SITHPAT016 Student Assessment Tasks

Australian Harbour International College RTO ID: 41338 CRICOS Provider Code: 03449J ABN: 74 603 036 102 T: 02 9268 0085 E: admissions@ahic.edu.au W: www.ahic.edu.au A: Level 1, 84 Mary Street Surry Hills, NSW 2010, Australia Assessment Details Qualification Code/Title SIT40521 Certificate IV in Kitchen Management Assessment Type Assessment -01 (Knowledge Questions) Assessment- 02 (Student Logbook) Time allowed Due Date Location AHIC Term / Year Unit of Competency National Code/Title SITHPAT016 Produce Desserts Student Details Student Name Student ID Student Declaration: I declare that the work submitted is my own, and has not been copied or plagiarised from any person or source. Signature: ____________________________ Date: _____/______/__________ Assessor Details Assessor’s Name Assessment 1 Result (Please Circle) SATISFACTORY NOT SATISFACTORY Assessment 2 Result (Please Circle) SATISFACTORY NOT SATISFACTORY Feedback to student: Australian Harbour International College, Level 1, 84 Mary Street, Surry Hills NSW 2010, Australia |RTO NO: 41338 | CRICOS Provider Code: 03449J SITHPAT016 produce desserts Version V1.0/ Mar 2023 Page 1 of 28

Australian Harbour International College RTO ID: 41338 CRICOS Provider Code: 03449J ABN: 74 603 036 102 T: 02 9268 0085 E: admissions@ahic.edu.au W: www.ahic.edu.au A: Level 1, 84 Mary Street Surry Hills, NSW 2010, Australia Student Declaration: I declare that I have been assessed in this unit, and I have been advised of my result. I am also aware of my appeal rights. Assessor Declaration: I declare that I have conducted a fair, valid, reliable and flexible assessment with this student, and I have provided appropriate feedback. Signature Signature Date Date Australian Harbour International College, Level 1, 84 Mary Street, Surry Hills NSW 2010, Australia |RTO NO: 41338 | CRICOS Provider Code: 03449J SITHPAT016 produce desserts Version V1.0/ Mar 2023 Page 2 of 28

Australian Harbour International College RTO ID: 41338 CRICOS Provider Code: 03449J ABN: 74 603 036 102 T: 02 9268 0085 E: admissions@ahic.edu.au W: www.ahic.edu.au A: Level 1, 84 Mary Street Surry Hills, NSW 2010, Australia • Trainer/Assessor must complete the section below “Reasonable Adjustment Strategies Matrix” to ensure the explanation and correct strategy have been recorded and implemented if applicable. • Trainer/Assessor must notify the administration/compliance and quality assurance department for any reasonable adjustments made. • All evidence and supplementary documentation must be submitted with the assessment pack to the administration/compliance and quality assurance department. Reasonable Adjustment Strategies Matrix (Trainer/Assessor to complete) Category Possible Issue Reasonable Adjustment Strategy (select as applicable)  LLN  Speaking  Reading  Writing  Confidence  Verbal assessment  Presentations  Demonstration of a skill  Use of diagrams  Use of supporting documents such as wordlists  Non-English- Speaking Background  Speaking  Reading  Writing  Cultural background  Confidence  Discuss with the student and supervisor (if applicable) whether language, literacy and numeracy are likely to impact on the assessment process  Use methods that do not require a higher level of language or literacy than is required to perform the job role  Use short sentences that do not contain large amounts of information  Clarify information by rephrasing, confirm understanding  Read any printed information to the student  Use graphics, pictures and colour coding instead of, or to support, text  Offer to write down, or have someone else write, oral responses given by the student  Ensure that the time available to complete the assessment, while meeting enterprise requirements, takes account of the student’s needs  Indigenous  Knowledge and understanding  Flexibility  Services  Inappropriate training and assessment  Culturally appropriate training  Explore understanding of concepts and practical application through oral assessment  Flexible delivery  Using group rather than individual assessments  Assessment through completion of practical tasks in the field after demonstration of skills and knowledge.  Age  Educational  Make sure font size is not too small Australian Harbour International College, Level 1, 84 Mary Street, Surry Hills NSW 2010, Australia |RTO NO: 41338 | CRICOS Provider Code: 03449J SITHPAT016 produce desserts Version V1.0/ Mar 2023 Page 4 of 28

Australian Harbour International College RTO ID: 41338 CRICOS Provider Code: 03449J ABN: 74 603 036 102 T: 02 9268 0085 E: admissions@ahic.edu.au W: www.ahic.edu.au A: Level 1, 84 Mary Street Surry Hills, NSW 2010, Australia background  Limited study skills  Trainer/Assessor should refer to the student’s experience  Ensure that the time available to complete the assessment takes account of the student’s needs  Provision of information or course materials in accessible format.  Changes in teaching practices, e.g. wearing an FM microphone to enable a student to hear lectures  Supply of specialised equipment or services, e.g. a note-taker for a student who cannot write  Changes in lecture schedules and arrangements, e.g. relocating classes to an accessible venue  Changes to course design, e.g. substituting an assessment task  Modifications to physical environment, e.g. installing lever taps, building ramps, installing a lift  Educational background  Reading  Writing  Numeracy  Limited study skills and/or learning strategies  Discuss with the Student previous learning experience  Ensure learning and assessment methods meet the student’s individual need  Disability  Speaking  Reading  Writing  Numeracy  Limited study skills and/or learning strategies  Identify the issues  Create a climate of support  Ensure access to support that the student has agreed to  Appropriately structure the assessment  Provide information or course materials in accessible format, e.g. a textbook in braille  Changes in teaching practices, e.g. wearing an FM microphone to enable a student to hear lectures  Supply of specialised equipment or services, e.g. a note- taker for a student who cannot write  Changes in lecture schedules and arrangements, e.g. relocating classes to an accessible venue  Changes to course design, e.g. substituting an assessment task  Modifications to physical environment, e.g. installing lever taps, building ramps, installing a lift Explanation of reasonable adjustments strategy used (If required) Australian Harbour International College, Level 1, 84 Mary Street, Surry Hills NSW 2010, Australia |RTO NO: 41338 | CRICOS Provider Code: 03449J SITHPAT016 produce desserts Version V1.0/ Mar 2023 Page 5 of 28

Australian Harbour International College RTO ID: 41338 CRICOS Provider Code: 03449J ABN: 74 603 036 102 T: 02 9268 0085 E: admissions@ahic.edu.au W: www.ahic.edu.au A: Level 1, 84 Mary Street Surry Hills, NSW 2010, Australia Collusion: Collusion means unauthorised collaboration on assessable work (written, oral or practical) with other people. This occurs when a student presents group work as their own or as the work of someone else. Collusion may be with another RTO student or with individuals or student’s external to the RTO. This applies to work assessed by any educational and training body in Australia or overseas. Collusion occurs when you work without the authorisation of the teaching staff to: • Work with one or more people to prepare and produce work • Allow others to copy your work or share your answer to an assessment task • Allow someone else to write or edit your work (without rto approval) • Write or edit work for another student • Offer to complete work or seek payment for completing academic work for other students. Both collusion and plagiarism can occur in group work. For examples of plagiarism, collusion and academic misconduct in group work please refer to the RTO’s policy on Academic integrity, plagiarism and collusion. Plagiarism and collusion constitute cheating. Disciplinary action will be taken against students who engage in plagiarism and collusion as outlined in RTO’s policy. Proven involvement in plagiarism or collusion may be recorded on students’ academic file and could lead to disciplinary action. Assessment Formatting and Answer length Guidance: Your submitted document must follow the given criteria:  Font must be Times New Roman, Font size need to be 12 and line spacing has to be Single line.  Your assessment needs to be submitted as an electronic copy unless requested differently by your assessor.  The Assessment file name for electronic copy should follow : Student Id_Assessment_No ( Example AHI000014_Assessment 1 Referencing Include a reference list at the end of your work on a separate page or as footnotes. You should reference the sources you have used in your assessments in the Harvard Style. To access a web-based tool, see Harvard Style online generator Australian Harbour International College, Level 1, 84 Mary Street, Surry Hills NSW 2010, Australia |RTO NO: 41338 | CRICOS Provider Code: 03449J SITHPAT016 produce desserts Version V1.0/ Mar 2023 Page 7 of 28

Australian Harbour International College RTO ID: 41338 CRICOS Provider Code: 03449J ABN: 74 603 036 102 T: 02 9268 0085 E: admissions@ahic.edu.au W: www.ahic.edu.au A: Level 1, 84 Mary Street Surry Hills, NSW 2010, Australia http://www.harvardgenerator.com Australian Harbour International College, Level 1, 84 Mary Street, Surry Hills NSW 2010, Australia |RTO NO: 41338 | CRICOS Provider Code: 03449J SITHPAT016 produce desserts Version V1.0/ Mar 2023 Page 8 of 28

Australian Harbour International College RTO ID: 41338 CRICOS Provider Code: 03449J ABN: 74 603 036 102 T: 02 9268 0085 E: admissions@ahic.edu.au W: www.ahic.edu.au A: Level 1, 84 Mary Street Surry Hills, NSW 2010, Australia Introduction Welcome to the Student Assessment Tasks for SITHPAT016 Produce desserts . 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 For you to be assessed as competent, you must successfully complete two assessment tasks:  Assessment Task 1: Knowledge questions – You must answer all questions correctly.  Assessment Task 2: Student Logbook – You must complete a range of food preparation tasks using commercial fixed and handheld equipment and complete a Student Logbook. The assessor must also observe a range of cooking tasks. Kitchen time required You will require time in the kitchen to complete Assessment Task 2. You will find more information about the requirements for training/commercial kitchens in the Hospitality Works Student User Guide . Australian Harbour International College, Level 1, 84 Mary Street, Surry Hills NSW 2010, Australia |RTO NO: 41338 | CRICOS Provider Code: 03449J SITHPAT016 Produce Desserts Version V1.0/ Mar 2023 Page 10 of 28

Australian Harbour International College RTO ID: 41338 CRICOS Provider Code: 03449J ABN: 74 603 036 102 T: 02 9268 0085 E: admissions@ahic.edu.au W: www.ahic.edu.au A: Level 1, 84 Mary Street Surry Hills, NSW 2010, Australia 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 completed  the maximum time allowed for completing this assessment task  whether 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 B of the Student User Guide. However, if your RTO has provided you with an assessment cover sheet, please ensure that you use that. i Australian Harbour International College, Level 1, 84 Mary Street, Surry Hills NSW 2010, Australia |RTO NO: 41338 | CRICOS Provider Code: 03449J SITHPAT016 Produce Desserts Version V1.0/ Mar 2023 Page 11 of 28

Australian Harbour International College RTO ID: 41338 CRICOS Provider Code: 03449J ABN: 74 603 036 102 T: 02 9268 0085 E: admissions@ahic.edu.au W: www.ahic.edu.au A: Level 1, 84 Mary Street Surry Hills, NSW 2010, Australia Dessert Description Fat bloom Fritters Meringues Mousse Panna cotta Parfait Australian Harbour International College, Level 1, 84 Mary Street, Surry Hills NSW 2010, Australia |RTO NO: 41338 | CRICOS Provider Code: 03449J SITHPAT016 Produce Desserts Version V1.0/ Mar 2023 Page 13 of 28

Australian Harbour International College RTO ID: 41338 CRICOS Provider Code: 03449J ABN: 74 603 036 102 T: 02 9268 0085 E: admissions@ahic.edu.au W: www.ahic.edu.au A: Level 1, 84 Mary Street Surry Hills, NSW 2010, Australia Dessert Description Pies Prepared fruit Puddings Sabayon Soufflé Sugar bloom Australian Harbour International College, Level 1, 84 Mary Street, Surry Hills NSW 2010, Australia |RTO NO: 41338 | CRICOS Provider Code: 03449J SITHPAT016 Produce Desserts Version V1.0/ Mar 2023 Page 14 of 28

Australian Harbour International College RTO ID: 41338 CRICOS Provider Code: 03449J ABN: 74 603 036 102 T: 02 9268 0085 E: admissions@ahic.edu.au W: www.ahic.edu.au A: Level 1, 84 Mary Street Surry Hills, NSW 2010, Australia Method Description Flambé Poaching Reducing Steaming Stewing Australian Harbour International College, Level 1, 84 Mary Street, Surry Hills NSW 2010, Australia |RTO NO: 41338 | CRICOS Provider Code: 03449J SITHPAT016 Produce Desserts Version V1.0/ Mar 2023 Page 16 of 28

Australian Harbour International College RTO ID: 41338 CRICOS Provider Code: 03449J ABN: 74 603 036 102 T: 02 9268 0085 E: admissions@ahic.edu.au W: www.ahic.edu.au A: Level 1, 84 Mary Street Surry Hills, NSW 2010, Australia Method Description Tempering 3. List ten ingredients that are commonly used to produce desserts. 4. Explain why each of the following ingredients may need to be used when producing desserts. Gluten-free flour Yeast-free flour Non-sugar sweeteners 5. Explain the difference between ‘food allergy’ and ‘food intolerance’ Australian Harbour International College, Level 1, 84 Mary Street, Surry Hills NSW 2010, Australia |RTO NO: 41338 | CRICOS Provider Code: 03449J SITHPAT016 Produce Desserts Version V1.0/ Mar 2023 Page 17 of 28

Australian Harbour International College RTO ID: 41338 CRICOS Provider Code: 03449J ABN: 74 603 036 102 T: 02 9268 0085 E: admissions@ahic.edu.au W: www.ahic.edu.au A: Level 1, 84 Mary Street Surry Hills, NSW 2010, Australia Low sugar Sugar free Type one and two diabetic Vegan 11. Describe the following processes for preparing desserts. Process Description Adding fats and liquids to dry ingredients Australian Harbour International College, Level 1, 84 Mary Street, Surry Hills NSW 2010, Australia |RTO NO: 41338 | CRICOS Provider Code: 03449J SITHPAT016 Produce Desserts Version V1.0/ Mar 2023 Page 19 of 28

Australian Harbour International College RTO ID: 41338 CRICOS Provider Code: 03449J ABN: 74 603 036 102 T: 02 9268 0085 E: admissions@ahic.edu.au W: www.ahic.edu.au A: Level 1, 84 Mary Street Surry Hills, NSW 2010, Australia Process Description Selecting and preparing appropriate dessert moulds Stabilising Stirring and aerating to achieve required consistency and texture Weighing or measuring Sifting dry ingredients Tempering chocolate Australian Harbour International College, Level 1, 84 Mary Street, Surry Hills NSW 2010, Australia |RTO NO: 41338 | CRICOS Provider Code: 03449J SITHPAT016 Produce Desserts Version V1.0/ Mar 2023 Page 20 of 28