SITHPAT006 - Produce desserts

Unit code: SITHPAT006 | Study level: TAFE
N/A
Footscray Nicholson
Industry
Online
SITXFSA001 - Use hygienic practices for food safety
(Or equivalent to be determined by unit coordinator)
Overview
Enquire

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.

Assessment

For Melbourne campuses

Assessment tasks will be designed to reinforce and extend knowledge and skill competence within set and controlled parameters in accordance with each unit’s learning outcomes and 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 at least ten different desserts from the common desserts listed in the knowledge evidence;
  • ensure that at least two of the above desserts are produced to meet requirements of different special dietary requirements as listed in the knowledge evidence;
  • produce and use each of the following sauces at least once when preparing above range of desserts: chocolate based sauces; custards and crèmes; flavoured butters and creams; fruit purées, sauces or coulis; fruit syrups; sabayon and zabaglione; sugar syrups;
  • use each of the garnishes and decorations listed in the knowledge evidence at least once when preparing above desserts;
  • use appropriate cookery methods from the list in the knowledge evidence when producing the above desserts;
  • present desserts, accompaniments and garnishes attractively and decoratively, and;
  • prepare above desserts.

Required reading

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