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 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:
tart
tartlet
sweet pie
cream puffs
paris brest
profiteroles
pie bottom
quiche
-puff paste:
milles feuilles
palmiers
bouchées
cream horns
turnover
filo or strudel
cheese
chocolate
cream
custard
fresh or crystallised fruit or fruit purées
whole or crushed nuts
animal protein
dairy
vegetable
glazes
icings
jellies
meringue
sprinkled icing sugar
whole or crushed nuts
seeds
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.
This unit is studied as part of the following course(s):