Domain - Baking - Pastry
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| 0 Qualifications | 20 Assessment Standards (20 Units) | View Education Organisations with Consent to Assess |
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Assessment Standards
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Level 2
Form and cut pastry doughs using manual production methods
This standard has expired and is no longer available.
Version 6 This unit standard was replaced by unit standard 29081. This unit standard and unit standard 14726 replaced unit standard 7862.
14728 Unit Standard 6 Credits
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This unit standard is for people who are currently working, or intend to work, in jobs which involve the preparation of pastry doughs for production. People credited with this unit standard are able to use safe working practices and form and cut pastry doughs using manual production methods.
Standard-setting body:
Prepare and weigh ingredients for pastry doughs using automated production equipment
This standard has expired and is no longer available.
Version 4
15748 Unit Standard 9 Credits
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This unit standard is for people working or intending to work in a bakery which uses automated production equipment. People credited with this unit standard are able to: use safe working practices; prepare pastry ingredients for weigh up; and weigh up ingredients for pastry doughs using automated weighing equipment.
Standard-setting body:
Level 3
Bake pastry products using continuous automated ovens
This standard has expired and is no longer available.
Version 4 This unit standard, unit standard 15744 and unit standard 15745 replaced unit standard 7704.
10603 Unit Standard 8 Credits
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This unit standard is for people working or intending to work in a bakery which uses automated production equipment. People credited with this unit standard are able to use safe working practices, prepare to bake and bake pastry products using continuous automated ovens, and depan baked pastry products.
Standard-setting body:
Prepare and mix pastry doughs using manual production methods
This standard has expired and is no longer available.
Version 5 This unit standard was replaced by unit standard 29081. This unit standard, unit standard 14719, and unit standard 14725 replaced unit standard 7726.
10605 Unit Standard 12 Credits
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This unit standard is for people who are currently working, or intend to work, in jobs which require preparation and mixing of pastry doughs using manually operated equipment. People credited with this unit standard are able to use safe working practices, prepare ingredients and equipment for mixing pastry doughs, and mix pastry doughs using manual production methods.
Standard-setting body:
Batch bake pastry products
This standard has expired and is no longer available.
Version 5 This unit standard was replaced by unit standard 29081. This unit standard, unit standard 14707, unit standard 14720, and unit standard 14727 replaced unit standard 7860.
10608 Unit Standard 10 Credits
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This unit standard is for people who are currently working, or intend to work, in jobs which require batch baking of pastry products. People credited with this unit standard are able to: use safe working practices; prepare to batch bake pastry products; bake pastry products; and depan baked pastry products.
Standard-setting body:
Mix pastry doughs using automated production equipment
This standard has expired and is no longer available.
Version 4
15749 Unit Standard 8 Credits
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This unit standard is for people working or intending to work in a bakery which uses automated production equipment. People credited with this unit standard are able to: use safe working practices; prepare to mix pastry doughs using automated production equipment; mix pastry doughs using automated production equipment; and disassemble, clean, and reassemble automated production equipment.
Standard-setting body:
Block, sheet, and laminate pastry doughs using semi-automated production equipment
This standard has expired and is no longer available.
Version 4
15750 Unit Standard 10 Credits
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This unit standard is for people working or intending to work in a bakery which uses semi-automated production equipment. People credited with this unit standard are able to: use safe working practices; prepare to block, sheet, and laminate pastry doughs using semi-automated production equipment; block, sheet, and laminate pastry doughs using semi-automated production equipment; and disassemble, clean, and reassemble semi-automated production equipment.
Standard-setting body:
Extrude, sheet, and laminate pastry doughs using continuous automated production equipment
This standard has expired and is no longer available.
Version 4
15751 Unit Standard 10 Credits
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This unit standard is for people working or intending to work in a bakery which uses continuous automated production equipment. People credited with this unit standard are able to: use safe working practices; prepare to extrude, sheet, and laminate pastry doughs using continuous automated production equipment; extrude, sheet, and laminate pastry doughs using continuous automated production equipment; and disassemble, clean, and reassemble continuous automated production equipment.
Standard-setting body:
Shape and cut bulk pastry doughs using automated production equipment
This standard has expired and is no longer available.
Version 4
15753 Unit Standard 10 Credits
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This unit standard is for people working or intending to work in a bakery which uses automated production equipment. People credited with this unit standard are able to: use safe working practices; prepare to shape and cut bulk pastry doughs using automated production equipment; shape and cut pastry sheets using automated production equipment; and disassemble, clean, and reassemble automated production equipment.
Standard-setting body:
Form and process specialty pastry products using automated production equipment
This standard has expired and is no longer available.
Version 4
15754 Unit Standard 10 Credits
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This unit standard is for people working or intending to work in a bakery which uses automated production equipment. People credited with this unit standard are able to: use safe working practices; prepare to form and process specialty pastry products using automated production equipment; form and process specialty pastry products using automated production equipment; and disassemble, clean, and reassemble automated production equipment.
