SITHCCC041

produce cakes, pastries and

breads
 SITHCCC041 Produce cakes, pastries and breads

About this Student Logbook Student name: Iqbal Hussain

This Student Logbook is where you will record evidence of the knowledge and
skills you have developed during your training for this unit. It also serves as a
Name of RTO:
handy reference guide on what you need to do during your assessment and
how you should go about doing it.

Student details section Trainer/assessor name: Pradeep Kumar

Fill in the table below:

If this workbook is found, please contact me to return it using the details

below:

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 SITHCCC041 Produce cakes, pastries and breads

Completing your Reflective journal Your workplace supervisor’s feedback forms an important part of the
assessment process and it is essential you have your supervisor complete
You are expected to complete a Reflective journal for each time that you cook their section of each of your reflective journals and fill in the supervisor
as part of your assessment for this unit. Try to think about the highlights of declaration after the summary section. Keep in mind that, if you are
each service when you are writing your reflection. You might also find the completing your assessment in your RTO’s training kitchen, your trainer will
following questions useful: be your workplace supervisor and should endorse your journal. Without their
endorsement, your Logbook will be incomplete and it is likely to be returned to
● What skills and techniques did I use? you for resubmission.

● What policies and procedures did I follow?

Logbook summary
There are a number of requirements you must fulfil within your assessment
● How did I ensure efficiency, safety and quality?
process, so a Logbook Summary has been provided. Make sure you keep this
section up to date – it will help you keep track of any outstanding
● How did I ensure that my dishes met quality standards? requirements.

● What did I learn during the service and how might I apply it in future? What do I need to demonstrate?
During your assessment for this unit, you will be required to demonstrate a
● What might I do different next time?
range of the skills and knowledge that you have developed during your
course. These include:

Supervisor declaration

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 SITHCCC041 Produce cakes, pastries and breads

● interpreting standard recipes and food preparation lists ● sorting and assembling ingredients according to food production
sequencing
● confirming food production requirements
● weighing and measuring wet and dry ingredients accurately as per

● calculating ingredient amounts quantity of cakes, pastries and breads required

● following standard recipes to prepare yeast-based dough to the correct

● identifying and selecting ingredients from stores according to quality,
shape and consistency
freshness and stock rotation requirements
● producing the required quantities
● selecting the type and size of equipment required

● minimising waste to maximise profitability

● ensuring that food preparation equipment is safely assembled, clean and
ready for use
● using the correct cookery methods for cakes, pastries and breads, and

● using equipment safely and hygienically fillings (both sweet and savoury fillings) to achieve product characteristics

● using required amount of batter according to desired characteristics of

● using equipment according to the manufacturer’s instructions
finished products

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 SITHCCC041 Produce cakes, pastries and breads

● making adjustments to cakes, pastries and breads within scope of ● ensuring cakes, pastries and breads are displayed in appropriate
responsibility to ensure food quality conditions to maintain optimum freshness and quality

● baking cakes, pastries and breads at correct temperatures and conditions ● responding to special customer requests and dietary requirements

● ensuring cakes, pastries and breads are cooled in the correct conditions ● following organisational policies and procedures
to maintain freshness and quality
● storing cakes, pastries and breads in appropriate environmental
● following standard recipes accurately to achieve product characteristics
conditions

● using fillings, icings and decorations to enhance visual appeal and taste ● disposing of or storing surplus products and re-usable by products
of cakes, pastries and breads
● working safely, working hygienically, working sustainably and efficiently
● ensuring icing is smooth and seamless

● working within commercial time constraints and deadlines.

● visually evaluating cakes, pastries and breads and adjusting presentation
prior to serving
Tips for completing this logbook
● presenting cakes, pastries and breads attractively using appropriate
service-ware

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 SITHCCC041 Produce cakes, pastries and breads

● Read through 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 workplace supervisor.

● Stay up to date! Complete a logbook entry at the end of each service

period 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!

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 SITHCCC041 Produce cakes, pastries and breads

Logbook summary
Use this list to keep track of your progress. Please note that you may complete a number of
these stock tasks during one session, therefore you will only need to complete a single reflective
journal for these cases.

Student name:

Student number:

This unit of competency requires that you follow standard recipes to produce and decorate at least
one of each of the following cakes or sponges. Evidence of this has been provided.

Cake or sponge type: Date Reflective journal Reflective journal

number
(endorsed by
supervisor)

☐ fat-based 29/04/2024 Yes 01

butter base 29/04/2024 Yes 02

oil base 30/04/2024 Yes 03

foam based: 25/04/2024 Yes

☐ 04
● emulsified sponge

foam based: 28/04/2024 Yes

☐ 05
● egg based foam

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 SITHCCC041 Produce cakes, pastries and breads

This unit of competency requires that you use at least four different fillings from the list below at least
once when producing the above four cakes or sponges. Evidence of this has been provided.

Fillings Date Reflective journal Reflective journal

number
(endorsed by
supervisor)

cream 26/04/2024 Yes 06

custard 26/04/2024 Yes 07

fresh fruit 27/04/2024 Yes 08

jams 27/04/2024 Yes 09

mousse 27/04/2024 Yes 10

nuts 28/04/2024 Yes 11

cream 27/04/2024 Yes 12

This unit of competency requires that you use at least four different decorations from the list below at
least once when producing the above four cakes or sponges. Evidence of this has been provided.

Decorations Date Reflective journal Reflective journal

number
(endorsed by
supervisor)

chocolate 27/04/2024 Yes 13

fresh, preserved or crystallised 28/04/2024 Yes 14

fruits

glazes and jellies 28/04/2024 Yes 15

icings 28/04/2024 Yes 16

sprinkled icing sugar 27/04/2024 Yes 17

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 SITHCCC041 Produce cakes, pastries and breads

whole or crushed nuts

This unit of competency requires that you follow standard recipes to produce, fill and decorate at least
one pastry product from each of the following four categories: Evidence of this has been provided.

Pastry product: Date Reflective journal Reflective journal

number
(endorsed by
supervisor)

short sweet paste 30/04/2024 Yes 18

savoury paste 28/042024 Yes 19

choux paste 28/04/2024 Yes 20

puff paste 29/04/2024 Yes 21

This unit of competency requires that you use at least two of the following savoury fillings and at least
two of the following sweet fillings when producing the above four pastries. Evidence of this has been
provided.

Fillings Date Reflective journal Reflective journal

number
(endorsed by
supervisor)

Savoury filling

animal protein 29/04/2024 Yes 22

dairy 29/04/2024 Yes 23

vegetable 29/04/2024 Yes 24

Sweet Fillings

cheese 30/04/2024 Yes 25

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 SITHCCC041 Produce cakes, pastries and breads

chocolate 29/04/2024 Yes 26

cream 30/04/2024 Yes 27

custard 28/04/2024 Yes 28

fresh or crystallised fruit and 28/04/2024 Yes 29

fruit purees

whole or crushed nuts 29/04/2024 Yes 30

This unit of competency requires that you use at least four different decorations from the list below at
least once when producing the above four cakes or sponges. Evidence of this has been provided.

Decorations Date Reflective journal Reflective journal

number
(endorsed by
supervisor)

fresh, preserved or crystallised 29/04/2024 Yes 31

fruits

glazes 29/04/2024 Yes 32

icings 28/04/2024 Yes 33

jellies 30/04/2024 Yes 34

sprinkled icing sugar 28/04/2024 Yes 35

meringue 30/04/2024 Yes 36

whole or crushed nuts 29/04/2024 Yes 37

This unit of competency requires that you follow standard recipes to produce each of the following
types of bread. Evidence of this has been provided.

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 SITHCCC041 Produce cakes, pastries and breads

Bread Date Reflective journal Reflective journal

number
(endorsed by
supervisor)

bread rolls or baguettes using 25/04/2024 Yes 38

basic dough

brioche 26/04/2024 Yes 39

focaccia 26/04/2024 Yes 40

flat bread 27/04/2024 Yes 41

sourdough 28/04/2024 Yes 42

This unit of competency requires that you must use appropriate preparation and cookery processes
when producing cakes, pastries and breads. Evidence of this has been provided.

