This unit (SITHPAT006) 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.

Unit details

Study level:
Vocational and further education (TAFE)
Unit code:


SITXFSA001 - Use hygienic practices for food safety

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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.Students will also be expected to demonstrate the following knowledge: - culinary terms and trade names; - ingredients commonly used to produce desserts; - substitute ingredients used to produce desserts for special dietary recipes; - common special dietary requirements which must be considered when producing desserts; - meaning of: food allergy and food intolerance; - key health and legal consequences of failing to address special requirements; - contents of stock date codes and rotation labels; - cookery methods used when preparing desserts; - expected product characteristics of the classical and contemporary desserts specified in the performance evidence; - common garnishes and decorations used when preparing desserts; - appropriate cooking temperatures and times for desserts; - techniques to garnish, decorate, plate and present attractive 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, and; - safe operational practices using essential functions and features of equipment used to produce desserts.

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As part of a course

This unit is studied as part of the following courses. Refer to the course page for information on how to apply for the course.

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