Assessment Details

Qualification Code/Title Click or tap here to enter text.

Assessment Type       Time allowed      
Due Date       Location       Term / Year      

Unit of Competency
National Code/Title      
Student Details
Student Name       Student ID IIE
Student Declaration: I declare that the work submitted is my own, Signature:      
and has not been copied or plagiarised from any person or source.
Date:      
Assessor’s Name      
RESULTS (Please Circle) ☐SATISFACTORY ☐NOT SATISFACTORY
Feedback to student:

Assessor Declaration
*If Student is Not Satisfactory Assessor Declaration: I declare that I have conducted a fair,
Reassessment Required ☐ Yes ☐ No valid, reliable and flexible assessment with this student, and I
have provided appropriate feedback.
Is This Theory Only Task ☐ Yes ☐ No
Signature:      

Have student already completed practical/ Vocational Placement Date:      

Component? ☐ Yes ☐ No

Instructions to the Candidates

 This assessment is to be completed according to the instructions given below in this document.
 Should you not answer the tasks correctly, you will be given feedback on the results and gaps in knowledge. You will be
entitled to one (1) resubmit in showing your competence with this unit.
 If you are not sure about any aspect of this assessment, please ask for clarification from your assessor.
 Please refer to the College re-submission and re-sit policy for more information.
 If you have questions and other concerns that may affect your performance in the Assessment, please inform the assessor
immediately.
 Please read the Tasks carefully then complete all Tasks.
 To be deemed competent for this unit you must achieve a satisfactory result with tasks of this Assessment along with a
satisfactory result for another Assessment.
 This is an Open book assessment which you will do in your own time but complete in the time designated by your
assessor. Remember, that it must be your own work and if you use other sources then you must reference these
appropriately
 Submitted document must follow the given criteria. Font must be Times New Roman, Font size need to be 12, line spacing
has to be Single line and Footer of submitted document must include Student ID, Student Name and Page Number.
Document must be printed double sided.
 This is Individual Assessments. Once you have completed the assessment, please provide the Hard copy of the
Assessments to your Trainer/ Assessor.
 Plagiarism is copying someone else’s work and submitting it as your own. Any Plagiarism will result in a mark of Not
Satisfactory.

© International Institute of Education RTO: 45150 CRICOS: 03838G Revised date Version
Page 1 of 13
File Name: Assessment Tool July 2020 1.1
 Assessment Task 2: Student logbook

Information for students

Cooking tasks required for this unit

This unit of competency requires that you follow standard recipes to:

 produce and decorate four of the following cakes:

o basic aerated sponge o Madeira cake

o cold set cake and mousse cake o meringues

o friands o muffins

o fruit cake o Swiss roll

o Genoise sponge

 produce and decorate four of the following pastries:

o choux pastry o short crust

o croissant o sweet pastry

o Danish pastry o strudel

o puff pastry

 produce and decorate four of the following breads:

o baguette o hot cross buns

o bath or fruit bun o unleavened breads

o bread rolls

 respond to special customer requests and dietary requirements.

Instructions for how you will complete these requirements are included below.

© International Institute of Education RTO: 45150 CRICOS: 03838G Revised date Version
Page 2 of 13
File Name: SITHCCC019 Assessment Tool July 2020 1.1
 Activities
Complete the following activities.

1. Carefully read the following information.

Successful completion of this unit requires that you complete the range of cooking
tasks listed above. It is important that you provide evidence that you have
successfully completed each task. We have provided you with a Student Logbook
to help you.

Below is a guide to the skills and knowledge you must demonstrate when you are
completing each task. We have provided a number of documents to assist you and
you will find these in your Student Logbook.

What do I need to demonstrate?

During your practical assessments, you will be required to demonstrate a range of
the skills and knowledge that you have developed during your course. These
include:

 interpreting standard recipes and food preparation lists

 confirming food production requirements

 calculating ingredient amounts

 identifying and selecting ingredients from stores according to quality, freshness

and stock rotation requirements

 selecting the type and size of equipment required

 ensuring that food preparation equipment is safely assembled, clean and

ready for use

 using equipment safely and hygienically

 using equipment according to the manufacturer’s instructions

 sorting and assembling ingredients according to food production sequencing

 weighing and measuring wet and dry ingredients accurately as per quantity of
cakes, pastries and breads required

 following standard recipes to prepare yeast-based dough to the correct shape

and consistency

 producing the required quantities

 minimising waste to maximise profitability

 using the correct cookery methods for cakes, pastries and breads, and fillings
(both sweet and savoury fillings) to achieve product characteristics

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

products

© International Institute of Education RTO: 45150 CRICOS: 03838G Revised date Version
Page 3 of 13
File Name: SITHCCC019 Assessment Tool July 2020 1.1
  making adjustments to cakes, pastries and breads within scope of
responsibility to ensure food quality

 baking cakes, pastries and breads at correct temperatures and conditions

 ensuring cakes, pastries and breads are cooled in the correct conditions to
maintain freshness and quality

 following standard recipes accurately to achieve product characteristics

 using fillings, icings and decorations to enhance visual appeal and taste of
cakes, pastries and breads

 ensuring icing is smooth and seamless

 visually evaluating cakes, pastries and breads and adjusting presentation prior
to serving

 presenting cakes, pastries and breads attractively using appropriate service-

ware

 ensuring cakes, pastries and breads are displayed in appropriate conditions to

maintain optimum freshness and quality

 responding to special customer requests and dietary requirements

 following organisational policies and procedures

 storing cakes, pastries and breads in appropriate environmental conditions

 disposing of or storing surplus products and re-usable by products

 working safely, working hygienically, working sustainably and efficiently

 working within commercial time constraints and deadlines.

How will I provide evidence?

In your Student Logbook, you will find some detailed information about providing
evidence, the preparation and planning documents you must complete for each
time that you cook, a logbook summary and a reflective journal. Each time that you
cook or prepare a dish for assessment of this unit, you will need to:

 complete a planning document

 complete a reflective journal (a reflective journal provides an opportunity for

you to think about the cooking process – what went well, what you would do
differently next time). It also helps you to provide evidence for your
assessment

 ask your supervisor/trainer to sign the supervisor declaration section at the end
of the reflective journal.
Your assessor will also observe some of your cooking and food preparation and
complete an observation checklist.

© International Institute of Education RTO: 45150 CRICOS: 03838G Revised date Version
Page 4 of 13
File Name: SITHCCC019 Assessment Tool July 2020 1.1
 Tips for completing your Student Logbook

 Read through this assessment and your logbook before you get started and
make sure you understand what you need to do. If you are unsure, speak to
your assessor and/or supervisor.

 Stay up to date! Complete a logbook entry at the end of each time that you
cook and ask your supervisor to do the same. Providing organised, complete
evidence forms part of your assessment.

 Stay in touch with your assessor. Ask questions, raise issues, check in,
communicate.
Most importantly, ask for help if you are having trouble!

2. Determine production requirements.

To ensure that you have everything that you require to prepare the standard recipe,
you will need to interpret the standard recipe and associated food preparation list
which you will be working from and:

 confirm the food production requirements

 calculate the number of portions and the amount of each ingredient that you
require

 select the relevant cookery method

 determine baking times, conditions and appropriate temperatures

 select appropriate fillings, icings and decorations

 select the ingredients from stores

 identify the food preparation equipment that you require

 ensure that the appropriate food preparation equipment is ready for use

 take any customer requirements or special dietary needs into consideration.

A Service planning template has been provided to help you.

© International Institute of Education RTO: 45150 CRICOS: 03838G Revised date Version
Page 5 of 13
File Name: SITHCCC019 Assessment Tool July 2020 1.1
 3. Produce cakes, pastries and breads.

Now it’s time to put all of that planning and organising to work. Produce the cakes,
pastries and breads as per the standard recipes and food preparation lists. Ensure
that:

 all food is prepared safely and hygienically

 you follow portion control procedures

 you manage your own speed, timing, sequencing and productivity to ensure
efficiency

 all stages of preparation and baking are completed in a way which ensures:

o quality of food items

o consistency of food items

o organisational standards are met

o waste is minimised to maximise profitability.

 you assemble and use equipment safely and hygienically

 you sort and assemble ingredients logically and efficiently

 food items match the recipes and menu descriptions

 the required quantities of food are produced

 you adjust the taste, texture and appearance of food products according to
any deficiencies which you identify

 you evaluate the quality of finished cakes, pastries and breads and make
adjustments to ensure quality

 you present cakes, pastries and breads attractively on appropriate service-

ware

 you work within commercial time constraints and deadlines

 you store food safely and in appropriate environmental conditions

 you respond to any special customer requests or dietary requirements

 you maintain a clean and tidy work area

 you dispose of or store surplus products effectively

 you work sustainably.

Complete a reflective journal for each time that you cook a dish as part of your
assessment for this unit. Don’t forget to ask your trainer/assessor or supervisor to
complete the declaration.

© International Institute of Education RTO: 45150 CRICOS: 03838G Revised date Version
Page 6 of 13
File Name: SITHCCC019 Assessment Tool July 2020 1.1
© International Institute of Education RTO: 45150 CRICOS: 03838G Revised date Version
Page 7 of 13
File Name: SITHCCC019 Assessment Tool July 2020 1.1
 4. Submit documents to your assessor.

Finalise your Student Logbook. Ensure that all documents are clear and complete.
It should include the following completed documents for each time that you cook a
dish as part of your assessment for this unit.

 Service planning template

 Reflective journal (endorsed by your trainer/assessor or supervisor).

Send or submit the completed Student Logbook to your assessor.

© International Institute of Education RTO: 45150 CRICOS: 03838G Revised date Version
Page 8 of 13
File Name: SITHCCC019 Assessment Tool July 2020 1.1
 Assessment Task 2: Student Logbook checklist
Student’s name:

Completed
successfully? Comments

Did the student: Yes No

Follow standard recipes to produce and

decorate four of the following cakes:

 basic aerated sponge

 cold set cake and mousse cake

 friands

 fruit cake

 Genoise sponge

 Madeira cake

 meringues

 muffins

 Swiss roll

Follow standard recipes to produce and

decorate four of the following pastries:

 choux pastry

 croissant

 Danish pastry

 puff pastry

 short crust

 sweet pastry

 strudel

Follow standard recipes to produce and

decorate four of the following breads:

 baguette

 bath or fruit bun

 bread rolls

 hot cross buns

© International Institute of Education RTO: 45150 CRICOS: 03838G Revised date Version
Page 9 of 13
File Name: SITHCCC019 Assessment Tool July 2020 1.1
  unleavened breads

Respond to special customer requests

and dietary requirements?

Interpret the standard recipes and

associated food preparation lists to:

 confirm food production

requirements

 calculate number of portions

 calculate ingredient quantities?

Select the relevant cookery methods and

determine baking times, conditions and
temperatures?

Identify and select ingredients from

stores according to standard recipes,
quality, freshness and stock rotation
requirements?

Select size and type of equipment

required?

Ensure that equipment was assembled

and used safely, hygienically and
according to manufacturer instructions?

Ensure cleanliness of equipment before

use?

Sort and assemble ingredients according

to food production sequencing?

Weigh and measure wet and dry

ingredients accurately?

Follow standard recipes to prepare

yeast-based dough to the correct shape
and consistency?

Follow portion control procedures to

maximise profitability?

Minimise waste to maximise profitability?

© International Institute of Education RTO: 45150 CRICOS: 03838G Revised date Version
Page 10 of 13
File Name: SITHCCC019 Assessment Tool July 2020 1.1
 Use the correct cookery methods for
cakes, pastries and breads, and fillings
(both sweet and savoury fillings) to
achieve product characteristics?

Use required amount of batter according

to desired characteristics of finished
products?

Make adjustments to cakes, pastries and

breads within scope of responsibility to
ensure food quality?

Bake cakes, pastries and breads at

correct temperatures and conditions?

Ensure cakes, pastries and breads are

cooled in the correct conditions to
maintain freshness and quality?

Follow standard recipes accurately to

achieve product characteristics?

Use fillings, icings and decorations to

enhance visual appeal and taste of
cakes, pastries and breads?

Ensure icing is smooth and seamless?

Visually evaluate cakes, pastries and

breads and adjust presentation prior to
serving?

Present cakes, pastries and breads

attractively using appropriate service-
ware?

Ensuring cakes, pastries and breads are

displayed in appropriate conditions to
maintain optimum freshness and
quality?

Complete all stages of preparation and

baking in a way which ensured
organisational standards are met?

Store cakes, pastries and breads safely

and in appropriate environmental
conditions?

© International Institute of Education RTO: 45150 CRICOS: 03838G Revised date Version
Page 11 of 13
File Name: SITHCCC019 Assessment Tool July 2020 1.1
 Dispose of or store surplus and re-
usable by-products?

Work safely and hygienically?

Work sustainably?

Prepare cakes, pastries and breads

within commercial time constraints?

Manage own speed, timing, sequencing

and productivity to ensure efficiency?

Task outcome:  Satisfactory  Not satisfactory

Assessor signature:

Assessor name:

Date:

© International Institute of Education RTO: 45150 CRICOS: 03838G Revised date Version
Page 12 of 13
File Name: SITHCCC019 Assessment Tool July 2020 1.1
 Final results record

Student name:

Assessor name:

Date:

Unit name:

Qualification name:

Final assessment results

Result

Task Type Satisfactory Unsatisfactory Did not submit

Assessment Task 1 Knowledge questions S U DNS

Assessment Task 2 Student Logbook S U DNS

Overall unit results C NYC

Feedback

 My performance in this unit has been discussed and explained to me.

 I would like to appeal this assessment decision.

Student signature: _________________________________________ Date: _________________

 I hereby certify that this student has been assessed by me and that the assessment has been carried out
according to the required assessment procedures.

Assessor signature: _______________________________________ Date: _________________

© International Institute of Education RTO: 45150 CRICOS: 03838G Revised date Version
Page 13 of 13
File Name: SITHCCC019 Assessment Tool July 2020 1.1