SITHPAT013 — Produce pastries

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What an assessment for SITHPAT013 must cover

42 assessable components: 5 elements (20 performance criteria), 6 performance evidence and 10 knowledge evidence requirements, plus 6 foundation skills. An audit-defensible tool maps every question and task back to these — that mapping is the coverage matrix Auditori generates alongside the assessment.

Elements & performance criteria

1 Select ingredients.

1.1Confirm food production requirements from standard recipes.
1.2Calculate ingredient amounts according to requirements.
1.3Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements.

2 Select, prepare and use equipment.

2.1Select type and size of equipment suitable to requirements.
2.2Safely assemble and ensure cleanliness of equipment before use.
2.3Use equipment safely and hygienically according to manufacturer instructions.

3 Portion and prepare ingredients.

3.1Sort and assemble ingredients according to food production sequencing.
3.2Weigh and measure wet and dry ingredients according to the recipe and quantity of pastries required.
3.3Minimise waste to maximise profitability of pastries produced.

4 Cook pastries.

4.1Prepare pastes to standard recipes.
4.2Use cookery methods for pastries and fillings to achieve desired product characteristics.
4.3Make food quality adjustments within scope of responsibility.
4.4Select baking conditions, required oven temperature and bake pastries.
4.5Cool pastries in appropriate conditions to retain optimum freshness and product characteristics.

5 Decorate, present and store pastry products.

5.1Enhance appearance and taste of pastries using suitable fillings, icings and decorations, according to standard recipes.
5.2Visually evaluate pastries and adjust presentation before displaying.
5.3Use suitable service-ware to attractively present pastries according to organisational standards.
5.4Display pastries in appropriate conditions to retain optimum freshness and product characteristics.
5.5Store pastries in appropriate environmental conditions.
5.6Clean work area and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives.

Performance evidence

follow standard recipes to produce, fill and decorate at least five pastries or pastry products that include at least one from each of the five main categories listed below: • short and sweet paste: • tart • tartlet • sweet pie • choux paste: • cream puffs • paris brest • profiteroles • savoury paste: • pie bottom • quiche • puff paste: • milles feuilles • palmiers • bouchées • cream horns • turnover • filo or strudel
use at least two of the following sweet and two of the following savoury fillings when producing the above pastries (at least once across the production of the five pastries or pastry products): • sweet fillings: • cheese • chocolate • cream • custard • fresh or crystallised fruit or fruit purées • whole or crushed nuts • savoury fillings: • animal protein • dairy • vegetable
use at least five of the following decorations when producing the above pastries or pastry products (at least once across the production of the five pastries or pastry products): • fresh, preserved or crystallised fruits • glazes • icings • jellies • meringue • sprinkled icing sugar • whole or crushed nuts • seeds
use appropriate cookery processes from the list in the knowledge evidence when producing the above pastries and pastry products
produce above pastries or pastry products: • that are consistent in quality, size, shape and appearance • within commercial time and cost constraints and deadlines • following procedures for portion control and food safety practices when handling and storing pastries and pasty products
responding to at least one special customer request.

Knowledge evidence

culinary terms and common trade names for: • ingredients used to produce pastries and pastry products • pastries and pastry products specified in the performance evidence
contents of date codes and rotation labels for stock
cookery processes used when producing pastries and pastry products: • adding fats and liquids to dry ingredients • chilling ingredients and work surfaces • cutting and moulding • kneading and handling • preparing and using fillings • preparing and using pre-bake and post-bake finishes and decorations • resting • rolling • stirring and aerating to achieve required consistency and texture • weighing or measuring • sifting dry ingredients • whisking, folding, piping and spreading
expected product characteristics of the pastries and pastry products specified in the performance evidence: • appearance • colour • consistency • crust stability • crust structure • moisture content • shape • taste • texture
historical and cultural origins of a variety of pastries and pastry products
appropriate baking temperatures and cooking times for pastries, pastry products and fillings
indicators of freshness and quality of stocked ingredients for pastries and pastry products
mise en place requirements for producing pastries, pastry products and fillings
appropriate environmental conditions for storing pastries and re-usable by-products of their preparation to: • ensure food safety • optimise shelf life
safe operational practices using essential functions and features of equipment used to produce pastries and pastry products.

Foundation skills

Reading skills: locate information in standard recipes to determine preparation requirements locate and read date code and stock rotation labels.
Writing skills: write notes on recipe requirements and calculations.
Numeracy skills: determine cooking times and temperatures suitable to the type of pastries being prepared.
Problem-solving skills: adjust taste, texture and appearance of food products according to identified deficiencies.
Planning and organising skills: efficiently sequence the stages of food preparation and production.
Self-management skills: manage own speed, timing and productivity.

Unit content sourced from training.gov.au — © Commonwealth of Australia, licensed under CC BY 4.0. Auditori is not affiliated with the Department of Employment and Workplace Relations.

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Questions about assessing SITHPAT013

What does an assessment tool for SITHPAT013 need to cover?

To satisfy the Principles of Assessment and Rules of Evidence, an assessment for SITHPAT013 needs to address all 42 unit components: 5 elements with 20 performance criteria, 6 performance evidence requirements, 10 knowledge evidence requirements, and the foundation skills. A coverage matrix mapping each question and task to these components is what an auditor looks for.

How does Auditori generate an assessment tool for SITHPAT013?

Auditori pulls the current release of SITHPAT013 from training.gov.au and generates a complete package: candidate assessment, assessor guide with model answers and observation criteria, and a coverage matrix mapping every component. A suitably qualified person then reviews and approves the draft in a built-in workflow — consistent with ASQA's guidance on AI use in VET — before export as branded PDF and editable Word.

Is the first assessment tool really free?

Yes. Every new account includes one free credit — enough to generate the complete assessment tool for SITHPAT013 — with no card and no subscription required. After that it's pay-as-you-go per unit.

Can I check my existing SITHPAT013 assessment instead of generating a new one?

Yes — upload your existing assessment or learner guide and Auditori maps it against every element, performance criterion, PE and KE of SITHPAT013, showing exactly what's covered and what's missing. Mapping costs a quarter of a credit.

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