SITHPAT016 Student Assessment Pack

Level 11, 190 Queen St, Melbourne, 3000
Tel: 03 9606 0032 | Web: www.ntca.edu.au

RTO#6527 | CRICOS#03399C
Final Assessment Summary Sheet

This summary is to be completed by the Assessor and to be used as a final record of student competence
Student Name: Student ID:
Start Date: Completion Date:
Unit Code: SITHPAT016
Unit Title: Produce Desserts

Student Declaration: CHEATING & PLAGARISM
In accordance with NTCA’s Plagiarism Policy and Procedure, I hereby acknowledge by signing this declaration that I have not
cheated or plagiarized any work in all the assessment tasks undertaken in this unit of competency except where the work has
been correctly acknowledged or as per the specific assessment task instructions.
Student Signature: _____________________________________________________________

Result (Please circle)
Assessment S - Satisfactory
Assessments Assessment Evidence
Method NYS – Not Yet
Satisfactory
Written q Assessment coversheet
Assessment 1 q Completed Written Assessment S | NYS
Assessment
q Assessment coversheet
Assessment 2 Logbook S | NYS
q Completed Project
Final Assessment Result for this unit: q COMPETENT q NOT YET COMPETENT
(Assessor to tick the appropriate box)
If Not Yet Competent (please provide reason): -
Student Declaration: Assessor Declaration:

I declare that the evidence I have submitted for this unit of I declare that:
competency is my own work and that:
 I have conducted these assessments in
 I have been assessed in this unit. accordance with principles of assessment and
 I have been provided with feedback. rules of evidence
 I have been advised of my result.  I have provided appropriate feedback to the
 I am aware of my appeal rights. student
 I believe that the evidence submitted by the
student for this unit of competency is students
Student name: ______________________________ own work.
Signature: _____________________
Date: ____/_____/_____ Assessor name: ____________________________
Signature: ____________________________
Date: ____/_____/_____
Document: SITHPAT016 Student Assessment pack | Version: 1.3 | Page 1 of 25

For office use only
Final Assessment Result Entered onto

Student Management Database Date Initials
International students: All completed student assessment items for this unit of competency will be securely retained by RTO
for a period of six months from the date on which the judgment of competence is made
Local students: RTO will securely retain all completed student assessment items for this unit of competency for a period of
two years from the date on which the judgment of competence is made

SITHPAT016
Produce Desserts
Assessment Tool
Assessment Resource Summary

Assessment Type This is a summative assessment, which requires the assessment to be
conducted in conditions that are safe and replicate the workplace
Unit Assessment Task 1 Written Assessment
Assessment Tasks
Unit Assessment Task 2 Loogbook

Assessment Cover Sheet

Please complete cover sheet clearly and accurately for assessment tasks and other types of evidence you submit for your course. All student assessment tasks
submissions including any associated checklists where applicable, are to be attached to this cover sheet.
Student Use
Student ID No
Student Name
Unit Code SITHPAT016
Unit Title Produce Desserts

Assessment No. 1
Assessment Method Written Assessment
£ Initial Submission £ Re-Submission
Student Declaration I declare that:

 These tasks are my own work.  I have read and understood NTCA’s policy on Plagiarism, cheating and
 None of this work has been completed by any other collusion and understand that if I am found to be in breach of this
person policy, disciplinary action may be taken against me by NTCA.
 These tasks are not plagiarised or colluded with any  I have a copy of my assessment work with me, which I can produce if
other student/s. the original is lost.
 I have correctly referenced all resources and reference
texts throughout these assessment tasks.
Student Signature: Submission Date:
Assessor Use Only

Outcome
Satisfactory / Not Satisfactory
Assessor Feedback:
Assessor Name: Signature: Date:
Student Submission Receipt: Your submission has been received. Please keep a copy of this record.
Student ID & Name: ……………………………….…………………….….. Submission Date: …………………..…………………………….
Unit Code: ………………………………..……………… Assessment No & Method: ……………………………………..….……..………….

