Unit of competency Outline

Date retreived
22/07/2026 6:01 AM AWST

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Produce non laminated pastry products

Produce non laminated pastry products

Unit of competency
National Code
FBPRBK3002
State Code
BBG95
TGA Status
Current
DTWD Status
Approved
Current Release Number
1.00
Current Release Date
23/01/2018
View on TGA
State Implementation and Classification
Approved Date
27/07/2018
Field of Education
110107 - Baking And Pastrymaking
Original Release Date
27/07/2018
Nominal Hours
60
Description
This unit of competency describes the skills and knowledge required to produce non laminated pastry products using pastry fats in a commercial baking environment.This unit applies to individuals who apply a broad range of knowledge and skills with responsibility for their own work. This includes applying and communicating known solutions to predictable problems.All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1. Prepare for work
  • 1.1 Confirm product types and volumes to schedule production
  • 1.2 Calculate yield and adjust recipe to meet required production volumes
  • 1.3 Confirm work area and work practices meet food safety and workplace health and safety requirements
  • 1.4 Select and wear personal protective equipment according to safety requirements
  • 1.5 Select non laminated pastry cooking equipment and check to confirm readiness for use
  • 1.6 Select ingredients and check to confirm quality and quantity
  • 1.7 Prepare tins and trays to meet work requirements
2. Prepare fillings for non laminated pastry products
  • 2.1 Select and handle perishables according to food safety requirements
  • 2.2 Measure non laminated pastry filling ingredient quantities to meet recipe specification and prepare for use
  • 2.3 Prepare fruit as required for product type
  • 2.4 Blend and combine ingredients to meet product type
  • 2.5 Check fillings to identify faults and rectify
  • 2.6 Store fillings according to food safety requirements
3. Mix non laminated pastry dough
  • 3.1 Measure pastry ingredient quantities to meet recipe specifications
  • 3.2 Load ingredients into mixer in required sequence
  • 3.3 Operate and monitor mixer to mix non laminated pastry dough
  • 3.4 Check non laminated pastry dough to identify faults and rectify
  • 3.5 Prepare and transfer non laminated pastry dough for storage as required in accordance with food safety requirements
4. Form and fill non laminated pastry products
  • 4.1 Roll non laminated pastry to thickness as required for product type
  • 4.2 Cut, slice and portion non laminated pastry as required for product type
  • 4.3 Form non laminated pastry in required shapes for filling as required for product type
  • 4.4 Add fillings as required for product type
  • 4.5 Load tins and trays to prepare for baking
  • 4.6 Check non laminated pastry products to identify faults and rectify
5. Form choux pastry products
  • 5.1 Cook fat in liquid to form boiled mass
  • 5.2 Cook flour in boiled mass to form roux
  • 5.3 Cool roux in preparation for folding in egg
  • 5.4 Fold egg into roux to produce choux pastry
  • 5.5 Pipe choux pastry onto trays ready for baking
  • 5.6 Check pre-bake choux products to identify faults and rectify
6. Pre-bake finish non laminated pastry products
  • 6.1 Prepare pre-bake finishing mediums to meet recipe specification
  • 6.2 Pre-bake finish non laminated pastry products to meet end-product specification
  • 6.3 Check pre-bake finished non laminated pastry products to identify faults and rectify
7. Bake non laminated pastry products
  • 7.1 Set baking temperatures and times to prepare for baking
  • 7.2 Blind bake with blind baking medium as required for product type
  • 7.3 Load oven and monitor baking to achieve even bake and stability for product type
  • 7.4 Unload and transfer non laminated pastry products to cool
  • 7.5 Check non laminated pastry product bake to identify faults and rectify
8. Post-bake finish non laminated pastry products
  • 8.1 Prepare finishing mediums to meet recipe specification
  • 8.2 Melt chocolate in preparation for finishing non laminated pastry products
  • 8.3 Finish baked non laminated pastry products to meet end-product specification
  • 8.4 Check finished non laminated pastry products to identify faults and rectify
  • 8.5 Prepare and transfer non laminated pastry products for presentation and storage in accordance with packaging and food safety requirements
9. Complete work
  • 9.1 Clean equipment and work area to meet housekeeping standards
  • 9.2 Dispose of waste according to workplace requirements
  • 9.3 Complete workplace records according to workplace requirements
No information
No information
Replaces
State Code National Code Title Type
D4724 FDFRB3007A Bake pastry products Unit of competency
D4729 FDFRB3012A Diagnose and respond to product and process faults (pastry, cake and cookies) Unit of competency
D4713 FDFRB2001A Form and fill pastry products Unit of competency
D4714 FDFRB2002A Prepare fillings Unit of competency
D4718 FDFRB3001A Produce pastry Unit of competency