Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners

SITHPAT006A Mapping and Delivery Guide
Present desserts

Version 1.0
Issue Date: April 2024


Qualification -
Unit of Competency SITHPAT006A - Present desserts
Description This unit describes the performance outcomes, skills and knowledge required to apply various and specialised techniques of dessert presentation.The term 'dessert' is commonly used for a sweet course or option in a meal or as a stand-alone item with a beverage. In some enterprises, the term 'sweets' may be used.Desserts may include foods from varying cultural origins and may be derived from classical or contemporary recipes.No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.
Employability Skills The required outcomes described in this unit of competency contain applicable facets of employability skills. The Employability Skills Summary of the qualification in which this unit is packaged will assist in identifying employability skills requirements.
Learning Outcomes and Application This unit applies to cooks and patissiers in hospitality enterprises where desserts are presented, such as patisseries, hotels, restaurants and coffee shops.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.
Prerequisites/co-requisites This unit must be assessed after the following prerequisite units:SITCCC013A Prepare hot and cold dessertsSITHOHS002A Follow workplace hygiene procedures.
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
Elements of Competency Performance Criteria              
Element: Present and serve plated desserts.
  • Portion desserts according to enterprise standards.
  • Present desserts attractively, with artistic flair, appropriate for the occasion and the item.
  • Consider practicality of service and customer consumption when plating and decorating desserts.
  • Use appropriate equipment to present and serve plated desserts.
  • Control service temperature of desserts and serviceware when serving hot, cold or frozen desserts.
       
Element: 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.
       
Element: 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.
       


Evidence Required

List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.

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 industry-current equipment for making various desserts, including:

deep-fryer and associated small equipment

steamer, including combi oven, stand-alone 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, soufflé cups and gratin dishes

industrial strength food processor, such as robot coupe

stencils for matfer-type 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 multi-tier 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 third-party workplace reports of on-the-job performance by the candidate.

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

SITHPAT001A Prepare and produce pastries

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.

Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assignment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

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

problem-solving 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.

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.

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
Portion desserts according to enterprise standards. 
Present desserts attractively, with artistic flair, appropriate for the occasion and the item. 
Consider practicality of service and customer consumption when plating and decorating desserts. 
Use appropriate equipment to present and serve plated desserts. 
Control service temperature of desserts and serviceware when serving hot, cold or frozen desserts. 
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 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. 

Forms

Assessment Cover Sheet

SITHPAT006A - Present desserts
Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:

Assessment Record Sheet

SITHPAT006A - Present desserts

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: