Assessment Requirements for FBPRBK3002 Produce non laminated pastry products

Release: 1

Assessment Requirements for FBPRBK3002 Produce non laminated pastry products

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has produced non laminated pastry products according to a production schedule, including:

preparing the following three non laminated pastry types from scratch:

sweet short pastry

savoury short pastry

choux pastry

producing the following five non laminated pastry products:

filled sweet non laminated pies or tarts

sweet non laminated biscuit product

filled savoury non laminated pie or tart product

decorated and filled choux pastry

sweet non laminated pastry slice

applying the following four finishes to non laminated pastry products:

non laminated product pre-bake finished

non laminated product post-bake decorated

decorated choux pastry products

chocolate finishing

using the following five fillings:

meat filling

vegetable filling

fruit filling

custard filling

cream filling

using the following three mixing methods:

crumbing

sugar batter method

roux

using the following seven production processes:

sheeting or rolling

cutting or portioning

forming pastry products

filling

baking

blind baking

finishing and decorating

selecting, using and cleaning the pastry cooking equipment listed in the range of conditions, including controlling electrical hazards applicable to cleaning

documenting the production schedule, including the following six considerations:

timings

volume requirements

product processing requirements

finishing requirements for non laminated pastry

recipe reformulation to minimise waste

bake parameters for non laminated pastry.

Wastage that cannot be reused in production must be less than 5% of the weight of the original production schedule.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

workplace health and safety requirements, including personal protective equipment (PPE), applicable to producing non laminated pastry products

safe use and cleaning of pastry cooking equipment listed in the range of conditions, including electrical hazards

regulatory requirements for food safety applicable to producing non laminated pastry products, including temperature control and prevention of cross-contamination in the use of dairy, meat, poultry, fish and vegetable products

considerations for production scheduling, including:

timings

volume requirements

product processing requirements

finishing requirements for non laminated pastry

recipe reformulation to minimise waste

bake parameters for non laminated pastry

storage and serving temperatures of finished non laminated products used, including:

hot savoury product

cold sweet products

products that are reheated for service

characteristics and storage requirements of ingredients used in non laminated pastry production, including:

flour

fats/margarines for sweet non laminated pastries

fats/margarines for savoury non laminated pastries

meats

vegetables

fruits

chocolate

thickening starches

types, functions, settings, safety features, safe use and cleaning of pastry cooking equipment listed in the range of conditions, including electrical hazards and risk controls applicable to cleaning

preparing and storing fillings, including:

cold fillings, including the effect of pregeletanised starches

meat fillings

vegetable fillings

custard fillings

mixing methods for producing non laminated pastry products, including:

crumbing

sugar batter method

choux pastry method

processes and techniques for producing non laminated pastry products, including:

rolling to match pastry product type thickness requirements and rolling faults

processing using manual and mechanical pins, breaks and sheeters

ratios of fats to flour in sweet and savoury non laminated pastries

development of protein during pastry processing

forming pastry into foils or tins

depositing, filling and piping fillings

finishing and decorating

cutting, slicing and portioning

baking, including blind baking

cause of aeration in non laminated pastry during baking

causes and corrective action for predictable and sometimes unpredictable non laminated pastry production problems, including:

temperature and heat in baking

shrinkage of pastry

techniques for retrieval of scrap, blending with virgin and disposing of waste

non laminated pastry production terminology.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a commercial bakery or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment

equipment specified in the range of conditions

industrial oven

electronic or analogue scales

pastry foils or tins

pastry sheeter or break

rolling pins

pastry cutters

ingredients that meet the non laminated pastry product types required in the performance evidence

specifications:

recipes that meet the non laminated pastry product types required in the performance evidence

end-product quality specifications to meet the non laminated pastry product types required in the performance evidence

food safety code regulatory requirements applicable to producing non laminated pastry products

timeframes:

according to the production schedule.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4