SITHPAT016

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 pastry chefs.

The skills in this unit must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

Assessment Conditions

Skills must be demonstrated in an operational commercial kitchen. This can be:

• an industry workplace; or
• a simulated industry environment such as an industry-realistic training kitchen.

Assessment must ensure access to:

• fixtures and large equipment:

• • commercial grade work benches (1.5 m/person)
  • commercial cake mixer and attachments
  • commercial refrigeration and freezer unit with shelving
  • sink
  • gas or electric stove top
  • industrial strength food processor
  • commercial ovens with timer and trays
  • storage facilities:

• • • shelving
    • trays

• small equipment:

• • paper for lining moulds and trays
  • beaters
  • blender
  • cutting boards
  • decorating equipment:

• • • blow torch
    • sieves
    • fine piping tubes

• • deep-fryer
  • dessert service-ware:

• • • plates
    • dishes
    • glasses
    • bowl
    • cutlery

• • whisks
  • strainers
  • graters
  • ice cream machines
  • juicers
  • knives
  • spoons and ladles
  • measuring jugs
  • moulds and dishes:

• • • tartlet
    • darioles

• • pans
  • presentation equipment
  • piping bags and attachments
  • ramekins
  • range of saucepans and pots for small and large production
  • scales
  • scoops
  • sets of stainless steel bowls
  • skewers
  • spatulas
  • steamer
  • storage containers and trays
  • wire cooling racks

• food safe gloves
• diverse and comprehensive range of commercial ingredients for the desserts specified in the performance evidence
• cleaning materials and equipment:

• • cleaning cloths
  • commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens, equipment and food storage areas
  • dustpans and brooms
  • garbage bins and bags
  • hand towel dispenser and hand towels
  • mops and buckets
  • separate hand basin and soap for hand washing
  • sponges, brushes and scourers
  • tea towels

• organisational specifications:

• • equipment manufacturer instructions
  • current commercial stock control procedures and documentation for ordering, monitoring and maintaining stock
  • mise en place lists, standard recipes, and recipes for special dietary requirements
  • food safety plans
  • guidelines relating to food disposal, storage and presentation requirements
  • safety data sheets (SDS) for cleaning agents and chemicals.

Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors and:

• have achieved the Certificate III or Certificate IV in Commercial Cookery, or Certificate III or Certificate IV in Patisserie, or their successors; or
• hold a trade certificate as a cook or chef, or equivalent;

and

• have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency.