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Form: Student Assessment Handbook Responsibility: VET Coordinator Version : 2.1 Date Review: February 2019
SITHCCC019
Student Assessment Booklet
Unit Code: SITHCCC019
Unit Name: Produce cakes, pastries and breads
Student Name:
Student Number:
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Form: Student Assessment Handbook Responsibility: VET Coordinator Version : 2.1 Date Review: February 2019
SITHCCC019
Notes to Students: Student Assessment
You are required to complete each task in the student assessment and return it to your Trainer/Assessor by
the due date.
Please ensure you write your first and last name on the front cover of this assessment.
Please keep this assessment in one piece, and ensure you write your answer in blue or black pen
only – attach any additional work you do for this unit to this assessment.
The date for submitting your completed assessment is specified on the class timetable
You are required to:
Read through and follow all the instructions provided
Ensure that you tick, sign and date the student declaration
Make sure that your assessment submission form is also signed and dated by your assessor
Keep the Submission Record Student Copy receipt for your records
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Form: Student Assessment Handbook Responsibility: VET Coordinator Version : 2.1 Date Review: February 2019
SITHCCC019
Assessment – unit of Competency included in this assessment?
This assessment has been designed for the following unit of competency:
o SITHCCC019 Produce cakes, pastries and breads
What are the elements of this unit?
SITHCCC019 Produce cakes, pastries and breads
Elements Elements Title
1 Select ingredients.
2 Select, prepare and use equipment.
3 Portion and prepare ingredients.
4 Cook cakes, pastries, breads.
5 Decorate, present and store cakes pastries and breads.
Learning Outcomes
Demonstrated knowledge required to complete the tasks outlined in elements and performance
criteria of this unit:
culinary terms and trade names for:
- ingredients commonly used to produce cakes, pastries and breads
- a variety of classical and contemporary cakes, pastries and breads
contents of stock date codes and rotation labels
food safety practices for handling and storing cakes, pastries and breads
classical and contemporary:
- cakes:
o basic aerated sponge
o cold set cake and mousse cake
o friands
o fruit cake
o Genoise sponge
o Madeira cake
o meringues
o muffins
o Swiss roll
- pastries:
o choux pastry
o croissant
o Danish pastry
o puff pastry
o short crust
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Form: Student Assessment Handbook Responsibility: VET Coordinator Version : 2.1 Date Review: February 2019
SITHCCC019
o sweet pastry
o strudel
- sweet and savoury breads:
o baguette
o bath or fruit bun
o bread rolls
o hot cross buns
o unleavened breads
characteristics of a variety of classical and contemporary cakes, pastries and breads:
- appearance
- colour
- consistency
- moisture content
- shape
- taste
- texture
historical and cultural derivations of a variety of cakes, pastries and breads
basic aspects of yeast fermentation and dough development processes
nutritional value of classical and contemporary cakes, pastries and breads
indicators of freshness and quality of stocked ingredients for cakes, pastries and breads
cookery methods for cakes, pastries, breads and fillings:
- adding fats and liquids to dry ingredients
- chilling ingredients and work surfaces
- cutting, shaping and moulding
- kneading and handling
- preparing and using fillings
- preparing and using pre-bake finishes and decorations
- resting
- rolling
- selecting and preparing appropriate cake tins and moulds
- stirring and aerating to achieve required consistency and texture
- using required amount of batter according to desired characteristics of finished products
- weighing or measuring and sifting dry ingredients
- whisking, folding, piping and spreading
main types, culinary characteristics and uses of fillings for cakes, pastries or breads:
- savoury:
o bacon
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Form: Student Assessment Handbook Responsibility: VET Coordinator Version : 2.1 Date Review: February 2019
SITHCCC019
o cheese
o fish
o ham
o meat
o poultry
o vegetable
- sweet:
o chocolate
o cream
o custard
o fresh or crystallised fruit and fruit purées
o meringue
o whole or crushed nuts.
main types, culinary characteristics and uses of decorations for cakes, pastries or breads:
- chocolate
- coloured and flavoured sugar
- fresh, preserved or crystallised fruits
- fruit purées
- glazes
- icings
- jellies
- sprinkled icing sugar
- whole or crushed nuts
appropriate baking temperatures and cooking times for cakes, pastries, breads and fillings
appropriate environmental conditions for storing cakes, pastries, breads and re-usable by-
products of their preparation to:
- ensure food safety
- optimise shelf life
mise en place requirements for producing cakes, pastries and breads and fillings
To achieve competency in the unit SITHCCC019 Produce cakes, pastries and breads, you must
submit all assessment tasks listed in this unit. Each assessment must be individually assessed
Satisfactory(S). If any of your assessments are deemed Not Satisfactory (NS) or Not Assessed (NA) you
will be required to undertake reassessment.
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Form: Student Assessment Handbook Responsibility: VET Coordinator Version : 2.1 Date Review: February 2019
SITHCCC019
ABOUT THIS BOOKLET
This assessment booklet and tools has been designed for students taking face to face mode of study to
provide information before students take assessments and contains assessment tools to assess the skills and
knowledge’s required from students to be deemed competent in this unit.
Please read all the information given to you when you receive this assessment booklet. If you do not
understand any part of this booklet, please inform your assessor/trainer.
The assessment booklet contains three (2) parts:
PART 1: Assessments information: This part contains information on assessments for this unit of
competency and how assessment will be conducted throughout unit to achieve the competency.
This part also explains record keeping requirements, plagiarism, reasonable adjustments, assessment
appeals and other instructions necessary for students including:
• Purpose of assessment
• Conditions, context, required resources and location of assessment
• Assessment tasks
• Outline of evidence to be collected
• Evidence criteria used to judge the quality of performance
• Administration, recording and reporting requirements including special adjustments, appeals,
reasonable adjustments and assessor’s intervention
PART 2: Assessment tasks: This part contains actual assessment tasks you are required to successfully
complete the unit
• In each assessment task you will find following information:
• Unit cover sheet
• Task Cover sheet
• Purpose of assessment task
• Conditions and context of assessment
• Evidence criteria used to judge the quality of performance
• Outline of evidence to be collected and assessment criteria
• Assessment instruction and procedures
PART3: Appendix
Appendix1: Recipe
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Form: Student Assessment Handbook Responsibility: VET Coordinator Version : 2.1 Date Review: February 2019
SITHCCC019
PART 1
Assessment Information
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Form: Student Assessment Handbook Responsibility: VET Coordinator Version : 2.1 Date Review: February 2019
SITHCCC019
Assessment information and instructions
Purpose of assessment: The purpose of assessment is to determine competency in SITHCCC019
Produce cakes, pastries and breads
Context and conditions for assessment:
This assessment consists of 2 Parts:
1. Assessment Task 1 (AT2) – Worksheets
2. Assessment Task 2 (AT2) – Practical Demonstration
Assessment Task 1 (AT1) – Worksheets
Written questions can be in a number of formats:
1. You may be required to choose the correct answers, may be given
multiple choices or true/false options or to match information with another
set of given information
2. You may also be required to construct the answer themselves, as in
short-answer responses or longer reports or essays.
Assessment Task 2 (AT2) – Practical Demonstration
You are to demonstrate competence by showing steps or processes used to
produce a product or service at the workplace. The demonstration consists
of assessor constructed practical demonstrations to test critical aspects of
performance. Best practice requires a set of questions to be asked at the
same time as the practical demonstration to assess your underpinning
knowledge.
Your practical assessment for this unit is made up of three separate tasks.
AT2A –Demonstration Tool- Direct Observation
Your assessor will provide you with a range of recipes covering a variety of
ingredients and a whole range of cooking methods. You will be assessed in
the kitchen over the duration of this unit. Your assessor will record his/her
observations in the checklist provided.
AT2B – Work Flow Plan
Your assessor shall instruct you to complete a workflow for a chosen menu.
Completing the workflow plan in a satisfactory manner will demonstrate
your ability to complete your work in a logical and methodical manner
within a specified timeframe. It will further demonstrate your ability to
complete your tasks in a logical sequence and time efficient manner.
AT2C – Recipe Card
Your assessor shall instruct you to fill out a recipe card for a particular dish
from the range of recipes for this unit. Completing the recipe card in a
satisfactory manner will demonstrate your skill to follow instructions to
produce a dish in a logical sequential manner. It would also demonstrate
your ability to produce the dish the same way every time it is prepared.
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Form: Student Assessment Handbook Responsibility: VET Coordinator Version : 2.1 Date Review: February 2019
SITHCCC019
Target Clients:
This unit describes the performance outcomes, skills and knowledge required to produce cakes, pastries
and breads in a commercial kitchen following standard recipes. It requires the ability to select, prepare
and portion ingredients; and to use relevant equipment a range of cookery methods to make and decorate
cakes, pastries and breads, and food storage methods.
The unit applies to hospitality and catering organisations that produce and serve cakes, pastries and
breads, including hotels, restaurants and patisseries.
It applies to individuals who work under the guidance of more senior chefs. They demonstrate autonomy
and judgement to complete routine activities and take limited responsibility in known and stable contexts
within established parameters.
Clustering/Holistic Assessment: There is no provision for clustering of assessments in this unit.
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Form: Student Assessment Handbook Responsibility: VET Coordinator Version : 2.1 Date Review: February 2019
SITHCCC019
Assessment Criteria
In order to be deemed competent in this unit you must complete all the assessment in Part II and must be
marked satisfactory by your assessor.
Essential Outcome Assessment Method Used Performance Criteria Covered
1. Select ingredients. - Assessment Task 1
(AT1) – Worksheets
- Assessment Task 2
(AT2) – Practical
Demonstration
1.1. Confirm food production
requirements from food preparation list
and standard recipes.
1.2. Calculate ingredient amounts
according to requirements.
1.3. Identify and select ingredients from
stores according to recipe, quality,
freshness and stock rotation requirements
2. Select, prepare and use equipment. - Assessment Task 1
(AT1) – Worksheets
- Assessment Task 2
(AT2) – Practical
Demonstration
2.1. Select type and size of equipment
suitable to requirements.
2.2. Safely assemble and ensure
cleanliness of equipment before use.
2.3. Use equipment safely and
hygienically according to manufacturer
instructions.
3. Portion and prepare ingredients. - Assessment Task 1
(AT1) – Worksheets
- Assessment Task 2
(AT2) – Practical
Demonstration
3.1. Sort and assemble ingredients
according to food production sequencing.
3.2. Weigh and measure wet and dry
ingredients according to the recipe and
quantity of cakes, pastries and breads
required.
3.3. Prepare yeast-based dough to correct
consistency and shape, according to
standard recipes.
3.4. Minimise waste to maximise
profitability of cakes, pastries and breads
produced.
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Form: Student Assessment Handbook Responsibility: VET Coordinator Version : 2.1 Date Review: February 2019
SITHCCC019
4. Cook cakes, pastries, breads. - Assessment Task 1
(AT1) – Worksheets
- Assessment Task 2
(AT2) – Practical
Demonstration
4.1. Use cookery methods for cakes,
pastries and breads and sweet and
savoury fillings to achieve desired
product characteristics.
4.2. Follow standard recipes and make
food quality adjustments within scope of
responsibility.
4.3. Select baking conditions, required
oven temperature and bake cakes,
pastries and breads.
4.4. Cool in appropriate conditions to
retain optimum freshness and product
characteristics.
5. Decorate, present and store cakes
pastries and breads - Assessment Task 1
(AT1) – Worksheets
- Assessment Task 2
(AT2) – Practical
Demonstration
5.1. Enhance appearance and taste of
cakes, pastries and breads using suitable
fillings, icings and decorations,
according to standard recipes.
5.2. Apply icing to ensure a smooth and
seamless finish.
5.3. Visually evaluate cakes, pastries and
breads and adjust presentation before
displaying.
5.4. Use suitable service-ware to
attractively present cakes, pastries and
breads according to organisational
standards.
5.5. Display cakes, pastries and breads in
appropriate conditions to retain optimum
freshness and product characteristics.
5.6. Store cakes, pastries and breads and
reusable by-products in appropriate
environmental conditions.
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Form: Student Assessment Handbook Responsibility: VET Coordinator Version : 2.1 Date Review: February 2019
SITHCCC019
5.7.Clean work area, and dispose of or
store surplus and re-usable by-products
according to organisational procedures,
environmental considerations, and cost-
reduction initiatives.