Preparation and cooking Date Reflective journal Reflective journal

number
(endorsed by
supervisor)

adding fats and liquids to dry 25/04/2024 Yes 43

ingredients

chilling ingredients and work 25/04/2024 Yes 44

surfaces

cutting, shaping and moulding 26/04/2024 Yes 45

kneading and handling 26/04/2024 Yes 46

preparing and using fillings 27/04/2024 Yes 47

resting 27/04/2024 Yes 48

rolling 28/04/2024 Yes 49

selecting and preparing 27/04/2034 Yes 50

appropriate cake tins and

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 SITHCCC041 Produce cakes, pastries and breads

Preparation and cooking Date Reflective journal Reflective journal

number
(endorsed by
supervisor)

moulds

stirring and aerating to achieve 27/04/2024 Yes 51

required consistency and
texture

using required amount of 27/04/2024 Yes 52

batter according to desired
characteristics of finished
products

weighing or measuring 28/04/2024 Yes 53

sifting dry ingredients 28/04/2024 Yes 54

whisking, folding, piping and 28/04/2024 Yes 55

spreading

Fat-Based: Lamington

Ingredients:

Cake:

 180g butter, softened

 180g caster sugar
 2 eggs
 180g self-raising flour, sifted
 ¼ teaspoon baking powder
 125ml milk
 1 tablespoon cocoa powder

Icing:

 200g icing sugar

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 SITHCCC041 Produce cakes, pastries and breads

 4 tablespoons cocoa powder

 50ml hot water
 1 tablespoon butter, softened
 Coconut flakes

Instructions:

 Preheat oven to 180°C (fan 160°C/gas mark 4). Grease and line a 20cm square cake tin.
 Cream butter and sugar until light and fluffy. Beat in eggs one at a time.
 Fold in sifted flour and baking powder alternately with milk, until just combined.
 Divide batter into two bowls. Add cocoa powder to one bowl and mix well.
 Spoon batters into prepared tin in layers, creating a marbled effect.
 Bake for 25-30 minutes, or until a skewer inserted comes out clean.
 Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
 For the icing, mix icing sugar, cocoa powder, and hot water until smooth. Stir in butter until
creamy.
 Cut the cake into squares and dip each piece in the icing, then immediately roll in coconut
flakes.
 Decorate with edible flowers or mini Aussie flags for an extra Australian touch.

Decorations:

 Use white and purple icing to create zebra stripes, mimicking the colours of the Australian
kookaburra bird.
 Drizzle with melted dark chocolate and sprinkle with gold dust for a luxurious touch.
 Pipe tiny buttercream kangaroos or koalas on top of the squares

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 SITHCCC041 Produce cakes, pastries and breads

Butter-Based: Pavlova

Ingredients:

 6 large egg whites

 Pinch of cream of tartar
 300g caster sugar
 1 teaspoon cornstarch
 1 teaspoon white vinegar
 300ml double cream
 Passionfruit pulp
 Mango slices
 Toasted macadamia nuts

Instructions:

 Preheat oven to 150°C (fan 130°C/gas mark 2). Line a baking tray with baking parchment.
 Place egg whites and cream of tartar in a clean, dry bowl. Whisk until frothy.
 Gradually add sugar in tablespoons, whisking continuously until stiff peaks form.
 Fold in cornstarch and vinegar gently. Spread meringue mixture onto the baking tray,
forming a large circle.
 Bake for 1 hour 30 minutes, then turn off the oven and leave the meringue to cool inside
with the door slightly ajar.
 Just before serving, whip cream and spread over the cooled meringue. Top with passionfruit
pulp, mango slices, and toasted macadamia nuts.
 Drizzle with extra passionfruit pulp if desired.

Decorations:

 Arrange passionfruit, mango, and kiwi slices in a concentric circle on top of the cream,
resembling the colours of the Australian flag.
 Pipe small dollops of whipped cream around the edge and top with mini Aussie flags.
 Scatter edible glitter or coconut flakes for a shimmering effect

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 SITHCCC041 Produce cakes, pastries and breads

Oil-Based: Carrot Cake

Ingredients:

 200ml vegetable oil

 200g caster sugar
 3 eggs
 250g grated carrots
 180g self-raising flour, sifted
 1 teaspoon baking powder
 ½ teaspoon ground cinnamon
 ¼ teaspoon ground nutmeg
 75g sultanas
 50g walnuts, chopped
 Cream cheese frosting (see below)

Instructions:

 Preheat oven to 180°C (fan 160°C/gas mark 4). Grease and line a 20cm round cake tin.
 Whisk oil and sugar in a large bowl until combined. Beat in eggs one at a time.
 Fold in grated carrots, flour, baking powder, cinnamon, and nutmeg until just combined.
 Stir in sultanas and walnuts. Pour batter into the prepared tin.
 Bake for 50-55 minutes, or until a skewer inserted comes out clean.
 Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
 Spread with cream cheese frosting and decorate with grated carrots, walnuts, and edible
flowers.

Decorations :

 Create edible daisies using piped buttercream and orange zest.

 Arrange walnuts and grated carrots in a spiral pattern on top of the frosting.
 Attach small Aussie flag picks to the sides of the cake

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 SITHCCC041 Produce cakes, pastries and breads

Foam-Based: Lemon Meringue Pie

Ingredients:

Pastry:

 150g plain flour

 85g cold butter, cubed
 1 egg yolk
 1-2 tablespoons ice-cold water

Filling:

 4 large egg yolks

 150g caster sugar
 Juice and zest of 2 lemons
 100g unsalted butter, softened

Meringue:

 4 large egg whites

 150g caster sugar
 Pinch of cream of tartar

Instructions:

 Pastry: Make a classic shortcrust pastry by rubbing the butter into the flour until
breadcrumbs form. Mix in the egg yolk and enough water to form a smooth dough. Wrap in
cling film and chill for 30 minutes.

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 Preheat oven to 180°C (fan 160°C/gas mark 4). Roll out the pastry and line a 20cm pie dish.
Prick the base with a fork and blind bake with baking beans for 15 minutes. Remove beans
and bake for a further 5 minutes.
 Filling: Whisk egg yolks, sugar, lemon juice, and zest in a bowl over a pan of simmering water
until thickened and pale. Gradually whisk in softened butter until smooth. Pour into the pre-
baked pastry case and cool completely.
 Meringue: Pre-heat the oven to 140°C (fan 120°C/gas mark 1). Whisk egg whites and cream
of tartar until frothy. Gradually add sugar until stiff peaks form. Spread the meringue over
the cooled lemon filling, creating peaks and swirls.
 Bake for 30-35 minutes, or until golden brown. Leave to cool in the oven with the door
slightly ajar.

Decorations:

 Torch the meringue peaks for a golden brown caramelized effect.

 Pipe thin lines of white and yellow icing across the meringue, mimicking the rays of the
Australian sun.
 Top with small edible gum leaves and berries for a nature-inspired touch

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 SITHCCC041 Produce cakes, pastries and breads

Supervisor Declaration Section

Note for student: Please note, that one of these declarations must be completed by each workplace
supervisor. If you completed all your shifts at the one venue then you would only submit one. If your
logbook contains entries from different kitchens and venues then please have each supervisor you
work under complete one at the end of all your designated shifts. Please provide this page to your
workplace supervisor at the completion of your required shifts.
This needs to be completed in addition to the supervisor endorsement section of your reflective
journals. One copy has been provided in this logbook but you can make additional copies as needed.

Supervisor name:

Position:

Relationship to student (for example, head chef/shift supervisor etc):

During the services described in the student’s reflective journals that I have endorsed, the student:

Worked within the organisation’s policies and procedures Yes No

Worked to a professional level in line with the kitchen’s usual roles and
Yes No
responsibilities

Followed standard recipes to produce cakes Yes No

Followed standard recipes to produce pastries Yes No

Followed standard recipes to produce breads Yes No

Produced cakes, pastries and breads using a range of cookery methods Yes No

Produced cakes, pastries and breads within commercial time constraints and
Yes No
deadlines

Produced required quantities Yes No

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 SITHCCC041 Produce cakes, pastries and breads

Followed portion control procedures Yes No

Followed food safety practices for handling and storing food Yes No

Responded to special customer requests and dietary requirements. Yes No

Please provide any feedback to the student here:

The student has permission to submit the information contained within the reflective
journals completed below and any supporting documentation (as required) for the Yes No
purposes of assessment.

