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Evidence Guide: SITHCCC019 - Produce cakes, pastries and breads

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

From the Wiki University

 

SITHCCC019 - Produce cakes, pastries and breads

What evidence can you provide to prove your understanding of each of the following citeria?

Select ingredients.

  1. Confirm food production requirements from food preparation list and standard recipes.
  2. Calculate ingredient amounts according to requirements.
  3. Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements.
Confirm food production requirements from food preparation list and standard recipes.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Calculate ingredient amounts according to requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select, prepare and use equipment.

  1. Select type and size of equipment suitable to requirements.
  2. Safely assemble and ensure cleanliness of equipment before use.
  3. Use equipment safely and hygienically according to manufacturer instructions.
Select type and size of equipment suitable to requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Safely assemble and ensure cleanliness of equipment before use.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use equipment safely and hygienically according to manufacturer instructions.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Portion and prepare ingredients.

  1. Sort and assemble ingredients according to food production sequencing.
  2. Weigh and measure wet and dry ingredients according to the recipe and quantity of cakes, pastries and breads required.
  3. Prepare yeast-based dough to correct consistency and shape, according to standard recipes.
  4. Minimise waste to maximise profitability of cakes, pastries and breads produced.
Sort and assemble ingredients according to food production sequencing.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Weigh and measure wet and dry ingredients according to the recipe and quantity of cakes, pastries and breads required.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare yeast-based dough to correct consistency and shape, according to standard recipes.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Minimise waste to maximise profitability of cakes, pastries and breads produced.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Cook cakes, pastries, breads.

  1. Use cookery methods for cakes, pastries and breads and sweet and savoury fillings to achieve desired product characteristics.
  2. Follow standard recipes and make food quality adjustments within scope of responsibility.
  3. Select baking conditions, required oven temperature and bake cakes, pastries and breads.
  4. Cool in appropriate conditions to retain optimum freshness and product characteristics.
Use cookery methods for cakes, pastries and breads and sweet and savoury fillings to achieve desired product characteristics.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Follow standard recipes and make food quality adjustments within scope of responsibility.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select baking conditions, required oven temperature and bake cakes, pastries and breads.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Cool in appropriate conditions to retain optimum freshness and product characteristics.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Decorate, present and store cakes pastries and breads.

  1. Enhance appearance and taste of cakes, pastries and breads using suitable fillings, icings and decorations, according to standard recipes.
  2. Apply icing to ensure a smooth and seamless finish.
  3. Visually evaluate cakes, pastries and breads and adjust presentation before displaying.
  4. Use suitable service-ware to attractively present cakes, pastries and breads according to organisational standards.
  5. Display cakes, pastries and breads in appropriate conditions to retain optimum freshness and product characteristics.
  6. Store cakes, pastries and breads and reusable by-products in appropriate environmental conditions.
  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.
Enhance appearance and taste of cakes, pastries and breads using suitable fillings, icings and decorations, according to standard recipes.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Apply icing to ensure a smooth and seamless finish.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Visually evaluate cakes, pastries and breads and adjust presentation before displaying.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use suitable service-ware to attractively present cakes, pastries and breads according to organisational standards.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Display cakes, pastries and breads in appropriate conditions to retain optimum freshness and product characteristics.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Store cakes, pastries and breads and reusable by-products in appropriate environmental conditions.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Clean work area, and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

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.

Required Skills and Knowledge

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.

Range Statement

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.