Unit of competency Outline

Date retreived
22/07/2026 10:31 PM AWST

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Prepare hot and cold desserts

Prepare hot and cold desserts

Unit of competency
National Code
SITHCCC013A
State Code
S6354
TGA Status
Deleted
DTWD Status
Deleted
Current Release Number
1.00
Current Release Date
01/01/2011
View on TGA
State Implementation and Classification
Approved Date
27/08/2009
Field of Education
110109 - Cookery
Original Release Date
27/08/2009
Nominal Hours
48
Description
This unit describes the performance outcomes, skills and knowledge required to prepare a range of hot, cold and frozen desserts in a commercial kitchen or catering operation.Desserts may include foods from varying cultural origins, and may be derived from classical or contemporary recipes.No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.
Notes
Elements and Performance Criteria
1 Prepare and produce desserts and sweets.
  • 1.1 Select, measure and weigh ingredients according to recipe requirements.
  • 1.2 Select and use appropriate equipment.
  • 1.3 Use standard or enterprise recipes to produce a variety of hot, cold and frozen desserts and sweets appropriate for a variety of menus and catering establishments.
  • 1.4 Produce creative and innovative desserts and sweets using a range of appropriate ingredients.
2 Decorate, portion and present desserts and sweets.
  • 2.1 Decorate desserts and sweets appropriately to enhance presentation.
  • 2.2 Portion desserts and sweets according to enterprise standards.
3 Prepare sweet sauces.
  • 3.1 Produce a range of hot and cold sauces to a desired consistency and flavour.
  • 3.2 Use thickening agents suitable for sweet sauces where appropriate.
  • 3.3 Store sauces to retain desired quality and characteristics.
4 Prepare accompaniments, garnishes and decorations.
  • 4.1 Use accompaniments, garnishes and decorations to enhance taste, texture and balance.
  • 4.2 Ensure that flavours and textures of garnishes complement desserts.
5 Store desserts and sweets.
  • 5.1 Store desserts and sweets at the appropriate temperature and under the correct conditions to maintain quality, freshness and customer appeal.
  • 5.2 Select and use suitable packaging to preserve taste, appearance and eating characteristics.
RANGE STATEMENT
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 in the performance criteria is detailed below.


Equipment for making desserts and sweets may include:
mixers
blenders
ice-cream machines
ice makers
juicers or vitamisers.

Desserts and sweets may include:
puddings, pies, tarts, flans and fritters
custards and creams
prepared fruit
charlotte, bavarois, mousse, soufflé and sabayon
meringues, crepes and omelettes
sorbet, ice-cream, bombe and parfait.


Sauces may include:
sugar syrups
fruit syrups
fruit purées, sauces and coulis
chocolate-based sauces
sabayon and zabaglione
custards and cremes
flavoured butters and creams.


Suitable thickening agents for sweet sauces may include:
roux
flour
cornflour, arrowroot and potato starch
modified starch
breadcrumbs
eggs and egg yolks.
EVIDENCE GUIDE
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, the range statement and the Assessment Guidelines for this Training Package.
Critical aspects for assessment and evidence required to demonstrate competency
Evidence of the following is essential:
ability to prepare a variety of different types of desserts and sweets to enterprise standards
preparation of dishes for customers within typical workplace time constraints
ability to present desserts and sweets attractively and decoratively
knowledge of dessert options and ingredients.


Context of and specific resources for assessment
Assessment must ensure:
use of a wide range of suitable ingredients for making a variety of desserts and sweets
demonstration of skills within a fully equipped operational commercial kitchen, including industry-current equipment, as defined in the Assessment Guidelines
access to specific equipment for the preparation of desserts, including commercial or domestic ice-cream machine, templates, portion control markers and scoops, moulds, darioles and ramekins
industry-realistic ratios of kitchen staff to customers.


Methods 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 candidate making and presenting desserts
sampling of desserts made by the candidate
written or oral questions to test knowledge of culinary terms related to desserts and sweets
review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate.
Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended.


Assessing employability skills
Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts.
Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role.
Replaces
State Code National Code Title Type
E2065 THHBCC08B Prepare hot and cold desserts Unit of competency
Replaced By
State Code National Code Title Type
WF683 SITHPAT306 Produce desserts Unit of competency