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Elements and Performance Criteria

Present and serve plated desserts.
Plan, prepare and conduct a dessert trolley presentation.
- Where utilised, plan dessert trolley services appropriate to available facilities and equipment, as well as customer and enterprise requirements.
- Prepare and arrange to display a variety of desserts offered by the enterprise, together with appropriate sauces and garnishes.
Store and package desserts.
- Store desserts at the appropriate temperature and under the correct storage conditions to maintain quality, freshness and customer appeal.
- Ensure that packaging is appropriate for the preservation of taste, appearance and eating characteristics.

Required Skills

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

safe work practices particularly in relation to using appliances heated surfaces ovens cutting implements and mixing equipment

problemsolving skills to control quality

literacy skills to read instructions and orders

numeracy skills to calculate portions

The following knowledge must be assessed as part of this unit

varieties and characteristics of specialist cakes both classical and contemporary

historical and cultural aspects of specialist cakes

underlying principles of making specialist cakes

commodity knowledge including quality indicators of specialist cakes

principles and practices of hygiene particularly in relation to decorating finished cake products

culinary terms commonly used in the industry related to specialist cakes

hygiene and safe handling and storage requirements related to specialist cake ingredients commodities and products

portion control and yield

storage conditions for specialist cakes and optimising shelf life

Evidence Required

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 present and display a range of desserts with flair

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

knowledge of the characteristics of desserts and decorations or garnishes and the conditions required for optimum quality and presentation

preparation decoration and presentation of a range of desserts within typical workplace conditions

Context of and specific resources for assessment

Assessment must ensure

demonstration of skills within a commercial pastry kitchen as defined in the Assessment Guidelines

access to industrycurrent equipment for making various desserts including

deepfryer and associated small equipment

steamer including combi oven standalone steamer or Chinese steamer

blow torch or salamander

individual novelty mousse cake tins and forms

range of pans including crepe omelette and blini

range of moulds and dishes including tartlet bombe charlotte and dariole moulds of various sizes fluted and plain flan rings souffl cups and gratin dishes

industrial strength food processor such as robot coupe

stencils for matfertype cigarette paste decoration techniques

fine and heavy gauge whisks and strainers

metal cake skewers and bamboo skewers

acetate plastic sheets

icing and cocoa powder dusters variety of templates silk screens for cocoa mass screen techniques and chocolate spray gun

storage trays and containers

Context of and specific resources for assessment

access to presentation equipment including

refrigerated cake display cases or towers

sweets trolley or dessert buffet table

cake stands including multitier and clear cover platters and mirrors and cake boards for individual and large gateaux

petit four paper cases and doilies in a range of shapes and sizes

dessert serving equipment and a variety of suitable dessert plates dishes glasses bowls and coupes and cutlery

presentation containers or boxes of various sizes

use of authentic desserts and decoration or garnish 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 decorating and presenting specialist cakes including plating and garnishing

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

review of portfolios of evidence and thirdparty workplace reports of onthejob performance by the candidate

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

SITHPATA Prepare and produce pastries

SITHPAT001A Prepare and produce pastries

SITHPATA Prepare and produce cakes

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

Range Statement


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.

Desserts must include prepared portions from the following categories:	puddings, pies, tarts, flans and fritters custards and creams prepared fruit charlotte, bavarois, mousse, soufflé, sabayon and zabaglione meringues, crepes and sweet omelettes sorbet, ice-cream, bombe and parfait.

Decorating may include:	glazes and jellies icings chocolate sprinkled icing sugar fresh, preserved or crystallised fruits fruit purées whole or crushed nuts coloured and flavoured sugar.

Appropriate equipment may include:	commercial mixers and attachments whisks beaters spatulas wooden spoons cutting implements for nuts and fruits graters scales measures bowl cutters piping bags and attachments ovens cake and sponge tins and moulds.

Storage conditions and methods appropriate for desserts may include:	consideration of temperature, light and air exposure use of airtight containers display cabinets, including temperature-controlled cabinets refrigeration, chilling and freezing.