13326 version 2

28-Oct-03
1 of 4

COOKERY
Demonstrate knowledge of commercial
catering applications of cakes, sponges,
and scones

level:

credit:

final date for comment:

June 2008

expiry date:

December 2008

sub-field:

Hospitality

purpose:

This is a theory based unit standard. As such, it is designed

to develop the in-depth knowledge of people studying in this
area. This unit standard is seen as offering greater detail to
the underpinning skills and knowledge found in competence
based unit standards in this subject area.
People credited with this unit standard are able to
demonstrate knowledge of cake, sponge, and scone
characteristics in commercial catering, and demonstrate
knowledge of cake, sponge, and scone applications in
commercial catering.

entry information:

Open.

accreditation option:

Evaluation of documentation and visit by NZQA and industry.

moderation option:

A centrally established and directed national moderation

system has been set up by the Hospitality Standards
Institute.

special notes:

Definition
basic - means the use of routine preparation and
cooking methods, using fresh ingredients, and standard
finishing and presentation techniques.

Range:
cake, sponge, and scone types - Genoese cake, short
cake, fatless cake, gluten free cake; Victoria sponge,
Swiss roll; rich fruit cake; plain scones, fruit scones.

New Zealand Qualifications Authority 2003

13326 version 2
28-Oct-03
2 of 4

COOKERY
Demonstrate knowledge of commercial
catering applications of cakes, sponges,
and scones

References
Standard industry texts referred to in this unit standard
include but are not limited to the following texts:
Ceserani, V., Kinton, R. and Foskett, D. The Theory of
Catering (London: Hodder and Stoughton, 1999);
Ceserani, V., Kinton, R. and Foskett, D. Practical
Cookery (London: Hodder and Stoughton, 2000);
Cracknell, H. and Kaufmann, R. Practical Professional
Cookery (London: MacMillan Press, 1999);
Christensen-Yule, L. and McCrae, H. The New Zealand
Chef (New Zealand: Pearson Education, 2002). A list
of the latest editions is available from the Hospitality
Standards Institute, PO Box 9695, Wellington.

The following unit standards are relevant to this unit

standard, but are not prerequisite entry unit standards:
Unit 13325, Bake basic cakes, sponges, and scones in
a commercial kitchen;
Unit 13327, Prepare and bake complex cakes and
sponges in a commercial kitchen.

For the purpose of this unit standard an awareness of

cooking for the mainstream, vegetarians and people
with special food needs must be demonstrated
throughout assessment.

For the purpose of this unit standard, candidates should

demonstrate an awareness of the impact of the
preparation and cooking process on the nutritional
value of cakes, sponges and cakes.

New Zealand Qualifications Authority 2003

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28-Oct-03
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COOKERY
Demonstrate knowledge of commercial
catering applications of cakes, sponges,
and scones

Elements and Performance Criteria

element 1
Demonstrate knowledge of cake, sponge, and scone characteristics in commercial
catering.
performance criteria
1.1

Cake, sponge, and scone types are identified and characteristics described in
accordance with standard industry texts.

1.2

Storage requirements for cake, sponge, and scone types including shelf life, are
explained in accordance with standard industry texts.
Range:

1.3

requirements - freezing, refrigeration, dry and/or airtight.

Nutritional value of cakes, sponges, and scones are identified and explained in
accordance with standard industry texts, legislation and establishment
requirements.

element 2
Demonstrate knowledge of cake, sponge, and scone applications in commercial catering.
performance criteria
2.1

Standard recipes and cooking processes for cake, sponge, and scone types are
identified in accordance with standard industry texts.
Range:

2.2

processes - time, temperature, change in condition, identification

and correction of faults.

Portion amounts and yields for cakes, sponges, and scones are identified in
accordance with standard industry texts.
Range:

portions - Tranche, wedge, slice, shape cutting.

New Zealand Qualifications Authority 2003

13326 version 2
28-Oct-03
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COOKERY
Demonstrate knowledge of commercial
catering applications of cakes, sponges,
and scones

2.3

Service and presentation techniques for cakes, sponges, and scones are
described, including garnishings, finishings, and accompaniments in
accordance with dish requirements.

Comments on this unit standard

Please contact the Hospitality Standards Institute information@hsi.co.nz if you wish to
suggest changes to the content of this unit standard.
Please Note
Providers must be accredited by the Qualifications Authority or a delegated interinstitutional body before they can register credits from assessment against unit standards
or deliver courses of study leading to that assessment.
Industry Training Organisations must be accredited by the Qualifications Authority before
they can register credits from assessment against unit standards.
Accredited providers and Industry Training Organisations assessing against unit standards
must engage with the moderation system that applies to those standards.
Accreditation requirements and an outline of the moderation system that applies to this
standard are outlined in the Accreditation and Moderation Action Plan (AMAP). The
AMAP also includes useful information about special requirements for providers wishing to
develop education and training programmes, such as minimum qualifications for tutors and
assessors, and special resource requirements.
This unit standard is covered by AMAP 0112 which can be accessed at
http://www.nzqa.govt.nz/site/framework/search.html.

New Zealand Qualifications Authority 2003