SITHPAT016
produce desserts
First published 2022
RTO Works
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Hospitality Works is a subdivison of RTO Works. It is a suite of training and assessment resources developed for the Hospitality Industry.
About this Student Logbook Completing your Reflective journal
You are expected to complete a Reflective journal for each time that you cook
This Student Logbook is where you will record evidence of the knowledge and as part of your assessment for this unit. Try to think about the highlights of
skills you have developed during your training for this unit. It also serves as a each service when you are writing your reflection. You might also find the
handy reference guide on what you need to do during your assessment and following questions useful:
how you should go about doing it.
What skills and techniques did I use?
What policies and procedures did I follow?
Student details section
How did I ensure efficiency, safety and quality?
Fill in the table below:
How did I ensure that my dishes met quality standards?
Student name: What did I learn during the service and how might I apply it in future?
What might I do different next time?
_______________________________________________________________
Name of RTO:
Supervisor declaration
_______________________________________________________________ Your workplace supervisor’s feedback forms an important part of the
assessment process and it is essential you have your supervisor complete
Trainer/assessor name: their section of each of your reflective journals and fill in the supervisor
declaration after the summary section. Keep in mind that, if you are
_______________________________________________________________ completing your assessment in your RTO’s training kitchen, your trainer will
If this workbook is found, please contact me to return it using the details be your workplace supervisor and should endorse your journal. Without their
below: endorsement, your Logbook will be incomplete and it is likely to be returned to
you for resubmission.
_______________________________________________________________
_______________________________________________________________ Logbook summary
There are a number of requirements you must fulfil within your assessment
_______________________________________________________________
process, so a Logbook Summary has been provided. Make sure you keep this
section up to date – it will help you keep track of any outstanding
requirements.
SITHPAT016 Produce desserts
What do I need to demonstrate? making adjustments to desserts to ensure quality
During your assessment for this unit, you will be required to demonstrate a following procedures for portion control to maximise yield and profitability
range of the skills and knowledge that you have developed during your of production
course. These include: using accompaniments and garnishes that balance each dessert and
interpreting standard recipes enhance taste and texture
confirming food production requirements plating desserts, accompaniments and garnishes attractively
calculating ingredient amounts storing desserts in appropriate environmental conditions
selecting the relevant cookery methods and determining cooking times following organisational policies and procedures
and temperatures maintaining a clean work area
identifying and selecting ingredients from stores according to quality, disposing of or storing surplus products and re-usable by products
freshness and stock rotation requirements
working safely, working hygienically, working sustainably and efficiently
producing the required quantities
working within commercial time constraints and deadlines.
selecting the type and size of equipment required
ensuring that food preparation equipment is safely assembled, clean and Tips for completing this logbook
ready for use
Read through your logbook before you get started and make sure you
using equipment safely and hygienically understand what you need to do. If you are unsure, speak to your
using equipment according to the manufacturer’s instructions assessor and/or workplace supervisor.
sorting and assembling ingredients according to food production Stay up to date! Complete a logbook entry at the end of each service
sequencing period and ask your supervisor to do the same. Providing organised,
complete evidence forms part of your assessment.
weighing and measuring wet and dry ingredients accurately as per
quantity of desserts Stay in touch with your assessor. Ask questions, raise issues, check in,
communicate.
creating portions according to the recipe
Most importantly, ask for help if you are having trouble!
minimising waste to maximise profitability
following standard and special dietary recipes accurately to achieve
product characteristics
producing sauces to desired temperatures, consistency and flavour
SITHPAT016 Produce desserts
Logbook summary
There are a number of practical tasks that you must complete during this assessment process.
Use this list to keep track of your progress. Please note that you may complete a number of
these tasks during one session, therefore you will only need to complete a single journal for
these cases.
Student name: ___________________________________________________________________________
Student number: __________________________________________________________________________
This unit describes the performance outcomes, skills and knowledge required to produce hot, cold
and frozen desserts following standard and special dietary recipes.
Your assessor and/or supervisor will observe you as you complete the practical tasks in the table
below.
You must be observed following standard and special recipes to produce and present at least eight
different desserts from the list below, including:
four hot desserts (one of which must also meet different special dietary requirements)
four cold desserts (one of which must also meet different special dietary requirements).
Special Checklist
Desserts Hot or cold? Date
dietary reqs? number
hot Y/N
bavarois
cold Y/N
hot Y/N
crème brûlée
cold Y/N
hot Y/N
crème caramel
cold Y/N
SITHPAT016 Produce desserts
Special Checklist
Desserts Hot or cold? Date
dietary reqs? number
hot Y/N
crêpes
cold Y/N
hot Y/N
fritters
cold Y/N
hot Y/N
meringues
cold Y/N
hot Y/N
mousse
cold Y/N
hot Y/N
panna cotta
cold Y/N
hot Y/N
parfait
cold Y/N
SITHPAT016 Produce desserts
Special Checklist
Desserts Hot or cold? Date
dietary reqs? number
hot Y/N
pies
cold Y/N
hot Y/N
poached or
stewed fruit
cold Y/N
hot Y/N
puddings
cold Y/N
hot Y/N
soufflé
cold Y/N
hot Y/N
tarts
cold Y/N
You must follow standard and special recipes to produce at least two different frozen components to
be included in any of the above eight desserts. Evidence of this has been provided.
