SITHCCC027 Prepare Dishes Using Methods Of Cookery

SITHCCC027 Prepare Dishes Using Methods Of Cookery :

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Assessment Tasks

SITHCCC027 Prepare dishes using basic methods of cookery

Contents

Introduction  4

Assessment for this unit 4

Assessment Task 1: Knowledge questions  5

Information for students  5

Questions  6

Assessment Task 1: Checklist 13

Assessment Task 2: Student Logbook  14

Information for students  14

Activities  15

Assessment Task 2: Checklist 19

Final results record  21

Introduction

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.

Assessment for this unit

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: Knowledge questions

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:

• 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 completedthe maximum time allowed for completing this assessment task

Questions

Provide answers to all of the questions below.

1. Describe each of the following cookery methods and how they impact different types of food.

Cookery method	Description	Impact on food
Baking
Blanching
Boiling
Braising
Deep frying
Grilling
Poaching
Roasting
Shallow frying
Sous vide
Steaming
Stewing

• Gather recipes that include the following food types (the number of recipes you gather is up to you, but you must make sure you have addressed all food types):
• dairy products
• dry goods
• fruit
• vegetables
• meat
• poultry
• seafood.

Now answer the following. Your answers should refer to all recipes.

Dairy products:
What dairy products are used in the recipes you found?
What are the cookery methods used for the dairy products?
What effect do these cooking methods have on the dairy products?
What is the desired outcome of using these cooking methods with dairy products?
Dry goods:
What dry goods are used in the recipes you found?
What are the cookery methods used for the dry goods?
What effect do these cooking methods have on the dry goods?
What is the desired outcome of using these cooking methods with dry goods?
Fruit:
What fruit is in the recipes you found?
What are the cookery methods used for the fruit?
What effect do these cooking methods have on the fruit?
What is the desired outcome of using these cooking methods with 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?

• Describe the meaning and role of mise en place in relation to preparing, cooking and presenting food.

• What types of labels are found in kitchen stores and what is included on the labels?

• List five safe operational practices that must be followed when using equipment required for the various cooking methods.

Assessment Task 1: Checklist

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:	Satisfactory			Not satisfactory
Assessor signature:
Assessor name:
Date:

Assessment Task 2: Student Logbook

Information for students

Tasks required for this unit
You must also:
Instructions for how you will complete these requirements are included below.

Activities

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: . 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 assessmentask your supervisor/assessor to sign the Supervisor Declaration section at the end of the 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!

• 2.      Determine production requirements.

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. Send or submit the completed Student Logbook to your assessor.

Assessment Task 2: Checklist

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: bakingblanchingboilingbraisingdeep-fryinggrillingpoachingroastingshallow fryingsous videsteamingstewing.
The student has satisfactorily completed a Reflective journal for each of the following types of food: dairy productsdry goodseggsfrozen goodsfruit and vegetablemeatpoultryseafood.
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:

Final results record

Student name:
Assessor name:
Date:
Unit name:	SITHCCC027 Prepare dishes using basic methods of cookery
Qualification name:

Final assessment results

Task	Type	Result
		Satisfactory	Unsatisfactory	Did not submit
Assessment Task 1	Knowledge Questions	S	U	DNS
Assessment Task 2	Student Logbook	S	U	DNS
Overall unit results		C	NYC

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