SITHPAT006 Assessment: Mastering Dessert Production Skills

SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHPAT006 Produce desserts | Page 1 of 35 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Assessment Tasks Unit of Competency SITHPAT006 Produce desserts Assessment Type This is a summative assessment. The learners need adequate practice prior to undertaking the assessment. Assessment Tasks Task 1 Knowledge Questions Task 2 Student Logbook

SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHPAT006 Produce desserts | Page 2 of 35 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Introduction The assessment tasks for SITHPAT006 Produce desserts are outlined in the assessment plan below. These tasks have been designed to help you demonstrate the skills and knowledge that you have learnt during your course. Please ensure that you read the instructions provided with these tasks carefully. You should also follow the advice provided in the Student User Guide . The Student Guide provides important information for you relating to completing assessment successfully. Assessment Requirements Performance Evidence Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:  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  prepare above desserts:  that are consistent in quality, size, shape and appearance  within commercial time constraints  reflecting required quantities to be produced

SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHPAT006 Produce desserts | Page 3 of 35 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K  following procedures for portion control and food safety practices when handling and storing desserts  responding to special customer requests and dietary requirements. Knowledge Evidence Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:  culinary terms and trade names for:  variety of common desserts:  bavarois  crème brulee  crème caramel  crêpes  custards and creams  flans  fritters  ice-cream  meringues  mousse  parfait  pies  prepared fruit  puddings  sabayon  sorbet  soufflé  tarts  ingredients commonly used to produce desserts  substitute ingredients used to produce desserts for special dietary recipes:  gluten free flour  yeast-free flour  non-sugar sweeteners  common special dietary requirements which must be considered when producing desserts:  fat free

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHPAT006 Produce desserts | Page 4 of 35 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K  low carbohydrate  low fat  low gluten  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 requirements  contents of stock date codes and rotation labels  cookery methods used when preparing desserts:  adding fats and liquids to dry ingredients  baking  chilling  flambé  freezing  poaching  reducing  selecting and preparing appropriate dessert moulds  steaming  stewing  stirring and aerating to achieve required consistency and texture  using required amount of batter according to desired characteristics of finished products  weighing or measuring and sifting dry ingredients  whisking, folding, piping and spreading  expected product characteristics of the classical and contemporary desserts specified in the performance evidence:  appearance  colour  consistency  moisture content

SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHPAT006 Produce desserts | Page 5 of 35 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K  shape  size  structure  taste  texture  common garnishes and decorations used when preparing desserts:  coloured and flavoured sugar  fresh, preserved or crystallised fruits  jellies  shaved chocolate  sprinkled icing sugar  whole or crushed nuts  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 to:  ensure food safety  optimise shelf life  safe operational practices using essential functions and features of equipment used to produce desserts. Assessment Conditions Skills must be demonstrated in an operational pastry kitchen. This can be:  an industry workplace  a simulated industry environment, such as a training kitchen servicing customers. Assessment must ensure access to:  fixtures and large equipment:  commercial grade work benches (1.5 m/person)  commercial cake mixer and attachments:  dough hook  paddle  whisk

SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHPAT006 Produce desserts | Page 6 of 35 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K  commercial refrigeration and freezer unit with shelving  double sinks with hot and cold water  gas or electric stove tops  industrial strength food processor  ovens with timer and trays:  convection  deck  microwave  pastry/dough break  storage facilities:  shelving  trays  small equipment:  acetate plastic sheets  beaters  blenders  bowl cutters  commercial mixers and attachments  cutting boards  cutting implements for nuts and fruits  decorating equipment:  blow torch  chocolate spray gun  fine icing sugar sieves  fine piping tubes  icing and cocoa powder dusters  matfer-type stencils  silk screens  templates  deep-fryer  dessert service-ware:  dessert plates  dishes  glasses  bowl  coupes

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHPAT006 Produce desserts | Page 7 of 35 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K  cutlery  doilies  fine and heavy gauge whisks and strainers  fine icing sugar sieves  fluted and plain flan rings  graters  gratin dishes  ice makers  ice cream machines  juicers  knives:  large serrated cake knives  ladles in a variety of sizes  measurers:  metric calibrated measuring jugs  mixers  moulds and dishes:  tartlet  darioles  oven mitts  pans:  crêpe  omelette  presentation equipment:  cake boards  cake boxes  cake stands  doilies  piping bags and attachments  portion control markers  ramekins  range of saucepans and pots for small and large production  salamander  scales  scoops  serving tongs and trowels

SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHPAT006 Produce desserts | Page 8 of 35 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K  sets of stainless steel bowls  skewers:  metal  bamboo  soufflé cups  spatulas  spoons:  wooden spoons  large plain and slotted metal spoons  steamer  storage containers and trays  sweets trolley or dessert buffet table  vitamisers  wire cooling racks  diverse and comprehensive range of commercial ingredients for the desserts specified in the performance evidence  cleaning materials and equipment:  cleaning cloths  commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens, equipment and food storage areas  dustpans and brooms  garbage bins and bags  hand towel dispenser and hand towels  mops and buckets  separate hand basin and antiseptic liquid soap dispenser for hand washing  sponges, brushes and scourers  tea towels  organisational specifications:  equipment manufacturer instructions  current commercial stock control procedures and documentation for ordering, monitoring and maintaining stock  food preparation lists  mise en place lists, menus, standard recipes, and recipes for special dietary requirements  ordering and docketing paperwork  food safety plans

SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHPAT006 Produce desserts | Page 9 of 35 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K  guidelines relating to food disposal, storage and presentation requirements  safety data sheets (SDS) for cleaning agents and chemicals  industry realistic ratios of kitchen staff to customers; these can be:  staff and customers in an industry workplace during the assessment process; or  individuals who participate in role plays or simulated activities, set up for the purpose of assessment, in a simulated industry environment operated within a training organisation. Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors; and:  have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency.

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHPAT006 Produce desserts | Page 10 of 35 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Version history Version Date Changes / Updates Approved 1.0 May 2021 Contextualized and formatted assessment tool CEO

SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHPAT006 Produce desserts | Page 11 of 35 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Assessment details There are two assessment tasks/methods of evidence gathering. You are required to complete it. Your trainer /assessor will advise when assessments are due. SITHPAT006 Produce desserts 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. For you to be assessed as competent, you must successfully complete two assessment tasks:  Assessment Task 1: Knowledge questions – You must answer all questions correctly.  Assessment Task 2: Student Logbook – You must complete a range of food preparation tasks using basic cookery methods and complete a Student Logbook. The assessor must also observe you while you complete a range of cooking tasks. Preparing for assessment Please read through all of the assessment tasks and related documents carefully before you get started. Ensure that you have everything that you need and seek clarification from your trainer, assessor or workplace supervisor if you have any questions. Supporting resources : Supporting resources include templates, journals, workbooks and portfolios which can be used to support you in providing evidence of your competence. Your assessor will provide you with these documents before you begin your assessment tasks. For this unit, the supporting resources comprise:  Student Logbook (Assessment Task 2)  Service planning template (Assessment Task 2)

SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHPAT006 Produce desserts | Page 12 of 35 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Assessment Task 1: Knowledge Questions Task Summary  This is an open book test – you can use a various learning resources including online materials, student guide and other reference resources available at the TasCollege to complete your task if required.  You must answer all the 10 questions correctly and sufficiently.  You must complete and submit an Assessment Cover Sheet with your assessment submission.  Write your answers in the space provided or you need to type and print a hard copy to submit (as per your trainer /assessor advice).  The assessment task is due on the date specified by your trainer/assessor.  Any variations to this arrangement must be approved in writing by your trainer/assessor. What do I need to complete this assessment task?  Access to Student Guide, Reference Text Books, and other learning materials  Access to the computer and the internet if you prefer to submit printed copy If I get something wrong, what do I need to do?  Consult with your trainer /assessor if your answers are marked unsatisfactorily and plan to resubmit as per their feedback – either in writing or verbally. What do I need to submit for this task?  A complete file of all questions’ answers

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHPAT006 Produce desserts | Page 13 of 35 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Assessment submission You must complete and submit an Assessment Cover Sheet with your work. The assessment task is due on the date specified by your trainer/assessor. Any variations to this arrangement must be approved in writing by your trainer/assessor. Instructions  Read through all of the assessment task and related documents carefully before you get started.  Ensure that you have everything that you need and seek clarification from your trainer, assessor or workplace supervisor if you have any questions.  Ensure that you: o review the advice to students regarding answering knowledge questions in the Student User Guide o comply with the due date for assessment which your trainer / assessor will provide o adhere with TasCollege ’s assessment submission guidelines o answer all questions completely and correctly o submit work which is original and, where necessary, properly referenced o submit a completed assessment cover sheet with your work o avoid sharing your answers with other students. Assessment information Information about how you should complete this assessment can be found in Appendix A of the Student User Guide . Refer to the appendix for information on:  where this task should be completed  the maximum time allowed for completing this assessment task  whether or not this task is open-book. Note: You must fill up and submit the Assessment Coversheet with your assessment tasks submission. A template is provided as a separate document packed in the Student Resources Pack. Your assessor will provide you with these documents before you begin your assessment tasks.

SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHPAT006 Produce desserts | Page 14 of 35 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Question 1: Provide a brief description for each of the following. Dessert Description bavarois crème brulee crème caramel crêpes custards and creams flans fritters ice-cream meringues

SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHPAT006 Produce desserts | Page 15 of 35 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K mousse parfait pies prepared fruit puddings sabayon sorbet soufflé tarts

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHPAT006 Produce desserts | Page 16 of 35 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Question 2: Describe the relevant cooking methods. Method Description Adding fats and liquids to dry ingredients Baking Chilling Freezing Flambé Poaching Reducing Steaming Stewing

SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHPAT006 Produce desserts | Page 17 of 35 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Question 3: List 10 ingredients that are commonly used to produce desserts.

SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHPAT006 Produce desserts | Page 18 of 35 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Question 4: Explain why each of the following ingredients may need to be used when producing desserts. Gluten-free flour Yeast-free flour Non-sugar sweeteners

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHPAT006 Produce desserts | Page 19 of 35 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Question 5 : Explain the difference between ‘food allergy’ and ‘food intolerance’

SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHPAT006 Produce desserts | Page 20 of 35 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Question 6: What are the legal and health consequences of not meeting special customer requests and dietary requirements?

SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHPAT006 Produce desserts | Page 21 of 35 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Question 7: Describe three indicators which you would use to select fresh and quality ingredients.

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHPAT006 Produce desserts | Page 22 of 35 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Question 8: Describe three mise en place tasks related to cooking desserts.

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHPAT006 Produce desserts | Page 23 of 35 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Question 9: Choose two different desserts and explain how you would garnish, decorate, plate and present them.

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHPAT006 Produce desserts | Page 24 of 35 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Question 10: Describe each of the following special dietary requirements and how these impact dessert consumption. Fat free Low carbohydrate Low fat Low gluten Gluten free

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHPAT006 Produce desserts | Page 25 of 35 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Low kilojoule Low sugar Sugar free Type one and two diabetic Vegan

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHPAT006 Produce desserts | Page 26 of 35 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Assessment Task 2: Student Logbook Task Summary Cooking tasks required for this unit This unit of competency requires that you follow standard and special dietary recipes to:  produce at least 10 of the following common desserts: o bavarois o crème brûlée o crème caramel o crêpes o custards and creams o flans o fritters o ice-cream o meringues o mousse o parfait o pies o prepared fruit o puddings o sabayon o sorbet o soufflé o tarts  produce at least two desserts (from the 10 chosen above) that meet the following special dietary requirements:

