ASSESSMENT COVER SHEET

This form is to be completed by the assessor and used as a final record of student competency. All student submissions including any
associated checklists are to be attached to this cover sheet before placing on the student’s file. Student results are not to be entered
onto the Student Database unless all relevant paperwork is completed and attached to this form.

Student Name Student ID

Completion
Assessor Name
Date
Course Name Certificate III in Commercial Cookery Course Code SIT

Unit Name Produce desserts Unit Code SITHPAT006

FIRST ATTEMPT:  SECOND ATTEMPT: 

Result
Please attach the following student evidence to this form S = Satisfactory
NS = Not Yet Satisfactory
DNS = Did Not Submit

Assessment 1  S | NYS | DNS

Assessment 2  S | NYS | DNS

Final Assessment Result for this unit C / NYC

C = Competent / NYC = Not Yet Competent

Student Declaration: I acknowledge the assessment process has been Assessor

explained
and agree to undertake assessment. I am aware of the appeals process, should
the need arise. I also understand that I must be assessed as ‘satisfactory’ in all
parts of the assessment to gain a competent result for this unit of competency. I
declare that the work contained in this assessment is my own, except where
acknowledgement of sources is made. I understand that a person found
responsible for academic misconduct will be subject to disciplinary action (refer
to Enrolment Acceptance Agreement).
Assessor Signature:
I give permission for a copy of my marked work to be retained and reproduced
for the purpose of review and validation. Dat / /

Dat / /
Administrative use only

Entered onto Student Management Database 

Date Initials

ASSESSMENT COVER SHEET

SITHPAT006 Produce desserts

© Acacia Institute
 Assessment Task 1
SITHPAT006 Produce desserts
Written Test

Assessment Submission details:

1. Please include following details on the top of your assessment:

 Your Name
 Your Student Id
 Your Trainer’s name
 Title of your Assessment
 Assessment Due Date
 Actual Submission Date
Please Note: Any changes in the assessment due date must be approved by your trainer.

2. This assessment must be in Microsoft word format. Following settings should be made for this assignment
to keep consistency among all the assessments:

Body text Page setup

 Font: Times New Roman  Top: 2.54 cm

 Font size: 12 point  Bottom: 2.54 cm
 Line spacing: Double  Left: 3.17 cm
 Text style: Normal  Right: 3.17 cm
 Header: 1.25 cm
 Footer: 1.25 cm

3. Do not forget to attach the Cover Sheet at the front of the assessment.
4. Make sure you have signed the Cover sheet to declare this is your own work.
5. You can e-mail this assessment to your trainer’s e-mail address with following details:
In ‘subject’ mention your ‘student Id – Your name’.

Achieving Competence:

To be deemed competent in this assessment you must:

 Correctly address all of the assessment requirements as described in this task

 Correctly address all of the submission instructions
 Successfully complete the Assessment Questions
 Submit assessment on or before the due date with an assessment cover sheet

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Performance objective:

You need to answer the entire questions using information given to you from class and from your course
material.

Assessment description:

You must provide a response to all questions in assessment Questions section.

Assessment Questions:

Checkpoint 1
Question 1: How could the following factors be used to estimate the number of serves or products to be
prepared for service?
Historical data –

Number of bookings –

Special functions –

Climate and weather –

Question 2: List 5 methods which can be used to calculate the required ingredients for dessert preparation?

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Question 3: How can the following factors affect the selection of ingredients when preparing desserts?
1) Seasonality -

2) Price -

3) Infrastructure -

4) Equipment available -

5) Quality standards -

6) Service requirements -

7) Stock rotation principles -

Question 4: How do the following factors affect the choice of equipment for preparing desserts?
1) Safety

2) Appropriateness

3) Ease of use

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4) Reducing wastage

Question 5: List 5 common Work, Health and Safety and Hygiene requirements which must be observed when
using equipment?

Question 6: Provide a description for use of the following utensils commonly used for the preparation of
desserts?

Question 7: Provide 5 reasons for the purpose of preparing equipment before preparing pastries and desserts?

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Checkpoint 2
Question 8: List the general preparation requirements you need to consider before preparing the following
menu items?
1. Vanilla ice cream –

2. Fruit salad –

3. Chocolate mousse –

4. Profiteroles –

5. Garnishes –

Question 9: Provide an example for the use of each of the following by-products from dessert preparations?
1) Chocolate leftovers –

2) Egg whites –

3) Egg yolks –

4) Sponge leftovers –

5) Puff paste off cuts –

6) Fruit off cuts –

Question 10: Connect the correct menu example to the relevant method of cookery used to produce it?
1) Steaming Peach Melba
2) Roasting Rhubarb Crumble

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 3) Stewing Bananas grilled with honey
4) Baking Cider Braised Apples
5) Poaching Crêpes Suzette
6) Boiling Pear in Red Wine
7) Shallow frying Profiteroles
8) Braising Apple fritters
9) Grilling Caramelised Chestnuts
10)Deep-frying Chinese Yeast buns
Question 11: What is the role of sauces used for desserts? What should be considered for preparation and
presentation?

Question 12: Explain the following production processes for fruit-based sauces?
1) Jam process –

2) Fresh blending process –

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3) Stock syrup process –

Question 13: What are the production processes for the following dairy-based sauces?
1) Anglaise base –

2) Custard base –

Question 14: List the production principles for the following foam sauces?
a) Sabayon –

b) American Syllabub –

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c) Sauce Mousseline –

Question 15: Provide an application or use for the following sauces?

1. Bishop sauce –

2. Fresh chocolate sauce –

3. Fresh cocoa sauce –

4. Caramel sauce –

5. Brandy sauce –

Checkpoint 3
Question 16: Provide a description for each of the following types of Crème?
a) Crème Chantilly –

b) Crème à l’Anglaise –

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 c) Crème Renversée –

d) Crème Pâtissière –

e) Crème Bavarois –

f) Crème Diplomat –

g) Butter Cream –

Question 17: Provide a description for the following fillings?

1. Ganache –

2. Curds –

3. Gianduja –

4. Liqueur Fillings –

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5. Marzipan –

6. Praline –

Question 18: What are the procedures for using leaf and powdered gelatine – how do these differ?

Question 19: What are the properties and appropriate use of the thickening agents below?
1) Agar-agar –

2) Acacia or Gum Arabica –

3) Sago and Tapioca –

4) Cornflour, arrowroot and other starches –

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5) Pectin –

6) Roux –

7) Egg yolks –

Question 20: What are the production methods for the following preparations?
a) Nougatine –

b) Praline –

Checkpoint 4
Question 21: Desserts featured on modern menus often feature a combination of classifications and techniques.
What does this trend entail?

Question 22: List the production steps for making and baking choux paste in order?

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Question 23: Provide a brief description for the following pastry items with a suggestion for presentation of
each for service?
Éclairs –

Profiteroles –

Gâteau St. Honoré –

Question 24: Provide key points for production methods and a garnish option for the following pastry items?
a) Lemon and Mandarin Tartlets –

b) Apricot and Frangipane Flan –

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c) Baked Chocolate and Vanilla Cheesecake –

d) Linzer Torte –

Question 25: List the basic production steps for a yeast paste in order?

Question 26: What are the key features of the following desserts made from yeast pastry?
1) Brioche Bread and Butter Pudding –

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2) Savarin with Fruit –

3) Baba au Rhum –

Checkpoint 5
Question 27: List the procedures for preparing Strudel in order?

Question 28: Provide 3 examples for desserts made from puff paste with a brief description for each?

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 Tarte Tatin –

 Mille-feuille –

 Jalousie –

 Bande aux fruits –

Question 29: Explain the following production methods used to make sponge?
1. Cold method (pâte à biscuit) –

2. Genoese method (pâte à génoise) –

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 Question 30: What are the typical features of the following desserts?
a) Japonaise with Berry Mousse –

b) Flourless Chocolate Cake –

c) Raspberry Mousse Gâteau –

d) Charlotte Royale –

Question 31: Provide a description for the key features of the following batter and egg based desserts?
a) Palatschinken –

b) Crêpes Suzette –

c) Apple Fritters –

d) Clafoutis Limousin –

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Question 32: What are the key features of the following desserts? How could these be served?
1) Panna Cotta –

2) Bavarian Cream (Crème Bavarois) –

3) Crème Caramel –

Question 33: Provide 5 uses of fruit for various dessert applications?

