Elements and Performance Criteria

RANGE STATEMENT
The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.
Policies and procedures
Work is carried out according to company policies and procedures, regulatory and licensing requirements, legislative requirements, and industrial awards and agreements
Legislative requirements
Legislative requirements are typically reflected in procedures and specifications. Legislation relevant to this industry includes:
the Food Standards Code, including labelling, weights and measures legislation
legislation covering food safety, environmental management, OHS, anti-discrimination and equal opportunity
Workplace information
Workplace information can include:
verbal or written instructions
standard operating procedures (SOPs)
specifications
production schedules
recipe instructions
Ingredients
Ingredients include but are not limited to:
flour
shortening
sugar
salt and water
Equipment
Equipment may include:
mixers
sieves
lifting equipment
dough break equipment for laminating
Shortening
Shortening may be added to the mixer or worked into the dough manually
Folding of pastry
Folding of pastry is typically in half or book folds
Lamination
Lamination does not apply to short paste and pie bottom paste

EVIDENCE GUIDE
The Evidence Guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.

Overview of assessment
Assessment must be carried out in a manner that recognises the cultural and literacy requirements of the assessee and is appropriate to the work performed. Competence in this unit must be achieved in accordance with food safety standards and regulations.

Critical aspects for assessment and evidence required to demonstrate competency in this unit
Evidence of ability to:
plan and prepare ingredients, equipment and processes required for pastry
produce pastry, choux pastry and shortening
combine and process ingredients according to requirements for type of product
block and laminate pastry as required
assess pastry outcomes against quality standards
take corrective action in response to typical faults and inconsistencies
clean equipment
apply safe work practices and identify OHS hazards and controls
cost final product
apply food safety procedures.

Context of and specific resources for assessment
Assessment must occur in a real or simulated workplace where the assessee has access to:
work procedures, including advice on relevant pastry product requirements, safe work practices, food safety, quality and environmental requirements
recipe instructions
product specifications and related inspection/control points
mixing, rolling, blocking and laminating equipment as required by pastry type
materials/ingredients
personal protective clothing, equipment and material safety data sheets (MSDS) as required
cleaning procedures, materials and equipment as required.

Method of assessment
This unit should be assessed together with core units and other units of competency relevant to the function or work role.

Guidance information for assessment
To ensure consistency in one's performance, competency should be demonstrated on more than one occasion over a period of time in order to cover a variety of circumstances, cases and responsibilities, and where possible, over a number of assessment activities.