sithccc019 - australian education academy · 2. select, prepare and use equipment. - assessment...

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Form: Student Assessment Handbook Responsibility: VET Coordinator Version : 2.1 Date Review: February 2019

SITHCCC019

Student Assessment Booklet

Unit Code: SITHCCC019

Unit Name: Produce cakes, pastries and breads

Student Name:

Student Number:

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SITHCCC019

Notes to Students: Student Assessment

You are required to complete each task in the student assessment and return it to your Trainer/Assessor by

the due date.

Please ensure you write your first and last name on the front cover of this assessment.

Please keep this assessment in one piece, and ensure you write your answer in blue or black pen

only – attach any additional work you do for this unit to this assessment.

The date for submitting your completed assessment is specified on the class timetable

You are required to:

Read through and follow all the instructions provided

Ensure that you tick, sign and date the student declaration

Make sure that your assessment submission form is also signed and dated by your assessor

Keep the Submission Record Student Copy receipt for your records

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SITHCCC019

Assessment – unit of Competency included in this assessment?

This assessment has been designed for the following unit of competency:

o SITHCCC019 Produce cakes, pastries and breads

What are the elements of this unit?

SITHCCC019 Produce cakes, pastries and breads

Elements Elements Title

1 Select ingredients.

2 Select, prepare and use equipment.

3 Portion and prepare ingredients.

4 Cook cakes, pastries, breads.

5 Decorate, present and store cakes pastries and breads.

Learning Outcomes

Demonstrated knowledge required to complete the tasks outlined in elements and performance

criteria of this unit:

culinary terms and trade names for:

- ingredients commonly used to produce cakes, pastries and breads

- a variety of classical and contemporary cakes, pastries and breads

contents of stock date codes and rotation labels

food safety practices for handling and storing cakes, pastries and breads

classical and contemporary:

- cakes:

o basic aerated sponge

o cold set cake and mousse cake

o friands

o fruit cake

o Genoise sponge

o Madeira cake

o meringues

o muffins

o Swiss roll

- pastries:

o choux pastry

o croissant

o Danish pastry

o puff pastry

o short crust

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SITHCCC019

o sweet pastry

o strudel

- sweet and savoury breads:

o baguette

o bath or fruit bun

o bread rolls

o hot cross buns

o unleavened breads

characteristics of a variety of classical and contemporary cakes, pastries and breads:

- appearance

- colour

- consistency

- moisture content

- shape

- taste

- texture

historical and cultural derivations of a variety of cakes, pastries and breads

basic aspects of yeast fermentation and dough development processes

nutritional value of classical and contemporary cakes, pastries and breads

indicators of freshness and quality of stocked ingredients for cakes, pastries and breads

cookery methods for cakes, pastries, breads and fillings:

- adding fats and liquids to dry ingredients

- chilling ingredients and work surfaces

- cutting, shaping and moulding

- kneading and handling

- preparing and using fillings

- preparing and using pre-bake finishes and decorations

- resting

- rolling

- selecting and preparing appropriate cake tins and moulds

- stirring and aerating to achieve required consistency and texture

- using required amount of batter according to desired characteristics of finished products

- weighing or measuring and sifting dry ingredients

- whisking, folding, piping and spreading

main types, culinary characteristics and uses of fillings for cakes, pastries or breads:

- savoury:

o bacon

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SITHCCC019

o cheese

o fish

o ham

o meat

o poultry

o vegetable

- sweet:

o chocolate

o cream

o custard

o fresh or crystallised fruit and fruit purées

o meringue

o whole or crushed nuts.

main types, culinary characteristics and uses of decorations for cakes, pastries or breads:

- chocolate

- coloured and flavoured sugar

- fresh, preserved or crystallised fruits

- fruit purées

- glazes

- icings

- jellies

- sprinkled icing sugar

- whole or crushed nuts

appropriate baking temperatures and cooking times for cakes, pastries, breads and fillings

appropriate environmental conditions for storing cakes, pastries, breads and re-usable by-

products of their preparation to:

- ensure food safety

- optimise shelf life

mise en place requirements for producing cakes, pastries and breads and fillings

To achieve competency in the unit SITHCCC019 Produce cakes, pastries and breads, you must

submit all assessment tasks listed in this unit. Each assessment must be individually assessed

Satisfactory(S). If any of your assessments are deemed Not Satisfactory (NS) or Not Assessed (NA) you

will be required to undertake reassessment.

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SITHCCC019

ABOUT THIS BOOKLET

This assessment booklet and tools has been designed for students taking face to face mode of study to

provide information before students take assessments and contains assessment tools to assess the skills and

knowledge’s required from students to be deemed competent in this unit.

Please read all the information given to you when you receive this assessment booklet. If you do not

understand any part of this booklet, please inform your assessor/trainer.

The assessment booklet contains three (2) parts:

PART 1: Assessments information: This part contains information on assessments for this unit of

competency and how assessment will be conducted throughout unit to achieve the competency.

