The Evidence Guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.

Overview of assessment

Assessment must be carried out in a manner that recognises the cultural and literacy requirements of the assessee and is appropriate to the work performed. Competence in this unit must be achieved in accordance with food safety standards and regulations.

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Evidence of ability to:

plan and prepare ingredients, equipment and processes required for pastry

produce pastry, choux pastry and shortening

combine and process ingredients according to requirements for type of product

block and laminate pastry as required

assess pastry outcomes against quality standards

take corrective action in response to typical faults and inconsistencies

clean equipment

apply safe work practices and identify OHS hazards and controls

cost final product

apply food safety procedures.

Context of and specific resources for assessment

Assessment must occur in a real or simulated workplace where the assessee has access to:

work procedures, including advice on relevant pastry product requirements, safe work practices, food safety, quality and environmental requirements

recipe instructions

product specifications and related inspection/control points

mixing, rolling, blocking and laminating equipment as required by pastry type

materials/ingredients

personal protective clothing, equipment and material safety data sheets (MSDS) as required

cleaning procedures, materials and equipment as required.

Method of assessment

This unit should be assessed together with core units and other units of competency relevant to the function or work role.

Guidance information for assessment

To ensure consistency in one's performance, competency should be demonstrated on more than one occasion over a period of time in order to cover a variety of circumstances, cases and responsibilities, and where possible, over a number of assessment activities.

Required skills

Ability to:

access workplace information to identify recipe requirements

confirm condition, type, quality and quantity of ingredients, including selecting shortening type to meet recipe and ambient temperature requirements

weigh, scale or meter ingredients as required

calculate yield based on given batch weight and/or main ingredient weight, according to workplace practices

cook shortening, flour and water until starch is gelatinised and protein is denatured

cool roux-type mixture to required temperature

add egg to meet recipe requirements

pipe or drop pastry to meet product requirements

confirm equipment status and condition

set mixing equipment to meet production requirements, such as:

selecting and fitting appropriate attachments

setting mixer times and speeds

transfer ingredients to the mixer in the required sequence

monitor the appearance and consistency of mix and ensure that all ingredients (including shortening) are added

block pastry as required, to suit dough break capacity

roll out pastry dough and add shortening if not already in the mix

set aside for further use or proceed to laminate

laminate and fold pastry to meet product requirements

take corrective action as required so that pastry meets quality standards

clean equipment and utensils to meet hygiene standards

maintain workplace records as required

maintain work area to meet housekeeping standards

use oral communication skills/language competence to fulfil the job role as specified by the organisation, including questioning, active listening, asking for clarification and seeking advice from supervisor

work cooperatively within a culturally diverse workforce

Required knowledge

Knowledge of:

basic principles of pastry making

principles of choux pastry making

ingredient characteristics and purpose in pastry, including shortening types, flour types, components and their effect on pastry quality

significance of factors such as shortening type and temperature on final product

methods used to confirm accuracy of measuring equipment used

process requirements, such as:

mixing times and speeds

appearance and consistency to be met

batching or scaling off pastry for blocking

pastry rolling and folding for pastry type

resting time

required characteristics of different types of pastry, uses and related processing methods

settings, operating requirements and safety features of equipment used

purpose and time required to allow pastry to rest

product storage requirements, such as refrigeration, freezing and shelf-life

causes of variation and corrective action required

control points and related monitoring requirements

occupational health and safety (OHS) hazards and controls

waste handling and cleaning and procedures

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Policies and procedures

Work is carried out according to company policies and procedures, regulatory and licensing requirements, legislative requirements, and industrial awards and agreements

Legislative requirements

Legislative requirements are typically reflected in procedures and specifications. Legislation relevant to this industry includes:

the Food Standards Code, including labelling, weights and measures legislation

legislation covering food safety, environmental management, OHS, anti-discrimination and equal opportunity

Workplace information

Workplace information can include:

verbal or written instructions

standard operating procedures (SOPs)

specifications

production schedules

recipe instructions

Ingredients

Ingredients include but are not limited to:

flour

shortening

sugar

salt and water

Equipment

Equipment may include:

mixers

sieves

lifting equipment

dough break equipment for laminating

Shortening

Shortening may be added to the mixer or worked into the dough manually

Folding of pastry

Folding of pastry is typically in half or book folds

Lamination

Lamination does not apply to short paste and pie bottom paste