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Evidence Guide: SITHCCC308 - 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!

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SITHCCC308 - 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:

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

Completed
Date:

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Safely assemble and ensure cleanliness of equipment before use.

Completed
Date:

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Use equipment safely and hygienically according to manufacturer instructions.

Completed
Date:

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Portion and prepare ingredients.

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

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 doughs to correct consistency and shape and according to standard recipes.

Completed
Date:

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

Completed
Date:

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Cook cakes pastries and breads.

  1. Use cookery methods for cakes, pastries and breads and 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 cakes, pastries and breads in appropriate conditions to retain optimum freshness and product characteristics.
  5. Store reusable by-products of food preparation for future cooking activities.
Use cookery methods for cakes, pastries and breads and 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 cakes, pastries and breads in appropriate conditions to retain optimum freshness and product characteristics.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Store reusable by-products of food preparation for future cooking activities.

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 serviceware 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.
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 serviceware 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:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.

Overview of assessment

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Evidence of the ability to:

follow standard recipes to produce and decorate cakes, pastries and breads including:

for cakes:

basic aerated sponges

Genoise sponges

Madeira cakes

for pastries:

choux paste

filo or strudel

puff paste

short and sweet paste

for breads:

bread rolls

breakfast breads

produce multiple cakes, pastries and breads of the same type that are consistent in quality, size, shape and appearance

integrate knowledge of:

quality indicators for ingredients

cookery methods for cakes, pastries and breads

essential features, functions and safe use of food preparation equipment

food safety practices for handling and storing cakes, pastries and breads

produce cakes, pastries and breads within commercial time constraints.

Context of and specific resources for assessment

Assessment must ensure use of:

an operational commercial kitchen with the fixtures, large and small equipment and workplace documentation defined in the Assessment Guidelines; this can be a:

real industry workplace

simulated industry environment such as a training kitchen servicing customers

industryrealistic ratios of kitchen staff to customers

food preparation lists and standard recipes

a variety of commercial ingredients for cakes, pastries and breads.

Method of assessment

A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:

direct observation of the individual preparing for and producing a range of cakes, pastries and breads

evaluation of the taste and visual appeal of cakes, pastries and breads produced by the individual

projects that allow assessment of the individual’s ability to produce a variety of cakes, pastries and breads for an event, function or meeting within designated deadlines

use of visual and taste recognition exercises so the individual can identify ingredient and product characteristics

written or oral questioning to assess knowledge of culinary terms, quality indicators for ingredients, equipment, cookery methods and appropriate environmental storage conditions

review of portfolios of evidence and thirdparty workplace reports of onthejob performance by the individual.

Guidance information for assessment

The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector, workplace and job role, for example:

BSBSUS201A Participate in environmentally sustainable work practices

BSBWOR202A Organise and complete daily work activities

SITHCCC104 Package prepared foodstuffs

SITHCCC304 Produce and serve food for buffets

SITHCCC307 Prepare food to meet special dietary requirements

SITXFSA201 Participate in safe food handling practices

TLIE1005A Carry out basic workplace calculations.

Required Skills and Knowledge

Required skills

initiative and enterprise skills to minimise wastage

literacy skills to:

read and comprehend food preparation lists, standard recipes, date code and stock rotation labels and manufacturer instructions for equipment

write notes on recipe requirements and calculations

numeracy skills to:

weigh and measure ingredients for the quantity of cakes, pastries and breads required

determine cooking times and temperatures

planning and organising skills to efficiently sequence the stages of food preparation and production

problem-solving skills to:

evaluate quality of ingredients and finished cakes, pastries and breads and make adjustments to ensure a quality product

adjust taste, texture and appearance of food products according to identified deficiencies

self-management skills to manage own speed, timing and productivity

technology skills to use food preparation and cooking equipment.

Required knowledge

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

product characteristics of a variety of classical and contemporary cakes pastries and breads:

appearance

colour

consistency

moisture content

shape

taste

texture

basic aspects of yeast fermentation and dough development processes

nutritional value of classical and contemporary cakes, pastries and breads

historical and cultural derivations of a variety of cakes, pastries and breads

contents of stock date codes and rotation labels

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

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

cookery methods for cakes, pastries, breads and fillings:

adding fats and liquids to dry ingredients

chilling ingredients and work surfaces

cutting, shaping and moulding

incorporating fat

kneading and handling

preparing and using fillings

preparing and using prebake 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

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

equipment used to produce cakes, pastries and breads:

essential features and functions

safe operational practices

storage of cakes, pastries, breads and re-usable by products of their preparation:

correct environmental conditions to ensure food safety

appropriate methods to optimise shelf life.

Range Statement

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Food production requirements may include:

deadlines

portion control

quantities to be produced

special customer requests

special dietary requirements

standard recipes.

Equipment may include:

baking sheets

beaters

bowl cutters

cake tins and moulds

chopping boards

commercial mixers and attachments

cutting implements for nuts and fruits

graters

knives, including large serrated cake knives

ladles in a variety of sizes

pastry cutters and shapes

marble bench

measurers:

metric calibrated measuring jugs

moulds, shapes and cutters

ovens

piping bags and attachments

proofer

range of saucepans and pots for small and large production

serving tongs and trowels

sets of stainless steel bowls

scales

serviceware

spatulas

spoons:

wooden spoons

large plain and slotted metal spoons

storage containers and trays

whisks

wire cooling racks.

Yeast based doughs may include:

basic bread

croissant

Danish

savarin

those from premixed packages

yeast bun.

Cakes may include:

basic aerated sponge

cold set cakes and mousse cakes

friends

fruit cake

Genoise sponge

Madeira cake

meringues

muffins

Swiss roll

those:

derived from classical or contemporary recipes

from various cultural origins.

Pastries may include:

choux paste, including:

profiteroles

éclairs

filo or strudel

puff paste, including:

milles feuilles

quiches

short and sweet paste, including:

flans

tarts

pies

those:

derived from classical or contemporary recipes

from various cultural origins

yeastraised pastries including:

Danish pastries

croissants

brioche

savarins.

Breads may include:

sweet and savoury:

breads

rolls

buns

breads and buns including:

baguettes

Bath buns

bread rolls

breakfast breads

dinner rolls

hot cross buns

lunch rolls

those:

derived from classical or contemporary recipes

from various cultural origins.

Fillings may include:

savoury fillings using:

bacon

cheese

fish

ham

meat

poultry

vegetables

sweet fillings:

chocolate

cream

custard

fresh or crystallised fruit and fruit purées

meringue

whole or crushed nuts.

Food quality adjustments may relate to:

ratio of wet to dry ingredients

taste:

salty

spicy

sweet

temperature

texture:

a light or heavy mouth feel

clean

creamy

crispy

crunchy

fibrous

intense

marshmallow like

moist

mousse

rich

slippery

smooth

velvety.

Decorations may include:

chocolate

coloured and flavoured sugar

fresh, preserved or crystallised fruits

fruit purées

glazes

icings

jellies

sprinkled icing sugar

whole or crushed nuts.

To adjust presentation may involve:

changing accompaniments and garnishes to maximise eye appeal:

balance

colour

contrast

changing plated food for practicality of:

customer consumption

service

wiping drips or spills.

Environmental conditions relates to appropriate:

humidity

light

packaging

temperature

use of containers

ventilation.