SITHPAT014 - Produce yeast-based bakery products

Unit code: SITHPAT014 | Study level: TAFE
Nominal hours:
42
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 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.

Assessment

For Melbourne campuses

Assessment tasks will be designed to reinforce & extend knowledge and skill competence within set & controlled parameters in accordance with each units 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 and decorate six sweet and savoury yeast-based bakery products that include at least two from each of the three main categories listed below:
    • breads and buns:
  • baguettes
  • Bath buns
  • bread rolls
  • speciality breads
    • enriched yeast raised dough:
  • brioche
  • hot cross buns
  • kuchen
  • babas or savarins
    • yeast laminated dough:
  • Danish pastries
  • croissants
  • panettone
  • pain au chocolate
  • pain au raisin
  • laminated brioche
  • use at least six different fillings from the following list, including at least two sweet and two savoury fillings, when producing the above yeast-based bakery products (at least once across production of the six bakery products):
    • sweet fillings:
  • cheese
  • chocolate
  • cream: butter or fresh
  • custard
  • frangipane
  • ganache
  • fresh or crystallised fruit
  • jam
    • savoury fillings:
  • animal protein
  • dairy
  • vegetable
    • spices
    • whole or crushed nuts
  • use appropriate cookery processes from the list in the knowledge evidence when producing the above yeast-based bakery products
  • prepare above yeast-based bakery 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 yeast goods
  • 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 yeast-based bakery products
  • yeast-based bakery products specified above in the performance evidence
  • contents of date codes and rotation labels for stock
  • cookery processes used when producing yeast-based bakery products:
    • adding fats and liquids to dry ingredients
    • chilling ingredients and work surfaces
    • cutting, shaping and moulding
    • incorporating fat
    • kneading and handling
    • preparing and using:
  • fillings
  • pre-bake finishes and decorations
  • types of yeast
    • rolling
    • selecting and preparing appropriate moulds
    • stirring and aerating to achieve required consistency and texture
    • using required amount of batter according to desired characteristics of finished products
    • weighing or measuring
    • sifting dry ingredients
    • whisking, folding, piping and spreading
  • expected product characteristics of the yeast-based bakery products specified in the performance evidence:
  • appearance
  • colour
  • consistency
  • crumb structure
  • moisture content
  • shape
  • taste
  • texture
  • historical and cultural origins of a variety of yeast-based bakery products
  • baking temperatures and cooking times for yeast-based bakery products specified in the performance evidence
  • indicators of freshness and quality of stocked ingredients for yeast-based bakery products
  • properties of yeast:
  • interaction with other ingredients
  • changes brought about by yeast and effects on final food product characteristics
  • fermentation and dough development processes
  • control of yeast action
  • mise en place requirements for producing yeast-based bakery products
  • environmental conditions for storing yeast-based bakery products 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 yeast-based bakery products.

Required reading

The qualified trainer and assessor will provide teaching and learning materials as required in the form of workbooks produced by 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):

Advanced Diploma of Hospitality Management
SIT60322 | Advanced diploma | Duration:
Certificate III in Commercial Cookery
SIT30821 | Certificate iii | Duration:
Certificate III in Patisserie
SIT31021 | Certificate iii | Duration:
Certificate IV in Kitchen Management
SIT40521 | Certificate iv | 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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