Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners

SITHPAT003 Mapping and Delivery Guide
Produce pastries

Version 1.0
Issue Date: April 2024


Qualification -
Unit of Competency SITHPAT003 - Produce pastries
Description
Employability Skills
Learning Outcomes and Application This unit describes the performance outcomes, skills and knowledge required to produce pastries and pastry products following standard recipes. It requires the ability to select, prepare and portion ingredients and to use equipment and a range of cookery methods to make, fill and decorate pastries.The unit applies to hospitality and catering organisations that produce and serve specialised patisserie products, including hotels, restaurants and patisseries.It applies to patissiers who usually work under the guidance of more senior chefs.No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.

Skills must be demonstrated in an operational pastry kitchen. This can be:

an industry workplace

a simulated industry environment, such as a training kitchen servicing customers.

Assessment must ensure access to:

fixtures and large equipment:

commercial grade work benches (1.5 m/person)

commercial cake mixer and attachments:

dough hook

paddle

whisk

commercial refrigeration and freezer unit with shelving

double sinks with hot and cold water

gas or electric stove tops

industrial strength food processor

marble bench or slab

ovens with timer and trays:

convection

deck

microwave

pastry/dough break

proofer

storage facilities:

shelving

trays

small equipment:

acetate plastic sheets, baking sheets/paper, parchment paper and silicon paper

beaters

blenders

bowl cutters

cutting boards

cutting implements for nuts and fruits

food handler gloves

fluted and plain flan rings and cutter

graters

juicers

knives:

large serrated cake knives

ladles in a variety of sizes

measurers:

metric calibrated measuring jugs

mixers

moulds and shapes

oven mitts

pastry brushes

pastry cutters and shapes

piping bags and attachments

portion control scoops and markers

presentation equipment:

cake boards

cake boxes

cake stands:

multi-tier

clear cover

doilies

mirrors

platters

refrigerated cake display cases or towers

service-ware:

platters, dishes, and bowls

serving tongs and trowels

small utensils:

flour and drum sieves

strainers and chinois

spatulas

whisks:

fine stainless steel wire

coarse stainless steel wire

range of saucepans and pots for small and large production

saccharometer

salamander

scales (1 gram increments)

silicon mats

sets of stainless steel bowls

spoons:

wooden spoons

large plain and slotted metal spoons

storage containers and trays

wire cooling racks

diverse and comprehensive range of commercial ingredients for the pastries and pastry products specified in the performance evidence

cleaning materials and equipment:

cleaning cloths

commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens, equipment and food storage areas

dustpans and brooms

garbage bins and bags

hand towel dispenser and hand towels

mops and buckets

separate hand basin and antiseptic liquid soap dispenser for hand washing

sponges, brushes and scourers

tea towels

organisational specifications:

equipment manufacturer instructions

current commercial stock control procedures and documentation for ordering, monitoring and maintaining stock

food preparation lists

mise en place lists, menus, standard recipes, and recipes for special dietary requirements

ordering and docketing paperwork

food safety plans

guidelines relating to food disposal, storage and presentation requirements

safety data sheets (SDS) for cleaning agents and chemicals

industry realistic ratios of kitchen staff to customers; these can be:

staff and customers in an industry workplace during the assessment process; or

individuals who participate in role plays or simulated activities, set up for the purpose of assessment, in a simulated industry environment operated within a training organisation.

Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors; and:

have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency.
Prerequisites/co-requisites
Competency Field Patisserie
Development and validation strategy and guide for assessors and learners Student Learning Resources Handouts
Activities 		Slides
PPT 		Assessment 1 Assessment 2 Assessment 3 Assessment 4
Elements of Competency Performance Criteria              
Element: 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.
       
Element: 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.
       
Element: 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.
       
Element: 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.
       
Element: 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.
       


Evidence Required

List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Select ingredients.

1.1.Confirm food production requirements from food preparation list and standard recipes.

1.2.Calculate ingredient amounts according to requirements.

1.3.Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements.

2. Select, prepare and use equipment.

2.1.Select type and size of equipment suitable to requirements.

2.2.Safely assemble and ensure cleanliness of equipment before use.

2.3.Use equipment safely and hygienically according to manufacturer instructions.

3. Portion and prepare ingredients.

3.1.Sort and assemble ingredients according to food production sequencing.

3.2.Weigh and measure wet and dry ingredients according to the recipe and quantity of pastries required.

3.3.Minimise waste to maximise profitability of pastries produced.

4. Cook pastries.

4.1.Prepare pastes to standard recipes.

4.2.Use cookery methods for pastries and fillings to achieve desired product characteristics.

4.3.Make food quality adjustments within scope of responsibility.

4.4.Select baking conditions, required oven temperature and bake pastries.

4.5.Cool pastries in appropriate conditions to retain optimum freshness and product characteristics.

5. Decorate, present and store pastry products.

5.1.Enhance appearance and taste of pastries using suitable fillings, icings and decorations, according to standard recipes.

5.2.Visually evaluate pastries and adjust presentation before displaying.

5.3.Use suitable service-ware to attractively present pastries according to organisational standards.

5.4.Display pastries in appropriate conditions to retain optimum freshness and product characteristics.

5.5.Store pastries in appropriate environmental conditions.

5.6.Clean work area, and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives.

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.

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.

Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assignment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Select ingredients.

1.1.Confirm food production requirements from food preparation list and standard recipes.

1.2.Calculate ingredient amounts according to requirements.

1.3.Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements.

2. Select, prepare and use equipment.

2.1.Select type and size of equipment suitable to requirements.

2.2.Safely assemble and ensure cleanliness of equipment before use.

2.3.Use equipment safely and hygienically according to manufacturer instructions.

3. Portion and prepare ingredients.

3.1.Sort and assemble ingredients according to food production sequencing.

3.2.Weigh and measure wet and dry ingredients according to the recipe and quantity of pastries required.

3.3.Minimise waste to maximise profitability of pastries produced.

4. Cook pastries.

4.1.Prepare pastes to standard recipes.

4.2.Use cookery methods for pastries and fillings to achieve desired product characteristics.

4.3.Make food quality adjustments within scope of responsibility.

4.4.Select baking conditions, required oven temperature and bake pastries.

4.5.Cool pastries in appropriate conditions to retain optimum freshness and product characteristics.

5. Decorate, present and store pastry products.

5.1.Enhance appearance and taste of pastries using suitable fillings, icings and decorations, according to standard recipes.

5.2.Visually evaluate pastries and adjust presentation before displaying.

5.3.Use suitable service-ware to attractively present pastries according to organisational standards.

5.4.Display pastries in appropriate conditions to retain optimum freshness and product characteristics.

5.5.Store pastries in appropriate environmental conditions.

5.6.Clean work area, and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives.

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.

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
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. 
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. 
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. 
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. 
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. 

Forms

Assessment Cover Sheet

SITHPAT003 - Produce pastries
Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:

Assessment Record Sheet

SITHPAT003 - Produce pastries

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: