Cambodian Skills Delivery Model

SEAL National Course Catalogue · MLVT / National Training Board

Sector Frameworks

1,164

Qualifications

15,161

Competency Units

10,938

Elements

41,782

Learning Outcomes

2,822

Assessment Packages

Produce pastries

KHU-TOU-0120

Australian Equivalent

SITHPAT013

Elements

Learning Outcomes

This unit describes the performance outcomes, skills and knowledge required to produce pastries and pastry 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, fill and decorate pastries. The unit applies to hospitality and catering organisations that produce and serve specialised patisserie products, including hotels, restaurants and patisseries. It applies to patissiers who usually work under the guidance of more senior pastry chefs. The skills in this unit must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice. No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication

Elements & Learning Outcomes

E1Select ingredients.

0120.E1.O1Confirm food production requirements from standard recipes.

0120.E1.O2Calculate ingredient amounts according to requirements.

0120.E1.O3Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements.

E2Select, prepare and use equipment.

0120.E2.O1Select type and size of equipment suitable to requirements.

0120.E2.O2Safely assemble and ensure cleanliness of equipment before use.

0120.E2.O3Use equipment safely and hygienically according to manufacturer instructions.

E3Portion and prepare ingredients.

0120.E3.O1Sort and assemble ingredients according to food production sequencing.

0120.E3.O2Weigh and measure wet and dry ingredients according to the recipe and quantity of pastries required.

0120.E3.O3Minimise waste to maximise profitability of pastries produced.

E4Cook pastries.

0120.E4.O1Prepare pastes to standard recipes.

0120.E4.O2Use cookery methods for pastries and fillings to achieve desired product characteristics.

0120.E4.O3Make food quality adjustments within scope of responsibility.

0120.E4.O4Select baking conditions, required oven temperature and bake pastries.

0120.E4.O5Cool pastries in appropriate conditions to retain optimum freshness and product characteristics.

E5Decorate, present and store pastry products.

0120.E5.O1Enhance appearance and taste of pastries using suitable fillings, icings and decorations, according to standard recipes.

0120.E5.O2Visually evaluate pastries and adjust presentation before displaying.

0120.E5.O3Use suitable service-ware to attractively present pastries according to organisational standards.

0120.E5.O4Display pastries in appropriate conditions to retain optimum freshness and product characteristics.

0120.E5.O5Store pastries in appropriate environmental conditions.

0120.E5.O6Clean work area and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives.