SITHCCC001 Student Assessment Tasks:
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Assessment cover sheet
| Unit: | SITHCCC001 Use Food Preparation Equipment | |||||
| Course Name: | Certificate IV in Commercial Cookery– SIT40516 | |||||
| Training Package: | SIT | |||||
| Assessment type: | Written questions, Practical Activities | |||||
| Student Must Fill this Section | ||||||
| Student Name: | ||||||
| Student ID: | Term: | Year: | ||||
| Privacy Release Clause: | “I give my permission for my assessment material to be used in the auditing, assessment validation & moderation Process”. | |||||
| Authenticity Declaration: | “I declare that: The material I have submitted is my own work;I have given references for all sources of information that are not my own, including the words, ideas and images of others”. | |||||
| Student Signature: Alosha Tiwari | Date: | |||||
| Assessment Outcome | ||||||||||
| Assessor Name:Sijan Pandey | ||||||||||
| Attempt and Tasks | Satisfactory | Not Yet Satisfactory | Date | Assessor Signature | ||||||
| Initial attempt | | | ||||||||
| Re- attempt/Re-assessment | | | ||||||||
| Task 1 | | | ||||||||
| Task 2 | | | ||||||||
Assessor Feedback to Students
| Assessment Outcome: | Competent | Not yet Competent | ||
| Assessor Name: | ||||
| Assessor Signature: |
| Information for Student: |
| All work is to be entirely of the student. |
| General Information for this assessment: Read the instructions for each question very carefully. Be sure to PRINT your FIRST name & LAST name in every place that is provided. For those activities requesting extra evidence such as: research reports, essay reports, etc. The student must attach its own work formatted in double space, Calibri 12 pts. All activities must be addressed correctly in order to obtain a competence for the unit of competency. If the student doesn’t understand the assessment, they can request help from the assessor to interpret the assessment. Re-submission of assessment after the term will incur additional fees. |
| Re-assessment of Result& Academic Appeal procedures: |
| If a student is not happy with his/ her results, that student may appeal against their grade via a written letter, clearly stating the grounds of appeal to the Chief Executive Officer. This should be submitted after completion of the subject and within fourteen days of commencement of the new term. Re-assessment Process: An appeal in writing is made to the Academic Manager providing reasons for re-assessment /appeal. Academic Manager will delegate another member to review the assessment. The student will be advised of the review result done by another assessor. If the student is still not satisfied and further challenges the decision, then a review panel is formed comprising the lecturer/trainer in charge and the Academic Manager or if need be an external assessor. The Institute will advise the student within 14 days from the submission date of the appeal. The decision of the panel will be deemed to be final. If the student is still not satisfied with the result, he / she has the right to seek independent advice or follow external mediation option with nominated mediation agency. Any student who fails a compulsory subject or appeals unsuccessfully will be required to re-enrol in that subject. The cost of reassessment will be borne by the Institute. The external assessor will base his/her judgement based on principles of assessment. These principles require assessment to be reliable, fair, practical and valid. Academic Appeals: If you are dissatisfied with the outcome of the re-evaluation process, you have a right to appeal through academic appeals handling protocol. To appeal a decision, the person is required to complete the TKL- Request for Appeal of a Decision form with all other supporting documents, if any. This form is available via our website. The completed Request for Appeal form is to be submitted to the Student Support Officer either in hard copy or electronically via the following contact details: Student Support Officer, TKL College Suite 707, Level 7 159-175 Church Street, Westfield Shopping Centre, Parramatta, NSW 2150 , Email: [email protected] The notice of appeal should be in writing addressed to the Chief Executive Officer and submitted within seven days of notification of the outcome of the re-evaluation process. If the appeal is not lodged in the specified time, the result will stand and you must re-enrol in the unit. In emergency circumstances, such as in cases of serious illness or injury, you must forward a medical certificate in support of a deferred appeal. The notice of appeal must be made within three working days of the concluding date shown on the medical certificate. The decision of Chief Executive Officer will be final. Student would then have the right to pursue the claim through an independent external body as detailed in the students’ complaint / grievance policy. |
Assessment Requirements
You are required to complete and pass every task in the assessment in order to be deemed competent.
Assessment Schedule
| Task | Due Date | Student Signature | Trainer Signature | Comments |
| Task 1- 2 | Week 4 |
Welcome to the Student Assessment Tasks for SITHCCC001 Use food preparation equipment. These tasks have been designed to help you demonstrate the skills and knowledge that you have learnt during your course.
Please ensure that you read the instructions provided with these tasks carefully. You should also follow the advice provided in the Hospitality Works Student User Guide. The Student User Guide provides important information for you relating to completing assessment successfully.
SITHCCC001 Use food preparation equipmentdescribes the performance outcomes, skills and knowledge required to safely use commercial kitchen equipment to prepare a range of different food types.
For you to be assessed as competent, you must successfully complete two assessment tasks:
· Assessment Task 1: Knowledge questions – You must answer all questions correctly.
· Assessment Task 2: Student Logbook – You must complete a range of food preparation tasks using basic cookery methods and complete a Student Logbook. The assessor must also observe you while you complete a range of cooking tasks.
Please read through all of the assessment tasks and related documents carefully before you get started. Ensure that you have everything that you need and seek clarification from your trainer, assessor or workplace supervisor if you have any questions.
| Supporting resources: Supporting resources include templates, journals, workbooks and portfolios which can be used to support you in providing evidence of your competence. Your assessor will provide you with these documents before you begin your assessment tasks. For this unit, the supporting resources comprise: · Student Logbook (Assessment Task 2) · Service planning template (Assessment Task 2) |
Once you have read through the assessment tasks and are satisfied that you are clear on the requirements and submission dates, complete and sign a Student Assessment Agreement. Your assessor will countersign the agreement and keep it on file. You will find a Student Assessment Agreement in Appendix B of your Hospitality Works Student User Guide or your RTO will provide you with one.
Remember to check your Hospitality Works Student User Guide for information about:
· submitting assessments
· assessment appeals
· re-assessment guidelines
· responding to written questions.
Assessment Task 1: Knowledge questions
Knowledge questions are designed to help you demonstrate the knowledge which you have acquired during the learning phase of this unit. Ensure that you:
· review the advice to students regarding answering knowledge questions in the Hospitality Works Student User Guide
· comply with the due date for assessment which your assessor will provide
· adhere with your RTO’s submission guidelines
· answer all questions completely and correctly
· submit work which is original and, where necessary, properly referenced
· submit a completed cover sheet with your work
· avoid sharing your answers with other students.
| Assessment information |
| Information about how you should complete this assessment can be found in Appendix A of the Hospitality Works Student User Guide.Refer to the appendix for information on: · where this task should be completed · the maximum time allowed for completing this assessment task · whether or not this task is open-book. Note: You must complete and submit an assessment cover sheet with your work. A template is provided in Appendix C of the Student User Guide. However, if your RTO has provided you with an assessment cover sheet, please ensure that you use that. |
- Identify correct food safety procedures for the following:
| Vegetables | |
| Eggs | |
| Raw meat | |
| Reheating food | |
| Cooling food |
2. Describe each of these precision cuts:
| Brunoise | |
| Chiffonade | |
| Concasse | |
| Jardinière | |
| Julienne | |
| Macedoine | |
| Mirepoix | |
| Paysanne |
3. Describe each missing place and explain its purpose regarding to cooking , preparing and presenting food.
Answer
4. Explain the difference between sharping a knife and honing a knife when each should be performed and where should it be used.
Answer
5. Explain briefly purpose of each of these knifes.
| Butcher boning | The butcher knife, also known as a cleaver, is a heavy-duty knife with a broad blade that is used for chopping, slicing, and cleaving meat, poultry, and fish. It is also used for breaking down larger cuts of meat into smaller portions. |
| Boning | The boning knife has a long, thin, and flexible blade that is used for removing bones from meat, poultry, and fish. Its sharp point and narrow blade make it ideal for precision work, such as removing bones from around joints or filleting fish. |
| Chef | The chef’s knife, also known as a cook’s knife, is a versatile kitchen knife with a broad blade that curves upwards to a point. It is used for chopping, slicing, dicing, and mincing a wide variety of ingredients, including fruits, vegetables, meats, and herbs. |
| Filleting | The fillet knife has a long, thin, and flexible blade that is used for filleting fish, removing skin, and trimming fat. Its sharp point and narrow blade make it ideal for precision work, such as removing bones and skin from fish. |
| Palette | The palette knife, also known as a frosting knife or spatula, has a long, flat blade that is used for spreading, smoothing, and shaping frosting, icing, and other toppings on cakes, pastries, and desserts. |
| Utility | The utility knife is a small, all-purpose kitchen knife with a narrow blade that is used for a variety of tasks, including slicing, chopping, and trimming fruits, vegetables, and meats. |
| Vegetable | The vegetable knife, also known as a paring knife, is a small knife with a thin, straight blade that is used for peeling, trimming, and slicing small fruits and vegetables, such as potatoes, apples, and carrots. Its small size and precise blade make it ideal for intricate work. |
6. It’s important to work safely when using kitchen equipment . Many of the safety requirements apply to all the equipments . Identify three key things you can do when working safely with equipment such as blenders ,food processors and mixers.
Answer
7. List three key safety considerations you need to make when using graters.
Answer
8.List the three key procedures you need to follow when cleaning and maintaining equipment.
Answer
9. List five items you need to clean equipment and your work area.
Answer
Here are five things you’ll need to sanitize your workspace and your equipment
· blades to be adjusted
· oiling/lubrication.
10. Choose at least one piece of equipment that requires the following maintenance.
Explain how these processes are completed and how you would work safely.
Answer
Answer
| Student’s name: | ||||
| Did the student provide a sufficient and clear answer which met the requirements of the assessor marking guide? | Completed successfully? | |||
| Yes | No | |||
| Question 1 | ||||
| Question 2 | ||||
| Question 3 | ||||
| Question 4 | ||||
| Question 5 | ||||
| Question 6 | ||||
| Question 7 | ||||
| Question 8 | ||||
| Question 9 | ||||
| Question 10 | ||||
| Question 11 | ||||
| Trainers Feedback: | ||||
| Assessor name: | Sijan Pandey | |||
| Signature and Date: | ||||
Assessment Task 2: Student logbook
| Cooking tasks required for this unit This unit of competency requires that you: · safely and hygienically use the following fixed and handheld equipment: | |
| o blenders o food processors o graters o mandoline slicers o mouli o planetary mixers o peelers, corers or slicers o sharpening steels and stones | o butcher and boning knives o filleting knives o palette knives o measures o scales o thermometers o whisks: fine and coarse stainless steel wire. |
| · use the above equipment to prepare each of the following foods: | |
| o fruit and vegetables o meat o poultry o seafood o batters | o coatings o condiments and flavourings o garnishes o oils o sauces and marinades |
| You must also: · demonstrate use of these precision cuts: | |
| o brunoise o chiffonnade o concasse o jardinière | o julienne o macédoine o mirepoix o paysanne |
| Instructions for how you will complete these requirements are included below. |
Complete the following activities.
1. Carefully read the following information.
| 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 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 · weighing and measuring ingredients accurately · selecting the knives required for the food to be prepared · selecting routine and specialised equipment and utensils for the food to be prepared · ensuring that food preparation equipment is safely assembled, clean and ready for use · using equipment safely and hygienically · making precision cuts to prepare food · using equipment according to the manufacturer’s instructions · cleaning and maintaining equipment according to the manufacturer’s instructions · measuring and using correct amount of cleaning agents on equipment · making minor adjustments to equipment (including oiling and adjusting blades) · identifying and reporting on any unsafe or faulty equipment (where applicable) · rectifying issues with equipment within your level of responsibility (where applicable) · working safely and hygienically at all times · working sustainably by minimising waste and using energy responsibly. 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 each time you cook, a logbook summary and a Reflective journal. Each time you prepare a dish for assessment of this unit, you will need to: · complete a Service planning document · complete a Reflective journal (a reflective journal provides an opportunity for you to think about the processes you undertook – what went well, what you would do differently next time); it also helps you to provide evidence for your assessment · ask your supervisor/assessor to sign the Supervisor Declaration section at the end of your 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 Student 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 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! | |
| Now it’s time to put all of that planning and organising to work. Prepare the required foods as per the standard recipe and food preparation list. Ensure that: · all food is handled and prepared safely and hygienically · you follow portion control procedures · you manage your own speed, timing, sequencing and productivity to ensure efficiency · you assemble and use all equipment safely and hygienically as per manufacturer’s instructions · you check that equipment is clean and ready for use · you demonstrate the range of precision cuts required of this task · your knife selection is appropriate to the type of food being prepared · you work sustainably to minimise the amount of waste produced and to reduce the use of energy and resources · you clean equipment by using the correct amount and type of cleaning agents · you make minor adjustments including oiling and blade adjustment · you work within commercial time constraints. Where any equipment shows signs of faults or other issues that indicate it may be unsafe to use, report immediately to your trainer/assessor or supervisor. | |
| Complete a Reflective journal for each time you prepare food as part of your assessment for this unit. Don’t forget to ask your supervisor/assessor to complete the declaration. |
| Finalise your Student Logbook. Ensure all documents are clear and complete. It should include the following completed documents for each time you cook a dish as part of your assessment for this unit. · Service planning · Reflective journal (endorsed by your supervisor/assessor). Send or submit the completed Student Logbook to your assessor. |
Assessment Task 2: Student Logbook checklist
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