Unit of competency Outline
Date retreived
23/07/2026 6:23 PM AWST
23/07/2026 6:23 PM AWST
Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.
Prepare desserts to meet special dietary requirements
Prepare desserts to meet special dietary requirements
Unit of competency
National Code
SITHPAT009A
SITHPAT009A
State Code
S6430
S6430
TGA Status
Deleted
Deleted
DTWD Status
Deleted
Deleted
State Implementation and Classification
Approved Date
27/10/2008
Field of Education
110109 - Cookery
Original Release Date
27/10/2008
Nominal Hours
30
Description
This unit describes the performance outcomes, skills and knowledge required to prepare of a range of desserts where aspects of nutrition, diet or allergies influence the composition and the ingredients able to be used. This would include diabetic desserts, low fat or low sugar desserts, or desserts that are free of commodities such as yeast, gluten or flour and other potential allergens or substances that can cause reactions in customers.No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.
Notes
Elements and Performance Criteria
1 Prepare dietary desserts.
- 1.1 Select appropriate ingredients according to criteria for particular dietary requirements.
- 1.2 Measure and weigh ingredients required, ensuring they are at the correct temperature according to recipe requirements.
- 1.3 Follow special dietary recipes or nutritional guidelines in producing dietary desserts.
2 Prepare sauces for dietary desserts.
- 2.1 Prepare hot or cold sauces to the required consistency, using appropriate flavours and ingredients, according to dietary requirements.
3 Store dietary desserts.
- 3.1 Store dietary desserts at the appropriate temperature and under the correct conditions to maintain quality, freshness and customer appeal.
RANGE STATEMENT
The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording in the performance criteria is detailed below.
Appropriate ingredients may include:
those without known allergic reactions
substitute ingredients such as gluten-free flour and non-sugar sweeteners
low-fat or fat-free ingredients
low-sugar or sugar-free ingredients.
The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording in the performance criteria is detailed below.
Appropriate ingredients may include:
those without known allergic reactions
substitute ingredients such as gluten-free flour and non-sugar sweeteners
low-fat or fat-free ingredients
low-sugar or sugar-free ingredients.
EVIDENCE GUIDE
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, the range statement and the Assessment Guidelines for this Training Package.
Critical aspects for assessment and evidence required to demonstrate competency
Evidence of the following is essential:
ability to produce a range of desserts suitable for a variety of dietary requirements and intolerances
application of food hygiene and safety principles throughout the preparation, decoration and presentation process
knowledge of the characteristics of desserts for special dietary requirements and suitable decorations or garnishes and the conditions required for optimum quality and presentation
preparation, decoration and presentation of a range of desserts for special dietary requirements within typical workplace conditions.
Context of and specific resources for assessment
Assessment must ensure:
demonstration of skills within a commercial kitchen or pastry kitchen as defined in the Assessment Guidelines, using industry-current equipment for making desserts
use of authentic ingredients.
Methods of assessment
A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:
observation of practical demonstration by the candidate of preparing, decorating and presenting desserts for special dietary requirements
questions about dietary needs and restrictions, hygiene procedures, commodities, presentation and decoration techniques, and storage requirements to ensure optimum quality and food safety
review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate.
Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example:
SITHPAT001A Prepare and produce pastries
SITHPAT002A Prepare and produce cakes.
Assessing employability skills
Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts.
Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role.
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, the range statement and the Assessment Guidelines for this Training Package.
Critical aspects for assessment and evidence required to demonstrate competency
Evidence of the following is essential:
ability to produce a range of desserts suitable for a variety of dietary requirements and intolerances
application of food hygiene and safety principles throughout the preparation, decoration and presentation process
knowledge of the characteristics of desserts for special dietary requirements and suitable decorations or garnishes and the conditions required for optimum quality and presentation
preparation, decoration and presentation of a range of desserts for special dietary requirements within typical workplace conditions.
Context of and specific resources for assessment
Assessment must ensure:
demonstration of skills within a commercial kitchen or pastry kitchen as defined in the Assessment Guidelines, using industry-current equipment for making desserts
use of authentic ingredients.
Methods of assessment
A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:
observation of practical demonstration by the candidate of preparing, decorating and presenting desserts for special dietary requirements
questions about dietary needs and restrictions, hygiene procedures, commodities, presentation and decoration techniques, and storage requirements to ensure optimum quality and food safety
review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate.
Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example:
SITHPAT001A Prepare and produce pastries
SITHPAT002A Prepare and produce cakes.
Assessing employability skills
Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts.
Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role.
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| E2119 | THHADPT06B | Prepare desserts to meet special dietary requirements | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| S617 | SIT40707 | Certificate IV in Hospitality (Patisserie) | Qualification |