SITHCCC019 Produce cakes pastries and breads :
ASSESSMENT COVERSHEET
| Unit: | SITHCCC019 Produce cakes, pastries and breads |
| Course Name: | SIT40516 Certificate IV in Commercial Cookery |
| Assessment Tool: | Assessment Task 2: Project |
| Student must fill this section: | |
| Student Name: | |
| Student ID: | |
| 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 kept a copy of all relevant notes and reference material that I used in the production of my 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 Completion Status | ||||
| Attempt | Satisfactory | Non-Satisfactory | Date | Assessor’s Signature |
| Initial attempt | ¨ | ¨ | ||
| 2nd attempt/Re-assessment | ¨ | ¨ | ||
| Feedback to student: |
| Information for Student: |
| All work is to be entirely of the Student. |
| General Information for this assessment: Read the instructions for each question very carefully.Be sure to PRINT your FULL name & LAST name in every place that is provided.Short questions must be answered in the spaces provided or follow the word limits as instructed.For those activities requesting extra evidence such as: research reports, ESSAY reports, etc. The student must attach its own work formatted in double space, Arial 12 pts. All assessment tasks must be addressed correctly in order to obtain a competence for the unit of competency.If the Student doesn’t understand the assessment, they can request help from the assessor to interpret the assessment. All assessments must be submitted online. Note: that the hard copy of the assessments will not be accepted. |
| 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 Student Support. 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 student support providing reasons for re-assessment /appeal. Student support will delegate another faculty 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 management 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, the 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-enroll 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 Sunbeam Request for Appeal of a Decision form with all other supporting documents, if any. This form will be 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 email.The notice of appeal should be in writing addressed to the management 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-enroll 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 Management 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. |
“I understand all the above rules and guidelines for the assessment”
| Full Name | Signature | Date (dd/mm/yyyy) |
| Assessment Task 2: Project |
Instructions to complete this assessment task:
- Please write your responses in the template provided.
- You may attach a separate sheet if required.
- You must include the following particulars in the footer section of each page of the attached sheets:
- Student ID or Student Name
- Unit ID or Unit Code
- Course ID or Course Code
- Trainer and assessor name
- Page numbers
- You must staple the loose sheets together along with the cover page.
- You must attach the loose sheets chronologically as per the page numbers.
- Correction fluid and tape are not permitted. Please do any corrections by striking through the incorrect words with one or two lines and rewriting the correct words.
- The premise of the project must be closely related to the previous SITHCCC019 Producing cakes pastries and breads assessment task.
- This submission must be well presented and follow the guidelines and instructions provided.
- Please follow the format as indicated in the template section below.
- One of the most important steps that you can take: proofread your project.
- Appropriate citations are required.
- All RTO policies are in effect, including the plagiarism policy.
Resources required to complete the assessment task:
- Computer
- Internet
- MS Word
- Printer or e-printer
- Adobe acrobat/reader
Assessment task Instructions:
- This SITHCCC019 Producing cakes pastries and breads assessment task requires you to develop a production plan for range of cakes, pastries and breads.
- You must develop a production plan for range of cakes, pastries and breads to an industry-acceptable standard.
- You must develop production plan in provided template to them.
- Your assessor will assess your performance as per the performance criteria and checklist provided.
- You need to do this assessment by including production plan, equipment, menu details, ingredients to produce cakes, pastries and breads.
· You are required to must refer to appendix 1 for appropriate equipment, resources, cleaning materials and organizational specifications.
Project Task:
Scenario:
A-ONE Bakery is a start-up bakery retail establishment located in West Melbourne. A-ONE Bakery expects to catch the interest of a regular loyal customer base with its broad variety of cakes, pastries and breads. The company plans to build a strong market position in the town, due to the partners’ industry experience and mild competitive climate in the area. A-ONE Bakery aims to offer its products at a competitive price to meet the demand of the middle-to higher-income local market area residents and tourists.
The Company
A-ONE Bakery is incorporated in the state of Victoria. It is equally owned and managed by its two partners.
Mr. Jackson has extensive experience in sales, marketing, and management, and was vice president of marketing with both Café Barista and Burper Foods. Mr. John Fields brings experience in the area of finance and administration, including a stint as chief financial officer with both Kealba Bakery and the national coffee store chain, Espresso Cafe.
The company intends to hire two full-time pastry bakers to handle customer service and day to day operations.
Products and Services
A-ONE Bakery offers a broad range of cakes, pastries and breads products, all from high quality ingredients. A-ONE Bakery caters to all of its customers by providing each customer bakery products made to suit the customer, down to the smallest detail.
The bakery provides freshly prepared bakery and pastry products at all times during business operations. Six to eight moderate batches of bakery and pastry products are prepared during the day to assure fresh baked goods are always available.
The Market
A-ONE Bakery wants to establish a large regular customer base, and will therefore concentrate its business and marketing on local residents, which will be the dominant target market. This will establish a healthy, consistent revenue base to ensure stability of the business. In addition, tourist traffic is expected to comprise approximately 35% of the revenues. High visibility and competitive products and service are critical to capture this segment of the market.
Mission
A-ONE Bakery aims to offer high quality cakes, pastries and breads products at a competitive price to meet the demand of the middle- to higher-income local market area residents and tourists. They have hired you as a senior baker. You need to develop a new effective production plan to produce bakery products for this company. You are required to follow given criteria and templates to complete this task.
Create the production plan for A-ONE Bakery
For this SITHCCC019 Producing cakes pastries and breads assessment, you are required to develop a production plan for a range of cakes, pastries and breads. You must demonstrate that you have the skills and knowledge to:
- Select ingredients.
- Select, prepare and use equipment.
- Portion and prepare ingredients.
- Cook cakes pastries and breads.
- Decorate present and store cakes pastries and breads.
You are required to develop a production plan for a range of cakes, pastries and breads to an industry acceptable standard. You must complete ingredients and equipment lists and a workflow chart, for following each menu, before commencing your mise en place and cooking. You are required to use the template provided below to develop a production plan.
You need to develop a production plan for the following items or products:
Cakes to include in the menu:
- basic aerated sponge
- cold set cake and mousse cake
- friands
- fruit cake
- Genoise sponge
- Madeira cake
- meringues
- muffins
- Swiss roll
Pastries to include in the menu:
- choux pastry
- croissant
- Danish pastry
- puff pastry
- short crust
- sweet pastry
- strudel
Breads to include in the menu:
- baguette
- bath or fruit bun
- bread rolls
- hot cross buns
- unleavened breads
Task: Production Plan
You must develop a Production Plan in Template provided below in this guide. Your trainer will hand you the required recipes. If you do not understand any part, ask your assessor/trainer.
Production plan has four (4) parts which all needs to be complete to prepare cakes, pastries and breads in assessment task 3.
Part A: Menu details: Write all dishes from the menu and number of serve your trainer asked you to cook. Number of serve may be varying from standard recipe you have been provided to serves you are cooking. You are required to weigh and measure the ingredients according to the recipes. You are required to adjust quantity of ingredients to number of serves you are cooking and to minimise the wastages by selecting right quantity of ingredients. You need to list the different appropriate cooking methods, preparation techniques, presenting and storage techniques in this production plan for variety of cakes, pastries and breads according to the industry standards.
Part B: Equipment: Part B requires you to list all the equipment and service ware required to cook and present the menu items listed in the menu. You need to mention the appropriate use of each equipment safely and hygienically by assembling and maintaining cleanliness of equipment. Your trainer will also assess your skills to operate this equipment effectively when you’re using them during cooking.
Part C: Ingredients: This part requires you to identify all the ingredients from standard recipes provided to you and adjust the quantity as per number of serves you are preparing. This will require your numeracy skills to calculate the quantity and number of serves.
Part D: Workflow Plan: You are required to write step by step plan how you will produce items from the menu. When writing plan for each production step keep in mind to include hygiene requirements, how to check and maintain quality, minimise waste time and temperature, any adjustments required as per recipes. This section will demonstrate your planning and organising skills & problem-solving skills along with self-management.
Task 1: Production Plan
| Part A: Menu Details: | Number of serve | |
| Cakes | ||
| basic aerated sponge | ||
| cold set cake and mousse cake | ||
| friands | ||
| fruit cake | ||
| Genoise sponge | ||
| Madeira cake | ||
| meringues | ||
| muffins | ||
| Swiss roll | ||
| Part A: Menu Details: | Number of serve | |
| Pastries | ||
| choux pastry | ||
| croissant | ||
| Danish pastry | ||
| puff pastry | ||
| short crust | ||
| sweet pastry | ||
| strudel | ||
| Part A: Menu Details: | Number of serve | |
| Breads | ||
| baguette | ||
| bath or fruit bun | ||
| bread rolls | ||
| hot cross buns | ||
| unleavened breads | ||
| Part B: Equipment required: (Note: Your trainer will confirm your knowledge and skills to operate these equipments effectively as per standard operating PROCEDURES) | |
| large equipment | safety measures |
| small equipment | |
| Part C: Ingredients required: (Note: You are required to calculate and adjust the quantity of ingredients from recipes as per number of serve you are cooking for each dish) | ||||||||||
| Ingredient | Quantity | Unit | ||||||||
| Ingredients required: (Note: You are required to calculate and adjust the quantity of ingredients from recipes as per number of serve you are cooking for each dish) | ||||||||||
| Ingredient | Quantity | Unit | ||||||||
| Part D: Workflow Plan: (Note: You are required to identify in your workflow requires tasks, appropriate cooking methods how you would ensure quality measures and waste minimising techniques, hygiene requirements, special adjustments & contingencies in order to demonstrate your planning and organising skills) | ||||||||||
| Production step | Tasks | Time, temperature and appropriate cooking methods | Waste minimising techniques | Hygiene consideration | Quality checks | Adjustments required as per recipe (If any) | ||||
| Mis-en Place | ||||||||||
| Preparation | ||||||||||
| Production step | Tasks | Time, temperature and appropriate cooking methods | Waste minimising techniques | Hygiene consideration | Quality checks | Adjustments required as per recipe (If any) | ||||
| Cooking | ||||||||||
| Presentation | ||||||||||
| Storage | ||||||||||
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