Assessor Resource

SITHPAT004A
Prepare bakery products for patisseries

Assessment tool

Version 1.0
Issue Date: March 2024


This unit applies to patissiers in hospitality enterprises where bakery items are prepared, such as patisseries, specialist bakeries, hotels, restaurants and coffee shops.

Bakery products to be produced may be of varied cultural and ethnic origins and derived from classical or contemporary recipes.

This unit describes the performance outcomes, skills and knowledge required to prepare and produce a variety of high-quality bakery products.

Bakery products to be produced may be of varied cultural and ethnic origins and derived from classical or contemporary recipes.

No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.

You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)

Prerequisites

This unit must be assessed after the following prerequisite unit:

SITHOHS002A Follow workplace hygiene procedures

.


Employability Skills

The required outcomes described in this unit of competency contain applicable facets of employability skills. The Employability Skills Summary of the qualification in which this unit is packaged will assist in identifying employability skills requirements.




Evidence Required

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.

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

Critical aspects for assessment and evidence required to demonstrate competency

Evidence of the following is essential:

ability to produce a range of specialist bakery products, both sweet and savoury

ability to produce a quantity of bakery products that are consistent in quality, size, shape and appearance, under typical workplace conditions and time constraints

application of hygiene and safety principles throughout the preparation process

preparation, decoration and presentation of a range of specialist bakery products, within typical workplace conditions.

Context of and specific resources for assessment

Assessment must ensure:

demonstration of skills within a pastry kitchen as defined in the Assessment Guidelines, using industry-current equipment for making a variety of specialist bakery products, including specialty bread moulds

use of authentic ingredients.

Methods of assessment

A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:

observation of practical demonstration by the candidate of preparing, decorating and presenting specialist bakery products

questions about hygiene procedures, commodities, production techniques and storage requirements

review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate.

Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example:

SITHPAT001A Prepare and produce pastries

SITHPAT002A Prepare and produce cakes

SITHPAT003A Prepare and produce yeast goods.

Assessing employability skills

Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts.

Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role.


Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assingnment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)


Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

This section describes the essential skills and knowledge and their level, required for this unit.

The following skills must be assessed as part of this unit:

safe work practices, particularly in relation to using cutting implements, appliances, heated surfaces, ovens, manual handling, and mixing and kneading equipment

problem-solving skills to control quality

literacy skills to read recipes, menus and instructions

numeracy skills to calculate portions and weigh and measure quantities of ingredients.

The following knowledge must be assessed as part of this unit:

varieties and characteristics of bakery products, including:

classical

contemporary

from various ethnic and cultural backgrounds

historical and cultural aspects of bakery products

underlying principles of making bakery products

culinary and technical terms commonly used in the industry related to bakery products

commodity knowledge, including quality indicators of ingredients for bakery products, properties of ingredients used, and their interaction and changes during processing to produce required characteristics

properties and requirements of yeast and control of yeast action

processes of fermentation and dough development

principles and practices of hygiene, particularly in relation to handling dough, commodities and products

safe work practices, particularly in relation to using cutting implements, appliances, heated surfaces, ovens, manual handling and mixing or kneading equipment

function and routine maintenance of equipment used

storage conditions for bakery products and optimising shelf life

ratio of ingredients required to produce a balanced formula

defining and applying corrective steps to ensure quality control

influence of correct portion control, yields, weights and sizes on the profitability of an establishment

portion control and yield

expected taste, texture and crumb structure appropriate for particular bakery products.

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 in the performance criteria is detailed below.

Bakery products must include a selection of each of the following:

breakfast and savoury items

breakfast and speciality breads

lunch and dinner rolls

festive baking from a variety of ethnic and cultural backgrounds.

Product characteristics must include:

colour

consistency and texture

moisture content

mouth feel and eating properties

appearance.

Appropriate equipment may include:

commercial mixers and attachments

cutting implements

scales

measures

bowl cutters

ovens

moulds, shapes and cutters

baking sheets and containers.

Techniques and conditions for producing yeast goods may include:

chilling ingredients and work surfaces

preparing and using types of yeast

kneading and handling

incorporating fat

rolling

cutting, shaping and moulding

preparing and using appropriate fillings and pre-bake finishes and decorations.

Fillings may include:

fresh or crystallised fruit-based

whole or crushed nuts

fresh cream

butter cream

wine cream

cheese cream

chocolate

jam

custard

ganache

savoury fillings such as bacon, ham and cheese

ready-made and pre-mixed.

Decorations may include:

glazes

jellies

icings

sprinkled icing sugar

flavoured and coloured sugars

fresh, preserved or crystallised fruits

seeds and nuts.

Storage conditions and methods appropriate to bakery products may include:

consideration of temperature, light and air exposure

use of airtight containers

display cabinets, including temperature-controlled cabinets to cool or warm

refrigeration, chilling and freezing.

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
Prepare a variety of bakery products according to standard recipes and desired product characteristics. 
Select, measure and weigh suitable ingredients according to recipe requirements, quality, freshness and desired product characteristics. 
Use appropriate equipment to produce required bakery products. 
Prepare dough to correct consistency and shape. 
Prove products according to specified temperature and other conditions. 
Make bakery products, using correct techniques and ensuring appropriate conditions to optimise quality. 
Select required oven temperature and bake goods to ensure the desired characteristics, according to standard recipe specifications and enterprise practice. 
Finish bakery items according to desired product characteristics. 
Decorate yeast goods where required and appropriate to enhance appearance, using suitable fillings, icings and decorations, according to standard recipes, enterprise standards and customer preferences. 
Present yeast goods attractively using suitable serviceware and decorations. 
Store bakery products in storage conditions required to maintain quality and extend shelf life. 
Select packaging options appropriate for the preservation of product freshness and eating characteristics. 

Forms

Assessment Cover Sheet

SITHPAT004A - Prepare bakery products for patisseries
Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:


Assessment Record Sheet

SITHPAT004A - Prepare bakery products for patisseries

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: