Unit Code Unit Title
BKR-PAS-06 Produce Sweet and Savory Pastries

Nominal Hours: 50
Unit Descriptor: This unit covers the skills and knowledge required to produce a range of sweet and savory pastry products. It includes preparing laminated doughs (such as croissants and puff pastry), shortcrust and choux pastry, as well as filling, baking, and decorating pastry items to meet quality and presentation standards in a bakery environment.

Elements and Performance Criteria

Elements Performance Criteria
1. Prepare laminated doughs 1.1 Select and measure ingredients according to recipe specifications.
1.2 Prepare and laminate dough for croissants and puff pastry.
1.3 Control temperature and resting times to achieve desired layers and texture.
2. Prepare shortcrust and choux pastries 2.1 Prepare shortcrust pastry using appropriate mixing and handling techniques.
2.2 Prepare choux pastry with correct consistency and technique.
2.3 Pipe, shape, or line pastry as required for different products.
3. Fill and bake pastry items 3.1 Prepare and apply sweet or savory fillings as per product requirements.
3.2 Bake pastry items at correct temperatures and times.
3.3 Monitor and assess products for doneness and quality.
4. Decorate and finish pastry products 4.1 Apply appropriate finishing and decorative techniques.
4.2 Present products to required standards of appearance and hygiene.
4.3 Store finished items according to food safety procedures.

Range of Variables

Variables Range
Laminated doughs Croissants, puff pastry, Danish pastry.
Shortcrust pastry Sweet and savory tart shells, pies, quiches.
Choux pastry Éclairs, profiteroles, cream puffs, savory gougères.
Fillings Custards, creams, fruits, chocolate, cheese, meats, vegetables, sweet and savory pastes.
Decoration Glazes, icings, chocolate, nuts, fruits, piping, dusting, savory garnishes.
Finishing techniques Egg wash, glazing, piping, dusting, chocolate work, garnishing.
Storage Ambient, refrigerated, or frozen storage as per product and food safety requirements.

Evidence Guide

Area Details
1. Critical aspects of competency Consistently prepares, fills, bakes, and decorates a variety of sweet and savory pastry products to specification.
2. Underpinning knowledge Pastry types and preparation methods; ingredient functions; baking science; food safety; decoration and finishing techniques.
3. Underpinning skills Dough mixing, lamination, shaping, piping, filling, baking, decorating, assessing product quality.
4. Underpinning attitudes Attention to detail, creativity, cleanliness, time management, commitment to quality and safety.
5. Resource Implications Access to bakery environment, ingredients, pastry equipment, ovens, decorating tools, storage facilities.
6. Methods of Assessment Direct observation, practical demonstration, product sampling, questioning, portfolio, workplace records.
7. Context of Assessment Assessment in a commercial or simulated bakery environment with access to standard equipment and ingredients.

Foundation Skills

Skills DESCRIPTION
Reading Interpret recipes, instructions, and product specifications.
Numeracy Accurately measure, weigh, and portion ingredients and fillings.
Problem Solving Adjust processes for variations in dough, fillings, or baking conditions.
Planning/Organizing Sequence tasks for efficient production and presentation.
Communication Clarify instructions, report issues, and document production outcomes.

Target Audience

Target Audience Description
Bakers and Pastry Cooks Individuals responsible for producing sweet and savory pastry products in commercial or training bakery settings.

Recognition of Prior Learning (RPL)

RPL Available Yes

Pre-Requisit

Pre-Requisite None