SITHCCC030 Prepare vegetable fruit eggs and farinaceous dishes :

Assessment Pack (UAP) – Cover Sheet

Student and Trainer/Assessor Details

Student ID
Student name
Trainer/Assessor name

Course and Unit Details

Course code	SIT30821
Course name	Certificate III in Commercial Cookery
Unit code	SITHCCC030
Unit name	Prepare vegetable, fruit, eggs, and farinaceous dishes

Assessment Plan

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

Evidence recorded	Evidence Type/ Method of assessment			Sufficient evidence recorded/Outcome
Unit Assessment Task 1	Unit Knowledge Test (UKT)			S / NS (First Attempt) S / NS (Second Attempt)
Unit Assessment Task 2	Practical demonstration			S / NS (First Attempt) S / NS (Second Attempt)
Final result	C ☐ NYC ☐	Date assessed
		Trainer/Assessor Signature

UAT 1 – Unit Knowledge Test (UKT)

Pre-assessment checklist

Purpose

The pre-assessment checklist helps students determine if they are ready for assessment. The Trainer/Assessor must review the checklist with the student before the student attempts the assessment task. If any items of the checklist are incomplete or not clear to the student, the Trainer/Assessor must provide relevant information to the student to ensure they understand the requirements of the assessment task. The student must ensure they are ready for the assessment task before undertaking it.

Information for students

• Please make sure you have completed the necessary prior learning before attempting this assessment.
• Please make sure your Trainer/Assessor has clearly explained the assessment process and tasks to be completed.
• Please make sure you understand what evidence is required to be collected and how.
• Please make sure you know your rights and the complaints and appeal process.
• Please make sure you discuss any special needs or reasonable adjustments to be considered during the assessment (refer to the Reasonable Adjustments Strategy Matrix and negotiate these with your Trainer/Assessor).
• Please make sure that you have access to a computer and the internet (if you prefer to type the answers).
• Please ensure that you have all the required resources needed to complete this Unit Assessment Task (UAT).
• Due date of this assessment task is according to your timetable.
• In exceptional (compelling and compassionate) circumstances, an extension to submit an assessment can be granted by the Trainer/Assessor. 
• Evidence of the compelling and compassionate circumstances must be provided together with your request for an extension to submit your assessment work.
• Request for an extension to submit your assessment work must be made before the due date of this assessment task.

Reasonable adjustments 

• If student has requested a reasonable adjustment, then complete the reasonable adjustment form included in the unit information pack.

Assessment task instructions

Assessment type:

• Written Questions

 Instructions provided to the student:

Assessment task description:     

• This is the first (1) unit of assessment task that the student must successfully complete to be deemed competent in this unit of competency.
• The Unit Knowledge Test is comprised of eighteen (18) written questions.
• Student must respond to all the questions and submit them to the Trainer/Assessor.
• Student must answer all questions to the required level, e.g. provide the number of points, to be deemed satisfactory in this task.
• Trainer/Assessor is required to provide feedback within two weeks and notify students when results are available.

 Applicable conditions:   

• This knowledge test is untimed and is conducted as an open book test (this means student can refer to textbooks during the test).
• Student must read and respond to all questions.
• Student may handwrite/use computers to answer the questions.
• Student must complete the task independently.
• No marks or grades are allocated for this assessment task. The outcome of the task will be Satisfactory or Not Satisfactory.
• Trainer /Assessor must assess student’s written skills and knowledge as he/she completes this assessment task.
• The Trainer/Assessor may ask the student relevant questions on this assessment task to ensure that this is his/her own work.

Resubmissions and reattempts: 

• Where a student’s answers are deemed not satisfactory after the first attempt, a resubmission attempt will be allowed.
• Student may speak to their Trainer/Assessor if the student has any difficulty in completing this task and requires a reasonable adjustment (e.g., can be given as an oral assessment).
• For more information, please refer to the RTO Student Handbook.

Location:

• This assessment task may be completed in (tick the relevant box):

☐ Learning Management System	☐ Classroom
☐ Simulated learning environment	☐ Workplace
Other: ____________________________________

• Trainer/Assessor will provide the student with further information regarding the location for completing this assessment task.

 Purpose of the assessment

The purpose of the assessment is to check knowledge relevant to the unit.

Instructions for answering written questions:

• Students must complete a written assessment consisting of a series of questions.
• It is expected from students to correctly answer all the questions.
• Answers must demonstrate an understanding and application of relevant concepts, critical thinking, and good writing skills.
• Students must respond to all questions for this assessment in a concise manner, providing only information that is relevant.
• Student must use non-discriminatory language. The language should not devalue, demean, or exclude individuals or groups on the basis of such attributes including gender, disability, culture, race, religion, sexual preference, age and/or any other basis. Gender inclusive language should be used.
• Assessors must not accept responses/answers that have been copied directly from other sources materials.

Resources required to complete the assessment task:

• Access to learner guide and other learning materials.
• Computer
• Internet
• MS Word
• Printer or e-printer
• Unit Assessment Task

Question 1a: What is a standard recipe (1 to 2 sentences)? What are the five main uses of standard recipes?	Satisfactory response
	Yes ☐	No ☐

Question 1b: You have been given the recipe below for a carrot soup. This recipe yields 50 L of carrot soup. You are required to prepare 30 L. Calculate the conversion factor required to achieve this using the appropriate formula. Be sure to show your calculations in the space provided. Ingredients Unit Quantity Carrot KG 20 Onion KG 5 Garlic KG .5 Olive oil L .5 Veg Stock L 40 Salt KG .010	Satisfactory response
	Yes ☐	No ☐

Question 1c: Now that you have calculated the conversion factor, calculate the weights of the ingredients required for the recipe’s updated yield of 30 L soup. Ingredients Unit Quantity Carrot KG ? Onion KG ? Garlic KG ? Olive oil L ? Veg Stock L ? Salt KG ?	Satisfactory response
	Yes ☐	No ☐

Question 2: Identify the following ingredients from the pictures and match them correctly with their classification and country of origin below. Culinary term / trade name Classification Historical/ cultural origin 1.     2.     3.     4.     5.     6.     7.     8.     9.     10.       Ingredient Culinary term / trade name Classification Historical / cultural origin 1. Couscous Farinaceous – wheat – stuffed / filled pasta Italy 2. Gnocchi Vegetable – pods and seeds Italy 3. Polenta Farinaceous – yellow cornmeal from maize Japan 4. Fava / broad bean Farinaceous – wheat – cracked semolina pellets. Italy 5. Ravioli Farinaceous – buckwheat noodles Algeria and morocco 6. Parsnip Fruit – drupe Italy, rome 7. Soba noodles Farinaceous – rice – long-grained. Mediterranean and middle east 8. Basmati rice Vegetable – root vegetable India 9. Peach Farinaceous – wheat -medium-length ribbon pasta Eurasia 10 . Fettuccine Farinaceous – soft dumplings made from flour, semolina, or potatoes. China	Satisfactory response
	Yes ☐	No ☐

Question 3: Below are examples of a few commonly used food labels in the hospitality industry. Please explain what the terms below mean (30 to 50 words). a. Best before: b. Use by: c. Use first: d. What is ‘FIFO’, and why do you use stock rotation in Food Service?	Satisfactory response
	a. Yes ☐ b. Yes ☐ c. Yes ☐ d. Yes ☐	No ☐ No ☐ No ☐ No ☐

Question 4a: Below are some examples of commonly found stock ingredients in a commercial kitchen. Please evaluate them on freshness and quality points as a cook and decide if they can be used for food preparation. Add a line of explanation to support your answer.	Satisfactory response
	Yes ☐	No ☐

Ingredients	Use or Discard?	Explain why?
a. Blueberries
b. Iceberg Lettuce
c. Avocado
d. Tomato
e. Fresh eggs
f. Frozen Vegetables
g. Rice
h. Potatoes

Question 4b: In the table below, list three key selection points of the following ingredients with three examples. Ingredients Selection Points (Any 3) Example (Any 3) 1. Vegetables     2. Fruits     3. Eggs     4. Farinaceous	Satisfactory response
	Yes ☐	No ☐

Question 4c: Match the following and add an example:   Description 1. Perishable food a. Food that has developed an adverse smell, taste, touch, or look due to bacteria, viruses, or moulds. 2. Physical contamination b. Foods that spoil rapidly and must be refrigerated, ex, fruits and vegetables, fresh meat, foods purchased from chill cabinets, freshly cooked food stored to be used later. 3. Food contamination c. Caused by microscopic organisms – bacteria and viruses 4. Chemical contamination d. Caused when a foreign object contaminates the food. 5. Biological Contamination e. When polluted by a physical, chemical, or microbiological contaminant, food is not fit for consumption. 6. Food Spoilage f. Caused when any toxic liquid contaminates food.     Description Examples 1. Perishable food     2. Physical contamination     3. Food contamination     4. Chemical contamination     5. Biological Contamination     6. Food Spoilage	Satisfactory response
	Yes ☐	No ☐

Question 5a: Match the following and add an appropriate example. Culinary term Definition Example 1. Recipe a. flower vegetables used for their head, leaves, or flowers.   2. Udon noodles b. single fleshy fruit with hard stone and single seed.   3. Brassica c. is a formula or a set of instructions for preparing a dish or drink. It also lists the ingredients needed and the quantities required.   4. Tubers d. from hens raised in barns but have access to open space outdoors, giving them a fair bit of exercise.   5. Fungi e. this kind of rice gets sticky after cooking and is popular in Asian cooking.   6. Drupe f. hulled, cracked hard or soft wheat, parboiled and dried kernels   7. Hesperidium g. thick wheat noodles originating from Japan and generally served hot.   8. Free-range eggs h. Fat underground stems and generally starchier than root vegetables.   9. Glutinous Rice i. is a single fleshy fruit that is a berry with a tough aromatic rind.   10. Bulgur j. Not a vegetable but a plant with no stem, seed, or flower.   11. Pulses k. Ring-shaped, stuffed pasta with a mixture of meat and cheese. About 25x20mm in size.   12. Tortellini l. often referred to as lentils are dried legumes. These are fibrous, starchy, and high in protein and iron content.     Culinary term Definition Example 1. Recipe     2. Udon noodles     3. Brassica     4. Tubers     5. Fungi     6. Drupe     7. Hesperidium     8. Free-range eggs     9. Glutinous Rice     10. Bulgur     11. Pulses     12. Tortellini	Satisfactory response
	Yes ☐	No ☐

Question 5b: In the context of preserved fruits and vegetable products, briefly discuss the following: (40 to 60 words) with some examples of each. a. Meaning of convenience products b. Canned/ bottled products c. Frozen products d. Dried products	Satisfactory response
	Yes ☐	No ☐

Question 6a: Referring to the images below, complete the characteristics of the following dishes in the table below: a. Ratatouille Vegetables b. Poached Pears c. Vegetable Lasagne Characteristics of the product a. Ratatouille Vegetables b. Poached Pears c. Vegetable Lasagne Appearance and Presentation – Balance       Appearance and Presentation – Colour       Appearance and Presentation – Contrast       Classical or contemporary dish       Freshness and other quality indicators (any 2)       Taste (taste types of this dish)       Texture (texture types)       Cookery method (involved, if any)       Accompaniment, sauce, garnish (present or suggested)       Mis en place requirements	Satisfactory response
	a. Yes ☐ b. Yes ☐ c. Yes ☐	No ☐ No ☐ No ☐

Question 6b: Referring to the images below, complete the characteristics of the following dishes in the table below: a. Eggs Benedict b. Vegetarian Singapore noodles c. Pesto Pasta Characteristics of the product a. Eggs Benedict b. Vegetarian Singapore noodles c. Pesto Pasta Appearance and Presentation – Balance       Appearance and Presentation – Colour       Appearance and Presentation – Contrast       Classical or contemporary dish       Freshness and other quality indicators (any 2)       Taste (taste types of this dish)       Texture (texture types)       Cookery method (involved, if any)       Accompaniment, sauce, garnish (present or suggested)       Mis en place requirements	Satisfactory response
	a. Yes ☐ b. Yes ☐ c. Yes ☐	No ☐ No ☐ No ☐

Question 7: “It is important to minimise waste to maximise the profitability of food items prepared.” Answer the following questions in context of this statement. Question 7a: Concerning the prepared vegetable, fruit, egg, and farinaceous dishes in question 6, list the appropriate environmental conditions for storage to ensure food safety and optimise shelf life which in turn will reduce wastage and increase profitability.	Satisfactory response
	Yes ☐	No ☐

Question 7b: List five ways to minimise waste and maximise the profitability of food items:	Satisfactory response
	Yes ☐	No ☐

Question 7c:  Match the following beginnings of statements 1 – 5 with their correct endings a – e. 1. All perishable food that has been in the temperature danger zone (5C – 60C) for more than 2 hours a. to remove any possible contamination. 2. Hot food needs to be chilled as per food safety guidelines – b. 3-4 days in the cooler or 3-4 months in the freezer. 3. Ensure food is stored correctly, properly covered and labelled c. needs to be used immediately and cannot be reused. 4. Leftovers can be safely refrigerated for d. more than 60C within 2 hours and cannot be further reused. 5. Food should be reheated to e. it should be cooled to less than 21C within the first 2 hours and then further cooled to less than 5C within four hours.   1. All perishable food that has been in the temperature danger zone (5C – 60C) for more than 2 hours   2. Hot food needs to be chilled as per food safety guidelines –   3. Ensure food is stored correctly, properly covered and labelled   4. Leftovers can be safely refrigerated for   5. Food should be reheated to	Satisfactory response
	Yes ☐	No ☐

Question 8a: Name the equipment used to prepare vegetable, fruit, egg, and farinaceous dishes. Also, add their primary use or function. S No. Equipment Name Equipment Function / Use 1.     2.     3.     4.     5.     6.	Satisfactory response
	Yes ☐	No ☐

Question 8b: List five safety measures you must take while operating this machine (50 to 60 words).	Satisfactory response
	Yes ☐	No ☐

Question 8c: Regarding safe and hygienic assembly and usage of equipment before and after use, complete the following sentences with the following words: food contact PPE (personal protective equipment) switch off manufacturers cord operator’s manual   a. Read and understand ______________ before using the machine. b. Wear any required ______________ provided by employer when using the machine. c. Follow _____________ instructions for machine usage and cleaning. d. A _____________ surface is referred as the surface of equipment or utensil with which food normally comes in contact. e. Always ____________ the machine and unplug the ______________before removing the attachments or cleaning the machine.	Satisfactory response
	a. Yes ☐ b. Yes ☐ c. Yes ☐ d. Yes ☐ e. Yes ☐	No ☐ No ☐ No ☐ No ☐ No ☐

Question 9a: Using the numbers, arrange the steps used to safely clean kitchen equipment and premises according to food safety standards. Steps Correct order 1. Sanitise all areas with sanitiser spray and leave to air dry.   2. Empty reach-in coolers and wash and sanitise them   3. Clean sinks and faucets   4. Clean the ovens. Be sure to follow the manufacturer’s instructions.   5. Oil cast iron cookware   6. Clean freezers   7. Empty and sanitise the ice machine   8. Wash walls and ceilings   9. Wipe down the dry storage area    10. Wash behind the hotline (oven, stove, fryers) to reduce grease build-up, a major fire hazard.	Satisfactory response
	Yes ☐	No ☐

Question 9b: What are the three basic steps of cleaning the work area in a kitchen? Question 9c: What is the difference between cleaning and sanitising? (30-50 words)	Satisfactory response
	a. Yes ☐ b. Yes ☐	No ☐ No ☐

Question 10: Answer the following questions Question 10a. Explain the term mis en place (1 to 2 sentences).	Satisfactory response
	Yes ☐	No ☐

Question 10b. Regarding sorting and arranging ingredients according to food production sequencing, arrange the following steps in the correct sequence: Mis en place Steps Correct order 1. Wash, cut, dice, chop and measure all ingredients.   2. For larger-scale cooking projects, place all the cold ingredients in containers that easily fit in a commercial refrigerator to grab from while cooking.   3. Set ingredients around the cooking station for better accessibility.   4. Have the recipe handy and develop a plan.   5. Place them into appropriately sized dishes, bowls, and containers for easy access.   6. Gather all ingredients, utensils, and equipment needed. Turn on the oven to the required temperature and oven setting.	Satisfactory response
	Yes ☐	No ☐

Question 10c: Select the correct tool below to measure the following ingredients. Measuring cups / Measuring spoons / Measuring jugs / Digital Weighing Scales Ingredients Tools 1. Rice   2. Salt   3. Oil   4. Chicken breast   5. Salmon	Satisfactory response
	Yes ☐	No ☐

Question 11: Identify the following cuts of vegetables and add a description and purpose related to preparing vegetable, fruit, egg, and farinaceous dishes.             1.                             2.                        3.                          4.          5.                                 6.                       7.                        8.   Basic cuts of vegetables Description and Purpose 1.____________ Chop   2.____________ Slice   3.____________ Julienne   4.____________ Chiffonade   5.____________ Brunoise   6.____________ Mince   7.____________ Cube   8.____________ Payasanne	Satisfactory response
	Yes ☐	No ☐

Question 12: Regarding handling raw egg products and alternative egg products for various culinary purposes and preparing egg dishes, answer the following questions. Question 12a. Match the following main culinary functions of eggs with their descriptions and examples. Culinary Functions Description Example/ Uses Aerating  a. coagulation of egg protein on heat helps make a variety of set desserts. i. Examples include Crème Brulé, custards, and flans Binding b. enhances the flavours of foods, giving them colour and added nutritional value, specifically within doughs, batters, and mixtures. ii. cakes, pancakes, waffles, bread, pasta, and brioche Setting c. due to the coagulation property of eggs, it is used to coat ingredients before frying. This helps to hold the breadcrumbs. iii. Meringues, sponges, mousses, and soufflé. Coating d. combining ingredients, which normally is impossible, for example, vinegar with oil and fat, or water with oil. iv. used for making various sauces used in culinary – Hollandaise, mayonnaise Enriching e. improving the texture of foods by making them light and fluffy. When eggs are well whisked, it traps air molecules released when baking the product resulting in a soft, leavened product. v. Used in stuffing, burger patty, meatloaf, meatballs Emulsifying f. eggs can also hold liquids in suspension when heated due to their coagulating properties. So, eggs can make liquids thicker in consistency when heated. vi. top of bread and pastries before they get put into the oven Glazing g. coagulating egg protein helps bind together foods like meatloaf or burgers. vii. Used to thicken soups, sauces, and custards. Thickening h. an egg wash gives a shiny appearance to pastry and baked dough products viii. egg-based batters, for example, crumbed fish, schnitzel, cutlets	Satisfactory response
	Yes ☐	No ☐

Question 12b. Fill in the blanks from the available words below bacteria damage raw contaminated Hazard cracks salmonella food-poisoning   Eggs when raw, can be a food safety ____________. As soon as the eggs are laid, they are susceptible to ____________ contamination which is a deadly ____________ responsible for most ____________ cases worldwide. ____________ eggs can also be contaminated if the bacteria reach the inside of the egg from outside through ____________ or ____________ to the shell. Consuming ____________ eggs can cause food poisoning.	Satisfactory response
	Yes ☐	No ☐

Question 12c. List five Food Safe raw egg and alternative egg product handling rules. (30-50 words)	Satisfactory response
	Yes ☐	No ☐

Question 13: Regarding preparing farinaceous dishes, answer the following questions. Question 13a. List seven farinaceous ingredients used in commercial kitchens.	Satisfactory response
	Yes ☐	No ☐

Question 13b. When making fresh pasta, write the correct sequence using the pictures demonstrating each step. Correct Order Sequence number Steps-picture number 1   2   3   4   5   6   7   8     1.      5.    2.      6. 3.     7.        4.      8.	Satisfactory response
	Yes ☐	No ☐

Question 14: Regarding selecting and using relevant cookery methods for preparing vegetable, fruit, egg, and farinaceous dishes, answer the following question: In 1 – 2 sentences, briefly explain the following cookery methods and add ingredients involving those methods. Preparation method Explanation Ingredient 1. Boiling     2. Frying     3. Scrambling     4. Poaching     5. Omelette     6. Souffle     7. Roasting     8. Baking	Satisfactory response
	Yes ☐	No ☐

Question 15a: What is an accompaniment? (20-30 words) Question 15b: For each of the categories below, add a minimum of two suitable accompaniments: Categories Accompaniments Vegetable dishes   Fruit dishes   Egg dishes   Farinaceous dishes	Satisfactory response
	a. Yes ☐ b. Yes ☐	No ☐ No ☐

Question 16a: In the table below, column 1 shows some popular dips and sauces used in commercial kitchens. Choose the vegetable, fruit, egg, and farinaceous dishes that are suited to the dips and sauces in column 1. Give an example to support your answer and suggest a relevant garnish. Sauce / Dip Vegetable, fruit, egg, farinaceous dishes Example of Dish Garnish 1.Tomato Ketchup       2.Bechamel Sauce       3.Hollandaise Sauce       4.Whipped Cream       5.Remoulade Sauce       6.Pesto Sauce       7.Tomato or Neapolitan Sauce	Satisfactory response
	Yes ☐	No ☐

Question 16b: Name five classic and five contemporary/ modern sauces served with vegetable, fruit, egg, and farinaceous dishes. Classic sauces Contemporary or modern sauces	Satisfactory response
	Yes ☐	No ☐

Question 16c: List six common garnishes used in commercial kitchens for vegetable, fruit, egg, and farinaceous dishes.	Satisfactory response
	Yes ☐	No ☐

Question 17a: What food quality adjustments would you need to make in case of the following issues: Common issues Adjustment The soup is too thick.   Vegetables are over-softened in a stew.   The egg mixture has curdled.   Rice is starchy.   Salad ingredients are soft and soggy when they should be crunchy.   Rice or pasta sticks together.	Satisfactory response
	Yes ☐	No ☐

Question 17b: In making food quality adjustments within the scope of responsibility, discuss how we can adjust the following to get a consistently good product. (Not more than 60 words each)	Satisfactory response
	Yes ☐	No ☐

Question18a:  What are five different types of service ware to present vegetable, fruit, egg, and farinaceous dishes according to organisational standards? Include a minimum of one example for each.	Satisfactory response
	Yes ☐	No ☐

Question18b:  a) List five factors you need to check to ensure that your plated dish is well presented and attractive with a good visual appeal.	Satisfactory response
	Yes ☐	No ☐

Question18c:  To ensure the plated dish is well presented and attractive with a good visual appeal, we need to evaluate the dish and adjust the presentation before serving it to customers. In context to this statement match the following: Checks Adjustments 1. Sauces and dips: Check if the correct sauces and dips are being served. a. Wipe the edges with a clean cloth or tissue with vinegar 2. Garnish: Check if the garnish is correct, visually appealing, the right size and fresh. b. Add seasoning if required. Remake if not acceptable. 3. Drips and spills: Check service ware for any drips and spills. c. Change the ingredients to add more colour or a more colourful garnish. 4. Visual appeal: Check if the dish has good eye appeal and looks colourful and attractive. d. Check standard recipe and change if necessary 5. Taste: Taste the dish before service. Check if the seasoning is appropriate. e. Replate, if necessary, on correct service ware. 6. Service-ware: Check if service ware is clean and of the correct size – not too big or too small. f. Check standard recipe and change if required. Change the garnish if too big or small or not fresh.	Satisfactory response
	Yes ☐	No ☐

Question 18d: Concerning plating methods of present vegetable, fruit, egg, and farinaceous dishes for the practicality of service and customer consumption, fill in the blanks: experience recipes individual live standard chafing buffets service-ware   a. Vegetable, fruit, egg, and farinaceous dishes can either be plated and served as ________ portions or prepared in bulk for ________, events, and functions for multiple serves. b. Today, most hotels have buffets where these dishes are generally served in ________ dishes. c. Similarly, there are ________ pasta or noodle stations where the chefs whip up dishes in front of the customers creating a unique ________. d. The first step in creating a good presentation is choosing the appropriate ________ followed by a creative arrangement. e. Most ________  ________ come with a picture to demonstrate the correct presentation of the dish.	Satisfactory response
	a. Yes ☐ b. Yes ☐ c. Yes ☐ d. Yes ☐ e. Yes ☐	No ☐ No ☐ No ☐ No ☐ No ☐

		Unit Assessment Result Sheet (UARS)
	Outcome of Unit Assessment Task (UAT)		First attempt:   Outcome (please make sure to tick the correct checkbox):  Satisfactory (S) ☐ or Not Satisfactory (NS) ☐   Date: _______(day)/ _______(month)/ ____________(year) Second attempt:   Outcome (please make sure to tick the correct checkbox):  Satisfactory (S) ☐ or Not Satisfactory (NS) ☐ Date: _______(day)/ _______(month)/ ____________(year)
	Feedback to Student
	Student Declaration		declare that the answers I have provided are my own work.  Where I have accessed information from other sources, I have provided references and or links to my sources. have kept a copy of all relevant notes and reference material that I used as part of my submission. have provided references for all sources where the information is not my own. I understand the consequences of falsifying documentation and plagiarism. I understand how the assessment is structured. I accept that all work I submit must be verifiable as my own. understand that if I disagree with the assessment outcome, I can appeal the assessment process, and either re-submit additional evidence undertake gap training and or have my submission re-assessed.
	Student Signature
	Date
	Trainer/Assessor Name
	Trainer/Assessor Declaration		I hold: þ Vocational competencies at least to the level being delivered þ Current relevant industry skills þ Current knowledge and skills in VET, and undertake þ Ongoing professional development in VET I declare that I have conducted an assessment of this candidate’s submission. The assessment tasks were deemed current, sufficient, valid, and reliable. I declare that I have conducted a fair, valid, reliable, and flexible assessment.  I have provided feedback to the above-named candidate.
	Trainer/Assessor Signature
	Date
	Office Use Only		Outcome of Assessment has been entered onto the Student Management System on _________________ (insert date) by (insert Name) __________________________________

UAT 2 – Practical demonstration

Pre-assessment checklist

Purpose

The pre-assessment checklist helps students determine if they are ready for assessment. The Trainer/Assessor must review the checklist with the student before the student attempts the assessment task. If any items of the checklist are incomplete or not clear to the student, the Trainer/Assessor must provide relevant information to the student to ensure they understand the requirements of the assessment task. The student must ensure they are ready for the assessment task before undertaking it.

Information for students

• Please make sure you have completed the necessary prior learning before attempting this assessment.
• Please make sure your Trainer/Assessor has clearly explained the assessment process and tasks to be completed.
• Please make sure you understand what evidence is required to be collected and how.
• Please make sure you know your rights and the complaints and appeal process.
• Please make sure you discuss any special needs or reasonable adjustments to be considered during the assessment (refer to the Reasonable Adjustments Strategy Matrix and negotiate these with your Trainer/Assessor).
• Please make sure that you have access to a computer and the internet (if you prefer to type the answers).
• Please ensure that you have all the required resources needed to complete this Unit Assessment Task (UAT).
• Due date of this assessment task is according to your timetable.
• In exceptional (compelling and compassionate) circumstances, an extension to submit an assessment can be granted by the Trainer/Assessor. 
• Evidence of the compelling and compassionate circumstances must be provided together with your request for an extension to submit your assessment work.
• Request for an extension to submit your assessment work must be made before the due date of this assessment task.

Reasonable adjustments 

• If a student requires a reasonable adjustment, then complete the reasonable adjustment form included in the unit information pack.

Student declaration

• I confirm that the Trainer/Assessor has provided all the information related to the assessment task as included in the information for student section and I am ready for the assessment.

Student signature

Date

Assessment task instructions

Assessment type:

• Practical demonstration

Instructions provided to the student:

Assessment task description:    

Applicable conditions:   

• activities are timed.
• when handling and storing different food types.

Resubmissions and reattempts:

• Where a student’s performance is deemed not satisfactory after the first attempt, a resubmission attempt will be allowed. Assessor must note any such submissions.
• Student may speak to their Trainer/Assessor if the student has any difficulty in completing this task and requires a reasonable adjustment (e.g., can be given as an oral assessment).
• For more information, please refer to the RTO Student Handbook.

Location:

• This assessment task may be completed in (tick the relevant box):

☐ Learning Management System	☐ Classroom
☐ Simulated learning environment	☐ Workplace
Other: ____________________________________

Purpose of the assessment:

• Purpose of this Practical demonstration is to check skills and knowledge related to performance criteria and performance evidence of the unit.

General Instructions for attempting the Practical demonstration:

Resources required to complete the assessment task:

• Computer
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Fixtures and large equipment:	commercial:blenderfood processorplanetary mixercommercial grade workbenches (1.5 m per person)designated storage area for dry goods and perishablescommercial oven with trays (one per two persons):commercial refrigeration facilities:cool room or fridgefreezerdeep fryerdesignated storage areas for dry goods and perishablessinkgas, electric or induction stove top (two burners per person)hot plate or griddlepasta machinesalamander or other form of griller (one per eight persons)storage facilities:shelvingtrays
small equipment:	baking sheets and trayshand-held beaterscontainers for hot and cold foodcutting boardsgraterjuicerknife sharpening equipment:sharpening steelsharpening stoneknives:chef’s knifeutility knifemeasures:measuring jugsmeasuring spoonsportion control scoopsmoulipots and pans for small and large production:stainless steelcast ironnon-stick fry pansscoops, skimmers, and spidersscalesservice-ware:crockerycutlery and serving utensilsstainless steel bowlssteamersmall utensils:sievepastry brushpeelers, corers, and slicersscraperspatulastrainers and chinoistongs and serving utensilswhiskspoons and ladlesthermometer
food-safe gloves
cleaning materials and equipment:	cleaning clothscommercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens, equipment, and food storage areasdustpans and broomsgarbage bins and bagshand towel dispenser and hand towelsmops and bucketsseparate hand basin and soap for hand washingsponges, brushes, and scourerstea towels
organisational specifications:	equipment manufacturer instructionscurrent commercial stock control procedures and documentation for ordering, monitoring, and maintaining stockmise en place lists and standard recipesguidelines relating to food disposal, storage, and presentation requirementsfood safety plansafety data sheets (SDS) for cleaning agents and chemicals
diverse and comprehensive range of perishable food supplies for commercial cookery or catering operations as specified in the performance evidence.

Scenario:

Feast of Flavours story Feast of Flavours was begun when 3 school friends met for a drink, and the idea of opening a world-class restaurant was conceived with a little help from a bottle of Pinot Noir. After 3 years and innumerable ups and downs, Feast of Flavours was born. Objective The objective of a Feast of Flavours is to create a culinary experience that gives people the most delicious dining experience possible. At Feast of Flavours, customers will discover the flavours of the world and a variety of unique cultures. It is an amalgamation of cuisines from around the globe under one roof with an ambience designed to complement the culinary joy diners will feel. Feast of Flavours will delight patrons who enjoy exploring and experimenting with flavours. Menu options The Feast of Flavours menu ranges from a variety of local cuisines to ones from across the globe, carefully chosen to be a part of Breakfast, Lunch and Dinner. The restaurant ambience is beautifully crafted with soft lighting, artistic decorations, and elegant design. The menu has been fashioned by a Michelin 3-star chef and his team, including world-class chefs from across the world. At Feast of Flavours, you can also find cocktails and beverages curated to give a unique experience with each slow slip. A complete list of the menu options can be located at the Feast of Flavours simulated website. Meetings & Events Feast of Flavours is acknowledged as an industry leader delivering the best food service to its customers. The restaurant is also equipped to handle private or corporate events including team outings, birthday parties, or special celebrations. Customers can choose from the below options to book for their upcoming event. The restaurant is determined to cater for any customer within 2 minutes of their arrival and serve delicious food and drinks within 15 minutes of the order. Feast of Flavours has 15 staff on Friday and Saturday, including 4 chefs, 3 Bar attendants, 3 support staff /kitchen hands, and 5 waitresses. With the arrival of the Footy season, the customer inflow has increased and created a busy environment. Assume that you are working as a chef in charge in Feast of Flavours. You are responsible to prepare vegetable, fruit, eggs and farinaceous dishes as per the customer request and modify the dishes where required. You are required to read and understand the given scenarios and policies and procedures to complete the activities below.

Simulated Business Website The assessment tasks provided below use a simulated business website named Feast of Flavours. To access the website, you need to log in by using the below-provided link:                  http://feastofflavours.vetadvisorygroup.com/   Step 1: Navigate to the website and click “Login”.   Step 2: Enter the username and password provided by your trainer. Your trainer will also provide you with the simulated business website information document that will help you to navigate through the website. You need to refer to the following policies and procedures to complete the provided activities:

Activity 1: Produce Vegetable and Fruit dishes

Additional scenario	You are working as a chef in charge at Feast of Flavour restaurant on Friday evening, and a group of four comes to the restaurant and places an order with the wait staff. The wait staff has taken their order and has informed you one dish is with special customer requests. The order includes the following details: A customer has requested Dish 1 and wants it to be Vegan, Dairy free and Gluten free.
Your task	Purpose For this task, students must prepare and present four vegetable and fruit dishes, two portions each, for assessment. Students are to follow standard recipes for the dishes from the recipe booklet. Role and participants Chef Assume that you are the chef in charge of Feast of Flavours and you are responsible for preparing the dishes and meeting the special customer request as per the order taken by the wait staff (refer to the additional scenario). You must modify the standard recipe and prepare the dish per the customer’s dietary needs. Wait staff Your trainer will act as the wait staff and provide instructions for the customer order (refer to additional scenario). The wait staff will also mention the special customer details and provide complete details with the customer order. (Trainer may refer to the recipe book for the special customer request order) Note: This assessment will occur under workplace conditions or in a simulated workplace, whichever meets the RTO requirements Tasks to be performed Vegetable and Fruit dishes products to be produced: Throughout this task, the following techniques, and conditions for producing vegetable and fruit dishes must be included:
You will be required to complete and/or attach.	You need to calculate the ingredients required for two portions from the recipe book and record your calculations in the provided template and submit the completed template to your trainer/assessor. Two portions of each recipe must be prepared, plated, and presented within commercial time constraints and deadlines. One portion of recipe is to be prepared for special dietary requirements as per the wait staff instructions. (Refer to the additional scenario) Once the dish is ready, you will present it to the trainer. The trainer may suggest some quality or presentation improvements. You must change the food quality and plate presentation per the trainer’s suggestions. Please take a photo of each of the finished dishes. When submitting the completed assessment, please submit a photo of each finished dish in the provided template to your trainer/assessor. Your trainer/assessor will observe your performance and complete the provided checklist.
Timeframe	Your trainer will give you 5 hours to complete this activity. You may ask for additional time if required.

Template: Table of ingredients for recipe adjusted (calculations)
1 Kg = 1000 grams 1 Litre = 1000milliter 1 Gram = 0.001 kg 1 ml = 0.001 L
Ingredient	Unit	Weight	PCS	New amount(ltr/kg)	New amount (Ml/grams)
Recipe 1
Recipe 2
Recipe 3
Recipe 4

Template: Evidence of the finished dish

Recipe 1

Recipe 2

Recipe 3

Recipe 4

Performance criteria checklist for unit assessment task:
	Trainer/ Assessor to complete
	Trainer name: Date:
	Does the candidate meet the following criteria?
	Recipe 1: Sweet Potato and Chickpea Tagine with Couscous				Satisfactory / Not Satisfactory	Trainer/Assessor Comments
	1. Select ingredients for vegetable, fruit, eggs and farinaceous dishes	1.1 Established food production requirements from standard recipes. 1.1.1 Student successfully located information in the standard recipe to determine food preparation requirements 1.1.2 Student read and understood assessment instruction 1.1.3 Student accessed recipe (instructions / task information / requirements) 1.1.4 Student read and understood the recipe.
		1.2 Estimated ingredient quantities according to the standard recipe 1.2.1 Student identified the ingredients from the standard  recipe required for their recipe 1.2.2 Student calculated ingredient amounts required for 2 portions from the recipe book. 1.2.3 Student recorded the calculations in the provided template: Table of ingredients for recipe adjusted(calculations) 1.2.4 Student submitted their calculations to the trainer/assessor as per the task requirements
		1.3 Recognised and chose ingredients from stores according to the recipe, quality, freshness, and stock rotation requirements. 1.3.1 Student correctly identified and collected ingredients from the store and cooler as per the recipe card. 1.3.2 Student checked and selected vegetables that were free of: 1.3.2.1   insects 1.3.2.2   bruises 1.3.2.3   damage 1.3.2.4   blemishes 1.3.2.5   excess dirt 1.3.3 Student selected vegetables that were not too hard or mushy and had a pleasant aroma and vibrant colour. 1.3.4 Student checked all farinaceous foods, especially couscous for insects, dirt or debris, which can be a source of contamination. 1.3.5 Student successfully located and read food product date codes and rotation labels. 1.3.6 Student selected the older stock when selecting ingredients per the FIFO stock rotation system. 1.3.7 Student checked and selected ingredients within the use by and best before dates.
		1.4 Examined perishable ingredients for spoilage or contamination prior to preparation: 1.4.1 Student checked that vegetables were free of insects, blemishes, or excess dirt. 1.4.2 Student checked signs of spoilage on fruits like mould, change in colour, soft or mushy consistency and bad odour. 1.4.3 Student checked all farinaceous foods, especially couscous, for insects, dirt or debris, which can be a source of contamination.
		1.5 Student used correct food types when preparing the recipes. Trainer to tick:
		Vegetables and fruits: ☐dried ☐fresh ☐frozen	☐ Eggs	Farinaceous foods: ☐ couscous ☐ pasta ☐ noodles ☐ polenta ☐ pulses ☐ rice
	2. Select, prepare and use equipment.	2.1 Selected the type and size of equipment suitable to the requirements of the recipe: 2.1.1 Student selected the correct knives, chopping boards and other tools (as required by the recipe) to prepare vegetables. 2.1.2 Student selected correct food preparation equipment as per the standard recipe. 2.1.3 Student selected correct cooking equipment as per the standard recipe – Tagine pot.
		2.2 Safely assembled and confirmed the cleanliness of equipment before use. 2.2.1 Student assembled equipment correctly according to the manufacturer’s instructions in the operating manual provided by the trainer 2.2.2 Student received and followed the training instructions provided for assembling of the equipment and the machine 2.2.3 Student thoroughly cleaned equipment before and after use. 2.2.4 Student visually inspected all machine parts to ensure cleanliness before assembly and use.
		2.3 Followed manufacture instructions and used the equipment safely and hygienically: 2.3.1 Student read operating manual and operated equipment safely according to manufacturer’s instructions provided by the trainer. 2.3.2 Student received and followed the training instructions provided for operating the equipment 2.3.3 Student checked that all parts were working and placed equipment away from water or sink before use. 2.3.4 Student Checked the equipment and power cord for damage before using the equipment. 2.3.5 Student used the equipment safely, never feeding it by hand and avoiding contact with moving parts.
	3. Portion and prepare ingredients.	3.1 Organised and assembled ingredients according to food production sequencing. 3.1.1 Student sorted and assembled ingredients according to food preparation sequence as per standard recipe. 3.1.2 Student grouped and placed ingredients in sequence to ensure all recipe steps were included. 3.1.3 Student placed all ingredients into appropriately sized dishes, bowls, and containers and set them around the cooking station for easy accessibility.
		3.2 Completed mise en place activities 3.2.1 Student completed mise en place activities for the cookery method (Trainer to tick):      ☐ boiling ☐ frying ☐ scrambling ☐ poaching ☐ omelette ☐ souffle
		3.3 Followed recipe and created portions by weighing and measuring ingredients correctly 3.3.1 Student used the calculations recorded in the provided template and measure and sorted ingredients as per the recipe requirements 3.3.2 Student weighed all dry ingredients using a weighing scale as per the standard recipe 3.3.3 Student weighed all wet ingredients using a measuring jug as per the standard recipe 3.3.4 Student weighed and measured ingredients to prepare two portions of the standard recipe.
		3.4 Cleaned and cut ingredients by using basic culinary cuts according to culinary standards. 3.4.1 Student washed vegetables well to remove any soil, traces of chemicals or insects. 3.4.2 Student washed herbs 2-3 times in water to remove any sand or dirt. 3.4.3 Student peeled and fabricated vegetables using basic culinary cuts.
		3.5 Prepared eggs for different culinary uses 3.5.1 Student prepared the dish using eggs for the following functions (Trainer to tick): ☐ aerating ☐ binding ☐ setting ☐ coating ☐ enriching ☐ emulsifying ☐ glazing ☐ thickening
		3.6 Diminished wastage to boost the profitability of food items prepared 3.6.1 Student ensured proper stock rotation by following FIFO for ingredients reducing food spoilage. 3.6.2 Student checked labels for ‘use by’ and ‘best before’ dates before using any ingredient, reducing food spoilage. 3.6.3 Student followed correct portion control as per standard recipe to reduce food waste. 3.6.4 Student correctly stored, handled, and prepared foodstuffs to reduce spoilage. 3.6.5 Students used off-cuts and recycled food to make stocks, soups, and sauces to reduce waste and unnecessary costs. 3.6.6 Student accurately measured and calculated all ingredients to reduce waste. 3.6.7 Student used resources efficiently in all food preparation areas, including only running appliances when necessary to reduce energy wastage.
	4.Cook vegetable, fruit, eggs and farinaceous dishes	4.1 Followed standard recipes to select and use appropriate cookery methods for vegetable, fruit, eggs and farinaceous dishes. 4.1.1 Student successfully determined cooking times and temperatures as per the standard recipe 4.1.2 Student followed standard recipes to select and use the following cookery method (Trainer to tick): ☐ boiling ☐ frying ☐ scrambling ☐ poaching ☐ omelette ☐ souffle 4.1.3 Student successfully demonstrated cooking of couscous.
		4.2 Selected and added accompaniments suited to the dish. 4.2.1 Student selected and added accompaniments to the dish as per the standard recipe. 4.2.2 Student selected the accompaniments that enhance the appeal of the dish 4.2.3 Student made sure that taste of the accompaniments complimented the taste of the main dish
		4.3 Made food quality adjustments within the scope of responsibility before serving the dish. 4.3.1 Student checked the dish’s taste before serving for a balance of seasoning and other basic tastes bitter, sweet, and sour. 4.3.2 Student checked the dish’s texture before serving it as per the standard recipe. 4.3.3 Student checked the temperature of the dish before serving and ensured hot food was served hot above 60 C. 4.3.4 Student brought dish’s taste, texture, or temperature discrepancy to the trainer’s attention and made food quality adjustments accordingly. 4.3.5 Student successfully prepared and served a good quality dish with good taste, texture, and correct temperature.
	5. Present and store vegetable, fruit, eggs and farinaceous dishes	5.1 Presented dishes attractively on appropriate service ware. 5.1.1 Student chose the correct and appropriate service ware for presenting the dish as per standard recipe. 5.1.2 Student portioned food correctly as per the standard recipe. 5.1.3 Student checked service ware for cracks and chips before using. 5.1.4 Student checked the temperature service ware before plating, ensuring hot food was served on hot plates. 5.1.5 Student presented dishes attractively on correct service ware as per the standard recipe.
		5.2 Added dips, sauces, and garnishes according to the standard recipe. 5.2.1 Student selected and added dips, sauces, and garnishes to the dish as per the standard recipe. 5.2.2 Student selected edible garnishes for the dish 5.2.3 Student dispersed garnishes thoughtfully to add colour or texture 5.2.4 Student made sure the plate was not overcrowded 5.2.5 Student avoided using the following: 5.2.5.1   Large chunks of citrus 5.2.5.2   Dips, sauces or garnishes with strong odour
		5.3 Visually assessed dish and adjusted presentation where required before serving. 5.3.1 Student checked the visual balance of the dish’s components for a well-balanced and harmonious look on the plate. 5.3.2 Student checked the dish’s visual appearance and eye appeal regarding the colour of food prepared and the service ware chosen before serving. 5.3.3 Student checked the dish for contrasting colours and textures per the standard recipe. 5.3.4 Student checked that service ware was clean and wiped the sides of the plate before serving. 5.3.5 Student brought any discrepancy in the dish’s presentation to the trainer’s attention and adjusted before serving. 5.3.6 Student prepared and served a well-presented dish that was attractive and had eye appeal.
		5.4 Stored prepared food items in suitable environmental conditions. 5.4.1 Student stored prepared food in hot holding alto shams or bain-marie above 60 C till served to ensure food safety and optimise its shelf life. 5.4.2 Student stored cold food in refrigeration below 5 C ensuring food safety and optimising its shelf life. 5.4.3 Student covered all prepared food items while storing to avoid cross-contamination, ensuring food safety and optimising its shelf life.
		5.5 Followed organisational procedures, environmental considerations, and cost-reduction initiatives and cleaned the work area and disposed or stored surplus and reusable by-products 5.5.1 Student checked the time for all perishable food items in the temperature danger zone (5C – 60C) and discarded food items that had been out for more than 4 hours after bringing them to the trainer’s notice. 5.5.2 Student checked the time for all perishable food items in the temperature danger zone and only stored food items that had been out for less than 2 hours. 5.5.3 Student chilled all leftover food for storing as per food safety guidelines, i.e., cooled it to less than 21C within the first 2 hours and then further cooled it to less than 5C in four hours or less. 5.5.4 Student discarded food that did not meet the temperature guidelines after bringing them to the trainer’s notice. 5.5.5 Student correctly covered and labelled all food before storing, removing cross-contamination possibilities. 5.5.6 Student successfully used the wash, rinse, and sanitise steps to clean all equipment, appliances, and tools after use. 5.5.7 Student successfully used the wash, rinse, and sanitise steps to clean stoves, grills, and bench tops thoroughly 5.5.8 Student successfully scraped, hand-washed, sanitised, and air-dried chopping boards after use. 5.5.9 Student successfully used the wash, rinse, and sanitise steps to clean and sanitise the workstation and all surfaces on which food was prepared. 5.5.10 Student worked with others to scrape, pre-rinsed, thoroughly wash, air-dry, and put away all soiled service ware using proper dishwashing and glass washing at the end of service. 5.5.11 Student worked with others to sweep, wash, and sanitise all floor areas at the end of service. 5.5.12 Student worked with others to empty, wash, sanitise, and air-dry all garbage bins at the end of service. 5.5.13 Student sorted garbage into correct bins while disposing of it.
	6.Overall Performance	6.1 Student efficiently sequenced the stages of food preparation and production to prepare plated and present two portions of the dish 6.2Student successfully prepared, plated, and presented two portions of the dish within commercial time constraints and deadlines. 6.3Student successfully prepared, plated, and presented two portions of the dish following portion control procedures per the standard recipe. 6.4 Student successfully prepared, plated, and presented two portions of the dish using food safety practices when handling food. 6.5 Student successfully responded to 1 special customer request by modifying the standard recipe to prepare the dish as per the customer’s dietary needs.

Performance criteria checklist for unit assessment task:
	Trainer/ Assessor to complete
	Trainer name: Date:
	Does the candidate meet the following criteria?
	Recipe 2 – Potato Croquettes				Satisfactory / Not Satisfactory	Trainer/Assessor Comments
	1. Select ingredients for vegetable, fruit, eggs and farinaceous dishes	1.1 Established food production requirements from standard recipes. 1.1.1 Student successfully located information in the standard recipe to determine food preparation requirements 1.1.2 Student read and understood assessment instruction 1.1.3 Student accessed recipe (instructions / task information / requirements) 1.1.4 Student read and understood the recipe.
		1.2 Estimated ingredient quantities according to the standard recipe 1.2.1 Student identified the ingredients from the standard  recipe required for their recipe 1.2.2 Student calculated ingredient amounts required for 2 portions from the recipe book. 1.2.3 Student recorded the calculations in the provided template: Table of ingredients for recipe adjusted(calculations) 1.2.4 Student submitted their calculations to the trainer/assessor as per the task requirements
		1.3 Recognised and chose ingredients from stores according to the recipe, quality, freshness, and stock rotation requirements. 1.3.1 Student correctly identified and collected ingredients from the store and cooler as per the recipe card. 1.3.2 Student checked and selected vegetables that were free of: 1.3.2.1   insects 1.3.2.2   bruises 1.3.2.3   damage 1.3.2.4   blemishes 1.3.2.5   excess dirt 1.3.3 Student selected vegetables that were not too hard or mushy and had a pleasant aroma and vibrant colour. 1.3.4 Student checked and selected clean, undamaged, or uncracked eggs to avoid contamination. 1.3.5 Student selected eggs that are medium sized with uniform colour, regular shape with long oval shell, one end blunt and another flat. 1.3.6 Student checked all farinaceous foods, especially flour for insects, dirt or debris, which can be a source of contamination. 1.3.7 Student successfully located and read food product date codes and rotation labels. 1.3.8 Student selected the older stock when selecting ingredients per the FIFO stock rotation system. 1.3.9 Student checked and selected ingredients within the use by and best before dates. 1.3.10 Student checked the best before the date and selected eggs that did not exceed 28 days from when the egg was laid.
		1.4 Examined perishable ingredients for spoilage or contamination prior to preparation: 1.4.1 Student checked that vegetables were free of insects, blemishes, or excess dirt. 1.4.2 Student checked signs of spoilage on fruits like mould, change in colour, soft or mushy consistency and bad odour. 1.4.3 Student checked all farinaceous foods, especially couscous, for insects, dirt or debris, which can be a source of contamination.
		1.5 Student used correct food types when preparing the recipes. Trainer to tick:
		Vegetables and fruits: ☐dried ☐fresh ☐frozen	☐ Eggs	Farinaceous foods: ☐ couscous ☐ pasta ☐ noodles ☐ polenta ☐ pulses ☐ rice
	2. Select, prepare and use equipment.	2.1 Selected the type and size of equipment suitable to the requirements of the recipe: 2.1.1 Student selected the correct knives, chopping boards and other tools (as required by the recipe) to prepare vegetables. 2.1.2 Student selected correct food preparation equipment as per the standard recipe. 2.1.3 Student selected correct cooking equipment as per the standard recipe
		2.2 Safely assembled and confirmed the cleanliness of equipment before use. 2.2.1 Student assembled equipment correctly according to the manufacturer’s instructions in the operating manual provided by the trainer 2.2.2 Student received and followed the training instructions provided for assembling of the equipment and the machine 2.2.3 Student thoroughly cleaned equipment before and after use. 2.2.4 Student visually inspected all machine parts to ensure cleanliness before assembly and use.
		2.3 Followed manufacture instructions and used the equipment safely and hygienically: 2.3.1 Student read operating manual and operated equipment safely according to manufacturer’s instructions provided by the trainer. 2.3.2 Student received and followed the training instructions provided for operating the equipment 2.3.3 Student checked that all parts were working and placed equipment away from water or sink before use. 2.3.4 Student checked the equipment and power cord for damage before using the equipment. 2.3.5 Student used the equipment safely, never feeding it by hand and avoiding contact with moving parts.
	3. Portion and prepare ingredients.	3.1 Organised and assembled ingredients according to food production sequencing. 3.1.1 Student sorted and assembled ingredients according to food preparation sequence as per standard recipe. 3.1.2 Student grouped and placed ingredients in sequence to ensure all recipe steps were included. 3.1.3 Student placed all ingredients into appropriately sized dishes, bowls, and containers and set them around the cooking station for easy accessibility. 3.1.4 Student took out eggs from the cooler 30 minutes before use to safely bring them to room temperature.
		3.2 Completed mise en place activities 3.2.1 Student completed mise en place activities for the cookery method (Trainer to tick):      ☐ boiling ☐ frying ☐ scrambling ☐ poaching ☐ omelette ☐ souffle
		3.3 Followed recipe and created portions by weighing and measuring ingredients correctly 3.3.1 Student used the calculations recorded in the provided template and measure and sorted ingredients as per the recipe requirements 3.3.2 Student weighed all dry ingredients using a weighing scale as per the standard recipe 3.3.3 Student weighed all wet ingredients using a measuring jug as per the standard recipe 3.3.4 Student weighed and measured ingredients to prepare two portions of the standard recipe.
		3.4 Cleaned and cut ingredients by using basic culinary cuts according to culinary standards. 3.4.1 Student washed vegetables well to remove any soil, traces of chemicals or insects. 3.4.2 Student washed herbs 2-3 times in water to remove any sand or dirt. 3.4.3 Student peeled and fabricated vegetables using basic culinary cuts.
		3.5 Prepared eggs for different culinary uses 3.5.1 Student prepared the dish using eggs for the following functions (Trainer to tick): ☐ aerating ☐ binding ☐ setting ☐ coating ☐ enriching ☐ emulsifying ☐ glazing ☐ thickening
		3.6 Diminished wastage to boost the profitability of food items prepared 3.6.1 Student ensured proper stock rotation by following FIFO for ingredients reducing food spoilage. 3.6.2 Student checked labels for ‘use by’ and ‘best before’ dates before using any ingredient, reducing food spoilage. 3.6.3 Student followed correct portion control as per standard recipe to reduce food waste. 3.6.4 Student correctly stored, handled, and prepared foodstuffs to reduce spoilage. 3.6.5 Students used off-cuts and recycled food to make stocks, soups, and sauces to reduce waste and unnecessary costs. 3.6.6 Student accurately measured and calculated all ingredients to reduce waste. 3.6.7 Student used resources efficiently in all food preparation areas, including only running appliances when necessary to reduce energy wastage.
	4.Cook vegetable, fruit, eggs and farinaceous dishes	4.1 Followed standard recipes to select and use appropriate cookery methods for vegetable, fruit, eggs and farinaceous dishes. 4.1.1 Student successfully determined cooking times and temperatures as per the standard recipe 4.1.2 Student followed standard recipes to select and use the following cookery method (Trainer to tick): ☐ boiling ☐ frying ☐ scrambling ☐ poaching ☐ omelette ☐ souffle
		4.2 Selected and added accompaniments suited to the dish. 4.2.1 Student selected and added accompaniments to the dish as per the standard recipe. 4.2.2 Student selected the accompaniments that enhance the appeal of the dish 4.2.3 Student made sure that taste of the accompaniments complimented the taste of the main dish
		4.3 Made food quality adjustments within the scope of responsibility before serving the dish. 4.3.1 Student checked the dish’s taste before serving for a balance of seasoning and other basic tastes bitter, sweet, and sour. 4.3.2 Student checked the dish’s texture before serving it as per the standard recipe. 4.3.3 Student checked the temperature of the dish before serving and ensured hot food was served hot above 60 C. 4.3.4 Student brought dish’s taste, texture or temperature discrepancy to the trainer’s attention and made food quality adjustments accordingly. 4.3.5 Student successfully prepared and served a good quality dish with good taste, texture, and correct temperature.
	5. Present and store vegetable, fruit, eggs and farinaceous dishes	5.1 Presented dishes attractively on appropriate service ware. 5.1.1 Student chose the correct and appropriate service ware for presenting the dish as per standard recipe. 5.1.2 Student portioned food correctly as per the standard recipe. 5.1.3 Student checked service ware for cracks and chips before using. 5.1.4 Student checked the temperature service ware before plating, ensuring hot food was served on hot plates. 5.1.5 Student presented dishes attractively on correct service ware as per the standard recipe.
		5.2 Added dips, sauces, and garnishes according to the standard recipe. 5.2.1 Student selected and added dips, sauces, and garnishes to the dish as per the standard recipe. 5.2.2 Student selected edible garnishes for the dish 5.2.3 Student dispersed garnishes thoughtfully to add colour or texture 5.2.4 Student made sure the plate was not overcrowded 5.2.5 Student avoided using the following: 5.2.5.1   Large chunks of citrus 5.2.5.2   Dips, sauces or garnishes with strong odour
		5.3 Visually assessed dish and adjusted presentation where required before serving. 5.3.1 Student checked the visual balance of the dish’s components for a well-balanced and harmonious look on the plate. 5.3.2 Student checked the dish’s visual appearance and eye appeal regarding the colour of food prepared and the service ware chosen before serving. 5.3.3 Student checked the dish for contrasting colours and textures per the standard recipe. 5.3.4 Student checked that service ware was clean and wiped the sides of the plate before serving. 5.3.5 Student brought any discrepancy in the dish’s presentation to the trainer’s attention and adjusted before serving. 5.3.6 Student prepared and served a well-presented dish that was attractive and had eye appeal.
		5.4 Stored prepared food items in suitable environmental conditions. 5.4.1 Student stored prepared food in hot holding alto shams or bain-marie above 60 C till served to ensure food safety and optimise its shelf life. 5.4.2 Student stored cold food in refrigeration below 5 C ensuring food safety and optimising its shelf life. 5.4.3 Student covered all prepared food items while storing to avoid cross-contamination, ensuring food safety and optimising its shelf life.
		5.5 Followed organisational procedures, environmental considerations, and cost-reduction initiatives and cleaned the work area and disposed or stored surplus and reusable by-products 5.5.1 Student checked the time for all perishable food items in the temperature danger zone (5C – 60C) and discarded food items that had been out for more than 4 hours after bringing them to the trainer’s notice. 5.5.2 Student checked the time for all perishable food items in the temperature danger zone and only stored food items that had been out for less than 2 hours. 5.5.3 Student chilled all leftover food for storing as per food safety guidelines, i.e., cooled it to less than 21C within the first 2 hours and then further cooled it to less than 5C in four hours or less. 5.5.4 Student discarded food that did not meet the temperature guidelines after bringing them to the trainer’s notice. 5.5.5 Student correctly covered and labelled all food before storing, removing cross-contamination possibilities. 5.5.6 Student successfully used the wash, rinse, and sanitise steps to clean all equipment, appliances, and tools after use. 5.5.7 Student successfully used the wash, rinse, and sanitise steps to clean stoves, grills, and bench tops thoroughly 5.5.8 Student successfully scraped, hand-washed, sanitised, and air-dried chopping boards after use. 5.5.9 Student successfully used the wash, rinse, and sanitise steps to clean and sanitise the workstation and all surfaces on which food was prepared. 5.5.10 Student worked with others to scrape, pre-rinsed, thoroughly wash, air-dry, and put away all soiled service ware using proper dishwashing and glass washing at the end of service. 5.5.11 Student worked with others to sweep, wash, and sanitise all floor areas at the end of service. 5.5.12 Student worked with others to empty, wash, sanitise, and air-dry all garbage bins at the end of service. 5.5.13 Student sorted garbage into correct bins while disposing of it.
	6.Overall Performance	6.1 Student efficiently sequenced the stages of food preparation and production to prepare plated and present two portions of the dish 6.2 Student successfully prepared, plated, and presented two portions of the dish within commercial time constraints and deadlines. 6.3 Student successfully prepared, plated, and presented two portions of the dish following portion control procedures per the standard recipe. 6.4 Student successfully prepared, plated and presented two portions of the dish using food safety practices when handling food.

