SITHPAT016 Produce desserts:
SITHPAT016 Produce desserts
SITHPAT016
produce desserts
Assessment Task Cover Sheet
Student declaration
To be filled out and submitted with assessment responses
I declare that this task is all my own work and I have not cheated or plagiarised the work or colluded with any other student(s).
I understand that if I am found to have plagiarised, cheated or colluded, action will be taken against me according to the process explained to me.
I have correctly referenced all resources and reference texts throughout these assessment tasks.
Student name Student ID number Student signature Date
Assessor declaration
I hereby certify that this student has been assessed by me and that the assessment has been carried out according to the required assessment procedures.
Assessor name Assessor signature Date Assessment outcomeSNSDNSResubmissionYN
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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 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.SITHPAT016 Produce desserts
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:four of these desserts must be hot (one of which must also meet different special dietary requirements)four of these desserts must be cold (one of which must also meet different special dietary requirements)there should be able least two different frozen components included in any of the eight dessertsthe eight desserts will be chosen from this list (your assessor will advise which you are to produce): bavarois – panna cottacrème brulee – parfaitcrème caramel – piescrêpes – poached or stewed fruitfritters – puddingsmeringues – soufflémousse – tarts follow standard and special recipes to produce at least two different frozen components to be included in any of the above eight dessertsensure that at least one of the hot and one of the cold desserts above are produced to meet different special dietary requirementsproduce and use each of the following sauces at least once when preparing above eight desserts (at least once across production of the eight desserts): chocolate based sauces o fruit purées, sauces or couliscustards 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):
SITHPAT016 Produce desserts
use appropriate cookery methods and processes when producing the above desserts, to achieve the desired: appearance o sizecolour o structureconsistency o tastemoisture content o texture.shape Instructions for how you will complete these requirements are included below.
Activities
Complete the following activities.
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 recipesconfirming food production requirementscalculating ingredient amountsselecting the relevant cookery methods and determining cooking times and temperaturesidentifying and selecting ingredients from stores according to quality, freshness and stock rotation requirementsproducing the required quantitiesselecting the type and size of equipment requiredensuring that equipment is safely assembled, clean and ready for useusing equipment safely and hygienicallyusing equipment according to the manufacturer’s instructionssorting and assembling ingredients according to food production sequencingweighing and measuring wet and dry ingredients accurately as per quantity of dessertscreating portions according to the recipeminimising waste to maximise profitability
following standard and special dietary recipes accurately to achieve product characteristics
producing sauces to desired temperatures, consistency and flavourmaking adjustments to desserts to ensure qualityfollowing procedures for portion control to maximise yield and profitability of productionusing accompaniments and garnishes that balance each dessert and enhance taste and textureplating desserts, accompaniments and garnishes attractivelystoring desserts in appropriate environmental conditionsfollowing organisational policies and proceduresmaintaining a clean work areadisposing of or storing surplus products and re-usable by productsworking 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:
bavaroiscrème bruleecrème caramelcrêpes
fritters
meringuesmoussepanna cottaparfaitpiespoached or stewed fruitpuddingssoufflé
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!
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 requirementscalculate the number of portions and the amount of each ingredient that you requireselect the relevant cookery methoddetermine the cooking times and temperaturesselect the accompaniments which you will add to the dessertsselect the ingredients from stores
check all perishable supplies for spoilage or contamination
identify the equipment that you requireensure 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.
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 hygienicallyyou follow portion control proceduresyou manage your own speed, timing, sequencing and productivity to ensure efficiencyall stages of preparation and cooking are completed in a way which ensures:quality of food itemsconsistency of food itemsorganisational standards are metwaste is minimised to maximise the profitabilityyou assemble and use equipment safely and hygienicallyyou sort and assemble ingredients logically and efficientlyfood items match the recipes and menu descriptionsthe required quantities of food are producedyou prepare a range of hot and cold saucesyou adjust the taste, texture, temperature and appearance of desserts according to any deficiencies you identifyyou evaluate the quality of finished desserts and make adjustments to ensure a quality productyou plate and present desserts attractively and on appropriate service-wareyou add sauces, garnishes and accompaniments of correct temperature, consistency and flavour as requiredyou work within commercial time constraints and deadlinesyou store food safely and in appropriate environmental conditions
you respond to any special customer requests or dietary requirements
Submit documents to your assessor.
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).
Assessment Task 2: Checklist
Student’s name: Completed successfully? CommentsHas the following been completed?YesNoThe student has satisfactorily produced eight different desserts from the list below, including at least four hot and four cold desserts: bavaroiscrème bruleecrème caramelcrêpesfrittersmeringuesmoussepanna cottaparfaitpiespoached or stewed fruitpuddingssoufflétarts. 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 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:SatisfactoryNot satisfactoryAssessor signature: Assessor name: Date: SITHPAT016 Produce desserts
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