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Evidence Guide: SITHPAT012A - Plan patisserie operations

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!

From the Wiki University

 

SITHPAT012A - Plan patisserie operations

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

Plan layout of patisserie operation.

  1. Develop a floor plan for kitchen, service, display and storage areas according to anticipated customer requirements and volume.
  2. 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.
Develop a floor plan for kitchen, service, display and storage areas according to anticipated customer requirements and volume.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Plan the product and service elements of patisserie operation.

  1. Plan and design menu, identifying a range of appropriate menu items and beverages to meet market needs.
  2. Prepare a work flow schedule for production and service according to expected customer volume and menu requirements.
  3. 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.
  4. 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 design menu, identifying a range of appropriate menu items and beverages to meet market needs.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare a work flow schedule for production and service according to expected customer volume and menu requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Plan and organise storage for menu items.

  1. 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.
  2. Plan packaging that is appropriate for the preservation of freshness, taste and eating characteristics.
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.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Plan packaging that is appropriate for the preservation of freshness, taste and eating characteristics.

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 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.

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:

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.

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.

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.