Unit of competency Outline
Date retreived
24/07/2026 1:58 AM AWST
24/07/2026 1:58 AM 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.
Present desserts
Present desserts
Unit of competency
National Code
SITHPAT006A
SITHPAT006A
State Code
S6427
S6427
TGA Status
Deleted
Deleted
DTWD Status
Deleted
Deleted
State Implementation and Classification
Approved Date
27/08/2009
Field of Education
110109 - Cookery
Original Release Date
27/08/2009
Nominal Hours
42
Description
This unit describes the performance outcomes, skills and knowledge required to apply various and specialised techniques of dessert presentation.The term 'dessert' is commonly used for a sweet course or option in a meal or as a stand-alone item with a beverage. In some enterprises, the term 'sweets' may be used.Desserts may include foods from varying cultural origins and may be derived from classical or contemporary recipes.No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.
Notes
Elements and Performance Criteria
1 Present and serve plated desserts.
- 1.1 Portion desserts according to enterprise standards.
- 1.2 Present desserts attractively, with artistic flair, appropriate for the occasion and the item.
- 1.3 Consider practicality of service and customer consumption when plating and decorating desserts.
- 1.4 Use appropriate equipment to present and serve plated desserts.
- 1.5 Control service temperature of desserts and serviceware when serving hot, cold or frozen desserts.
2 Plan, prepare and conduct a dessert trolley presentation.
- 2.1 Where utilised, plan dessert trolley services appropriate to available facilities and equipment, as well as customer and enterprise requirements.
- 2.2 Prepare and arrange to display a variety of desserts offered by the enterprise, together with appropriate sauces and garnishes.
3 Store and package desserts.
- 3.1 Store desserts at the appropriate temperature and under the correct storage conditions to maintain quality, freshness and customer appeal.
- 3.2 Ensure that packaging is appropriate for the preservation of taste, appearance and eating characteristics.
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.
Desserts must include prepared portions from the following categories:
puddings, pies, tarts, flans and fritters
custards and creams
prepared fruit
charlotte, bavarois, mousse, soufflé, sabayon and zabaglione
meringues, crepes and sweet omelettes
sorbet, ice-cream, bombe and parfait.
Decorating may include:
glazes and jellies
icings
chocolate
sprinkled icing sugar
fresh, preserved or crystallised fruits
fruit purées
whole or crushed nuts
coloured and flavoured sugar.
Appropriate equipment may include:
commercial mixers and attachments
whisks
beaters
spatulas
wooden spoons
cutting implements for nuts and fruits
graters
scales
measures
bowl cutters
piping bags and attachments
ovens
cake and sponge tins and moulds.
Storage conditions and methods appropriate for desserts may include:
consideration of temperature, light and air exposure
use of airtight containers
display cabinets, including temperature-controlled cabinets
refrigeration, chilling and freezing.
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.
Desserts must include prepared portions from the following categories:
puddings, pies, tarts, flans and fritters
custards and creams
prepared fruit
charlotte, bavarois, mousse, soufflé, sabayon and zabaglione
meringues, crepes and sweet omelettes
sorbet, ice-cream, bombe and parfait.
Decorating may include:
glazes and jellies
icings
chocolate
sprinkled icing sugar
fresh, preserved or crystallised fruits
fruit purées
whole or crushed nuts
coloured and flavoured sugar.
Appropriate equipment may include:
commercial mixers and attachments
whisks
beaters
spatulas
wooden spoons
cutting implements for nuts and fruits
graters
scales
measures
bowl cutters
piping bags and attachments
ovens
cake and sponge tins and moulds.
Storage conditions and methods appropriate for desserts may include:
consideration of temperature, light and air exposure
use of airtight containers
display cabinets, including temperature-controlled cabinets
refrigeration, chilling and freezing.
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 present and display a range of desserts with flair
application of food hygiene and safety principles throughout the preparation and presentation process
knowledge of the characteristics of desserts and decorations or garnishes and the conditions required for optimum quality and presentation
preparation, decoration and presentation of a range of desserts within typical workplace conditions.
Context of and specific resources for assessment
Assessment must ensure:
demonstration of skills within a commercial pastry kitchen as defined in the Assessment Guidelines
access to industry-current equipment for making various desserts, including:
deep-fryer and associated small equipment
steamer, including combi oven, stand-alone steamer or Chinese steamer
blow torch or salamander
individual novelty mousse cake tins and forms
range of pans, including crepe, omelette and blini
range of moulds and dishes, including tartlet, bombe, charlotte and dariole moulds of various sizes, fluted and plain flan rings, soufflé cups and gratin dishes
industrial strength food processor, such as robot coupe
stencils for matfer-type cigarette paste decoration techniques
fine and heavy gauge whisks and strainers
metal cake skewers and bamboo skewers
acetate plastic sheets
icing and cocoa powder dusters, variety of templates, silk screens for cocoa mass screen techniques and chocolate spray gun
storage trays and containers
Context of and specific resources for assessment
access to presentation equipment, including:
refrigerated cake display cases or towers
sweets trolley or dessert buffet table
cake stands, including multi-tier and clear cover, platters and mirrors, and cake boards for individual and large gateaux
petit four paper cases and doilies in a range of shapes and sizes
dessert serving equipment and a variety of suitable dessert plates, dishes, glasses, bowls and coupes, and cutlery
presentation containers or boxes of various sizes
use of authentic desserts and decoration or garnish 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 decorating and presenting specialist cakes, including plating and garnishing
questions about 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 present and display a range of desserts with flair
application of food hygiene and safety principles throughout the preparation and presentation process
knowledge of the characteristics of desserts and decorations or garnishes and the conditions required for optimum quality and presentation
preparation, decoration and presentation of a range of desserts within typical workplace conditions.
Context of and specific resources for assessment
Assessment must ensure:
demonstration of skills within a commercial pastry kitchen as defined in the Assessment Guidelines
access to industry-current equipment for making various desserts, including:
deep-fryer and associated small equipment
steamer, including combi oven, stand-alone steamer or Chinese steamer
blow torch or salamander
individual novelty mousse cake tins and forms
range of pans, including crepe, omelette and blini
range of moulds and dishes, including tartlet, bombe, charlotte and dariole moulds of various sizes, fluted and plain flan rings, soufflé cups and gratin dishes
industrial strength food processor, such as robot coupe
stencils for matfer-type cigarette paste decoration techniques
fine and heavy gauge whisks and strainers
metal cake skewers and bamboo skewers
acetate plastic sheets
icing and cocoa powder dusters, variety of templates, silk screens for cocoa mass screen techniques and chocolate spray gun
storage trays and containers
Context of and specific resources for assessment
access to presentation equipment, including:
refrigerated cake display cases or towers
sweets trolley or dessert buffet table
cake stands, including multi-tier and clear cover, platters and mirrors, and cake boards for individual and large gateaux
petit four paper cases and doilies in a range of shapes and sizes
dessert serving equipment and a variety of suitable dessert plates, dishes, glasses, bowls and coupes, and cutlery
presentation containers or boxes of various sizes
use of authentic desserts and decoration or garnish 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 decorating and presenting specialist cakes, including plating and garnishing
questions about 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 |
|---|---|---|---|
| E2116 | THHADPT03B | Present desserts | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| S617 | SIT40707 | Certificate IV in Hospitality (Patisserie) | Qualification |
| S610 | SIT31107 | Certificate III in Hospitality (Patisserie) | Qualification |