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SITHCCC041 Produce cakes, pastries and breadsStudent 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 breads 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: Date: 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 correctly, 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 Trainer/ 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 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 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: review 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 correctly 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 brief 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 sugar Madeira cake Meringues Mousse Muffins Swiss roll Provide a brief 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 brief description for each of the following. Breads Description Baguette Bread rolls Brioche Focaccia Flat bread Sourdough Hot cross buns Unleavened breads Yeast Bath bun Fruit bun Identify at least one cake, pastry or bread that commonly includes each filling below. Filling Cake, pastry or bread 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 breads. Decorations Usage Chocolate Coloured and flavoured sugar Fresh, preserved or crystallised fruits Fruit purées Glazes Icings Jellies Meringue Sprinkled icing sugar Whole or crushed nuts Answer the following questions about optimising the shelf life of cakes, pastries and breads. 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 bread. Explain why fresh baked bread has a shorter shelf life than commercially purchased bread. List 10 ingredients that are commonly used to produce cakes, pastries and breads. 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 breads when serving to customers. In your training kitchen or workplace, locate a range of cakes, pastries and breads. 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 breads. Process Description Selecting and preparing appropriate tins and moulds Stirring 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 breads. How can you ensure that you follow safe operational practices when using equipment to produce cakes, pastries and breads? SITHCCC041 Produce cakes, pastries and breadsStudent 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 bread: Classical cake ______________ (write the name) Contemporary cake ______________ (write the name) Classical pastry ______________ (write the name) Contemporary pastry ______________ (write the name) Classical bread ______________ (write the name) Contemporary bread ______________ (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 Final 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 saladsStudent Assessment