Frozen component Date Checklist number
one
SITHPAT016 Produce desserts
Frozen component Date Checklist number
two
You must produce and use each of the following sauces at least once across production of the eight
desserts. Evidence of this has been provided.
Sauces Date Checklist number
chocolate based sauces
custards and crèmes
fruit purées, sauces or coulis
sabayon or foams
You must use each of the following garnishes and decorations at least once across production of the
eight desserts. Evidence of this has been provided.
Garnishes/decorations Date Checklist number
fruits
jellies
tempered chocolate
wafer or tuille
nuts
SITHPAT016 Produce desserts
Journals
Use your journals to write about each time you produced the desserts required of your assessment activities. Don’t forget to ask your supervisor to endorse each
journal.
When you have completed all eight journals, ask your supervisor/s to complete the Supervisor Declaration which you will find later in this Logbook.
SITHPAT016 Produce desserts 9
Journal
Use this table to indicate the skills you demonstrated during this practical task. It may not be possible to demonstrate every item in the table on every occasion.
However, every item must be demonstrated at least once.
Student name: Date: Did an RTO assessor observe this activity? Yes No Journal
number:
Dessert produced and presented: _________
bavarois crème brûlée crème caramel crêpes fritters meringues mousse
panna cotta parfait pies poached or stewed fruit puddings soufflé tarts
Dessert is: hot cold Special dietary requirement: yes no
Includes frozen component: yes no
Sauce prepared:
chocolate based custards and creams fruit purées, sauces or coulis sabayon or foams
Garnishes/decorations:
fruits jellies tempered chocolate wafer or tuille nuts
SITHPAT016 Produce desserts 10
Determine production requirements
Analyse the standard and/or special dietary recipe that you will be working from and answer the following questions.
How many desserts are required? Describe how you will ensure that the correct number of desserts are produced.
Calculate the number of portions that you need (show your workings).
Ingredient list
Calculate the amount of each ingredient that you require. An ingredient list has been provided for you or you may like to use your organisation’s standard
template.
Recipe:
Ingredient Qty Qty/serves Qty x serves required
SITHPAT016 Produce desserts 11
Select the cookery method/s that you will use. Explain your decision.
SITHPAT016 Produce desserts 12
Select the cooking times and temperatures that you will use. Explain your decision.
Select the accompaniments, garnishes and decorations that you will add to your dessert. Explain your decision – how do these complement your dish?
Describe how you will select the ingredients that you need from stores. How will you check them for freshness and quality?
SITHPAT016 Produce desserts 13
Reflection (What skills and techniques did I use? What policies and procedures did I follow? How did I ensure efficiency, safety and quality? How did I ensure
that I met quality standards? What did I learn and how might I apply this in future? What might I do differently next time?)
Supervisor Endorsement
Supervisor name: Position: Signed:
SITHPAT016 Produce desserts 14
Supervisor Declaration Section
Note for student: Please note, that one of these declarations must be completed by each workplace
supervisor. If you completed all your shifts at the one venue then you would only submit one. If your logbook
contains entries from different kitchens and venues then please have each supervisor you work under
complete one at the end of all your designated shifts. Please provide this page to your workplace supervisor
at the completion of your required shifts.
This needs to be completed in addition to the supervisor endorsement section of your reflective journals. One
copy has been provided in this logbook but you can make additional copies as needed.
Supervisor name:
Position:
Relationship to student (for example, head chef/shift supervisor etc):
During the services described in the student’s reflective journals that I have endorsed, the student:
worked within the organisation’s policies and procedures. Yes No
worked to a professional level in line with the kitchen’s usual roles and responsibilities. Yes No
followed standard and special dietary recipes to produce desserts. Yes No
produced desserts using a range of cookery methods. Yes No
produced desserts within commercial time constraints and deadlines. Yes No
produced required quantities. Yes No
followed portion control procedures. Yes No
followed food safety practices for handling and storing food. Yes No
Yes No
responded to special customer requests and dietary requirements.
SITHPAT016 Produce desserts 15
Please provide any feedback to the student here:
The student has permission to submit the information contained within the reflective
journals completed below and any supporting documentation (as required) for the ☐ Yes ☐ No
purposes of assessment.
Supervisor signature:
Contact number:
Date:
SITHPAT016 Produce desserts 16
