ASSESSMENT COVER SHEET

This form is to be completed by the assessor and used as a final record of student competency. All student submissions including any
associated checklists are to be attached to this cover sheet before placing on the students file. Student results are not to be entered onto the
Student Database unless all relevant paperwork is completed and attached to this form.

Student Name Neha Student ID 14075329

Assessor Name Ms.Shanthi Completion

Date
Course Name Certificate III in Commercial Cookery Course Code SIT30816

Unit Name Produce cakes, pastries and breads Unit Code SITHCCC019

FIRST ATTEMPT:  SECOND ATTEMPT: 

Result
Please attach the following student evidence to this form S = Satisfactory
NS = Not Yet Satisfactory
DNS = Did Not Submit

Assessment 1  Written Assessment S | NYS | DNS

Assessment 2  Practical Observation S | NYS | DNS

Final Assessment Result for this unit C / NYC

C = Competent / NYC = Not Yet Competent

Student Declaration: I acknowledge the assessment process has been explained Assessor Feedback:
and agree to undertake assessment. I am aware of the appeals process, should the need arise. I also understand that I must be assessed as ‘satisfactory’ in all parts of the assessment to gain a c

I give permission for a copy of my marked work to be retained and reproduced for the purpose of review and validation.
Student Signature:

Assessor Signature:
Date: //

Date: //

Administrative use only

Entered onto Student Management Database 

Date Initials

ASSESSMENT COVER SHEET

SITHCCC019 Produce cakes, pastries and
breads
© Acacia Institute
 Assessment Task 1
SITHCCC019 Produce cakes, pastries and
breads Written Test

Assessment Submission details:

1. Please include following details on the top of your assessment:

 Your Name
 Your Student Id
 Your Trainer’s name
 Title of your Assessment
 Assessment Due Date
 Actual Submission Date
Please Note: Any changes in the assessment due date must be approved by your trainer.

2. This assessment must be in Microsoft word format. Following settings should be made for this assignment
to keep consistency among all the assessments:

Body text Page setup

 Font: Times New Roman  Top: 2.54 cm

 Font size: 12 point  Bottom: 2.54 cm
 Line spacing: Double  Left: 3.17 cm
 Text style: Normal  Right: 3.17 cm
 Header: 1.25 cm
 Footer: 1.25 cm

3. Do not forget to attach the Cover Sheet at the front of the assessment.
4. Make sure you have signed the Cover sheet to declare this is your own work.
5. You can e-mail this assessment to your trainer’s e-mail address with following details:
In ‘subject’ mention your ‘student Id – Your name’.

Achieving Competence:

To be deemed competent in this assessment you must:

 Correctly address all of the assessment requirements as described in this task

 Correctly address all of the submission instructions
 Successfully complete the Assessment Questions
 Submit assessment on or before the due date with an assessment cover sheet

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SITHCCC019 Produce cakes, pastries and
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Performance objective:

You need to answer the entire questions using information given to you from class and from your course
material.

Assessment description:

You must provide a response to all questions in assessment Questions section.

Assessment Questions:

Checkpoint 1
Question 1: What are the functions of the following specialised equipment used in the preparation and finish of
pastries, cakes and yeast goods?
1) Pastry scrapers and horns – to minimize waste and help you to work hygienically.

2) Palette knives, straight and cranked spatulas – to assist with the removal of pastry and the finishing of cakes.

3) Piping bags with a wide variety of nozzles – to allow for piping of softer mixtures and finishing of cream-based desserts
and garnishes with different shapes and finishes.

4) Cake rings and spring moulds – used for cakes and sponges

5) Bread tins in many shapes – to assist in bread making

6) Tartlet and barquette moulds and flan rings – used for short paste.

7) Fluted moulds and dariole moulds – can also be used for yeast pastes.

8) Cornet moulds – are used for pastry horns

9) Cutters – used for a wide variety of pastries from fleurons to shortbread biscuits.

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10) Rolling pins – to help you to achieve even thickness and which come in a wide variety, ranging from metal to wood,
marble and plastic.

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Question 2: How do the following factors affect the choice of equipment for the preparation of bread and pastry
items?

1) Safety: using a blender for short paste can be dangerous and proper training needs to be provided.

2) Appropriateness: a rolling pin would be used for rolling out a small amount of short paste, whilst a sheeter
would be used for a large batch of puff paste.

3) Ease of use: when making bread for a restaurant a normal oven will be ok, but a bakers oven allows for consistency
and speed of production for larger amounts.

4) Reducing wastage: reusing pastry offcuts like puff paste for sausage rolls or fleurons.
Question 3: List 5 common Work Health and Safety and Hygiene requirements which must be followed when
using equipment?

Question 4: What are the basic ingredients used in baking? How do different ingredient ratios impact on the
finished pastry products?

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Question 5: List 3 essential aspects which need to be considered in order to obtain a successful finished pastry
product?

Question 6: List and explain 3 methods of heat transfer which are used for cooking and baking processes?

Checkpoint 2
Question 7: What are the basic processes which occur in a yeast dough from the first stage of sifting the flour to
the final shape stage?

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Question 8: Which processes affect the structure of a dough when fats are added?

Question 9: What is the function of eggs when added to a dough mixture?

Question 10: Which natural aeration processes occur during the panary fermentation by yeast? How is this
expressed in chemical terms?

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Question 11: Complete the following table by indicating the functions of each ingredient in pastry production?
To provide strength Have to be Lighten the Tighten, compact the
and structure carried by flour texture texture
and eggs

Flour

Eggs

Sugar

Fat

Liquid – water, milk,

liqueurs

Baking powder,
yeast

Checkpoint 3
Question 12: List 6 functions of eggs in the preparation processes for pastries, cakes and yeast goods?

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Question 13: List and describe the features of 3 types of yeast?

Question 14: List 3 requirements for yeast to be active – what are the sources for the requirements?

Question 15: Provide 3 economic reasons for using convenience products in pastry cookery?

Question 16: List 3 provisions to determine and organise the required ingredients to prepare mise en place for
pastry products and breads?

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Question 17: How can the following factors affect the selection of ingredients when preparing dishes?
Seasonality – as some fruit may only be available for a limited time, e.g. tropical fruit in winter or wild strawberries in Europe.

Price – it may be cheaper to buy certain fruit and vegetables at specific times of the year, e.g. raspberries can be very expensive
out of season.

Infrastructure – storage space and preparation space can impact on possible processes such as bread, cake and pastry
production.

Equipment available – specialized cooking equipment like waffle makers and dough breakers may be needed.

Quality standards – differences in menus and expectations between as aged hostel, café, restaurant and 5 star hotel or cruise
ship.

Stock rotation principles – such as FIFO (first-in-first-out) are important to ensure that the oldest product is used up first.

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Question 18: List 3 aspects which must be calculated when costing a cake or gateau?

Checkpoint 4
Question 19: Which healthy alternatives can be incorporated into the production of pastries, cakes and yeast
goods for the following aspects?
Low-fat alternatives –

Sweeteners –

Increased dietary fibre –

Coeliac disease and allergies –

Question 20: List 3 production methods for short pastes and explain the key points of care for each method?

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Question 21: Complete the following table with the correct short paste ratio requirements for each type of
paste?

Type Liquid Sugar fat Flour

1 egg for 80g sugar 1 2 3
Pâte Sucrée
1 egg for 80g sugar 1 2 4
Pâte à Foncer
(sweet)
1 egg for 80g sugar 1 2 2.5
Pâte Sablée
1 water 0 2 4
Pâte Brisée

Question 22: What are the requirements for baking and blind baking short paste products?

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Question 23: Provide 5 menu examples of short pastry items?

1. Bakewell tart
2. Lemon and mandarin tartlets
3. Apricot and frangipane flan
4. Baked chocolate and vanilla cheesecake
5. Berry and mango tartlet

Checkpoint 5
Question 24: Provide an explanation and 2 examples for each of the following cooking methods for flans and
tarts?
1. Baking alone and using as a shell for cold sweet or savoury items:

2. Prebaking shell to be baked again with a custard filling:

3. Raw shell to be baked together with all the other ingredients:

Question 25: Provide 5 guidelines for the presentation of flans and tarts?

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Question 26: List 5 common faults which could occur during the preparation of short pastes?

Question 27: List the preparation steps for a choux paste in correct order?
 Melt the butter with some water
 Add the flour, to create a panada
 Allow the mixture to cool then add the eggs one at a time

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Question 28: What processes and procedures are involved when baking choux paste?

Question 29: What are the possible reasons for the following faults in choux paste?
Flat product –

If eggs are added when the water is too hot –

If the product is too brown –

Checkpoint 6
Question 30: List the 3 production methods for puff pastry and provide a brief description for each method?

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Question 31: What are full, ¾ and ½ puffs? How these types of puff are used for different production methods?

Question 32: What needs to be considered when baking puff pastry items?

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Question 33: Provide 5 examples for puff pastry goods which could use trimmings, ½ or ¾ puff paste?

 Jalousie
 Cornets
 Palmiers
 Fleurons
 Eccles cakes

Question 34: What are the possible causes for the following faults in puff pastry?
Product doesn’t rise: oven not hot enough to set the pastry quickly

Fat has run out of the paste: layering not even or too much pressure applied during pinning out;butter is too cold
when rolling.

Uneven rise: paste was not rolled evenly; egg wash has run down the side of the paste

Wrong colour/unevenly cooked: too low – product won’t brown; not enough bottom heat – bottom will be too
moist; temperature too high (230 degree C) – outside will brown and inside will not cook.

Texture too firm/pastry not flaky: too much flour used during lamination

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Checkpoint 7
Question 35: What are the origins offilo and strudel paste? What are the production methods for filo and
strudel paste? List 3 products which can be produced from each paste using different sweet and savoury
fillings?

Question 36: What are the production steps for the following methods?
Sugar batter method: butter and sugar are creamed; then the egg is added emulsified. The flour is folded under, the
mixture deposited into a tin and baked at 175 degree C.

Flour batter method: the flour is creamed with the soft butter and the sugar and eggs are whisked to the sabayon
stage. The two mixtures are folded together and the placed into a tin and baked at 175 degree C.

Question 37: What are the production steps for a Genoese Sponge?

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Question 38: What are the production steps for the cold sponge method?

Question 39: List 3 quality indicators for a good sponge?

Checkpoint 8
Question 40: What are the general key steps for producing a fruit cake?
 Cream the fat with the sugar and – 1/3 of the flour
 Add the soaked fruit
 Add the rest of the flour sifted with the baking powder, then combine with the fruit mixture
 Bake slowly – about 150degree C. they must be baked at a lower temperature than a plain cake
(about 190degree C) due to their richness and the large amount of dried fruits. The heavy dough
also takes a long time to bake through and at higher temperatures the high sugar content could
caramelize and burn quickly
 Fruit cakes may also be baked by placing the tins/hoops in coffins(deep trays) without added water
to help retain moisture
 Close the damper during baking or insert small amounts of steam or place a bowl of water in the
oven to provide a moist baking atmosphere.
 Check whether the cake is browning too much before being cooked through. If so, place a sheet of
paper on top of the cake to prevent excessive crust colouration.
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Question 41: List 3 factors which need to be considered when using fruit for cold-set cheesecakes?

Question 42: List and describe 3 mixing methods which can be used to prepare mousse?

Question 43: Describe the key production steps for the following meringue styles?
Basic Meringue –

Italian Meringue –

Swiss Meringue –

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Question 44: What are the basic ingredients and the method used for preparing scones?

Checkpoint 9
Question 45: What are the processes for the straight method and the 2 step method for producing bread
dough? Provide one menu example for each method?

Question 46: List the production steps with key points of care for bread dough in order?

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Question 47: List 5 criteria typically used to evaluate the eating and flavour characteristics of breads?

Question 48: What are the typical characteristics of the following yeast goods?
Currant buns –

Chelsea buns –

Bath buns –

Hot cross buns –

Doughnuts or Berliners –

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Question 49: What are the properties of the following pastries?
Savarins –

Baba au rhum –

Marignans –

Brioche –

Checkpoint 10
Question 50: What are the production steps for Danish paste including points of care?

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 Question 51: What are the preparation methods for the following varieties of Danish pastries?
1) Tivoli –

2) Spandau –

3) Twists or Foldovers –

4) Windmills –

5) Bear paws –

6) Snail –

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Question 52: List 6 items and techniques which can be used to garnish and decorate various pastry items?

Question 53: What is ganache? How is ganache produced for various uses and applications?

Question 54: Provide 5 examples of types of sauces, custards and syrups which could accompany various
pasties, cakes or yeast goods?

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Question 55: List and describe the characteristics of 4 different custards and crèmes suitable for filling pastry
products?

Question 56: Provide 4 examples for techniques which can be used when applying icing or piping decorations on
pastries and cakes to achieve a consistent product?

Checkpoint 11
Question 57: Provide 5 examples for different presentation styles of pastry products for various occasions and
service styles?
1. In a patisserie, whole pastries or individual serves may be placed on display for customers to
choose from Cake stands, platters, boards and other display items may be used to enhance the
presentation of the dish.
2. There is a wide variety available, and dishes should be chosen to complement the style of the
restaurant and the individual menu items. The plate should be chosen so that it suits the overall
presentation of the dish.
3. The presentation of petits fours will depend on the occasion and service style. A large hotel with a
pastry kitchen will likely offer these as part of a selection usually including delicate small tartlets,
etc.
4. Other creative options for arranging pastry items for buffets may include showpieces used for
display made from tulip paste and chocolate.
5. For high tea, petits fours may also be offered as a varied selection of all types on a tiered stand for
each table, or if served as part of a buffet, different varieties will be available separately on large
platters or mirrors.
Question 58: List 6 general rules for the safe storage and labelling of pastry products?

 Perishable items such as dairy products have to be refrigerated between 0 degree C and 5degree C.
 Be aware of the danger zone and apply relevant temperature controls, e.g., cook any meat products
such as pies above an internal temperature of 65degree C.
 Soft and ripe fruit should be refrigerated.
 Dry ingredients should be stored away from heat and moisture.
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  Opened cans, jars and buckets must be well-sealed and are best stored in the cool room.
 Semi-perishable items like couverture and marzipan have to be checked for use by date and rotated
when new stock comes in – use FIFO procedures.

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 Question 59: What are the storage requirements for the following items used for the preparation and finishing
of pastry products?
Base pastry – can be refrigerated or frozen. Wrap tightly to prevent freezer burn and drying out.

Filling and coating – has to be refrigerated. Seal properly in containers to prevent drying out, forming a skin and absorbing
other flavours.

Decoration – glazed fruit, chocolate filigrees can be kept in the dry store; anything creamy or cooked has to go in the fridge.
Seal in air tight containers to retain moisture and glaze; and to prevent dust built up.

Question 60: Which aspects must be considered when storing or displaying patisserie products in refrigerated
and closed-in cabinets?

Refrigerated – units are used for any items containing cream and custard and the temperature must not
exceed 5-degree C. these units keep perishable items below the danger zone and protect the product from
dust, bacteria and viruses (e.g. from sneezing) and accidental spills. The cabinets have to be emptied at the
end of day, cleaned and sanitized before any product is returned. Check for iced-up refrigeration cells.

Closed – in units house dry varieties of pastry products. The storage time should not exceed 2 hours and
they have to be emptied at the end of the day, cleaned and sanitized before any product is stored the next
day. Any leftover items have to be refrigerated.

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Question 61: List 5 aspects which must be considered when planning for and producing pastries to ensure
minimal wastage?

 The first step is a correct recipe card that will provide a clear yield and portion control. It is also
important to know what the expected trade or revenue is so products can be produced according to
expected demand.
 Fresh yeast-based products taste inferior on the second day and product should be made freshly. It
may also be frozen in the raw state for future use.
 Finished products such as pies can be marked so they can be divided evenly, without producing an
undersized final piece. Use cellophane paper to cover the cut side. This prevents drying out, makes
it easier to handle and the customer can still see the inside or filling.
 Individual moulds can be used e.g., tartlet moulds for portion control. Specialized packaging such
as cellophane packs will also reduce spoilage and visual deterioration.
 It is also important to try to use off-cuts as much as possible. For example, when cutting cookies
from a short paste, always roll up the leftover paste, roll out again and continue cutting cookies
until all of the paste is used is used up. Likewise, when making several pies or tarts, the trimmings
from around the pie shell can be recombined and used for another purpose.

Question 62: List 6 processes that should be included in work routines, in order to keep a workplace clean, safe
and efficient during and after service?

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Assessment Activity 1 29 | P a g e
SITHCCC019 Produce cakes, pastries and
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 Assessment Task 2
SITHCCC019 Produce cakes, pastries and
breads

Assessment Submission details:

1. Please include following details on the top of your assessment:

 Your Name
 Your Student Id
 Your Trainer’s name
 Title of your Assessment
 Assessment Due Date
 Actual Submission Date
Please Note: Any changes in the assessment due date must be approved by your trainer.

2. This assessment must be in Microsoft word format. Following settings should be made for this assignment
to keep consistency among all the assessments:

Body text Page setup

 Font: Times New Roman  Top: 2.54 cm

 Font size: 12 point  Bottom: 2.54 cm
 Line spacing: Double  Left: 3.17 cm
 Text style: Normal  Right: 3.17 cm
 Header: 1.25 cm
 Footer: 1.25 cm

3. Do not forget to attach the Cover Sheet at the front of the assessment.
4. Make sure you have signed the Cover sheet to declare this is your own work.
5. You can e-mail this assessment to your trainer’s e-mail address with following details:
In ‘subject’ mention your ‘student Id – Your name’.

Achieving Competence:

To be deemed competent in this assessment you must:

 Correctly address all of the assessment requirements as described in this task

 Correctly address all of the submission instructions
 Successfully complete the Assessment Questions
 Submit assessment on or before the due date with an assessment cover sheet

Assessment Activity 2 1|P a g e

SITHCCC019 Produce cakes, pastries and
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© Acacia Institute
Performance objective:
The purpose of this assessment is to check your ability to complete tasks outlined in elements and performance
criteria of this unit in the context of the job role, and:
a) Follow standard recipes to produce and decorate four of each of the following (as reflected in the section
for each dish on the following pages):
o cakes from the list in the knowledge evidence
o pastries from the list in the knowledge evidence
o breads from the list in the knowledge evidence
b) Produce each of the above cakes, pastries and breads of the same type:
o that are consistent in quality, size, shape and appearance
o within commercial time constraints and deadlines
o reflecting required quantities to be produced
o following procedures for portion control and food safety practices when handling and storing food
o responding to special customer requests and dietary requirements

Assessment description:
Prepare the following dishes to the criteria set out below:
Dish to be prepared Cakes (4 from this Pastries (4 from this Breads (4 from this
category) category) category)
Dish 1: ………………………. basic aerated sponge choux pastry baquette
cold set cake croissant bath or fruit bun
mousse cake Danish pastry bread rolls
Recipe Source: friands puff pastry hot cross buns
Futura Group recipe fruit cake short crust unleavened breads
book, e-coach recipes Genoise sponge sweet pastry
SITHCCC019 Madeira cake strudel
No. of serves: meringues
muffins
Swiss roll
Dish 2: ………………………. basic aerated sponge choux pastry baquette
cold set cake croissant bath or fruit bun
mousse cake Danish pastry bread rolls
Recipe Source: friands puff pastry hot cross buns
Futura Group recipe fruit cake short crust unleavened breads
book, e-coach recipes Genoise sponge sweet pastry
SITHCCC019 Madeira cake strudel
No. of serves: meringues
muffins
Swiss roll
Dish 3: ………………………. basic aerated sponge choux pastry baquette
cold set cake croissant bath or fruit bun
mousse cake Danish pastry bread rolls
Recipe Source: friands puff pastry hot cross buns
Futura Group recipe fruit cake short crust unleavened breads
book, e-coach recipes Genoise sponge sweet pastry
SITHCCC019 Madeira cake strudel

Assessment Activity 2 2|P a g e

SITHCCC019 Produce cakes, pastries and
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No. of serves: meringues
muffins
Swiss roll
Dish 4: …………………….... basic aerated sponge choux pastry baquette
cold set cake croissant bath or fruit bun
mousse cake Danish pastry bread rolls
Recipe Source: friands puff pastry hot cross buns
Futura Group recipe fruit cake short crust unleavened breads
book, e-coach recipes Genoise sponge sweet pastry
SITHCCC019 Madeira cake strudel
No. of serves: meringues
muffins
Swiss roll
Dish 5: ………………………. basic aerated sponge choux pastry baquette
cold set cake croissant bath or fruit bun
mousse cake Danish pastry bread rolls
Recipe Source: friands puff pastry hot cross buns
Futura Group recipe fruit cake short crust unleavened breads
book, e-coach recipes Genoise sponge sweet pastry
SITHCCC019 Madeira cake strudel
No. of serves: meringues
muffins
Swiss roll
Dish 6: ………………………. basic aerated sponge choux pastry baquette
cold set cake croissant bath or fruit bun
mousse cake Danish pastry bread rolls
Recipe Source: friands puff pastry hot cross buns
Futura Group recipe fruit cake short crust unleavened breads
book, e-coach recipes Genoise sponge sweet pastry
SITHCCC019 Madeira cake strudel
No. of serves: meringues
muffins
Swiss roll
Dish 7: ………………………. basic aerated sponge choux pastry baquette
cold set cake croissant bath or fruit bun
mousse cake Danish pastry bread rolls
Recipe Source: friands puff pastry hot cross buns
Futura Group recipe fruit cake short crust unleavened breads
book, e-coach recipes Genoise sponge sweet pastry
SITHCCC019 Madeira cake strudel
No. of serves: meringues
muffins
Swiss roll
Dish 8: ………………………. basic aerated sponge choux pastry baquette
cold set cake croissant bath or fruit bun
mousse cake Danish pastry bread rolls
Recipe Source: friands puff pastry hot cross buns
Futura Group recipe fruit cake short crust unleavened breads
book, e-coach recipes Genoise sponge sweet pastry
SITHCCC019 Madeira cake strudel
No. of serves: meringues
muffins

