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Evidence Guide: SITHPAT004 - Produce yeast-based bakery products

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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SITHPAT004 - Produce yeast-based bakery products

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

Select ingredients.

  1. Confirm food production requirements from food preparation list and standard recipes.
  2. Calculate ingredient amounts according to requirements.
  3. Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements.
Confirm food production requirements from food preparation list and standard recipes.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Calculate ingredient amounts according to requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select, prepare and use equipment.

  1. Select type and size of equipment suitable to requirements.
  2. Safely assemble and ensure cleanliness of equipment before use.
  3. Use equipment safely and hygienically according to manufacturer instructions.
Select type and size of equipment suitable to requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Safely assemble and ensure cleanliness of equipment before use.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use equipment safely and hygienically according to manufacturer instructions.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Portion and prepare ingredients.

  1. Sort and assemble ingredients according to food production sequencing.
  2. Weigh and measure wet and dry ingredients according to the recipe and quantity of yeast goods required.
  3. Minimise waste to maximise profitability of yeast-based bakery products produced.
Sort and assemble ingredients according to food production sequencing.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Weigh and measure wet and dry ingredients according to the recipe and quantity of yeast goods required.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Minimise waste to maximise profitability of yeast-based bakery products produced.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare yeast-based doughs.

  1. Prepare yeast-based doughs to correct consistency and shape and according to standard recipes.
  2. Prove products according to specified temperature and other conditions.
Prepare yeast-based doughs to correct consistency and shape and according to standard recipes.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prove products according to specified temperature and other conditions.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Cook yeast-based products.

  1. Use cookery methods for yeast-based bakery products and fillings to achieve desired product characteristics.
  2. Make food quality adjustments within scope of responsibility.
  3. Select baking conditions, required oven temperature and bake yeast-based bakery products.
  4. Cool yeast-based bakery products in appropriate conditions to retain optimum freshness and product characteristics.
Use cookery methods for yeast-based bakery products and fillings to achieve desired product characteristics.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Make food quality adjustments within scope of responsibility.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select baking conditions, required oven temperature and bake yeast-based bakery products.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Cool yeast-based bakery products in appropriate conditions to retain optimum freshness and product characteristics.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Decorate, present and store yeast-based products.

  1. Enhance appearance and taste of yeast-based bakery products using suitable fillings, icings and decorations, according to standard recipes.
  2. Visually evaluate yeast-based bakery products and adjust presentation.
  3. Use suitable service-ware to attractively present yeast-based bakery products according to organisational standards.
  4. Display yeast-based bakery products in appropriate conditions to retain optimum freshness and product characteristics.
  5. Store yeast-based bakery products in appropriate environmental conditions.
  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.
Enhance appearance and taste of yeast-based bakery products using suitable fillings, icings and decorations, according to standard recipes.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Visually evaluate yeast-based bakery products and adjust presentation.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use suitable service-ware to attractively present yeast-based bakery products according to organisational standards.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Display yeast-based bakery products in appropriate conditions to retain optimum freshness and product characteristics.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Store yeast-based bakery products in appropriate environmental conditions.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Clean work area, and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

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 yeast goods required.

3.3.Minimise waste to maximise profitability of yeast-based bakery products produced.

4. Prepare yeast-based doughs.

4.1.Prepare yeast-based doughs to correct consistency and shape and according to standard recipes.

4.2.Prove products according to specified temperature and other conditions.

5. Cook yeast-based products.

5.1.Use cookery methods for yeast-based bakery products and fillings to achieve desired product characteristics.

5.2.Make food quality adjustments within scope of responsibility.

5.3.Select baking conditions, required oven temperature and bake yeast-based bakery products.

5.4.Cool yeast-based bakery products in appropriate conditions to retain optimum freshness and product characteristics.

6. Decorate, present and store yeast-based products.

6.1.Enhance appearance and taste of yeast-based bakery products using suitable fillings, icings and decorations, according to standard recipes.

6.2.Visually evaluate yeast-based bakery products and adjust presentation.

6.3.Use suitable service-ware to attractively present yeast-based bakery products according to organisational standards.

6.4.Display yeast-based bakery products in appropriate conditions to retain optimum freshness and product characteristics.

6.5.Store yeast-based bakery products in appropriate environmental conditions.

6.6.Clean work area, and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives.

Required Skills and Knowledge

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 yeast goods required.

3.3.Minimise waste to maximise profitability of yeast-based bakery products produced.

4. Prepare yeast-based doughs.

4.1.Prepare yeast-based doughs to correct consistency and shape and according to standard recipes.

4.2.Prove products according to specified temperature and other conditions.

5. Cook yeast-based products.

5.1.Use cookery methods for yeast-based bakery products and fillings to achieve desired product characteristics.

5.2.Make food quality adjustments within scope of responsibility.

5.3.Select baking conditions, required oven temperature and bake yeast-based bakery products.

5.4.Cool yeast-based bakery products in appropriate conditions to retain optimum freshness and product characteristics.

6. Decorate, present and store yeast-based products.

6.1.Enhance appearance and taste of yeast-based bakery products using suitable fillings, icings and decorations, according to standard recipes.

6.2.Visually evaluate yeast-based bakery products and adjust presentation.

6.3.Use suitable service-ware to attractively present yeast-based bakery products according to organisational standards.

6.4.Display yeast-based bakery products in appropriate conditions to retain optimum freshness and product characteristics.

6.5.Store yeast-based bakery products in appropriate environmental conditions.

6.6.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 the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

follow standard recipes to produce and decorate sweet and savoury yeast-based bakery products that include at least three from each of these two main categories:

breads and buns:

baguettes

Bath buns

bread rolls

dinner rolls

hot cross buns

speciality breads

yeast raised pastries:

Danish pastries

croissants

brioche

kuchen

babas

savarins

use at least six different fillings from the following list, including at least two sweet and two savoury fillings, when producing the above yeast-based bakery products:

sweet fillings:

cheese

chocolate

cream: butter or fresh

custard

frangipane

ganache

fresh or crystallised fruit

jam

savoury fillings:

bacon

cheese

fish

ham

meat

poultry

vegetables

spices

whole or crushed nuts

use appropriate preparation and cookery methods from the list in the knowledge evidence when producing the above yeast-based bakery products

prepare above yeast-based bakery 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 yeast goods

responding to special customer requests and dietary requirements.

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 yeast-based bakery products

classical and contemporary yeast-based bakery products specified above in the Performance Evidence

contents of stock date codes and rotation labels

cookery methods used when producing yeast-based bakery products:

adding fats and liquids to dry ingredients

chilling ingredients and work surfaces

cutting, shaping and moulding

incorporating fat

kneading and handling

preparing and using:

fillings

pre-bake finishes and decorations

types of yeast

rolling

selecting and preparing appropriate moulds

stirring and aerating to achieve required consistency and texture

using required amount of batter according to desired characteristics of finished products

weighing or measuring and sifting dry ingredients

whisking, folding, piping and spreading

expected product characteristics of the classical and contemporary yeast-based bakery products specified in the performance evidence:

appearance

colour

consistency

crumb structure

moisture content

shape

taste

texture

historical and cultural derivations of a variety of yeast-based bakery products

appropriate baking temperatures and cooking times for yeast-based bakery products specified in the performance evidence

indicators of freshness and quality of stocked ingredients for yeast-based bakery products

properties of yeast:

interaction with other ingredients

changes brought about by yeast and effects on final food product characteristics

fermentation and dough development processes

control of yeast action

mise en place requirements for producing yeast-based bakery products

appropriate environmental conditions for storing yeast-based bakery products 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 yeast-based bakery products.

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.