Modification History
Not applicable.
Unit Descriptor
Unit descriptor |
This unit describes the performance outcomes, skills and knowledge required to prepare a range of hot, cold and frozen desserts in a commercial kitchen or catering operation. 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. |
Application of the Unit
Application of the unit |
This unit applies to all establishments where desserts are prepared and served, including restaurants, coffee shops and catering operations. It applies to cooks who usually work as part of a team and under supervision. |
Licensing/Regulatory Information
Not applicable.
Pre-Requisites
Prerequisite units |
This unit must be assessed after the following prerequisite units: SITHCCC002A Present food SITHCCC005A Use basic methods of cookery SITXOHS002A Follow workplace hygiene procedures. |
Employability Skills Information
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. |
Elements and Performance Criteria Pre-Content
Elements describe the essential outcomes of a unit of competency. |
Performance criteria describe the required performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge and/or the range statement. Assessment of performance is to be consistent with the evidence guide. |
Elements and Performance Criteria
ELEMENT |
PERFORMANCE CRITERIA |
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1 |
Prepare and produce desserts and sweets. |
1.1 |
Select, measure and weigh ingredients according to recipe requirements. |
1.2 |
Select and use appropriate equipment . |
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1.3 |
Use standard or enterprise recipes to produce a variety of hot, cold and frozen desserts and sweets appropriate for a variety of menus and catering establishments. |
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1.4 |
Produce creative and innovative desserts and sweets using a range of appropriate ingredients. |
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2 |
Decorate, portion and present desserts and sweets. |
2.1 |
Decorate desserts and sweets appropriately to enhance presentation. |
2.2 |
Portion desserts and sweets according to enterprise standards. |
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3 |
Prepare sweet sauces. |
3.1 |
Produce a range of hot and cold sauces to a desired consistency and flavour. |
3.2 |
Use thickening agents suitable for sweet sauces where appropriate. |
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3.3 |
Store sauces to retain desired quality and characteristics. |
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4 |
Prepare accompaniments, garnishes and decorations. |
4.1 |
Use accompaniments, garnishes and decorations to enhance taste, texture and balance. |
4.2 |
Ensure that flavours and textures of garnishes complement desserts. |
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5 |
Store desserts and sweets. |
5.1 |
Store desserts and sweets at the appropriate temperature and under the correct conditions to maintain quality, freshness and customer appeal. |
5.2 |
Select and use suitable packaging to preserve taste, appearance and eating characteristics. |
Required Skills and Knowledge
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:
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The following knowledge must be assessed as part of this unit:
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Evidence Guide
EVIDENCE GUIDE |
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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. |
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Critical aspects for assessment and evidence required to demonstrate competency |
Evidence of the following is essential:
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Context of and specific resources for assessment |
Assessment must ensure:
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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:
Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended. |
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. |
Range Statement
RANGE STATEMENT |
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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. |
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Equipment for making desserts and sweets may include: |
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Desserts and sweets may include: |
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Sauces may include: |
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Suitable thickening agents for sweet sauces may include: |
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Unit Sector(s)
Sector |
Hospitality |
Competency field
Competency field |
Commercial Cookery and Catering |