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Elements and Performance Criteria

1. Select ingredients.
   • 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.
2. Select, prepare and use equipment.
   • Select type and size of equipment suitable to requirements.
   • Safely assemble and ensure cleanliness of equipment before use.
   • Use equipment safely and hygienically according to manufacturer instructions.
3. Portion and prepare ingredients.
   • Sort and assemble ingredients according to food production sequencing.
   • Weigh and measure wet and dry ingredients according to the recipe and quantity of pastries required.
   • Minimise waste to maximise profitability of pastries produced.
4. Cook pastries.
   • Prepare pastes to standard recipes.
   • Use cookery methods for pastries and fillings to achieve desired product characteristics.
   • Make food quality adjustments within scope of responsibility.
   • Select baking conditions, required oven temperature and bake pastries.
   • Cool pastries in appropriate conditions to retain optimum freshness and product characteristics.
5. Decorate, present and store pastry products.
   • 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 service-ware to attractively present pastries according to organisational standards.
   • Display pastries in appropriate conditions to retain optimum freshness and product characteristics.
   • Store pastries in appropriate environmental conditions.
   • Clean work area, and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives.

Range Statement

Specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included. Range is restricted to essential operating conditions and any other variables essential to the work environment.
Food quality adjustments must involve consideration of factors relating to:	ratio of wet to dry ingredients taste temperature texture.
Adjusting presentation must involve consideration of:	fillings, icings and decorations to maximise visual appeal: balance colour contrast plating food for practicality of: customer consumption service wiping drips and spills.
Environmental conditions must ensure appropriate:	atmosphere humidity light packaging temperature use of containers ventilation.

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Performance Evidence

Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

follow classical and contemporary standard recipes to produce, fill and decorate at least one pastry or pastry product from each of the following five main categories:

short and sweet paste:

flartlets

Scotch shortbread:

Viennese wafers

Linzer and other slices

savoury and sweet pies

choux paste:

cream puffs

éclairs

Paris-Brest

profiteroles

puff paste:

milles feuilles

palmiers

quiches

gâteaux pithiviers

bouchées

cream horns

filo or strudel

use at least two of the following sweet and two of the following savoury fillings when preparing the above pastries:

sweet fillings:

cheese

chocolate

cream

custard

fresh or crystallised fruit and fruit purées

meringue

whole or crushed nuts

savoury fillings:

bacon

cheese

fish

ham

meat

poultry

vegetables

use at least five of the following decorations when producing the above pastries or pastry products:

fresh, preserved or crystallised fruits

glazes

icings

jellies

sprinkled icing sugar

whole or crushed nuts

use preparation and cookery methods from the list in the knowledge evidence when producing the above pastries and pastry products

produce above pastries or pastry products:

that are consistent in quality, size, shape and appearance

within commercial time and cost constraints and deadlines

reflecting required quantities to be produced

following procedures for portion control and food safety practices when handling and storing pastries and pasty products

responding to special customer requests and dietary requirements.

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Knowledge Evidence

Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:

culinary terms and trade names for:

ingredients commonly used to produce pastries and pastry products

classical and contemporary pastries and pastry products specified above in the performance evidence

contents of stock date codes and rotation labels

cookery methods used when producing pastries and pastry products:

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 pre-bake and post-bake 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

expected product characteristics of the classical and contemporary pastries and pastry products specified in the performance evidence:

appearance

colour

consistency

crust stability

crust structure

moisture content

shape

taste

texture

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

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

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

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

appropriate environmental conditions for storing pastries and re-usable by-products of their preparation to:

ensure food safety

optimise shelf life

safe operational practices using essential functions and features of equipment used to produce pastries and pastry products.

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