List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.
ELEMENTS | PERFORMANCE CRITERIA |
Elements describe the essential outcomes. | Performance criteria describe the performance needed to demonstrate achievement of the element. |
1. Select ingredients. | 1.1.Confirm food production requirements from food preparation list and standard recipes. 1.2.Calculate ingredient amounts according to requirements. 1.3.Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements. |
2. Select, prepare and use equipment. | 2.1.Select type and size of equipment suitable to requirements. 2.2.Safely assemble and ensure cleanliness of equipment before use. 2.3.Use equipment safely and hygienically according to manufacturer instructions. |
3. Portion and prepare ingredients. | 3.1.Sort and assemble ingredients according to food production sequencing. 3.2.Weigh and measure wet and dry ingredients according to the recipe and quantity of yeast goods required. 3.3.Minimise waste to maximise profitability of yeast-based bakery products produced. |
4. Prepare yeast-based doughs. | 4.1.Prepare yeast-based doughs to correct consistency and shape and according to standard recipes. 4.2.Prove products according to specified temperature and other conditions. |
5. Cook yeast-based products. | 5.1.Use cookery methods for yeast-based bakery products and fillings to achieve desired product characteristics. 5.2.Make food quality adjustments within scope of responsibility. 5.3.Select baking conditions, required oven temperature and bake yeast-based bakery products. 5.4.Cool yeast-based bakery products in appropriate conditions to retain optimum freshness and product characteristics. |
6. Decorate, present and store yeast-based products. | 6.1.Enhance appearance and taste of yeast-based bakery products using suitable fillings, icings and decorations, according to standard recipes. 6.2.Visually evaluate yeast-based bakery products and adjust presentation. 6.3.Use suitable service-ware to attractively present yeast-based bakery products according to organisational standards. 6.4.Display yeast-based bakery products in appropriate conditions to retain optimum freshness and product characteristics. 6.5.Store yeast-based bakery products in appropriate environmental conditions. 6.6.Clean work area, and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives. |
Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:
follow standard recipes to produce and decorate sweet and savoury yeast-based bakery products that include at least three from each of these two main categories:
breads and buns:
baguettes
Bath buns
bread rolls
dinner rolls
hot cross buns
speciality breads
yeast raised pastries:
Danish pastries
croissants
brioche
kuchen
babas
savarins
use at least six different fillings from the following list, including at least two sweet and two savoury fillings, when producing the above yeast-based bakery products:
sweet fillings:
cheese
chocolate
cream: butter or fresh
custard
frangipane
ganache
fresh or crystallised fruit
jam
savoury fillings:
bacon
cheese
fish
ham
meat
poultry
vegetables
spices
whole or crushed nuts
use appropriate preparation and cookery methods from the list in the knowledge evidence when producing the above yeast-based bakery products
prepare above yeast-based bakery products:
that are consistent in quality, size, shape and appearance
within commercial time and cost constraints and deadlines
reflecting required quantities to be produced
following procedures for portion control and food safety practices when handling and storing yeast goods
responding to special customer requests and dietary requirements.
Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:
culinary terms and trade names for:
ingredients commonly used to produce yeast-based bakery products
classical and contemporary yeast-based bakery products specified above in the Performance Evidence
contents of stock date codes and rotation labels
cookery methods used when producing yeast-based bakery products:
adding fats and liquids to dry ingredients
chilling ingredients and work surfaces
cutting, shaping and moulding
incorporating fat
kneading and handling
preparing and using:
fillings
pre-bake finishes and decorations
types of yeast
rolling
selecting and preparing appropriate moulds
stirring and aerating to achieve required consistency and texture
using required amount of batter according to desired characteristics of finished products
weighing or measuring and sifting dry ingredients
whisking, folding, piping and spreading
expected product characteristics of the classical and contemporary yeast-based bakery products specified in the performance evidence:
appearance
colour
consistency
crumb structure
moisture content
shape
taste
texture
historical and cultural derivations of a variety of yeast-based bakery products
appropriate baking temperatures and cooking times for yeast-based bakery products specified in the performance evidence
indicators of freshness and quality of stocked ingredients for yeast-based bakery products
properties of yeast:
interaction with other ingredients
changes brought about by yeast and effects on final food product characteristics
fermentation and dough development processes
control of yeast action
mise en place requirements for producing yeast-based bakery products
appropriate environmental conditions for storing yeast-based bakery products and re-usable by products of their preparation to:
ensure food safety
optimise shelf life
safe operational practices using essential functions and features of equipment used to produce yeast-based bakery products.
Skills must be demonstrated in an operational pastry kitchen. This can be:
an industry workplace
a simulated industry environment, such as a training kitchen servicing customers.
Assessment must ensure access to:
fixtures and large equipment:
bowl cutters
commercial grade work benches (1.5 m/person)
commercial cake mixer and attachments:
dough hook
paddle
whisk
commercial refrigeration and freezer unit with shelving
double sinks with hot and cold water
gas or electric stove tops
industrial strength food processor
marble bench or slab
ovens with timer and trays:
convection
deck
microwave
pastry/dough break
proofer
storage facilities:
shelving
trays
small equipment:
acetate plastic sheets, baking sheets/paper, parchment paper and silicon paper
beaters
blenders
cutting boards
cutting implements
food handler gloves
graters
knives:
large serrated cake knives
ladles in a variety of sizes
measurers:
metric calibrated measuring jugs
moulds, shapes and cutters
oven mitts
pastry cutters and shapes
piping bags and attachments
service-ware:
platters, dishes, and bowls
serving tongs and trowels
small utensils:
flour and drum sieves
strainers and chinois
spatulas
whisks:
fine stainless steel wire
coarse stainless steel wire
range of saucepans and pots for small and large production
scales (1 gram increments)
sets of stainless steel bowls
silicon mats
spatulas
spoons:
wooden spoons
large plain and slotted metal spoons
storage containers and trays
wire cooling racks
diverse and comprehensive range of commercial ingredients for the yeast-based bakery products specified in the performance evidence
cleaning materials and equipment:
cleaning cloths
commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens, equipment and food storage areas
dustpans and brooms
garbage bins and bags
hand towel dispenser and hand towels
mops and buckets
separate hand basin and antiseptic liquid soap dispenser for hand washing
sponges, brushes and scourers
tea towels
organisational specifications:
equipment manufacturer instructions
current commercial stock control procedures and documentation for ordering, monitoring and maintaining stock
food preparation lists
mise en place lists, menus, standard recipes, and recipes for special dietary requirements
ordering and docketing paperwork
food safety plans
guidelines relating to food disposal, storage and presentation requirements
safety data sheets (SDS) for cleaning agents and chemicals
industry realistic ratios of kitchen staff to customers; these can be:
staff and customers in an industry workplace during the assessment process; or
individuals who participate in role plays or simulated activities, set up for the purpose of assessment, in a simulated industry environment operated within a training organisation.
Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors; and:
have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency.