SITHPAT013 - Produce pastries

Unit code: SITHPAT013 | Study level: TAFE
Nominal hours:
24
Location
Footscray Nicholson
Prerequisites
SITXFSA005 - Use hygienic practices for food safety
(Or equivalent to be determined by unit coordinator)
Overview
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Overview

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.

Assessment

For Melbourne campuses

Assessment tasks will be designed to reinforce & extend knowledge and skill competence within set & controlled parameters in accordance with each unit's learning outcomes & performance criteria requirements, including the setting of work-based practical application tasks designed to provide evidence of competence outcomes, within periodic and scheduled timelines.

Students will be expected to demonstrate the following required skills:

  • follow standard recipes to produce, fill and decorate at least five pastries or pastry products that include at least one from each of the five main categories listed below:
  • short and sweet paste:

    tart
    tartlet
    sweet pie

  • choux paste:

    cream puffs
    paris brest
    profiteroles

  • savoury paste:

    pie bottom
    quiche
    -puff paste:
    milles feuilles
    palmiers
    bouchées
    cream horns
    turnover
    filo or strudel

  • use at least two of the following sweet and two of the following savoury fillings when producing the above pastries (at least once across the production of the five pastries or pastry products):
  • sweet fillings:

    cheese
    chocolate
    cream
    custard
    fresh or crystallised fruit or fruit purées
    whole or crushed nuts

  • savoury fillings:

    animal protein
    dairy
    vegetable

  • use at least five of the following decorations when producing the above pastries or pastry products (at least once across the production of the five pastries or pastry products):
  • fresh, preserved or crystallised fruits

    glazes
    icings
    jellies
    meringue
    sprinkled icing sugar
    whole or crushed nuts
    seeds

  • use appropriate cookery processes from the list in the knowledge evidence when producing the above pastries and pastry products
  • produce above pastries or pastry products:
  • that are consistent in quality, size, shape and appearance
  • within commercial time and cost constraints and deadlines
  • following procedures for portion control and food safety practices when handling and storing pastries and pasty products
  • responding to at least one special customer request.

Students will also be expected to demonstrate the following knowledge:

  • culinary terms and common trade names for:
  • ingredients used to produce pastries and pastry products
  • pastries and pastry products specified in the performance evidence
  • contents of date codes and rotation labels for stock
  • cookery processes used when producing pastries and pastry products:
  • adding fats and liquids to dry ingredients
  • chilling ingredients and work surfaces
  • cutting and moulding
  • kneading and handling
  • preparing and using fillings
  • preparing and using pre-bake and post-bake finishes and decorations
  • resting
  • rolling
  • stirring and aerating to achieve required consistency and texture
  • weighing or measuring
  • sifting dry ingredients
  • whisking, folding, piping and spreading
  • expected product characteristics of the pastries and pastry products specified in the performance evidence:
  • appearance
  • colour
  • consistency
  • crust stability
  • crust structure
  • moisture content
  • shape
  • taste
  • texture
  • historical and cultural origins of a variety of pastries and pastry products
  • appropriate baking temperatures and cooking times for pastries, pastry products and fillings
  • indicators of freshness and quality of stocked ingredients for pastries and pastry products
  • mise en place requirements for producing pastries, pastry products and fillings
  • appropriate environmental conditions for storing pastries and re-usable by-products of their preparation to:
  • ensure food safety
  • optimise shelf life
  • safe operational practices using essential functions and features of equipment used to produce pastries and pastry products.

Required reading

The qualified trainer and assessor will provide teaching and learning materials as required in the form of workbooks produced by the Victoria University and/or via the Victoria University e-Learning system.

As part of a course

This unit is studied as part of the following course(s):

Certificate III in Patisserie
SIT31021 | Certificate iii | Duration:

Refer to the course page for information on how to apply for the course. VU takes care to ensure the accuracy of this unit information, but reserves the right to change or withdraw courses offered at any time. Please check that unit information is current with the Student Contact Centre.

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