SITHCCC027 Prepare dishes using basic methods of cookery

SITHCCC027 Prepare dishes using basic methods of cookery :

SITHCCC027 Prepare dishes using basic methods of cookery UNIT DESCRIPTION

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 organisations. This could include restaurants, educational institutions, health establishments, defence 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.

Element	Performance Criteria
1.Select ingredients.	1.1. Confirm food production requirements from standard recipes.
	1.2. Calculate ingredient amounts according to requirements.
	1.3. Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements.
	1.4. Check perishable supplies for spoilage or contamination prior to preparation.
2.Select, prepare and use equipment.	2.1. Select type and size of equipment suitable to requirements.
	2.2. Safely assemble and ensure cleanliness of equipment before use.
	2.3. Use equipment safely and hygienically according to manufacturer instructions.
3.Portion and prepare ingredients.	3.1. Weigh and measure ingredients and create portions according to recipe.
	3.2. Prepare, cut and portion ingredients according to recipe and cooking style.
	3.3. Minimise waste to maximise profitability of food items prepared.
4.Cook dishes.	4.1. Select and use cookery methods for dishes following standard recipes.
	4.2. Complete cooking process in a logical, planned and safe manner.
	4.3. Identify problems with the cooking process and take corrective action.
	4.4. Work cooperatively with colleagues to ensure timely preparation of dishes.
5.Present and store dishes.	5.1. Present dishes on appropriate service-ware.
	5.2. Add garnishes and accompaniments according to standard recipes.
	5.3.Clean work area, and dispose of or store surplus and re-usable byproducts according to organisational procedures, environmental considerations, and cost-reduction initiatives.

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: use each of the following cookery methods at least once to prepare at least six finished dishes (at least once across preparation of the six finished dishes): baking blanching boiling braising deep-frying grilling poaching roasting shallow frying sous vide steaming – stewing complete mise en place activities and follow standard recipes to prepare dishes that use of each of the following major food types at least once when preparing the above six dishes (at least once across preparation of the above six dishes): dairy products dry goods frozen goods fruit meat poultry seafood vegetables use food safety practices for handling and storing food prepare, plate and present two portions each of the six finished dishes above: within commercial time constraints and deadlines demonstrating portion control procedures responding to at least one special customer request.
Knowledge Evidence
Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit: characteristics of the major food types listed in the Performance Evidence effects of cookery methods on the major food types listed in the Performance Evidence desired outcome when applying cookery methods listed in the Performance Evidence to the major food types listed in the Performance Evidence meaning and role of mise en place in the process of preparing, cooking and presenting food •      essential culinary terms relating to the cookery methods described in the Performance Evidence contents of date codes and rotation labels for stock

•     safe operational practices using essential functions and features of equipment used in the above cookery methods.

Assessment Conditions

Skills must be demonstrated in an operational commercial kitchen. This can be: an industry workplace; or a simulated industry environment, such as an industry-realistic training kitchen servicing customer.   Assessment must ensure access to: fixtures and large equipment: commercial grade work benches (1.5 m per person) •     commercial oven and trays (one per two persons) commercial refrigeration facilities: cool room or fridge freezer •           commercial: blender planetary mixer deep fryer designated storage areas for dry goods and perishables sink gas, electric or induction stove top (two burners per person) hot plate or griddle cryovac machine salamander (one per eight persons) flat or char grill (one per eight persons) water bath   small equipment: baking sheets and trays colander containers for hot and cold food cutting boards grater knife sharpening equipment: sharpening steel sharpening stone •        knives: bread knife chef’s knife filleting knife palette knife paring knife utility knife •     measures: measuring jugs

