Assessor Resource

SITHPAT303
Produce pastries

Assessment tool

Version 1.0
Issue Date: April 2024


This unit applies to hospitality and catering organisations which produce and serve specialist patisserie products including hotels, restaurants and patisseries.

It applies to patissiers who usually work under the guidance of more senior chefs.

This unit describes the performance outcomes, skills and knowledge required to produce pastries and pastry products following standard recipes. It requires the ability to select, prepare and portion ingredients and to use equipment and a range of cookery methods to make, fill and decorate pastries.

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:

SITXFSA101

Use hygienic practices for food safety

Employability Skills

This unit contains employability skills.



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, range statement and the Assessment Guidelines for the Training Package.

Overview of assessment

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

Evidence of the ability to:

follow standard recipes to produce, fill and decorate pastries and pastry products including a selection from each of the following categories:

1. Short and sweet paste:

flans

tarts

fruit tartlets

2. Scotch shortbread:

Viennese wafers

Linzer and other slices

savoury and sweet pies

3. Choux paste:

profiteroles

éclairs

4. Puff paste:

milles feuilles

palmiers

quiches

gateaux pithiviers

bouchées

cream horns

5. Filo or strudel

produce a quantity of pastries and pastry products of the same type that are consistent in quality, size, shape and appearance

integrate knowledge of:

quality indicators for ingredients

cookery methods for pastries and pastry products

essential features, functions and safe use of food preparation equipment

food safety practices for handling and storing pastries and pastry products

produce pastries and pastry products within commercial time constraints.

Context of and specific resources for assessment

Assessment must ensure use of:

an operational pastry kitchen with the fixtures, large and small equipment and workplace documentation defined in the Assessment Guidelines; this can be a:

real industry workplace

simulated industry environment such as a training kitchen servicing customers

industryrealistic ratios of kitchen staff to customers

food preparation lists and standard recipes

a variety of commercial ingredients for pastries and pastry products.

Method of assessment

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

direct observation of the individual preparing for and producing a range of pastries and pastry products

evaluation of the taste and visual appeal of pastries produced by the individual

projects that allow assessment of the individual’s ability to produce a variety of pastries and pastry products for an event, function or meeting within designated deadlines

use of visual and taste recognition exercises so the individual can identify ingredient and product characteristics

written or oral questioning to assess knowledge of culinary terms, quality indicators for ingredients, equipment, cookery methods and appropriate environmental storage conditions

review of portfolios of evidence and thirdparty workplace reports of onthejob performance by the individual.

Guidance information for assessment

The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector, workplace and job role, for example:

BSBSUS201A Participate in environmentally sustainable work practices

BSBWOR202A Organise and complete daily work activities

SITHCCC104 Package prepared foodstuffs

SITHCCC304 Produce and serve food for buffets

SITHCCC307 Prepare food to meet special dietary requirements

SITXFSA201 Participate in safe food handling practices

TLIE1005A Carry out basic workplace calculations.

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.

Required skills

initiative and enterprise skills to minimise wastage

literacy skills to:

read and comprehend food preparation lists, standard recipes, date code and stock rotation labels and manufacturer instructions for equipment

write notes on recipe requirements and calculations

numeracy skills to:

weigh and measure ingredients for the quantity of pastries required

determine cooking times and temperatures

planning and organising skills to efficiently sequence the stages of food preparation and production

problem-solving skills to:

evaluate quality of ingredients and finished pastries and make adjustments to ensure a quality product

adjust taste, texture and appearance of food products according to identified deficiencies

self-management skills to manage own speed, timing and productivity

technology skills to use food preparation and cooking equipment.