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHPAT006 Produce desserts | Page 27 of 35 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K o fat free o low fat o gluten free o low sugar o type one and two diabetic o low carbohydrate o low gluten o low kilojoule o sugar free o vegan  produce and use each of the following sauces (hot and cold) at least once when preparing the 10 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 following garnishes and decorations at least once to complement the 10 desserts: o coloured and flavoured sugar o fresh, preserved or crystallised fruits o jellies o shaved chocolate o sprinkled icing sugar o whole or crushed nuts  produce the 10 desserts using each of the following cookery methods at least once: o adding fats and liquids to dry ingredients o chilling o freezing o reducing o baking o flambé o poaching

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHPAT006 Produce desserts | Page 28 of 35 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K o selecting and preparing appropriate dessert moulds o steaming o stewing o stirring and aerating to achieve required consistency and texture o using required amount of batter according to desired characteristics of finished products o weighing or measuring and sifting dry ingredients o whisking, folding, piping and spreading  respond to special customer requests and dietary requirements. Instructions for how you will complete these requirements are included below.  Ensure that you: o review the advice to students regarding answering knowledge questions in the Student User Guide o comply with the due date for assessment which your trainer / assessor will provide o adhere with TasCollege ’s assessment submission guidelines o answer all questions completely and correctly o submit work which is original and, where necessary, properly referenced o submit a completed assessment cover sheet with your work o avoid sharing your answers with other students. Assessment information Information about how you should complete this assessment can be found in Appendix A of the Student User Guide . Refer to the appendix for information on:  where this task should be completed  the maximum time allowed for completing this assessment task  whether or not this task is open-book.

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHPAT006 Produce desserts | Page 29 of 35 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Note: You must fill up and submit the Assessment Coversheet with your assessment tasks submission. A template is provided as a separate document packed in the Student Resources Pack. Your assessor will provide you with these documents before you begin your assessment tasks.

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHPAT006 Produce desserts | Page 30 of 35 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Activities Complete the following activities. 1. Carefully read the following information. Successful completion of this unit requires that you complete the range of cooking tasks listed above. It is important that you provide evidence that you have successfully completed each task. We have provided you with a Student Logbook to help you. Below is a guide to the skills and knowledge you must demonstrate when you are completing each task. We have provided a number of documents to assist you and you will find these in your Student Logbook . What do I need to demonstrate? During your practical assessments, you will be required to demonstrate a range of the skills and knowledge that you have developed during your course. These include:  interpreting standard recipes and food preparation lists  confirming food production requirements  calculating ingredient amounts  selecting the relevant cookery methods and determining cooking times and temperatures  identifying and selecting ingredients from stores according to quality, freshness and stock rotation requirements  producing the required quantities  selecting the type and size of equipment required  ensuring that food preparation equipment safely assembled, clean and ready for use  using equipment safely and hygienically

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHPAT006 Produce desserts | Page 31 of 35 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K  using equipment according to the manufacturer’s instructions  sorting and assembling ingredients according to food production sequencing  weighing and measuring wet and dry ingredients accurately as per quantity of desserts  creating portions according to the recipe  minimising waste to maximise profitability  following standard and special dietary recipes accurately to achieve product characteristics  responding to special customer requests and dietary requirements  produce sauces to desired consistency and flavour, including use of thickening agents for sweet sauces  making adjustments to desserts to ensure quality  following procedures for portion control to maximise yield and profitability of production  using accompaniments that balance each dessert and enhance taste and texture  using the required garnishes and decorations as a means of complementing the desserts  plating desserts, accompaniments and garnishes attractively, demonstrating an artistic flair appropriate for the item and occasion  plating and decorating desserts in terms of practicality and customer consumption  visually evaluating desserts and adjusting presentation prior to serving  display desserts with appropriate sauces and garnishes  storing desserts in appropriate environmental conditions

