V2 - SITHPAT006 Produce Desserts - Student Assessment and Guide

SIT40516 - Certificate IV in Commercial Cookery
SITHPAT006- Produce Desserts
Student Assessment Guide
Student ID: _________________________
Student Name: _________________________
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THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
TRALIA ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
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Level-6, Suite 6.01/138 Queen Street, info@asia.edu.au Release Date: Dec 2020
(02) 4608 9972 Page No: 1
Campbelltown, NSW 2560 www.asia.edu.au
ASSESSMENT RECEIPT FORM
STUDENT NAME:
STUDENT ID:
COURSE CODE: SIT40516
COURSE TITLE: Certificate IV in Commercial Cookery
ASSESSOR’S/ASSESSOR’S
NAME:
DUE DATE
UNIT CODE AND SITHPAT006 - Produce desserts
ASTRAL SKILLS INSTITUTE OF AUSTRALIA
DESCRIPTION
ABN: 80 600 951 264RTO: 41322CRICOS:
Level-6, Suite 6.01/138 Queen Street, +000 12345 6789 info@asia.edu.au Version 1.0
NOTE:
Campbelltown, NSW 2560. +000 12345 6789 www.astralskillsinstitute.com Release Date: September 2019
1. This form must be stapled on top of the Assessment Workbook upon submission. Page No:
2. This Assessment Receipt Form must be dated and signed in.
DECLARATION
1. I am aware that penalties exist for plagiarism and academic dishonesty.
2. I am aware of the requirements set by my Assessor/Assessor.
3. I have retained a copy of my Assessment.
Student Signature: Date:
ASSESSMENT RECEIVED BY ASTRAL INSTITUTE Staff
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Name:
Date:
Signature:
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Students must retain this as a Record of Submission.

Assessment Handed On:
Unit Code & Description: SITHPAT006 - Produce desserts
Assessment Received by Student
Staff Name: ………………...…….............. Student ID: ..........................................................

……...…….
Student Signature:
Signature: ……………………...……...……... ………………………………….…….
………….…...
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ABOUT THIS BOOKLET
This assessment booklet and tools has been designed for students undertaking face to face mode of
study to provide information before students take assessments and contains assessment tools to
assess the skills and knowledge required from students to be deemed competent in this unit.
This booklet might not be suitable for students taking other modes of study e.g., online or work
based.
Please read all the information given to you when you receive this assessment booklet. If you do not
understand any part of this booklet, please inform your assessor/Assessor.
The assessment booklet contains two (2) parts:
PART 1: Assessment’s information: This part contains information on assessments for this unit of
competency and how assessment will be conducted throughout unit to achieve the competency. It
includes:
 Application of the unit of competency
 Purpose of assessment
 Elements, performance evidence and knowledge evidence requirements of the unit
 Conditions, context, required resources and location of the assessment.
 Assessment tasks.
 Outline of evidence to be collected.
 Administration, recording and reporting the requirements including special adjustments,
appeals, reasonable adjustments, and assessors’ intervention.
PART 2: Assessment tasks: This part contains the information to successfully undertake the
assessment task. In each assessment task, students will find the following information:
 Task instructions.
 Role play / Practical Demonstration information.
 Information on resources required, where applicable
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PART 1
Assessment Information
Application of the unit of competency:
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.
Purpose of assessment:
The purpose of assessment is to determine competency in the unit SITHPAT006 - Produce desserts
Element Elements Title
s
1 Select ingredients.
2 Select, prepare and use equipment.
3 Portion and prepare ingredients.
4 Produce desserts and sauces
5
ASTRAL SKILLS INSTITUTE
Portion, present OF AUSTRALIA
and store desserts.
ABN:Performance evidence:
80 600 951 264RTO: 41322CRICOS:
Evidence ofNSW
Campbelltown, the2560.
ability to complete+000
tasks outlined
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www.astralskillsinstitute.com ofDate:
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unit in the context of the job role, and:
 follow standard and special recipes to produce at least ten different desserts from the
common desserts listed in the knowledge evidence
 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
 produce and use each of the following sauces at least once when preparing above range
of desserts:
- chocolate based sauces
- custards and crèmes
- flavoured butters and creams
- fruit purées, sauces or coulis
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- fruit syrups
- sabayon and zabaglione
- sugar syrups
 use each of the garnishes and decorations listed in the knowledge evidence at least once
when preparing above desserts
 use appropriate cookery methods from the list in the knowledge evidence when
producing the above desserts
 present desserts, accompaniments, and garnishes attractively and decoratively
 prepare above desserts:
- that are consistent in quality, size, shape, and appearance
- within commercial time constraints
- reflecting required quantities to be produced
- following procedures for portion control and food safety practices when handling and
storing desserts
- responding to special customer requests and dietary requirements.
Knowledge Evidence
Demonstrated knowledge required to complete the tasks outlined in elements and performance
criteria of this unit:
 culinary terms and trade names for:

o variety of common desserts:
- bavarois
- crème brulee
- crème caramel
- crêpes
- custards and creams
- flans
- fritters
ASTRAL SKILLS - ice-cream INSTITUTE OF AUSTRALIA
- meringues
ABN: 80 600 951 264RTO: 41322CRICOS:
- mousse
Campbelltown, -NSWparfait
2560. +000 12345 6789 www.astralskillsinstitute.com Release Date: September 2019
- pies Page No:
- prepared fruit
- puddings
- sabayon
- sorbet
- soufflé
- tarts
 ingredients commonly used to produce desserts
 substitute ingredients used to produce desserts for special dietary recipes:
- gluten free flour
- yeast-free flour
- non-sugar sweeteners
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 common special dietary requirements which must be considered when producing
desserts:
- fat free
- low carbohydrate
- low fat
- low gluten
- gluten free
- low kilojoule
- low sugar
- sugar free
- type one and two diabetic
- vegan
 meaning of:
- food allergy
- food intolerance
 key health and legal consequences of failing to address special requirements
 contents of stock date codes and rotation labels
 cookery methods used when preparing desserts:
- adding fats and liquids to dry ingredients
- baking
- chilling
- flambé
- freezing
- poaching
- reducing
- selecting and preparing appropriate dessert moulds
- steaming
- stewing
- stirring and aerating to achieve required consistency and texture
- using required amount of batter according to desired characteristics of finished
products
ASTRAL- SKILLS weighing orINSTITUTE
measuring and sifting
OFdry ingredients
AUSTRALIA
- whisking, folding, piping and spreading
ABN: 80 600 951 264RTO: 41322CRICOS:
 expected product characteristics of the classical and contemporary desserts specified in
Level-6, Suite
the6.01/138 Queen Street,
performance evidence: +000 12345 6789 info@asia.edu.au Version 1.0
- appearance Page No:
- colour
- consistency
- moisture content
- shape
- size
- structure
- taste
- texture
 common garnishes and decorations used when preparing desserts:
- coloured and flavoured sugar
- fresh, preserved or crystallised fruits
- jellies
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- shaved chocolate
- sprinkled icing sugar
- whole or crushed nuts
 appropriate cooking temperatures and times for desserts
 techniques to garnish, decorate, plate and present attractive desserts
 indicators of freshness and quality of stocked ingredients for desserts
 mise en place requirements for producing desserts
 appropriate environmental conditions for storing desserts and re-usable by products of
their preparation to:
- ensure food safety
- optimise shelf life
 safe operational practices using essential functions and features of equipment used to
produce desserts.
Context and conditions for assessments:

To comply with the assessment condition of this unit:
 ASTRAL INSTITUTE will conduct practical assessment for this unit in its Commercial
Kitchen, which is serving internal staff and students as customers.
 Kitchen has access to wide range ingredients including for producing Desserts mentioned in
this unit and access to industry-realistic ratios of kitchen staff to customers; this includes
 ASTRAL INSTITUTE staff as internal customers invited to taste meals during the
assessment process; or
 Fellow students and assessor who participate in role of customer practical assessment
in ASTRAL INSTITUTE Kitchen
 Access to range of documents and equipment found in commercial Kitchen (Please
refer Appendix1 at the end of this assessment tool for detailed list of assessment
resources).
 Knowledge assessment for this unit will be conducted at ASTRAL INSTITUTE classroom at
ASTRAL SKILLS
location INSTITUTE
identified at timetable. OF AUSTRALIA
 All ASTRAL INSTITUTE
ABN: 80 600 951 264RTO: 41322CRICOS: assessor assessing this unit will satisfy Standards for Registered
Training Organisations’ requirements for assessor and will have achieved the Version Certificate III
Level-6, Suite 6.01/138 Queen Street, +000 12345 6789 info@asia.edu.au 1.0
in Commercial
Campbelltown, NSW 2560. Cookery or Certificate IV
+000 12345 6789 in Commercial Cookery or Patisserie
www.astralskillsinstitute.com qualification
Release Date: September 2019
Page No:
to assess this unit.
 Have worked in industry for at least three years where they have applied the skills and
knowledge of this unit of competency.
Resources Required:
The assessor will ensure that assessment is conducted in a safe environment and you have access to
the following resources for the unit.
- Computers with access to internet and printers
- DIDASKO learner guide for unit SITHPAT006
- Access to ASTRAL INSTITUTE training Kitchen with access to equipment and documents
defined in conditions of assessment above.
Clustering/holistic assessment:
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There is no provision for clustering of assessments in this unit.
Competency Requirements:
To be judged competent in this unit, you will be required to demonstrate all indicators which are
shown in the Marking Guide (assessor’s document).
You must satisfactorily complete all assessment tasks to be Competent (C) in the unit. Students with
unsatisfactory completion of any of the assignment tasks will be deemed Not Yet Competent (NYC).
Assessors will ensure that the evidence collected meets the requirements of the Rules of Evidence
(authentic, current, sufficient, and valid) prior to entering results into the competency record sheet.
Students unsuccessful at achieving “Satisfactory” for any assessment at the first attempt will be
given two opportunities for reassessment. If the student is still deemed Not Yet Competent (NYC)
after two reassessments in a unit of competency student will be required to repeat the unit as per the
scheduled delivery of the course. For further details, refer to ASTRAL INSTITUTE Re-Assessment
Policy and ASTRAL INSTITUTE Course Progress Policy.
Assessment Assessment description Due date Location of

tasks assessment
Assessment You are required to choose the correct Needs to be
Task 1 (AT1) – option(s) from the choices given for the completed in
Knowledge questions and short answers. You must the classroom
Test present your assignment in a clear and
professional manner.
You will be given 3 hours to complete this

task.
Assessment This is Practical Demonstration in Needs to be
Task 2 (AT2) – ASTRAL INSTITUTE kitchen cooking completed in
Practical range of Desserts from recipe provided. ASTRAL
Demonstration This will be done over 5 sessions of 4 INSTITUTE
ABN: 80 600 951 264RTO: 41322CRICOS:
hours each. Kitchen
YouStreet,
Level-6, Suite 6.01/138 Queen are required to prepare
+000 12345 6789 Teninfo@asia.edu.au
(10) Version 1.0
Campbelltown, NSW 2560.different Desserts +000during
12345 6789 www.astralskillsinstitute.com Release Date: September 2019
these sessions Page No:
and out of 10 Desserts, at least Two (2)
Dessert should be produced to meet
requirements of different special dietary
requirements.
Student also required to produce and use
range of sauces identified in session menus
to accompany the Desserts.
Assessment Task:
To achieve competency in this unit, you must satisfactorily complete all the following assessment
tasks within the date and time specified in the session plan. This will demonstrate that you have all
the required skills and knowledge for this unit.
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Outline of evidence to be collected:
You must submit the following evidence to be marked competent for this unit. Your assessor will
ensure that the evidence submitted meets the Rules of Evidence which are valid, sufficient, current
and authentic.
Assessment Task 1  Completed knowledge test with questions answered and submit to
(AT1) – Knowledge your assessor electronically or paper-based.
Test  Complete and sign the cover sheet for assessment task
 Completed Workflow plan for each Practical Demonstration

Assessment Task 2 Session (Total 5)
(AT2)–Practical  Cook and present all the menu items for each session and present
Demonstration to assessor
 Portfolio photos for all sessions
 Completed and sign the cover sheet for assessment task
Administration, recording and reporting requirements:

You must read and follow this information carefully while completing assessments for this unit of
competency and if you are unsure of any instruction, please contact your assessor to clarify.
The assessments are intended to be equitable, fair, and flexible.
Submission of assessment: You must ensure that the completed assessment tasks are submitted
along with the assessment cover sheet:
 Your assessor will mark the submitted assessment, provide feedback to you and complete the
comments section against each task, where applicable.
 ALL tasks must be completed in legible English. It is preferred that the tasks submitted for
assessments are typed and that they are legible and clear, if handwritten.
 You must submit all assessments on or before the due date specified by the assessor as per
the training plan.
ABN: 80 600 951 264RTO: 41322CRICOS:
 Extensions for individual assessment tasks may be negotiated in specific circumstances with
your NSW
Campbelltown, assessor/Assessor.
2560. However, you6789
+000 12345 need to provide genuine evidence documents
www.astralskillsinstitute.com when 2019
Release Date: September
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seeking an extension to due date (e.g., extensions due to illness will require a medical
certificate). To arrange an extension, you must speak to your assessor prior to the due date.
Extensions must be confirmed by the Assessor in writing.
 You are permitted to use dictionaries and to seek support (as required) unless it puts in
jeopardy the integrity of the assessment, your assessor will let you know if this is the case.
 Unless the assessment task specifically allows pair work or group activities such as
brainstorming, you must submit your own original work and must not copy the work of other
students. Plagiarism is unacceptable.
 You can submit your assessment tasks through the learning management system or hand in
hard copies in the classroom.
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Recording an assessment result:
Once the assessments have been completed, the assessor will record the assessment results on the
student assessment record sheets and LMS/student management system and all results will be
approved by the course coordinator.
Assessors will check that you have completed the student declaration prior to filling out the
assessment sheet.
Retaining assessment records:
ASTRAL INSTITUTE will securely retain all completed student assessment items for each student
for a period of six months from the date on which the judgement of competence for the student was
made. ASTRAL INSTITUTE will also retain sufficient data to be able to reissue AQF certification
documentation for a period of 30 years.
All assessment records submitted to the assessor for marking will be stored and retained properly.
And a hard copy submitted to student administration for filing along with the evidence.
The assessor will ensure that the student records are securely retained in accordance with the
ASTRAL INSTITUTE record control policy accessible by the Student Administration Officer.

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Assessment outcomes:
For unit of competency:

There are two outcomes for assessments: C = Competent and NYC = Not Yet Competent (requires
more training and experience).
You will be awarded C = Competent on completion of the unit when the assessor is satisfied that you
have completed all assessments and have provided the appropriate evidence required to meet all
criteria in line with the Rules of Evidence. If you fail to meet this requirement, you will receive the
result NYC = Not Yet Competent and will be eligible to be re-assessed in accordance with the
ASTRAL INSTITUTE Re-Assessment Policy and ASTRAL INSTITUTE Course Progress Policy.
For assessment task:

There are two assessment outcomes for tasks. S = Satisfactory and NS = Not Satisfactory.
On the individual assessment cover sheet for assessment tasks, you will be marked Satisfactory, if
you have completed the task successfully, submitted all evidence and satisfied the assessment criteria
and Not Satisfactory, if you have not completed the task, the evidence is not sufficient or does not
meet the requirements of the assessment criteria.
Re-assessment:
If you are unsuccessful at achieving competency at the first attempt, you will be given two further
opportunities for re-assessment at a mutually agreed time and date. For further details, refer to the
ASTRAL INSTITUTE Re-Assessment Policy and ASTRAL INSTITUTE Course Progress Policy.
As this is a competency-based program, the assessment continues throughout the program until you
either achieve Competency in the assessment tasks or a further training need is identified and
addressed.
Student access to records:
ASTRAL SKILLS
You have the INSTITUTE
right to access current and OF AUSTRALIA
accurate records of your participation and results at any
ABN: 80 600 951 264RTO: 41322CRICOS:
time. You can see your results or attendance progress by logging in to the Learning Management
Level-6, Suite
System at 6.01/138
any timeQueenor
Street,
you can +000 12345 a6789
request copy of info@asia.edu.au
your records by contactingVersionthe1.0
Release student
Date: September 2019
Campbelltown, NSW 2560. +000 12345 6789 www.astralskillsinstitute.com
administration and the assessor. Page No:
Support:
You may seek clarification about the assessment information and the instructions and tasks at any
time from the assessor.
Reasonable adjustments and special learning needs:
ASTRAL INSTITUTE works to ensure that students with recognized disadvantages can access and
participate in education and training on the same basis as other students. Disadvantages may be
based, for example, upon age, cultural background, physical disability, limited or non-current
industry experience, language, numeracy or digital literacy issues.
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Where pre-training interviews and assessments reveal that a student may require special support or
where, after enrolment, it is made apparent that the student requires special support, reasonable
adjustments will be made to the learning environment, training delivery, learning resources and/or
assessment tasks to accommodate the particular needs of the student. An adjustment is reasonable if
it can accommodate the student’s particular needs, while also taking into account factors such as the
student’s views, the potential effect of the adjustment on the student and others and the costs and
benefits of making the adjustment.
Any adjustments made must:
a. Be discussed, agreed and documented in the assessment record
b. Benefit the student.
c. Maintain the integrity of the competency standards and course requirements as stipulated in
the training package.
d. Be reasonable to expect in a workplace.
Reasonable adjustment may consist of:
a. Providing additional time for students to complete learning and assessment tasks.
b. Presenting questions orally for students with literacy issues.
c. Asking questions in a relevant practical context.
d. Using large print material.
e. Extending the course duration.
f. Presenting work instructions in diagrammatic or pictorial form instead of words and
sentences.
Complaints and appeals:
If you are dissatisfied with an assessment outcome, you may appeal the assessment decision. In the
first instance, you are encouraged to appeal informally by contacting the assessor and discussing the
matter with them. If you are dissatisfied with the outcome of such discussion, you may appeal further
ASTRAL
to either the SKILLS INSTITUTE
course coordinator and/or HeadOFofAUSTRALIA
Department. If you are still dissatisfied, you may
ABN:appeal
80 600 951 264RTO: 41322CRICOS:
formally and in writing to have the result reviewed. For more information, refer to the
Assessment6.01/138
Level-6, Suite PolicyQueen
and the Complaints
Street, and
+000 Appeals
12345 6789 Policy and Procedures.
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Assessor intervention:
Assessors will check if you are ready for the assessment, and defer the assessment if you are not.
Feedback will be given to you at the completion of the assessment.During role play, the assessor may
act as a client or employer, where required, but the assessor will not interfere with the assessment. If
the assessment activities might impact on your safety or that of others, the assessor will stop the
assessment immediately.
Plagiarism, cheating and assessment dishonesty:
ASTRAL INSTITUTE considers plagiarism and cheating as a serious misdemeanour. Evidence of
plagiarism and cheating is treated on a case-by-case basis and the consequences for students
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engaging in such practices may include failure of the assessment or unit or exclusion from the
course. For more information, refer to ASTRAL INSTITUTE’s Assessment Policy.
Assessor feedback:
Assessors will provide feedback on the assessment that you have submitted. This can identify your
strengths and weaknesses or be an overall comment on your submission. A copy of the feedback
along with your submission will be given to you and you must keep a copy of it throughout the
completion of the course.
Student Declaration:
I .............................................................................. (Student Name) have read and understand the
information provided above and understand and accept that any act of plagiarism and academic
dishonesty may have penalties including cancellation or suspension of my enrolment with ASTRAL
INSTITUTE. I further declare that:
 All assessment work submitted for this unit competency is my own original work and
plagiarism and collusion has not occurred.
 Assessment work has not been copied or submitted for any other unit/course.
 I have taken proper care and effort to ensure my work has not been copied by another person.
 I have retained a copy of this assessment for my own records in the event I have to reproduce
my work.
 I am aware that any assessment deemed unsatisfactory will require me to undergo reassessment
which may be different to the one originally submitted.
Student signature: ...............................................................Date: ....../....../.......

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Part 2
Assessment Tasks

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Page No:
Assessment Cover Sheet: Assessment Task 1 (AT1)
Student Detail
Student Name
Student Id:
Group No (If Applicable):
Assessment Details
Unit of Competency SITHPAT006 - Produce desserts
Assessment Task Knowledge Test
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Due Date
Date of Submission
Assessment Outcome Satisfactory □ Not Satisfactory □ Not completed □
Assessor name
Assessor Signature and Date
Comments/Feedback
Student Plagiarism Declaration: By submitting this assessment to the college, I declare

that this assessment task is original and has not been copied or taken from another source
except where this work has been correctly acknowledged. I have made a photocopy or
electronic copy or photograph of my assessment task, which I can produce if the original is
lost.
Assessor Student
I declare that I have conducted a fair, valid, I have received, discussed and accepted
reliable, and flexible assessment with this my result as above for this task and I am
student, and I have provided appropriate aware of my appeal rights.
feedback.
Signature: ........................................................ Signature: ...................................................

.
Date: ................................................................
Date: ..........................................................
..

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Assessment task 1: Knowledge Test
Required documents and equipment:
- Computer with internet connection to refer to various resources.
- Student assessment booklet and a pen (organized by the student).
- ASTRAL INSTITUTE Learners’ resources for the unit SITHPAT006 – Produce Desserts
(organised by the Assessor).
- Learner’s notes
Instructions for students:
This assessment will be conducted in the ASTRAL INSTITUTE classroom with access to the
resources listed above.
You must satisfactorily perform all tasks to be deemed satisfactory for the assessment.
Planning the assessment
- Recommended date for assessment: [Assessor to provide]
- Access all resources mentioned in required resources either printed copies or access via the
internet
- Time required for assessment: 3 hours
- You must:
o Answer all the questions satisfactorily to be deemed competent
o Complete the and submit in due timelines
o Submit with a completed assessment cover sheet
- Your assessor will set a time to provide feedback
Evidence specifications:
At the end of the assessment, you will be required to submit the following evidence before the due
date specified by the assessor:
- You are
ASTRAL required toINSTITUTE
SKILLS submit a completed
OF(ticked) multiple choice
AUSTRALIA question and short answers
listed in Knowledge test.
ABN: 80 600 951 264RTO: 41322CRICOS:
- Completed and signed cover sheet for assessment
Evidence submission:
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- Documentation can be submitted electronically or paper-based.
- Your assessor will record the assessment outcome on the assessment cover sheet.
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1. What are the food production requirements you should confirm, using food preparation
lists and standard recipes?
□ Appropriate oven temperatures, decorations, stock control procedures and environmental
conditions for storage.
□ Instructions for maintaining and cleaning equipment, making food quality adjustments,
and correctly storing the finished product (including internal date coding procedures).
□ Ways to change plated food to maximise eye appeal and be more practical for service
and customer consumption.
□ Deadlines, portion control, ingredients, equipment, procedure/methods, presentation,
quantities to produce, special customer requests and dietary requirements.
2. The sago pudding recipe you are following yields 10 portions. You need to make 55
portions or 5.5 times the recipe. How much sugar should you add if the original recipe
requires 150 grams?
□ 620 grams.
□ 945 grams.
□ 825 grams.
□ 780 grams.
3. What four things should you keep in mind when identifying and selecting ingredients for
desserts?
□ Recipe, quality, freshness and stock rotation requirements.
□ Cost, food production requirements, recipe and quality.
□ Special customer requests, quantities to be produced, portion control, deadlines.
□ How the ingredients look, feel, smell and taste.
4. Which statement is true about selecting equipment?
□ When making cold desserts, you should always choose the largest mixing bowl to
maximise the amount you can produce.
ASTRAL □ SKILLS You should INSTITUTE
always blend largeOF AUSTRALIA
quantities of ingredients with a bowl cutter to control the
consistency.
ABN: 80 600 951 264RTO: 41322CRICOS:
□ You should always select+000
Level-6, Suite 6.01/138 Queen Street,
equipment that will info@asia.edu.au
12345 6789
make your job quicker and easier.
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□
Campbelltown, You should always select
NSW 2560. +000the
12345correct
6789 type www.astralskillsinstitute.com
and size to avoid accidents, work
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efficiently, and achieve the best results.

5. What should you always do to prepare equipment before using it?
□ Use your common sense to figure out how to assemble the equipment, without troubling
busy colleagues or your supervisor.
□ Safely assemble it according to manufacturer’s instructions and make sure it’s clean.
□ Preparing equipment before use isn’t your responsibility.
□ Wash it using water at least 67 °C to kill bacteria and remove chemical residue.
6. Which practice best demonstrates safe and hygienic use of equipment?

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□ Clean and sanitise equipment before use according to manufacturer's instructions.
□ Never use equipment with dirty, sharp or rotating blades.
□ Do not attempt to clean equipment that has sharp blades.
□ Clean all equipment with a caustic cleaner to remove any food particles.
7. How should you sort and assemble your ingredients in preparation for cooking?
□ According to the recipe and food production sequencing.
□ According to the ordered steps given in the recipe.
□ According to your supervisor’s instructions.
□ According to which mise en place tasks you’re most competent at completing.
8. How do you ensure you use right amounts of wet and dry ingredients when making
desserts?
□ You weigh and measure wet and dry ingredients according to the recipe and get a
colleague to double check them before you put them in.
□ You measure liquid ingredients by weight and dry ingredients by volume using accurate
measuring jugs, spoons and scales.
□ You measure dry ingredients by weight and wet ingredients by weight, volume or
number according to the recipe (or your calculated amounts) using accurate measuring
jugs, spoons and scales.
□ You use your intuitive sense of the right amounts of ingredients needed. Most chefs
develop this with practice over time.
9. How can you minimise waste and maximise profitability of desserts produced?
□ Follow recipes exactly so you don’t end up with any leftovers.
□ Follow the waste management hierarchy.
□ Measure ingredients accurately and follow correct storage and stock rotation procedures.
□Follow the instructions of your supervisor and more experienced colleagues.
10. Which of the following desserts is produced using the cookery methods shallow frying
and stewing?
ABN: 80 600 951 264RTO: 41322CRICOS:
□ Pancakes topped with apple and cinnamon.
+000 12345 6789 info@asia.edu.au Version 1.0
□
Campbelltown, Fried apple fritters
NSW 2560. and ice-cream.
+000 12345 6789 www.astralskillsinstitute.com Release Date: September 2019
Page No:
□ Apple crumble.
□ Apple pie.
11. Which desserts are produced by baking?
□ Sorbet, chocolate mousse, summer pudding.
□ Crème caramel, orange bavarois, apple pie.
□ Meringue, summer pudding, baked egg custard.
□ Baked egg custard, apricot pie, meringue.
12. Following special recipes helps you produce dishes for whom?
□ People you can see should be more health conscious.
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□ Regular customers who have specific ways they like their food cooked.
□ Customers with special dietary and cultural requirements.
□ People who are a ‘captive audience’.
13. Your customer with coeliac condition has requested you cook them a special dish. What
ingredient must you exclude?
□ Meat.
□ Dairy products.
□ Gluten.
□ Preservatives.
14. What is the name for a sauce that can be used cold or warm that is made from milk,
sugar, vanilla and any other suitable flavouring and thickened with egg yolks?
□ Coulis.
□ Crème anglaise.
□ Cream sauce.
□ Crème pâtissière.
15. What consistency should a dessert sauce be?
□ Dessert sauces must be thick enough to completely coat the food it is served with.
□ Dessert sauce may have the same thin consistency as water as long as it is highly
flavoured.
□ Dessert sauces may be whatever consistency you desire.
□ At the very least, a dessert sauce needs to be thick enough to lightly stick to the food it is
served with.
16. Select the sweet-sauce thickening agent best suited when a transparent clear finish is
required?
□ Arrowroot.
□ Agar agar.
ASTRAL □ SKILLS Cornflour. INSTITUTE OF AUSTRALIA
ABN: 80 600 □ Wheat
951 264RTO: flour.
41322CRICOS:
17.
Level-6,You may need
Suite 6.01/138 toStreet,
Queen make food +000
quality
12345adjustments
6789 within the scope of your responsibility.
What NSW
Campbelltown, quality
2560.points do you need to check
+000 12345 6789 at this www.astralskillsinstitute.com
stage? Release Date: September 2019
Page No:
□ You need to check whether the dish is too salty, bitter, sweet, or sour.
□ If you followed the standard recipe properly, you shouldn’t need to check quality points
or make any adjustments at this stage.
□ You need to check for freshness, nutritional value, appearance, and taste.
□ You need to check for appearance, taste, texture, consistency, and temperature.
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18. You have used half a tin of sliced pineapple. What do you do with the leftover
ingredients?
□ Place leftover pineapple in clean, airtight, food grade container and store in the
refrigerator for future cooking activities.
□ Seal the tin with aluminium foil and store in the refrigerator for future cooking activities.
□ Throw out any leftovers.
□ Place leftover pineapple in clean food grade container and store in the dry store with the
other canned goods.
19. Which of the following is a general portion guide for the service of desserts?
□ 225 grams main item, 50 ml sauce and 10 grams of garnish.
20. Why is it important to follow the establishment's portioning guidelines?
□ To control customers' calorie intake.
□ To maximise yield and profitability.
□ To make sure the portion size is appropriate for the plate/bowl size.
□ To ensure customers get good value for money.
21. Dessert accompaniments are often selected to contrast with the main item. What contrast
is highlighted in the following menu item?
Smooth honey ice cream served in a crispy baked meringue nest.
□ Texture.
□ Colour.
□ Flavour.
□ Temperature.
22. Select the garnishes and decorations with the best flavours and textures to complement a
ASTRAL SKILLS
rosewater INSTITUTE OF AUSTRALIA
bavarois?
ABN: 80 600 □ Grated
951 264RTO: chocolate
41322CRICOS: and a quenelle of lemon yoghurt.
Level-6,□Suite 6.01/138
Compote of Street,
Queen apricots and +000
a sprig of6789
12345 mint. info@asia.edu.au Version 1.0
□ Rose petals, rosette of cream and delicate chocolate filigree. Page No:
□ Chocolate cigar, candied orange peel and star anise.

23. How should you present your final dish?
□ Use your artistic flair to plate the dessert, and any accompaniments and garnishes,
attractively and with consideration to the occasion and dessert item.
□ Use your artistic flair to create desserts that show your unique and personal culinary
style.
□ Use simple, plain decorations and garnishes to ensure you minimise waste and maximise
profitability for the establishment.
□ Plate the dessert, and any accompaniments and garnishes, according to the availability of
ingredients.
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24. How should you plate and decorate desserts?
□ With lavish decorations that add height and visual appeal.
□ With lots of sweet flavoured sauces or rich garnishes to suit dessert type.
□ For practicality of service and customer consumption.
□ For practicality of service and personal preference.
25. What’s the last thing you should do before you display or serve your desserts?
□ Check that they don’t contain ingredients which could cause an allergic reaction.
□ Preheat serviceware so it stays piping hot.
□ Check for correct taste and make food quality adjustments.
□ Visually evaluate them and adjust presentation accordingly.
26. You have displayed a number of desserts on a buffet table. What must you remember to
check before finalising your display?
□ Check quantities to ensure you have enough of each dessert.
□ Check the position of the buffet table to ensure it is in the best location for customer
access.
□ Check for service ware chips and cracks.
□ Check that the appropriate sauces and garnishes are served with each dessert.
27. You should store desserts and reusable by-products in appropriate environmental
conditions. What does this mean?
□ Using air-tight containers to store desserts and leftovers in the refrigerator.
□ Using the right packaging and containers in a space with the correct temperature,
humidity, light, and ventilation.
□ Storing all desserts and reusable by-products for a maximum of three to four days
depending on whether or not the dessert has been frozen.
□ Using a food grade surface thermometer to test that the storage temperature is accurate
and appropriate for the food type.
ASTRAL SKILLS
28. Which dessert item INSTITUTE OFinAUSTRALIA
should be stored an airtight container and placed in a dark cool
ABN: 80 600 place
951 264RTO: 41322CRICOS:
away from direct sunlight and the heat of the kitchen.
□ Brandy snap baskets.
Page No:
□ Fruit flans.
□ Chocolate and other flavoured mousses.
□ Frozen soufflés.
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29. You are finishing your shift and it’s time to clean your work area. Today you have been
preparing fruit salads. What are some of the cleaning tasks you are responsible for
completing?
 Clean large equipment, such as ovens and steamers.
 Clean large mechanical equipment, such as the peeler, planetary mixer and processor.
 Clean and sanitise benches, chopping boards and utensils.
 Clean and sanitise service ware, utensils and other small equipment.
30. What information should be placed on any surplus food before it is stored at the end of
a service period?
 The name of the dish in the container.
 A list of ingredients in the dish to ensure it is not given to allergy suffers.
 A date label showing when the ingredients or dish were prepared and stored.
 The recipe name, person who prepared the dish, when it was stored and a best-before date.
SHORT ANSWERS
Marking Guide
While marking the students written answers, ensure that each student has a thorough understanding
of the required knowledge and underpinning skills.
SECTION 1: SELECT INGREDIENTS
31: You are preparing to cook a hot dessert. How do you work out what you need to make the
dessert and how much to use of each ingredient?
ABN: 80 600 951Refer
264RTO:
to41322CRICOS:
food preparation lists and standard recipes.
Page No:
32: List four things you should look for when assessing the quality of your ingredients.
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 Check the use-by and best-before dates on any packaging.
 Look for impurities in dry ingredients: evidence of insect invasion, dirt, other
ingredients that have inadvertently fallen in, pieces of packaging.
 Check the packaging to make sure it isn’t torn or broken, allowing foreign material into
the ingredient.
 Check for mould, excessive moisture or unusual clumping of dry goods such as flour
and sugar.
 Make sure eggs aren’t cracked.
33: List three types of sweeteners you can use as an alternative to sugar when making
desserts.
 Honey
 Molasses
 Golden syrup
 Maple syrup
 Treacle
 Fructose
 Glucose
 Fondant
 Jams
 Sweet fruits

ABN: 80 600 951 264RTO: 41322CRICOS:
Level-6, Suite 6.01/138 Queen Street, +000 12345 6789
you can use forinfo@asia.edu.au
Version 1.0
34: List three gluten-free alternatives
Campbelltown, NSW 2560. +000 12345 6789
gluten-intolerant customers.
www.astralskillsinstitute.com Release Date: September 2019
Page No:
 White rice flour

 Brown rice flour
 Soy flour
 Tapioca flour
 Maize corn flour
 Potato starch flour
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35: You should use the FIFO method of stock rotation whenever you select ingredients from
stores or put re-usable by-products into storage. Define and explain FIFO.
 FIFO stands for first-in, first-out. When you’re storing re-usable by-products
or deliveries check their expiration dates and compare them to those already in storage.
Put items with an expiration date closest to the current date at the front and those with a
later date behind them. That way, you always use products with earlier expiration dates
first.
SECTION 2: select, prepare and use equipment
36: List three things you should check for while assembling and disassembling equipment to
ensure it is safe to use.
 Cracks
 Frayed cords
 Mechanical faults
 Incorrectly fitted blades or components

37: Identify four safe operational practices to follow when assembling and disassembling a
ABN: 80 600 951 264RTO: 41322CRICOS:
food processor or other electrical equipment.
Page No:
 Set equipment and blades up correctly according to manufacturer’s instructions.
 Check for any damage such as frayed cords, cracks, damaged or loose components.
 Put the cover securely in place before you switch the appliance on.
 Do not operate near the edge of the bench or near sink of water.
 Switch off and unplug before removing bowl and contents.
SECTION 3: portion and prepare ingredients

38: What is the most logical and efficient way to sort and assemble ingredients ready for
cooking?
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 You should get the ingredients ready according to food production sequencing – the
order in which you will need to use them according to the recipe or food preparation list.
39: How would you weigh and measure the following ingredients?
250 g flour
1 tbsp jam
250 ml water
6 strawberries
 Flour scales
 Jam measuring spoon
 Water measuring cup or jug
 Strawberries manually count
40: List five examples of mise en place tasks that relate to making desserts.
 Grating chocolate
 Crushing nuts
ASTRAL SKILLS
 Slicing, dicing,INSTITUTE
stewing fruit OF AUSTRALIA
 Zesting citrus fruit
ABN: 80 600 951 264RTO: 41322CRICOS:
 Preparing pastry cases or shells
 Whisking,
Campbelltown, whipping eggs or+000
NSW 2560. cream
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Page No:
 Kneading, rolling, shaping, cutting dough
41: List four pieces of information you might find on stock date codes and rotation labels.
 Food type/contents
 Storage date
 Best-before or use-by dates
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 Storage conditions
 Date package was opened
 Date food was cooked
 Weight
 Number of portions
42: How does using good stock rotation practices minimise waste?
 Stock is used while it is still fresh, so less stock is thrown out due to spoilage
and past expiration dates.
43: List six base ingredients commonly used to produce desserts.
 Flour
 Fats and oils
 Sugar
 Other sweeteners
 Eggs
 Dairy products
ASTRAL  LiquidSKILLS INSTITUTE OF AUSTRALIA
ABN: 80 600 951Chocolate
264RTO: 41322CRICOS:
 Suite
Level-6, Fruit
6.01/138 Queen Street, +000 12345 6789 info@asia.edu.au Version 1.0
 Nuts Page No:
 Coconut
 Flavouring or colouring essences
SECTION 4: produce desserts and sauces

44: What preparation or cookery method would you use to make the following desserts?
Pineapple fritter
Crème brûlée
Fruit pudding
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 Pineapple fritter deep frying
 Crème brûlée baking
 Fruit pudding steaming
45: Describe the characteristics of the following contemporary and classical desserts.
Flan/tart
 These are large open pies with a pastry base and fluted pastry border. You can blind
bake the pastry and fill it with cold ingredients to make fruit flan. Alternatively, you can
bake the pastry already filled to create a chocolate, hazelnut or custard tart.
Bombes
 Different flavoured ice creams and sorbets or a mixture of the two that have been frozen
in two or more layers in a multi-serve bomb-shaped mould.
Bavarois

 Dessert made from flavoured custard and whipped cream, set in a mould
ABN: 80 600 951with
gelatine and served cold.
Page No:
46: Give a brief explanation of the following cookery techniques.
Flambé
 To ignite cooking liquid to burn off alcohol.
Fold
 Gently combining delicate ingredients together without letting incorporated air escape.
Reduce
 To allow a liquid to simmer away and evaporate to half its volume to intensify flavours
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and consistency.
Chemise
 To line or coat a mould or coat an item with jelly or jam.
47: What is the difference between chilling and freezing when producing desserts? Give one
example of each method.
 Chilling means making something colder, without turning it into a solid. Examples
include mousse, bavarois, tarts and flans, friandises, meringues. Freezing means making
something so cold that it changes from a liquid to a solid. Examples include
ice cream, sorbet, bombe, iced parfait.
48: What is the correct temperature for poaching?
 93 to 95 °C
49: Define the term ‘food allergy’.
ASTRAL SKILLS
 Immune systemINSTITUTE
over-reaction to aOF AUSTRALIA
normally harmless substance.
ABN: 80 600 951 264RTO: 41322CRICOS:
Page No:
50: Define the term ‘food intolerance’.
 Difficulty digesting something (usually milk or gluten). It doesn’t involve a

histamine response like an allergic reaction does.
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51: List six ingredients you should avoid when preparing desserts for a customer on a
gluten-free diet.
 Wheat
 Barley
 Rye
 Oats
 Spelt
 Kamut
 Wheat starch-based thickeners
 Icing sugar which contains wheat starch
52: Explain the difference between a vegan and a lacto-ovo vegetarian.
 Vegans
Vegans don’t eat animal flesh of any kind. This includes fish, shellfish, chicken, duck,
etc. They also don’t eat any products which come from animals (eggs, caviar, milk,
butter, cheese, yoghurt, ice cream, cream, honey, oils, pâté, etc.).
 Lacto-ovo vegetarians
They eat milk products and eggs, but no animal flesh of any kind.

ABN:53:
80 600 List two sugar-free
951 264RTO: 41322CRICOS:alternatives you can use to make desserts for customers who are on a
sugar-free diet?
Page No:
 Aspartame 951 such as Hermesetas Gold ®, Equal ®, Equal Spoonful ®, NutraSweet ®

 Sucralose 955 such as Splenda ®
 Saccharin 954 such as Hermesetas ®, Sweetex ®, Sugarine ®, Sugarella ®
 Acesulfame K 950 such as Hermesetas Gold ®, Sunnet ®, Cyclamate 952, Sucaryl ®
 Alitame 956 such as Aclame
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54: What are the consequences of ignoring customers’ dietary requirements?
 Depending on the situation, failure to address special customer requirements could

result in serious health consequences for your customer and civil or criminal action
against you and/or your employer.

ABN: 80 600 951 264RTO: 41322CRICOS:
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55: List the four quality checks you should complete during preparation and cooking of all
dishes.
 Taste
 Texture
 Appearance
 Temperature
56: Your stewed fruit has gone soggy and broken apart. What did you do wrong and how can
you prevent this happening in the future?
 You’ve overcooked the fruit. Shorten the cooking time in the future – only simmer for
two to three minutes.
57: You must correctly store re-usable products to minimise waste, ensure food safety and
optimise shelf life. Describe how to store the following products for future cooking
activities.
Cream cheese

 Refrigerate at 3 to 4 °C.
ABN: 80 600 951 264RTO: 41322CRICOS:
 Keep sealed to avoid it drying out or absorbing odours from other foods.
Page No:
Uncooked pastry
 Store covered.
 Refrigerate between 1 and 4 °C and around 85% relative humidity.
 Keep for up to five days.
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SECTION 5: portion, present and store desserts
58: List three qualities to consider when choosing suitable garnishes and decorations.
 They’re edible.
 They’re appropriate to the dessert.
 They’re compatible with and complement the flavour of the dessert.
 They’re planned with a view to the layout of the plate.
59: Explain the contemporary term ‘feathering’ and how it relates to plating and
decorating desserts.
 Feathering is the process of artistically piping lines, swirls or dots of a contrasting-

coloured sauce into a pool of sauce and then dragging the tip of a knife, toothpick or
skewer through the piped sauce to make interesting patterns. The piped sauce should
provide good colour contrast to the pooled sauce.
60: Your manager tells you to consider practicality of service and customer consumption
when plating desserts. List four questions you can ask yourself to ensure you meet these
presentation requirements.

ABN: 80 600 951Can the 41322CRICOS:
264RTO: waiter easily and safely carry the service ware and food contained on it?
 Is it unbalanced, too
Level-6, Suite 6.01/138 Queen Street, heavy, or are
+000 food,
12345 6789sauce containers or decorative items slipping
info@asia.edu.au Version 1.0 on
the plate?
Page No:
 Is there too much food on the plate?
 Can the customer easily consume the item in the format presented?
 Is the service ware appropriate and the food accessible?
61: What adjustments to presentation should you make in the following situations?
Incorrect sauce has been placed on the plate.
 Check the standard recipe to find out what the correct sauce is and change it.
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Sauce has dripped on the edge of the plate.
 Clean up the drip using a clean, lint-free cloth.
The dish does not look visually appealing.
 Adjust the ingredients for more colour, change the garnish or change the service ware it
is plated on.
Food is piled dangerously high on the plate and may spill when carried.
 Replate the food onto a larger plate.
62: List five requirements to correctly and safely display desserts, optimise shelf life, ensure
food safety, and retain optimum freshness.
 Ensure they’re visually appealing and served with the correct sauces and garnishes.
 Place them on good quality plates, platters or durable trays made of glass, plastic or
China.
 Enclose the desserts in dome displays at all times.
 Display unfilled pastries at room temperature.
 Display desserts with perishable ingredients in the refrigerated display cabinet.
 Refresh refrigerated displays daily or more often during busy periods in the day.
 Keep external and internal surfaces clean.
 Keep the desserts in the display neat and clean at all times.
 Check the temperature of the display cabinet on a regular basis.
ASTRAL
63: YouSKILLS
must storeINSTITUTE OFre-usable
desserts and their AUSTRALIA
by-products in environmental conditions
ABN:that
80 600 951 264RTO: 41322CRICOS:
optimise shelf life, ensure food safety, and retain optimum freshness/product
characteristics. Describe these environmental
Level-6, Suite 6.01/138 Queen Street, conditions.
+000 12345 6789 info@asia.edu.au Version 1.0
Campbelltown, NSW 2560. +000 12345 6789 Release Date: September 2019
www.astralskillsinstitute.com
Page No:
 Use the right packaging and containers in a space with the correct temperature,
humidity, light and ventilation.
Knowledge test checklist – to be completed by the assessor
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Marking criteria Students’
response (to be
After the Knowledge test, the student has provided authenticity for the following completed by
questions: the assessor)
1. What are the food production requirements you should confirm, using food S NS
preparation lists and standard recipes?
2. The sago pudding recipe you are following yields 10 portions. You need to make 55
portions or 5.5 times the recipe. How much sugar should you add if the original S NS
recipe requires 150 grams?
3. What four things should you keep in mind when identifying and selecting S NS
ingredients for desserts?
4. Which statement is true about selecting equipment? S NS
5. What should you always do to prepare equipment before using it? S NS
6. Which practice best demonstrates safe and hygienic use of equipment? S NS
7. How should you sort and assemble your ingredients in preparation for cooking? S NS
8. How do you ensure you use right amounts of wet and dry ingredients when making S NS
desserts?
9. How can you minimise waste and maximise profitability of desserts produced? S NS
10. Which of the following desserts is produced using the cookery methods shallow S NS
frying and stewing?
11. Which desserts are produced by baking? S NS
12. Following special recipes helps you produce dishes for whom? S NS
ABN: 80 600 951 264RTO: 41322CRICOS:
13. Your customer with coeliac condition has requested you cook them a special dish. S NS
What
Level-6, ingredient
Suite must
6.01/138 Queen you exclude?
Street, +000 12345 6789 info@asia.edu.au Version 1.0
Page No:
14. What is the name for a sauce that can be used cold or warm that is made from milk, S NS
sugar, vanilla and any other suitable flavouring and thickened with egg yolks?
15. What consistency should a dessert sauce be? S NS
16. Select the sweet-sauce thickening agent best suited when a transparent clear finish S NS
is required?
17. You may need to make food quality adjustments within the scope of your S NS
responsibility. What quality points do you need to check at this stage?
18. You have used half a tin of sliced pineapple. What do you do with the leftover S NS
ingredients?
Version 2.1
(02) 4608 9972 Page No: 36
response (to be
19. Which of the following is a general portion guide for the service of desserts? S NS
20. Why is it important to follow the establishment's portioning guidelines? S NS
21. Dessert accompaniments are often selected to contrast with the main item. What S NS
contrast is highlighted in the following menu item?
22. Select the garnishes and decorations with the best flavours and textures to S NS
complement a rosewater bavarois?
23. How should you present your final dish? S NS
24. How should you plate and decorate desserts? S NS
25. What’s the last thing you should do before you display or serve your desserts? S NS
26. You have displayed a number of desserts on a buffet table. What must you S NS
remember to check before finalising your display?
27. You should store desserts and reusable by-products in appropriate environmental S NS
conditions. What does this mean?
28. Which dessert item should be stored in an airtight container and placed in a dark S NS
cool place away from direct sunlight and the heat of the kitchen.
29. You are finishing your shift and it’s time to clean your work area. Today you have S NS
been preparing fruit salads. What are some of the cleaning tasks you are
responsible for completing?
ASTRAL SKILLS
30. What information INSTITUTE
should OF
be placed on any AUSTRALIA
surplus food before it is stored at the end S NS
of a service period?
ABN: 80 600 951 264RTO: 41322CRICOS:
31:Level-6,
You're preparing
Suite to cook
6.01/138 Queen Street,a hot dessert. How
+000 12345 6789do you work out what you need to
info@asia.edu.au S
Version 1.0
NS
make theNSW
Campbelltown, dessert
2560.and how much to use12345
+000 of each
6789 ingredient?
Page No:
32: List four things you should look for when assessing the quality of your ingredients. S NS
33: List three types of sweeteners you can use as an alternative to sugar when making S NS
desserts.
34: List three gluten-free alternatives you can use for gluten-intolerant customers S NS
35: You should use the FIFO method of stock rotation whenever you select ingredients S NS
from stores or put reusable by-products into storage. Define and explain FIFO.
36: List three things you should check for while assembling and disassembling S NS
equipment to ensure it’s safe to use.
37: Identify four safe operational practices to follow when assembling and S NS
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(02) 4608 9972 Page No: 37
response (to be
disassembling a food processor or other electrical equipment.

38: What is the most logical and efficient way to sort and assemble ingredients
S NS
ready for cooking?
39: How would you weigh and measure the following ingredients?
 250 G FLOUR
 1 TBSP JAM S NS
 250 ML WATER
 6 STRAWBERRIES
40: List five examples of mise en place tasks that relate to making desserts. S NS
41: List four pieces of information you might find on stock date codes and rotation
labels. S NS
42: How does using good stock rotation practices minimise waste? S NS
43: List six base ingredients commonly used to produce desserts. S NS
44: What preparation or cookery method would you use to make the following
desserts?
 PINEAPPLE FRITTER S NS
 CRÈME BRÛLÉE
 FRUIT PUDDING
ASTRAL
45: Describe SKILLS INSTITUTE
the characteristics OFcontemporary
of the following AUSTRALIA and classical desserts.
ABN: 80
 600Flan/tart
951 264RTO: 41322CRICOS:
Level-6, Suite 6.01/138 Queen Street, +000 12345 6789 info@asia.edu.au S
Version 1.0
NS
 BombesNSW 2560.
Campbelltown, +000 12345 6789 www.astralskillsinstitute.com Release Date: September 2019
Page No:
 Bavarois
46: Give a brief explanation of the following cookery techniques.
 FLAMBÉ
 FOLD S NS
 REDUCE
 CHEMISE
47: What is the difference between chilling and freezing when producing desserts? S NS
Give one example of each method.
48: What is the correct temperature for poaching? S NS
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response (to be
49: Define the term ‘food allergy’. S NS

50: Define the term ‘food intolerance’. S NS
51: List six ingredients you should avoid when preparing desserts for a customer on a S NS
gluten-free diet.
52: Explain the difference between a vegan and a lacto-ovo vegetarian. S NS
53: List two sugar-free alternatives you can use to make desserts for customers who are S NS
on a sugar-free diet?
54: What are the consequences of ignoring customers’ dietary requirements? S NS
55: List the four quality checks you should complete during preparation and cooking of
S NS
all dishes.
56: Your stewed fruit has gone soggy and broken apart. What did you do wrong and
S NS
how can you prevent this happening in the future?
57: You must correctly store re-usable products to minimise waste, ensure food
safety and optimise shelf life. Describe how to store the following products for future
cooking activities.
S NS
 Cream cheese
 Uncooked pastry
58: List three qualities to consider when choosing suitable garnishes and
S NS
decorations.
ASTRAL
59:
SKILLS INSTITUTE OF AUSTRALIA
Explain the contemporary term ‘feathering’ and how it relates to plating and
ABN: 80 600 951 264RTO: 41322CRICOS: S NS
decorating desserts.
60:Campbelltown,
Your manager
NSW 2560. tells you to consider practicality www.astralskillsinstitute.com
+000 12345 6789 of service and customer Page No:
consumption when plating desserts. List four questions you can ask yourself to ensure S NS
you meet these presentation requirements.
61: What adjustments to presentation should you make in the following situations? S NS
 Incorrect sauce has been placed on the plate.
 Sauce has dripped on the edge of the plate.
 The dish does not look visually appealing.
Food is piled dangerously high on the plate and may spill when carried.
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response (to be
62: List five requirements to correctly and safely display desserts, optimise shelf
S NS
life, ensure food safety and retain optimum freshness.
63: You must store desserts and their re-usable by-products in environmental
conditions that optimise shelf life, ensure food safety and retain optimum S NS
freshness/product characteristics. Describe these environmental conditions
Task outcome S NS
Assessor’s remarks
Assessor’s signature Date
Assessment date
Student signature Date

ABN: 80 600 951 264RTO: 41322CRICOS:
Assessment Cover
Sheet: Assessment
+000 12345 6789
Task 2 (AT2)
Page No:
Student Detail
Student Name
Student Id:
Group No (If Applicable):
Assessment Details
Unit of Competency SITHPAT006 - Produce desserts
Assessment Task Practical Demonstration
Due Date
AT2 Task 1- Production Plan and recipe cards
Satisfactory □ Not Satisfactory □ Not completed □
AT2 Task 2- Demonstration tool
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AT2 Task 3- Portfolio Photos
Overall AT2 Assessment Satisfactory □ Not Satisfactory □ Not completed □

Outcome
Assessor name
Assessor Signature and Date
Comments/Feedback
Student Plagiarism Declaration: By submitting this assessment to the college, I declare that
this assessment task is original and has not been copied or taken from another source
except where this work has been correctly acknowledged. I have made a photocopy or
electronic copy or photograph of my assessment task, which I can produce if the original is
lost.
Assessor Student
I declare that I have conducted a fair, valid, I have received, discussed, and accepted
reliable, and flexible assessment with this my result as above for this task and I am
student, and I have provided appropriate aware of my appeal rights.
feedback.
Signature: ...................................................
Signature: ......................................................... .
Date: ................................................................ Date: ..........................................................

. ..

Assessment task 2: Practical Demonstration
ABN: 80 600 951 264RTO: 41322CRICOS:
Required
Level-6, Suitedocuments
6.01/138 Queenand equipment:
Street, +000 12345 6789 info@asia.edu.au Version 1.0
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 ASTRAL INSTITUTE Commercial Kitchen with access to all the equipment and variety of
ingredients defined in Appendix at the back of this tool
 Chef Uniform (Students to organise themselves)
 Knife Kit (Students to organise themselves)
 Chef Equipment and tool (ASTRAL INSTITUTE)
 Recipes (Student must print from learner’s guide)
 ASTRAL INSTITUTE shall make available the ingredients as per recipe
Planning the assessment

- Recommended date for assessment:
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- Access all resources mentioned in required resources either printed copies or access via the
internet
- Time required for assessment: Twenty (20) hours for Five (5) sessions of 4 hours each.
- You must:
o Produce all evidence as required in the Project assessment.
o Complete the assessment and submit in due timelines.
o Submit with a completed assessment cover sheet.
- Your assessor will set a time to provide feedback.
Evidence specifications:
At the end of the assessment, you will be required to submit the following evidence before the due
date specified by the assessor:
- Completed Production plan for each Practical Demonstration Session including recipe cards
(Total 5)
- Cook and present all the menu items for each session and present to assessor
- Portfolio photos for 5 sessions
- Completed and sign the cover sheet for assessment task
Evidence submission:
- Documentation can be submitted electronically or paper-based.
- Your assessor will record the assessment outcome on the assessment cover sheet.
AT2 - Practical
ASTRAL SKILLS Demonstration
INSTITUTE Instructions
OF AUSTRALIA
ABN:In
80 this
600 951 264RTO: demonstration
practical 41322CRICOS: assessment, you are required to follow standard and special recipes to
produce at6.01/138
Level-6, Suite least ten different
Queen desserts
Street, in the
+000 12345 ASTRALinfo@asia.edu.au
6789 INSTITUTE kitchen from Versionthe 1.0common
desserts listed in menu table below. Page No:
You must ensure that at least two of the desserts below are produced to meet requirements of
different special dietary requirements as listed in the table below.
 You must demonstrate preparation of a range of desserts in ASTRAL INSTITUTE kitchen.

 Prepare ten desserts at least once in ASTRAL INSTITUTE kitchen.
 Prepare recipes using all types of sauces and garnishes listed at least once.
 chocolate based sauces
 custards and crèmes
 flavoured butters and creams
 fruit purées, sauces, or coulis
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 fruit syrups
 sabayon and zabaglione
 sugar syrups
 Demonstrate all preparation and methods of cookery listed in skills demonstration tool template at
least once:
 adding fats and liquids to dry ingredients
 baking
 chilling
 flambé
 freezing
 poaching
 reducing
 selecting and preparing appropriate dessert moulds
 steaming
 stewing
 stirring and aerating to achieve required consistency and texture
 using required amount of batter according to desired characteristics of finished products
 weighing or measuring and sifting dry ingredients
 whisking, folding, piping, and spreading
 Present desserts, accompaniments and garnishes as mentioned below:
 coloured and flavoured sugar

 fresh, preserved, or crystallised fruits
 jellies
 shaved chocolate
 sprinkled icing sugar
 whole or crushed nuts
You must prepare the desserts:
ABN: 80 600 951 264RTO: 41322CRICOS:
 that are consistent in quality, size, shape, and appearance
Level-6, Suite 6.01/138
 within Queen Street,
commercial time +000 12345 6789
constraints info@asia.edu.au Version 1.0
 reflecting required quantities to be produced Page No:
 following procedures for portion control and food safety practices when handling and storing
desserts
 responding to special customer requests and dietary requirements
Practical Demonstration sessions and Menu Date of Demonstration

(please refer your timetable
and session Plan
Practical Demonstration 1
 bavarois
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 crème brulee
 crème caramel
 crêpes
 custards and creams

 flans
 fritters
 ice-cream
Prepare desserts using of all sauces and garnishes listed at least

once.
Sauces:
 chocolate based sauces
 custards and crèmes
 flavoured butters and creams
 fruit purées, sauces or coulis
 fruit syrups
 sabayon and zabaglione
 sugar syrups
 meringues
 mousse
 parfait
 pies
Two
ABN: 80 desserts
600 951 from
264RTO: below as
41322CRICOS: per special dietary requirements.
Level-6,
 Suite
fat6.01/138
free Queen Street, +000 12345 6789 info@asia.edu.au Version 1.0
 low carbohydrate Page No:
 low fat
 low gluten
 gluten free
 low kilojoule
 low sugar
 sugar free
 type one and two diabetic
 vegan
 prepared fruit
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 puddings
 sabayon
Common garnishes
 coloured and flavoured sugar
 fresh, preserved or crystallised fruits
 jellies
 shaved chocolate
 sprinkled icing sugar
 whole or crushed nuts

 sorbet
 soufflé
 tarts
For Each Skills demonstration session shown in menu table above you are required to
complete following tasks:
At the start of session your assessor will check if you are in full uniform and carrying your knife kit.
assessors will be checking your uniform for cleanliness and that you have full uniform on prior to
allowing you to begin the session.
As per menu for defined in above skills demonstration session your assessor will provide you
standard recipe cards. Read carefully all the recipe information given to you when you receive it. If
you do not understand any part, please ask your assessor.
ASTRAL SKILLS
You will have INSTITUTE
four (4) hours OFforAUSTRALIA
each to prepare and produce desserts for each skills demonstration
ABN:session and
80 600 951 your41322CRICOS:
264RTO: Assessor will set commercial time constraints according to menu for each dessert to
reflect industry
Level-6, Suite environment.
6.01/138 Queen Street, +000 12345 6789 info@asia.edu.au Version 1.0
Page No:
Task 1: Production Plan
You are required to consult with your assessor and internal customers (ASTRAL INSTITUTE staff
and students) for the session. You must confirm the food production requirements with assessor from
session menu and standard recipes including:
 quality, size, shape, and appearance

 commercial time constraints
 quantities to be produced
 procedures for portion control and food safety practices when handling and storing desserts
 special customer requests and dietary requirements.
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After confirming the food production requirements now, you must write Production Plan in the
template provide in this guide according to the menu on the session.
Production plan has following Parts:
Part A: Menu details and food production requirements: Write all dishes from the menu for the
session and number of serve your assessor asked you to cook.
Number of serves you are asked to cook may be different than number of serves specified in standard
recipe you have been provided. You are required to adjust quantity of ingredients according to
number of serves you are cooking.
Also record your name, student number and the date of each skills demonstration session in the
production plan template.
Part B: Equipment: This part requires you to identify and list all types the equipment required to
cook for each from the session menu.
You must select correct equipment type and size for each dessert and mention the equipment used for
each method e.g., Oven if its gas oven or fan forced or convention oven.
Your Assessor/assessor will observe if you have selected right equipment for the job and will
observe you while assembling the equipment and its cleanliness, safety requirements as per operating
manual.
Part C: Ingredients:
This part requires you to identify all the ingredients from standard recipes provided to you and
calculate ingredient amounts according to per number of serves you are preparing. Enter the
ingredients on production plan. This will require your numeracy skills to calculate the quantity and
number of serves.
Part D: Workflow Plan:
 951
ABN: 80 600 You are 41322CRICOS:
264RTO: required to list tasks for Mis-en-place for desserts which includes weighing and
measuring
Level-6, Suite wet and
6.01/138 Queen dry ingredients
Street, according
+000 12345 6789 to the recipe and quantity of desserts
info@asia.edu.au required.
Version 1.0
This also helps in minimising waste and maximising profitability of desserts produced. Page No:
 You are required to identify suitable cooking method and temperature for each dessert.
 You are required to write step by step plan for each how you will produce dessert from menu
using logical flow including techniques to garnish, decorate, plate and present attractive
desserts.
 Logical flow means for each dessert you are required to follow steps in sequence as per
standard recipe to ensure final dish is cooked as per industry standards.
 Identify any possible issues that may arise in the production process and corrective action to
be taken.
 Tasks for colleagues if working in group.
 Identify cutlery and crockery required for presentation and serving temperature for Dish.
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 Ensure access to guidelines relating to food disposal, storage and presentation requirements
 Ensure Safety data sheets (SDS) for cleaning agents and chemicals.
Task 2: Produce Desserts

After you have successfully written production plan, you are required to put this production plan in
to action and following must be completed to successfully complete this task.
Step 1- Mis-en-place (Food preparation)
 You are required confirm food production requirements from food preparation list and
standard recipes.
 Next step is to weigh, measure and portion ingredients according to recipes and number of
serve students are cooking as mentioned in production plan.
 You should identify and select ingredients from stores according to recipe, quality, freshness
and stock rotation requirements.
 You are required to select type and size of equipment suitable to requirements.
 Safely assemble and ensure cleanliness of equipment before use.
 Use equipment safely and hygienically according to manufacturer instructions.
•Complete mis-en -place and preparation.
Step 2- Produce desserts and sauces
 You must produce at least ten (10) different desserts at least once from the list of desserts
mentioned below:
 variety of common desserts:
 bavarois
 crème brulee
ASTRAL  crème SKILLS
caramel INSTITUTE OF AUSTRALIA
 951
ABN: 80 600 crêpes
custards
 Suite
Level-6, and
6.01/138 creams
Queen Street, +000 12345 6789 info@asia.edu.au Version 1.0
 flans
Page No:
 fritters
 ice-cream
 meringues
 mousse
 parfait
 pies
 prepared fruit
 puddings
 sabayon
 sorbet
 soufflé
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 tarts
 You must follow standard recipes; you are required to produce desserts using cookery
methods at least once to achieve desired product characteristics:
 adding fats and liquids to dry ingredients
 baking
 chilling
 flambé
 freezing
 poaching
 reducing
 selecting and preparing appropriate dessert moulds
 steaming
 stewing
 stirring and aerating to achieve required consistency and texture
 using required amount of batter according to desired characteristics of finished products
 weighing or measuring and sifting dry ingredients
 whisking, folding, piping, and spreading
 You should produce at least two of the above desserts are produced to meet requirements of
different special dietary requirements. Common special dietary requirements which must be
considered are:
 fat free
 low carbohydrate
 low fat
 low gluten
ABN: 80 600 951 264RTO: 41322CRICOS:
 gluten free
 low kilojoule
Page No:
 low sugar
 sugar free
 type one and two diabetic
 vegan
 Produce hot and cold sauces mentioned in the menu list at least once to desired consistency
and flavour including:
- chocolate based sauces
- custards and crèmes
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- flavoured butters and creams
- fruit purées, sauces or coulis
- fruit syrups
- sabayon and zabaglione
- sugar syrups
 You are required use thickening agents suitable for sweet sauces.
 While in the production cycle, you can make food quality adjustments within scope of
responsibility.
 You should work with speed and should be organized to finish the dishes in given time
frame.
 You should work cooperatively with your colleagues if you are working in group or sharing
equipment.
Step 3- Portion, present and store desserts

 After production portion desserts to maximise yield and profitability of food production.
 Use accompaniments that balance and enhance taste and texture of desserts.
E.g. Cream with chocolate mud cake, Ice cream with hot desserts and custard with sweet fruit
pies.
 Select garnishes and decorations with flavours and textures that complement desserts.
e.g. Crystallised fruit for cakes and pastries, topping a tart with chocolate leaves or chocolate
cigars, decorate cakes or biscuits with sugar pearls, etc
 It is essential that you plate desserts, accompaniments and garnishes attractively, with artistic
flair appropriate for the occasion and the item.
ABN: 80 600 951 264RTO: 41322CRICOS:
 Remember to plate and decorate
desserts for
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practicality of service and
info@asia.edu.au
customer
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consumption. Page No:
 Before presenting the dish to the assessor, visually evaluate dish, adjust presentation
including accompaniments and garnishes that maximise visual appeal including balance,
colour, contrast. It also includes plating food for practicality of customer consumption or
service style and wiping any drips and spill on plate
 You should display desserts with appropriate sauces and garnishes.
 After garnishing, you need to store desserts in appropriate environmental conditions.
E.g. Some desserts can be simply placed in an airtight container in a cool place while others
require refrigeration. Some desserts such as ice cream, parfaits and ice soufflés should be
stored at -18degrees or below.
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 Final dish going for presentation must be as par with industry standard. Present them to your
assessor for assessment. Your assessor and internal staff (invited to taste meals) will act as
customer for your produced dessert and your assessor or customer may ask you to adjust the
desserts according to their preference.
Step 4- Portfolio of work done
 You are required to take at least 2 photos during each skills demonstration and affix them at
the space provided in Template for Portfolio.
 You should write name of Dessert for each photo and date when it was taken.

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Step 5- End of service Procedures
 After you finish your presentation to your assessor, you must store the food items at the
appropriate temperature and under the correct storage conditions to maintain quality,
freshness and customer appeal, and to minimise wastage and spoilage. This will include
storing in appropriate environmental conditions Including:
o humidity
o light
o packaging
o temperature
o use of containers
o ventilation
e.g. You must store other food items and desserts separately, in appropriate
containers and label them correctly to avoid cross contamination. E.g. Desserts
must be stored away from strong smelling foods such as fish or strong cheese for a
simple reason as desserts contain cream and other dairy products that readily
absorb odour from the air, hence this will avoid the dessert having a smelly aroma.
 You must then clean and tidy the kitchen according to the cleaning schedule and dispose of or
store surplus and reusable by-products according to ASTRAL INSTITUTE kitchen storage
requirements and procedures, environmental considerations defined above, and cost reduction
initiatives.
 Ensure that all bins are taken out before you leave the kitchen.

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SITHPAT006:AT2-Task1- Template Production Plan
Student Name Student ID Date
Part A-Menu Items Portion/s Reference Page
Part D- Workflow plan Part B- Communication

Time Task (Description) and Equipment &
Priority OHS (who, about what?)

ABN: 80 600 951 264RTO: 41322CRICOS:
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Communication
End of service procedures Equipment
(who, about what?)
Post service de-brief Communication (who, about what?)

ABN: 80 600 951 264RTO: 41322CRICOS:
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Things to remember
 Use logical sequence for the tasks in both mise en place  Some recipes may require
and cooking adjustment
 Times are for guidance, may vary depending on the  “Clean as you go” will save
recipe/s you time
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AT2 PART C- Recipe Card - Ingredients
Student Student
Name ID Date
Recipe Name
Portion Size Outlet
Qty. Total
Qty. Unit
Preparation Ingredients Unit (20
(4 pax) cost 4 pax 20 pax
pax)
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What are the criteria which need to be considered when selecting the ingredients?
What steps are involved in preparing the dessert?
What accompaniments/garnishes should be used?

ABN: 80 600 951 264RTO: 41322CRICOS:
WhatLevel-6,
adjustments should be made for special dietary / nutritional requirements?
Suite 6.01/138 Queen Street, +000 12345 6789 info@asia.edu.au Version 1.0
Page No:
Extra space for notes:
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ABN: 80 600 951 264RTO: 41322CRICOS:
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PRACTICAL DEMONSTRATION LOG - TASK 2
LOG INSTRUCTIONS
Your assessor will do the following.
 Observe your ASTRAL INSTITUTE kitchen, producing desserts using various cooking methods.
 Provide a range of recipes and ingredients.
 Use the checklist to observe you using a range of preparation and cooking methods.
 Use the checklist below for marking in conjunction with demonstration log
 Observe you over a period while you learn and use various skills/tasks.
 Observe you preparing ten different desserts.
 Ensure that you can consistently perform all tasks multiple times satisfactorily.
 Decide when you are competent at all tasks.
 Regularly enter the log’s details into the LMS to enable students to track their progress.
You are required to do the following.

 You must demonstrate preparation of a range of desserts in ASTRAL INSTITUTE kitchen using various cooking methods.
 Prepare ten desserts at least once.
 Prepare recipes using all types of sauces and garnishes listed at least once.
 Demonstrate all preparation and methods of cookery listed at least once.
 Prepare desserts for at least two different customers with special dietary requirements.
 Use any recipes provided by your assessor.
 Consistently perform all tasks multiple times satisfactorily.
 Your assessor will submit results of your practical demonstration tasks via hard copy or the LMS to track progress.
ASTRALAUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
ABN: 80 600 951 264RTO: 41322CRICOS:
Version 2.1
Level-6, Suite
6.01/138 Queen
Queen Street,
Street, +000 12345 6789 info@asia.edu.au
info@asia.edu.au Release Date: Dec 2020
(02) 4608 9972 Version 1.0
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Campbelltown, NSW
Campbelltown, NSW 2560.
2560 +000 12345 6789 www.asia.edu.au
Page No:
Session No:1
Learner name: Date:
No. of
Recipe name:
customers:
Sauces, garnishes and Dietary Satisfacto Signatur
Dessert Method of cookery Preparation process
decoration requirements ry e
 Bavarois  Sauces  Adding fats and  Prepared  Fat free  Ye
 Crème brûlée liquids to dry consistent in  Low s
 Chocolate-based
 Crème ingredients quality, size, carboh  No
sauces
caramel  Baking shape and ydrate
 Custards and
 Crêpes  Chilling appearance  Low fat
crèmes
 Custards and  Flambé  Prepared within  Low
 Flavoured butters
creams  Freezing commercial gluten
and creams
 Flans  Poaching time constraints  Gluten
 Fruit purées or and deadlines
 Fritters sauces and coulis  Reducing free
 Ice cream  Selecting and  Reflected  Low
 Fruit syrups required
 Meringues preparing kilojoul
 Sabayon and quantities to be
 Mousse moulds e
zabaglione produced
 Parfait  Steaming  Low
 Sugar syrups  Followed
 Pies  Stewing sugar
procedures for  Sugar
 Prepared fruit  Stirring and
 Garnishes and portion control free
 Puddings aerating
decorations and food safety  Diabete
 Sabayon  Using required practices when
 Coloured and amount of batter s
 Sorbet flavoured sugar handling and
 Weighing  Vegan
 Soufflé  Fresh, preserved or storing different
 Tarts  Measuring food types
crystallised fruits
ASTRALAUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
ABN: 80 600 951 264RTO: 41322CRICOS:
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6.01/138 Queen
Queen Street,
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Campbelltown, NSW
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 Jellies  Sifting  Responded to
 Shaved chocolate  Whisking special customer
 Sprinkled icing  Folding requests and
sugar  Piping dietary
 Whole or crushed  Spreading requirements.
nuts
Assessor feedback
Learner feedback
ASTRALAUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
ABN: 80 600 951 264RTO: 41322CRICOS:
Version 2.1
Level-6, Suite
6.01/138 Queen
Queen Street,
(02) 4608 9972 Version 1.0
Page No: 59
Campbelltown, NSW
2560 +000 12345 6789 www.asia.edu.au
Page No:
Session No:2
Learner name: Date:
No. of
Recipe name:
customers:
Sauces, garnishes and Dietary Satisfacto
Dessert Method of cookery Preparation process Signature
decoration requirements ry
 Crème liquids to dry consistent in  Low s
 Chocolate-based
brûlée ingredients quality, size, carbohy  No
sauces
 Crème  Baking shape and drate
 Custards and
caramel  Chilling appearance  Low fat
crèmes
 Crêpes  Flambé  Prepared within  Low
 Flavoured
 Custards  Freezing commercial time gluten
butters and
and creams  Poaching constraints and  Gluten
creams
 Flans  Reducing deadlines free
 Fruit purées or
 Fritters  Selecting and  Reflected  Low
sauces and
 Ice cream preparing moulds required kilojoule
coulis
quantities to be  Low
 Meringues  Fruit syrups  Steaming
produced sugar
 Mousse  Sabayon and  Stewing
 Followed  Sugar
 Parfait zabaglione  Stirring and
procedures for free
 Pies  Sugar syrups aerating
portion control  Diabetes
 Prepared  Using required and food safety  Vegan
fruit  Garnishes and amount of batter practices when
 Puddings decorations  Weighing handling and
 Sabayon  Measuring storing different
 Coloured and
 Sorbet flavoured sugar  Sifting food types
ASTRALAUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
ABN: 80 600 951 264RTO: 41322CRICOS:
Version 2.1
Level-6, Suite
6.01/138 Queen
Queen Street,
(02) 4608 9972 Version 1.0
Page No: 60
Campbelltown, NSW
2560 +000 12345 6789 www.asia.edu.au
Page No:
 Soufflé  Fresh, preserved  Whisking  Responded to
 Tarts or crystallised  Folding special customer
fruits  Piping requests and
 Jellies  Spreading dietary
 Shaved requirements.
chocolate
 Sprinkled icing
sugar
 Whole or crushed
nuts
Assessor feedback
Learner feedback
Session No:3
Learner name: Date:
AUSTRALIA ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Version 2.1
(02) 4608 9972 Page No: 61
No. of
Recipe name:
customers:
 Chocolate-based
sauces
 Custards and
crèmes
 Flavoured
butters and
creams
sauces and
coulis
produced sugar
procedures for free
 Coloured and
ASTRALAUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
ABN: 80 600 951 264RTO: 41322CRICOS:
Version 2.1
Level-6, Suite
6.01/138 Queen
Queen Street,
(02) 4608 9972 Version 1.0
Page No: 62
Campbelltown, NSW
2560 +000 12345 6789 www.asia.edu.au
Page No:
chocolate
 Sprinkled icing
sugar
nuts
Assessor feedback
Learner feedback
Session No:4
Learner name: Date:
No. of
Recipe name:
customers:
Dessert Sauces, garnishes and Method of cookery Preparation process Dietary Satisfacto Signature
ASTRALAUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
ABN: 80 600 951 264RTO: 41322CRICOS:
Version 2.1
Level-6, Suite
6.01/138 Queen
Queen Street,
(02) 4608 9972 Version 1.0
Page No: 63
Campbelltown, NSW
2560 +000 12345 6789 www.asia.edu.au
Page No:
 Chocolate-based
sauces
 Custards and
crèmes
 Flavoured
butters and
creams
sauces and
coulis
produced sugar
procedures for free
 Prepared  Using required and food safety
fruit amount of batter  Vegan
 Garnishes and practices when
 Coloured and
chocolate
ASTRALAUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
ABN: 80 600 951 264RTO: 41322CRICOS:
Version 2.1
Level-6, Suite
6.01/138 Queen
Queen Street,
(02) 4608 9972 Version 1.0
Page No: 64
Campbelltown, NSW
2560 +000 12345 6789 www.asia.edu.au
Page No:
 Sprinkled icing
sugar
nuts
Assessor feedback
Learner feedback
ASTRALAUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
ABN: 80 600 951 264RTO: 41322CRICOS:
Version 2.1
Level-6, Suite
6.01/138 Queen
Queen Street,
(02) 4608 9972 Version 1.0
Page No: 65
Campbelltown, NSW
2560 +000 12345 6789 www.asia.edu.au
Page No:
Session No:5
Learner name: Date:
No. of
Recipe name:
customers:
 Chocolate-based
sauces
 Custards and
crèmes
 Flavoured
butters and
creams
sauces and
coulis
produced sugar
procedures for free
ASTRALAUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
ABN: 80 600 951 264RTO: 41322CRICOS:
Version 2.1
Level-6, Suite
6.01/138 Queen
Queen Street,
(02) 4608 9972 Version 1.0
Page No: 66
Campbelltown, NSW
2560 +000 12345 6789 www.asia.edu.au
Page No:
 Sabayon  Coloured and  Measuring storing different
chocolate
 Sprinkled icing
sugar
nuts
Assessor feedback
Learner feedback
ASTRALAUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
ABN: 80 600 951 264RTO: 41322CRICOS:
Version 2.1
Level-6, Suite
6.01/138 Queen
Queen Street,
(02) 4608 9972 Version 1.0
Page No: 67
Campbelltown, NSW
2560 +000 12345 6789 www.asia.edu.au
Page No:
Observation checklist
Session 1 Session 2 Session 3 Session 4 Session 5
Observable skills/tasks the learner Satisfactory Satisfactory Satisfactory Satisfactory Satisfactory

is required to demonstrate Yes No Yes No Yes No Yes No Yes No
During Planning and preparing
for cooking student completed
following tasks
Locates, reads and interprets recipes,
food preparation lists, menus and
task sheets to check food production
requirements.
Student confirmed food production
requirements with assessor from
session menu and standard recipes
including:
o deadlines
o portion control
o quantities to be produced
o special customer requests
special dietary requirements.
ASTRALAUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
ABN: 80 600 951 264RTO: 41322CRICOS:
Version 2.1
Level-6, Suite
6.01/138 Queen
Queen Street,
(02) 4608 9972 Version 1.0
Page No: 68
Campbelltown, NSW
2560 +000 12345 6789 www.asia.edu.au
Page No:
Student completed the production
including all parts of plan where
student Identified menu items and
adjusted number of serves as per
instructions and Menu details,
Ingredients, equipment’s and
workflow plan in production
Efficiently sequenced food

preparation and production tasks out
lined in workflow plan and
production plan as per recipe.
Student calculates ingredient
amounts according to requirements
in the recipes and food production
plan and adjusted the quantity
according to number of serves
cooking
During the stage, the learner writes
notes on recipe requirements and
calculations.
Student could Identify and select
ingredients from stores according to
recipe, quality, freshness, codes and
labels and ensures stock rotation
requirements (e.g. LIFO and FIFO)
by checking use by dates.
ASTRALAUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
ABN: 80 600 951 264RTO: 41322CRICOS:
Version 2.1
Level-6, Suite
6.01/138 Queen
Queen Street,
(02) 4608 9972 Version 1.0
Page No: 69
Campbelltown, NSW
2560 +000 12345 6789 www.asia.edu.au
Page No:
During preparation and cooking
student could select correct type
and size of equipment required to
prepare each product from menu
and safely assemble the equipment
before use and used selected
equipment in safely and hygienic
manner following manufacturer
instructions.
Student follows food and workplace
safety procedures when assembling
equipment and checks cleanliness
prior to use.
Student uses equipment safely and
hygienically when preparing and
cooking food and wipes any spillage
and ensures any safety guards and
manual instructions.
Stage 3: Portion and prepare
ingredients
Learner sorts and assembles
ingredients according to food
production sequencing after the
selection process.
ASTRALAUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
ABN: 80 600 951 264RTO: 41322CRICOS:
Version 2.1
Level-6, Suite
6.01/138 Queen
Queen Street,
(02) 4608 9972 Version 1.0
Page No: 70
Campbelltown, NSW
2560 +000 12345 6789 www.asia.edu.au
Page No:
Once ingredients are assembled, the
learner weighs and measures wet and
dry ingredients according to the
recipe and quantity of desserts
required.
Student also selects right scale and
measuring units to weigh
ingredients.
The learner minimises waste to
maximise profitability of desserts
produced.
ASTRALAUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
ABN: 80 600 951 264RTO: 41322CRICOS:
Version 2.1
Level-6, Suite
6.01/138 Queen
Queen Street,
(02) 4608 9972 Version 1.0
Page No: 71
Campbelltown, NSW
2560 +000 12345 6789 www.asia.edu.au
Page No:
Stage 4: Produce desserts and
sauces
The standard recipes are followed
and desserts produced using cookery
methods (as per skills log) to achieve
desired product characteristics
including:
- adding fats and liquids to dry
ingredients
- baking
- chilling
- flambé
- freezing
- poaching
- reducing
- selecting and preparing
appropriate dessert moulds
- steaming
- stewing
- stirring and aerating to achieve
required consistency and texture
During the process, he/she manages

own speed, timing and productivity
to produce desserts in a timely
manner.
He/ She can efficiently sequence the
stages of food preparation and
production.
ASTRALAUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
ABN: 80 600 951 264RTO: 41322CRICOS:
Version 2.1
Level-6, Suite
6.01/138 Queen
Queen Street,
(02) 4608 9972 Version 1.0
Page No: 72
Campbelltown, NSW
2560 +000 12345 6789 www.asia.edu.au
Page No:
The learner is to follow special
dietary recipes to produce desserts
for at least 2 types special dietary
requirements which is the unit
requirement.
Student also produces
accompanying sauces with deserts
including hot and cold sauces (as
per skills log) to desired consistency
and flavour.
 chocolate based sauces
 custards and crèmes
 flavoured butters and creams
 fruit purées, sauces or coulis
 fruit syrups
 sabayon and zabaglione
 sugar syrups
Student prepares all these sauces at
least once during the practical
sessions.
Thickening agents suitable for sweet
sauces are to be used by the learner
e.g cream, fats. eggs etc
ASTRALAUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
ABN: 80 600 951 264RTO: 41322CRICOS:
Version 2.1
Level-6, Suite
6.01/138 Queen
Queen Street,
(02) 4608 9972 Version 1.0
Page No: 73
Campbelltown, NSW
2560 +000 12345 6789 www.asia.edu.au
Page No:
Produce at least ten different desserts
from the common desserts listed in
Menu table and skills log and
prepares above desserts:
 that are consistent in quality,
size, shape and appearance
 within commercial time
constraints
 reflecting required quantities to
be produced
 following procedures for portion
control and food safety practices
when handling and storing
desserts responding to special
customer requests and dietary
requirements
Student followed standard recipes
provided by assessor and made food
quality adjustments including any
ratio of ingredients adjustment, taste
or texture adjustments specified by
assessor and as per production plan..
ASTRALAUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
ABN: 80 600 951 264RTO: 41322CRICOS:
Version 2.1
Level-6, Suite
6.01/138 Queen
Queen Street,
(02) 4608 9972 Version 1.0
Page No: 74
Campbelltown, NSW
2560 +000 12345 6789 www.asia.edu.au
Page No:
Stage 5: Portion, present and store
desserts
During this stage, the leaner
calculates and prepares dessert
portions to maximise yield and
profitability of food production.
The learner is required to use
accompaniments that balance and
enhance taste and texture of desserts
before serving.
At presentation stage, the learner
selects garnishes and decorations (as
per skills log) with flavours and
textures that complement desserts at
least once.
The leaner plates desserts,

accompaniments and garnishes
attractively, with artistic flair
appropriate for the occasion and the
item e.g common garnishes are:
coloured and flavoured sugar
 fresh, preserved or
crystallised fruits
 jellies
 shaved chocolate
 sprinkled icing sugar
 whole or crushed nuts
ASTRALAUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
ABN: 80 600 951 264RTO: 41322CRICOS:
Version 2.1
Level-6, Suite
6.01/138 Queen
Queen Street,
(02) 4608 9972 Version 1.0
Page No: 75
Campbelltown, NSW
2560 +000 12345 6789 www.asia.edu.au
Page No:
Visually evaluates the dish and
adjusts presentation, if necessary.
 accompaniments and
garnishes that maximise
visual appeal:
 balance
 colour
 contrast
 plating food for practicality
of:
 customer consumption
 service
wiping drips and spills.
Learner displays desserts with
appropriate sauces and garnishes and
keep it ready for serving.
 Stored Desserts and reusable
prepared by student and reusable
by-products in appropriate
environmental conditions.
o humidity
o light
o packaging
o temperature
o use of containers
o ventilation.
ASTRALAUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
ABN: 80 600 951 264RTO: 41322CRICOS:
Version 2.1
Level-6, Suite
6.01/138 Queen
Queen Street,
(02) 4608 9972 Version 1.0
Page No: 76
Campbelltown, NSW
2560 +000 12345 6789 www.asia.edu.au
Page No:
After production, leaner 
Cleaned work benches and areas,
and stored all unused ingredients to
dry store and cool rooms ensuring
correct storage temperature and by-
products according to organisational
procedures, environmental
considerations, and cost-reduction
initiatives.
 Emptied all bins and disposed
waste in correct bins
Finally, the leaner would prepare
dishes for a number of customers
that incorporates preparation
processes listed in the skills log.
Satisfactory Satisfactory Satisfactory Satisfactory Satisfactory
Final Outcome:
Yes No Yes No Yes No Yes No Yes No
Date of demonstration:
Signature of the Assessor:
ASTRALAUSTRALIA
ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
ABN: 80 600 951 264RTO: 41322CRICOS:
Version 2.1
Level-6, Suite
6.01/138 Queen
Queen Street,
(02) 4608 9972 Version 1.0
Page No: 77
Campbelltown, NSW
2560 +000 12345 6789 www.asia.edu.au
Page No:
AT2 - Task 3-Portfolio
Photos
You are required to attach photos of products prepared by you during each practical class. If
additional photos are required, you may make copies of the template.
Unit: PRODUCE DESSERTS

Code: SITHPAT006
Student Name: ………………………………………………………….
Student ID: ………………………………………………………………..
Assessor: …………………………………………………………………….
Submission Date: ……………………………………………………….
_______________
Assessor
(signature)
_______________
ASTRAL
Student SKILLS INSTITUTE OF AUSTRALIA
ABN: 80 600 951 264RTO: 41322CRICOS:
(signature)
Page No:
Version 2.1
(02) 4608 9972 Page No: 78
Portfolio Photos Session 1

ABN: 80 600 951 264RTO: 41322CRICOS:
Page No:
Version 2.1
(02) 4608 9972 Page No: 79
Version 2.1
(02) 4608 9972 Page No: 80

ABN: 80 600 951 264RTO: 41322CRICOS:
Page No:
Version 2.1
(02) 4608 9972 Page No: 81

ABN: 80 600 951 264RTO: 41322CRICOS:
Page No:
Version 2.1
(02) 4608 9972 Page No: 82

ABN: 80 600 951 264RTO: 41322CRICOS:
Page No:
Version 2.1
(02) 4608 9972 Page No: 83
AT2-Practical Assessment - Overall Result
Has it been completed

AT2 Assessment Tasks Satisfactory
and attached?
(AT2 -Task 1) Production Plan and recipe YES NO YES NO

cards
(AT2-Task2) Practical Demonstration log YES NO YES NO
(AT2-Task3) Portfolio photos YES NO YES NO
Overall outcome of the assessment Not satisfactory

Satisfactor
y
Feedback to Student
Student Signature Date

Assessor
ABN: Signature
80 600 951 264RTO: 41322CRICOS: Date
Page No:
Version 2.1
(02) 4608 9972 Page No: 84
Competency Record Summary Sheet:
Competency Record Summary Sheet

Unit of Competency: SITHPAT006- Produce desserts
Student Name: Student ID:
Date of
Assessor Name:
completion:
Student Results
Not Yet
Assessments Not
Satisfactory(S) Satisfactory
(NYS) Completed
Assessment Task 1: Knowledge Test   
Assessment Task 2: Practical Demonstration   
Comments:
Note: student is required be marked satisfactory in all assessment tasks to be deemed

competent in this unit.
 Competent  Not Competent

Unit Outcome:
ASTRAL SKILLS
Is re-assessment INSTITUTE
required:  OF AUSTRALIA
Yes  No
ABN: 80 600 951 264RTO: 41322CRICOS:
Assessor
Level-6, Suite Signature:
6.01/138 Queen Street, +000 12345 6789 info@asia.edu.auDate: Version 1.0
Page No:
Student Signature: Date:
Appendix1- Assessment resource in ASTRAL INSTITUTE Kitchen

Version 2.1
(02) 4608 9972 Page No: 85
ASTRAL INSTITUTE will conduct practical assessment for this unit in its Commercial Kitchen,
with serving internal staff and students as customers and during assessment student will have access
to following resources in the Kitchen:
 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:
ASTRAL - SKILLS
blow torch INSTITUTE OF AUSTRALIA
ABN: 80 600 951- 264RTO:
chocolate spray gun
41322CRICOS:
- 6.01/138
Level-6, Suite fine icing sugar
Queen sieves +000 12345 6789
Street, info@asia.edu.au Version 1.0
- fine
Campbelltown, NSWpiping
2560. tubes +000 12345 6789 www.astralskillsinstitute.com Release Date: September 2019
Page No:
- icing and cocoa powder dusters
- matfer-type stencils
- silk screens
- templates
- deep-fryer
 dessert service-ware:
- dessert plates
- dishes
- glasses
- bowl
- coupes
- cutlery
Version 2.1
(02) 4608 9972 Page No: 86
- doilies
- fine and heavy gauge whisks and sAssessors
- 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
ASTRAL - SKILLS INSTITUTE
range of saucepans and pots forOF
smallAUSTRALIA
and large production
- salamander
ABN: 80 600 951 264RTO: 41322CRICOS:
- scales
- scoops
- serving tongs and trowels Page No:
- 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
Version 2.1
(02) 4608 9972 Page No: 87
 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 including ASTRAL INSTITUTE staff,
Assessor and student individuals who are invited to participate as customer for assessment, in
ASTRAL INSTITUTE Kitchen.
ABN:Copyright:
80 600 951Instructions in this tool have been developed by NTA and ASTRAL INSTITUTE for sole purpose of use by ASTRAL INSTITUTE.
Any part of these assessment instructions cannot be reproduced in full or part for without approval of ASTRAL INSTITUTE and NTA which
holds authorship rights. Release Date: September 2019
Page No:
Version 2.1
(02) 4608 9972 Page No: 88

V2 - SITHPAT006 Produce Desserts - Student Assessment and Guide

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SIT40516 - Certificate IV in Commercial Cookery

SITHPAT006- Produce Desserts

Student Assessment Guide

Student ID: _________________________

Student Name: _________________________

This Page Is Intentionally Left Blank

2. This Assessment Receipt Form must be dated and signed in.

Student Signature: Date:

ASSESSMENT RECEIVED BY ASTRAL INSTITUTE Staff

================================= Tear Here ===========================

Students must retain this as a Record of Submission.

Assessment Received by Student

Staff Name: ………………...…….............. Student ID: ..........................................................

This Page Is Intentionally Left Blank

The assessment booklet contains two (2) parts:

Application of the unit of competency:

 culinary terms and trade names for:

Context and conditions for assessments:

Assessment Assessment description Due date Location of

You will be given 3 hours to complete this

 Completed Workflow plan for each Practical Demonstration

Administration, recording and reporting requirements:

ASTRAL SKILLS INSTITUTE OF AUSTRALIA

For unit of competency:

For assessment task:

Student signature: ...............................................................Date: ....../....../.......

ASTRAL SKILLS INSTITUTE OF AUSTRALIA

ASTRAL SKILLS INSTITUTE OF AUSTRALIA

Assessment Cover Sheet: Assessment Task 1 (AT1)

Student Plagiarism Declaration: By submitting this assessment to the college, I declare

Signature: ........................................................ Signature: ...................................................

ASTRAL SKILLS INSTITUTE OF AUSTRALIA

efficiently, and achieve the best results.

6. Which practice best demonstrates safe and hygienic use of equipment?

□ Chocolate cigar, candied orange peel and star anise.

SECTION 1: SELECT INGREDIENTS

ASTRAL SKILLS INSTITUTE OF AUSTRALIA

 White rice flour

SECTION 2: select, prepare and use equipment

ASTRAL SKILLS INSTITUTE OF AUSTRALIA

SECTION 3: portion and prepare ingredients

43: List six base ingredients commonly used to produce desserts.

SECTION 4: produce desserts and sauces

ASTRAL SKILLS INSTITUTE OF AUSTRALIA

46: Give a brief explanation of the following cookery techniques.

48: What is the correct temperature for poaching?

49: Define the term ‘food allergy’.

 Difficulty digesting something (usually milk or gluten). It doesn’t involve a

52: Explain the difference between a vegan and a lacto-ovo vegetarian.

ASTRAL SKILLS INSTITUTE OF AUSTRALIA

 Aspartame 951 such as Hermesetas Gold ®, Equal ®, Equal Spoonful ®, NutraSweet ®

 Depending on the situation, failure to address special customer requirements could

ASTRAL SKILLS INSTITUTE OF AUSTRALIA

ASTRAL SKILLS INSTITUTE OF AUSTRALIA

 Feathering is the process of artistically piping lines, swirls or dots of a contrasting-

ASTRAL SKILLS INSTITUTE OF AUSTRALIA

Knowledge test checklist – to be completed by the assessor

5. What should you always do to prepare equipment before using it? S NS

6. Which practice best demonstrates safe and hygienic use of equipment? S NS

20. Why is it important to follow the establishment's portioning guidelines? S NS

24. How should you plate and decorate desserts? S NS

disassembling a food processor or other electrical equipment.

49: Define the term ‘food allergy’. S NS