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.
Elements and Performance Criteria
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 Performance
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.
Evidence of Knowledge
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.
Assessment Conditions
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.
Foundation Skills
Foundation skills essential to performance in this unit, but not explicit in the performance criteria are listed here, along with a brief context statement. | |
SKILLS | DESCRIPTION |
Reading skills to: | locate information in food preparation lists and standard recipes to determine preparation requirements locate and read date code and stock rotation labels. |
Writing skills to: | write notes on recipe requirements and calculations. |
Numeracy skills to: | determine cooking times and temperatures suitable to the type of pastries being prepared. |
Problem-solving skills to: | adjust taste, texture and appearance of food products according to identified deficiencies. |
Planning and organising skills to: | efficiently sequence the stages of food preparation and production. |
Self-management skills to: | manage own speed, timing and productivity. |
Range Statement
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. |
Sectors
Hospitality
Competency Field
Patisserie