This unit 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.
The unit applies to hospitality and catering organisations that produce and serve desserts, including hotels, restaurants, clubs and patisseries. It applies to patissiers who usually work under the guidance of more senior chefs.
No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.
AQF - Australian Quality Framework
Certificate III, Certificate IV
National Code - Training.gov.au
SITHPAT006: Produce desserts
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