Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
SITHPAT003A Mapping and Delivery Guide
Prepare and produce yeast goods
Version 1.0
Issue Date: June 2024
Qualification | - |
Unit of Competency | SITHPAT003A - Prepare and produce yeast goods |
---|---|---|---|
Description | This unit describes the performance outcomes, skills and knowledge required to prepare and produce a variety of high-quality yeast goods.Yeast goods to be produced and decorated may be of varied cultural origins and derived from classical or contemporary recipes.No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement. | ||
Employability Skills | The required outcomes described in this unit of competency contain applicable facets of employability skills. The Employability Skills Summary of the qualification in which this unit is packaged will assist in identifying employability skills requirements. | ||
Learning Outcomes and Application | This unit applies to hospitality enterprises where yeast goods are prepared and served, such as patisseries, restaurants, hotels and coffee shops. | ||
Duration and Setting | X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting. |
||
Prerequisites/co-requisites | This unit must be assessed after the following prerequisite unit:SITHOHS002A Follow workplace hygiene procedures. | ||
Competency Field | Patisserie |
Development and validation strategy and guide for assessors and learners | Student Learning Resources | Handouts Activities |
Slides PPT |
Assessment 1 | Assessment 2 | Assessment 3 | Assessment 4 | |
---|---|---|---|---|---|---|---|---|
Elements of Competency | Performance Criteria | |||||||
Element: Prepare and produce yeast goods. |
| |||||||
Element: Decorate and present yeast goods. |
| |||||||
Element: Store yeast goods. |
|