SITHCCC027 PREPARE DISHES USING BASIC METHODS OF COOKERY :
SITHCCC027 PREPARE DISHES USING BASIC METHODS OF COOKERY
| Student Must Fill this Section | ||||
| Qualification | SIT40521 Certificate IV in Kitchen Management | |||
| 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: | |||
| Student Signature: | Date: | |||
| Assessment Outcome | ||||
| Assessor Name: | ||||
| Attempt | Satisfactory | Not Yet Satisfactory | Date | Assessor Signature |
| Initial attempt | | | ||
| 2nd attempt/Re-assessment | | | ||
| 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 faculty 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, the 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 WSC- 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, Western Sydney College (WSC), 55 High St, 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. |
Comments/Feedback to Students
| Introduction |
Welcome to the Student Assessment Tasks for SITHCCC027 Prepare dishes using basic methods of cookery. 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.
Assessment for this unit
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.
- Describe each of the following cookery methods and how they impact different types of food.
| Cookery method | Description | Impact on food |
| Baking | ||
| Blanching | ||
| Boiling | ||
| Braising | ||
| Deep frying | ||
| Grilling | ||
| Poaching | ||
| Roasting | ||
| Shallow frying | ||
| Sous vide | ||
| Steaming | ||
| Stewing |
- Gather recipes that include the following food types (the number of recipes you gather is up to you, but you must make sure you have addressed all food types):
- dairy products
- dry goods
- fruit
- vegetables
- meat
- poultry
- seafood.
Now answer the following. Your answers should refer to all recipes.
| Dairy products: | |
| What dairy products are used in the recipes you found? | |
| What are the cookery methods used for the dairy products? | |
| What effect do these cooking methods have on the dairy products? | |
| What is the desired outcome of using these cooking methods with dairy products? | |
| What dry goods are used in the recipes you found? | |
| What are the cookery methods used for the dry goods? | |
| What effect do these cooking methods have on the dry goods? | |
| What is the desired outcome of using these cooking methods with dry goods? | |
| What fruit is in the recipes you found? | |
| What are the cookery methods used for the fruit? | |
| What effect do these cooking methods have on the fruit? | |
| What is the desired outcome of using these cooking methods with fruit? | |
| Vegetables: | |
| What vegetables are used in the recipes you found? | |
| What are the cookery methods used for the vegetables? | |
| What effect do these cooking methods have on the vegetables? | |
| What is the desired outcome of using these cooking methods with vegetables? | |
| What meat is used in the recipes you found? | |
| What are the cookery methods used for the meat? | |
| What effect do these cooking methods have on the meat? | |
| What is the desired outcome of using these cooking methods with meat? | . |
Poultry: | |
| What poultry is used in the recipes you found? | |
| What are the cookery methods used for the poultry? | |
| What effect do these cooking methods have on the poultry? | |
| What is the desired outcome of using these cooking methods with poultry? | |
| What seafood is used in the recipes you found? | |
| What are the cookery methods used for the seafood? | |
| What effect do these cooking methods have on the seafood? | |
| What is the desired outcome of using these cooking methods with seafood? | |
- Describe the meaning and role of mise en place in relation to preparing, cooking and presenting food.
- What types of labels are found in kitchen stores and what is included on the labels?
- List five safe operational practices that must be followed when using equipment required for the various cooking methods.
| 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 | ||||
| Task outcome: | Satisfactory | Not satisfactory | ||
| Assessor signature: | ||||
| Assessor name: | ||||
| Date: | ||||
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