Unit of competency Outline

Date retreived
22/07/2026 2:27 AM AWST

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Produce laminated pastry products

Produce laminated pastry products

Unit of competency
National Code
FBPRBK3001
State Code
BBF72
TGA Status
Current
DTWD Status
Approved
Current Release Number
2.00
Current Release Date
18/12/2018
View on TGA
State Implementation and Classification
Approved Date
27/07/2018
Field of Education
110107 - Baking And Pastrymaking
Original Release Date
27/07/2018
Nominal Hours
50
Description
This unit of competency describes the skills and knowledge required to produce laminated pastry products using pastry fats in a commercial baking environment.This unit applies to individuals who apply a broad range of knowledge and skills with responsibility for their own work. This includes applying and communicating known solutions to predictable problems.All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1. Prepare for work
  • 1.1 Confirm product types and volumes to schedule production
  • 1.2 Calculate yield and adjust recipe to meet required production volumes
  • 1.3 Confirm work area and work practices meet food safety and workplace health and safety requirements
  • 1.4 Select and wear personal protective equipment according to safety requirements
  • 1.5 Select laminated pastry equipment and check to confirm readiness for use
  • 1.6 Select ingredients and check to confirm quality and quantity
  • 1.7 Prepare tins and trays to meet work requirements
2. Prepare fillings for laminated pastry products
  • 2.1 Select and handle perishables according to food safety requirements
  • 2.2 Measure laminated pastry filling ingredient quantities to meet recipe specifications and prepare for use
  • 2.3 Prepare fruit as required for product type
  • 2.4 Blend and combine filling ingredients to meet product type
  • 2.5 Check fillings to identify faults and rectify
  • 2.6 Prepare and transfer fillings for storage as required in accordance with food safety requirements
3. Mix laminated pastry dough
  • 3.1 Measure laminated pastry ingredient quantities to meet recipe specifications
  • 3.2 Load ingredients into mixer in required ingredient sequence
  • 3.3 Operate and monitor mixer to mix laminated pastry dough
  • 3.4 Incorporate fat into laminated pastry dough for Scotch method pastry
  • 3.5 Incorporate fat into finished pastry dough for English method pastry
  • 3.6 Fold and laminate pastry dough with number of folds required to meet product type
  • 3.7 Check laminated pastry dough to identify faults and rectify
  • 3.8 Prepare and transfer laminated pastry dough for storage as required in accordance with food safety requirements
4. Form and fill laminated pastry products
  • 4.1 Roll laminated pastry to thickness required for product type
  • 4.2 Cut, slice and portion pastry as required for product type
  • 4.3 Form pastry in shapes for filling as required for product type
  • 4.4 Add fillings as required for product type
  • 4.5 Load tins and trays to prepare for baking
  • 4.6 Check laminated pastry products to identify faults and rectify
5. Pre-bake finish laminated pastry products
  • 5.1 Prepare pre-bake finishing mediums to meet recipe specification
  • 5.2 Pre-bake finish laminated pastry products to meet product type
  • 5.3 Check pre-bake finished laminated pastry products to identify faults and rectify
6. Bake laminated pastry products
  • 6.1 Set baking temperatures and times to prepare for baking
  • 6.2 Load oven and monitor baking to achieve required bake for product type
  • 6.3 Unload and transfer laminated pastry products to cool
  • 6.4 Check laminated pastry product bake to identify faults and rectify
7. Finish laminated pastry products
  • 7.1 Prepare finishing mediums to meet recipe specifications
  • 7.2 Finish baked laminated pastry products to meet product type
  • 7.3 Check finished laminated pastry products to identify faults and rectify
  • 7.4 Prepare and transfer finished laminated pastry products for presentation and storage in accordance with packaging and food safety requirements
8. Complete work
  • 8.1 Clean equipment and work area to meet housekeeping standards
  • 8.2 Dispose of waste according to workplace requirements
  • 8.3 Complete workplace records according to workplace requirements
No information
No information
Replaces
State Code National Code Title Type
D4724 FDFRB3007A Bake pastry products Unit of competency
D4729 FDFRB3012A Diagnose and respond to product and process faults (pastry, cake and cookies) Unit of competency
D4713 FDFRB2001A Form and fill pastry products Unit of competency
D4714 FDFRB2002A Prepare fillings Unit of competency
D4718 FDFRB3001A Produce pastry Unit of competency