C3 Patisserie Block 3 Term 4 2023 CAKES units SIT21 - READY

Delivery and Assessment Plan – Patisserie – Block 3 Cakes Units SIT21 – Term 4 2023 Workplace training and assessment You are required to undertake 1 day per week in the workplace to complete the AT 5 workplace training workbook. If you are already working in a pastry shop, you can nominate your current workplace. Our trainer can also assist you to find an appropriate pastry workplace. Please note the workplace must provide the working conditions and cooking equipment to meet all assessment requirements for the units in this block. Your workplace must be pre-approved by your trainer. You can download the workplace disclosure form from here, complete all information and return it to your trainer for approval. The workplace training day cannot clash with the following face to face delivery timetable. How Assessments Are Conducted Some units will be assessed in a simulated classroom environment and some units will be assessed in a fully operational commercial kitchens. The assessment tools used for this qualification include a combination of AT 1 Assessment Project AT2 Knowledge Questions AT3 Learner logbook AT4 Practical Observations AT 5 Workplace Record book or as directed by your trainer/assessor. Assessment Methods Students are required to read details of assessment information for each unit on front cover page of the assessment and complete the declaration before attempting to do assessments. Students will be assessed using a variety of methods including written and verbal questioning; direct observation; practical activity; case study; role play and workplace training and assessment. Assessment Schedule As per timetable and assessment schedule. Penalty fee will apply to all late assessments submissions Assessment Submission All written assessments must be submitted to APSI in electronic format unless specified by your trainer. All electronic submissions should be emailed to assessment@apsi.edu.au OR submit via MOODLE Students must keep a copy of their assessment. All submitted assessments will be retained by APSI for marking, validation and moderation purposes Unit Re-Enrolment/Re-Assessment Please note all unit re-enrolment or re-assessments will only be conducted during your term break or holiday period or concurrent with your studies. Due to clustering of our units, some units may not be able to be reenrolled as a standalone unit. You will need to discuss with your trainer individually on your options. Additional course fees and materials fees are required to be paid before unit re-enrolment is approved. If you are required to extend one term to accommodate all unit re-enrolment , the whole term’s course fee and additional resources fee will be charged Please refer to unit re-sit fee schedule for all cookery units. Assessment Condition And Completion Completed assessments must be submitted before the due date specified on your delivery plan or unless specified by the trainer. Students who are absent from training sessions without good cause, or prior approval from the course coordinator, may be ineligible to complete the unit. All candidates must attend at least 50% of the face to face training before they are allowed to sit for assessments. Please refer to APSI’s unit re-enrolment and reassessment policy in the Student Handbook.. Please refer to APSI’s policies and procedures and Student Information for each unit regarding late submission of assessments and penalty fees. All assessments submitted after the due date will not be marked and the unit will be deemed as withdrawn. /var/filecabinet/temp/converter_assets/e6/5a/e65afd69fb4ec8670f7b7fbb141f781fb87b7a64.DOCX Author: LG / Paul Walker / Kat Page 3 of 11

Delivery and Assessment Plan – Patisserie – Block 3 Cakes Units SIT21 – Term 4 2023 Week Task a nd Menu item Checklist Week 1 Traditional madeira cake, candied peel, lemon syrup Gâteau Opéra – full sized Gâteau Opéra – petit four sized (iced petit four) Lemon Jam Week 2 Naked cake, olive oil sponge, lemon curd, Italian meringue buttercream, lemon cheesecake macarons Lemon cheesecake macarons (petit four sec) Hand enrobed white Chocolate truffles Raspberry Cremeux Inserts for framboisier Week 3 Traditional sacher torte Salted caramel fudge Framboisier entremet, tonka bean crème diplomat, lime sable Week 4 AT4 Practical Observation ASSESSMEN T Menu 1 Traditional madeira cake, candied peel, lemon syrup Gâteau Opéra – full sized Gâteau Opéra – petit four sized (iced petit four) Naked cake, olive oil sponge, lemon curd, Italian meringue buttercream Lemon cheesecake macarons (petit four sec) Chocolate truffles Week 5 Chocolate roll cake with rosewater buttercream, pistachio and raspberry Sable tartelettes, crème patissiere, glazed fruits Miniature coffee and praline profiteroles (fresh petit four) Week 6 AT4 Practical Observation ASSESSMEN T Menu 2 Traditional sacher torte Salted caramel fudge Framboisier entremet, tonka bean crème diplomat, lime sable Chocolate roll cake with rosewater buttercream, pistachio and raspberry Sable tartelettes, crème patissiere, glazed fruits Miniature coffee and praline profiteroles (fresh petit four) Week 7 Iced Celebration Cake (fruit cake) Goats cheese mousse, parmesan sable, apricot gel, candied walnuts Strawberry and cream cake pops Week 8 Iced Celebration Cake (fruit cake) – marzipan models and flowers Classic carrot & walnut cupcakes, cream cheese frosting, marzipan Miniature black forest cake, marzipan cherry /var/filecabinet/temp/converter_assets/e6/5a/e65afd69fb4ec8670f7b7fbb141f781fb87b7a64.DOCX Author: LG / Paul Walker / Kat Page 6 of 11

Delivery and Assessment Plan – Patisserie – Block 3 Cakes Units SIT21 – Term 4 2023 Employer SITHKOP009 Clean kitchen premises and equipment AT5: Workplace record book & Powerpoint Portfolio Week 4 31/10/2023 Tuesday 7.45am - 4pm SITHPAT011 SITHPAT012 SITHPAT015 SITHPAT017 Produce cakes Produce specialised cakes Produce petits fours Prepare and model marzipan Sue Zehnder Culinary Hub Assessment Practical Observation – Menu 1 AT3: Learner Logbook AT4: Practical Observation 01/11/2023 Wednesday 8.45am – 5pm SITHPAT011 SITHPAT012 SITHPAT015 SITHPAT017 Produce cakes Produce specialised cakes Produce petits fours Prepare and model marzipan Sue Zehnder Building 1 – Subi Room Theory Class Dates, days and times to be confirmed with Host Employer SITHCCC034 SITHKOP009 Work effectively in a commercial kitchen Clean kitchen premises and equipment Sue Zehnder Host Employer Industry work placement (one day per week) AT5: Workplace record book & Powerpoint Portfolio Week 5 07/11/2023 Tuesday 7.45am - 4pm SITHPAT011 SITHPAT012 SITHPAT015 SITHPAT017 Produce cakes Produce specialised cakes Produce petits fours Prepare and model marzipan Sue Zehnder Culinary Hub Practical Demonstration AT3: Learner Logbook AT4: Practical Observation 08/11/2023 Wednesday 8.45am – 5pm SITHPAT011 SITHPAT012 SITHPAT015 SITHPAT017 Produce cakes Produce specialised cakes Produce petits fours Prepare and model marzipan Sue Zehnder Building 1 – Subi Room Theory Class Dates, days and times to be confirmed with Host Employer SITHCCC034 SITHKOP009 Work effectively in a commercial kitchen Clean kitchen premises and equipment Sue Zehnder Host Employer Industry work placement (one day per week) AT5: Workplace record book & Powerpoint Portfolio Week 6 14/11/2023 Tuesday 7.45am - 4pm SITHPAT011 SITHPAT012 SITHPAT015 SITHPAT017 Produce cakes Produce specialised cakes Produce petits fours Prepare and model marzipan Sue Zehnder Culinary Hub Assessment Practical Observation – Menu 2 AT3: Learner Logbook AT4: Practical Observation 15/11/2023 Wednesday 8.45am – 5pm SITHPAT011 SITHPAT012 SITHPAT015 SITHPAT017 Produce cakes Produce specialised cakes Produce petits fours Prepare and model marzipan Sue Zehnder Building 1 – Subi Room Theory Class Workflow for Practical Observation – Menu 2 Dates, days and times to be confirmed with Host Employer SITHCCC034 SITHKOP009 Work effectively in a commercial kitchen Clean kitchen premises and equipment Sue Zehnder Host Employer Industry work placement (one day per week) AT5: Workplace record book & Powerpoint Portfolio /var/filecabinet/temp/converter_assets/e6/5a/e65afd69fb4ec8670f7b7fbb141f781fb87b7a64.DOCX Author: LG / Paul Walker / Kat Page 9 of 11