Elements and Performance Criteria
- Prepare for work
- 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 specialist pastry equipment and check to confirm readiness for use
- Select ingredients and check to confirm quality and quantity
- Clean and condition fruits to prepare for use
- Prepare tins and trays to meet work requirements
- Prepare fillings for specialist pastry products
- Select and handle perishables according to food safety requirements
- Measure specialist pastry filling ingredient quantities to meet recipe specification and prepare for use
- Blend and combine filling ingredients to meet product type
- Check fillings to identify faults and rectify
- Store fillings according to food safety requirements
- Mix specialist pastry dough
- Measure specialist pastry ingredient quantities to meet recipe specifications
- Load ingredients into mixer in required sequence
- Operate and monitor mixer to mix specialist pastry dough
- Incorporate butter into sugar for sweet short pastry sugar batter method
- Incorporate butter into finished mixed dough for English and French method laminated pastry
- Mix extensible pastry dough and rest for processing
- Fold and laminate laminated pastry dough with number of folds required for product type
- Check specialist pastry dough to identify faults and rectify
- Prepare and transfer specialist pastry dough for storage as required in accordance with food safety requirements
- Form and fill laminated and non laminated pastry products
- Roll laminated and non laminated pastry to thickness required for product type
- Cut, slice and portion specialist pastry as required for product type
- Stretch extensible dough for filling as required for product type
- Add fillings as required for product type
- Load tins and trays to prepare for baking
- Check pre-bake formed and filled specialist pastry products to identify faults and rectify
- Pre-bake finish non laminated pastry products
- Bake specialist pastry products
- Set baking temperatures and times to prepare for baking
- Blind bake specialist pastry with blind baking medium as required for product type
- Load oven and monitor baking to achieve bake and stability required for product type
- Unload and transfer specialist pastry products to cool
- Check specialist pastry product bake to identify faults and rectify
- Post-bake fill and finish specialist pastry products
- Prepare post-bake fillings and finishing mediums to meet recipe specifications
- Finish baked specialist pastry products to meet end-product specifications
- Fill baked specialist pastry products to meet end-product specifications
- Check finished specialist pastry products to identify faults and rectify
- Prepare and transfer specialist pastry products for presentation and storage in accordance with packaging and food safety requirements
- Complete work
- 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 specialist pastry equipment and check to confirm readiness for use
- Select ingredients and check to confirm quality and quantity
- Clean and condition fruits to prepare for use
- Prepare tins and trays to meet work requirements