SITHPAT014 - Produce yeast-based bakery products

    Unit code: SITHPAT014 | Study level: TAFE
    Footscray Nicholson
    SITXFSA005 - Use hygienic practices for food safety
    (Or equivalent to be determined by unit coordinator)


    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.


    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.

    Required reading

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

    As part of a course

    This unit is studied as part of the following course(s):

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