SITHPAT006 Student Assessment Tasks

Training for Knowledge & Livelihood (TKL college)
ABN: 97 619 537 692 RTO Code: 45509 CRICOS Provider Code: 03770M
Suite 707, Level 7 159-175 Church Street, Westfield Shopping Centre, Parramatta, NSW 2150 P 02 8677 3602
Email: [email protected] www.tkl.edu.au
Assessment cover sheet

Student Must Fill this Section
Unit Code / Title SITHPAT006 Produce desserts
Qualification Code /
SIT40516 Certificate IV in Commercial Cookery
Title:
Due Date :
Student Name:
Student ID: Term: Year:
Privacy Release “I give my permission for my assessment material to be used in the

Clause: auditing, assessment validation & moderation Process”.
“I declare that:
 The material I have submitted is my own work;
Authenticity
 I have given references for all sources of information that are
Declaration:
not my own, including the words, ideas and images of
others”.
Student Signature: Date:
Assessment Outcome
Assessor Name:
Not Yet Assessor

Attempt and Tasks Satisfactory Date
Satisfactory Signature
Initial attempt  
Re- attempt/Re-
assessment  
Task 1  
Task 2  
SITHPAT006 Assessment v1.0 1

Assessor Feedback to Students
Assessment Outcome: Competent Not yet Competent
Assessor Name:
Assessor Signature:

Information for Student:
 This assessment is to be completed according to the instructions given below in this document.
 Should you not answer the tasks correctly, you will be given feedback on the results and gaps in
knowledge. You will be entitled to one (1) resubmit in showing your competence with this unit.
 If you are not sure about any aspect of this assessment, please ask for clarification from your
assessor.
 Please refer to the College re-submission and re-sit policy for more information.
 If you have questions and other concerns that may affect your performance in the Assessment,
please inform the assessor immediately.
 This is an Open book assessment which you will do in your own time but complete in the time
designated by your assessor. Remember, that it must be your own work and if you use other
sources then you must reference these appropriately.
 This is Individual Assessments. Once you have completed the assessment, please upload the
softcopy of the Assessment into TKL Moodle.
 TKL uses Turnitin – Plagiarism detection software which is embedded with TKL Moodle. Any
Plagiarism will result in a mark of not yet competent.

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 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, 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 TKL- 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, TKL College Suite 707, Level 7 159-175 Church Street, Westfield
Shopping Centre, 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.

Plagiarism:
Plagiarism means to take and use another person's ideas and or manner of expressing them and to pass
them off as your own by failing to give appropriate acknowledgement. This includes material sourced from
the internet, RTO staff, other students, and from published and unpublished work.
Plagiarism occurs when you fail to acknowledge that the ideas or work of others are being used, which
includes:
• Paraphrasing and presenting work or ideas without a reference
• Copying work either in whole or in part
• Presenting designs, codes or images as your own work
• Using phrases and passages verbatim without quotation marks or referencing the author or web
page
• Reproducing lecture notes without proper acknowledgement.
Collusion:
Collusion means unauthorised collaboration on assessable work (written, oral or practical) with other
people. This occurs when a student presents group work as their own or as the work of someone else.
Collusion may be with another RTO student or with individuals or student’s external to the RTO. This applies
to work assessed by any educational and training body in Australia or overseas.
Collusion occurs when you work without the authorisation of the teaching staff to:
• Work with one or more people to prepare and produce work
• Allow others to copy your work or share your answer to an assessment task
• Allow someone else to write or edit your work (without rto approval)
• Write or edit work for another student
• Offer to complete work or seek payment for completing academic work for other students.
Both collusion and plagiarism can occur in group work. For examples of plagiarism, collusion and academic
misconduct in group work please refer to the RTO’s policy on Academic integrity, plagiarism and collusion.
Plagiarism and collusion constitute cheating. Disciplinary action will be taken against students who engage
in plagiarism and collusion as outlined in RTO’s policy.
Proven involvement in plagiarism or collusion may be recorded on students’ academic file and could lead to
disciplinary
Assessment Requirements
You are required to complete and pass every task in the assessment in order to be deemed
competent.
Assessment Schedule
Task Due Date Student Trainer Signature Comments

Signature
Task 1-2 Week 1

Introduction
Welcome to the Student Assessment Tasks for SITHPAT006 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

SITHPAT006 Produce desserts 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.
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 basic cookery methods and complete a Student Logbook. The assessor must also
observe you while you complete a range of cooking tasks.
Preparing for assessment

Please read through all of the assessment tasks and related documents carefully before you get
started. Ensure that you have everything that you need and seek clarification from your trainer,
assessor or workplace supervisor if you have any questions.
Supporting resources: Supporting resources include templates, journals, workbooks and

portfolios which can be used to support you in providing evidence of your competence. Your
assessor will provide you with these documents before you begin your assessment tasks. For
this unit, the supporting resources comprise:
 Student Logbook (Assessment Task 2)
 Service planning template (Assessment Task 2)
Once you have read through the assessment tasks and are satisfied that you are clear on the
requirements and submission dates, complete and sign a Student Assessment Agreement. Your
assessor will countersign the agreement and keep it on file. You will find a Student Assessment
Agreement in Appendix B of your Hospitality Works Student User Guide or your RTO will provide
you with one.
Remember to check your Hospitality Works Student User Guide for information about:

 submitting assessments  re-assessment guidelines
 assessment appeals  responding to written questions.

Assessment Task 1: allowed for completing

this assessment task
Knowledge questions
 whether or not this task is
open-book.
Information for students Note: You must complete and

submit an assessment cover
Knowledge questions are designed to help
sheet with your work. A
you demonstrate the knowledge which you
template is provided in
have acquired during the learning phase of
Appendix C of the Student
this unit. Ensure that you:
User Guide. However, if your
 review the advice to students regarding RTO has provided you with an
answering knowledge questions in the assessment cover sheet,
Hospitality Works Student User Guide please ensure that you use
that.
 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.
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

Questions
1. Provide a brief description for each of the following.
Dessert Description
bavarois It is a traditional indulgent Bavarian cream mousse dessert

containing thickened, custard, and set with the use of gelatine.
crème brulee It is made with eggs, sugar, and heavy cream, so it is a creamy,
baked custard with a brittle top of melted sugar that cracks when
gently tap with a hard object.
crème caramel It is a variant of plain custard where sugar syrup is cooked to

caramel stage and makes a form of sauce when the custard is
unmolded.
crêpes It is a thin flat cake similar to a pancake, which is served as a

base for a variety of sweet toppings and filled with rich savory.
custards and creams It can be a mixture of water, sugar, butter, chocolate, vanilla, and
custard powder. It is a kind of sandwich biscuit filled with cream.
flans It can be referred to two different things, a baked custard dessert

topped with caramel or a tart-like sweet pastry.
fritters It is a part of the meat, seafood, fruit, vegetables, or other

ingredients which have been battered and deep-fried.
ice-cream It is a mixture of cream, sugar, milk, flavor, and other ingredients

that has been frozen into a soft, creamy delight using special
techniques.

meringues It is made by baking a mixture of stiffly beaten egg whites and

sugar until crisp and is sweet food.
mousse It is a sweet dish with the consistency of dense foam, whipped

cream which is a cold dish.
parfait It is a dessert layered with ice cream, flavored syrup, and whipped
cream.
pies It is baked until the crust is crisply made by lining a shallow

container with pastry and filling it with a sweet.
prepared fruit These are usually eaten raw, although some varities can be
cooked.
puddings It may be any of several foods characterized as relatively soft,

spongy, and thick textures mainly made of milk or fruit juice.
sabayon It is a kind of sauce traditionally made out of egg yolks, sugar,

wine.
sorbet It is frozen desert made from flavouring from sugar-sweetened

water.
soufflé It is a egg-based dish which is baked and was introduced in

eighteenth century by French.

tarts It is a small pie made out of pastry folded over a filling.
2. Describe the relevant cooking methods.
Method Description
Adding fats and liquids

to dry ingredients
Baking It is a process of cooking similar to roasting or heat cooking,

especially done in an oven, not over a direct flame.
Chilling Chilling is usually accomplished within a temperature range from

33˚F to 42˚F, which is thoroughly cooled but not frozen.
Freezing It is a common method of preserving foods by lowing the

temperature for further use.
Flambé The word means “flamed” in French. It is a cooking procedure in

which alcohol is added to the hot pan to create a flame of the
burst.
Poaching It is a moist heat method of cooking, cooked is some kind of liquid

and heating at a low temperature. Specially used in cooking
delicate protein such as chicken, fish, and eggs.
Reducing It is a process of reducing a liquid to simmer it until some of the

water in it gets evaporated. Which helps in decreasing the volume
and intensifies the flavors, thickens of the liquid.

Steaming It is the process of cooking, helped by moist heat generated from

boiling water which vaporizes into steam.
Stewing It is a slow, long cooking method cooked in the minimum amount

of water, sauce, or liquid.
3. List 10 ingredients that are commonly used to produce desserts.
Answer: 10 ingredients that are commonly used in producing desserts are:
 Eggs
 Salt
 Flavourings
 Nuts
 Sugar
 Dairy products
 Flour
 Baking soda
 Chocolate
 Fruits
4. Explain why each of the following ingredients may need to be used when producing desserts.
Gluten-free flour It helps in making bread smoother. It is also a source of protein,

iron, fiber and antioxidants which brings its own flavor to a dish
Yeast-free flour
Non-sugar sweeteners

5. Explain the difference between ‘food allergy’ and ‘food intolerance’
Answer: The difference between ‘food allergy’ and ‘food intolerance’ is:
A food allergy involves an immune system response by the body, while a food intolerance
does not.
6. What are the legal and health consequences of not meeting special customer requests and
dietary requirements?
Answer: the key legal and health consequences of not meeting special customer requests
and dietary requirements are:
 Allergic reaction
 Anaphylaxis
 Food sensitivity
 Intolerance reactions
7. Describe three indicators which you would use to select fresh and quality ingredients.
Answer: Three indicators that i would use to select fresh and quality ingredients are:
1. Texture: The texture of fruit and vegetable is a great indicator of their quality. It is a
simple way of identifying high-quality products.
2. Smell: Smelling fruits and vegetables can also be the indicator of finding fresh and
quality ingredients.
3. Colour and visual cues: The color is key indicator of how fresh the produce is,
alongside other visual cues.
8. Describe three mise en place tasks related to cooking desserts.

Answer: Three mise en place tasks related to cooking desserts are:
1. Gathering all ingredients and organize kitchen tools on the countertop.
2. Reading over the recipe and developing a plan.
3. Dice, chop, slice, and mince all ingredients as required by the recipe.
9. Choose two different desserts and explain how you would garnish, decorate, plate and present
them.
Answer: The two different desserts are:
1. Cakes: I will garnish them with choco chips and present them on a plate.
2. Custards: I will garnish it with a caramelised banana and present it on a plate.
10. Describe each of the following special dietary requirements and how these impact dessert
consumption.
Fat free Fat-free special dietary requires fat up to 50gm per day.
Low carbohydrate Low carbohydrate special dietary requires 45 to 65% of total

daily calories.
Low fat
Low gluten

Gluten free
Low kilojoule
Low sugar
Sugar free
Type one and two diabetic
Vegan

Assessment Task 1: Checklist

Student’s name:
Did the student provide a Completed

sufficient and clear answer successfully? Comments
which met the requirements
of the assessor marking Yes No
guide?
Question 1
Question 2
Question 3
Question 4
Question 5
Question 6
Question 7
Question 8
Question 9
Question 10
Assessor Feedback:
Assessor name:
Assessor signature and

Date:

Assessment Task 2: Student logbook
Information for students
Cooking tasks required for this unit

This unit of competency requires that you follow standard and special dietary recipes to:
 produce at least 10 of the following common desserts:
o bavarois
o crème brûlée
o crème caramel
o crêpes
o custards and creams
o flans
o fritters
o ice-cream
o meringues
o mousse
o parfait
o pies
o prepared fruit
o puddings
o sabayon
o sorbet
o soufflé
o tarts
 produce at least two desserts (from the 10 chosen above) that meet the following special dietary
requirements:
o fat free o low carbohydrate
o low fat o low gluten

o gluten free o low kilojoule
o low sugar o sugar free
o type one and two diabetic o vegan
 produce and use each of the following sauces (hot and cold) at least once when preparing the
10 desserts:
o chocolate-based sauces o fruit syrups
o custards and crèmes o sabayon and zabaglione
o flavoured butters and creams o sugar syrups
o fruit purées, sauces or coulis
 use each of the following garnishes and decorations at least once to complement the 10 desserts:
o coloured and flavoured sugar o shaved chocolate
o fresh, preserved or crystallised fruits o sprinkled icing sugar
o jellies o whole or crushed nuts
 produce the 10 desserts using each of the following cookery methods at least once:
o adding fats and liquids to dry ingredients
o chilling
o freezing
o reducing
o baking
o flambé
o poaching
o selecting and preparing appropriate dessert moulds
o steaming
o stewing
o stirring and aerating to achieve required consistency and texture
o using required amount of batter according to desired characteristics of finished products
o weighing or measuring and sifting dry ingredients
o whisking, folding, piping and spreading
 respond to special customer requests and dietary requirements.

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

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.
Below is a guide to the skills and knowledge you must demonstrate when you are
completing each task. We have provided a number of documents to assist you and
you will find these in your Student Logbook.
What do I need to demonstrate?

During your practical assessments, 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 and food preparation lists
 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 food preparation equipment 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
 responding to special customer requests and dietary requirements
 produce sauces to desired consistency and flavour, including use of thickening

agents for sweet sauces
 making adjustments to desserts to ensure quality
 following procedures for portion control to maximise yield and profitability of

production
 using accompaniments that balance each dessert and enhance taste and
texture
 using the required garnishes and decorations as a means of complementing

the desserts
 plating desserts, accompaniments and garnishes attractively, demonstrating

an artistic flair appropriate for the item and occasion
 plating and decorating desserts in terms of practicality and customer

consumption
 visually evaluating desserts and adjusting presentation prior to serving
 display desserts with appropriate sauces and garnishes
 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, the preparation and planning documents you must complete for each
time that you cook, a logbook summary and a reflective journal. Each time that you
cook or prepare a dish for assessment of this unit, you will need to:
 complete a planning document
 complete a reflective journal (a reflective journal provides an opportunity for

you to think about the cooking process – what went well, what you would do
differently next time). It also helps you to provide evidence for your
assessment
 ask your supervisor/trainer to sign the supervisor declaration section at the end

of the reflective journal.

Your assessor will also observe some of your cooking and food preparation and
complete an observation checklist.
Tips for completing your Student Logbook
 Read through this assessment and your 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 that 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 and associated food
preparation list which you will be working from and:
o confirm the food production requirements
o calculate the number of portions and the amount of each ingredient that
you require
o select the relevant cookery method
o determine the cooking times and temperatures
o select the accompaniments which you will add to the desserts
o select the ingredients from stores
o check all perishable supplies for spoilage or contamination
o identify the food preparation equipment that you require
o ensure that the appropriate food preparation equipment is ready for use
o take any customer requirements and special dietary needs into

consideration.
A Service planning template has 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 and food preparation lists. 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 use appropriate thickening agents
 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 with artistic flair on appropriate
service-ware
 you add sauces, garnishes and accompaniments 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 reflective journal for each time that you cook a dish as part of your
assessment for this unit. Don’t forget to ask your trainer/assessor or supervisor to

complete the declaration.
4. Submit documents to your assessor.
Finalise your Student Logbook. Ensure that all documents are clear and complete.
It should include the following completed documents for each time that you cook a
dish as part of your assessment for this unit.
 Service planning template
 Reflective journal (endorsed by your trainer/assessor or supervisor).
Send or submit the completed Student Logbook to your assessor.

Assessment Task 2: Student Logbook checklist

Student’s name:
Completed
successfully? Comments
Did the student: Yes No
Follow standard and special recipes to

prepare at least 10 of the following
common desserts:
 bavarois
 crème brûlée
 crème caramel
 crêpes
 custards and creams
 flans
 fritters
 ice-cream
 meringues
 mousse
 parfait
 pies
 prepared fruit
 puddings
 sabayon
 sorbet
 soufflé
 tarts
Produce at least two desserts (from the

10 chosen above) that meet the
following special dietary requirements:

 fat free
 low fat
 gluten free
 low sugar
 type one and two diabetic
 low carbohydrate
 low gluten
 low kilojoule
 sugar free
 vegan
Produce and use each of the following

sauces (hot and cold) at least once
when preparing the 10 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 following garnishes and

decorations at least once to complement
the 10 desserts:
 coloured and flavoured sugar
 fresh, preserved or crystallised

fruits
 jellies
 shaved chocolate
 sprinkled icing sugar
 whole or crushed nuts

Produce the 10 desserts using each of

the following cookery methods at least
once:
 adding fats and liquids to dry

ingredients
 chilling
 freezing
 reducing
 baking
 flambé
 poaching
 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
Respond to special customer requests

and dietary requirements?
Interpret standard and special dietary

recipes and associated food preparation
lists to:
 confirm food production

requirements
 calculate number of portions
 calculate ingredient quantities?

