MODULE OF INSTRUCTIONS

Qualifications title: Bread and Pastry Production

PREPARE AND PRODUCE PASTRY PRODUCTS

UNIT OF COMPETENCY

PREPARING AND PRODUCING PASTRY PRODUCTS

MODULE TITLE

This module deals with knowledge and skills required by bakers and
MODULE DESCRIPTION pastry cooks (patissiers) to prepare and produce a range of high-quality
pastry products in commercial food production environments and
hospitality establishments.

NOMINAL DURATION  

CERTIFICATION  LEVEL Level II/NC II

PREREQUISITE

1. Prepare pastry products

SUMMARY OF LEARNING 2. Decorate and present pastry products
OUTCOMES 3. Store pastry products

LO 1 Prepare pastry products

1. Select, measure and weigh required ingredients according to recipe

ASSESSMENT
 or production requirements and established standards and
CRITERIA procedures
2. Prepare variety of pastry products according to standard mixing
procedures/formulation/ recipes and desired product characteristics
3. Use appropriate equipment according to required pastry products
and standard operating procedures
4. Bake pastry products according to techniques and appropriate
conditions; and enterprise requirement and standards
5. Select required oven temperature to bake goods in accordance with
the desired characteristics, standards recipe specifications and
enterprise practices

CONTENT
1. Accurate measurement of ingredients.
2. Mixing procedures/formulation/recipes, and desired product
characteristics of various bakery products.
3. Baking equipment and their uses and functions
4. Baking techniques, appropriate conditions and enterprise requirements
and standards.
5. Temperature ranges in bakery products.

The following resources should be provided:

CONDITIONS
1. Commercial kitchen environment using industry-current equipment for
making a variety of specialized pastry products.
2. Use of real ingredients
3. Preparation, decoration and presentation of a range of specialist pastry
products within typical workplace condition.

1. Lecture/ Actual
TRAINING 2. Demonstration/
3. On- the-job training
METHODOLOGY 4. Video Presentation

ASSESSMENT Competency in this unit may be assessed through:

METHOD
1. Observation of practical demonstration by the candidate on preparing,
cooking and baking, filling, finishing, decorating and presenting
specialized pastry products
2. Questions to determine the underpinning knowledge of the candidate
related to tasks to be performed
3. Review of portfolios of evidence
4. Third party/workplace reports of on-the-job performance of the candidate

LO 2  Decorate and present pastry products

 1. Prepare a variety of fillings and coating/icing, glazes and decorations
ASSESSMENT for pastry products according to standard recipes, enterprise
CRITERIA standards and/or customer preferences
2. Fill and decorate pastry products, where required and appropriate, in
accordance with standard recipes and/or enterprise standards and
customer preferences
3. Finish pastry products according to desired product characteristics
4. Present baked pastry products according to established standards
and procedures

1. Varieties and characteristics of bakery products

CONTENT 2. Underlying principles in decorating and presenting products
3. Decorating bakery products according to customer’s standards.
4. Characteristics of a desirable decorations and presentation of bakery
products.

The following resources should be provided:

CONDITIONS
1. Commercial kitchen environment using industry-current equipment for
making a variety of specialized pastry products.
2. Use of real ingredients
3. Preparation, decoration and presentation of a range of specialist
pastry products within typical workplace condition.

1. Lecture
TRAINING 2. Actual Demonstration
3. On- the-job training
METHODOLOGY 4. Video Presentation
5. Oral questioning and written examination
6. Observation
7. Demonstration

Competency in this unit may be assessed through:

ASSESSMENT
METHOD 1. Observation of practical demonstration by the candidate on preparing,
cooking and baking, filling, finishing, decorating and presenting
specialized pastry products
2. Questions to determine the underpinning knowledge of the candidate
related to tasks to be performed
3. Review of portfolios of evidence
4. Third party/workplace reports of on-the-job performance of the
candidate

LO 3  Store pastry products

 1. Store pastry products according to established standards and procedures
ASSESSMENT 2. Select appropriate packaging for the preservation of product freshness
CRITERIA and eating characteristics

1. Different Packaging materials for pastry products

CONTENT 2. Procedures in packaging and storing pastry products

The following resources should be provided:

CONDITIONS
1. Commercial kitchen environment using industry-current equipment for
making a variety of specialized pastry products.
2. Use of real ingredients
3. Preparation, decoration and presentation of a range of specialist pastry
products within typical workplace condition.

1. Lecture
TRAINING 2. Actual Demonstration
3. On- the-job training
METHODOLOGY 4. Video Presentation
5. Oral questioning and written examination
6. Observation
7. Demonstration

Competency in this unit may be assessed through:

ASSESSMENT
METHOD 1. Observation of practical demonstration by the candidate on preparing,
cooking and baking, filling, finishing, decorating and presenting
specialized pastry products
2. Questions to determine the underpinning knowledge of the candidate
related to tasks to be performed
3. Review of portfolios of evidence
4. Third party/workplace reports of on-the-job performance of the candidate