SITHPAT014 - Produce yeast-based bakery products

Unit code:SITHPAT014Study level:TAFE

Nominal hours

Location

Footscray Nicholson

Prerequisites

SITXFSA005 - Use hygienic practices for food safety
(Or equivalent to be determined by unit coordinator)
Co-requisites
(Corequisite units must be studied concurrently with this unit)

Overview

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 pastry chefs.

Assessment

For Melbourne campuses

Assessment tasks will be designed to reinforce & extend knowledge and skill competence within set & controlled parameters in accordance with each units 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 and decorate six sweet and savoury yeast-based bakery products that include at least two from each of the three main categories listed below:
• breads and buns:

baguettes
Bath buns
bread rolls
speciality breads
• enriched yeast raised dough:
brioche
hot cross buns
kuchen
babas or savarins
• yeast laminated dough:
Danish pastries
croissants
panettone
pain au chocolate
pain au raisin
laminated brioche

use at least six different fillings from the following list, including at least two sweet and two savoury fillings, when producing the above yeast-based bakery products (at least once across production of the six bakery products):
• sweet fillings:

cheese
chocolate
cream: butter or fresh
custard
frangipane
ganache
fresh or crystallised fruit
jam
• savoury fillings:
animal protein
dairy
vegetable
• spices
• whole or crushed nuts

use appropriate cookery processes from the list in the knowledge evidence when producing the above yeast-based bakery products
prepare above yeast-based bakery 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 yeast goods
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 yeast-based bakery products
yeast-based bakery products specified above in the performance evidence

contents of date codes and rotation labels for stock
cookery processes used when producing yeast-based bakery products:
• adding fats and liquids to dry ingredients
• chilling ingredients and work surfaces
• cutting, shaping and moulding
• incorporating fat
• kneading and handling
• preparing and using:

fillings
pre-bake finishes and decorations
types of yeast
• rolling
• selecting and preparing appropriate moulds
• stirring and aerating to achieve required consistency and texture
• using required amount of batter according to desired characteristics of finished products
• weighing or measuring
• sifting dry ingredients
• whisking, folding, piping and spreading

expected product characteristics of the yeast-based bakery products specified in the performance evidence:

appearance
colour
consistency
crumb structure
moisture content
shape
taste
texture

historical and cultural origins of a variety of yeast-based bakery products
baking temperatures and cooking times for yeast-based bakery products specified in the performance evidence
indicators of freshness and quality of stocked ingredients for yeast-based bakery products
properties of yeast:

interaction with other ingredients
changes brought about by yeast and effects on final food product characteristics
fermentation and dough development processes
control of yeast action

mise en place requirements for producing yeast-based bakery products
environmental conditions for storing yeast-based bakery products 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 yeast-based bakery products.

Required reading

The qualified trainer and assessor will provide teaching and learning materials as required in the form of workbooks produced by Victoria University and/or via the Victoria University e-learning system.