Assessor Resource
SITHPAT303
Produce pastries
Assessment tool
Version 1.0
Issue Date: May 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)