Assessor Resource

SITHCCC019
Produce cakes, pastries and breads

Assessment tool

Version 1.0
Issue Date: March 2024


This unit describes the performance outcomes, skills and knowledge required to produce cakes, pastries and breads in a commercial kitchen following standard recipes. It requires the ability to select, prepare and portion ingredients; and to use relevant equipment a range of cookery methods to make and decorate cakes, pastries and breads, and food storage methods.

It does not cover the specialist skills used by patissiers to produce specialist patisserie products. These are covered in the range of patisserie units coded ‘PAT’.

The unit applies to hospitality and catering organisations that produce and serve cakes, pastries and breads, including hotels, restaurants and patisseries.

It applies to individuals who work under the guidance of more senior chefs. They demonstrate autonomy and judgement to complete routine activities and take limited responsibility in known and stable contexts within established parameters.

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)



Evidence Required

List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Select ingredients.

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. Select, prepare and use equipment.

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. Portion and prepare ingredients.

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. Cook cakes, pastries, breads.

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. Decorate, present and store cakes pastries and breads.

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.

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.

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:

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

indicators of freshness and quality of stocked ingredients for cakes, pastries and breads

cookery methods for cakes, pastries, breads and fillings:

adding fats and liquids to dry ingredients

chilling ingredients and work surfaces

cutting, shaping and moulding

kneading and handling

preparing and using fillings

preparing and using pre-bake finishes and decorations

resting

rolling

selecting and preparing appropriate cake tins and moulds

stirring and aerating to achieve required consistency and texture

using required amount of batter according to desired characteristics of finished products

weighing or measuring and sifting dry ingredients

whisking, folding, piping and spreading

main types, culinary characteristics and uses of fillings for cakes, pastries or breads:

savoury:

bacon

cheese

fish

ham

meat

poultry

vegetable

sweet:

chocolate

cream

custard

fresh or crystallised fruit and fruit purées

meringue

whole or crushed nuts.

main types, culinary characteristics and uses of decorations for cakes, pastries or breads:

chocolate

coloured and flavoured sugar

fresh, preserved or crystallised fruits

fruit purées

glazes

icings

jellies

sprinkled icing sugar

whole or crushed nuts

appropriate baking temperatures and cooking times for cakes, pastries, breads and fillings

appropriate environmental conditions for storing cakes, pastries, breads and re-usable by-products of their preparation to:

ensure food safety

optimise shelf life

mise en place requirements for producing cakes, pastries and breads and fillings

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

Skills must be demonstrated in an operational commercial kitchen. This can be:

an industry workplace

a simulated industry environment, such as a training kitchen servicing customers.

Assessment must ensure access to:

fixtures and large equipment:

commercial grade work benches (1.5 m/person)

commercial:

blenders and food mills

food processors

planetary mixers

commercial ovens with trays (one per two persons)

commercial refrigeration facilities:

cool room

freezer

fridge

designated storage areas for dry goods and perishable

double sink

marble slab or bench

microwave

storage facilities:

shelving

trays

small equipment:

baking sheets

beaters

cake tins and moulds:

fixed base in a range of shapes

loose bottom

muffin tins

containers for hot and cold food

cutting boards

food handler gloves

graters

knives:

cake knife

pastry cutters and shapes

measurers:

metric calibrated measuring jugs

measuring spoons

portion control scoops

moulds, shapes and cutters

oven mitts

piping bags and attachments

proofer

range of saucepans and pots for small and large production

scales

sets of stainless steel bowls

service-ware:

cutlery and serving utensils

platters, dishes, and bowls

serving tongs and trowels

silicon mats

spatulas

spoons:

ladles in a variety of sizes

wooden spoons

large plain and slotted metal spoons

whisks:

fine stainless steel wire

coarse stainless steel wire

wire cooling racks

cleaning materials and equipment:

cleaning cloths

commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens, equipment and food storage areas

dustpans and brooms

garbage bins and bags

hand towel dispenser and hand towels

mops and buckets

separate hand basin and antiseptic liquid soap dispenser for hand washing

sponges, brushes and scourers

tea towels

organisational specifications:

equipment manufacturer instructions

current commercial stock control procedures and documentation for ordering, monitoring and maintaining stock

mise en place lists, menus, standard recipes, and recipes for special dietary requirements

ordering and docketing paperwork

food safety plans

guidelines relating to food disposal, storage and presentation requirements

safety data sheets (SDS) for cleaning agents and chemicals

diverse and comprehensive range of perishable food supplies for cakes, pastries and breads

industry-realistic ratios of kitchen staff to customers; these can be:

staff and customers in an industry workplace during the assessment process; or

individuals who participate in role plays or simulated activities, set up for the purpose of assessment, in a simulated industry environment operated within a training organisation.

Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors; and:

have achieved the Certificate III in Commercial Cookery or Certificate IV in Commercial Cookery to assess this unit as part of a Certificate III in Commercial Cookery or Certificate IV in Commercial Cookery qualification; and

have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency.


Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assingnment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)


Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Select ingredients.

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. Select, prepare and use equipment.

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. Portion and prepare ingredients.

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. Cook cakes, pastries, breads.

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. Decorate, present and store cakes pastries and breads.

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.

Specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included.

Range is restricted to essential operating conditions and any other variables essential to the work environment.

Food quality adjustments must involve consideration of factors relating to:

ratio of wet to dry ingredients

taste

temperature

texture.

Adjusting presentation must involve consideration of:

accompaniments and garnishes to maximise visual appeal:

balance

colour

contrast

plated food for practicality of:

customer consumption

service

wiping drips and spills.

Environmental conditions must ensure appropriate:

humidity

light

packaging

temperature

use of containers

ventilation.

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.

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:

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

indicators of freshness and quality of stocked ingredients for cakes, pastries and breads

cookery methods for cakes, pastries, breads and fillings:

adding fats and liquids to dry ingredients

chilling ingredients and work surfaces

cutting, shaping and moulding

kneading and handling

preparing and using fillings

preparing and using pre-bake finishes and decorations

resting

rolling

selecting and preparing appropriate cake tins and moulds

stirring and aerating to achieve required consistency and texture

using required amount of batter according to desired characteristics of finished products

weighing or measuring and sifting dry ingredients

whisking, folding, piping and spreading

main types, culinary characteristics and uses of fillings for cakes, pastries or breads:

savoury:

bacon

cheese

fish

ham

meat

poultry

vegetable

sweet:

chocolate

cream

custard

fresh or crystallised fruit and fruit purées

meringue

whole or crushed nuts.

main types, culinary characteristics and uses of decorations for cakes, pastries or breads:

chocolate

coloured and flavoured sugar

fresh, preserved or crystallised fruits

fruit purées

glazes

icings

jellies

sprinkled icing sugar

whole or crushed nuts

appropriate baking temperatures and cooking times for cakes, pastries, breads and fillings

appropriate environmental conditions for storing cakes, pastries, breads and re-usable by-products of their preparation to:

ensure food safety

optimise shelf life

mise en place requirements for producing cakes, pastries and breads and fillings

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

Skills must be demonstrated in an operational commercial kitchen. This can be:

an industry workplace

a simulated industry environment, such as a training kitchen servicing customers.

Assessment must ensure access to:

fixtures and large equipment:

commercial grade work benches (1.5 m/person)

commercial:

blenders and food mills

food processors

planetary mixers

commercial ovens with trays (one per two persons)

commercial refrigeration facilities:

cool room

freezer

fridge

designated storage areas for dry goods and perishable

double sink

marble slab or bench

microwave

storage facilities:

shelving

trays

small equipment:

baking sheets

beaters

cake tins and moulds:

fixed base in a range of shapes

loose bottom

muffin tins

containers for hot and cold food

cutting boards

food handler gloves

graters

knives:

cake knife

pastry cutters and shapes

measurers:

metric calibrated measuring jugs

measuring spoons

portion control scoops

moulds, shapes and cutters

oven mitts

piping bags and attachments

proofer

range of saucepans and pots for small and large production

scales

sets of stainless steel bowls

service-ware:

cutlery and serving utensils

platters, dishes, and bowls

serving tongs and trowels

silicon mats

spatulas

spoons:

ladles in a variety of sizes

wooden spoons

large plain and slotted metal spoons

whisks:

fine stainless steel wire

coarse stainless steel wire

wire cooling racks

cleaning materials and equipment:

cleaning cloths

commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens, equipment and food storage areas

dustpans and brooms

garbage bins and bags

hand towel dispenser and hand towels

mops and buckets

separate hand basin and antiseptic liquid soap dispenser for hand washing

sponges, brushes and scourers

tea towels

organisational specifications:

equipment manufacturer instructions

current commercial stock control procedures and documentation for ordering, monitoring and maintaining stock

mise en place lists, menus, standard recipes, and recipes for special dietary requirements

ordering and docketing paperwork

food safety plans

guidelines relating to food disposal, storage and presentation requirements

safety data sheets (SDS) for cleaning agents and chemicals

diverse and comprehensive range of perishable food supplies for cakes, pastries and breads

industry-realistic ratios of kitchen staff to customers; these can be:

staff and customers in an industry workplace during the assessment process; or

individuals who participate in role plays or simulated activities, set up for the purpose of assessment, in a simulated industry environment operated within a training organisation.

Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors; and:

have achieved the Certificate III in Commercial Cookery or Certificate IV in Commercial Cookery to assess this unit as part of a Certificate III in Commercial Cookery or Certificate IV in Commercial Cookery qualification; and

have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency.

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
Confirm food production requirements from food preparation list and standard recipes. 
Calculate ingredient amounts according to requirements. 
Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements. 
Select type and size of equipment suitable to requirements. 
Safely assemble and ensure cleanliness of equipment before use. 
Use equipment safely and hygienically according to manufacturer instructions. 
Sort and assemble ingredients according to food production sequencing. 
Weigh and measure wet and dry ingredients according to the recipe and quantity of cakes, pastries and breads required. 
Prepare yeast-based dough to correct consistency and shape, according to standard recipes. 
Minimise waste to maximise profitability of cakes, pastries and breads produced. 
Use cookery methods for cakes, pastries and breads and sweet and savoury fillings to achieve desired product characteristics. 
Follow standard recipes and make food quality adjustments within scope of responsibility. 
Select baking conditions, required oven temperature and bake cakes, pastries and breads. 
Cool in appropriate conditions to retain optimum freshness and product characteristics. 
Enhance appearance and taste of cakes, pastries and breads using suitable fillings, icings and decorations, according to standard recipes. 
Apply icing to ensure a smooth and seamless finish. 
Visually evaluate cakes, pastries and breads and adjust presentation before displaying. 
Use suitable service-ware to attractively present cakes, pastries and breads according to organisational standards. 
Display cakes, pastries and breads in appropriate conditions to retain optimum freshness and product characteristics. 
Store cakes, pastries and breads and reusable by-products in appropriate environmental conditions. 
Clean work area, and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives. 

Forms

Assessment Cover Sheet

SITHCCC019 - Produce cakes, pastries and breads
Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:


Assessment Record Sheet

SITHCCC019 - Produce cakes, pastries and breads

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: