Assessment-2

SITHPAT016 PRODUCE DESSERTS

Student Must Fill this Section
Qualification SIT50422 Diploma of Hospitality Management

Student
Name:

Student ID: Term: Year:

Privacy
“I give my permission for my assessment material to be used in
Release
the auditing, assessment validation & moderation Process”.
Clause:
“I declare that:
 The material I have submitted is my own work;
Authenticity
 I have given references for all sources of information that
Declaration:
are not my own, including the words, ideas and images of
others”.

Student Signature: Date:

Assessment Outcome

Assessor Name:

Not Yet Assessor

Attempt Satisfactory Date
Satisfactory Signature

Initial attempt  

2nd attempt/Re-
assessment  

WSC-ASSSITHPAT016-V1.1-8.08.2024
International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M
 Information for Student:
 All work is to be entirely of the student.

General Information for this assessment:

 Read the instructions for each question very carefully.

 Be sure to PRINT your FIRST name & LAST name in every place that is
provided.
 Short questions must be answered in the spaces provided.
 For those activities requesting extra evidence such as: research reports,
essay reports, etc. The student must attach its own work formatted in
double space, Arial 12 pts.
 All activities must be addressed correctly in order to obtain a competence
for the unit of competency.
 If the student doesn’t understand the assessment, they can request help
from the assessor to interpret the assessment.
 Re-submission of assessment after the term will incur additional fees.

WSC-ASSSITHPAT016-V1.1-8.08.2024
International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M
 Re-assessment of Result & Academic Appeal procedures:

If a student is not happy with his/ her results, that student may appeal against their
grade via a written letter, clearly stating the grounds of appeal to the Chief
Executive Officer. This should be submitted after completion of the subject and
within fourteen days of commencement of the new term.

Re-assessment Process:
 An appeal in writing is made to the Academic Manager providing reasons
for re-assessment /appeal.
 Academic Manager will delegate another faculty member to review the
assessment.
 The student will be advised of the review result done by another assessor.
 If the student is still not satisfied and further challenges the decision, then a
review panel is formed comprising the lecturer/trainer in charge and the
Academic Manager OR if need be an external assessor.
 The Institute will advise the student within 14 days from the submission date
of the appeal. The decision of the panel will be deemed to be final.
 If the student is still not satisfied with the result, the he / she has the right to
seek independent advice or follow external mediation option with nominated
mediation agency.
 Any student who fails a compulsory subject or appeals unsuccessfully will
be required to re-enrol in that subject.
The cost of reassessment will be borne by the Institute. The external assessor will
base his/her judgement based on principles of assessment. These principles
require assessment to be reliable, fair, practical and valid.
Academic Appeals:
 If you are dissatisfied with the outcome of the re-evaluation process, you
have a right to appeal through academic appeals handling protocol.
 To appeal a decision, the person is required to complete the WSC- Request
for Appeal of a Decision form with all other supporting documents, if any.
This form is available via our website. The completed Request for Appeal
form is to be submitted to the Student Support Officer either in hard copy or
electronically via the following contact details:
Student Support Officer, Western Sydney College (WSC), 55 High St,
Parramatta NSW 2150, Email: [email protected]
 The notice of appeal should be in writing addressed to the Chief Executive
Officer and submitted within seven days of notification of the outcome of the
re-evaluation process.
 If the appeal is not lodged in the specified time, the result will stand and you
must re-enrol in the unit.
 In emergency circumstances, such as in cases of serious illness or injury,
you must forward a medical certificate in support of a deferred appeal. The
notice of appeal must be made within three working days of the concluding
date shown on the medical certificate.
 The decision of Chief Executive Officer will be final.
 Student would then have the right to pursue the claim through an
independent external body as detailed in the students’ complaint / grievance
policy.

WSC-ASSSITHPAT016-V1.1-8.08.2024
International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M
Comments/Feedback to Students

Introduction

Welcome to the Student Assessment Tasks for SITHPAT016 Produce desserts. These tasks
have been designed to help you demonstrate the skills and knowledge that you have learnt
during your course.
Please ensure that you read the instructions provided with these tasks carefully. You should
also follow the advice provided in the Hospitality Works Student User Guide. The Student

WSC-ASSSITHPAT016-V1.1-8.08.2024
International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M
User Guide provides important information for you relating to completing assessment
successfully.

Assessment for this unit

For you to be assessed as competent, you must successfully complete two assessment tasks:

 Assessment Task 1: Knowledge questions – You must answer all questions correctly.

 Assessment Task 2: Student Logbook – You must complete a range of food preparation
tasks using commercial fixed and handheld equipment and complete a Student Logbook.
The assessor must also observe a range of cooking tasks.

