SITHCCC019
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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
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