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Elements and Performance Criteria

  1. Prepare dietary desserts.
  2. Prepare sauces for dietary desserts.
  3. Store dietary desserts.

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

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

problemsolving 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

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 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 industrycurrent 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 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