SITHPAT006 – Produce Desserts

By Support

SITHPAT006 – Produce Desserts

Assessment – Short-answer Questions
Context and Conditions of Assessment
This assessment will ensure that the elements, performance criteria, performance evidence and knowledge evidence required and conditions are adhered to demonstrate competency in this unit assessment task.

·         Read the assessment carefully before commencing.

·         This is an online assessment and will be conducted at the campus.

·         Provide all your responses in this document.

·         Your Assessor will use the assessment criteria in this document and will provide feedback /                     comment.

·         You must answer all the questions in the assessment tasks in your own words

·         This assessment will be required to be completed in 6 hours

·         Your Trainer / Assessor will inform you of the due date for this assessment task.

·         Your Assessor will grade as either S – Satisfactory or NS – Not Satisfactory for the assessment. In all cases your Assessor will provide you with feedback.

·         Only when all assessment tasks have been graded as S – Satisfactory you will be deemed C – Competent in the final result of the unit of competency; if you do not satisfactorily complete all the assessment tasks you will be deemed NYC – Not Yet Competent.

Re-Assessment Conditions
·         If the evidence is graded as NS – Not Satisfactory you will be required to re-submit the evidence. In this case, you will be provided with clear and constructive feedback based on the assessment decision so that they can improve your skills / knowledge prior to reassessment.

·         Where a ‘NS – Not Satisfactory’ judgement is made, you will be given guidance on steps to take to improve your performance and provided the opportunity to resubmit evidence to demonstrate competence. The assessor will determine and discuss the reasons for NS – Not satisfactory on any of the criteria and will assess you through a different method of assessment e.g. verbal/oral questioning, problem solving exercises.

·         You will be notified within 10 working days of undertaking an assessment of their result in achieving competency

o    If a student does not complete the assessment, they should notify their trainer as to why they did not complete the assessment and if due to illness, a medical certificate must be produced. This process is detailed more in the “Macallan College Assessment Policy and Procedure

o    In the above scenario, student will be given an opportunity for reassessment within 5 working days with no reassessment fee charged.

o    Students who are deemed to be Not Yet Competent (NYC) will be provided with information identifying the areas in which they failed to achieve competency. Students will then have the opportunity to repeat the assessment task within 5 working days of notification with no reassessment fee charged.

o    If a student is deemed NYC in the reassessment or if the student did not approach Macallan College within five working days with a valid reason for not availing themselves of the reassessment opportunity, then those students will be given a final chance to re-sit the assessment and will be charged at $200.00.

o    After this no further reassessment attempt will be provided to the student and the student will be required to repeat the whole unit with full fee for the unit as per the fees policy of Macallan College. The student will be made aware of the impact of repeating the unit may have on their student visa. (International students only)

o    If a student is found to be cheating or plagiarising their assessment, a $200.00 reassessment fee will be charged for reassessing the assessment within 5 working days.

o    If the student is found to be plagiarising or cheating again after conclusion of the Intervention meeting with the Course Co-ordinator, the matter will be referred to the CEO / Operation Manager which may result in the suspension or cancellation of their enrolment

o    Macallan College has intervention strategies, including student support services available to enable students to complete qualification in the expected time frame. Students at risk of not completing within this time frame are identified as early as possible and an intervention strategy is put in place.

The RTO will ensure access to:
·         Commercial Kitchen Simulated Environment

·         Workplace procedures and instructions relating to safe work practices

·         Workplace safety and emergency evacuation procedures

·         Hazardous chemicals and dangerous goods information

·         Safety materials and equipment relevant to an Commercial Kitchen

·         Fire safety equipment First Aid equipment and relevant stock

  • Documents for recording workplace safety, accidents and incidents.
Evidence to be submitted by the student: – 
  • Completed responses to the questions in the Response Sheet provided as a separate attachment.
  • Keep simple formatting with 12pt Arial and single line spacing.

·         Upload file with name containing your student ID and unit code eg. MAC00XX_SITHIND002(Part A/Part B as applicable)

Pre-requisite Unit

SITXFSA001 Use hygienic practices for food safety

Assessment Decision Making Rules


Your assessor will assess the evidence submitted for the following elements, performance criteria, performance evidence and knowledge evidence to confirm that the student evidence submitted demonstrates validity, sufficiency, authenticity and confirms current skills and knowledge relevant to the unit of competency.

Your assessor will be looking for the following in this assessment task: –

·         Select ingredients.

·         Select, prepare and use equipment.

·         Portion and prepare ingredients.

·          Produce desserts and sauces.

·         Portion, present and store desserts.

·          culinary terms and trade names for:

o    variety of common desserts:

§  bavarois

§  crème brûlée

§  crème caramel

§  crêpes

§  custards and creams

§  flans

§  fritters

§  ice-cream

§  meringues

§  mousse

§  parfait

§  pies

§  prepared fruit

§  puddings

§  sabayon

§  sorbet

§  soufflé

§  tarts

o    ingredients commonly used to produce desserts

o    substitute ingredients used to produce desserts for special dietary recipes:

§  gluten free flour

§  yeast-free flour

§  non-sugar sweeteners

·          common special dietary requirements which must be considered when producing desserts:

o    fat free

o    low carbohydrate

o    low fat

o    low gluten

o    gluten free

o    low kilojoule

o    low sugar

o    sugar free

o    type one and two diabetic

o    vegan

·          meaning of:

o    food allergy

o    food intolerance

·          key health and legal consequences of failing to address special requirements

·          contents of stock date codes and rotation labels

·          cookery methods used when preparing desserts:

o    adding fats and liquids to dry ingredients

o    baking

o    chilling

o    flambé

o    freezing

o    poaching

o    reducing

o    selecting and preparing appropriate dessert moulds

o    steaming

o    stewing

o    stirring and aerating to achieve required consistency and texture

o    using required amount of batter according to desired characteristics of finished products

o    weighing or measuring and sifting dry ingredients

o    whisking, folding, piping and spreading

·          expected product characteristics of the classical and contemporary desserts specified in the performance evidence:

o    appearance

o    colour

o    consistency

o    moisture content

o    shape

o    size

o    structure

o    taste

o    texture

·          common garnishes and decorations used when preparing desserts:

o    coloured and flavoured sugar

o    fresh, preserved or crystallised fruits

o    jellies

o    shaved chocolate

o    sprinkled icing sugar

o    whole or crushed nuts

·          appropriate cooking temperatures and times for desserts

·          techniques to garnish, decorate, plate and present attractive desserts

·          indicators of freshness and quality of stocked ingredients for desserts

·          mise en place requirements for producing desserts

·          appropriate environmental conditions for storing desserts and re-usable by products of their preparation to:

o    ensure food safety

o    optimise shelf life

safe operational practices using essential functions and features of equipment used to produce desserts.

Resources required for Assessment:

Students will require access to:

– Internet

– Laptop / Computer

– Microsoft Word/ Power-point


Assessment – Questioning
Short-answer Question


Assessment 1

Your task:

You are required to complete all questions and tasks for this assignment. All tasks and exercises are based on the theory content and recipes contained in your workbook/ online unit.

The information you provide in this assignment may be followed-up with questions from your trainer before the final practical assessment. It is therefore essential that you have sufficient knowledge to explain and substantiate all information you provide in this paper.

  1. Provide 1 menu example with a recipe card, listing the production steps for each of the following types of dessert.

Include an appropriate garnish and a different sauce or accompaniment for each dessert.

  • Tart
  • Crème brûlée
  • Ice cream
  • Fritters
  • Sabayon
  • Pudding
  • Soufflé
  • Fruit pie
  • Bavarois
  • Crêpes
  • Mousse

Response to be recorded in Student Response document under SAQ Response 1

  1. List the equipment requirements for each recipe supplied in question 1 on the recipe card for each dish.

Response to be recorded in Student Response document under SAQ Response 2


  1. How will you set up and prepare the ice cream machine for use to ensure it is safe to operate, and is correctly cleaned and sanitised?