Received By (Name): …………………………………….…. Signature: …………………..……….. Date: …………………..………………..

The results will be updated within twenty-one (21) days from your final submission. Please check your student portal regularly to make sure
that your results are updated. If there are any discrepancies, please discuss with the Trainer/Student Support Officer.

Assessment Task 1: Written Assessment

Task instructions
 This is an individual assessment.
 To make full and satisfactory responses you should consult a range of learning resources, other
information such as handouts and textbooks, learners’ resources and slides.
 All questions must be answered in order to gain competency for this assessment.
 You must include the following particulars in the footer section of each page of the attached sheets:
o Student ID or Student Name
o Unit ID or Unit Code
o Course ID or Course Code
o Trainer and assessor name
o Page numbers
Information for students

Knowledge questions are designed to help you demonstrate the knowledge which you have acquired during the
learning phase of this unit. Ensure that you:
 review the advice to students regarding answering knowledge questions in the Hospitality Works Student User
Guide
 comply with the due date for assessment which your assessor will provide
 adhere with your RTO’s submission guidelines
 answer all questions completely and correctly
 submit work which is original and, where necessary, properly referenced
 submit a completed cover sheet with your work
 avoid sharing your answers with other students.
i Assessment information
Information about how you should complete this assessment can be found in Appendix A of the
Hospitality Works Student User Guide. Refer to the appendix for information on:
 where this task should be completed
 the maximum time allowed for completing this assessment task
 whether or not this task is open-book.
Note: You must complete and submit an assessment cover sheet with your work. A template is
provided in Appendix B of the Student User Guide. However, if your RTO has provided you with
an assessment cover sheet, please ensure that you use that.

Questions
Provide answers to all of the questions below.
1. Provide a brief description for each of the following.
Dessert Description
Bavarois A creamy dessert similar to a mousse, made with custard,

whipped cream, and gelatine.
Crème brulee A rich custard topped with a layer of caramelized sugar, creating a
contrasting texture of creamy custard and crunchy caramel.
Crème caramel Also known as flan, it's a custard dessert with a layer of soft
caramel on top.
Crêpes Thin pancakes made from a batter of flour, eggs, milk, and butter,
often filled or topped with various sweet or savory ingredients.
Custards and creams Desserts made from a mixture of milk, eggs, sugar, and
flavourings, cooked until thickened.
Fat bloom A white or greyish film that can appear on the surface of chocolate
due to changes in temperature, causing the cocoa butter to
separate.

Dessert Description
Fritters Pieces of fruit, dough, or other ingredients coated in batter and

deep-fried until golden brown.
Meringues Sweet treats made from whipped egg whites and sugar, baked
until crisp on the outside and chewy on the inside.
Mousse A light and airy dessert made by folding whipped cream or beaten
egg whites into a flavoured base, such as chocolate or fruit puree.
Panna cotta An Italian dessert made by simmering cream, sugar, and gelatin,
then allowing it to set until firm. It's typically served chilled with a
fruit sauce.
Parfait A layered dessert typically consisting of yogurt or whipped cream,

fruit, and granola or other toppings.
Pies Desserts consisting of a sweet or savory filling enclosed in pastry

dough and baked until golden brown.
Prepared fruit Fresh fruit that has been cleaned, peeled, sliced, or otherwise
processed for use in desserts or other dishes.

Dessert Description
Puddings Sweet, creamy desserts typically made from milk, sugar, and a
thickening agent such as cornstarch or eggs, often flavoured with
vanilla, chocolate, or other ingredients.
Sabayon Also known as zabaglione, it's a light, frothy dessert made by

whisking together egg yolks, sugar, and sweet wine over gentle
heat until thickened.
Soufflé A light and fluffy baked dessert made from a base of egg yolks
and beaten egg whites, often flavoured with cheese, chocolate, or
fruit.
Sugar bloom A dull, grainy appearance on the surface of chocolate caused by

moisture or temperature changes, resulting in sugar crystals rising
to the surface.
Tarts Pastries with shallow sides, filled with sweet or savory ingredients
such as fruit, custard, or vegetables.
% Cocoa The percentage of cocoa solids in chocolate, which indicates its

level of bitterness and intensity of flavour. Higher percentages
generally mean darker, more intense chocolate.
2. Describe the relevant cooking methods.

Method Description
Baking Cooking food by surrounding it with dry heat in an oven, resulting

in even cooking and browning of the exterior. Commonly used for
bread, cakes, cookies, and casseroles.
Chilling Cooling food to a low temperature, typically in a refrigerator or

freezer, to preserve freshness, inhibit bacterial growth, and
enhance Flavors and textures.
Freezing Lowering the temperature of food to below its freezing point,

usually in a freezer, to preserve it for extended periods by slowing
down enzymatic and microbial activity.
Flambé A cooking technique where alcohol is added to a hot pan and

ignited, creating a burst of flames to impart flavour and
caramelization to the dish. Commonly used in desserts and
savory dishes such as steak Diane.
Poaching Cooking food gently in liquid at a low temperature, usually below

boiling, to retain moisture and flavour. Commonly used for delicate
items like fish, eggs, and fruit.
Reducing Simmering a liquid overheat to evaporate water, resulting in a

thicker consistency and intensified flavour. Used to create sauces,
syrups, and glazes.

Method Description
Steaming Cooking food by exposing it to steam from boiling water, which

gently cooks the food while preserving its nutrients, texture, and
flavour. Commonly used for vegetables, dumplings, and seafood.
Stewing Cooking food slowly in liquid at a low temperature, allowing

Flavors to meld and tenderizing tough cuts of meat or vegetables.
Typically involves covering the food completely in liquid.
Tempering A technique used in chocolate making to stabilize the cocoa butter

crystals, ensuring a smooth texture and glossy appearance. It
involves gradually heating and cooling melted chocolate to
specific temperatures.
3. List ten ingredients that are commonly used to produce desserts.

1. Sugar
2. Flour
3. Eggs
4. Butter
5. Chocolate
6. Vanilla extract
7. Milk or cream.
8. Fruits
9. Baking powder/soda
10. Nuts
4. Explain why each of the following ingredients may need to be used when producing desserts.
Gluten-free flour Used to accommodate individuals with celiac disease or gluten

sensitivity, allowing them to enjoy desserts without adverse
reactions.

Yeast-free flour Enables precise control over texture and structure in desserts
where yeast's leavening action is unnecessary or undesired.
Non-sugar sweeteners Allows for the creation of desserts suitable for individuals with
diabetes, those managing their sugar intake, or seeking lower-
calorie options. Can also provide different flavour profiles and
textures compared to regular sugar.
5. Explain the difference between ‘food allergy’ and ‘food intolerance’

A food allergy involves the immune system reacting to a particular food, often causing symptoms like hives,
swelling, or anaphylaxis. Food intolerance, on the other hand, typically involves difficulty digesting certain foods
and may cause symptoms like bloating or diarrhea, but it doesn't involve the immune system.
6. List
i. Three legal and health consequences of not meeting special customer requests and dietary
requirements?
 Legal consequences: Possible lawsuits or legal actions for negligence or breach of contract.
 Health consequences: Risk of allergic reactions or other adverse health effects for customers with
specific dietary needs.
 Reputation damage: Negative publicity and loss of trust from customers due to failure to accommodate
their dietary requirements.
ii. A legal consequence of not meeting special customer requests and dietary requirements?
 A legal consequence of not meeting special customer requests and dietary requirements could include
violating consumer protection laws or regulations regarding food labelling or discrimination laws related to
accommodation of disabilities or medical conditions.

