Assessor Resource
SITHPAT306
Produce desserts
Assessment tool
Version 1.0
Issue Date: April 2024
The term ‘dessert’ is commonly used for a sweet course or option in a meal or as a standalone item with a beverage. In some organisations, the term ‘sweets’ may be used.
This unit applies to hospitality and catering organisations which produce and serve desserts including hotels, restaurants, clubs and patisseries.
It applies to patissiers who usually work under the guidance of more senior chefs.
This unit describes the performance outcomes, skills and knowledge required to produce hot, cold and frozen desserts following standard and special dietary recipes. It requires the ability to select, prepare and portion ingredients and to use equipment and a range of cookery methods to make and present desserts.
You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)