Response to be recorded in Student Response document under SAQ Response 3


  1. What are the nutritional aspects which apply for desserts? Which factors need to be considered to lower carbohydrates and fat, substitute sugar, increase fibre and make adjustments for general dietary requirements?

Response to be recorded in Student Response document under SAQ Response 4

  1. You are working in the dessert section. For a function tomorrow night you receive the following special dietary requests: Complete the table with the correct details to be considered
Name/DetailsSpecial RequestIngredients to avoidSubstitute IngredientsDessert Option
Miller, Table 5Gluten intolerance   
Green, Table 6Nut allergy   
Rosenthal, Table 6Sugar free   
Mohammed, Table 2Low carbohydrate   
Macbeth, Table 3Vegan   
Youngman, Table 4Diabetic, low fat   

Response to be recorded in Student Response document under SAQ Response 5

  1. What are the potential implications for customers who suffer from the following food allergies? What are the legal implications for you as a chef if you fail to follow instructions for ingredients and preparation, where you fail to ensure these are being met?

Response to be recorded in Student Response document under SAQ Response 6


  1. Explain the following production methods for fruit-based sauces and explain the economic advantages and cost factors for the different methods:


Production process
Jam process
Fresh blending process
Stock syrup process

Response to be recorded in Student Response document under SAQ Response 7


  1. What are the production methods for the following variations of custard-based sauces?
Anglaise based
Custard based

Response to be recorded in Student Response document under SAQ Response 8


  1. What is a sabayon? How is a sabayon produced?

Response to be recorded in Student Response document under SAQ Response 9


  1. Provide a description for the following types of creams used to enhance or accompany various desserts:
Crème Chantilly
Crème à l’Anglaise
Crème Renversée
Crème Française
Crème Pâtissière
Crème Bavarois
Crème Diplomat
Butter Cream
Mousse or Mousseline

Response to be recorded in Student Response document under SAQ Response 10

  1. Provide a description for the following types of thickeners and suggest a menu use for each type:
Locust bean gum
Acacia or Gum Arabica
Sago and Tapioca
Cornflour, arrowroot and other starches
Hydroxypropylmethyl cellulose
Egg yolks

Response to be recorded in Student Response document under SAQ Response 11

  1. What are the key aspects which should be considered for decorating and portioning desserts? Which rules commonly apply?

Response to be recorded in Student Response document under SAQ Response 12

  1. You are preparing for service of desserts. Which aspects should you consider for the following key points? For each point provide 1 example of how this can be achieved using some of your menu examples as a reference.
Key focus
Shapes and proportions

Response to be recorded in Student Response document under SAQ Response 13

  1. Calculations

The recipe for a Brioche Bread and Butter Pudding yields 6 Portions.

  1. Calculate the costs for each ingredient and enter these in the column “Actual Cost”
  2. Add the costs of all ingredients and enter the sum in the field “Total Cost”.
  3. Calculate the cost per portion and enter the result in the field “Portion Cost”


Name of dish:Brioche Bread and Butter PuddingPortion nos.:6
Ref.source:Futura Group
Total Cost: $ 15.00 Portion size 
Portion Cost: $
ItemSpecificationWeight kg/l/Unit Cost per kg/l/UnitActual cost
Brioche loaf 0.500batch$8.50each
Butter 0.050kg$7.20kg
Caster sugar 0.120kg$2.20kg
Vanilla pod 0.500each$5.50each
Eggs 4.000each$0.30each
Milk 0.250L$1.60L
Cream 0.250L$6.60kg
Banana 2.000each $1.30each
Chocolate Callets 0.100kg$14.00kg
 Icing sugar 0.050kg$2.50kg
    Total Cost
    Portion Cost 


Response to be recorded in Student Response document under SAQ Response 14

  1. Provide a detailed overview of the hygiene, handling and storage requirements (including labelling) for all types of desserts, sauces and preparations. Consider the production processes, as well as display and sale, including packaging for take-away provisions:

Response to be recorded in Student Response document under SAQ Response 15