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 yeast-based bakery products

KHU-TOU-0121

Australian Equivalent

SITHPAT014

Elements

Learning Outcomes

This unit describes the performance outcomes, skills and knowledge required to produce yeast-based bakery 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 and decorate sweet and savoury breads, rolls, buns and yeast raised pastries. The unit applies to hospitality and catering organisations that produce and serve specialist 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.

0121.E1.O1Confirm food production requirements from standard recipes.

0121.E1.O2Calculate ingredient amounts according to requirements.

0121.E1.O3Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements.

E2Select, prepare and use equipment.

0121.E2.O1Select type and size of equipment suitable to requirements.

0121.E2.O2Safely assemble and ensure cleanliness of equipment before use.

0121.E2.O3Use equipment safely and hygienically according to manufacturer instructions.

E3Portion and prepare ingredients.

0121.E3.O1Sort and assemble ingredients according to food production sequencing.

0121.E3.O2Weigh and measure wet and dry ingredients according to the recipe and quantity of yeast goods required.

0121.E3.O3Minimise waste to maximise profitability of yeast-based bakery products produced.

E4Prepare yeast-based doughs.

0121.E4.O1Prepare yeast-based doughs to correct consistency and shape and according to standard recipes.

0121.E4.O2Prove products according to specified temperature and other conditions.

E5Cook yeast-based products.

0121.E5.O1Use production processes for yeast-based bakery products and fillings to achieve desired product characteristics.

0121.E5.O2Make food quality adjustments within scope of responsibility.

0121.E5.O3Select baking conditions, required oven temperature and bake yeast-based bakery products.

0121.E5.O4Cool yeast-based bakery products in appropriate conditions to retain optimum freshness and product characteristics.

E6Decorate, present and store yeast-based products.

0121.E6.O1Enhance appearance and taste of yeast-based bakery products using suitable fillings, icings and decorations, according to standard recipes.

0121.E6.O2Visually evaluate yeast-based bakery products and adjust presentation.

0121.E6.O3Use suitable service-ware to attractively present yeast-based bakery products according to organisational standards.

0121.E6.O4Display yeast-based bakery products in appropriate conditions to retain optimum freshness and product characteristics.

0121.E6.O5Store yeast-based bakery products in appropriate environmental conditions.

0121.E6.O6Clean work area and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives.