Unit assessment pack (UAP)
Australian College of the Professions
RTO No. 41201 CRICOS No. 03608K
ACP – SITHCCC019 V1.2020 - LW
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SITHCCC019 PRODUCE CAKES, PASTRIES AND
BREADS
LEARNERWORKBOOK
SIT40516 Certificate IV in Commercial Cookery
Student ID:
Student Name:
Assessor Name:
Date:
FOR TRAINER ONLY
Assessment Attempt
Completion Status
FINAL RESULT
Completion Date:
TRAINER SIGNATURE
Australian College of the Professions
RTO No. 41201 CRICOS No. 03608K
ACP – SITHCCC019 V1.2020 - LW
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Unit Assessment Pack (UAP) – Cover Sheet
Student and Trainer/Assessor Details
Student ID
Student name
Mobile Number
Email address
Trainer/Assessor name
Student Declaration
• I certify that the work submitted for this assessment pack is my own. I have clearly
referenced any sources used in my submission. I understand that a false declaration is a
form of malpractice;
• I have kept a copy of this assessment pack and all relevant notes, attachments, and
reference material that I used in the production of the assessment pack;
• For the purposes of assessment, I give the trainer/assessor of this assessment the
permission to:
o Reproduce this assessment and provide a copy to another member of staff; and
o Take steps to authenticate the assessment, including communicating a copy of this
assessment to a checking service (which may retain a copy of the assessment on its
database for future plagiarism checking).
Student signature: ________________________________
Date:
Australian College of the Professions
RTO No. 41201 CRICOS No. 03608K
ACP – SITHCCC019 V1.2020 - LW
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Assessment Plan
To demonstrate competence in this unit, you must be assessed as satisfactory in each of the
following assessment tasks.
Evidence recorded Evidence Type/ Method of assessment Sufficient evidence
recorded/Outcome
Unit Assessment Task 1 Unit Knowledge Test (UKT) S / NS (First Attempt)
S / NS (Second Attempt)
Unit Assessment Task 2 Unit Project (UP) – Develop a Production Plan S / NS (First Attempt)
S / NS (Second Attempt)
Unit Assessment Task 3 Unit Skills Test (UST) – Prepare and Present
Cakes, Pastries and Breads
S / NS (First Attempt)
S / NS (Second Attempt)
Final result C/NYC Date assessed
Trainer/Assessor
Signature
Australian College of the Professions
RTO No. 41201 CRICOS No. 03608K
ACP – SITHCCC019 V1.2020 - LW
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Assessment Conditions
Unit purpose/application
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.
No occupational licensing, certification or specific legislative requirements apply to this unit at the
time of publication.
What the student can expect to learn by studying this unit of competency
• Select ingredients.
• Select, prepare and use equipment.
• Portion and prepare ingredients.
• Cook cakes, pastries, breads.
• Decorate, present and store cakes pastries and breads.
Training and assessment resources required for this unit of competency
The student will have access to the following:
Learner guide
PowerPoint presentation
Unit Assessment Pack (UAP)
Access to other learning materials such as textbooks
The resources required for these assessment tasks also include:
Access to a computer, the Internet and word-processing system such as MS Word.
Business related environment area, this can be a:
o Real industry workplace
o Simulated industry environment
Codes of practice and standards issued by government regulators or industry groups
Australian College of the Professions
RTO No. 41201 CRICOS No. 03608K
ACP – SITHCCC019 V1.2020 - LW
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Submission instructions
The learner shall be given one chance to resubmit their assessment after consulting with the trainer on
the improvement areas.
Re-assessment fees-
Assessment- $180 per assessment
Practical/ Examination- $100 per practical/examination
Late Assessment fees-
Up to 2 days late - $25 per assessment
From 3 up to 5 days late - $50 per assessment
More than 5 days late - $180 per assessment
If the assessment has been found to be plagiarised there will be no second attempt for the student
and the student will be deemed incompetent
Academic integrity, plagiarism and collusion
Academic Integrity
Academic Integrity is about the honest presentation of your academic work. It means acknowledging
the work of others while developing your own insights, knowledge and ideas.
As a student, youare required to:
• Undertake studies and research responsibly and with honesty and integrity
• Ensure that academic work is in no way falsified
• Seek permission to use the work of others, where required
• Acknowledge the work of others appropriately
• Take reasonable steps to ensure other students cannot copy or misuse your work.
Plagiarism
Plagiarism means to take and use another person's ideas and or manner of expressing them and to
pass them off as your own by failing to give appropriate acknowledgement. This includes material
sourced from the internet, RTO staff, other students, and from published and unpublished work.
Plagiarism occurs when you fail to acknowledge that the ideas or work of others arebeing used,
which includes:
• Paraphrasing and presenting work or ideas without a reference
• Copying work either in whole or in part
• Presenting designs, codes or images as yourown work
• Using phrases and passages verbatim without quotation marks or referencing the author or
web page
• Reproducing lecture notes without proper acknowledgement.
Australian College of the Professions
RTO No. 41201 CRICOS No. 03608K
ACP – SITHCCC019 V1.2020 - LW
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Collusion
Collusion means unauthorised collaboration on assessable work (written, oral or practical) with
other people. This occurs when a student presents group work as their own or as the work of
someone else.
Collusion may be with another RTO student or with individuals or students external to the RTO. This
applies to work assessed by any educational and training body in Australia or overseas.
Collusion occurs when youwork without the authorisation of the teaching staff to:
• Work with one or more people to prepare and produce work
• Allow others to copy your work or share your answer to an assessment task
• Allow someone else to write or edit yourwork (without rto approval)
• Write or edit work for another student
• Offer to complete work or seek payment for completing academic work for other students.
Both collusion and plagiarism can occur in group work. For examples of plagiarism, collusion and
academic misconduct in group work please refer to the RTO’s policy on Academic integrity,
plagiarism and collusion.
Plagiarism and collusion constitute cheating. Disciplinary action will be taken against students who
engage in plagiarism and collusion as outlined in RTO’s policy.
Proven involvement in plagiarism or collusion may be recorded on students’ academic file and could
lead to disciplinary action
Other Important unit specific Information
N/A
Unit outcome
• This unit is not graded and the student must complete and submit all requirements for the
assessment task for this cluster or unit of competencyto be deemed competent.
• Students will receive a 'satisfactorily completed' (S) or 'not yet satisfactorily completed (NS)
result for each individual unit assessment task (UAT).
• Final unit result will be recorded as competency achieved/competent (C) or competency not
yet achieved/not yet competent (NYC).
Prerequisite/s
SITXFSA001 Use hygienic practices for food safety
Co-requisite/s
Nil
Foundation Skills
Australian College of the Professions
RTO No. 41201 CRICOS No. 03608K
ACP – SITHCCC019 V1.2020 - LW
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The Foundation Skills describe those required skills (learning, oral communication, reading, writing,
numeracy, digital technologyand employment skills) that are essential to performance. Foundation skills
essential to performance are explicit in the performance criteria of this unit of competency.
Relevant Legislation
Food Standards Australia New Zealand Act 1991
Food Standards Australia New Zealand Regulations 1994
Imported Food Control Act 1992
Food Act 1984
Food Act 2006
Food Regulation 2006
Food Production (Safety) Act 2000
Food Production (Safety) Regulation 2014
Food Act 2003
Food Regulation 2015
Australian Human Rights Commission Act 1986
Age Discrimination Act 2004
Disability Discrimination Act 1992
Racial Discrimination Act 1975
Sex Discrimination Act 1984
Code of ethics and codes of conduct
Ethical Principles in the Workplace
Codes of practice
The Privacy Act 1988 (Privacy Act) and Australian Privacy Principles (APPs)
Occupational Health and Safety Act 2004
Work Health and Safety Act 2011
Principles of assessment and rules of evidence
All assessment tasks will ensure that the principles of assessment and rules of evidence are adhered
to.
The principles of assessment are that assessment must be valid, fair, flexible, reliable and consistent.
The rules of evidence state that evidence must be sufficient, valid, current and authentic.
AQF Level
AQF levels and the AQF levels criteria are an indication of the relative complexity and/or depth of
achievement and the autonomy required to demonstrate that achievement.
All assessment tasks must ensure compliance with the requirements of AQF level and the AQF level
criteria. For more information, please visit http://www.aqf.edu.au/
Further Information
For further information about this unit go tohttps://training.gov.au/Training/Details/SITHCCC019
http://www.aqf.edu.au/
https://training.gov.au/Training/Details/SITHCCC019
Australian College of the Professions
RTO No. 41201 CRICOS No. 03608K
ACP – SITHCCC019 V1.2020 - LW
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Additional Information
• This information will be managed by the provisions of the Privacy Act and the Freedom of
Information Act.)
• Students are required to satisfactorily complete and submit all assessment tasks that
contribute to the assessment for a unit.
• Students will be provided with one more attempt to complete this Unit assessment pack
(UAP) if trainer/assessor deems them not satisfactorily completed (NS) in any Unit
assessment task (UAT).
• Unit Pre-Assessment Checklist (UPAC) will be reviewed by the trainer/assessor to ensure
the student is ready for the assessment.
• Feedback regarding this Unit Assessment Pack (UAP) can be emailed to the compliance
and quality assurance department/administration department in your RTO for
continuously improving our assessment and student resources.
Feedback to student
Feedback on students’ assessment performance is a vital element in their learning. Its purpose is to
justify to students how their competency was assessed, as well as to identify and reward specific
qualities in their work, to recommend aspects needing improvement, and to guide students on what
steps to take.
Feedback defines for students what their trainer/assessor thinks is important for a topic or a subject.
At its best, feedback should:
• Be provided for each Unit Assessment Task (UAT)
• Guide students to adapt and adjust their learning strategies
• Guide trainers/assessors to adapt and adjust teaching to accommodate students’ learning
needs
• Be a pivotal feature of learning and assessment design, not an add-on ritual
• Focus on course and unit learning outcomes
• Guide students to become independent and self-reflective learners and their own critics
• Acknowledge the developmental nature of learning.
If students have not received proper feedback, they must speak to compliance and quality assurance
department/administration department in the RTO/person responsible for looking after the quality
and compliance services of the RTO.
For more information, please refer to RTO Student Handbook.
mailto:
[email protected] Australian College of the Professions
RTO No. 41201 CRICOS No. 03608K
ACP – SITHCCC019 V1.2020 - LW
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Unit Pre-Assessment Checklist (UPAC)
UAT 1 – Unit Knowledge Test (UKT)
Purpose of the checklist
The pre-assessment checklist helps students determine if they are ready for assessment. The
trainer/assessor must review the checklist with the student before the student attempts the
assessment task. If any items of the checklist are incomplete or not clear to the student, the
trainer/assessor must provide relevant information to the student to ensure they understand the
requirements of the assessment task. The student must ensure they are ready for the assessment
task before undertaking it.
Section 1: Information for Students
• Please make sure you have completed the necessary prior learning before attempting this
assessment.
• Please make sure your trainer/assessor clearly explained the assessment process and tasks
to be completed.
• Please make sure you understand what evidence is required to be collected and how.
• Please make sure you know your rights and the Complaints and Appeal process.
• Please make sure you discuss any special needs or reasonable adjustments to be considered
during the assessment (refer to the Reasonable Adjustments Strategy Matrix and negotiate
these with your trainer/assessor).
• Please make sure that you have access to a computer and the internet (if you prefer to type
the answers).
• Please ensure thatyou have all the required resources needed to complete this Unit
Assessment Task (UAT).
• Due date of this assessment task is according to your timetable.
• In exceptional (compelling and compassionate) circumstances, an extensionto submit an
assessment can be granted by the trainer/assessor.
• Evidence of the compelling and compassionate circumstances must be provided together
with your request for anextension to submit yourassessment work.
• Request for an extension to submit your assessment work must be made before the due
date of this assessment task.
Australian College of the Professions
RTO No. 41201 CRICOS No. 03608K
ACP – SITHCCC019 V1.2020 - LW
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Unit Assessment Task (UAT)
Assessment Task 1 - Unit Knowledge Test (UKT)
Assessment type:
Written Questions
Assessment task description:
This is the first (1) unit assessment task you have to successfully complete to be deemed
competent in this unit of competency.
The Unit Knowledge Test is comprised of forty-six (46) written questions.
You must respond to all questions and submit them to your Trainer/Assessor.
You must answer all questions to the required level, e.g. provide the number of points, to be
deemed satisfactory in this task
You will receive your feedback within two weeks - you will be notified byyour
Trainer/Assessor when results are available.
Applicable conditions:
All knowledge tests are untimed and are conducted as open book tests (this means you are
able to refer to your textbook during the test).
You must read and respond to all questions.
You may handwrite/use computers to answer the questions.
You must complete the task independently.
No marks or grades are allocated for this assessment task. The outcome of the task will be
Satisfactory or Not Satisfactory.
As you complete this assessment taskyou are predominately demonstrating your written
skills and knowledge to yourtrainer/assessor.
The trainer/assessor may ask you relevant questions on this assessment task to ensure that
this is yourown work.
Resubmissions and reattempts:
Where a student’s answers are deemed not satisfactory after the first attempt a
resubmission attempt will be allowed.
You must speak to your Trainer/Assessor if you have any difficulty in completing this task
and require reasonable adjustments (e.g. can be given as an oral assessment)
For more information, please refer to your RTO Student Handbook.
Location:
This assessment task may be completed in a learning management system (i.e. Moodle) or
independent learning environment.
Yourtrainer/assessor will provide you further information regarding the location for
completing this assessment task.
Instructions for answering written questions:
Complete a written assessment consisting of a series of questions.
You will be required to correctly answer all the questions.
Australian College of the Professions
RTO No. 41201 CRICOS No. 03608K
ACP – SITHCCC019 V1.2020 - LW
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Do not start answering questions without understanding what is required from you. Read
the questions carefully and critically analyse them for a few seconds, this will help you to
identify what is really needed.
Your answers must demonstrate an understanding and application of relevant concepts,
critical thinking, and good writing skills.
Be concise to the point and write answers according to the given word-limit to each question
and do not provide irrelevant information. Be careful, quantity is not quality.
Be careful to use non-discriminatory language. The language used should not devalue,
demean, or exclude individuals or groups on the basis of attributes such as gender, disability,
culture, race, religion, sexual preference or age. Gender inclusive language should be used.
When you quote, paraphrase, summarise or copy information from the sources you are
using to write your answers/research yourwork, you must always acknowledge the source.
How yourtrainer/assessor will assess yourwork?
This assessment task requires the student to answer all the questions.
Answers must demonstrate the student’s understanding and knowledge of the unit.
If all assessment tasks are deemed Satisfactory (S), then the unit outcome is Competent (C).
If at least one of the assessment task is deemedNot Satisfactory (NS), then the unit outcome
is Not Yet Competent (NYC).
Once all assessment tasks allocated to this Unit of Competency have been undertaken,
trainer/assessor will complete an Assessment plan to record the unit outcome. The outcome
will be either Competent (C) or Not Yet Competent (NYC).
The “Assessment Plan” is available with the Unit Assessment Pack (UAP) – Cover Sheet.
Purpose of the assessment task:
This assessment task is designed to evaluate your following skills and abilities:
Knowledge to identify and confirm food production requirements from food preparation list
and standard recipes.
Knowledge to calculate the appropriate amounts of ingredients according to recipe.
Knowledge to identify and select ingredients from stores according to recipe, quality,
freshness and stock rotation requirements.
Knowledge to select and use different types and sizes of equipment suitable to
requirements.
Knowledge to prepare and produce yeast-based dough to correct consistency and shape,
according to standard recipes.
Knowledge to use cookery methods for cakes, pastries and breads and sweet and savoury
fillings to achieve desired product characteristics.
Knowledge to use appropriate baking condition to retain freshness and characteristics of
bakery products.
Reading skills to locate information in food preparation lists and standard recipes to
determine food preparation requirement.
Numeracy/numbers- mathematical skills to determine appropriate temperature and cooking
times for bakery products.
Knowledge to evaluate quality of ingredients and finished cakes, pastries and breads and
make adjustments to ensure a quality product.
Knowledge to enhance appearance and taste of bakery products and display these products
according to industry standard.
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Knowledge to store cakes, pastries and breads and reusable by-products according to
environmental conditions.
Ability/skill to clean work are and maintain safety at workplace by disposing waste products
according to environmental considerations.
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Assessment Task 1 - Unit Knowledge Test (UKT)
Instructions:
This is an individual assessment.
The purpose of this assessment task is to assess the students’ knowledge essential to
produce and present cakes, pastries and breads in a range of contexts and industry settings.
To make full and satisfactory responses you should consult a range of learning resources,
other information such as handouts and textbooks, learners’ resources and slides.
All questions must be answeredin order to gain competency for this assessment.
Question 1: Discuss one (1) advantage and disadvantage of using butter or margarine in producing
pastries and cakes?
Fat type Advantage Disadvantage
Butter
Margarine
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Date :
TRAINER’S COMMENTS
Australian College of the Professions
RTO No. 41201 CRICOS No. 03608K
Question 2: Describe the appropriate requirements of the following six (6) products?
Product
Appearance, colour and/or
shape
Freshness and quality
indicators
Description of flavour and
texture/moisture content
Lemon
meringue pie
Bread rolls
Profiteroles
& chocolate
éclairs
Black forest
gateaux
Madeira
cake
Danish
pastries
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Question 3: List three (3) basic nutrients in the following products.
Item List of nutrients
Black forest
gateaux
Pork pie
Apple, raison
and pistachio
nut strudel
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Question 5: Describe the following nine (9) culinary and food items?
Culinary term Definition
Muille fuille
Pate sucree
Croissant
proving
Leavening
Folding
Filo
Genoese
Creaming
Question 4: What is the main reason to weigh ingredients in a correct way when preparing cakes, pastries and breads?
Write your answer in one (1) sentence.
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Question 6: List nine (9) commodities that you need to prepare cakes, pastries and breads.
Question 7: List eight (8) types of cakes.
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Question 8: List ten (10) pieces of equipment to produce cakes, pastries and breads.
Question 9: List four (4) fillings to enhance the appearance of products.
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Question 10: List five (5) varieties of filling icings decorations for cakes.
Question 11: List eight (8) types of decorations to enterprise industry standard.
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Question 13: List down ten (10) types of pastries to produce according to the industry standard.
Question 12: List seven (7) equipment to present and display cakes, pastries and breads according to the enterprise
standards.
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Question 14: List nine (9) fillings and glazes for producing pastries.
Question 15: What are the three (3) consideration that must be considered to produce and store pastries?
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Question 16: What temperature does yeast ferment best at?
Question 17: What is the storage method for a bag of flour? Write your answer in one (1) sentence.
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Preparation methods Description/definition of method
adding fats and liquids to
dry ingredients
cutting, shaping and
moulding
incorporating fat
Kneading
preparing and using fillings
Decorating
resting
rolling
preparing cake tins and
moulds
stirring and aerating
weighing or measuring and
sifting dry ingredients
whisking, folding, piping
and spreading
Question 18: In the table below, describe and define ten (10) preparation methods for cakes, pastries and breads.
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Question 19: What is the appropriate baking temperature for small bread rolls?
Question 20: Write down the appropriate baking temperature for a large slab and heavy cakes?
Question 21: What is the use of a commercial mixer and list its safety features? Write your answer in 25-50 words.
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Question 22: What is the advantage of using bakers oven over using a normal fan forced oven? Write your answer in
25-50 words.
Question 23: What are the storage requirements for baked and decorated cake? Write your answer in 25-50 words.
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Question 24: Why is it import to use the correct amount of batter in a tin when baking a cake? Write your answer in
25-50 words.
Question 25: What is the importance of using cold or chilled work surfaces when preparing pastry products? Write your
answer in 25-50 words.
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Question 26: List the causes of the following four (4) interior and exterior cake problems.
Cake Problem
(Exterior)
What Could Have Happened to Cause It
Too little volume
Uneven shape
Crust too dark
Crust too thick
Cake falls during
baking
Cake Problem
(Interior)
What Could Have Happened to Cause It
Coarse, uneven
crumb
Compact texture
Tunnels
Sinking of fruit
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Question 27: Discuss the importance and procedure to store pastry products according to organisational and industry
standard? Write your answer in 50-100 words.
Question 28: List three (3) consideration when designing cake decoration.
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Question 29: List three (3) areas to display pastry products.
Question 30. What are the factors to be considered when cleaning and maintaining equipment? Write your answer in
25-50 words.
Question 31: What is the purpose of dismantling the equipment before cleaning? Write your answer in 50-100 words.
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Question 32: What are the five (5) benefits of sorting and assembling ingredients before food production?
Question 33: Explain the steps to measure the wet and dry ingredients according to the recipe and required quantity of
cakes, pastries and breads? Write your answer in 50-100 words.
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Question 35: What are ten (10) tips to reduce waste to increase profitability of produced food?
Question 34: Explain the importance of weighing ingredients correctly to produce cakes, pastries and breads? Write your
answer in 100-150 words.
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Question 37: What are five (5) effective ways to make the food quality adjustments?
Question 36: Explain the importance of following standardised recipes and food quality adjustments?
Write your answer in 25-50 words.
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Question 38: What is the cleaning checklist to clean the kitchen equipment and premises safely according to the food
safety standards? Write your answer in 100-150 words.
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Question 39: List ten (10) pieces of cleaning equipment and materials?
Question 40: Explain the eight (8) steps in preparing yeast based dough according to standard recipe?
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Question 41: Write down the three (3) tips to cool products in appropriate conditions to retain freshness and product
characteristics?
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Question 42: List nine (9) steps to apply icing on a cake, pastry and bread.
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Question 44: What are eight (8) different service ware to present cakes, pastries and breads according to the
organizational standard?
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Question 43: What are the methods to store pastry products in appropriate environment? Write your answer in 50-100
words.
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RTO No. 41201 CRICOS No. 03608K
Question 46: List five (5) types of sweet and savoury breads that can be produced in a bakery.
Question 45: How does labelling prepared food assist the process of FIFO? Write your answer in one (1) sentence.
ACP – SITHCCC019 V1.2020 - LW Page 38 of 80
TRAINER’S COMMENTS
TRAINER’S COMMENTS
Australian College of the Professions
RTO No. 41201 CRICOS No. 03608K
ACP – SITHCCC019 V1.2020 - LW
Page 39 of 80
Unit Pre-Assessment Checklist (UPAC)
UAT 2–Unit Project (UP) – Develop a Production
Plan
Purpose of the checklist
The pre-assessment checklist helps students determine if they are ready for assessment. The
trainer/assessor must review the checklist with the student before the student attempts the
assessment task. If any items of the checklist are incomplete or not clear to the...