ASSESSMENTS AT2 Version 1.2 March 2019
SIT - Tourism, Travel and Hospitality Training Package (Release 1.1)
UNIT CODE: SITHPAT001, SITHPAT002, SITHPAT005
UNIT NAME: Produce cakes, Produce gateaux, torten and cakes, Produce petits fours
NAME OF LEARNER: Fill full name here NAME OF TRAINER/ ASSESSOR: Prady Sharma
APPLICATION, UNIT DESCRIPTOR AND ASSESSMENT REQUIREMENTS OF THIS UNIT: Produce cakes
This unit describes the performance outcomes, skills and knowledge required to produce cakes and sponges following standard recipes. It requires the ability to select, prepare and portion ingredients and to use equipment and a range of cookery methods to make and decorate cakes and sponges.
Produce gateaux, torten and cakes
This unit describes the performance outcomes, skills and knowledge required to use standard recipes to produce specialised cakes that require finish, decoration and presentation of a high order. It requires the ability to select, prepare and portion ingredients, and to use equipment and a range of cookery methods to make, fill, assemble and decorate specialised cakes.
Produce petits fours
This unit describes the performance outcomes, skills and knowledge required to produce, using standard recipes, specialised petits fours which require finishing, decoration and presentation of a high order. It requires the ability to select, prepare and portion ingredients and to use equipment and a range of cookery methods to make, fill, assemble and decorate specialised petits fours.
A copy of the unit details, assessment requirements and mapping document that outlies this unit of competency and performance criteria are available on Student (T) Drive and your e-learning portal (Moodle)
AQF LEVEL 3 SUMMARY
Graduates at this level will have theoretical and practical knowledge and
skills for work and/or further learning (refer to AQF application of skills and knowledge)
SUBMISSION OF ASSESSMENTS: Send to prady.sharma@apsi.edu.au for assessment submissions
ASSESSMENT LOCATION: APSI Campus / Rendezvous Hotel Perth Central / Rendezvous Hotel
DATE COMMENCED:
09th June, 2020 ASSESSMENT DUE DATE:
09th June, 2020
ASSESSMENT TOOLS AT2:Knowledge Questions Q1-Q54
Verbal questions may be asked to ensure your work is your own and represents your knowledge. If there is a concern regarding your knowledge you may be asked to resit written questions under test conditions.
All assessments are to be submitted by due date and satisfactorily completed in order for competency in this unit to be demonstrated. If you believe you already have the skills and knowledge in this unit please speak to your Trainer/Assessor for possible RPL process.
ASSESSMENTS GUIDELINES: APSI does not accept responsibility for lost or stolen assessments. APSI reserves the right to request a copy of your original assessment at any time after you have submitted your assessment. Students MUST keep a copy of their submitted assessment or the confirmation email as a proof of submission.
LATE SUBMISSION OF ASSESSMENTS:
$25 PER ASSESSMENT PER WEEK Your delivery plan / timetable prescribes when each assessment is due for each Unit of Competence. If you submit your assessments later than the due date you will be required to pay the stated late assessment fee at Student Services. You will receive a receipt which you must attach to the assessment before it will be marked. Assessments submitted eight weeks or longer after the due date WILL NOT BE MARKED and you will be required to re-sit the relevant unit(s).
UNIT RE-ASSESSMENT FEE:
$150 PER UNIT
If your first submission was marked Not Yet Satisfactory, you will be given the opportunity to resubmit your assessment without any fees. If after two submissions you are still deemed not yet satisfactory, you are required to pay a re-assessment fee. Those students whose participation in class is 80% or higher, and where students have shown a genuine effort to perform satisfactorily, will not be required to pay a re-assessment fee. If you are absent on the date of assessment, you are required to pay the unit re-assessment fee unless you present a valid medical certificate for the day of the assessment. Fees are payable at Student Services and you are required to produce an official receipt before your trainer will conduct the re-assessment.
UNIT RESIT FEE:
$300 PER UNIT
Competency requires demonstration of current performance; therefore assessments MUST be submitted within five (5) weeks of the Unit being completed. If you have not submitted your assessments or re-assessment, you will be deemed Not Yet Competent for that unit and will be required to re-enrol in the unit. You are also required to re-enrol in this unit if you are absent on the delivery dates of this unit. A separate timetable will be given to you upon payment of the required fees at Student Services.
ACADEMIC DISHONESTY / COLLUSION OR PLAGIARISM You must ensure that the evidence you submit for assessment is your own work, and/or that you acknowledge the work of others appropriately (see referencing guide). In an educational environment, cheating means to act dishonestly in an attempt to mislead the Trainer/Assessor to accept the work of others as your own work.
RESULTS AND MARKING TIME: Please allow at least 2 weeks for assessments to be marked by the Trainer after submission. Results and feedback on unsatisfactory assessments will be emailed to your registered email account within 3 weeks of the completion of the unit. It is your responsibility to check your results on a regular basis. You may also logon to the myWiseNET Student Portal (access via Australian Professional Skills Institute website) to check your results.
ASSESSMENT APPEAL Please use the Assessment Appeal Form if you are not satisfied with the assessment outcome. Refer to the Complaints and Appeals process in your student handbook.
READY FOR ASSESSMENT DECLARATION:
I confirm that the purpose and procedures of this assessment have been clearly explained to me. I have been consulted about any special needs I might have in relation to the assessment process. The criteria to be used for this assessment have been discussed with me, as have the consequences and possible outcomes of the assessment.
I have accessed and understand the general assessment information as provided by APSI. I have been given fair notice of the date, time, venue and other arrangements for this assessment. I confirm that I am ready for assessment.
APSI has provided information regarding time lines for assessment while on practical placement.
I declare that the following work is my own and that no part has been copied from another person or written for me, except where clearly noted on documents or work submitted. I am aware that plagiarism is a serious offence that may lead to disciplinary action by APSI. I am aware that APSI keeps all assessments once they are submitted and I must make a copy prior to submission.
SIGNATURE OF LEARNER: Fill full name here and date DATE:
AT 2 Assessment 1: Knowledge Questions (Q1- Q54)
Assessment instructions:
Classroom Delivery Mode
This summative assessment will be conducted in the classroom environment under Test conditions as follows:
• Under supervision by your Assessor.
• Students are not to commence writing until instructed.
• Students are advised to raise their hand if they have a question.
• Your Assessor will assist with clarification on Test questions without giving any reference to the answers.
• You are to answer all the questions in part 1, part 2 and part 3.
• No mobile phones or electronic devices will be permitted unless advised by the Assessor.
Papers must have the student’s name and identification number on the front page.
Type of Test: Closed book assessment
Total Duration: 2 hrs 30 mins
Assessment requirements: To complete this assessment task you will require:
• A pen
The following units will be assessed:
SITHPAT001 - Produce cakes
SITHPAT002 - Produce gateaux, torten and cakes
SITHPAT005 - Produce petits fours
Q:1 Before producing cake products what are the most important key points required to prepare standard recipes? List 4 NYS S
A: 1.
2.
3.
4.
Q:2 Before using equipment when producing cake products what are the most important safety key points to follow? List 3 NYS S
A: 1.
2.
3.
Q:3 The following recipe has information missing. Answer the following questions. NYS S
A:
Q:4 When producing this recipe what would be the first steps you would do? List 4 NYS S
A: 1.
2.
3.
4.
Q:5 What hygiene and safety concerns need to be considered when producing this recipe? List 3 NYS S
A: 1.
2.
3.
Q:6 List the two (2) preparation methods used in this recipe? NYS S
A: 1.
2.
Q:7 What is the cookery method used in this recipe?
How many portions does this recipe make? NYS S
A: Cookery Method:
Portions:
Q:8 What pieces of equipment are required to make this recipe? (large, small, utensils) NYS S
A: Large:
Small:
Utensils:
Q:9 From what you have learnt in your pastry class please write an appropriate method to produce this sponge cake in 5 steps or more. (In the correct order) NYS S
A: 1.
2.
3.
4.
5.
Q:10 From the following specified dietary requirement list 4 ingredients that could be used in the production of cakes. NYS S
A: Coeliac (Different flours) Lactose Intolerant (different milks) High in Fibre (Ingredients)
1. 1. 1.
2. 2. 2.
3. 3. 3.
4. 4. 4.
Q:11 List the suitable icing and filling that can be used to enhance the appearance and taste of a carrot cake? NYS S
A:
Q:12 When icing and covering the carrot cake with icing what are some helpful tips to ensure the cake has a smooth finish? List 4 NYS S
A: 1.
2.
3.
4.
Q:13 List 5 product characteristics that need to be evaluated before displaying finished cakes to ensure they look fresh. NYS S
A: 1.
2.
3.
4.
5.
Q:14 What temperature would you store your carrot cake if it was to go in the display cabinet and the freezer? NYS S
A: Display –
Freezer-

Q:15 Name 3 pieces of appropriate equipment that can be used to display cakes? NYS S
A: 1.
2.
3.
Q:16 What are some pre prepared products that can be used to help enhance and decorate cakes? List 8 NYS S
A: 1. 5.
2. 6.
3. 7.
4. 8.
Q:17 To minimise wastage when producing cakes what should be considered when producing and portioning them? List 2 NYS S
A: 1.

2.

Q:18 To enhance flavours in layered cake products name 4 suitable fillings. NYS S
A: 1.
2.
3.
4.
Q19: List 3 types of simple cakes and give a brief description NYS S
A: 1.
2.
3.
Q20: List 3 types Gateaux/Torten and give a brief description NYS S
A: 1.
2.
3.
Q:21 You are in charge of making a Wedding cake for a friend. What information do you need to find out before confirming food production requirements? List 3
NYS
NYS S
S
A: 1.

2.
3.
Q:22 You need to prepare 45 portions of Raspberry and pistachio gateaux. If one gateaux yields 12 portions. Calculate how many gateaux you will need to produce to make enough cakes to meet minimum requirement.
Show working out NYS S
A:
Q:23 You are selecting ingredients for the Raspberry and pistachio gateaux.
Ingredients include butter, sugar, eggs, cream, pistachios, raspberries and lemon rind. What checks can you complete to ensure you select fresh, quality ingredients? list 4 NYS s
A: 1.
2.
3.
4.
Q:24 The Raspberry and pistachio gateaux is a layered cake of sponge, mousse, jelly, and pistachio buttercream. Because you need to make many of these gateaux what steps could help you organise these cakes faster? Name 2 NYS S
A: 1.
2.
Q:25 You are making a novelty cake. What equipment do you use to safely shape and carve a genoise sponge before icing? NYS S
A:
Q:26 When cutting cakes in half ready to fill what are some safety cutting procedures you should follow to prevent injury? NYS S
A:
Q:27 It is very important that cake moulds and equipment are clean before placing any mousses or batters in them otherwise what could happen? Name 2 NYS S
A: 1.

2.
Q:28 You own a cake shop and realise how much wastage actually occurs when building and decorating cakes. How could you minimise this and maximise profitability? NYS S
A:
Q:29 What are 3 different aeration methods when baking cakes? NYS S
A: 1.
2.
3.
Q:30 Name 4 fillings that can be used in gateaux’s and tortes using fruit?
A: 1.
2.
3.
4.
Q:31 What are the 3 checks to ensure cakes are cooked? NYS S
A: 1.
2.
3.
Q:32 What happens if you wrap a cake while it is still warm? NYS S
A:
Q:33 What types of cakes are layered? Name 2 NYS S
A: 1.
2.
Q:34 What temperature should the following products be baked at? NYS S
Blindbaking bases:
Sponge:
Puddings:
Q:35 It is important to cool cakes to ensure optimum freshness. How would you cool down a sponge cake that needs to be turned into a Swiss roll appropriately? NYS S
A:
Q:36 You need to mask many mud cakes for a last minute order.
A. What would be the fastest icing to make and decorate them?
B. What piece of equipment would you use to apply the icing smoothly?
C. Why is it important that each cake looks the same?
D. What temperature should the mud cakes be stored at?
E. How would you store the mud cakes for the order?
F. What could you make with mud cake scraps? NYS S
A: A.
B.
C.
D.
E.
F.
Q:37 Quality control of ingredients. How do you ensure that the following ingredients are fresh? NYS S
A: 1. Butter. 2. Eggs.
3. Milk.
Q:38 When producing cakes and desserts, to maximise profits it is essential to try and use leftovers into other items such as petit fours.
What is a petit four? NYS
NYS S
S
A:
Q:39 You are making a choux paste. What are 2 suitable shapes that could be piped to be suitable for a petit four? NYS S
A: 1.
2.
Q:40 What are 2 suitable bases that could be made to produce petit fours? NYS S
A: 1.
2.
Q:41 If you were to use a mirror glaze to cover a petit four what would be the correct temperature to pour the glaze? NYS S
A:
Q:42 Name 2 iced petit fours. NYS S
A: 1.
2.
Q:43 Name a marzipan petit four
Name a fresh fruit petit four NYS S
A: 1.
2.
Q:44 Name 2 caramelised petit fours NYS S
A: 1.
2.
Q:45 Name 3 types of cream NYS S
A: 1.
2.
3.
Q:46 What is another name for crème patisserie? NYS S
A:
Q:47 How do you make a chocolate ganache? Please state quantity of ingredients and method
A:
Q:48 What is an important rule when making a caramel on the stove so it does not crystallise? NYS S
A:
Q:49 What is cocoa butter and food lacquer used for when decorating petit fours? NYS S
A:
Q:50 When portioning slab cakes for petit fours what is the best way to be able to cut them neatly? NYS S
A:
Q:51 What are 4 suitable liquid flavourings that can be used in petit fours? NYS S
1.
2.
3.
4.
Q:52 From the following recipe answer the following questions.

