Prepare pastry, cakes and yeast goods

Based on THHBCC09B

People credited with this unit have the skills and knowledge required to produce a range of pastries, cakes and yeast-based foods in a commercial kitchen or catering operation.


 * Library of resources
 * Learning activities

This unit is used in the following courses

 * Commercial cookery

Performance criteria

 * Prepare, decorate and present pastries
 * Produce a variety of pastries and pastry products according to enterprise standard, including short, puff and choux based pastries and products.
 * Prepare basic pastes according to standard recipes/industry standards, using appropriate techniques, methods and equipment.


 * Prepare and produce cakes and yeast goods
 * Prepare a variety of cakes and yeast-based products according to standard recipes and enterprise practice.
 * Prepare a range of yeast doughs to standard recipes.
 * Select and use suitable equipment safely and efficiently.


 * Decorate pastry, pastry products, cakes and yeast goods
 * Decorate pastry and pastry products, cakes and yeast goods to enhance appearance, using suitable fillings, icings and decorations, to standards recipes and/or enterprise standards.


 * Portion and store pastry, cakes and yeast goods
 * Apply portion control to minimise wastage.
 * Store cakes and pastry products correctly to minimise spoilage and wastage.

Performance Level

 * Communicating ideas and information
 * Communicating with other members of the kitchen team and food service staff 1
 * Collecting analysing and organising information Collecting and organising commodities for menu items
 * Prioritising tasks Reading menus, recipes and task sheets 1
 * Planning and organising activities Organising sequence and timing of food preparation tasks  1
 * Working with others and in teams Working co-operatively with other members of the kitchen team  1
 * Using mathematical ideas and techniques Calculating portions, weighing and measuring quantities of ingredients  1
 * Solving problems Dealing with minor problems such as failure of cakes to rise, batter too moist, overcooking  1
 * Using technology Using kitchen equipment  1

Range statement
This unit applies to all hospitality and catering enterprises where food is prepared and served such as restaurants, hotels, cafes and other catering operations. The following explanations identify how this unit may be applied in different workplaces, sectors and circumstances.A variety of pastries, cakes and yeast-based foods must be produced. Pastries, cakes and yeast-based foods may include foods from varying cultural origins and may be derived from classical or contemporary recipes. Pastry or pastry products to be produced must include a selection which includes at least one from each of the following categories of pastes
 * short and sweet paste eg. flans, tarts, pies


 * choux paste eg profiteroles, eclairs


 * puff paste eg. millefeuille

Yeast-based doughs to be produced must include the following basic bread dough
 * filo or strudel.


 * savarin dough


 * croissant or danish dough

Yeast-based products may include
 * yeast bun dough.
 * danish pastries


 * sweet buns


 * hot cross buns croissants


 * coffee scrolls


 * brioches

Cakes, both large and small, may include
 * savarins, rum babas.
 * sponge cakes


 * genoise sponge


 * fruit cake


 * madeira


 * Swiss roll


 * meringues

Equipment for making pastry, cakes and yeast goods may include
 * petit fours.
 * mixers


 * blenders


 * bowl cutters


 * scales and measures


 * mixing and baking utensils.

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 the Training Package.

Essential Knowledge and Skills to be Assessed The following skills and knowledge must be assessed as part of this unit:


 * varieties and characteristics of pastries, cakes and yeast-based products, both classical and contemporary


 * past and current trends in pastries, cakes and yeast goods


 * underlying principles of making pastry and yeast-based products


 * safe work practices, in particular in relation to use of hot ovens and surfaces, and machinery


 * nutrition related to pastries, cakes and yeast-based goods


 * culinary terms related to cakes, pastries and yeast-based goods commonly used in the industry


 * principles and practices of hygiene particularly in relation to handling pastes and dough


 * logical and time efficient work flow


 * organisational skills and teamwork


 * storage of cakes and pastries to maintain freshness and quality


 * costing, yield testing and portion control for pastries, cakes and yeast goods


 * waste minimisation techniques and environmental considerations in specific relation to pastry, cakes and yeast goods.

Linkages to Other Units
This unit must be assessed with or after the following units. These units describe skills and knowledge that are essential to this unit of competence:


 * THHGHS01B Follow workplace hygiene procedures


 * THHBKA01B Organise and prepare food


 * THHBKA02B Present food


 * THHBCC01B Use basic methods of cookery

This unit also has linkages to the following units and combined training and assessment is recommended:

Critical Aspects of Assessment Evidence of the following is critical:
 * THHBCC08 Prepare hot and cold desserts


 * preparation of a variety of different types of pastries, cakes and yeast goods

Context of Assessment and Resource Implications Assessment must ensure:
 * a detailed understanding of the different nature and handling requirements of each type of pastry.


 * demonstration of skills within a fully equipped operational commercial kitchen (including industry-current equipment)


 * use of real ingredients


 * industry-realistic ratios of kitchen staff to customers


 * preparation of dishes for customers within typical workplace time constraints.

Assessment Methods
Assessment methods must be chosen to ensure that the preparation of a variety of pastries, cakes and yeast goods can be practically demonstrated. Methods must include assessment of knowledge as well as assessment of practical skills.


 * The following examples are appropriate for this unit:


 * direct observation of the candidate of handling and preparing pastry, cakes and yeast goods


 * sampling of pastries, cakes and yeast-based goods made by candidate


 * written or oral questions to test knowledge of underlying principles of making pastry and yeast-based products


 * review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate.