SITHCCC005 – Prepare Dishes Using Basic Methods of Cookery

SITHCCC005 – Prepare Dishes Using Basic Methods of Cookery :

Competency Record Summary Sheet:

Unit of Competency:	SITHCCC005- Prepare dishes using basic methods of cookery
Student Name:			Student ID:
Assessor 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 Signature:					Date:
Student Signature:					Date:

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	SITHCCC005 – PREPARE DISHES USING BASIC METHODS OF COOKERY

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:   SITHCCC005 – PREPARE DISHES USING BASIC METHODS OF COOKER                                                              

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

This Page Is Intentionally Left Blank

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: Assessments 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 use a range of basic cookery methods to prepare dishes.

The unit applies to cooks working in hospitality and catering organizations. This could include restaurants, educational institutions, health establishments, defense forces, cafeterias, kiosks, cafes, residential caterers, in-flight and other transport caterers, and event and function caterers.

It applies to individuals who work with very little independence and under close supervision and guidance of more senior chefs. 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 assessment:

The purpose of assessment is to determine competency in the unit SITHCCC005 – PREPARE DISHES USING BASIC METHODS OF COOKERY

Elements	Elements Title
1	Select ingredients.
2	Select, prepare, and use equipment.
3	Portion and prepare ingredients.
4	Cook dishes.
5	Present and store dishes.

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:   follow standard recipes for dishes that demonstrate use of each of the following major food types:dairy productsdry goodsfrozen goodsfruitmeatpoultryseafoodvegetablesdemonstrate food safety practices for handling and storing each of the major food typesuse each of the following cookery methods and complete mise en place activities when preparing the above dishes:bakingblanchingboilingbraisingdeep-fryinggrillingpoachingroastingshallow frying (pan-fry, sauté or stir-fry)steamingstewingmicrowavingprepare the above dishes for at least six different customers:within commercial time constraints and deadlinesreflecting required quantities to be produceddemonstrating portion control proceduresresponding to special customer requests and dietary requirements.

Knowledge Evidence

Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:   major food types and their characteristics:dairy productsdry goodsfrozen goodsfruitgeneral food items:batterscoatingscondiments and flavoringsgarnishesoilssaucesmeatpoultryseafoodvegetableshow the major food types are used in different dishes and the effects on them of the different cookery methods listed in the performance evidencemeaning and role of mise an place in the process of preparing, cooking and presenting foodessential culinary terms in, and key principles and practices of, the cookery methods described in the performance evidencecontents of stock date codes and rotation labelssafe operational practices using essential functions and features of equipment used in the above cookery methods.

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 including perishable food supplies for commercial cookery and catering operations as specified in the performance evidence
•  mentioned in this unit and access to industry-realistic ratios of kitchen staff to customers; This includes
• ASTRAL INSTITUTE staff as internal customers invited to taste meals during the assessment process; or
• Fellow students and assessor who participate in role of customer practical assessment in ASTRAL INSTITUTE Kitchen
• 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 SITHCCC005.
• 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	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 will 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 cooking range of major food types using different cooking methods and preparation techniques from the recipe provided. This will be done over 4 sessions of 4 hours each. You are required to cook for at least Six (6) different customers during these sessions.	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

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	SITHCCC005 – PREPARE DISHES USING BASIC METHODS OF COOKERY
Assessment Task	Knowledge Test
Due Date
Date of Submission
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 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).
  • Learner resources for the unit SITHCCC005 – Prepare Dishes using basic methods of cookery. (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 listed and short answers 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 do you refer to when confirming food production requirements?

(a)          Your colleagues.

(b)          Food preparation lists and standard recipes. 

(c)           Food packaging labels.

(d)          Manufacturer’s instructions.

2.            You have a recipe for 10 portions (2 L) of chicken and corn soup, but you need to make 80 portions (16 L). How do you calculate the amount of each ingredient you need?

(a)          Multiply all the ingredient amounts in the recipe by 8.

(b)          Divide all the ingredient amounts in the recipe by 8.

(c)           Divide all the ingredient amounts in the recipe by 2.

(d)          Multiply all the ingredient amounts in the recipe by 80.

3.            You’re selecting ingredients for a dish you are about to start preparing. Which ingredients would you reject?

(a)          Cabbage with compact leaves.

(b)          Crisp, bright-coloured carrots.

(c)           Potatoes with no sign of sprouting or greening.

(d)          Fish with slimy skin and a strong, fishy odour.

4.            You need 1 L of cream for your recipe. Which carton would you use?

(a)          The carton left in the display section of the cold dessert bain-marie overnight. It was switched off after     service last night.

