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

SITHPAT012A Mapping and Delivery Guide
Plan patisserie operations

Version 1.0
Issue Date: April 2024


Qualification -
Unit of Competency SITHPAT012A - Plan patisserie operations
Description This unit describes the performance outcomes, skills and knowledge required to plan patisserie operations in terms of layout, menu and storage and the production, display and service of patisserie products and suitable beverages. It must be linked to other appropriate business management units, as this unit does not cover business planning, marketing and financial management.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 patissiers or cooks who want to operate a patisserie operation; for example, a patisserie, coffee shop or takeaway pastry outlet. It also covers operations that purchase ready-made pastry products prepared commercially and offered for sale to customers.
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:SITXFSA002A Develop and implement a food safety program.
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: 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.
       
Element: Plan the product and service elements of patisserie operation.
  • Plan and design menu, identifying a range of appropriate menu items and beverages to meet market needs.
  • Prepare a work flow schedule for production and service according to expected customer volume and menu requirements.
  • Plan the display of items considering style of patisserie operation, required storage temperatures and visual appeal and according to the food safety program and regulatory requirements.
  • Plan the preparation, display and storage of items in line with appropriate OHS and food safety procedures and to ensure that the stock is protected from loss, contamination, spoilage, temperature abuse and pests.
       
Element: 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.
       


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 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 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

SITHFAB012B Prepare and serve espresso coffee

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.

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 equipment

problem-solving 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:

OHS

hygiene and food safety

nutrition

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 ice-creams

buffet and table set-ups

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.

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.

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
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 and design menu, identifying a range of appropriate menu items and beverages to meet market needs. 
Prepare a work flow schedule for production and service according to expected customer volume and menu requirements. 
Plan the display of items considering style of patisserie operation, required storage temperatures and visual appeal and according to the food safety program and regulatory requirements. 
Plan the preparation, display and storage of items in line with appropriate OHS and food safety procedures and to ensure that the stock is protected from loss, contamination, spoilage, temperature abuse and pests. 
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. 

Forms

Assessment Cover Sheet

SITHPAT012A - Plan patisserie operations
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

SITHPAT012A - Plan patisserie operations

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: