Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
SITHPAT006 Mapping and Delivery Guide
Produce desserts
Version 1.0
Issue Date: April 2024
Qualification | - |
Unit of Competency | SITHPAT006 - Produce desserts |
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Description | |||
Employability Skills | |||
Learning Outcomes and Application | 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.The unit applies to hospitality and catering organisations that produce and serve desserts, including hotels, restaurants, clubs and patisseries.It applies to patissiers who usually work under the guidance of more senior chefs.No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication. | ||
Duration and Setting | X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting. Skills must be demonstrated in an operational pastry kitchen. This can be: an industry workplace a simulated industry environment, such as a training kitchen servicing customers. Assessment must ensure access to: fixtures and large equipment: commercial grade work benches (1.5 m/person) commercial cake mixer and attachments: dough hook paddle whisk commercial refrigeration and freezer unit with shelving double sinks with hot and cold water gas or electric stove tops industrial strength food processor ovens with timer and trays: convection deck microwave pastry/dough break storage facilities: shelving trays small equipment: acetate plastic sheets beaters blenders bowl cutters commercial mixers and attachments cutting boards cutting implements for nuts and fruits decorating equipment: blow torch chocolate spray gun fine icing sugar sieves fine piping tubes icing and cocoa powder dusters matfer-type stencils silk screens templates deep-fryer dessert service-ware: dessert plates dishes glasses bowl coupes cutlery doilies fine and heavy gauge whisks and strainers fine icing sugar sieves fluted and plain flan rings graters gratin dishes ice makers ice cream machines juicers knives: large serrated cake knives ladles in a variety of sizes measurers: metric calibrated measuring jugs mixers moulds and dishes: tartlet darioles oven mitts pans: crêpe omelette presentation equipment: cake boards cake boxes cake stands doilies piping bags and attachments portion control markers ramekins range of saucepans and pots for small and large production salamander scales scoops serving tongs and trowels sets of stainless steel bowls skewers: metal bamboo soufflé cups spatulas spoons: wooden spoons large plain and slotted metal spoons steamer storage containers and trays sweets trolley or dessert buffet table vitamisers wire cooling racks diverse and comprehensive range of commercial ingredients for the desserts specified in the performance evidence cleaning materials and equipment: cleaning cloths commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens, equipment and food storage areas dustpans and brooms garbage bins and bags hand towel dispenser and hand towels mops and buckets separate hand basin and antiseptic liquid soap dispenser for hand washing sponges, brushes and scourers tea towels organisational specifications: equipment manufacturer instructions current commercial stock control procedures and documentation for ordering, monitoring and maintaining stock food preparation lists mise en place lists, menus, standard recipes, and recipes for special dietary requirements ordering and docketing paperwork food safety plans guidelines relating to food disposal, storage and presentation requirements safety data sheets (SDS) for cleaning agents and chemicals industry realistic ratios of kitchen staff to customers; these can be: staff and customers in an industry workplace during the assessment process; or individuals who participate in role plays or simulated activities, set up for the purpose of assessment, in a simulated industry environment operated within a training organisation. Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors; and: have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency. |
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Prerequisites/co-requisites | |||
Competency Field | Patisserie |
Development and validation strategy and guide for assessors and learners | Student Learning Resources | Handouts Activities |
Slides PPT |
Assessment 1 | Assessment 2 | Assessment 3 | Assessment 4 | |
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Elements of Competency | Performance Criteria | |||||||
Element: Select ingredients. |
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Element: Select, prepare and use equipment. |
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Element: Portion and prepare ingredients. |
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Element: Produce desserts and sauces. |
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Element: Portion, present and store desserts. |
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