This unit describes the performance outcomes, skills and knowledge required to produce pastries and pastry 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, fill and decorate pastries.

The unit applies to hospitality and catering organisations that produce and serve specialised patisserie products, including hotels, restaurants and patisseries.  It applies to patissiers who usually work under the guidance of more senior chefs.

Unit details

Study level:
Vocational and further education (TAFE)
Unit code:


SITXFSA001 - Use hygienic practices for food safety


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: - follow classical and contemporary standard recipes to produce, fill and decorate at least one pastry or pastry product from each of the following five main categories: short and sweet paste; Scotch shortbread; choux paste; puff paste; filo or strudel; - use at least two sweet and two of the savoury fillings when preparing the above pastries; - use at least five of the following decorations when producing the above pastries or pastry products: fresh, preserved or crystallised fruits; glazes; icings; jellies; sprinkled icing sugar; whole or crushed nuts; - use preparation and cookery methods, when producing the above pastries and pastry products, and; - produce above pastries or pastry products.Students will also be expected to demonstrate the following knowledge: - culinary terms and trade names; - ingredients commonly used to produce pastries and pastry products; - classical and contemporary pastries and pastry products specified above in the performance evidence; - contents of stock date codes and rotation labels; - cookery methods used when producing pastries and pastry products; - expected product characteristics of the classical and contemporary pastries and pastry products; - historical and cultural derivations of a variety of pastries and pastry products; - appropriate baking temperatures and cooking times for pastries, pastry products and fillings; - indicators of freshness and quality of stocked ingredients for pastries and pastry products; - mise en place requirements for producing pastries, pastry products and fillings; - appropriate environmental conditions for storing pastries and re-usable by-products of their preparation to: ensure food safety; optimise shelf life, and; - safe operational practices using essential functions and features of equipment used to produce pastries and pastry products.

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