SITHCCC041 produce cakes pastries and breads:
produce cakes, pastries and breads
Assessment Task 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 | ||||||
| Assessor signature | ||||||
| Date | ||||||
| Assessment outcome | S | NS | DNS | Resubmission | Y | N |
Feedback
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.
- 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 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: fat-based o foam based:butter base – emulsified sponge |
| oil base – egg based foam use at least four different fillings from the list below at least once when producing the above four cakes or sponges: cream o jamscustard o mousse |
| o fresh fruit o nuts use at least four different decorations from the list below at least once when producing the above four cakes or sponges: chocolate o icingsfresh, preserved or crystallised fruits o sprinkled icing sugar |
| o glazes and jellies 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: short sweet paste o choux pastesavoury 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: o sweet fillings: |
- animal protein
- dairy
- vegetable
- cheese
- chocolate
- cream
- custard
- fresh or crystallised fruit and fruit purees
| use at least four of the following decorations when producing the above four pastries: fresh, preserved or crystallised fruits o sprinkled icing sugarglazes o meringueicings o whole or crushed nuts jellies follow standard recipes to produce each of the following types of bread: o bread rolls or baguettes using basic o focaccia dough o flat bread o brioche o sourdough use the following appropriate preparation and cookery processes when producing the above cakes, pastries and breads adding fats and liquids to dry o selecting and preparing appropr ingredients cake tins and mouldschilling ingredients and work o stirring and aerating to achieve surfaces required consistency and texturecutting, shaping and moulding o using required amount of batterkneading and handling according to desired characteri of finished products preparing and using fillingssifting dry ingredientsrestingwhisking, folding, piping androlling spreadingweighing or measuring produce each of the above cakes, pastries and breads: within commercial time constraints o following procedures for portion and deadlines control and food safety practicesresponding to at least one special when handling and storing food customer request Instructions for how you will complete these requirements are included below. |
Activities
Complete the following activities.
- 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
- 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 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
- 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!
- 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. A Service Planning Template has been provided to help you.
- 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 hygienicallyyou follow portion control proceduresyou manage your own speed, timing, sequencing and productivity to ensure efficiencyall stages of preparation and baking are completed in a way which ensures:quality of food itemsconsistency of food itemsorganisational standards are metwaste is minimised to maximise profitability.you assemble and use equipment safely and hygienicallyyou sort and assemble ingredients logically and efficientlyfood items match the recipes and menu descriptionsthe required quantities of food are producedyou adjust the taste, texture and appearance of food products according to any deficiencies which you identifyyou evaluate the quality of finished cakes, pastries and breads and make adjustments to ensure qualityyou present cakes, pastries and breads attractively on appropriate service- wareyou work within commercial time constraints and deadlinesyou store food safely and in appropriate environmental conditionsyou respond to any special customer requests or dietary requirementsyou maintain a clean and tidy work areayou dispose of or store surplus products effectivelyyou 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. |
- 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: | ||||
| Completed successfully? | Comments | |||
| Has the following been completed? | 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. | ||||
| Task outcome: | Satisfactory | Not satisfactory |
| Assessor signature: | ||
| Assessor name: | ||
| Date: | ||
Visit:https://aussienment.com/
Also visit:https://www.notesnepal.com/archives/767
YOUR COMMENT