SITHPAT013 - Produce pastries

For Melbourne campuses

Assessment tasks will be designed to reinforce & extend knowledge and skill competence within set & controlled parameters in accordance with each unit's learning outcomes & 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, fill and decorate at least five pastries or pastry products that include at least one from each of the five main categories listed below:

• short and sweet paste:

  tart
  tartlet
  sweet pie

• choux paste:

  cream puffs
  paris brest
  profiteroles

• savoury paste:

  pie bottom
  quiche
  -puff paste:
  milles feuilles
  palmiers
  bouchées
  cream horns
  turnover
  filo or strudel

• use at least two of the following sweet and two of the following savoury fillings when producing the above pastries (at least once across the production of the five pastries or pastry products):

• sweet fillings:

  cheese
  chocolate
  cream
  custard
  fresh or crystallised fruit or fruit purées
  whole or crushed nuts

• savoury fillings:

  animal protein
  dairy
  vegetable

• use at least five of the following decorations when producing the above pastries or pastry products (at least once across the production of the five pastries or pastry products):

• fresh, preserved or crystallised fruits

  glazes
  icings
  jellies
  meringue
  sprinkled icing sugar
  whole or crushed nuts
  seeds

• use appropriate cookery processes from the list in the knowledge evidence when producing the above pastries and pastry products
• produce above pastries or pastry products:

• that are consistent in quality, size, shape and appearance
• within commercial time and cost constraints and deadlines
• following procedures for portion control and food safety practices when handling and storing pastries and pasty products
• responding to at least one special customer request.

Students will also be expected to demonstrate the following knowledge:

• culinary terms and common trade names for:

• ingredients used to produce pastries and pastry products
• pastries and pastry products specified in the performance evidence

• contents of date codes and rotation labels for stock
• cookery processes used when producing pastries and pastry products:

• adding fats and liquids to dry ingredients
• chilling ingredients and work surfaces
• cutting and moulding
• kneading and handling
• preparing and using fillings
• preparing and using pre-bake and post-bake finishes and decorations
• resting
• rolling
• stirring and aerating to achieve required consistency and texture
• weighing or measuring
• sifting dry ingredients
• whisking, folding, piping and spreading

• expected product characteristics of the pastries and pastry products specified in the performance evidence:

• appearance
• colour
• consistency
• crust stability
• crust structure
• moisture content
• shape
• taste
• texture

• historical and cultural origins 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

• safe operational practices using essential functions and features of equipment used to produce pastries and pastry products.