Assessment Details

Qualification Code/Title Click or tap here to enter text.

Assessment Type Time allowed
Due Date Location Term / Year

Unit of Competency
National Code/Title
Student Details
Student Name Student ID IIE
Student Declaration: I declare that the work submitted is my own, Signature:
and has not been copied or plagiarised from any person or source.
Date:
Assessor’s Name
RESULTS (Please Circle) SATISFACTORY NOT SATISFACTORY
Feedback to student:

Assessor Declaration
*If Student is Not Satisfactory Assessor Declaration: I declare that I have conducted a fair,
Reassessment Required Yes No valid, reliable and flexible assessment with this student, and I
have provided appropriate feedback.
Is This Theory Only Task Yes No
Signature:

Have student already completed practical/ Vocational Placement Date:

Component? Yes No

Instructions to the Candidates

 This assessment is to be completed according to the instructions given below in this document.
 Should you not answer the tasks correctly, you will be given feedback on the results and gaps in knowledge. You will be
entitled to one (1) resubmit in showing your competence with this unit.
 If you are not sure about any aspect of this assessment, please ask for clarification from your assessor.
 Please refer to the College re-submission and re-sit policy for more information.
 If you have questions and other concerns that may affect your performance in the Assessment, please inform the assessor
immediately.
 Please read the Tasks carefully then complete all Tasks.
 To be deemed competent for this unit you must achieve a satisfactory result with tasks of this Assessment along with a
satisfactory result for another Assessment.
 This is an Open book assessment which you will do in your own time but complete in the time designated by your
assessor. Remember, that it must be your own work and if you use other sources then you must reference these
appropriately
 Submitted document must follow the given criteria. Font must be Times New Roman, Font size need to be 12, line spacing
has to be Single line and Footer of submitted document must include Student ID, Student Name and Page Number.
Document must be printed double sided.
 This is Individual Assessments. Once you have completed the assessment, please provide the Hard copy of the
Assessments to your Trainer/ Assessor.
 Plagiarism is copying someone else’s work and submitting it as your own. Any Plagiarism will result in a mark of Not
Satisfactory.
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  assessment appeals

SITHPAT006 Produce desserts 2

 re-assessment guidelines  responding to written questions.

Assessment Task 1:  whether or not this task is

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:
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.

 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.

Assessment information
i
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

SITHPAT006 Produce desserts 3

Questions

1. Provide a brief description for each of the following.

Dessert Description

bavarois A creamy and smooth dessert, similar to a mousse, often with fruit
or liqueur flavours.

crème Brule A rich custard dessert with a caramelized sugar topping that
creates a crunchy contrast.

crème caramel A custard dessert with a soft caramel sauce, typically inverted for
serving.

crêpes Thin French pancakes that can be filled with various sweet or
savory fillings.

custards and creams A category of desserts that includes various creamy and custard-
based sweets.

flans Baked caramel custard with a silky texture and a caramelized

sugar layer.

fritters Fried dough, often with fruits or other ingredients, coated in sugar
or served with syrup.

ice-cream A frozen dessert made from dairy or non-dairy ingredients with

various flavours.

SITHPAT006 Produce desserts 4

 meringues Sweet, airy confections made from whipped egg whites and
sugar, often baked until crisp.

mousse A light and airy dessert with a smooth and velvety texture,
typically flavoured.

parfait A layered dessert made with ingredients like yogurt, granola,

and fruit.

pies Baked desserts with sweet or savory fillings enclosed in pastry

crusts.

prepared fruit Fresh or preserved fruits that are typically served as a dessert or
accompaniment.

puddings A sweet and creamy dessert, often served hot or cold, with
various flavours.

sabayon A frothy custard dessert made with egg yolks, sugar, and a sweet
wine, typically served warm.

Sorbet A frozen dessert made from fruit puree, sugar, and water, dairy-
free.

Soufflé A light, fluffy, and baked dessert, often with sweet or savory
flavours.

Tarts Baked pastries with sweet or savory fillings, usually open-faced

and decorated.

SITHPAT006 Produce desserts 5

2. Describe the relevant cooking methods.

Method Description

Adding fats and liquids Combining fats (e.g., butter) and liquids (e.g., milk) with dry
to dry ingredients ingredients to form a cohesive mixture, often used in baking for
making dough or batter.

Baking Cooking food by surrounding it with dry, heated air in an oven,

typically used for a wide range of dishes, including desserts like
cakes and tarts.

Chilling Cooling a dish or ingredient in a refrigerator or freezer to lower its

temperature, commonly used for setting desserts like custards.

Freezing Reducing the temperature of food to below its freezing point,

frequently used in making ice cream and sorbet.

Flambé Igniting alcohol or liqueur to create a burst of flames for flavour

enhancement and presentation, often used in dessert
preparations.

Poaching Cooking food gently in a simmering liquid, typically used for

poaching fruits in syrup for desserts.

Reducing Simmering a liquid to evaporate its water content, concentrating

flavours, and thickening, commonly used to make syrups for
dessert toppings.

Steaming Cooking food by using steam, often employed for steamed

puddings and other steamed desserts.

Stewing Slow-cooking food in a liquid, often with additional seasonings and

ingredients, used for preparing desserts like fruit compote.

SITHPAT006 Produce desserts 6

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

1. Sugar

2. Flour

3. Eggs

4. Butter

5. Milk

6. Vanilla extract

7. Chocolate

8. Baking powder

9. Cream

10. Fruit (e.g., berries, apples, or citrus)

4. Explain why each of the following ingredients may need to be used when producing desserts.

Gluten-free flour Gluten-free flour is used to cater to individuals with gluten

intolerance or celiac disease, allowing them to enjoy desserts
without the risk of adverse reactions to gluten.

Yeast-free flour Yeast-free flour is used when a dessert recipe doesn't require
leavening with yeast. It's suitable for quick breads, cakes, and
cookies that should not rise like traditional yeast-based bread.

Non-sugar sweeteners Non-sugar sweeteners are used to reduce the sugar content in
desserts for dietary reasons, such as diabetes or a low-sugar
diet, while still providing sweetness.

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

 Food Allergy: Food mislike is a vulnerable system response to a specific food protein,
where indeed a small quantity of the allergen can spark a severe response. Symptoms can
range from hives to anaphylaxis and occur frequently.

SITHPAT006 Produce desserts 7

  Food Intolerance: Food dogmatism is a non-immune response to food, frequently due to
difficulty digesting certain substances. Symptoms are generally less severe, including
bloating, gas, or digestive discomfort, and they frequently occur gradually.

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

Legal consequences:

 Violation of consumer protection laws.

 Potential lawsuits and legal actions.

 Fines and penalties for non-compliance.

 Damage to the business's reputation.

Health consequences:

 Allergic reactions.

 Digestive discomfort or illness.

 Nutritional deficiencies.

 Increased health risks for individuals with specific dietary needs.

 Customer dissatisfaction and potential harm to health.

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

 Appearance: Check for vibrant colors, firm texture, and absence of discoloration or mold.

 Smell: Ensure the ingredient has a fresh, pleasant aroma without any off-putting odors.

 Expiration Dates: Verify that the product is well within its indicated shelf life.

SITHPAT006 Produce desserts 8

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

1. Measuring Ingredients: Precisely measure and prepare all required ingredients, such as
flour, sugar, and spices, to ensure accurate and efficient dessert preparation.
2. Preparing Baking Pans: Grease, line, or prepare baking pans or molds, ensuring that the
dessert doesn't stick and is easy to release once baked.
3. Setting up Equipment: Arrange and prepare all the necessary equipment, such as mixing
bowls, whisks, and spatulas, to have them readily available during the dessert preparation
process.

SITHPAT006 Produce desserts 9

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

Dessert 1: Chocolate Mousse

 Garnish with a raspberry and mint sprig.

 Dust with cocoa powder.

 Decorate with a chocolate curl.

 Serve in a stemmed glass or ramekin.

 Present on a dessert plate with raspberry coulis.

Dessert 2: Lemon Tart

 Garnish with lemon zest and whipped cream.

 Decorate with fresh berries.

 Serve on a dessert plate.

 Dust the plate with powdered sugar.

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

Fat free Desserts must be made without added fats or use fat
substitutes.

Low carbohydrate Desserts must be low in carbohydrates, often relying on sugar

substitutes.

Low fat Desserts should contain reduced fat content, using alternatives
to traditional fats.

© International Institute of Education RTO: 45150 CRICOS: 03838G Revised date Version
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 Low gluten Desserts must limit gluten-containing ingredients, such as
wheat flour.

Gluten free Desserts should entirely avoid gluten-containing ingredients.

Low kilojoules Desserts need to be lower in overall calories.

Low sugar Desserts must limit added sugars, relying on natural

sweeteners or sugar substitutes.

Sugar free Desserts should contain no added sugars and often use sugar
substitutes.

Type one and two diabetic Desserts should be carefully monitored for carbohydrate
content to manage blood sugar levels.

Vegan Desserts must exclude all animal products, including dairy and
eggs.

© International Institute of Education RTO: 45150 CRICOS: 03838G Revised date Version
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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:

© International Institute of Education RTO: 45150 CRICOS: 03838G Revised date Version
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File Name: Assessment Tool July 2020 1.1