What is the cooking temperature for this recipe? NYS S
A:
Q:53 You are making many of these for a function. How would you store these appropriately to ensure they stay fresh? NYS S
A:
Q:54 In 3 steps what would be the logical order to create this cookies? NYS S
A: 1.
2.
3.
Assessment Summary
Training Location APSI / TFE / Host employer Candidate Full Name Fill full name here
Trainer/Assessor Prady Sharma
Assessment results If a ‘Not Yet Satisfactory’ (NYS) result is given the Trainer / Assessor will provide feedback to the Candidate before next submission. When the Candidate is reassessed with a ‘Satisfactory’ (S) result for all assessments then an overall ‘Competent’ result will be given for this units of competency.
Is reassessment required in this case? YES ?
NO ?
Flexibility in assessment processes requested: YES ?
NO ?
Details:

With flexibility, assessment still meets requirements of UOC YES ?
NO ?
Assessment
Tool 1st attempt date and result 2nd attempt date and result Valid Current Sufficient Authentic Final Result
AT1 Assignment / Project ?
?
?
?
AT 2 Knowledge Questions ?
?
?
?
AT3 Learner Logbook ?
?
?
?
AT4 Practical Observation ?
?
?
?
AT5 Workplace Record Book ?
?
?
?
RPL/RCC (Evidence attached) ?
?
?
?
In completing this assessment, I confirm that the Candidate has demonstrated meeting all performance criteria of unit outcomes through consistent and repeated application of essential skills and knowledge with competent performance demonstrated in multiple instances over a period of time.
Trainer /Assessor Signature: PSHARMA Date:
Candidate Signature: Fill full name here and date Date:

Assessor Feedback first attempt: (Assessor is to provide feedback to the Learner on assessment results)
I declare that this questioning assessment has been conducted as per APSI assessment procedures and the instructions provided for this assessment task and that I have provided feedback to the Learner in a constructive manner.
Assessor Signature: PSHARMA Date:
Assessor Feedback first attempt: (Assessor is to provide feedback to the Learner on assessment results)
I declare that this questioning assessment has been conducted as per APSI assessment procedures and the instructions provided for this assessment task and that I have provided feedback to the Learner in a constructive manner.
Assessor Signature: PSHARMA Date:
Candidate Feedback first attempt: (Candidate needs to read the above feedback and reply if they wish and then sign that they agree and have understood the assessor’s comments as above).
Learner comments:
I have read and agree with the above feedback.
Assessor Signature: PSHARMA Date:
Candidate Feedback second attempt: (Candidate needs to read the above feedback and reply if they wish and then sign that they agree and have understood the assessor’s comments as above).
Candidate Comments:
I have read and agree with the above feedback.
Assessor Signature: PSHARMA Date:
Competent ‘C’ or Not Yet Competent ‘NYC’ Appeal Lodged
Final Grade after appeal
Assessor Signature: PSHARMA Date:
Candidate
Signature: Fill full name here and date Date:
Supervisor/
Third Party Signature (if required) Date: