Required skills

initiative and enterprise skills to minimise wastage

literacy skills to

read and comprehend food preparation lists standard recipes date code and stock rotation labels and manufacturer instructions for equipment

write notes on recipe requirements and calculations

numeracy skills to

weigh and measure ingredients for the quantity of pastries required

determine cooking times and temperatures

planning and organising skills to efficiently sequence the stages of food preparation and production

problemsolving skills to

evaluate quality of ingredients and finished pastries and make adjustments to ensure a quality product

adjust taste texture and appearance of food products according to identified deficiencies

selfmanagement skills to manage own speed timing and productivity

technology skills to use food preparation and cooking equipment

Required knowledge

culinary terms and trade names for

ingredients commonly used to produce pastries and pastry products

a variety of classical and contemporary pastries and pastry products

product characteristics of a variety of classical and contemporary pastries and pastry products

appearance

colour

consistency

crust stability

crust structure

moisture content

shape

taste

texture

nutritional value of a variety of classical and contemporary pastries and pastry products

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

contents of stock date codes and rotation labels

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

mise en place requirements for producing pastries pastry products and fillings

cookery methods for pastries pastry products and fillings

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 prebake and postbake finishes and decorations

preparing and using prebake and postbake 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

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

equipment used to produce pastries and pastry products

essential features and functions

safe operational practices

storage of pastries and reusable by products of their preparation

correct environmental conditions to ensure food safety

appropriate methods to optimise shelf life

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria required skills and knowledge range statement and the Assessment Guidelines for the Training Package

Overview of assessment

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Evidence of the ability to

follow standard recipes to produce fill and decorate pastries and pastry products including a selection from each of the following categories

Short and sweet paste

flans

tarts

fruit tartlets

Scotch shortbread

Viennese wafers

Linzer and other slices

savoury and sweet pies

Choux paste

profiteroles

clairs

Puff paste

milles feuilles

palmiers

quiches

gateaux pithiviers

bouches

cream horns

Filo or strudel

produce a quantity of pastries and pastry products of the same type that are consistent in quality size shape and appearance

integrate knowledge of

quality indicators for ingredients

cookery methods for pastries and pastry products

essential features functions and safe use of food preparation equipment

food safety practices for handling and storing pastries and pastry products

produce pastries and pastry products within commercial time constraints

Context of and specific resources for assessment

Assessment must ensure use of

an operational pastry kitchen with the fixtures large and small equipment and workplace documentation defined in the Assessment Guidelines this can be a

real industry workplace

simulated industry environment such as a training kitchen servicing customers

industryrealistic ratios of kitchen staff to customers

industryrealistic ratios of kitchen staff to customers

food preparation lists and standard recipes

a variety of commercial ingredients for pastries and pastry products

Method 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 individual preparing for and producing a range of pastries and pastry products

evaluation of the taste and visual appeal of pastries produced by the individual

projects that allow assessment of the individuals ability to produce a variety of pastries and pastry products for an event function or meeting within designated deadlines

use of visual and taste recognition exercises so the individual can identify ingredient and product characteristics

written or oral questioning to assess knowledge of culinary terms quality indicators for ingredients equipment cookery methods and appropriate environmental storage conditions

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

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

Guidance information for assessment

The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector workplace and job role for example

BSBSUSA Participate in environmentally sustainable work practices

BSBSUS201A Participate in environmentally sustainable work practices

BSBWORA Organise and complete daily work activities

BSBWOR202A Organise and complete daily work activities

SITHCCC Package prepared foodstuffs

SITHCCC Produce and serve food for buffets

SITHCCC Prepare food to meet special dietary requirements

SITXFSA Participate in safe food handling practices

TLIEA Carry out basic workplace calculations

TLIE1005A Carry out basic workplace calculations.

Food production requirements may include:

Equipment may include:

Pastries may include:

Fillings may include:

Food quality adjustments may relate to:

Decorations may include:

To adjust presentation may involve:

Environmental conditions relates to appropriate: