SITHCCC001- Use Food Preparation Equipment

SITHCCC001- Use Food Preparation Equipment :

SITHCCC001- Use Food Preparation Equipment ASSESSMENT RECEIPT FORM

STUDENT NAME:
STUDENT ID:
COURSE CODE:	SIT40516
COURSE TITLE:	Certificate IV in Commercial Cookery
TRAINER’S/ASSESSOR’S NAME:
DUE DATE
UNIT CODE AND DESCRIPTION	SITHCCC001 – USE FOOD PREPARATION EQUIPMENT

NOTE:

1.         This form must be stapled on top of the Assessment Workbook upon submission.

2.         This Assessment Receipt Form must be dated and signed in.

DECLARATION

1.         I am aware that penalties exist for plagiarism and academic dishonesty. 2.         I am aware of the requirements set by my Trainer/Assessor. 3.         I have retained a copy of my Assessment.     Student Signature:                                                                                 Date:

ASSESSMENT RECEIVED BY ASTRAL INSTITUTE Staff
Name:
Date:
Signature:

================================= Tear Here ===========================

Students must retain this as a Record of Submission

Assessment Handed On:        

Unit Code & Description:   SITHCCC001 – USE FOOD PREPARATION EQUIPMENT

ASTRAL INSTITUTE	Student
Assessment Received by   Staff Name: …………………………………..………………   Signature: …………………………………………….……	Student ID: ……………………………………………………..   Student Signature……………………………………………….

ABOUT THIS BOOKLET

This assessment booklet and tool has been designed for students undertaking face to face mode of study to provide information before students take assessments and contains assessment tools to assess the skills and knowledge required from students to be deemed competent in this unit.

 This booklet might not be suitable for students taking other modes of study e.g., online or work based.

Please read all the information given to you when you receive this assessment booklet. If you do not understand any part of this booklet, please inform your assessor/trainer.

The assessment booklet contains two (2) parts:

PART 1: Assessment Information: This part contains information on assessments for this unit of competency and how assessment will be conducted throughout the unit to achieve the competency. It includes:

• Application of the unit of competency.
• Purpose of assessment.
• Elements, performance evidence and knowledge evidence requirements of the unit.
• Conditions, context, required resources and location of the assessment. 

• Assessment tasks.
• Outline of evidence to be collected.
• Administration, recording and reporting the requirements including special adjustments, appeals, reasonable adjustments, and assessors’ intervention.

PART 2: Assessment tasks: This part contains the information to successfully undertake the assessment task. In each assessment task, students will find the following information: 


• Task instructions.
• Role play / Practical Demonstration information.
• Information on resources required, where applicable
•  Appendix1- Assessment resource in ASTRAL INSTITUTE Kitchen

Part 1 Assessment Information

Application of the unit of competency:

This unit describes the performance outcomes, skills and knowledge required to safely use commercial kitchen equipment to prepare a range of different food types.

The unit applies to operational personnel responsible for general food preparation tasks in hospitality and catering organisation.

It applies to individuals who work with very little independence and under close supervision. They follow predefined organisational procedures and report any discrepancies to a higher-level staff member for action.

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

 Purpose of Food Preparation assessment:

The purpose of assessment is to determine competency in the unit SITHCCC001 – USE FOOD PREPARATION EQUIPMENT

Elements

Elements Title

1. Select food preparation equipment
   1. Use equipment to prepare food.
   1. Clean and maintain food preparation equipment.

Performance evidence:

Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:   safely and hygienically prepare food using each of the following fixed and hand-held commercial equipment:blendersfood processorsgratersknife sharpening equipment:sharpening steels and stonesknives:butcher and boningfilletingpalettemandolin slicersmeasuresmoulipeelers, corers, or slicersplanetary mixersscalesthermometerswhisks: fine and coarse stainless-steel wireuse food preparation equipment to prepare each of the following food types:fruit and vegetablesgeneral food items:batterscoatingscondiments and flavoringsgarnishesoilssauces and marinadesmeatpoultryseafoodmake precision cuts on fruit and vegetablescomplete food preparation tasks within commercial time constraints.

Knowledge Evidence

Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:   meaning and role of mise en place in the process of preparing, cooking, and presenting foodessential features and functions of, and safe operating practices and maintenance requirements for, the following equipment used in food preparation:commercial:blendersfood processorsgratersmixersknife sharpening equipmentsharpening steels and stonesknives:butcher and boningcheffilletingpaletteutilityvegetablemeasurespeelers, corers, and slicersscalesthermometerswhisksfood safety practices for handling different food typescleaning practices and agents suitable to range of equipment in useprecision cuts used in a commercial kitchen:brunoisedchiffonnadeconcassedjardinièrejuliennemacédoinemirepoixpaysannesafe operational practices using essential functions and features of equipment used to prepare:dairy productsdry goodsfruitgeneral food items:batterscoatingscondiments and flavoringsgarnishesoilssauces and marinadesmeatpoultryseafoodvegetablessafe operational practices for maintenance and minor adjustments of equipment:adjusting bladesoiling machines.

Context and conditions for assessments:

To comply with the assessment condition of this unit:

• ASTRAL INSTITUTE will conduct practical assessment for this unit in its Commercial Kitchen with serving internal staff and students as customers.
• Kitchen has access to wide range ingredients and food type for operating equipment while preparing foods.

 mentioned in this unit and access to industry-realistic ratios of kitchen staff to customers; This includes

• Access to range of documents and equipment found in commercial Kitchen (Please refer Appendix1 at the end of this assessment tool for detailed list of assessment resources).
• Knowledge assessment for this unit will be conducted at ASTRAL INSTITUTE classroom at location identified at timetable.

Resources Required:

The assessor will ensure that assessment is conducted in a safe environment and you have access to the following resources for the unit.

• Computers with access to internet and printers.
• DIDASKO learner guide for unit SITHCCC001.
• Access to ASTRAL INSTITUTE training Kitchen with access to equipment and documents defined in conditions of assessment above.

Clustering/holistic assessment:

There is no provision for clustering of assessments in this unit.

Competency Requirements:

To be judged competent in this unit, you will be required to demonstrate all indicators which are shown in the Marking Guide (assessor’s document).

You must satisfactorily complete all assessment tasks to be Competent (C) in the unit. Students with unsatisfactory completion of any of the assignment tasks will be deemed Not Yet Competent (NYC).

Assessors will ensure that the evidence collected meets the requirements of the Rules of Evidence (authentic, current, sufficient, and valid) prior to entering results into the competency record sheet.

Students unsuccessful at achieving “Satisfactory” for any assessment at the first attempt will be given two opportunities for reassessment. If the student is still deemed Not Yet Competent (NYC) after two reassessments in a unit of competency student will be required to repeat the unit as per the scheduled delivery of the course. For further details, refer to ASTRAL INSTITUTE Re-Assessment Policy and ASTRAL INSTITUTE Course Progress Policy.

Assessment Task:

To achieve competency in this unit, you must satisfactorily complete all the following assessment tasks within the date and time specified in the session plan. This will demonstrate that you have all the required skills and knowledge for this unit.

Assessment tasks	Assessment description	Due date	Location of assessment
Assessment Task 1 (AT1) – Knowledge Test	You are required to choose the correct option(s) from the choices given for the questions and short answers. You must present your assignment in a clear and professional manner.   You will be given 3 hours to complete this task.		Needs to be completed in the classroom
Assessment Task 2 (AT2) – Practical Demonstration	This is Practical Demonstration in ASTRAL INSTITUTE kitchen to use food preparation equipment to prepare each food type mentioned in the session plan. This will be done over 2 sessions of 4 hours each.		Needs to be completed in ASTRAL INSTITUTE Kitchen

Outline of evidence to be collected:

You must submit the following evidence to be marked competent for this unit. Your assessor will ensure that the evidence submitted meets the Rules of Evidence which are valid, sufficient, current and authentic.

Assessment Task 1 (AT1) – Knowledge Test	Completed knowledge test with questions answered and submit to your assessor electronically or paper based.Complete and sign the cover sheet for assessment task.
Assessment Task 2 (AT2) – Practical Demonstration	Completed Production plan with details of equipment for each Practical Demonstration Session including recipe cards. (Total 2) Demonstrate safe operation of equipment while preparing various food items for each session and present to assessor.Complete and sign the cover sheet for the assessment task.

Administration, recording and reporting requirements:

You must read and follow this information carefully while completing assessments for this unit of competency and if you are unsure of any instruction, please contact your assessor to clarify.

The assessments are intended to be equitable, fair, and flexible.

Submission of assessment:

You must ensure that the completed assessment tasks are submitted along with the assessment cover sheet:

• Your assessor will mark the submitted assessment, provide feedback to you and complete the comments section against each task, where applicable.

• ALL tasks must be completed in legible English. It is preferred that the tasks submitted for assessments are typed and that they are legible and clear, if handwritten.
• You must submit all assessments on or before the due date specified by the assessor as per the training plan.
• Extensions for individual assessment tasks may be negotiated in specific circumstances with your assessor/trainer. However, you need to provide genuine evidence/documents when seeking an extension (e.g., extensions due to illness will require a medical certificate). To arrange an extension, you must speak to your assessor prior to the due date. Extensions must be confirmed by the trainer in writing.

• You are permitted to use dictionaries and to seek support (as required) unless it puts in jeopardy the integrity of the assessment. Your assessor will let you know if this is the case.
• Unless the assessment task specifically allows working in pairs or group activities such as brainstorming, you must submit your own original work and must not copy the work of other students. Plagiarism is unacceptable.
• You can submit your assessment tasks through the learning management system or hand in hard copies in the classroom.

Recording an assessment result:

Once the assessments have been completed, the assessor will record the assessment results on the student assessment record sheets and LMS/student management system and all results will be approved by the course coordinator.

Assessors will check that you have completed the student declaration prior to filling out the assessment sheet.

Retaining assessment records:

ASTRAL INSTITUTE will securely retain all completed student assessment items for each student for a period of six months from the date on which the judgement of competence for the student was made. ASTRAL INSTITUTE will also retain sufficient data to be able to reissue AQF certification documentation for a period of 30 years.

All assessment records submitted to the assessor for marking will be stored and retained properly. And a hard copy will be submitted to student administration for filing along with the evidence.

The assessor will ensure that the student records are securely retained in accordance with the ASTRAL INSTITUTE record control policy accessible by the Student Administration Officer.

Assessment outcomes:

For unit of competency:

There are two outcomes for assessments: C = Competent and NYC = Not Yet Competent (requires more training and experience).

You will be awarded C = Competent on completion of the unit when the assessor is satisfied that you have completed all assessments and have provided the appropriate evidence required to meet all criteria in line with the Rules of Evidence. If you fail to meet this requirement, you will receive the result NYC = Not Yet Competent and will be eligible to be re-assessed in accordance with the ASTRAL INSTITUTE Re-Assessment Policy and ASTRAL INSTITUTE Course Progress Policy.

For assessment task:

There are two assessment outcomes for tasks.  S = Satisfactory and NS = Not Satisfactory.

On the individual assessment cover sheet for assessment tasks, you will be marked Satisfactory, if you have completed the task successfully, submitted all evidence and satisfied the assessment criteria and Not Satisfactory, if you have not completed the task, the evidence is not sufficient or does not meet the requirements of the assessment criteria.

Re-assessment:

If you are unsuccessful at achieving competency at the first attempt, you will be given two further opportunities for re-assessment at a mutually agreed time and date. For further details, refer to the ASTRAL INSTITUTE Re-Assessment Policy and ASTRAL INSTITUTE Course Progress Policy. As this is a competency-based program, the assessment continues throughout the program until you either achieve Competency in the assessment tasks or a further training need is identified and addressed.

Student access to records:

You have the right to access current and accurate records of your participation and results at any time. You can see your results or attendance progress by logging in to the Learning Management System at any time or you can request a copy of your records by contacting the student administration and the assessor.

Support:

You may seek clarification about the assessment information and the instructions and tasks at any time from the assessor.

Reasonable adjustments and special learning needs:

ASTRAL INSTITUTE works to ensure that students with recognized disadvantages can access and participate in education and training on the same basis as other students. Disadvantages may be based, for example, upon age, cultural background, physical disability, limited or non-current industry experience, language, numeracy, or digital literacy issues.

Where pre-training interviews and assessments reveal that a student may require special support or where, after enrolment, it is made apparent that the student requires special support, reasonable adjustments will be made to the learning environment, training delivery, learning resources and/or assessment tasks to accommodate the needs of the student. An adjustment is reasonable if it can accommodate the student’s needs, while also considering factors such as the student’s views, the potential effect of the adjustment on the student and others and the costs and benefits of making the adjustment.

Any adjustments made must:

1. Be discussed, agreed, and documented in the assessment record.
   1. Benefit the student.
   1. Maintain the integrity of the competency standards and course requirements as stipulated in the training package.
   1. Be reasonable to expect in a workplace.

Reasonable adjustment may consist of:

1. Providing additional time for students to complete learning and assessment tasks.
2. Presenting questions orally for students with literacy issues.
3. Asking questions in a relevant practical context.
4. Using large print material.
5. Extending the course duration.
6. Presenting work instructions in diagrammatic or pictorial form instead of words and sentences.

Complaints and appeals:

If you are dissatisfied with an assessment outcome, you may appeal the assessment decision. In the first instance, you are encouraged to appeal informally by contacting the assessor and discussing the matter with them. If you are dissatisfied with the outcome of such discussion, you may appeal further to either the course coordinator and/or Head of Department. If you are still dissatisfied, you may appeal formally and in writing to have the result reviewed. For more information, refer to the Assessment Policy and the Complaints and Appeals Policy and Procedures.

Assessor intervention:

Assessors will check if you are ready for the assessment and defer the assessment if you are not. Feedback will be given to you at the completion of the assessment.
During role play, the assessor may act as a client or employer, where required, but the assessor will not interfere with the assessment. If the assessment activities might impact on your safety or that of others, the assessor will stop the assessment immediately.

Plagiarism, cheating and assessment dishonesty:

ASTRAL INSTITUTE considers plagiarism and cheating as a serious misdemeanour. Evidence of plagiarism and cheating is treated on a case-by-case basis and the consequences for students engaging in such practices may include failure of the assessment or unit or exclusion from the course. For more information, refer to ASTRAL INSTITUTE’s Assessment Policy.

Assessor feedback:

Assessors will provide feedback on the assessment that you have submitted. This can identify your strengths and weaknesses or be an overall comment on your submission. A copy of the feedback along with your submission will be given to you and you must keep a copy of it throughout the completion of the course.

Student Declaration: 

I …………………………………………………………………… (Student Name) have read and understood the information provided above and accept that any act of plagiarism and academic dishonesty may have penalties including cancellation or suspension of my enrolment with ASTRAL INSTITUTE. I further declare that:

• All assessment work submitted for this unit competency is my own original work and plagiarism and collusion has not occurred.
• Assessment work has not been copied or submitted for any other unit/course.
• I have taken proper care and effort to ensure my work has not been copied by another person.
• I have retained a copy of this assessment for my own records in the event I must reproduce my work.
• I am aware that any assessment deemed unsatisfactory will require me to undergo reassessment which may be different to the one originally submitted.

Student signature: ………………………………………………………             Date: ……/……/…….

Part 2 Assessment Tasks

Assessment Cover Sheet: Assessment Task 1 (AT1)

Student Detail
Student Name
Student Id:
Group No (If Applicable):
Assessment Details
Unit of Competency	SITHCCC001 – USE FOOD PREPARATION EQUIPMENT
Assessment Task – AT1	Knowledge Test
Due Date
Date of Submission
Assessment Outcome	Satisfactory □       Not Satisfactory □   Not complete  □
Assessor Name
Assessor Signature and Date
Comments/Feedback
Student Plagiarism Declaration: By submitting this assessment to the college, I declare that this assessment task is original and has not been copied or taken from another source except where this work has been correctly acknowledged. I have made a photocopy or electronic copy or photograph of my assessment task, which I can produce if the original is lost.
Assessor		Student
I declare that I have conducted a fair, valid, reliable, and flexible assessment with this student, and I have provided appropriate feedback.     Signature: ………………………………………………..     Date: ……………………………………………………….		I have received, discussed, and accepted my result as above for this task and I am aware of my appeal rights.        Signature: ………………………………………….     Date: ………………………………………………….

Assessment task 1: Knowledge Test

Required documents and equipment:

• Computer with internet connection to refer to various resources.
  • Student assessment booklet and a pen (organized by the student).
  • ASTRAL INSTITUTE Learners’ resources for the unit SITHCCC001 – Use food preparation equipment (organised by the trainer).
  • Learner’s notes.

Instructions for students:

This assessment will be conducted in the ASTRAL INSTITUTE classroom with access to the resources listed above.

You must satisfactorily perform all tasks to be deemed satisfactory for the assessment.

Planning the assessment

• Recommended date for assessment:                   
  • Access all resources mentioned in required resources either printed copies or access via the internet.
  • Time required for assessment: 3 hours
  • You must:
    •  Answer all the questions satisfactorily to be deemed competent.
    • Complete the assessment and submit in due timeline.
    • Submit with a completed assessment cover sheet.
  • Your assessor will set a time to provide feedback.

Evidence specifications:

At the end of the assessment, you will be required to submit the following evidence before the due date specified by the assessor:

• You are required to submit a completed (ticked) multiple choice question and short answers listed in Knowledge test.
  • Completed and signed cover sheet for assessment.

Evidence submission:

• Documentation can be submitted electronically, or paper based.
  • Your assessor will record the assessment outcome on the assessment cover sheet.

1.         What does the term mise en place mean?

(a)        It’s a term used when preparing a recipe from raw ingredients rather than using semi-prepared or processed foods.

(b)        It’s derived from a traditional French saying that means ‘prepare in place’. It describes how to prepare food items in a commercial kitchen.

(c)        It’s a name for the process of placing equipment and food in the correct sequence to speed up preparation and production.

(d)        It’s a French term that means ‘everything in its place’. It refers to all the preparation you do before cooking.

2.         What is the best source of information to confirm food preparation (mise en place) requirements?

(a)        Your colleagues.

(b)        Recipes, lists or other workplace information.

(c)        Food packaging labels.

(d)        Manufacturer’s instructions.

3.         What tool or equipment would you select to strain stock or soups, or to submerge vegetables into boiling water to blanch them?

(a)        Colander.

(b)        Mouli.

(c)        Chinois.

(d)        Spider.

4.         What knife has a pointed flexible blade suitable for preparing fish?

(a)        Paring knife.

(b)        Filleting knife.

(c)        Cook’s knife.

(d)        Spatula.

5.         You’re asked to grind nuts in preparation for a coating for a dish. What equipment should you use?

(a)        Mixer.

(b)        Blender.

(c)        Grater.

(d)        Food processor.

6.         Why should you check the cleanliness of equipment before use?

(a)        To monitor cleaning processes so you can take action to correct the issues quickly.

(b)        Equipment that has not been cleaned does not work efficiently, increasing preparation time and costs.

(c)        Poor cleaning procedures impact the quality of your food, especially its appearance and flavour.

(d)        Dirty equipment is a food safety hazard, and it can affect the quality of your food.

7.         What must you check before using any equipment?

(a)        Check that no one else needs to use the equipment.

(b)        Check that it has been assembled correctly and safely.

(c)        Check manufacturer’s instructions for recommended servicing and maintenance.

(d)        Check that the settings are high to maximise the equipment’s efficiency.

8.         Which practice best demonstrates safe and hygienic equipment use?

(a)        Clean and sanitise equipment before use according to manufacturer’s instructions.

(b)        Never use equipment with dirty, sharp, or rotating blades.

(c)        Do not attempt to clean equipment that has sharp blades. 

(d)        Clean all equipment with a caustic cleaner to remove any food particles.

9.         You are asked to peel and turn vegetables in preparation for cooking. How do you complete this task?

(a)        Wash the vegetables. Then chop them with a cook’s knife.

(b)        Use a peeler to peel the vegetables. Then slice them with a vegetable knife.

(c)        Use a peeler to peel the vegetables. Then slice them with a filleting knife.

(d)        Wash the vegetables. Then peel and shape them with a paring knife.

10.       You have to slice 5 kg of onions. What items of hand-held equipment would you use to prepare this quantity safely and efficiently?

(a)        A paring knife or blender.

(b)        A cook’s knife or mandolin slicer.

(c)        A palette knife or grater.

(d)        A vegetable knife or moulin.

11.       What cleaning agent would you use to maintain the cleanliness of a bar grill?

(a)        Anti-bacterial spray.

(b)        Acid cleaner.

(c)        Hot soapy water and a degreaser.

(d)        Neutral detergent.

12.       How can you use energy, water and other resources efficiently to reduce negative environmental impacts?

(a)        Use equipment for the shortest time possible when preparing food and turn off all lights.

(b)        Purchase goods in recycled packaging and wash all utensils in a dishwasher.

(c)        Only clean equipment once a week to minimise water wastage and purchase energy efficient appliances.

(d)        Don’t wash vegetables under a running tap and turn equipment off at the power source when not in use.

13.       What tasks are involved in maintaining the condition of equipment?

(a)        Adjusting blades, replacing parts and modifying equipment as desired and within your scope of responsibility.

(b)        Contacting independent contractors to check, test and maintain equipment. Maintenance should never be conducted in-house.

(c)        Adjusting blades, oiling machines and sharpening knives as required and within your scope of responsibility.

(d)        Calibrating electrical equipment, testing and tagging faulty equipment and sharpening blunt knives as required.

14.       You identify an unsafe or faulty piece of equipment. What should you do?

(a)        Report the situation or rectify it according to your level of responsibility.

(b)        Dispose of the piece of equipment and notify your supervisor.

(c)        Purchase a new piece of equipment to replace the unsafe or faulty one. 

(d)        Rectify the situation to the best of your ability. Even if you get it wrong, your supervisor will appreciate you taking the initiative.

SHORT ANSWERS

SECTION 1: select ingredients

Q15:    What knife would you select to chop julienne carrots?

Q16:    What items of equipment could you select to whip egg whites?

Q17:    You are preparing a basic vinaigrette dressing. The recipe requires 250 ml of vinegar and 500 ml of oil. What items of equipment could you use to measure these ingredients?

Q18:    What are three things you should look for when checking the cleanliness of equipment prior to use?

SECTION 2: use equipment to prepare food

Q19:    You are about to use the mechanical slicer to slice cold meats. What are two safety checks you should complete before you turn the slicer on and start to prepare food?

Q20:    List five tips for safely using knives.

Q21:    What are two hygienic practices you should follow when operating equipment and preparing food?

Q22:    List the tool and describe the technique for chopping small bones (for example, poultry legs) when preparing them for cooking.

Q23:    List four types of equipment you might use when preparing bacon for a potato salad.

Q24:    List five precision cuts used in a commercial kitchen and one type of food or dish prepared using each cut.

Q25:    What are two food safety practices you should follow when preparing poultry?

SECTION 3: Clean and maintain food preparation equipment

Q26:    Briefly describe how to maintain the cleanliness of small items of hand-held equipment and utensils (e.g., graters, measures, and whisks).

Q27:    Briefly describe how to maintain the cleanliness of pots and pans.

Q28:    List one task or minor adjustment that is required to maintain the condition of your thermometers.

Q29:    List one task or minor adjustment that is required to maintain the condition of your knives.

Q30:    When assembling the meat slicer, you notice that the blade is loose and cannot be tightened any further to secure it. What would you do?

Knowledge test checklist – to be completed by the assessor

Marking criteria				Students’ response (to be completed by the assessor)
After the knowledge test, the student has provided authenticity for the following questions:
Q1: What information should you confirm prior to starting food preparation? Give three examples.				S  NS
Q2: What knife would you select to chop julienne carrots?				S  NS
Q3: What knife would you select to remove meat from around the bones of a raw leg of meat?				S  NS
Q4: What items of equipment could you select to whip egg whites?				S  NS
Q5: You are preparing a basic vinaigrette dressing. The recipe requires 250 ml of vinegar and 500 ml of oil. What items of equipment could you use to measure these ingredients?				S  NS
Q6: What are three things you should look for when checking the cleanliness of equipment prior to use?				S  NS
Q7: You are about to use the mechanical slicer to slice cold meats. What are two safety checks you should complete before you turn the slicer on and start to prepare food?				S  NS
Q8: List five tips for safely using knives.				S  NS
Q9: What are two hygienic practices you should follow when operating equipment and preparing food?				S  NS
Q10: List the tool and describe the technique for chopping small bones (for example, poultry legs) when preparing them for cooking.				S  NS
Q11: List four types of equipment you might use when preparing bacon for a potato salad.				S  NS
Q12:  List five precision cuts used in a commercial kitchen and one type of food or dish prepared using each cut.				S  NS
Q13:  What are two food safety practices you should follow when preparing poultry?				S  NS
Q14: Briefly describe how to maintain the cleanliness of small items of hand-held equipment and utensils (e.g., graters, measures, and whisks).				S  NS
Q15:  What knife would you select to chop julienne carrots?				S  NS
Q16: What items of equipment could you select to whip egg whites?				S  NS
Q17:  You are preparing a basic vinaigrette dressing. The recipe requires 250 ml of vinegar and 500 ml of oil. What items of equipment could you use to measure these ingredients?				S  NS
Q18: What are three things you should look for when checking the cleanliness of equipment prior to use?				S  NS
Q19:    You are about to use the mechanical slicer to slice cold meats. What are two safety checks you should complete before you turn the slicer on and start to prepare food?				S  NS
Q20:  List five tips for safely using knives.				S  NS
Q21: What are two hygienic practices you should follow when operating equipment and preparing food?				S  NS
Q22: List the tool and describe the technique for chopping small bones (for example, poultry legs) when preparing them for cooking.				S  NS
Q23:  List four types of equipment you might use when preparing bacon for a potato salad.				S  NS
Q24:  List five precision cuts used in a commercial kitchen and one type of food or dish prepared using each cut.				S  NS
Q25:  What are two food safety practices you should follow when preparing poultry?				S  NS
Q26:  Briefly describe how to maintain the cleanliness of small items of hand-held equipment and utensils (e.g., graters, measures and whisks).				S  NS
Q27:  Briefly describe how to maintain the cleanliness of pots and pans.				S  NS
Q28: List one task or minor adjustment that is required to maintain the condition of your thermometers.				S  NS
Q29: List one task or minor adjustment that is required to maintain the condition of your knives.				S  NS
Q30:  When assembling the meat slicer, you notice that the blade is loose and cannot be tightened any further to secure it. What would you do?				S  NS
Task outcome				S  NS
Assessor’s remarks
Assessor’s signature		Date
Student’s signature		Date

Assessment Cover Sheet: Assessment Task 2 (AT2)

Student Detail
Student Name
Student Id:
Group No (If Applicable):
Assessment Details
Unit of Competency	SITHCCC001- USE FOOD PREPARATION EQUIPMENT
Assessment Task	Practical Demonstration
Due Date
AT2 Task 1-  Production Plan and recipe cards
Date of Submission                                Satisfactory □       Not Satisfactory □   Not Completed □
AT2 Task 2- Demonstration tool
Date of Submission                                Satisfactory □       Not Satisfactory □   Not Completed □
Overall AT2 Assessment Outcome	Satisfactory □      Not Satisfactory □  Not Completed □
Assessor name
Assessor Signature and Date
Comments/Feedback
Student Plagiarism Declaration: By submitting this assessment to the college, I declare that this assessment task is original and has not been copied or taken from another source except where this work has been correctly acknowledged. I have made a photocopy or electronic copy or photograph of my assessment task, which I can produce if the original is lost.
Assessor		Student
I declare that I have conducted a fair, valid, reliable, and flexible assessment with this student, and I have provided appropriate feedback.     Signature: ………………………………………………..     Date: ……………………………………………………….		I have received, discussed, and accepted my result as above for this task and I am aware of my appeal rights.        Signature: ………………………………………….     Date: ………………………………………………….

Assessment task 2: Practical Demonstration

Required documents and equipment:

•  ASTRAL INSTITUTE Commercial Kitchen with access to all the equipment and variety of ingredients defined in Appendix at the back of this tool.
• Chef Uniform. (Students to organise themselves)
• Knife Kit. (Students to organise themselves)
• Chef Equipment and tool. (ASTRAL INSTITUTE)
• Recipes. (Student must print from learner guide)
• ASTRAL INSTITUTE shall make available the ingredients as per recipe.

Instructions for student:

This assessment will be conducted in ASTRAL Institute classroom with access to the resources listed above.

You are required to read the instructions for the practical demonstration and demonstrate the use of various food preparation equipment which includes the use of handheld and fixed equipment.

Planning the assessment

• Recommended date for assessment:
  • Access all resources mentioned in required resources either printed copies or access via the internet.
  • Time required for assessment:  8 hours for 2 sessions (4 hours each)
  • You must:
    • Produce all evidence as required in the Project assessment.
    • Complete the assessment and submit in due timeline.
    • Submit with a completed assessment cover sheet.
  • Your assessor will set a time to provide feedback.

Evidence specifications:

At the end of the assessment, you will be required to submit the following evidence before the due date specified by the assessor:

Evidence submission:

• Documentation can be submitted electronically or paper based.
  • Your assessor will record the assessment outcome on the assessment cover sheet.

AT2-Practical Demonstration Instructions

• prepare food using safely and hygienically each of the following fixed and hand-held commercial equipment:

You will complete this over Four (4) sessions in the ASTRAL INSTITUTE training kitchen with access to staff, assessor as customer.

• use food preparation equipment to prepare each of the following food types:

• make precision cuts on fruit and vegetables
• complete food preparation tasks within commercial time constraints.

Practical Demonstration sessions and Menu	Equipment required to operate	Date of Demonstration (please refer your timetable and session Plan
Practical Demonstration 1 Follow standard recipes to prepare each of the following food types:
Practical Demonstration 2 condiments and flavorings garnishes oils

For Each Practical Demonstration session shown in menu table above you are required to complete following tasks:

At the start of session your assessor will check if you are in full uniform and carrying your knife kit. Assessors will be checking your uniform for cleanliness and that you have full uniform on prior to allowing you to begin the session.

As per menu for defined in above Practical Demonstration session your assessor will provide you standard recipe cards. Read carefully all the recipe information given to you when you receive it. If you do not understand any part, please ask your assessor.

You will have four (4) hours to prepare and produce the food items using suitable equipment for each Practical Demonstration session and your Assessor will set commercial time constraints according to menu for each dish to reflect industry environment.

Task 1: Production Plan and Equipment

You are required to consult your assessor for the session to confirm the food production requirements from session menu with your assessor and standard recipes including:

 After confirming the food production requirements, you must write the Production Plan and equipment details in the template provide in Appendix at the back of this guide according to the menu for the session.

Production plan has following Parts:

Part A- Menu details and food production requirements: Write all dishes from the menu for the session and number of serves your assessor has asked you to cook.

Number of serves you have been asked to cook may differ from the number of serves specified in the standard recipe you have been provided. You are required to adjust quantity of ingredients according to number of serves you are cooking.

Also record your name, student number and the date of each Practical Demonstration session in the production plan template.

 Part B-Equipment: This part requires you to identify and list all the equipment including appropriate knives required to cook for individual dish from the session menu.

 You must select correct equipment type and size for each dish and mention for which cooking method the equipment has been used and the specification e.g., Oven, if its gas oven or fan forced or convention oven.

Your Assessor will observe if you have selected right equipment for the job and will observe you while assembling equipment and safety requirements as per operating manual. The assessor will also check if the equipment you are using is clean as per standard.

You must enter following in your production plan for the session and equipment details:

•          You must identify and list appropriate knives and other equipment for each dish.

•          You must enter detail of cleanliness requirements for each equipment before use.

•          You must enter detailing including assembling requirements for the equipment and use safely and hygienically requirements

•          Your trainer will confirm your knowledge and skills to operate these equipment effectively as per standard operating procedures

•          You must select, identify, and list suitable knife for precision cuts.

•          One equipment might be used for multiple dishes, please list the equipment under each item, also indicate which equipment is suitable for cooking method and equipment specifications e.g., oven can be gas oven, induction or Combo oven.

•          You must list and follow environment friendly practices while using equipment

•          You must maintain the condition of equipment while operating and make any minor adjustments if required.

•          You must report any fault or hazard identified in the equipment and rectify it if safe to do so.

Task 2: Prepare and cook menu items

After you have successfully written production plan, you are then required to put this production plan in to action and following must be completed to successfully complete this task:

Step 1 – Select correct food preparation equipment for the dish

•  Confirm number of portions you are cooking from production plan for session prepared task 1.
• Identify and select the correct size and type of equipment including suitable knives (e.g., paring knife etc) and specialised equipment for each dish.
•  You must ensure Equipment are clean before use.

You must cover following equipment by preparing all the dishes in both practical demonstrations:

Step 2-  Use equipment to prepare the session menu.

You must use equipment for following food types by preparing all the dishes in both practical demonstrations

Prepare food items and complete precision cuts on fruits and vegetables using suitable knife according to culinary standards e.g., right shape and size for each cut. Make sure you use right knife for cuts and minimise waste to maximise yield and profitability e.g., while peeling potatoes make sure you use peeler and do not peel too much.

You must complete all food preparation tasks within commercial time constraints for the session (4 Hours)

Step 3- Clean and maintain food preparation equipment.

