SITHCCC023 Use Food Preparation Equipment :
first published 2022
Version 1.0
RTO Works
www.rtoworks.com.au
© 2022 RTO Works
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Hospitality Works is a series of training and assessment resources developed for qualifications within the Tourism, Travel and Hospitality Training Package.
Australian Careers College Pty. Ltd
Darwin Campus
37 Gregory St, Parap, NT 0820
Sydney Campus
Level 3, 303 Pitt St, Sydney, NSW 2000
Contents
Assessment Task 1: Knowledge questions 5
Assessment Task 1: Checklist 13
Assessment Task 2: Student Logbook 14
Assessment Task 2: Checklist 18
Welcome to the Student Assessment Tasks for SITHCCC023 Use food preparation equipment. 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.
For you to be assessed as competent, you must successfully complete two assessment tasks:
| Kitchen time required | |
| You will require time in the kitchen to complete Assessment Task 2. You will find more information about the requirements for training/commercial kitchens in the Hospitality Works Student User Guide. | |
Assessment Task 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 B of the Student User Guide. However, if your RTO has provided you with an assessment cover sheet, please ensure that you use that. | |
Provide answers to all of the questions below.
- Define mise en place and explain its purpose in regards to preparing, cooking and presenting food.
- Briefly describe uses for the following commercial equipment.
| Equipment | Uses/functions |
| Blender | |
| Deep fryer | |
| Food Processor | |
| Grater | |
| Cryovac machine | |
| Mandolin slicer | |
| Measures | |
| Microwave | |
| Mouli | |
| Oven | |
| Peeler, corer or slicer | |
| Planetary mixer | |
| Salamander | |
| Scales | |
| Slicing machine | |
| Stove top | |
| Thermometer | |
| Water bath (not bain marie) | |
| Whisk |
- Describe each of these precision cuts:
| Brunoise | |
| Chiffonade | |
| Concasse | |
| Jardinière | |
| Julienne | |
| Macedoine | |
| Mirepoix | |
| Paysanne |
- Explain the difference between sharpening a knife and honing a knife, when each should be performed and what equipment you use.
- Briefly explain the purpose/use of each of these knives:
| Chef | |
| Filleting | |
| Palette | |
| Utility | |
| Vegetable |
- It’s important to work safely when using kitchen equipment. Many of the safety requirements apply to all equipment. Identify three key things you can do when working safely with equipment that blends, mixes, grates or slices (both electrical and handheld).
- List three key safety considerations you need to make when using hot equipment such as ovens, deep fryers, salamanders, stove top, or microwaves (both gas and electric).
- List three key safety considerations you need to make when working with a Cryovac machine.
- List three key procedures you need to follow when cleaning and maintaining equipment.
| . |
- List five items you need to clean equipment and your work area.
| Student’s name: | ||||
| Did the student provide a sufficient and clear answer that addresses the suggested answer for the following? | 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 | ||||
| Task outcome: | Satisfactory | Not satisfactory | ||
| Assessor signature: | ||||
| Assessor name: | ||||
| Date: | ||||
Assessment Task 2: Student Logbook
| Tasks required for this unit This unit of competency requires that you: | |
| Instructions for how you will complete these requirements are included below. | |
Complete the following activities.
- Carefully read the following information.
| Successful completion of this unit requires that you complete the range of cooking tasks listed above. It is important that you provide evidence that you have successfully completed each task. We have provided a Student Logbook to help you. Below is a guide to the skills and knowledge you must demonstrate when you are completing each task. We have provided a number of documents to assist you and you will find these in your Student Logbook. What do I need to demonstrate? During your practical assessments you will be required to demonstrate a range of the skills and knowledge that you have developed during your course. These include: How will I provide evidence? In your Student Logbook you will find some detailed information about providing evidence, the preparation and planning documents you must complete each time you cook, a logbook summary and a Reflective journal. Each time you prepare a dish for assessment of this unit, you will need to: complete a Service planning document complete a Reflective journal (a reflective journal provides an opportunity for you to think about the processes you undertook – what went well, what you would do differently next time); it also helps you to provide evidence for your assessmentask your supervisor/assessor to sign the Supervisor Declaration section at the end of your Reflective journal. Your assessor will also observe some of your cooking and food preparation and complete an observation checklist. Tips for completing your Student Logbook Read through this assessment and your Student Logbook before you get started and make sure you understand what you need to do. If you are unsure, speak to your assessor and/or supervisor.Stay up to date! Complete a logbook entry at the end of each time you cook and ask your supervisor to do the same. Providing organised, complete evidence forms part of your assessment.Stay in touch with your assessor. Ask questions, raise issues, check in, communicate. Most importantly, ask for help if you are having trouble! | |
| To ensure you have everything you need to prepare the required food, 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 required foods as per the standard recipe and food preparation list. Ensure that: Where any equipment shows signs of faults or other issues that indicate it may be unsafe to use, report immediately to your trainer/assessor or supervisor. | |
| Complete a Reflective journal for each time you receive and store stock as part of your assessment for this unit. Don’t forget to ask your supervisor/assessor to complete the declaration. |
| Finalise your Student Logbook. Ensure all documents are clear and complete. It should include the following completed documents for each time you cook a dish as part of your assessment for this unit. Send or submit the completed Student Logbook to your assessor. |
| Has the following been completed? | Completed successfully? | Comments | ||||
| Yes | No | |||||
| The student has satisfactorily completed a Service Planning document for each session. | ||||||
| The student has satisfactorily completed a Reflective journal for each type of equipment, knives and precision cuts they have demonstrated. | ||||||
| Assessor observations have been completed and collectively across all observations (either singular or on multiple occasions) all boxes have been checked as Yes and the student demonstrated their competence as per the Quality indicators provided in the assessor logbook. | ||||||
| The student’s workplace supervisor (or the assessor if in a training kitchen) has completed the Supervisor Declaration Section in the student’s logbook and you are satisfied that they have answered Yes to each question, the supervisor has provided comments/feedback and you have followed up on any gaps or concerns you have by discussing this with the supervisor. Provide details of any discussions that took place in the Comments column. | ||||||
| Task outcome: | ||||||
| Assessor signature: | ||||||
| Assessor name: | ||||||
| Date: | ||||||
| Student name: | |
| Assessor name: | |
| Date: | |
| Unit name: | SITHCCC023 Use food preparation equipment |
| Qualification name: |
Final assessment results
| Task | Type | Result | ||
| Satisfactory | Unsatisfactory | Did not submit | ||
| Assessment Task 1 | Knowledge Questions | S | U | DNS |
| Assessment Task 2 | Student Logbook | S | U | DNS |
| Overall unit results | C | NYC | ||
Student signature: ___________________________________________ Date: _________________
Assessor signature: _________________________________________ Date: _________________
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