SITHCCC006 Student Assessment

SITHCCC006 Student Assessment :

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Student Name
Student ID
Unit Name
Practical Date
Submission Date
Student Declaration ☐ I confirm that the purpose and procedures of this assessment task has been clearly explained to me. ☐ I confirm that I have been consulted about any special needs I might have in relation to the assessment process. ☐ I confirm that the criteria used for this assessment has been discussed with me, as have the consequences and possible outcomes of this assessment. ☐ I confirm I have accessed and understand the assessment information as provided in the Training Organisation’s Student Handbook. ☐ I confirm I have been given fair notice of the date, time, venue and/or other arrangements for this assessment. ☐ I confirm that I am ready for assessment.   Student Signature: ___________________________________

Assessment Task 3 – Skills Test

Skills Test:

This SITHCCC006 Student Assessment task must be completed in a commercial kitchen or a simulated work environment servicing customer. A simulated work environment in this context means a space that has been set up with all the equipment and facilities used in a commercial kitchen.

Note: Please refer to the (Appendix C) for the list of equipment, resources, organisational specifications and cleaning material to utilise in the process of preparing appetisers and salads according to the industry standard.

Scenario:

The production plan was approved. The appetisers and salads were added to the menu.

You have received the following six (6) customer orders.

Customer orders
Customers	Dishes	Type of order	Special dietary requirements
Mr Sam	1X Scallop & prawn toothpick 1X Tropical fruit salad	Dine-in.
Miss Elizabeth	1X Pasta and egg salad 1X Vol-au-vent	Take away	Use low-fat butter when preparing Vol-au-vent
Mrs Clinton	1X Beef wontons / Antipasto platter 1X Kale, strawberry and avocado salad	Dine-in.	No chestnuts to be used in Beef wontons / Antipasto platter
Mr Bush	1X Chicken Caesar salad/cold	Take away
Mr Robin	1X Potato salad w chilli and spring onions	Dine-in.
Mr Anderson	1X Antipasto platter 1X Tropical fruit salad	Dine-in.

Note: When preparing the appetisers and salads, you need to ensure that: Meet the time constraints. Your trainer/assessor will provide you time constraints and deadlines for completing this task. The dishes reflect the required quantities to be produced. You follow procedures for portion control and food safety practices when handling and storing food. Customer requests and dietary requirements are met. Take into consideration the special customer requirements and adjust the ingredients accordingly.

You are required to use the appropriate methods and equipment to produce and present a variety of appetisers and salads by focusing on any special dietary requirements and serve to customers according to company standards. Your trainer will act like the customer for each of the six (6) orders, and you need to present these appetisers and salads dishes to the customer for each order.

As you have developed a production plan in assessment task two (2); you need to put this production plan into action and prepare the appetisers and salads.

When preparing the appetisers and salads; you must:

• Follow the standard recipes provided in Appendix D.
• Follow the portion control procedures:
  • Ensure all portions are of a consistent standard and size.
  • Portions are evenly distributed and tastefully presented on the plate.
  • Correct garnish is served with each food item.
• Follow the procedures for Food safety practices when handling and storing food. Refer to the Food Safety program provided along with this unit.

Your assessor will judge your performance according to the checklist provided for this SITHCCC006 Student Assessment tasks.

To prepare the appetisers and salads in a commercial kitchen, you need to complete the following activities:

Activity 1: Select ingredients

In this SITHCCC006 Student Assessment activity, your trainer/assessor will take you to different stores. At the stores, you need to:  

• Calculate and select ingredient amounts according to recipe requirements and customer preferences.
• Identify and select appetiser and salad ingredients considering the recipe, quality, freshness and stock rotation requirements. The requirements are given below:
  • Locate and read date codes and rotation labels on food products
  • Check expiry dates of the products.
  • Select items based on the first in first out basis.
  • Check the quality of the product and its impact on the recipes.
  • Check freshness of the fresh products.
  • Check perishable supplies for spoilage or contamination prior to preparation.

Note: You can use the production plan prepared in Assessment task 2 to identify ingredients.

When selecting the ingredients, you are required to demonstrate skills to evaluate the quality of ingredients considering the requirements specified above.

You must use the templates provided below when completing the SITHCCC006 Student Assessment task.

