Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
SITHPAT004 Mapping and Delivery Guide
Produce yeast-based bakery products
Version 1.0
Issue Date: April 2024
Qualification | - |
Unit of Competency | SITHPAT004 - Produce yeast-based bakery products |
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Description | |||
Employability Skills | |||
Learning Outcomes and Application | This unit describes the performance outcomes, skills and knowledge required to produce yeast-based bakery 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 and decorate sweet and savoury breads, rolls, buns and yeast raised pastries.The unit applies to hospitality and catering organisations that produce and serve specialist 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: bowl cutters 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 cutting boards cutting implements food handler gloves graters knives: large serrated cake knives ladles in a variety of sizes measurers: metric calibrated measuring jugs moulds, shapes and cutters oven mitts pastry cutters and shapes piping bags and attachments 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 scales (1 gram increments) sets of stainless steel bowls silicon mats spatulas 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 yeast-based bakery 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. |
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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 | |
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Elements of Competency | Performance Criteria | |||||||
Element: Select ingredients. |
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Element: Select, prepare and use equipment. |
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Element: Portion and prepare ingredients. |
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Element: Prepare yeast-based doughs. |
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Element: Cook yeast-based products. |
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Element: Decorate, present and store yeast-based products. |
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