SITHPAT016 Produce Desserts

SITHPAT016 Produce Desserts :

Table of Contents

Assessment Pack (UAP) – Cover Sheet………………………………………………………………………………… 3

Student and Trainer/Assessor Details……………………………………………………………………………… 3

Course and Unit Details………………………………………………………………………………………………… 3

Assessment Submission Method……………………………………………………………………………………. 3

Student Declaration…………………………………………………………………………………………………….. 3

Assessment Plan…………………………………………………………………………………………………………. 4

Unit information pack………………………………………………………………………………………………….. 4

UAT 1 – Unit Knowledge Test (UKT)……………………………………………………………………………………. 5

Pre-assessment checklist……………………………………………………………………………………………… 5

Purpose…………………………………………………………………………………………………………………….. 5

Information for students………………………………………………………………………………………………. 5

Reasonable adjustments………………………………………………………………………………………………. 5

Student declaration…………………………………………………………………………………………………….. 5

Assessment task instructions………………………………………………………………………………………… 6

Unit Assessment Result Sheet (UARS)…………………………………………………………………………………. 33

UAT 2 – Unit Practical Observation…………………………………………………………………………………….. 35

Pre-assessment checklist……………………………………………………………………………………………… 35

Purpose…………………………………………………………………………………………………………………….. 35

Information for students………………………………………………………………………………………………. 35

Reasonable adjustments………………………………………………………………………………………………. 35

Student declaration…………………………………………………………………………………………………….. 35

Assessment task instructions………………………………………………………………………………………… 36

Unit Assessment Result Sheet (UARS)…………………………………………………………………………………. 52

Purpose of unit Assessment Pack  This document is for the student and provides all the assessment tasks which need to be completed to be deemed competent in this unit. The document also provides instructions and information to assist the student to complete each assessment task. Students must respond to all questions and submit the assessment to their Assessor.

Copyright This document was developed by VET Resources © 2021. No part of this resources may be reproduced in any form or by any means, electronic or mechanical including photocopying or recording or by any information retrieval system without written permission from VET Resources. Legal action may be taken against any person who infringes their copyright through unauthorised copying.

SITHPAT016 Produce Desserts Assessment Pack (UAP) – Cover Sheet

Student and Trainer/Assessor Details

Student ID
Student name
Trainer/Assessor name

Desserts Course and Unit Details

Course code
Course name
Unit code	SITHPAT016
Unit name	Produce Desserts

Assessment Submission Method

☐      By hand to trainer/assessor	☐ By email to trainer/assessor	☐ Online submission via Learning Management System (LMS)
☐      By Australia Post to RTO	☐ Any other method _________________________________________________                                        (Please mention here)

Student Declaration

I certify that the work submitted for this assessment pack is my own. I have clearly referenced any sources used in my submission. I understand that a false declaration is a form of malpractice. I have kept a copy of this assessment pack and all relevant notes, attachments, and reference material that I used in the production of the assessment pack;For the purposes of assessment, I give the Trainer/Assessor of this assessment the permission to: Reproduce this assessment and provide a copy to another member of staff; and Take steps to authenticate the assessment, including communicating a copy of this assessment to a checking service (which may retain a copy of the assessment on its database for future plagiarism checking).   Student signature   Date

Assessment Plan

To demonstrate competence in this unit, the student must be assessed as satisfactory in each of the following assessment tasks.

Evidence recorded	Evidence Type/ Method of assessment			Sufficient evidence recorded/Outcome
Unit Assessment Task 1	Unit Knowledge Test (UKT)			S / NS (First Attempt) S / NS (Second Attempt)
Unit Assessment Task 2	Unit practical observation			S / NS (First Attempt) S / NS (Second Attempt)
Final result	C ☐ NYC ☐	Date assessed
		Trainer/Assessor Signature

Unit information pack

The student and Trainer/Assessor must read and understand all the information in the unit information pack before completing the unit assessment pack.

UAT 1 – Unit Knowledge Test (UKT)

Pre-assessment checklist

Purpose

The pre-assessment checklist helps students determine if they are ready for assessment. The Trainer/Assessor must review the checklist with the student before the student attempts the assessment task. If any items of the checklist are incomplete or not clear to the student, the Trainer/Assessor must provide relevant information to the student to ensure they understand the requirements of the assessment task. The student must ensure they are ready for the assessment task before undertaking it.

Information for students

• Please make sure you have completed the necessary prior learning before attempting this assessment.
• Please make sure your Trainer/Assessor has clearly explained the assessment process and tasks to be completed.
• Please make sure you understand what evidence is required to be collected and how.
• Please make sure you know your rights and the complaints and appeal process.
• Please make sure you discuss any special needs or reasonable adjustments to be considered during the assessment (refer to the Reasonable Adjustments Strategy Matrix and negotiate these with your Trainer/Assessor).
• Please make sure that you have access to a computer and the internet (if you prefer to type the answers).
• Please ensure that you have all the required resources needed to complete this Unit Assessment Task (UAT).
• Due date of this assessment task is according to your timetable.
• In exceptional (compelling and compassionate) circumstances, an extension to submit an assessment can be granted by the Trainer/Assessor. 
• Evidence of the compelling and compassionate circumstances must be provided together with your request for an extension to submit your assessment work.
• Request for an extension to submit your assessment work must be made before the due date of this assessment task.

Reasonable adjustments 

• If student has requested a reasonable adjustment, then complete the reasonable adjustment form included in the unit information pack.

Student declaration

• I confirm that Trainer/Assessor has provided all the information related to the assessment task as included in the information for student section and I am ready for the assessment.

Student signature

Date

Assessment task instructions

Assessment type:

• Written Questions

 Instructions provided to the student:

Assessment task description:     

• This is the first (1) unit of assessment task that the student must successfully complete to be deemed competent in this unit of competency.
• The Unit Knowledge Test is comprised of thirty-one (31) written questions.
• Student must respond to all the questions and submit them to the Trainer/Assessor.
• Student must answer all questions to the required level, e.g. provide the number of points, to be deemed satisfactory in this task.
• Trainer/Assessor is required to provide feedback within two weeks and notify students when results are available.

 Applicable conditions:   

• This knowledge test is untimed and is conducted as an open book test (this means student can refer to textbooks during the test).
• Student must read and respond to all questions.
• Student may handwrite/use computers to answer the questions.
• Student must complete the task independently.
• No marks or grades are allocated for this assessment task. The outcome of the task will be Satisfactory or Not Satisfactory.
• Trainer /Assessor must assess student’s written skills and knowledge as he/she completes this assessment task.
• The Trainer/Assessor may ask the student relevant questions on this assessment task to ensure that this is his/her own work.

Resubmissions and reattempts: 

• Where a student’s answers are deemed not satisfactory after the first attempt, a resubmission attempt will be allowed.
• Student may speak to their Trainer/Assessor if the student has any difficulty in completing this task and requires a reasonable adjustment (e.g., can be given as an oral assessment).
• For more information, please refer to the RTO Student Handbook.

Location:

• This assessment task may be completed in (tick the relevant box):

☐ Learning Management System	☐ Classroom
☐ Simulated learning environment	☐ Workplace
Other: ____________________________________

• Trainer/Assessor will provide the student with further information regarding the location for completing this assessment task.

 Purpose of the assessment

The purpose of the assessment is to check knowledge relevant to the unit.

Instructions for answering written questions:

• Students must complete a written assessment consisting of a series of questions.
• It is expected from students to correctly answer all the questions.
• Answers must demonstrate an understanding and application of relevant concepts, critical thinking, and good writing skills.
• Students must respond to all questions for this assessment in a concise manner, providing only information that is relevant.
• Student must use non-discriminatory language. The language should not devalue, demean, or exclude individuals or groups on the basis of such attributes including gender, disability, culture, race, religion, sexual preference, age and/or any other basis. Gender inclusive language should be used.
• Assessors must not accept responses/answers that have been copied directly from other sources materials.
  

Resources required to complete the assessment task:

• Access to learner guide and other learning materials.
• Computer
• Internet
• MS Word
• Printer or e-printer
• Place for meeting
• Unit Assessment Task

Question 1: From the table below, Identify at least three ingredients that you would use to produce the below-mentioned desserts. Flour Cream Fresh fruits Custard powder Vanilla Ground Nuts Corn flour Eggs Sugar Lemon juice Butter Baking powder Salt Vinegar Milk Gelatine spices Chocolate Brown sugar Oil yogurt	Satisfactory response
	Yes ☐	No ☐

Desserts Ingredients Bavarois   crème Brulee   crème caramel   crêpes   fritters   meringues   mousse   panna cotta   parfait   pies   poached or stewed fruit   puddings   soufflé   tarts

Question 2: For each of the desserts below, match the correct images	Satisfactory response
	Yes ☐	No ☐

Sr.no.	Product	Tin or Mould	Correct option
	Vanilla & coffee bavarois with mocha sauce	a)
	Vanilla-bean creme brulee	b)
	crème caramel	c)
	Crepes suzette with strawberries	d)
	Pineapple fritters	e)
	Pavlova	f)
	Chocolate mousse	g)
	Vanilla bean panna cotta	h)
	Berry parfaits	i)
	Cherry pie	j)
	Berry cinnamon compote	k)
	Summer pudding	l)
	Coffee and praline souffle	m)
	Chocolate Tart	n)

Q3. Categorise the following setting agents into the following 2 classifications: Xanthan gum Agar Gelatin Pectin	Satisfactory response
	Yes ☐	No ☐

Animal based	Plant based
Gelatin

Question 4: Match the following dietary requirements to their definitions and common substitutes used:	Satisfactory response
	Yes ☐	No ☐

Diet	Definition and substitutes
	They are usually individuals trying to lose weight or with heart conditions. Apple sauce can replace half of the butter /fat in a recipe such as brownies. Sour cream instead of full cream. Splenda replaces sugar and is calorie-free.
	The individual’s immune system damages the cells that are responsible for releasing insulin, finally eliminating insulin production from the body. Without insulin, cells cannot soak up glucose, which they need to produce energy. Common substitutes include eliminating sugar with sugar free stevia, coconut sugar, honey, agave nectar, maple syrup, molasses, etc.
	Individuals who adapt to a healthy lifestyle and want to avoid diabetes. Limiting foods such as takeaway foods, sweet biscuits, cakes, sugar-sweetened drinks and fruit juice, lollies, chocolate, and savoury snacks.
	They avoid meat, fish, poultry, dairy, eggs, and all other animal-based products, like honey. Common substitutes include egg to be replaced by flaxseed or chia seed, milk to non-dairy milk like almond, soy, oat or coconut milk, honey for maple syrup, butter to coconut oil and cream to coconut cream or cashew nut cream.
	Individuals who are diabetic or are prone to becoming diabetic due to their health choose this diet. Medical professionals usually prescribe it. Common substitutes include sugar free stevia, coconut sugar, honey, agave nectar, maple syrup, molasses, etc.
	The body fails to use insulin in the right way. This is called insulin resistance. Common substitutes include eliminating sugar with sugar free stevia, coconut sugar, honey, agave nectar, maple syrup, molasses, etc.
	This is related to a protein found in rye, barley, wheat, and foods made from these grains. Coeliac disease is a highly severe bowel inflammatory response of the body to parts of the relevant proteins.

Question 5: Below is the list of ingredients and quantities to produce 2 portions of crème anglaise. Make the necessary adjustments to make it for a customer who is diabetic and also on a low kilojoule diet.	Satisfactory response
	Yes ☐	No ☐

Sr.no	Ingredients	2 portions	Substituted ingredients as per requirements
1.	whole milk	Half cup
2.	whipping cream	Half cup
3.	vanilla bean, split	1 pc.
4.	large egg yolks	3
5.	sugar	3 Tbsp.

Question 6: Below is the list of ingredients and quantity to produce 6 portions of tart shell. Make the necessary adjustments to make it for a customer who is Celiac and on a vegan diet.	Satisfactory response
	Yes ☐	No ☐

Sr.no	Ingredients	6 portions	Substituted ingredients as per requirements
1.	All-purpose flour	2 cups
2.	Sugar	3 tbsp
3.	salt	¼ tsp
4.	unsalted butter, cold and cut into small chunks	¾ cup
5.	large egg, separated	1
6.	Water	2 tbsp

Question 7: Below are examples of a few commonly used food labels in the hospitality industry. Please explain (30 to 50 words) what the labels tell you.	Satisfactory response
	a) Yes ☐ b) Yes ☐ c) Yes ☐	No ☐ No ☐ No ☐

Question 8: Customers decide on their food choices based on the food allergy or food intolerance they may have. Complete the following fill in the blanks: Words – peanuts, ‘food sensitivity’, unconscious, anaphylaxis, food allergies, throat, immune system, abdominal pain, EpiPen, fish, sesame seed	Satisfactory response
	Yes ☐	No ☐

a) Food allergy and intolerance are types of ___ food sensitivity______________ that can make a person feel sick after consuming a certain type of food. b) ____ Food allergies _____________ are an overreaction of the body’s immune system to a certain type of food. c) Food intolerance doesn’t involve the _______ immune system__________ of the body. d) 8 common food allergens include: Peanuts _______________ Fish _____________ Sesame seed____________ e) ______ Anaphylaxis___________ is a severe allergic reaction in which the whole body is affected, often within minutes of exposure to the allergen which causes the allergic reaction. f) Symptoms of Anaphylaxis include: throat___________, lips and mouth Abdominal pain__________, nausea, and vomiting unconscious_____________ g) When you detect someone is experiencing anaphylaxis, the first action is to call an ambulance. While you wait for the ambulance to arrive, you must administer _____ EpiPen____________ to the individual.

