First published 2022

RTO Works
www.rtoworks.com.au
[email protected]

© 2022 RTO Works

This resource is copyright. Apart from any fair dealing for the purposes of private study, research, criticism or review as permitted under the Copyright Act 1968, no part may be reproduced by
any process without written permission as expressed in the RTO Works License Agreement.

The information contained in this resource is, to the best of the project team’s and publisher’s knowledge true and correct. Every effort has been made to ensure its accuracy, but the project team
and publisher do not accept responsibility for any loss, injury or damage arising from such information.

While every effort has been made to achieve strict accuracy in this resource, the publisher would welcome notification of any errors and any suggestions for improvement. Readers are invited to
write to us at [email protected].

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
This Student Logbook is where you will record evidence of the knowledge and Completing your Reflective journal
skills you have developed during your training for this unit. It also serves as a
You are expected to complete a Reflective journal for each time that you cook
handy reference guide on what you need to do during your assessment and
as part of your assessment for this unit. Try to think about the highlights of
how you should go about doing it.
each service when you are writing your reflection. You might also find the
following questions useful:
Student details section ● What skills and techniques did I use?
Fill in the table below: ● What policies and procedures did I follow?

● How did I ensure efficiency, safety and quality?

Student name: Lovepreet Kaur
● How did I ensure that my dishes met quality standards?

● What did I learn during the service and how might I apply it in future?
Name of RTO:
● What might I do different next time?

Trainer/assessor name: Raj Sharma Supervisor declaration

Your workplace supervisor’s feedback forms an important part of the
assessment process and it is essential you have your supervisor complete
If this workbook is found, please contact me to return it using the details their section of each of your reflective journals and fill in the supervisor
below: declaration after the summary section. Keep in mind that, if you are
completing your assessment in your RTO’s training kitchen, your trainer will
Tred College - Adelaide be your workplace supervisor and should endorse your journal. Without their
endorsement, your Logbook will be incomplete and it is likely to be returned to
Level 7/50 Grenfell Street, Adelaide SA 5000. 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

SITHPAT016 Produce desserts 3

section up to date – it will help you keep track of any outstanding ● following standard and special dietary recipes accurately to achieve
requirements. product characteristics

● producing sauces to desired temperatures, consistency and flavour

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,
freshness and stock rotation requirements ● disposing of or storing surplus products and re-usable by products

● producing the required quantities ● working safely, working hygienically, working sustainably and efficiently

● selecting the type and size of equipment required ● working within commercial time constraints and deadlines.

● ensuring that food preparation equipment is safely assembled, clean and

ready for use Tips for completing this logbook
● using equipment safely and hygienically ● Read through your logbook before you get started and make sure you
● using equipment according to the manufacturer’s instructions understand what you need to do. If you are unsure, speak to your
assessor and/or workplace supervisor.
● sorting and assembling ingredients according to food production
sequencing ● Stay up to date! Complete a logbook entry at the end of each service
period and ask your supervisor to do the same. Providing organised,
● weighing and measuring wet and dry ingredients accurately as per complete evidence forms part of your assessment.
quantity of desserts
● Stay in touch with your assessor. Ask questions, raise issues, check in,
● creating portions according to the recipe communicate.
● minimising waste to maximise profitability Most importantly, ask for help if you are having trouble!

SITHPAT016 Produce desserts 4

SITHPAT016 Produce desserts 5
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: Lovepreet Kaur

Student number: 20230214

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 - 18/07/2023 1

☐ bavarois
25/07/2023
☐ cold Y/N

☐ hot Y/N 18/07/2023 1

☐ crème brûlée
25/07/2023
☐ cold Y/N

☐ hot Y/N 18/07/2023 1

☐ crème caramel
25/07/2023
☐ cold Y/N

☐ hot Y/N 18/07/2023 1

☐ crêpes
25/07/2023
☐ cold Y/N

☐ hot Y/N 18/07/2023 1

☐ fritters
25/07/2023
☐ cold Y/N

☐ hot Y/N 18/07/2023 1

☐ meringues
25/07/2023
☐ cold Y/N

SITHPAT016 Produce desserts 6

 Special Checklist
Desserts Hot or cold? Date
dietary reqs? number

☐ hot Y/N 18/07/2023 1

☐ mousse 25/07/2023
☐ cold Y/N

☐ hot Y/N 18/07/2023 1

☐ panna cotta
25/07/2023
☐ cold Y/N

☐ hot Y/N 18/07/2023 1

☐ parfait
25/07/2023
☐ cold Y/N

☐ hot Y/N 18/07/2023 1

☐ pies
25/07/2023
☐ cold Y/N

☐ hot Y/N 18/07/2023 1

poached or
☐
stewed fruit 25/07/2023
☐ cold Y/N

☐ hot Y/N 18/07/2023 1

☐ puddings
25/07/2023
☐ cold Y/N

☐ hot Y/N 18/07/2023 1

☐ soufflé
25/07/2023
☐ cold Y/N

☐ hot Y/N 18/07/2023 1

☐ tarts
25/07/2023
☐ 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

18/07/2023
☐ one 1
25/07/2023
18/07/2023
☐ two
25/07/2023

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.

SITHPAT016 Produce desserts 7

 Sauces Date Checklist number

18/07/2023 1
☐ chocolate based sauces
25/07/2023

18/07/2023
☐ custards and crèmes
25/07/2023

18/07/2023 1
☐ fruit purées, sauces or coulis
25/07/2023

18/07/2023
☐ sabayon or foams
25/07/2023

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

18/07/2023 1
☐ fruits
25/07/2023

18/07/2023
☐ jellies
25/07/2023

18/07/2023 1
☐ tempered chocolate
25/07/2023

18/07/2023
☐ wafer or tuille
25/07/2023

18/07/2023 1
☐ nuts
25/07/2023

SITHPAT016 Produce desserts 8

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.

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.

Date: 18/07/2023 Yes ☐ Journal

Student name: Lovepreet Kaur Did an RTO assessor observe this activity? number:
25/07/2023 No
_________
Dessert produced and presented:

crème
crème brûlée caramel crêpes fritters meringues mousse
bavarois

poached or
parfait pies stewed fruit puddings soufflé tarts
panna cotta

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:

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.

fruits jellies tempered chocolate wafer or tulle nuts

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.

ANSWER
The number of desserts required depends on the number of guests, the variety of the menu, dietary restrictions, the size of the event, and guest preferences.
For smaller gatherings, aim for at least one dessert per person and give a broad selection for bigger ones. estimates, in an effort to reduce dessert quantity
waste and maximise precision.

● Calculate the number of portions that you need (show your workings).

ANSWER
Guest Count: Count the number of people that will be dining at your establishment or attending the event.
Dessert Type: Take into account the kind of dessert that is being offered. There may be differences in the portions of certain desserts.
Portion Size: Choose the appropriate amount of each dessert. This can change depending on the dessert's kind and how the meal is presented as a whole.

SITHPAT016 Produce desserts 10

 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: Vanilla Bean Panna Cotta.

Ingredient Qty Qty/serves Qty x serves required

Pouring Cream 2 Cups ½ cup ½ *4

Milk 375ml 93.75ml 93.75*4

Vanilla Bean 1 pod ¼ pod ¼ *4

Caster Sugar 115g 28.75g 28.75*4

Gelatine Powder 1 Pack ¼ pack ¼ *4

Sliced Strawberries to serve to serve to serve

Blueberries to serve to serve to serve

METHODS

● Often five minutes of cold water with gelatine.

● Simmer the cream, sugar, and vanilla together.
● Take off the heat, add the gelatine, and mix until it dissolves.
● Transfer into a serving glass.
● Let it rest for four hours.

SITHPAT016 Produce desserts 11

 Determine production requirements
Analyse the standard and/or special dietary recipe that you will be working from and answer the following questions.

Recipe: Chocolate Mousse

Ingredient Qty Qty/serves Qty x serves required

Cadbury Baking Dark Chocolate, roughly chopped 300g 75g 75*4

Eggs (at room temperature) 3 0.75 3*4

Caster Sugar ¼ Cup 0.0625 Cup ¼*4

Cocoa powder, sifted 1 tbsp ¼ tbsp 1*4

Thickened Cream 300ml 75ml 300*4

Whipped Cream to serve to serve to serve

Grated Chocolate to serve to serve to serve

METHODS
● Melt butter and chocolate and let aside to cool.
● Add vanilla and beat in half the sugar for the egg yolks.
● Stir in melted chocolate bit by bit.
● Whip the cream until it forms soft peaks.
● With the remaining sugar, beat the egg whites until firm peaks form.
● Fold whipped cream into chocolate mixture gently, followed by egg whites that have been beaten.
● Separate into four glasses for serving.

