SITHPAT016 - Produce desserts
Nominal hours
Location
Industry
Prerequisites
(Or equivalent to be determined by unit coordinator)
Co-requisites
(Corequisite units must be studied concurrently with this unit)
Overview
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.
The unit applies to hospitality and catering organisations that produce and serve desserts, including hotels, restaurants, clubs and patisseries.It applies to patissiers who usually work under the guidance of more senior pastry chefs.
Assessment
For Melbourne campuses
Assessment tasks will be designed to reinforce & extend knowledge and skill competence within set & controlled parameters in accordance with each units learning outcomes & performance criteria requirements, including the setting of work based practical application tasks designed to provide evidence of competence outcomes, within periodic and scheduled timelines.
Students will be expected to demonstrate the following required skills:
- follow standard and special recipes to produce and present at least eight different desserts from the list below, including at least four hot and four cold • desserts:
• bavarois
• crème brulee
• crème caramel
• crêpes
• fritters
• meringues
• mousse
• panna cotta
• parfait
• pies
• poached or stewed fruit
• puddings
• soufflé
• tarts - follow standard and special recipes to produce at least two different frozen components to be included in any of the above eight desserts
- ensure that at least one of the hot and one of the cold desserts above are produced to meet different special dietary requirements
- produce and use each of the following sauces at least once when preparing above eight desserts (at least once across production of the eight desserts):
• chocolate based sauces
• custards and crèmes
• fruit purées, sauces or coulis
• sabayon or foams - use each of the garnishes and decorations below at least once when preparing above desserts (at least once across production of the eight desserts):
• fruits
• jellies
• tempered chocolate
• wafer or tuille
• nuts - use appropriate cookery methods and processes when producing the above desserts, to achieve the desired:
• appearance
• colour
• consistency
• moisture content
• shape
• size
• structure
• taste
• texture - prepare above desserts:
• that are consistent in quality, size, shape and appearance
• within commercial time constraints
• following procedures for portion control and food safety practices when handling and storing desserts.
Students will also be expected to demonstrate the following knowledge:
- culinary terms and common trade names for:
• variety of desserts
• ingredients commonly used to produce desserts specified in the performance evidence
• setting agents used to produce desserts, including animal and plant-based
• substitute ingredients used to produce desserts for special dietary recipes - adjustments to desserts to accommodate common special dietary requirements:
• gluten free
• low kilojoule
• low sugar
• sugar free
• type one and two diabetic
• vegan - meaning of:
• food allergy
• food intolerance - key health and legal consequences of failing to address special dietary requirements
- contents of date codes and rotation labels for stock
- cookery methods and processes used when preparing desserts:
• adding fats and liquids to dry ingredients
• baking
• chilling
• flambé
• freezing
• poaching
• reducing
• selecting and preparing appropriate dessert moulds
• stabilising
• steaming
• stewing
• stirring and aerating to achieve required consistency and texture
• weighing or measuring
• sifting dry ingredients
• tempering chocolate
• whisking, folding, piping and spreading - cooking temperatures and times for desserts
- techniques to garnish, decorate, plate and present desserts
- indicators of freshness and quality of stocked ingredients for desserts
- mise en place requirements for producing desserts
- appropriate environmental conditions for storing desserts and re-usable by products of their preparation to:
• ensure food safety
• optimise shelf life - safe operational practices using essential functions and features of equipment used to produce desserts.
Required reading
The qualified trainer and assessor will provide teaching and learning materials as required in the form of workbooks produced by Victoria University and/or via the Victoria University e-learning system.
As part of a course
This unit is studied as part of the following course(s):