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 in the performance criteria is detailed below.

Pastes must include:
short and sweet paste, e.g. flans, tarts and pies
choux paste, e.g. profiteroles and éclairs
puff paste, e.g. mille feuille
filo or strudel.


Equipment for making pastry, cakes and yeast-based goods may include:
mixers
blenders
bowl cutters
dough sheets
ovens and proovers
scales and measures
mixing and baking utensils.


Cakes, both large and small, may include:
sponge cakes
genoise sponge
fruit cake
madeira
Swiss roll
meringues
petits fours
ganache
pastry garnishes, tuilles, sugar and piping
cold set cakes and mousse cakes
friands
muffins.


Yeast-based products may include:
Danish pastries
sweet buns and hot cross buns
croissants
coffee scrolls
brioches
savarins and rum babas.


Yeast-based doughs to be produced must include:
basic bread dough
savarin dough
croissant or Danish dough
yeast bun dough.


Sauces may include:
coulis
Anglaise
sugar syrup
sabayon.

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:
preparation of a variety of different types of pastries, cakes and yeast-based goods, with at least one from each category of pastes
preparation of dishes for customers within typical workplace time constraints
detailed understanding of the different nature and handling requirements of each type of pastry.


Context of and specific resources for assessment
Assessment must ensure:
demonstration of skills within a fully equipped operational commercial kitchen or pastry kitchen, including industry-current equipment, as defined in the Assessment Guidelines
access to specific equipment for the preparation of pastries, cakes and yeast goods, including templates and cutting guides, dough mixers and rolling pins, cake tins, moulds and forms, piping bags, nozzles and decorating accessories
use of authentic ingredients
industry-realistic ratios of kitchen staff to customers.


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:
direct observation of the candidate handling and preparing pastries, cakes and yeast-based goods
sampling of pastries, cakes and yeast-based goods made by candidate
written or oral questions to test knowledge of underlying principles of making pastry and yeast-based products
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:
SITHCCC013A Prepare hot and cold desserts.


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.