Modification History
The version details of this endorsed unit of competency set are in the table below. The latest information is at the top.
Version |
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1.0 |
New unit. Created by merging three units to avoid duplication SITHCCC013A Prepare hot and cold desserts, SITHPAT006A Present desserts and SITHPAT009A Prepare desserts to meet special dietary requirements. |
Unit Descriptor
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.
Application of the Unit
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 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.
Licensing/Regulatory Information
No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.
Pre-Requisites
This unit must be assessed after the following prerequisite unit: |
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SITXFSA101 |
Use hygienic practices for food safety |
Employability Skills Information
This unit contains employability skills.
Elements and Performance Criteria Pre-Content
Elements and Performance Criteria
Elements describe the essential outcomes of a unit of competency. |
Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide. |
1. Select ingredients. |
1.1 Confirm food production requirements from food preparation list and standard recipes. 1.2 Calculate ingredient amounts according to requirements. 1.3 Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements. |
2. Select, prepare and use equipment. |
2.1 Select equipment of correct type and size. 2.2 Safely assemble and ensure cleanliness of equipment before use. 2.3 Use equipment safely and hygienically according to manufacturer instructions. |
3. Portion and prepare ingredients. |
3.1 Sort and assemble ingredients according to the sequencing of food production. 3.2 Weigh and measure wet and dry ingredients according to the recipe and quantity of desserts required. 3.3 Minimise waste to maximise profitability of desserts produced. |
4. Prepare desserts and sauces. |
4.1 Produce desserts using cookery methods to achieve desired product characteristics. 4.2 Follow special dietary recipes to produce desserts for those with special dietary requirements . 4.3 Produce hot and cold sauces to desired consistency and flavour. 4.4 Use thickening agents suitable for sweet sauces. 4.5 Follow standard recipes and make food quality adjustments within scope of responsibility. 4.6 Store reusable by-products of food preparation for future cooking activities. |
5. Portion, present and store desserts. |
5.1 Portion desserts to maximise yield and profitability of food production. 5.2 Use accompaniments that balance and enhance taste and texture of desserts. 5.3 Select garnishes and decorations with flavours and textures that complement desserts. 5.4 Plate desserts, accompaniments and garnishes attractively, with artistic flair, appropriate for the occasion and the item. 5.5 Plate and decorate desserts for practicality of service and customer consumption. 5.6 Visually evaluate desserts and adjust presentation before serving. 5.7 Display desserts with appropriate sauces and garnishes. 5.8 Store desserts and reusable by-products in appropriate environmental conditions . |
Required Skills and Knowledge
This section describes the skills and knowledge required for this unit. |
Required skills |
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Required knowledge |
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Evidence Guide
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. |
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Overview of assessment |
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Critical aspects for assessment and evidence required to demonstrate competency in this unit |
Evidence of the ability to:
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Context of and specific resources for assessment |
Assessment must ensure use of:
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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:
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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:
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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, 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. |
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Food production requirements may include: |
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Ingredients may include: |
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Equipment may include: |
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Desserts may include: |
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Special dietary requirements may include: |
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Sauces may include: |
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Thickening agents for sweet sauces may include: |
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Food quality adjustments may relate to: |
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Accompaniments may include: |
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Garnishes and decorations may include: |
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To adjust presentation may involve: |
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Display may involve use of: |
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Environmental conditions relates to appropriate: |
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Unit Sector(s)
Hospitality
Competency Field
Patisserie