Assessor Resource
SITHPAT006A
Present desserts
Assessment tool
Version 1.0
Issue Date: April 2024
This unit applies to cooks and patissiers in hospitality enterprises where desserts are presented, such as patisseries, hotels, restaurants and coffee shops.
This unit describes the performance outcomes, skills and knowledge required to apply various and specialised techniques of dessert presentation.
The term 'dessert' is commonly used for a sweet course or option in a meal or as a stand-alone item with a beverage. In some enterprises, the term 'sweets' may be used.
Desserts may include foods from varying cultural origins and may be derived from classical or contemporary recipes.
No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.
You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)