Cookery

SITHCCC031 Prepare Vegetarian Dishes

27 April 2023 13:46 PM | UPDATED 12 months ago

SITHCCC031 Prepare Vegetarian Dishes :

SITHCCC031 Prepare Vegetarian  Dishes
SITHCCC031 Prepare Vegetarian Dishes
Assessment Details
Qualification Code/Title 
Assessment TypeAssessment 2Time allowed 
Due Date LocationSCCMTerm / Year 
Unit of Competency
National Code/TitleSITHCCC031 Prepare vegetarian and vegan dishes
 Student Details
 Student NameAnisha kumalStudent IDMCS2001326
 Student Declaration:  I declare that the work submitted is my own and has not been copied or plagiarised from any person or source.  Signature: ____________________________   Date:         _____/_/_________
 Assessor Details
 Assessor’s NameMilan Mehta
 RESULTS (Please Circle)☐SATISFACTORY☐NOT SATISFACTORY
 Feedback to student:  
*If Student is Not Satisfactory Reassessment Required                 ☐   Yes           ☐    NoAssessor Declaration:  I declare that I have conducted a fair, valid, reliable and flexible assessment with this student, and I have provided appropriate feedback. Signature:    ________________________ Date:           ______/_______/___________
Comment: 
Instructions to the Candidates 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.Please read the Tasks carefully then complete all Tasks.To be deemed competent for this unit you must achieve a satisfactory result with tasks of this Assessment along with a satisfactory result for another Assessment.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 appropriatelySubmitted document must follow the given criteria. Font must be Times New Roman, Font size need to be 12, line spacing has to be Single line and Footer of submitted document must include Student ID, Student Name and Page Number. Document must be printed double sided.This is Individual Assessments. Once you have completed the assessment, please provide the Hard copy of the Assessments to your Trainer/ Assessor.Plagiarism is copying someone else’s work and submitting it as your own. Any Plagiarism will result in a mark of Not Satisfactory. SCCM uses Safe Assign Plagiarism Checker to check the originality of the student assessment. Student must be aware of and understand the SCCM’s policy on plagiarism and certify that this assignment is their own work, except where indicated by referencing, and that student have followed the good academic practices noted above.

Introduction

Welcome to the Student Assessment Tasks for SITHCCC031 Prepare vegetarian and vegan dishes. 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 2: Student Logbook

Information for students

Cooking tasks required for this unit This unit of competency requires that you:

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 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 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!

 
  • Mise en place.
To ensure you have everything you need to prepare the required food, you will need to: interpret the standard recipe and associated food preparation list which you will be working from and:confirm the food production requirementscalculate the number of portions and the amount of each ingredient that you requireidentify the food preparation equipment that you requireensure the appropriate food preparation equipment is clean, safe and ready for use.
  • Cook vegetarian and vegan dishes.
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 proceduresyou manage your own speed, timing, sequencing and productivity to ensure efficiencyyou assemble and use all equipment safely and hygienically as per manufacturer’s instructions you check that equipment is clean and ready for useyou demonstrate the range of precision cuts required of this taskyour knife selection is appropriate to the type of food being prepared clean and cut ingredientsyou work sustainably to minimise the amount of waste produced and to reduce the use of energy and resources you make sure that the food does not come into come with animal productsuse the correct cooking methodsyou work within commercial time constraints.
Complete a Reflective journal for each time you prepare a vegetarian or vegan dish as part of your assessment for this unit. Don’t forget to ask your supervisor/assessor to complete the declaration.
  • Present and store vegetarian and vegan dishes.
You dish is now ready to serve to customers and you also need to store prepared vegetarian and vegan products. For this you must ensure that you: follow procedures for portion control add accompaniments that complement the dish (if required)make food quality adjustments demonstrate good plating techniqueslabel and store prepared food in correct conditionsfollow procedures for food safety practices when handling and storing different food typesclean work area.
  • Submit documents to your assessor.
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. Reflective journal (endorsed by your supervisor/assessor). Send or submit the completed Student Logbook to your assessor.

Assessment Task 2: Checklist

Has the following been completed?Completed successfully?Comments
YesNo
The student has satisfactorily completed a Reflective journal for each occasion they worked on activities for this unit which includes: mise en place activitiesfollowing standard recipesusing the eight cookery methods using vegetarian and vegan ingredients listed in the Student Logbook at least oncepreparing, plating and presenting two portions each of the four vegetarian and four vegan finished dishes:within commercial time constraints and deadlinesfollowing procedures for portion control and food safety practices when handling and storing different food types.   
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.   
The Logbook summary table has been satisfactorily completed and all boxes have been ticked and there is a matching corresponding numbered reflective journal entry for each line.   
Task outcome: 
Assessor signature:  
Assessor name:Milan Mehta 
Date:  
Student Overall Assessment Record Sheet This form is to be completed by the assessor and used a final record of student competency. All student submissions including any associated checklists (outlined below) are to be attached to this cover sheet before placing on the students file. Student results are not to be entered onto the Student Database unless all relevant paperwork is completed and attached to this form.
Qualification Code and Title
Student Name:Anisha kumal
Student ID No:MCS2001326
Final Completion Date: 
Unit Code and TitleSITHCCC031 Prepare vegetarian and vegan dishes
Term Year Date Assessed 
Please attach the following documentation to this formResult
Assessment 1Knowledge questions☐S  ☐NYS ☐DNS
Assessment 2☐S  ☐NYS ☐DNS
                                                                Final Assessment Result for this unitC / NYC
C=Competent       NYC= Not Yet Competent S= Satisfactory   NYS= Not Yet Satisfactory   DNS= Did Not Submit
Feedback:    
Any Adjustment Made to The Assessment:       
Student Declaration: I declare that this work has been completed by me honestly and with integrity and that I have been assessed in a fair and flexible manner. I understand that the Institute’s Student Assessment, Reassessment and Repeating Units of Competency Guidelines apply to these assessment tasks. Name: ____________________________________________ Signature: _________________________________________           Date: ____/_____/_____Assessor Declaration:  I declare that I have conducted a fair, valid, reliable and flexible assessment with this student, and I have provided appropriate feedback. Name: _________________________________ Signature: ______________________________ Date: ____/_____/_____

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Entered onto Student Management Databaseq  ________________ Date  Initials
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