1. PRESENT DESSERTS
D1.HPA.CL4.06
Trainer to welcome students to class

2. Present Desserts Assessment for this Unit may include: Oral questions
Written questions
Work projects
Workplace observation of practical skills
Practical exercises
Formal report from employer/supervisor.
Trainer advises students that assessment for this Unit may take several forms all of which are aimed at verifying they have achieved competency for the Unit as required.
Trainer indicates to students the methods of assessment that will be applied to them for this Unit.

3. Present Desserts This Unit comprises three elements:
Plan dessert trolley
Present plated dessert
Present dessert display.
Trainer advises students this Unit comprises three elements, as listed on the slide explaining:
Each Element comprises a number of Performance Criteria which will be identified throughout the class and explained in detail
Students can obtain more detail from their Trainee Manual
The course presents advice and information but where their workplace requirements differ to what is presented, the workplace practices and standards must be observed.

4. Present Desserts Element 1: Plan dessert display
Plan dessert display appropriate to location, facilities and equipment
Plan appropriate amount and variety for event and or service period
Plan appropriate sauces and garnishes.
Trainer to discuss:
Relevance of performance criteria to element 1
The element is the skill
To assess competency in the skill; the performance criteria is used to outline activities that can be used to assess competency.
The trainer should relate how the performance criteria is related to the element
To be able to Present Desserts the students must be able to; Plan a dessert display
The student should be able to do
Plan dessert display appropriate to location, facilities and equipment
Plan appropriate amount and variety for event and or service period
Plan appropriate sauces and garnishes.

5. Plan dessert display
Plan dessert display appropriate to location facilities and equipment
Different locations??
Conditions
Summer, Winter, rain, snow, covered space
Inside
Functioning kitchen
Private home
Outside
Nice day????
Terrible weather????
Trainer to discuss:
Different locations
Before menu can be decided all information regarding where service is to take place needs to be known
Conditions
Fully functioning kitchen service area or outside in garden
Inside
What equipment is available. Is the service area near kitchen
Outside
Is there portable electricity. If no electricity then high risk and chilled desserts cannot be served

6. Plan dessert display
Plan appropriate amount and variety for event and or service period
Number of people:
Allow 10% more on average
Customer wishes:
Sometime difficult to do
Price paid:
We are all in business to make a profit.
Trainer to discuss:
Number of people
Always prepare and allow for more than may be required
Customer wishes
What the customer desire may not always be available for price paid
Price paid
This must be reflected in the type and quality of desserts being offered

7. Plan dessert display Plan appropriate sauces and garnishes Garnishes:
Suitability
Expense
Ease of production.
Sauces:
Is there sufficient
Are they at correct mouth feel temperature.
Trainer to discuss:
Garnishes
Appropriate to dessert and sauce
Sauces
Allow 50ml per serve: remember what goes out of kitchen cannot be stored and used else where

8. Present desserts Element 2: Present plated desserts Portion desserts
Plate and present and/or decorate desserts
Control service temperature of desserts.
Trainer to discuss:
Performance criteria that is relevant to Element 2
The element is the skill
To assess competency in the skill; the performance criteria is used to outline activities that can be used to assess competency.
The trainer should relate how the performance criteria is related to the element
To be able to Present Desserts the students must be able to; Present Plated desserts
The student should be able to do:
Portion desserts
Plate and present and/or decorate desserts
Control service temperature of desserts.

9. Present plated desserts
Portion desserts
Number of desserts/ number of customers:
Buffet - Customers help themselves to multiple choices
Function - 50/50 service
A la carte - Order from the card.
Trainer to discuss:
This is always a perplexing question.
Produce more than is required???
Size of desserts for function or buffet can be smaller in size than a la carte
All portions need to be same size when served
Different desserts need to be of ‘EQUAL’ portioning irrelevant of cost of ingredients

10. Present plated desserts
Plate and present and or decorate desserts
Design:
How it looks on plate
Elements on plate:
Base dessert
Sauce, biscuit, cream.
Trainer to discuss:
All desserts of the type need to look the same
If you asked 5 pastrycooks to produce crème caramels and present them they would all be slightly different
Caramel sauce with baked egg custard but the flavour could be slightly different
Consistency of sauce can alter
Size would be different
Garnish and accompaniment could be different.
They would all be correct but for enterprise consistency it would be wrong
All the same flavour and look
Same accompaniments and garnish on EVERY plate

11. Present plated desserts
Control service temperature of desserts: Time: out of controlled atmosphere Quality: how to keep the required temperature Food Safety: protect from contamination Speed and efficiency: co-operation between areas.
Trainer to discuss:
In order to keep control of temperature of desserts many factors need to be considered
Speed and efficiency of staff with in the areas of the enterprise
Serving soufflés: waiters need to be there waiting for the soufflé as they come out of the oven: there is not time to wait for the waiter
If desserts are being served on buffet???
How long can they sit out side of controlled atmosphere for
Food safety reasons
Chilled desserts warming and spreading on plate if proper facilities are not in place.

12. Present plated desserts
Element 3: Present dessert display
Portion, decorate, arrange dessert display
Prepare dessert service equipment
Control volume for quality during event and/or service period.
Trainer to discuss:
The element is the skill
To assess competency in the skill; the performance criteria is used to outline activities that can be used to assess competency.
The trainer should relate how the performance criteria is related to the element
To be able to Present Desserts the students must be able to; Present dessert display
The student should be able to do
Portion, decorate, arrange dessert display
Prepare dessert service equipment
Control volume for quality during event and/or service period.

13. Present dessert display
Portion, decorate arrange dessert display
Setting of buffet:
Height of display
Colour
Plate selection
Easy access for customers.
Dessert trolley:
Selection of all available desserts.
Trainer to discuss:
When setting a buffet display several things need to be considered
Customer flow
What is going to be most popular desserts
Height of display
Colour combinations on table
Colour combinations on plates
Position of each dessert
What is popular?
Are you trying to sell more of one dessert than others?
Something new to encourage people to try.

14. Present dessert display
Prepare dessert service equipment
Tongs:
Are there enough.
Lifters:
Are they suitable.
Spoons:
Are there enough
Are they all clean.
Trainer to discuss:
When preparing desserts thought needs to be about peripherals.
What is going to be needed to serve this dessert?
How many of each are going to be needed?
Easier to control a la carte service as all is not required at once.
Buffet equipment much more service equipment is needed.
Each product needs its own lifter or pair of tongs to lift.
Flavour contamination takes place if only one piece of equipment is available.
Un happy customers if they have to wait for the customer before who is taking 10 minutes to decide?
What will I have, yes, no yes?

15. Present dessert display
Control volume for quality during event and or service period
Large volume:
How to make it flow
Keeping up the pace
Build up/ peak/ slow down.
Quality of last serves:
Need to be as good as the last.
Trainer to discuss:
Difficulty can arise if preparation for dessert service is not organised.
Entrée and main course are the major players.
Everybody is ready for service.
Service begins, entrée and mains, frantic in the kitchen
Dessert cooks have to wait for much later after the starters gun goes bang
As service progresses the earlier cooks relax as pressure of service
Objectivity can be lost

16. Thank you
Thank you