Level 11, 190 Queen St, Melbourne, 3000

Tel: 03 9606 0032 | Web: www.ntca.edu.au

RTO#6527 | CRICOS#03399C

Final Assessment Summary Sheet

This summary is to be completed by the Assessor and to be used as a final record of student competence

Student Name: Student ID:

Start Date: Completion Date:

Unit Code: SITHPAT016

Unit Title: Produce Desserts

Student Declaration: CHEATING & PLAGARISM
In accordance with NTCA’s Plagiarism Policy and Procedure, I hereby acknowledge by signing this declaration that I have not
cheated or plagiarized any work in all the assessment tasks undertaken in this unit of competency except where the work has
been correctly acknowledged or as per the specific assessment task instructions.

Student Signature: _____________________________________________________________

Result (Please circle)
Assessment S - Satisfactory
Assessments Assessment Evidence
Method NYS – Not Yet
Satisfactory
Knowledge q Assessment coversheet
Assessment 1 q Completed Knowledge Questions S | NYS
Questions

q Assessment coversheet
Assessment 2 Practical Task S | NYS
q Completed Project
Assessor
Assessment 3 q Completed Observation Checklist S | NYS
Observation
Final Assessment Result for this unit: q COMPETENT q NOT YET COMPETENT
(Assessor to tick the appropriate box)
If Not Yet Competent (please provide reason): -

Student Declaration: Assessor Declaration:

I declare that the evidence I have submitted for this unit of I declare that:
competency is my own work and that:
 I have conducted these assessments in
 I have been assessed in this unit. accordance with principles of assessment and
 I have been provided with feedback. rules of evidence
 I have been advised of my result.  I have provided appropriate feedback to the
 I am aware of my appeal rights. student
 I believe that the evidence submitted by the
student for this unit of competency is students
Student name: ______________________________ own work.
Signature: _____________________
Date: ____/_____/_____ Assessor name: ____________________________
Signature: ____________________________
Date: ____/_____/_____

Document: SITHPAT016 Student Assessment pack | Version: 1.7 | Page 1 of 26

 Level 11, 190 Queen St, Melbourne, 3000
Tel: 03 9606 0032 | Web: www.ntca.edu.au
RTO#6527 | CRICOS#03399C

For office use only

Final Assessment Result Entered onto

Student Management Database Date Initials

Document: SITHPAT016 Student Assessment pack | Version: 1.7 | Page 2 of 26

 Level 11, 190 Queen St, Melbourne, 3000
Tel: 03 9606 0032 | Web: www.ntca.edu.au
RTO#6527 | CRICOS#03399C

SITHPAT016
Produce Desserts

Assessment Tool

Assessment Resource Summary

Assessment Type This is a summative assessment, which requires the assessment to be
conducted in conditions that are safe and replicate the workplace
Unit Assessment Task 1 Knowledge Questions

Unit Assessment Task 2 Practical Task

Assessment Tasks

Unit Assessment Task 3 Assessor Observation

Document: SITHPAT016 Student Assessment pack | Version: 1.7 | Page 3 of 26

 Level 11, 190 Queen St, Melbourne, 3000
Tel: 03 9606 0032 | Web: www.ntca.edu.au
RTO#6527 | CRICOS#03399C

Assessment Cover Sheet

Please complete cover sheet clearly and accurately for assessment tasks and other types of evidence you submit for your course. All student assessment tasks
submissions including any associated checklists where applicable, are to be attached to this cover sheet.

Student Use
Student ID No
Student Name
Unit Code SITHPAT016

Unit Title Produce Desserts

Assessment No. 1
Assessment Method Knowledge Questions
£ Initial Submission £ Re-Submission

Student Declaration I declare that:

 These tasks are my own work.  I have read and understood NTCA’s policy on Plagiarism, cheating and
 None of this work has been completed by any other collusion and understand that if I am found to be in breach of this
person policy, disciplinary action may be taken against me by NTCA.
 These tasks are not plagiarised or colluded with any  I have a copy of my assessment work with me, which I can produce if
other student/s. the original is lost.
 I have correctly referenced all resources and reference
texts throughout these assessment tasks.
Student Signature: Submission Date:

Assessor Use Only

Outcome

Satisfactory / Not Satisfactory

Assessor Feedback:

Assessor Name: Signature: Date:

Student Submission Receipt: Your submission has been received. Please keep a copy of this record.

Student ID & Name: ……………………………….…………………….….. Submission Date: …………………..…………………………….

Unit Code: ………………………………..……………… Assessment No & Method: ……………………………………..….……..………….

£ Initial Submission £ Re-Submission

Received By (Name): …………………………………….…. Signature: …………………..……….. Date: …………………..………………..

The results will be updated within twenty-one (21) days from your final submission. Please check your student portal regularly to make sure
that your results are updated. If there are any discrepancies, please discuss with the Trainer/Student Support Officer.

Document: SITHPAT016 Student Assessment pack | Version: 1.7 | Page 4 of 26

 Level 11, 190 Queen St, Melbourne, 3000
Tel: 03 9606 0032 | Web: www.ntca.edu.au
RTO#6527 | CRICOS#03399C

Assessment Task 1: Knowledge Questions

Task instructions
 This is an individual assessment.
 To make full and satisfactory responses you should consult a range of learning resources, other
information such as handouts and textbooks, learners’ resources and slides.
 All questions must be answered in order to gain competency for this assessment.
 You must include the following particulars in the footer section of each page of the attached sheets:
o Student ID or Student Name
o Unit ID or Unit Code
o Course ID or Course Code
o Trainer and assessor name
o Page numbers

Information for students

Knowledge questions are designed to help you demonstrate the knowledge which you have acquired during the
learning phase of this unit. Ensure that you:
 review the advice to students regarding answering knowledge questions in the Hospitality Works Student User
Guide
 comply with the due date for assessment which your assessor will provide
 adhere with your RTO’s submission guidelines
 answer all questions completely and correctly
 submit work which is original and, where necessary, properly referenced
 submit a completed cover sheet with your work
 avoid sharing your answers with other students.

i Assessment information

Information about how you should complete this assessment can be found in Appendix A of the
Hospitality Works Student User Guide. Refer to the appendix for information on:
 where this task should be completed
 the maximum time allowed for completing this assessment task
 whether or not this task is open-book.
Note: You must complete and submit an assessment cover sheet with your work. A template is
provided in Appendix B of the Student User Guide. However, if your RTO has provided you with
an assessment cover sheet, please ensure that you use that.

Document: SITHPAT016 Student Assessment pack | Version: 1.7 | Page 5 of 26

 Level 11, 190 Queen St, Melbourne, 3000
Tel: 03 9606 0032 | Web: www.ntca.edu.au
RTO#6527 | CRICOS#03399C

Questions
Provide answers to all of the questions below.

1. Provide a brief description for each of the following.

Dessert Description

Bavarois A cold treat made of a creamy custard fixed with gelatine and
flavoured in a variety of ways
OR
A creamy dessert similar to a mousse, typically made with fruit
puree, cream, eggs, and gelatin.

Crème brulee  A rich custard topped with a layer of caramelized sugar,

created by briefly heating sugar on top of the custard.

Crème caramel A baked custard flavoured with caramel sauce

Crêpes French pancake prepared with a thin batter of flour, eggs, melted
butter, salt, milk, water, and sugar if served with a sweet sauce or
garnish. Crepes can be filled with a wide range of sweet and
savory fillings.

Custards and creams

 Desserts made from a cooked mixture of milk or cream and
eggs, which can vary in thickness and richness.

Fat bloom A white or grayish film that forms on the surface of chocolate due
to changes in its fat content or temperature fluctuations.

Document: SITHPAT016 Student Assessment pack | Version: 1.7 | Page 6 of 26

 Level 11, 190 Queen St, Melbourne, 3000
Tel: 03 9606 0032 | Web: www.ntca.edu.au
RTO#6527 | CRICOS#03399C

Dessert Description

Fritters  Pieces of fruit, meat, or vegetables coated in batter and

deep-fried.

Meringues A baked combination of stiffly beaten egg whites and sugar used
as a dessert topper

Mousse  A light and airy dessert made from whipped cream (or
egg whites) and flavorings such as chocolate or fruit.

Panna cotta An Italian dessert of sweetened cream thickened with gelatin and
molded.

Parfait A layered dessert typically made with yogurt or ice cream, fruit,
and granola or nuts.

Pies Baked dishes with a pastry crust and sweet or savory fillings, such
as fruit or custard.

Prepared fruit  Fruit that has been peeled, sliced, or otherwise processed for
immediate consumption.

Document: SITHPAT016 Student Assessment pack | Version: 1.7 | Page 7 of 26

 Level 11, 190 Queen St, Melbourne, 3000
Tel: 03 9606 0032 | Web: www.ntca.edu.au
RTO#6527 | CRICOS#03399C

Dessert Description

Puddings Sweet, creamy desserts typically thickened with starch (like

cornstarch) or eggs, and often flavored with chocolate or vanilla.

Sabayon A light, frothy dessert sauce made from egg yolks, sugar, and
wine or liqueur, whipped over gentle heat.

 A baked egg-based dish originating from France, which can be

Soufflé
sweet (soufflé au chocolat) or savory (soufflé au fromage).

 A white, powdery coating on chocolate caused by moisture

Sugar bloom
interacting with sugar crystals on the chocolate's surface.

 Pastries with a shallow crust filled with sweet or savory

Tarts
ingredients, often topped with fruits, custard, or chocolate
ganache.

% Cocoa Indicates the cocoa content in chocolate, with higher percentages

indicating more cocoa solids and less sugar.

2. Describe the relevant cooking methods.

Document: SITHPAT016 Student Assessment pack | Version: 1.7 | Page 8 of 26

 Level 11, 190 Queen St, Melbourne, 3000
Tel: 03 9606 0032 | Web: www.ntca.edu.au
RTO#6527 | CRICOS#03399C

Method Description

Baking Baking is a sort of dry heat cooking, similar to roasting, that takes
place in an enclosed environment, such as an oven, rather than
over an open flame.

Chilling Cooling food in a refrigerator or freezer to lower its temperature,

often to enhance texture or flavor. Chill is a simple, regulated
approach of enhanced food preparation meant to increase
foodservice flexibility. The technique entails fully cooking the food,
then rapidly chilling and storing it at controlled temperatures.

Freezing freezing, in food processing, technique of preserving food by

reducing the temperature to hinder bacterial development.

Flambé Flambé is a French word that means "flamed" or "flaming." The

method is employed for the flavour of caramelization as well as
the thrilling tableside flair.

Poaching Poaching is a wet heat technique of cooking that involves

immersing food in a liquid and heating it at a low temperature.

Reducing By simmering or boiling, you may thicken and heighten the taste
of a liquid mixture such as a soup, sauce, wine, or juice.

Document: SITHPAT016 Student Assessment pack | Version: 1.7 | Page 9 of 26

 Level 11, 190 Queen St, Melbourne, 3000
Tel: 03 9606 0032 | Web: www.ntca.edu.au
RTO#6527 | CRICOS#03399C

Method Description

Steaming Steaming is a method of cooking that necessitates the use of wet

heat. Boiling water vaporizes into steam, which generates heat.
The steam heats the food and cooks it.

Stewing Cooking food slowly in liquid (often broth or wine) at a low

temperature, allowing flavors to meld together and tenderize
tougher cuts of meat or vegetables.

Gradually bringing up the temperature of an ingredient, typically

Tempering
chocolate, by adding warm liquid or gently heating, to stabilize it
for use in recipes without causing it to seize or become grainy.

3. List ten ingredients that are commonly used to produce desserts.

Egg  Sugar  Milk  Butter  Cream

Nuts  Flavourings  Thickening agents  Lemon juice  Salt

4. Explain why each of the following ingredients may need to be used when producing desserts.

Gluten-free flour You'll have to use an alternate flour if you can't or don't want to
eat gluten. Each gluten-free flour adds a distinct taste to a meal.
Sorghum flour is naturally sweet, making it ideal for sweets.
Because rice and tapioca flours are neutral, they make excellent
thickeners for gravies and cream-based soups.

Yeast-free flour
All-Purpose Flour: All-purpose flour is preferred for this loaf, but
bread flour can be substituted with no modifications to the
recipe.

Document: SITHPAT016 Student Assessment pack | Version: 1.7 | Page 10 of 26

 Level 11, 190 Queen St, Melbourne, 3000
Tel: 03 9606 0032 | Web: www.ntca.edu.au
RTO#6527 | CRICOS#03399C

Non-sugar sweeteners Natural sweeteners, which contain less sugar than refined
sugar, are also high in fibre and can help you control your blood
sugar levels. It's also an excellent approach to rediscover the
genuine flavour of things.

5. Explain the difference between ‘food allergy’ and ‘food intolerance’

A food allergy develops when the immune system overreacts to a normally innocuous meal. Food intolerance
occurs when the body has a chemical response to consuming a certain food or beverage.

6. List

i. Three legal and health consequences of not meeting special customer requests and dietary
requirements?
Legal Consequences:

Discrimination Lawsuits: Failure to accommodate dietary needs could lead to legal action under
discrimination laws, especially if the customer has a recognized medical condition.

Regulatory Violations: In some jurisdictions, ignoring dietary requirements could violate food safety
regulations or consumer protection laws.

Contractual Obligations: Breaching contractual agreements or terms related to dietary accommodations

could lead to legal disputes or liabilities.

Health Consequences:

o Allergic Reactions: Customers with allergies or intolerances may suffer severe reactions if their dietary
needs are not met, potentially leading to hospitalization or worse.
o Digestive Issues: Failure to accommodate dietary restrictions could cause digestive discomfort or
exacerbate existing health conditions.
o Nutritional Deficiencies: Not meeting specific dietary requirements could lead to nutritional
deficiencies over time, affecting the customer's health and well-being.

Document: SITHPAT016 Student Assessment pack | Version: 1.7 | Page 11 of 26

 Level 11, 190 Queen St, Melbourne, 3000
Tel: 03 9606 0032 | Web: www.ntca.edu.au
RTO#6527 | CRICOS#03399C

ii. A legal consequence of not meeting special customer requests and dietary requirements?

A legal consequence of not meeting special customer requests and dietary requirements could include
being sued for negligence or discrimination under applicable laws and regulations. Businesses in many
jurisdictions have legal obligations to accommodate customers with dietary restrictions or medical
conditions. Failing to do so could result in legal action, where the affected customer may seek damages
for any harm caused by the failure to provide suitable food options or accommodations. This can include
violations of consumer protection laws, disability discrimination laws, or food safety regulations
depending on the circumstances and local laws.

Document: SITHPAT016 Student Assessment pack | Version: 1.7 | Page 12 of 26

 Level 11, 190 Queen St, Melbourne, 3000
Tel: 03 9606 0032 | Web: www.ntca.edu.au
RTO#6527 | CRICOS#03399C

7. Describe three indicators which you would use to select fresh and quality ingredients.

 Appearance:

 Look for vibrant colors, such as bright greens in vegetables or rich reds in fruits, which indicate freshness.
 Check for firmness and texture that is appropriate for the type of ingredient (e.g., firm but slightly yielding for
ripe fruits).
 Avoid blemishes, bruises, or discoloration, as these can indicate age or damage.

 Smell:

 Fresh ingredients typically have a pleasant and characteristic aroma that is indicative of their type (e.g., sweet
smell for ripe fruits, earthy scent for vegetables).
 Avoid any off or unpleasant odors, which may indicate spoilage or improper storage.

 Texture and Feel:

 Feel the texture of the ingredient to ensure it is appropriate (e.g., crispness for vegetables, tenderness for
meat).
 Check for elasticity in bread and firmness in fish or seafood.
 Avoid ingredients that feel mushy, overly soft, or excessively dry, as these can be signs of age or poor quality.

8. Describe three mise en place tasks related to cooking desserts.

Mise en place refers to having all of your ingredients ready and arranged before you start cooking. It's having
your butter softened, your flour weighed, and your eggs are broken, all put out on your countertop in separate
dishes before you even start baking.

9. Choose two different desserts and explain how you would garnish, decorate, plate and present them.

Assembly and Decoration Place the nougatine in the tartlet shells to come to 3⁄4 up the sides and fill with the
chocolate cream. Refrigerate for 30 minutes, or until the cream is firm. Sprinkle with the remaining nougatine.
Watermelon Italian Ice Watermelon Italian Ice. A fresh idea to differently taste watermelon: cold watermelon, with
cream, mint and chocolate chips. Chocolate Nougatine

Tartlets Garnishing: - Whip the cream (very cold) with a couple of tablespoons of powdered sugar and a pocket
for cakes, garnish the surface of the ice. Add the mint leaves and serve.

Document: SITHPAT016 Student Assessment pack | Version: 1.7 | Page 13 of 26

 Level 11, 190 Queen St, Melbourne, 3000
Tel: 03 9606 0032 | Web: www.ntca.edu.au
RTO#6527 | CRICOS#03399C

10. Describe each of the following special dietary requirements and how these impact dessert consumption.

Gluten free Foods labelled "fat-free" must have less

than 0.5 gram of fat per serving. Dry
skin, dermatitis, poor energy, impaired
renal function, sluggish wound or
infection healing, eyesight and learning
impairments, depression, and
miscarriage are just a few of the health
issues connected with a shortage of fatty
acids. A low-fat diet is also linked to an
increased risk of suicide.

Low kilojoule A low-carb diet, in general, concentrates

on proteins and no starchy veggies.
Cravings for carbs have been
recognized for hundreds of years, but
the processes underlying them were
unknown. in terms of the effect of dietary
carbohydrate in the development of
obesity or weight loss.

Low sugar A low blood sugar level, often known as

hypoglycaemia or a "hypo," occurs when
the level of sugar (glucose) in your blood
falls dangerously low. It mostly affects
diabetics, especially those who use
insulin. Low blood sugar levels can also
lead to a number of issues with your
central nervous system. Weakness,
light-headedness, and dizziness are
common early symptoms. A shortage of
glucose can cause headaches,
especially if you have diabetes.

Sugar free Limiting intake of free sugars to less

than 10% of total energy intake (2, 7) is
part of a healthy diet. A further reduction
to less than 5% of total energy intake is
suggested for additional health benefit

Type one and Type 1 diabetes is a condition in which

two diabetic your immune system destroys
insulinmaking cells in your pancreas.
These are called beta cells. The
condition is usually diagnosed in children
and young people, so it used to be
called juvenile diabetes • Type 2
diabetes is the most common form of
diabetes. It happens when blood sugar
levels rise due to problems with the use
Document: SITHPAT016 Student Assessment pack | Version: 1.7 | Page 14 of 26
 Level 11, 190 Queen St, Melbourne, 3000
Tel: 03 9606 0032 | Web: www.ntca.edu.au
RTO#6527 | CRICOS#03399C

or production of insulin.

Vegan A vegan diet consists solely of

vegetables and plant-based foods.
Vegans do not consume animal-derived
goods, such as dairy products and eggs.
A plant-based diet may be extremely
beneficial to both the environment and
your health.

11. Describe the following processes for preparing desserts.

Process Description

Adding fats and liquids to Adding fats into dry ingredients insures that flour particles are
dry ingredients well coated with fat. This minimizes gluten formation.
Including a small amount of liquid while mixing the fats into
the dry ingredients allows the combination to blend
thoroughly. It also creates some structure in the batter

Selecting and preparing There are a huge range of moulds available for desserts and
appropriate dessert moulds selecting the correct one for the nature of event and serving
style will make a big impact on the overall presentation of the
dish. You may decide the use moulds that will create
individual serving sizes or a larger mould from which the
dessert will be cut into portions. When selecting a mould, it
must also be considered whether the dessert will remain in it
such as in the case of a ramekin.

Stabilising This is achieved, in part, by the addition of stabilizers,

thickeners and gelling agents, which give foods consistent
texture, taste and mouth feel.

Stirring and aerating to Stirring combines ingredients, creates a consistent

achieve required temperature throughout the mixture and how quickly and for
consistency and texture how long you do this will determine the consistency of the
mixture and the texture of the resulting product. Stirring can
either prevent or promote gluten and well as stop leavening
agents from being lost. Stirring may seem like a simple
concept, but your approach to it can affect the dessert being
produced.

Weighing or measuring Accurate weighing and measuring of ingredients is paramount

in creating the desired characteristics in any dessert. If not
weighed properly, the ratio of ingredients will be different to
the recipe and affect the finished product. Sifting is often
necessary on fine, loose ingredients such as flour, icing sugar
and cocoa powder in order to remove any large pieces or
lumps that will not combine easily with the other ingredients.
Document: SITHPAT016 Student Assessment pack | Version: 1.7 | Page 15 of 26
 Level 11, 190 Queen St, Melbourne, 3000
Tel: 03 9606 0032 | Web: www.ntca.edu.au
RTO#6527 | CRICOS#03399C

Process Description

Sifting ensures that the ingredient will be able to blend

thoroughly with the rest of the mixture

Sifting dry ingredients Accurate weighing and measuring of ingredients is paramount

in creating the desired characteristics in any dessert. If not
weighed properly, the ratio of ingredients will be different to
the recipe and affect the finished product. Sifting is often
necessary on fine, loose ingredients such as flour, icing sugar
and cocoa powder in order to remove any large pieces or
lumps that will not combine easily with the other ingredients.
Sifting ensures that the ingredient will be able to blend
thoroughly with the rest of the mixture

Tempering chocolate Tempering ensures that your chocolate will regain its shine
while stopping it from appearing cloudy or blotchy when it
does finally set. The only time you really need to temper
chocolate at home is when you’re making your own
chocolates or perhaps to give your desserts a glossy, hard
chocolate finish.

Whisking, folding, piping Whisking is another method of incorporating air into a mixture
and spreading by bringing a utensil (such as a whisk or fork) through the
mixture in a repetitive, circular motion. Folding is a means of
combining ingredients carefully in order to retain air in the
mixture. Lighter ingredients such as whisked egg whites are
placed on top of heavier components such as a batter and
then mixed together by gently moving a wooden spoon or
spatula through the ingredients in a figure of eight motion until
they are evenly combined.

12. List two animal and two plant based setting agents used to produce desserts.

Setting agents

Animal based CHEESE

MILK EGG

Plant based FRUIT

VEGETABLES

13. How can you ensure that you cook desserts for the correct time and temperature?
The success of most recipes is dependent on accurate ingredient measurements. By accurately weighing and
measuring it is possible to support consistency and will prevent unnecessary waste (costs).

Document: SITHPAT016 Student Assessment pack | Version: 1.7 | Page 16 of 26

 Level 11, 190 Queen St, Melbourne, 3000
Tel: 03 9606 0032 | Web: www.ntca.edu.au
RTO#6527 | CRICOS#03399C

14. List three considerations when storing desserts to ensure food safety and to optimise shelf life.
Quality is dependent on ordering quality products from suppliers who are also concerned with quality. Proper
storage and handling contributes to the maintenance of quality. Freshness and suitability can be determined by
visual assessment plus checking of labels for best by and use-by dates is required. If products are tainted or
contaminated with other product then they should not be used. If they are past their use-by dates they should not
be used.

Assessor Checklist: Assessment Task 1 (Knowledge Questions)

Questions Satisfactory

Q1. r Yes r No

Q2. r Yes r No

Q3. r Yes r No

Q4. r Yes r No

Q5. r Yes r No

Q6. r Yes r No

Q7. r Yes r No

Q8. r Yes r No

Q9. r Yes r No

Document: SITHPAT016 Student Assessment pack | Version: 1.7 | Page 17 of 26

 Level 11, 190 Queen St, Melbourne, 3000
Tel: 03 9606 0032 | Web: www.ntca.edu.au
RTO#6527 | CRICOS#03399C

Q10. r Yes r No

Q11. r Yes r No

Q12. r Yes r No

Q13. r Yes r No

Q14. r Yes r No

Moodle Quiz Questions completed online or verbally r Yes r No

Assessment Cover Sheet

Please complete cover sheet clearly and accurately for assessment tasks and other types of evidence you submit for your course. All student assessment tasks
submissions including any associated checklists where applicable, are to be attached to this cover sheet.

Student Use
Student ID No
Student Name
Unit Code SITHPAT016

Unit Title Produce Desserts

Assessment No. 2
Assessment Method Student Practical Task
£ Initial Submission £ Re-Submission

Student Declaration I declare that:

 These tasks are my own work.  I have read and understood NTCA’s policy on Plagiarism, cheating
 None of this work has been completed by any other and collusion and understand that if I am found to be in breach of
person this policy, disciplinary action may be taken against me by NTCA.
 These tasks are not plagiarised or colluded with any  I have a copy of my assessment work with me, which I can produce
other student/s. if the original is lost.
 I have correctly referenced all resources and reference
texts throughout these assessment tasks.
Student Signature: Submission Date:

Document: SITHPAT016 Student Assessment pack | Version: 1.7 | Page 18 of 26

 Level 11, 190 Queen St, Melbourne, 3000
Tel: 03 9606 0032 | Web: www.ntca.edu.au
RTO#6527 | CRICOS#03399C

Assessor Use Only

Outcome

Satisfactory / Not Yet Satisfactory

Assessor Feedback:

Assessor Name: Signature: Date:

Student Submission Receipt: Your submission has been received. Please keep a copy of this record.

Student ID & Name: ……………………………….…………………….….. Submission Date: …………………..…………………………

Unit Code: ………………………………..……………… Assessment No & Method: ……………………………………..….……..………….

£ Initial Submission £ Re-Submission

Received By (Name): …………………………………….…. Signature: …………………..……….. Date: …………………..………………..

The results will be updated within twenty-one (21) days from your final submission. Please check your student portal regularly to make sure
that your results are updated. If there are any discrepancies, please discuss with the Trainer/Student Support Officer.

Assessment Task 2 – Practical Task

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
Document: SITHPAT016 Student Assessment pack | Version: 1.7 | Page 19 of 26
 Level 11, 190 Queen St, Melbourne, 3000
Tel: 03 9606 0032 | Web: www.ntca.edu.au
RTO#6527 | CRICOS#03399C

 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

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.

Document: SITHPAT016 Student Assessment pack | Version: 1.7 | Page 20 of 26

 Level 11, 190 Queen St, Melbourne, 3000
Tel: 03 9606 0032 | Web: www.ntca.edu.au
RTO#6527 | CRICOS#03399C

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 Practical
Task 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 Practical
Task 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
 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

Document: SITHPAT016 Student Assessment pack | Version: 1.7 | Page 21 of 26

 Level 11, 190 Queen St, Melbourne, 3000
Tel: 03 9606 0032 | Web: www.ntca.edu.au
RTO#6527 | CRICOS#03399C

 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 Practical Task you will find some detailed information about
providing evidence, a Practical Task 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 Practical Task, you will need to produce eight desserts
from the list below:
 bavarois
 crème brulee
 crème caramel
 crêpes
 fritters
 meringues
 mousse
 panna cotta
 parfait
 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.

Document: SITHPAT016 Student Assessment pack | Version: 1.7 | Page 22 of 26

 Level 11, 190 Queen St, Melbourne, 3000
Tel: 03 9606 0032 | Web: www.ntca.edu.au
RTO#6527 | CRICOS#03399C

Tips for completing your Student Practical Task

 Read through this assessment and your Student Practical Task 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 Practical Task 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 Practical Task have been provided to
help you.

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

Document: SITHPAT016 Student Assessment pack | Version: 1.7 | Page 23 of 26

 Level 11, 190 Queen St, Melbourne, 3000
Tel: 03 9606 0032 | Web: www.ntca.edu.au
RTO#6527 | CRICOS#03399C

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.

Finalise your Student Practical Task. 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 Practical Task contains entries from
different kitchens and venues, then please have each supervisor you work
under complete a supervisor declaration).

Performance Checklist: Task 2

Your task must address the following performance criteria/ performance checklist.

Document: SITHPAT016 Student Assessment pack | Version: 1.7 | Page 24 of 26

 Level 11, 190 Queen St, Melbourne, 3000
Tel: 03 9606 0032 | Web: www.ntca.edu.au
RTO#6527 | CRICOS#03399C

S NYS Trainer/Assessor to complete

To be assessed as satisfactory (S) in this assessment
(Comment and feedback to
task the student needs to demonstrate competency
students)
in the following critical aspects of evidence:

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 Practical Task.

The student’s workplace supervisor (or the assessor if in a

training kitchen) has completed the Supervisor Declaration
Section in the student’s Practical Task 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 Yet satisfactory

Assessor signature:

Assessor name:

Date:

Document: SITHPAT016 Student Assessment pack | Version: 1.7 | Page 25 of 26

 Level 11, 190 Queen St, Melbourne, 3000
Tel: 03 9606 0032 | Web: www.ntca.edu.au
RTO#6527 | CRICOS#03399C

Document: SITHPAT016 Student Assessment pack | Version: 1.7 | Page 26 of 26