This unit of competency describes the skills and knowledge required to produce laminated pastry products using pastry fats in a commercial baking environment.

This unit applies to individuals who apply a broad range of knowledge and skills with responsibility for their own work. This includes applying and communicating known solutions to predictable problems.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)

List each assessment task's title, type (eg project, observation/demonstration, essay, assingnment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

This section specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included.

Laminated pastry equipment must include:	equipment, including: mechanical pastry sheeter or pastry break cool room equipment accessories, including: cool room shelving mechanical pastry sheeter attachments or pastry break attachments tools and utensils, including: piping bags pastry cutters flour brushes egg wash brushes rolling pin.
Pastry filling must include:	sweet and savoury thickened and blended fillings.

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice	Yes	No	Comments/feedback
Confirm product types and volumes to schedule production
Calculate yield and adjust recipe to meet required production volumes
Confirm work area and work practices meet food safety and workplace health and safety requirements
Select and wear personal protective equipment according to safety requirements
Select laminated pastry equipment and check to confirm readiness for use
Select ingredients and check to confirm quality and quantity
Prepare tins and trays to meet work requirements
Select and handle perishables according to food safety requirements
Measure laminated pastry filling ingredient quantities to meet recipe specifications and prepare for use
Prepare fruit as required for product type
Blend and combine filling ingredients to meet product type
Check fillings to identify faults and rectify
Prepare and transfer fillings for storage as required in accordance with food safety requirements
Measure laminated pastry ingredient quantities to meet recipe specifications
Load ingredients into mixer in required ingredient sequence
Operate and monitor mixer to mix laminated pastry dough
Incorporate fat into laminated pastry dough for Scotch method pastry
Incorporate fat into finished pastry dough for English method pastry
Fold and laminate pastry dough with number of folds required to meet product type
Check laminated pastry dough to identify faults and rectify
Prepare and transfer laminated pastry dough for storage as required in accordance with food safety requirements
Roll laminated pastry to thickness required for product type
Cut, slice and portion pastry as required for product type
Form pastry in shapes for filling as required for product type
Add fillings as required for product type
Load tins and trays to prepare for baking
Check laminated pastry products to identify faults and rectify
Prepare pre-bake finishing mediums to meet recipe specification
Pre-bake finish laminated pastry products to meet product type
Check pre-bake finished laminated pastry products to identify faults and rectify
Set baking temperatures and times to prepare for baking
Load oven and monitor baking to achieve required bake for product type
Unload and transfer laminated pastry products to cool
Check laminated pastry product bake to identify faults and rectify
Prepare finishing mediums to meet recipe specifications
Finish baked laminated pastry products to meet product type
Check finished laminated pastry products to identify faults and rectify
Prepare and transfer finished laminated pastry products for presentation and storage in accordance with packaging and food safety requirements
Clean equipment and work area to meet housekeeping standards
Dispose of waste according to workplace requirements
Complete workplace records according to workplace requirements
Confirm product types and volumes to schedule production
Calculate yield and adjust recipe to meet required production volumes
Confirm work area and work practices meet food safety and workplace health and safety requirements
Select and wear personal protective equipment according to safety requirements
Select laminated pastry equipment and check to confirm readiness for use
Select ingredients and check to confirm quality and quantity
Prepare tins and trays to meet work requirements

Assessment Cover Sheet

FBPRBK3001 - Produce laminated pastry products

Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:

Assessment Record Sheet

FBPRBK3001 - Produce laminated pastry products

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: