SITHCCC041 Produce cakes, pastries and
eads Student Assessment
Assessment Details
Qualification Code/Title
SIT40521 – Certificate IV in Kitchen Management
Assessment Type
Assessment 1
Time allowed
Due Date
Location
Term / Year
Unit of Competency
National Code/Title
SITHCCC041 Produce cakes, pastries and
eads
Student Details
Student Name
Student ID
Student Declaration: I declare that the work submitted is my own and has not been copied or plagiarised from any person or source.
Signature: XXXXXXXXXXDate:
Assessor Details
Assessor’s Name
RESULTS (Please Circle)
☐ SATISFACTORY
☐NOT SATISFACTORY
Feedback to student:
*If Student is Not Satisfactory
Reassessment Required ☐ Yes ☐ No
Assessor Declaration: I declare that I have conducted a fair, valid, reliable and flexible assessment with this student, and I have provided appropriate feedback.
Signature: ____________________
Date: _____________/__________/_________
Comment:
Instructions to the Candidates
❖ This assessment is to be completed according to the instructions given below in this document.
· Should you not answer the tasks co
ectly, 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.
· Please read the Tasks carefully then complete all Tasks.
· To be deemed competent for this unit you must achieve a satisfactory result with tasks of this Assessment along with a satisfactory result for another Assessment.
· 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
· Submitted document must follow the given criteria. Font must be Times New Roman, Font size need to be 12, line spacing must be Single line and Footer of submitted document must include Student ID, Student Name and Page Number. Document must be printed double sided.
· This is Individual Assessments. Once you have completed the assessment, please provide the Hard copy of the Assessments to your Traine
Assessor.
Plagiarism is copying someone else’s work and submitting it as your own. Any Plagiarism will result in a mark of Not Satisfactory. Starford College uses Safe Assign Plagiarism Checker to check the originality of the student assessment. Student must be aware of and understand the Starford College policy on plagiarism and certify that this assignment is their own work, except where indicated by referencing, and that student have followed the good academic practices noted above.
Introduction
Welcome to the Student Assessment Tasks for SITHCCC041 Produce cakes, pastries and
eads. 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 co
ectly.
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:
eview 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 co
ectly
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.
i
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 completed
the maximum time allowed for completing this assessment task
whether 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 B of the Student User Guide. However, if your RTO has provided you with an assessment cover sheet, please ensure that you use that.
Questions
Provide answers to all of the questions below.
Provide a
ief description for each of the following.
Cakes/sponges
Description
Fat-based
Butter base
Oil base
Foam based:
Emulsified sponge
Egg based foam
Egg yolks
Cheesecake
Mousse cake
Friands
Baking powder
Fruit cake
Génoise sponge
Caster suga
Madeira cake
Meringues
Mousse
Muffins
Swiss roll
Provide a
ief description for each of the following.
Pastries
Description
Choux pastry
Short crust
Sweet pastry
Savoury pastry
Puff paste
Croissant
Crystallised fruit
Danish pastry
Strudel
Almond cream (crème d’amandes)
Provide a
ief description for each of the following.
Breads
Description
Baguette
Bread rolls
Brioche
Focaccia
Flat
ead
Sourdough
Hot cross buns
Unleavened
eads
Yeast
Bath bun
Fruit bun
Identify at least one cake, pastry or
ead that commonly includes each filling below.
Filling
Cake, pastry or
ead
Animal protein (bacon, meat, poultry, fish)
Dairy (cheese, cream)
Vegetables
Chocolate or chocolate mousse
Custard
Fresh or crystallised fruit and fruit purées
Whole or crushed nuts
Identify at least one way you would use the following decorations for cakes, pastries or
eads.
Decorations
Usage
Chocolate
Coloured and flavoured suga
Fresh, preserved or crystallised fruits
Fruit purées
Glazes
Icings
Jellies
Meringue
Sprinkled icing suga
Whole or crushed nuts
Answer the following questions about optimising the shelf life of cakes, pastries and
eads.
Explain why icing a sponge cake can prolong its shelf life.
Explain the best way to freeze a cake that has been iced or frosted.
Explain why cakes and pastries should be kept out of sunlight.
Explain how humidity can impact cakes.
At what temperature is a decorated cake best served?
Explain what you can do to prolong the shelf life of freshly baked
ead.
Explain why fresh baked
ead has a shorter shelf life than commercially purchased
ead.
List 10 ingredients that are commonly used to produce cakes, pastries and
eads.
Answer the following questions.
Identify two reasons why a cake can sink.
What could happen if you do not use fresh ingredients when baking?
What could happen if you do not aerate your flour?
Explain why your icing is full of crumbs.
Explain why it is important to consider how you are mixing your wet (fats and liquids) and dry ingredients.
Explain why dough needs to rest and how it helps with kneading.
Explain why dough needs to be kept cold when being worked on.
Explain the role of fermentation in dough development.
Discuss the historical and cultural origins of the following:
Your response for each type should be at least two paragraphs where possible.
Bread
Historical and cultural origins
Hot cross buns
Baguette
Strudel
Victoria sponge
Croissants.
List five questions you should ask yourself in relation to the presentation and plating of cakes, pastries and
eads when serving to customers.
In your training kitchen or workplace, locate a range of cakes, pastries and
eads. Take a photo of the labels on each product that identify best-before/use-by dates and rotation requirements. Try to find at least one item that has a Julian date on it. For each one, identify the disposal date. Submit the photos as part of your assessment.
Describe the following processes for preparing or cooking cakes, pastries or
eads.
Process
Description
Selecting and preparing appropriate tins and moulds
Sti
ing and aerating to achieve required consistency and texture
Weighing or measuring
Sifting dry ingredients
Whisking, folding, piping and spreading
Using required amount of batter according to desired characteristics of finished products
Cutting, shaping and moulding
Kneading and handling
Preparing and using fillings
Adding fats and liquids to dry ingredients
Chilling ingredients and work surfaces
Rolling
Describe four mise en place tasks related to preparing cakes, pastries and
eads.
How can you ensure that you follow safe operational practices when using equipment to produce cakes, pastries and
eads?
SITHCCC041 Produce cakes, pastries and
eads Student Assessment
© Starford College
RTO:45769 | CRICOS:03957M
File Name: SITHCCC041 Student Assessment Task 1
Revised Date: 07/07/2023
Version: 1.0
Page:1
Complete the following table for a classical and a contemporary cake, pastry and
ead:
Classical cake ______________
(write the name)
Contemporary cake
______________
(write the name)
Classical pastry
______________
(write the name)
Contemporary pastry
______________
(write the name)
Classical
ead
______________
(write the name)
Contemporary
ead
______________
(write the name)
Consistency
Moisture content
Shape
Taste and texture
Cooking times and temperatures
Preparation process used
Tin or mould used
© Starford College
RTO:45769 | CRICOS:03957M
File Name: SITHCCC041 Student Assessment Task 1
Revised Date: 07/07/2023
Version: 1.0
Page:1
Assessment Task 1: Checklist
Student’s name:
Did the student provide a sufficient and clear answer that addresses the suggested answer for the following?
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
Question 14
Question 15
Question 16
Task outcome:
Satisfactory
Not satisfactory
Assessor signature:
Assessor name:
Date:
Student Overall Assessment Record Sheet
This form is to be completed by the assessor and used a final record of student competency.
All student submissions including any associated checklists (outlined below) are to be attached to this cover sheet before placing on the student’s file.
Student results are not to be entered onto the Student Database unless all relevant paperwork is completed and attached to this form.
Qualification Code and Title
Student Name:
Student ID No:
Final Completion Date:
Unit Code and Title
Term Year
Date Assessed
Please attach the following documentation to this form
Result
Assessment 1
☐Report ☐Project ☐Case Study ☐Written ☐ Work placement ☐ Observation
☐S ☐NYS ☐DNS
Assessment 2
☐Report ☐Project ☐Case Study ☐Written ☐ Work placement ☐ Observation
☐S ☐NYS ☐DNS
Assessment 3
☐Report ☐Project ☐Case Study ☐Written ☐ Work placement ☐ Observation
☐S ☐NYS ☐DNS
Assessment 4
☐Report ☐Project ☐Case Study ☐Written ☐ Work placement ☐ Observation
☐S ☐NYS ☐DNS
Assessment 5
☐Report ☐Project ☐Case Study ☐Written ☐ Work placement ☐ Observation
☐S ☐NYS ☐DNS
XXXXXXXXXXFinal Assessment Result for this unit
☐C ☐ NYC
C=Competent NYC= Not Yet Competent S= Satisfactory NYS= Not Yet Satisfactory DNS= Did Not Submit
Feedback:
Any Adjustment Made to The Assessment:
Student Declaration: I declare that this work has been completed by me honestly and with integrity and that I have been assessed in a fair and flexible manner. I understand that the Institute’s Student Assessment, Reassessment and Repeating Units of Competency Guidelines apply to these assessment tasks.
Name: ____________________________________________
Signature: _________________________________________
Date: ____/_____/_____
Assessor Declaration: I declare that I have conducted a fair, valid, reliable and flexible assessment with this student, and I have provided appropriate feedback.
Name: _________________________________
Signature: ______________________________
Date: ____/_____/_____
Administrative use only
Entered onto Student Management Database
________________
Date
Initials
© Starford College
RTO:45769 | CRICOS:03957M
File Name: SITHCCC041 Student Assessment Task 1
Revised Date: 07/07/2023
Version: 1.0
Page:1
SITHCCC028 Prepare appetisers and salads Student Assessment