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

logical and timeefficient work flow

organisational skills and teamwork

safe work practices in particular in relation to use of machinery and hot ovens and surfaces

waste minimisation techniques and environmental considerations in relation to pastry cakes and yeast goods

problemsolving skills to deal with problems such as failure of cakes to rise batter too moist and overcooking

literacy skills to read menus recipes and task sheets

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 pastries cakes and yeastbased products both classical and contemporary

past and current trends in pastries cakes and yeastbased goods

underlying principles of making pastry and yeastbased products including basic food science in relation to yeast

nutrition related to pastries cakes and yeastbased goods

culinary terms related to pastries cakes and yeastbased goods commonly used in the industry

principles and practices of hygiene particularly in relation to handling pastes and dough

storage of cakes and pastries to maintain freshness and quality

costing yield testing and portion control for pastries cakes and yeastbased goods

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

preparation of a variety of different types of pastries cakes and yeastbased goods with at least one from each category of pastes

preparation of dishes for customers within typical workplace time constraints

detailed understanding of the different nature and handling requirements of each type of pastry

Context of and specific resources for assessment

Assessment must ensure

demonstration of skills within a fully equipped operational commercial kitchen or pastry kitchen including industrycurrent equipment as defined in the Assessment Guidelines

access to specific equipment for the preparation of pastries cakes and yeast goods including templates and cutting guides dough mixers and rolling pins cake tins moulds and forms piping bags nozzles and decorating accessories

use of authentic ingredients

industryrealistic ratios of kitchen staff to customers

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

direct observation of the candidate handling and preparing pastries cakes and yeastbased goods

sampling of pastries cakes and yeastbased goods made by candidate

written or oral questions to test knowledge of underlying principles of making pastry and yeastbased products

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

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

SITHCCCA Prepare hot and cold desserts

SITHCCC013A Prepare hot and cold desserts.

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

Pastes must include:

Equipment for making pastry, cakes and yeast-based goods may include:

Cakes, both large and small, may include:

Yeast-based products may include:

Yeast-based doughs to be produced must include:

Sauces may include: