ABN: 57 169 281 501

E: admissions@sydneymetrocollege.edu.au
W: www.sydneymetrocollege.edu.au
Sydney (Head Office): Level 2, 16-22 Wentworth Avenue
Surry Hills NSW
T: 02 8937 0991
Melbourne: Level 5, 440 Elizabeth Street
Melbourne VIC 3000
T: 03 0 9077 0758

Self-Study Guide
SITHPAT016 Produce desserts

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SITHPAT016 Self-study Guide
Version: 1.0
Version Date: 17 January 2023
Next Review: 17 January 2024
Approved by: Academic Manager 1|P a g e
BSBWRT301 Write simple documents Trainer Guide

About this document

This document is to be used as a self-study guide at home/in your own time to complement the learning you are doing
during class time. It is a requirement of your course that you complete the activities in this guide. You will need to take
your notes/completed activities to class.
If you are unsure about anything, talk to your trainer/assessor.

SE L F-S T UDY G UIDE

Unit code and title SITHPAT016 Produce desserts

Instructions You are to complete each of the self-study tasks below. Each activity
is a mandatory part of your study. After completing each of the tasks,
tick the box below to show that you have completed the activity and
bring evidence of this to class to share.

© 2020 RTO Works <RTO Name and ID> Page 2

 ABN: 57 169 281 501
E: admissions@sydneymetrocollege.edu.au
W: www.sydneymetrocollege.edu.au
Sydney (Head Office): Level 2, 16-22 Wentworth Avenue
Surry Hills NSW
T: 02 8937 0991
Melbourne: Level 5, 440 Elizabeth Street
Melbourne VIC 3000
T: 03 0 9077 0758

E XPE CT E D CO MPL ET E
ACT IVIT Y T AS K
T IME D

Review Review one or two of the Fact Sheets 2 hours

that you have considered during your
class time that you feel you need to
revisit. 

Take notes and practise any skills to

ensure you are ready for assessment.

Practical Practice producing a dessert you feel is 2 hours

activity slightly daunting, explain your process
and take a photo of the final product.

Remember to consider workflow
planning to make the process as smooth
as possible.

Research Do some research on the historical and 4 hours

cultural origins of a specific dessert of
your choice (this could be the one you
practise making). Take some notes on
the following:
 Why was this dessert developed?

 Has the dessert changed over

time?
 What are the classical and 
contemporary variations of the
dessert?
 What is the nutritional value of this
dessert?
 What are the freshness indicators?

 Which service style is it best suited

to?
 What is the taste profile?

Refresher Do research, take notes or review your 2 hours 

classroom materials on the following:
 Food safety for dairy products

 Signs of fresh and quality products

 A technique of decorating, plating

____________________________________________________________________________________________________________________________________
___
SITHPAT016 Self-study Guide
Version: 1.0
Version Date: 17 January 2023
Next Review: 17 January 2024
Approved by: Academic Manager 3|P a g e
 ABN: 57 169 281 501
E: admissions@sydneymetrocollege.edu.au
W: www.sydneymetrocollege.edu.au
Sydney (Head Office): Level 2, 16-22 Wentworth Avenue
Surry Hills NSW
T: 02 8937 0991
Melbourne: Level 5, 440 Elizabeth Street
Melbourne VIC 3000
T: 03 0 9077 0758

E XPE CT E D CO MPL ET E
ACT IVIT Y T AS K
T IME D

or presenting that you feel you

need to improve on (e.g., meringue,
tuile or chocolate swirls).

____________________________________________________________________________________________________________________________________
___
SITHPAT016 Self-study Guide
Version: 1.0
Version Date: 17 January 2023
Next Review: 17 January 2024
Approved by: Academic Manager 4|P a g e