Home - THH02 - THHBCC08B
Prepare hot and cold desserts
|Unit Descriptor||This unit applies to the preparation of a range of hot, cold and frozen desserts in a commercial kitchen or catering operation.|
|1 . Prepare and produce desserts||
|2 . Decorate, portion and present desserts||
|3 . Prepare sweet sauces||
|4 . Prepare accompaniments, garnishes and decorations||
|5 . Store desserts||
|Key Competency||Examples of Application||Performance|
|How can information be collected, analysed and organised?||Communicating with other members of the kitchen team and food service staff||1|
|How are ideas and information communicated within this competency?||Collecting and organising foods and commodities for desserts and sweets. Prioritising tasks for mise-en-place Reading menus, recipes and task sheets||1|
|How are activities planned and organised?||Planning sequence and timing of food preparation tasks||1|
|How are problem solving skills applied?||Working co-operatively with other members of the kitchen team||1|
|How are mathematical ideas and techniques used?||Calculating portions, weighing and measuring quantities of ingredients||1|
|How is use of technology applied?||Dealing with minor problems such as shortages of ingredients||1|
|How is team work used within this competency?||Using kitchen equipment||1|
Desserts and sweets may include
puddings, pies, tarts, flans, fritters
charlotte, bavarois, mousse, souffle, sabayon
meringues, crepes, omelettes
sorbet, ice cream, bombe, parfait.
Sweet sauces may include
fruit purees, sauces and coulis
sabayon and zabaglione
custards and cremes
flavoured butters and creams.
Suitable thickening agents for sweet sauces may include
cornflour, arrowroot, potato starch
eggs and egg yolks.
Equipment for making desserts and sweets may include
juicers and vitamisers.
Essential Knowledge and Skills to be Assessed
The following skills and knowledge must be assessed as part of this unit:
details and characteristics of different types of desserts and sweets
varieties of suitable ingredients for desserts and sweets
culinary terms related to desserts and sweets commonly used in the industry
principles and practices of hygiene, particularly in relation to handling and storage of dairy products
past and current trends in desserts and sweets
logical and time efficient work flow
organisational skills and teamwork
safe work practices, in particular in relation handling hot and frozen products and equipment
nutrition related to desserts and sweets including food values of common desserts and low fat or low kilojoule alternatives and substituted ingredients
storage of sweets and desserts, and dessert ingredients, particularly dairy products.
costing, yield testing, portion control for desserts
waste minimisation techniques and environmental considerations in specific relation to desserts.
Linkages to Other Units
This unit must be assessed with or after the following unit. These units describe skills and knowledge that are essential to this unit of competence:
THHGHS01B Follow workplace hygiene procedures
THHBKA02B Present food
THHBCC01B Use basic methods of cookery
THHBCC09B Prepare pastry, cakes and yeast goods
Critical Aspects of Assessment
Evidence of the following is critical:
ability to prepare a variety of different types of desserts and sweets to enterprise standards
ability to present desserts and sweets attractively and decoratively
knowledge of dessert options.
Context of Assessment and Resource Implications
Assessment must ensure:
use of a wide range of suitable ingredients for making a variety of desserts and sweets
demonstration of skills within a fully-equipped operational commercial kitchen for making desserts
industry-realistic ratios of kitchen staff to customers
preparation of dishes for customers within typical workplace time constraints.
Assessment methods must be chosen to ensure that the skills and processes for making desserts and sweets can be practically demonstrated. Methods must include assessment of knowledge as well as assessment of practical skills.
The following examples are appropriate for this unit:
direct observation of the candidate making and presenting desserts
sampling of desserts made by the candidate
written or oral questions to test knowledge culinary terms related to desserts and sweets
review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate.