SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes :
Assessment cover sheet
| Unit: | Prepare vegetable, fruit, egg and farinaceous dishes |
| Course Name: | SIT40516 Certificate IV in Commercial Cookery |
| Training Package: | SIT |
| Assessment Type: | Knowledge questions, Research report, Student Logbook |
| Student Must Fill this Section | ||||
| Student Name: | ||||
| Student ID: | Term: | Year: | ||
| Privacy Release Clause: | “I give my permission for my assessment material to be used in the auditing, assessment validation & moderation Process”. | |||
| Authenticity Declaration: | “I declare that: The material I have submitted is my own work;I have given references for all sources of information that are not my own, including the words, ideas and images of others”. | |||
| Student Signature: | Date: | |||
| Assessment Outcome | ||||||||||
| Assessor Name: | ||||||||||
| Attempt and Tasks | Satisfactory | Not Yet Satisfactory | Date | Assessor Signature | ||||||
| Initial attempt | | | ||||||||
| Re- attempt/Re-assessment | | | ||||||||
| Task 1 | | | ||||||||
| Task 2 | | | ||||||||
| Task 3 | | | ||||||||
Assessor Feedback to Students
| Assessment Outcome: | Competent | Not yet Competent | ||
| Assessor Name: | ||||
| Assessor Signature: | ||||
| Information for Student: |
| All work is to be entirely of the student. |
| General Information for this assessment: Read the instructions for each question very carefully. Be sure to PRINT your FIRST name & LAST name in every place that is provided. Short questions must be answered in the spaces provided. For those activities requesting extra evidence such as: research reports, essay reports, etc. The student must attach its own work formatted in double space, Arial 12 pts. All activities must be addressed correctly in order to obtain a competence for the unit of competency. If the student doesn’t understand the assessment, they can request help from the assessor to interpret the assessment. Re-submission of assessment after the term will incur additional fees. |
| Re-assessment of Result & Academic Appeal procedures: |
| If a student is not happy with his/ her results, that student may appeal against their grade via a written letter, clearly stating the grounds of appeal to the Chief Executive Officer. This should be submitted after completion of the subject and within fourteen days of commencement of the new term. Re-assessment Process: An appeal in writing is made to the Academic Manager providing reasons for re-assessment /appeal. Academic Manager will delegate another member to review the assessment. The student will be advised of the review result done by another assessor. If the student is still not satisfied and further challenges the decision, then a review panel is formed comprising the lecturer/trainer in charge and the Academic Manager or if need be an external assessor. The Institute will advise the student within 14 days from the submission date of the appeal. The decision of the panel will be deemed to be final. If the student is still not satisfied with the result, he / she has the right to seek independent advice or follow external mediation option with nominated mediation agency. Any student who fails a compulsory subject or appeals unsuccessfully will be required to re-enrol in that subject. The cost of reassessment will be borne by the Institute. The external assessor will base his/her judgement based on principles of assessment. These principles require assessment to be reliable, fair, practical and valid. Academic Appeals: If you are dissatisfied with the outcome of the re-evaluation process, you have a right to appeal through academic appeals handling protocol. To appeal a decision, the person is required to complete the TKL- Request for Appeal of a Decision form with all other supporting documents, if any. This form is available via our website. The completed Request for Appeal form is to be submitted to the Student Support Officer either in hard copy or electronically via the following contact details: Student Support Officer, TKL College Suite 707, Level 7 159-175 Church Street, Westfield Shopping Centre, Parramatta, NSW 2150 , Email: [email protected] The notice of appeal should be in writing addressed to the Chief Executive Officer and submitted within seven days of notification of the outcome of the re-evaluation process. If the appeal is not lodged in the specified time, the result will stand and you must re-enrol in the unit. In emergency circumstances, such as in cases of serious illness or injury, you must forward a medical certificate in support of a deferred appeal. The notice of appeal must be made within three working days of the concluding date shown on the medical certificate. The decision of Chief Executive Officer will be final. Student would then have the right to pursue the claim through an independent external body as detailed in the students’ complaint / grievance policy. |
Assessment Requirements
You are required to complete and pass every task in the assessment in order to be deemed competent.
Assessment Schedule
| Task | Due Date | Student Signature | Trainer Signature | Comments |
| Task 1- 3 | Week 2 |
Welcome to the Student Assessment Tasks for SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes. These tasks have been designed to help you demonstrate the skills and knowledge that you have learnt during your course.
Please ensure that you read the instructions provided with these tasks carefully. You should also follow the advice provided in the Hospitality Works Student User Guide. The Student User Guide provides important information for you relating to completing assessment successfully.
SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes describes the performance outcomes, skills and knowledge required to prepare and cook various vegetable, fruit, egg and farinaceous dishes following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment, cookery and food storage methods.
For you to be assessed as competent, you must successfully complete three assessment tasks:
Please read through all of the assessment tasks and related documents carefully before you get started. Ensure that you have everything that you need and seek clarification from your trainer, assessor or workplace supervisor if you have any questions.
| Supporting resources: Supporting resources include templates, journals, workbooks and portfolios which can be used to support you in providing evidence of your competence. Your assessor will provide you with these documents before you begin your assessment tasks. For this unit, the supporting resources comprise: (Assessment Task 2) (Assessment Task 3)(Assessment Task 3) |
Once you have read through the assessment tasks and are satisfied that you are clear on the requirements and submission dates, complete and sign a Student Assessment Agreement. Your assessor will countersign the agreement and keep it on file. You will find a Student Assessment Agreement in Appendix B of your Hospitality Works Student User Guide or your RTO will provide you with one.
Remember to check your Hospitality Works Student User Guide for information about:
Assessment Task 1: Knowledge questions
Knowledge questions are designed to help you demonstrate the knowledge which you have acquired during the learning phase of this unit. Ensure that you:
- review the advice to students regarding answering knowledge questions in the Hospitality Works Student User Guide
- comply with the due date for assessment which your assessor will provide
- adhere with your RTO’s submission guidelines
- answer all questions completely and correctly
- submit work which is original and, where necessary, properly referenced
- submit a completed cover sheet with your work
- avoid sharing your answers with other students.
| Assessment information |
| Information about how you should complete this assessment can be found in Appendix A of the Hospitality Works Student User Guide.Refer to the appendix for information on: where this task should be completedthe maximum time allowed for completing this assessment taskwhether or not this task is open-book. Note: You must complete and submit an assessment cover sheet with your work. A template is provided in Appendix C of the Student User Guide. However, if your RTO has provided you with an assessment cover sheet, please ensure that you use that. |
- List at least three food safety issues which you must consider when handling and cooking with eggs. Describe how you would reduce each risk.
| Risk | Strategy for reducing risk |
- Explain how you can reduce the risk of contaminants such as e. coli, salmonella and listeria when handling and cooking with fruit and vegetables. Provide two examples.
- Describe three indicators which you would use to select fresh, quality fruit and vegetables.
- List three signs that vegetables have spoiled or have been contaminated.
- List three signs that pasta has spoiled or has been contaminated.
- List the requirements for the safe storage of the following foods:
| Food | Recommended temperature |
| Tinned vegetables | |
| Dry pasta and rice | |
| Fresh pasta | |
| Eggs | |
| Ripe pineapple | |
| Pumpkin | |
| Sweet potato | |
| Lettuce | |
| Strawberries | |
| Mushroom |
- Identify the shelf/storage life of the following foods.
| Food | Shelf life |
| Dry pasta | |
| Oranges | |
| Cooked rice | |
| Hard boiled eggs (in refrigerator) | |
| Leftover meals containing egg | |
| Watermelon | |
| Eggplant | |
| Fresh peas | |
| Mushroom |
- Assume you have been asked to prepare a dish that contains eggs, but there has been a special customer request. There are several customers who are vegan. What can you substitute the eggs with? In your answer, include reference to egg replacers and their ingredients.
- Identify three precision cuts you would use when cutting vegetables.
- Describe four items which you should check before using a blender or food processor to prepare fruit and vegetables.
- Describe two things you should do when using the above equipment to ensure you work safely.
- Describe four mise en place tasks related to preparing vegetable, fruit, farinaceous and egg dishes that you can complete without affecting the quality of dishes.
- Define the following culinary terms:
- Aerating:
- Enriching:
- Farinaceous:
- Infusion:
- Macerate:
- Binding:
- Setting:
- Julienne:
- Thickening:
- Crumbing/coating:
- Zest:
- Garnishing:
- Clarifying:
- Glazing:
- Emulsifying: Provide three reasons why it can be beneficial to use convenience products.
- Describe at least one convenience product commonly used in dishes that contain fruits, vegetables, eggs and farinaceous items.
- Discuss the difference in nutritional values when it comes to using frozen fruit and vegetables over fresh.
- Discuss the difference in texture between frozen fruit and vegetables and fresh fruit and vegetables.
- Identify two cookery methods commonly used when preparing egg dishes. Include a description of how each method is used.
- Identify two cookery methods commonly used when preparing fruit and vegetable dishes. Include a description of how each method is used.
- Identify two cookery methods commonly used when preparing farinaceous dishes. Include a description of how each method is used.
- List three sauces commonly used with vegetable dishes.
- List three sauces commonly used with pasta dishes.
- List three accompaniments commonly served with pasta dishes.
- In your training kitchen or workplace, locate a range of vegetables and fruits (tinned, frozen and packaged), farinaceous products and eggs. Take a photo of the labels on each product that identify best-before/use-by dates and rotation requirements. Try to find at least one item that has a Julian date on it. For each one, identify the disposal date. Submit the photos as part of your assessment.
| Student’s name: | ||||
| Did the student provide a sufficient and clear answer which met the requirements of the assessor marking guide? | Completed successfully? | Comments | ||
| Yes | No | |||
| Question 1 | ||||
| Question 2 | ||||
| Question 3 | ||||
| Question 4 | ||||
| Question 5 | ||||
| Question 6 | ||||
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| Question 8 | ||||
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| Question 11 | ||||
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| Question 15 | ||||
| Question 16 | ||||
| Question 17 | ||||
| Question 18 | ||||
| Question 19 | ||||
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| Question 21 | ||||
| Question 22 | ||||
| Question 23 | ||||
| Question 24 | ||||
| Task outcome: | Satisfactory | Not satisfactory | ||
| Assessor signature: | ||||
| Assessor name: | ||||
| Date: | ||||
Assessment Task 2: Research report
In this task, you will research a range of vegetable, fruit, egg and farinaceous dishes.
You will need access to:
Ensure that you:
| Assessment information |
| Information about how you should complete this assessment can be found in Appendix A of the Hospitality Works Student User Guide.Refer to the appendix for information on: Note: You must complete and submit an assessment cover sheet with your work. A template is provided in Appendix B of the Student User Guide. However, if your RTO has provided you with an assessment cover sheet, please ensure that you use that. |
Complete the following activities.
| In this task, you will research vegetable, fruit, egg and farinaceous dishes in order to discover their: Your assessor may nominate the dishes which you should research or, alternatively, you will select a range of dishes which interest you or which are relevant to your workplace. Seek approval from your assessor on your dishes before you begin this task. You will be researching and reporting on two dishes. |
| Research each dish in order to discover the criteria listed above. A Research report template has been provided. |
| Student’s name: | |||||
| Did the student: | Completed successfully? | Comments | |||
| Yes | No | ||||
| Accurately describe the appearance of dish one? | |||||
| Accurately describe the appearance of dish two? | |||||
| Accurately describe the presentation of dish one? | |||||
| Accurately describe the presentation of dish two? | |||||
| Accurately describe one classical and one contemporary variation of dish one? | |||||
| Accurately describe one classical and one contemporary variation of dish two? | |||||
| Accurately describe the freshness indicators for dish one? | |||||
| Accurately describe the freshness indicators for dish two? | |||||
| Accurately describe the quality indicators for dish one? | |||||
| Accurately describe the quality indicators for dish two? | |||||
| Accurately describe the nutritional value for dish one? | |||||
| Accurately describe the nutritional value for dish two? | |||||
| Accurately describe the service style for dish one? | |||||
| Accurately describe the service style for dish two? | |||||
| Accurately describe the taste profile of dish one? | |||||
| Accurately describe the taste profile of dish two? | |||||
| Accurately describe the texture profile of dish one? | |||||
| Accurately describe the texture profile of dish two? | |||||
| Accurately describe the historical origins of dish one? | |||||
| Accurately describe the historical origins of dish two? | |||||
| Accurately describe the cultural origins of dish one? | |||||
| Accurately describe the cultural origins of dish two? | |||||
| Task outcome: | |||||
| Assessor signature: | |||||
| Assessor name: | |||||
| Date: | |||||
Assessment Task 3: Student logbook
| Cooking tasks required for this unit This unit of competency requires that you follow standard recipes to prepare dishes for at least six different customers using each of the following types of products: | |
| vegetables and fruit: | |
| driedfreshfrozen | |
| eggs used for the following applications: | |
| aeratingbindingsettingcoatingenriching | emulsifyingglazingclarifyinggarnishingthickening |
| farinaceous items: | |
| couscouspasta and noodlespolenta | pulsesrice. |
| You must also: prepare dishes using each of the following cookery methods at least once: | |
| boilingbraisingdeep and shallow frying | poaching or scramblingroastingstewing |
| demonstrate each of the following culinary applications at least once when working with eggs: | |
| aeratingbindingsettingcoatingenriching | emulsifyingglazingclarifyinggarnishingthickening |
| prepare at least three different types of fresh pastarespond to special customer requests and dietary requirements. Instructions for how you will complete these requirements are included below. | |
Complete the following activities.
| Successful completion of this unit requires that you complete the range of cooking tasks listed above. It is important that you provide evidence that you have successfully completed each task. We have provided you with a Student Logbook to help you. | |
| Below is a guide to the skills and knowledge you must demonstrate when you are completing each task. We have provided a number of documents to assist you and you will find these in your Student Logbook. What do I need to demonstrate? During your practical assessments, you will be required to demonstrate a range of the skills and knowledge that you have developed during your course. These include: How will I provide evidence? In your Student Logbook, you will find some detailed information about providing evidence, the preparation and planning documents you must complete for each time that you cook, a logbook summary and a reflective journal. Each time that you cook or prepare a dish for assessment of this unit, you will need to: Your assessor will also observe some of your cooking and food preparation and complete an observation checklist. Tips for completing your Student Logbook Most importantly, ask for help if you are having trouble! |
| To ensure that you have everything that you require to prepare the standard recipe, you will need to: A Service planning template has been provided to help you. |
| Now it’s time to put all of that planning and organising to work. Prepare the dish or dishes as per the standard recipe and food preparation list. Ensure that: | |
| Complete a reflective journal for each time that you cook a dish as part of your assessment for this unit. Don’t forget to ask your trainer/assessor or supervisor to complete the declaration. |
| Finalise your Student Logbook. Ensure that all documents are clear and complete. It should include the following completed documents for each time that you cook a dish as part of your assessment for this unit. (endorsed by your trainer/assessor or supervisor). Send or submit the completed Student Logbook to your assessor. |
Assessment Task 3: Student Logbook checklist
| Student’s name: | |||||
| Did the student: | Completed successfully? | Comments | |||
| Yes | No | ||||
| Follow standard recipes to prepare dishes for at least six different customers using each of the following types of products: | |||||
| Prepare dishes using each of the following cookery methods at least once: | |||||
| Prepare at least three different types of fresh pasta? | |||||
| Respond to special customer requests and dietary requirements? | |||||
| Interpret the standard recipes and associated food preparation lists to: | |||||
| Select the relevant cookery methods and determine cooking times and temperatures? | |||||
| Identify and select ingredients from stores for each dish according to recipe, quality, freshness and stock rotation requirements? | |||||
| Check perishable supplies for spoilage or contamination? | |||||
| Select equipment suitable for requirements. | |||||
| Ensure that equipment was assembled and used safely, hygienically and according to manufacturer instructions? | |||||
| Ensure cleanliness of equipment before use? | |||||
| Sort and assemble ingredients according to food production sequencing? | |||||
| Weigh and measure ingredients accurately? | |||||
| Follow portion control procedures? | |||||
| Clean ingredients? | |||||
| Cut ingredients as required using basic culinary cuts according to culinary standards? | |||||
| Minimise waste to maximise profitability? | |||||
| Follow standard recipes to select and use relevant cookery methods for vegetable, fruit, egg and farinaceous foods? | |||||
| Complete all stages of preparation and cooking in a way which ensured quality and consistency in food items? | |||||
| Complete all stages of preparation and cooking in a way which ensured organisational standards are met? | |||||
| Select and add accompaniments suited to each dish? | |||||
| Evaluate the quality of dishes and make adjustments as necessary? | |||||
| Present dishes attractively on appropriate service-ware? | |||||
| Visually evaluate dishes and adjust presentation? | |||||
| Add dips, sauces and garnishes according to standard recipes and regional variations? | |||||
| Store dishes safely and in appropriate environmental conditions? | |||||
| Maintain a clean and tidy work area? | |||||
| Dispose of or store surplus and re-usable by-products? | |||||
| Work safely and hygienically? | |||||
| Work sustainably? | |||||
| Prepare dishes within commercial time constraints? | |||||
| Produce required quantities? | |||||
| Manage own speed, timing, sequencing and productivity to ensure efficiency? | |||||
| Task outcome: | |||||
| Assessor signature: | |||||
| Assessor name: | |||||
| Date: | |||||
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