SITHCCC019 Produce cakes, pastries and breads

SITHCCC019 Produce cakes, pastries and breads :

Assessment cover sheet

Student Must Fill this Section
Unit Code / Title
Qualification Code / Title:
Due Date :

Student Name:
Student ID:			Term:	Year:
Privacy Release Clause:	“I give my permission for my assessment material to be used in the auditing, assessment validation & moderation Process”.
Authenticity Declaration:	“I declare that: The material I have submitted is my own work;I have given references for all sources of information that are not my own, including the words, ideas and images of others”.
Student Signature:		Date:

	Assessment Outcome
	Assessor Name:
	Attempt and Tasks		Satisfactory		Not Yet Satisfactory		Date		Assessor Signature
	Initial attempt				
	Re- attempt/Re-assessment				
	Task 1				
Task 2				

Assessor Feedback to Students

Assessment Outcome:		Competent		Not yet Competent
Assessor Name:
Assessor Signature:

Information for Student:

This assessment is to be completed according to the instructions given below in this document.Should you not answer the tasks correctly, you will be given feedback on the results and gaps in knowledge. You will be entitled to one (1) resubmit in showing your competence with this unit.If you are not sure about any aspect of this assessment, please ask for clarification from your assessor.  Please refer to the College re-submission and re-sit policy for more information. If you have questions and other concerns that may affect your performance in the Assessment, please inform the assessor immediately.This is an Open book assessment which you will do in your own time but complete in the time designated by your assessor. Remember, that it must be your own work and if you use other sources then you must reference these appropriately.This is Individual Assessments. Once you have completed the assessment, please upload the softcopy of the Assessment into TKL Moodle. TKL uses Turnitin – Plagiarism detection software which is embedded with TKL Moodle.   Any Plagiarism will result in a mark of not yet competent.

Re-assessment of Result & Academic Appeal procedures:

If a student is not happy with his/ her results, that student may appeal against their grade via a written letter, clearly stating the grounds of appeal to the Chief Executive Officer. This should be submitted after completion of the subject and within fourteen days of commencement of the new term.   Re-assessment Process:                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                  An appeal in writing is made to the Academic Manager providing reasons for re-assessment /appeal.                                                                               Academic Manager will delegate another member to review the assessment. The student will be advised of the review result done by another assessor. If the student is still not satisfied and further challenges the decision, then a review panel is formed comprising the lecturer/trainer in charge and the  Academic Manager  or if need be an external assessor. The Institute will advise the student within 14 days from the submission date of the appeal. The decision of the panel will be deemed to be final. If the student is still not satisfied with the result, he / she has the right to seek independent advice or follow external mediation option with nominated mediation agency. Any student who fails a compulsory subject or appeals unsuccessfully will be required to re-enrol in that subject.   The cost of reassessment will be borne by the Institute. The external assessor will base his/her judgement based on principles of assessment. These principles require assessment to be reliable, fair, practical and valid. Academic Appeals: If you are dissatisfied with the outcome of the re-evaluation process, you have a right to appeal through academic appeals handling protocol. To appeal a decision, the person is required to complete the TKL- Request for Appeal of a Decision form with all other supporting documents, if any.  This form is available via our website. The completed Request for Appeal form is to be submitted to the Student Support Officer either in hard copy or electronically via the following contact details: Student Support Officer, TKL College  Suite 707, Level 7 159-175 Church Street, Westfield Shopping Centre, Parramatta, NSW 2150 , Email: [email protected] The notice of appeal should be in writing addressed to the Chief Executive Officer and submitted within seven days of notification of the outcome of the re-evaluation process. If the appeal is not lodged in the specified time, the result will stand and you must re-enrol in the unit. In emergency circumstances, such as in cases of serious illness or injury, you must forward a medical certificate in support of a deferred appeal. The notice of appeal must be made within three working days of the concluding date shown on the medical certificate. The decision of Chief Executive Officer will be final. Student would then have the right to pursue the claim through an independent external body as detailed in the students’ complaint / grievance policy.

Plagiarism: Plagiarism means to take and use another person’s ideas and or manner of expressing them and to pass them off as your own by failing to give appropriate acknowledgement. This includes material sourced from the internet, RTO staff, other students, and from published and unpublished work. Plagiarism occurs when you fail to acknowledge that the ideas or work of others are being used, which includes: Paraphrasing and presenting work or ideas without a referenceCopying work either in whole or in partPresenting designs, codes or images as your own workUsing phrases and passages verbatim without quotation marks or referencing the author or web pageReproducing lecture notes without proper acknowledgement.   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 workAllow others to copy your work or share your answer to an assessment taskAllow someone else to write or edit your work (without rto approval)Write or edit work for another studentOffer 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

Assessment Requirements

You are required to complete and pass every task in the assessment in order to be deemed competent.

Assessment Schedule

Task	Due Date	Student  Signature	Trainer Signature	Comments
Task 1—2	Week 2

Introduction

Welcome to the Student Assessment Tasks for SITHCCC019 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

SITHCCC019 Produce cakes, pastries and breads describes the performance outcomes, skills and knowledge required to produce cakes, pastries and breads in a commercial kitchen following standard recipes. It requires the ability to select, prepare and portion ingredients; and to use relevant equipment a range of cookery methods to make and decorate cakes, pastries and breads, and food storage methods.

For you to be assessed as competent, you must successfully complete two assessment tasks:

Preparing for assessment

Please read through all of the assessment tasks and related documents carefully before you get started. Ensure that you have everything that you need and seek clarification from your trainer, assessor or workplace supervisor if you have any questions.

Supporting resources: Supporting resources include templates, journals, workbooks and portfolios which can be used to support you in providing evidence of your competence. Your assessor will provide you with these documents before you begin your assessment tasks. For this unit, the supporting resources comprise:

Once you have read through the assessment tasks and are satisfied that you are clear on the requirements and submission dates, complete and sign a Student Assessment Agreement. Your assessor will countersign the agreement and keep it on file. You will find a Student Assessment Agreement in Appendix B of your Hospitality Works Student User Guide or your RTO will provide you with one.

Remember to check your Hospitality Works Student User Guide for information about:

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 completedthe maximum time allowed for completing this assessment taskwhether 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 C of the Student User Guide. However, if your RTO has provided you with an assessment cover sheet, please ensure that you use that.

Questions

Cakes	Description
White cake
Yellow cake
Basic aerated sponge
Cheesecake
Mousse cake
Friands
Fruit cake
Génoise sponge
Madeira cake
Meringues
Muffins
Swiss roll

Pastries	Description
Choux pastry
Croissant
Danish pastry
Puff pastry
Short crust
Sweet pastry
Strudel

Breads	Description
Baguette
Bath bun
Fruit bun
Bread rolls
Hot cross buns
Unleavened breads

Filling	Cake, pastry or bread
Bacon
Cheese
Fish
Ham
Meat
Poultry
Vegetables
Chocolate
Cream
Custard
Fresh or crystallised fruit and fruit purées
Meringue
Whole or crushed nuts

Decorations	Usage
Chocolate
Coloured and flavoured sugar
Fresh, preserved or crystallised fruits
Fruit purées
Glazes
Icings
Jellies
Sprinkled icing sugar
Whole or crushed nuts

Your response for each type should be at least two paragraphs where possible. 

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
	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
Assessor Feedback:
Assessor name:
Assessor signature and  Date:

Assessment Task 2: Student logbook

Information for students

Cooking tasks required for this unit This unit of competency requires that you follow standard recipes to:
Instructions for how you will complete these requirements are included below.

Activities

Complete the following activities.

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: 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: Your assessor will also observe some of your cooking and food preparation and complete an observation checklist.   Tips for completing your Student Logbook Most importantly, ask for help if you are having trouble!

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: A Service planning template has been provided to help you.

	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:
	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.

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. Send or submit the completed Student Logbook to your assessor.

Assessment Task 2: Student Logbook checklist

Student’s name:
Did the student:	Completed successfully?		Comments
	Yes	No
Follow standard recipes to produce and decorate four of the following cakes:
Follow standard recipes to produce and decorate four of the following pastries:
Follow standard recipes to produce and decorate four of the following breads:
Respond to special customer requests and dietary requirements?
Interpret the standard recipes and associated food preparation lists to:
Select the relevant cookery methods and determine baking times, conditions and temperatures?
Identify and select ingredients from stores according to standard recipes, quality, freshness and stock rotation requirements?
Select size and type of equipment required?
Ensure that equipment was assembled and used safely, hygienically and according to manufacturer instructions?
Ensure cleanliness of equipment before use?
Sort and assemble ingredients according to food production sequencing?
Weigh and measure wet and dry ingredients accurately?
Follow standard recipes to prepare yeast-based dough to the correct shape and consistency?
Follow portion control procedures to maximise profitability?
Minimise waste to maximise profitability?

Use the correct cookery methods for cakes, pastries and breads, and fillings (both sweet and savoury fillings) to achieve product characteristics?
Use required amount of batter according to desired characteristics of finished products?
Make adjustments to cakes, pastries and breads within scope of responsibility to ensure food quality?
Bake cakes, pastries and breads at correct temperatures and conditions?
Ensure cakes, pastries and breads are cooled in the correct conditions to maintain freshness and quality?
Follow standard recipes accurately to achieve product characteristics?
Use fillings, icings and decorations to enhance visual appeal and taste of cakes, pastries and breads?
Ensure icing is smooth and seamless?
Visually evaluate cakes, pastries and breads and adjust presentation prior to serving?
Present 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?
Complete all stages of preparation and baking in a way which ensured organisational standards are met?
Store cakes, pastries and breads safely and in appropriate environmental conditions?
Dispose of or store surplus and re-usable by-products?
Work safely and hygienically?
Work sustainably?
Prepare cakes, pastries and breads within commercial time constraints?
Manage own speed, timing, sequencing and productivity to ensure efficiency?
Assessor Feedback:
Assessor name:
Assessor signature and  Date:

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