This unit of competency describes the skills and knowledge required to produce laminated pastry products using pastry fats in a commercial baking environment. This unit applies to individuals who apply a broad range of knowledge and skills with responsibility for their own work. This includes applying and communicating known solutions to predictable problems.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.

Unit details

Location:
Industry
Online
Study level:
Vocational and further education (TAFE)
Unit code:
FBPRBK3001

Assessment

Assessment tasks will be designed to reinforce and extend knowledge and skill competence within set and controlled parameters in accordance with each unit's learning outcomes and performance criteria requirements, including the setting of work based practical application tasks designed to provide evidence of competence outcomes, within periodic and scheduled timelines. Students will be expected to demonstrate the following required skills: - producing laminated puff or flaky pastry from scratch ingredients using two lamination styles and fat incorporation methods; - producing the following five laminated pastry products: sweet filled laminated pastry slice; vegetable filled product; meat filled product; cream or custard filled product and fruit filled product; - using the following two ratios of fat to flour: 50% half puff and 75% three quarter puff; - using the following two folding techniques: three fold and book fold; - using the following four finishing techniques; - producing four ingredients for filling laminated pastry products; - incorporating the following seven processes: folding; sheeting; laminating; filling; glazing; baking and finishing/decorating; - using two types of equipment for folding; - selecting, using and cleaning the pastry cooking equipment listed in the range of conditions, including controlling electrical hazards applicable to cleaning, and; - documenting the production schedule. Students will also be expected to demonstrate the following knowledge: - workplace health and safety requirements, including personal protective equipment (PPE), applicable to producing 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 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; - characteristics and storage requirements of ingredients used in laminated pastry production; - mixing methods for laminated pastry; - fat ratios and incorporation into laminated pastry; - development of protein; - methods for folding pastry; - purpose, techniques and requirements for finishing; - settings for baking for pastry product types; - techniques to identify and rectify causes of shrinkage and its effect on the end product; - techniques for retrieval of scrap, blending with unworked pastry and disposing of waste, and; - laminated pastry production terminology.

Where to next?

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