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

SITHPAT003A Mapping and Delivery Guide
Prepare and produce yeast goods

Version 1.0
Issue Date: April 2024


Qualification -
Unit of Competency SITHPAT003A - Prepare and produce yeast goods
Description This unit describes the performance outcomes, skills and knowledge required to prepare and produce a variety of high-quality yeast goods.Yeast goods to be produced and decorated may be of varied cultural origins and derived from classical or contemporary recipes.No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.
Employability Skills The required outcomes described in this unit of competency contain applicable facets of employability skills. The Employability Skills Summary of the qualification in which this unit is packaged will assist in identifying employability skills requirements.
Learning Outcomes and Application This unit applies to hospitality enterprises where yeast goods are prepared and served, such as patisseries, restaurants, hotels and coffee shops.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.
Prerequisites/co-requisites This unit must be assessed after the following prerequisite unit:SITHOHS002A Follow workplace hygiene procedures.
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: Prepare and produce yeast goods.
  • Prepare a variety of basic yeast goods according to standard recipes and desired product characteristics.
  • Select suitable ingredients according to recipe requirements, quality and freshness and desired product characteristics.
  • Make basic yeast goods, using correct techniques and ensuring appropriate conditions to optimise quality.
  • Use appropriate equipment to produce required yeast goods.
  • Select required oven temperature and bake yeast goods to ensure the desired characteristics, including colour and shape.
       
Element: 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.
       
Element: 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.
       


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.

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 industry-current 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 third-party workplace reports of on-the-job performance by the candidate.

Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example:

SITHPAT001A Prepare and produce pastries

SITHPAT002A Prepare and produce cakes.

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.

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.

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

problem-solving 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.

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.

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
Prepare a variety of basic yeast goods according to standard recipes and desired product characteristics. 
Select suitable ingredients according to recipe requirements, quality and freshness and desired product characteristics. 
Make basic yeast goods, using correct techniques and ensuring appropriate conditions to optimise quality. 
Use appropriate equipment to produce required yeast goods. 
Select required oven temperature and bake yeast goods to ensure the desired characteristics, including colour and shape. 
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 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. 

Forms

Assessment Cover Sheet

SITHPAT003A - Prepare and produce yeast goods
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

SITHPAT003A - Prepare and produce yeast goods

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: