Unit of competency Outline

Date retreived
23/07/2026 8:00 AM AWST

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Produce specialist pastry products

Produce specialist pastry products

Unit of competency
National Code
FBPRBK3003
State Code
BBF90
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
70
Description
This unit of competency describes the skills and knowledge required to produce specialist pastry products using butter 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 specialist pastry equipment and check to confirm readiness for use
  • 1.6 Select ingredients and check to confirm quality and quantity
  • 1.7 Clean and condition fruits to prepare for use
  • 1.8 Prepare tins and trays to meet work requirements
2. Prepare fillings for specialist pastry products
  • 2.1 Select and handle perishables according to food safety requirements
  • 2.2 Measure specialist pastry filling ingredient quantities to meet recipe specification and prepare for use
  • 2.3 Blend and combine filling ingredients to meet product type
  • 2.4 Check fillings to identify faults and rectify
  • 2.5 Store fillings according to food safety requirements
3. Mix specialist pastry dough
  • 3.1 Measure specialist pastry ingredient quantities to meet recipe specifications
  • 3.2 Load ingredients into mixer in required sequence
  • 3.3 Operate and monitor mixer to mix specialist pastry dough
  • 3.4 Incorporate butter into sugar for sweet short pastry sugar batter method
  • 3.5 Incorporate butter into finished mixed dough for English and French method laminated pastry
  • 3.6 Mix extensible pastry dough and rest for processing
  • 3.7 Fold and laminate laminated pastry dough with number of folds required for product type
  • 3.8 Check specialist pastry dough to identify faults and rectify
  • 3.9 Prepare and transfer specialist pastry dough for storage as required in accordance with food safety requirements
4. Form and fill laminated and non laminated pastry products
  • 4.1 Roll laminated and non laminated pastry to thickness required for product type
  • 4.2 Cut, slice and portion specialist pastry as required for product type
  • 4.3 Stretch extensible dough 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 pre-bake formed and filled specialist pastry products to identify faults and rectify
5. Pre-bake finish non laminated pastry products
  • 5.1 Prepare pre-bake finishing mediums to meet recipe specifications
  • 5.2 Pre-bake finish specialist pastry products to meet end-product specification
  • 5.3 Check pre-bake finished specialist pastry products to identify faults and rectify
6. Bake specialist pastry products
  • 6.1 Set baking temperatures and times to prepare for baking
  • 6.2 Blind bake specialist pastry with blind baking medium as required for product type
  • 6.3 Load oven and monitor baking to achieve bake and stability required for product type
  • 6.4 Unload and transfer specialist pastry products to cool
  • 6.5 Check specialist pastry product bake to identify faults and rectify
7. Post-bake fill and finish specialist pastry products
  • 7.1 Prepare post-bake fillings and finishing mediums to meet recipe specifications
  • 7.2 Finish baked specialist pastry products to meet end-product specifications
  • 7.3 Fill baked specialist pastry products to meet end-product specifications
  • 7.4 Check finished specialist pastry products to identify faults and rectify
  • 7.5 Prepare and transfer specialist pastry products for presentation and storage in accordance with packaging and food safety requirements
8. Complete work
  • 8.1 Clean equipment and work area to meet housekeeping standards
  • 8.2 Dispose of waste according to workplace requirements
  • 8.3 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