SITHCCC019_Assessment 1 Practical Assessment

SITHCCC019– PRODUCE CAKES, PASTRIES AND BREADS ASSESSMENT TASK 1 FEEDBACK COVER SHEET STUDENT NAME SAUGAT K C STUDENT ID S9994120 ASSESSOR NAME KWAN YI YING (CONNIE) EVIDENCE COLLECTED BENCHMARK REQUIREMENTS MET 1 st Attempt 2 nd Attempt 3 rd Attempt  Task 1: Practical Observation ☐ ☐ ☐  TASK 2: Practical Evidence ☐ ☐ ☐  TASK 3: Answer the Questions ☐ ☐ ☐ OUTCOME ☐ Satisfactory ☐ Not Satisfactory ☐ Satisfactory ☐ Not Satisfactory ☐ Satisfactory ☐ Not Satisfactory DATE / / 20 / / 20 / / 20 ASSESSOR INITIAL FEEDBACK TO STUDENT ASSESSO R SIGNATUR E DATE of FINAL OUTCOM E Document Name: SITHCCC019_Assessment 1 Practical Assessment RTO Code: 52010 CRICOS Code: 03548F Version: 1.2 Approved on: 05 Oct 2022 Review Date: 05 Oct 2024 Page 1 of 7

SITHCCC019– Produce Cakes, Pastries and Breads Assessment 1: Practical Assessment Assessment task description This assessment will be completed during the Kitchen Practical time of the Certificate IV in Commercial Cookery. You are required to complete a series of practical tasks. All tasks are linked to the Performance Evidence required for this unit. You will use the Assessment document to record your tasks completed by taking a photo of yourself with the dish that you have prepared. Your trainer will observe you and sign off on the tasks performed using the Digital Checklist in Didasko. Please take note of the following instructions to ensure that you can effectively use and complete your Assessment:  It is your responsibility to ensure you have this with you during the practical session/s for this unit.  It is your responsibility to ensure you take the required photos and then embed these in the document when necessary  This is Assessment 1 for this unit. You must successfully complete it to receive a satisfactory mark.  Once your assessment is complete, you will then submit it via Didasko. Please ensure you keep the original copy for your records.  You are required to answer all of the following questions after the delivery of this unit.  If you answer any of the questions wrong, your assessment will be sent back to you by your trainer for correction.  If at any time you are in doubt, you have the following resources to refer to: o Your learner Guide in Didasko o Your Trainer will explain it to you o You also have the slides you can look at Note: Please do not “google” the answers, they do not always give the right answer and will only give generic answers, not always referring to a Commercial Kitchen Environment. Document Name: SITHCCC019_Assessment 1 Practical Assessment RTO Code: 52010 CRICOS Code: 03548F Version: 1.2 Approved on: 05 Oct 2022 Review Date: 05 Oct 2024 Page 2 of 7

Task 2: Practical Evidence Instructions You are required to supply evidence in the form of a Photo of you holding the dish/with the dish Answer all the questions related to your practical sessions in the kitchen. Evidence #181 #1L #153/155 #164/165/1 66 #147/148 #149/152 #172 #1K #173 #381 #180 #176 Document Name: SITHCCC019_Assessment 1 Practical Assessment RTO Code: 52010 CRICOS Code: 03548F Version: 1.2 Approved on: 05 Oct 2022 Review Date: 05 Oct 2024 Page 4 of 7

TASK 3: QUESTIONS Q1: Evaluate the following recipes. Recipe: #152 Fruit Flan #172 Baguette #155 Profiteroles #173 Soft crust rolls a:Appearance/colour Colourful, purple, yellow, red Golden brown Golden brown with chocolate covered Golden Brown b:Consistency Same shape, portion, colour and size Same shape, portion, colour and size Same shape, portion, colour and size Same shape, portion, colour and size c:Shape Oval, round Elongated Round balls ball d:Taste Sweet, fresh Savory Sweet Chocolate Sweet e:Texture Crispy Hard Crunchy outside and soft and creamy inside. No moisture f:Moisture content Dry from tart shell, creamy from cream and fruit No moisture Dry outside and cooked and saucy inside. No moisture g:Nutritional value: Use low-fat cream, less sugar Reduce the portion size We can reduce the fat from sauce using low fat milk Reduce the portion size Reduce the Fat Content: Create more Fibre Add more high fibre fruit Use whole grain flour No, there is no ingredients contain fibre Use whole grain flour. Document Name: SITHCCC019_Assessment 1 Practical Assessment RTO Code: 52010 CRICOS Code: 03548F Version: 1.2 Approved on: 05 Oct 2022 Review Date: 05 Oct 2024 Page 5 of 7

Q3: Recipes are classed as either classical or contemporary. Tick the correct box for the items produced in the kitchen and give a brief explanation on why you chose this answer. Item: Classical or Contemporary? 1: Carrot cake ☐ Classical ☒ Contemporary Why? Use the traditional for the cake but added carrot 2: Berry & Mascarpone Cheese Cake ☐ Classical ☒ Contemporary Why: use the traditional cheese cake but added berry and mascarpone 3: Chocolate Mousse Cake ☒ Classical ☐ Contemporary Why: Chocolate mousse came into the public eye in the U.S in the 1930s. 4: Japonaise Meringue ☐ Classical ☒ Contemporary Why?. Not using the traditional method for the cake. 5: Basic Muffin Dough ☐ Classical ☒ Contemporary Why: Added chocolate chip or berries inside. 6: Quiche Lorraine ☒ Classical ☐ Contemporary Why Quiche is known as a dish of classic French cuisine. 7: Grilled Turkish Bread ☐ Classical ☒ Contemporary Why? Added some onions, cheese and meat inside. 8: Danish Pastry ☒ Classical ☐ Contemporary Why? The origin of the Danish pastry is in Denmark in 1850. 9: Fruit Flan ☒ Classical ☐ Contemporary Why: Fruit plan is known as a classic French dessert. 10: PROFITEROLES ☒ Classical ☐ Contemporary Why:. Developed around the 17 th century. 11: Crusty dinner roll ☒ Classical ☐ Contemporary Why: It is a traditional Entrée. 12: Baguette ☒ Classical ☐ Contemporary Why: it is first recorded as a kind of bread in 1920. THIS IS THE END OF THIS DOCUMENT Document Name: SITHCCC019_Assessment 1 Practical Assessment RTO Code: 52010 CRICOS Code: 03548F Version: 1.2 Approved on: 05 Oct 2022 Review Date: 05 Oct 2024 Page 7 of 7