This unit of competency describes the skills and knowledge required to produce non 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:
FBPRBK3002

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: - preparing three non laminated pastry types from scratch; - producing five non laminated pastry products; - applying four finishes to non laminated pastry products; - using five fillings: meat filling; vegetable filling; fruit filling; custard filling and cream filling; - using three mixing methods; - using seven production processes; - 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 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; - storage and serving temperatures of finished non laminated products used; - characteristics and storage requirements of ingredients used in non laminated pastry production; - 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; - mixing methods for producing non laminated pastry products; - processes and techniques for producing non laminated pastry products; - causes and corrective action for predictable and sometimes unpredictable non laminated pastry production problems; - techniques for retrieval of scrap, blending with virgin and disposing of waste, and; - non laminated pastry production terminology.

Where to next?

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