List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.
ELEMENTS | PERFORMANCE CRITERIA |
Elements describe the essential outcomes. | Performance criteria describe the performance needed to demonstrate achievement of the element. |
1. Select ingredients. | 1.1.Confirm food production requirements from food preparation list and standard recipes. 1.2.Calculate ingredient amounts according to requirements. 1.3.Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements. |
2. Select, prepare and use equipment. | 2.1.Select type and size of equipment suitable to requirements. 2.2.Safely assemble and ensure cleanliness of equipment before use. 2.3.Use equipment safely and hygienically according to manufacturer instructions. |
3. Portion and prepare ingredients. | 3.1.Sort and assemble ingredients according to food production sequencing. 3.2.Weigh and measure wet and dry ingredients according to the recipe and quantity of desserts required. 3.3.Minimise waste to maximise profitability of desserts produced. |
4. Produce desserts and sauces. | 4.1.Following standard recipes, produce desserts using cookery methods to achieve desired product characteristics. 4.2.Follow special dietary recipes to produce desserts for those with special dietary requirements. 4.3.Produce hot and cold sauces to desired consistency and flavour. 4.4.Use thickening agents suitable for sweet sauces. 4.5.Make food quality adjustments within scope of responsibility. |
5. Portion, present and store desserts. | 5.1.Portion desserts to maximise yield and profitability of food production. 5.2.Use accompaniments that balance and enhance taste and texture of desserts. 5.3.Select garnishes and decorations with flavours and textures that complement desserts. 5.4.Plate desserts, accompaniments and garnishes attractively, with artistic flair appropriate for the occasion and the item. 5.5.Plate and decorate desserts for practicality of service and customer consumption. 5.6.Visually evaluate desserts and adjust presentation before serving. 5.7.Display desserts with appropriate sauces and garnishes. 5.8.Store desserts in appropriate environmental conditions. 5.9.Clean work area, and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives. |
Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:
follow standard and special recipes to produce at least ten different desserts from the common desserts listed in the knowledge evidence
ensure that at least two of the above desserts are produced to meet requirements of different special dietary requirements as listed in the knowledge evidence
produce and use each of the following sauces at least once when preparing above range of desserts:
chocolate based sauces
custards and crèmes
flavoured butters and creams
fruit purées, sauces or coulis
fruit syrups
sabayon and zabaglione
sugar syrups
use each of the garnishes and decorations listed in the knowledge evidence at least once when preparing above desserts
use appropriate cookery methods from the list in the knowledge evidence when producing the above desserts
present desserts, accompaniments and garnishes attractively and decoratively
prepare above desserts:
that are consistent in quality, size, shape and appearance
within commercial time constraints
reflecting required quantities to be produced
following procedures for portion control and food safety practices when handling and storing desserts
responding to special customer requests and dietary requirements.
Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:
culinary terms and trade names for:
variety of common desserts:
bavarois
crème brulee
crème caramel
crêpes
custards and creams
flans
fritters
ice-cream
meringues
mousse
parfait
pies
prepared fruit
puddings
sabayon
sorbet
soufflé
tarts
ingredients commonly used to produce desserts
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:
fat free
low carbohydrate
low fat
low gluten
gluten free
low kilojoule
low sugar
sugar free
type one and two diabetic
vegan
meaning of:
food allergy
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:
adding fats and liquids to dry ingredients
baking
chilling
flambé
freezing
poaching
reducing
selecting and preparing appropriate dessert moulds
steaming
stewing
stirring and aerating to achieve required consistency and texture
using required amount of batter according to desired characteristics of finished products
weighing or measuring and sifting dry ingredients
whisking, folding, piping and spreading
expected product characteristics of the classical and contemporary desserts specified in the performance evidence:
appearance
colour
consistency
moisture content
shape
size
structure
taste
texture
common garnishes and decorations used when preparing desserts:
coloured and flavoured sugar
fresh, preserved or crystallised fruits
jellies
shaved chocolate
sprinkled icing sugar
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:
ensure food safety
optimise shelf life
safe operational practices using essential functions and features of equipment used to produce desserts.
Skills must be demonstrated in an operational pastry kitchen. This can be:
an industry workplace
a simulated industry environment, such as a training kitchen servicing customers.
Assessment must ensure access to:
fixtures and large equipment:
commercial grade work benches (1.5 m/person)
commercial cake mixer and attachments:
dough hook
paddle
whisk
commercial refrigeration and freezer unit with shelving
double sinks with hot and cold water
gas or electric stove tops
industrial strength food processor
ovens with timer and trays:
convection
deck
microwave
pastry/dough break
storage facilities:
shelving
trays
small equipment:
acetate plastic sheets
beaters
blenders
bowl cutters
commercial mixers and attachments
cutting boards
cutting implements for nuts and fruits
decorating equipment:
blow torch
chocolate spray gun
fine icing sugar sieves
fine piping tubes
icing and cocoa powder dusters
matfer-type stencils
silk screens
templates
deep-fryer
dessert service-ware:
dessert plates
dishes
glasses
bowl
coupes
cutlery
doilies
fine and heavy gauge whisks and strainers
fine icing sugar sieves
fluted and plain flan rings
graters
gratin dishes
ice makers
ice cream machines
juicers
knives:
large serrated cake knives
ladles in a variety of sizes
measurers:
metric calibrated measuring jugs
mixers
moulds and dishes:
tartlet
darioles
oven mitts
pans:
crêpe
omelette
presentation equipment:
cake boards
cake boxes
cake stands
doilies
piping bags and attachments
portion control markers
ramekins
range of saucepans and pots for small and large production
salamander
scales
scoops
serving tongs and trowels
sets of stainless steel bowls
skewers:
metal
bamboo
soufflé cups
spatulas
spoons:
wooden spoons
large plain and slotted metal spoons
steamer
storage containers and trays
sweets trolley or dessert buffet table
vitamisers
wire cooling racks
diverse and comprehensive range of commercial ingredients for the desserts specified in the performance evidence
cleaning materials and equipment:
cleaning cloths
commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens, equipment and food storage areas
dustpans and brooms
garbage bins and bags
hand towel dispenser and hand towels
mops and buckets
separate hand basin and antiseptic liquid soap dispenser for hand washing
sponges, brushes and scourers
tea towels
organisational specifications:
equipment manufacturer instructions
current commercial stock control procedures and documentation for ordering, monitoring and maintaining stock
food preparation lists
mise en place lists, menus, standard recipes, and recipes for special dietary requirements
ordering and docketing paperwork
food safety plans
guidelines relating to food disposal, storage and presentation requirements
safety data sheets (SDS) for cleaning agents and chemicals
industry realistic ratios of kitchen staff to customers; these can be:
staff and customers in an industry workplace during the assessment process; or
individuals who participate in role plays or simulated activities, set up for the purpose of assessment, in a simulated industry environment operated within a training organisation.
Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors; and:
have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency.