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.
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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.
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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
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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.
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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.
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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.
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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.
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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
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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?
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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?
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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:
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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: _________________
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