SITHPAT006

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.

Unit mapping information

SITHPAT306 Produce desserts

Licensing, legislative, regulatory or certification requirements

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

Foundation skills

Foundation skills essential to performance are explicit in the performance criteria of this unit of competency.

Unit sector or competency field

Hospitality—Patisserie

Prerequisite, co-requisite or interdependent assessment of units

SITXFSA001 Use hygienic practices for food safety

Assessment conditions

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

• an industry workplace
• a simulated industry environment, such as a training kitchen servicing customers

Assessment must ensure access to:

• fixtures and large equipment:

  • commercial grade work benches (1.5 m/person)

  • commercial cake mixer and attachments:

    • dough hook

    • paddle

    • whisk

  • commercial refrigeration and freezer unit with shelving

  • double sinks with hot and cold water

  • gas or electric stove tops

  • industrial strength food processor

  • ovens with timer and trays:

    • convection

    • deck

    • microwave

  • pastry/dough break

  • storage facilities:

    • shelving

    • trays

• small equipment:

  • acetate plastic sheets

  • beaters

  • blenders

  • bowl cutters

  • commercial mixers and attachments

  • cutting boards

  • cutting implements for nuts and fruits

  • decorating equipment:

    • blow torch

    • chocolate spray gun

    • fine icing sugar sieves

    • fine piping tubes

    • icing and cocoa powder dusters

    • matfer-type stencils

    • silk screens

    • templates

  • deep-fryer

  • dessert service-ware:

    • dessert plates

    • dishes

    • glasses

    • bowl

    • coupes

    • cutlery

    • doilies

  • fine and heavy gauge whisks and strainers

  • fine icing sugar sieves

  • fluted and plain flan rings

  • graters

  • gratin dishes

  • ice makers

  • ice cream machines

  • juicers

  • knives:

    • large serrated cake knives

  • ladles in a variety of sizes

  • measurers:

    • metric calibrated measuring jugs

  • mixers

  • moulds and dishes:

    • tartlet

    • darioles

  • oven mitts

  • pans:

    • crêpe

    • omelette

  • presentation equipment:

    • cake boards

    • cake boxes

    • cake stands

    • doilies

  • piping bags and attachments

  • portion control markers

  • ramekins

  • range of saucepans and pots for small and large production

  • salamander

  • scales

  • scoops

  • serving tongs and trowels

  • sets of stainless steel bowls

  • skewers:

    • metal

    • bamboo

  • soufflé cups

  • spatulas

  • spoons:

    • wooden spoons

    • large plain and slotted metal spoons

  • steamer

  • storage containers and trays

  • sweets trolley or dessert buffet table

  • vitamisers

  • wire cooling racks

• 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 antiseptic liquid soap dispenser 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

  • food preparation lists

  • mise en place lists, menus, standard recipes, and recipes for special dietary requirements

  • ordering and docketing paperwork

  • food safety plans

  • guidelines relating to food disposal, storage and presentation requirements

  • safety data sheets (SDS) for cleaning agents and chemicals

• industry-realistic ratios of kitchen staff to customers; these can be:

  • staff and customers in an industry workplace during the assessment process; or

  • individuals who participate in role plays or simulated activities, set up for the purpose of assessment, in a simulated industry environment operated within a training organisation

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

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