Modification History
November 2011: minor typographical error corrected.
Unit Descriptor
Unit descriptor |
This unit of competency covers the skills and knowledge required to produce pastry and shortbread in an in-store bakery or retail baking environment. |
Application of the Unit
Application of the unit |
This unit has application in a retail baking environment within the food processing industry. This unit covers all pastry types and may include the steps of blocking and laminating according to pastry requirements. |
Licensing/Regulatory Information
Not applicable.
Pre-Requisites
Prerequisite units |
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Employability Skills Information
Employability skills |
This unit contains employability skills. |
Elements and Performance Criteria Pre-Content
Elements describe the essential outcomes of a unit of competency. |
Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide. |
Elements and Performance Criteria
ELEMENT |
PERFORMANCE CRITERIA |
1. Prepare and mix ingredients |
1.1. Ingredients are confirmed and available to meet product requirements 1.2. Ingredients are weighed and/or measured to meet recipe requirements 1.3. Equipment is checked to confirm readiness for use 1.4. Mixing equipment is set and operated to meet recipe requirements 1.5. Ingredients are loaded into the mixer to meet recipe requirements 1.6. Mix meets specifications |
2. Process pastry as required |
2.1. Pastry is blocked to meet dough break requirements 2.2. Pastry is laminated and folded to meet product requirements 2.3. Pastry is piped, dropped or deposited to meet product requirements 2.4. Pastry meets food safety and quality requirements 2.5. Unacceptable pastry is identified, rectified and/or reported |
3. Clean equipment |
3.1. Equipment is cleaned to meet production and hygiene requirements 3.2. Work is conducted in accordance with workplace environmental guidelines 3.3. Workplace records are maintained according to workplace recording requirements |
Required Skills and Knowledge
REQUIRED SKILLS AND KNOWLEDGE |
This section describes the skills and knowledge required for this unit. |
Required skills |
Ability to:
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Required knowledge |
Knowledge of:
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Evidence Guide
EVIDENCE GUIDE |
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The Evidence Guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package. |
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Overview of assessment |
Assessment must be carried out in a manner that recognises the cultural and literacy requirements of the assessee and is appropriate to the work performed. Competence in this unit must be achieved in accordance with food safety standards and regulations. |
Critical aspects for assessment and evidence required to demonstrate competency in this unit |
Evidence of ability to:
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Context of and specific resources for assessment |
Assessment must occur in a real or simulated workplace where the assessee has access to:
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Method of assessment |
This unit should be assessed together with core units and other units of competency relevant to the function or work role. |
Guidance information for assessment |
To ensure consistency in one's performance, competency should be demonstrated on more than one occasion over a period of time in order to cover a variety of circumstances, cases and responsibilities, and where possible, over a number of assessment activities. |
Range Statement
RANGE STATEMENT |
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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, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included. |
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Policies and procedures |
Work is carried out according to company policies and procedures, regulatory and licensing requirements, legislative requirements, and industrial awards and agreements |
Legislative requirements |
Legislative requirements are typically reflected in procedures and specifications. Legislation relevant to this industry includes:
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Workplace information |
Workplace information can include:
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Ingredients |
Ingredients include but are not limited to:
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Equipment |
Equipment may include:
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Shortening |
Shortening may be added to the mixer or worked into the dough manually |
Folding of pastry |
Folding of pastry is typically in half or book folds |
Lamination |
Lamination does not apply to short paste and pie bottom paste |
Unit Sector(s)
Unit sector |
Retail baking |
Competency field
Competency field |
Co-requisite units
Co-requisite units |
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