Training Package Requirements – Regional Level
The WorldSkills Australia Regional Competition for Patisserie aligns to the Units of Competency in the FBP30321 – Certificate III in Cake and Pastry and SIT31021 Certificate III in Patisserie Qualifications.
Regional Tasks
The Regional Competition
The Retail Patisserie competition has been designed to test competitors’ ability to complete a set of projects by applying basic trade skills over a 1-day period. Competitors will be required to produce a range of items in the most hygienic, efficient, and economical manner with the aid of recipes and instructions provided.
Competitors will be tested on the following skills
- Viennese Biscuits
- Conventional Sponge
- Choux Pastry
The Competition project is designed to test the Competitors skills in the following tasks related to Patisserie:
- Recalculate recipes to produce the required yield and minimise wastage.
- Use all known methods relating to:
- Weighing
- Preconditioning
- Mixing
- Boiling
- Tempering
- Baking
- Decorating
- Depositing and piping mixtures
- Prepare different types of icings, creams and fillings
- Operate all basic equipment used by the pastry cook
- Display the finished product effectively with emphasis on consumer attractiveness and appeal.
Regionals Competition Duration
The competition is completed in 6 hours over 1 day not including briefing or breaks.