Select the relevant cookery methods and

determine cooking times and
temperatures?
Identify and select ingredients from

stores for each dessert according to
standard and special dietary recipe,
quality, freshness and stock rotation
requirements?
Select size and type of equipment

required?
Ensure that equipment was assembled

and used safely, hygienically and
according to manufacturer instructions?
Ensure cleanliness of equipment before

use?
Sort and assemble ingredients according

to food production sequencing?
Weigh and measure wet and dry

ingredients accurately?
Follow portion control procedures to

maximise yield and profitability of
production?
Minimise waste to maximise profitability?
Follow standard and special dietary

recipes to select and use relevant
cookery methods for desserts?
Produce sauces to desired consistency

and flavour, including use of thickening
agents for sweet sauces?
Select and use sauces, garnishes and

accompaniments for each dessert?
Complete all stages of preparation and

cooking in a way which ensured quality
and consistency in food items?

Complete all stages of preparation and

cooking in a way which ensured
organisational standards are met?
Plate desserts, accompaniments and

garnishes attractively, demonstrating an
artistic flair appropriate for the item and
occasion?
Plate and decorate desserts in terms of

practicality and customer consumption
Evaluate the quality of desserts and

make adjustments as necessary?
Present desserts attractively on

appropriate service-ware?
Visually evaluate dishes and adjust

presentation?
Store dishes safely and in appropriate

environmental conditions?
Maintain a clean and tidy work area?
Dispose of or store surplus and re-

usable by-products?
Work safely and hygienically?
Work sustainably?
Prepare dishes within commercial time

constraints?
Produce required quantities?
Manage own speed, timing, sequencing

and productivity to ensure efficiency?
Assessor Feedback:
Assessor name:

Assessor signature and

Date:

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SITHPAT006 Student Assessment Tasks

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Training for Knowledge & Livelihood (TKL college)

Assessment cover sheet

Student ID: Term: Year:

Privacy Release “I give my permission for my assessment material to be used in the

Not Yet Assessor

SITHPAT006 Assessment v1.0 1

Assessment Outcome: Competent Not yet Competent

SITHPAT006 Assessment v1.0 2

SITHPAT006 Assessment v1.0 3

Re-assessment of Result & Academic Appeal procedures:

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Task Due Date Student Trainer Signature Comments

Task 1-2 Week 1

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Assessment for this unit

Preparing for assessment

Supporting resources: Supporting resources include templates, journals, workbooks and

 Student Logbook (Assessment Task 2)

 Service planning template (Assessment Task 2)

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 assessment appeals  responding to written questions.

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Assessment Task 1: allowed for completing

Information for students Note: You must complete and

 adhere with your RTO’s submission

 answer all questions completely and

 submit work which is original and, where

 submit a completed cover sheet with

 avoid sharing your answers with other

Information about how you

 where this task should be

 the maximum time

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

bavarois It is a traditional indulgent Bavarian cream mousse dessert

crème caramel It is a variant of plain custard where sugar syrup is cooked to

crêpes It is a thin flat cake similar to a pancake, which is served as a

flans It can be referred to two different things, a baked custard dessert

fritters It is a part of the meat, seafood, fruit, vegetables, or other

ice-cream It is a mixture of cream, sugar, milk, flavor, and other ingredients

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meringues It is made by baking a mixture of stiffly beaten egg whites and

mousse It is a sweet dish with the consistency of dense foam, whipped

pies It is baked until the crust is crisply made by lining a shallow

puddings It may be any of several foods characterized as relatively soft,

sabayon It is a kind of sauce traditionally made out of egg yolks, sugar,

sorbet It is frozen desert made from flavouring from sugar-sweetened

soufflé It is a egg-based dish which is baked and was introduced in

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tarts It is a small pie made out of pastry folded over a filling.

2. Describe the relevant cooking methods.

Adding fats and liquids

Baking It is a process of cooking similar to roasting or heat cooking,

Chilling Chilling is usually accomplished within a temperature range from

Freezing It is a common method of preserving foods by lowing the

Flambé The word means “flamed” in French. It is a cooking procedure in

Poaching It is a moist heat method of cooking, cooked is some kind of liquid

Reducing It is a process of reducing a liquid to simmer it until some of the

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