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

SITHPAT306 Mapping and Delivery Guide
Produce desserts

Version 1.0
Issue Date: April 2024


Qualification -
Unit of Competency SITHPAT306 - Produce desserts
Description 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.
Employability Skills This unit contains employability skills.
Learning Outcomes and Application The term ‘dessert’ is commonly used for a sweet course or option in a meal or as a standalone item with a beverage. In some organisations, the term ‘sweets’ may be used.This unit applies to hospitality and catering organisations which produce and serve desserts including hotels, restaurants, clubs and patisseries.It applies to patissiers who usually work under the guidance of more senior chefs.
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 unit:SITXFSA101Use hygienic practices for food safety
Competency Field
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: 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.
       
Element: Select, prepare and use equipment.
  • Select equipment of correct type and size.
  • Safely assemble and ensure cleanliness of equipment before use.
  • Use equipment safely and hygienically according to manufacturer instructions.
       
Element: Portion and prepare ingredients.
  • Sort and assemble ingredients according to the sequencing of food production.
  • Weigh and measure wet and dry ingredients according to the recipe and quantity of desserts required.
  • Minimise waste to maximise profitability of desserts produced.
       
Element: Prepare desserts and sauces.
  • 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.
  • Follow standard recipes and make food quality adjustments within scope of responsibility.
  • Store reusable by-products of food preparation for future cooking activities.
       
Element: 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 and reusable by-products in appropriate environmental conditions.
       


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, range statement and the Assessment Guidelines for the Training Package.

Overview of assessment

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Evidence of the ability to:

follow recipes to produce a variety of desserts including desserts using special recipes for those with special dietary requirements

present desserts, accompaniments and garnishes attractively and decoratively

produce multiple desserts that are consistent in quality, size, shape and appearance

integrate knowledge of:

quality indicators for ingredients

cookery methods for desserts

essential features, functions and safe use of food preparation equipment

food safety practices for handling and storing desserts

produce desserts for multiple customers within commercial time constraints.

Context of and specific resources for assessment

Assessment must ensure use of:

an operational commercial or pastry kitchen with the fixtures, large and small equipment and workplace documentation defined in the Assessment Guidelines including specific equipment for producing desserts; this can be a:

real industry workplace

simulated industry environment such as a training kitchen servicing customers

industryrealistic ratios of kitchen staff to customers

food preparation lists, standard recipes and those for special dietary requirements

a variety of commercial ingredients for desserts.

Method of assessment

A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:

direct observation of the individual preparing for and producing a range of desserts

evaluation of the taste and visual appeal of desserts produced by the individual

projects that allow assessment of the individual’s ability to produce a variety of desserts for an event, function or meeting within designated deadlines

use of visual and taste recognition exercises so the individual can identify ingredient and product characteristics

written or oral questioning to assess knowledge of culinary terms, quality indicators for ingredients, equipment, cookery methods and appropriate environmental storage conditions

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

Guidance information for assessment

The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector, workplace and job role, for example:

BSBSUS201A Participate in environmentally sustainable work practices

BSBWOR202A Organise and complete daily work activities

SITHCCC104 Package prepared foodstuffs

SITHCCC304 Produce and serve food for buffets

SITHCCC307 Prepare food to meet special dietary requirements

SITXFSA201 Participate in safe food handling practice

TLIE1005A Carry out basic workplace calculations.

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.

Required skills

initiative and enterprise skills to minimise wastage

literacy skills to:

read and comprehend food preparation lists, recipes, date code and stock rotation labels and manufacturer instructions for equipment

write notes on recipe requirements and calculations

numeracy skills to:

weigh and measure ingredients for the quantity of desserts required

determine cooking times and temperatures

calculate the number of portions

planning and organising skills to efficiently sequence the stages of food preparation and production

problem-solving skills to:

evaluate quality of ingredients and finished desserts and make adjustments to ensure a quality product

adjust taste, texture and appearance of food products according to identified deficiencies

self-management skills to manage own speed, timing and productivity

technology skills to use food preparation and cooking equipment.

Required knowledge

culinary terms and trade names for:

ingredients commonly used to produce desserts

substitute ingredients used to produce desserts with special dietary recipes

a variety of classical and contemporary desserts

culinary terms and meaning for food produced with special dietary recipes:

diabetic

gluten free

low fat

sugar free

vegan

meaning of:

food allergy

food intolerance

key health and legal consequences of failing to address special requirements

product characteristics of a variety of classical and contemporary desserts:

appearance

colour

consistency

moisture content

shape

size

structure

taste

texture

nutritional value of classical and contemporary desserts

historical and cultural derivations of a variety of desserts

contents of stock date codes and rotation labels

indicators of freshness and quality of stocked ingredients for desserts

mise en place requirements for producing desserts

cookery methods for 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

appropriate cooking temperatures and times for desserts

techniques to garnish, decorate, plate and present attractive desserts

equipment used to produce desserts:

essential features and functions

safe operational practices

storage of desserts and re-usable by products of their preparation:

correct environmental conditions to ensure food safety

appropriate methods to optimise 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, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Food production requirements may include:

deadlines

portion control

quantities to be produced

special customer requests

special dietary requirements

standard recipes.

Ingredients may include:

fatfree

lowcarbohydrate

lowfat

low gluten

lowkilojoule

lowsugar

substitutes:

glutenfree flour

yeast-free flour

nonsugar sweeteners

sugarfree

those:

for special dietary recipes

for standard recipes

without known allergic reactions

vegan.

Equipment may include:

acetate plastic sheets

beaters

blenders

bowl cutters

chopping boards

commercial mixers and attachments

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 serviceware:

dessert plates

dishes

glasses

bowl

coupes

cutlery

fine and heavy gauge whisks and strainers

fine icing sugar sieves

fluted and plain flan rings

graters

gratin dishes

ice makers

icecream machines

individual novelty mousse cake tins and forms

industrial strength food processor, such as robot coupe

juicers

knives, including large serrated cake knives

ladles in a variety of sizes

measurers:

metric calibrated measuring jugs

mixers

moulds and dishes:

tartlet

bombe

charlotte

darioles

ovens

pans:

crepe

omelette

blini

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:

combi oven

sand-alone steamer

Chinese steamer

storage containers and trays

sweets trolley or dessert buffet table

vitamisers

whisks

wire cooling racks.

Dessertsmay include:

bavarois

bombe

charlotte

cold

crepes

custards and creams

hot

flans

friandises

fritters

frozen

ice-cream

meringues

mousse

omelettes

parfait

pies

prepared fruit

puddings

sabayon

sorbet

soufflé

tarts

those:

derived from classical or contemporary recipes

from various cultural origins.

Special dietary requirements may include:

diabetic

exclusions for allergies and food intolerance

glutenfree

high or lowenergy

high or lowprotein

highfibre

lactoovo

lowcholesterol

lowfat

modified sodium or potassium

modified texture

nutritional requirements

portion size

vegan

yeast free.

Sauces may include:

chocolatebased sauces

coulis

custards and crèmes

flavoured butters and creams

fruit purées, sauces and coulis

fruit syrups

sabayon and zabaglione

sugar syrups.

Thickening agents for sweet sauces may include:

breadcrumbs

cornflour, arrowroot and potato starch

eggs and egg yolks

flour

gluten free flours

modified starch

roux

yeast free flours.

Food quality adjustments may relate to:

ratio of wet to dry ingredients

taste:

spicy

sweet

temperature

texture:

a light or heavy mouth feel

clean

creamy

crispy

crunchy

fibrous

intense

marshmallow like

moist

mousse

rich

slippery

smooth

velvety.

Accompaniments may include:

cream

ice cream

sauces.

Garnishes and decorations may include:

coloured and flavoured sugar

fresh, preserved or crystallised fruits

friandises

jellies

shaved chocolate

sprinkled icing sugar

whole or crushed nuts.

To adjust presentation may involve:

changing accompaniments and garnishes to maximise eye appeal:

balance

colour

contrast

changing plated food for practicality of:

customer consumption

service

wiping drips or spills.

Display may involve use of:

display cabinets, including temperaturecontrolled cabinets

dessert trolleys.

Environmental conditions relates to appropriate:

atmosphere

humidity

light

packaging

temperature

use of containers

ventilation.

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
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. 
Select equipment of correct type and size. 
Safely assemble and ensure cleanliness of equipment before use. 
Use equipment safely and hygienically according to manufacturer instructions. 
Sort and assemble ingredients according to the sequencing of food production. 
Weigh and measure wet and dry ingredients according to the recipe and quantity of desserts required. 
Minimise waste to maximise profitability of desserts produced. 
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. 
Follow standard recipes and make food quality adjustments within scope of responsibility. 
Store reusable by-products of food preparation for future cooking activities. 
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 and reusable by-products in appropriate environmental conditions. 

Forms

Assessment Cover Sheet

SITHPAT306 - Produce 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

SITHPAT306 - Produce 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: