SITHCCC013 Prepare seafood dishes :
Assessment cover sheet
Unit: | SITHCCC013 Prepare seafood dishes |
Course Name: | SIT40516 Certificate IV in Commercial Cookery |
Training Package: | SIT |
Assessment Type: | Knowledge questions, Research report and 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 SITHCCC013 Prepare seafood 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.
SITHCCC013 Prepare seafood dishes describes the performance outcomes, skills and knowledge required to prepare and cook a range of fish and shellfish dishes following standard recipes. It requires the ability to select, prepare and portion seafood, 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 seafood. Describe how you would reduce each risk.
Risk | Strategy for reducing risk |
- Describe three freshness indicators which you would use to select each of the seafood types:
- Whole fish
- Fish fillets
- Shellfish
- List three signs that seafood has spoiled.
- List at least three requirements for the safe storage of fish. At least one requirement must be the correct temperature range to store fish at.
- List at least two requirements for storing seafood to optimise its shelf life.
- Describe three safety techniques when using a filleting knife to cut seafood.
Answer
Safety techniques when using a filleting knife to cut seafood:
- Describe four items which you should check before using a food processor to prepare seafood.
- Describe four mise en place tasks related to seafood which you can complete without affecting the quality of the dish.
- Describe one task related to seafood which is not suitable to be completed during mis en place.
- Define the following, shellfish related, culinary terms:
- Describe two convenience products commonly used to prepare seafood dishes.
- Describe three cookery methods commonly used when preparing seafood dishes. Include a description of how each method is used.
- List five sauces traditionally used with seafood.
- Describe at least three garnishes often used with seafood.
- Locate at least two stock date codes and two rotation labels on seafood in your training kitchen’s stores or workplace and take a photo. Interpret the information on each and explain it. Submit the photographs with your explanatory notes to your assessor. Ensure that your notes include:
- when the item was delivered
- when the item was packed/prepared
- when the item is due for disposal
- how many days the item has left before it reaches its expiry date
- what the stock rotation details are for the item.
- what the storage temperature requirements are for the item.
- Describe one common difference between eating freshwater fish and saltwater fish.
- Describe one common difference between preparing freshwater and saltwater fish
- Describe one common nutritional difference between freshwater and saltwater fish.
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 | ||||
Question 7 | ||||
Question 8 | ||||
Question 9 | ||||
Question 10 | ||||
Question 11 | ||||
Question 12 | ||||
Question 13 | ||||
Question 14 | ||||
Question 15 | ||||
Question 16 | ||||
Question 17 | ||||
Question 18 | ||||
Task outcome: | Satisfactory | Not satisfactory | ||
Assessor signature: | ||||
Assessor name: | ||||
Date: | ||||
Assessment Task 2: Research report
In this task, you will research two seafood 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 two seafood dishes in order to discover their: Your assessor may nominate the dishes which you should research or, alternatively, you will select two dishes which interest you or which are relevant to your workplace. Seek approval from your assessor on your dishes before you begin this task. |
Research each dish in order to discover the criteria listed above. A Research report template has been provided. |
Assessment Task 2: Checklist
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? | |||||
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 seafood classifications: | |
You must use each of the following seafood preparation techniques in preparing the above seafood as required: | |
You must prepare fresh, frozen and preserved seafood dishes using the following cookery methods at least once: | |
You must also: | |
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 |
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: | |||||
Use each of the following seafood preparation techniques at least once: | |||||
Use each of the following cookery methods at least once: | |||||
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? | |||||
Select accompaniments to be added to each of the dishes? | |||||
Identify and select seafood products and other ingredients from stores for each dish according to recipe, quality, freshness and stock rotation requirements? | |||||
Select size and type of knives required? | |||||
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? | |||||
Thaw frozen seafoods according to food safety guidelines? | |||||
Weigh and measure ingredients accurately? | |||||
Follow portion control procedures? | |||||
Use seafood preparation techniques according to recipe requirements? | |||||
Minimise waste to maximise profitability? | |||||
Follow standard recipes to select and use relevant cookery methods for seafood? | |||||
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? | |||||
Prepare sauces and seafood accompaniments as required? | |||||
Evaluate the quality of dishes and make adjustments as necessary? | |||||
Present dishes attractively on appropriate service-ware? | |||||
Visually evaluate dishes and adjust presentation? | |||||
Add 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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