Produce desserts

Assessment – Short-answer Questions
This cover sheet is to be completed by the student and used as a record to determine student competency in this assessment task.
Student Name Student Number
The assessment process and tasks were fully explained to me prior to the commencement of the assessment
I am aware of which evidence will be collected and how.
I am aware of my right to appeal an assessment decision.
I am aware that I can locate Macallan College’s Macallan College Complaints and Appeals Policy and Procedureon their website.
I have discussed any additional educational support or reasonable adjustments I require in order to undertake this assessment with the Student Support Services Officer and Trainer / Assessor, (if applicable). e.g. Student Handbook and Access and Equity Policy (insert website address)
I have access to all required resources?
Cheating & Plagiarism Declaration
Student Declaration: In accordance with the Macallan College Plagiarism Policy, I hereby acknowledge by agreeing the to below decliration by ticking the box provided that I have not cheated or plagiarised any work regarding the assessment tasks undertaken in this unit of competency except where the work has been correctly acknowledged. NOTE: Student must sign this prior to submitting their assessments to the assessor
Student Declaration: – I verify that the work completed is my own and that I was adequately informed of the assessment process prior to commencing this assessment task.
Context and Conditions of Assessment
This assessment will ensure that the elements, performance criteria, performance evidence and knowledge evidence required and conditions are adhered to demonstrate competency in this unit assessment task. Read the assessment carefully before commencing. This is an online assessment and will be conducted at the campus. Provide all your responses in this document. Your Assessor will use the assessment criteria in this document and will provide feedback / comment. You must answer all the questions in the assessment tasks in your own words This assessment will be required to be completed in 6 hours Your Trainer / Assessor will inform you of the due date for this assessment task. Your Assessor will grade as either S – Satisfactory or NS – Not Satisfactory for the assessment. In all cases your Assessor will provide you with feedback. Only when all assessment tasks have been graded as S – Satisfactory you will be deemed C – Competent in the final result of the unit of competency; if you do not satisfactorily complete all the assessment tasks you will be deemed NYC – Not Yet Competent.
Re-Assessment Conditions
If the evidence is graded as NS – Not Satisfactory you will be required to re-submit the evidence. In this case, you will be provided with clear and constructive feedback based on the assessment decision so that they can improve your skills / knowledge prior to reassessment. Where a ‘NS – Not Satisfactory’ judgement is made, you will be given guidance on steps to take to improve your performance and provided the opportunity to resubmit evidence to demonstrate competence. The assessor will determine and discuss the reasons for NS – Not satisfactory on any of the criteria and will assess you through a different method of assessment e.g. verbal/oral questioning, problem solving exercises. You will be notified within 10 working days of undertaking an assessment of their result in achieving competency If a student does not complete the assessment, they should notify their trainer as to why they did not complete the assessment and if due to illness, a medical certificate must be produced. This process is detailed more in the “Macallan College Assessment Policy and Procedure In the above scenario, student will be given an opportunity for reassessment within 5 working days with no reassessment fee charged. Students who are deemed to be Not Yet Competent (NYC) will be provided with information identifying the areas in which they failed to achieve competency. Students will then have the opportunity to repeat the assessment task within 5 working days of notification with no reassessment fee charged. If a student is deemed NYC in the reassessment or if the student did not approach Macallan College within five working days with a valid reason for not availing themselves of the reassessment opportunity, then those students will be given a final chance to re-sit the assessment and will be charged at $200.00. After this no further reassessment attempt will be provided to the student and the student will be required to repeat the whole unit with full fee for the unit as per the fees policy of Macallan College. The student will be made aware of the impact of repeating the unit may have on their student visa. (International students only) If a student is found to be cheating or plagiarising their assessment, a $200.00 reassessment fee will be charged for reassessing the assessment within 5 working days. If the student is found to be plagiarising or cheating again after conclusion of the Intervention meeting with the Course Co-ordinator, the matter will be referred to the CEO / Operation Manager which may result in the suspension or cancellation of their enrolment Macallan College has intervention strategies, including student support services available to enable students to complete qualification in the expected time frame. Students at risk of not completing within this time frame are identified as early as possible and an intervention strategy is put in place.
The RTO will ensure access to:
Commercial Kitchen Simulated Environment Workplace procedures and instructions relating to safe work practices Workplace safety and emergency evacuation procedures Hazardous chemicals and dangerous goods information Safety materials and equipment relevant to an Commercial Kitchen Fire safety equipment First Aid equipment and relevant stock Documents for recording workplace safety, accidents and incidents.
Evidence to be submitted by the student: –
Completed responses to the questions in the Response Sheet provided as a separate attachment. Keep simple formatting with 12pt Arial and single line spacing. Upload file with name containing your student ID and unit code eg. MAC00XX_SITHIND002(Part A/Part B as applicable)
Pre-requisite Unit SITXFSA001 Use hygienic practices for food safety Assessment Decision Making Rules
Your assessor will assess the evidence submitted for the following elements, performance criteria, performance evidence and knowledge evidence to confirm that the student evidence submitted demonstrates validity, sufficiency, authenticity and confirms current skills and knowledge relevant to the unit of competency. Your assessor will be looking for the following in this assessment task: – Select ingredients. Select, prepare and use equipment. Portion and prepare ingredients.  Produce desserts and sauces. Portion, present and store desserts.
culinary terms and trade names for: variety of common desserts: bavarois crème brûlée crème caramel crêpes custards and creams flans fritters ice-cream meringues mousse parfait pies prepared fruit puddings sabayon sorbet soufflé tarts ingredients commonly used to produce desserts substitute ingredients used to produce desserts for special dietary recipes: gluten free flour yeast-free flour non-sugar sweeteners common special dietary requirements which must be considered when producing desserts: fat free low carbohydrate low fat low gluten gluten free low kilojoule low sugar sugar free type one and two diabetic vegan meaning of: food allergy food intolerance key health and legal consequences of failing to address special requirements contents of stock date codes and rotation labels cookery methods used when preparing desserts: adding fats and liquids to dry ingredients baking chilling flambé freezing poaching reducing selecting and preparing appropriate dessert moulds steaming stewing stirring and aerating to achieve required consistency and texture using required amount of batter according to desired characteristics of finished products weighing or measuring and sifting dry ingredients whisking, folding, piping and spreading expected product characteristics of the classical and contemporary desserts specified in the performance evidence: appearance colour consistency moisture content shape size structure taste texture common garnishes and decorations used when preparing desserts: coloured and flavoured sugar fresh, preserved or crystallised fruits jellies shaved chocolate sprinkled icing sugar whole or crushed nuts appropriate cooking temperatures and times for desserts techniques to garnish, decorate, plate and present attractive desserts indicators of freshness and quality of stocked ingredients for desserts mise en place requirements for producing desserts appropriate environmental conditions for storing desserts and re-usable by products of their preparation to: ensure food safety optimise shelf life safe operational practices using essential functions and features of equipment used to produce desserts.