Performance criteria checklist for unit assessment task:
	Trainer/ Assessor to complete
	Trainer name: Date:
	Does the candidate meet the following criteria?
	Recipe 3 – Duchess potato				Satisfactory / Not Satisfactory	Trainer/Assessor Comments
	1. Select ingredients for vegetable, fruit, eggs and farinaceous dishes	1.1 Established food production requirements from standard recipes. 1.1.1 Student successfully located information in the standard recipe to determine food preparation requirements 1.1.2 Student read and understood assessment instruction 1.1.3 Student accessed recipe (instructions / task information / requirements) 1.1.4 Student read and understood the recipe.
		1.2 Estimated ingredient quantities according to the standard recipe 1.2.1 Student identified the ingredients from the standard  recipe required for their recipe 1.2.2 Student calculated ingredient amounts required for 2 portions from the recipe book. 1.2.3 Student recorded the calculations in the provided template: Table of ingredients for recipe adjusted(calculations) 1.2.4 Student submitted their calculations to the trainer/assessor as per the task requirements
		1.3 Recognised and chose ingredients from stores according to the recipe, quality, freshness, and stock rotation requirements. 1.3.1 Student correctly identified and collected ingredients from the store and cooler as per the recipe card. 1.3.2 Student checked and selected vegetables that are free of: 1.3.2.1   insects 1.3.2.2   bruises 1.3.2.3   damage 1.3.2.4   blemishes 1.3.2.5   excess dirt 1.3.3 Student selected vegetables that were not too hard or mushy and had a pleasant aroma and vibrant colour. 1.3.4 Student checked and selected clean, undamaged, or uncracked eggs to avoid contamination. 1.3.5 Student selected eggs that are medium sized with uniform colour, regular shape with long oval shell, one end blunt and another flat. 1.3.6 Student successfully located and read food product date codes and rotation labels. 1.3.7 Student selected the older stock when selecting ingredients per the FIFO stock rotation system. 1.3.8 Student checked and selected ingredients within the use by and best before dates. 1.3.9 Student checked the best before the date and selected eggs that did not exceed 28 days from when the egg was laid.
		1.4 Examined perishable ingredients for spoilage or contamination prior to preparation: 1.4.1 Student checked that vegetables were free of insects, blemishes, or excess dirt. 1.4.2 Student checked signs of spoilage on fruits like mould, change in colour, soft or mushy consistency and bad odour. 1.4.3 Student checked all farinaceous foods, especially couscous, for insects, dirt or debris, which can be a source of contamination.
		1.5 Student used correct food types when preparing the recipes. Trainer to tick:
		Vegetables and fruits: ☐dried ☐fresh ☐frozen	☐ Eggs	Farinaceous foods: ☐ couscous ☐ pasta ☐ noodles ☐ polenta ☐ pulses ☐ rice
	2. Select, prepare and use equipment.	2.1 Selected the type and size of equipment suitable to the requirements of the recipe: 2.1.1 Student selected the correct knives, chopping boards and other tools (as required by the recipe) to prepare vegetables. 2.1.2 Student selected correct food preparation equipment as per the standard recipe. 2.1.3 Student selected correct cooking equipment as per the standard recipe
		2.2 Safely assembled and confirmed the cleanliness of equipment before use. 2.2.1 Student assembled equipment correctly according to the manufacturer’s instructions in the operating manual provided by the trainer 2.2.2 Student received and followed the training instructions provided for assembling of the equipment and the machine 2.2.3 Student thoroughly cleaned equipment before and after use. 2.2.4 Student visually inspected all machine parts to ensure cleanliness before assembly and use.
		2.3 Followed manufacture instructions and used the equipment safely and hygienically: 2.3.1 Student read operating manual and operated equipment safely according to manufacturer’s instructions provided by the trainer. 2.3.2 Student received and followed the training instructions provided for operating the equipment 2.3.3 Student checked that all parts were working and placed equipment away from water or sink before use. 2.3.4 Student checked the equipment and power cord for damage before using the equipment. 2.3.5 Student used the equipment safely, never feeding it by hand and avoiding contact with moving parts.
	3. Portion and prepare ingredients.	3.1 Organised and assembled ingredients according to food production sequencing. 3.1.1 Student sorted and assembled ingredients according to food preparation sequence as per standard recipe. 3.1.2 Student grouped and placed ingredients in sequence to ensure all recipe steps were included. 3.1.3 Student placed all ingredients into appropriately sized dishes, bowls, and containers and set them around the cooking station for easy accessibility. 3.1.4 Student took out eggs from the cooler 30 minutes before use to safely bring them to room temperature.
		3.2 Completed mise en place activities 3.2.1 Student completed mise en place activities for the cookery method (Trainer to tick):      ☐ boiling ☐ frying ☐ scrambling ☐ poaching ☐ omelette ☐ souffle
		3.3 Followed recipe and created portions by weighing and measuring ingredients correctly 3.3.1 Student used the calculations recorded in the provided template and measure and sorted ingredients as per the recipe requirements 3.3.2 Student weighed all dry ingredients using a weighing scale as per the standard recipe 3.3.3 Student weighed all wet ingredients using a measuring jug as per the standard recipe 3.3.4 Student weighed and measured ingredients to prepare two portions of the standard recipe.
		3.4 Cleaned and cut ingredients by using basic culinary cuts according to culinary standards. 3.4.1 Student washed vegetables well to remove any soil, traces of chemicals or insects. 3.4.2 Student washed herbs 2-3 times in water to remove any sand or dirt. 3.4.3 Student peeled and fabricated vegetables using basic culinary cuts.
		3.5 Prepared eggs for different culinary uses 3.5.1 Student prepared the dish using eggs for the following functions (Trainer to tick): ☐ aerating ☐ binding ☐ setting ☐ coating ☐ enriching ☐ emulsifying ☐ glazing ☐ thickening
		3.6 Diminished wastage to boost the profitability of food items prepared 3.6.1 Student ensured proper stock rotation by following FIFO for ingredients reducing food spoilage. 3.6.2 Student checked labels for ‘use by’ and ‘best before’ dates before using any ingredient, reducing food spoilage. 3.6.3 Student followed correct portion control as per standard recipe to reduce food waste. 3.6.4 Student correctly stored, handled, and prepared foodstuffs to reduce spoilage. 3.6.5 Students used off-cuts and recycled food to make stocks, soups, and sauces to reduce waste and unnecessary costs. 3.6.6 Student accurately measured and calculated all ingredients to reduce waste. 3.6.7 Student used resources efficiently in all food preparation areas, including only running appliances when necessary to reduce energy wastage.
	4.Cook vegetable, fruit, eggs and farinaceous dishes	4.1 Followed standard recipes to select and use appropriate cookery methods for vegetable, fruit, eggs and farinaceous dishes. 4.1.1 Student successfully determined cooking times and temperatures as per the standard recipe 4.1.2 Student followed standard recipes to select and use the following cookery method (Trainer to tick): ☐ boiling ☐ frying ☐ scrambling ☐ poaching ☐ omelette ☐ souffle
		4.2 Selected and added accompaniments suited to the dish. 4.2.1 Student selected and added accompaniments to the dish as per the standard recipe. 4.2.2 Student selected the accompaniments that enhance the appeal of the dish 4.2.3 Student made sure that taste of the accompaniments complimented the taste of the main dish
		4.3 Made food quality adjustments within the scope of responsibility before serving the dish. 4.3.1 Student checked the dish’s taste before serving for a balance of seasoning and other basic tastes bitter, sweet, and sour. 4.3.2 Student checked the dish’s texture before serving it as per the standard recipe. 4.3.3 Student checked the temperature of the dish before serving and ensured hot food was served hot above 60 C. 4.3.4 Student brought dish’s taste, texture or temperature discrepancy to the trainer’s attention and made food quality adjustments accordingly. 4.3.5 Student successfully prepared and served a good quality dish with good taste, texture, and correct temperature.
	5. Present and store vegetable, fruit, eggs and farinaceous dishes	5.1 Presented dishes attractively on appropriate service ware. 5.1.1 Student chose the correct and appropriate service ware for presenting the dish as per standard recipe. 5.1.2 Student portioned food correctly as per the standard recipe. 5.1.3 Student checked service ware for cracks and chips before using. 5.1.4 Student checked the temperature service ware before plating, ensuring hot food was served on hot plates. 5.1.5 Student presented dishes attractively on correct service ware as per the standard recipe.
		5.2 Added dips, sauces, and garnishes according to the standard recipe. 5.2.1 Student selected and added dips, sauces, and garnishes to the dish as per the standard recipe. 5.2.2 Student selected edible garnishes for the dish 5.2.3 Student dispersed garnishes thoughtfully to add colour or texture 5.2.4 Student made sure the plate was not overcrowded 5.2.5 Student avoided using the following: 5.2.5.1   Large chunks of citrus 5.2.5.2   Dips, sauces or garnishes with strong odour
		5.3 Visually assessed dish and adjusted presentation where required before serving. 5.3.1 Student checked the visual balance of the dish’s components for a well-balanced and harmonious look on the plate. 5.3.2 Student checked the dish’s visual appearance and eye appeal regarding the colour of food prepared and the service ware chosen before serving. 5.3.3 Student checked the dish for contrasting colours and textures per the standard recipe. 5.3.4 Student checked that service ware was clean and wiped the sides of the plate before serving. 5.3.5 Student brought any discrepancy in the dish’s presentation to the trainer’s attention and adjusted before serving. 5.3.6 Student prepared and served a well-presented dish that was attractive and had eye appeal.
		5.4 Stored prepared food items in suitable environmental conditions. 5.4.1 Student stored prepared food in hot holding alto shams or bain-marie above 60 C till served to ensure food safety and optimise its shelf life. 5.4.2 Student stored cold food in refrigeration below 5 C ensuring food safety and optimising its shelf life. 5.4.3 Student covered all prepared food items while storing to avoid cross-contamination, ensuring food safety and optimising its shelf life.
		5.5 Followed organisational procedures, environmental considerations, and cost-reduction initiatives and cleaned the work area and disposed or stored surplus and reusable by-products 5.5.1 Student checked the time for all perishable food items in the temperature danger zone (5C – 60C) and discarded food items that had been out for more than 4 hours after bringing them to the trainer’s notice. 5.5.2 Student checked the time for all perishable food items in the temperature danger zone and only stored food items that had been out for less than 2 hours. 5.5.3 Student chilled all leftover food for storing as per food safety guidelines, i.e., cooled it to less than 21C within the first 2 hours and then further cooled it to less than 5C in four hours or less. 5.5.4 Student discarded food that did not meet the temperature guidelines after bringing them to the trainer’s notice. 5.5.5 Student correctly covered and labelled all food before storing, removing cross-contamination possibilities. 5.5.6 Student successfully used the wash, rinse, and sanitise steps to clean all equipment, appliances, and tools after use. 5.5.7 Student successfully used the wash, rinse, and sanitise steps to clean stoves, grills, and bench tops thoroughly 5.5.8 Student successfully scraped, hand-washed, sanitised, and air-dried chopping boards after use. 5.5.9 Student successfully used the wash, rinse, and sanitise steps to clean and sanitise the workstation and all surfaces on which food was prepared. 5.5.10 Student worked with others to scrape, pre-rinsed, thoroughly wash, air-dry, and put away all soiled service ware using proper dishwashing and glass washing at the end of service. 5.5.11 Student worked with others to sweep, wash, and sanitise all floor areas at the end of service. 5.5.12 Student worked with others to empty, wash, sanitise, and air-dry all garbage bins at the end of service. 5.5.13 Student sorted garbage into correct bins while disposing of it.
	6.Overall Performance	6.1 Student efficiently sequenced the stages of food preparation and production to prepare plated and present two portions of the dish 6.2 Student successfully prepared, plated, and presented two portions of the dish within commercial time constraints and deadlines. 6.3 Student successfully prepared, plated, and presented two portions of the dish following portion control procedures per the standard recipe. 6.4 Student successfully prepared, plated and presented two portions of the dish using food safety practices when handling food.

Performance criteria checklist for unit assessment task:
	Trainer/ Assessor to complete
	Trainer name: Date:
	Does the candidate meet the following criteria?
	Recipe 4: Poached pears in red wine				Satisfactory / Not Satisfactory	Trainer/Assessor Comments
	1. Select ingredients for vegetable, fruit, eggs and farinaceous dishes	1.1 Established food production requirements from standard recipes. 1.1.1 Student successfully located information in the standard recipe to determine food preparation requirements 1.1.2 Student read and understood assessment instruction 1.1.3 Student accessed recipe (instructions / task information / requirements) 1.1.4 Student read and understood the recipe.
		1.2 Estimated ingredient quantities according to the standard recipe 1.2.1 Student identified the ingredients from the standard  recipe required for their recipe 1.2.2 Student calculated ingredient amounts required for 2 portions from the recipe book. 1.2.3 Student recorded the calculations in the provided template: Table of ingredients for recipe adjusted(calculations) 1.2.4 Student submitted their calculations to the trainer/assessor as per the task requirements
		1.3 Recognised and chose ingredients from stores according to the recipe, quality, freshness, and stock rotation requirements. 1.3.1 Student correctly identified and collected ingredients from the store and cooler as per the recipe card. 1.3.2 Student checked and selected vegetables that were free of: 1.3.2.1   insects 1.3.2.2   bruises 1.3.2.3   damage 1.3.2.4   blemishes 1.3.2.5   excess dirt 1.3.3 Student selected vegetables that were not too hard or mushy and had a pleasant aroma and vibrant colour. 1.3.4 Student successfully located and read food product date codes and rotation labels. 1.3.5 Student selected the older stock when selecting ingredients per the FIFO stock rotation system. 1.3.6 Student checked and selected ingredients within the use by and best before dates.
		1.4 Examined perishable ingredients for spoilage or contamination prior to preparation: 1.4.1 Student checked that vegetables were free of insects, blemishes, or excess dirt. 1.4.2 Student checked signs of spoilage on fruits like mould, change in colour, soft or mushy consistency and bad odour.
		1.5 Student used correct food types when preparing the recipes. Trainer to tick:
		Vegetables and fruits: ☐dried ☐fresh ☐frozen	☐ Eggs	Farinaceous foods: ☐ couscous ☐ pasta ☐ noodles ☐ polenta ☐ pulses ☐ rice
	2. Select, prepare and use equipment.	2.1 Selected the type and size of equipment suitable to the requirements of the recipe: 2.1.1 Student selected the correct knives, chopping boards and other tools (as required by the recipe) to prepare vegetables. 2.1.2 Student selected correct food preparation equipment as per the standard recipe. 2.1.3 Student selected correct cooking equipment as per the standard recipe
		2.2 Safely assembled and confirmed the cleanliness of equipment before use. 2.2.1 Student assembled equipment correctly according to the manufacturer’s instructions in the operating manual provided by the trainer 2.2.2 Student received and followed the training instructions provided for assembling of the equipment and the machine 2.2.3 Student thoroughly cleaned equipment before and after use. 2.2.4 Student visually inspected all machine parts to ensure cleanliness before assembly and use.
		2.3 Followed manufacture instructions and used the equipment safely and hygienically: 2.3.1 Student read operating manual and operated equipment safely according to manufacturer’s instructions provided by the trainer. 2.3.2 Student received and followed the training instructions provided for operating the equipment 2.3.3 Student checked that all parts were working and placed equipment away from water or sink before use. 2.3.4 Student checked the equipment and power cord for damage before using the equipment. 2.3.5 Student used the equipment safely, never feeding it by hand and avoiding contact with moving parts.
	3. Portion and prepare ingredients.	3.1 Organised and assembled ingredients according to food production sequencing. 3.1.1 Student sorted and assembled ingredients according to food preparation sequence as per standard recipe. 3.1.2 Student grouped and placed ingredients in sequence to ensure all recipe steps were included. 3.1.3 Student placed all ingredients into appropriately sized dishes, bowls, and containers and set them around the cooking station for easy accessibility.
		3.2 Completed mise en place activities 3.2.1 Student completed mise en place activities for the cookery method (Trainer to tick):      ☐ boiling ☐ frying ☐ scrambling ☐ poaching ☐ omelette ☐ souffle
		3.3 Followed recipe and created portions by weighing and measuring ingredients correctly 3.3.1 Student used the calculations recorded in the provided template and measure and sorted ingredients as per the recipe requirements 3.3.2 Student weighed all dry ingredients using a weighing scale as per the standard recipe 3.3.3 Student weighed all wet ingredients using a measuring jug as per the standard recipe 3.3.4 Student weighed and measured ingredients to prepare two portions of the standard recipe.
		3.4 Cleaned and cut ingredients by using basic culinary cuts according to culinary standards. 3.4.1 Student washed vegetables well to remove any soil, traces of chemicals or insects. 3.4.2 Student washed herbs 2-3 times in water to remove any sand or dirt. 3.4.3 Student peeled and fabricated vegetables using basic culinary cuts.
		3.5 Prepared eggs for different culinary uses 3.5.1 Student prepared the dish using eggs for the following functions (Trainer to tick): ☐ aerating ☐ binding ☐ setting ☐ coating ☐ enriching ☐ emulsifying ☐ glazing ☐ thickening
		3.6 Diminished wastage to boost the profitability of food items prepared 3.6.1 Student ensured proper stock rotation by following FIFO for ingredients reducing food spoilage. 3.6.2 Student checked labels for ‘use by’ and ‘best before’ dates before using any ingredient, reducing food spoilage. 3.6.3 Student followed correct portion control as per standard recipe to reduce food waste. 3.6.4 Student correctly stored, handled, and prepared foodstuffs to reduce spoilage. 3.6.5 Students used off-cuts and recycled food to make stocks, soups, and sauces to reduce waste and unnecessary costs. 3.6.6 Student accurately measured and calculated all ingredients to reduce waste. 3.6.7 Student used resources efficiently in all food preparation areas, including only running appliances when necessary to reduce energy wastage.
	4.Cook vegetable, fruit, eggs and farinaceous dishes	4.1 Followed standard recipes to select and use appropriate cookery methods for vegetable, fruit, eggs and farinaceous dishes. 4.1.1 Student successfully determined cooking times and temperatures as per the standard recipe 4.1.2 Student followed standard recipes to select and use the following cookery method (Trainer to tick): ☐ boiling ☐ frying ☐ scrambling ☐ poaching ☐ omelette ☐ souffle
		4.2 Selected and added accompaniments suited to the dish. 4.2.1 Student selected and added accompaniments to the dish as per the standard recipe. 4.2.2 Student selected the accompaniments that enhance the appeal of the dish 4.2.3 Student made sure that taste of the accompaniments complimented the taste of the main dish
		4.3 Made food quality adjustments within the scope of responsibility before serving the dish. 4.3.1 Student checked the dish’s taste before serving for a balance of seasoning and other basic tastes bitter, sweet, and sour. 4.3.2 Student checked the dish’s texture before serving it as per the standard recipe. 4.3.3 Student checked the temperature of the dish before serving and ensured hot food was served hot above 60 C. 4.3.4 Student brought dish’s taste, texture or temperature discrepancy to the trainer’s attention and made food quality adjustments accordingly. 4.3.5 Student successfully prepared and served a good quality dish with good taste, texture, and correct temperature.
	5. Present and store vegetable, fruit, eggs and farinaceous dishes	5.1 Presented dishes attractively on appropriate service ware. 5.1.1 Student chose the correct and appropriate service ware for presenting the dish as per standard recipe. 5.1.2 Student portioned food correctly as per the standard recipe. 5.1.3 Student checked service ware for cracks and chips before using. 5.1.4 Student checked the temperature service ware before plating, ensuring hot food was served on hot plates. 5.1.5 Student presented dishes attractively on correct service ware as per the standard recipe.
		5.2 Added dips, sauces, and garnishes according to the standard recipe. 5.2.1 Student selected and added dips, sauces, and garnishes to the dish as per the standard recipe. 5.2.2 Student selected edible garnishes for the dish 5.2.3 Student dispersed garnishes thoughtfully to add colour or texture 5.2.4 Student made sure the plate was not overcrowded 5.2.5 Student avoided using the following: 5.2.5.1   Large chunks of citrus 5.2.5.2   Dips, sauces or garnishes with strong odour
		5.3 Visually assessed dish and adjusted presentation where required before serving. 5.3.1 Student checked the visual balance of the dish’s components for a well-balanced and harmonious look on the plate. 5.3.2 Student checked the dish’s visual appearance and eye appeal regarding the colour of food prepared and the service ware chosen before serving. 5.3.3 Student checked the dish for contrasting colours and textures per the standard recipe. 5.3.4 Student checked that service ware was clean and wiped the sides of the plate before serving. 5.3.5 Student brought any discrepancy in the dish’s presentation to the trainer’s attention and adjusted before serving. 5.3.6 Student prepared and served a well-presented dish that was attractive and had eye appeal.
		5.4 Stored prepared food items in suitable environmental conditions. 5.4.1 Student stored prepared food in hot holding alto shams or bain-marie above 60 C till served to ensure food safety and optimise its shelf life. 5.4.2 Student stored cold food in refrigeration below 5 C ensuring food safety and optimising its shelf life. 5.4.3 Student covered all prepared food items while storing to avoid cross-contamination, ensuring food safety and optimising its shelf life.
		5.5 Followed organisational procedures, environmental considerations, and cost-reduction initiatives and cleaned the work area and disposed or stored surplus and reusable by-products 5.5.1 Student checked the time for all perishable food items in the temperature danger zone (5C – 60C) and discarded food items that had been out for more than 4 hours after bringing them to the trainer’s notice. 5.5.2 Student checked the time for all perishable food items in the temperature danger zone and only stored food items that had been out for less than 2 hours. 5.5.3 Student chilled all leftover food for storing as per food safety guidelines, i.e., cooled it to less than 21C within the first 2 hours and then further cooled it to less than 5C in four hours or less. 5.5.4 Student discarded food that did not meet the temperature guidelines after bringing them to the trainer’s notice. 5.5.5 Student correctly covered and labelled all food before storing, removing cross-contamination possibilities. 5.5.6 Student successfully used the wash, rinse, and sanitise steps to clean all equipment, appliances, and tools after use. 5.5.7 Student successfully used the wash, rinse, and sanitise steps to clean stoves, grills, and bench tops thoroughly 5.5.8 Student successfully scraped, hand-washed, sanitised, and air-dried chopping boards after use. 5.5.9 Student successfully used the wash, rinse, and sanitise steps to clean and sanitise the workstation and all surfaces on which food was prepared. 5.5.10 Student worked with others to scrape, pre-rinsed, thoroughly wash, air-dry, and put away all soiled service ware using proper dishwashing and glass washing at the end of service. 5.5.11 Student worked with others to sweep, wash, and sanitise all floor areas at the end of service. 5.5.12 Student worked with others to empty, wash, sanitise, and air-dry all garbage bins at the end of service. 5.5.13 Student sorted garbage into correct bins while disposing of it.
	6.Overall Performance	6.1 Student efficiently sequenced the stages of food preparation and production to prepare plated and present two portions of the dish 6.2 Student successfully prepared, plated, and presented two portions of the dish within commercial time constraints and deadlines. 6.3 Student successfully prepared, plated, and presented two portions of the dish following portion control procedures per the standard recipe. 6.4 Student successfully prepared, plated and presented two portions of the dish using food safety practices when handling food.

