Assessor Resource
SITHPAT304
Produce yeast based bakery products
Assessment tool
Version 1.0
Issue Date: May 2024
This unit applies to hospitality and catering organisations which 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.
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.
You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)