UNIT OF COMPETENCY: PREPARE AND PRODUCE PASTRY PRODUCTS

UNIT CODE : TRS741380

UNIT DESCRIPTOR : This unit deals with knowledge and skills required by
bakers and pastry cooks (patissiers) to prepare and
produce a range of high-quality pastry products in
commercial food production environments and hospitality
establishments.

ELEMENT
1. Prepare pastry products
2. Decorate and present
pastry products
3. Store pastry products
PERFORMANCE CRITERIA
Italicized terms are elaborated in the Range of Variables
1.1 Required ingredients are selected, measured and
weighed according to recipe or production
requirements and established standards and
procedures
1.2 A variety of pastry products are prepared according
to standard mixing procedures/formulation/ recipes
and desired product characteristics
1.3 Appropriate equipment are used according to
required pastry products and standard operating
procedures
1.4 Pastry products are baked according to techniques
and appropriate conditions; and enterprise
requirement and standards
1.5 Required oven temperature are selected to bake
goods in accordance with the desired characteristics,
standards recipe specifications and enterprise
practices
2.1 A variety of fillings and coating/icing,
glazes and decorations for pastry products are
prepared according to standard recipes,
enterprise standards and/or customer
preferences
2.2 Pastry products are filled and decorated, where
required and appropriate, in accordance with
standard recipes and/or enterprise standards
and customer preferences
2.3 Pastry products are finished according to
desired product characteristics
2.4 Baked pastry products are presented according
to established standards and procedures
3.1 Pastry products are stored according to
established standards and procedures
3.2 Packaging are selected appropriate for the
preservation of product freshness and eating
characteristics
RANGE OF VARIABLES
This unit applies to the production of pastry products in various hospitality enterprises
such as patisseries, restaurants, hotels, bakery, bakeshop operations and coffee shops. The
following explanations identify how this unit may be applied in different workplaces and
circumstances. Pastries and cakes to be produced and decorated may be of various cultural
origins and derived from classical or contemporary recipes.

VARIABLE RANGE
1. Ingredients May include but are not limited to:
1.1 Flours
1.2 Sugars
1.3 Eggs
1.4 Milk
1.5 Cream
1.6 Gelatin
1.7 Fruits
1.8 Nuts
1.9 Flavorings and essences
1.10 Chocolate
2. Pastry May include but are not limited to:
products 2.1 Pastry Basics
2.1.1 Pate Brisee and short pastries
2.1.2 Puff Pastry
2.1.3 Choux Pastry
2.1.4 Strudel and Phyllo
2.1.5 Baked Meringues
2.2 Tarts and Special Pastries
2.2.1 Tarts
2.2.2 Pies
2.3 Specialty (unique to locality)
3. Product May includes but are not limited to:
characteristics 3.1 Color
3.2 Consistency and texture
3.3 Moisture content
3.4 Mouth feel and eating properties
3.5 Appearance
4. Equipment May include but are not limited to:
4.1 Commercial mixers and attachments
4.2 Cutting implements
4.3 Scales
4.4 Measures
4.5 Bowls
4,6 Ovens
4,7 Moulds, shapes and cutters
4.8 Baking sheets and containers
4.9 Various shapes and sizes of pans
5. Techniques May include but are not limited to:
and conditions 5.1 Cake Mixing
5.1.1 Beating
5.1.2 Whisking
5.1.3 Folding
5.1.4 Rolling
5.1.5 Creaming
5.1.6 Incorporating fat
5.2 Different Methods of Mixing
5.2.1 Sponge
5.2.2 Genoise
5.2.3 Swiss Rolls
5.2.4 Joconde
5.2.5 Chiffon Cakes
5.3 Scaling, Panning and Baking
5.4 Appropriate Oven Temperature
5.5 Altitude Adjustments
5.6 Fillings
5.6.1 Creams (e.g. fresh, butter, wine, etc.)
5.6.2 Chocolates
5.6.3 Jams
5.6.4 Custards, Ganaches
5.6.5 Savory fillings
5.6.6 Ready-made and pre-mixed
6. Enterprise May include but are not limited to:
requirements 6.1 Scale to correct weight
and standards 6.2 Color
6.3 Consistency
6.4 Texture
6.5 Moisture
6.6 Mouth feel
6.7 Appearance
6.8 Sale ability
7. Fillings and May include but are not limited to:
coating/icing, 7.1 Jellies and glazes
glazes and 7.2 Biscuits
decorations 7.1 Flowers and leaves
7.4 Herbs
7.5 Flavored and colored sugar
7.6 Fresh and preserved/crystallized fruits
7.7 Seeds and nuts
7.8 Icings, sprinkled icing sugar or chocolate
powder
7.9 Butter creams, Ganache, Fondants
7.10 Tuile
8. Pastry product May include but are not limited to:
finishing 8.1 Coating
8.2 Glazing
8.3 Icing
9. Storage May include but are not limited to:
conditions 9.1 Consideration of temperature, light and air exposure
9.2 Use of appropriate containers
9.3 Labeling
9.4 Display cabinets including temperature-
controlled cabinets to cools or warm
9.5 Refrigeration, chilling and freezing
9.6 Length of time in freezer /cool storage

1. Critical aspects Assessment requires evidence that the candidate:

of Competency 1.1 Demonstrated ability to produce a range of specialist pastry
products, both sweet and savory according to establishment
standards and procedures
1.2 Demonstrated ability to produce a quantity of pastry products
according to establishment standards and procedures
1.3 Demonstrated ability to store and package pastry and pastry
products according to establishment’s standards and
procedures
1.4 Demonstrated application of hygiene and safety principles
according to established standards and procedures
2. Underpinning .1Varieties and characteristics of pastry products
Knowledge .2Historical and cultural, aspects of pastry products
.3Underlying principles in making pastry products
.4Knowledge commodity on including quality indicators of
ingredients for pastry products, properties of ingredients used,
interaction and changes during processing to produce required
characteristics
.5Properties and requirements of yeast and control of yeast action
.6Culinary and technical terms related to pastry products commonly
used in the industry
.7Expected taste, texture and crumb structure appropriate for
particular bakery products.
.8Ratio of ingredients required to produce a balanced formula
.9The influence of correct portion control, yields, weights and sizes
on the profitability of an establishment
3. Underpinning 3.1 Processes of fermentation and dough development
Skills 3.2 Principles and practices of hygiene, particularly on handling
dough, commodities and products
3.3 Safe work practices, particularly on using cutting implements,
appliances, heated surfaces, ovens and mixing/kneading
equipment and manual handling
3.4 Function and routine maintenance of equipment used
3.5 Portion control yield
3.6 Storage conditions for bakery products and optimizing shelf-life
3.7 Defining and applying corrective steps to ensure quality control
4. Resource The following resources MUST be provided:
Implications 4.1 Commercial kitchen environment using industry-current
equipment for making a variety of specialized pastry products.
4.2 Use of real ingredients
4.3 Preparation, decoration and presentation of a range of
specialist pastry products within typical workplace condition
5. Methods of Competency may be assessed through:
Assessment 5.1 Observation of practical demonstration by the candidate on
preparing, cooking and baking, filling, finishing, decorating and
presenting specialized pastry products
5.2 Questions to determine the underpinning knowledge of the
candidate related to tasks to be performed
5.3 Review of portfolios of evidence
5.4 Third party/workplace reports of on-the-job performance of the
candidate
6. Context for 6.1 Assessment may be done in the workplace or in a simulated
Assessment workplace setting (assessment centers)