Standard-setting body:
Make pastry products in a commercial baking environment under supervision
Version 1 This unit standard replaced unit standard 7842, unit standard 10605, unit standard 10608, and unit standard 14728.
29081 Unit Standard 10 Credits
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This unit standard is for people working or intending to work in the baking industry. People credited with this unit standard are able to, under supervision; prepare to make pastry products, make pastry, make pastry products, bake pastry products and complete the baking process.
Consent & Moderation Requirements:
CMR 13
Standard-setting body:
Hanga-Aro-Rau Manufacturing, Engineering and Logistics Workforce Development Council
Roll and laminate pastry doughs using manual production methods
This standard has expired and is no longer available.
Version 6 This unit standard was replaced by unit standard 29081.
7842 Unit Standard 8 Credits
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This unit standard is for people who are currently working, or intend to work, in jobs which involve the rolling or sheeting of pastry doughs using manual production methods. People credited with this unit standard are able to use safe working practices and roll and laminate pastry doughs using manual production methods.
Standard-setting body:
Level 4
Demonstrate knowledge of pastry technology and pastry products
This standard has expired and is no longer available.
Version 4
15141 Unit Standard 10 Credits
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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.
Standard-setting body:
Assess and analyse the quality of pastry products
Version 3
15153 Unit Standard 8 Credits
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This unit standard is for people working or intending to work as a baking tradesperson in a commercial bakery. People credited with this unit standard are able to; interpret quality specifications for pastry products, assess the external and internal quality of pastry products, and complete an overall assessment of pastry product quality and outline corrective measures.
Consent & Moderation Requirements:
CMR 13
Standard-setting body:
Hanga-Aro-Rau Manufacturing, Engineering and Logistics Workforce Development Council
Produce yeasted and laminated pastry products
This standard has expired and is no longer available.
Version 4
18942 Unit Standard 15 Credits
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This unit standard is for people who are currently working, or intend to work, in a bakery. People credited with this unit standard are able to: use safe working practices; prepare and mix yeasted and laminated pastry products; produce unbaked, yeasted and laminated pastry products; prove yeasted and laminated pastry products; bake yeasted and laminated pastry products; and finish yeasted and laminated pastry products.
Standard-setting body:
Make laminated puff pastry products in a commercial bakery
Version 2
29118 Unit Standard 12 Credits
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This unit standard is for people working or intending to work as a baking tradesperson in a commercial bakery. People credited with this unit standard are able to: prepare to make, make, and bake laminated puffed pastry products; and complete the laminated puff pastry product making process.
Consent & Moderation Requirements:
CMR 13
Standard-setting body:
Hanga-Aro-Rau Manufacturing, Engineering and Logistics Workforce Development Council
Make savoury short pastry products in a commercial bakery
Version 2
29119 Unit Standard 12 Credits
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This unit standard is for people working or intending to work as a baking tradesperson in a commercial bakery. People credited with this unit standard are able to: prepare to make savoury short pastry products; make savoury short pastry products; bake savoury short pastry products; and complete the savoury short pastry product making process.
Consent & Moderation Requirements:
CMR 13
Standard-setting body:
Hanga-Aro-Rau Manufacturing, Engineering and Logistics Workforce Development Council
Make sweet pastry products in a commercial bakery
Version 2
29120 Unit Standard 12 Credits
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This unit standard is for people working or intending to work as a baking tradesperson in a commercial bakery. People credited with this unit standard are able to: prepare to make sweet pastry products, make sweet pastry, bake sweet pastry products, and complete the sweet pastry product making process.
Consent & Moderation Requirements:
CMR 13
Standard-setting body:
Hanga-Aro-Rau Manufacturing, Engineering and Logistics Workforce Development Council
Make yeast raised laminated pastry products in a commercial bakery
Version 1
29121 Unit Standard 12 Credits
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This unit standard is for people working or intending to work as a baking tradesperson in a commercial bakery. People credited with this unit standard are able to: prepare to make yeast raised laminated pastry products; make yeast raised laminated pastry products; carry out final prove; bake yeast raised laminated pastry products; and complete the yeast raised laminated pastry product making process.
Consent & Moderation Requirements:
CMR 13
Standard-setting body:
Hanga-Aro-Rau Manufacturing, Engineering and Logistics Workforce Development Council
Demonstrate knowledge of science and technology for the production of pastry products using manual methods
Version 1
29122 Unit Standard 14 Credits
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This unit standard is for people working or intending to work as a baking tradesperson in a commercial bakery. People credited with this unit standard are able to demonstrate knowledge of: pastry making science; pastry making processes; processes used to make short pastry, puff pastry, yeast raised laminated pastry and choux pastry; common pastry faults; and equipment and bakery layout for pastry production using manual methods.
Consent & Moderation Requirements:
CMR 13
Standard-setting body:
Hanga-Aro-Rau Manufacturing, Engineering and Logistics Workforce Development Council
Data as at 2024-04-18 23:01:06.38