7. Describe three indicators which you would use to select fresh and quality ingredients.
 Appearance: Look for ingredients that appear vibrant, with bright colours and firm textures. For fruits and
vegetables, avoid signs of wilting, bruising, or discoloration. For meats and seafood, choose cuts that are moist,
firm, and free from any off Odors or discoloration.
 Smell: Fresh ingredients should have a pleasant and characteristic aroma. Fruits and vegetables should smell
fragrant and slightly sweet or earthy, depending on the type. Meats and seafood should have a clean, slightly
salty scent. Avoid any ingredients with strong or unpleasant Odors, as this could indicate spoilage.
 Texture: The texture of ingredients can also indicate freshness and quality. For example, fruits and vegetables
should feel firm and crisp, without any mushiness or soft spots. Meats should have a firm texture and bounce
back when pressed lightly. Seafood should feel springy and slightly moist, with no sliminess or stickiness.
8. Describe three mise en place tasks related to cooking desserts.
 Preparing Ingredients: This involves gathering and preparing all the necessary ingredients for the dessert
recipe. This may include measuring out flour, sugar, cocoa powder, or other dry ingredients, as well as
preparing any fresh ingredients such as fruit or nuts by washing, peeling, slicing, or chopping them
according to the recipe's instructions.
 Setting Up Equipment: Before beginning the dessert preparation, it's essential to set up all the required
equipment. This might involve gathering mixing bowls, measuring cups and spoons, spatulas, whisks,
baking pans, or any other utensils needed for the recipe. Ensuring that all equipment is clean and readily
accessible can streamline the cooking process.
 Preparing Baking or Cooking Vessels: Depending on the dessert being prepared, you may need to
prepare baking pans, ramekins, Molds, or other cooking vessels. This could involve greasing pans, lining
them with parchment paper, or preparing water baths for custards or cheesecakes. By preparing these
vessels in advance, you can ensure that the dessert cooks evenly and releases easily from the pan when
finished.
9. Choose two different desserts and explain how you would garnish, decorate, plate and present them.
New York Cheesecake:
Garnish: Use Australian berries like strawberries or raspberries, and top with lemon myrtle whipped cream.
Decoration: Dust with icing sugar and add native edible flowers for a local touch.
Plating: Serve on plates with native botanical designs.
Presentation: Arrange slices on a tray with eucalyptus leaves.
Flourless Chocolate Cake:
Garnish: Dust with cocoa powder and crushed macadamia nuts.
Decoration: Drizzle with pepperberry-infused chocolate ganache and top with native chocolates.
Plating: Serve on plates with chocolate kangaroo or koala decorations.
Presentation: Arrange slices on a platter with Australian-themed decorations.
10. Describe each of the following special dietary requirements and how these impact dessert consumption.
Gluten free Avoids gluten; requires desserts made with gluten-free flours
and ingredients, such as almond or coconut flour.
Low kilojoule Restricts calorie intake; prefers desserts with lower calorie
content, often made with reduced-fat or low-sugar ingredients.
Low sugar Limits sugar intake; looks for desserts made with natural
sweeteners or reduced sugar content.
Sugar free Eliminates added sugars; requires desserts made without any
added sugars, relying on natural sweetness or sugar
substitutes.
Type one and two diabetic Manages blood sugar levels; requires desserts with low
glycaemic index ingredients and controlled carbohydrate
content.
Vegan Avoids animal products; seeks desserts made without dairy,

eggs, or any other animal-derived ingredients, often using
plant-based alternatives.
11. Describe the following processes for preparing desserts.

Process Description
Adding fats and liquids to Combining fats (such as butter or oil) and liquids (such as
dry ingredients milk or eggs) with dry ingredients like flour, sugar, and
leavening agents to form a cohesive batter or dough.
Selecting and preparing Choosing suitable moulds or pans for baking desserts,
appropriate dessert moulds considering factors like size, shape, material, and heat
conductivity. Preparing the moulds by greasing, lining, or
flouring to prevent sticking.
Stabilising Adding ingredients such as gelatin, agar-agar, or starch to

desserts to improve texture, consistency, and structure,
ensuring they hold their shape and set properly.
Stirring and aerating to Mixing ingredients thoroughly to evenly distribute them and
achieve required incorporate air, resulting in a light and fluffy texture for cakes,
consistency and texture mousses, or whipped creams.
Weighing or measuring Accurately measuring ingredients by weight or volume to

ensure precise ratios and consistent results in dessert
recipes.
Sifting dry ingredients Passing dry ingredients like flour, cocoa powder, or baking
powder through a fine sieve to remove lumps, aerate, and
evenly distribute them for a smoother texture in baked goods.
Tempering chocolate Melting chocolate to a specific temperature, then cooling it

while stirring to stabilize the cocoa butter crystals, resulting in
glossy, smooth, and properly set chocolate for coating or
decorations.
Whisking, folding, piping Techniques used to manipulate the texture and shape of
and spreading dessert batters or creams, including whisking to incorporate
air, folding to gently combine ingredients, piping for precise
decoration, and spreading for even distribution in pans or
Molds.

12. List two animal and two plant based setting agents used to produce desserts.
Setting agents
Animal based Gelatin: Derived from collagen obtained from animal bones,
skin, and connective tissues. It sets desserts like jellies,
mousses, and panna cotta.
Egg whites: The protein in egg whites coagulates when heated,

providing structure and stability to desserts like meringues and
soufflés.
Plant based Agar-agar: Extracted from seaweed, agar-agar sets desserts

with a firm and jelly-like texture. It's often used in vegan
desserts as a gelatin substitute.
Pectin: Found naturally in fruits, pectin thickens and sets jams,

jellies, and fruit fillings in desserts. It's commonly used in vegan
and fruit-based desserts.
13. How can you ensure that you cook desserts for the correct time and temperature?
To cook desserts correctly, follow the recipe's time and temperature guidelines closely. Preheat your oven and
use an oven thermometer for accuracy. Set a timer and avoid unnecessary oven door openings. Check for
doneness towards the end of cooking, adjusting time as needed. Look for visual cues like golden brown edges.
With attention to detail, you'll achieve delicious results every time.
14. List three considerations when storing desserts to ensure food safety and to optimise shelf life.
 Temperature
 Air tightness
 Separation
Assessor Checklist: Assessment Task 1 (Written Assessment)

Questions Satisfactory
Q1. r Yes r No
Q2. r Yes r No
Q3. r Yes r No

Q4. r Yes r No
Q5. r Yes r No
Q6. r Yes r No
Q7. r Yes r No
Q8. r Yes r No
Q9. r Yes r No
Q10. r Yes r No
Q11. r Yes r No
Q12. r Yes r No
Q13. r Yes r No
Q14. r Yes r No
Assessment Cover Sheet

Please complete cover sheet clearly and accurately for assessment tasks and other types of evidence you submit for your course. All student assessment tasks
submissions including any associated checklists where applicable, are to be attached to this cover sheet.
Student Use
Student ID No
Student Name
Unit Code SITHPAT016
Unit Title Produce Desserts

Assessment No. 2
Assessment Method Student Logbook

Student Declaration I declare that:

 These tasks are my own work.  I have read and understood NTCA’s policy on Plagiarism, cheating
 None of this work has been completed by any other and collusion and understand that if I am found to be in breach of
person this policy, disciplinary action may be taken against me by NTCA.
 These tasks are not plagiarised or colluded with any  I have a copy of my assessment work with me, which I can produce
other student/s. if the original is lost.
 I have correctly referenced all resources and reference
texts throughout these assessment tasks.
Student Signature: Submission Date:
Assessor Use Only

Outcome
Satisfactory / Not Satisfactory
Assessor Feedback:
Assessor Name: Signature: Date:
Student Submission Receipt: Your submission has been received. Please keep a copy of this record.
Student ID & Name: ……………………………….…………………….….. Submission Date: …………………..…………………………
Unit Code: ………………………………..……………… Assessment No & Method: ……………………………………..….……..………….

Received By (Name): …………………………………….…. Signature: …………………..……….. Date: …………………..………………..

The results will be updated within twenty-one (21) days from your final submission. Please check your student portal regularly to make sure
that your results are updated. If there are any discrepancies, please discuss with the Trainer/Student Support Officer.
Assessment Task 2 – Logbook
Information for students

Tasks required for this unit

This unit of competency requires that you:
 follow standard and special recipes to produce and present at least eight different desserts:
o four of these desserts must be hot (one of which must also meet different special dietary
requirements)
o four of these desserts must be cold (one of which must also meet different special dietary
requirements)
o there should be able least two different frozen components included in any of the eight desserts
o the eight desserts will be chosen from this list (your assessor will advise which you are to produce):
 bavarois  panna cotta
 crème brulee  parfait
 crème caramel  pies
 crêpes  poached or stewed fruit
 fritters  puddings
 meringues  soufflé
 mousse  tarts
 follow standard and special recipes to produce at least two different frozen components to be included in
any of the above eight desserts
 ensure that at least one of the hot and one of the cold desserts above are produced to meet different
special dietary requirements
 produce and use each of the following sauces at least once when preparing above eight desserts (at
least once across production of the eight desserts):
o chocolate based sauces o fruit purées, sauces or coulis
o custards and crèmes o sabayon or foams
 use each of the garnishes and decorations below at least once when preparing above desserts (at least
once across production of the eight desserts):
o fruits o wafer or tuille
o jellies o nuts
o tempered chocolate
 use appropriate cookery methods and processes when producing the above desserts, to achieve the
desired:
o appearance o size
o colour o structure
o consistency o taste

o moisture content o texture.
o shape
Instructions for how you will complete these requirements are included below.

Activities
Complete the following activities.
1. Carefully read the following information.
Successful completion of this unit requires that you complete the range of cooking
tasks listed above. It is important that you provide evidence that you have
successfully completed each task. We have provided you with a Student Logbook
to help you.
Successful completion of this unit requires that you complete the range of cooking
tasks listed above. It is important that you provide evidence that you have
successfully completed each task. We have provided you with a Student Logbook
to help you.
What do I need to demonstrate?

During this task, you will be required to demonstrate a range of the skills and
knowledge that you have developed during your course. These include:
 interpreting standard recipes
 confirming food production requirements
 calculating ingredient amounts
 selecting the relevant cookery methods and determining cooking times and
temperatures
 identifying and selecting ingredients from stores according to quality, freshness

and stock rotation requirements
 producing the required quantities
 selecting the type and size of equipment required
 ensuring that equipment is safely assembled, clean and ready for use
 using equipment safely and hygienically
 using equipment according to the manufacturer’s instructions
 sorting and assembling ingredients according to food production sequencing
 weighing and measuring wet and dry ingredients accurately as per quantity of
desserts
 creating portions according to the recipe
 minimising waste to maximise profitability
 following standard and special dietary recipes accurately to achieve product

characteristics
 producing sauces to desired temperatures, consistency and flavour
 making adjustments to desserts to ensure quality
 following procedures for portion control to maximise yield and profitability of

production
 using accompaniments and garnishes that balance each dessert and enhance

taste and texture
 plating desserts, accompaniments and garnishes attractively
 storing desserts in appropriate environmental conditions
 following organisational policies and procedures
 maintaining a clean work area
 disposing of or storing surplus products and re-usable by products
 working safely, working hygienically, working sustainably and efficiently
 working within commercial time constraints and deadlines.
How will I provide evidence?

