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Elements and Performance Criteria

Prepare pastries and pastry products.
Decorate and present pastry products.
- Decorate pastry products, to enhance appearance, using suitable fillings, icings and decorations, according to standard recipes, enterprise standards and customer preferences.
- Present pastries attractively using suitable serviceware and decorations.
Store pastries.
- Store pastes and ingredients for pastry products, optimising quality and shelf life through appropriate storage methods.
- Store pastry products to minimise spoilage and wastage, identifying storage conditions and using methods appropriate to specific products for short and medium-term preservation.

Required Skills

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

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

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

hygiene and safe handling and storage requirements related to pastry ingredients commodities and products

problemsolving 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 pastes and pastry products both classical and contemporary

historical and cultural aspects of pastry and pastry products

underlying principles of making pastry and pastry products

commodity knowledge including quality indicators of pastry ingredients

culinary terms commonly used in the industry related to pastries and pastry products

portion control and yield

storage conditions for pastries and pastry products and optimising shelf life

Evidence Required

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 wide variety of pastries and pastry products from all categories

ability to produce a quantity of pastries and pastry products consistent in quality size shape and appearance under typical workplace conditions and time constraints

application of hygiene and safety principles throughout the preparation process

decoration and presentation of a range of pastries and pastry 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

access to industrycurrent equipment for making pastries and pastry products including a deck oven

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 pastries and pastry products

questions about hygiene procedures commodities production techniques and storage requirements

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

SITHPATA Prepare and produce cakes

SITHPAT002A Prepare and produce cakes

SITHPATA Prepare and produce yeast goods

SITHPAT003A Prepare and produce yeast goods

SITHPATA Prepare bakery products for patisseries

SITHPAT004A Prepare bakery products for patisseries.

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

Range Statement


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.

Pastries and pastry products must include a basic selection from each of the following categories:	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 croissants gateaux pithiviers bouchées cream horns filo or strudel Danish pastries.

Product characteristics must include:	colour consistency and texture crust stability moisture content mouth feel and eating properties appearance.

Techniques and conditions for producing pastry and pastry products may include:	chilling ingredients and work surfaces where required kneading and handling rolling cutting and moulding resting preparing and using appropriate fillings and pre-bake and post-bake finishes and decorations.

Appropriate equipment may include:	commercial mixers and attachments cutting implements scales measures bowl cutters ovens moulds, shapes and cutters piping bags and attachments.

Fillings may include:	fresh or crystallised fruit and fruit purées whole or crushed nuts cream custard meringue.

Decorations may include:	glazes jellies fruit purées icings fresh, preserved or crystallised fruits nuts fillings, including cream, mousse and fruit purées.

Storage conditions and methods appropriate to specific pastry products may include:	consideration of temperature, light and air exposure use of airtight containers display cabinets, including temperature-controlled cabinets refrigeration, chilling and freezing.