Unit of competency Outline
Date retreived
22/07/2026 10:39 AM AWST
22/07/2026 10:39 AM AWST
Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.
Prepare and produce pastries
Prepare and produce pastries
Unit of competency
National Code
SITHPAT001A
SITHPAT001A
State Code
S6422
S6422
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
27/08/2009
Field of Education
110107 - Baking And Pastrymaking
Original Release Date
27/08/2009
Nominal Hours
24
Description
This unit describes the performance outcomes, skills and knowledge required to prepare and produce a variety of high-quality pastries and pastry products. Pastries and pastry products to be produced and decorated may be of varied cultural origins and derived from classical or contemporary recipes.No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.
Notes
Elements and Performance Criteria
1 Prepare pastries and pastry products.
- 1.1 Prepare a variety of pastries and pastry products according to standard recipes and desired product characteristics.
- 1.2 Select suitable ingredients according to recipe requirements, quality, freshness and desired product characteristics.
- 1.3 Make paste and pastry products using correct techniques and ensuring appropriate conditions to optimise quality.
- 1.4 Apply portion control to minimise wastage.
- 1.5 Use appropriate equipment to produce required pastries and pastry products.
- 1.6 Select required oven temperature and bake to ensure the desired characteristics, including colour, shape and crust structure.
2 Decorate and present pastry products.
- 2.1 Decorate pastry products, to enhance appearance, using suitable fillings, icings and decorations, according to standard recipes, enterprise standards and customer preferences.
- 2.2 Present pastries attractively using suitable serviceware and decorations.
3 Store pastries.
- 3.1 Store pastes and ingredients for pastry products, optimising quality and shelf life through appropriate storage methods.
- 3.2 Store pastry products to minimise spoilage and wastage, identifying storage conditions and using methods appropriate to specific products for short and medium-term preservation.
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 in the performance criteria is detailed below.
Pastries and pastry products must include a basic selection from each of the following categories:
short and sweet paste, including:
flans
tarts
fruit tartlets
Scotch shortbread, including:
Viennese wafers
Linzer and other slices
savoury and sweet pies
choux paste, including:
profiteroles
éclairs
croquembouche
Saint Honoré
puff paste, including:
milles feuilles
palmiers
quiches
croissants
gateaux pithiviers
bouchées
cream horns
filo or strudel
Danish pastries.
Product characteristics must include:
colour
consistency and texture
crust stability
moisture content
mouth feel and eating properties
appearance.
Techniques and conditions for producing pastry and pastry products may include:
chilling ingredients and work surfaces where required
kneading and handling
rolling
cutting and moulding
resting
preparing and using appropriate fillings and pre-bake and post-bake finishes and decorations.
Appropriate equipment may include:
commercial mixers and attachments
cutting implements
scales
measures
bowl cutters
ovens
moulds, shapes and cutters
piping bags and attachments.
Fillings may include:
fresh or crystallised fruit and fruit purées
whole or crushed nuts
cream
custard
meringue.
Decorations may include:
glazes
jellies
fruit purées
icings
fresh, preserved or crystallised fruits
nuts
fillings, including cream, mousse and fruit purées.
Storage conditions and methods appropriate to specific pastry products may include:
consideration of temperature, light and air exposure
use of airtight containers
display cabinets, including temperature-controlled cabinets
refrigeration, chilling and freezing.
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 in the performance criteria is detailed below.
Pastries and pastry products must include a basic selection from each of the following categories:
short and sweet paste, including:
flans
tarts
fruit tartlets
Scotch shortbread, including:
Viennese wafers
Linzer and other slices
savoury and sweet pies
choux paste, including:
profiteroles
éclairs
croquembouche
Saint Honoré
puff paste, including:
milles feuilles
palmiers
quiches
croissants
gateaux pithiviers
bouchées
cream horns
filo or strudel
Danish pastries.
Product characteristics must include:
colour
consistency and texture
crust stability
moisture content
mouth feel and eating properties
appearance.
Techniques and conditions for producing pastry and pastry products may include:
chilling ingredients and work surfaces where required
kneading and handling
rolling
cutting and moulding
resting
preparing and using appropriate fillings and pre-bake and post-bake finishes and decorations.
Appropriate equipment may include:
commercial mixers and attachments
cutting implements
scales
measures
bowl cutters
ovens
moulds, shapes and cutters
piping bags and attachments.
Fillings may include:
fresh or crystallised fruit and fruit purées
whole or crushed nuts
cream
custard
meringue.
Decorations may include:
glazes
jellies
fruit purées
icings
fresh, preserved or crystallised fruits
nuts
fillings, including cream, mousse and fruit purées.
Storage conditions and methods appropriate to specific pastry products may include:
consideration of temperature, light and air exposure
use of airtight containers
display cabinets, including temperature-controlled cabinets
refrigeration, chilling and freezing.
EVIDENCE GUIDE
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, the range statement and the Assessment Guidelines for this Training Package.
Critical aspects for assessment and evidence required to demonstrate competency
Evidence of the following is essential:
ability to produce a wide variety of pastries and pastry products from all categories
ability to produce a quantity of pastries and pastry products, consistent in quality, size, shape and appearance, under typical workplace conditions and time constraints
application of hygiene and safety principles throughout the preparation process
decoration and presentation of a range of pastries and pastry products within typical workplace conditions.
Context of and specific resources for assessment
Assessment must ensure:
demonstration of skills within a pastry kitchen, as defined in the Assessment Guidelines
access to industry-current equipment for making pastries and pastry products, including a deck oven
use of authentic ingredients.
Methods of assessment
A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:
observation of practical demonstration by the candidate of preparing, decorating and presenting pastries and pastry products
questions about hygiene procedures, commodities, production techniques and storage requirements
review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate.
Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example:
SITHPAT002A Prepare and produce cakes
SITHPAT003A Prepare and produce yeast goods
SITHPAT004A Prepare bakery products for patisseries.
Assessing employability skills
Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts.
Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role.
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, the range statement and the Assessment Guidelines for this Training Package.
Critical aspects for assessment and evidence required to demonstrate competency
Evidence of the following is essential:
ability to produce a wide variety of pastries and pastry products from all categories
ability to produce a quantity of pastries and pastry products, consistent in quality, size, shape and appearance, under typical workplace conditions and time constraints
application of hygiene and safety principles throughout the preparation process
decoration and presentation of a range of pastries and pastry products within typical workplace conditions.
Context of and specific resources for assessment
Assessment must ensure:
demonstration of skills within a pastry kitchen, as defined in the Assessment Guidelines
access to industry-current equipment for making pastries and pastry products, including a deck oven
use of authentic ingredients.
Methods of assessment
A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:
observation of practical demonstration by the candidate of preparing, decorating and presenting pastries and pastry products
questions about hygiene procedures, commodities, production techniques and storage requirements
review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate.
Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example:
SITHPAT002A Prepare and produce cakes
SITHPAT003A Prepare and produce yeast goods
SITHPAT004A Prepare bakery products for patisseries.
Assessing employability skills
Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts.
Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role.
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| E2122 | THHBPT01B | Prepare and produce pastries | Unit of competency |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| WF680 | SITHPAT303 | Produce pastries | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| S617 | SIT40707 | Certificate IV in Hospitality (Patisserie) | Qualification |
| S610 | SIT31107 | Certificate III in Hospitality (Patisserie) | Qualification |