SITHPAT016 - Produce desserts

TAFE Victoria logo
Unit code: SITHPAT016 | Study level: TAFE
Footscray Nicholson
SITXFSA005 - Use hygienic practices for food safety
(Or equivalent to be determined by unit coordinator)


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.


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.

Required reading

The qualified trainer and assessor will provide teaching and learning materials as required in the form of workbooks produced by the VU Polytechnic and/or via the VU Polytechnic e-learning system.

As part of a course

This unit is studied as part of the following course(s):

Search for units, majors & minors