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Elements and Performance Criteria

1. Select ingredients.
   • Confirm food production requirements from food preparation list and standard recipes.
   • Calculate ingredient amounts according to requirements.
   • Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements.
2. Select, prepare and use equipment.
   • Select type and size of equipment suitable to requirements.
   • Safely assemble and ensure cleanliness of equipment before use.
   • Use equipment safely and hygienically according to manufacturer instructions.
3. Portion and prepare ingredients.
   • Sort and assemble ingredients according to food production sequencing.
   • Weigh and measure wet and dry ingredients according to the recipe and quantity of desserts required.
   • Minimise waste to maximise profitability of desserts produced.
4. Produce desserts and sauces.
   • Following standard recipes, produce desserts using cookery methods to achieve desired product characteristics.
   • Follow special dietary recipes to produce desserts for those with special dietary requirements.
   • Produce hot and cold sauces to desired consistency and flavour.
   • Use thickening agents suitable for sweet sauces.
   • Make food quality adjustments within scope of responsibility.
5. Portion, present and store desserts.
   • Portion desserts to maximise yield and profitability of food production.
   • Use accompaniments that balance and enhance taste and texture of desserts.
   • Select garnishes and decorations with flavours and textures that complement desserts.
   • Plate desserts, accompaniments and garnishes attractively, with artistic flair appropriate for the occasion and the item.
   • Plate and decorate desserts for practicality of service and customer consumption.
   • Visually evaluate desserts and adjust presentation before serving.
   • Display desserts with appropriate sauces and garnishes.
   • Store desserts in appropriate environmental conditions.
   • Clean work area, and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives.

Range Statement

Specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included. Range is restricted to essential operating conditions and any other variables essential to the work environment.
Food quality adjustments must involve consideration of factors relating to:	ratio of wet to dry ingredients taste temperature texture.
Adjusting presentation must involve consideration of:	accompaniments and garnishes to maximise visual appeal: balance colour contrast plating food for practicality of: customer consumption service wiping drips and spills.
Environmental conditions must ensure appropriate:	atmosphere humidity light packaging temperature use of containers ventilation.

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Performance Evidence

Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

follow standard and special recipes to produce at least ten different desserts from the common desserts listed in the knowledge evidence

ensure that at least two of the above desserts are produced to meet requirements of different special dietary requirements as listed in the knowledge evidence

produce and use each of the following sauces at least once when preparing above range of desserts:

chocolate based sauces

custards and crèmes

flavoured butters and creams

fruit purées, sauces or coulis

fruit syrups

sabayon and zabaglione

sugar syrups

use each of the garnishes and decorations listed in the knowledge evidence at least once when preparing above desserts

use appropriate cookery methods from the list in the knowledge evidence when producing the above desserts

present desserts, accompaniments and garnishes attractively and decoratively

prepare above desserts:

that are consistent in quality, size, shape and appearance

within commercial time constraints

reflecting required quantities to be produced

following procedures for portion control and food safety practices when handling and storing desserts

responding to special customer requests and dietary requirements.

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Knowledge Evidence

Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:

culinary terms and trade names for:

variety of common desserts:

bavarois

crème brulee

crème caramel

crêpes

custards and creams

flans

fritters

ice-cream

meringues

mousse

parfait

pies

prepared fruit

puddings

sabayon

sorbet

soufflé

tarts

ingredients commonly used to produce desserts

substitute ingredients used to produce desserts for special dietary recipes:

gluten free flour

yeast-free flour

non-sugar sweeteners

common special dietary requirements which must be considered when producing desserts:

fat free

low carbohydrate

low fat

low gluten

gluten free

low kilojoule

low sugar

sugar free

type one and two diabetic

vegan

meaning of:

food allergy

food intolerance

key health and legal consequences of failing to address special requirements

contents of stock date codes and rotation labels

cookery methods used when preparing desserts:

adding fats and liquids to dry ingredients

baking

chilling

flambé

freezing

poaching

reducing

selecting and preparing appropriate dessert moulds

steaming

stewing

stirring and aerating to achieve required consistency and texture

using required amount of batter according to desired characteristics of finished products

weighing or measuring and sifting dry ingredients

whisking, folding, piping and spreading

expected product characteristics of the classical and contemporary desserts specified in the performance evidence:

appearance

colour

consistency

moisture content

shape

size

structure

taste

texture

common garnishes and decorations used when preparing desserts:

coloured and flavoured sugar

fresh, preserved or crystallised fruits

jellies

shaved chocolate

sprinkled icing sugar

whole or crushed nuts

appropriate cooking temperatures and times for desserts

techniques to garnish, decorate, plate and present attractive desserts

indicators of freshness and quality of stocked ingredients for desserts

mise en place requirements for producing desserts

appropriate environmental conditions for storing desserts and re-usable by products of their preparation to:

ensure food safety

optimise shelf life

safe operational practices using essential functions and features of equipment used to produce desserts.

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