SITHCCC019 Produce cake, practices and bread

SITHCCC019 Produce cake practices

SITHCCC019

Produce cake, practices and bread

Student Assessment Tasks

Cover Sheet

Assessment Task – Cover Sheet

Student declaration

To be filled out and submitted with assessment responses

Student name 
Student ID number 
Student signature 
Date 

Assessor declaration

Assessor name 
Assessor signature 
Date 
Assessment outcomeSNSDNSResubmissionYN

Feedback

Student result response

Student signature 
Date 

A copy of this page must be supplied to the office and kept in the student’s file with the evidence.  

Appendix C – Student assessment agreement

Student assessment agreement

Make sure you read through the assessments in your student assessment booklet before you fill out and sign the agreement below.

If there is anything that you are unsure of, consult your assessor prior to signing this agreement.

Have you read the assessment requirements for this unit?¨  Yes¨  No
Do you understand the requirements of the assessments for this unit?¨  Yes¨  No
Do you agree to the way in which you are being assessed¨  Yes¨  No
Do you have any specific needs that should be considered¨  Yes¨  No
If so, explain these in the space below.  
Do you understand your rights to reassessment?¨  Yes¨  No
Do you understand your right to appeal the decisions made in an assessment?¨  Yes¨  No
Student name 
Student ID number 
Student signature 
Date 
Assessor name 
Assessor signature 
Date 

Contents

Cover Sheet 2

Introduction. 6

Assessment for this unit 6

Preparing for assessment 6

Assessment Task 1: Knowledge questions. 7

Information for students. 7

Questions. 8

Assessment Task 1: Checklist 14

Assessment Task 2: Student logbook. 15

Information for students. 15

Activities. 16

Assessment Task 2: Student Logbook checklist 21

Final results record. 25

Introduction

Welcome to the Student Assessment Tasks for SITHCCC019 Produce cakes, pastries and breads. These tasks have been designed to help you demonstrate the skills and knowledge that you have learnt during your course.

Please ensure that you read the instructions provided with these tasks carefully. You should also follow the advice provided in the Hospitality Works Student User Guide. The Student User Guide provides important information for you relating to completing assessment successfully.

Assessment for this unit

SITHCCC019 Produce cakes, pastries and breads 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.

For you to be assessed as competent, you must successfully complete two assessment tasks:

Preparing for assessment

Please read through all of the assessment tasks and related documents carefully before you get started. Ensure that you have everything that you need and seek clarification from your trainer, assessor or workplace supervisor if you have any questions.

Supporting resources: Supporting resources include templates, journals, workbooks and portfolios which can be used to support you in providing evidence of your competence. Your assessor will provide you with these documents before you begin your assessment tasks. For this unit, the supporting resources comprise:

Once you have read through the assessment tasks and are satisfied that you are clear on the requirements and submission dates, complete and sign a Student Assessment Agreement. Your assessor will countersign the agreement and keep it on file. You will find a Student Assessment Agreement in Appendix B of your Hospitality Works Student User Guide or your RTO will provide you with one.

Remember to check your Hospitality Works Student User Guide for information about:

Assessment Task 1: Knowledge questions

Information for students

Knowledge questions are designed to help you demonstrate the knowledge which you have acquired during the learning phase of this unit. Ensure that you:

  • review the advice to students regarding answering knowledge questions in the Hospitality Works Student User Guide
  • comply with the due date for assessment which your assessor will provide
  • adhere with your RTO’s submission guidelines
  • answer all questions completely and correctly
  • submit work which is original and, where necessary, properly referenced
  • submit a completed cover sheet with your work
  • avoid sharing your answers with other students.
Assessment information
Information about how you should complete this assessment can be found in Appendix A of the Hospitality Works Student User Guide.Refer to the appendix for information on: where this task should be completedthe maximum time allowed for completing this assessment taskwhether or not this task is open-book. Note: You must complete and submit an assessment cover sheet with your work. A template is provided in Appendix C of the Student User Guide. However, if your RTO has provided you with an assessment cover sheet, please ensure that you use that.

Questions

CakesDescription
White cake 
Yellow cake 
Basic aerated sponge 
Cheesecake 
Mousse cake 
Friands 
Fruit cake 
Génoise sponge 
Madeira cake 
Meringues 
Muffins 
Swiss roll 
PastriesDescription
Choux pastry 
Croissant 
Danish pastry 
Puff pastry 
Short crust 
Sweet pastry 
Strudel 
BreadsDescription
Baguette 
Bath bun 
Fruit bun 
Bread rolls 
Hot cross buns 
Unleavened breads 
FillingCake, pastry or bread
Bacon 
Cheese 
Fish 
Ham 
Meat 
Poultry 
Vegetables 
Chocolate 
Cream 
Custard 
Fresh or crystallised fruit and fruit purées 
Meringue 
Whole or crushed nuts 
DecorationsUsage
Chocolate 
Coloured and flavoured sugar 
Fresh, preserved or crystallised fruits 
Fruit purées 
Glazes 
Icings 
Jellies 
Sprinkled icing sugar 
Whole or crushed nuts 

Your response for each type should be at least two paragraphs where possible. 

Assessment Task 1: Checklist

Student’s name:
Did the student provide a sufficient and clear answer which met the requirements of the assessor marking guide?Completed successfully?Comments
YesNo 
Question 1  
Question 2  
Question 3  
Question 4  
Question 5  
Question 6  
Question 7  
Question 8  
Question 9  
Question 10  
Question 11  
Question 12  
Question 13  
Task outcome:
Assessor signature: 
Assessor name: 
Date: 

Assessment Task 2: Student logbook

Information for students

Cooking tasks required for this unit This unit of competency requires that you follow standard recipes to:
Instructions for how you will complete these requirements are included below.

Activities

Complete the following activities.

Successful completion of this unit requires that you complete the range of cooking tasks listed above. It is important that you provide evidence that you have successfully completed each task. We have provided you with a Student Logbook to help you.
Below is a guide to the skills and knowledge you must demonstrate when you are completing each task. We have provided a number of documents to assist you and you will find these in your Student Logbook. What do I need to demonstrate? During your practical assessments, you will be required to demonstrate a range of the skills and knowledge that you have developed during your course. These include: How will I provide evidence? In your Student Logbook, you will find some detailed information about providing evidence, the preparation and planning documents you must complete for each time that you cook, a logbook summary and a reflective journal. Each time that you cook or prepare a dish for assessment of this unit, you will need to: Your assessor will also observe some of your cooking and food preparation and complete an observation checklist.   Tips for completing your Student Logbook Most importantly, ask for help if you are having trouble!
To ensure that you have everything that you require to prepare the standard recipe, you will need to interpret the standard recipe and associated food preparation list which you will be working from and: A Service planning template has been provided to help you.
Now it’s time to put all of that planning and organising to work. Produce the cakes, pastries and breads as per the standard recipes and food preparation lists. Ensure that:
Complete a reflective journal for each time that you cook a dish as part of your assessment for this unit. Don’t forget to ask your trainer/assessor or supervisor to complete the declaration.
Finalise your Student Logbook. Ensure that all documents are clear and complete. It should include the following completed documents for each time that you cook a dish as part of your assessment for this unit. Send or submit the completed Student Logbook to your assessor.

Assessment Task 2: Student Logbook checklist

Student’s name:
Did the student:Completed successfully?Comments
YesNo 
Follow standard recipes to produce and decorate four of the following cakes:  
Follow standard recipes to produce and decorate four of the following pastries:  
Follow standard recipes to produce and decorate four of the following breads:  
Respond to special customer requests and dietary requirements?  
Interpret the standard recipes and associated food preparation lists to:  
Select the relevant cookery methods and determine baking times, conditions and temperatures?  
Identify and select ingredients from stores according to standard recipes, quality, freshness and stock rotation requirements?  
Select size and type of equipment required?  
Ensure that equipment was assembled and used safely, hygienically and according to manufacturer instructions?  
Ensure cleanliness of equipment before use?  
Sort and assemble ingredients according to food production sequencing?  
Weigh and measure wet and dry ingredients accurately?  
Follow standard recipes to prepare yeast-based dough to the correct shape and consistency?  
Follow portion control procedures to maximise profitability?  
Minimise waste to maximise profitability?  
Use the correct cookery methods for cakes, pastries and breads, and fillings (both sweet and savoury fillings) to achieve product characteristics?
Use required amount of batter according to desired characteristics of finished products?
Make adjustments to cakes, pastries and breads within scope of responsibility to ensure food quality?
Bake cakes, pastries and breads at correct temperatures and conditions?
Ensure cakes, pastries and breads are cooled in the correct conditions to maintain freshness and quality?
Follow standard recipes accurately to achieve product characteristics?
Use fillings, icings and decorations to enhance visual appeal and taste of cakes, pastries and breads?
Ensure icing is smooth and seamless?
Visually evaluate cakes, pastries and breads and adjust presentation prior to serving?
Present cakes, pastries and breads  attractively using appropriate service-ware?
Ensuring cakes, pastries and breads are displayed in appropriate conditions to maintain optimum freshness and quality?
Complete all stages of preparation and baking in a way which ensured organisational standards are met?
Store cakes, pastries and breads safely and in appropriate environmental conditions?
Dispose of or store surplus and re-usable by-products?
Work safely and hygienically?
Work sustainably?
Prepare cakes, pastries and breads within commercial time constraints?
Manage own speed, timing, sequencing and productivity to ensure efficiency?
Task outcome:
Assessor signature:
Assessor name:
Date:

Final results record

Student name: 
Assessor name: 
Date: 
Unit name: 
Qualification name: 

Final assessment results

TaskTypeResult
SatisfactoryUnsatisfactoryDid not submit
Assessment Task 1Knowledge questionsSUDNS
Assessment Task 2Student LogbookSUDNS
Overall unit results CNYC 

Feedback

Student signature: __________________________________________   Date: ____________

Assessor signature:   _______________________________________   Date:  ____________

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