(b)          The carton stored at the front of the fridge with a date code closest to today’s date. 

(c)           The carton stored at the back of the fridge with date less than two weeks from today.

(d)          The fresh carton that has just been delivered to the kitchen.

5.            You are checking your meat prior to preparing it for a dish. What temperature should the meat be when you remove it from the refrigerator?

(a)          Between -3 and 2 °C.

(b)          Between 0 and 3 °C.

(c)           Between 1 and 5 °C.

(d)          Between 3 and 8 °C.

6.            You are going to deep-fry chicken in a deep fryer. Which piece of equipment should you select to safely remove the chicken from the fryer when it is cooked?

(a)          Meat hook.

(b)          Chinois.

(c)           Colander.

(d)          Spider.

7.            What is the most appropriate piece of equipment grill fish or gratinate vegetable mornay?

(a)          Salamander.

(b)          Bratt pan.

(c)           Char-grill.

(d)          Convection oven.

8.            What must you check before using any equipment?

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

(b)          Check that it is clean and 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 and cooking time.

9.            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 before use with a caustic cleaner to remove any food particles.

10.          Your recipe requires 250 g flour. How will you weigh or measure the flour?

(a)          With a measuring cup.

(b)          Estimate half of a 500-g bag of flour.

(c)           On a set of accurate scales.

(d)          With a 1 L measuring jug.

11.          Your recipe requires julienne carrots. How do you prepare carrots using this precision cut?

(a)          Cut the carrots into 2 mm x 2 mm x 4 cm lengths. 

(b)          Cut the carrots into 2 mm even dice.

(c)           Cut the carrots into 5 to 8 mm dice. 

(d)          Cut the carrots into 15 mm diameter and 3 mm thick.

12.          You are making a beef stew. How do you know which cut of beef, and how much beef to use?

(a)          Always use the most tender beef and enough beef to half fill the pot.

(b)          Porterhouse or tenderloin is best suited to stewing. The amount depends on the size of the pot.

(c)           Refer to the recipe and portion ingredients accordingly.

(d)          Ask your colleagues how much to use, then choose a selection of different types of meat based on what is available.

13.          You have used half a tin of sliced pineapple. What do you do with the leftover ingredients?

(a)          Place leftover pineapple in clean, air tight, food grade container and store in the refrigerator. 

(b)          Seal the tin with aluminium foil and store in the refrigerator.

(c)           Throw out any leftovers. 

(d)          Place leftover pineapple in clean food grade container and store in the dry store with the other canned goods

14.          Which practice is the most desirable according to the waste management hierarchy?

(a)          Using chemical cleaners that are packaged in recyclable containers.

(b)          Refusing to purchase cleaning products that are individually wrapped in plastic packaging. 

(c)           Reusing cleaning containers for storage of other liquids.

(d)          Disposing of used cleaning containers responsibly.

15.          Which method of cookery would you use to make ratatouille?

(a)          Braising.

(b)          Steaming.

(c)           Roasting.

(d)          Stewing.

16.          Your recipe states to sauté the vegetables. What method of cookery will you use?

(a)          Shallow frying. 

(b)          Boiling.

(c)           Braising. 

(d)          Grilling.

17.          Which types of food are not prepared using the boiling method as the rapid movement of the liquid breaks up the food?

(a)          Beef, chicken and lamb.

(b)          Root and green leafy vegetables.

(c)           Many types of fish, shellfish and berries.

(d)          Dairy products such as milk, cream and cheese.

18.          How should you complete the cooking process?

(a)          Professionally and promptly. Getting food out in a hurry is a chef’s first priority.

(b)          Slowly and safely. It is important to take your time and complete tasks at a pace that does not make you feel pressured.

(c)           Under supervision – Never attempt to do anything on your own.

(d)          Take a systematic approach. Complete the cooking process in a logical and safe manner.

19.          The underside of your baked items is burnt and shows excessive browning. What is the likely cause and how can you prevent this happening in the future?

(a)          Oven temperature too high – Lower the temperature by 15 °C in the future.

(b)          Incorrect baking tray used – Use a baking tray with holes in the base to allow the pastry to breathe.

(c)           Too much bottom heat – Place silicon or baking paper on the baking tray (under the food) in future.

(d)          Too much flour – Check and modify the quantity of flour used in the recipe.

20.          What can you do to ensure timely preparation of dishes?

(a)          Work independently to ensure you stay focused and on track.

(b)          Turn up to work early to make sure all of your preparation tasks are completed prior to your shift starting.

(c)           Be an effective leader and tell others what to do when you see them doing the wrong thing.

(d)          Be an effective team player and work cooperatively with colleagues.

21.          Why is presenting dishes attractively important?

(a)          You cannot charge customers the normal selling price for poorly presented dishes as they will complain.

(b)          An attractively presented dish creates interest and anticipation and increases customer satisfaction.

(c)           Good presentation is a standard requirement in all workplaces and is a key requirement for your ongoing employment.

(d)          Poor presentation leads to increased food costs as portion sizes tend to be bigger.

22.          A colleague tells you to plate a dish of Indian curry and garnish it appropriately. How will you garnish the curry?

(a)          With plain yoghurt and crushed nuts.

(b)          According to the recipe or standard establishment procedure to ensure consistency. 

(c)           According to traditional Indian recipe requirements.

(d)          With rice and naan bread.

23.          What information should be placed on any surplus food before it is stored at the end of a service period?

(a)          The name of the dish in the container.

(b)          A list of ingredients in the dish to ensure it is not given to allergy suffers.

(c)           A date label showing when the ingredients or dish was prepared and stored.

(d)          The recipe name, person who prepared the dish, when it was stored and a best-before date.

24.          What is not a common task completed on a daily basis when cleaning and tidying your work area at the end of a service period.

(a)          Cleaning all exhaust fans and filters.

(b)          Cleaning and sanitising benches.

(c)           Storing clean equipment.

(d)          Emptying waste and recycling bins.

SHORT ANSWERS

SECTION 1: select ingredients

25:       What are three production requirements you should confirm before starting your food preparation tasks?

26:     Why is good mise en place techniques essential in the kitchen?

27:       What does the culinary term ‘cream’ mean?

28:      What does the culinary term ‘fold’ mean?

29:      What does the culinary term ‘reduce’ mean?

30:          You are preparing chickens for roasting. What are four quality indicators you should look for when selecting fresh poultry from the refrigerator.

31:       You are preparing tart bases using frozen shortcrust pastry. Apart from the quality of the pastry, list two things to look for when selecting the pastry from the freezer.

SECTION 2: select, prepare and use equipment

32:       List four different types of tools or equipment you might use when boiling food.

33:          List two types of tools or equipment you might use when stewing food.

34:       What might happen if you select the incorrect sized pan when braising meat?

35:      Where can you obtain information or assistance from if you are unsure how to safely assemble an item of equipment?

36:      Why should you look for and remove cracked or chipped equipment, utensils or tools from the food preparation area?

37:      List four safety tips for using a deep fryer.

SECTION 3: Portion and prepare ingredients.

38:       Name one cut or portion of meat from a butt (short leg) of beef and name one method of cooking used to prepare it.

39:      List five preparation techniques used to prepare fruits and vegetables.

SECTION 4: Cook dishes

40:       What method of cookery is used to cook cakes and scones?

____________________________

41:       A recipe states to blanch vegetables prior to adding to a stir-fry. Describe how to blanch vegetables.

42:       What type of meat or poultry is suitable for stewing?

43:      Outline the steps involved in braising meat (including the required cooking temperature and type of cooking vessel used).

44:       Outline the steps involved in roasting whole birds (including the required cooking temperature).

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:
1. What do you refer to when confirming food production requirements?				S  NS
2. You have a recipe for 10 portions (2 L) of chicken and corn soup, but you need to make 80 portions (16 L). How do you calculate the amount of each ingredient you need?				S  NS
3. You’re selecting ingredients for a dish you are about to start preparing. Which ingredients would you reject?				S  NS
4. You need 1 L of cream for your recipe. Which carton would you use?				S  NS
5. You are checking your meat prior to preparing it for a dish. What temperature should the meat be when you remove it from the refrigerator?				S  NS
6. You are going to deep-fry chicken in a deep fryer. Which piece of equipment should you select to safely remove the chicken from the fryer when it is cooked?				S  NS
7. What is the most appropriate piece of equipment grill fish or gratinate vegetable mornay?				S  NS
8. What must you check before using any equipment?				S  NS
9. Which practice best demonstrates safe and hygienic equipment use?				S  NS
10. Your recipe requires 250 g flour. How will you weigh or measure the flour?				S  NS
11. Your recipe requires julienne carrots. How do you prepare carrots using this precision cut?				S  NS
12. You are making a beef stew. How do you know which cut of beef, and how much beef to use?				S  NS
13. You have used half a tin of sliced pineapple. What do you do with the leftover ingredients?				S  NS
14. Which practice is the most desirable according to the waste management hierarchy?				S  NS
15. Which method of cookery would you use to make ratatouille?				S  NS
16. Your recipe states to sauté the vegetables. What method of cookery will you use?				S  NS
17. Which types of food are not prepared using the boiling method as the rapid movement of the liquid breaks up the food?				S  NS
18. How should you complete the cooking process?				S  NS
19. The underside of your baked items is burnt and shows excessive browning. What is the likely cause and how can you prevent this happening in the future?				S  NS
20. What can you do to ensure timely preparation of dishes?				S  NS
21.Why is presenting dishes attractively important?
22. A colleague tells you to plate a dish of Indian curry and garnish it appropriately. How will you garnish the curry?				S  NS
23. What information should be placed on any surplus food before it is stored at the end of a service period?				S  NS
24. What is not a common task completed on a daily basis when cleaning and tidying your work area at the end of a service period.				S  NS
25.  What are three production requirements you should confirm before starting your food preparation tasks?				S  NS
26. Why is good mise en place techniques essential in the kitchen?				S  NS
27.  What does the culinary term ‘cream’ mean?				S  NS
28. What does the culinary term ‘fold’ mean?				S  NS
29.  What does the culinary term ‘reduce’ mean?				S  NS
30.  You are preparing chickens for roasting. What are four quality indicators you should look for when selecting fresh poultry from the refrigerator.				S  NS
31.  You are preparing tart bases using frozen shortcrust pastry. Apart from the quality of the pastry, list two things to look for when selecting the pastry from the freezer.				S  NS
32.  List four different types of tools or equipment you might use when boiling food.				S  NS
33.  List two types of tools or equipment you might use when stewing food.				S  NS
34. What might happen if you select the incorrect sized pan when braising meat?				S  NS
35. Where can you obtain information or assistance from if you are unsure how to safely assemble an item of equipment?				S  NS
36.  Why should you look for and remove cracked or chipped equipment, utensils or tools from the food preparation area?				S  NS
37. List four safety tips for using a deep fryer.				S  NS
38. Name one cut or portion of meat from a butt (short leg) of beef and name one method of cooking used to prepare it.				S  NS
39.  List five preparation techniques used to prepare fruits and vegetables.				S  NS
40. What method of cookery is used to cook cakes and scones?				S  NS
41. A recipe states to blanch vegetables prior to adding to a stir-fry. Describe how to blanch vegetables.				S  NS
42. What type of meat or poultry is suitable for stewing?				S  NS
43. Outline the steps involved in braising meat (including the required cooking temperature and type of cooking vessel used).				S  NS
44. Outline the steps involved in roasting whole birds (including the required cooking temperature).				S  NS
Task outcome				S  NS
Assessor remarks
Assessor signature		Date
Student signature		Date

Assessment Cover Sheet: Assessment Task 2 (AT2)

Student Detail
Student Name
Student Id:
Group No (If Applicable):
Assessment Details
Unit of Competency	SITHCCC005 – Prepare Dishes Using Basic Methods of Cookery
Assessment Task	Practical Demonstration
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 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.

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:  16 hours for 4 sessions (4 hours each)
  • You must:
    • Produce all evidence as required in this 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:

• Completed Production plan for each Practical Demonstration Session including recipe cards. (Total 4)
• Cook and present all the menu items for each session and present to assessor.
• Portfolio photos for 4 sessions.
• Complete and sign the cover sheet for the assessment task.

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

• In this practical demonstration assessment, you are required to follow standard recipes for dishes that demonstrate use of each of the following major food types for at least 6 different customers:

• use each of the following cookery methods and complete mise an place activities when preparing the above dishes:

You will complete this over Four (4) sessions in the ASTRAL INSTITUTE training kitchen with access to staff, assessor as customer. You must invite ASTRAL INSTITUTE staff members and other students as internal customer to taste meals and ask students to adjust the meals as per dietary requirements.

You must prepare finish food production:

Practical Demonstration sessions and Menu	Date of Demonstration (Please refer your timetable and session Plan)
Practical Demonstration 1 Follow standard recipes for dishes that demonstrate use of each of the following major food types: dairy productsdry goods
Practical Demonstration 2 frozen goods fruit
Practical Demonstration 3 meat poultry
Practical Demonstration 4 seafood vegetables

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 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

You are required to consult your assessor and internal customers (ASTRAL INSTITUTE staff and students) for the session whom you will be serving food to confirm the food production requirements from session menu and standard recipes including:

• portion control.
• quantities to be produced.
• special customer requests.
• special dietary requirements.

 After confirming the food production requirements, you must write Production Plan 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 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’s 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.

Part C-Recipe card: Ingredients:

This part requires you to identify all the ingredients from standard recipes provided to you and calculate ingredient amounts according to per number of serves you are preparing.  Enter the ingredients on production plan. This will require your numeracy skills to calculate the quantity and number of serves and you must use standard trade names for ingredients and various products as per recipe.

Part D-Workflow Plan:

• You are required to list tasks for Mis-en-place and preparation which includes weighing, measuring ingredients, creating portions, cutting and portioning as per recipe and write measures to minimise the waste.
• You are required to identify suitable cooking method for each dish and identify temperature.
• You are required to write step by step plan for how you will produce items from menu using logical flow to put the final dish.
• Logical flow means for each dish you are required to follow steps in sequence as per standard recipe to ensure final dish is cooked as per industry standards e.g. For cooking Dish Roast beef with jus lie, it’s important to get the Jus lie ready before you roast your beef.
•  Identify any possible problem with cooking process and corrective action to be taken.
• Tasks for colleagues if working in group.
• Identify cutlery and crockery required for presentation and serving temperature for Dish.

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 -Mis-en-place (Food preparation)

•  Select the correct size and type of equipment including suitable knives (e.g. Boning knife, mincers) for each dish and assemble and clean them and use them safely as per instruction manual. Your assessor may ask you questions on how will you use the equipment safely and will observe you while using the equipment and knives safely.

E.g. The basic tools are knives, peeler, knife sharpening equipment, hand whisks, etc.

• Select the major food item and other ingredients from store according to recipe ensuring quality, freshness and stock rotation (LIFO and FIFO) requirements. Also check if perishable items are fresh, there is no spoilage or contamination, check contents of stocks take dates, read labels before picking ingredients and implication on quality of dish prepared.

e.g. If selection of major food item is poultry, you must make sure the poultry item is plump, firm, skin should not be broken, dry and not slimy

• You must thaw frozen food items if required according to food safety guidelines ensuring correct thawing methods and avoiding contamination.
• Sort and assemble all ingredients as per food production sequence defined in recipe.
• Weigh, measure and portion ingredients according to recipes and number of serves you are cooking as mentioned in production plan. Also make sure you are using appropriate measure equipment and correct units of measurement.
• Clean and cut other ingredients using basic cuts 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 don’t peel too much.
• Complete mis-en -place and preparation.

Step 2-  Cook the dishes

• You are required to follow the standard recipe for dishes that demonstrate the use of the following major food types:
• dairy products
• dry goods
• frozen goods
• fruit
• meat
• poultry
• seafood
• vegetables
• You are required to use following cooking methods according to recipe requirements as per session menu. You will cover all the cooking methods at least once by completing all the practical sessions.
• baking
• blanching
• boiling
• braising
• deep-frying
• grilling
• poaching
• roasting
• shallow frying (pan-fry, sauté or stir-fry)
• steaming
• stewing
• microwaving

• You must complete cooking process in a logical, planned and safe manner to ensure you complete the tasks on time and have the food ready to be served.
• You must adjust the dishes for any dietary preferences e.g. low sodium diets and gluten free or any allergy.
• You must follow standard recipes provided by assessor and make food quality adjustments including any cooking preference (e.g. Sauces or soups stick to the bottom of the pan, the possible cause is due to high temperature) taste or texture adjustments specified by assessor and as per production plan.
•  During preparation, you must follow food safety during each production step e.g. Selecting right chopping board for different food types or washing hands after handling different type of foods and following ‘clean as you go’ principle.
• Identify any problem during cooking process and take corrective action.
• You should work with speed and should be organized to finish the dishes in given time frame.
• You should work cooperatively with your colleagues If you are working in group or sharing equipment.

Step 3- Present and store dishes

• You are required to present the dish according to standards by using appropriate service ware. The presentation must be neat and you must ensure each customer receives the same portion size.

E.g.

• You must add appropriate garnish, accompaniment or sauce to blend, enhance or dominate the flavour of the dish according to standard recipe for the dish. Add suitable garnishes according to standard recipe to enhance the colour, flavour, texture and the overall presentation of the meal.

E.g. Bolognese is a rich minced meat and tomato based sauce.

        Crushed nuts as garnish for side salads, rice, etc.

         Pappadams, chutney, naan bread and raita served as accompaniment with curries.

• Before presenting the dish to the assessor, you are also required to visually evaluate the dish. Adjust presentation including accompaniments and garnishes that maximise visual appeal including balance, colour, contrast. It also includes plating food for practicality of customer consumption or service style and wiping any drips and spills on plate.
•  Final dish must be presented at par with industry standards. Present them to your assessor for assessment. Your assessor and internal staff (invited to taste meals) will act as customer for your cooked dish and your assessor or customer may ask you to adjust dishes according to their preference.

Step 4-Portfolio of work done

• You are required to take at least 2 photos during each Practical Demonstration and affix them at the space provided in Portfolio Template provided.
• You should write name of Dish for each photo and date when it was taken.
•  

Step 5-End of service Procedures:

• After you finish your presentation to your assessor, you must store the food items at the appropriate temperature and under the correct storage conditions to maintain quality, freshness, to minimise wastage and spoilage. This will include storing in appropriate environmental conditions Including:
• Humidity
• Atmosphere
• light
• packaging
• temperature
• use of containers
• ventilation

• You must then clean the kitchen according to the cleaning schedule and dispose of or store surplus and reusable by-products according to ASTRAL INSTITUTE kitchen storage requirements and procedures, environmental considerations defined above, and cost reduction initiatives.
• Ensure that all bins are taken out before you leave the kitchen.

.

SITHCCC005:AT2-Task1- Template Production Plan

Student Name   Student ID   Date
Part A-Menu Items		Portion/s		Reference Page
Roast Beef with Jus Lie		10		Page 1
Grilled Chicken Breast		15		Page 2
Baked Salmon with Lemon Butter Sauce		20		Page 3
Vegetable Stir-Fry		20		Page 4
Time	Part D- Workflow plan Task (Description) and Priority	Part B-Equipment & OHS		Communication (who, about what?)
2 hours	Roast Beef with Jus Lie	Oven (Fan forced, gas)		Notify assessor about starting the roast beef preparation
1 hour	Grilled Chicken Breast	Grill pan		Inform team members about using the grill pan
1.5 hours	Baked Salmon with Lemon Butter Sauce	Baking dish, oven (Fan forced)		Notify assessor about starting the baking process
1 hour	Vegetable Stir-Fry	Wok, stove		Coordinate with team members for stove availability
End of service procedures		Equipment		Communication (who, about what?)
Post service de-brief		Communication (who, about what?)
Things to remember
Use logical sequence for the tasks in both mise en place and cookingTimes are for guidance, may vary depending on the recipe/s			Some recipes may require adjustment“Clean as you go” will save you time

AT2 PART C- Recipe Card – Ingredients

Student Name   Student ID   Date
Recipe Name Roast Beef with Jus Lie
Portion Size 4 pax		Outlet ASTRAL INSTITUTE
Preparation	Ingredients	Unit	Qty. (4 pax)	Qty. (20 pax)	Unit cost	Total
						4 pax	20 pax
What are the criteria’s which needs to be considered when selecting the ingredients?
What steps are involved in preparing the dish?
What accompaniments/garnishes should be used?
What adjustments should be made for special dietary / nutritional requirements?

Extra space for notes:

AT2 PART C- Recipe Card – Ingredients

Student Name   Student ID   Date
Recipe Name Grilled Chicken Breast
Portion Size 4		Outlet Astral Institute
Preparation	Ingredients	Unit	Qty. (4 pax)	Qty. (20 pax)	Unit cost	Total
						4 pax	20 pax
What are the criteria’s which needs to be considered when selecting the ingredients?
What steps are involved in preparing the dish?
What accompaniments/garnishes should be used?
What adjustments should be made for special dietary / nutritional requirements?

Extra space for notes:

AT2 PART C- Recipe Card – Ingredients

Student Name   Student ID   Date
Recipe Name Baked Salmon with Lemon Butter Sauce
Portion Size 4		Outlet
Preparation	Ingredients	Unit	Qty. (4 pax)	Qty. (20 pax)	Unit cost	Total
						4 pax	20 pax
Preheat oven
Serve salmon	–	–	–	–	–	–	–
with lemon butter sauce
What are the criteria’s which needs to be considered when selecting the ingredients?
What steps are involved in preparing the dish?
What accompaniments/garnishes should be used?
What adjustments should be made for special dietary / nutritional requirements?

Extra space for notes:

Practical Demonstration log (AT2)- Task 2

LOG Instructions Assessor will do the following. Observe you in ASTRAL INSTITUTE kitchen, preparing and producing dishes using basic methods of cookery using various cooking methods.Provide a range of recipes and ingredients.Use the checklist to observe while students use a range of cooking methods.Use the checklist in conjunction with Observation checklist below.Observe students over a period while you learn and use various skills/tasks.Observe students while preparing dishes using basic methods of cookery for at least six different customers during Four (4) sessions.Ensure that students can consistently perform all tasks multiple times satisfactorily.Decide when students are competent at all tasks.Regularly enter the log’s details into the LMS or hard copy to enable students to track your progress.   Students are required to do the following: Student must demonstrate preparation of a range of dishes using basic methods of cookery using various cooking methods in ASTRAL INSTITUTE kitchen.Prepare recipes using all types of major items listed at least once.Prepare dishes using basic methods of cookery for at least six different customers.Use standard recipe for the session menu. (Print from Learner’s Guide for the unit) Consistently perform all tasks multiple times satisfactorily.Assessor will submit results of your practical demonstration tasks via the LMS to track progress.

