Program Overview

SITHPAT013 - Produce Pastries

Unit 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.

Unit Details

• 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

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 and extend knowledge and skill competence within set and controlled parameters in accordance with each unit's learning outcomes and performance criteria requirements. 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:
  • Short and sweet paste: tart, tartlet, sweet pie
  • Choux paste: cream puffs, paris brest, profiteroles
  • Savoury paste: pie bottom, quiche, puff paste (including 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:
  • 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:
  • 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 pastry products, and 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, and 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
• Expected product characteristics of the pastries and pastry products specified in the performance evidence
• 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
• Safe operational practices using essential functions and features of equipment used to produce pastries and pastry products

As Part of a Course

This unit is studied as part of the following course:

• Certificate III in Patisserie (SIT31021)