Application
This unit of competency describes the skills and knowledge required to produce specialist pastry products using butter 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.
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 product types and volumes to schedule production 1.2 Calculate yield and adjust recipe to meet required production volumes 1.3 Confirm work area and work practices meet food safety and workplace health and safety requirements 1.4 Select and wear personal protective equipment according to safety requirements 1.5 Select specialist pastry equipment and check to confirm readiness for use 1.6 Select ingredients and check to confirm quality and quantity 1.7 Clean and condition fruits to prepare for use 1.8 Prepare tins and trays to meet work requirements |
2. Prepare fillings for specialist pastry products | 2.1 Select and handle perishables according to food safety requirements 2.2 Measure specialist pastry filling ingredient quantities to meet recipe specification and prepare for use 2.3 Blend and combine filling ingredients to meet product type 2.4 Check fillings to identify faults and rectify 2.5 Store fillings according to food safety requirements |
3. Mix specialist pastry dough | 3.1 Measure specialist pastry ingredient quantities to meet recipe specifications 3.2 Load ingredients into mixer in required sequence 3.3 Operate and monitor mixer to mix specialist pastry dough 3.4 Incorporate butter into sugar for sweet short pastry sugar batter method 3.5 Incorporate butter into finished mixed dough for English and French method laminated pastry 3.6 Mix extensible pastry dough and rest for processing 3.7 Fold and laminate laminated pastry dough with number of folds required for product type 3.8 Check specialist pastry dough to identify faults and rectify 3.9 Prepare and transfer specialist pastry dough for storage as required in accordance with food safety requirements |
4. Form and fill laminated and non laminated pastry products | 4.1 Roll laminated and non laminated pastry to thickness required for product type 4.2 Cut, slice and portion specialist pastry as required for product type 4.3 Stretch extensible dough for filling as required for product type 4.4 Add fillings as required for product type 4.5 Load tins and trays to prepare for baking 4.6 Check pre-bake formed and filled specialist pastry products to identify faults and rectify |
5. Pre-bake finish non laminated pastry products | 5.1 Prepare pre-bake finishing mediums to meet recipe specifications 5.2 Pre-bake finish specialist pastry products to meet end-product specification 5.3 Check pre-bake finished specialist pastry products to identify faults and rectify |
6. Bake specialist pastry products | 6.1 Set baking temperatures and times to prepare for baking 6.2 Blind bake specialist pastry with blind baking medium as required for product type 6.3 Load oven and monitor baking to achieve bake and stability required for product type 6.4 Unload and transfer specialist pastry products to cool 6.5 Check specialist pastry product bake to identify faults and rectify |
7. Post-bake fill and finish specialist pastry products | 7.1 Prepare post-bake fillings and finishing mediums to meet recipe specifications 7.2 Finish baked specialist pastry products to meet end-product specifications 7.3 Fill baked specialist pastry products to meet end-product specifications 7.4 Check finished specialist pastry products to identify faults and rectify 7.5 Prepare and transfer specialist pastry products for presentation and storage in accordance with packaging and food safety requirements |
8. Complete work | 8.1 Clean equipment and work area to meet housekeeping standards 8.2 Dispose of waste according to workplace requirements 8.3 Complete workplace records 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 recipes, ingredient labels, baking equipment operating instructions, and end-product specifications |
Writing | Prepares production schedules and completes production records using required format, language and structure |
Numeracy | Identifies and comprehends ingredient quantities in recipes, dates on ingredient labels, temperature and timer settings and product dimensions Estimates approximate quantities, and uses equipment to measure ingredient weights and volumes and pastry dimensions Performs calculations to adjust recipes using baking formulas, and allows for wastage Uses understanding of three-dimensional shapes to shape and portion products and check end-product shapes Interprets measurement information to set, monitor and adjust process parameters Completes production records using mathematical symbols and conventions |
Navigate the world of work | Complies with workplace health and safety and food safety regulatory requirements relevant to a commercial baking operation Follows organisational policies and procedures relevant to own work role |
Get the work done | Plans, organises and implements tasks required to achieve production outcomes Uses problem-solving skills to analyse product and process faults and decide on appropriate action |
Range Statement
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.
Specialist pastry equipment must include: | equipment, including: microwave refrigerator pastry sheeter or pastry break equipment accessories, including: refrigerator shelving ancillary equipment, including: pie tins or foils hand wash areas cooling wires used for pastry trays used for pastry baking tools and utensils, including: pastry brushes measuring jugs mixing spoons used for cooking containers used for storing fillings. |
Specialist pastry filling must include: | blended cold filling unthickened cold filling thickened cooked filling unthickened cooked filling. |
Sectors
Retail baking (RBK)