Unit of competency Outline
Date retreived
22/07/2026 7:54 PM AWST
22/07/2026 7:54 PM 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 yeast goods
Prepare and produce yeast goods
Unit of competency
National Code
SITHPAT003A
SITHPAT003A
State Code
S6424
S6424
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
42
Description
This unit describes the performance outcomes, skills and knowledge required to prepare and produce a variety of high-quality yeast goods.Yeast goods 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 and produce yeast goods.
- 1.1 Prepare a variety of basic yeast goods according to standard recipes and desired product characteristics.
- 1.2 Select suitable ingredients according to recipe requirements, quality and freshness and desired product characteristics.
- 1.3 Make basic yeast goods, using correct techniques and ensuring appropriate conditions to optimise quality.
- 1.4 Use appropriate equipment to produce required yeast goods.
- 1.5 Select required oven temperature and bake yeast goods to ensure the desired characteristics, including colour and shape.
2 Decorate and present yeast goods.
- 2.1 Decorate yeast goods, where required and appropriate, to enhance appearance, using suitable fillings, icings and decorations, according to standard recipes, enterprise standards and customer preferences.
- 2.2 Present yeast goods attractively using suitable serviceware and decorations.
3 Store yeast goods.
- 3.1 Store yeast goods and ingredients for yeast good products, optimising quality and shelf life through appropriate storage methods.
- 3.2 Store yeast goods 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.
Yeast goods refer to a range of sweet and savoury breads, rolls and buns, and must include:
basic breads and buns, such as:
Bath buns
bread rolls
yeast-raised pastries, such as:
Danish pastries
croissants
brioche
küchen
babas
savarins.
Product characteristics must include:
colour
consistency and texture
moisture content
mouth feel and eating properties
appearance.
Techniques and conditions for producing yeast goods may include:
chilling ingredients and work surfaces
kneading and handling
incorporating fat
rolling
preparing and using types of yeast
cutting, shaping and moulding
preparing and using appropriate fillings and pre-bake finishes and decorations.
Appropriate equipment may include:
commercial mixers and attachments
cutting implements
scales
measures
bowl cutters
piping bags and attachments
ovens
moulds, shapes and cutters
baking sheets.
Fillings may include:
fresh or crystallised fruit and fruit purées
whole or crushed nuts
spices
cream
frangipane
custard
chocolate
jam
savoury fillings such as ham and cheese.
Decorations may include:
glazes
jellies
fruit purées
icings
sprinkled icing sugar
flavoured and coloured sugars
fresh, preserved or crystallised fruits
nuts
fillings, including cream, mousse and fruit purées.
Storage conditions and methods appropriate to yeast goods may include:
consideration of temperature, light and air exposure
use of airtight containers
display cabinets, including temperature-controlled cabinets to cool or warm
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.
Yeast goods refer to a range of sweet and savoury breads, rolls and buns, and must include:
basic breads and buns, such as:
Bath buns
bread rolls
yeast-raised pastries, such as:
Danish pastries
croissants
brioche
küchen
babas
savarins.
Product characteristics must include:
colour
consistency and texture
moisture content
mouth feel and eating properties
appearance.
Techniques and conditions for producing yeast goods may include:
chilling ingredients and work surfaces
kneading and handling
incorporating fat
rolling
preparing and using types of yeast
cutting, shaping and moulding
preparing and using appropriate fillings and pre-bake finishes and decorations.
Appropriate equipment may include:
commercial mixers and attachments
cutting implements
scales
measures
bowl cutters
piping bags and attachments
ovens
moulds, shapes and cutters
baking sheets.
Fillings may include:
fresh or crystallised fruit and fruit purées
whole or crushed nuts
spices
cream
frangipane
custard
chocolate
jam
savoury fillings such as ham and cheese.
Decorations may include:
glazes
jellies
fruit purées
icings
sprinkled icing sugar
flavoured and coloured sugars
fresh, preserved or crystallised fruits
nuts
fillings, including cream, mousse and fruit purées.
Storage conditions and methods appropriate to yeast goods may include:
consideration of temperature, light and air exposure
use of airtight containers
display cabinets, including temperature-controlled cabinets to cool or warm
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 range of sweet and savoury yeast goods
ability to produce a quantity of yeast goods that are consistent in quality, size, shape and appearance, under typical workplace conditions and time constraints
application of hygiene and safety principles throughout the preparation process
preparation, decoration and presentation of a range of yeast goods, 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, using industry-current equipment for making yeast goods, including a proofer and marble bench
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 yeast goods
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:
SITHPAT001A Prepare and produce pastries
SITHPAT002A Prepare and produce cakes.
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 range of sweet and savoury yeast goods
ability to produce a quantity of yeast goods that are consistent in quality, size, shape and appearance, under typical workplace conditions and time constraints
application of hygiene and safety principles throughout the preparation process
preparation, decoration and presentation of a range of yeast goods, 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, using industry-current equipment for making yeast goods, including a proofer and marble bench
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 yeast goods
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:
SITHPAT001A Prepare and produce pastries
SITHPAT002A Prepare and produce cakes.
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 |
|---|---|---|---|
| E2124 | THHBPT03B | Prepare and produce yeast goods | Unit of competency |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| WF681 | SITHPAT304 | Produce yeast based bakery products | 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 |