Assessment Tasks and Instructions
Student Name
Student Number
Course and Code
Unit(s) of Competency and Code(s) SITHCCC019 Produce cakes, pastries and breads
Stream/Cluster
Trainer/Assessor
Assessment for this Unit of Competency/Cluster Details
Assessment 1 Assignment
Assessment 2 Practical Observation
Assessment 3
Assessment conducted in this instance: Assessment 1 2 3
Reasonable Adjustment
1. Has reasonable adjustment been applied to this assessment?
No No further information required
Yes Complete 2.
2. Provide details for the requirements and provisions for adjustment of assessment:
Student to complete
My assessor has discussed the adjustments with me
I agree to the adjustments applied to this assessment
Signature Date
2nd Assessor to complete
I agree the adjustments applied to this assessment are reasonable
Name
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Signature Date
Assessment Guidelines
What will be assessed – Performance Evidence
The purpose of this assessment is to check your ability to complete tasks outlined in elements and
performance criteria of this unit in the context of the job role, and:
follow standard recipes to produce and decorate four of each of the following(as reflected in the section for each
dish on the following pages):
o cakes from the list in the knowledge evidence
o pastries from the list in the knowledge evidence
o breads from the list in the knowledge evidence
produce each of the above cakes, pastries and breads of the same type:
o that are consistent in quality, size, shape and appearance
o within commercial time constraints and deadlines
o reflecting required quantities to be produced
o following procedures for portion control and food safety practices when handling and storing food
o responding to special customer requests and dietary requirements.
Place/Location where assessment will be conducted including timeframes
SSH to complete -Brisbane campus
Resource Requirements
Refer to the Assessment conditions attached to the SSH Group Mapping Document located in the teacher
support tools folder or the “Assessment Conditions” for this unit in the SIT 1.0 Training Package.
Recipes
Instructions for assessment including WHS requirements
You are required to prepare a menu example for each of the recipe categories set out below. Your trainer
will provide you with specific recipes for each instance. The criteria overleaf provide an overview of the
criteria which will be observed during each instance for each preparation or as instructed.
You are required to follow the Work Place Health and Safety practices and Hygiene procedures as instructed
during the training sessions you have participated in for this unit of competency.
Statement of Authenticity
I acknowledge that I understand the requirements to complete the assessment tasks
The assessment process including the provisions for re-submitting and academic appeals were explained
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to me and I understand these processes
I understand the consequences of plagiarism and confirm that this is my own work and I have
acknowledged or referenced all sources of information I have used for the purpose of this assessment
Student Signature: Date: / /201
This assessment: First Attempt 2nd Attempt Extension – Date: / /
RESULT OF ASSESSMENT Satisfactory Not Yet Satisfactory
Feedback to Student:
Assessor(s) Signature(s): Date: / /
Student Signature Date: / /
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Assessment 2
Your Tasks
SSH to complete schedule and provide relevant recipes – dish 1-3 are examples
You are required to prepare a menu example for each of the recipe categories set out below. Your trainer will
provide you with specific recipes for each instance. The criteria overleaf provide an overview of the criteria
which will be observed during each instance for each preparation or as instructed.