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 Swiss roll
Dish 9: ………………………. basic aerated sponge choux pastry baquette
cold set cake croissant bath or fruit bun
mousse cake Danish pastry bread rolls
Recipe Source: friands puff pastry hot cross buns
Futura Group recipe fruit cake short crust unleavened breads
book, e-coach recipes Genoise sponge sweet pastry
SITHCCC019 Madeira cake strudel
No. of serves: meringues
muffins
Swiss roll
Dish 10: …………………….. basic aerated sponge choux pastry baquette
cold set cake croissant bath or fruit bun
mousse cake Danish pastry bread rolls
Recipe Source: friands puff pastry hot cross buns
Futura Group recipe fruit cake short crust unleavened breads
book, e-coach recipes Genoise sponge sweet pastry
SITHCCC019 Madeira cake strudel
No. of serves: meringues
muffins
Swiss roll
Dish 11: …………………… basic aerated sponge choux pastry baquette
cold set cake croissant bath or fruit bun
mousse cake Danish pastry bread rolls
Recipe Source: friands puff pastry hot cross buns
Futura Group recipe fruit cake short crust unleavened breads
book, e-coach recipes Genoise sponge sweet pastry
SITHCCC019 Madeira cake strudel
No. of serves: meringues
muffins
Swiss roll
Dish 12: …………………… basic aerated sponge choux pastry baquette
cold set cake croissant bath or fruit bun
mousse cake Danish pastry bread rolls
Recipe Source: friands puff pastry hot cross buns
Futura Group recipe fruit cake short crust unleavened breads
book, e-coach recipes Genoise sponge sweet pastry
SITHCCC019 Madeira cake strudel
No. of serves: meringues
muffins
Swiss roll

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© Acacia Institute
 Assessment Evaluation Tool
Unit Code & Unit Name SITHCCC019 Produce cakes, pastries and breads

Assessment Type Written task & Quiz

Assessment Name AT 1

Student’s name & ID

Assessment date/s

Is Student able to demonstrate the following: Performance Criteria

Yes No
[1.1, 1.2, 1.3, 2.1, 2.2, 2.3, 3.1, 3.2, 3.3, 3.4, 4.1, 4.2, 4.3, 4.4, 5.1, 5.2, 5.3, 5.4, 5.5, 5.6, 5.7]

(1.1) Confirm food production requirements from food preparation list and standard recipes.
(1.2) Calculate ingredient amounts according to requirements.
(1.3) Identify and select ingredients from stores according to recipe, quality, freshness and stock
rotation requirements.
(2.1) Select type and size of equipment suitable to requirements.
(2.2) Safely assemble and ensure cleanliness of equipment before use.
(2.3) Use equipment safely and hygienically according to manufacturer instructions.
(3.1) Sort and assemble ingredients according to food production sequencing.
(3.2) Weigh and measure wet and dry ingredients according to the recipe and quantity of cakes,
pastries and breads required.
(3.3) Prepare yeast-based dough to correct consistency and shape, according to standard recipes.
(3.4) Minimise waste to maximise profitability of cakes, pastries and breads produced.
(4.1) Use cookery methods for cakes, pastries and breads and sweet and savoury fillings to achieve
desired product characteristics.
(4.2) Follow standard recipes and make food quality adjustments within scope of responsibility.
(4.3) Select baking conditions, required oven temperature and bake cakes, pastries and breads.
(4.4) Cool in appropriate conditions to retain optimum freshness and product characteristics.
(5.1) Enhance appearance and taste of cakes, pastries and breads using suitable fillings, icings and
decorations, according to standard recipes.
(5.2) Apply icing to ensure a smooth and seamless finish.
(5.3) Visually evaluate cakes, pastries and breads and adjust presentation before displaying.
(5.4) Use suitable service-ware to attractively present cakes, pastries and breads according to
organisational standards.
(5.5) Display cakes, pastries and breads in appropriate conditions to retain optimum freshness and
product characteristics.
(5.6) Store cakes, pastries and breads and reusable by-products in appropriate environmental
conditions.

Assessment evaluation tool 1 1|P a g e

SITHCCC019 Produce cakes, pastries and
breads
© Acacia Institute
(5.7) Clean work area, and dispose of or store surplus and re-usable by-products according to
organisational procedures, environmental considerations, and cost-reduction initiatives.
Is Student able to demonstrate the following: Knowledge Evidence
Yes No
[1, 2, 3, 4 ,5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16]
(1) Culinary terms and trade names for:
a) ingredients commonly used to produce cakes, pastries and breads
b) a variety of classical and contemporary cakes, pastries and breads
(2) Contents of stock date codes and rotation labels
(3) Food safety practices for handling and storing cakes, pastries and breads
(4) Classical and contemporary:
a) cakes:
 basic aerated sponge
 cold set cake and mousse cake
 friands
 fruit cake
 Genoise sponge
 Madeira cake
 meringues
 muffins
 Swiss roll
b) Pastries:
 choux pastry
 croissant
 Danish pastry
 puff pastry
 short crust
 sweet pastry
 strudel
c) sweet and savoury breads:
 baguette
 bath or fruit bun
 bread rolls
 hot cross buns
 unleavened breads
(5) Characteristics of a variety of classical and contemporary cakes, pastries and breads:
a) appearance
b) colour
c) consistency
d) moisture content
e) shape
f) taste
g) texture
(6) Historical and cultural derivations of a variety of cakes, pastries and breads
(7) Basic aspects of yeast fermentation and dough development processes
(8) Nutritional value of classical and contemporary cakes, pastries and breads

