Unit of competency Outline

Date retreived
22/07/2026 7:57 PM AWST

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Produce desserts

Produce desserts

Unit of competency
National Code
SITHPAT006
State Code
AWR33
TGA Status
Replaced
DTWD Status
Replaced
Current Release Number
1.00
Current Release Date
03/03/2016
View on TGA
State Implementation and Classification
Approved Date
12/07/2016
Field of Education
110109 - Cookery
Original Release Date
12/07/2016
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.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.
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 type and size of equipment suitable to requirements.
  • 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 food production sequencing.
  • 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. Produce desserts and sauces.
  • 4.1.Following standard recipes, 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.Make food quality adjustments within scope of responsibility.
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 in appropriate environmental conditions.
  • 5.9.Clean work area, and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives.
No information
No information
Replaces
State Code National Code Title Type
WF683 SITHPAT306 Produce desserts Unit of competency
Replaced By
State Code National Code Title Type
OEC55 SITHPAT016 Produce desserts Unit of competency