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Checkpoint 6
Question 34: List 5 risk factors which must be considered when producing and storing frozen desserts?

Question 35: List the categories of ices and provide a key description for each category?

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Question 36: Anglaise is used as the basis for making ice cream. List the production steps in order?

Question 37: What are the basic principles for producing Parfaits, Bombes and Biscuit Glacé?

Question 38: What are the key features of the following frozen desserts? How could these be garnished for
service?
1) Iced Orange Parfait Grand Marnier –

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2) Iced Orange Soufflé –

3) Tropical Fruit Salad with Melon Sorbet –

Checkpoint 7
Question 39: What is the basic method for preparing condé rice? Which ratio is used as a guideline?

Question 40: Explain the basic preparation method for the following desserts?
a) Flummery –

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b) Grütze –

c) Sago and Coconut Pudding with Spiced Kumquats –

Question 41: Which basic aspects must be considered when working with chocolate?

Question 42: What are the key processes for tempering chocolate?

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Question 43: What is ganache? How is it produced?

Checkpoint 8
Question 44: Many customers with health issues may have a list that specifies what ingredients they can and
cannot eat. Provide a description and the potential implications for the following food allergies or intolerances?

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1) MSG –

2) Nuts –

3) Eggs –

4) Lactose –

5) Salicylates –

6) Histamine –

Question 45: List 5 key factors which must be considered when producing desserts for religious diets?

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Question 46: Which nutritional aspects related to desserts should be considered to provide healthy desserts?

Question 47: Provide 2 examples for adjustment/techniques which need to be considered when using
substitutes to provide for the following dietary requirements?
Dietary Consideration Adjustment/Technique Considerations

Gluten-free

Egg allergy/Lacto vegetarian

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Lactose-free

Nut allergies

Low-sugar

Low-fat

Question 48: Provide a solution to prevent the following faults when preparing baked products?

Cake sinking in centre

Choux paste product turns out flat

Puff paste rises unevenly

Enriched yeast dough doesn’t retain its shape

Short paste pie base is soggy

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Question 49: Provide 3 examples for aspects which need to be considered and checked before serving desserts?

Question 50: What are the general guidelines for portion sizes of desserts? Which factors may affect or vary
portion size?

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Checkpoint 9
Question 51: Provide 8 general guidelines which should be considered for effective and hygienic presentation of
desserts?

Question 52: The following factors affect the overall presentation for desserts. Provide 1 applied example which
would highlight this?

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Question 53: How could the following environmental conditions impact on the quality of desserts?

1) Humidity –

2) Temperature –

3) Atmosphere –

4) Light –

5) Packaging –

6) Ventilation –

Question 54: What are the economic and hygiene aspects which must apply when handling and storing desserts
and ingredients used for desserts? What are the labelling requirements?

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Question 55: List 6 key aspects which must be considered when serving and displaying desserts for service?

Question 56: List 5 requirements to ensure a clean workspace during preparation and service of desserts, and at
the end of a shift?

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Question 57: The recipe for a Brioche Bread and Butter Pudding yields 6 Portions.
a) Calculate the costs for each ingredient and enter these in the column “Actual Cost”
b) Add the costs of all ingredients and enter the sum in the field “Total Cost”.
c) Calculate the cost per portion and enter the result in the field “Portion Cost”

Name of dish: Portion nos.:

Brioche Bread and Butter Pudding 6

Ref.source:
Futura Group
Total Cost: $ 15.00 Portion size

Portion Cost: $

Commodities

Weight
Item Specification kg/l/Unit Cost per kg/l/Unit Actual cost

Brioche loaf 0.500 batch $8.50 each

Butter 0.050 kg $7.20 kg

Caster sugar 0.120 kg $2.20 kg

Vanilla pod 0.500 each $5.50 each

Eggs 4.000 each $0.30 each

Milk 0.250 L $1.60 L

Cream 0.250 L $6.60 kg

Banana 2.000 each $1.30 each

Chocolate Callets 0.100 kg $14.00 kg

Icing sugar 0.050 kg $2.50 kg

Total Cost

Portion
Cost

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 Assessment Task 2
SITHPAT006 Produce desserts

Assessment Submission details:

1. Please include following details on the top of your assessment:

 Your Name
 Your Student Id
 Your Trainer’s name
 Title of your Assessment
 Assessment Due Date
 Actual Submission Date
Please Note: Any changes in the assessment due date must be approved by your trainer.

