Superseded by SITHPAT016 Produce desserts
Application
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.
Contains the following documents
Assessment Matrix (Mapping Document)
New Assessor Workbook/Guide (in MS Word Format)
New Cover Sheet
Learner Guide (in MS Word Format)
New Learner Evidence Document
Learner Workbook (in MS Word Format)
New Observation and Demonstration Checklists
New Session Plan (in MS Word Format)
PowerPoint presentation
Supporting documents:
Contextualisation guide
Training and assessment strategy (TAS)
RTO Materials statement of validation
Student validation survey
Work placement logbook
Workplace documentation
Workplace evidence
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