In your Student Logbook you will find some detailed information about providing
evidence, a logbook summary and a Journal template that you must complete each
time you produce a dessert.
You will also find a Supervisor Declaration form.
Each time you produce a dessert for assessment of this unit, you will need to:
 complete a Journal. The journal helps you to record the work you did to
produce the relevant dessert. It also provides you with an opportunity to think
about the processes you followed – what went well, what you would do
differently next time and so on. It also helps you to provide evidence for your
assessment.
 ask your supervisor/assessor to sign the Supervisor endorsement section at

the end of your Journal.
Your assessor will also observe you as you produce each of the eight desserts and
they will complete an observation checklist.
As directed in your Student Logbook, you will need to produce eight desserts from
the list below:
 bavarois
 crème brulee
 crème caramel
 crêpes
 fritters
 meringues
 mousse
 panna cotta
 parfait
 pies
 poached or stewed fruit
 puddings
 soufflé
 tarts.
When you have completed all of your journals, ask your Supervisor/s to complete
the Supervisor Declaration that you will find after the Journal template.
Tips for completing your Student Logbook
 Read through this assessment and your Student Logbook before you get
started and make sure you understand what you need to do. If you are unsure,
speak to your assessor and/or supervisor.
 Stay up to date! Complete a logbook entry at the end of each time you cook
and ask your supervisor to do the same. Providing organised, complete
evidence forms part of your assessment.
 Stay in touch with your assessor. Ask questions, raise issues, check in,
communicate
Most importantly, ask for help if you are having trouble!
2. Determine production requirements.
To ensure that you have everything that you require to produce the desserts, you
will need to interpret the standard and special dietary recipes which you will be
working from and:
 confirm the food production requirements
 calculate the number of portions and the amount of each ingredient that you
require
 select the relevant cookery method
 determine the cooking times and temperatures
 select the accompaniments which you will add to the desserts
 select the ingredients from stores
 check all perishable supplies for spoilage or contamination
 identify the equipment that you require
 ensure that the appropriate equipment is ready for use
 take any customer requirements and special dietary needs into consideration.
The Journal/s that you will find in the Student Logbook have been provided to help
you.
3. Produce desserts.
Now it’s time to put all of that planning and organising to work. Prepare the
desserts as per the recipes. Ensure that:
 all food is prepared safely and hygienically
 you follow portion control procedures
 you manage your own speed, timing, sequencing and productivity to ensure
efficiency
 all stages of preparation and cooking are completed in a way which ensures:

o quality of food items
o consistency of food items
o organisational standards are met
o waste is minimised to maximise the profitability
 you assemble and use equipment safely and hygienically
 you sort and assemble ingredients logically and efficiently
 food items match the recipes and menu descriptions
 the required quantities of food are produced
 you prepare a range of hot and cold sauces
 you adjust the taste, texture, temperature and appearance of desserts

according to any deficiencies you identify
 you evaluate the quality of finished desserts and make adjustments to ensure
a quality product
 you plate and present desserts attractively and on appropriate service-ware
 you add sauces, garnishes and accompaniments of correct temperature,

consistency and flavour as required
 you work within commercial time constraints and deadlines
 you store food safely and in appropriate environmental conditions
 you respond to any special customer requests or dietary requirements
 you maintain a clean and tidy work area
 you dispose of or store surplus products effectively
 you work sustainably.
Complete a Journal for each time you produce a dessert as part of your
assessment for this unit. Don’t forget to ask your supervisor/assessor to complete
the endorsement each time that you complete a journal.
4. Submit documents to your assessor.
Finalise your Student Logbook. Ensure all documents are clear and complete. It
should include the following completed documents for each time you take delivery
of stock as part of your assessment for this unit.
 Journal (endorsed by your supervisor/assessor)

 Supervisor declaration (a supervisor declaration must be completed by each
workplace supervisor. If you completed all of your shifts at the one venue, then
you would submit only one. If your logbook contains entries from different
kitchens and venues, then please have each supervisor you work under
complete a supervisor declaration).

Performance Checklist: Task 2

Your task must address the following performance criteria/ performance checklist.
S N/S Trainer/Assessor to complete

To be assessed as satisfactory (S) in this assessment
(Comment and feedback to
task the student needs to demonstrate competency
students)
in the following critical aspects of evidence:
The student has satisfactorily produced eight different

desserts from the list below, including at least four hot and
four cold desserts:
 bavarois
 crème brulee
 crème caramel
 crêpes
 fritters
 meringues
 mousse
 panna cotta
 parfait
 pies
 poached or stewed fruit
 puddings
 soufflé
 tarts.
The student has satisfactorily completed a Journal for each

different dessert produced.
Assessor observations have been completed and collectively

across all observations (either singular or on multiple
occasions) all boxes have been checked as Yes and the
student demonstrated their competence as per the Quality
indicators provided in the assessor logbook.
The student’s workplace supervisor (or the assessor if in a

training kitchen) has completed the Supervisor Declaration
Section in the student’s logbook and you are satisfied that
they have answered Yes to each question, the supervisor
has provided comments/feedback and you have followed up
on any gaps or concerns you have by discussing this with the
supervisor.
Provide details of any discussions that took place in the
Comments column.
Task outcome:  Satisfactory  Not satisfactory

Assessor signature:
Assessor name:
Date:

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Level 11, 190 Queen St, Melbourne, 3000

Tel: 03 9606 0032 | Web: www.ntca.edu.au

Final Assessment Summary Sheet

Student Name: Student ID:

Start Date: Completion Date:

Unit Code: SITHPAT016

Unit Title: Produce Desserts

Student Signature: _____________________________________________________________

Student Declaration: Assessor Declaration:

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For office use only

Final Assessment Result Entered onto

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Assessment Resource Summary

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Assessment Cover Sheet

Unit Title Produce Desserts

Student Declaration I declare that:

Assessor Use Only

Satisfactory / Not Satisfactory

Assessor Name: Signature: Date:

Student ID & Name: ……………………………….…………………….….. Submission Date: …………………..…………………………….

Unit Code: ………………………………..……………… Assessment No & Method: ……………………………………..….……..………….

Received By (Name): …………………………………….…. Signature: …………………..……….. Date: …………………..………………..

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Assessment Task 1: Written Assessment

Information for students

 adhere with your RTO’s submission guidelines

 answer all questions completely and correctly

 submit work which is original and, where necessary, properly referenced

 submit a completed cover sheet with your work

 avoid sharing your answers with other students.

 where this task should be completed

 the maximum time allowed for completing this assessment task

 whether or not this task is open-book.

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1. Provide a brief description for each of the following.

Bavarois A creamy dessert similar to a mousse, made with custard,

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Fritters Pieces of fruit, dough, or other ingredients coated in batter and

Parfait A layered dessert typically consisting of yogurt or whipped cream,

Pies Desserts consisting of a sweet or savory filling enclosed in pastry

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Sabayon Also known as zabaglione, it's a light, frothy dessert made by

Sugar bloom A dull, grainy appearance on the surface of chocolate caused by

% Cocoa The percentage of cocoa solids in chocolate, which indicates its

2. Describe the relevant cooking methods.

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Baking Cooking food by surrounding it with dry heat in an oven, resulting

Chilling Cooling food to a low temperature, typically in a refrigerator or

Freezing Lowering the temperature of food to below its freezing point,

Flambé A cooking technique where alcohol is added to a hot pan and

Poaching Cooking food gently in liquid at a low temperature, usually below

Reducing Simmering a liquid overheat to evaporate water, resulting in a

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Steaming Cooking food by exposing it to steam from boiling water, which

Stewing Cooking food slowly in liquid at a low temperature, allowing

Tempering A technique used in chocolate making to stabilize the cocoa butter

3. List ten ingredients that are commonly used to produce desserts.