Session No: 1
Learner name:			Date:
Recipe name:	Roast Beef with Jus Lie:		No. of customers:
Type of food	Method of cookery	Preparation process		Identified and corrected problems		Satisfactory	Signature
Dairy products Dry goodsFrozen goodsFruitMeatPoultrySeafood Vegetables	BakingBlanchingBoilingBraisingDeep-fryingGrillingPoachingRoastingShallow frying (pan-fry, sauté or stir-fry)SteamingStewingMicrowaving	Prepared within commercial time constraints and deadlinesReflected required quantities to be producedDemonstrated portion control proceduresResponded to special customer requests and dietary requirements		YesNo Not applicable		Yes No
Assessor feedback
Learner feedback

Session No: 2
Learner name:			Date:
Recipe name:	Baked Salmon with Lemon Butter Sauce		No. of customers:
Type of food	Method of cookery	Preparation process			Identified and corrected problems	Satisfactory	Signature
Dairy products Dry goodsFrozen goodsFruitMeatPoultrySeafood Vegetables	BakingBlanchingBoilingBraisingDeep-fryingGrillingPoachingRoastingShallow frying (pan-fry, sauté or stir-fry)SteamingStewingMicrowaving	Prepared within commercial time constraints and deadlinesReflected required quantities to be producedDemonstrated portion control proceduresResponded to special customer requests and dietary requirements			YesNo Not applicable	Yes No
Assessor feedback
Learner feedback

Session No: 3
Learner name:					Date:
Recipe name:		Grilled Chicken Breast			No. of customers:
Type of food	Method of cookery		Preparation process				Identified and corrected problems	Satisfactory	Signature
Dairy products Dry goodsFrozen goodsFruitMeatPoultrySeafood Vegetables	BakingBlanchingBoilingBraisingDeep-fryingGrillingPoachingRoastingShallow frying (pan-fry, sauté or stir-fry)SteamingStewingMicrowaving			Prepared within commercial time constraints and deadlinesReflected required quantities to be producedDemonstrated portion control proceduresResponded to special customer requests and dietary requirements			YesNo Not applicable	Yes No
Assessor feedback
Learner feedback

Skills Observation Checklist
Tasks and skills	Session 1		Session 2		Session 3		Session 4
Observable skills/tasks the learner is required to demonstrate	Satisfactory		Satisfactory		Satisfactory		Satisfactory
	Yes	No	Yes	No	Yes	No	Yes	No
During Planning and preparing for cooking student completed following tasks Locates, reads and interprets recipes, food preparation lists, menus and task sheets to check food production requirements. Student confirmed food production requirements with assessor from session menu   and standard recipes including: o    deadlines o    portion control o    quantities to be produced o    special customer requests special dietary requirements
Student completed the production including all parts of plan where student Identified menu items and adjusted number of serves as per instructions and Menu details, Ingredients, equipment’s and workflow plan in production
Efficiently sequenced food preparation and production tasks out lined in workflow plan and production plan as per recipe.
Student calculates ingredient amounts according to requirements in the recipes and food production plan and adjusted the quantity according to number of serves cooking.
Student could Identify and select ingredients from stores according to recipe, quality, freshness, codes and labels and ensures stock rotation requirements (e.g. LIFO and FIFO) by checking use by dates.
When selecting ingredients and major food types, student checks perishable supplies for spoilage or contamination quality by visual inspections and using quality criteria e.g. no unpleasant odour, no bruises or blemishes)
During preparation and cooking student could select correct type and size of equipment   including suitable knives (e.g. Boning knife, mincers) required to prepare each product from menu and safely assemble the equipment before use and used selected equipment in safely and hygienic manner following manufacturer instructions.
Student follows food and workplace safety procedures when assembling equipment and checks cleanliness prior to use.
Student uses equipment safely and hygienically when preparing and cooking food and wipes any spillage and ensures any safety guards and manual instructions.
Student could organise, sort and assemble ingredients according to food steps identified in standard recipe maintaining sequencing of production steps.
Thaw frozen foods according to food safety guidelines where required ensuring spills from thawing does not contaminate other food.
Student weighs and measures ingredients correctly by portioning ingredients as per recipes. Student also selects right scale and measuring units to weigh ingredients.
Cleans and cuts ingredients using basic culinary cuts including precision cuts for vegetables, washing ingredients property, and selecting correct knife for cuts as per recipes.
Minimises waste by using waste minimisation techniques e.g. correct peeling and chopping techniques, use by products of meats and vegetables (e.g. using meat trimmings and bones for stocks or other dishes)
Prepares mise en place and selects and uses right cookery methods (as listed in the skills log) for each dish. Student covers all the cooking methods at least once by completing all the practical sessions. bakingblanchingboilingbraisingdeep-fryinggrillingpoachingroastingshallow frying (pan-fry, sauté or stir-fry)steamingstewingmicrowaving
Uses numeracy skills to calculate number of portions and determines correct cooking time and temperatures for each.
Follows standard recipes for dishes using food types listed in the skills log and production plan for the session.
Prepares dishes for each session (for at least Six customers in total for all sessions): within commercial time constraints and deadlines.reflecting required quantities to be produced.Demonstrating portion control procedures.responding to special customer requests and dietary requirements.managing own speed, timing and productivity.
Student prepares suitable garnishes and accompaniments according to the recipe (e.g. Bolognese marinara) and accompaniments (e.g. pappadams, raita, naan for curries)
Student follows standard recipe provided by assessor and make food quality adjustments including any cooking preference.
Student adjusted the dishes for any dietary preferences e.g. low sodium diets and gluten free or any allergy
Student followed food safety during each production step e.g. Selecting right chopping board for different food types or washing hands after handling different foods and following ‘clean as you go’ principle.
Student Identifies any problem during cooking process and takes corrective action. Student works with speed, is organized and finishes the all the dishes in given time frame.
Student cooperates with other colleagues If working in group or when sharing equipment.
Presents dishes on appropriate service ware for each dish with enhances presentation techniques e.g. colour, texture and aroma.
Add suitable garnishes according to standard recipe to enhance the colour, flavour, texture and the overall presentation of the meal. Student ensures garnish is correct in size and is edible and appropriate to dish type.
Visually evaluates the dish and adjusts presentation, if necessary. accompaniments and garnishes that maximise visual appeal:balancecolourcontrastplating food for practicality of:customer consumptionservicewiping drips and spills.
Student presents the Final dish must be presented at par with industry standards. Student presents dish to the assessor for assessment. Student adjust dishes according to assessor and internal staff (invited to taste meals) preference.
Student takes at least 2 photos during each Practical Demonstration and completes the Portfolio Template along with all the details.
Student stores food items at the appropriate temperature and under the correct storage conditions to maintain quality, freshness and to minimise wastage and spoilage. This will include storing in appropriate environmental conditions Including: humiditylightpackagingtemperatureuse of containersventilation
Cleaned work benches and areas and   stored all unused ingredients to dry store and cool rooms ensuring correct storage temperature and by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives. Emptied all bins and disposed waste in correct bins
follow standard recipes for dishes that demonstrate use of each of the following major food types: dairy productsdry goodsfrozen goodsfruitmeatpoultryseafoodvegetables
Final Outcome:	Satisfactory		Satisfactory		Satisfactory		Satisfactory
	Yes	No	Yes	No	Yes	No	Yes	No
Date of demonstration:	__________	_________	__________	_________	________	_________	__________	_________
Signature of the Assessor:

You are required to attach photos of products prepared by you during each practical class. If additional photos are required, you may make copies of the template.

Unit:  Prepare dishes using basic methods of cookery.

Code: SITHCCC005

Student Name: …………………………………………………………..

Student ID: ………………………………………………………………..

Trainer: …………………………………………………………………….

Submission Date: ………………………………………………………..

_______________

Trainer

(signature)

_______________

Student

(signature)        

**Attached Practical class photos here.

 

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

 

 

Appendix1- Assessment resource in ASTRAL INSTITUTE Kitchen

ASTRAL INSTITUTE will conduct practical assessment for this unit in its Commercial Kitchen with serving internal staff and students as customers and during assessment student will have access to following resources in the Kitchen:

• cool room and/or fridge
• freezer

• salad spinner
• scoops, skimmers and spiders
• scales
• slicing machine
• stainless steel bowls
• small utensils
• industry-realistic ratios of kitchen staff to customers including ASTRAL INSTITUTE staff, trainers and students who are invited to participate as customer for the purpose of assessment, in ASTRAL INSTITUTE Kitchen.

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 holds authorship rights.

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