Unit of competency Outline

Date retreived
22/07/2026 8:37 AM AWST

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Produce yeast-based bakery products

Produce yeast-based bakery products

Unit of competency
National Code
SITHPAT014
State Code
OEB58
TGA Status
Current
DTWD Status
Approved
Current Release Number
1.00
Current Release Date
10/06/2022
View on TGA
State Implementation and Classification
Approved Date
18/10/2022
Field of Education
110107 - Baking And Pastrymaking
Original Release Date
18/10/2022
Nominal Hours
42
Description
This unit describes the performance outcomes, skills and knowledge required to produce yeast-based bakery products following standard recipes. It requires the ability to select, prepare and portion ingredients and to use equipment and a range of cookery methods to make and decorate sweet and savoury breads, rolls, buns and yeast raised pastries.The unit applies to hospitality and catering organisations that produce and serve specialist patisserie products, including hotels, restaurants and patisseries.It applies to patissiers who usually work under the guidance of more senior pastry chefs.The skills in this unit must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1. Select ingredients.
  • 1.1. Confirm food production requirements from standard recipes.
  • 1.2. Calculate ingredient amounts according to requirements.
  • 1.3. Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements.
2. Select, prepare and use equipment.
  • 2.1. Select type and size of equipment suitable to requirements.
  • 2.2. Safely assemble and ensure cleanliness of equipment before use.
  • 2.3. Use equipment safely and hygienically according to manufacturer instructions.
3. Portion and prepare ingredients.
  • 3.1. Sort and assemble ingredients according to food production sequencing.
  • 3.2. Weigh and measure wet and dry ingredients according to the recipe and quantity of yeast goods required.
  • 3.3. Minimise waste to maximise profitability of yeast-based bakery products produced.
4. Prepare yeast-based doughs.
  • 4.1. Prepare yeast-based doughs to correct consistency and shape and according to standard recipes.
  • 4.2. Prove products according to specified temperature and other conditions.
5. Cook yeast-based products.
  • 5.1. Use production processes for yeast-based bakery products and fillings to achieve desired product characteristics.
  • 5.2. Make food quality adjustmentswithin scope of responsibility.
  • 5.3. Select baking conditions, required oven temperature and bake yeast-based bakery products.
  • 5.4. Cool yeast-based bakery products in appropriate conditions to retain optimum freshness and product characteristics.
6. Decorate, present and store yeast-based products.
  • 6.1. Enhance appearance and taste of yeast-based bakery products using suitable fillings, icings and decorations, according to standard recipes.
  • 6.2. Visually evaluate yeast-based bakery products and adjust presentation.
  • 6.3. Use suitable service-ware to attractively present yeast-based bakery products according to organisational standards.
  • 6.4. Display yeast-based bakery products in appropriate conditions to retain optimum freshness and product characteristics.
  • 6.5. Store yeast-based bakery products in appropriate environmental conditions.
  • 6.6. Clean work area and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives.
No information
No information
Replaces
State Code National Code Title Type
AWR34 SITHPAT004 Produce yeast-based bakery products Unit of competency