Cookery

SITHPAT016 Produce desserts

10 May 2024 10:26 AM | UPDATED 1 week ago

SITHPAT016 Produce desserts:

SITHPAT016 Produce desserts
SITHPAT016 Produce desserts

SITHPAT016

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 
Date 

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 
Date 
Assessment outcomeSNSDNSResubmissionYN
SITHPAT016 Produce desserts

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Introduction

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 2: Student 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:four of these desserts must be hot (one of which must also meet different special dietary requirements)four of these desserts must be cold (one of which must also meet different special dietary requirements)there should be able least two different frozen components included in any of the eight dessertsthe eight desserts will be chosen from this list (your assessor will advise which you are to produce):   bavarois                                                     –       panna cotta
crème brulee                                               –       parfaitcrème caramel                                             –       piescrêpes                                                        –       poached or stewed fruitfritters                                                         –       puddingsmeringues                                                   –       soufflémousse                                                      –       tarts   follow standard and special recipes to produce at least two different frozen components to be included in any of the above eight dessertsensure that at least one of the hot and one of the cold desserts above are produced to meet different special dietary requirementsproduce and use each of the following sauces at least once when preparing above eight desserts (at least once across production of the eight desserts):   chocolate based sauces                              o   fruit purées, sauces or couliscustards 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):

use appropriate cookery methods and processes when producing the above desserts, to achieve the desired:   appearance                                                 o   sizecolour                                                         o   structureconsistency                                                o   taste
moisture content                                         o   texture.shape   Instructions for how you will complete these requirements are included below.
SITHPAT016 Produce desserts

Activities

Complete the following activities.

  1. Carefully read the following information.
  2. 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!

  • 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.

  • 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:
      • quality of food items
      • consistency of food items
      • organisational standards are met
      • 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
  • 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).

Assessment Task 2: Checklist

Student’s name: 
Completed successfully?      Comments
Has the following been completed?YesNo
The student has satisfactorily produced eight different desserts from the list below, including at least four hot and four cold desserts: bavaroiscrème bruleecrème caramelcrêpesfrittersmeringuesmoussepanna cottaparfaitpiespoached or stewed fruitpuddingssoufflétarts.   
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:SatisfactoryNot satisfactory
Assessor signature: 
Assessor name: 
Date: 
SITHPAT016 Produce desserts

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