Required knowledge

culinary terms and trade names for:

ingredients commonly used to produce pastries and pastry products

a variety of classical and contemporary pastries and pastry products

product characteristics of a variety of classical and contemporary pastries and pastry products:

appearance

colour

consistency

crust stability

crust structure

moisture content

shape

taste

texture

nutritional value of a variety of classical and contemporary pastries and pastry products

historical and cultural derivations of a variety of pastries and pastry products

contents of stock date codes and rotation labels

indicators of freshness and quality of stocked ingredients for pastries and pastry products

mise en place requirements for producing pastries, pastry products and fillings

cookery methods for pastries, pastry products and fillings:

adding fats and liquids to dry ingredients

chilling ingredients and work surfaces

cutting and moulding

kneading and handling

preparing and using fillings

preparing and using prebake and postbake finishes and decorations

resting

rolling

stirring and aerating to achieve required consistency and texture

weighing or measuring and sifting dry ingredients

whisking, folding, piping and spreading

appropriate baking temperatures and cooking times for pastries, pastry products and fillings

equipment used to produce pastries and pastry products:

essential features and functions

safe operational practices

storage of pastries and re-usable by products of their preparation:

correct environmental conditions to ensure food safety

appropriate methods to optimise shelf life.

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.

Food production requirements may include:

deadlines

portion control

quantities to be produced

special customer requests

special dietary requirements

standard recipes.

Equipment may include:

baking sheets

beaters

bowl cutters

chopping boards

commercial mixers and attachments

cutting implements

deck ovens

graters

knives, including large serrated cake knives

ladles in a variety of sizes

pastry cutters and shapes

measurers:

metric calibrated measuring jugs

moulds, shapes and cutters

ovens

piping bags and attachments

range of saucepans and pots for small and large production

scales

serviceware

serving tongs and trowels

sets of stainless steel bowls

spatulas

spoons:

wooden spoons

large plain and slotted metal spoons

storage containers and trays

whisks

wire cooling racks.

Pastries may include:

short and sweet paste, including:

flans

tarts

fruit tartlets

Scotch shortbread, including:

Viennese wafers

Linzer and other slices

savoury and sweet pies

choux paste, including:

profiteroles

éclairs

croquembouche

Saint Honoré

puff paste, including:

milles feuilles

palmiers

quiches

gateaux pithiviers

bouchées

cream horns

filo or strudel

those:

derived from classical or contemporary recipes

from various cultural origins.

Fillings may include:

savoury fillings using:

bacon

cheese

fish

ham

meat

poultry

vegetables

sweet fillings:

chocolate

cream

custard

fresh or crystallised fruit and fruit purées

meringue

whole or crushed nuts.

Food quality adjustments may relate to:

ratio of wet to dry ingredients

taste:

salty

spicy

sweet

temperature

texture:

a light or heavy mouth feel

clean

creamy

crispy

crunchy

fibrous

intense

marshmallow like

moist

mousse

rich

slippery

smooth

velvety.

Decorations may include:

fresh, preserved or crystallised fruits

fruit purées

glazes

icings

jellies

sprinkled icing sugar

whole or crushed nuts.

To adjust presentation may involve:

changing accompaniments and garnishes to maximise eye appeal:

balance

colour

contrast

changing plated food for practicality of:

customer consumption

service

wiping drips or spills.

Environmental conditions relates to appropriate:

atmosphere

humidity

light

packaging

temperature

use of containers

ventilation.

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
Confirm food production requirements from food preparation list and standard recipes. 
Calculate ingredient amounts according to requirements. 
Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements. 
Select equipment of correct type and size. 
Safely assemble and ensure cleanliness of equipment before use. 
Use equipment safely and hygienically according to manufacturer instructions. 
Sort and assemble ingredients according to the sequencing of food production. 
Weigh and measure wet and dry ingredients according to the recipe and quantity of pastries required. 
Minimise waste to maximise profitability of pastries produced. 
Prepare pastes to standard recipes. 
Use cookery methods for pastries and fillings to achieve desired product characteristics. 
Follow standard recipes and make food quality adjustments within scope of responsibility. 
Select baking conditions, required oven temperature and bake pastries to achieve desired product characteristics. 
Cool pastries in appropriate conditions to retain optimum freshness and product characteristics. 
Store reusable by-products of food preparation for future cooking activities. 
Enhance appearance and taste of pastries using suitable fillings, icings and decorations, according to standard recipes. 
Visually evaluate pastries and adjust presentation before displaying. 
Use suitable serviceware to attractively present pastries according to organisational standards. 
Display pastries in appropriate conditions to retain optimum freshness and product characteristics. 
Store pastries and reusable by-products in appropriate environmental conditions. 

Forms

Assessment Cover Sheet

SITHPAT303 - Produce pastries
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

SITHPAT303 - Produce pastries

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: