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Evidence Guide: SITHPAT001A - Prepare and produce pastries

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

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SITHPAT001A - Prepare and produce pastries

What evidence can you provide to prove your understanding of each of the following citeria?

Prepare pastries and pastry products.

  1. Prepare a variety of pastries and pastry products according to standard recipes and desired product characteristics.
  2. Select suitable ingredients according to recipe requirements, quality, freshness and desired product characteristics.
  3. Make paste and pastry products using correct techniques and ensuring appropriate conditions to optimise quality.
  4. Apply portion control to minimise wastage.
  5. Use appropriate equipment to produce required pastries and pastry products.
  6. Select required oven temperature and bake to ensure the desired characteristics, including colour, shape and crust structure.
Prepare a variety of pastries and pastry products according to standard recipes and desired product characteristics.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select suitable ingredients according to recipe requirements, quality, freshness and desired product characteristics.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Make paste and pastry products using correct techniques and ensuring appropriate conditions to optimise quality.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Apply portion control to minimise wastage.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use appropriate equipment to produce required pastries and pastry products.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select required oven temperature and bake to ensure the desired characteristics, including colour, shape and crust structure.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Decorate and present pastry products.

  1. Decorate pastry products, to enhance appearance, using suitable fillings, icings and decorations, according to standard recipes, enterprise standards and customer preferences.
  2. Present pastries attractively using suitable serviceware and decorations.
Decorate pastry products, to enhance appearance, using suitable fillings, icings and decorations, according to standard recipes, enterprise standards and customer preferences.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Present pastries attractively using suitable serviceware and decorations.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Store pastries.

  1. Store pastes and ingredients for pastry products, optimising quality and shelf life through appropriate storage methods.
  2. Store pastry products to minimise spoilage and wastage, identifying storage conditions and using methods appropriate to specific products for short and medium-term preservation.
Store pastes and ingredients for pastry products, optimising quality and shelf life through appropriate storage methods.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Store pastry products to minimise spoilage and wastage, identifying storage conditions and using methods appropriate to specific products for short and medium-term preservation.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

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 wide variety of pastries and pastry products from all categories

ability to produce a quantity of pastries and pastry products, consistent in quality, size, shape and appearance, under typical workplace conditions and time constraints

application of hygiene and safety principles throughout the preparation process

decoration and presentation of a range of pastries and pastry products 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

access to industry-current equipment for making pastries and pastry products, including a deck oven

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 pastries and pastry products

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:

SITHPAT002A Prepare and produce cakes

SITHPAT003A Prepare and produce yeast goods

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.

Required Skills and Knowledge

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:

principles and practices of hygiene, particularly in relation to handling pastes and dough

safe work practices, particularly in relation to using cutting implements, appliances, heated surfaces, ovens and mixing equipment

hygiene and safe handling and storage requirements related to pastry ingredients, commodities and products

problem-solving skills to control quality

literacy skills to read recipes, menus and instructions

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 pastes and pastry products, both classical and contemporary

historical and cultural aspects of pastry and pastry products

underlying principles of making pastry and pastry products

commodity knowledge, including quality indicators of pastry ingredients

culinary terms commonly used in the industry related to pastries and pastry products

portion control and yield

storage conditions for pastries and pastry products and optimising shelf life.

Range Statement

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.

Pastries and pastry products must include a basic selection from each of the following categories:

short and sweet paste, including:

flans

tarts

fruit tartlets

Scotch shortbread, including:

Viennese wafers

Linzer and other slices

savoury and sweet pies

choux paste, including:

profiteroles

éclairs

croquembouche

Saint Honoré

puff paste, including:

milles feuilles

palmiers

quiches

croissants

gateaux pithiviers

bouchées

cream horns

filo or strudel

Danish pastries.

Product characteristics must include:

colour

consistency and texture

crust stability

moisture content

mouth feel and eating properties

appearance.

Techniques and conditions for producing pastry and pastry products may include:

chilling ingredients and work surfaces where required

kneading and handling

rolling

cutting and moulding

resting

preparing and using appropriate fillings and pre-bake and post-bake finishes and decorations.

Appropriate equipment may include:

commercial mixers and attachments

cutting implements

scales

measures

bowl cutters

ovens

moulds, shapes and cutters

piping bags and attachments.

Fillings may include:

fresh or crystallised fruit and fruit purées

whole or crushed nuts

cream

custard

meringue.

Decorations may include:

glazes

jellies

fruit purées

icings

fresh, preserved or crystallised fruits

nuts

fillings, including cream, mousse and fruit purées.

Storage conditions and methods appropriate to specific pastry products may include:

consideration of temperature, light and air exposure

use of airtight containers

display cabinets, including temperature-controlled cabinets

refrigeration, chilling and freezing.