SITHCCC0019

STUDENT
ASSESSMENT
GUIDE
SIHCCC019
Produce Cakes, Pastries and Breads
JASPREET KAUR
STUDENT NAME: ______________________________________________________
ffv00162
STUDENT ID: _________________________________________________________
ASSESSMENT RECEIPT FORM
STUDENT NAME: JASPREET KAUR
STUDENT ID: ffv00162
COURSE CODE:
COURSE TITLE:
TRAINER’S/ASSESSOR’S NAME:
DUE DATE
UNIT CODE AND DESCRIPTION SITHCCC019 - Produce Cakes, Pastries and Breads
NOTE:
1. This form must be stapled on top of the Assessment Workbook upon submission.
2. This Assessment Receipt Form must be dated and signed in.
DECLARATION
1. I am aware that penalties exist for plagiarism and academic dishonesty.
2. I am aware of the requirements set by my Trainer/Assessor.
3. I have retained a copy of my Assessment.
Student Signature: Date:
ASSESSMENT RECEIVED BY Altec College Staff

Name:
Date:
Signature:
PASS GLOBAL PTY LTD t/a ALTEC COLLEGE Student

Assessment Received by:
Altec College
Staff Name: Student ID:

_____________________________________ ______________________________________
Signature: Student Signature:

_______________________________________ ______________________________________
SIT30816 | SITHCCC019- Produce Cakes, Pastries and Breads

Student Assessment Guide | Version 1.1
Pass Global Pty Ltd t/a ALTEC College |Provider Code: 22034 | CRICOS Code: 02926D
Approved by: CEO | Next Review: January 2023
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ABOUT THIS BOOKLET
This assessment booklet and tools has been designed for students undertaking face to face mode of
study to provide information before students take assessments and contains assessment tools to
assess the skills and knowledge required from students to be deemed competent in this unit.
This booklet might not be suitable for students taking other modes of study e.g., online or work based.
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 two (2) parts:
PART 1: Assessment Information: This part contains information on assessments for this unit of
competency and how assessment will be conducted throughout unit to achieve the competency. It
includes:
• Application of the unit of competency

• Purpose of assessment
• Elements, performance evidence and knowledge evidence requirements of the unit
• Conditions, context, required resources and location of the assessment.
• Assessment tasks.
• Outline of evidence to be collected.
• Administration, recording and reporting the requirements including special adjustments,
appeals, reasonable adjustments and assessors’ intervention.
PART 2: Assessment Tasks: This part contains the information to successfully undertake the
assessment task. In each assessment task, students will find the following information:
• Task instructions.
• Role play / Practical Demonstration information.
• Information on resources required, where applicable.
• Appendix 1- Assessment resource in Altec College Kitchen

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PART 1: Assessment Information
Application of the unit of competency
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.
It does not cover the specialist skills used by patissiers to produce specialist patisserie products.
These are covered in the range of patisserie units coded ‘PAT’.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.
Purpose of assessment:
The purpose of assessment is to determine competency in the unit SITHCCC019 - Produce Cakes,
Pastries and Breads
Elements
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.
Performance evidence:
Evidence of the 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:
➢ cakes from the list in the knowledge evidence
➢ pastries from the list in the knowledge evidence
➢ breads from the list in the knowledge evidence
• produce each of the above cakes, pastries and breads of the same type:
➢ that are consistent in quality, size, shape and appearance
➢ within commercial time constraints and deadlines
➢ reflecting required quantities to be produced
➢ following procedures for portion control and food safety practices when handling
and storing food
➢ responding to special customer requests and dietary requirements.

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Knowledge Evidence
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
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
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➢ 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
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
• safe operational practices using essential functions and features of equipment used to
produce cakes, pastries and bread.

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Context and conditions for assessments
To comply with the assessment condition of this unit:
• Altec College will conduct practical assessment for this unit in its Commercial Kitchen
Located at Level 8, 620 Bourke Street Melbourne VIC 3000 / Level 73-81, Murray Street
Hobart TAS 7000 with serving internal staff and students as customers.
• Kitchen has to wide range of ingredients including cakes, pastries and breads
mentioned in this unit and access to industry-realistic ratios of kitchen staff to customers;
This includes:
➢ Altec College staff as internal customers invited to taste meals during the assessment
process; or
➢ Fellow students and assessor who participate in role of customer practical assessment
in Altec College Kitchen
➢ Access to range of documents and equipment found in commercial Kitchen (Please
refer Appendix1 at the end of this assessment tool for detailed list of assessment
resources).
• Knowledge assessment for this unit will be conducted at Altec College classrooms at Level8 ,
620 Bourke Street Melbourne VIC 3000/Level73-81 ,Murray StreetHobart TAS 7000.
• All Altec College those are assessing this unit will have achieved the Certificate III in
Commercial Cookery or Certificate IV in Commercial Cookery to assess this unit as part of a
Certificate III in Commercial Cookery or Certificate IV in Commercial Cookery qualification;
and have worked in industry for at least three years where they have applied the skills and
knowledge of this unit of competency.
Resources Required:
The assessor will ensure that assessment is conducted in a safe environment and you have access to
the following resources for the unit.
• Computers with access to internet and printers

• DIDASKO learner guide for unit SITHCCC019
• Access to Altec College training Kitchen with access to equipment and documents defined in
conditions of assessment above.
Clustering/holistic assessment:
There is no provision for clustering of assessments in this unit.
Competency Requirements:
To be judged competent in this unit, you will be required to demonstrate all indicators which are
shown in the Marking Guide (assessor’s document).
You must satisfactorily complete all assessment tasks to be Competent (C) in the unit. Students with
unsatisfactory completion of any of the assignment tasks will be deemed Not Yet Competent (NYC).
Assessors will ensure that the evidence collected meets the requirements of the Rules of Evidence
(authentic, current, sufficient and valid) prior to entering results into the competency record sheet.
Students unsuccessful at achieving “Satisfactory” for any assessment at the first attempt will be
given two opportunities for reassessment. If the student is still deemed Not Yet Competent (NYC)
after two reassessments in a unit of competency student will be required to repeat the unit as per

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the scheduled delivery of the course. For further details, refer to Altec College Re-Assessment Policy
and Altec College Course Progress Policy.
Assessment Task:
To achieve competency in this unit, you must satisfactorily complete all the following assessment
tasks within the date and time specified in the session plan. This will demonstrate that you have all
the required skills and knowledge for this unit.
Assessment Assessment Description Due Date Location of

Tasks Assessment
Assessment You are required to choose the correct Needs to be

Task 1 (AT1) – option(s) from the choices given for the completed in
questions. You must present their assignment the Altec
Knowledge Test
in a clear and professional manner. College
You will be given 60 mins to complete this task. classroom
Assessment This assessment task is short answer question Needs to be

Task 2 (AT2) – which demonstrates that you have the required completed in
knowledge to develop menus for special dietary the Altec
Worksheets
requirements. College
Student will be given 3 Hours to complete this classroom
task
Assessment This is Practical Demonstration in Altec College Needs to be

Task 3 (AT3) – kitchen cooking range of cakes, pastries and completed in
Practical breads using different cooking methods and Altec College
Demonstration preparation techniques from the recipe Kitchen
provided.
This will be done over 5 sessions of 4 hours

each.
Outline of evidence to be collected:
You must submit the following evidence to be marked competent for this unit. Your assessor will
ensure that the evidence submitted meets the Rules of Evidence which are valid, sufficient, current
and authentic.
Assessment Task 1 • Completed knowledge test with questions answered and submit to
(AT1) – Knowledge your assessor electronically or paper-based.
Test • Complete and sign the cover sheet for assessment task.
Assessment Task 2 • Answer all questions correctly in the Written Knowledge Questions
(AT2) – Worksheets and submit to your assessor electronically or paper-based.
• Complete and sign the cover sheet for assessment task.

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Assessment Task 3 • Completed Production plan for each Practical Demonstration Session
(AT3) – Practical including recipe cards. (Total 5)
• Cook and present all the menu items for each session and present to
Demonstration
assessor.
• Portfolio photos for all sessions.
• Completed and sign the cover sheet for assessment task
Administration, recording and reporting requirements:

You must read and follow this information carefully while completing assessments for this unit of
competency and if you are unsure of any instruction, please contact your assessor to clarify.
The assessments are intended to be equitable, fair and flexible.
Submission of assessment:
You must ensure that the completed assessment tasks are submitted along with the assessment
cover sheet:
• Your assessor will mark the submitted assessment, provide feedback to you and complete the
comments section against each task, where applicable.
• ALL tasks must be completed in legible English. It is preferred that the tasks submitted for
assessments are typed and that they are legible and clear, if handwritten.
• You must submit all assessments on or before the due date specified by the assessor as per
the training plan.
• Extensions for individual assessment tasks may be negotiated in specific circumstances with
your assessor/trainer. However, you need to provide genuine evidence documents when
seeking an extension to due date (e.g., extensions due to illness will require a medical
certificate). To arrange an extension, you must speak to your assessor prior to the due date.
Extensions must be confirmed by the trainer in writing.
• You are permitted to use dictionaries and to seek support (as required) unless it puts in
jeopardy the integrity of the assessment, your assessor will let you know if this is the case.
• Unless the assessment task specifically allows pair work or group activities such as
brainstorming, you must submit your own original work and must not copy the work of other
students. Plagiarism is unacceptable.
• You can submit your assessment tasks through the hand in hard copies in the classroom.
Recording an assessment result:
Once the assessments have been completed, the assessor will record the assessment results on the
student assessment record sheets and all results will be approved by the course coordinator.
Assessors will check that you have completed the student declaration prior to filling out the
assessment sheet.
Retaining assessment records:
Altec College will securely retain all completed student assessment items for each student for a
period of 18 months from the date on which the judgement of competence for the student was

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made. Altec College will also retain sufficient data to be able to reissue AQF certification
documentation for a period of 30 years.
All assessment records submitted to the assessor for marking will be stored and retained properly.
And a hard copy submitted to student administration for filing along with the evidence.
The assessor will ensure that the student records are securely retained in accordance with the Altec
College record control policy accessible by the Student Administration Officer.
Assessment outcomes:
For unit of competency:
There are two outcomes for assessments: C = Competent and NYC = Not Yet Competent (requires
more training and experience).
You will be awarded C = Competent on completion of the unit when the assessor is satisfied that you
have completed all assessments and have provided the appropriate evidence required to meet all
criteria in line with the Rules of Evidence. If you fail to meet this requirement, you will receive the
result NYC = Not Yet Competent and will be eligible to be re-assessed in accordance with the Altec
College Re-Assessment Policy and Altec College Course Progress Policy.
For assessment task:
There are two assessment outcomes for tasks. S = Satisfactory and NS = Not Satisfactory.
On the individual assessment cover sheet for assessment tasks, you will be marked Satisfactory, if you
have completed the task successfully, submitted all evidence and satisfied the assessment criteria and
Not Satisfactory, if you have not completed the task, the evidence is not sufficient or does not meet
the requirements of the assessment criteria.
Re-assessment:
If you are unsuccessful at achieving competency at the first attempt, you will be given two further
opportunities for re-assessment at a mutually agreed time and date. For further details, refer to the
Altec College Re-Assessment Policy and Altec College Course Progress Policy. As this is a competency-
based program, the assessment continues throughout the program until you either achieve
Competency in the assessment tasks or a further training need is identified and addressed.
Student access to records:
You have the right to access current and accurate records of your participation and results at any
time. You can see your results or attendance progress by requesting a copy of your records by
contacting the student administration and the assessor.
Support:
You may seek clarification about the assessment information and the instructions and tasks at any
time from the assessor.

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Reasonable adjustments and special learning needs:
Altec College works to ensure that students with recognized disadvantages can access and
participate in education and training on the same basis as other students. Disadvantages may be
based, for example, upon age, cultural background, physical disability, limited or non-current
industry experience, language, numeracy or digital literacy issues.
Where pre-training interviews and assessments reveal that a student may require special support or
where, after enrolment, it is made apparent that the student requires special support, reasonable
adjustments will be made to the learning environment, training delivery, learning resources and/or
assessment tasks to accommodate the particular needs of the student. An adjustment is reasonable
if it can accommodate the student’s particular needs, while also taking into account factors such as
the student’s views, the potential effect of the adjustment on the student and others and the costs
and benefits of making the adjustment.
Any adjustments made must:
a. Be discussed, agreed and documented in the assessment record

b. Benefit the student.
c. Maintain the integrity of the competency standards and course requirements as stipulated in
the training package.
d. Be reasonable to expect in a workplace.
Reasonable adjustment may consist of:
a. Providing additional time for students to complete learning and assessment tasks.
b. Presenting questions orally for students with literacy issues.
c. Asking questions in a relevant practical context.
d. Using large print material.
e. Extending the course duration.
f. Presenting work instructions in diagrammatic or pictorial form instead of words and sentences.
Complaints and appeals:
If you are dissatisfied with an assessment outcome, you may appeal the assessment decision. In the
first instance, you are encouraged to appeal informally by contacting the assessor and discussing the
matter with them. If you are dissatisfied with the outcome of such discussion, you may appeal
further to either the course coordinator and/or Head of Department. If you are still dissatisfied, you
may appeal formally and in writing to have the result reviewed. For more information, refer to the
Assessment Policy and the Complaints and Appeals Policy and Procedures.
Assessor intervention:
Assessors will check if you are ready for the assessment, and defer the assessment if you are not.
Feedback will be given to you at the completion of the assessment. During role play, the assessor
may act as a client or employer, where required, but the assessor will not interfere with the
assessment. If the assessment activities might impact on your safety or that of others, the assessor
will stop the assessment immediately.
SIT30816| SITHCCC019- Produce Cakes, Pastries and Breads

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Plagiarism, cheating and assessment dishonesty:
Altec College considers plagiarism and cheating as a serious misdemeanour. Evidence of plagiarism
and cheating is treated on a case-by-case basis and the consequences for students engaging in such
practices may include failure of the assessment or unit or exclusion from the course. For more
information, refer to Altec College’s Assessment Policy.
Assessor feedback:
Assessors will provide feedback on the assessment that you have submitted. This can identify your
strengths and weaknesses or be an overall comment on your submission. A copy of the feedback
along with your submission will be given to you and you must keep a copy of it throughout the
completion of the course.
Student Declaration:
I __________________________________________________________ (Student Name) have read
and understand the information provided above and also understand and accept that any act of
plagiarism and academic dishonesty may have penalties including cancellation or suspension of my
enrolment with ALTEC College. I further declare that:
• All assessment work submitted for this unit competency is my own original work and plagiarism
and collusion has not occurred.
• Assessment work has not been copied or submitted for any other unit/course.
• I have taken proper care and effort to ensure my work has not been copied by another person.
• I have retained a copy of this assessment for my own records in the event I have to reproduce
my work.
• I am aware that any assessment deemed unsatisfactory will require me to undergo
reassessment which may be different to the one originally submitted.
Student Signature: _____________________________ Date: _____/______/______
SIT30816| | SITHCCC019- Produce Cakes, Pastries and BreadsStudent Assessment Guide | Version 1.1
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Assessment Cover Sheet: Assessment Task 1 (AT1)
Student Detail
Student Name JASPREET KAUR
Student Id: ffv00162
Group No (If Applicable):
Assessment Details
Unit of Competency SITHCCC019 - Produce Cakes, Pastries and Breads
Assessment Task Knowledge Test
Due Date
Date of Submission
Assessment Outcome Satisfactory □ Not Satisfactory □ Not completed □
Date
Assessor name
Assessor Signature and Date
Comments/Feedback
Student Plagiarism Declaration: By submitting this assessment to the college, I declare that this
assessment task is original and has not been copied or taken from another source except where
this work has been correctly acknowledged. I have made a photocopy or electronic copy or
photograph of my assessment task, which I can produce if the original is lost.
Assessor Student
I have received, discussed and accepted my

I declare that I have conducted a fair, valid, reliable result as above for this task and I am aware
and flexible assessment with this student, and I of my appeal rights.
have provided appropriate feedback. I also declare
that I have undertaken the indicated assessment
integrity checks
Google check for plagiarism  Yes No

Check for Copying/Collusion  Yes No
Check for Authenticity (own work)  Yes No
Cheating or use of model answers  Yes No
Signature:
Signature: _________________________________
______________________________________
Date:
Date: ____________________________________
__________________________________________
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Assessment task 1: Knowledge Test
Required documents and equipment:
• Computer with internet connection to refer to various resources.

• Student assessment booklet and a pen (organized by the student).
• Altec College Learners’ resources for the unit SITHCCC019 - Produce Cakes, Pastries and Breads
(Organised by the trainer).
• Learner’s notes
Instructions for students:
This assessment will be conducted in the Altec College classroom with access to the resources listed
above.
You must satisfactorily perform all tasks to be deemed satisfactory for the assessment.
Planning the assessment
• Recommended date for assessment: [Trainer to provide]

• Access all resources mentioned in required resources either printed copies or access via the
internet
• Time required for assessment: 60 mins
• You must:
➢ Answer all the questions satisfactorily to be deemed competent
➢ Complete the assessment and submit in due timelines
➢ Submit with a completed assessment cover sheet
• Your assessor will set a time to provide feedback
Evidence specifications:
At the end of the assessment, you will be required to submit the following evidence before the due
date specified by the assessor:
• You are required to submit a completed (ticked) multiple choice question listed in Knowledge
test.
• Completed and signed cover sheet for assessment
Evidence submission:
• Documentation can be submitted electronically or paper-based.
• Your assessor will record the assessment outcome on the assessment cover sheet.
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Q1. What information is provided on a food preparation list? d
(a) Standard recipes with an ingredients list.
(b) Anticipated bookings for the next service period.
(c) Requirements for preparation of daily specials and menu variations.
(d) Food production requirements and preparation deadlines.
Q2. What are two factors that determine the quantities of ingredients required to prepare a dish? a
(a) The standard recipe and number of portions required.
(b) The standard recipe and any dietary variations required.
(c) The number of portions and a list of menu items.
(d) The preparation list and ingredients list.
Q3. You’re making 104 servings of apple pie. Your recipe yields one pie of eight portions and each
pie requires 250 g sweet pastry. How much pastry do you need to make? b
(a) 3 kg.
(b) 3.25 kg.
(c) 3.125 kg.
(d) 4 kg.
Q4. What four things should you keep in mind when identifying and selecting ingredients for
cakes, pastries and breads? a
(a) Recipe, quality, freshness and stock rotation requirements.
(b) Cost, food production requirements, recipe and quality.
(c) Special customer requests, quantities to be produced, portion control, deadlines.
(d) How the ingredients look, feel, smell and taste.
Q5. Which of the following is a sign of poor quality when selecting ingredients. b
(a) Re-usable by-products that have been stored for later use.
(b) Unusual clumping or moisture in flour.
(c) Fruits that have a distinct aroma.
(d) Products selected on a first-in, first-out basis.
Q6. Which piece of equipment would you use to ice a cake? d

(a) Ladle.
(b) Fluted wheel.
(c) Cook’s knife.
(d) Palette knife.
Q7. Which piece of equipment would you use to fill profiteroles? d

(a) Palette knife.
(b) Fluted wheel.
(c) Rubber spatula.
(d) Piping bag and nozzle.
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Q8. Why is it very important to make sure equipment is clean before preparing ingredients for
cakes, pastries and breads? c
(a) Many ingredients have a high-water content, which could cause the equipment to rust and
discolour the ingredients being prepared.
(b) Recipes require ingredients to be cut very finely so there is a greater risk of food becoming stuck
in the equipment.
(c) Many of the ingredients are high-risk foods that may not be processed further during
preparation, so the risk of cross-contamination is higher.
(d) The recipes usually combine ingredients from many different types of food groups together, so
the risk of cross-contamination is higher.
Q9. What safety procedures should you follow when using an electrical mixer? d
(a) Do not operate near the edge of the bench in case vibration during operation causes it to fall
off.
(b) Avoid turning the mixer on and off during your shift.
(c) To minimise food contamination, rinse the attachments under water between tasks.
(d) Always wear protective gloves when adding food to a mixer that is switched on.
Q10. Why should you sort and assemble all your ingredients prior to starting to prepare them? c
(a) It allows you to check your portion sizes before you start preparation.
(b) It makes you read the recipe prior to commencing.
(c) It helps ensure you have all the required ingredients and speeds up the preparation process.
(d) It helps you get the meals out on time.
Q11. Weighing and measuring ingredients accurately is an important part of the preparation
process (mise en place). Why? d
(a) It ensures that the dish is presented the same way every time it’s made.
(b) It will help produce cakes, pastries and breads that look and taste appropriate and yield the
correct portions.
(c) Correctly calculating measurements increases yield and allows you to accurately portion food
later.
(d) If ingredients are weighed and measured accurately, you will be able to make the dish faster.
Q12. At what temperature should you prove dough? c

(a) 30 to 45 °C.
(b) 10 to 22 °C.
(c) 20 to 37 °C.
(d) 80 to 90 °C.

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Q13. You have some fresh strawberries left over after making a cheesecake. What should you do
with them to minimise waste and maximise profitability? d
(a) Dispose of them in the compost or other appropriate waste bin.
(b) Garnish the cheesecake with them, even though this isn’t on the standard recipe.
(c) Eat them at your break time.
(d) Store them at 6 to 10 °C so you can use them later for something else.
Q14. What mixing method would you use to make a sponge? a

(a) Folding.
(b) Stirring.
(c) Whisking.
(d) Blending.
Q15. Why is it important to use cold butter and water when using the rubbing-in method to prepare
pastry? c
(a) It prevents the pastry proving too quickly.
(b) It’s fresher and less likely to contain harmful bacteria.
(c) It restricts the development of gluten so you get a crisper pastry when you cook it.
(d) Increase the cooking time and temperature.
Q16. Your cake sinks in the middle during baking. How would you prevent this happening in the
future? c
(a) Add more sugar to the mix.
(b) Let the batter rest before placing in the oven.
(c) Check you’ve used the correct flour and weighed ingredients accurately.
(d) It ensures your pastry dough is the right colour and texture.
Q17. How can you prevent shrinkage/toughness in pastry? b

(a) Increase cooking time.
(b) Don’t overmix it. Rest it.
(c) Increase the cooking temperature.
(d) Increase the number of eggs used.
Q18. At what temperature should you bake rolls? b

(a) 180 °C.
(b) 230 °C.
(c) 200 °C.
(d) 160 °C

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Q19. Where is the best place to cool cakes, pastries and breads to retain optimum freshness and
product characteristics? c
(a) Leave them in their baking trays or tins and place them in the fridge.
(b) Leave them in their baking trays or tins and place them on the bench.
(c) Place them on a wire rack on the bench.
(d) Place them on a wire rack in the fridge.
Q20. What is the best way to enhance the appearance and taste of cakes, pastries and breads? c
(a) Use your best judgement to choose fillings, icings and decorations within the scope of your
responsibility.
(b) Use chocolate fillings and garnishes. They’re by far the most tasty and popular decorations.
(c) Use suitable fillings, icings and decorations according to standard recipes.
(d) Use your imagination and creative flair to invent fillings, icing and decorations to suit your baked
goods.
Q21. Your recipe requires a crème chantilly filling. How do you make it? d
(a) Add Italian meringue to warm crème pâtissière.
(b) Beat cream with a whisk for five to ten minutes.
(c) Slowly fold crème pâtissière together with soft whipped butter.
(d) Add icing sugar and vanilla to whipped cream.
Q22. How do you apply icing in a way that ensures a smooth, seamless finish? a
(a) Dip the palette knife in water to smooth the icing.
(b) Spread the icing towards the edges of the cake.
(c) Spread the icing away in sweeping motions while turning the turntable.
(d) Use a spoon instead of a palette knife to smooth the icing.
Q23. The rim of your cake is slightly over-coloured. How could you adjust the presentation before
displaying? c
(a) Dust the cake with icing sugar to disguise the over-coloured portions.
(b) An over-cooked cake cannot be adjusted. You’ll need to dispose of the cake and start again.
(c) Trim off over-coloured areas and decorate the trimmed areas with icing.
(d) Use a dark-coloured icing to cover the over-cooked sections of cake.
Q24. How would you attractively present an individual slice of orange and almond cake or a sweet
fruit tart? b
(a) On a small plate wrapped in a serviette to maintain freshness.
(b) On a small plate with a dessert fork or spoon.
(c) On a platter with a napkin and fork.
(d) In a bowl with a side of cream.
Page: 18 of 92
Q25. How should you safely display cream-filled cakes or pastries to retain optimum freshness and
product characteristics? b
(a) In the cool room below 7 °C.
(b) In a refrigerated display case below 5 °C.
(c) On a dessert trolley for guests to view throughout the establishment.
(d) On the counter top.
Q26. How should you safely store baked products such as fruitcake, bread and unfilled pastries that
will be used within 24 hours? a
(a) Cover with plastic cling wrap and store in a dark, cool place.
(b) In a refrigerator set at 4 °C and around 85% humidity.
(c) In the freezer at -18 °C.
(d) In a plastic food-grade container in refrigerated storage.
Q27. You’ve opened and used half a packet of caster sugar. How should you store the re-usable
portion of sugar? d
(a) Cover and place in the area of the kitchen where it’s likely to be needed by others.
(b) Any leftover ingredients should be disposed of according to your establishment’s waste
management policy.
(c) Put the opened packet near the door of the storage area so others can easily find it on the next
shift.
(d) Place in a clean container, cover and label with the storage date and contents. Store in the dry
storage area.
Q28. How can you reduce the number and type of cleaning tasks you have to complete at the end
of a service period? c
(a) Use the cleaning schedule to ensure everyone knows their responsibilities.
(b) Allocate cleaning tasks at the start of a shift amongst the team and monitor completion.
(c) Clean and tidy your work area as you complete each task during preparation and service.
(d) Train all staff in correct cleaning techniques, so equipment and work areas are cleaned correctly,
reducing repetition of tasks.
Page: 19 of 92
Knowledge Questions checklist – to be completed by the assessor
Student Detail
Student Id:
Assessment Details
Assessment Task Worksheets
Due Date
Date of Submission
Assessment Outcome Satisfactory □ Not Satisfactory □ Not completed □
Date
Assessor name
Comments/Feedback
Assessor Student
I declare that I have conducted a fair, valid, I have received, discussed and accepted my
reliable and flexible assessment with this student, result as above for this task and I am aware
and I have provided appropriate feedback. I also of my appeal rights.
declare that I have undertaken the indicated
assessment integrity checks

Signature: Signature:
_____________________________________ _________________________________
Date: Date:
_________________________________________ _____________________________________
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Assessment task 2: Worksheets
• Computer with internet connection to refer to various resources.
• Student assessment booklet and a pen (organized by the student).
• Altec College Learners’ resources for the unit SITHCCC019 - Produce Cakes, Pastries and Breads
(organised by the trainer)
• Learners Notes.
Instructions for Students

This assessment will be conducted in Altec College classroom with access to the resources listed
above.
You must satisfactorily answer all Worksheet questions to be deemed Satisfactory for this
assessment.
Planning the assessment:

• Recommended date for assessment - [Set a date as per timetable]
internet
• Time required for assessment: 3 hours
• You must:
➢ Answer all the questions satisfactorily to be deemed competent.
➢ Complete the assessment and submit in due timelines.
➢ Submit with a completed assessment cover sheet.
• Assessor will set a time to provide feedback.
At the end of the assessment, student will be required to submit the following evidence before the
due date specified by the assessor:
• Completed answer sheet with all questions answered.

• Completed and signed cover sheet for the assessment.
• Assessor will record the assessment outcome on the assessment cover sheet.
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SECTION 1: Select Ingredients
Q1: List five food production requirements you need to confirm prior to producing cakes,
pastries and breads.
1. portion controls
2.
quantity requirements
3.
dietary requirement
4.
standard recipes
5. productions techniques
Q2: You’re making 40 servings of English custard. Each serving is 250 ml. The following recipe
yields 2 L. Calculate how much of each ingredient you will need to make enough servings of the
custard.
Ingredients Yield 2 L Quantity (40 portions)

Milk 2L 10 L
Vanilla essence 4 ml 20 ml
Sugar 200g 1000 g
Egg yolks 20 100
Q3: Provide three quality points for dairy and eggs which indicate quality and freshness.
Dairy and eggs
1.
examine containers for leaks
2.
use by date
3.
we should not choose eggs with cracked shells
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Q4: Provide three quality points for dry goods that indicate quality and freshness.
1. the package must not be broken or damage
2.
dry store should be stored at correct temperature
3. we must follow the fifo instructions
Q5: Identify the type of flour(s) you would select for the following recipes.
Sweet pastry
weak flour
Puff pastry
plain flour
Sponge cake
weak flour
Wholemeal dinner roll
plain flour + holemeal
Q6: Identify three stock date codes and rotation labels you should read when selecting
ingredients from stores to ensure you’re rotating stock properly. Describe the contents of each
one.
1.
expire date: is the last day a consumable product
2.
production date: this is the date on which the food product
3.
best before date: means the food is still safe to eat after the date as lond as it is
not damage
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Q7: Describe five ways you could increase the nutritional value of classical and contemporary
cakes, pastries and breads or their fillings.
1. using wholegrain flour instead of white flour will help to increase the fibre content
2. Add some seeds or herbs to give an interesting crunch
3. using an unsaturated spread instead of butter
4.
Reduce the amount of salt
5. instead of butter icing use drizzle of glace for cake toppings
Q8: Where does the black forest cake originate from?
germany
Q9: Briefly describe classical mille feuilles and how they’re made differently today.
traditionally a mille feuille is made up of three layers of puff pastry, and two layers of
creme pastisserre
Q10: Briefly describe the following classical and contemporary yeast-raised pastries and breads
including their historical and cultural origins.
Brioche
The briocheappeared in the middle ages in Normandy and would be a derivative of

a tighter bread made until then
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Bath buns
the bun's creation is attributed to William Oliver in the 18th century. Oliver also
created the bath Oliver dry biscuit after the bun proved too fattening for his
rheumatic patients.
Danish
A danish pastry, often known as simply "a danish" is a layered, sweet pastry baked
with danish pastry traditions. This type of baking involves using yeast-leavened
dough or puff pastry with added ingredients such as butter, eggs, milk, cream and
sugar to make the pastries richer and sweeter
Q11: A customer on a low-fat, high-fibre diet has asked you to recommend the healthiest option
for them on your menu. Which of the following has the highest nutritional value and is suitable for
your customer: apple pie, fruit danish pastry, banana bread, mixed grain bread?
mixed grain bread
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SECTION 2: Select, Prepare and Use Equipment
Q12: Select the correct type of equipment (including any attachments required) for the
following tasks.
Folding ingredients into a sponge cake
spatula, chef spoon
Hand-beating mousse
whisk
Saucing cake
label
Mechanically mixing bread dough
mixer with dough attachment
Cutting croissant dough
circular blade cutter
Cutting cake
bread knife
Mechanically mixing cake batter
mixer
Q13: What are the essential features and functions of a palette knife?
A frosting spatula or palette knife is a kitchen utensil designed especially for the use
of spreading a substance onto a flat surface such as frosting on a cake
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Q14: What are the essential features and functions of a bowl cutter?
the bowl cutter is the commonly used meat mincing equipment designed to produce
small or very small particles of lean meat and fat
Q15: Identify three visible signs of uncleanliness you should check for when assembling
equipment.
1.
chemical residue
2.
leftover food particles
3. pieces of packing or sponges
Q16: To ensure utensils, tools and equipment are hygienically clean, you should wash them in
hot water and neutral detergent according to manufacturer’s instructions.
What temperature water should you use to rinse them to kill bacteria and remove any chemical
residue?
the minimun temperature should be at least 77 degrees centigrade
Q17: List three things you should check for while assembling and disassembling equipment to
ensure it’s safe to use.
1.
check if the machine is in good condition or has any damage
2. validate if the equipment is making strange sounds
3.
check that the equipment is unplugged before assembly
Page: 27 of 92
Q18: When preparing dough, it’s important to keep it cool so it’s easier to knead, roll and cut.
List two ways to do this.
1.
put it in a cool room
2.
put in a marbel bench top
Q19: Explain five things you should keep in mind to safely use baking trays and pots.
1.
wear oven gloves when handling them
2.
do not use wet rags to grasp a tray or pot
3.
keep in mind that if the pot does not have a plastic handle
4.
check that the pans has the symbol that is able to use in the oven
5.
check the material that is make the baking tray
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SECTION 3: Portion and Prepare Ingredients
Q20: You sort ingredients and place them together to make assembly more efficient. Identify
seven other preparation tasks (mise en place tasks) you may complete when assembling
ingredients for cakes, pastries and breads according to food production sequencing.
1. Get ready with garnishes

2. Preheat the oven
3. Check that the utensiels are saniticed
4. Get ready with the equipment
5. wash the fruits you are going to use
6. weigh the ingredients
7.separate the yolks of the whites
Q21: List four ways you can manage your own speed, timing and productivity to produce cakes,
pastries and breads within commercial timeframes.
1.
Do the longer process at the begin
2.
Be clear about the recipe
3.
preheat the oven
4.
All ingredients should be measure before to start
Q22: Explain how to measure wet ingredients.
Measure jug
Q23: Explain how to measure dry ingredients.
scale
SIT30816| SITHCCC019- Produce Cakes, Pastries and BreadsStudent Assessment Guide | Version 1.1
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Q24: Your recipe calls for sugar, butter and flour in a ratio of 1:2:3 (that is: 1 part sugar to 2
parts butter to 3 parts flour). You have already accurately measured your 300 g of butter.
You have an accurate set of scales on which to weigh your flour and sugar. The bowls each weigh
40 g.
In one bowl what should the scales read to ensure you have the correct amount of sugar?
190 gr
In another bowl what should the scales read to ensure you have the correct amount of flour?
490 gr
Q25: What three specific conditions does yeast require to become active?
1.
moisture
2.
food
3.
warm temperatures
Q26: There are ten basic steps to prepare yeast-based dough according to most standard
recipes. These steps ensure that the dough ferments/develops properly and is the correct
consistency/shape.
List the steps in order.
Step 1. collect and weigh all ingredients

Step 2.
mix ingredients
Step 3. prove the dough for the frist time
Step 4.
knock back the dough
Step 5.
portion the dough
Step 6. roll the dough
Step 7.
shape the dough
Step 8. rest the dough
SIT30816 | SITHCCC019- Produce Cakes, Pastries and BreadsStudent Assessment Guide | Version 1.1
Page: 30 of 92
Step 9.
prove the dough a second time
Step 10. bake the dough
Q27: Describe how to hand-knead dough.
start kneading the dough, pushing it down an then outward, only using the heels of
your hands. fold the dough in half towards you and press down.
Q28: Identify three ways you can tell it’s time to stop kneading the dough.
1.
when you feel like smooth soft and elastic
2. like if your fingerprintsfeels quickly back up with the door
3.
if it springs back to this original shape, your dough is ready to rest
Q29: Explain ‘proving’. What is it? What are the best conditions for it? What happens to dough
when you prove it?
in cooking, proving is a step in the preparation of yeast bread and other baked
goods in which the dough is allowed to rest and rise a final time before baking
Q30: State three reasons you should knock back dough.
1.
finer crumb
2.
to give yeast more nutrition
3.
to avoid Over-proofing
Page: 31 of 92
Q31: Which pastry requires the most resting?
puff pastry
Q32: Which pastry doesn’t require resting?
choux pastry
Q33: How long should you rest rolled out pastry before cutting out?
5 minutes
Q34: Give three reasons you should take the initiative to minimise waste.
1.
saving energy
2. conservating resources
3. take care of the enviroment
Page: 32 of 92
SECTION 4: Cook cakes, pastries and breads
Q35: Why is it important to aerate cake batter?
developed in the mixer, air bubbles in the batter provide much of the cake's
structure and volume
Q36: Name the type of pastry you would use to make each of the following baked products.
Profiterole
choux pastry
Apple pie
sweat pastry
Quiche
shortcrust
Mille feuilles
puff pastry
Danish
yeast
Q37: What aerating method would you use to aerate a madeira cake?
chemical method, which means the cake is aerated through baking powder
Page: 33 of 92
Q38: Explain the difference between whisking and folding.
whisking is use to blend the ingredients together quickly or to incorporate air into
ingredients such as egg whites or heavy cream and folding is a technique used to
gently combine a light, air ingredinets with a heavier one
Q39: Give three reasons why it’s important to sift dry ingredients such as flour, baking powder,
cocoa, etc., when producing cakes, pastries and breads.
1.
break up any lumps in the flour
2. is easier to misx
3.
The result is ligher
Q40: What is the most common way to incorporate fat when making short and sweet pastry?
Why?
rubbing it is a technique where the flour is rubbed into a fat to make dishes such as
short crust pastry
Q41: You’re making three-quarter puff pastry. How much fat should you incorporate if your
recipe calls for 400 g flour?
300 gr fat
Q42: You can make puff pastry using half turns or book-fold turns. In both cases, what should
you do after every second turn?
the dough should be left to rest for 20-30 minutes after each turn
Page: 34 of 92
Q43: Identify three things you should do when cutting pastry.
1.
hold a knife wiht one hand and wiht the other hold the food
2.
use a serrated knife
3.
use the correct chopping board
Q44: Describe the method you would use to make crème chantilly, using 300 ml cream, 20 g
caster sugar and 2 drops vanilla.
put the cream sugar and add drops of vanilla in a bowl and then whisk the
ingredients with an electric mixer
Q45: Your cake mixture has curdled. State how you would make food quality adjustments
(within the scope of your responsibility) to address them and ensure a quality product.
adding a bit of flour one tablespoon at a time until it smooths out again
Q46: Your bread dough isn’t holding its shape. State how you would make food quality
adjustments (within the scope of your responsibility) to address them and ensure a quality
product.
bake the bread in a mould
Page: 35 of 92
Q47: State how you would prevent these food quality problems from happening again.
Your puff pastry is tough.
leave the puff partry in the fridge and just use it until is ready
Your choux pastry collapses.
do not open the door of the oven while you are baking it
Q48: Select the approximate cooking temperature for the following baked goods.
Baked goods 180 to 190 ºC 200 to 210 ºC 220 to 240 ºC
Génoise sponge
x
Apple or vegetable strudel
x
Thick puff pastries
x
Croissants
x
Sausage rolls
x
Danish pastry products
x
Madeira
x
Dinner rolls
x
Bath buns
x
Page: 36 of 92
Q49: For what duration would you bake a cake in a round 15 cm diameter cake tin?
20 - 22 minutes
Q50: Where should you put cakes to cool them down completely?
leave them in the fridge
Q51: Describe how to remove cakes from their tins.
the cake should be cold and we must run a knife gently aroud and take out of the
mold
Q52: Why should you immediately turn out sponge cakes onto a wire rack to cool?
it prevents those wire rack marks appearing on your cake
Page: 37 of 92
SECTION 5: Decorate, present and store cakes, pastries and breads
Q53: Identify a suitable filling you would use to enhance the appearance and taste of the
following baked goods.
Black forest cake
whipped cream and berries
Fruit flan
pastry cream with eggs, milk , vainilla, butter and sugar
Quiche lorraine
the egg filling is a custard made from beaten eggs, diary or cream
Mille feuilles
creamy vanilla pastry cream
Q54: What covering or icing would you use on a carrot or orange cake?
cream cheese frosting
Q55: You can use decorations and garnishes to enhance the appearance and taste of your baked
goods. Match the following baked goods to the most suitable decorations and garnishes.
Your options are: apple strudel, danish pastries, mocha torte, croquembouche.
Raspberry jelly
danish
Page: 38 of 92
A dusting of icing sugar
apple strudle
Spun sugar, crystallised violets and pulled sugar ribbons
croquembouche
Buttercream rosettes with chocolate run outs
chocolate torte
Q56: List six actions you can take while applying and spreading icing to ensure your cakes have a
smooth, seamless finish.
1. rinse the knife in warm water
2.
do it again if you see crumbs
3. spread a thin layer of it on the tops
4.
hold the knife in a vertical way
5.
use a proper aspatula
6. decoration on top
Page: 39 of 92
Q57: List two actions you can take while piping icing trim to ensure your cake decorations are
visually appealing.
1. leave some topping on top
2. leave a message on top
Q58: Identify five product characteristics you should evaluate prior to displaying your finished
cakes.
1.
smell
2. put a knife inside and when you take it out should be clean
3.
soft
4.
frim to touch
5. good colour
Q59: List three tips for selecting service ware to attractively present cakes and pastries.
1. check is clean of fingerprints
2.
the plate should contrast with the colour of the cake
3.
choose tableware that is attractively shaped and suitable for the type of the
cake
Page: 40 of 92
Q60: Your madeira cake is lopsided or over-coloured. What adjustments would you make to
ensure a quality product prior to displaying?
Cover the over-coloured wuth toppings
Q61: Your sponge cake has turned out dry and crumbly. What do you do with the sponge cake?
Brush a little of milk over the cake
Q62: Identify three pre-bake finishes and/or decorations you can use to decorate baked goods.
1. comestible flowers
2.
dry fruits
3. crushed nuts
Q63: You must display cakes, pastries and breads in appropriate conditions to optimise shelf
life, ensure food safety and retain optimum freshness/product characteristics.
List five actions you can take to ensure this happens.
1.
the smell
2. check the temperatures
3.
date
4.
the storage
5. keep in the fridge
Page: 41 of 92
Q64: You must store cakes, pastries and breads and their re-usable by-products in
environmental conditions which optimise shelf life, ensure food safety and retain optimum
freshness/product characteristics.
Describe these environmental conditions.
always check that the product is in the rigth temperature and covered
Q65: How would you store cakes or pastries containing perishable ingredients such as fresh fruit
or cream?
keep them in the fridge at the temperature of 0-5 degrees
Q66: How would you store unfilled cooked pastries?
we should keep them in the fridge covered
Q67: How would you store dinner rolls?
keep them in a plastic container
Q68: How do you correctly store re-usable dairy products to minimise waste, maximise
profitability, ensure food safety and optimise shelf life.
these products are perishable so we should keep them in the fridge
Page: 42 of 92
Q69: What information should you put on a date label attached to surplus food being stored for
service at another time or day?
use before
use by
name of the product
Q70: What are three common tasks you complete when cleaning your work area at the end of
service?
1.
sweeping and moppin the floor
2.
wash with hot and soapy water
3. take out the rubbish and put a new bin bag
Page: 43 of 92
Assessment Cover Sheet: Assessment Task 3 (AT3)
Student Detail
Student Id:
Assessment Details
Assessment Task Practical Demonstration
Due Date
AT3 Task 1- Production Plan and
recipe cards
Date of Submission
AT3 Task 2- Demonstration tool
Date of Submission
AT3 Task 3- Portfolio Photos
Date of Submission
Overall AT3 Assessment Outcome Satisfactory □ Not Satisfactory □ Not completed □
Date
Assessor name
Comments/Feedback
Assessor Student
I have received, discussed and accepted my
I declare that I have conducted a fair, valid, result as above for this task and I am aware
reliable and flexible assessment with this student, of my appeal rights.
and I have provided appropriate feedback. I also
declare that I have undertaken the indicated
assessment integrity checks
Signature:
Signature:
_____________________________________
_________________________________
Date:
Date:
_________________________________________
_____________________________________
Page: 44 of 92
Assessment task 3: Practical Demonstration
• Altec College Commercial Kitchen with access to all the equipment and variety of ingredients
defined in Appendix 1 at the back of this tool.
• Chef Uniform. (Students to organise themselves)
• Knife Kit. (Students to organise themselves)
• Chef Equipment and tool. (Altec College)
• Recipes. (Student must print from learner guide)
• Altec College shall make available the ingredients as per recipe.
Planning the assessment
• Recommended date for assessment: [Trainer to provide]

internet
• Time required for assessment: 20 hours for 5 sessions (4 hours each)
• You must:
➢ Produce all evidence as required.

➢ Complete the assessment and submit in due timelines
➢ Submit with a completed assessment cover sheet
• Assessor will set a time to provide feedback
At the end of the assessment, students will be required to submit the following evidence before the
due date specified by the assessor:
• Completed Production plan for each Practical Demonstration Session including recipe cards.
(Total 5)
• Cook and present all the menu items for each session and present to assessor.
• Portfolio photos for 5 sessions.
• Completed and sign the cover sheet for assessment task.
• Assessor will record the assessment outcome on the assessment cover sheet.
Page: 45 of 92
AT3-Practical Demonstration Instructions
In this practical demonstration assessment, you are required to follow standard recipes to produce
and decorate four of each of the following:
• Cakes:
➢ basic aerated sponge
➢ cold set cake and mousse cake
➢ friands
➢ fruit cake
➢ Genoise sponge
➢ Madeira cake
➢ meringues
➢ muffins
➢ Swiss roll
• Pastries:
➢ choux pastry
➢ croissant
➢ Danish pastry
➢ puff pastry
➢ short crust
➢ sweet pastry
➢ strudel
• Sweet and Savoury breads:
➢ baguette
➢ bath or fruit bun
➢ bread rolls
➢ hot cross buns
➢ unleavened breads
You will complete this over Five (5) sessions in the Altec College training kitchen with access to staff,
assessor as customer.
You must produce each of the above cakes, pastries and breads of the same type:
• that are consistent in quality, size, shape and appearance

• within commercial time constraints and deadlines
• reflecting required quantities to be produced
• following procedures for portion control and food safety practices when handling and
storing food
• responding to special customer requests and dietary requirements.
Page: 46 of 92
Practical Demonstration sessions and Menu Date of Demonstration
(Please refer your timetable and

session Plan)
Practical Demonstration 1
Follow standard recipes to prepare each of the following
cakes:
• basic aerated sponge
• cold set cake and mousse cake
• friands
• meringues
cakes:
• fruit cake
• Genoise sponge
• Madeira cake
• Muffins
• Swiss roll
pastries:
• choux pastry
• croissant
• Danish pastry
• puff pastry
pastry:
• short crust
• sweet pastry
• strudel
sweet and savoury breads:
• baguette
• bath or fruit bun
sweet and savoury breads:
• bread rolls
• hot cross buns
• unleavened breads
Page: 47 of 92
Practical Demonstration Tasks
For Each Practical Demonstration session shown in menu table above you are required to
complete following tasks:
At the start of session your assessor will check if you are in full uniform and carrying your knife kit.
Assessors will be checking your uniform for cleanliness and that you have full uniform on prior to
allowing you to begin the session.
As per menu for defined in above Practical Demonstration session your assessor will provide you
standard recipe cards. Read carefully all the recipe information given to you when you receive it. If
you do not understand any part, please ask your assessor.
You will have four (4) hours to prepare and produce the food items for each Practical Demonstration
session and your Assessor will set commercial time constraints according to menu for each dish to
reflect industry environment.
Task 1: Production Plan

You are required to consult assessor and two customers for the session whom you will be serving
food to confirm the food production requirements from session menu and standard recipes
including:
• portion control.
• quantities to be produced.
• special customer requests.
• special dietary requirements.
After confirming the food production requirements, you must write Production Plan in the template
provided below according to the menu for the session.
Production plan has following Parts:
Part A- Menu details and food production requirements:
Write all dishes from the menu for the session and number of serves your assessor has asked you to
prepare.
Number of serves you have been asked to prepare may differ from the number of serves specified in
the standard recipe you have been provided. You are required to adjust quantity of ingredients
according to number of serves you are cooking.
Also record your name, student number and the date of each Practical Demonstration session in the
production plan template.
Part B-Equipment:
This part requires you to identify and list all the equipment’s including appropriate knives required
to cook for individual dish from the session menu.
You must select correct equipment type and size for each dish and mention for which cooking
method the equipment has been used and the specification e.g., Oven, if its gas oven or fan forced
or convention oven.
Page: 48 of 92
Your Assessor will observe if you have selected right equipment for the job and will observe you
while assembling equipment and safety requirements as per operating manual. The assessor will
also check if the equipment you are using is clean as per standard.
Part C-Recipe card: Ingredients:
This part requires you to identify all the ingredients from standard recipes provided to you and
calculate ingredient amounts according to per number of serves you are preparing. Enter the
ingredients on production plan. This will require your numeracy skills to calculate the quantity and
number of serves and you must use standard trade names for ingredients and various products as
per recipe.
Part D-Workflow Plan:
• You are required to list tasks for Mis-en-place and preparation which includes weighing,
measuring ingredients, creating portions, cutting and portioning as per recipe and write
measures to minimise the waste.
• You are required to identify suitable cooking method for each dish and identify temperature.
• You are required to write step by step plan for how you will produce items from menu using
logical flow to put the final dish.
• Logical flow means for each dish you are required to follow steps in sequence as per
standard recipe to ensure final dish is cooked as per industry standards.
• Identify any possible problem with cooking process and corrective action to be taken.
• Tasks for colleagues if working in group.
• Identify cutlery and crockery required for presentation and serving temperature for Dish.
Task 2- Prepare and Cook Menu Items

After you have successfully written production plan, you are then required to put this production
plan in to action and following must be completed to successfully complete this task.
Step 1 -Mis-en-place (Food preparation)

• Select the correct size and type of equipment for each dish (e.g., Beaters, Caked tins and
moulds, Graters, Scales, etc.) and assemble and clean them and use them safely as per
instruction manual. Your assessor may ask you questions on how will you use the equipment
safely and will observe you while using the equipment safely.
e.g., If you take a hot baking tray out of the oven using a wet tea towel instead of dry oven
mitts you could burn yourself.
• Select the ingredients from store according to recipe ensuring quality, freshness and stock
rotation (LIFO and FIFO) requirements. Also check if perishable items are fresh and there is
no spoilage or contamination and check contents of stocks take dates and read labels before
picking ingredients and implication on quality of dish prepared. You must select ingredients
appropriate to the item you’re making.
e.g., Self-raising flour is great for cakes but it would not be good when creating choux
pastry.
• Sort and assemble all ingredients as per food production sequence defined in recipe.
• Weigh, measure and portion the wet and dry ingredients according to recipes and number
of serves you are cooking as mentioned in production plan. Also make sure you are using
appropriate measure equipment and correct units of measurement.
Page: 49 of 92
• You must read label, locate and read the date codes and rotation labels on food products.
• You are required to prepare yeast-based dough to correct consistency and shape.
e.g., You are required to use different yeast- raised dough depending on whether you’re
making pastry or bread.
• You are required to produce and decorate the following types of cakes, pastries, breads and
fillings (at least 4 of following)
• 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
o sweet pastry
o strudel
• sweet and savoury breads:
➢ baguette
➢ bath or fruit bun
➢ bread rolls
➢ hot cross buns
➢ unleavened breads
• Clean and cut other ingredients using basic cuts according to culinary standards e.g. right
shape and size for each cut. Make sure you use right knife for cuts and minimise waste to
maximise yield and profitability e.g., Calculate ingredients for cakes, pastries and breads
correctly or else you have to throw them out.
• Complete mis-en -place and preparation.
Step 2- Cook the menu items

• Cook the menu items following the standard recipe and steps listed in production plan.
You are required to use the following cookery methods for the preparation of cakes, pastries
and breads:
➢ adding fats and liquids to dry ingredients
➢ chilling ingredients and work surfaces
➢ cutting, shaping and moulding
Page: 50 of 92
➢ kneading and handling
➢ preparing and using fillings
➢ preparing and using pre-bake finishes and decorations
➢ resting
➢ rolling
• You are required to use the following fillings for cakes, pastries and breads:
➢ savoury:
o bacon
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.
• You must adjust the dishes for any dietary preferences e.g., low sodium diets and gluten free
or any allergy.
• You must follow standard recipes provided by assessor and make food quality adjustments
including any cooking preference (e.g., Cake sinks in the middle during baking, the possible
cause is the flour used is incorrect.) taste or texture adjustments specified by assessor and
as per production plan.
• You must select baking conditions, require oven temperature and bake cakes, pastries and
breads. The length of the time and temperature are extremely crucial as the shape of the
item depends on the same.
e.g., Reduce temperatures by 15-20% when cooking cakes in a convention oven.
• You must cool the prepared item in appropriate conditions to retain optimum freshness and
product characteristics.
e.g., Don’t leave bread products to cool down completely in their baking trays or tins as
they create steam and get soggy.
• During preparation, you must follow food safety during each production step e.g. Selecting
right chopping board for different food types or washing hands after handling different type
of foods and following ‘clean as you go’ principle.
• Identify any problem during cooking process and take corrective action.
• You should work with speed and should be organized to finish the dishes in given time
frame.
• You should work cooperatively with your colleagues If you are working in group or sharing
equipment.
Page: 51 of 92
Step 3- Decorate, present and store cakes, pastries and breads
• You are required to enhance the appearance and taste of cakes, pastries and breads using
suitable fillings, icings and decorations. This means decorating the cakes and pastries to
make them more appealing to the eye as well as the palate. You must make sure the
decorations are edible, compatible with flavour of the base and appropriate to the item
prepared. The main types of decorations that should be used are:
➢ chocolate
➢ coloured and flavoured sugar
➢ fresh, preserved or crystallised fruits
➢ fruit purées
➢ glazes
➢ icings
➢ jellies
➢ sprinkled icing sugar
➢ whole or crushed nuts
• You must apply icing as a coating to enhance flavour of the cake and make it easier to cut
portions. Icing is also used to ensure a smooth and seamless finish.
• Before you present the dish, you are required to visually evaluate the prepared item. You
may visually check for the appropriate colour, over-coloured or burnt, the right shape, etc.
and adjust it accordingly.
e.g., You may conduct a touch test:
➢ Check if the sponge feels springy.
➢ Cakes and scones feel firm.
You must also look for the following characteristics of a variety of classical and
contemporary cakes, pastries and breads:
o appearance
o colour
o consistency
o moisture content
o shape
o taste
o texture
• The service ware that you use must be checked for any chips, cracks and cleanliness. You
must choose service ware of correct size and colour that will enhance the dish.
• It is extremely important to display the food item in appropriate condition to retain
optimum freshness and product characteristics. The display area where the items are kept
must be neat and clean.
e.g., Enclose the products in dome displays at all times.
• Final dish must be presented at par with industry standards. Present them to your assessor
for assessment. Your assessor and internal staff (invited to taste meals) will act as customer
for your cooked dish and your assessor or customer may ask you to adjust dishes according
to their preference.
Page: 52 of 92
Step 4- Portfolio of work done
• You are required to take at least 2 photos during each Practical Demonstration and affix them
at the space provided in Portfolio Template provided.
• You should write name of Dish for each photo and date when it was taken.
Step 5- End of service procedures
• After you finish your presentation to your assessor, you must store the food items at the
appropriate temperature and under the correct storage conditions to maintain quality,
freshness and customer appeal, and to minimise wastage and spoilage. This will include
storing in appropriate environmental conditions Including:
➢ Humidity
➢ atmosphere
➢ light
➢ packaging
➢ temperature
➢ use of containers
➢ ventilation
e.g., Decorated cakes containing cream, fruits etc. are required to be stored at a
constant temperature of anywhere between 1-4 degrees.
• You must then clean the kitchen according to the cleaning schedule and dispose of or
store surplus and reusable by-products according to Altec College kitchen storage
requirements and procedures, environmental considerations defined above, and cost
reduction initiatives.
• Ensure that all bins are taken out before you leave the kitchen.
Page: 53 of 92
AT3-Task1- Template Production Plan
Student Name JASPREET KAUR Student ID Date
Part A-Menu Items Portion/s Reference Page
Veggie Tart 2
apple strudel 2
Orange cake 2
Choux pastry 2
Part D- Workflow plan Part B-Equipment Communication
Time
Task (Description) and Priority & OHS (Who, About what?)
Orange cake
chopping board, knife, scale,

15 minutes mise an place spoons chef, student
15 minutes preheat the oven oven student

grease a 20 cm round cake pan lighly with oil
3 minutes pan student
5 minutes whisk to mix whisk student
3 minutes mix the flour,bicarbonate and cinnamon bowl student
5 minutes mix the oil mixture with the dries spatula student
5 minutes Use a wooden spoon to mix it wooden spoon student
2 minutes pour the mixture into the pan pan student
60 minutes bake the cake oven student

set aside for 5 minutes before turning out
5 minutes student
Page: 54 of 92
Communication
End of service procedures Equipment
(Who, about what?)
double check if any perishable food have been left out
10 minutes student
15 minutes wipe down all the dirties sponge student

10 minutes sanitice sponge student
5 minutes ask chef for final details chef
5 minutes chef final details
Post service de-brief Communication (who, about what?)

the chef give us the comment about the recipes and what we should improve
Planning next event
Things to remember
• Use logical sequence for the tasks in both mise en place and cooking • Some recipes may require adjustment
• Times are for guidance, may vary depending on the recipe/s • “Clean as you go” will save you time
Page: 55 of 92
AT3 PART C- Recipe Card - Ingredients
Student Student
Name JASPREET KAUR ID Date
Recipe Name
Portion Size 4 Outlet Orange cake
Qty. Qty. Unit Total
Preparation Ingredients Unit
(4 pax) (20 pax) cost 4 pax 20 pax
olive oil ml 185 925 0.30 0.30 1,5
casting brown sugar gr 80 400 0.4 0.4 2
golden syrup ml 125 625 0.8 0.8 4
whisk eggs u 3 15 1 1 5
vanilla essence tsp 1 5 1.2 1.2 6
casting self raising flour gr 150 750 1 1 5
casting plain flour gr 75 375 0.8 0.8 4
casting bicarbonate soda tsp 1 5 0.4 0.4 2
casting cinnamon ground tsp 1/2 2 1/2 0.4 0.4 2
peeled and scratched Orange ge 300 1500 0.3 0.3 1.5 FRESH
Page: 56 of 92
What are the criteria’s which needs to be considered when selecting the ingredients?
Fresh products not smelly or with black color
What steps are involved in preparing the dish?

preheat the oven
mix the ingredients
leave in the oven

take it out of the oven
wait until is cold to portion
What fillings, icings and decorations should be used?

Dry fruits
nuts
Jam
What adjustments should be made for special dietary / nutritional requirements?
we could change the thickened cream for a lactose free

Page: 57 of 92
Extra space for notes:
PRACTICAL DEMONSTRATION LOG- TASK 2
You are required to do the following:

• You must demonstrate preparation of a range of cakes, pastries and breads using various cooking methods in
Altec College kitchen.
• Prepare recipes using all types of cakes, pastries and breads listed at least once.
• Prepare cakes, pastries and breads during five (5) sessions.
• Use standard recipe for the session menu. (Print from Learner’s Guide for the unit)
• Consistently perform all tasks multiple times satisfactorily.
Your assessor will submit results of your practical demonstration tasks via the LMS to track progress
Page: 58 of 92
PRACTICAL DEMONSTRATION LOG- TASK 2
Session No: 1
Learner name: Date:
Recipe name: No. of customers
Identified and
Cakes Pastries Breads Preparation Process corrected Satisfactory Signature
problems
 Basic aerated  Choux pastry  Baguette  Consistent in quality, size,  Yes  Yes
sponge  Croissant  Bath or fruit bun shape and appearance  No  No
 Cold-set cake and  Danish pastry  Bread rolls  Prepared within commercial  Not
mousse cake  Puff pastry  Hot cross buns time constraints and deadlines applicable
 Friands  Shortcrust  Unleavened breads
 Sweet pastry  Reflected required
 Fruitcake  Strudel quantities to be produced
 Génoise sponge  Followed procedures for

portion control and food safety
 Madeira cake practices when handling and
 Meringues storing different food types
 Muffins
 Responded to special
 Swiss roll customer requests and dietary
requirements
Assessor feedback
Learner Feedback
SIT30816 | SITHCCC019- Produce Cakes, Pastries and BreadsStudent Assessment

Guide | Version 1.1
Approved by: CEO | Next Review: January 2023 Page: 59 of 92
Session No: 2
Learner name: Date:
Identified and
problems
 Fruitcake  Sweet pastry  Reflected required
 Génoise sponge  Strudel quantities to be produced
 Madeira cake
 Followed procedures for
 Meringues
 Muffins portion control and food safety
 Swiss roll practices when handling and
storing different food types
customer requests and dietary
requirements
Assessor feedback
Learner Feedback

Guide | Version 1.1
Session No: 3
Learner name: Date:
Identified and
problems
 Madeira cake
 Meringues
requirements
Assessor feedback
Learner Feedback

Guide | Version 1.1
Session No: 4
Learner name: Date:
Identified and
problems
 Madeira cake
 Meringues
requirements
Assessor feedback
Learner Feedback

Guide | Version 1.1
Session No: 5
Learner name: Date:
Identified and
problems
 Cold-set cake and  Danish pastry  Bread rolls  Prepared within  Not
mousse cake  Puff pastry  Hot cross buns commercial time constraints applicable
 Friands  Shortcrust  Unleavened breads and deadlines
 Fruitcake  Sweet pastry
 Génoise sponge  Strudel  Reflected required
 Madeira cake quantities to be produced
 Meringues
 Muffins  Followed procedures for
 Swiss roll portion control and food
safety practices when
handling and storing
different food types
customer requests and
dietary requirements
Assessor feedback
Learner Feedback

Guide | Version 1.1
AT3 Task 3: Portfolio Photos
You are required to attach photos of products prepared by you during each practical class. If additional
photos are required you may make copies of the template.
Unit: Produce Cakes, Pastries and Breads

Code: SITHCCC019
Student Name:
Student ID:
Trainer:
Submission Date:
_________________________
Trainer
(Signature)
Page: 83 of 92
Portfolio Template:
Session 1
Name of Dish: Name of Dish:
Date ____________________________ Date ____________________________
Date ____________________________ Date ____________________________
Page: 84 of 92
Session 2
Date ____________________________ Date ____________________________
Date ____________________________ Date ____________________________
Page: 85 of 92
Session 3
Date ____________________________ Date ____________________________
Date ____________________________ Date ____________________________
Page: 86 of 92
Session 4
Date ____________________________ Date ____________________________
Date ____________________________ Date ____________________________
Page: 87 of 92
Session 5
Date ____________________________ Date ____________________________
Date ____________________________ Date ____________________________
Page: 88 of 92
Appendix 1- Assessment resource in Altec College Kitchen
Altec College will conduct practical assessment for this unit in its commercial kitchen located at Level8
, 620 Bourke Street Melbourne VIC 3000/Level73-81 ,Murray StreetHobart TAS 7000 with serving
internal staff and students as customers and during assessment student will have access to following
resources in the Kitchen:
Assessment must ensure access to:
• fixtures and large equipment:
➢ commercial grade work benches (1.5 m/person)
➢ commercial:
o blenders and food mills
o food processors
o planetary mixers
➢ commercial ovens with trays (one per two persons)
➢ commercial refrigeration facilities:
o cool room
o fridge
o freezer
➢ designated storage areas for dry goods and perishables
➢ double sink
➢ marble slab or bench
➢ microwave
➢ storage facilities
o shelving
o trays
• small equipment:
➢ baking sheets
➢ beaters
➢ cake tins and moulds:
o fixed base in a range of shapes
o loose bottom
o muffin tins
➢ containers for hot and cold food
➢ cutting boards
➢ food handler gloves
➢ graters
➢ knives:
o cake knife
➢ pastry cutters and shapes
➢ measurers:
o metric calibrated measuring jugs
o measuring spoons
o portion control scoops
➢ moulds, shapes and cutters
➢ oven mitts
➢ piping bags and attachments
➢ proofer
➢ range of saucepans and pots for small and large production
➢ scales
➢ sets of stainless-steel bowls
Page: 91 of 92
➢ service-ware:
o cutlery and serving utensils
o platters, dishes, and bowls
o serving tongs and trowels
➢ silicon mats
➢ spatulas
➢ spoons:
o ladles in a variety of sizes
o wooden spoons
o large plain and slotted metal spoons
➢ whisks:
o fine stainless-steel wire
o coarse stainless-steel wire
➢ wire cooling racks
• cleaning materials and equipment:
➢ cleaning cloths
➢ commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens,
equipment and food storage areas
➢ dustpans and brooms
➢ garbage bins and bags
➢ hand towel dispenser and hand towels
➢ mops and buckets
➢ separate hand basin and antiseptic liquid soap dispenser for hand washing
➢ sponges, brushes and scourers
➢ tea towels
• organisational specifications:
➢ equipment manufacturer instructions
➢ current commercial stock control procedures and documentation for ordering, monitoring
and maintaining stock
➢ mise en place lists, menus, standard recipes, and recipes for special dietary requirements
➢ ordering and docketing paperwork
➢ food safety plan
➢ guidelines relating to food disposal, storage and presentation requirements
➢ safety data sheets (SDS) for cleaning agents and chemicals
• diverse and comprehensive range of perishable food supplies for cakes, pastries and bread
• industry-realistic ratios of kitchen staff to customers including Altec College staff, trainers and
students who are invited to participate as customer for assessment, in Altec College Kitchen.
Copyright: Instructions in this tool have been developed by NTA and Altec College for sole purpose of use by Pass Global Pty Ltd t/a ALTEC
College. Any part of these assessment instructions cannot be reproduced in full or part for without approval of Altec College and NTA which holds
authorship rights.
Page: 92 of 92

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STUDENT

Produce Cakes, Pastries and Breads

Student Signature: Date:

ASSESSMENT RECEIVED BY Altec College Staff

PASS GLOBAL PTY LTD t/a ALTEC COLLEGE Student

Staff Name: Student ID:

Signature: Student Signature:

SIT30816 | SITHCCC019- Produce Cakes, Pastries and Breads

The assessment booklet contains two (2) parts:

• Application of the unit of competency

SIT30816 | SITHCCC019- Produce Cakes, Pastries and Breads

Application of the unit of competency

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.

SIT30816 | SITHCCC019- Produce Cakes, Pastries and Breads

• culinary terms and trade names for:

SIT30816 | SITHCCC019- Produce Cakes, Pastries and Breads

• Computers with access to internet and printers

There is no provision for clustering of assessments in this unit.

SIT30816 | SITHCCC019- Produce Cakes, Pastries and Breads

Assessment Assessment Description Due Date Location of

Assessment You are required to choose the correct Needs to be

Assessment This assessment task is short answer question Needs to be

Assessment This is Practical Demonstration in Altec College Needs to be

This will be done over 5 sessions of 4 hours

Outline of evidence to be collected:

SIT30816 | SITHCCC019- Produce Cakes, Pastries and Breads

Administration, recording and reporting requirements:

The assessments are intended to be equitable, fair and flexible.

Recording an assessment result:

SIT30816 | SITHCCC019- Produce Cakes, Pastries and Breads

For assessment task:

SIT30816 | SITHCCC019- Produce Cakes, Pastries and Breads

Any adjustments made must:

a. Be discussed, agreed and documented in the assessment record

SIT30816| SITHCCC019- Produce Cakes, Pastries and Breads

Student Signature: _____________________________ Date: _____/______/______

I have received, discussed and accepted my

Google check for plagiarism  Yes No

Required documents and equipment:

• Computer with internet connection to refer to various resources.

Instructions for students:

Planning the assessment

• Recommended date for assessment: [Trainer to provide]

Q6. Which piece of equipment would you use to ice a cake? d

Q7. Which piece of equipment would you use to fill profiteroles? d

Q12. At what temperature should you prove dough? c

SIT40516 | SITHCCC019- Produce Cakes, Pastries and Breads

Q14. What mixing method would you use to make a sponge? a

Q17. How can you prevent shrinkage/toughness in pastry? b

Q18. At what temperature should you bake rolls? b

SIT40516 | SITHCCC019- Produce Cakes, Pastries and Breads

Google check for plagiarism  Yes No

Instructions for Students

Planning the assessment:

• Completed answer sheet with all questions answered.

Ingredients Yield 2 L Quantity (40 portions)

Dairy and eggs

1. the package must not be broken or damage

3. we must follow the fifo instructions

Wholemeal dinner roll

plain flour + holemeal

Student Signature: ___________________________ Date: _//__