Unit of competency details
SITHPAT004 - Produce yeast-based bakery products (Release 1)
Summary
Usage recommendation:
Superseded
Releases:
| 1 1 (this release) |
03/Mar/2016 |
Companion volumes:
Unit of competency
Assessment requirements
Training packages that include this unit
Qualifications that include this unit
Classifications
Classification history
| ASCED Module/Unit of Competency Field of Education Identifier | 110107 | Baking And Pastrymaking | 09/Aug/2016 | |
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Unit of competency
Modification History
Not applicable.
Application
This unit describes the performance outcomes, skills and knowledge required to produce yeast-based bakery products following standard recipes. It requires the ability to select, prepare and portion ingredients and to use equipment and a range of cookery methods to make and decorate sweet and savoury breads, rolls, buns and yeast raised pastries.
The unit applies to hospitality and catering organisations that produce and serve specialist patisserie products, including hotels, restaurants and patisseries.
It applies to patissiers who usually work under the guidance of more senior chefs.
No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.
Pre-requisite Unit
SITXFSA001 Use hygienic practices for food safety
Competency Field
Patisserie
Unit Sector
Hospitality
Elements and Performance Criteria
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ELEMENTS
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PERFORMANCE CRITERIA
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Elements describe the essential outcomes.
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Performance criteria describe the performance needed to demonstrate achievement of the element.
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1. Select ingredients.
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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.
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2. Select, prepare and use equipment.
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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.
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3. Portion and prepare ingredients.
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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.
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4. Prepare yeast-based doughs.
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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.
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5. Cook yeast-based products.
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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.
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6. Decorate, present and store yeast-based products.
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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.
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Foundation Skills
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Foundation skills essential to performance in this unit, but not explicit in the performance criteria are listed here, along with a brief context statement.
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SKILLS
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DESCRIPTION
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Reading skills to:
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- locate information in food preparation lists and standard recipes to determine preparation requirements
- locate and read date code and stock rotation labels.
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Writing skills to:
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- write notes on recipe requirements and calculations.
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Numeracy skills to:
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- determine cooking times and temperatures suitable to the type of bakery products being prepared.
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Problem-solving skills to:
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- adjust taste, texture and appearance of food products according to identified deficiencies.
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Planning and organising skills to:
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- efficiently sequence the stages of food preparation and production.
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Self-management skills to:
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- manage own speed, timing and productivity.
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Range of Conditions
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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.
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Food quality adjustments must involve consideration of factors relating to:
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- ratio of wet to dry ingredients
- taste
- temperature
- texture.
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Adjusting presentation must involve consideration of:
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- fillings, icings and decorations to maximise visual appeal:
- plating food for practicality of:
- customer consumption
- service
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Environmental conditions must ensure appropriate:
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- atmosphere
- humidity
- light
- packaging
- temperature
- use of containers
- ventilation.
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Unit Mapping Information
SITHPAT304 Produce yeast based bakery products
Links
Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=68c40a93-e51d-4e0f-bc06-899dff092694
Assessment requirements
Modification History
Not applicable.
Performance Evidence
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:
- baguettes
- Bath buns
- bread rolls
- dinner rolls
- hot cross buns
- speciality breads
- 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:
- cheese
- chocolate
- cream: butter or fresh
- custard
- frangipane
- ganache
- fresh or crystallised fruit
- jam
- 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.
Knowledge Evidence
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.
Assessment Conditions
Skills must be demonstrated in an operational pastry kitchen. This can be:
- an industry workplace
- a simulated industry environment, such as a training kitchen servicing customers.
Assessment must ensure access to:
- fixtures and large equipment:
- bowl cutters
- commercial grade work benches (1.5 m/person)
- commercial cake mixer and attachments:
- commercial refrigeration and freezer unit with shelving
- double sinks with hot and cold water
- gas or electric stove tops
- industrial strength food processor
- marble bench or slab
- ovens with timer and trays:
- convection
- deck
- microwave
- pastry/dough break
- proofer
- storage facilities:
- acetate plastic sheets, baking sheets/paper, parchment paper and silicon paper
- beaters
- blenders
- cutting boards
- cutting implements
- food handler gloves
- graters
- knives:
- large serrated cake knives
- ladles in a variety of sizes
- measurers:
- metric calibrated measuring jugs
- moulds, shapes and cutters
- oven mitts
- pastry cutters and shapes
- piping bags and attachments
- service-ware:
- platters, dishes, and bowls
- serving tongs and trowels
- flour and drum sieves
- strainers and chinois
- spatulas
- whisks:
- fine stainless steel wire
- coarse stainless steel wire
- range of saucepans and pots for small and large production
- scales (1 gram increments)
- sets of stainless steel bowls
- silicon mats
- spatulas
- spoons:
- wooden spoons
- large plain and slotted metal spoons
- storage containers and trays
- wire cooling racks
- diverse and comprehensive range of commercial ingredients for the yeast-based bakery products specified in the performance evidence
- cleaning materials and equipment:
- cleaning cloths
- commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens, equipment and food storage areas
- dustpans and brooms
- garbage bins and bags
- hand towel dispenser and hand towels
- mops and buckets
- separate hand basin and antiseptic liquid soap dispenser for hand washing
- sponges, brushes and scourers
- tea towels
- organisational specifications:
- equipment manufacturer instructions
- current commercial stock control procedures and documentation for ordering, monitoring and maintaining stock
- food preparation lists
- mise en place lists, menus, standard recipes, and recipes for special dietary requirements
- ordering and docketing paperwork
- food safety plans
- guidelines relating to food disposal, storage and presentation requirements
- safety data sheets (SDS) for cleaning agents and chemicals
- industry realistic ratios of kitchen staff to customers; these can be:
- staff and customers in an industry workplace during the assessment process; or
- individuals who participate in role plays or simulated activities, set up for the purpose of assessment, in a simulated industry environment operated within a training organisation.
Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors; and:
- have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency.
Links
Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=68c40a93-e51d-4e0f-bc06-899dff092694
