SITHCCC019

.docx

School

Victoria University *

*We aren’t endorsed by this school

Course

SIT30821

Subject

Management

Date

Apr 3, 2024

Type

docx

Pages

61

Uploaded by CommodoreTeam13139

SIT30816 Certificate III in Commercial Cookery
Assessment Tasks Unit of Competency SITHCCC019 Produce cakes, pastries and breads Assessment Type This is a summative assessment. The learners need adequate practice prior to undertaking the assessment. Assessment Tasks Task 1 Knowledge Questions Task 2 Student Logbook Assessment Tool – SITHCCC019 Produce cakes, pastries and breads | Page 1 of 34 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K SIT30816 Certificate III in Commercial Cookery
Introduction The assessment tasks for SITHCCC019 Produce cakes, pastries and breads are outlined in the assessment plan below. These tasks have been designed to help you demonstrate the skills and knowledge that you have learnt during your course. Please ensure that you read the instructions provided with these tasks carefully. You should also follow the advice provided in the Student User Guide . The Student Guide provides important information for you relating to completing assessment successfully. Assessment Requirements
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. 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: Assessment Tool – SITHCCC019 Produce cakes, pastries and breads | Page 2 of 34 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K SIT30816 Certificate III in Commercial Cookery
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 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 Assessment Tool – SITHCCC019 Produce cakes, pastries and breads | Page 3 of 34 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K
SIT30816 Certificate III in Commercial Cookery
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
  • Access to all documents
  • Unlimited textbook solutions
  • 24/7 expert homework help