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Title / Demonstrate knowledge of pastry technology and pastry products
Level / 4 / Credits / 10
Purpose / This unit standard is for people working or intending to work in a bakery. People credited with this unit standard are able to: analyse the process of pastry making; evaluate the characteristics, methods, and uses of short pastry; evaluate the characteristics, methods, and uses of puff pastry; evaluate the characteristics, methods, and uses of yeasted and choux pastry; identify the characteristics and quality-determining factors of pies; and assess the selection of icings and fillings used for pastries.
Classification / Food and Related Products Processing > Baking - Pastry
Available grade / Achieved
Entry information
Recommended skills and knowledge / Unit 15135, Demonstrate knowledge of legislative and food code requirements in the baking industry; Unit 15136, Demonstrate knowledge of bakery science; Unit 15137, Demonstrate knowledge of the characteristics and processes of flour technology; and Unit 15138, Demonstrate knowledge of bakery management systems; or demonstrate equivalent knowledge and skills.
Explanatory notes
1 Enactments and codes relevant to this unit standard include but are not limited to the: Food Act 1981; Health and Safety in Employment Act 1992; Resource Management Act 1991; Food (Safety) Regulations 2002; Food Hygiene Regulations 1974; Australia New Zealand Food Standards Code, available at http://www.foodstandards.govt.nz/.
2 Definition
Organisational procedures refers to documents that include: worksite rules, codes, and practices; equipment operating instructions; production specifications; documented quality management systems; and health and safety requirements.
3 Performance must be consistent with documented organisational policies and procedures.
Outcomes and evidence requirements
Outcome 1
Analyse the process of pastry making.
Evidence requirements
1.1 The history of pastry making is outlined in terms of its origin and evolution from the ancient Egyptian period through to modern day.
1.2 Distinction between puff pastry and short pastry is determined by assessing specific pastry characteristics.
Range shortness, lamination, lift, flakiness.
1.3 Pastry ingredients are identified and evaluated in terms of their form, function, and use.
Outcome 2
Evaluate the characteristics, methods, and uses of short pastry.
Evidence requirements
2.1 The meaning of ‘short’ is explained in terms of how it relates to pastry and pastry products.
2.2 Short pastries are classified according to recipe balance and uses.
Range short, sweet, wholemeal.
2.3 Short pastry ingredients are assessed against requirements for quality and use in short pastry processes.
2.4 Short pastry methods are compared in terms of sequence and pace of ingredient addition, and mixing speeds.
Range small batch method, shortening method, sweet pastry method, wholemeal pastry method.
2.5 Factors which determine the quality of short pastry are identified from quality assessment sheets.
Range texture, volume, shape, degree of shortness, mouthfeel.
2.6 Causes of poor short pastry quality are established and corrective measures outlined from an analysis of ingredient quality, recipe balance, and processing methods.
2.7 A list of five short pastry products is compiled from a literature review and survey of local bakeries and patisseries.
2.8 Each listed product is supported by a description and illustrated to show detail.
Outcome 3
Evaluate the characteristics, methods, and uses of puff pastry.
Evidence requirements
3.1 Puff pastry ingredients are assessed against requirements for quality and use in puff pastry processes.
3.2 Puff pastry methods are compared in terms of fat incorporation and placement, sheeting, and intended usage.
Range Scotch, French, English.
3.3 Lamination is defined by process and function.
3.4 Laminating methods are compared in terms of the number of folds and turns.
Range half-turn, book fold.
3.5 Factors which determine the quality of puff pastry are identified from quality assessment sheets.
Range texture, volume, shape, degree of layers, flakiness, lift, mouthfeel.
3.6 Causes of poor puff pastry quality are established and corrective measures outlined from an analysis of ingredient quality, recipe balance, and processing methods.
3.7 A list of five puff pastry products is compiled from a literature review and survey of local bakeries and patisseries.
3.8 Each listed product is supported by a description and illustrated to show detail.
Outcome 4
Evaluate the characteristics, methods, and uses of yeasted and choux pastry.
Evidence requirements
4.1 Yeasted and choux pastries are classified in terms of recipe balance, internal structure and texture, and uses.
4.2 Ingredients for yeasted and choux pastries are assessed against requirements for quality and use in these pastry processes.
4.3 Yeasted and choux pastry methods are compared by an analysis of the processing steps involved.
Range sequence and pace of ingredient addition, fermentation times, resting times and temperature, cutting and shaping, cooking, baking.
4.4 Factors which determine the quality of yeasted and choux pastry are identified from quality assessment sheets.
Range texture, volume, shape, degree of layers, flakiness, lift, mouthfeel.
4.5 Causes of poor yeasted and choux pastry quality are established and corrective measures outlined from an analysis of ingredient quality, recipe balance, and processing methods.
4.6 A list of four yeasted or choux pastry products is compiled from a literature review and survey of local bakeries and patisseries.
4.7 Each listed product is supported by a description and illustrated to show detail.
Outcome 5
Identify the characteristics and quality-determining factors of pies.
Evidence requirements
5.1 Pies are classified according to pastry type and filling.
Range closed-top pies, open-top pies, quiches, pasties, flans, tarts.
5.2 Requirements for meat pies are stated in terms of the Food (Safety) Regulations 2002.
5.3 Ingredients used in pies are identified and assessed in terms of use and requirements for quality.
Range sweet, savoury, thickeners, salt, flavouring ingredients, water, caramel.
5.4 Factors which determine the quality of pies are identified from quality assessment sheets.
Range height, evenness of lift, evenness of baking, shape, colour, surface appearance, tops and bases, fillings, mouthfeel, flavour.
5.5 Causes of poor pie quality are established and corrective measures outlined from an analysis of ingredient quality and quantity, recipe balance, and processing methods.
Outcome 6
Assess the selection of icings and fillings used for pastries.
Evidence requirements
6.1 Commonly used icings are classified in terms of recipe balance, characteristics, and use.
Range flat icings, fondant, creamed icings, almond paste, glazes, meringue, marshmallow, streusel.
6.2 Commonly used fillings are classified in terms of recipe balance, characteristics, and use.
Range whipped cream, ganache, custard, caramel, streusel, fruit, jam.
6.3 Methods for filling and icing pastries are compared against specifications for finished product and application techniques.
Range hand, machine.
This unit standard is expiring. Assessment against the standard must take place by the last date for assessment set out below.
Status information and last date for assessment for superseded versions
Process / Version / Date / Last Date for Assessment /Registration / 1 / 27 November 1998 / 31 December 2018
Review / 2 / 20 April 2006 / 31 December 2018
Review / 3 / 17 March 2016 / 31 December 2018
Rollover / 4 / 16 February 2017 / 31 December 2020
Consent and Moderation Requirements (CMR) reference / 0111
This CMR can be accessed at http://www.nzqa.govt.nz/framework/search/index.do.
Please note
Providers must be granted consent to assess against standards (accredited) by NZQA, before they can report credits from assessment against unit standards or deliver courses of study leading to that assessment.
Industry Training Organisations must be granted consent to assess against standards by NZQA before they can register credits from assessment against unit standards.
Providers and Industry Training Organisations, which have been granted consent and which are assessing against unit standards must engage with the moderation system that applies to those standards.
Requirements for consent to assess and an outline of the moderation system that applies to this standard are outlined in the Consent and Moderation Requirements (CMR). The CMR also includes useful information about special requirements for organisations wishing to develop education and training programmes, such as minimum qualifications for tutors and assessors, and special resource requirements.
CompetenzSSB Code 101571 / Ó New Zealand Qualifications Authority 2017 / New Zealand Qualifications Aut