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Elements and Performance Criteria

Prepare and produce yeast goods.
Decorate and present yeast goods.
- Decorate yeast goods, where required and appropriate, to enhance appearance, using suitable fillings, icings and decorations, according to standard recipes, enterprise standards and customer preferences.
- Present yeast goods attractively using suitable serviceware and decorations.
Store yeast goods.
- Store yeast goods and ingredients for yeast good products, optimising quality and shelf life through appropriate storage methods.
- Store yeast goods 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

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

problemsolving skills to control quality

literacy skills to read recipes menus instructions and orders

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 basic yeast goods both classical and contemporary

historical and cultural aspects of yeast goods

underlying principles of making yeast goods

commodity knowledge including quality indicators of ingredients for yeast goods

principles and practices of hygiene particularly in relation to handling dough

culinary terms commonly used in the industry related to yeast goods

hygiene and safe handling and storage requirements related to yeast goods commodities and products

portion control and yield

storage conditions for yeast goods 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 range of sweet and savoury yeast goods

ability to produce a quantity of yeast goods that are consistent in quality size shape and appearance under typical workplace conditions and time constraints

application of hygiene and safety principles throughout the preparation process

preparation decoration and presentation of a range of yeast goods 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 using industrycurrent equipment for making yeast goods including a proofer and marble bench

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 yeast goods

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 pastries

SITHPAT001A Prepare and produce pastries

SITHPATA Prepare and produce cakes

SITHPAT002A Prepare and produce cakes.

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.

Yeast goods refer to a range of sweet and savoury breads, rolls and buns, and must include:	basic breads and buns, such as: Bath buns bread rolls yeast-raised pastries, such as: Danish pastries croissants brioche küchen babas savarins.

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

Techniques and conditions for producing yeast goods may include:	chilling ingredients and work surfaces kneading and handling incorporating fat rolling preparing and using types of yeast cutting, shaping and moulding preparing and using appropriate fillings and pre-bake finishes and decorations.

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

Fillings may include:	fresh or crystallised fruit and fruit purées whole or crushed nuts spices cream frangipane custard chocolate jam savoury fillings such as ham and cheese.

Decorations may include:	glazes jellies fruit purées icings sprinkled icing sugar flavoured and coloured sugars fresh, preserved or crystallised fruits nuts fillings, including cream, mousse and fruit purées.

Storage conditions and methods appropriate to yeast goods may include:	consideration of temperature, light and air exposure use of airtight containers display cabinets, including temperature-controlled cabinets to cool or warm refrigeration, chilling and freezing.