This part also explains record keeping requirements, plagiarism, reasonable adjustments, assessment

appeals and other instructions necessary for students including:

• Purpose of assessment

• Conditions, context, required resources and location of assessment

• Assessment tasks

• Outline of evidence to be collected

• Evidence criteria used to judge the quality of performance

• Administration, recording and reporting requirements including special adjustments, appeals,

reasonable adjustments and assessor’s intervention

PART 2: Assessment tasks: This part contains actual assessment tasks you are required to successfully

complete the unit

• In each assessment task you will find following information:

• Unit cover sheet

• Task Cover sheet

• Purpose of assessment task

• Conditions and context of assessment

• Evidence criteria used to judge the quality of performance

• Outline of evidence to be collected and assessment criteria

• Assessment instruction and procedures

PART3: Appendix

Appendix1: Recipe

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SITHCCC019

PART 1

Assessment Information

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SITHCCC019

Assessment information and instructions

Purpose of assessment: The purpose of assessment is to determine competency in SITHCCC019

Produce cakes, pastries and breads

Context and conditions for assessment:

This assessment consists of 2 Parts:

1. Assessment Task 1 (AT2) – Worksheets

2. Assessment Task 2 (AT2) – Practical Demonstration

Assessment Task 1 (AT1) – Worksheets

Written questions can be in a number of formats:

1. You may be required to choose the correct answers, may be given

multiple choices or true/false options or to match information with another

set of given information

2. You may also be required to construct the answer themselves, as in

short-answer responses or longer reports or essays.

Assessment Task 2 (AT2) – Practical Demonstration

You are to demonstrate competence by showing steps or processes used to

produce a product or service at the workplace. The demonstration consists

of assessor constructed practical demonstrations to test critical aspects of

performance. Best practice requires a set of questions to be asked at the

same time as the practical demonstration to assess your underpinning

knowledge.

Your practical assessment for this unit is made up of three separate tasks.

AT2A –Demonstration Tool- Direct Observation

Your assessor will provide you with a range of recipes covering a variety of

ingredients and a whole range of cooking methods. You will be assessed in

the kitchen over the duration of this unit. Your assessor will record his/her

observations in the checklist provided.

AT2B – Work Flow Plan

Your assessor shall instruct you to complete a workflow for a chosen menu.

Completing the workflow plan in a satisfactory manner will demonstrate

your ability to complete your work in a logical and methodical manner

within a specified timeframe. It will further demonstrate your ability to

complete your tasks in a logical sequence and time efficient manner.

AT2C – Recipe Card

Your assessor shall instruct you to fill out a recipe card for a particular dish

from the range of recipes for this unit. Completing the recipe card in a

satisfactory manner will demonstrate your skill to follow instructions to

produce a dish in a logical sequential manner. It would also demonstrate

your ability to produce the dish the same way every time it is prepared.

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SITHCCC019

Target Clients:

This unit describes the performance outcomes, skills and knowledge required to produce cakes, pastries

and breads in a commercial kitchen following standard recipes. It requires the ability to select, prepare

and portion ingredients; and to use relevant equipment a range of cookery methods to make and decorate

cakes, pastries and breads, and food storage methods.

The unit applies to hospitality and catering organisations that produce and serve cakes, pastries and

breads, including hotels, restaurants and patisseries.

It applies to individuals who work under the guidance of more senior chefs. They demonstrate autonomy

and judgement to complete routine activities and take limited responsibility in known and stable contexts

within established parameters.

Clustering/Holistic Assessment: There is no provision for clustering of assessments in this unit.

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SITHCCC019

Assessment Criteria

In order to be deemed competent in this unit you must complete all the assessment in Part II and must be

marked satisfactory by your assessor.

Essential Outcome Assessment Method Used Performance Criteria Covered

1. Select ingredients. - Assessment Task 1

(AT1) – Worksheets

- Assessment Task 2

(AT2) – Practical

Demonstration

1.1. Confirm food production

requirements from food preparation list

and standard recipes.

1.2. Calculate ingredient amounts

according to requirements.

1.3. Identify and select ingredients from

stores according to recipe, quality,

freshness and stock rotation requirements

2. Select, prepare and use equipment. - Assessment Task 1


- Assessment Task 2

(AT2) – Practical

Demonstration

2.1. Select type and size of equipment

suitable to requirements.

2.2. Safely assemble and ensure

cleanliness of equipment before use.

2.3. Use equipment safely and

hygienically according to manufacturer

instructions.

3. Portion and prepare ingredients. - Assessment Task 1


- Assessment Task 2

(AT2) – Practical

Demonstration

3.1. Sort and assemble ingredients

according to food production sequencing.

3.2. Weigh and measure wet and dry

ingredients according to the recipe and

quantity of cakes, pastries and breads

required.

3.3. Prepare yeast-based dough to correct

consistency and shape, according to

standard recipes.

3.4. Minimise waste to maximise

profitability of cakes, pastries and breads

produced.

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SITHCCC019

4. Cook cakes, pastries, breads. - Assessment Task 1


- Assessment Task 2

(AT2) – Practical

Demonstration

4.1. Use cookery methods for cakes,

pastries and breads and sweet and

savoury fillings to achieve desired

product characteristics.

4.2. Follow standard recipes and make

food quality adjustments within scope of

responsibility.

4.3. Select baking conditions, required

oven temperature and bake cakes,

pastries and breads.

4.4. Cool in appropriate conditions to

retain optimum freshness and product

characteristics.

5. Decorate, present and store cakes

pastries and breads - Assessment Task 1


- Assessment Task 2

(AT2) – Practical

Demonstration

5.1. Enhance appearance and taste of

cakes, pastries and breads using suitable

fillings, icings and decorations,

according to standard recipes.

5.2. Apply icing to ensure a smooth and

seamless finish.

5.3. Visually evaluate cakes, pastries and

breads and adjust presentation before

displaying.

5.4. Use suitable service-ware to

attractively present cakes, pastries and

breads according to organisational

standards.

5.5. Display cakes, pastries and breads in

appropriate conditions to retain optimum

freshness and product characteristics.

5.6. Store cakes, pastries and breads and

reusable by-products in appropriate

environmental conditions.

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SITHCCC019

5.7.Clean work area, and dispose of or

store surplus and re-usable by-products

according to organisational procedures,

environmental considerations, and cost-

reduction initiatives.

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