SITHCCC020 Work Effectively As Cook :
Assessment cover sheet
| Student Must Fill this Section | |
| Unit Code / Title | SITHCCC020 Work effectively as a cook |
| Qualification Code / Title: | |
| Due Date : | |
| 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: | Date: | |||
| Assessment Outcome | ||||||||||
| Assessor Name: | ||||||||||
| Attempt and Tasks | Satisfactory | Not Yet Satisfactory | Date | Assessor Signature | ||||||
| Initial attempt | | | ||||||||
| Re- attempt/Re-assessment | | | ||||||||
| Assessment Task 1 | | | ||||||||
| Assessment Task 2 | | | ||||||||
Assessor Feedback to Students
| Assessment Outcome: | Competent | Not yet Competent | ||
| Assessor Name: | ||||
| Assessor Signature: | ||||
| Information for Student: |
| This assessment is to be completed according to the instructions given below in this document.Should you not answer the tasks correctly, you will be given feedback on the results and gaps in knowledge. You will be entitled to one (1) resubmit in showing your competence with this unit.If you are not sure about any aspect of this assessment, please ask for clarification from your assessor. Please refer to the College re-submission and re-sit policy for more information. If you have questions and other concerns that may affect your performance in the Assessment, please inform the assessor immediately.This is an Open book assessment which you will do in your own time but complete in the time designated by your assessor. Remember, that it must be your own work and if you use other sources then you must reference these appropriately.This is Individual Assessments. Once you have completed the assessment, please upload the softcopy of the Assessment into TKL Moodle. TKL uses Turnitin – Plagiarism detection software which is embedded with TKL Moodle. Any Plagiarism will result in a mark of not yet competent. |
| 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. |
| Plagiarism: Plagiarism means to take and use another person’s ideas and or manner of expressing them and to pass them off as your own by failing to give appropriate acknowledgement. This includes material sourced from the internet, RTO staff, other students, and from published and unpublished work. Plagiarism occurs when you fail to acknowledge that the ideas or work of others are being used, which includes: Paraphrasing and presenting work or ideas without a referenceCopying work either in whole or in partPresenting designs, codes or images as your own workUsing phrases and passages verbatim without quotation marks or referencing the author or web pageReproducing lecture notes without proper acknowledgement. Collusion: Collusion means unauthorised collaboration on assessable work (written, oral or practical) with other people. This occurs when a student presents group work as their own or as the work of someone else. Collusion may be with another RTO student or with individuals or student’s external to the RTO. This applies to work assessed by any educational and training body in Australia or overseas. Collusion occurs when you work without the authorisation of the teaching staff to: Work with one or more people to prepare and produce workAllow others to copy your work or share your answer to an assessment taskAllow someone else to write or edit your work (without rto approval)Write or edit work for another studentOffer to complete work or seek payment for completing academic work for other students. Both collusion and plagiarism can occur in group work. For examples of plagiarism, collusion and academic misconduct in group work please refer to the RTO’s policy on Academic integrity, plagiarism and collusion. Plagiarism and collusion constitute cheating. Disciplinary action will be taken against students who engage in plagiarism and collusion as outlined in RTO’s policy. Proven involvement in plagiarism or collusion may be recorded on students’ academic file and could lead to disciplinary |
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 2 |
Introduction
Welcome to the Student Assessment Tasks for SITHCCC020 Work effectively as a cook. 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.
SITHCCC020 Work effectively as a cook describes the performance outcomes, skills and knowledge required to work as a cook. It incorporates all aspects of organising, preparing and cooking a variety of food items across different service periods and menu types; using a range of cooking methods and team coordination skills. The unit integrates key technical and organisational skills required by a qualified commercial cook. It brings together the skills and knowledge covered in individual units and focuses on the way they must be applied in a commercial kitchen.
For you to be assessed as competent, you must successfully complete two assessment 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: |
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:
Assessment Task 1: Plan and prepare a special function
In this task, you will work together to organise, cook for and host a special function within your RTO.
You will need access to:
- your learning resources and other information for reference
- your Debrief Template
- your Dietary Requirements Template
- your Feedback Template
- your Planning Meeting Template
- your Workflow Template
- classmates to form cooking teams
- two recipes
- a special request or dietary requirement of a customer.
Ensure that you:
- review the advice to students regarding responding to written tasks 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 completedhow your assessment should be submitted. 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. |
Complete the following activities.
- Carefully read the following scenario
| Your task for this assessment is to work with your classmates to organise, plan, prepare and cook for a special function at your RTO. There are a range of options for the type of function that you might host including: a graduation ceremonya meal for family and friendsa social event for a local community group or cultural eventa fundraising event or your class may have another idea. Your trainer or assessor will work with you to identify the type of special function that you will host. Regardless of the type of function, there are some criteria that the function must meet: It must be a buffet.Your assessor will break the class into at least three groups. Each group will be responsible for one course (entrée, main or dessert). Every person within each group will be responsible for planning and preparing or cooking at least two dishes. One of the dishes must address the dietary requirements or special needs of a customer (there is more information about this requirement below).You must work cooperatively with the other members of your team throughout this assessment to coordinate the special function.Throughout this assessment, you will need to demonstrate effective communication skills including:speaking clearly and concisely using non-verbal communication to assist with understanding asking questions to identify required information responding to questions as requiredusing culinary terms commonly used in commercial kitchens. |
- Meet with your assessor and the other members of your team
| Meet with your assessor and the other members of your team to discuss the menu for your function, the dishes that each of you will be preparing and the roles of each person in the team. | |
| Record the outcomes of your meeting by completing the Planning Meeting Template. |
- Adjusting for special requests or dietary requirements of customers
| Your assessor has provided you with a special request or dietary requirement of a customer that you must adjust one of the recipes that you are preparing to meet. Complete the Dietary Requirements Template to explain what the dietary requirement is that you will be addressing and to provide an overview of how you will be adjusting your recipe. |
- Organise and prepare for food service
| To ensure that you are properly prepared for food service during the special function, you will need to complete the following tasks: Interpret the recipes and specifications that you have been provided with to calculate the quantities of commodities that you will require.Identify the equipment that you will require to produce the menu items which you will be responsible for.Prepare a workflow schedule. A Workflow Template has been provided to help you. You should also rely on your completed Planning Meeting Template, and the information that you gathered in the planning meeting. |
- Final planning meeting
| Get together with your team and your assessor to go over your plans ahead of service. How will you all work together to ensure that your menu items meet customer expectations of quality and timeliness? Do your Workflow Templates need review so that you can all work cooperatively and efficiently? | |
| Update your Workflow Template to reflect the decisions made in the meeting. |
- Submit documents to your assessor
| Finalise your documents ensuring they are clear and complete. Send or submit the following documents to your assessor: Completed Planning meeting templateCompleted Dietary requirements templateCompleted Workflow template |
- Cook and prepare the menu items for the special function
| Now it’s time to put all of that planning and organising to work. The special function has arrived. You will work with your team to prepare and serve your dishes and to complete the related end of shift requirements. Before the service period begins, ensure that you have everything that you need including: Organisational policies and proceduresPPEWorkflow plansChecklists. Throughout the service period, your assessor (or a number of assessors) will be observing you against the following criteria, so it is important that you: Work safely and hygienicallyWork efficientlyWork cooperatively with the other members of your teamWork professionallyFollow the kitchen’s policies and proceduresFollow your work-flow planRemain calm and systematicMulti-task by integrating a range of technical and other skillsMaintain a clean and tidy work environmentPrepare menu items which meet quality standardsProduce menu items which are appealing in presentationProduce menu items which meet your customers’ expectations of timeAdjust your cooking process/methods as requiredPrepare your dishes within the kitchen’s normal time constraintsRespond appropriately to the dietary or special need that you were allocatedAdhere to your legislative requirementsConsider feedback on quality from customers, colleagues and othersStore food items correctly. |
- Gather feedback
| At the end of the meal, use the Feedback Template to gather feedback on the two dishes which you prepared from at least two guests. | |
| Submit your completed Feedback Template to your assessor. |
- Post-shift debrief
| At the end of the special function, meet with all members of the three cooking teams and your assessor/s to participate in a post-shift debrief. | |
| Record the outcomes of the post-shift debrief from your perspective in the Debrief Template. | |
| Submit your completed Feedback Template to your assessor. |
| Student’s name: | |||||
| Did the student: | Completed successfully? | Comments | |||
| Yes | No | ||||
| Determine and calculate commodity quantities? | |||||
| Determine requirements for quality and style? | |||||
| Prepare a workflow schedule and checklist? | |||||
| Liaise with other team members about menu requirements and job roles? | |||||
| Develop and follow a work schedule? | |||||
| Complete food organisation and preparation? | |||||
| Select and use appropriate commercial equipment to produce menu items? | |||||
| Cook menu items according to menu type and service style? | |||||
| Adjust menu items to meet special requests or dietary requirements? | |||||
| Produce menu items to meet customer expectations? | |||||
| Work cooperatively as part of a kitchen team? | |||||
| Work safely and hygienically? | |||||
| Follow organisational and legislative requirements? | |||||
| Maintain a clean and tidy work environment? | |||||
| Complete end of shift procedures? | |||||
| Store food items appropriately? | |||||
| Participate in post-shift debrief? | |||||
| Assessor Feedback: | |||||
| Assessor name: | |||||
| Assessor signature and Date: | |||||
Assessment Task 2: Student Logbook and Assessor Observation
In this task, you are required to demonstrate your skills in an operational commercial kitchen across 48 service periods. You will complete a logbook which incorporates reflective journals and third-party supervisor reports.
You will need access to:
- your learning resources and other information for reference
- your Student Logbook template.
Ensure that you:
- review the advice to students regarding responding to written tasks 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 completedhow your assessment should be submitted. 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. |
Complete the following activities.
| Successful completion of this unit requires that you demonstrate your skills and knowledge in an operational commercial kitchen during 48 service periods. It is important that you provide evidence that you completed each service period and we have provided you with a Student Logbook Template to help you. You will need to understand what a ‘service period’ is to ensure that you fulfil your requirements. If you are still unsure, speak to your assessor before you get started. | |
| What is a service period? The SIT, Tourism, Travel and Hospitality Training Package tells us that, for the purpose of assessment Service periods do not necessarily align with shift periods worked. For example a “service period” in a hospitality environment such as a restaurant may be a breakfast service, lunch service or dinner service. A “shift” worked in a restaurant may incorporate one or more of these service periods. So, you may work a shift that incorporates a breakfast service and a lunch service and although this is one “shift” worked, it may be used for two service periods. However, the two service periods must be clearly defined and the start/set-up and finish/close of each service period must be clearly identified. | |
| What do I need to demonstrate? During your service periods, you will be required to demonstrate a range of the skills and knowledge that you have developed during your course. These include: During the 48 service periods, you must have covered at least one: During the 48 service periods, you must have prepared, cooked and presented items for at least three of the following menu styles: During the 48 service periods, you must have prepared, cooked and served items from the following food types to meet quality requirements: Can the dishes which you prepared in Assessment 1 cover any of these requirements? How will I provide evidence? In your Student Logbook Template, you will find some detailed information about providing evidence a logbook summary and a form for each service period. At the completion of each service period you will need to: Your assessor will also observe some of your service periods and complete an observation checklist. Tips for completing your Student Logbook |
| Complete your 48 service periods and Student Logbook Template. |
| On completion of your industry placement, carefully check your logbook to ensure that all of the sections are complete and correct. Submit it to your assessor. |
Assessment Task 2: Checklist
| Student’s name: | |||||
| Did the student: | Completed successfully? | Comments | |||
| Yes | No | ||||
| Safely and hygienically prepare, cook and present menu items for a minimum of 48 food service periods? | |||||
| Prepare, cook and present items for at least three of the following different menu styles: | |||||
| Prepare, cook and serve items for the following food types that meet quality requirements: | |||||
| Liaise with other team members about menu requirements and job roles? | |||||
| Develop and follow a work schedule? | |||||
| Complete food organisation and preparation? | |||||
| Select and use appropriate commercial equipment to produce menu items? | |||||
| Cook menu items according to menu type and service style? | |||||
| Adjust menu items to meet special requests or dietary requirements? | |||||
| Produce menu items to meet customer expectations and typical kitchen time constraints? | |||||
| Work cooperatively as part of a kitchen team and multi-task as required? | |||||
| Work safely and hygienically? | |||||
| Follow organisational and legislative requirements? | |||||
| Maintain a clean and tidy work environment? | |||||
| Complete end of shift procedures? | |||||
| Store food items appropriately? | |||||
| Participate in post-shift debrief? | |||||
| Assessor Feedback: | |||||
| Assessor name: | |||||
| Assessor signature and Date: | |||||
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