• After you finish your presentation to your assessor, you must clean each equipment using suitable cleaning agents
• You must ensure have environmental consideration while using and cleaning equipment and use water, energy, and other resources efficiently to reduce waste and negative environmental impacts.
•  You must maintain equipment in good condition and make minor adjustments if required within scope of responsibility.
• You must Identify and report any fault and safety issue in the equipment or rectify if there is minor fault and if it is safe to do so.
• You must enter the details of person whom you reported the fault in the production plan.

Template: Production Plan and Equipment Details
Skills Demonstration No:
Note: you are required to complete this production plan for each skills Demonstration session and submit this plan to your trainer at the end of each session as evidence for marking. Please complete all the section in this production plan.
Student Name:
Student Id:
Unit Code: SITHCCC001
Unit’s name: USE FOOD PREPARATION EQUIPMENT
Date of Skills Demonstration:2023/06/12
Part A: Menu Details
Name of Dish					Number of serves		Date dish cooked
Dish 1	Roast Beef with Jus Lie
Dish 2	Grilled Chicken Breast
Dish 3	Baked Salmon with Lemon Butter Sauce
Dish 4	Vegetable Stir-Fry
Dish 5	Garlic Mashed Potatoes
Part B: Equipment required for each Dish Notes: .
Dish 1:
Dish 2
Dish 3
Dish 4
Dish 5
List three (3) Environmental consideration while using above equipment
Identify and report any faults or safety issue in equipment or rectify if safe to do so
Fault Reported to:

Practical Demonstration log- Task 2

LOG Instructions Assessor will do the following:   Students are required to do the following:

Skills Observation Checklist
Tasks and skills	Session 1		Session 2
Observable skills/tasks the learner is required to demonstrate	Satisfactory		Satisfactory
	Yes	No	Yes	No
Student identified and confirmed food preparation requirements from production plan and recipes for the session.
Efficiently sequences food preparation tasks.
Student identifies, selects and uses knives and specialised equipment appropriate for precision cuts and food preparation tasks including: blenders food processors graters knife sharpening equipment: sharpening steels and stones knives: butcher and boning filleting palette mandolin slicers measures mouli peelers, corers or slicers planetary mixers scales thermometers whisks: fine and coarse stainless-steel wire
Works with numerical features of equipment to weigh and measure ingredients.
Student ensures cleanliness of equipment before using it for the task.
Safely and hygienically assembles and uses equipment to prepare a range of food types including: fruit and vegetables general food items: batters coatings condiments and flavourings garnishes oils sauces and marinades meat poultry seafood
Prepares food items using suitable knives and makes precision cuts on fruit and vegetable e.g. brunoise chiffonnade concassed jardinière julienne macédoine mirepoix paysanne
Measures and uses familiar types of cleaning agents to keep food preparation equipment clean.
Uses energy, water, and other resources efficiently to reduce negative environmental impacts.
Student can maintain and make minor adjustments to equipment when problems arise within scope of responsibility and if it’s safe to do so.
Can recognise, report on, or fix unsafe or faulty equipment according to their level of responsibility if it’s safe to repair.
Student reports faults or safety issue to colleagues and students.
Student completed food preparation tasks within commercial time constraints for the session (4 Hours)
Can read and interpret manufacturer’s instructions and locate key information in order to assemble, use, clean and maintain equipment.
Final Outcome:	Satisfactory		Satisfactory
	Yes	No	Yes	No
Date of demonstration:	________________	_______________	______________	_____________
Signature of the Assessor:

AT2-Practical Assessment – Overall Result
AT2 Assessment Tasks		Has it been completed and attached?			Satisfactory
(AT2 -Task 1) Production Plan and Equipment details		YES	NO		YES	NO
(AT2-Task2) Practical Demonstration		YES	NO		YES	NO
Overall outcome of the assessment		Satisfactory	Not satisfactory
Feedback to Student
Student Signature				Date
Assessor Signature				Date

Competency Record Summary Sheet:

Competency Record Summary Sheet
Unit of Competency:	SITHCCC001- Use food preparation equipment
Student’s Name:			Student’s ID:
Assessor’s Name:			Date of completion:
Assessments			Student Results
			Satisfactory(S)	Not yet satisfactory(NYS)			Not Completed
Assessment Task 1: Knowledge Test			£	£			£
Assessment Task 2: Practical Demonstration			£	£			£
Comments:
Note: student is required be marked satisfactory in all assessment tasks to be deemed competent in this unit.
Unit Outcome:		o         Competent      o         Not Competent
Is re-assessment required:		o         Yes                   o         No
Assessor’s Signature:					Date:
Student’s Signature:					Date:

Appendix1- Assessment resource in ASTRAL INSTITUTE Kitchen

ASTRAL INSTITUTE will conduct practical assessment for this unit in its Commercial with serving internal staff and students as customers and during assessment .

Copyright: Instructions in this tool have been developed by NTA and ASTRAL INSTITUTE for sole purpose of use by ASTRAL INSTITUTE. Any part of these assessment instructions cannot be reproduced in full or part for without approval of ASTRAL INSTITUTE and NTA which hold authorship rights.

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