Marking Guide

ASSESSMENT
RECORD TOOL

SIT40516

Certificate IV in Commercial Cookery

DESSERTS AND BREADS Cluster Units

SITHPAT006 Produce desserts

SITHCCC019 Produce cakes, pastries and breads

Student first name:

Student last name:

Australian Careers College Pty. Ltd

Darwin City College

1/48 Woods St,

Darwin, NT 0800

Parap College

37 Gregory St, Parap, NT 0820

Sydney College

586-590 Parramatta Road, Petersham, NSW 2049

Introduction

Assessment requirements

This record tool is to be used to record the assessment decisions for the Desserts and Breads topic, which consists of the units:

SITHPAT006 Produce desserts

SITHCCC019 Produce cakes, pastries and breads.

Assessment is based on a number of forms of evidence, as follows:

Assessment Task 1: Written questions

Assessment Task 2: Cooking observations

These assessments are targeted to a student who is studying SIT40516 Certificate IV in Commercial Cookery.

Recording assessment outcomes

Use this Assessment Record Tool to record the outcomes of each assessment task related to this topic. Add any further comments about the student’s performance to the Assessment Cover Sheet for the relevant task.

Marking Guide

Refer to the Marking Guide for benchmark responses to written tasks and projects.

Assessment Checklists

Use the checklists below to record the outcomes of each task.

Observation tasks (where applicable to this unit) will include guidance to expected performance as well as instructions to the assessor about any further assessment requirements.

Record each task’s outcome on the Record of Assessment Outcomes at the end of this document.

Assessment Record Checklist

Assessment Task 1: Written questions

Yes

No

Did the student answer all questions correctly? (Please note which questions were answered incorrectly, if applicable.)

If ‘no’ to the above, did you identify gaps in the student’s understanding and knowledge?

If ‘yes’ to the above, have arrangements been made for reassessment?

Please note any reasonable adjustments for this task below.

I have reviewed the mapping to this task.

I have analysed the evidence gathered against the requirements of this task and am satisfied that the student has satisfactorily demonstrated the knowledge required of this unit.

Where any items above are marked ‘No’, please provide comments and outline the gaps below. Ensure feedback is provided to the student on their Assessment Task Cover Sheet. Note actions that will be taken to correct the gaps.

Assessment Task 1 outcome: Satisfactory Not Satisfactory

Date:

Student name:

Assessor name:

Assessor signature:

Assessment Task 2: Cooking observations

Desserts

Preparation

Did the student…

Dessert 1:

Crème Caramel

Dessert 2:

Poached pears in syrup

Dessert 3:

Sabayon and Zabaglione

Yes

No

Yes

No

Yes

No

Collect the required ingredients?

Collected the required ingredients (additional or substitute ingredients may be used in the case of meeting specific dietary requirements)

Selected fresh ingredients to ensure the optimum nutritional quality of the dish

Checked for spoilage or contamination prior to preparing the dish

Selected ingredients according to stock rotation requirements

Read date codes and rotation labels before they selected the ingredients

Prepare and gather appropriate equipment?

Read recipe and food preparation lists prior to preparing the dish

Gathered appropriate equipment required to prepare the dish

Ensured the cleanliness of equipment prior to use

Safely assembled cooking equipment

Confirm and communicate customer food requirements with others involved in preparing the desserts? (where required)

Accessed special dietary recipes and selected alternative ingredients to cater to special dietary requirements

Used low fat milk (crème caramel)

Made notes regarding recipe alterations

Removed creme Anglaise & served over extra syrup or coulis (poached pears)

Sort and assemble ingredients and equipment safely and according to sequence of food preparation?

Set up ingredients and equipment in an order to ensure easy access and work flow

Followed manufacturer instructions to set up equipment

Used hygienic practices when assembling equipment

Made minor adjustments to equipment where appropriate

Did the student…

Dessert 1:

Crème Caramel

Dessert 2:

Poached pears in syrup

Dessert 3:

Sabayon and Zabaglione

Yes

No

Yes

No

Yes

No

Correctly calculate ingredient amounts to prepare the dishes for six customers?

Weighed dry and liquid items using scales- balance, mechanical or electronic working with imperial and metric measurements

Correctly cut and portioned ingredients according to recipe

Cooking

Did the student…

Yes

No

Yes

No

Yes

No

Prepare and cook the dishes in a logical, planned and safe manner?

Correctly determined cooking times and temperatures

Used techniques to retain the nutrition in the ingredients

Minimised waste

Collaborated with others in the kitchen

Managed their time, work schedule and production targets

Responded calmly to workplace pressure

Follow kitchen safety procedures?

Used correct manual handling techniques

Wore correct PPE

Removed or contained hazards to minimise risks

Followed equipment and manufacturer instructions

Safely handled knives

Ensured safety guards were in place and used on equipment

Sought advice when unsure

Stopped work when it was considered unsafe to proceed

Did the student…

Dessert 1:

Crème Caramel

Dessert 2:

Poached pears in syrup

Dessert 3:

Sabayon and Zabaglione

Yes

No

Yes

No

Yes

No

Prepare and cook the stock in a logical, planned and safe manner?

Assembled ingredients according to food production sequence

Correctly determined cooking times and temperatures

Used techniques to retain the nutrition in the ingredients

Minimised waste

Used flavours and clarifying agents according to recipes

Checked the taste, texture and temperature

Weighed and measured ingredients

Cleaned and cut all ingredients using basic culinary cuts

Worked productively, in a timely manner

Read and followed recipe instructions

Made quality food adjustments where required

Presentation

Did the student…

Yes

No

Yes

No

Yes

No

Appropriately garnish, evaluate and adjust the presentation of the dessert before serving?

Portion desserts to maximise profitability

Used accompaniments that maximised visual appeal, balance, colour and contrast

Plated and displayed desserts attractively and artistically

Desserts were consistent in size, shape and appearance

Selected garnishes with flavours and textures that complement the dessert

Plated and garnished dessert for practicality of service

Visually evaluated dessert and made appropriate adjustments before serving

Food safety and hygiene

Did the student…

Dessert 1:

Crème Caramel

Dessert 2:

Poached pears in syrup

Dessert 3:

Sabayon and Zabaglione

Yes

No

Yes

No

Yes

No

Thoroughly clean the work area?

Disposed of or stored surplus food according to kitchen procedures

Marked and separated food to be disposed of from other foods

Recycled where possible

Removed all dirt, food waste and grease from kitchen area and surfaces

Cleaned and sanitised food utensils using appropriate cleaning agents and quantities

Disposed of food promptly to avoid contamination

Store food appropriately?

Used appropriate, air-tight containers

Labelled and dated food containers

Stored perishable food items in a fridge at or below 5°C or freezer at or below -18°C

Follow correct food safety procedures at all times when preparing, cooking, storing and cleaning?

Wore disposable gloves and changed as required

Used food thermometers to check temperature of food

Completed required logs, records and registers

Kept potentially hazardous food out of Temperature Danger Zone as much as possible

Protected food from contamination

Timed food preparation activities where necessary

Washed hands as required

Followed stock rotation requirements

Assessment Task 2: Cooking observations

Desserts

Comments:

Please note any reasonable adjustments made for this task below.

Dessert 1 Outcome:

Satisfactory Not Satisfactory

Date:

Dessert 2 Outcome:

Satisfactory Not Satisfactory

Date:

Dessert 3 Outcome:

Satisfactory Not Satisfactory

Date:

Trainer/Assessor name:

Trainer/Assessor signature:

Cake 1:

Genoise sponge

Cake 2:

Swiss roll

Cake 3:

Traditional Fruitcake

Did the student…

Yes

No

Yes

No

Yes

No

Collect the required ingredients?

Collected the required ingredients (additional or substitute ingredients may be used in the case of meeting specific dietary requirements)

Selected fresh ingredients to ensure the optimum nutritional quality of the dish

Checked for spoilage or contamination prior to preparing the dish

Selected ingredients according to stock rotation requirements

Read date codes and rotation labels before they selected the ingredients

Prepare and gather appropriate equipment?

Read recipe and food preparation lists prior to preparing the dish

Gathered appropriate equipment required to prepare the dish

Ensured the cleanliness of equipment prior to use

Safely assembled cooking equipment

Confirm and communicate customer food requirements with others involved in preparing the cakes? (where required)

Accessed special dietary recipes and selected alternative ingredients to cater to special dietary requirements

Replaced passionfruit pulp with alternative topping (Pavlova)

Made notes regarding recipe alterations

Sort and assemble ingredients and equipment safely and according to sequence of food preparation?

Set up ingredients and equipment in an order to ensure easy access and work flow

Followed manufacturer instructions to set up equipment

Used hygienic practices when assembling equipment

Made minor adjustments to equipment where appropriate

Cake 1:

Genoise sponge

Cake 2:

Swiss roll

Cake 3:

Traditional Fruitcake

Did the student…

Yes

No

Yes

No

Yes

No

Prepare and cook the dishes in a logical, planned and safe manner?

Correctly determined cooking times and temperatures

Used techniques to retain the nutrition in the ingredients

Minimised waste

Collaborated with others in the kitchen

Responded calmly to workplace pressure

Read and followed recipe instructions

Made quality food adjustments where required

Used appropriate cookery methods?

Selected appropriate baking conditions

Selected correct oven temperature

Cooled in appropriate conditions to retain freshness and quality

Presentation

Did the student…

Yes

No

Yes

No

Yes

No

Appropriately garnish, evaluate and adjust the presentation of the cake before serving?

Used suitable fillings, icings, garnishing and decorations

Used suitable service wear to attractively present the cake

Visually evaluated and adjusted presentation as required before displaying the cake

Applied icing and achieved a smooth, seamless finish (where applicable)

Cake 1:

Genoise sponge

Cake 2:

Swiss roll

Cake 3:

Traditional Fruitcake

Did the student…

Yes

No

Yes

No

Yes

No

Thoroughly clean the work area?

Disposed of or stored surplus food according to kitchen procedures

Marked and separated food to be disposed of from other foods

Recycled where possible

Removed all dirt, food waste and grease from kitchen area and surfaces

Cleaned and sanitised food utensils using appropriate cleaning agents and quantities

Disposed of food promptly to avoid contamination

Store and display cakes appropriately?

Displayed cakes as per workplace procedures

Dated and labelled any containers used to store leftovers

Stored perishable food items in a fridge at or below 5°C or freezer at or below -18°C

Follow correct food safety procedures at all times when preparing, cooking, storing and cleaning?

Wore disposable gloves and changed as required

Used food thermometers to check temperature of food

Completed required logs, records and registers

Kept potentially hazardous food out of Temperature Danger Zone as much as possible

Protected food from contamination

Timed food preparation activities where necessary

Washed hands as required

Followed stock rotation requirements

Assessment Task 2: Cooking observations

Cakes

Comments:

Please note any reasonable adjustments made for this task below.

Cake 1 Outcome:

Satisfactory Not Satisfactory

Date:

Cake 2 Outcome:

Satisfactory Not Satisfactory

Date:

Cake 3 Outcome:

Satisfactory Not Satisfactory

Date:

Trainer/Assessor name:

Trainer/Assessor signature:

Pastry 1:

Croissants

Pastry 2:

Danish Pastry

Pastry 3:

Puff Pastry

Did the student…

Yes

No

Yes

No

Yes

No

Collect the required ingredients?

Collected the required ingredients (additional or substitute ingredients may be used in the case of meeting specific dietary requirements)

Selected fresh ingredients to ensure the optimum nutritional quality of the dish

Checked for spoilage or contamination prior to preparing the dish

Selected ingredients according to stock rotation requirements

Read date codes and rotation labels before they selected the ingredients

Prepare and gather appropriate equipment?

Read recipe and food preparation lists prior to preparing the dish

Gathered appropriate equipment required to prepare the dish

Ensured the cleanliness of equipment prior to use

Safely assembled cooking equipment

Sort and assemble ingredients and equipment safely and according to sequence of food preparation?

Set up ingredients and equipment in an order to ensure easy access and work flow

Followed manufacturer instructions to set up equipment

Used hygienic practices when assembling equipment

Made minor adjustments to equipment where appropriate

Pastry 1:

Croissants

Pastry 2:

Danish Pastry

Pastry 3:

Puff Pastry

Did the student…

Yes

No

Yes

No

Yes

No

Prepare and cook the dishes in a logical, planned and safe manner?

Correctly determined cooking times and temperatures

Used techniques to retain the nutrition in the ingredients

Minimised waste

Collaborated with others in the kitchen

Responded calmly to workplace pressure

Read and followed recipe instructions

Made quality food adjustments where required

Used appropriate cookery methods?

Selected appropriate baking conditions

Selected correct oven temperature

Sifted flour

Rolled out pastry

Cooled in appropriate conditions to retain freshness and quality

Presentation

Did the student…

Yes

No

Yes

No

Yes

No

Appropriately garnish, evaluate and adjust the presentation of the pastry before serving?

Used suitable fillings, icings, garnishing and decorations

Used suitable service wear to attractively present the pastry

Visually evaluated and adjusted presentation as required before displaying the pastry

Pastry 1:

Croissants

Pastry 2:

Danish Pastry

Pastry 3:

Puff Pastry

Did the student…

Yes

No

Yes

No

Yes

No

Thoroughly clean the work area?

Disposed of or stored surplus food according to kitchen procedures

Marked and separated food to be disposed of from other foods

Recycled where possible

Removed all dirt, food waste and grease from kitchen area and surfaces

Cleaned and sanitised food utensils using appropriate cleaning agents and quantities

Disposed of food promptly to avoid contamination

Store and display pastries appropriately?

Displayed cakes and pastries as per workplace procedures

Dated and labelled any containers used to store leftovers

Stored perishable food items in a fridge at or below 5°C or freezer at or below -18°C

Follow correct food safety procedures at all times when preparing, cooking, storing and cleaning?

Wore disposable gloves and changed as required

Used food thermometers to check temperature of food

Completed required logs, records and registers

Kept potentially hazardous food out of Temperature Danger Zone as much as possible

Protected food from contamination

Timed food preparation activities where necessary

Washed hands as required

Followed stock rotation requirements

Assessment Task 2: Cooking observations

Pastries

Comments:

Please note any reasonable adjustments made for this task below.

Pastry 1 Outcome:

Satisfactory Not Satisfactory

Date:

Pastry 2 Outcome:

Satisfactory Not Satisfactory

Date:

Pastry 3 Outcome:

Satisfactory Not Satisfactory

Date:

Trainer/Assessor name:

Trainer/Assessor signature:

Bread 1:

Baguettes

Bread 2:

Hot cross buns

Bread 3:

White bread rolls

Did the student…

Yes

No

Yes

No

Yes

No

Collect the required ingredients?

Collected the required ingredients (additional or substitute ingredients may be used in the case of meeting specific dietary requirements)

Selected fresh ingredients to ensure the optimum nutritional quality of the dish

Checked for spoilage or contamination prior to preparing the dish

Selected ingredients according to stock rotation requirements

Read date codes and rotation labels before they selected the ingredients

Prepare and gather appropriate equipment?

Read recipe and food preparation lists prior to preparing the dish

Gathered appropriate equipment required to prepare the dish

Ensured the cleanliness of equipment prior to use

Safely assembled cooking equipment

Sort and assemble ingredients and equipment safely and according to sequence of food preparation?

Set up ingredients and equipment in an order to ensure easy access and work flow

Followed manufacturer instructions to set up equipment

Used hygienic practices when assembling equipment

Made minor adjustments to equipment where appropriate

Bread 1:

Baguettes

Bread 2:

Hot cross buns

Bread 3:

White bread rolls

Did the student…

Yes

No

Yes

No

Yes

No

Prepare and cook the dishes in a logical, planned and safe manner?

Correctly determined cooking times and temperatures

Used techniques to retain the nutrition in the ingredients

Minimised waste

Collaborated with others in the kitchen

Responded calmly to workplace pressure

Read and followed recipe instructions

Made quality food adjustments where required

Used appropriate cookery methods?

Prepared yeast-based dough to correct consistency and shape

Selected appropriate baking conditions

Selected correct oven temperature

Cooled in appropriate conditions to retain freshness and quality

Presentation

Did the student…

Yes

No

Yes

No

Yes

No

Appropriately garnish, evaluate and adjust the presentation of the breads before serving?

Used suitable fillings, icings, garnishing and decorations

Used suitable service wear to attractively present the breads

Visually evaluated and adjusted presentation as required before displaying

Bread, buns and rolls were consistent in size, shape and appearance

Bread 1:

Baguettes

Bread 2:

Hot cross buns

Bread 3:

White bread rolls

Did the student…

Yes

No

Yes

No

Yes

No

Thoroughly clean the work area?

Disposed of or stored surplus food according to kitchen procedures

Marked and separated food to be disposed of from other foods

Recycled where possible

Removed all dirt, food waste and grease from kitchen area and surfaces

Cleaned and sanitised food utensils using appropriate cleaning agents and quantities

Disposed of food promptly to avoid contamination

Store and display breads appropriately?

Displayed breads as per workplace procedures

Dated and labelled any containers used to store leftovers

Stored perishable food items in a fridge at or below 5°C or freezer at or below -18°C

Follow correct food safety procedures at all times when preparing, cooking, storing and cleaning?

Wore disposable gloves and changed as required

Used food thermometers to check temperature of food

Completed required logs, records and registers

Kept potentially hazardous food out of Temperature Danger Zone as much as possible

Protected food from contamination

Timed food preparation activities where necessary

Washed hands as required

Followed stock rotation requirements

Assessment Task 2: Cooking observations

Breads

Comments:

Please note any reasonable adjustments made for this task below.

Bread 1 Outcome:

Satisfactory Not Satisfactory

Date:

Bread 2 Outcome:

Satisfactory Not Satisfactory

Date:

Bread 3 Outcome:

Satisfactory Not Satisfactory

Date:

Trainer/Assessor name:

Trainer/Assessor signature:

Record of assessment outcomes: Desserts and breads

This section records the outcome of each task/assessment requirement so that the final assessment outcome can be determined for the following units in this topic:

SITHPAT006 Produce desserts

SITHCCC019 Produce cakes, pastries and breads.

The table below shows all the assessment requirements for this topic and indicates which units each assessment requirement relates to. Once the student has satisfactorily completed all requirements related to a unit, they can be given a Final Assessment Result of ‘Competent’ for that unit. Final Assessment Results should only be recorded once all tasks for a unit have been attempted.

Assessment Tasks

SITHPAT006

SITHCCC019

Task Outcome

Satisfactory (S)
Not satisfactory (NS)

Date

Assessor initials

Assessment Task 1: Written questions

Assessment Task 2: Cooking observations

Dessert 1

Dessert 2

Dessert 3

Pastry 1

Pastry 2

Pastry 3

Cake 1

Cake 2

Cake 3

Bread 1

Bread 2

Bread 3

Final Assessment Results

Result (C/NYC)

Date

SITHPAT006 Produce desserts

SITHCCC019 Produce cakes, pastries and breads

Student name:

Assessor name:

Assessor signature:

Date: / /