Assessment-Task-1 SITHCCC041

Assessment-1
SITHCCC041 PRODUCE CAKES, PASTRIES AND BREAD

Student Must Fill this Section
Qualification SIT40521 Certificate IV in Kitchen Management
Student Name:
Student ID: Term: Year:
Privacy
“I give my permission for my assessment material to be used in the
Release
auditing, assessment validation & moderation Process”.
Clause:
“I declare that:
Authenticity  The material I have submitted is my own work;
Declaration:  I have given references for all sources of information that are
not my own, including the words, ideas and images of others”.
Student Signature: Date:
Assessment Outcome
Assessor Name:
Not Yet Assessor

Attempt Satisfactory Date
Satisfactory Signature
Initial attempt  
2nd attempt/Re-
assessment  
WSC-ASSSITHCCC041-V1.1-15.05.2024 Page |
International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS: 03690M
Information for Student:
 All work is to be entirely of the student.
General Information for this assessment:
 Read the instructions for each question very carefully.

 Be sure to PRINT your FIRST name & LAST name in every place that is
provided.
 Short questions must be answered in the spaces provided.
 For those activities requesting extra evidence such as: research reports, essay
reports, etc. The student must attach its own work formatted in double space,
Arial 12 pts.
 All activities must be addressed correctly in order to obtain a competence for the
unit of competency.
 If the student doesn’t understand the assessment, they can request help from
the assessor to interpret the assessment.
 Re-submission of assessment after the term will incur additional fees.
RTO: 45360 | CRICOS: 03690M
Re-assessment of Result & Academic Appeal procedures:
RTO: 45360 | CRICOS: 03690M
If a student is not happy with his/ her results, that student may appeal against their
grade via a written letter, clearly stating the grounds of appeal to the Chief Executive
Officer. This should be submitted after completion of the subject and within fourteen
days of commencement of the new term.
Re-assessment Process:
 An appeal in writing is made to the Academic Manager providing reasons for
re-assessment /appeal.
 Academic Manager will delegate another faculty member to review the
assessment.
 The student will be advised of the review result done by another assessor.
 If the student is still not satisfied and further challenges the decision, then a
review panel is formed comprising the lecturer/trainer in charge and the
Academic Manager OR if need be an external assessor.
 The Institute will advise the student within 14 days from the submission date of
the appeal. The decision of the panel will be deemed to be final.
 If the student is still not satisfied with the result, the he / she has the right to seek
independent advice or follow external mediation option with nominated
mediation agency.
 Any student who fails a compulsory subject or appeals unsuccessfully will be
required to re-enrol in that subject.
The cost of reassessment will be borne by the Institute. The external assessor will base
his/her judgement based on principles of assessment. These principles require
assessment to be reliable, fair, practical and valid.
Academic Appeals:
 If you are dissatisfied with the outcome of the re-evaluation process, you have a
right to appeal through academic appeals handling protocol.
 To appeal a decision, the person is required to complete the WSC- Request for
Appeal of a Decision form with all other supporting documents, if any. This form
is available via our website. The completed Request for Appeal form is to be
submitted to the Student Support Officer either in hard copy or electronically via
the following contact details:
Student Support Officer, Western Sydney College (WSC), 55 High St,
Parramatta NSW 2150, Email: info@wsc.nsw.edu.au
 The notice of appeal should be in writing addressed to the Chief Executive
Officer and submitted within seven days of notification of the outcome of the re-
evaluation process.
 If the appeal is not lodged in the specified time, the result will stand and you
must re-enrol in the unit.
 In emergency circumstances, such as in cases of serious illness or injury, you
must forward a medical certificate in support of a deferred appeal. The notice of
appeal must be made within three working days of the concluding date shown
on the medical certificate.
 The decision of Chief Executive Officer will be final.
 Student would then have the right to pursue the claim through an independent
external body as detailed in the students’ complaint / grievance policy.
RTO: 45360 | CRICOS: 03690M
Comments/Feedback to Students
Introduction
Welcome to the Student Assessment Tasks for SITHCCC041 Produce cakes, pastries and breads.
These tasks have been designed to help you demonstrate the skills and knowledge that you have
learnt during your course.
RTO: 45360 | CRICOS: 03690M
Please ensure that you read the instructions provided with these tasks carefully. You should also
follow the advice provided in the Hospitality Works Student User Guide. The Student User Guide
provides important information for you relating to completing assessment successfully.
Assessment for this unit

For you to be assessed as competent, you must successfully complete two assessment tasks:
 Assessment Task 1: Knowledge questions – You must answer all questions correctly.
 Assessment Task 2: Student Logbook – You must complete a range of food preparation tasks
using commercial fixed and handheld equipment and complete a Student Logbook. The
assessor must also observe a range of cooking tasks.
Kitchen time required
You will require time in the kitchen to complete Assessment Task 2. You will find more
information about the requirements for training/commercial kitchens in the Hospitality Works
Student User Guide.
RTO: 45360 | CRICOS: 03690M
Assessment Task 1: Knowledge questions
Information for students

Knowledge questions are designed to help you demonstrate the knowledge which you have
acquired during the learning phase of this unit. Ensure that you:
 review the advice to students regarding answering knowledge questions in the Hospitality
Works Student User Guide
 comply with the due date for assessment which your assessor will provide
 adhere with your RTO’s submission guidelines
 answer all questions completely and correctly
 submit work which is original and, where necessary, properly referenced
 submit a completed cover sheet with your work
 avoid sharing your answers with other students.
i Assessment information
Information about how you should complete this assessment can be found in Appendix A of the
Hospitality Works Student User Guide. Refer to the appendix for information on:
 where this task should be completed
 the maximum time allowed for completing this assessment task
 whether or not this task is open-book.
Note: You must complete and submit an assessment cover sheet with your work. A template is
provided in Appendix B of the Student User Guide. However, if your RTO has provided you with
an assessment cover sheet, please ensure that you use that.
RTO: 45360 | CRICOS: 03690M
Questions
Provide answers to all of the questions below.
1. Provide a brief description for each of the following.
Cakes/sponges Description
Fat-based
Butter base
Oil base
Foam based:
Emulsified sponge
Egg based foam
Egg yolks
RTO: 45360 | CRICOS: 03690M
Cheesecake
Mousse cake
Friands
Baking powder
Fruit cake
Génoise sponge
Caster sugar
RTO: 45360 | CRICOS: 03690M
Madeira cake
Meringues
Mousse
Muffins
Swiss roll
Pastries Description
Choux pastry
RTO: 45360 | CRICOS: 03690M
Short crust
Sweet pastry
Savoury pastry
Puff paste
Croissant
Crystallised fruit
Danish pastry
RTO: 45360 | CRICOS: 03690M
Strudel
Almond cream (crème

d’amandes)
Breads Description
Baguette
Bread rolls
Brioche
Focaccia
RTO: 45360 | CRICOS: 03690M
Breads Description
Flat bread
Sourdough
Hot cross buns
Unleavened breads
Yeast
Bath bun
Fruit bun
RTO: 45360 | CRICOS: 03690M
4. Identify at least one cake, pastry or bread that commonly includes each filling below.
Filling Cake, pastry or bread
Animal protein (bacon, meat, poultry, fish)
Dairy (cheese, cream)
Vegetables
Chocolate or chocolate mousse
Custard
Fresh or crystallised fruit and fruit purées
Whole or crushed nuts
RTO: 45360 | CRICOS: 03690M
5. Identify at least one way you would use the following decorations for cakes, pastries or
breads.
Decorations Usage
Chocolate `
Coloured and flavoured sugar
Fresh, preserved or crystallised fruits
Fruit purées
Glazes
Icings
Jellies
RTO: 45360 | CRICOS: 03690M
Decorations Usage
Meringue
Sprinkled icing sugar
Whole or crushed nuts
6. Answer the following questions about optimising the shelf life of cakes, pastries and breads.
 Explain why icing a sponge cake can prolong its shelf life.
 Explain the best way to freeze a cake that has been iced or frosted.
 Explain why cakes and pastries should be kept out of sunlight.
 Explain how humidity can impact cakes.
RTO: 45360 | CRICOS: 03690M
 At what temperature is a decorated cake best served?
 Explain what you can do to prolong the shelf life of freshly baked bread.
 Explain why fresh baked bread has a shorter shelf life than commercially purchased
bread.
7. List 10 ingredients that are commonly used to produce cakes, pastries and breads.
8. Answer the following questions.
 Identify two reasons why a cake can sink.
 What could happen if you do not use fresh ingredients when baking?
 What could happen if you do not aerate your flour?
 Explain why your icing is full of crumbs.
RTO: 45360 | CRICOS: 03690M
 Explain why it is important to consider how you are mixing your wet (fats and liquids) and
dry ingredients.
 Explain why dough needs to rest and how it helps with kneading.
 Explain why dough needs to be kept cold when being worked on.
9. Explain the role of fermentation in dough development.
10. Discuss the historical and cultural origins of the following:

Your response for each type should be at least two paragraphs where possible.
Bread Historical and cultural origins
Hot cross buns
Baguette
RTO: 45360 | CRICOS: 03690M
Bread Historical and cultural origins
Strud
Victoria sponge
Croissants.
11. List five questions you should ask yourself in relation to the presentation and plating of cakes,
pastries and breads when serving to customers.
12. In your training kitchen or workplace, locate a range of cakes, pastries and breads. Take a
photo of the labels on each product that identify best-before/use-by dates and rotation
requirements. Try to find at least one item that has a Julian date on it. For each one, identify
the disposal date. Submit the photos as part of your assessment.
13. Describe the following processes for preparing or cooking cakes, pastries or breads.
Process Description
Selecting and preparing

appropriate tins and
moulds
RTO: 45360 | CRICOS: 03690M
Process Description
Stirring and aerating to

achieve required
consistency and texture
Weighing or measuring
Sifting dry ingredients
Whisking, folding, piping

and spreading
Using required amount of

batter according to desired
characteristics of finished
products
Cutting, shaping and

moulding
Kneading and handling
RTO: 45360 | CRICOS: 03690M
Process Description
Preparing and using fillings
Adding fats and liquids to

dry ingredients
Chilling ingredients and

work surfaces
Rolling
14. Describe four mise en place tasks related to preparing cakes, pastries and breads.
15. How can you ensure that you follow safe operational practices when using equipment to
produce cakes, pastries and breads?
RTO: 45360 | CRICOS: 03690M
16. Complete the following table for a classical and a contemporary cake, pastry and bread:
Classical cake Contemporary Classical Contemporary Classical bread Contemporary

______________ cake pastry pastry bread
______________
(write the name) ______________ _____________ ______________ ______________
(write the name)
(write the name) (write the name) (write the name) (write the name)
Consistency
Moisture content
Shape
WSC-ASSSITHCCC031-V1.1-15.05.2024 Page | 22
RTO: 45360 | CRICOS: 03690M
Classical cake Contemporary Classical Contemporary Classical bread Contemporary
______________ cake pastry pastry bread
______________
(write the name) ______________ _____________ ______________ ______________
(write the name)
(write the name) (write the name) (write the name) (write the name)
Taste and texture
Cooking times
and temperatures
Preparation
process used
Tin or mould
used
WSC-ASSSITHCCC031-V1.1-15.05.2024 Page | 23
RTO: 45360 | CRICOS: 03690M
Assessment Task 1: Checklist
Student’s name:
Did the student provide a Completed

sufficient and clear answer successfully?
that addresses the
suggested answer for the
Yes No
following? Comments
Question 1
Question 2
Question 3
Question 4
Question 5
Question 6
Question 7
Question 8
Question 9
Question 10
Question 11
Question 12
Question 13
Question 14
Question 15
Question 16
WSC-ASSSITHCCC041-V1.1-15.05.2024
RTO: 45360 | CRICOS: 03690M
Task outcome:  Satisfactory  Not satisfactory
Assessor signature:
Assessor name:
Date:
WSC-ASSSITHCCC041-V1.1-15.05.2024
RTO: 45360 | CRICOS: 03690M

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Assessment-1

SITHCCC041 PRODUCE CAKES, PASTRIES AND BREAD

Student ID: Term: Year:

Student Signature: Date:

Not Yet Assessor

General Information for this assessment:

 Read the instructions for each question very carefully.

Assessment for this unit

Kitchen time required

Information for students

 adhere with your RTO’s submission guidelines

 answer all questions completely and correctly

 submit work which is original and, where necessary, properly referenced

 submit a completed cover sheet with your work

 avoid sharing your answers with other students.

 where this task should be completed

 the maximum time allowed for completing this assessment task

 whether or not this task is open-book.

1. Provide a brief description for each of the following.

Egg based foam

2. Provide a brief description for each of the following.

Almond cream (crème

3. Provide a brief description for each of the following.

Hot cross buns

Filling Cake, pastry or bread

Animal protein (bacon, meat, poultry, fish)

Dairy (cheese, cream)

Chocolate or chocolate mousse

Fresh or crystallised fruit and fruit purées

Whole or crushed nuts

Coloured and flavoured sugar

Fresh, preserved or crystallised fruits

Sprinkled icing sugar

Whole or crushed nuts

 Explain why cakes and pastries should be kept out of sunlight.

 Explain how humidity can impact cakes.

8. Answer the following questions.

 Identify two reasons why a cake can sink.

 What could happen if you do not aerate your flour?

 Explain why your icing is full of crumbs.

9. Explain the role of fermentation in dough development.

10. Discuss the historical and cultural origins of the following:

Bread Historical and cultural origins

Hot cross buns

Selecting and preparing

Stirring and aerating to

Sifting dry ingredients

Whisking, folding, piping

Using required amount of

Cutting, shaping and

Kneading and handling

Preparing and using fillings

Adding fats and liquids to

Chilling ingredients and

Classical cake Contemporary Classical Contemporary Classical bread Contemporary

Taste and texture

Did the student provide a Completed

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