Cambodian Skills Delivery Model

SEAL National Course Catalogue · MLVT / National Training Board

Sector Frameworks

1,164

Qualifications

15,161

Competency Units

10,938

Elements

41,782

Learning Outcomes

2,822

Assessment Packages

Produce desserts

KHU-TOU-0123

Australian Equivalent

SITHPAT016

Elements

Learning Outcomes

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.

Elements & Learning Outcomes

E1Select ingredients.

0123.E1.O1Confirm food production requirements from standard recipes.

0123.E1.O2Calculate ingredient amounts according to requirements.

0123.E1.O3Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements.

E2Select, prepare and use equipment.

0123.E2.O1Select type and size of equipment suitable to requirements.

0123.E2.O2Safely assemble and ensure cleanliness of equipment before use.

0123.E2.O3Use equipment safely and hygienically according to manufacturer instructions.

E3Portion and prepare ingredients.

0123.E3.O1Sort and assemble ingredients according to food production sequencing.

0123.E3.O2Weigh and measure wet and dry ingredients according to the recipe and quantity of desserts required.

0123.E3.O3Minimise waste to maximise profitability of desserts produced.

E4Produce desserts and sauces.

0123.E4.O1Produce desserts following standard recipes to achieve desired product characteristics.

0123.E4.O2Follow special dietary recipes to produce desserts for those with special dietary requirements.

0123.E4.O3Produce dessert sauces of correct temperature, consistency and flavour.

0123.E4.O4Make food quality adjustments within scope of responsibility.

E5Portion, present and store desserts.

0123.E5.O1Portion desserts to maximise yield and profitability of food production.

0123.E5.O2Complement desserts by using accompaniments and garnishes that enhance flavour and texture of desserts.

0123.E5.O3Plate desserts attractively, according to standard recipes and practicality of service.

0123.E5.O4Store desserts in appropriate environmental conditions.

0123.E5.O5Clean work area and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives.