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Elements and Performance Criteria

Plan layout of patisserie operation.
- Develop a floor plan for kitchen, service, display and storage areas according to anticipated customer requirements and volume.
- Plan fixtures, furnishing, decor and equipment according to business objectives, budget and style of patisserie operation required and according to food safety and other regulatory requirements.
Plan the product and service elements of patisserie operation.
Plan and organise storage for menu items.
- Plan and organise storage for pastries, cakes and savoury items at the correct temperatures according to food safety requirements, and to maximise shelf life and product quality.
- Plan packaging that is appropriate for the preservation of freshness, taste and eating characteristics.

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 equipment

problemsolving skills to develop a design within tight space restrictions

high level literacy skills to develop comprehensive plans including detailed accessible policies procedures product specifications monitoring documents and flow charts and to read and analyse information about potential layout and equipment options

numeracy skills to cost equipment

critical thinking skills to allow for a rational and logical evaluation of the patisserie operation including food preparation and storage display and storage areas identification of hazards customer needs staffing and equipment needs work flow schedules product quality and budgetary considerations enterprise practices and regulatory requirements

The following knowledge must be assessed as part of this unit

knowledge and understanding of the principles and requirements of the relevant legislation relating to

hygiene and food safety

licensing regulations

local health regulations

knowledge and understanding of

organisational skills and teamwork

menu planning and design

appropriate technical and culinary terms for patisserie operations

preparation of pastries cakes and savoury products

cutting and serving pastries cakes and savoury products

costing yield testing and portion control

handling portioning and serving icecreams

buffet and table setups

coffee and tea preparation and beverage service

coffee shop equipment its function and routine maintenance

defining and applying quality control

storage conditions for menu items and optimising shelf life freshness and eating qualities

time management skills

communication skills

varieties and characteristics of menu items offered

underlying principles of making cakes pastries and savoury items

commodity knowledge including quality indicators of ingredients

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 plan the layout menu and storage aspects of a patisserie operation

project or work activities that allow the candidate to demonstrate skills required to complete planning for the operation of a proposed patisserie operation

knowledge of key hygiene and food safety issues relating to patisserie operations

Context of and specific resources for assessment

Assessment must ensure

access to relevant product and equipment information

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

evaluation of plans and designs produced by the candidate for a patisserie operation within a nominated location

evaluation of projects to propose enhancements to existing patisserie operation

case studies to assess ability to tailor plans to different market conditions

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

SITHFABB Prepare and serve espresso coffee

SITHFAB012B Prepare and serve espresso coffee

SITHFABA Plan and monitor espresso coffee service

SITHFAB016A Plan and monitor espresso coffee service.

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.

Menuitems may include:	pastries and cakes savoury items such as quiche, and ham and cheese croissants beverages such as: coffee tea cold carbonated drinks fresh juices milk soy-based drinks ice-cream.

Work flow schedule must take into consideration:	available facilities, staff, time and equipment enterprise practices and regulatory requirements food safety program.

Food safety practices may include:	covering menu items on display maintaining appropriate temperatures for different menu items food-handling practices.
Product quality requirements may include:	warm or chilled service temperatures eating qualities such as taste, texture and moisture content.