Assessment evaluation tool 1 2|P a g e

SITHCCC019 Produce cakes, pastries and
breads
© Acacia Institute
(9) Indicators of freshness and quality of stocked ingredients for cakes, pastries and breads
(10) Cookery methods for cakes, pastries, breads and fillings:
a) adding fats and liquids to dry ingredients
b) chilling ingredients and work surfaces
c) cutting, shaping and moulding
d) kneading and handling
e) preparing and using fillings
f) preparing and using pre-bake finishes and decorations
g) resting
h) rolling
i) selecting and preparing appropriate cake tins and moulds
j) stirring and aerating to achieve required consistency and texture
k) using required amount of batter according to desired characteristics of finished products
l) weighing or measuring and sifting dry ingredients
m) whisking, folding, piping and spreading
(11) Main types, culinary characteristics and uses of fillings for cakes, pastries or breads:
a) Savoury:
 bacon
 cheese
 fish
 ham
 meat
 poultry
 vegetable
b) Sweet:
 chocolate
 cream
 custard
 fresh or crystallised fruit and fruit purées
 meringue
 whole or crushed nuts
(12) Main types, culinary characteristics and uses of decorations for cakes, pastries or breads:
a) chocolate
b) coloured and flavoured sugar
c) fresh, preserved or crystallised fruits
d) fruit purées
e) glazes
f) icings
g) jellies
h) sprinkled icing sugar
i) whole or crushed nuts
(13) Appropriate baking temperatures and cooking times for cakes, pastries, breads and fillings
(14) Appropriate environmental conditions for storing cakes, pastries, breads and re-usable by-
products of their preparation to:
a) ensure food safety
b) optimise shelf life
(15) Mise en place requirements for producing cakes, pastries and breads and fillings

Assessment evaluation tool 1 3|P a g e

SITHCCC019 Produce cakes, pastries and
breads
© Acacia Institute
(16) Safe operational practices using essential functions and features of equipment used to produce
cakes, pastries and breads.

Comments/feedback to Student

Outcome:  Satisfactory  Unsatisfactory

Assessor: I declare that I have conducted a fair, valid, reliable and flexible assessment with this student, and I have provided
appropriate feedback. I also declare that I have undertaken the indicated assessment integrity checks
Google check for plagiarism Yes No
Check for Copying/Collusion Yes No
Check for Authenticity(own work) Yes No
Cheating or use of model answers Yes
No

Assessor name:

Assessor signature:

Assessment evaluation tool 1 4|P a g e

SITHCCC019 Produce cakes, pastries and
breads
© Acacia Institute
 Assessment Evaluation Tool
Unit Code & Unit Name SITHCCC019 Produce cakes, pastries and breads

Assessment Type Practical observation

Assessment Name AT 2

Student’s name & ID

Assessment date/s

Is Student able to demonstrate the following: Performance Evidence [1, 2] Yes No

(1) Follow standard recipes to produce and decorate four of each of the following:
a) cakes from the list in the knowledge evidence
b) pastries from the list in the knowledge evidence
c) breads from the list in the knowledge evidence
(2) Produce each of the above cakes, pastries and breads of the same type:
a) that are consistent in quality, size, shape and appearance
b) within commercial time constraints and deadlines
c) reflecting required quantities to be produced
d) following procedures for portion control and food safety practices when handling and storing
food
e) responding to special customer requests and dietary requirements

Is Student able to demonstrate the following: Performance Criteria

Yes No
[1.1, 1.2, 1.3, 2.1, 2.2, 2.3, 3.1, 3.2, 3.3, 3.4, 4.1, 4.2, 4.3, 5.1, 5.2, 5.3, 5.4, 5.5, 5.6, 5.7]

(1.1) Confirm food production requirements from food preparation list and standard recipes.
(1.2) Calculate ingredient amounts according to requirements.
(1.3) Identify and select ingredients from stores according to recipe, quality, freshness and stock
rotation requirements.
(2.1) Select type and size of equipment suitable to requirements.
(2.2) Safely assemble and ensure cleanliness of equipment before use.
(2.3) Use equipment safely and hygienically according to manufacturer instructions.
(3.1) Sort and assemble ingredients according to food production sequencing.
(3.2) Weigh and measure wet and dry ingredients according to the recipe and quantity of cakes,
pastries and breads required.
(3.3) Prepare yeast-based dough to correct consistency and shape, according to standard recipes.
(3.4) Minimise waste to maximise profitability of cakes, pastries and breads produced.
(4.1) Use cookery methods for cakes, pastries and breads and sweet and savoury fillings to achieve
desired product characteristics.
(4.2) Follow standard recipes and make food quality adjustments within scope of responsibility.
(4.3) Select baking conditions, required oven temperature and bake cakes, pastries and breads.

Assessment evaluation tool 2 1|P a g e

SITHCCC019 Produce cakes, pastries and
breads
© Acacia Institute
(4.4) Cool in appropriate conditions to retain optimum freshness and product characteristics.
(5.1) Enhance appearance and taste of cakes, pastries and breads using suitable fillings, icings and
decorations, according to standard recipes.
(5.2) Apply icing to ensure a smooth and seamless finish.
(5.3) Visually evaluate cakes, pastries and breads and adjust presentation before displaying.
(5.4) Use suitable service-ware to attractively present cakes, pastries and breads according to
organisational standards.
(5.5) Display cakes, pastries and breads in appropriate conditions to retain optimum freshness and
product characteristics.
(5.6) Store cakes, pastries and breads and reusable by-products in appropriate environmental
conditions.
(5.7) Clean work area, and dispose of or store surplus and re-usable by-products according to
organisational procedures, environmental considerations, and cost-reduction initiatives.
Is Student able to demonstrate the following: Knowledge Evidence
Yes No
[2, 3, 4 ,5, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16]
(2) Contents of stock date codes and rotation labels
(3) Food safety practices for handling and storing cakes, pastries and breads
(4) Classical and contemporary:
a) cakes:
 basic aerated sponge
 cold set cake and mousse cake
 friands
 fruit cake
 Genoise sponge
 Madeira cake
 meringues
 muffins
 Swiss roll
b) Pastries:
 choux pastry
 croissant
 Danish pastry
 puff pastry
 short crust
 sweet pastry
 strudel
c) sweet and savoury breads:
 baguette
 bath or fruit bun
 bread rolls
 hot cross buns
 unleavened breads
(5) Characteristics of a variety of classical and contemporary cakes, pastries and breads:
a) appearance

Assessment evaluation tool 2 2|P a g e

SITHCCC019 Produce cakes, pastries and
breads
© Acacia Institute
 b) colour
c) consistency
d) moisture content
e) shape
f) taste
g) texture
(7) Basic aspects of yeast fermentation and dough development processes
(8) Nutritional value of classical and contemporary cakes, pastries and breads
(9) Indicators of freshness and quality of stocked ingredients for cakes, pastries and breads
(10) Cookery methods for cakes, pastries, breads and fillings:
a) adding fats and liquids to dry ingredients
b) chilling ingredients and work surfaces
c) cutting, shaping and moulding
d) kneading and handling
e) preparing and using fillings
f) preparing and using pre-bake finishes and decorations
g) resting
h) rolling
i) selecting and preparing appropriate cake tins and moulds
j) stirring and aerating to achieve required consistency and texture
k) using required amount of batter according to desired characteristics of finished products
l) weighing or measuring and sifting dry ingredients
m) whisking, folding, piping and spreading
(11) Main types, culinary characteristics and uses of fillings for cakes, pastries or breads:
a) Savoury:
 bacon
 cheese
 fish
 ham
 meat
 poultry
 vegetable
b) Sweet:
 chocolate
 cream
 custard
 fresh or crystallised fruit and fruit purées
 meringue
 whole or crushed nuts
(12) Main types, culinary characteristics and uses of decorations for cakes, pastries or breads:
a) chocolate
b) coloured and flavoured sugar
c) fresh, preserved or crystallised fruits
d) fruit purées
e) glazes
f) icings
g) jellies
h) sprinkled icing sugar

Assessment evaluation tool 2 3|P a g e

SITHCCC019 Produce cakes, pastries and
breads
© Acacia Institute
 i) whole or crushed nuts
(13) Appropriate baking temperatures and cooking times for cakes, pastries, breads and fillings
(14) Appropriate environmental conditions for storing cakes, pastries, breads and re-usable by-
products of their preparation to:
a) ensure food safety
b) optimise shelf life
(15) Mise en place requirements for producing cakes, pastries and breads and fillings
(16) Safe operational practices using essential functions and features of equipment used to produce
cakes, pastries and breads.

Comments/feedback to Student

Outcome:  Satisfactory  Unsatisfactory

Assessor: I declare that I have conducted a fair, valid, reliable and flexible assessment with this student, and I have provided
appropriate feedback. I also declare that I have undertaken the indicated assessment integrity checks
Google check for plagiarism Yes No
Check for Copying/Collusion Yes No
Check for Authenticity(own work) Yes No
Cheating or use of model answers Yes No

Assessor name:

Assessor signature:

Assessment evaluation tool 2 4|P a g e

SITHCCC019 Produce cakes, pastries and
breads
© Acacia Institute