Unit of competency Outline

Date retreived
22/07/2026 6:04 PM AWST

Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.

Produce desserts

Produce desserts

Unit of competency
National Code
SITHPAT306
State Code
WF683
TGA Status
Replaced
DTWD Status
Replaced
Current Release Number
1.00
Current Release Date
18/01/2013
View on TGA
State Implementation and Classification
Approved Date
25/02/2014
Field of Education
110109 - Cookery
Original Release Date
25/02/2014
Nominal Hours
80
Description
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.
Notes
Elements and Performance Criteria
1. Select ingredients.
  • 1.1 Confirm food production requirements from food preparation list and standard recipes.
  • 1.2 Calculate ingredient amounts according to requirements.
  • 1.3 Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements.
2. Select, prepare and use equipment.
  • 2.1 Select equipment of correct type and size.
  • 2.2 Safely assemble and ensure cleanliness of equipment before use.
  • 2.3 Use equipment safely and hygienically according to manufacturer instructions.
3. Portion and prepare ingredients.
  • 3.1 Sort and assemble ingredients according to the sequencing of food production.
  • 3.2 Weigh and measure wet and dry ingredients according to the recipe and quantity of desserts required.
  • 3.3 Minimise waste to maximise profitability of desserts produced.
4. Prepare desserts and sauces.
  • 4.1 Produce desserts using cookery methods to achieve desired product characteristics.
  • 4.2 Follow special dietary recipes to produce desserts for those with special dietary requirements.
  • 4.3 Produce hot and cold sauces to desired consistency and flavour.
  • 4.4 Use thickening agents suitable for sweet sauces.
  • 4.5 Follow standard recipes and make food quality adjustments within scope of responsibility.
  • 4.6 Store reusable by-products of food preparation for future cooking activities.
5. Portion, present and store desserts.
  • 5.1 Portion desserts to maximise yield and profitability of food production.
  • 5.2 Use accompaniments that balance and enhance taste and texture of desserts.
  • 5.3 Select garnishes and decorations with flavours and textures that complement desserts.
  • 5.4 Plate desserts, accompaniments and garnishes attractively, with artistic flair, appropriate for the occasion and the item.
  • 5.5 Plate and decorate desserts for practicality of service and customer consumption.
  • 5.6 Visually evaluate desserts and adjust presentation before serving.
  • 5.7 Display desserts with appropriate sauces and garnishes.
  • 5.8 Store desserts and reusable by-products in appropriate environmental conditions.
The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.
Food production requirements may include:
deadlines
portion control
quantities to be produced
special customer requests
special dietary requirements
standard recipes.
Ingredients may include:
fatfree
lowcarbohydrate
lowfat
low gluten
lowkilojoule
lowsugar
substitutes:
glutenfree flour
yeast-free flour
nonsugar sweeteners
sugarfree
those:
for special dietary recipes
for standard recipes
without known allergic reactions
vegan.
Equipment may include:
acetate plastic sheets
beaters
blenders
bowl cutters
chopping boards
commercial mixers and attachments
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 serviceware:
dessert plates
dishes
glasses
bowl
coupes
cutlery
fine and heavy gauge whisks and strainers
fine icing sugar sieves
fluted and plain flan rings
graters
gratin dishes
ice makers
icecream machines
individual novelty mousse cake tins and forms
industrial strength food processor, such as robot coupe
juicers
knives, including large serrated cake knives
ladles in a variety of sizes
measurers:
metric calibrated measuring jugs
mixers
moulds and dishes:
tartlet
bombe
charlotte
darioles
ovens
pans:
crepe
omelette
blini
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
sets of stainless steel bowls
skewers:
metal
bamboo
soufflé cups
spatulas
spoons:
wooden spoons
large plain and slotted metal spoons
steamer:
combi oven
sand-alone steamer
Chinese steamer
storage containers and trays
sweets trolley or dessert buffet table
vitamisers
whisks
wire cooling racks.
Dessertsmay include:
bavarois
bombe
charlotte
cold
crepes
custards and creams
hot
flans
friandises
fritters
frozen
ice-cream
meringues
mousse
omelettes
parfait
pies
prepared fruit
puddings
sabayon
sorbet
soufflé
tarts
those:
derived from classical or contemporary recipes
from various cultural origins.
Special dietary requirements may include:
diabetic
exclusions for allergies and food intolerance
glutenfree
high or lowenergy
high or lowprotein
highfibre
lactoovo
lowcholesterol
lowfat
modified sodium or potassium
modified texture
nutritional requirements
portion size
vegan
yeast free.
Sauces may include:
chocolatebased sauces
coulis
custards and crèmes
flavoured butters and creams
fruit purées, sauces and coulis
fruit syrups
sabayon and zabaglione
sugar syrups.
Thickening agents for sweet sauces may include:
breadcrumbs
cornflour, arrowroot and potato starch
eggs and egg yolks
flour
gluten free flours
modified starch
roux
yeast free flours.
Food quality adjustments may relate to:
ratio of wet to dry ingredients
taste:
spicy
sweet
temperature
texture:
a light or heavy mouth feel
clean
creamy
crispy
crunchy
fibrous
intense
marshmallow like
moist
mousse
rich
slippery
smooth
velvety.
Accompaniments may include:
cream
ice cream
sauces.
Garnishes and decorations may include:
coloured and flavoured sugar
fresh, preserved or crystallised fruits
friandises
jellies
shaved chocolate
sprinkled icing sugar
whole or crushed nuts.
To adjust presentation may involve:
changing accompaniments and garnishes to maximise eye appeal:
balance
colour
contrast
changing plated food for practicality of:
customer consumption
service
wiping drips or spills.
Display may involve use of:
display cabinets, including temperaturecontrolled cabinets
dessert trolleys.
Environmental conditions relates to appropriate:
atmosphere
humidity
light
packaging
temperature
use of containers
ventilation.
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.
Overview of assessment

