ABN 28 615 702 335

ACN 615 702

Assessment
Tasks and
Instructions

ABN 28 615 702 335

ACN 615 702 335

CRICOS Provider Code: 03647C

RTO Provider Code: 45272

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 SITHCCC019-Produce
cakes, pastries and
breads

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Blue Bay College
89 Marsden Street Parramatta NSW 2150
T: (02) 8897 3814
https://bluebaycollege.com.au/
info@bluebaycollege.com.au

ABN 28 615 702 335

ACN 615 702 335
CRICOS Provider Code: 03647C
RTO Provider Code 45272

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 Your Workplace Health and Safety (WHS) at Blue Bay College

1. It is your duty to inform staff at Blue Bay College if you see, hear or come across any
incident, situation or hazard that might require immediate attention
2. In case of an emergency evacuation, you are required to follow the instructions provided
by your trainer. While exiting the building, keep calm and walk alongside the hand rails.

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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 give both you and your trainer
feedback on your progress.

How will you be 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 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 of the assessment tasks, you will have demonstrated your
competence against all of the requirements of the unit.

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Submission of 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 should be typed; however, handwritten submissions will be accepted
if they are clear and legible.

On the document please include:

o Your name
o The date
o The Assessment Number and Task Number.
For example:
o Will Smith
o 10 August 2015
o Assessment 1 - Question 1 (Record your answer).
Please note that some assessments require additional documentation, such as a form or a
procedure, which must be included with your submission.

Make sure you check your material before submission. You must keep a copy of all work
submitted.

Access and equity

A student’s access to the assessment process should not be affected by restrictions placed
on the location or context of assessment beyond the requirements specified in the training
package. 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 needs of the person with a disability,
but do not change competency outcomes. If you believe you have a disability 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.

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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. It is possible to have your assessment submission assessed by
a different assessor.

If you remain dissatisfied after the re-assessment, you should contact your trainer. 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 every written assessment
submission. The Declaration is a signed statement from you stating that the assessment
submission is your own work.

Declaration of Authenticity
Student Name

Student ID Term

I declare that all work completed in this assessment is my own

Student Signature Date

Trainer/Assessor
Name

Assessment Tasks and Instructions

Student Name
Student Number
Course and Code
Unit(s) of Competency and Code(s) SITHCCC019 Produce cakes, pastries and
breads

Stream/Cluster
Trainer/Assessor
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Assessment for this Unit of Details
Competency/Cluster
Assessment 1 Assignment
Assessment 2 Practical Observation
Assessment 3

Assessment conducted in this instance: Assessment 1 ☒ 2 ☐ 3 ☐

Reasonable Adjustment
1. Has reasonable adjustment been applied to this assessment?
No ☐ No further information required

Yes ☐ Complete 2.
2. Provide details for the requirements and provisions for adjustment 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 is to assess your knowledge required to complete the
tasks outlined in elements and performance criteria of this unit:

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● 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:
o cakes:
▪ basic aerated sponge
▪ cold set cake and mousse cake
▪ friands
▪ fruit cake
▪ Genoise sponge
▪ Madeira cake
▪ meringues
▪ muffins
▪ Swiss roll
o pastries:
▪ choux pastry
▪ croissant
▪ Danish pastry
▪ puff pastry
▪ short crust
▪ sweet pastry
▪ strudel
o 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:
o appearance
o colour
o consistency
o moisture content
o shape
o taste
o 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

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 safe operational practices using essential functions and features of equipment used to
produce cakes, pastries and breads
Place/Location where 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 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.

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: Date: / /201

This assessment: First Attempt ☐ 2nd Attempt ☐ Extension ☐ – Date:    /    /   

RESULT OF
Satisfactory ☐ Not Yet Satisfactory ☐
ASSESSMENT
Feedback to Student:

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Assessor(s)
Date:    /    /     
Signature(s):
Student
Date:    /    /     
Signature

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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 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 Equipment/ Utensil Requirements

Short or sweet paste

Tarts

Shortbread biscuits

Profiteroles

Bouchées

Apple Strudel

Danish pastries

Sponge

Fruit Cake

Hygiene Requirements Safety Requirements

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2. What are the nutritional aspects which apply for pastries, cakes and yeast goods? Which
factors need to be considered to lower carbohydrates and fat, substitute sugar, increase
fibre and make adjustments for general dietary requirements and allergies?

Nutritional Aspects Considerations 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?

● 1-4°C
● <23°C
● 24-30°C
● 31-35°C
● 45°C
● ~55°C

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4. Explain the following production methods for short paste including points of care:

1. The rub-in method

2. The creaming method

3. The hot water method

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5. Provide the ingredients and ratios of ingredients for the following pastes:

Savoury Short Paste – Pâte Brisée

Ingredients Ratio

Sweet Paste – Pâte Sucrée

Ingredients Ratio

Lining Paste – Pâte à Foncer

Ingredients Ratio

Sablée Paste – Pâte Sablée

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 Ingredients Ratio

6. List the sequential steps and points of care for the preparation and baking of choux
paste.

7. Provide a product description for the following pastries including suggestions for
garnishes and presentation for service to customers:

Savarin paste

Baba au rhum

Marignans

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 Brioche

8. What is Danish Paste? How is it produced? Provide the production steps for 4 different
varieties of Danish pastries:

Description for Danish Paste

Production method and steps for Danish Paste

Production steps for 4 different Danish Pastries

1.

2.

3.

4.

9. What is the typical production method for a strudel?

10. Explain the French method for producing puff paste. How does this technique vary from
the English and Scotch methods?
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11. Which processes puff pastry to rise? How is this done correctly? Which techniques and
combinations should be used?

12. List the ratio of ingredients and the preparation method of a Genoese sponge including
points of care:

Ingredients and ratio Preparation method and points of care

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13. List 3 production methods for meringues and provide an example for the use of each
type:

Preparation Method Application for use

1. 1.

2. 2.

3. 3.

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14. Provide 4 different examples with applications for products each, for sweet and savoury
fillings, Icings and toppings.
How are these fillings, icings and toppings prepared?
What must be considered when coating cakes with icing?

Examples Preparation Methods

Sweet Filling 1.
2.
3.
4.
Savoury Filling 1.
2.
3.
4.
Icing 1.
2.
3.
4.
Topping 1.
2.
3.
4.
Aspects to consider when coating cakes

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15. Choose a recipe for a bread (yeast) dough of your choice and list the steps for the
production in order. Provide the key criteria for evaluating the external and internal
quality characteristics and explain what the desired eating characteristics should be in
general:

Recipe

Production Steps

Internal Characteristics External Characteristics Eating

Characteristics

16. Provide a recipe for unleavened bread and list the production steps.

Recipe Production steps

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17. Provide an overview for the storage requirements of pastries, cakes and yeast goods
including the appropriate provisions to meet food safety requirements and explain how
these storage areas must be checked and maintained.

18. Provide 5 suggestions for measures to minimise wastage in pastry production including
provisions for the use of reusable products:

Provisions to minimise wastage

1.

2.

3.

4.

5.

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19. You have prepared a selection of different pastries, cakes, and yeast goods. How would
you present these for sale for individual servings, as part of function/buffet or on display?
Which principles for presentation must be considered?

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