Unit of competency Outline
Date retreived
23/07/2026 11:01 AM AWST
23/07/2026 11:01 AM 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 bakery products for patisseries
Prepare bakery products for patisseries
Unit of competency
National Code
SITHPAT004A
SITHPAT004A
State Code
S6425
S6425
TGA Status
Deleted
Deleted
DTWD Status
Deleted
Deleted
State Implementation and Classification
Approved Date
04/08/2014
Field of Education
110107 - Baking And Pastrymaking
Original Release Date
04/08/2014
Nominal Hours
42
Description
This unit describes the performance outcomes, skills and knowledge required to prepare and produce a variety of high-quality bakery products.Bakery products to be produced may be of varied cultural and ethnic 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 bakery products.
- 1.1 Prepare a variety of bakery products according to standard recipes and desired product characteristics.
- 1.2 Select, measure and weigh suitable ingredients according to recipe requirements, quality, freshness and desired product characteristics.
- 1.3 Use appropriate equipment to produce required bakery products.
- 1.4 Prepare dough to correct consistency and shape.
- 1.5 Prove products according to specified temperature and other conditions.
- 1.6 Make bakery products, using correct techniques and ensuring appropriate conditions to optimise quality.
- 1.7 Select required oven temperature and bake goods to ensure the desired characteristics, according to standard recipe specifications and enterprise practice.
2 Decorate and present bakery products.
- 2.1 Finish bakery items according to desired product characteristics.
- 2.2 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.
- 2.3 Present yeast goods attractively using suitable serviceware and decorations.
3 Store bakery products.
- 3.1 Store bakery products in storage conditions required to maintain quality and extend shelf life.
- 3.2 Select packaging options appropriate for the preservation of product freshness and eating characteristics.
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.
Bakery products must include a selection of each of the following:
breakfast and savoury items
breakfast and speciality breads
lunch and dinner rolls
festive baking from a variety of ethnic and cultural backgrounds.
Product characteristics must include:
colour
consistency and texture
moisture content
mouth feel and eating properties
appearance.
Appropriate equipment may include:
commercial mixers and attachments
cutting implements
scales
measures
bowl cutters
ovens
moulds, shapes and cutters
baking sheets and containers.
Techniques and conditions for producing yeast goods may include:
chilling ingredients and work surfaces
preparing and using types of yeast
kneading and handling
incorporating fat
rolling
cutting, shaping and moulding
preparing and using appropriate fillings and pre-bake finishes and decorations.
Fillings may include:
fresh or crystallised fruit-based
whole or crushed nuts
fresh cream
butter cream
wine cream
cheese cream
chocolate
jam
custard
ganache
savoury fillings such as bacon, ham and cheese
ready-made and pre-mixed.
Decorations may include:
glazes
jellies
icings
sprinkled icing sugar
flavoured and coloured sugars
fresh, preserved or crystallised fruits
seeds and nuts.
Storage conditions and methods appropriate to bakery products 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.
Bakery products must include a selection of each of the following:
breakfast and savoury items
breakfast and speciality breads
lunch and dinner rolls
festive baking from a variety of ethnic and cultural backgrounds.
Product characteristics must include:
colour
consistency and texture
moisture content
mouth feel and eating properties
appearance.
Appropriate equipment may include:
commercial mixers and attachments
cutting implements
scales
measures
bowl cutters
ovens
moulds, shapes and cutters
baking sheets and containers.
Techniques and conditions for producing yeast goods may include:
chilling ingredients and work surfaces
preparing and using types of yeast
kneading and handling
incorporating fat
rolling
cutting, shaping and moulding
preparing and using appropriate fillings and pre-bake finishes and decorations.
Fillings may include:
fresh or crystallised fruit-based
whole or crushed nuts
fresh cream
butter cream
wine cream
cheese cream
chocolate
jam
custard
ganache
savoury fillings such as bacon, ham and cheese
ready-made and pre-mixed.
Decorations may include:
glazes
jellies
icings
sprinkled icing sugar
flavoured and coloured sugars
fresh, preserved or crystallised fruits
seeds and nuts.
Storage conditions and methods appropriate to bakery products 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 specialist bakery products, both sweet and savoury
ability to produce a quantity of bakery products 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 specialist bakery products, 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 a variety of specialist bakery products, including specialty bread moulds
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 specialist bakery products
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
SITHPAT003A Prepare and produce yeast goods.
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 specialist bakery products, both sweet and savoury
ability to produce a quantity of bakery products 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 specialist bakery products, 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 a variety of specialist bakery products, including specialty bread moulds
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 specialist bakery products
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
SITHPAT003A Prepare and produce yeast goods.
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 |
|---|---|---|---|
| E2114 | THHADPT01B | Prepare bakery products for patissiers | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| D685 | FDF40811 | Certificate IV in Advanced Baking | Qualification |
| S617 | SIT40707 | Certificate IV in Hospitality (Patisserie) | Qualification |
| S610 | SIT31107 | Certificate III in Hospitality (Patisserie) | Qualification |