Certificate IV in Commercial Cookery

National Code/Title

Date: _____/_/_________

Assessor’s Name

RESULTS (Please Circle)

☐SATISFACTORY

☐NOT SATISFACTORY

Reassessment Required ☐ Yes ☐ No

Signature: ________________________

Date: ______/_______/___________

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. SCCM uses Safe Assign Plagiarism Checker to check the originality of the student assessment. Student must be aware of and understand the SCCM’s policy on plagiarism and certify that this assignment is their own work, except where indicated by referencing, and that student have followed the good academic practices noted above.

Student Logbook (Assessment Task 2)

Service planning template (Assessment Task 2)

This unit of competency requires that you 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

produce and decorate four of the following pastries:

choux pastry

croissant

Danish pastry

puff pastry

short crust

sweet pastry

strudel

produce and decorate four of the following breads:

baguette

bath or fruit bun

bread rolls

hot cross buns

unleavened breads

respond to special customer requests and dietary requirements.

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 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.   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!

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.

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: quality of food items consistency of food items organisational standards are met 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.

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.

basic aerated sponge

cold set cake and mousse cake

friands

fruit cake

Genoise sponge

Madeira cake

meringues

muffins

Swiss roll

choux pastry

croissant

Danish pastry

puff pastry

short crust

sweet pastry

strudel

baguette

bath or fruit bun

bread rolls

hot cross buns

unleavened breads

Respond to special customer requests and dietary requirements?

confirm food production requirements

calculate number of portions

calculate ingredient quantities?

Select size and type of equipment required?

Satisfactory

Not satisfactory

Student Overall Assessment Record Sheet

This form is to be completed by the assessor and used a final record of student competency.

All student submissions including any associated checklists (outlined below) are to be attached to this cover sheet before placing on the students file.

Student results are not to be entered onto the Student Database unless all relevant paperwork is completed and attached to this form.

Result

☐S ☐NYS ☐DNS

☐S ☐NYS ☐DNS

Final Assessment Result for this unit

☐C ☐ NYC

Feedback:

Any Adjustment Made to The Assessment:

Name: ____________________________________________

Signature: _________________________________________

Date: ____/_____/_____

Name: _________________________________

Signature: ______________________________

Date: ____/_____/_____

Entered onto Student Management Database

Date

Initials