Unit of competency details

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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.

This unit must be assessed after the following prerequisite unit:

SITXFSA101

Use hygienic practices for food safety

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 .

This section describes the skills and knowledge required for this unit.

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 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

• industry-realistic 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 third-party workplace reports of on-the-job 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.

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:

• fat-free
• low-carbohydrate
• low-fat
• low gluten
• low-kilojoule
• low-sugar
• substitutes:

• gluten-free flour
• yeast-free flour
• non-sugar sweeteners

• sugar-free
• 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
• ice-cream 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.

Desserts  may 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
• gluten-free
• high or low-energy
• high or low-protein
• high-fibre
• lacto-ovo
• low-cholesterol
• low-fat
• modified sodium or potassium
• modified texture
• nutritional requirements
• portion size
• vegan
• yeast free.

Sauces  may include:

• chocolate-based 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 temperature-controlled cabinets
• dessert trolleys.

Environmental conditions  relates to appropriate:

• atmosphere
• humidity
• light
• packaging
• temperature
• use of containers
• ventilation.