SITHCCC041

produce cakes, pastries

and breads
First published 2022

RTO Works
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About this Student Logbook Completing your Reflective journal
You are expected to complete a Reflective journal for each time that you cook
This Student Logbook is where you will record evidence of the knowledge and as part of your assessment for this unit. Try to think about the highlights of
skills you have developed during your training for this unit. It also serves as a each service when you are writing your reflection. You might also find the
handy reference guide on what you need to do during your assessment and following questions useful:
how you should go about doing it.
 What skills and techniques did I use?
 What policies and procedures did I follow?
Student details section
 How did I ensure efficiency, safety and quality?
Fill in the table below:
 How did I ensure that my dishes met quality standards?

Student name:  What did I learn during the service and how might I apply it in future?
 What might I do different next time?
_______________________________________________________________
Name of RTO:
Supervisor declaration
_______________________________________________________________ Your workplace supervisor’s feedback forms an important part of the
assessment process and it is essential you have your supervisor complete
Trainer/assessor name: their section of each of your reflective journals and fill in the supervisor
declaration after the summary section. Keep in mind that, if you are
_______________________________________________________________ completing your assessment in your RTO’s training kitchen, your trainer will
If this workbook is found, please contact me to return it using the details be your workplace supervisor and should endorse your journal. Without their
below: endorsement, your Logbook will be incomplete and it is likely to be returned to
you for resubmission.
_______________________________________________________________

_______________________________________________________________ Logbook summary

There are a number of requirements you must fulfil within your assessment
_______________________________________________________________
process, so a Logbook Summary has been provided. Make sure you keep this
section up to date – it will help you keep track of any outstanding
requirements.

SITHCCC041 Produce cakes, pastries and breads

What do I need to demonstrate?  making adjustments to cakes, pastries and breads within scope of
responsibility to ensure food quality
During your assessment for this unit, you will be required to demonstrate a
range of the skills and knowledge that you have developed during your  baking cakes, pastries and breads at correct temperatures and conditions
course. These include:  ensuring cakes, pastries and breads are cooled in the correct conditions
 interpreting standard recipes and food preparation lists to maintain freshness and quality

 confirming food production requirements  following standard recipes accurately to achieve product characteristics

 calculating ingredient amounts  using fillings, icings and decorations to enhance visual appeal and taste
of cakes, pastries and breads
 identifying and selecting ingredients from stores according to quality,
freshness and stock rotation requirements  ensuring icing is smooth and seamless

 selecting the type and size of equipment required  visually evaluating cakes, pastries and breads and adjusting presentation
prior to serving
 ensuring that food preparation equipment is safely assembled, clean and
ready for use  presenting cakes, pastries and breads attractively using appropriate
service-ware
 using equipment safely and hygienically
 ensuring cakes, pastries and breads are displayed in appropriate
 using equipment according to the manufacturer’s instructions conditions to maintain optimum freshness and quality
 sorting and assembling ingredients according to food production  responding to special customer requests and dietary requirements
sequencing
 following organisational policies and procedures
 weighing and measuring wet and dry ingredients accurately as per
quantity of cakes, pastries and breads required  storing cakes, pastries and breads in appropriate environmental
conditions
 following standard recipes to prepare yeast-based dough to the correct
shape and consistency  disposing of or storing surplus products and re-usable by products

 producing the required quantities  working safely, working hygienically, working sustainably and efficiently

 minimising waste to maximise profitability  working within commercial time constraints and deadlines.

 using the correct cookery methods for cakes, pastries and breads, and
fillings (both sweet and savoury fillings) to achieve product characteristics Tips for completing this logbook
 using required amount of batter according to desired characteristics of  Read through your logbook before you get started and make sure you
finished products understand what you need to do. If you are unsure, speak to your
assessor and/or workplace supervisor.

SITHCCC041 Produce cakes, pastries and breads

 Stay up to date! Complete a logbook entry at the end of each service
period 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!

SITHCCC041 Produce cakes, pastries and breads

Logbook summary
Use this list to keep track of your progress. Please note that you may complete a number of
these stock tasks during one session, therefore you will only need to complete a single reflective
journal for these cases.

Student name: ___________________________________________________________________________

Student number: __________________________________________________________________________

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. Evidence of this has been provided.

Cake or sponge type: Date Reflective journal Reflective journal

number
(endorsed by
supervisor)

fat-based

butter base

oil base

foam based:
 emulsified sponge

foam based:
 egg based foam

This unit of competency requires that you use at least four different fillings from the list below at least
once when producing the above four cakes or sponges. Evidence of this has been provided.

Fillings Date Reflective journal Reflective journal

number
(endorsed by
supervisor)

cream

custard

fresh fruit

jams

mousse

SITHCCC041 Produce cakes, pastries and breads

 Fillings Date Reflective journal Reflective journal
number
(endorsed by
supervisor)

nuts

cream

This unit of competency requires that you use at least four different decorations from the list below at
least once when producing the above four cakes or sponges. Evidence of this has been provided.

Decorations Date Reflective journal Reflective journal

number
(endorsed by
supervisor)

chocolate

fresh, preserved or crystallised

fruits

glazes and jellies

icings

sprinkled icing sugar

whole or crushed nuts

This unit of competency requires that you follow standard recipes to produce, fill and decorate at least
one pastry product from each of the following four categories: Evidence of this has been provided.

Pastry product: Date Reflective journal Reflective journal

number
(endorsed by
supervisor)

short sweet paste

savoury paste

choux paste

puff paste

This unit of competency requires that you use at least two of the following savoury fillings and at least
two of the following sweet fillings when producing the above four pastries. Evidence of this has been
provided.

SITHCCC041 Produce cakes, pastries and breads

 Fillings Date Reflective journal Reflective journal
number
(endorsed by
supervisor)

Savoury filling

animal protein

dairy

vegetable

Sweet Fillings

cheese

chocolate

cream

custard

fresh or crystallised fruit and

fruit purees

whole or crushed nuts

This unit of competency requires that you use at least four different decorations from the list below at
least once when producing the above four cakes or sponges. Evidence of this has been provided.

Decorations Date Reflective journal Reflective journal

number
(endorsed by
supervisor)

fresh, preserved or crystallised

fruits

glazes

icings

jellies

sprinkled icing sugar

meringue

whole or crushed nuts

SITHCCC041 Produce cakes, pastries and breads

This unit of competency requires that you follow standard recipes to produce each of the following
types of bread. Evidence of this has been provided.

Bread Date Reflective journal Reflective journal

number
(endorsed by
supervisor)

bread rolls or baguettes using

basic dough

brioche

focaccia

flat bread

sourdough

This unit of competency requires that you must use appropriate preparation and cookery processes
when producing cakes, pastries and breads. Evidence of this has been provided.

Preparation and cooking Date Reflective journal Reflective journal

number
(endorsed by
supervisor)

adding fats and liquids to dry

ingredients

chilling ingredients and work

surfaces

cutting, shaping and moulding

kneading and handling

preparing and using fillings

resting

rolling

selecting and preparing

appropriate cake tins and
moulds

stirring and aerating to achieve

required consistency and
texture

using required amount of

SITHCCC041 Produce cakes, pastries and breads

 Preparation and cooking Date Reflective journal Reflective journal
number
(endorsed by
supervisor)

batter according to desired

characteristics of finished
products

weighing or measuring

sifting dry ingredients

whisking, folding, piping and

spreading

SITHCCC041 Produce cakes, pastries and breads

Supervisor Declaration Section
Note for student: Please note, that one of these declarations must be completed by each workplace
supervisor. If you completed all your shifts at the one venue then you would only submit one. If your
logbook contains entries from different kitchens and venues then please have each supervisor you
work under complete one at the end of all your designated shifts. Please provide this page to your
workplace supervisor at the completion of your required shifts.
This needs to be completed in addition to the supervisor endorsement section of your reflective
journals. One copy has been provided in this logbook but you can make additional copies as needed.

Supervisor name:

Position:

Relationship to student (for example, head chef/shift supervisor etc):

During the services described in the student’s reflective journals that I have endorsed, the student:

Worked within the organisation’s policies and procedures Yes No

Worked to a professional level in line with the kitchen’s usual roles and
Yes No
responsibilities

Followed standard recipes to produce cakes Yes No

Followed standard recipes to produce pastries Yes No

Followed standard recipes to produce breads Yes No

Produced cakes, pastries and breads using a range of cookery methods Yes No

Produced cakes, pastries and breads within commercial time constraints and
Yes No
deadlines

Produced required quantities Yes No

Followed portion control procedures Yes No

Followed food safety practices for handling and storing food Yes No

Yes No
Responded to special customer requests and dietary requirements.

SITHCCC041 Produce cakes, pastries and breads

 Please provide any feedback to the student here:

The student has permission to submit the information contained within the reflective
journals completed below and any supporting documentation (as required) for the ☐ Yes ☐ No
purposes of assessment.

Supervisor signature:

Contact number:

Date:

SITHCCC041 Produce cakes, pastries and breads

Reflective journals
Reflective journal

Student name: Date: Did an RTO assessor observe this activity? Yes No Journal
number:
Recipe prepared:
_________

Cake or sponge type:

fat based butter based oil based foam based: emulsified sponge foam based: egg based foam

Cake or sponge filling:

cream custard fresh fruit jams mousse nuts

Cake or sponge decoration:

chocolate fresh, preserved or crystallised fruits glazes and jellies icings sprinkled icing sugar whole or crushed nuts

Pastry Type:

short sweet paste savoury paste choux paste puff paste

Pastry savoury filling:

animal protein dairy vegetable

Pastry sweet filling:

cheese chocolate cream custard fresh or crystallised fruit and fruit purees whole or crushed nuts

Pastry decorations:

fresh, preserved or crystallised fruits glazes icings jellies

Reflective journal

sprinkled icing sugar meringue whole or crushed nuts

Type of bread:

bread rolls or baguettes using basic dough brioche focaccia flat bread sourdough

Preparation and cooking process:

adding fats and liquids to dry ingredients chilling ingredients and work surfaces cutting, shaping and moulding

kneading and handling preparing and using fillings resting rolling

selecting and preparing appropriate cake tins stirring and aerating to achieve required using required amount of batter according to
and moulds consistency and texture desired characteristics of finished products

weighing or measuring sifting dry ingredients whisking, folding, piping and spreading

General:

completed tasks within commercial timeframes followed procedures for portion control and food responded to a special customer request
safety practices when handling and storing meat
Reflection (Highlights, skills and techniques shown, policies and procedures followed, how did I ensure efficiency, safety, quality and cleanliness, what did I learn,
what would I do different in future?)

Supervisor Endorsement

Supervisor name: Position: Signed: