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.

Unit details

Location:
Industry
Online
Other
Study level:
Vocational and further education (TAFE)
Unit code:
SITHPAT004

Prerequisites

SITXFSA001 - Use hygienic practices for food safety

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: - follow standard recipes to produce and decorate sweet and savoury yeast-based bakery products; - use at least six different fillings from the following list, including at least two sweet and two savoury fillings, when producing 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, and; - prepare yeast-based bakery products.Students will also be expected to demonstrate the following knowledge: - culinary terms and trade names; - ingredients commonly used to produce yeast-based bakery products; - classical and contemporary yeast-based bakery products; - contents of stock date codes and rotation labels; - cookery methods used when producing yeast-based bakery products; - expected product characteristics of the classical and contemporary yeast-based bakery products; - historical and cultural derivations of a variety of yeast-based bakery products; - appropriate baking temperatures and cooking times for yeast-based bakery products; - indicators of freshness and quality of stocked ingredients for yeast-based bakery products; - properties of yeast; - 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, and; - safe operational practices using essential functions and features of equipment used to produce yeast-based bakery products.

Where to next?

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