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHPAT006 Produce desserts | Page 32 of 35 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K  following organisational policies and procedures  maintaining a clean work area  disposing of or storing surplus products and re-usable by products  working safely, working hygienically, working sustainably and efficiently  working within commercial time constraints and deadlines. How will I provide evidence? In your Student Logbook , you will find some detailed information about providing evidence, the preparation and planning documents you must complete for each time that you cook, a logbook summary and a reflective journal. Each time that you cook or prepare a dish for assessment of this unit, you will need to:  complete a planning document  complete a reflective journal (a reflective journal provides an opportunity for you to think about the cooking process – what went well, what you would do differently next time). It also helps you to provide evidence for your assessment  ask your supervisor/trainer to sign the supervisor declaration section at the end of the reflective journal. Your assessor will also observe some of your cooking and food preparation and complete an observation checklist. Tips for completing your Student Logbook  Read through this assessment and your logbook before you get started and make sure you understand what you need to do. If you are unsure, speak to your assessor and/or supervisor.

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHPAT006 Produce desserts | Page 33 of 35 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K  Stay up to date! Complete a logbook entry at the end of each time that you cook and ask your supervisor to do the same. Providing organised, complete evidence forms part of your assessment.  Stay in touch with your assessor. Ask questions, raise issues, check in, communicate. Most importantly, ask for help if you are having trouble! 2. Determine production requirements. To ensure that you have everything that you require to produce the desserts, you will need to:  interpret the standard and special dietary recipes and associated food preparation list which you will be working from and: o confirm the food production requirements o calculate the number of portions and the amount of each ingredient that you require o select the relevant cookery method o determine the cooking times and temperatures o select the accompaniments which you will add to the desserts o select the ingredients from stores o check all perishable supplies for spoilage or contamination o identify the food preparation equipment that you require o ensure that the appropriate food preparation equipment is ready for use o take any customer requirements and special dietary needs into consideration.

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHPAT006 Produce desserts | Page 34 of 35 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K A Service planning template has been provided to help you. 3. Produce desserts. Now it’s time to put all of that planning and organising to work. Prepare the desserts as per the recipes and food preparation lists. Ensure that:  all food is prepared safely and hygienically  you follow portion control procedures  you manage your own speed, timing, sequencing and productivity to ensure efficiency  all stages of preparation and cooking are completed in a way which ensures: o quality of food items o consistency of food items o organisational standards are met o waste is minimised to maximise the profitability  you assemble and use equipment safely and hygienically  you sort and assemble ingredients logically and efficiently  food items match the recipes and menu descriptions  the required quantities of food are produced  you prepare a range of hot and cold sauces  you use appropriate thickening agents  you adjust the taste, texture, temperature and appearance of desserts according to any deficiencies you identify  you evaluate the quality of finished desserts and make adjustments to ensure a quality product  you plate and present desserts attractively and with artistic flair on appropriate service-ware

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHPAT006 Produce desserts | Page 35 of 35 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K  you add sauces, garnishes and accompaniments as required  you work within commercial time constraints and deadlines  you store food safely and in appropriate environmental conditions  you respond to any special customer requests or dietary requirements  you maintain a clean and tidy work area  you dispose of or store surplus products effectively  you work sustainably. Complete a reflective journal for each time that you cook a dish as part of your assessment for this unit. Don’t forget to ask your trainer/assessor or supervisor to complete the declaration. 4. Submit documents to your assessor. Finalise your Student Logbook . Ensure that all documents are clear and complete. It should include the following completed documents for each time that you cook a dish as part of your assessment for this unit.  Service planning template  Reflective journal (endorsed by your trainer/assessor or supervisor). Send or submit the completed Student Logbook to your assessor.

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SITHPAT006_V1.0_Assessment 1 & 2 Completed

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