FBPRBK3002 — Produce non laminated pastry products

Elements & performance criteria

Performance evidence

• An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.
• There must be evidence that the individual has produced non laminated pastry products according to a production schedule, including:
• preparing the following three non laminated pastry types from scratch:
• sweet short pastry
• savoury short pastry
• choux pastry
• producing the following five non laminated pastry products:
• filled sweet non laminated pies or tarts
• sweet non laminated biscuit product
• filled savoury non laminated pie or tart product
• decorated and filled choux pastry
• sweet non laminated pastry slice
• applying the following four finishes to non laminated pastry products:
• non laminated product pre-bake finished
• non laminated product post-bake decorated
• decorated choux pastry products
• chocolate finishing
• using the following five fillings:
• meat filling
• vegetable filling
• fruit filling
• custard filling
• cream filling
• using the following three mixing methods:
• crumbing
• sugar batter method
• roux
• using the following seven production processes:
• sheeting or rolling
• cutting or portioning
• forming pastry products
• filling
• baking
• blind baking
• finishing and decorating
• selecting, using and cleaning the pastry cooking equipment listed in the range of conditions, including controlling electrical hazards applicable to cleaning
• documenting the production schedule, including the following six considerations:
• timings
• volume requirements
• product processing requirements
• finishing requirements for non laminated pastry
• recipe reformulation to minimise waste
• bake parameters for non laminated pastry.
• Wastage that cannot be reused in production must be less than 5% of the weight of the original production schedule.

Knowledge evidence

• An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:
• workplace health and safety requirements, including personal protective equipment (PPE), applicable to producing non laminated pastry products
• safe use and cleaning of pastry cooking equipment listed in the range of conditions, including electrical hazards
• regulatory requirements for food safety applicable to producing non laminated pastry products, including temperature control and prevention of cross-contamination in the use of dairy, meat, poultry, fish and vegetable products
• considerations for production scheduling, including:
• timings
• volume requirements
• product processing requirements
• finishing requirements for non laminated pastry
• recipe reformulation to minimise waste
• bake parameters for non laminated pastry
• storage and serving temperatures of finished non laminated products used, including:
• hot savoury product
• cold sweet products
• products that are reheated for service
• characteristics and storage requirements of ingredients used in non laminated pastry production, including:
• flour
• fats/margarines for sweet non laminated pastries
• fats/margarines for savoury non laminated pastries
• meats
• vegetables
• fruits
• chocolate
• thickening starches
• types, functions, settings, safety features, safe use and cleaning of pastry cooking equipment listed in the range of conditions, including electrical hazards and risk controls applicable to cleaning
• preparing and storing fillings, including:
• cold fillings, including the effect of pregeletanised starches
• meat fillings
• vegetable fillings
• custard fillings
• mixing methods for producing non laminated pastry products, including:
• crumbing
• sugar batter method
• choux pastry method
• processes and techniques for producing non laminated pastry products, including:
• rolling to match pastry product type thickness requirements and rolling faults
• processing using manual and mechanical pins, breaks and sheeters
• ratios of fats to flour in sweet and savoury non laminated pastries
• development of protein during pastry processing
• forming pastry into foils or tins
• depositing, filling and piping fillings
• finishing and decorating
• cutting, slicing and portioning
• baking, including blind baking
• cause of aeration in non laminated pastry during baking
• causes and corrective action for predictable and sometimes unpredictable non laminated pastry production problems, including:
• temperature and heat in baking
• shrinkage of pastry
• techniques for retrieval of scrap, blending with virgin and disposing of waste
• non laminated pastry production terminology.

Foundation skills

• Reading: Interprets key information from recipes, ingredient labels, baking equipment operating instructions and end-product specifications
• Writing: Prepares production schedules and completes production records using required format, language and structure
• Numeracy: Identifies and comprehends ingredient quantities in recipes, dates on ingredient labels, temperature and timer settings and product dimensions Estimates approximate quantities, and uses equipment to measure ingredient weights and volumes and pastry dimensions Performs calculations to adjust recipes using baking formulas, and allows for wastage Uses understanding of three-dimensional shapes to shape and portion products and check end-product shapes Interprets measurement information to set, monitor and adjust process parameters Completes production records using mathematical symbols and conventions
• Navigate the world of work: Complies with workplace health and safety and food safety regulatory requirements relevant to a commercial baking operation Follows organisational policies and procedures relevant to own work role
• Get the work done: Plans, organises and implements tasks required to achieve production outcomes Uses problem-solving skills to analyse product and process faults and decide on appropriate action

Unit content sourced from training.gov.au — © Commonwealth of Australia, licensed under CC BY 4.0. Auditori is not affiliated with the Department of Employment and Workplace Relations.

Questions about assessing FBPRBK3002