Assessor Resource

SITHPAT009A
Prepare desserts to meet special dietary requirements

Assessment tool

Version 1.0
Issue Date: April 2024


This unit applies to patissiers in hospitality enterprises where desserts that meet special dietary requirements are prepared and served, such as health facilities. It also applies to commercial catering operations, hotels and restaurants that accommodate special diets in their menus.

This unit describes the performance outcomes, skills and knowledge required to prepare of a range of desserts where aspects of nutrition, diet or allergies influence the composition and the ingredients able to be used. This would include diabetic desserts, low fat or low sugar desserts, or desserts that are free of commodities such as yeast, gluten or flour and other potential allergens or substances that can cause reactions in customers.

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)

Prerequisites

This unit must be assessed after the following prerequisite units:

SITHCCC013A Prepare hot and cold desserts

SITHCCC029A Prepare foods according to dietary and cultural needs

SITHOHS002A Follow workplace hygiene procedures.

Employability Skills

The required outcomes described in this unit of competency contain applicable facets of employability skills. The Employability Skills Summary of the qualification in which this unit is packaged will assist in identifying employability skills requirements.



Evidence Required

List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, the range statement and the Assessment Guidelines for this Training Package.

Critical aspects for assessment and evidence required to demonstrate competency

Evidence of the following is essential:

ability to produce a range of desserts suitable for a variety of dietary requirements and intolerances

application of food hygiene and safety principles throughout the preparation, decoration and presentation process

knowledge of the characteristics of desserts for special dietary requirements and suitable decorations or garnishes and the conditions required for optimum quality and presentation

preparation, decoration and presentation of a range of desserts for special dietary requirements within typical workplace conditions.

Context of and specific resources for assessment

Assessment must ensure:

demonstration of skills within a commercial kitchen or pastry kitchen as defined in the Assessment Guidelines, using industry-current equipment for making desserts

use of authentic ingredients.

Methods of assessment

A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:

observation of practical demonstration by the candidate of preparing, decorating and presenting desserts for special dietary requirements

questions about dietary needs and restrictions, hygiene procedures, commodities, presentation and decoration techniques, and storage requirements to ensure optimum quality and food safety

review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate.

Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example:

SITHPAT001A Prepare and produce pastries

SITHPAT002A Prepare and produce cakes.

Assessing employability skills

Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts.

Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role.

Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assingnment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

This section describes the essential skills and knowledge and their level, required for this unit.

The following skills must be assessed as part of this unit:

creative skills in decoration and presentation

defining and applying corrective steps to ensure quality control

literacy skills to read recipes, menus and instructions

numeracy skills to calculate portions and weigh and measure quantities of ingredients

problem-solving skills to address special dietary requirements.

The following knowledge must be assessed as part of this unit:

options for and preparation of desserts for special dietary needs and preferences

hygiene and food safety requirements relating to preparing, decorating, handling and storing desserts for special dietary needs

commodity knowledge, including quality indicators of ingredients and handling and storing of commodities

properties of dietary ingredients used in a range of dessert recipes and the influence of each on processing and product quality

culinary terms commonly used in the industry related to desserts for special dietary needs

portion control and yield

storage conditions for types of desserts for special dietary needs and optimising shelf life

knowledge and understanding of the Australian Dietary Guidelines.

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording in the performance criteria is detailed below.

Appropriate ingredients may include:

those without known allergic reactions

substitute ingredients such as gluten-free flour and non-sugar sweeteners

low-fat or fat-free ingredients

low-sugar or sugar-free ingredients.

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
Select appropriate ingredients according to criteria for particular dietary requirements. 
Measure and weigh ingredients required, ensuring they are at the correct temperature according to recipe requirements. 
Follow special dietary recipes or nutritional guidelines in producing dietary desserts. 
Prepare hot or cold sauces to the required consistency, using appropriate flavours and ingredients, according to dietary requirements. 
Store dietary desserts at the appropriate temperature and under the correct conditions to maintain quality, freshness and customer appeal. 

Forms

Assessment Cover Sheet

SITHPAT009A - Prepare desserts to meet special dietary requirements
Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:

Assessment Record Sheet

SITHPAT009A - Prepare desserts to meet special dietary requirements

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: