Application
This unit of competency describes the skills and knowledge required to assist in the production of non laminated pastry products in a food preparation environment.
The unit applies to individuals who undertake routine work, including identifying and solving predictable problems under supervision.
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
Elements and Performance Criteria
Elements | Performance Criteria |
Elements describe the essential outcomes. | Performance criteria describe the performance needed to demonstrate achievement of the element. |
1. Prepare for work | 1.1 Confirm work requirements for non laminated pastry production with supervisor 1.2 Identify and report work health and safety hazards to supervisor 1.3 Select and wear personal protective equipment according to safety requirements 1.4 Check work area and personal hygiene meet food safe conditions 1.5 Select equipment and check readiness for use 1.6 Select ingredients and check quality and quantity 1.7 Prepare foils and trays for use |
2. Mix and form pastry doughs | 2.1 Measure ingredient quantities to meet recipe specification 2.2 Load, operate and monitor equipment to mix non laminated pastry dough 2.3 Roll and form dough to meet product type, and form into foils or place on trays 2.4 Check non laminated pastry dough to identify routine pastry problems, and report to supervisor |
3. Bake pastry products | 3.1 Confirm dough readiness and baking settings with supervisor 3.2 Set and warm oven to prepare for baking 3.3 Fill unbaked non laminated pastry products as required to meet product type 3.4 Load oven and monitor baking to achieve even bake 3.5 Unload and cool baked products to meet product type 3.6 Fill baked non laminated pastry product as required to meet product type 3.7 Check baked products to identify routine baked non laminated pastry product faults, and report to supervisor |
4. Complete work | 4.1 Clean equipment and work area to meet food safe conditions 4.2 Dispose of waste according to workplace requirements |
Foundation Skills
This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.
Skill | Description |
Reading | Interprets key information from recipe specifications, ingredient labels and end-product specifications |
Numeracy | Identifies and comprehends measurements, including ingredient quantities in recipe specifications, dates on ingredient labels, mixing times and speeds, baking temperatures and times, and dough and baked product dimensions Estimates approximate quantities, and uses equipment to measure weights, volumes and dimensions Uses understanding of three-dimensional shapes to form dough and check non laminated pastry product shapes |
Oral communication | Uses listening and questioning techniques to communicate and obtain specific information and confirm understanding |
Navigate the world of work | Follows explicit procedures immediately relevant to own role |
Interact with others | Follows clearly defined instructions, seeking assistance when necessary |
Get the work done | With assistance, sequences and implements the steps involved in assisting non laminated pastry production Uses digital technologies to set process parameters |
Sectors
Retail baking (RBK)