2. This assessment must be in Microsoft word format. Following settings should be made for this assignment
to keep consistency among all the assessments:

Body text Page setup

 Font: Times New Roman  Top: 2.54 cm

 Font size: 12 point  Bottom: 2.54 cm
 Line spacing: Double  Left: 3.17 cm
 Text style: Normal  Right: 3.17 cm
 Header: 1.25 cm
 Footer: 1.25 cm

3. Do not forget to attach the Cover Sheet at the front of the assessment.
4. Make sure you have signed the Cover sheet to declare this is your own work.
5. You can e-mail this assessment to your trainer’s e-mail address with following details:
In ‘subject’ mention your ‘student Id – Your name’.

Achieving Competence:

To be deemed competent in this assessment you must:

 Correctly address all of the assessment requirements as described in this task

 Correctly address all of the submission instructions
 Successfully complete the Assessment Questions
 Submit assessment on or before the due date with an assessment cover sheet

Assessment Activity 2 1|P a g e

SITHPAT006 Produce desserts
© Acacia Institute
Performance objective:
The purpose of this assessment is to check your ability to complete tasks outlined in elements and performance
criteria of this unit in the context of the job role, and:
a) follow standard and special recipes to produce at least ten different desserts from the common desserts
listed in the knowledge evidence
b) ensure that at least two of the above desserts are produced to meet requirements of different special
dietary requirements as listed in the knowledge evidence
c) produce and use each of the following sauces at least once when preparing above range of desserts:
o chocolate based sauces
o custards and crèmes
o flavoured butters and creams
o fruit purées, sauces or coulis
o fruit syrups
o sabayon and zabaglione
o sugar syrups
d) use each of the garnishes and decorations listed in the knowledge evidence at least once when preparing
above desserts
e) use appropriate cookery methods from the list in the knowledge evidence when producing the above
desserts
f) present desserts, accompaniments and garnishes attractively and decoratively
g) prepare above desserts:
o that are consistent in quality, size, shape and appearance
o within commercial time constraints
o reflecting required quantities to be produced
o following procedures for portion control and food safety practices when handling and storing desserts
o responding to special customer requests and dietary requirements

Assessment description:
Prepare the following dishes to the criteria set out below:
Dish to be prepared Desserts (select 10) Special diets (select 2) Sauces (select all)
applied to 2 of 10 desserts
Dish 1: ……………………………… bavarois fat free choc. based sauces
crème brulée low carbohydrate custards and crèmes
Recipe Source: crème caramel low fat flavoured creams
Futura Group recipe book, e- crêpes low gluten flavoured butters
coach recipes SITHPAT006 custards and creams gluten free fruit purées, sauces or
No. of serves: flans low kilojoule coulis
fritters low sugar fruit syrups
ice-cream sugar free sabayon
meringues type I and type II diabetic zabaglione
mousse vegan sugar syrups
parfait
pies
prepared fruit
puddings
sabayon
sorbet
soufflé
tarts
Dish 2: ……………………………… bavarois fat free choc. based sauces
crème brulée low carbohydrate custards and crèmes
Recipe Source: crème caramel low fat flavoured creams

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Futura Group recipe book, e- crêpes low gluten flavoured butters
coach recipes SITHPAT006 custards and creams gluten free fruit purées, sauces or
No. of serves: flans low kilojoule coulis
fritters low sugar fruit syrups
ice-cream sugar free sabayon
meringues type I and type II diabetic zabaglione
mousse vegan sugar syrups
parfait
pies
prepared fruit
puddings
sabayon
sorbet
soufflé
tarts
Dish 3: …………………………….. bavarois fat free choc. based sauces
crème brulée low carbohydrate custards and crèmes
Recipe Source: crème caramel low fat flavoured creams
Futura Group recipe book, e- crêpes low gluten flavoured butters
coach recipes SITHPAT006 custards and creams gluten free fruit purées, sauces or
No. of serves: flans low kilojoule coulis
fritters low sugar fruit syrups
ice-cream sugar free sabayon
meringues type I and type II diabetic zabaglione
mousse vegan sugar syrups
parfait
pies
prepared fruit
puddings
sabayon
sorbet
soufflé
tarts
Dish 4: …………………………….. bavarois fat free choc. based sauces
crème brulée low carbohydrate custards and crèmes
Recipe Source: crème caramel low fat flavoured creams
Futura Group recipe book, e- crêpes low gluten flavoured butters
coach recipes SITHPAT006 custards and creams gluten free fruit purées, sauces or
No. of serves: flans low kilojoule coulis
fritters low sugar fruit syrups
ice-cream sugar free sabayon
meringues type I and type II diabetic zabaglione
mousse vegan sugar syrups
parfait
pies
prepared fruit
puddings
sabayon
sorbet
soufflé
tarts
Dish 5: ……………………………… bavarois fat free choc. based sauces
crème brulée low carbohydrate custards and crèmes
Recipe Source: crème caramel low fat flavoured creams
Futura Group recipe book, e- crêpes low gluten flavoured butters
coach recipes SITHPAT006 custards and creams gluten free fruit purées, sauces or
No. of serves: flans low kilojoule coulis
fritters low sugar fruit syrups
ice-cream sugar free sabayon
meringues type I and type II diabetic zabaglione
mousse vegan sugar syrups
parfait
pies
prepared fruit
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 puddings
sabayon
sorbet
soufflé
tarts
Dish 6: ……………………………… bavarois fat free choc. based sauces
crème brulée low carbohydrate custards and crèmes
Recipe Source: crème caramel low fat flavoured creams
Futura Group recipe book, e- crêpes low gluten flavoured butters
coach recipes SITHPAT006 custards and creams gluten free fruit purées, sauces or
No. of serves: flans low kilojoule coulis
fritters low sugar fruit syrups
ice-cream sugar free sabayon
meringues type I and type II diabetic zabaglione
mousse vegan sugar syrups
parfait
pies
prepared fruit
puddings
sabayon
sorbet
soufflé
tarts
Dish 7: ……………………………… bavarois fat free choc. based sauces
crème brulée low carbohydrate custards and crèmes
Recipe Source: crème caramel low fat flavoured creams
Futura Group recipe book, e- crêpes low gluten flavoured butters
coach recipes SITHPAT006 custards and creams gluten free fruit purées, sauces or
No. of serves: flans low kilojoule coulis
fritters low sugar fruit syrups
ice-cream sugar free sabayon
meringues type I and type II diabetic zabaglione
mousse vegan sugar syrups
parfait
pies
prepared fruit
puddings
sabayon
sorbet
soufflé
tarts
Dish 8: ……………………………… bavarois fat free choc. based sauces
crème brulée low carbohydrate custards and crèmes
Recipe Source: crème caramel low fat flavoured creams
Futura Group recipe book, e- crêpes low gluten flavoured butters
coach recipes SITHPAT006 custards and creams gluten free fruit purées, sauces or
No. of serves: flans low kilojoule coulis
fritters low sugar fruit syrups
ice-cream sugar free sabayon
meringues type I and type II diabetic zabaglione
mousse vegan sugar syrups
parfait
pies
prepared fruit
puddings
sabayon
sorbet
soufflé
tarts
Dish 9: ……………………………… bavarois fat free choc. based sauces
crème brulée low carbohydrate custards and crèmes
Recipe Source: crème caramel low fat flavoured creams
Futura Group recipe book, e- crêpes low gluten flavoured butters

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coach recipes SITHPAT006 custards and creams gluten free fruit purées, sauces or
No. of serves: flans low kilojoule coulis
fritters low sugar fruit syrups
ice-cream sugar free sabayon
meringues type I and type II diabetic zabaglione
mousse vegan sugar syrups
parfait
pies
prepared fruit
puddings
sabayon
sorbet
soufflé
tarts
Dish 10: ……………………………. bavarois fat free choc. based sauces
crème brulée low carbohydrate custards and crèmes
Recipe Source: crème caramel low fat flavoured creams
Futura Group recipe book, e- crêpes low gluten flavoured butters
coach recipes SITHPAT006 custards and creams gluten free fruit purées, sauces or
No. of serves: flans low kilojoule coulis
fritters low sugar fruit syrups
ice-cream sugar free sabayon
meringues type I and type II diabetic zabaglione
mousse vegan sugar syrups
parfait
pies
prepared fruit
puddings
sabayon
sorbet
soufflé
tarts