Critical aspects for assessment and evidence required to demonstrate competency in this unit
Evidence of the ability to:
follow recipes to produce a variety of desserts including desserts using special recipes for those with special dietary requirements
present desserts, accompaniments and garnishes attractively and decoratively
produce multiple desserts that are consistent in quality, size, shape and appearance
integrate knowledge of:
quality indicators for ingredients
cookery methods for desserts
essential features, functions and safe use of food preparation equipment
food safety practices for handling and storing desserts
produce desserts for multiple customers within commercial time constraints.
Context of and specific resources for assessment
Assessment must ensure use of:
an operational commercial or pastry kitchen with the fixtures, large and small equipment and workplace documentation defined in the Assessment Guidelines including specific equipment for producing desserts; this can be a:
real industry workplace
simulated industry environment such as a training kitchen servicing customers
industryrealistic ratios of kitchen staff to customers
food preparation lists, standard recipes and those for special dietary requirements
a variety of commercial ingredients for desserts.
Method of assessment
A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:
direct observation of the individual preparing for and producing a range of desserts
evaluation of the taste and visual appeal of desserts produced by the individual
projects that allow assessment of the individual’s ability to produce a variety of desserts for an event, function or meeting within designated deadlines
use of visual and taste recognition exercises so the individual can identify ingredient and product characteristics
written or oral questioning to assess knowledge of culinary terms, quality indicators for ingredients, equipment, cookery methods and appropriate environmental storage conditions
review of portfolios of evidence and thirdparty workplace reports of onthejob performance by the individual.
Guidance information for assessment
The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector, workplace and job role, for example:
BSBSUS201A Participate in environmentally sustainable work practices
BSBWOR202A Organise and complete daily work activities
SITHCCC104 Package prepared foodstuffs
SITHCCC304 Produce and serve food for buffets
SITHCCC307 Prepare food to meet special dietary requirements
SITXFSA201 Participate in safe food handling practice
TLIE1005A Carry out basic workplace calculations.
Replaces
State Code National Code Title Type
S6354 SITHCCC013A Prepare hot and cold desserts Unit of competency
Replaced By
State Code National Code Title Type
AWR33 SITHPAT006 Produce desserts Unit of competency