Kitchen time required

You will require time in the kitchen to complete Assessment Task 2. You will find more
information about the requirements for training/commercial kitchens in the Hospitality
Works Student User Guide.

WSC-ASSSITHPAT016-V1.1-8.08.2024
International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M
 Assessment Task 2: Student Logbook

Information for students

Tasks required for this unit

This unit of competency requires that you:

 follow standard and special recipes to produce and present at least eight different
desserts:
o four of these desserts must be hot (one of which must also meet different special
dietary requirements)
o four of these desserts must be cold (one of which must also meet different special
dietary requirements)
o there should be able least two different frozen components included in any of the
eight desserts
o the eight desserts will be chosen from this list (your assessor will advise which
you are to produce):

 bavarois  panna cotta

 crème brulee  parfait

 crème caramel  pies

 crêpes  poached or stewed fruit

 fritters  puddings

 meringues  soufflé

 mousse  tarts

 follow standard and special recipes to produce at least two different frozen
components to be included in any of the above eight desserts

 ensure that at least one of the hot and one of the cold desserts above are produced to
meet different special dietary requirements

 produce and use each of the following sauces at least once when preparing above
eight desserts (at least once across production of the eight desserts):

o chocolate based sauces o fruit purées, sauces or coulis

o custards and crèmes o sabayon or foams

 use each of the garnishes and decorations below at least once when preparing above
desserts (at least once across production of the eight desserts):

o fruits o wafer or tuille

WSC-ASSSITHPAT016-V1.1-8.08.2024
International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M
 o jellies o nuts

o tempered chocolate

 use appropriate cookery methods and processes when producing the above desserts,
to achieve the desired:

o appearance o size

o colour o structure

o consistency o taste

o moisture content o texture.

o shape

Instructions for how you will complete these requirements are included below.

WSC-ASSSITHPAT016-V1.1-8.08.2024
International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M
Activities
Complete the following activities.

1. Carefully read the following information.

Successful completion of this unit requires that you complete the range of
cooking tasks listed above. It is important that you provide evidence that you
have successfully completed each task. We have provided you with a Student
Logbook to help you.

Successful completion of this unit requires that you complete the range of
cooking tasks listed above. It is important that you provide evidence that you
have successfully completed each task. We have provided you with a Student
Logbook to help you.

What do I need to demonstrate?

During this task, you will be required to demonstrate a range of the skills and
knowledge that you have developed during your course. These include:

 interpreting standard recipes

 confirming food production requirements

 calculating ingredient amounts

 selecting the relevant cookery methods and determining cooking times

and temperatures

 identifying and selecting ingredients from stores according to quality,

freshness and stock rotation requirements

 producing the required quantities

 selecting the type and size of equipment required

 ensuring that equipment is safely assembled, clean and ready for use

 using equipment safely and hygienically

 using equipment according to the manufacturer’s instructions

 sorting and assembling ingredients according to food production

sequencing

 weighing and measuring wet and dry ingredients accurately as per

quantity of desserts

 creating portions according to the recipe

 minimising waste to maximise profitability

 following standard and special dietary recipes accurately to achieve

product characteristics

 producing sauces to desired temperatures, consistency and flavour

 making adjustments to desserts to ensure quality

WSC-ASSSITHPAT016-V1.1-8.08.2024
International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M
  following procedures for portion control to maximise yield and profitability
of production

 using accompaniments and garnishes that balance each dessert and

enhance taste and texture

 plating desserts, accompaniments and garnishes attractively

 storing desserts in appropriate environmental conditions

 following organisational policies and procedures

 maintaining a clean work area

 disposing of or storing surplus products and re-usable by products

 working safely, working hygienically, working sustainably and efficiently

 working within commercial time constraints and deadlines.

How will I provide evidence?

In your Student Logbook you will find some detailed information about
providing evidence, a logbook summary and a Journal template that you must
complete each time you produce a dessert.
You will also find a Supervisor Declaration form.
Each time you produce a dessert for assessment of this unit, you will need to:

 complete a Journal. The journal helps you to record the work you did to
produce the relevant dessert. It also provides you with an opportunity to
think about the processes you followed – what went well, what you would
do differently next time and so on. It also helps you to provide evidence
for your assessment.

 ask your supervisor/assessor to sign the Supervisor endorsement section

at the end of your Journal.
Your assessor will also observe you as you produce each of the eight desserts
and they will complete an observation checklist.
As directed in your Student Logbook, you will need to produce eight desserts
from the list below:

 bavarois

 crème brulee

 crème caramel

 crêpes

 fritters

 meringues

 mousse

 panna cotta

 parfait

WSC-ASSSITHPAT016-V1.1-8.08.2024
International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M
  pies

 poached or stewed fruit

 puddings

 soufflé

 tarts.

When you have completed all of your journals, ask your Supervisor/s to
complete the Supervisor Declaration that you will find after the Journal
template.

Tips for completing your Student Logbook

 Read through this assessment and your Student Logbook before you get
started and make sure you understand what you need to do. If you are
unsure, speak to your assessor and/or supervisor.

 Stay up to date! Complete a logbook entry at the end of each time you
cook and ask your supervisor to do the same. Providing organised,
complete evidence forms part of your assessment.

 Stay in touch with your assessor. Ask questions, raise issues, check in,
communicate
Most importantly, ask for help if you are having trouble!

2. Determine production requirements.

To ensure that you have everything that you require to produce the desserts, you
will need to interpret the standard and special dietary recipes which you will be
working from and:

 confirm the food production requirements

 calculate the number of portions and the amount of each ingredient that you
require

 select the relevant cookery method

 determine the cooking times and temperatures

 select the accompaniments which you will add to the desserts

 select the ingredients from stores

 check all perishable supplies for spoilage or contamination

 identify the equipment that you require

 ensure that the appropriate equipment is ready for use

 take any customer requirements and special dietary needs into consideration.

The Journal/s that you will find in the Student Logbook have been provided to help
you.

WSC-ASSSITHPAT016-V1.1-8.08.2024
International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M
3. Produce desserts.

Now it’s time to put all of that planning and organising to work. Prepare the
desserts as per the recipes. Ensure that:

 all food is prepared safely and hygienically

 you follow portion control procedures

 you manage your own speed, timing, sequencing and productivity to ensure
efficiency

 all stages of preparation and cooking are completed in a way which ensures:

o quality of food items

o consistency of food items

o organisational standards are met

o waste is minimised to maximise the profitability

 you assemble and use equipment safely and hygienically

 you sort and assemble ingredients logically and efficiently

 food items match the recipes and menu descriptions

 the required quantities of food are produced

 you prepare a range of hot and cold sauces

 you adjust the taste, texture, temperature and appearance of desserts

according to any deficiencies you identify

 you evaluate the quality of finished desserts and make adjustments to ensure
a quality product

 you plate and present desserts attractively and on appropriate service-ware

 you add sauces, garnishes and accompaniments of correct temperature,

consistency and flavour as required

 you work within commercial time constraints and deadlines

 you store food safely and in appropriate environmental conditions

 you respond to any special customer requests or dietary requirements

 you maintain a clean and tidy work area

 you dispose of or store surplus products effectively

 you work sustainably.

Complete a Journal for each time you produce a dessert as part of your
assessment for this unit. Don’t forget to ask your supervisor/assessor to complete
the endorsement each time that you complete a journal.

4. Submit documents to your assessor.

WSC-ASSSITHPAT016-V1.1-8.08.2024
International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M
 Finalise your Student Logbook. Ensure all documents are clear and complete. It
should include the following completed documents for each time you take delivery
of stock as part of your assessment for this unit.

 Journal (endorsed by your supervisor/assessor)

 Supervisor declaration (a supervisor declaration must be completed by each
workplace supervisor. If you completed all of your shifts at the one venue, then
you would submit only one. If your logbook contains entries from different
kitchens and venues, then please have each supervisor you work under
complete a supervisor declaration).

WSC-ASSSITHPAT016-V1.1-8.08.2024
International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M
Assessment Task 2: Checklist

Student’s name:

Completed
successfully?

Has the following been completed? Yes No Comments

The student has satisfactorily produced

eight different desserts from the list
below, including at least four hot and
four cold desserts:

 bavarois

 crème brulee

 crème caramel

 crêpes

 fritters

 meringues

 mousse

 panna cotta

 parfait

 pies

 poached or stewed fruit

 puddings

 soufflé

 tarts.

The student has satisfactorily completed

a Journal for each different dessert
produced.

Assessor observations have been

completed and collectively across all
observations (either singular or on
multiple occasions) all boxes have been
checked as Yes and the student
demonstrated their competence as per
the Quality indicators provided in the
assessor logbook.

The student’s workplace supervisor (or

the assessor if in a training kitchen) has
WSC-ASSSITHPAT016-V1.1-8.08.2024
International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M
 completed the Supervisor Declaration
Section in the student’s logbook and you
are satisfied that they have answered
Yes to each question, the supervisor has
provided comments/feedback and you
have followed up on any gaps or
concerns you have by discussing this
with the supervisor.
Provide details of any discussions that
took place in the Comments column.

Task outcome:  Satisfactory  Not satisfactory

Assessor signature:

Assessor name:

Date:

WSC-ASSSITHPAT016-V1.1-8.08.2024
International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M