SITHPAT006 Produce Desserts | Student Assessment Tasks

Student ID: …………………………………………………………………

Name: …………………………………………………………………

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Contents
Introduction........................................................................................................................................ 3
Assessment for this unit.................................................................................................................... 3
Preparing for assessment.................................................................................................................. 3
Student assessment agreement........................................................................................................ 4
Assessment Task 1 - Cover Sheet.................................................................................................... 5
Assessment Task 1: Knowledge questions.......................................................................................6
Information for students................................................................................................................. 6
Questions...................................................................................................................................... 7
Assessment Task 1: Checklist..................................................................................................... 12
Assessment Task 2 - Cover Sheet.................................................................................................. 13
Assessment Task 2: Student logbook............................................................................................. 14
Information for students............................................................................................................... 14
Activities...................................................................................................................................... 16
Assessment Task 2: Student Logbook checklist..........................................................................21
Final results record.......................................................................................................................... 26

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Introduction
Welcome to the Student Assessment Tasks for SITHPAT006 Produce desserts. 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 Hospitality Works Student User Guide. The Student User Guide
provides important information for you relating to completing assessment successfully.

Assessment for this unit

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)

Once you have read through the assessment tasks and are satisfied that you are clear on the
requirements and submission dates, complete and sign a Student Assessment Agreement. Your
assessor will countersign the agreement and keep it on file. You will find a Student Assessment
Agreement in Appendix B of your Hospitality Works Student User Guide or your RTO will provide
you with one.
Remember to check your Hospitality Works Student User Guide for information about:

 submitting assessments  re-assessment guidelines

 assessment appeals  responding to written questions.

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Student assessment agreement

Make sure you read through the assessments in your student assessment booklet before you fill
out and sign the agreement below.
If there is anything that you are unsure of, consult your assessor prior to signing this agreement.

Have you read the assessment requirements for this unit?  Yes  No

Do you understand the requirements of the assessments for this unit?  Yes  No

Do you agree to the way in which you are being assessed  Yes  No

Do you have any specific needs that should be considered  Yes  No

If so, explain these in the space below.

Do you understand your rights to reassessment?  Yes  No

Do you understand your right to appeal the decisions made in an  Yes  No

assessment?

Student name

Student ID number

Student signature

Date

Assessor name

Assessor signature

Date

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Assessment Task 1 - Cover Sheet

Student declaration
To be filled out and submitted with assessment responses
 I declare that this task is all my own work and I have not cheated or plagiarised the work or
colluded with any other student(s).
 I understand that if I am found to have plagiarised, cheated or colluded, action will be taken
against me according to the process explained to me.
 I have correctly referenced all resources and reference texts throughout these assessment
tasks.

Student name

Student ID number

Student signature

Date

Assessor declaration
 I hereby certify that this student has been assessed by me and that the assessment has been
carried out according to the required assessment procedures.

Assessor name

Assessor signature

Date

Assessment outcome S NS DNS Resubmission Y N

Feedback

Student result response

 My performance in this assessment task has been discussed and explained to me.
 I would like to appeal this assessment decision.

Student signature

Date

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Assessment Task 1: Knowledge questions

Information for students

Knowledge questions are designed to help you demonstrate the knowledge which you have
acquired during the learning phase of this unit. Ensure that you:

 review the advice to students regarding answering knowledge questions in the Hospitality
Works Student User Guide

 comply with the due date for assessment which your assessor will provide

 adhere with your RTO’s submission guidelines

 answer all questions completely and correctly

 submit work which is original and, where necessary, properly referenced

 submit a completed cover sheet with your work

 avoid sharing your answers with other students.

i Assessment information

Information about how you should complete this assessment can be found in Appendix
A of the Hospitality Works 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 complete and submit an assessment cover sheet with your work. A
template is provided in Appendix C of the Student User Guide. However, if your RTO
has provided you with an assessment cover sheet, please ensure that you use that.

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Questions

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

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meringues

mousse

parfait

pies

prepared fruit

puddings

sabayon

sorbet

soufflé

tarts

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2. Describe the relevant cooking methods.

Method Description

Adding fats and liquids

to dry ingredients

Baking

Chilling

Freezing

Flambé

Poaching

Reducing

Steaming

Stewing

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3. List 10 ingredients that are commonly used to produce desserts.

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

5. Explain the difference between ‘food allergy’ and ‘food intolerance’

6. What are the legal and health consequences of not meeting special customer requests and
dietary requirements?

7. Describe three indicators which you would use to select fresh and quality ingredients.

8. Describe three mise en place tasks related to cooking desserts.

9. Choose two different desserts and explain how you would garnish, decorate, plate and present
them.

10. Describe each of the following special dietary requirements and how these impact dessert
consumption.

Fat free

Low carbohydrate

Low fat

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Low gluten

Gluten free

Low kilojoule

Low sugar

Sugar free

Type one and two diabetic

Vegan

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Assessment Task 1: Checklist

Student’s name:

Did the student provide a Completed

sufficient and clear answer successfully? Comments
which met the requirements
of the assessor marking Yes No
guide?

Question 1

Question 2

Question 3

Question 4

Question 5

Question 6

Question 7

Question 8

Question 9

Question 10

Task outcome:  Satisfactory  Not satisfactory

Assessor signature:

Assessor name:

Date:

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Assessment Task 2 - Cover Sheet

Student declaration
To be filled out and submitted with assessment responses
 I declare that this task is all my own work and I have not cheated or plagiarised the work or
colluded with any other student(s).
 I understand that if I am found to have plagiarised, cheated or colluded, action will be taken
against me according to the process explained to me.
 I have correctly referenced all resources and reference texts throughout these assessment
tasks.

Student name

Student ID number

Student signature

Date

Assessor declaration
 I hereby certify that this student has been assessed by me and that the assessment has been
carried out according to the required assessment procedures.

Assessor name

Assessor signature

Date

Assessment outcome S NS DNS Resubmission Y N

Feedback

Student result response

 My performance in this assessment task has been discussed and explained to me.
 I would like to appeal this assessment decision.

Student signature

Date

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Assessment Task 2: Student logbook

Information for students

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:
o fat free o low carbohydrate

o low fat o low gluten

o gluten free o low kilojoule

o low sugar o sugar free

o vegan

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o type one and two diabetic

 produce and use each of the following sauces (hot and cold) at least once when preparing the
10 desserts:
o chocolate-based sauces o fruit syrups

o custards and crèmes o sabayon and zabaglione

o flavoured butters and creams o sugar syrups

o fruit purées, sauces or coulis

 use each of the following garnishes and decorations at least once to complement the 10 desserts:
o coloured and flavoured sugar o shaved chocolate

o fresh, preserved or crystallised fruits o sprinkled icing sugar

o jellies 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

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.

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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

 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

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 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

 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.

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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.

 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.
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

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 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

 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

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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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Assessment Task 2: Student Logbook checklist

Student’s name:

Completed
successfully? Comments

Did the student: Yes No

Follow standard and special recipes to

prepare at least 10 of the following
common desserts:

 bavarois

 crème brûlée

 crème caramel

 crêpes

 custards and creams

 flans

 fritters

 ice-cream

 meringues

 mousse

 parfait

 pies

 prepared fruit

 puddings

 sabayon

 sorbet

 soufflé

 tarts

Produce at least two desserts (from the

10 chosen above) that meet the
following special dietary requirements:

 fat free

 low fat

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 gluten free

 low sugar

 type one and two diabetic

 low carbohydrate

 low gluten

 low kilojoule

 sugar free

 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:

 coloured and flavoured sugar

 fresh, preserved or crystallised

fruits

 jellies

 shaved chocolate

 sprinkled icing sugar

 whole or crushed nuts

Produce the 10 desserts using each of

the following cookery methods at least
once:

 adding fats and liquids to dry

ingredients

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 chilling

 freezing

 reducing

 baking

 flambé

 poaching

 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

Respond to special customer requests

and dietary requirements?

Interpret standard and special dietary

recipes and associated food preparation
lists to:

 confirm food production

requirements

 calculate number of portions

 calculate ingredient quantities?

Select the relevant cookery methods and

determine cooking times and
temperatures?

Identify and select ingredients from

stores for each dessert according to
standard and special dietary recipe,
quality, freshness and stock rotation
requirements?

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Select size and type of equipment

required?

Ensure that equipment was assembled

and used safely, hygienically and
according to manufacturer instructions?

Ensure cleanliness of equipment before

use?

Sort and assemble ingredients according

to food production sequencing?

Weigh and measure wet and dry

ingredients accurately?

Follow portion control procedures to

maximise yield and profitability of
production?

Minimise waste to maximise profitability?

Follow standard and special dietary

recipes to select and use relevant
cookery methods for desserts?

Produce sauces to desired consistency

and flavour, including use of thickening
agents for sweet sauces?

Select and use sauces, garnishes and

accompaniments for each dessert?

Complete all stages of preparation and

cooking in a way which ensured quality
and consistency in food items?

Complete all stages of preparation and

cooking in a way which ensured
organisational standards are met?

Plate desserts, accompaniments and

garnishes attractively, demonstrating an
artistic flair appropriate for the item and
occasion?

Plate and decorate desserts in terms of

practicality and customer consumption

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Evaluate the quality of desserts and

make adjustments as necessary?

Present desserts attractively on

appropriate service-ware?

Visually evaluate dishes and adjust

presentation?

Store dishes safely and in appropriate

environmental conditions?

Maintain a clean and tidy work area?

Dispose of or store surplus and re-

usable by-products?

Work safely and hygienically?

Work sustainably?

Prepare dishes within commercial time

constraints?

Produce required quantities?

Manage own speed, timing, sequencing

and productivity to ensure efficiency?

Task outcome:  Satisfactory  Not satisfactory

Assessor signature:

Assessor name:

Date:

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Final results record

Student name:

Assessor name:

Date:

Unit name:

Qualification name:

Final assessment results

Result

Task Type Satisfactory Unsatisfactory Did not submit

Assessment Task 1 Knowledge questions S U DNS

Assessment Task 2 Student Logbook S U DNS

Overall unit results C NYC

Feedback

 My performance in this unit has been discussed and explained to me.

 I would like to appeal this assessment decision.

Student signature: _________________________________________ Date: _________________

 I hereby certify that this student has been assessed by me and that the assessment has been
carried out according to the required assessment procedures.

Assessor signature: _______________________________________ Date: _________________

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