•	measuring spoons
•	portion control scoops
•	mortar and pestle
•	mouli
•	pots and pans
•	service-ware:
•	crockery
•	cutlery and serving utensils
•	scoops, skimmers and spiders
•	scales
•	stainless steel bowls
•	small utensils:
•	sieve
•	pastry brush
•	peelers, corers and slicers
•	strainers and chinois
•	scraper
•	spatula
•	tongs and serving utensils
•	whisk
•	steamer
•	spoons and ladles
•	temperature probe
•	thermometer
•	food safe gloves
•	cleaning materials and equipment:
•	cleaning cloths
•	commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens, equipment and food storage areas
•	dustpans and brooms
•	garbage bins and bags
•	hand towel dispenser and hand towels
•	mops and buckets
•	separate hand basin and soap for hand washing
•	sponges, brushes and scourers
•	tea towels
•	organisational specifications:
•	equipment manufacturer instructions
•	mise en place lists and standard recipes
•	food safety plan
•	guidelines relating to food disposal, storage and presentation requirements
•	safety data sheets (SDS) for cleaning agents and chemicals
•	temperature recording charts
•	workflow schedules
cleaning schedules   diverse and comprehensive range of perishable food supplies for commercial cookery and catering operations as specified in the Performance Evidence. Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors and: have achieved the Certificate III or Certificate IV in Commercial Cookery, or Certificate III or IV in Catering Operations, or Certificate III or IV in Patisserie, or their successors; or hold a trade certificate as a cook or chef or equivalent. and have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency.

AQF SPECIFICATIONS FOR dishes using cookery ASSESSMENTS

This assessment is set in accordance with the criteria for AQF Level 5. As stated in the AQF specification for the Diploma qualifications must be designed and accredited to enable graduates to demonstrate the learning outcomes expressed as knowledge, skills and the application of knowledge and skills specified in the level 5 criteria and the Diploma descriptor.

Students at this level will have specialised knowledge and skills for skilled/para-professional work and/or further learning.

KNOWLEDGE

Students at this level will have technical and theoretical knowledge in a specific area or a broad field of work and learning.

SKILLS

Students at this level will have a broad range of cognitive, technical and communication skills to select and apply methods and technologies to:

• analyse information to complete a range of activities
• provide and transmit solutions to sometimes complex problems
• transmit information and skills to others

APPLICATION

Students at this level will apply knowledge and skills to demonstrate autonomy, judgement and defined knowledge responsibility in known or changing contexts and within broad but established parameters

ACSF SPECIFICATIONS AND FOUNDATION SKILLS

The term ‘Foundation Skills’ is currently used to include the core skills defined in the Australian

Core Skills Framework (ACSF) as well as the employability skills identified by employers as critical for effective performance in the workplace. The core skills of the ACSF include reading, writing, oral communication, numeracy and learning. 

Foundation skills encompass the core skills of reading, writing, oral communication, numeracy and learning as described by the Australian Core Skills Framework (ACSF), and the Employability Skills/Core Skills for Work. They exist on a continuum from very basic skills to highly-developed and specialist skills. The foundation skills have been addressed in the assessment as part of the performance criteria for this unit. 

SUBMITTING ASSESSMENTS

Students should submit assessment tasks with the provided cover sheet.

Assessments should be submitted on or before their due date. Extensions for individual assessment tasks may be negotiated in specific circumstances. Consultation on this must occur prior to the due date and extensions due to illness will require a medical certificate. Extensions must be confirmed by the Academic Manager in writing.

TRAINING RESOURCES

The student will have access to the following: 

• AIE Student Workbook
• PowerPoint presentation
• Learner Assessment Pack (LAP) 
• Access to a computer, the Internet and word-processing system such as MS Word. 

UNIT ASSESSMENT PLAN

To demonstrate competence in this unit, you must be assessed as satisfactory in each of the following assessment part.

Evidence recorded	Evidence Type/ Method of assessment	Evidence Submitted
Unit Assessment 1	Unit Knowledge Assessment (UKA)	Yes  / No
Unit Assessment 2	Unit Skills Assessment (USA)	Yes / No

UNIT ASSESSMENT 1

UNIT KNOWLEDGE ASSESSMENT (UKA)

STUDENT TO COMPLETE AND SUBMIT

STUDENT INSTRUCTIONS:

You are required to demonstrate the knowledge you have gained from undertaking SITHCCC0027 Prepare dishes using basic methods of cookery unit of competency.

