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Title / Prepare, mix, bake, and finish specialty gateaux and torten
Level / 4 / Credits / 8
Purpose / This unit standard is for people working or intending to work in a bakery. People credited with this unit standard are able to: use safe working practices; prepare and weigh ingredients for specialty gateaux and torten bases; mix and deposit batters for specialty gateaux and torten bases; bake specialty gateaux and torten bases; prepare, mix, and cook fillings for specialty gateaux and torten; and assemble and finish specialty gateaux and torten.
Classification / Food and Related Products Processing > Baking - Cake
Available grade / Achieved
Entry information
Recommended skills and knowledge / Unit 10605, Prepare and mix pastry doughs using manual production methods; Unit 14719, Prepare, mix, and deposit cake batters using manual production methods; Unit 14725, Prepare and mix biscuit doughs using manual production methods; Unit 15135, Demonstrate knowledge of legislative and food code requirements in the baking industry; Unit 15741, Mix bulk cake batters using automated production equipment; Unit 15743, Mix bulk biscuit doughs using automated production equipment; Unit 15748, Prepare and weigh ingredients for pastry doughs using automated production equipment; and Unit 15749, Mix pastry doughs using automated production equipment; or demonstrate equivalent knowledge and skills.
Explanatory notes
1Enactments and codes relevant to this unit standard include but are not limited to the: Food Act 1981; Health and Safety in Employment Act 1992; Food (Safety) Regulations 2002; Food Hygiene Regulations 1974; Australia New Zealand Food Standards Code available at
2Range
Products may include but are not limited to: cake, sponge, and pastry-based modern and traditional gateaux and torten.
Ingredients may include but are not limited to: flour, eggs, water, fats, emulsifiers, essences, starches, premixes, concentrates, cream, buttercream, almond paste, chocolate, nuts, fruit, alcohol, flavourings, colourings.
Equipment may include but is not limited to: mixers; balance or digital scales; tins; trays; racks; containers; thermometer; timers; whisk; knives; pallet knife; piping bags; piping tubes; scrapers; measuring jug; scoops; electric, gas, oilfired, conventional, radiant, deck, rack, fanforced, direct or indirect ovens; table brush; oven mitts; boiler; kettles; pulping equipment; silos; mincers; bain marie; graters.
3Definitions
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.
PPE refers to personal protective equipment and may include but is not limited to: protective clothing; gloves; safety glasses, headwear, and footwear; hearing protection; safety devices.
4Competence is to be demonstrated on two occasions of preparing, mixing, baking, and finishing specialty gateaux and two occasions of preparing, mixing, baking, and finishing specialty torten.
Outcomes and evidence requirements
Outcome 1
Use safe working practices.
Evidence requirements
1.1PPE is used in accordance with organisational procedures.
1.2Work environment is kept clean and free from hazards in accordance with organisational procedures.
Rangehazards to – personnel, product, plant.
1.3Documentation is referred to and/or completed in accordance with organisational procedures.
Outcome 2
Prepare and weigh ingredients for specialty gateaux and torten bases.
Evidence requirements
2.1Ingredients are checked for shelf life and signs of contamination in accordance with organisational procedures.
2.2Ingredients are prepared for mixing in accordance with recipe specifications and industry practice.
Rangemay include but are not limited to – ground, beaten, pre-washed, correct temperature, grated, melted.
2.3Ingredients are accurately weighed in accordance with recipe specifications.
2.4Preparation and weighing of ingredients is in accordance with organisational procedures.
Outcome 3
Mix and deposit batters for specialty gateaux and torten bases.
Evidence requirements
3.1Mixing equipment appropriate to batter type and scheduled production is selected.
3.2Mixing equipment is clean, free from contamination, and operational in accordance with organisational procedures.
3.3Batters are mixed in accordance with recipe specifications.
Rangemay include but is not limited to – time, speed, temperature.
3.4Sequence and pace of ingredient addition is in accordance with recipe specifications.
3.5Condition of mixed batters is in accordance with recipe specification.
Rangemay include but is not limited to – resting time, temperature, consistency.
3.6Operation of mixing equipment is in accordance with organisational procedures.
3.7Tins or trays are prepared in accordance with organisational procedures.
3.8Batter is deposited to shape and size in accordance with product specifications.
3.9Batter is deposited in a manner that minimises waste and optimises production in accordance with organisational procedures.
3.10Equipment is cleaned and available in correct location for next user in accordance with organisational procedures.
Outcome 4
Bake specialty gateaux and torten bases.
Evidence requirements
4.1Oven is clean, free from contamination, and available for baking in accordance with organisational procedures.
4.2Oven is operational and set according to scheduled product.
Rangemay include but is not limited to – top temperature, bottom temperature, damper controls, time, alarms, fans, gas valves.
4.3Bases are baked in accordance with recipe specifications and production schedule.
4.4Baked bases conform to product specifications.
Rangemay include but is not limited to – size, volume, colour, uniformity of baking, core temperature.
4.5Operation of ovens is in accordance with organisational procedures.
Outcome 5
Prepare, mix, and cook fillings for specialty gateaux and torten.
Evidence requirements
5.1Equipment appropriate to filling type and scheduled production is selected.
Rangefilling type may include but is not limited to – cream, buttercream, ganache, bavarois/mousse, fruit jams, alcohol flavours.
5.2Equipment for filling is clean and operational in accordance with organisational procedures.
5.3Filling ingredients, in sufficient quantity to meet scheduled and anticipated production, are available in accordance with organisational procedures.
5.4Ingredient consistency and condition are in accordance with recipe specifications.
5.5Filling ingredients are prepared in accordance with recipe and product specifications.
Rangemay include but is not limited to – heated, melted, hydrated.
5.6Prepared ingredients are mixed in sufficient quantities to meet scheduled and anticipated production requirements.
5.7Fillings are mixed and cooked in accordance with recipe and product specifications.
Rangemay include but is not limited to – time, speed, temperature.
5.8Fillings conform to product specifications.
Rangemay include but is not limited to – consistency, viscosity, distribution of ingredients.
5.9Fillings are stored in clean storage containers which are free from contamination in accordance with organisational procedures.
5.10Operation of mixing and cooking equipment is in accordance with organisational procedures.
Outcome 6
Assemble and finish specialty gateaux and torten.
Evidence requirements
6.1Finishing equipment appropriate to product and scheduled production is selected.
6.2Finishing equipment is clean and operational in accordance with organisational procedures.
6.3Fillings are available in sufficient quantity to meet scheduled and anticipated production requirements.
6.4Filling temperature is in accordance with recipe specifications.
6.5Application of fillings is in accordance with recipe specifications.
Rangemay include but is not limited to – sequence, speed, flow, amount.
6.6Filling temperature is maintained in accordance with production specifications.
6.7Specialty gateaux and torten are assembled in accordance with product specifications.
6.8Finished specialty gateaux and torten conform to product specifications.
Rangemay include but is not limited to – height, fillings, colour, uniformity, neatness, symmetry, flavour, eye appeal.
6.9Filling equipment is cleaned and available in correct location for next user in accordance with organisational procedures.
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 AssessmentRegistration / 1 / 27 November 1998 / 31 December 2018
Review / 2 / 19 May 2006 / 31 December 2018
Review / 3 / 17 March 2016 / 31 December 2018
Rollover / 4 / 16 February 2017 / 31 December 2020
Consent and Moderation Requirements (CMR) reference / 0111
This CMR can be accessed at
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.
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.
CompetenzSSB Code 101571 / New Zealand Qualifications Authority 2019 / / New Zealand Qualifications Aut