SITHPAT016 Produce desserts 12

 Ingredient list

Recipe: Chocolate Cake

Ingredient Qty Qty/serves Qty x serves required

Plain Flour 1 ¾ cups 0.268 cups 0.268*4

Cocoa powder ¾ cup 0.1875 cup 0.1875*4

Baking powder 1 ½ tsp 0.3125 tsp 0.3125*4

Baking soda 1 ½ tsp 0.3125 tsp 0.3125*4

White sugar 2 cups ½ cups ½*4

Salt 1 tsp ¼ tsp ¼ *4

Eggs 2 ½ ½ *4

Milk 1 Cup ¼ Cup ¼ *4

Vegetable oil ½ cup 0.0625 cup 0.0625*4

Vanilla extract 2 tsp ½ tsp ½ *4

Boiling Water 1 cup ¼ cup ¼ *4

Chocolate Buttercream Frosting 1 ½ batches 0.312 batches 0.312*4

METHODS
● Add the wet ingredients—all except hot water—after mixing the dry ingredients.
● Beat until thoroughly mixed.

SITHPAT016 Produce desserts 13

 ● Add hot water and stir.
● Fill two cake pans with grease and flour.
● Bake for 30 to 35 minutes at 350°F/175°C.

Ingredient list

Recipe: Orange Cake

Ingredient Qty Qty/serves Qty x serves required

All-purpose flour 1 Cup ¼ Cup ¼*4

Baking Powder 1 tsp ¼ tsp ¼*4

Salt ¼ tsp 0.0625 tsp 0.0625*4

Unsalted butter, softened ½ Cup 0.125 Cup 0.125 *4

Granulated Sugar ¾ Cup 0.75 Cup 0.75*4

Large Eggs 2 ½ ½ *4

Vanilla extract 1 tsp ¼ tsp ¼ *4

Orange zest 1 Orange ¼ Orange ¼ *4

Fresh Orange juice ¼ Cup 0.0625 Cup 0.0625*4

Sugar powder for dusting for dusting for dusting

METHODS
● Set oven temperature to 175°C/350°F. An 8-inch round cake pan should be lined with parchment paper or greased and floured.

SITHPAT016 Produce desserts 14

 ● In a bowl, stir together 1 cup flour, 1 tsp baking powder, and 1/4 tsp salt.
● Beat 3/4 cup sugar and 1/2 cup softened butter until frothy.
● Add the zest of one orange and one tsp vanilla extract after beating in two eggs.
● Add the dry ingredients gradually while substituting 1/4 cup of fresh orange juice.
● Fill the pan with batter, bake for 25 to 30 minutes.
● After 10 minutes of cooling in the pan, move the food to a wire rack to finish cooling.
● If desired, dust with powdered sugar.

Ingredient list

Recipe: Raspberry Cheesecake Muffins

Ingredient Qty Qty/serves Qty x serves required

Cream Cheese 1Pack (8 ¼ ¼ *4

ounce)

Egg 3 0.75 0.75*4

Sugar ¼ cup 0.0625 cup 0.0625*4

Vanilla ½ tsp 0.125 tsp 0.125*4

Milk 1 cup ¼ cup ¼ *4

Butter 6 tbsp 1.5 tbsp 1.5*4

Vanilla 1 tsp ¼ tsp ¼ *4

Baking powder 2 ½ tsp 0.625 tsp 0.625*4

Flour 2 Cups ½ Cups ½ *4

Sugar for muffins ¾ cup 0.1875 cup 0.1875*4

SITHPAT016 Produce desserts 15

 Salt ½ tsp 0.125 tsp 0.125*4

Fresh Raspberry 1 cup ¼ cup ¼ *4

METHODS

● Prior to mixing the wet ingredients, combine the dry ingredients.

● Mix the components (dry and wet).
● Blend powdered sugar and cream cheese until smooth, then mix in raspberries.
● Pour batter into muffin cups halfway full, top with cream cheese mixture, then pour remaining batter on top.
● Bake for 18 to 20 minutes at 375°F (190°C).
● After cooling, serve.

Ingredient list

Recipe: Orange and Creme Fraiche Cake

Ingredient Qty Qty/serves Qty x serves required

Creme fraiche 250g 62.5g 62.5*4

Eggs 3 0.75 0.75*4

Oranges, rind finely grated, juiced 2 ½ ½ *4

Plain flour 375g 93.75g 93.75*4

Baking powder 2 tsp ½ tsp ½ *4

Bicarbonate of soda ½ tsp 0.125 tsp 0.125*4

SITHPAT016 Produce desserts 16

 Unsalted butter, chopped, at room temperature 200g 50g 50*4

Caster sugar 215g 53.75g 53.75*4

Icing sugar 150g 37.5g 37.5*4

Milk 2 tsp 0.125 tsp 0.125*4

Orange zest to serve to serve to serve

METHODS
● Set oven temperature to 175°C/350°F. Oil and dust a cake pan.
● In a bowl, whisk together flour, baking powder, and salt.
● Beat sugar and butter together until frothy and light. One egg at a time, add.
● Stir in orange juice, creme fraiche, and zest.
● Add the dry ingredients little by little until just mixed.
● Transfer the mixture into the ready pan.
● To ensure a clean toothpick, bake for 30 to 35 minutes.

● Select the cookery method/s that you will use. Explain your decision.
ANSWER
Chocolate Melting (Double Boiler Method): This technique is slowly melting chocolate in a heatproof bowl set over a saucepan of simmering water.
This is the recommended method because it guarantees slow, steady heating, which keeps the chocolate from scorching or seizing. Because chocolate is
heat-sensitive, using this technique keeps it from being lumpy or gritty while preserving its smooth texture.
Whipping Eggs and Cream: The recipe calls for whisking the egg whites and yolks independently to achieve various consistency levels. While the egg yolks
are beaten until pale and creamy, the egg whites are whipped to create stiff peaks. This method aids in the mousse's air incorporation, giving it a light and airy
texture. In a similar vein, beating the heavy cream gives the mousse a fluffy, creamy texture.

SITHPAT016 Produce desserts 17

 ● Select the cooking times and temperatures that you will use. Explain your decision.

ANSWER
In order to preserve ingredient integrity and achieve the desired texture and consistency, the chosen temperatures involve gently melting chocolate in a
double boiler at a temperature of about 120F to 130F. The eggs and cream should not be cooked; instead, they should only be at room temperature for
whipping. The mousse should then be refrigerated for two to three hours to set.

● Select the accompaniments, garnishes and decorations that you will add to your dessert. Explain your decision – how do these complement your dish?

ANSWER
Vanilla Bean Panna Cotta - Serve with fresh berries.
Chocolate Mousse - Whipped cream, Grated Chocolate, and Mint leaves.

● Describe how you will select the ingredients that you need from stores. How will you check them for freshness and quality?

ANSWER
● Chocolate - Look for premium dark chocolate that contains at least 70% cacao. Look for a glossy look, the absence of any whitish patches (which
indicate chocolate bloom), and the absence of any melting or rehardening signals. Think about respectable companies with a solid reputation.
● Eggs - If available, go for organic, fresh eggs. Examine the shells for any damage or cracks. An egg can be used to determine its freshness by
submerging it in a bowl of water; if it floats or stands upright, it is less fresh and should be discarded. If it dips and lies flat on the bottom, it is fresh.
● Vanilla Extract - Make sure the vanilla essence is genuine and not synthetic. Look for a powerful, aromatic perfume and read the ingredients; there
should only be alcohol and vanilla beans listed.
● Sugar - Use granulated sugar without lumps or moisture. Check for any signs of clumping or unusual texture.

SITHPAT016 Produce desserts 18

 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?)
ANSWER
● Skills and Techniques: Used cooking methods such as whipping cream and melting chocolate. Meticulously handled ingredients and adhered to recipes.
● Policies and Procedures: By using good hygiene and adhering to recipe instructions, food safety was guaranteed.
● Effectiveness, Safety, and Quality: Efficient multitasking and a well-organized workstation, put safety first by being cautious when handling hot surfaces,
kept quality constant by taking exact measurements and testing flavours.
● Satisfying Quality Standards: During preparation, desserts were examined for consistency and appearance. Additionally, contrasted the outcome with
the recipe's expectations.
● Lessons Learned and Future Applications: learned the value of using the right method and experimenting with flavours. Will work on time management
and look into different ingredient options.
● Future Adjustments: Think about changing the recipe and substituting ingredients. Improve your garnishing and presentation skills.
This reflection enumerates the most important components of dessert preparation, emphasises lessons discovered, and suggests modifications for future
development.

Supervisor Endorsement

Supervisor name: Position:

SITHPAT016 Produce desserts 19

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

responded to special customer requests and dietary requirements. ☐ Yes ☐ No

SITHPAT016 Produce desserts 20

 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 21