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Evidence Guide: SITHPAT016 - Produce desserts

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

 

SITHPAT016 - Produce desserts

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

Select ingredients.

  1. Confirm food production requirements from standard recipes.
  2. Calculate ingredient amounts according to requirements.
  3. Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements.
Confirm food production requirements from standard recipes.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Calculate ingredient amounts according to requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select, prepare and use equipment.

  1. Select type and size of equipment suitable to requirements.
  2. Safely assemble and ensure cleanliness of equipment before use.
  3. Use equipment safely and hygienically according to manufacturer instructions.
Select type and size of equipment suitable to requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Safely assemble and ensure cleanliness of equipment before use.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use equipment safely and hygienically according to manufacturer instructions.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Portion and prepare ingredients.

  1. Sort and assemble ingredients according to food production sequencing.
  2. Weigh and measure wet and dry ingredients according to the recipe and quantity of desserts required.
  3. Minimise waste to maximise profitability of desserts produced.
Sort and assemble ingredients according to food production sequencing.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Weigh and measure wet and dry ingredients according to the recipe and quantity of desserts required.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Minimise waste to maximise profitability of desserts produced.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Produce desserts and sauces.

  1. Produce desserts following standard recipes to achieve desired product characteristics.
  2. Follow special dietary recipes to produce desserts for those with special dietary requirements.
  3. Produce dessert sauces of correct temperature, consistency and flavour.
  4. Makefood quality adjustments within scope of responsibility.
Produce desserts following standard recipes to achieve desired product characteristics.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Follow special dietary recipes to produce desserts for those with special dietary requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Produce dessert sauces of correct temperature, consistency and flavour.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Makefood quality adjustments within scope of responsibility.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Portion, present and store desserts.

  1. Portion desserts to maximise yield and profitability of food production.
  2. Complement desserts by using accompaniments and garnishes that enhance flavour and texture of desserts.
  3. Plate desserts attractively, according to standard recipes and practicality of service.
  4. Store desserts in appropriate environmental conditions.
  5. Clean work area and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives.
Portion desserts to maximise yield and profitability of food production.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Complement desserts by using accompaniments and garnishes that enhance flavour and texture of desserts.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Plate desserts attractively, according to standard recipes and practicality of service.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Store desserts in appropriate environmental conditions.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Clean work area and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Required Skills and Knowledge