Question 9: Below are examples of some commonly found stocked ingredients in the pastry kitchen. Please evaluate them on freshness and quality points as a chef.	Satisfactory response
	Yes ☐	No ☐

a) Fresh blueberries
b) Fresh strawberries
c) Frozen berries
d) Cream cheese
e) Fresh eggs
f) Wheat flour Production date – 20th April 2022
g) Chocolate
h) Whipped cream Production date – 20th April 2022

Question 10:  Describe how and why the following ingredients are introduced in a recipe and added to dry ingredients. (50 to 80 words)	Satisfactory response
	Yes ☐	No ☐

Question 11: a) List any 3 health consequences a customer may suffer if their dietary requirements are not addressed. b) List any 3 legal consequences for a restaurant or employer if the dietary request of a customer is not addressed appropriately.	Satisfactory response
	a) Yes ☐ b) Yes ☐	No ☐ No ☐

Question 12: For each of the desserts below, match them to the correct moulds.	Satisfactory response
	Yes ☐	No ☐

Sr.no.	Product	Tin or Mould	Correct option
1.	Crème brulee
2.	Cold set cake	b)
3.	Tarts	c)
4.	Cold set desserts For e.g. Panacotta	d)

Question 13: Match the following culinary terms to their respective definitions.	Satisfactory response
	Yes ☐	No ☐

It gives the correct amount of ingredients in order to follow a standard recipe and achieve the desired outcome of the finished product.

It is a method of incorporating ingredients together.

This action removes lumps and impurities from flours, sugars, and other dry ingredients. It also helps incorporate air into the dry ingredients which helps with a lighter batter.

The process of allowing air to be combined into ingredients to make them lighter and/or create more volume, which may also be referred to as aeration.

To squeeze mixture from a specially designed bag onto a surface. Used to control the mixture, and often used in decorating. Also, can be used for spreading mixtures onto a pan for cooking (i.e. meringues).

Using a spatula to evenly disperse a mixture over a surface. Often used with soft icing mixtures.

To vigorously blend ingredients into a smooth consistency using a utensil made with wire loops, and incorporate air into the mixture (which makes the product lighter.

To use a spatula or similar utensil with the mixture. No stirring is undertaken in this method. It is used to combine ingredients together without knocking air out of the mix and can produce light cakes.

Question 14: Using the numbers 1 to 5, put the following steps for tempering of chocolate using the seeding method in the correct order.	Satisfactory response
	Yes ☐	No ☐

Nos.	Steps	Correct order
	Keep stirring the chocolate gently over the Bain-marie until the temperature reaches 45°C. Remove the bowl from the heat and place it safely on a kitchen towel.
	Roughly chop 300gms of dark couverture chocolate. Place 2/3 of the chocolate in a bowl and melt it over gently simmering water. The bottom of the bowl should not touch the water to avoid overheating the chocolate.
	Return the bowl onto the Bain-Marie and keep stirring gently until the temperature rises to 32°C. The chocolate is now smooth and shiny and is ready to be used.
	Stir in the remaining 1/3 of chocolate and keep stirring till the temperature falls to 27°C.
5.	Take a small amount of chocolate onto baking paper and leave it at room temperature for 3 to 5 minutes. The chocolate should have a gloss, smooth to touch and peel off the paper with ease.

Question 15: Using the numbers, arrange the mise-en-place for the following desserts.	Satisfactory response
	Yes ☐	No ☐

A)  Chocolate mousse No. Steps Correct order   Weigh ingredients for the mousse as per the recipe     Prepare ingredients as per recipe of the mousse     Sort and assemble ingredients for the mousse     Gather equipment and moulds as per the recipe     Read recipe of the mousse

B) Cherry Pie No. Steps Correct order   Pre heat oven 180 degrees Celsius fan forced     Gather equipments and moulds according to recipe     Sort and assemble ingredients     Weigh ingredients     Prepare ingredients as per recipe     Read recipe of the pie

Question 16: Match the following cookery methods and processes with their respective definitions.	Satisfactory response
	Yes ☐	No ☐

is a process in which food is thoroughly cooled in a refrigerator but not frozen   is a process in which alcohol is added to a hot pan to create a burst of flames   is a combination cooking method that uses small, uniform pieces of fruits that are totally immersed in liquid and gently simmered   is a method of preparing food that uses dry heat, typically in an oven.   is a process that involves simmering a liquid till some of it is evaporated, and the liquid intensifies in flavour   is a process in which food is cooled in a freezer at very low temperatures   is a process in which a gelling or setting agent is added to a batter to give the product more stability in texture, taste, and mouthfeel   is a cooking process where steam is used for cooking food   is a moist heat method of cooking food by submerging it in gently simmering flavoured liquid

Question 17: What is the cooking temperature in degrees Celsius and time required for producing the following desserts?	Satisfactory response
	Yes ☐	No ☐

Dessert	Cooking temperature and time
Chocolate Tart	Cooking temperature 180°C Cooking time 20-25 minutes
Creme caramel	Cooking temperature  160°C Cooking time  45-50 minutes
Cherry Pie	Cooking temperature 190°C Cooking time  45-50 minutes
Baked Souffle	Cooking temperature 190°C Cooking time 15-20 minutes

