Mastering Cake, Pastry, and Bread Skills: SITHCCC041 Guide

SITHCCC041 produce cakes, pastries and breads

SITHCCC041 Produce cakes, pastries and breads Contents Introduction 4 Assessment for this unit 4 Assessment Task 1: Knowledge questions 5 Information for students 5 Questions 6 Assessment Task 1: Checklist 22 Assessment Task 2: Student Logbook 24 Information for students 24 Activities 26 Assessment Task 2: Checklist 30 Final results record 32 Introduction Welcome to the Student Assessment Tasks for SITHCCC041 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 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. Document Name: Student Assessment Tasks - SITHCCC041 01 th Oct 2021 Document No: Gills College Australia - SITHCCC023 Version No: 1.0 10 th Feb 2023 © Gills College Australia Pty Ltd T/A Gills College Australia | RTO Code: 2417 | CRICOS Code: 01701G

● 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 . 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. Document Name: Student Assessment Tasks - SITHCCC041 01 th Oct 2021 Document No: Gills College Australia - SITHCCC023 Version No: 1.0 10 th Feb 2023 © Gills College Australia Pty Ltd T/A Gills College Australia | RTO Code: 2417 | CRICOS Code: 01701G

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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. Questions Provide answers to all of the questions below. 1. Provide a brief description for each of the following. Cakes/sponges Description Fat-based Butter base Document Name: Student Assessment Tasks - SITHCCC041 01 th Oct 2021 Document No: Gills College Australia - SITHCCC023 Version No: 1.0 10 th Feb 2023 © Gills College Australia Pty Ltd T/A Gills College Australia | RTO Code: 2417 | CRICOS Code: 01701G i

Cakes/sponges Description Oil base Foam based: Emulsified sponge Egg based foam Egg yolks Cheesecake Mousse cake Document Name: Student Assessment Tasks - SITHCCC041 01 th Oct 2021 Document No: Gills College Australia - SITHCCC023 Version No: 1.0 10 th Feb 2023 © Gills College Australia Pty Ltd T/A Gills College Australia | RTO Code: 2417 | CRICOS Code: 01701G

Cakes/sponges Description Friands Baking powder Fruit cake Génoise sponge Caster sugar Madeira cake Document Name: Student Assessment Tasks - SITHCCC041 01 th Oct 2021 Document No: Gills College Australia - SITHCCC023 Version No: 1.0 10 th Feb 2023 © Gills College Australia Pty Ltd T/A Gills College Australia | RTO Code: 2417 | CRICOS Code: 01701G

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Cakes/sponges Description Meringues Mousse Muffins Swiss roll 2. Provide a brief description for each of the following. Pastries Description Choux pastry Short crust Document Name: Student Assessment Tasks - SITHCCC041 01 th Oct 2021 Document No: Gills College Australia - SITHCCC023 Version No: 1.0 10 th Feb 2023 © Gills College Australia Pty Ltd T/A Gills College Australia | RTO Code: 2417 | CRICOS Code: 01701G

Pastries Description Sweet pastry Savoury pastry Puff paste Croissant Crystallised fruit Danish pastry Document Name: Student Assessment Tasks - SITHCCC041 01 th Oct 2021 Document No: Gills College Australia - SITHCCC023 Version No: 1.0 10 th Feb 2023 © Gills College Australia Pty Ltd T/A Gills College Australia | RTO Code: 2417 | CRICOS Code: 01701G

Pastries Description Strudel Almond cream (crème d’amandes) 3. Provide a brief description for each of the following. Breads Description Baguette Bread rolls Brioche Focaccia Document Name: Student Assessment Tasks - SITHCCC041 01 th Oct 2021 Document No: Gills College Australia - SITHCCC023 Version No: 1.0 10 th Feb 2023 © Gills College Australia Pty Ltd T/A Gills College Australia | RTO Code: 2417 | CRICOS Code: 01701G

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Breads Description Flat bread Sourdough Hot cross buns Unleavened breads Yeast Bath bun Document Name: Student Assessment Tasks - SITHCCC041 01 th Oct 2021 Document No: Gills College Australia - SITHCCC023 Version No: 1.0 10 th Feb 2023 © Gills College Australia Pty Ltd T/A Gills College Australia | RTO Code: 2417 | CRICOS Code: 01701G

Breads Description Fruit bun 4. Identify at least one cake, pastry or bread that commonly includes each filling below. Filling Cake, pastry or bread Animal protein (bacon, meat, poultry, fish) Dairy (cheese, cream) Vegetables Chocolate or chocolate mousse Document Name: Student Assessment Tasks - SITHCCC041 01 th Oct 2021 Document No: Gills College Australia - SITHCCC023 Version No: 1.0 10 th Feb 2023 © Gills College Australia Pty Ltd T/A Gills College Australia | RTO Code: 2417 | CRICOS Code: 01701G

Custard Fresh or crystallised fruit and fruit purées 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 Document Name: Student Assessment Tasks - SITHCCC041 01 th Oct 2021 Document No: Gills College Australia - SITHCCC023 Version No: 1.0 10 th Feb 2023 © Gills College Australia Pty Ltd T/A Gills College Australia | RTO Code: 2417 | CRICOS Code: 01701G

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Decorations Usage Fruit purées Glazes Icings Jellies Meringue Sprinkled icing sugar Document Name: Student Assessment Tasks - SITHCCC041 01 th Oct 2021 Document No: Gills College Australia - SITHCCC023 Version No: 1.0 10 th Feb 2023 © Gills College Australia Pty Ltd T/A Gills College Australia | RTO Code: 2417 | CRICOS Code: 01701G

Decorations Usage 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? Document Name: Student Assessment Tasks - SITHCCC041 01 th Oct 2021 Document No: Gills College Australia - SITHCCC023 Version No: 1.0 10 th Feb 2023 © Gills College Australia Pty Ltd T/A Gills College Australia | RTO Code: 2417 | CRICOS Code: 01701G

● 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? Document Name: Student Assessment Tasks - SITHCCC041 01 th Oct 2021 Document No: Gills College Australia - SITHCCC023 Version No: 1.0 10 th Feb 2023 © Gills College Australia Pty Ltd T/A Gills College Australia | RTO Code: 2417 | CRICOS Code: 01701G

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● 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 the historical and cultural origins of the following: Your response for each type should be at least two paragraphs where possible. Document Name: Student Assessment Tasks - SITHCCC041 01 th Oct 2021 Document No: Gills College Australia - SITHCCC023 Version No: 1.0 10 th Feb 2023 © Gills College Australia Pty Ltd T/A Gills College Australia | RTO Code: 2417 | CRICOS Code: 01701G

Bread Historical and cultural origins Hot cross buns Baguette Strudel Victoria sponge Croissants. 11. List five questions you should ask yourself in relation to the presentation and plating of cakes, pastries and breads when serving to customers. 12. In your training kitchen or workplace, locate a range of cakes, pastries and breads. Take a photo of the labels on each product that identify best-before/use-by dates and rotation Document Name: Student Assessment Tasks - SITHCCC041 01 th Oct 2021 Document No: Gills College Australia - SITHCCC023 Version No: 1.0 10 th Feb 2023 © Gills College Australia Pty Ltd T/A Gills College Australia | RTO Code: 2417 | CRICOS Code: 01701G

requirements. Try to find at least one item that has a Julian date on it. For each one, identify the disposal date. Submit the photos as part of your assessment. 13. Describe the following processes for preparing or cooking cakes, pastries or breads. Process Description Selecting and preparing appropriate tins and moulds Stirring and aerating to achieve required consistency and texture Weighing or measuring Sifting dry ingredients Whisking, folding, piping and spreading Document Name: Student Assessment Tasks - SITHCCC041 01 th Oct 2021 Document No: Gills College Australia - SITHCCC023 Version No: 1.0 10 th Feb 2023 © Gills College Australia Pty Ltd T/A Gills College Australia | RTO Code: 2417 | CRICOS Code: 01701G

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Process Description Using required amount of batter according to desired characteristics of finished products Cutting, shaping and moulding Kneading and handling Preparing and using fillings Adding fats and liquids to dry ingredients Chilling ingredients and work surfaces Rolling Document Name: Student Assessment Tasks - SITHCCC041 01 th Oct 2021 Document No: Gills College Australia - SITHCCC023 Version No: 1.0 10 th Feb 2023 © Gills College Australia Pty Ltd T/A Gills College Australia | RTO Code: 2417 | CRICOS Code: 01701G

15. How can you ensure that you follow safe operational practices when using equipment to produce cakes, pastries and breads? Document Name: Student Assessment Tasks - SITHCCC041 01 th Oct 2021 Document No: Gills College Australia - SITHCCC023 Version No: 1.0 10 th Feb 2023 © Gills College Australia Pty Ltd T/A Gills College Australia | RTO Code: 2417 | CRICOS Code: 01701G

16. Complete the following table for a classical and a contemporary cake, pastry and bread: Classical cake ______________ (write the name) Contemporary cake ______________ (write the name) Classical pastry ______________ (write the name) Contemporary pastry ______________ (write the name) Classical bread ______________ (write the name) Contemporary bread ______________ (write the name) Consistency Moisture content Document Name: Student Assessment Tasks - SITHCCC041 01 th Oct 2021 Document No: Gills College Australia - SITHCCC023 Version No: 1.0 10 th Feb 2023 © Gills College Australia Pty Ltd T/A Gills College Australia | RTO Code: 2417 | CRICOS Code: 01701G

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Classical cake ______________ (write the name) Contemporary cake ______________ (write the name) Classical pastry ______________ (write the name) Contemporary pastry ______________ (write the name) Classical bread ______________ (write the name) Contemporary bread ______________ (write the name) Shape Taste and texture Cooking times and temperatures Document Name: Student Assessment Tasks - SITHCCC041 01 th Oct 2021 Document No: Gills College Australia - SITHCCC023 Version No: 1.0 10 th Feb 2023 © Gills College Australia Pty Ltd T/A Gills College Australia | RTO Code: 2417 | CRICOS Code: 01701G

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Classical cake ______________ (write the name) Contemporary cake ______________ (write the name) Classical pastry ______________ (write the name) Contemporary pastry ______________ (write the name) Classical bread ______________ (write the name) Contemporary bread ______________ (write the name) Preparation process used Tin or mould used Document Name: Student Assessment Tasks - SITHCCC041 01 th Oct 2021 Document No: Gills College Australia - SITHCCC023 Version No: 1.0 10 th Feb 2023 © Gills College Australia Pty Ltd T/A Gills College Australia | RTO Code: 2417 | CRICOS Code: 01701G

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Assessment Task 1: Checklist Student’s name: Did the student provide a sufficient and clear answer that addresses the suggested answer for the following? Completed successfully? Comments Yes No 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 Question 14 Question 15 Question 16 Document Name: Student Assessment Tasks - SITHCCC041 01 th Oct 2021 Document No: Gills College Australia - SITHCCC023 Version No: 1.0 10 th Feb 2023 © Gills College Australia Pty Ltd T/A Gills College Australia | RTO Code: 2417 | CRICOS Code: 01701G

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Task outcome: ◻ Satisfactory ◻ Not satisfactory Assessor signature: Assessor name: Date: Assessment Task 2: Student Logbook Information for students Tasks required for this unit This unit of competency requires that you: ● follow standard recipes to produce and decorate at least one of each of the following cakes or sponges: o fat-based o butter base o oil base o foam based: − emulsified sponge − egg based foam ● use at least four different fillings from the list below at least once when producing the above four cakes or sponges: o cream o custard o fresh fruit o jams o mousse o nuts Document Name: Student Assessment Tasks - SITHCCC041 01 th Oct 2021 Document No: Gills College Australia - SITHCCC023 Version No: 1.0 10 th Feb 2023 © Gills College Australia Pty Ltd T/A Gills College Australia | RTO Code: 2417 | CRICOS Code: 01701G

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● use at least four different decorations from the list below at least once when producing the above four cakes or sponges: o chocolate o fresh, preserved or crystallised fruits o glazes and jellies o icings o sprinkled icing sugar o whole or crushed nuts ● follow standard recipes to produce, fill and decorate at least one pastry product from each of the following four categories: o short sweet paste o savoury paste o choux paste o puff paste ● use at least two of the following savoury fillings and at least two of the following sweet fillings when producing the above four pastries: o savoury fillings: − animal protein − dairy − vegetable o sweet fillings: − cheese − chocolate − cream − custard − fresh or crystallised fruit and fruit purees − whole or crushed nuts ● use at least four of the following decorations when producing the above four pastries: o fresh, preserved or crystallised fruits o glazes o sprinkled icing sugar o meringue Document Name: Student Assessment Tasks - SITHCCC041 01 th Oct 2021 Document No: Gills College Australia - SITHCCC023 Version No: 1.0 10 th Feb 2023 © Gills College Australia Pty Ltd T/A Gills College Australia | RTO Code: 2417 | CRICOS Code: 01701G

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o icings o jellies o whole or crushed nuts ● follow standard recipes to produce each of the following types of bread: o bread rolls or baguettes using basic dough o brioche o focaccia o flat bread o sourdough ● use the following appropriate preparation and cookery processes when producing the above cakes, pastries and breads o adding fats and liquids to dry ingredients o chilling ingredients and work surfaces o cutting, shaping and moulding o kneading and handling o preparing and using fillings o resting o rolling o weighing or measuring o selecting and preparing appropriate cake tins and moulds o stirring and aerating to achieve required consistency and texture o using required amount of batter according to desired characteristics of finished products o sifting dry ingredients o whisking, folding, piping and spreading ● produce each of the above cakes, pastries and breads: o within commercial time constraints and deadlines o responding to at least one special customer request o following procedures for portion control and food safety practices when handling and storing food. Instructions for how you will complete these requirements are included below. Document Name: Student Assessment Tasks - SITHCCC041 01 th Oct 2021 Document No: Gills College Australia - SITHCCC023 Version No: 1.0 10 th Feb 2023 © Gills College Australia Pty Ltd T/A Gills College Australia | RTO Code: 2417 | CRICOS Code: 01701G

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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 Document Name: Student Assessment Tasks - SITHCCC041 01 th Oct 2021 Document No: Gills College Australia - SITHCCC023 Version No: 1.0 10 th Feb 2023 © Gills College Australia Pty Ltd T/A Gills College Australia | RTO Code: 2417 | CRICOS Code: 01701G

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● 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 ● 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 Document Name: Student Assessment Tasks - SITHCCC041 01 th Oct 2021 Document No: Gills College Australia - SITHCCC023 Version No: 1.0 10 th Feb 2023 © Gills College Australia Pty Ltd T/A Gills College Australia | RTO Code: 2417 | CRICOS Code: 01701G

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● 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 each time you receive a delivery, a logbook summary, and a Reflective journal . Each time you process delivery of stock for assessment of this unit, you will need to: ● complete a Service Planning document ● complete a Reflective journal (a reflective journal provides an opportunity for you to think about the processes you undertook – what went well, what you would do differently next time); it also helps you to provide evidence for your assessment ● ask your supervisor/assessor to sign the Supervisor Declaration section at the end of your 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 Document Name: Student Assessment Tasks - SITHCCC041 01 th Oct 2021 Document No: Gills College Australia - SITHCCC023 Version No: 1.0 10 th Feb 2023 © Gills College Australia Pty Ltd T/A Gills College Australia | RTO Code: 2417 | CRICOS Code: 01701G

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● Read through this assessment and your Student 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 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! 2. 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 ● select the relevant cookery method ● determine baking times, conditions and appropriate temperatures ● select appropriate fillings, icings and decorations ● select the ingredients from stores ● identify the food preparation equipment that you require ● ensure that the appropriate food preparation equipment is ready for use ● take any customer requirements or special dietary needs into consideration. Document Name: Student Assessment Tasks - SITHCCC041 01 th Oct 2021 Document No: Gills College Australia - SITHCCC023 Version No: 1.0 10 th Feb 2023 © Gills College Australia Pty Ltd T/A Gills College Australia | RTO Code: 2417 | CRICOS Code: 01701G

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A Service Planning Template has been provided to help you. 3. 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- Document Name: Student Assessment Tasks - SITHCCC041 01 th Oct 2021 Document No: Gills College Australia - SITHCCC023 Version No: 1.0 10 th Feb 2023 © Gills College Australia Pty Ltd T/A Gills College Australia | RTO Code: 2417 | CRICOS Code: 01701G

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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 you make a cake, pastry or bread as part of your assessment for this unit. Don’t forget to ask your supervisor/assessor to complete the declaration. 4. Submit documents to your assessor. Finalise your Student Logbook . Ensure 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 document. ● Reflective journal (endorsed by your supervisor/assessor). Send or submit the completed Student Logbook to your assessor. Assessment Task 2: Checklist Student’s name: Has the following been completed? Completed Comments Document Name: Student Assessment Tasks - SITHCCC041 01 th Oct 2021 Document No: Gills College Australia - SITHCCC023 Version No: 1.0 10 th Feb 2023 © Gills College Australia Pty Ltd T/A Gills College Australia | RTO Code: 2417 | CRICOS Code: 01701G

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successfully? Yes No The student has satisfactorily completed a Service Planning document for each type of cake or sponge, pastry and bread as listed in the performance evidence. The student has satisfactorily completed a Reflective journal for: each type of cake or sponge, pastry and bread, four types of fillings and decorations as listed in the performance tasks as well as appropriate preparation and cookery processes when producing the above cakes, pastries and breads. Assessor observations have been completed and collectively across all observations (either singular or on multiple occasions) all boxes have been checked as Yes and the student demonstrated their competence as per the Quality indicators provided in the assessor logbook. The student’s workplace supervisor (or the assessor if in a training kitchen) has completed the Supervisor Declaration Section in the student’s logbook and you are satisfied that they have answered Yes to each question, the supervisor has provided comments/feedback and you have followed up on any gaps or concerns you have by discussing this with the supervisor. Provide details of any discussions that took place in the Comments column. Document Name: Student Assessment Tasks - SITHCCC041 01 th Oct 2021 Document No: Gills College Australia - SITHCCC023 Version No: 1.0 10 th Feb 2023 © Gills College Australia Pty Ltd T/A Gills College Australia | RTO Code: 2417 | CRICOS Code: 01701G

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Task outcome: ◻ Satisfactory ◻ Not satisfactory Assessor signature: Assessor name: Date: Final results record Student name: Assessor name: Date: Unit name: SITHCCC041 Produce cakes, pastries and breads. Qualification name: Final assessment results Task Type Result Satisfactory Unsatisfactory Did not submit Assessment Task 1 Knowledge Questions S U DNS Assessment Task 2 Student Logbook S U DNS Overall unit results C NYC Feedback Document Name: Student Assessment Tasks - SITHCCC041 01 th Oct 2021 Document No: Gills College Australia - SITHCCC023 Version No: 1.0 10 th Feb 2023 © Gills College Australia Pty Ltd T/A Gills College Australia | RTO Code: 2417 | CRICOS Code: 01701G

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◻ My performance in this unit has been discussed and explained to me. ◻ I would like to appeal this assessment decision. Student signature: Date: ◻ 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 signature: Date: Document Name: Student Assessment Tasks - SITHCCC041 01 th Oct 2021 Document No: Gills College Australia - SITHCCC023 Version No: 1.0 10 th Feb 2023 © Gills College Australia Pty Ltd T/A Gills College Australia | RTO Code: 2417 | CRICOS Code: 01701G

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SITHCCC041 Student Assessment Tasks

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