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 Assessment Evaluation Tool
Unit Code & Unit Name SITHPAT006 Produce desserts

Assessment Type Written task & Quiz

Assessment Name AT 1

Student’s name & ID

Celine Bong Ping
Assessment date/s

Is Student able to demonstrate the following: Performance Criteria

Yes No
[1.1, 1.2, 1.3, 2.1, 2.2, 2.3, 3.1, 3.2, 3.3, 4.1, 4.2, 4.3, 4.4, 4.5, 5.1, 5.2, 5.3, 5.4, 5.5, 5.6, 5.7, 5.8, 5.9]

(1.1) Confirm food production requirements from food preparation list and standard recipes.
(1.2) Calculate ingredient amounts according to requirements.
(1.3) Identify and select ingredients from stores according to recipe, quality, freshness and stock
rotation requirements.
(2.1) Select type and size of equipment suitable to requirements.
(2.2) Safely assemble and ensure cleanliness of equipment before use.
(2.3) Use equipment safely and hygienically according to manufacturer instructions.
(3.1) Sort and assemble ingredients according to food production sequencing.
(3.2) Weigh and measure wet and dry ingredients according to the recipe and quantity of desserts
required.
(3.3) Minimise waste to maximise profitability of desserts produced.

(4.1) Following standard recipes, produce desserts using cookery methods to achieve desired product
characteristics.
(4.2) Follow special dietary recipes to produce desserts for those with special dietary requirements.
(4.3) Produce hot and cold sauces to desired consistency and flavour.
(4.4) Use thickening agents suitable for sweet sauces.
(4.5) Make food quality adjustments within scope of responsibility.
(5.1) Portion desserts to maximise yield and profitability of food production.
(5.2) Use accompaniments that balance and enhance taste and texture of desserts.
(5.3) Select garnishes and decorations with flavours and textures that complement desserts.
(5.4) Plate desserts, accompaniments and garnishes attractively, with artistic flair appropriate for the
occasion and the item.
(5.5) Plate and decorate desserts for practicality of service and customer consumption.
(5.6) Visually evaluate desserts and adjust presentation before serving.
(5.7) Display desserts with appropriate sauces and garnishes.

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© Acacia Institute
(5.8) Store desserts in appropriate environmental conditions.
(5.9) Clean work area, and dispose of or store surplus and re-usable by-products according to
organisational procedures, environmental considerations, and cost-reduction initiatives.
Is Student able to demonstrate the following: Knowledge Evidence
Yes No
[1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14]
(1) Culinary terms and trade names for:
a) variety of common desserts:
 bavarois
 crème brulee
 crème caramel
 crêpes
 custards and creams
 flans
 fritters
 ice-cream
 meringues
 mousse
 parfait
 pies
 prepared fruit
 puddings
 sabayon
 sorbet
 soufflé
 tarts
b) ingredients commonly used to produce desserts
c) substitute ingredients used to produce desserts for special dietary recipes:
 gluten free flour
 yeast-free flour
 non-sugar sweeteners
(2) Common special dietary requirements which must be considered when producing desserts:
a) fat free
b) low carbohydrate
c) low fat
d) low gluten
e) gluten free
f) low kilojoule
g) low sugar
h) sugar free
i) type one and two diabetic
j) vegan
(3) Meaning of:
food allergy
food intolerance
(4) key health and legal consequences of failing to address special requirements
(5) Contents of stock date codes and rotation labels

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SITHPAT006 Produce desserts
© Acacia Institute
(6) Cookery methods used when preparing desserts:
a) adding fats and liquids to dry ingredients
b) baking
c) chilling
d) flambé
e) freezing
f) poaching
g) reducing
h) selecting and preparing appropriate dessert moulds
i) steaming
j) stewing
k) stirring and aerating to achieve required consistency and texture
l) using required amount of batter according to desired characteristics of finished products
m) weighing or measuring and sifting dry ingredients
n) whisking, folding, piping and spreading
(7) Expected product characteristics of the classical and contemporary desserts specified in the
performance evidence:
a) appearance
b) colour
c) consistency
d) moisture content
e) shape
f) size
g) structure
h) taste
i) texture
(8) Common garnishes and decorations used when preparing desserts:
a) coloured and flavoured sugar
b) fresh, preserved or crystallised fruits
c) jellies
d) shaved chocolate
e) sprinkled icing sugar
f) whole or crushed nuts
(9) Appropriate cooking temperatures and times for desserts
(10) Techniques to garnish, decorate, plate and present attractive desserts
(11) Indicators of freshness and quality of stocked ingredients for desserts
(12) Mise en place requirements for producing desserts
(13) Appropriate environmental conditions for storing desserts and re-usable by products of their
preparation to:
a) ensure food safety
b) optimise shelf life
(14) Safe operational practices using essential functions and features of equipment used to produce
desserts.

Assessment evaluation tool 1 3|P a g e

SITHPAT006 Produce desserts
© Acacia Institute
 Comments/feedback to Student

Outcome:  Satisfactory  Unsatisfactory

Assessor: I declare that I have conducted a fair, valid, reliable, and flexible assessment with this student, and I have provided
appropriate feedback. I also declare that I have undertaken the indicated assessment integrity checks
Google check for plagiarism Yes No
Check for Copying/Collusion Yes No
Check for Authenticity (own work) Yes No
Cheating or use of model answers Yes No

Assessor name:

Assessor signature:

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SITHPAT006 Produce desserts
© Acacia Institute
 Assessment Evaluation Tool
Unit Code & Unit Name SITHPAT006 Produce desserts

Assessment Type Practical observation

Assessment Name AT 2

Student’s name & ID Celine Bong Ping

11138586
Assessment date/s

Is Student able to demonstrate the following: Performance Evidence [1, 2, 3, 4, 5, 6, 7] Yes No

(1) Follow standard and special recipes to produce at least ten different desserts from the common
desserts listed in the knowledge evidence
(2) Ensure that at least two of the above desserts are produced to meet requirements of different
special dietary requirements as listed in the knowledge evidence
(3) Produce and use each of the following sauces at least once when preparing above range of
desserts:
a) chocolate based sauces
b) custards and crèmes
c) flavoured butters and creams
d) fruit purées, sauces or coulis
e) fruit syrups
f) sabayon and zabaglione
g) sugar syrups
(4) Use each of the garnishes and decorations listed in the knowledge evidence at least once when
preparing above desserts
(5) Use appropriate cookery methods from the list in the knowledge evidence when producing the
above desserts
(6) Present desserts, accompaniments and garnishes attractively and decoratively
(7) Prepare above desserts:
a) that are consistent in quality, size, shape and appearance
b) within commercial time constraints
c) reflecting required quantities to be produced
d) following procedures for portion control and food safety practices when handling and storing
desserts
e) responding to special customer requests and dietary requirements

Is Student able to demonstrate the following: Performance Criteria

Yes No
[1.1, 1.2, 1.3, 2.1, 2.2, 2.3, 3.1, 3.2, 3.3, 4.1, 4.2, 4.3, 4.4, 4.5, 5.1, 5.2, 5.3, 5.4, 5.5, 5.6, 5.7, 5.8, 5.9]

(1.1) Confirm food production requirements from food preparation list and standard recipes.
(1.2) Calculate ingredient amounts according to requirements.
(1.3) Identify and select ingredients from stores according to recipe, quality, freshness and stock
rotation requirements.

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SITHPAT006 Produce desserts
© Acacia Institute
(2.1) Select type and size of equipment suitable to requirements.
(2.2) Safely assemble and ensure cleanliness of equipment before use.
(2.3) Use equipment safely and hygienically according to manufacturer instructions.
(3.1) Sort and assemble ingredients according to food production sequencing.
(3.2) Weigh and measure wet and dry ingredients according to the recipe and quantity of desserts
required.
(3.3) Minimise waste to maximise profitability of desserts produced.

(4.1) Following standard recipes, produce desserts using cookery methods to achieve desired product
characteristics.
(4.2) Follow special dietary recipes to produce desserts for those with special dietary requirements.
(4.3) Produce hot and cold sauces to desired consistency and flavour.
(4.4) Use thickening agents suitable for sweet sauces.
(4.5) Make food quality adjustments within scope of responsibility.
(5.1) Portion desserts to maximise yield and profitability of food production.
(5.2) Use accompaniments that balance and enhance taste and texture of desserts.
(5.3) Select garnishes and decorations with flavours and textures that complement desserts.
(5.4) Plate desserts, accompaniments and garnishes attractively, with artistic flair appropriate for the
occasion and the item.
(5.5) Plate and decorate desserts for practicality of service and customer consumption.
(5.6) Visually evaluate desserts and adjust presentation before serving.
(5.7) Display desserts with appropriate sauces and garnishes.
(5.8) Store desserts in appropriate environmental conditions.
(5.9) Clean work area, and dispose of or store surplus and re-usable by-products according to
organisational procedures, environmental considerations, and cost-reduction initiatives.

Is Student able to demonstrate the following: Knowledge Evidence [2, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14] Yes No

(2) Common special dietary requirements which must be considered when producing desserts:
a) fat free
b) low carbohydrate
c) low fat
d) low gluten
e) gluten free
f) low kilojoule
g) low sugar
h) sugar free
i) type one and two diabetic
j) vegan
(5) Contents of stock date codes and rotation labels

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SITHPAT006 Produce desserts
© Acacia Institute
(6) Cookery methods used when preparing desserts:
a) adding fats and liquids to dry ingredients
b) baking
c) chilling
d) flambé
e) freezing
f) poaching
g) reducing
h) selecting and preparing appropriate dessert moulds
i) steaming
j) stewing
k) stirring and aerating to achieve required consistency and texture
l) using required amount of batter according to desired characteristics of finished products
m) weighing or measuring and sifting dry ingredients
n) whisking, folding, piping and spreading
(7) Expected product characteristics of the classical and contemporary desserts specified in the
performance evidence:
a) appearance
b) colour
c) consistency
d) moisture content
e) shape
f) size
g) structure
h) taste
i) texture
(8) Common garnishes and decorations used when preparing desserts:
a) coloured and flavoured sugar
b) fresh, preserved or crystallised fruits
c) jellies
d) shaved chocolate
e) sprinkled icing sugar
f) whole or crushed nuts
(9) Appropriate cooking temperatures and times for desserts
(10) Techniques to garnish, decorate, plate and present attractive desserts
(11) Indicators of freshness and quality of stocked ingredients for desserts
(12) Mise en place requirements for producing desserts
(13) Appropriate environmental conditions for storing desserts and re-usable by products of their
preparation to:
a) ensure food safety
b) optimise shelf life
(14) Safe operational practices using essential functions and features of equipment used to produce
desserts.

Assessment evaluation tool 2 3|P a g e

SITHPAT006 Produce desserts
© Acacia Institute
 Comments/feedback to Student

Outcome:  Satisfactory  Unsatisfactory

Assessor: I declare that I have conducted a fair, valid, reliable, and flexible assessment with this student, and I have provided
appropriate feedback. I also declare that I have undertaken the indicated assessment integrity checks
Google check for plagiarism Yes No
Check for Copying/Collusion Yes No
Check for Authenticity (own work) Yes No
Cheating or use of model answers Yes No

Assessor name:

Assessor signature:

Assessment evaluation tool 2 4|P a g e

SITHPAT006 Produce desserts
© Acacia Institute
 Standard Recipe Card

Name of dish: Portion #:

Ref.source:

Total Cost: Portion size:

Portion Cost: Sale Price at

%
( Food Cost)

Food Cost %
Sales Price
Commodities
Weight Actual
Item Specification kg/l/Unit Cost per kg/l/Unit cost

Total Cost

Portion Cost

Method:
 Workflow Plan/End of Service Procedures/De-Brief

Communication (Who, About

Time Task (description) Equipment & WHS
What?)

End of Service Procedures/ Equipment/Systems Communication (Who, About

Reporting Requirements What?)

Post Service De-Brief Equipment/Systems Communication (Who, About

What?)

Workflow plan
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