Question 18: a) List 6 key elements of plating desserts attractively. b) Name the below shown techniques used to garnish and decorate desserts. Techniques Names         c) True or false Answer the following True or false based on the guidelines for plating desserts.	Satisfactory response
	a) Yes ☐ b) Yes ☐ c) Yes ☐	No ☐ No ☐ No ☐

Question 19: List 4 safety measures you must take while operating a commercial mixer when producing cakes, pastries, and breads. (50 to 60 words)	Satisfactory response
	Yes ☐	No ☐

Question 20: List 2 standard safety features on a commercial mixer used in the production of cakes, pastries, and breads.	Satisfactory response
	Yes ☐	No ☐

Question 21: a) Describe the optimum conditions that desserts should be stored at to optimise their shelf life ensuring food safety. (30 to 50 words) b) How long will dry cakes/pies/tarts typically last if stored at room temperature? How can you maximise this time? (10 to 20 words) c) List any 5 environmental factors that affect the shelf life of desserts. d) Explain in one to two sentences how to store re-usable by products to minimise wastage. (30 to 50 words)	Satisfactory response
	a) Yes ☐ b) Yes ☐ c) Yes ☐ d) Yes ☐	No ☐ No ☐ No ☐ No ☐

Question 22: How do chefs determine the required amount of ingredients and equipments needed to achieve the desired characteristics of a finished dessert? (20 to 30 words)	Satisfactory response
	Yes ☐	No ☐

Question 23: Below is the list of ingredients and quantities to produce 500 gms of short crust pastry dough. Calculate the amount of ingredients needed to produce 3 kgs of short crust pastry dough.	Satisfactory response
	Yes ☐	No ☐

Sr.no	Ingredients	500 gms	3kgs
1.	plain flour, sieved	230g
2.	unsalted butter	115g
3.	egg	1
4.	caster sugar	115g
5.	vanilla essence	2 – 3 drops

Question 24: Explain the importance of maintaining personal hygiene when working with desserts. (30 to 50 words)	Satisfactory response
	Yes ☐	No ☐

Question 25: a) What is a standard recipe? (1 to 2 sentences) b) What are the 5 main uses of standard recipes?	Satisfactory response
	a) Yes ☐ b) Yes ☐	No ☐ No ☐

Question 26: Explain the correct process for measuring the following ingredients in patisserie production. (30 to 50 words each) Ingredients Process	Satisfactory response
	Yes ☐	No ☐

Question 27: Mention any 5 ways to decrease food wastage in the patisserie kitchen while producing desserts, to promote productivity, and to be environmentally friendly. (50 to 60 words)	Satisfactory response
	Yes ☐	No ☐

Question 28: Please refer to the below images of some dessert sauces.   Complete the following table:	Satisfactory response
	Yes ☐	No ☐

Characteristics of the dessert sauce	Consistency	Flavours	Serving temperature
Orange sauce
Crème Anglaise
Caramel Sauce
Chocolate sauce

Question 29: Match the following portion sizes with their respective dessert categories.	Satisfactory response
	Yes ☐	No ☐

Sr.no.	Dessert	Portion sizes for individual A la carte dessert portion	Correct option
	Crepes
	Pies, Tarts, and Flans
	Pastries
	Sorbets and Ice cream

Question 30: Fill in the blanks Below are some common desserts found on restaurant menus. Fill in the blanks in the table with suitable accompaniments and garnishes. Words – icing sugar, chocolate ganache, tuile, chocolate tuile, caramelised sugar, candied mandarins	Satisfactory response
	Yes ☐	No ☐

Sr.no.	Dessert	Accompaniments	Garnish
	Souffles	Candied mandarins_________________
	Vanilla bavaroise		Chocolate tuile________________
	Chocolate brownie	Chocolate ganache_____________	Mint leaf_________________
	Crème Brulee		Caramelised sugar_______________
	Souffles		Candied mandarins______________

Question 31: What are eight (8) different types of service ware to present cakes, pastries, and breads according to organisational standards?	Satisfactory response
	Yes ☐	No ☐

		Unit Assessment Result Sheet (UARS)
	Outcome of Unit Assessment Task (UAT)		First attempt:   Outcome (please make sure to tick the correct checkbox):  Satisfactory (S) ☐ or Not Satisfactory (NS) ☐   Date: _______(day)/ _______(month)/ ____________(year) Second attempt:   Outcome (please make sure to tick the correct checkbox):  Satisfactory (S) ☐ or Not Satisfactory (NS) ☐ Date: _______(day)/ _______(month)/ ____________(year)
	Feedback to Student
	Student Declaration
	Student Signature
	Date
	Trainer/Assessor Name
	Trainer/Assessor Declaration		I hold: þ Vocational competencies at least to the level being delivered þ Current relevant industry skills þ Current knowledge and skills in VET, and undertake þ Ongoing professional development in VET I declare that I have conducted an assessment of this candidate’s submission. The assessment tasks were deemed current, sufficient, valid, and reliable. I declare that I have conducted a fair, valid, reliable, and flexible assessment.  I have provided feedback to the above-named candidate.
	Trainer/Assessor Signature
	Date
	Office Use Only		Outcome of Assessment has been entered onto the Student Management System on _________________ (insert date) by (insert Name) __________________________________

UAT 2 – Unit Practical Observation

Pre-assessment checklist

Purpose

The pre-assessment checklist helps students determine if they are ready for assessment. The Trainer/Assessor must review the checklist with the student before the student attempts the assessment task. If any items of the checklist are incomplete or not clear to the student, the Trainer/Assessor must provide relevant information to the student to ensure they understand the requirements of the assessment task. The student must ensure they are ready for the assessment task before undertaking it.

Information for students

• Please make sure you have completed the necessary prior learning before attempting this assessment.
• Please make sure your Trainer/Assessor has clearly explained the assessment process and tasks to be completed.
• Please make sure you understand what evidence is required to be collected and how.
• Please make sure you know your rights and the complaints and appeal process.
• Please make sure you discuss any special needs or reasonable adjustments to be considered during the assessment (refer to the Reasonable Adjustments Strategy Matrix and negotiate these with your Trainer/Assessor).
• Please make sure that you have access to a computer and the internet (if you prefer to type the answers).
• Please ensure that you have all the required resources needed to complete this Unit Assessment Task (UAT).
• Due date of this assessment task is according to your timetable.
• In exceptional (compelling and compassionate) circumstances, an extension to submit an assessment can be granted by the Trainer/Assessor. 
• Evidence of the compelling and compassionate circumstances must be provided together with your request for an extension to submit your assessment work.
• Request for an extension to submit your assessment work must be made before the due date of this assessment task.

Reasonable adjustments 

• If a student requires a reasonable adjustment, then complete the reasonable adjustment form included in the unit information pack.

Student declaration

• I confirm that the Trainer/Assessor has provided all the information related to the assessment task as included in the information for student section and I am ready for the assessment.

Student signature

Date

Assessment task instructions

Assessment type:

• Unit Practical Observation 

Instructions provided to the student:

Assessment task description:    

Applicable conditions:   

Resubmissions and reattempts:

• Where a student’s performance is deemed not satisfactory after the first attempt, a resubmission attempt will be allowed. Assessor must note any such submissions.
• Student may speak to their Trainer/Assessor if the student has any difficulty in completing this task and requires a reasonable adjustment (e.g., can be given as an oral assessment).
• For more information, please refer to the RTO Student Handbook.

Location:

• This assessment task may be completed in (tick the relevant box):

☐ Learning Management System	☐ Classroom
☐ Simulated learning environment	☐ Workplace
Other: ____________________________________

Purpose of the assessment:

• Purpose of this Unit Practical Observation is to check skills and knowledge related to performance criteria and performance evidence of the unit.

General Instructions for attempting the Unit Practical Observation:

Resources required to complete the assessment task:

• Computer
• Internet
• MS Word

Fixtures and large equipment:	commercial grade work benches (1.5 m/person)commercial cake mixer and attachmentscommercial refrigeration and freezer unit with shelvingsinkgas or electric stove topindustrial strength food processorcommercial ovens with timer and traysstorage facilities:shelvingtrays
Small equipment:	paper for lining moulds and traysbeatersblendercutting boardsdecorating equipment:blow torchsievesfine piping tubesdeep-fryerdessert service-ware:platesdishesglassesbowlcutlerywhisksstrainersgratersice cream machinesjuicersknivesspoons and ladlesmeasuring jugsmoulds and dishes:tartletdariolespanspresentation equipmentpiping bags and attachmentsramekinsrange of saucepans and pots for small and large productionscalesscoopssets of stainless-steel bowlsskewersspatulassteamerstorage containers and trayswire cooling racks
food safe gloves
diverse and comprehensive range of commercial ingredients for the desserts specified in the performance evidence
Cleaning materials and equipment:	cleaning clothscommercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens, equipment and food storage areasdustpans and broomsgarbage bins and bagshand towel dispenser and hand towelsmops and bucketsseparate hand basin and soap for hand washingsponges, brushes and scourerstea towels
Organisational specifications:	equipment manufacturer instructionscurrent commercial stock control procedures and documentation for ordering, monitoring and maintaining stockmise en place lists and standard recipesfood safety plansguidelines relating to food disposal, storage, and presentation requirementssafety data sheets (SDS) for cleaning agents and chemicals

Activity 1: Produce hot desserts

Your task	Purpose This assessment will occur under simulated workplace conditions. For this task, you will be required to prepare, produce, decorate, and present 4 varied types of hot desserts for assessment. Recipes are in the recipe booklet. Tasks to be performed Desserts to be Produced: Recipe 1 – Vanilla-bean creme brulee with mango sorbetRecipe 2 – Crepes suzette with orange sauce and strawberries (Gluten free)Recipe 3 – Cherry pieRecipe 4 – Walnut chocolate Pudding with vanilla ice cream Throughout this task, the following techniques and conditions for producing cake products must include: weighing/measuring and sifting dry ingredientsadding fats and liquids to dry ingredientsstirring and aerating to achieve required consistency and textureselecting and preparing appropriate cake tins and mouldsusing required amount of batter per desired characteristics of finished productspreparing and using appropriate pre-bake finishes and decorationsselecting baking conditions and temperatures.ensuring each dessert in the batch is consistent in terms of appearance, colour, consistency, moisture content, size, shape, structure, taste and texture.Prepare all the desserts consistent in quality, size, shape and appearance You must cater to the customer’s special request as per the dietary requirement given by the trainer. You are required to refer the checklist provided at the end of the task and complete the task requirements.
You will be required to complete and/or attach.	The students must take a photo of each of the finished dishes and attach them to the assessment checklist when submitting the completed assessment. Once the product is ready, you are to present it to the trainer. The trainer may suggest some improvements. You are to make changes to the presentation as per the trainers’ suggestions. Once the presentation is approved by the trainer, you must take a portion of the product and serve it to the trainer. The remaining portion is to then be stored in a manner that will preserve or extend its shelf life.
Timeframe	Your Trainer will provide you 4 hours to complete this activity. You may ask for additional time if required.

Performance criteria checklist for unit assessment task:
Trainer/ Assessor to complete
Trainer/Assessor name: Date:						Satisfactory response
						Yes	No
Desserts Please comment on		Recipe 1 Vanilla-bean creme brulee with mango sorbet	Recipe 2 Crepes suzette with orange sauce and strawberries (Gluten free)	Recipe 3 Cherry pie	Recipe 4 Walnut chocolate Pudding with vanilla ice cream	Trainer/Assessor Comments
Mise en Place	All food contact surfaces washed, rinsed, sanitised and    air driedSelected and safely used tools & equipment of correct size and shape as per the recipe card.	YesNo	YesNo	YesNo	YesNo
Ingredients	Collect Ingredients from the store as per the recipe cardQuality and freshness / in accordance with organisational stock rotation process FIFO/ Dates.Amount (correct weighing and measuring) as per the standard recipeOrganise ingredients for production	YesNo	YesNo	YesNo	YesNo
Bench- work	Clear of clutterCross contamination	YesNo	YesNo	YesNo	YesNo
Workflow	LogicalSequentialTiming	YesNo	YesNo	YesNo	YesNo
Safety	Stable BenchStoves with guardsSelect, assemble, and     use various tools and equipment as per manufacturer’s instructions.WHS / OHSSpeed, timing and productivity appropriate without compromise on safety	YesNo	YesNo	YesNo	YesNo
Hygiene	Personal hygieneClean UniformFollow HACCP	YesNo	YesNo	YesNo	YesNo
Preparation Technique	Accessed recipe instructions / task information / requirementsAppropriate equipment         selected for each task (size and type)Checked equipment for cleanliness and   availability	YesNo	YesNo	YesNo	YesNo
	Identified and gathered    appropriate ingredients as per the production sequenceFollowed recipe accurately and safely (making quality adjustments if required)Dry ingredients weighed / measured and sifted carefully and accurately Fats / liquids added to   dry ingredients in correct proportionsMixture stirred / aerated to achieve required consistency and texture	YesNo	YesNo	YesNo	YesNo
	Appropriate  mould selected and preparedAppropriate quantity of batter used for productMinimised wastage	YesNo	YesNo	YesNo	YesNo
Baking Technique	Did the student: Check product for  baking readinessSelect appropriate baking parameters, including time and temperature	YesNo	YesNo	YesNo	YesNo
Baking Technique	Baking Student loaded products correctly for  baking.Temperature monitoredStudent carefully and correctly removed products from ovenStudent correctly turned out products / placed on cooling tray	YesNo	YesNo	YesNo	YesNo
	Quality Control Identify unacceptable  baked productsDetermine cause of  unacceptable baked products	YesNo	NA	YesNo	YesNo
Filling and decorating (Pre or post)	Items cooled to room temperature prior to filling and  icing (where appropriate)	YesNo	YesNo	YesNo	YesNo
	Desserts portioned evenly and cleanly	YesNo	YesNo	YesNo	YesNo
	Filling Standard recipe followedConsistentNot overfilled (appropriate quantity)Presented without  spills or excess	YesNo	YesNo	YesNo	YesNo
	Decorating Decorated the dessert as per the standard recipe	YesNo	YesNo	YesNo	YesNo
Finished Product	Saleable productAdjust final presentation (if required)Quality & tasteColour of the productCorrect Consistency and   TextureMoisture contentVisual appearance	YesNo	YesNo	YesNo	YesNo
Presentation	Timing as per recipeTemperature as per recipePortioned evenlyServing dishes / silver- ware as per organisational standards Creativity	YesNo	YesNo	YesNo	YesNo
Storage	Consideration of  temperature, light, humidityConsideration of ventilationUse of packaging & airtight containersRefrigeration / chilling / freezingStore reusable by-products for future cooking, saving cost and saving the environment.	YesNo	YesNo	YesNo	YesNo
Cleaning	Clean the workstation using appropriate cleaning agents as per organisational policy.Discard the excess leftovers (only if unusable) as per the organisation’s policy	YesNo	YesNo	YesNo	YesNo
Dietary requirement	The student successfully identified the ingredients that need to be eliminated or substituted as per the dietary deficiencyThe student incorporated the dietary requirement without compromising on quality of pastry in terms of:TasteTextureVisual Appeal	YesNo	YesNo	YesNo	YesNo

