Produce yeast-based bakery products

Formats and tools

Unit Description
Reconstruct the unit from the xml and display it as an HTML page.
Assessment Tool
an assessor resource that builds a framework for writing an assessment tool
Assessment Template
generate a spreadsheet for marking this unit in a classroom environment. Put student names in the top row and check them off as they demonstrate competenece for each of the unit's elements and performance criteria.
Assessment Matrix
a slightly different format than the assessment template. A spreadsheet with unit names, elements and performance criteria in separate columns. Put assessment names in column headings to track which performance criteria each one covers. Good for ensuring that you've covered every one of the performance criteria with your assessment instrument (all assessement tools together).
Wiki Markup
mark up the unit in a wiki markup codes, ready to copy and paste into a wiki page. The output will work in most wikis but is designed to work particularly well as a Wikiversity learning project.
Evidence Guide
create an evidence guide for workplace assessment and RPL applicants
Competency Mapping Template
Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners. A template for developing assessments for a unit, which will help you to create valid, fair and reliable assessments for the unit, ready to give to trainers and students
Observation Checklist
create an observation checklist for workplace assessment and RPL applicants. This is similar to the evidence guide above, but a little shorter and friendlier on your printer. You will also need to create a seperate Assessor Marking Guide for guidelines on gathering evidence and a list of key points for each activity observed using the unit's range statement, required skills and evidence required (see the unit's html page for details)

Self Assessment Survey
A form for students to assess thier current skill levels against each of the unit's performance criteria. Cut and paste into a web document or print and distribute in hard copy.
Moodle Outcomes
Create a csv file of the unit's performance criteria to import into a moodle course as outcomes, ready to associate with each of your assignments. Here's a quick 'how to' for importing these into moodle 2.x
Registered Training Organisations
Trying to find someone to train or assess you? This link lists all the RTOs that are currently registered to deliver SITHPAT004, 'Produce yeast-based bakery products'.
Google Links
links to google searches, with filtering in place to maximise the usefulness of the returned results
Reference books for 'Produce yeast-based bakery products' on This online store has a huge range of books, pretty reasonable prices, free delivery in Australia *and* they give a small commission to for every purchase, so go nuts :)

Elements and 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.