Download Assessment Tasks and Instructions: ABN 28 615 702 335 ACN 615 702...
ABN 28 615 702 335 ACN 615 702
Assessment Tasks and Instrucons
ABN 28 615 702 335 ACN 615 702 335 CRICOS Provider Code: 03647C RTO Provider Code: 45272
SITHCCC019_Produce cakes, pastries and breads..docx 12.01.20 Modifed @ Blue Bay College Version 1.0
SITHCCC019-Produce cakes, pastries and breads
SITHCCC019_Produce cakes, pastries and breads..docx 12.01.20 Modifed @ Blue Bay College Version 1.0
Blue Bay College 89 Marsden Street Parramaa NSW 2150 T: (02) 8897 3814 hps://bluebaycollege.com.au/
[email protected]
ABN 28 615 702 335 ACN 615 702 335 CRICOS Provider Code: 03647C RTO Provider Code 45272 SITHCCC019_Produce cakes, pastries and breads..docx 12.01.20 Modifed @ Blue Bay College Version 1.0
Your Workplace Health and Saety (WHS) at Blue Bay College
1. It is your duty duty to inorm sta sta at Blue Blue Bay College College i you you see, hear hear or come across across any any incident, situaon or hazard that might require immediate aenon 2. In case o an emergency emergency evacua evacuaon, on, you are require required d to ollow the instruc instrucons ons provided provided by your trainer. While exing the building, keep calm and walk alongside the hand rails.
SITHCCC019_Produce cakes, pastries and breads..docx 12.01.20 Modifed @ Blue Bay College Version 1.0
The Assessment Process Why are assessment tasks important? To complete your qualification, you are required to apply the ideas you have been learning from this unit of competence. The assessment activities are an important part of your training program as they provide an opportunity to apply what you have been learning and they t hey give both you and your trainer feedback on your progress. How will you be assessed assessed? ? You will be required to complete a variety of written and practical exercises. Instructions for how to complete the assessments are provided within each assessment task in this booklet. What is required for successful completion? Please read this section carefully before commencing the assessment tasks. You must carefully complete EVERY task in this booklet. You must achieve a ‘Satisfactory’ mark for all assessment tasks to be deemed Competent Competent for the unit. If you are assessed as Not Competent, you will be given some suggestions for improvement and asked to redo your assessment. At the successful completion completion of the assessment assessment tasks, yo you u will have demonstrated demonstrated your your competence against against all of the requirements of the unit. SITHCCC019_Produce cakes, pastries and breads..docx 12.01.20 Modifed @ Blue Bay College Version 1.0
Submission of assessments assessments Your trainer will advise you when to commence the assessments in this booklet. You are required to complete the written assessments on a separate document. You have access to computers which are equipped with 2010 Microsoft suite of products. You will also have access to the internet at the College to assist with research and resources. Assessment responses responses shoul should d be typed; however, however, handwritten submissions submissions will be accepted accepted if they are clear and legible. On the document please include: Your name o The date o The Assessment Number and Task Number. For example: o
o o o
Will Smith 10 August 2015 Assessment 1 - Question Question 1 (Record your answer). answer).
Please note that some assessments require additional documentation, documentation, such as a form or a procedure, which must be included with your submission.
Make sure you check your material before submission. submission. You must keep a copy of all work submitted. Access and equity
A student’s access access to the assessment assessment process shoul should d not be affected by restrictions restrictions pl placed aced on the location or context of assessment beyond the requirements specified in the training package. Reasonable Reasonable adjustments can be made to ensure equity in assessment for people with disabilities, including language and literacy. Adjustments include any changes to the assessment process or context that meet the individual individual needs of the person with a disability, but do not change competency competency outcomes. If you believe you have a disa disability bility that may affect the completion of these assessment tasks please speak to your trainer. Assessment outcomes Your assessment submission will be assessed and you will be given feedback. Each assessment task will be marked as either Satisfactory or Unsatisfactory and once all assessments have been marked you will be given an outcome of Competent or Not Competent for the unit of competence competence..
SITHCCC019_Produce cakes, pastries and breads..docx 12.01.20 Modifed @ Blue Bay College Version 1.0
What can you do if you don’t agree with the assessment result? If you do not think the assessment process is valid, disagree with the assessment outcome, or believe that you have been treated unfairly, you can appeal. The first step is to discuss the matter with your trainer. If you still do not agree, you are able to request a re-assessment. re-assessment. It is possible to have your assessment assessment submission submission assessed by a different assessor. If you remain dissatisfied dissatisfied after the re-assessment, re-assessment, you should contact your traine trainer. r. Full details of the appeals process are contained in your Student Handbook. Declaration of Authenticity You are required to sign a Declaration of Authenticity for Authenticity for every written assessment submission. submissio n. The Declaration Declaration is a signed statement from you stating tthat hat the assessment submission is your own work.
Declaraon o Authencity Student Name Student ID
Term
I declare that all work completed in this assessment assessment is my own Student Signature
Date
Trainer/Assessor Name
Assessment Tasks and Instrucons Student Name Student Number Course and Code Unit(s) of Competency and Code(s)
SITHCCC019 Produce cakes, pastries and breads
Stream/Cluster Trainer/Assessor SITHCCC019_Produce cakes, pastries and breads..docx 12.01.20 Modifed @ Blue Bay College Version 1.0
Assessment for this Unit of Assessment Competency/Cluster
Details
Assessment 1
Assignment
Assessment 2 Assessment 3
Practical Observation Observation
Assessment Assessm ent conducted in this instance: Assessment 1
☒
2
☐
3
☐
Reasonable Adjustment 1. Has reason reasonable able adjustm adjustment ent been been applied applied to this this assessm assessment? ent? No
☐
No further information informati on required
Yes
☐
Complete 2.
2. Provide Provide details details for the the requiremen requirements ts and provisio provisions ns for adjustm adjustment ent of assessment:
Student to complete ☐ My assessor has discussed the adjustments with me ☐
I agree to the adjustments applied to this assessment
Signature
Date
2nd Assessor to complete ☐
I agree the adjustments applied to this assessment are reasonable
Name Signature
Date
Assessment Guidelines What will be assessed The purpose of this assessment assessment is to assess your knowledge required to complete the tasks outlined in elements and performance criteria of this unit: SITHCCC019_Produce cakes, pastries and breads..docx 12.01.20 Modifed @ Blue Bay College Version 1.0
●
● ● ●
culinary terms and trade names for: o ingredients commonly used to produce cakes, pastries and breads o 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: contemporary: o cakes: ▪ ▪ ▪ ▪ ▪ ▪ ▪ ▪ ▪ o
pastries: ▪ ▪ ▪ ▪ ▪ ▪ ▪
o
basic aerated sponge cold set cake and mousse cake friands fruit cake Genoise sponge Madeira cake meringues muffins Swiss roll 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
characteristics of a variety of classical and contemporary cakes, pastries, and breads: characteristics appearance o o o o o o o ● ● ● ●
colour consistency moisture content shape taste texture
historical and cultural derivations derivations of a variety of cakes, pastries and breads basic aspects of yeast fermentation and dough development processes nutritional value of classical and contemporary contemporary cakes, pastries and breads indicators of freshness and quality of stocked ingredients for cakes, pastries and breads
SITHCCC019_Produce cakes, pastries and breads..docx 12.01.20 Modifed @ Blue Bay College Version 1.0
safe operational practices using essential functions functions and features of equipment equipment used to to produce cakes, pastries and breads Place/Location where assessment assessment will be conducted including timeframes RTO to complete
Resource Requirements Pen, paper, Futura e-coach recipes, recipe book or as provided: _________________ _______ _______________ _____
Instructions for assessment including WHS requirements You are required to address each question in this assessment. Once you have completed all questions, check all responses. Your trainer will be providing you with feedback. The information you provide in this assignment may be followed-up with questions questions from your trainer before the final practical assessment. It is therefore essential that you have sufficient knowledge knowledge to explain and substantiate all information you provide in this paper.
Statement of Authenticity ☐
I acknowledge that I understand the requirements to complete the assessment tasks
☐
The assessment process including the provisions for re-submitting and academic appeals were explained to me and I understand these processes
☐
I understand the consequences of plagiarism and confirm that this is my own work and I have acknowledged or referenced all sources of information I have used for the purpose of this assessment
Student Signature:
This Th is asse assess ssme ment nt:: RESULT OF
Date:
Firs Fi rstt Attem Attempt pt ☐ Satisfactory ☐
2nd Attempt
☐
/201
Extension ☐ – – Date: Date: / /
Not Yet Satisfactory ☐
ASSESSMENT Feedback to Student:
SITHCCC019_Produce cakes, pastries and breads..docx 12.01.20 Modifed @ Blue Bay College Version 1.0
/
Assessor(s) Signature(s):
Date:
/ /
Student Signature
Date:
/ /
SITHCCC019_Produce cakes, pastries and breads..docx 12.01.20 Modifed @ Blue Bay College Version 1.0
Assessment 1 Your task: You are required to complete all questions and tasks for this assignment. All tasks and exercises are based on the theory content and recipes contained in your workbook/ online unit. The information you provide in this assignment may be followed-up with questions questions from your trainer before the final practical assessment. It is therefore essential that you have sufficient knowledge to explain and substantiate all information you provide in this paper.
1. List all essential equipment and utensils required for the preparation of the listed pastes and pastry products, and explain the general hygiene and safety requirements for preparing and using these: Preparation Short or sweet paste
Equipment/ Utensil Requirements
Tarts Shortbread biscuits Profiteroles Bouchées Apple Strudel Danish pastries Sponge Fruit Cake Hygiene Requirements
Safety Requirements
SITHCCC019_Produce cakes, pastries and breads..docx 12.01.20 Modifed @ Blue Bay College Version 1.0
SITHCCC019_Produce cakes, pastries and breads..docx 12.01.20 Modifed @ Blue Bay College Version 1.0
2. What are the nutritional aspects which apply for pastries, cakes and yeast goods? Which factors need to be considered considered to lower carbohydrates carbohydrates and fat, substitute sugar, increase fibre and make adjustments for general dietary requirements and allergies? Nutritional Aspects
Conside Considerations rations for healthy options
3. Yeast and its relevance for producing yeast goods. Provide an overview of: ⮚
How does yeast work in principle? What is its role in the bread-making process?
⮚
What are the requirements for yeast to be active?
⮚
What is the yeast activity at the following temperatures? temperatures? ● ● ● ● ● ●
1-4°C