Dish to be prepared Cakes (4 from this category) Pastries (4 from this category) Breads (4 from this category)
X basic aerated sponge choux pastry baguette
Dish 1:
cold set cake
croissant bath or fruit bun
Swiss Roll
mousse cake
Danish pastry bread rolls
Recipe Source:
friands
puff pastry hot cross buns
Futura Group recipe book, e-
fruit cake
coach recipes SITHCCC019 short crust unleavened breads
Genoise sponge
No. of serves: 8 sweet pastry
Madeira cake
strudel
meringues
muffins
Swiss roll
Dish 2: basic aerated sponge choux pastry baguette
cold set cake croissant bath or fruit bun
Coconut tarts
mousse cake Danish pastry bread rolls
Recipe Source:
friands puff pastry hot cross buns
Futura Group recipe book, e-
coach recipes SITHCCC019 fruit cake short crust unleavened breads
Genoise sponge X sweet pastry
No. of serves:12
strudel
Madeira cake
meringues
muffins
Swiss roll
Dish 3: basic aerated sponge choux pastry baguette
cold set cake croissant bath or fruit bun
Dinner Rolls
mousse cake Danish pastry X bread rolls
Recipe Source:
hot cross buns
friands puff pastry
Futura Group recipe book, e-
unleavened breads
coach recipes SITHCCC019 fruit cake short crust
No. of serves:12 Genoise sponge sweet pastry
Madeira cake strudel
meringues
muffins
Swiss roll
Dish 4: basic aerated sponge choux pastry baguette
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cold set cake croissant bath or fruit bun
mousse cake Danish pastry bread rolls
Madeira cake
friands puff pastry hot cross buns
Recipe Source:
fruit cake short crust unleavened breads
Futura Group recipe book, e-
coach recipes SITHCCC019 Genoise sponge sweet pastry
No. of serves:10 Madeira cake strudel
meringues
muffins
Swiss roll
□Batter method
Dish 5: basic aerated sponge choux pastry baguette
cold set cake croissant bath or fruit bun
Friands
mousse cake Danish pastry bread rolls
Recipe Source:
friands puff pastry hot cross buns
Futura Group recipe book, e-
coach recipes SITHCCC019 fruit cake short crust unleavened breads
No. of serves:10 Genoise sponge sweet pastry
Madeira cake strudel
meringues
muffins
Swiss roll
Dish 6:Choux pastry basic aerated sponge choux pastry baguette
cold set cake croissant bath or fruit bun
SSH to complete
mousse cake Danish pastry bread rolls
Recipe Source:
friands puff pastry hot cross buns
SSH Group recipe book, e-
coach recipes SITHCCC019 fruit cake short crust unleavened breads
No. of serves:15 Genoise sponge sweet pastry
Madeira cake strudel
meringues
muffins
Swiss roll
Dish 7: Apple strudel basic aerated sponge choux pastry baguette
cold set cake croissant bath or fruit bun
SSH to complete
mousse cake Danish pastry bread rolls
Recipe Source:
friands puff pastry hot cross buns
Futura Group recipe book, e-
coach recipes SITHCCC019 fruit cake short crust unleavened breads
No. of serves:8 Genoise sponge sweet pastry
Madeira cake strudel
meringues
muffins
Swiss roll
Dish 8:Puff pastry basic aerated sponge choux pastry baguette
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SSH to complete cold set cake croissant bath or fruit bun
Recipe Source: mousse cake Danish pastry bread rolls
Futura Group recipe book, e- friands puff pastry hot cross buns
coach recipes SITHCCC019 fruit cake short crust unleavened breads
No. of serves:10 Genoise sponge sweet pastry
Madeira cake strudel
meringues
muffins
Swiss roll
Dish 9:Quiche lorraine basic aerated sponge choux pastry baguette
cold set cake croissant bath or fruit bun
SSH to complete
mousse cake Danish pastry bread rolls
Recipe Source:
friands puff pastry hot cross buns
Futura Group recipe book, e-
coach recipes SITHCCC019 fruit cake short crust unleavened breads
No. of serves:4 Genoise sponge sweet pastry
Madeira cake strudel
meringues
muffins
Swiss roll
Dish 10:Croissants basic aerated sponge choux pastry baguette
cold set cake croissant bath or fruit bun
SSH to complete
mousse cake Danish pastry bread rolls
Recipe Source:
friands puff pastry hot cross buns
Futura Group recipe book, e-
coach recipes SITHCCC019 fruit cake short crust unleavened breads
No. of serves:9 Genoise sponge sweet pastry
Madeira cake strudel
meringues
muffins
Dish 11:Danish pastry basic aerated sponge choux pastry baguette
cold set cake croissant bath or fruit bun
SSH to complete
mousse cake Danish pastry bread rolls
Futura Source:
friands puff pastry hot cross buns
SSH Group recipe book, e-
coach recipes SITHCCC019 fruit cake short crust unleavened breads
No. of serves:9 Genoise sponge sweet pastry
Madeira cake strudel
meringues
muffins
Swiss roll
Dish 12:Bath buns basic aerated sponge choux pastry baguette
cold set cake croissant bath or fruit bun
SSH to complete
mousse cake Danish pastry bread rolls
Recipe Source:
friands puff pastry hot cross buns
Futura Group recipe book, e-
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coach recipes SITHCCC019 fruit cake short crust unleavened breads
No. of serves:12 Genoise sponge sweet pastry
Madeira cake strudel
meringues
muffins
Swiss roll
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Dish Assessment Criteria Comment S NYS S NYS
1 Element 1: Select Ingredients
The food production requirements are identified from recipes and instructions
Ingredients are correctly identified:
Recipe requirement (suitable for purpose):
Suitable poultry or cut of poultry
Suitable ingredients for accompaniments and sauces
Freshness
FIFO is applied for selecting ingredients
The correct quantities required are calculated
Spoilage or deterioration of ingredients are checked and identified
Element 2: Select, prepare and use equipment
The correct/suitable equipment required to prepare the dish is/are identified:
Each piece of equipment is checked for cleanliness
Each piece of equipment is assembled according to manufacturer’s instructions
WHS issues are considered:
Cord:
Safety Switch provisions:
Positioning (for example away from moisture):
Correct use of safety features (feeder, guards)
Uniform and loose parts are secured from being caught
The correct type of knife is used for the relevant preparation method
The equipment is used correctly and in a safe manner
Element 3: Portion and prepare ingredients
Ingredients are weighed according to recipe portion requirements
Ingredients are measured according to recipe portion requirements
Yeast-based doughs are prepared to correct consistency: ________________
Doughs are shaped correctly according to product feature and recipe specification
Re-useable product/ingredients identified and saved
Adequate storage vessels for prepared product, waste and use-able trimmings
Prepared doughs/product is covered and labelled and stored for further use
Special requests are accommodated
The product meets the requirements for special requests
Equipment is washed and sanitised or replaced for different tasks
Hands are washed between different tasks
Element 4: Cook cakes, pastries and breads
Correct cookery methods used for cakes, pastries and fillings: tick or circle
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Example 1:
Example 2:
Example 3:
1. adding fats and liquids to dry ingredients
2. chilling ingredients and work surfaces
3. cutting, shaping and moulding
4. kneading and handling
5. preparing and using fillings
6. preparing and using pre-bake finishes and decorations
7. resting
8. rolling
9. selecting and preparing appropriate cake tins and moulds
10. stirring and aerating to achieve required consistency and texture
11. using required amount of batter according to desired characteristics of
finished products
12. weighing or measuring and sifting dry ingredients
13. whisking, folding, piping and spreading
Appropriate filling is prepared
The filling is seasoned and adjusted as relevant
The filling is sufficient and in proportion to product
The methods outlined in the recipe for the product are followed correctly
The cookery method(s) required for the dish are applied correctly
The correct baking condition is selected
The correct temperature for baking is selected
The product is cooled in correct conditions: _____Room
temperature_________________
Swiss Roll
a. Sponge ingredients weighed correctly
b. Ingredients for filling weighed correctly
c. Sponge is correctly prepared to sabayon stage
d. Sifted flour is folded in correctly
e. Baked at 200C until golden and done
f. Dusted with sugar, covered with towel
g. Paper removed without damage
h. Rolled without damage
i. Jam prepared to correct consistency
j. Sponge unrolled, filled and rolled without damage
k. Even layering of filling
l. Dusted with icing sugar
Suitable garnish is used. Specify: _______coco powder_________________
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Garnish is prepared and of proportional size
Suitable complimentary is added correctly
The dish is evaluated and adjusted before being served
Accompaniments are suitable and well presented
The plated product is free of drips, smears and finger marks
The production and presentation of products is within given time constraints
Re-useable ingredients are identified, wrapped, labelled and stored correctly
Waste and perishables are discarded
Food scraps are removed
Equipment is transferred to wash-up area
The workplace is cleaned, using suitable equipment
Suitable cleaning chemicals and sanitisers are used
Cleaning equipment is rinsed, checked, correctly maintained and stored
Maintenance issues are reported as relevant.
Dish Assessment Criteria Comment S NYS S NYS
2 Element 1: Select Ingredients
The food production requirements are identified from recipes and instructions
Ingredients are correctly identified:
Recipe requirement (suitable for purpose):
Suitable poultry or cut of poultry
Suitable ingredients for accompaniments and sauces
Freshness
FIFO is applied for selecting ingredients
The correct quantities required are calculated
Spoilage or deterioration of ingredients are checked and identified
Element 2: Select, prepare and use equipment
The correct/suitable equipment required to prepare the dish is/are identified:
Each piece of equipment is checked for cleanliness
Each piece of equipment is assembled according to manufacturer’s instructions
WHS issues are considered:
Cord:
Safety Switch provisions:
Positioning (for example away from moisture):
Correct use of safety features (feeder, guards)
Uniform and loose parts are secured from being caught
The correct type of knife is used for the relevant preparation method
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The equipment is used correctly and in a safe manner
Element 3: Portion and prepare ingredients
Ingredients are weighed according to recipe portion requirements
Ingredients are measured according to recipe portion requirements
Yeast-based doughs are prepared to correct consistency: ________________
Doughs are shaped correctly according to product feature and recipe specification
Re-useable product/ingredients identified and saved
Adequate storage vessels for prepared product, waste and use-able trimmings
Prepared doughs/product is covered and labelled and stored for further use
Special requests are accommodated
The product meets the requirements for special requests
Equipment is washed and sanitised or replaced for different tasks
Hands are washed between different tasks
Element 4: Cook cakes, pastries and breads
Correct cookery methods used for cakes, pastries and fillings: tick or circle
Example 1:Profit roles
Example 2:Strudel pastry
Example 3:Genoise sponge
1. adding fats and liquids to dry ingredients
2. chilling ingredients and work surfaces
3. cutting, shaping and moulding
4. kneading and handling
5. preparing and using fillings
6. preparing and using pre-bake finishes and decorations
7. resting
8. rolling
9. selecting and preparing appropriate cake tins and moulds
10. stirring and aerating to achieve required consistency and texture
11. using required amount of batter according to desired characteristics of
finished products
12. weighing or measuring and sifting dry ingredients
13. whisking, folding, piping and spreading
Appropriate filling is prepared
The filling is seasoned and adjusted as relevant
The filling is sufficient and in proportion to product
The methods outlined in the recipe for the product are followed correctly
The cookery method(s) required for the dish are applied correctly
The correct baking condition is selected
The correct temperature for baking is selected
The product is cooled in correct conditions: ______________________
Coconut Tarts
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a. Tartlet moulds are greased and floured
b. Sweet paste rolled to ~3 mm
c. Cut into even rounds with minimal waste
d. Blind baked to golden at 150 C
e. Couverture melted correctly and tempered
f. Tartlets are evenly brushed with couverture
g. Pastry cream is worked to smooth consistency
h. Pastry cream neatly filled into pastry cases
i. Chantilly cream is piped into consistent rosettes
j. Coconut evenly mixed.
k. Plate is decorated with piped couverture and strawberry coulis
Suitable garnish is used. Specify: ______Icing sugar__________________
Garnish is prepared and of proportional size
Suitable complimentary is added correctly
The dish is evaluated and adjusted before being served
Accompaniments are suitable and well presented
The plated product is free of drips, smears and finger marks
The production and presentation of products is within given time constraints
Re-useable ingredients are identified, wrapped, labelled and stored correctly
Waste and perishables are discarded
Food scraps are removed
Equipment is transferred to wash-up area
The workplace is cleaned, using suitable equipment
Suitable cleaning chemicals and sanitisers are used
Cleaning equipment is rinsed, checked, correctly maintained and stored
Maintenance issues are reported as relevant.
Dish Assessment Criteria Comment S NYS S NYS
3 Element 1: Select Ingredients
The food production requirements are identified from recipes and instructions
Ingredients are correctly identified:
Recipe requirement (suitable for purpose):
Suitable poultry or cut of poultry
Suitable ingredients for accompaniments and sauces
Freshness
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FIFO is applied for selecting ingredients
The correct quantities required are calculated
Spoilage or deterioration of ingredients are checked and identified
Element 2: Select, prepare and use equipment
The correct/suitable equipment required to prepare the dish is/are identified:
Each piece of equipment is checked for cleanliness
Each piece of equipment is assembled according to manufacturer’s instructions
WHS issues are considered:
Cord:
Safety Switch provisions:
Positioning (for example away from moisture):
Correct use of safety features (feeder, guards)
Uniform and loose parts are secured from being caught
The correct type of knife is used for the relevant preparation method
The equipment is used correctly and in a safe manner
Element 3: Portion and prepare ingredients
Ingredients are weighed according to recipe portion requirements
Ingredients are measured according to recipe portion requirements
Yeast-based doughs are prepared to correct consistency: ________________
Doughs are shaped correctly according to product feature and recipe specification
Re-useable product/ingredients identified and saved
Adequate storage vessels for prepared product, waste and use-able trimmings
Prepared doughs/product is covered and labelled and stored for further use
Special requests are accommodated
The product meets the requirements for special requests
Equipment is washed and sanitised or replaced for different tasks
Hands are washed between different tasks
Element 4: Cook cakes, pastries and breads
Correct cookery methods used for cakes, pastries and fillings: tick or circle
Example 1:
Example 2:
Example 3:
1. adding fats and liquids to dry ingredients
2. chilling ingredients and work surfaces
3. cutting, shaping and moulding
4. kneading and handling
5. preparing and using fillings
6. preparing and using pre-bake finishes and decorations
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7. resting
8. rolling
9. selecting and preparing appropriate cake tins and moulds
10. stirring and aerating to achieve required consistency and texture
11. using required amount of batter according to desired characteristics of
finished products
12. weighing or measuring and sifting dry ingredients
13. whisking, folding, piping and spreading
Appropriate filling is prepared
The filling is seasoned and adjusted as relevant
The filling is sufficient and in proportion to product
The methods outlined in the recipe for the product are followed correctly
The cookery method(s) required for the dish are applied correctly
The correct baking condition is selected
The correct temperature for baking is selected
The product is cooled in correct conditions: ______________________
Dinner Rolls
a. Correct appearance according to product characteristics: ______________
b. Correct colour (sufficient and even – no signs of burning)
c. Correct consistency
d. Sufficient moisture content
e. Even shapes
f. Good taste, flavour and seasoning as relevant ____________________
g. Correct texture and crumb structure
h. Appropriate topping where relevant: __________________
Suitable garnish is used. Specify: ________________________
Garnish is prepared and of proportional size
Suitable complimentary is added correctly
The dish is evaluated and adjusted before being served
Accompaniments are suitable and well presented
The plated product is free of drips, smears and finger marks
The production and presentation of products is within given time constraints
Re-useable ingredients are identified, wrapped, labelled and stored correctly
Waste and perishables are discarded
Food scraps are removed
Equipment is transferred to wash-up area
The workplace is cleaned, using suitable equipment
Suitable cleaning chemicals and sanitisers are used
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Cleaning equipment is rinsed, checked, correctly maintained and stored
Maintenance issues are reported as relevant.
Dish Assessment Criteria Comment S NYS S NYS
4 Element 1: Select Ingredients
The food production requirements are identified from recipes and instructions
Ingredients are correctly identified:
Recipe requirement (suitable for purpose):
Suitable poultry or cut of poultry
Suitable ingredients for accompaniments and sauces
Freshness
FIFO is applied for selecting ingredients
The correct quantities required are calculated
Spoilage or deterioration of ingredients are checked and identified
Element 2: Select, prepare and use equipment
The correct/suitable equipment required to prepare the dish is/are identified:
Each piece of equipment is checked for cleanliness
Each piece of equipment is assembled according to manufacturer’s instructions
WHS issues are considered:
Cord:
Safety Switch provisions:
Positioning (for example away from moisture):
Correct use of safety features (feeder, guards)
Uniform and loose parts are secured from being caught
The correct type of knife is used for the relevant preparation method
The equipment is used correctly and in a safe manner
Element 3: Portion and prepare ingredients
Ingredients are weighed according to recipe portion requirements
Ingredients are measured according to recipe portion requirements
Yeast-based doughs are prepared to correct consistency: ________________
Doughs are shaped correctly according to product feature and recipe specification
Re-useable product/ingredients identified and saved
Adequate storage vessels for prepared product, waste and use-able trimmings
Prepared doughs/product is covered and labelled and stored for further use
Special requests are accommodated
The product meets the requirements for special requests
Equipment is washed and sanitised or replaced for different tasks
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Hands are washed between different tasks
Element 4: Cook cakes, pastries and breads
Correct cookery methods used for cakes, pastries and fillings: tick or circle
Example 1:Madeira cake
Example 2:Eclairs
Example 3:Hot cross buns
1. adding fats and liquids to dry ingredients
2. chilling ingredients and work surfaces
3. cutting, shaping and moulding
4. kneading and handling
5. preparing and using fillings
6. preparing and using pre-bake finishes and decorations
7. resting
8. rolling
9. selecting and preparing appropriate cake tins and moulds
10. stirring and aerating to achieve required consistency and texture
11. using required amount of batter according to desired characteristics of
finished products
12. weighing or measuring and sifting dry ingredients
13. whisking, folding, piping and spreading
Appropriate filling is prepared
The filling is seasoned and adjusted as relevant
The filling is sufficient and in proportion to product
The methods outlined in the recipe for the product are followed correctly
The cookery method(s) required for the dish are applied correctly
The correct baking condition is selected
The correct temperature for baking is selected
The product is cooled in correct conditions: ______________________
Enter the specific criteria relevant for the observation of the dish(es) here:
Dish 4 Madeira cake
a. All ingredients are weighed, flour sifted.
b. Eggs are separated
c. Egg whites are whipped with sugar until soft peak stage.
d. Lemons are zested without the pith
e. Egg whites are lightly folded in the batter without losing much air.
f. Oven is preheated and cake tin is lined
g. Cake is baked for the required time and tested with a skewer
h. Cake is cooled prior to slicing and garnished before service.
Suitable garnish is used. Specify: ____Fresh fruit____________________
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Garnish is prepared and of proportional size
Suitable complimentary is added correctly
The dish is evaluated and adjusted before being served
Accompaniments are suitable and well presented
The plated product is free of drips, smears and finger marks
The production and presentation of products is within given time constraints
Re-useable ingredients are identified, wrapped, labelled and stored correctly
Waste and perishables are discarded
Food scraps are removed
Equipment is transferred to wash-up area
The workplace is cleaned, using suitable equipment
Suitable cleaning chemicals and sanitisers are used
Cleaning equipment is rinsed, checked, correctly maintained and stored
Maintenance issues are reported as relevant.
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