SITHCCC027 Prepare Dishes Using Basic Cookery :
For solution: +610482078788
+61482073403
+61482072848
SITHCCC027 – Prepare dishes using basic methods of cookery
Assessment Tool
Mode | Classroom Delivery
Assignment Cover Sheet
| Student ID | |
| Student Name | |
| Unit | SITHCCC027 – Prepare dishes using basic methods of cookery |
| Assessment Task – Title/Number | |
| Trainer/Assessor | |
| Date Submitted |
Note: Plagiarism/Cheating is a serious offence. If a student is found plagiarising/cheating, it may result in a penalty of suspension/cancellation of student’s enrolment. In submitting their work, students must be aware of college’s Plagiarism and Academic Misconduct Policy available in student handbook, college’s website and student administration.
Declaration of Originality:
By submitting this SITHCCC027 Prepare dishes using basic cookery assignment for assessment, I acknowledge and agree that:
- This assessment task/work is submitted in accordance with the college’s Plagiarism and Academic Misconduct Policy. I also understand the serious nature of academic dishonesty (such as plagiarism) and the penalties attached to being found guilty of committing such offence
- No part of this assessment task/work has been copied from any other source without acknowledgement of the source
- No part of this assessment task/work has been written by any other person, except to the extent of team and/or group work as defined in the unit/assessment task
- A copy of the original assessment task/work is retained by me and that I may be required to submit the original assignment to the trainer/assessor upon request
- The trainer/assessor may, for the purpose of assessing this assessment task/work:
- Provide a copy of this assignment to another member of the faculty for review and feedback; and/or
- Submit a copy of this assignment to a plagiarism checking service. I acknowledge that a plagiarism checking service provider may then retain a copy of this assessment task/work on its database for the purpose of future plagiarism checking
Late submission: Late submission without a prior approval of the trainer/assessor will not be accepted and may delay the SITHCCC027 Prepare dishes using basic cookery assessment outcome. You may also need to resubmit work as per college’s Reassessment Policy.
I declare that this assessment is my own work.
| Student signature: | Date: |
——————————————————————————————————————————————————————————————————————————————————————————————————
Admin Use Only
| Received | Date Stamp Comments (if any) |
Assessment Summary
Read all the instructions below before attempting the SITHCCC027 Prepare dishes using basic cookery assessment task. Assessment tasks are tools used to determine if you have the knowledge and skills to complete tasks to industry standards within the workplace. Your trainer/assessor will help you throughout this task and it is your responsibility to provide enough evidence to justify a competent decision by the trainer/assessor. If you do not understand the questions or what is required, ask your trainer/assessor for assistance. For group assessments, all students are to contribute to the assessment tasks. You can work in groups up to a maximum of four people.
You are to complete all tasks by the due date and assessments must have a coversheet attached. If you think you do not have enough time to complete the tasks by the due date, discuss with the trainer/assessor the reasons of why you cannot submit on time.
Writing your responses
When answering questions, ensure that your answers are detailed enough to so the assessor can draw a conclusion that you have the knowledge and/or skills to demonstrate competency. Handwritten answers must be written in blue or black pen. When producing reports, ensure that your project has a title page, table of contents, page numbers, reference list, ensuring that your answers thoroughly match the questions asked.
Answer all questions in your own words to avoid plagiarism. Plagiarism is copying someone else’s work or ideas and saying that it your own work. Sources of work must be properly referenced, outlining the source of your ideas. Penalties may include having to resubmit the assessment task again, repeating the Unit of competency, or for repeat plagiarism, expulsion from Australian College of Hospitality & Business Management.
Marking of Assessments
On submission of your SITHCCC027 Prepare dishes using basic cookery assessment will be marked for a result of either Satisfactory (S) or Not Yet Satisfactory (NYS). If you receive a NYS result, you will be asked to redo the tasks again. To achieve a competent result with this unit, all tasks need to be completed and marked as satisfactory. Your trainer/assessor will provide feedback to you on each task, outlining where you must improve to achieve a Satisfactory (S) result. When all tasks are marked as Satisfactory (S), you will receive a result of Competent (C) for this unit otherwise, you will be marked Not Yet Competent (NYC). Assessments submitted to the trainer/assessor after the due date may not be accepted, and you may have to pay a resubmission fee / adjustment may apply.
Students with Special Needs
If leaners/learners have any special needs (e.g. physical disability, learning difficulty) regarding assessment, they should be directed to discuss these with the Course Coordinator. The college will endeavour to make all possible and reasonable adjustments to any aspect of assessment in order to address those needs. Some examples of additional support could include:
Reasonable adjustment
Reasonable adjustment refers to any modification made to the learning environment, certification requirements, training delivery or SITHCCC027 Prepare dishes using basic cookery assessment method to help learners with a disability access and participate in education and training on the same basis as those without disability (IBSA, 2015). The Disability Standards for Education 2005 were formed under the Disability Discrimination Act 1992. They clarify the obligations of training providers to ensure that learners who have a disability are able to access and participate in education and training on the same basis as those without disability.
Some examples of reasonable adjustments could include:
The determination of “reasonableness” requires judgement that must take into account the impact on the RTO and the need to maintain the integrity of the qualification. While reasonable adjustments can be made to the ways in which evidence of performance is gathered and demonstrated, the criteria for making Competent/Not Yet Competent decisions (and/or awarding grades) should not be altered in any way. That is to say, the standards expected should be the same irrespective of the group and/or individual being assessed (Disability Standards for Education 2005).
Skill Recognition and Credit Transfer
Appropriate credit(s) may be granted to eligible students against each unit of competency on presentation of evidence of successful completion of the same unit in an equivalent or higher qualification. Under the Australian Qualifications Framework, this qualification recognises competencies achieved as part of a Nationally Recognised Qualification from other institutes or universities.
Students may also apply for Recognition of Prior Learning (RPL) by providing evidence that they have the required skills and knowledge in the specific areas of competency through work/industry experience and/or completed eligible assessments in equivalent or higher qualification.
Please refer to college’s RPL/Credit Transfer Policy for more information and applicable procedures. The policy is available either through the faculty coordinator or college’s website
Academic Policies and Procedures
Applicable policies and procedure related to this course including plagiarism, SITHCCC027 Prepare dishes using basic cookery assessments, appeals and complaints, can be found with the course coordinator as well as in the “Policies and Procedures” section of the college’s website.
All the written works must be submitted in a hard copy, and an additional soft/electronic copy if required by the trainer/assessor, with an accompanying “Assessment Cover Sheet”. Each Assessment Cover Sheet should be signed by the student and must contain student details and date of submission.
Material submitted for assessment—Word processed assignments, reports, essays, projects, etc. must contain student’s name, ID (if available). Within the context of these assessment tasks, the assessor fulfils the role of client, manager or supervisor, as applicable. Work submitted for “approval” within this context must demonstrate care and attention to detail, such that the student inspires confidence that the work is being undertaken competently.
Where soft copy/electronic files are submitted, students are encouraged to name the files according to established procedure. This would typically include a course or unit code, assessment or submission code, and in the case of multiple files an alphanumeric identifier. Multiple files may also be required to be submitted within an enclosing folder (with similar, appropriate naming conventions) or archive format—e.g. zip. Follow submission guidelines in each assessment task for specific instructions.
Unit Overview
This unit describes the performance outcomes, skills and knowledge required to use a range of basic cookery methods to prepare dishes.
The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in-flight and other transport caterers, and event and function caterers.
It applies to individuals who work with very little independence and under close supervision and guidance of more senior chefs. They follow predefined organisational procedures and report any discrepancies to a higher-level staff member for action.
The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice
Learning Outcomes
On successful completion of this unit, the learner/trainee will be able to;
- Select ingredients.
- Select, prepare and use equipment.
- Portion and prepare ingredients.
- Cook dishes.
- Present and store dishes.
As well as demonstrating the performance criteria, to be assessed as competent, the learner must demonstrate their ability to apply the required knowledge and skills in a range of situations. These are summarised in the Competency Standards section below.
Prerequisite Requirements
SITXFSA005 Use hygienic practices for food safety
Performance Criteria
| Element | Performance Criteria |
| 1. Select ingredients.. | 1.1. Confirm food production requirements from standard recipes. 1.2. Calculate ingredient amounts according to requirements. 1.3. Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements. 1.4. Check perishable supplies for spoilage or contamination prior to preparation. |
| 2. Select, prepare and use equipment. | 2.1. Select type and size of equipment suitable to requirements. 2.2. Safely assemble and ensure cleanliness of equipment before use. 2.3. Use equipment safely and hygienically according to manufacturer instructions. |
| 3. Portion and prepare ingredients. | 3.1. Weigh and measure ingredients and create portions according to recipe. 3.2. Prepare, cut and portion ingredients according to recipe and cooking style. 3.3. Minimise waste to maximise profitability of food items prepared. |
| 4. Cook dishes. | 4.1. Select and use cookery methods for dishes following standard recipes. 4.2. Complete cooking process in a logical, planned and safe manner. 4.3. Identify problems with the cooking process and take corrective action. 4.4. Work cooperatively with colleagues to ensure timely preparation of dishes. |
| 4. Present and store dishes. | 5.1. Present dishes on appropriate service-ware. 5.2. Add garnishes and accompaniments according to standard recipes. 5.3. Clean work area and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives. |
Performance Evidence
The candidate must demonstrate the ability to complete the tasks outlined in the elements, performance criteria and foundation skills of this unit, including evidence of the ability to:
- use each of the following cookery methods at least once to prepare at least six finished dishes (at least once across preparation of the six finished dishes):
- baking
- blanching
- boiling
- braising
- deep-frying
- grilling
- poaching
- roasting
- shallow frying
- sous vide
- steaming
- stewing
- complete mise en place activities and follow standard recipes to prepare dishes that use of each of the following major food types at least once when preparing the above six dishes (at least once across preparation of the above six dishes):
- dairy products
- dry goods
- frozen goods
- fruit
- meat
- poultry
- seafood
- vegetables
- use food safety practices for handling and storing food
- prepare, plate and present two portions each of the six finished dishes above:
- within commercial time constraints and deadlines
- demonstrating portion control procedures
- responding to at least one special customer request.
Knowledge Evidence
The following knowledge must be assessed as part of this unit:
- characteristics of the major food types listed in the Performance Evidence
- effects of cookery methods on the major food types listed in the Performance Evidence
- desired outcome when applying cookery methods listed in the Performance Evidence to the major food types listed in the Performance Evidence
- meaning and role of mise en place in the process of preparing, cooking and presenting food
- essential culinary terms relating to the cookery methods described in the Performance Evidence
- contents of date codes and rotation labels for stock
- safe operational practices using essential functions and features of equipment used in the above cookery methods.
Welcome to the Student Assessment Tasks for SITHCCC027 Prepare dishes using basic methods of cookery. 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.
For you to be assessed as competent, you must successfully complete two assessment tasks:
| Kitchen time required | |
| You will require time in the kitchen to complete Assessment Task 2. You will find more information about the requirements for training/commercial kitchens in the Hospitality Works Student User Guide. | |
Assessment Task 1
| Assessment Task | Knowledge questions |
| Schedule | |
| Outcomes Assessed | Performance Criteria Knowledge & Performance Evidence Addresses some elements of required foundation skills, Knowledge skills and Performance Evidence as shown in the Assessment Mapping documents |
Instructions for answering written questions:
- Student must have to complete a written assessment consisting of a series of questions.
- It is expected from students to correctly answer all the questions.
- Answers must demonstrate an understanding and application of relevant concepts, critical thinking, and good writing skills.
- Student must concise to the point and write answers according to the given word-limit or provide enough evidences to each question and do not provide irrelevant information.
- Student must not use non-discriminatory language. The language used should not devalue, demean, or exclude individuals or groups based on attributes such as gender, disability, culture, race, religion, sexual preference or age. Gender inclusive language should be used.
- Assessor should not accept answers copied directly from texts without acknowledgement of the text
- Trainer/Assessor will provide student further information regarding the location of completing this assessment task.
Information for students
Knowledge questions are designed to help you demonstrate the knowledge which you have acquired during the learning phase of this unit. Ensure that you:
| i | 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: Note: You must complete and submit an assessment cover sheet with your work. A template is provided in Appendix B of the Student User Guide. However, if your RTO has provided you with an assessment cover sheet, please ensure that you use that. | |
Provide answers to all of the questions below.
| Cookery method | Description | Impact on food |
| Baking | ||
| Blanching | ||
| Boiling | ||
| Braising | ||
| Deep frying | ||
Grilling | ||
| Poaching | ||
| Roasting | ||
| Shallow frying | ||
| Sous vide | ||
| Steaming | ||
| Stewing |
Now answer the following. Your answers should refer to all recipes.
| Dairy products: | |
| Dry goods: | |
| Fruit: | |
| Vegetables: | |
| What vegetables are used in the recipes you found? | |
| What are the cookery methods used for the vegetables? | |
| What effect do these cooking methods have on the vegetables? | |
| What is the desired outcome of using these cooking methods with vegetables? | |
| Meat: | |
| What meat is used in the recipes you found? | |
| What are the cookery methods used for the meat? | |
| What effect do these cooking methods have on the meat? | |
| What is the desired outcome of using these cooking methods with meat? | |
Poultry: | |
| What poultry is used in the recipes you found? | |
| What are the cookery methods used for the poultry? | |
| What effect do these cooking methods have on the poultry? | |
| What is the desired outcome of using these cooking methods with poultry? | |
| Seafood: | |
| What seafood is used in the recipes you found? | |
| What are the cookery methods used for the seafood? | |
| What effect do these cooking methods have on the seafood? | |
| What is the desired outcome of using these cooking methods with seafood? | |
Answer:
Mise en place is a French culinary term that translates to “putting in place.” It refers to the process of organizing and preparing all ingredients, tools, and equipment needed for cooking before starting to cook. The purpose of mise en place is to ensure a smooth and efficient cooking process, as well as to create a sense of organization and cleanliness in the kitchen.
By having all ingredients measured, chopped, and ready to use, chefs can avoid errors and avoid running out of an ingredient mid-cooking. Mise en place helps to streamline the cooking process, enabling the chef to focus on cooking, seasoning, and presentation. Additionally, it makes clean up easier and faster as all ingredients have been prepped and organized before cooking.
In short, mise en place plays a crucial role in the preparation, cooking, and presentation of food. It helps to create a seamless and organized cooking experience, leading to better results in terms of taste, presentation, and overall quality of the dish. ___________________________________________________________________________
Answer:
In kitchen stores, the following types of labels are commonly found:
These include the name of the manufacturer, product line, and model number.
These describe the type of material used in the product, such as plastic, stainless steel, or silicone.
These provide instructions for cleaning and maintaining the product, including information on dishwasher safety and recommended cleaning agents.
These describe the intended use of the product, such as baking, boiling, grilling, or frying.
These provide warnings and safety precautions for using the product, such as warnings about high temperatures or sharp edges.
These indicate the size and volume of the product, such as the number of quarts or ounces it can hold.
Answer:
Before operating any cooking equipment, it’s crucial to have proper training on its usage to ensure safety.
Regular maintenance and inspection of equipment is necessary to detect and fix any potential issues before they cause harm
When operating equipment, it’s important to wear appropriate personal protective equipment such as gloves, aprons, and safety glasses to protect against accidents.
Cooking equipment should be stored in a safe place to prevent it from being damaged or becoming a hazard to others
Always follow the manufacturer’s instructions when using cooking equipment to ensure safe and correct operation
| Student’s name: | ||||
| Did the student provide a sufficient and clear answer that addresses the suggested answer for the following? | Completed successfully? | Comments | ||
| Yes | No | |||
| Question 1 | ||||
| Question 2 | ||||
| Question 3 | ||||
| Question 4 | ||||
| Question 5 | ||||
| Task outcome: | ||||
| Assessor signature: | ||||
| Assessor name: | ||||
| Date: | ||||
Assessment Task 2
| Assessment Task | Practical Task/Student Logbook |
| Schedule | |
| Outcomes Assessed | Performance Criteria 1.1, 1.2, 1.3, 1.4, 2.1,2.2,2.3, 3.1,3.2,3.3,3. 4.1,4.2,4.3,4.4,5.1,5.2,5.3 Knowledge & Performance Evidence Addresses some elements of required foundation skills, Knowledge skills and Performance Evidence as shown in the Assessment Mapping documents |
| Tasks required for this unit | |
| You must also: | |
| Instructions for how you will complete these requirements are included below. | |
Complete the following activities.
| 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: . 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: Your assessor will also observe some of your cooking and food preparation and complete an observation checklist. Tips for completing your Student Logbook Most importantly, ask for help if you are having trouble! | |
| To ensure you have everything you need to prepare the standard recipe, you will need to: A Service Planning Template has been provided to help you. |
| Now it’s time to put all of that planning and organising to work. Prepare the dish or dishes as per the standard recipe and food preparation list. Ensure that: | |
| Complete a Reflective journal for each time you receive and store stock 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 prepare dishes as part of your assessment for this unit. (endorsed by your supervisor/assessor). Send or submit the completed Student Logbook to your assessor. |
| Has the following been completed? | Completed successfully? | Comments | ||||
| Yes | No | |||||
| The student has satisfactorily completed a Reflective journal for each of the following cookery methods: | ||||||
| The student has satisfactorily completed a Reflective journal for each of the following types of food: | ||||||
| Assessor observations have been completed and collectively across all observations (either singular or on multiple occasions) all boxes have been checked as Yes and the student demonstrated their competence as per the Quality indicators provided in the assessor logbook. | ||||||
| The student’s workplace supervisor (or the assessor if in a training kitchen) has completed the Supervisor Declaration Section in the student’s logbook and you are satisfied that they have answered Yes to each question, the supervisor has provided comments/feedback and you have followed up on any gaps or concerns you have by discussing this with the supervisor. Provide details of any discussions that took place in the Comments column. | ||||||
| Task outcome: | ||||||
| Assessor signature: | ||||||
| Assessor name: | ||||||
| Date: | ||||||
Student Feedback Form | ||||||||
| Unit | SITHCCC027 – Prepare dishes using basic methods of cookery | |||||||
| Student Name: | Date | |||||||
| Assessor Name: | ||||||||
| Please provide us some feedback on your assessment process. Information provided on this form is used for evaluation of our assessment systems and processes. This information is confidential and is not released to any external parties without your written consent. There is no need to sign your name as your feedback is confidential. | ||||||||
| Strongly Agree | Agree | Average | Disagree | Strongly Disagree | ||||
| I received information about the assessment requirements prior to undertaking the tasks | 5 | 4 | 3 | 2 | 1 | |||
| The assessment instructions were clear and easy to understand | 5 | 4 | 3 | 2 | 1 | |||
| I understood the purpose of the assessment | 5 | 4 | 3 | 2 | 1 | |||
| The assessment meets your expectation | 5 | 4 | 3 | 2 | 1 | |||
| My Assessor was organised and well prepared | 5 | 4 | 3 | 2 | 1 | |||
| The SITHCCC027 Prepare dishes using basic cookery assessment was Fair, Valid, Flexible and Reliable | 5 | 4 | 3 | 2 | 1 | |||
| My Assessor’s conduct was professional | 5 | 4 | 3 | 2 | 1 | |||
| The assessment was an accurate reflection of the unit requirements | 5 | 4 | 3 | 2 | 1 | |||
| I was comfortable with the outcome of the assessment | 5 | 4 | 3 | 2 | 1 | |||
| I received feedback about assessments I completed | 5 | 4 | 3 | 2 | 1 | |||
| The pace of this unit was: | Too Slow | Great Pace | Too Fast | |||||
| Comments: | ||||||||
Visit:https://auspali.info/
Also visit:https://www.notesnepal.com/archives/767
For solution: +610482078788
+61482073403
+61482072848
YOUR COMMENT