• All questions must be answered correctly to be completed satisfactorily. 

• All knowledge assessments are untimed and are conducted as open book (this means student can refer to textbooks or any resources).

• Student may handwrite/use computers to answer the questions.

• This assessment task may be completed in a classroom, at home, learning management system (i.e. Moodle), or independent learning environment. 

• You must complete all questions unassisted by the assessor or other personnel but may refer to reference material as needed.

Submission details

• The Assessment Task is due on the date specified by your trainer. Any variations to this arrangement must be approved in writing by your trainer.

• Fill out and attach the Assessment Submission form to the documents you are submitting to be marked.

• Please answer each question on a separate page provided and clearly indicate the question number at the top of the page.

• The Trainer/Assessor may further prompt and question in order to receive answers of appropriate quality or if further clarification is required and to validate authenticity of your submitted work.

Answer all questions below. Each question must be addressed to demonstrate competence.

1. Provide 6 examples of how you would identify the required food quantities to be prepared to enable you to select ingredients and prepare your mise en place for the shift.

• You have identified the food requirements for the dishes you have to prepare for service. List 3 details you must check when collecting these from storage areas or upon delivery from stores to ensure quality and freshness and prevent spoilage:

• Complete the following table relating to the common methods of cookery, providing details for:
  • The definition and principles
  • a menu example for each method of cookery using protein or dairy as a main ingredient
  • a menu example for each method of cookery using vegetables, farinaceous or fruit as a main ingredient

Method of Cookery	Definition	Menu example Meat or dairy product	Menu example vegetable or farinaceous product
Boiling
Steaming
Poaching
Stewing
Braising
Roasting
Grilling
Baking
Shallow-frying, sautéing, and stir-frying
Deep-frying
Microwaving

• Choose 4 methods of cookery and list the suitable equipment that is used for these (no repetitions)

Method of cookery	Equipment used

• List 5 safety aspects which must be considered for each to prevent injuries when using equipment:

• What are the cleaning requirements and considerations for equipment maintenance to ensure efficiency during service? What should you inspect when assembling equipment?

• What are the scales of doneness and temperatures which apply for meat? What are the critical aspects that need to be considered when cooking pork and poultry products, as well as cooking times based on weight and type of meats?

	English term	French term	Internal Temperature
Critical aspects

• How does the location of muscle in an animal affect your choice of cookery method for the preparation of a dish? How does this affect economic aspects in commercial cookery?

• What is the meaning of cold water start and hot water start when applied to vegetables? Provide examples and reasons.

Cold water start	Hot water start (blanching)

1. Provide 5 aspects which should be applied to ensure even cooking when using a microwave oven.

1. What is the correct procedure for preparing and cooking pulses?

1. Why is teamwork important in a commercial kitchen? Provide examples for typical communication requirements to ensure efficient preparation, cooking and service of food items:

1. Lunch service has concluded. You have various foods in left your mise en place and your workstation needs to be cleaned for the next shift. List the processes required to store leftover foods correctly and the requirements to clean and sanitise your section to meet food safety standards.

Food Safe Storage requirements	Cleaning and Sanitation	Specific areas and equipment that need to be cleaned

1. Calculation

The recipe below yields 3 portions. Calculate the required ingredients to yield 18 portions and enter the results in the grey marked fields:

     Standard Recipe Card                                             

Name of dish:	Tandoori Chicken

   Portions: 3

Commodities		3 Portions		18 Portions
Item	Specification	Weight kg/l/Unit		Weight kg/l/Unit
Chicken	Breast	0.240	kg		kg
Tandoori	Paste	0.010	kg		kg
Yoghurt		0.090	kg		kg
Mesclun	Lettuce	0.030	kg		kg
Cucumber	Telegraph	0.250	ea		ea
Tomatoes	Grape	0.500	pun		pun
Pooris		6.000	ea		ea
Coriander	Fresh	0.125	bch		bch
Lemon		0.500	ea		ea
Accompaniments		2.000	ea		ea

UNIT ASSESSMENT 2 UNIT SKILLS ASSESSMENT (USA)

STUDENT TO COMPLETE AND SUBMIT

WEEKLY PRACTICAL ASSESSMENT TASKS – OBSERVATION

The purpose of this assessment is to assess your 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 products o dry goods o frozen goods o fruit o meat o poultry o seafood o vegetables

demonstrate food safety practices for handling and storing each of the major food types use each of the following cookery methods and complete mise en place activities when preparing the above dishes: o baking o blanching o boiling o braising o deep-frying o grilling o poaching o roasting o shallow frying (pan-fry, sauté or stir-fry) o steaming o stewing o microwaving prepare the above dishes for at least six different customers:

• within commercial time constraints and deadlines o reflecting required quantities to be produced o demonstrating portion control procedures o responding to special customer requests and dietary requirements.

You are required to complete each task for this assessment as outlined below, following the relevant recipes, Workplace Health and Safety practices and Hygiene procedures as instructed during the training sessions you have participated for this unit of competency.

Before your assessment, you must:

•     Come in regulation chef’s uniform and with a complete set of well-maintained tools.  •    Follow instructions given by your assessor for the required assessment

Any misbehaviour by students during practicals will not be tolerated and students will be asked to leave the kitchen immediately. You will also be deemed “Not Satisfactory” as a result and may also be refused to participate in further kitchen practicals.

Resources: 

Fully equipped commercial kitchen, ingredients, workflow and recipe card templates

Procedure:

Your assessor will give you dishes to prepare as part of the assessment each week. You are required to do the following:

1. Complete Recipe Cards and Work Flow Charts before proceeding to practical assessment
2. Select the correct food preparation equipment for the food types
3. Use food preparation equipment to prepare food
4. Clean and maintain food preparation equipment after use

Note: You must participate in ALL practicals and demonstrate satisfactory performance (see practical tasks checklists below) to achieve “Satisfactory” result for this assessment. 

Assessment Plan

Prepare the following dishes to the criteria set out below:

WORK FLOW PLAN/ END OF SERVICE PROCEDURES / DE-BRIEF
TIME	TASK (DESCRIPTION) AND PRIORITY	Equipment & WHS	Communication (Who, About what?)
9:00 AM	Preparing ingredients for salad (High priority)	Knife, cutting board, bowls, WHS guidelines for safe handling of equipment and ingredients	Communicate with sous chef about the progress of ingredient preparation
9:30 AM	Cooking chicken for main course (Medium priority)	Stove, pan, tongs, oven mitts, WHS guidelines for safe cooking practices	Communicate with kitchen manager about any issues or specific requirements for cooking the chicken
10:00 AM	Plating and garnishing dishes (High priority)	Plates, utensils, garnishing tools, WHS guidelines for proper plating techniques	Communicate with front-of-house staff about the readiness of dishes for service
10:30 AM	Cleaning and sanitizing workstations (High priority)	Cleaning supplies, sanitizing solution, WHS guidelines for proper cleaning procedures	Communicate with fellow kitchen staff about the division of cleaning tasks and any specific areas that need attention
11:00 AM	Organizing storage and replenishing supplies (Medium priority)	Storage containers, labeling materials, stock inventory, WHS guidelines for safe lifting and storage practices	Communicate with inventory manager about any shortages or special requests for supplies
11:30 AM	Reviewing shift progress and discussing next steps (Low priority)	Office area, shift logbook, WHS guidelines for maintaining a safe and organized workspace	Communicate with head chef or manager to provide updates on completed tasks and discuss any upcoming priorities or special requests
	END OF SERVICE PROCEDURES/ REPORTING REQUIREMENTS	Equipment/Systems	Communication (Who, About what?)
	Clearing and cleaning tables	Bus trays, cleaning supplies	Communicate with busser or server team about completed tasks and any specific table requirements
	Returning unused ingredients to storage	Storage containers, labeling materials	Communicate with inventory manager or sous chef about the quantity and condition of unused ingredients
	Cleaning and sanitizing kitchen equipment	Cleaning supplies, sanitizing solution	Communicate with fellow kitchen staff about the progress of equipment cleaning and any issues that need attention
	Closing cash register and tallying sales	Cash register system, cash handling procedures	Communicate with cashier or manager about the final sales figures and any discrepancies
	Submitting end-of-service reports or paperwork	Office area, computer, report templates	Communicate with manager or administrative staff about the completion and submission of required reports
	Discussing any incidents, customer feedback, or special requests	Office area, incident forms, customer feedback records	Communicate with manager or team lead about any incidents, customer feedback, or special requests that occurred during the service
	POST SERVICE DE-BRIEF	Equipment/Systems	Communication (Who, About what?)
	Gather staff for a debriefing meeting	Meeting room or designated area	Communicate with all staff members present about the overall service, challenges faced, and areas for improvement
	Review service performance and customer feedback	Performance reports, customer feedback records	Communicate with manager or team lead about the analysis of service performance and any specific feedback received from customers
	Discuss any issues or incidents that occurred during the service	Incident forms, incident reports	Communicate with relevant staff members and manager about any incidents or issues that need to be addressed or resolved
	Identify areas for improvement and develop action plans	Whiteboard, notepads, action plan templates	Communicate with the team about specific areas that need improvement and brainstorm ideas for implementing changes
	Assign responsibilities and tasks for the next shift or service	Roster or schedule, task lists	Communicate with relevant staff members about their assigned tasks, responsibilities, and any specific instructions or requirements
	Provide feedback and recognition to staff members	Feedback forms, recognition program	Communicate positive feedback and recognize the efforts and achievements of individual staff members or the team as a whole

SITHCCC027 Prepare dishes using basic methods of cookery Practical Tasks – Dish 1
Student Name / ID
Name of Dish
Did the student demonstrate the following:			Result
			S		NS
The food production requirements are identified from recipes and instructions
The ingredient amounts are calculated correctly
Ingredients are correctly identified as per the requirements of recipes and stock rotation
The correct/suitable equipment required to prepare the dish is/are identified, cleaned and assembled as per manufacturer’s instructions
WHS issues are considered and the equipment is used correctly and in a safe manner
Ingredients weighed and measured  to recipe portion requirements
Correct preparation method used for commodities
Adequate storage vessels for prepared product, waste and use-able trimmings
Re-useable product/ingredients identified and saved
Cutting boards are washed and sanitised or replaced for different tasks
Hands are washed between different tasks
Select and use cookery methods for dishes following standard recipes
Complete cooking process in a logical, planned and safe manner
Timely communication with team for assembling and service of food
Special customer requests are provided for where applicable using correct products and cookery methods
Suitable service ware selected for presentation at correct temperature (hot/cold)
Suitable garnish is used
Suitable sauce or complimentary is added correctly
The dish is free of drips, smears and finger marks
Waste and perishables are discarded
Food scraps are removed
Equipment is transferred to wash-up area
The workplace is cleaned, using suitable equipment
Suitable cleaning chemicals and sanitisers are used
Cleaning equipment is rinsed, checked, correctly maintained and stored
Maintenance issues are reported as relevant
Comments
Assessor signature			Date

SITHCCC027 Prepare dishes using basic methods of cookery Practical Tasks – Dish 2
Student Name / ID
Name of Dish
Did the student demonstrate the following:			Result
			S		NS
The food production requirements are identified from recipes and instructions
The ingredient amounts are calculated correctly
Ingredients are correctly identified as per the requirements of recipes and stock rotation
The correct/suitable equipment required to prepare the dish is/are identified, cleaned and assembled as per manufacturer’s instructions
WHS issues are considered and the equipment is used correctly and in a safe manner
Ingredients weighed and measured  to recipe portion requirements
Correct preparation method used for commodities
Adequate storage vessels for prepared product, waste and use-able trimmings
Re-useable product/ingredients identified and saved
Cutting boards are washed and sanitised or replaced for different tasks
Hands are washed between different tasks
Select and use cookery methods for dishes following standard recipes
Complete cooking process in a logical, planned and safe manner
Timely communication with team for assembling and service of food
Special customer requests are provided for where applicable using correct products and cookery methods
Suitable service ware selected for presentation at correct temperature (hot/cold)
Suitable garnish is used
Suitable sauce or complimentary is added correctly
The dish is free of drips, smears and finger marks
Waste and perishables are discarded
Food scraps are removed
Equipment is transferred to wash-up area
The workplace is cleaned, using suitable equipment
Suitable cleaning chemicals and sanitisers are used
Cleaning equipment is rinsed, checked, correctly maintained and stored
Maintenance issues are reported as relevant
Comments
Assessor signature			Date
SITHCCC027 Prepare dishes using basic methods of cookery Practical Tasks – Dish 3
Student Name / ID
Name of Dish
Did the student demonstrate the following:			Result
			S		NS
The food production requirements are identified from recipes and instructions
The ingredient amounts are calculated correctly
Ingredients are correctly identified as per the requirements of recipes and stock rotation
The correct/suitable equipment required to prepare the dish is/are identified, cleaned and assembled as per manufacturer’s instructions
WHS issues are considered and the equipment is used correctly and in a safe manner
Ingredients weighed and measured  to recipe portion requirements
Correct preparation method used for commodities
Adequate storage vessels for prepared product, waste and use-able trimmings
Re-useable product/ingredients identified and saved
Cutting boards are washed and sanitised or replaced for different tasks
Hands are washed between different tasks
Select and use cookery methods for dishes following standard recipes
Complete cooking process in a logical, planned and safe manner
Timely communication with team for assembling and service of food
Special customer requests are provided for where applicable using correct products and cookery methods
Suitable service ware selected for presentation at correct temperature (hot/cold)
Suitable garnish is used
Suitable sauce or complimentary is added correctly
The dish is free of drips, smears and finger marks
Waste and perishables are discarded
Food scraps are removed
Equipment is transferred to wash-up area
The workplace is cleaned, using suitable equipment
Suitable cleaning chemicals and sanitisers are used
Cleaning equipment is rinsed, checked, correctly maintained and stored
Maintenance issues are reported as relevant
Comments
Assessor signature			Date

SITHCCC027 Prepare dishes using basic methods of cookery Practical Tasks – Dish 4
Student Name / ID
Name of Dish
Did the student demonstrate the following:			Result
			S		NS
The food production requirements are identified from recipes and instructions
The ingredient amounts are calculated correctly
Ingredients are correctly identified as per the requirements of recipes and stock rotation
The correct/suitable equipment required to prepare the dish is/are identified, cleaned and assembled as per manufacturer’s instructions
WHS issues are considered and the equipment is used correctly and in a safe manner
Ingredients weighed and measured  to recipe portion requirements
Correct preparation method used for commodities
Adequate storage vessels for prepared product, waste and use-able trimmings
Re-useable product/ingredients identified and saved
Cutting boards are washed and sanitised or replaced for different tasks
Hands are washed between different tasks
Select and use cookery methods for dishes following standard recipes
Complete cooking process in a logical, planned and safe manner
Timely communication with team for assembling and service of food
Special customer requests are provided for where applicable using correct products and cookery methods
Suitable service ware selected for presentation at correct temperature (hot/cold)
Suitable garnish is used
Suitable sauce or complimentary is added correctly
The dish is free of drips, smears and finger marks
Waste and perishables are discarded
Food scraps are removed
Equipment is transferred to wash-up area
The workplace is cleaned, using suitable equipment
Suitable cleaning chemicals and sanitisers are used
Cleaning equipment is rinsed, checked, correctly maintained and stored
Maintenance issues are reported as relevant
Comments
Assessor signature			Date
SITHCCC027 Prepare dishes using basic methods of cookery Practical Tasks – Dish 5
Student Name / ID
Name of Dish
Did the student demonstrate the following:			Result
			S		NS
The food production requirements are identified from recipes and instructions
The ingredient amounts are calculated correctly
Ingredients are correctly identified as per the requirements of recipes and stock rotation
The correct/suitable equipment required to prepare the dish is/are identified, cleaned and assembled as per manufacturer’s instructions
WHS issues are considered and the equipment is used correctly and in a safe manner
Ingredients weighed and measured  to recipe portion requirements
Correct preparation method used for commodities
Adequate storage vessels for prepared product, waste and use-able trimmings
Re-useable product/ingredients identified and saved
Cutting boards are washed and sanitised or replaced for different tasks
Hands are washed between different tasks
Select and use cookery methods for dishes following standard recipes
Complete cooking process in a logical, planned and safe manner
Timely communication with team for assembling and service of food
Special customer requests are provided for where applicable using correct products and cookery methods
Suitable service ware selected for presentation at correct temperature (hot/cold)
Suitable garnish is used
Suitable sauce or complimentary is added correctly
The dish is free of drips, smears and finger marks
Waste and perishables are discarded
Food scraps are removed
Equipment is transferred to wash-up area
The workplace is cleaned, using suitable equipment
Suitable cleaning chemicals and sanitisers are used
Cleaning equipment is rinsed, checked, correctly maintained and stored
Maintenance issues are reported as relevant
Comments
Assessor signature			Date

6

The ingredient amounts are calculated correctly
Ingredients are correctly identified as per the requirements of recipes and stock rotation
The correct/suitable equipment required to prepare the dish is/are identified, cleaned and assembled as per manufacturer’s instructions
WHS issues are considered and the equipment is used correctly and in a safe manner
Ingredients weighed and measured  to recipe portion requirements
Correct preparation method used for commodities
Adequate storage vessels for prepared product, waste and use-able trimmings
Re-useable product/ingredients identified and saved
Cutting boards are washed and sanitised or replaced for different tasks
Hands are washed between different tasks
Select and use cookery methods for dishes following standard recipes
Complete cooking process in a logical, planned and safe manner
Timely communication with team for assembling and service of food
Special customer requests are provided for where applicable using correct products and cookery methods
Suitable service ware selected for presentation at correct temperature (hot/cold)
Suitable garnish is used
Suitable sauce or complimentary is added correctly
The dish is free of drips, smears and finger marks
Waste and perishables are discarded
Food scraps are removed
Equipment is transferred to wash-up area
The workplace is cleaned, using suitable equipment
Suitable cleaning chemicals and sanitisers are used
Cleaning equipment is rinsed, checked, correctly maintained and stored
Maintenance issues are reported as relevant
Comments
Assessor signature			Date
SITHCCC027 Prepare dishes using basic methods of cookery Practical Tasks – Dish 7
Student Name / ID
Name of Dish
Did the student demonstrate the following:			Result
			S		NS
The food production requirements are identified from recipes and instructions
The ingredient amounts are calculated correctly
Ingredients are correctly identified as per the requirements of recipes and stock rotation
The correct/suitable equipment required to prepare the dish is/are identified, cleaned and assembled as per manufacturer’s instructions
WHS issues are considered and the equipment is used correctly and in a safe manner
Ingredients weighed and measured  to recipe portion requirements
Correct preparation method used for commodities
Adequate storage vessels for prepared product, waste and use-able trimmings
Re-useable product/ingredients identified and saved
Cutting boards are washed and sanitised or replaced for different tasks
Hands are washed between different tasks
Select and use cookery methods for dishes following standard recipes
Complete cooking process in a logical, planned and safe manner
Timely communication with team for assembling and service of food
Special customer requests are provided for where applicable using correct products and cookery methods
Suitable service ware selected for presentation at correct temperature (hot/cold)
Suitable garnish is used
Suitable sauce or complimentary is added correctly
The dish is free of drips, smears and finger marks
Waste and perishables are discarded
Food scraps are removed
Equipment is transferred to wash-up area
The workplace is cleaned, using suitable equipment
Suitable cleaning chemicals and sanitisers are used
Cleaning equipment is rinsed, checked, correctly maintained and stored
Maintenance issues are reported as relevant
Comments
Assessor signature			Date

8

The ingredient amounts are calculated correctly
Ingredients are correctly identified as per the requirements of recipes and stock rotation
The correct/suitable equipment required to prepare the dish is/are identified, cleaned and assembled as per manufacturer’s instructions
WHS issues are considered and the equipment is used correctly and in a safe manner
Ingredients weighed and measured  to recipe portion requirements
Correct preparation method used for commodities
Adequate storage vessels for prepared product, waste and use-able trimmings
Re-useable product/ingredients identified and saved
Cutting boards are washed and sanitised or replaced for different tasks
Hands are washed between different tasks
Select and use cookery methods for dishes following standard recipes
Complete cooking process in a logical, planned and safe manner
Timely communication with team for assembling and service of food
Special customer requests are provided for where applicable using correct products and cookery methods
Suitable service ware selected for presentation at correct temperature (hot/cold)
Suitable garnish is used
Suitable sauce or complimentary is added correctly
The dish is free of drips, smears and finger marks
Waste and perishables are discarded
Food scraps are removed
Equipment is transferred to wash-up area
The workplace is cleaned, using suitable equipment
Suitable cleaning chemicals and sanitisers are used
Cleaning equipment is rinsed, checked, correctly maintained and stored
Maintenance issues are reported as relevant
Comments
Assessor signature		Date

SITHCCC027 Prepare dishes using basic methods of cookery Practical Tasks – Dish 9
Student Name / ID
Name of Dish
Did the student demonstrate the following:			Result
			S		NS
The food production requirements are identified from recipes and instructions
The ingredient amounts are calculated correctly
Ingredients are correctly identified as per the requirements of recipes and stock rotation
The correct/suitable equipment required to prepare the dish is/are identified, cleaned and assembled as per manufacturer’s instructions
WHS issues are considered and the equipment is used correctly and in a safe manner
Ingredients weighed and measured  to recipe portion requirements
Correct preparation method used for commodities
Adequate storage vessels for prepared product, waste and use-able trimmings
Re-useable product/ingredients identified and saved
Cutting boards are washed and sanitised or replaced for different tasks
Hands are washed between different tasks
Select and use cookery methods for dishes following standard recipes
Complete cooking process in a logical, planned and safe manner
Timely communication with team for assembling and service of food
Special customer requests are provided for where applicable using correct products and cookery methods
Suitable service ware selected for presentation at correct temperature (hot/cold)
Suitable garnish is used
Suitable sauce or complimentary is added correctly
The dish is free of drips, smears and finger marks
Waste and perishables are discarded
Food scraps are removed
Equipment is transferred to wash-up area
The workplace is cleaned, using suitable equipment
Suitable cleaning chemicals and sanitisers are used
Cleaning equipment is rinsed, checked, correctly maintained and stored
Maintenance issues are reported as relevant
Comments
Assessor signature			Date

10

The ingredient amounts are calculated correctly
Ingredients are correctly identified as per the requirements of recipes and stock rotation
The correct/suitable equipment required to prepare the dish is/are identified, cleaned and assembled as per manufacturer’s instructions
WHS issues are considered and the equipment is used correctly and in a safe manner
Ingredients weighed and measured  to recipe portion requirements
Correct preparation method used for commodities
Adequate storage vessels for prepared product, waste and use-able trimmings
Re-useable product/ingredients identified and saved
Cutting boards are washed and sanitised or replaced for different tasks
Hands are washed between different tasks
Select and use cookery methods for dishes following standard recipes
Complete cooking process in a logical, planned and safe manner
Timely communication with team for assembling and service of food
Special customer requests are provided for where applicable using correct products and cookery methods
Suitable service ware selected for presentation at correct temperature (hot/cold)
Suitable garnish is used
Suitable sauce or complimentary is added correctly
The dish is free of drips, smears and finger marks
Waste and perishables are discarded
Food scraps are removed
Equipment is transferred to wash-up area
The workplace is cleaned, using suitable equipment
Suitable cleaning chemicals and sanitisers are used
Cleaning equipment is rinsed, checked, correctly maintained and stored
Maintenance issues are reported as relevant
Comments
Assessor signature		Date

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