Home - THH02 - THHBCC08B

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.

ELEMENTPERFORMANCE CRITERIA
1 . Prepare and produce desserts
  1. Select, measure and weigh ingredients according to recipe requirements.

  2. Select and use appropriate equipment.

  3. Use standard or enterprise recipes to produce a variety of hot, cold and frozen desserts, appropriate for a variety of menus and catering establishments.

  4. Produce creative and innovative desserts using a range of appropriate ingredients.

2 . Decorate, portion and present desserts
  1. Decorate desserts appropriately to enhance presentation.

  2. Portion desserts according to enterprise standards.

3 . Prepare sweet sauces
  1. Produce a range of hot and cold sauces to a desired consistency and flavour.

  2. Use thickening agents suitable for sweet sauces where appropriate.

  3. Store sauces to retain desired quality and characteristics.

4 . Prepare accompaniments, garnishes and decorations
  1. Use accompaniments, garnishes and decorations to enhance taste, texture and balance.

  2. Ensure that flavours and textures of garnishes complement desserts.

5 . Store desserts
  1. Store desserts at the appropriate temperature and under the correct conditions to maintain quality, freshness and customer appeal.

  2. Select and use suitable packaging to preserve taste, appearance and eating characteristics.





Key CompetencyExamples of ApplicationPerformance
Level
How can information be collected, analysed and organised?Communicating with other members of the kitchen team and food service staff1
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 sheets1
How are activities planned and organised?Planning sequence and timing of food preparation tasks1
How are problem solving skills applied?Working co-operatively with other members of the kitchen team1
How are mathematical ideas and techniques used?Calculating portions, weighing and measuring quantities of ingredients1
How is use of technology applied?Dealing with minor problems such as shortages of ingredients1
How is team work used within this competency?Using kitchen equipment1

Range Statement

Desserts and sweets may include

Sweet sauces may include

Suitable thickening agents for sweet sauces may include

Equipment for making desserts and sweets may include


Evidence Guide

Essential Knowledge and Skills to be Assessed

The following skills and knowledge must be assessed as part of this unit:

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:

Critical Aspects of Assessment

Evidence of the following is critical:

Context of Assessment and Resource Implications

Assessment must ensure:

Assessment Methods

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: