SAQA

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SOUTH AFRICAN QUALIFICATIONS AUTHORITY

REGISTERED UNIT STANDARD THAT HAS PASSED THE END DATE:

Prepare and cook basic pastry dishes

SAQA US ID	UNIT STANDARD TITLE
7768	Prepare and cook basic pastry dishes
ORIGINATOR
SGB Hospitality,Tourism,Travel, Leisure and Gaming
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY
-
FIELD			SUBFIELD
Field 11 - Services			Hospitality, Tourism, Travel, Gaming and Leisure
ABET BAND	UNIT STANDARD TYPE	PRE-2009 NQF LEVEL	NQF LEVEL	CREDITS
Undefined	Regular	Level 3	NQF Level 03	4
REGISTRATION STATUS		REGISTRATION START DATE	REGISTRATION END DATE	SAQA DECISION NUMBER
Passed the End Date - Status was "Reregistered"		2018-07-01	2023-06-30	SAQA 06120/18
LAST DATE FOR ENROLMENT		LAST DATE FOR ACHIEVEMENT
2024-06-30		2027-06-30

In all of the tables in this document, both the pre-2009 NQF Level and the NQF Level is shown. In the text (purpose statements, qualification rules, etc), any references to NQF Levels are to the pre-2009 levels unless specifically stated otherwise.

This unit standard does not replace any other unit standard and is not replaced by any other unit standard.

PURPOSE OF THE UNIT STANDARD

The learner will be able to produce a selection of sweet and savoury pastry dishes, which could vary depending on the customer requirements.

Hygiene must be considered throughout preparation and disruption to others must be avoided where possible.

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING

The learner should know the basics of food preparation and cooking.

UNIT STANDARD RANGE

Range statements are included with specific outcomes as necessary.

Specific Outcomes and Assessment Criteria:

SPECIFIC OUTCOME 1

Clean and maintain preparation and cooking areas and equipment when preparing and cooking basic pastry dishes.

OUTCOME NOTES

1. Explain the importance of the relationship between time and temperature in the preparation and cooking of fresh pastry.

2. Explain the importance of allowing pastry to rest before using.

3. Describe the main contamination threats when preparing, cooking and storing pastry dishes.

4. Explain how to identify cooked pastry dishes.

5. Explain the importance of keeping preparation, cooking and storage areas and equipment hygienically clean and the impact on the organisation of not doing so.

6. State organisational requirements when preparing, cooking and storing fresh pastry.

ASSESSMENT CRITERIA

ASSESSMENT CRITERION 1

The importance of the relationship between time and temperature in the preparation and cooking of fresh pastry is explained.

ASSESSMENT CRITERION NOTES

This unit standard may only be assessed in the workplace.

It is recommended that this unit standard be assessed in conjunction with other unit standards.

ASSESSMENT CRITERION 2

The main contamination threats when preparing, cooking and storing pastry dishes are described.

ASSESSMENT CRITERION 3

The importance of keeping preparation, cooking and storage areas and equipment hygienically clean and the impact on the organisation if not doing so is explained.

ASSESSMENT CRITERION 4

Preparation areas and equipment are hygienically cleaned prior to use according to OHS Act specifications.

ASSESSMENT CRITERION 5

Prepared pastry not for immediate use and finished pastry dishes not for immediate consumption are hygienically stored.

SPECIFIC OUTCOME 2

Prepare, cook and finish basic pastry dishes in accordance with organisational requirements.

ASSESSMENT CRITERIA

ASSESSMENT CRITERION 1

The importance of allowing dough to rest before using is explained.

ASSESSMENT CRITERION 2

Methods to identify cooked pastry dishes are explained.

ASSESSMENT CRITERION 3

The correct combination, type, quantity and quality ingredients for basic pastry dishes are selected in accordance with recipe specifications and organisational requirements.

ASSESSMENT CRITERION RANGE

The range of types of pastry is: Short, sweet, puff, choux.

ASSESSMENT CRITERION 4

Pastry dishes are prepared by selecting and using the appropriate preparation method according to recipe specifications and organisational requirements.

ASSESSMENT CRITERION RANGE

The range of preparation methods is: Mixing, folding, kneading, rolling, resting, cutting, shaping, glazing.

ASSESSMENT CRITERION 5

Pastry dishes are finished and presented by selecting the appropriate finishing method according to recipe specifications and organisational requirements.

ASSESSMENT CRITERION RANGE

The range of pastry dishes is: Pies or pasties, sausage or vegetarian rolls, tars or flans, vol-au-vents or bouchées.

The range of finishing method is: Dusting, piping, filling.

SPECIFIC OUTCOME 3

Respond to unexpected situations by adapting preparation and cooking performance.

ASSESSMENT CRITERIA

ASSESSMENT CRITERION 1

Examples of suitable pastry dishes for a cocktail party where guests will be standing and require finger food are listed.

ASSESSMENT CRITERION 2

Examples of suitable pastry dishes for an a la Carte Restaurant which would be easy to serve and not spoil on a dessert trolley are described.

ASSESSMENT CRITERION 3

Examples of producing suitable pastry dishes for a customer who requests a "high tea" are described.

UNIT STANDARD ACCREDITATION AND MODERATION OPTIONS

1. Anyone assessing a learner against this unit standard must be registered as an assessor with the relevant ETQA.

2. Any institution offering learning that will enable achievement of this unit standard must be registered with the FE/HE Registrar.

3. Any institution wishing to receive skill development grants must be accredited with the relevant ETQA. Such an institution will also be registered with the relevant SETA.

4. Moderation of assessment will be done by the relevant ETQA at its discretion.

UNIT STANDARD ESSENTIAL EMBEDDED KNOWLEDGE

Embedded knowledge and Critical cross-field outcomes have been included within the specific outcomes category. This has been done as it was deemed necessary to ensure holistic assessment occurred.

The specific outcomes can be applied in a range of contexts.
Many of the outcomes have been written in such a way that competence must be demonstrated in the context as opposed to in isolation from a context. The specific outcomes are comparable to outcomes used internationally.

We therefore structured outcomes using the format noun + verb + condition (modifying phrase)
Specific outcomes have been split into three categories:
a) knowledge and understanding (what the learner must know and understand)
b) decision-making and acting (what the learner must do)
c) adapting performance ( including reflexive competence)

In many instances there are more than six specific outcomes, as the inclusion of critical cross-field outcomes and embedded knowledge has increased the number of specific outcomes.

If competencies are to be clustered in a meaningful way, then these unit standards cannot be split.

Critical Cross-field Outcomes (CCFO):

UNIT STANDARD CCFO IDENTIFYING

Identify and solve problems (Specific Outcome 16,18,19,20)

UNIT STANDARD CCFO ORGANISING

Organise and manage oneself (Specific Outcome 8,9,12,13)

UNIT STANDARD CCFO DEMONSTRATING

Demonstrate an understanding of the world as a set of related systems (Specific Outcome 1,2,3,5,8)

REREGISTRATION HISTORY

As per the SAQA Board decision/s at that time, this unit standard was Reregistered in 2012; 2015.

UNIT STANDARD NOTES

Essential embedded knowledge is dealt with under the specific outcomes section where "demonstrated KNOWLEDGE and UNDERSTANDING" is required.

Recommendations and Exemplars for the design of:

Learning/Curriculum

Learning would best be achieved by practicing preparation and cooking of various pastry dishes.

Practice preparation and cooking of different pastry types.
1. Prepare a Gateau St. Honore for a buffet.
2. Prepare cocktail bouchees as entrees.
3. Prepare and bake a vegetarian mille feuille.
4. Prepare individual fruit tartlets for a tea trolley.
5. Prepare a steak and kidney pie using puff pastry.

What factors would influence the rising of choux paste?

Performance systems

Ongoing measurement of the learner's ability to meet this standard is recommended.

A new employee should be able to achieve this standard within 4 months of being trained.

Outcomes of this unit can be used as indicators of performance slipping.

QUALIFICATIONS UTILISING THIS UNIT STANDARD:

	ID	QUALIFICATION TITLE	PRE-2009 NQF LEVEL	NQF LEVEL	STATUS	END DATE	PRIMARY OR DELEGATED QA FUNCTIONARY
Elective	14111	National Certificate: Professional Cookery	Level 4	Level TBA: Pre-2009 was L4	Passed the End Date - Status was "Reregistered"	2023-06-30	CATHSSETA
Elective	61596	National Diploma: Food and Beverage Management	Level 5	NQF Level 05	Passed the End Date - Status was "Reregistered"	2023-06-30	As per Learning Programmes recorded against this Qual
Elective	14112	National Diploma: Professional Cookery	Level 5	NQF Level 05	Passed the End Date - Status was "Reregistered"	2023-06-30	CATHSSETA

PROVIDERS CURRENTLY ACCREDITED TO OFFER THIS UNIT STANDARD:

This information shows the current accreditations (i.e. those not past their accreditation end dates), and is the most complete record available to SAQA as of today. Some Primary or Delegated Quality Assurance Functionaries have a lag in their recording systems for provider accreditation, in turn leading to a lag in notifying SAQA of all the providers that they have accredited to offer qualifications and unit standards, as well as any extensions to accreditation end dates. The relevant Primary or Delegated Quality Assurance Functionary should be notified if a record appears to be missing from here.

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