Supervisor signature:

Contact number:

Date:

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 SITHCCC041 Produce cakes, pastries and breads

Reflective journals

Reflective journal

Student name: Date: Did an RTO assessor observe this activity? ☐ Yes No Journal
number:

Recipe prepared: _________

Cake or sponge type:

fat based butter based oil based foam based: emulsified sponge foam based: egg based foam

Cake or sponge filling:

cream custard fresh fruit jams mousse nuts

Cake or sponge decoration:

chocolate fresh, preserved or crystallised fruits glazes and jellies icings sprinkled icing sugar whole or crushed nuts

Pastry Type:

short sweet paste savoury paste choux paste puff paste

Pastry savoury filling:

 SITHCCC041 Produce cakes, pastries and breads

Reflective journal

animal protein dairy vegetable

Pastry sweet filling:

cheese chocolate cream custard fresh or crystallised fruit and fruit purees whole or crushed nuts

Pastry decorations:

fresh, preserved or crystallised fruits glazes icings jellies

sprinkled icing sugar meringue whole or crushed nuts

Type of bread:

bread rolls or baguettes using basic dough brioche focaccia flat bread sourdough

Preparation and cooking process:

adding fats and liquids to dry ingredients chilling ingredients and work surfaces cutting, shaping and moulding

kneading and handling preparing and using fillings resting rolling

selecting and preparing appropriate cake tins stirring and aerating to achieve required using required amount of batter according to
and moulds consistency and texture desired characteristics of finished products

weighing or measuring sifting dry ingredients whisking, folding, piping and spreading

General:
 SITHCCC041 Produce cakes, pastries and breads

Reflective journal

completed tasks within commercial timeframes followed procedures for portion control and food responded to a special customer request
safety practices when handling and storing meat

Reflection (Highlights, skills and techniques shown, policies and procedures followed, how did I ensure efficiency, safety, quality and cleanliness, what did I learn,
what would I do different in future?)

Reflection on Baking Four Different Sponge Cakes

Highlights:

 Successfully prepared four cakes using four distinct sponge techniques: fat-based (Victoria Sandwich), butter-based (Madeira), oil-based (Olive Oil), and
egg-based foam (Genoise).
 Each cake showcased the unique characteristics of its respective sponge type, demonstrating a grasp of different baking methods.
 Achieved consistent results, with each cake rising evenly and exhibiting the desired texture and flavor.

Skills and Techniques Shown:

 Creaming: Mastered the technique of creaming butter and sugar for the fat-based and butter-based sponges, resulting in light and fluffy batter.
 Folding: Demonstrated proper folding techniques to incorporate dry ingredients without deflating the batter, crucial for all four sponge types.
 SITHCCC041 Produce cakes, pastries and breads

 Separation and Whipping: Successfully separated eggs and whipped them to stiff peaks for the egg-based foam sponge, contributing to its airy texture.
 Flavor Profiling: Incorporated different ingredients like olive oil and melted butter to add distinct flavor profiles to each cake.

Policies and Procedures Followed:

 Maintained proper food hygiene practices, ensuring cleanliness and sanitation throughout the baking process.
 Followed safety protocols while handling equipment like ovens and whisks.
 Adhered to recipe instructions while adapting them to personal preferences and available ingredients.

Efficiency, Safety, Quality, and Cleanliness:

 Planned the baking sequence efficiently to utilize oven space and time effectively.
 Prepped ingredients in advance to minimize downtime and maintain a smooth workflow.
 Prioritized safety by using oven mitts and keeping work surfaces clean and free of hazards.
 Focused on quality by using fresh ingredients and employing precise techniques to achieve optimal results.
 Emphasized cleanliness by washing dishes and equipment promptly and maintaining a tidy workspace.

Lessons Learned:
 The importance of precise measurements and accurate timing, especially for critical steps like whipping eggs or baking times.
 Adapting recipes to personal preferences and available ingredients can lead to unique and delicious variations.
 Patience and attention to detail are key to achieving consistent results in baking.
 Experimenting with different flavors and techniques expands baking knowledge and opens doors to culinary creativity.
 SITHCCC041 Produce cakes, pastries and breads

Future Improvements:
 Explore more complex sponge cake recipes, such as roulades or multi-layered cakes.
 Experiment with different frostings and fillings to complement the unique flavors of each sponge type.
 Refine techniques like piping or decorating to enhance the visual presentation of the cakes.
 Continue prioritizing food safety and cleanliness by implementing even stricter hygiene practices.

 Overall, this experience provided valuable insights into the diverse world of sponge cakes. Each type offered a unique set of challenges and rewards,
solidifying my understanding of baking principles and fostering a passion for culinary exploration. By continuously learning, adapting, and refining my skills,
I look forward to creating even more delicious and impressive cakes in the future.

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Supervisor Endorsement

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