NZQA Expiring unit standard
10605 version 3
Page 1 of 4
Title
Prepare and mix pastry doughs using manual production methods
Level
3
Credits
12
Purpose
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.
Classification
Food and Related Products Processing > Baking - Pastry
Available grade
Achieved
Entry information
Recommended skills
and knowledge
Recommended: Unit 7842, Roll and laminate pastry doughs
using manual production methods; Unit 10608, Batch bake
pastry products; Unit 14728, Form and cut pastry doughs using
manual production methods; 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; Food (Safety)
Regulations 2002; Food Hygiene Regulations 1974; Australia New Zealand Food
Standards Code available at http://www.foodstandards.govt.nz.
2
Range
Pastry doughs may include but are not limited to: puff, short, sweet, pie bottom.
Products may include but are not limited to: pies, sausage rolls, fruit pies, pastry
shells.
Ingredients may include but are not limited to: flour, sugar, water, butter or fat, eggs,
baking powder, colour, essences, specialty ingredients.
Equipment may include but is not limited to: mixers (planetary or spiral), scales
(balance or digital), containers, bowls, scraper, knives, scoops.
3
Definitions
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.
Competenz
SSB Code 101571
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
10605 version 3
Page 2 of 4
PPE refers to personal protective equipment and may include but is not limited to:
protective clothing; gloves; safety glasses, headwear, and footwear; hearing
protection; safety devices.
4
Competence is to be demonstrated on three occasions of preparing and mixing
pastry doughs using manual production methods.
Outcomes and evidence requirements
Outcome 1
Use safe working practices.
Evidence requirements
1.1
PPE is used in accordance with organisational procedures.
1.2
Work environment is kept clean and free from hazards in accordance with
organisational procedures.
Range
1.3
hazards to – personnel, product, plant.
Documentation is referred to and/or completed in accordance with
organisational procedures.
Outcome 2
Prepare ingredients and equipment for mixing pastry doughs.
Evidence requirements
2.1
Ingredients are available for mixing and in sufficient quantity to meet recipe
specifications.
Range
2.2
specifications may include but are not limited to – ground, beaten,
pre-washed, correct temperature, shelf life, contamination free.
Equipment is clean, free from contamination, and operational in accordance
with organisational procedures.
Range
contamination may include but is not limited to – foreign objects,
product residue, chemicals, cleaning products.
2.3
Ingredient wastage is minimised and opportunities to rework non-conforming
ingredients are maximised.
2.4
Preparation for mixing pastry doughs is in accordance with organisational
procedures.
2.5
Variations in equipment and ingredients are identified, and rectified and/or
reported in accordance with organisational procedures.
Competenz
SSB Code 101571
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
10605 version 3
Page 3 of 4
variations may include but are not limited to – quality, quantity,
safety standards.
Range
Outcome 3
Mix pastry doughs using manual production methods.
Evidence requirements
3.1
Doughs are mixed and in suitable condition for product.
suitable condition – rested and at required temperature.
Range
3.2
Mixer operation is safe, and product quality is in accordance with recipe.
3.3
Sequence and timing of adding ingredients meets product specifications.
3.4
Mixing of doughs is in accordance with organisational procedures.
3.5
Mixed doughs are located for production requirements in accordance with
organisational procedures.
3.6
Equipment used in mixing doughs is cleaned and ready for next user in
accordance with organisational procedures.
Replacement information
This unit standard, unit standard 14719, and unit
standard 14725 replaced unit standard 7726.
Replacement information
This unit standard was replaced by unit standard 29081
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 May 1998
31 December 2018
Review
2
19 May 2006
31 December 2018
Review
3
17 March 2016
31 December 2018
Consent and Moderation Requirements (CMR) reference
0111
This CMR can be accessed at http://www.nzqa.govt.nz/framework/search/index.do.
Competenz
SSB Code 101571
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
10605 version 3
Page 4 of 4
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.
Competenz
SSB Code 101571
 New Zealand Qualifications Authority 2016