SITHCCC019 Student Assessment Tasks

Contents Introduction ........................................................................................................................................ 4 Assessment for this unit .................................................................................................................... 4 Preparing for assessment .................................................................................................................. 4 Assessment Task 1: Knowledge questions ........................................................................................ 5 Information for students ................................................................................................................. 5 Questions ...................................................................................................................................... 6 Assessment Task 1: Checklist ..................................................................................................... 12 Assessment Task 2: Student logbook .............................................................................................. 13 Information for students ............................................................................................................... 13 Activities ...................................................................................................................................... 14 Assessment Task 2: Student Logbook checklist .......................................................................... 19 Final results record .......................................................................................................................... 23 SITHCCC019 Produce cakes, pastries and breads 2

 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?   Ye s   No  Do you understand the requirements of the assessments for this unit?   Ye s   No  Do you agree to the way in which you are being assessed   Ye s   No  Do you have any specific needs that should be considered   Ye s   No  If so, explain these in the space below.           Do you understand your rights to reassessment?   Ye s   No  Do you understand your right to appeal the decisions made in an assessment?   Ye s   No   Student name    Student ID number    Student signature    Date    Assessor name  Mohammad Shah Jamal BADAL SITHCCC019 Produce cakes, pastries and breads 4

  Assessor signature    Date    Assessment Task 1 - Cover Sheet  Student declaration  To be filled out and submitted with assessment responses  I declare that this task is all my own work and I have not cheated or plagiarised the work or colluded with any other student(s).  I understand that if I am found to have plagiarised, cheated or colluded, action will be taken against me according to the process explained to me.  I have correctly referenced all resources and reference texts throughout these assessment tasks.  Student name   Student ID number   Student signature   Date   Assessor declaration  I hereby certify that this student has been assessed by me and that the assessment has been carried out according to the required assessment procedures.  Assessor name  Mohammad Shah Jamal BADAL  Assessor signature   Date   Assessment outcome  S  NS  DNS  Resubmissi on  Y  N  Feedback        Student result response  My performance in this assessment task has been discussed and explained to me.  I would like to appeal this assessment decision. SITHCCC019 Produce cakes, pastries and breads 5

 Questions 1. Provide a brief description for each of the following.  Cakes  Description  White cake   Yellow cake   Basic aerated sponge   Cheesecake   Mousse cake   Friands   Fruit cake   Génoise sponge   Madeira cake   Meringues   Muffins   Swiss roll  2. Provide a brief description for each of the following. SITHCCC019 Produce cakes, pastries and breads 7

 Pastries  Description  Choux pastry   Croissant   Danish pastry   Puff pastry   Short crust   Sweet pastry   Strudel  3. Provide a brief description for each of the following.  Breads  Description  Baguette   Bath bun   Fruit bun   Bread rolls  SITHCCC019 Produce cakes, pastries and breads 8

 Custard   Fresh or crystallised fruit and fruit purées   Meringue   Whole or crushed nuts  5. Identify at least one way you would use the following decorations for cakes, pastries or breads.  Decorations  Usage  Chocolate   Coloured and flavoured sugar   Fresh, preserved or crystallised fruits   Fruit purées   Glazes   Icings   Jellies  SITHCCC019 Produce cakes, pastries and breads 10

 Sprinkled icing sugar   Whole or crushed nuts  6. Answer the following questions about optimising the shelf life of cakes, pastries and breads.  Explain why icing a sponge cake can prolong its shelf life.  Explain the best way to freeze a cake that has been iced or frosted.  Explain why cakes and pastries should be kept out of sunlight.  Explain how humidity can impact cakes.  At what temperature is a decorated cake best served?  Explain what you can do to prolong the shelf life of freshly baked bread.  Explain why fresh baked bread has a shorter shelf life than commercially purchased bread. 7. List 10 ingredients that are commonly used to produce cakes, pastries and breads. 8. Answer the following questions.  Identify two reasons why a cake can sink.  What could happen if you do not use fresh ingredients when baking?  What could happen if you do not aerate your flour?  Explain why your icing is full of crumbs.  Explain why it is important to consider how you are mixing your wet (fats and liquids) and dry ingredients.  Explain why dough needs to rest and how it helps with kneading.  Explain why dough needs to be kept cold when being worked on. 9. Explain the role of fermentation in dough development. 10. Discuss how freshly baked bread has more nutritional value than commercially purchased (store bought) bread. In your answer, also discuss the difference in nutritional value between different types of bread, including at a minimum wholegrain, wholemeal and white bread. 11. Cakes aren’t necessarily considered nutritious, however you can make some adjustments to your cakes to boost their nutritional value. Explain what nutritional value there is in a basic sponge and then two things you could do to increase the nutritional value of cakes you bake. 12. What can you do to make your pastries healthier? Identify three things. 13. Discuss the historical and cultural origins of the following: SITHCCC019 Produce cakes, pastries and breads 11

 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  Ye s  N o   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:  Satisfactory  Not satisfactory  Assessor signature:   Assessor name:   Date:    SITHCCC019 Produce cakes, pastries and breads 13

 Assessment Task 1 - Cover Sheet  Student declaration  To be filled out and submitted with assessment responses  I declare that this task is all my own work and I have not cheated or plagiarised the work or colluded with any other student(s).  I understand that if I am found to have plagiarised, cheated or colluded, action will be taken against me according to the process explained to me.  I have correctly referenced all resources and reference texts throughout these assessment tasks.  Student name   Student ID number   Student signature   Date   Assessor declaration  I hereby certify that this student has been assessed by me and that the assessment has been carried out according to the required assessment procedures.  Assessor name  Mohammad Shah Jamal BADAL  Assessor signature   Date   Assessment outcome  S  NS  DNS  Resubmissi on  Y  N  Feedback        Student result response  My performance in this assessment task has been discussed and explained to me.  I would like to appeal this assessment decision.  Student signature   Date  SITHCCC019 Produce cakes, pastries and breads 14

 Activities  Complete the following activities. 1. Carefully read the following information.   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:  interpreting standard recipes and food preparation lists  confirming food production requirements  calculating ingredient amounts  identifying and selecting ingredients from stores according to quality, freshness and stock rotation requirements  selecting the type and size of equipment required  ensuring that food preparation equipment is safely assembled, clean and ready for use  using equipment safely and hygienically  using equipment according to the manufacturer’s instructions  sorting and assembling ingredients according to food production sequencing  weighing and measuring wet and dry ingredients accurately as per quantity of cakes, pastries and breads required  following standard recipes to prepare yeast-based dough to the correct shape and consistency  producing the required quantities  minimising waste to maximise profitability  using the correct cookery methods for cakes, pastries and breads, and fillings (both sweet and savoury fillings) to achieve product characteristics  using required amount of batter according to desired characteristics of finished products  making adjustments to cakes, pastries and breads within scope of responsibility to ensure food quality  baking cakes, pastries and breads at correct temperatures and conditions  ensuring cakes, pastries and breads are cooled in the correct conditions to maintain freshness and quality  following standard recipes accurately to achieve product characteristics  using fillings, icings and decorations to enhance visual appeal and taste of cakes, pastries and breads SITHCCC019 Produce cakes, pastries and breads 16

 ensuring icing is smooth and seamless  visually evaluating cakes, pastries and breads and adjusting presentation prior to serving  presenting 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  responding to special customer requests and dietary requirements  following organisational policies and procedures  storing cakes, pastries and breads in appropriate environmental conditions  disposing of or storing surplus products and re-usable by products  working safely, working hygienically, working sustainably and efficiently  working within commercial time constraints and deadlines. 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:  complete a planning document  complete a reflective journal (a reflective journal provides an opportunity for you to think about the cooking process – what went well, what you would do differently next time). It also helps you to provide evidence for your assessment  ask your supervisor/trainer to sign the supervisor declaration section at the end of the reflective journal.  Your assessor will also observe some of your cooking and food preparation and complete an observation checklist. Tips for completing your Student Logbook  Read through this assessment and your logbook before you get started and make sure you understand what you need to do. If you are unsure, speak to your assessor and/or supervisor.  Stay up to date! Complete a logbook entry at the end of each time that you cook and ask your supervisor to do the same. Providing organised, complete evidence forms part of your assessment.  Stay in touch with your assessor. Ask questions, raise issues, check in, communicate.  Most importantly, ask for help if you are having trouble! 14. Determine production requirements.   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:  confirm the food production requirements  calculate the number of portions and the amount of each ingredient that you require SITHCCC019 Produce cakes, pastries and breads 17

15. Produce cakes, pastries and breads.   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:  all food is prepared safely and hygienically  you follow portion control procedures  you manage your own speed, timing, sequencing and productivity to ensure efficiency  all stages of preparation and baking are completed in a way which ensures: o quality of food items o consistency of food items o organisational standards are met o waste is minimised to maximise profitability.  you assemble and use equipment safely and hygienically  you sort and assemble ingredients logically and efficiently  food items match the recipes and menu descriptions  the required quantities of food are produced  you adjust the taste, texture and appearance of food products according to any deficiencies which you identify  you evaluate the quality of finished cakes, pastries and breads and make adjustments to ensure quality  you present cakes, pastries and breads attractively on appropriate service- ware  you work within commercial time constraints and deadlines  you store food safely and in appropriate environmental conditions  you respond to any special customer requests or dietary requirements  you maintain a clean and tidy work area  you dispose of or store surplus products effectively  you work sustainably.   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.  SITHCCC019 Produce cakes, pastries and breads 19

16. Submit documents to your assessor.   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.  Service planning template  Reflective journal (endorsed by your trainer/assessor or supervisor).  Send or submit the completed Student Logbook to your assessor.  SITHCCC019 Produce cakes, pastries and breads 20