Learners

Assessment Guide

SITHCCC019 –
Produce Cakes,
Pastries and Breads

Activity Week 4
 RTO No: 21595 | CRICOS Code: 02634E

Assignment Coversheet
Name: Regine Umandal
Student ID: 11939
Email Address: Regine.umandal.ict@gmail.com
Class: Stage 2 Term 1
Unit name: Produce Cakes, Pastries and Breads
Unit Code: SITHCCC019
Assignment name: Dietary - Anaphylaxis

Student Declaration
I declare that –

a. The evidence I have submitted for assessment is my own work, and

b. The evidence I have submitted for assessment has not been shared with other
students, and I have taken all reasonable precautions to ensure that my work cannot
be accessed by other students that may seek to submit my work as their own, and
c. All of the sources of information used to prepare my work have been, or may be
accurately cited, and
d. I retain a copy of all my original for my own records, or for resubmission if required by
Academia Australia, and
e. I have read and understood Academia Australia’s policy regarding plagiarism, and I
accept the right of Academia Australia to investigate suspected plagiarism, and to act
in accordance with the policy and procedure I have read.

Student Signature: Regine Umandal

Date of Submission: 26/02/20

SITHCCC019 Activity Week 4 Page 1 of 5

©Copyright Academia International 2019 Jan 2020 Approved by: B. Wade
 RTO No: 21595 | CRICOS Code: 02634E

Assessment Information
 You must achieve a satisfactory outcome for each of the required criteria of this assessment to
be deemed satisfactory for this assessment. You must achieve a satisfactory result for the
assessments for this unit of competency to achieve a competent result for the unit. If one or
more of the assessment results are not satisfactory, you will be Not Yet Competent for this unit.
 You may follow the Assessment Appeals process in the Student Handbook
(www.academia21.com) if you are not satisfied with:
o the assessment result; or
o the way an assessment was carried out by your trainer; or
o the conditions or structure of the assessment
The student handbook has the steps for reassessment if you receive a Not Yet Competent mark and
do not want to appeal.

Reasonable adjustment for assessment

Where students have highlighted Language, Literacy and Numeracy issues reasonable adjustment to
the assessment can be made. Should you receive a ‘Not Yet Competent’ or ‘Resubmit’ result for the
assessment you will be given the opportunity to re-submit your assessment work with any
amendments requested by your trainer.
The adjustment may include actions such as:
• Student demonstrating knowledge through verbal discussion to identify correct answers
• Student demonstrating knowledge through applied skills
• Allowing additional time relating to disability
• Through consultation amending assessment timeframes
• Assistance in the form of the training location to allow easier access
• Accessing relevant equipment or aids to assist the student
• Adjustments to the assessment methods to cater for any special needs (without effecting the
integrity of the outcome)

If a student requests or is identified as requiring reasonable adjustment to the training and

assessment process a detailed training and assessment plan including timetables, notes regarding
the required adjustments, and any related communications regarding the adjustments must be
maintained in the students file.
The RTO Manager must review and authorise any request for ‘reasonable adjustment’ to ensure that
any adjustments and resulting outcomes are not affecting the integrity of the training and
assessment process.

Location of and completion timeframes for assessment

The location of the assessment will depend upon the nature of the assessment. Direct observation of
student’s skills will be assessed in the practical commercial kitchens / simulated restaurant at
Academia, the timeframes for these assessments will be related to the scheduled times of the
practical classes. Other assessments such as; role plays, in class activities, presentations and written
tests will be conducting in the classroom. The timeframes and due dates for these assessments, as
well as any reports, projects or research assignments, are documented in the stage outlines. Stage
outlines are handed out at the beginning of each term.

SITHCCC019 Activity Week 4 Page 2 of 5

©Copyright Academia International 2019 Jan 2020 Approved by: B. Wade
 RTO No: 21595 | CRICOS Code: 02634E

Activity - To be completed during week 4

Create a menu consisting of 2 choices.

The menu must be suitable for a person who is suffering with anaphylaxis, you will need to provide
full recipe cards for the dishes, dishes may be altered to suit your dietary requirements.

Recipe Name: Ginataang Bilo Bilo (Sticky Rice Balls In Coco nut Cream)
Key Ingredient: Coconut Cream, Rice Flour, Plantain, Sweet Potato
Key Skills: Simmering
Preparation Time: 30minutes
Cooking Time:
Equipment Needs: Sauce Pot
Yield: 10
Quantity
Glutinous Rice Balls
2 cups Glutinous rice flour
1 cup Water

500ml Water
750ml Coconut Cream
1cup Cooked tapioca pearls
2Tbs Stevia Sugar
70g Ripe Jackfruit
70g Young Coconut Meat
200g Plantain
200g Sweet Potato
200g Cassava Roots
200g Purple Yam

Method
Preparation Steps
1 Prepare the sticky rice balls by adding 1 cup of water to 2 cups glutinous rice flour. Mix until
it forms into a dough. Scoop about half a spoon of the dough and form them into balls using
your palms. Set them aside.
2 In pot combine 3 cups water, coconut milk, and sugar and bring to boil. Add the sweet
potato, purple yam and cassava cubes and cook for about 3 minutes stirring occasionally.
Next, add the plantain banana cubes and cook for about 3 minutes.
3 Once everything is almost cooked, add the sticky rice balls and let simmer until the sticky rice
ball floats. while stirring occasionally. Sticky rice balls are done when they are floating.
4 Add the jackfruit slices, young coconut meat and the cooked tapioca pearls. Let simmer for
another 3-5 minutes or until all fruits are tender and cooked.
5 Plate and Serve hot or cold whichever is preferred.

SITHCCC019 Activity Week 4 Page 3 of 5

©Copyright Academia International 2019 Jan 2020 Approved by: B. Wade
 RTO No: 21595 | CRICOS Code: 02634E

Sticky Rice Balls in Coconut

Cream is also Gluten Free,
Vegan, and Diabetic Friendly
other than not having
ingredients which are the major
causes of Anaphylaxis.

Recipe Name: Roasted Chicken in Sage, Orange and Cinnamon Jus with Parsnip Chips
Key Ingredient:
Key Skills: Roasting
Preparation Time: 10minutes
Cooking Time: 50-60minutes
Equipment Needs: Frying Pan and Roasting Tray
Yield: 4
Quantity
Roasted Chicken
4pcs Chicken Breast
15pcs Sage
100ml Olive Oil
3pcs Large Orange Zest and Juice
1pc Cinnamon Stick
1tsp Salt
½ tsp Peppercorns

Jus
250ml Chicken Stock
Roasting pan juice
50ml Orange Juice

Parsnip Chips
200g Parsnip
Salt
Oil for deep frying

Method
Preparation Steps
1 Preheat oven to 180C. Prepare the chicken for roasting, add 50ml olive oil, orange zest and juice,
cinnamon stick, salt and mixed peppercorns to the bowl with the chicken and turn the chicken to coat
with marinade. Set aside to marinate at least 20 minutes.
2 Spread sage leaves over a lined baking tray and drizzle with remaining 50ml olive oil. Bake until crisp
and brown, about 10-15 minutes. Remove from oven and set aside.

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©Copyright Academia International 2019 Jan 2020 Approved by: B. Wade
 RTO No: 21595 | CRICOS Code: 02634E

3 Heat a large ovenproof frying pan over a medium high heat. Add the marinated chicken crown and
brown all over. Add browned sage leaves then transfer to oven to roast until cooked through and
juices run clear, about 20-25 minutes.
4 Remove from oven and allow chicken to rest for 10 minutes. Transfer chicken to a chopping board,
reserving pan with juices. Remove browned sage from the pan and set aside for garnish.
5 Slice the parsnip into thin slices, using a mandolin. Deep fry until golden brown in 190C and season
with salt after removing in the hot oil. Set Aside.
6 For the Jus, add strained chicken stock to reserved frypan of pan juices. Add orange juice and whisk
together. Place over a low heat and allow to gently simmer, until reduced to a thick consistency, about
5-6 minutes. Strain the jus and pour in serving jug.
7 Plate and serve.

Roasted Chicken in Sage,

Orange and Cinnamon Sauce
with Parsnip Chips original
recipe uses butter which is
on of the major causes of
Anaphylaxis but was
substituted with olive oil to
be safe for the person with
special dietary needs.

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©Copyright Academia International 2019 Jan 2020 Approved by: B. Wade