		Activity 2: Produce cold desserts
	Your task.		Purpose This assessment will occur in a simulated workplace. For this task, you will be required to prepare, produce, decorate, and present 4 varied types of desserts for assessment. Recipes are in the recipe booklet. Tasks to be performed Pastry Products to be Produced: Recipe 5 – Vanilla & coffee bavarois with mocha sauceRecipe 6 – Chocolate mousse with chocolate jelly and pistachio crumble (Vegan)Recipe 7 – Vanilla bean panna cotta with raspberry jelly and tuileRecipe 8 – Berry parfaits with Zabaglione Throughout this task, the following techniques and conditions for producing pastry products must include: weighing/measuring and sifting dry ingredientsadding fats and liquids to dry ingredientsstirring and aerating to achieve required consistency and textureselecting and preparing appropriate cake tins and mouldsusing required amount of batter per desired characteristics of finished productspreparing and using appropriate pre-bake finishes and decorationsselecting baking conditions and temperatures.ensuring each dessert in the batch is consistent in terms of appearance, colour, consistency, moisture content, size, shape, structure, taste and texture.Preparing all the desserts consistent in quality, size, shape and appearance Catering to the customer’s special request as per the dietary requirement given by the trainer. You are required to refer the checklist provided at the end of the task and complete the task requirements.
	You will be required to complete.		The students must take a photo of each of the finished dishes and attach them to the assessment checklist when submitting the completed assessment. Once the product is ready, you are to present it to the trainer. The trainer may suggest some improvements. You are to make changes to the presentation as per the trainers’ suggestions. Once the presentation is approved by the trainer, you must take a portion of the product and serve it to the trainer. The remaining portion is to then be stored in a manner that will preserve or extend its shelf life.
	Timeframe		Your Trainer will provide you 4 hours to complete this activity. You may ask for additional time if required.

		Unit Assessment Result Sheet (UARS)
	Outcome of Unit Assessment Task (UAT)		First attempt:   Outcome (please make sure to tick the correct checkbox):  Satisfactory (S) ☐ or Not Satisfactory (NS) ☐   Date: _______(day)/ _______(month)/ ____________(year) Second attempt:   Outcome (please make sure to tick the correct checkbox):  Satisfactory (S) ☐ or Not Satisfactory (NS) ☐ Date: _______(day)/ _______(month)/ ____________(year)
	Feedback to Student		First attempt:           Second attempt:
	Student Declaration		I declare that the answers I have provided are my own work.  Where I have accessed information from other sources, I have provided references and or links to my sources. I have kept a copy of all relevant notes and reference material that I used as part of my submission. I have provided references for all sources where the information is not my own. I understand the consequences of falsifying documentation and plagiarism. I understand how the assessment is structured. I accept that all work I submit must be verifiable as my own. I understand that if I disagree with the assessment outcome, I can appeal the assessment process, and either re-submit additional evidence undertake gap training and or have my submission re-assessed. All appeal options have been explained to me.
	Student Signature
	Date
	Trainer/Assessor Name
	Trainer/Assessor Declaration		I hold: þ Vocational competencies at least to the level being delivered þ Current relevant industry skills þ Current knowledge and skills in VET, and undertake þ Ongoing professional development in VET I declare that I have conducted an assessment of this candidate’s submission. The assessment tasks were deemed current, sufficient, valid, and reliable. I declare that I have conducted a fair, valid, reliable, and flexible assessment.  I have provided feedback to the above-named candidate.
	Trainer/Assessor Signature
	Date
	Office Use Only		Outcome of Assessment has been entered onto the Student Management System on _________________ (insert date) by (insert Name) __________________________________

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