Superseded by SITHPAT016 Produce desserts

Application

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 chefs.

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

Contains the following documents

• Assessment Matrix (Mapping Document)

• New Assessor Workbook/Guide (in MS Word Format)

• New Cover Sheet

• Learner Guide  (in MS Word Format)

• New Learner Evidence Document

• Learner Workbook (in MS Word Format)

• New Observation and Demonstration Checklists

• New Session Plan (in MS Word Format)

• PowerPoint presentation

• Supporting documents:

  • Contextualisation guide

  • Training and assessment strategy (TAS)

  • RTO Materials statement of validation

  • Student validation survey

  • Work placement logbook

  • Workplace documentation

  • Workplace evidence

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