Ingredients for customer orders:

Name of appetiser or salad	Ingredients	Quantity	Meet the quality requirements	Fresh	Meet the stock rotation requirements
Scallop & prawn toothpick			¨	¨	¨
			¨	¨	¨
			¨	¨	¨
			¨	¨	¨
			¨	¨	¨
Tropical fruit salad			¨	¨	¨
			¨	¨	¨
			¨	¨	¨
			¨	¨	¨
			¨	¨	¨
Pasta and egg salad			¨	¨	¨
			¨	¨	¨
			¨	¨	¨
			¨	¨	¨
			¨	¨	¨
Vol-au-vent			¨	¨	¨
			¨	¨	¨
			¨	¨	¨
			¨	¨	¨
			¨	¨	¨
Beef wontons / Antipasto platter			¨	¨	¨
			¨	¨	¨
			¨	¨	¨
			¨	¨	¨
			¨	¨	¨
Kale, strawberry and avocado salad			¨	¨	¨
			¨	¨	¨
			¨	¨	¨
			¨	¨	¨
			¨	¨	¨
Chicken Caesar salad/cold			¨	¨	¨
			¨	¨	¨
			¨	¨	¨
			¨	¨	¨
			¨	¨	¨
Potato salad w chilli and spring onions			¨	¨	¨
			¨	¨	¨
			¨	¨	¨
			¨	¨	¨
			¨	¨	¨
Antipasto platter			¨	¨	¨
			¨	¨	¨
			¨	¨	¨
			¨	¨	¨
			¨	¨	¨
Any perishable item that has spoilage or contamination:

Activity 2: Prepare appetisers and salads

In this SITHCCC006 Student Assessment activity, you are required to prepare appetisers and salads for the customer orders given in the case study.

You must prepare the appetisers and salads according to the standard recipes and production plan.  The production plan prepared includes the details of the:

• Ingredients.
• Equipment.
• Production workflow.

Note: Your trainer/assessor will provide you with the following details regarding the customer orders: Time constraints and deadlines for completing different customer order. Priority sequence of customer orders. You must ensure that the appetisers and salads reflect the required quantities to be produced. The appetisers and salads prepared must incorporate the special customer requests and dietary requirements.

For each appetiser and salad to be prepared, you must follow each step documented in the checklists provided below and place a tick mark in the checkboxes after completion:

• Checklist 1: Portion and prepare ingredients 
• Checklist 2: Prepare appetisers and salads.
• Checklist 3: Present and store appetisers and salads.

Checklist 1: Portion and prepare ingredients.

Part A: Portion and prepare ingredients for appetisers and salads

Steps	Appetisers and salads
	Scallop & prawn toothpick	Tropical fruit salad	Pasta and egg salad	Vol-au-vent	Beef wontons / Antipasto platter
Safely assemble the equipment required to prepare the appetisers and salads.	¨	¨	¨	¨	¨
Clean the equipment before use.	¨	¨	¨	¨	¨
Read the manufacturer instructions (To be provided by the trainer/assessor) and use equipment safely and hygienically.	¨	¨	¨	¨	¨
Sort and assemble ingredients according to food production sequencing (Use the steps documented in the production plan prepared in assessment task 2).	¨	¨	¨	¨	¨
Weigh and measure ingredients and create portions considering the standard recipes provided in Appendix D.	¨	¨	¨	¨	¨
While cutting and portioning salad ingredients; use culinary cuts and make sure to minimise waste to maximise the profitability of food items prepared.	¨	¨	¨	¨	¨

Part B: Portion and prepare ingredients for appetisers and salads

Steps	Appetisers and salads
	Kale, strawberry and avocado salad	Chicken Caesar salad/cold	Potato salad w chilli and spring onions	Antipasto platter	Tropical fruit salad
Safely assemble the equipment required to prepare the appetisers and salads.	¨	¨	¨	¨	¨
Clean the equipment before use.	¨	¨	¨	¨	¨
Read the manufacturer instructions (To be provided by the trainer/assessor) and use equipment safely and hygienically.	¨	¨	¨	¨	¨
Sort and assemble ingredients according to food production sequencing (Use the steps documented in the production plan prepared in assessment task 2).	¨	¨	¨	¨	¨
Weigh and measure ingredients and create portions considering the standard recipes provided in Appendix D.	¨	¨	¨	¨	¨
While cutting and portioning salad ingredients; use culinary cuts and make sure to minimise waste to maximise the profitability of food items prepared.	¨	¨	¨	¨	¨

Checklist 2: Prepare appetisers and salads.

Part A:

Steps	Appetisers and salads
	Scallop & prawn toothpick	Tropical fruit salad	Pasta and egg salad	Vol-au-vent	Beef wontons / Antipasto platter
Follow standard recipes given in Appendix D to prepare appetisers and salads.	¨	¨	¨	¨	¨
Use cooking methods specified in standard recipes or the production plan prepared.	¨	¨	¨	¨	¨
Prepare sauces and dressings considering the standard recipes provided in Appendix D.	¨	¨	¨	¨	¨
Follow special dietary requirements.	¨	¨	¨	¨	¨
Make sure you achieve the desired appetiser characteristics. Make adjustments to food quality, considering the following factors: taste temperature texture.	¨	¨	¨	¨	¨

Part B:

Steps	Appetisers and salads
	Kale, strawberry and avocado salad	Chicken Caesar salad/cold	Potato salad w chilli and spring onions	Antipasto platter	Tropical fruit salad
Follow standard recipes given in Appendix D to prepare appetisers and salads.	¨	¨	¨	¨	¨
Use cooking methods specified in standard recipes or the production plan prepared.	¨	¨	¨	¨	¨
Prepare sauces and dressings considering the standard recipes provided in Appendix D.	¨	¨	¨	¨	¨
Follow special dietary requirements.	¨	¨	¨	¨	¨
Make sure you achieve the desired appetiser characteristics. Make adjustments to food quality, considering the following factors: taste temperature texture.	¨	¨	¨	¨	¨

Checklist 3: Present and store appetisers and salads.

Part A:

Steps	Appetisers and salads
	Scallop & prawn toothpick	Tropical fruit salad	Pasta and egg salad	Vol-au-vent	Beef wontons / Antipasto platter
Use appropriate service-ware to present each appetiser or salad.	¨	¨	¨	¨	¨
Select and add dips, sauces and garnishes following the standard recipes provided in Appendix D and regional variations.	¨	¨	¨	¨	¨
Visually evaluate appetisers and salads and adjust the presentation before serving. This includes evaluating: accompaniments and garnishes to maximise visual appeal: balance colour contrast plating food for the practicality of: customer consumption service wiping drips and spills.	¨	¨	¨	¨	¨
Store appetisers and salads in an appropriate environmental condition. Consider: atmosphere humidity light packaging temperature use of containers ventilation	¨	¨	¨	¨	¨
Clean and tidy the kitchen by using appropriate cleaning materials, equipment and cleaning schedule and to ensure that all bins are taken out before you leave.	¨	¨	¨	¨	¨
Dispose of or store surplus and re-usable by-products according to organisational procedures (Follow food safety program), environmental considerations, and cost-reduction initiatives.	¨	¨	¨	¨	¨

Part B:

Steps	Appetisers and salads
	Kale, strawberry and avocado salad	Chicken Caesar salad/cold	Potato salad w chilli and spring onions	Antipasto platter	Tropical fruit salad
Use appropriate service-ware to present each appetiser or salad.	¨	¨	¨	¨	¨
Select and add dips, sauces and garnishes following the standard recipes provided in Appendix D and regional variations.	¨	¨	¨	¨	¨
Visually evaluate appetisers and salads and adjust the presentation before serving. This includes evaluating: accompaniments and garnishes to maximise visual appeal: balance colour contrast plating food for the practicality of: customer consumption service wiping drips and spills.	¨	¨	¨	¨	¨
Store appetisers and salads in an appropriate environmental condition. Consider: atmosphere humidity light packaging temperature use of containers ventilation	¨	¨	¨	¨	¨
Clean and tidy the kitchen by using appropriate cleaning materials, equipment and cleaning schedule and to ensure that all bins are taken out before you leave.	¨	¨	¨	¨	¨
Dispose of or store surplus and re-usable by-products according to organisational procedures (Follow food safety program), environmental considerations, and cost-reduction initiatives.	¨	¨	¨	¨	¨

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