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Evidence Guide: SITHPAT009A - Prepare desserts to meet special dietary requirements

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

From the Wiki University

 

SITHPAT009A - Prepare desserts to meet special dietary requirements

What evidence can you provide to prove your understanding of each of the following citeria?

Prepare dietary desserts.

  1. Select appropriate ingredients according to criteria for particular dietary requirements.
  2. Measure and weigh ingredients required, ensuring they are at the correct temperature according to recipe requirements.
  3. Follow special dietary recipes or nutritional guidelines in producing dietary desserts.
Select appropriate ingredients according to criteria for particular dietary requirements.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Measure and weigh ingredients required, ensuring they are at the correct temperature according to recipe requirements.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Follow special dietary recipes or nutritional guidelines in producing dietary desserts.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Prepare sauces for dietary desserts.

  1. Prepare hot or cold sauces to the required consistency, using appropriate flavours and ingredients, according to dietary requirements.
Prepare hot or cold sauces to the required consistency, using appropriate flavours and ingredients, according to dietary requirements.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Store dietary desserts.

  1. Store dietary desserts at the appropriate temperature and under the correct conditions to maintain quality, freshness and customer appeal.
Store dietary desserts at the appropriate temperature and under the correct conditions to maintain quality, freshness and customer appeal.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

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 industry-current 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 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.

Required Skills and Knowledge

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

problem-solving 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.

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.

Appropriate ingredients may include:

those without known allergic reactions

substitute ingredients such as gluten-free flour and non-sugar sweeteners

low-fat or fat-free ingredients

low-sugar or sugar-free ingredients.