SITHPAT016 Produce desserts

10 May 2024 10:17 AM | UPDATED 1 week ago

SITHPAT016 Produce desserts:

SITHPAT016 Produce desserts
SITHPAT016 Produce desserts


produce desserts

Assessment Task Cover Sheet

Student declaration

To be filled out and submitted with assessment responses

  • I declare that this task is all my own work and I have not cheated or plagiarised the work or colluded with any other student(s).
  • I understand that if I am found to have plagiarised, cheated or colluded, action will be taken against me according to the process explained to me.
  • I have correctly referenced all resources and reference texts throughout these assessment tasks.
Student name 
Student ID number 
Student signature 

Assessor declaration

  • I hereby certify that this student has been assessed by me and that the assessment has been carried out according to the required assessment procedures.
Assessor name 
Assessor signature 
Assessment outcomeSNSDNSResubmissionYN



Welcome to the Student Assessment Tasks for SITHPAT016 Produce desserts. These tasks have been designed to help you demonstrate the skills and knowledge that you have learnt during your course.

Please ensure that you read the instructions provided with these tasks carefully. You should also follow the advice provided in the Hospitality Works Student User Guide. The Student User Guide provides important information for you relating to completing assessment successfully.

Assessment for this unit

For you to be assessed as competent, you must successfully complete two assessment tasks:

  • Assessment Task 1: Knowledge questions – You must answer all questions correctly.
  • Assessment Task 2: Student Logbook – You must complete a range of food preparation tasks using commercial fixed and handheld equipment and complete a Student Logbook. The assessor must also observe a range of cooking tasks.
   Kitchen time required
  You will require time in the kitchen to complete Assessment Task 2. You will find more information about the requirements for training/commercial kitchens in the Hospitality Works Student User Guide.

Assessment Task 1: Knowledge questions

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 completedthe maximum time allowed for completing this assessment taskwhether 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.


Provide answers to all of the questions below.

  1. Provide a brief description for each of the following.
Crème brulee 
Crème caramel 
Custards and creams 
Fat bloom 
Panna cotta 
Prepared fruit 
Sugar bloom 
% Cocoa 
  • Describe the relevant cooking methods.
  • List ten ingredients that are commonly used to produce desserts.
  • Explain why each of the following ingredients may need to be used when producing desserts.
Gluten-free flour 
Yeast-free flour 
Non-sugar sweeteners 
  • Explain the difference between ‘food allergy’ and ‘food intolerance’
  • List three legal and health consequences of not meeting special customer requests and dietary requirements?
  • Describe three indicators which you would use to select fresh and quality ingredients.
  • Describe three mise en place tasks related to cooking desserts.
  • Choose two different desserts and explain how you would garnish, decorate, plate and present them.
  1. Describe each of the following special dietary requirements and how these impact dessert consumption.
Gluten free 
Low kilojoule 
Low sugar 
Sugar free 
Type one and two diabetic 
  1. Describe the following processes for preparing desserts.
Adding fats and liquids to dry ingredients 
Selecting and preparing appropriate dessert moulds 
Stirring and aerating to achieve required consistency and texture 
Weighing or measuring 
Sifting dry ingredients 
Tempering chocolate 
Whisking, folding, piping and spreading 
  1. List two animal and two plant based setting agents used to produce desserts.
  1. How can you ensure that you cook desserts for the correct time and temperature?
  1. List three considerations when storing desserts to ensure food safety and to optimise shelf life.

Assessment Task 1: Checklist

Student’s name: 
Did the student provide a sufficient and clear answer that addresses the suggested answer for the following?Completed successfully?        Comments
  Yes  No
Question 1   
Question 2   
Question 3   
Question 4   
Question 5   
Question 6   
Question 7   
Question 8   
Question 9   
Question 10   
Question 11   
Question 12   
Question 13   
Question 14   
Task outcome:SatisfactoryNot satisfactory
Assessor signature: 
Assessor name: 


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