuss

12. Prepare and present gateaux, tortes and cakes
Element 2: Prepare fillings, coatings, icings and decorations
Select required commodities according to recipe and production requirements
Prepare a variety of fillings, coating/icing and decorations for gateaux, tortes and cakes.
Trainer to discuss:
How the performance criteria impacts on the Element 2
Fillings and coatings all need to be in place before construction of gateaux can begin
Icing can be applied to tortes after they have cooled after baking process.

13. Prepare fillings, coatings, icing and decorations
Select commodities
Glazes:
Fondant
Icing sugar
Lemon icing
Ganache
Boiled apricot glaze
Boiled sugar.
Trainer to discuss:
all these products will act as a GLAZE
Remember: A glaze need to impart visual stimuli

14. Prepare fillings, coatings, icing and decorations
Prepare a variety of fillings, coatings, icings and decorations:
Buttercreams
Fresh creams and mousses
Plastic icings and coverings
Jams
Fruit and or nut fillings.
Decors: Prepared decorations that compliment the product:
Chocolate motifs for top and side
Roasted sliced or grated nuts.
Trainer to discuss

15. Prepare and present gateaux, tortes and cakes
Element 3: Assemble gateaux tortes and cakes:
Assemble required commodities and or preparations
Assemble gateaux, tortes and cakes according to recipe instructions
Use appropriate equipment to assemble cakes for gateaux, tortes and cakes
Use correct techniques to assemble cakes for gateaux, tortes and cakes.
Trainer to discuss:

16. Assemble gateaux, tortes and cakes
Assemble required commodities:
Base
Filling
Décor.
Follow standard recipe:
Stage 3 cannot be completed before stage 2
Follow the sequence.
Trainer to discuss:
Assembly of gateaux and tortes are the same BUT can tortes can be assembled before it is baked, decoration can be as simple as applying water icing after baking
Point of difference:
Gateau is a French word; Torte is a word used more in Eastern European and Germanic Countries
Complexities will be different for some products compared to the ‘normal’ way

17. Assemble gateaux, tortes and cakes
Stage 1
Stage 2
Stage 3
???
Finish
Trainer to discuss
Different product requires different steps. How many steps?

18. Assemble gateaux, tortes and cakes Use appropriate equipment
Text in here
Assemble gateaux, tortes and cakes
Use appropriate equipment
Use correct technique
Trainer to discuss
Quality product cannot be produced without being able to use good, professional quality equipment.
Quality equipment is wasted if the skills of the people using this equipment is lacking
Skill in technique needs practice Skill improvement will not happen unless mistakes are made.

19. Prepare and present gateaux, tortes and cakes
Element 4: Decorate and present or display gateaux, tortes and cakes
Decorate cakes for gateaux, tortes and cakes using coating, icing and decorations to according to standard recipes and/or enterprise standards and/or customer requests
Present/display gateaux, tortes and cakes to enterprise standards using appropriate service equipment.
Trainer to discuss

20. Decorate and present or display gateaux, tortes and cakes
Decorate cakes for gateaux, tortes and cakes using coating, icing and decorations.
Trainer to discuss

21. Decorate and present or display gateaux, tortes and cakes
Present or display to enterprise standards and or customer requests
Trainer to discuss:

22. Prepare and present gateaux, tortes and cakes
Element 5: Store gateaux, tortes and cakes
Store at correct temperature and conditions of storage
Maintain maximum eating quality, appearance and freshness.
Trainer to discuss

23. Store gateaux, tortes and cakes
Store at correct temperature
Controlled environment:
Chilled: below 4ºC
Frozen: below -18°C
Room temperature: approx 18°C-20°C.
Protected environment:
Wrapped, boxed, in a closed cupboard.
Trainer to discuss:
Store at correct temperature
Controlled environment
Chilled
Frozen
Room temperature
Different styles of product will require different storage requirements
Protected environment
So no object or pest can invade the product and make it unfit for human consumption

24. Store gateaux, tortes and cakes
Maintain eating quality and freshness
Keep product in controlled environment
Produce often to meet demand
Sell fresh
Store gateaux, tortes and cakes
Trainer to discuss:
Refresh memory of students that they are producing products to meet expectations of the client or customer
Quality Quality Quality

25. Congratulations! You’ve completed ‘Prepare and present gateaux, tortes and cakes’ unit
At the end of this training session trainer congratulates trainees on its completion.