Unit of competency Outline

Date retreived
22/07/2026 9:25 PM AWST

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Produce desserts

Produce desserts

Unit of competency
National Code
SITHPAT016
State Code
OEC55
TGA Status
Current
DTWD Status
Approved
Current Release Number
1.00
Current Release Date
10/06/2022
View on TGA
State Implementation and Classification
Approved Date
18/10/2022
Field of Education
110109 - Cookery
Original Release Date
18/10/2022
Nominal Hours
90
Description
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 pastry chefs.The skills in this unit must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1. Select ingredients.
  • 1.1. Confirm food production requirements from standard recipes.
  • 1.2. Calculate ingredient amounts according to requirements.
  • 1.3. Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements.
2. Select, prepare and use equipment.
  • 2.1. Select type and size of equipment suitable to requirements.
  • 2.2. Safely assemble and ensure cleanliness of equipment before use.
  • 2.3. Use equipment safely and hygienically according to manufacturer instructions.
3. Portion and prepare ingredients.
  • 3.1. Sort and assemble ingredients according to food production sequencing.
  • 3.2. Weigh and measure wet and dry ingredients according to the recipe and quantity of desserts required.
  • 3.3. Minimise waste to maximise profitability of desserts produced.
4. Produce desserts and sauces.
  • 4.1. Produce desserts following standard recipes to achieve desired product characteristics.
  • 4.2. Follow special dietary recipes to produce desserts for those with special dietary requirements.
  • 4.3. Produce dessert sauces of correct temperature, consistency and flavour.
  • 4.4. Makefood quality adjustments within scope of responsibility.
5. Portion, present and store desserts.
  • 5.1. Portion desserts to maximise yield and profitability of food production.
  • 5.2. Complement desserts by using accompaniments and garnishes that enhance flavour and texture of desserts.
  • 5.3. Plate desserts attractively, according to standard recipes and practicality of service.
  • 5.4. Store desserts in appropriate environmental conditions.
  • 5.5. Clean work area and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives.
No information
No information
Replaces
State Code National Code Title Type
AWR33 SITHPAT006 Produce desserts Unit of competency