		Activity 2: Produce Egg dishes
	Additional scenario		You are working as a chef in charge at Feast of Flavour restaurant on Friday evening, and a group of four comes to the restaurant and places an order with the wait staff. The wait staff has taken their order and has informed you that one dish is with special customer requests. The order includes the following details: A customer has requested Dish 7 and wants it to be Vegan, Dairy free and Gluten free.
	Your task.		Purpose For this task, students must prepare and present three egg dishes, two portions each, for assessment. Students are to follow standard recipes for the dishes from the recipe booklet. Role and participants Chef Assume that you are the chef in charge of the Feast of Flavours restaurant, and you are responsible for preparing the dishes and meeting the special customer request as per the order taken by the wait staff (refer to the additional scenario). You must modify the standard recipe and prepare the dish per the customer’s dietary needs. Wait staff Your trainer will act as the wait staff and provide instructions for the customer order (refer to additional scenario). The wait staff will also mention the special customer details and provide complete customer order details. (Trainer may refer to the recipe book for the special customer request order) Note: This assessment will occur under workplace conditions or in a simulated workplace whichever meets The RTO requirements Tasks to be performed Egg dishes to be produced: Throughout this task, the following techniques, and conditions for producing vegetable and fruit dishes must be included:
	You will be required to complete.		You need to calculate the ingredients required for two portions from the recipe book and record your calculations in the provided template and submit the completed template to your trainer/assessor. Two portions of each recipe must be prepared, plated, and presented within commercial time constraints and deadlines. One portion of recipe is to be prepared for special dietary requirements as per the wait staff instructions (refer to the additional scenario). Once the dish is ready, you will present it to the trainer. The trainer may suggest some quality or presentation improvements. You must change the food quality and plate presentation per the trainers’ suggestions. Please take a photo of each of the finished dishes. When submitting the completed assessment, please submit a photo of each finished dish in the provided template to your trainer/assessor. Your trainer/assessor will observe your performance and complete the provided checklist
	Timeframe		Your trainer will give you 5 hours to complete this activity. You may ask for additional time if required.

Template: Table of ingredients for recipe adjusted (calculations)
1 Kg = 1000 grams 1 Litre = 1000milliter 1 Gram = 0.001 kg 1 ml = 0.001 L
Ingredient	Unit	Weight	PCS	New amount(ltr/kg)	New amount (Ml/grams)
Recipe 5
Recipe 6
Recipe 7

Template: Evidence of the finished dish

Recipe 5

Recipe 6

Recipe 7

Performance criteria checklist for unit assessment task:
	Trainer/ Assessor to complete
	Trainer name: Date:
	Does the candidate meet the following criteria?
	Recipe 5 – Egg cookery				Satisfactory / Not Satisfactory	Trainer/Assessor Comments
	1. Select ingredients for vegetable, fruit, eggs and farinaceous dishes	1.1 Established food production requirements from standard recipes. 1.1.1 Student successfully located information in the standard recipe to determine food preparation requirements 1.1.2 Student read and understood assessment instruction 1.1.3 Student accessed recipe (instructions / task information / requirements) 1.1.4 Student read and understood the recipe.
		1.2 Estimated ingredient quantities according to the standard recipe 1.2.1 Student identified the ingredients from the standard  recipe required for their recipe 1.2.2 Student calculated ingredient amounts required for 2 portions from the recipe book. 1.2.3 Student recorded the calculations in the provided template: Table of ingredients for recipe adjusted(calculations) 1.2.4 Student submitted their calculations to the trainer/assessor as per the task requirements
		1.3 Recognised and chose ingredients from stores according to the recipe, quality, freshness, and stock rotation requirements. 1.3.1 Student correctly identified and collected ingredients from the store and cooler as per the recipe card. 1.3.2 Student checked and selected clean, undamaged, or uncracked eggs to avoid contamination. 1.3.3 Student selected eggs that were medium sized with uniform colour, regular shape with long oval shell, one end blunt and another flat. 1.3.4 Student successfully located and read food product date codes and rotation labels. 1.3.5 Student selected the older stock when selecting ingredients per the FIFO stock rotation system. 1.3.6 Student checked and selected ingredients within the use by and best before dates. 1.3.7 Student checked the best before the date and selected eggs that did not exceed 28 days from when the egg was laid.
		1.4 Examined perishable ingredients for spoilage or contamination prior to preparation: 1.4.1 Student checked signs of spoilage. 1.4.2 Student checked that eggs were free of cracks or excess dirt.
		1.5 Student used correct food types when preparing the recipes. Trainer to tick:
		Vegetables and fruits: ☐dried ☐fresh ☐frozen	☐ Eggs	Farinaceous foods: ☐ couscous ☐ pasta ☐ noodles ☐ polenta ☐ pulses ☐ rice
	2. Select, prepare and use equipment.	2.1 Selected the type and size of equipment suitable to the requirements of the recipe: 2.1.1 Student selected the correct knives, chopping boards and other tools (as required by the recipe) to prepare vegetables. 2.1.2 Student selected correct food preparation equipment as per the standard recipe. 2.1.3 Student selected correct cooking equipment as per the standard recipe
		2.2 Safely assembled and confirmed the cleanliness of equipment before use. 2.2.1 Student assembled equipment correctly according to the manufacturer’s instructions in the operating manual provided by the trainer 2.2.2 Student received and followed the training instructions provided for assembling of the equipment and the machine 2.2.3 Student thoroughly cleaned equipment before and after use. 2.2.4 Student visually inspected all machine parts to ensure cleanliness before assembly and use.
		2.3 Followed manufacture instructions and used the equipment safely and hygienically: 2.3.1 Student read operating manual and operated equipment safely according to manufacturer’s instructions provided by the trainer. 2.3.2 Student received and followed the training instructions provided for operating the equipment 2.3.3 Student checked that all parts were working and placed equipment away from water or sink before use. 2.3.4 Student checked the equipment and power cord for damage before using the equipment. 2.3.5 Student used the equipment safely, never feeding it by hand and avoiding contact with moving parts.
	3. Portion and prepare ingredients.	3.1 Organised and assembled ingredients according to food production sequencing. 3.1.1 Student sorted and assembled ingredients according to food preparation sequence as per standard recipe. 3.1.2 Student grouped and placed ingredients in sequence to ensure all recipe steps were included. 3.1.3 Student placed all ingredients into appropriately sized dishes, bowls, and containers and set them around the cooking station for easy accessibility. 3.1.4 Student took out eggs from the cooler 30 minutes before use to safely bring them to room temperature.
		3.2 Completed mise en place activities 3.2.1 Student completed mise en place activities for the cookery method (Trainer to tick):      ☐ boiling ☐ frying ☐ scrambling ☐ poaching ☐ omelette ☐ souffle
		3.3 Followed recipe and created portions by weighing and measuring ingredients correctly 3.3.1 Student used the calculations recorded in the provided template and measure and sorted ingredients as per the recipe requirements 3.3.2 Student weighed all dry ingredients using a weighing scale as per the standard recipe 3.3.3 Student weighed all wet ingredients using a measuring jug as per the standard recipe 3.3.4 Student weighed and measured ingredients to prepare two portions of the standard recipe.
		3.4 Cleaned and cut ingredients by using basic culinary cuts according to culinary standards. 3.4.1 Student washed vegetables well to remove any soil, traces of chemicals or insects. 3.4.2 Student washed herbs 2-3 times in water to remove any sand or dirt. 3.4.3 Student peeled and fabricated vegetables using basic culinary cuts.
		3.5 Prepared eggs for different culinary uses 3.5.1 Student prepared the dish using eggs for the following functions (Trainer to tick): ☐ aerating ☐ binding ☐ setting ☐ coating ☐ enriching ☐ emulsifying ☐ glazing ☐ thickening
		3.6 Diminished wastage to boost the profitability of food items prepared 3.6.1 Student ensured proper stock rotation by following FIFO for ingredients reducing food spoilage. 3.6.2 Student checked labels for ‘use by’ and ‘best before’ dates before using any ingredient, reducing food spoilage. 3.6.3 Student followed correct portion control as per standard recipe to reduce food waste. 3.6.4 Student correctly stored, handled, and prepared foodstuffs to reduce spoilage. 3.6.5 Students used off-cuts and recycled food to make stocks, soups, and sauces to reduce waste and unnecessary costs. 3.6.6 Student accurately measured and calculated all ingredients to reduce waste. 3.6.7 Student used resources efficiently in all food preparation areas, including only running appliances when necessary to reduce energy wastage.
	4.Cook vegetable, fruit, eggs and farinaceous dishes	4.1 Followed standard recipes to select and use appropriate cookery methods for vegetable, fruit, eggs and farinaceous dishes. 4.1.1 Student successfully determined cooking times and temperatures as per the standard recipe 4.1.2 Student followed standard recipes to select and use the following cookery method (Trainer to tick): ☐ boiling ☐ frying ☐ scrambling ☐ poaching ☐ omelette ☐ souffle
		4.2 Selected and added accompaniments suited to the dish. 4.2.1 Student selected and added accompaniments to the dish as per the standard recipe. 4.2.2 Student selected the accompaniments that enhance the appeal of the dish 4.2.3 Student made sure that taste of the accompaniments complimented the taste of the main dish
		4.3 Made food quality adjustments within the scope of responsibility before serving the dish. 4.3.1 Student checked the dish’s taste before serving for a balance of seasoning and other basic tastes bitter, sweet, and sour. 4.3.2 Student checked the dish’s texture before serving it as per the standard recipe. 4.3.3 Student checked the temperature of the dish before serving and ensured hot food was served hot above 60 C. 4.3.4 Student brought dish’s taste, texture or temperature discrepancy to the trainer’s attention and made food quality adjustments accordingly. 4.3.5 Student successfully prepared and served a good quality dish with good taste, texture, and correct temperature.
	5. Present and store vegetable, fruit, eggs and farinaceous dishes	5.1 Presented dishes attractively on appropriate service ware. 5.1.1 Student chose the correct and appropriate service ware for presenting the dish as per standard recipe. 5.1.2 Student portioned food correctly as per the standard recipe. 5.1.3 Student checked service ware for cracks and chips before using. 5.1.4 Student checked the temperature service ware before plating, ensuring hot food was served on hot plates. 5.1.5 Student presented dishes attractively on correct service ware as per the standard recipe.
		5.2 Added dips, sauces, and garnishes according to the standard recipe. 5.2.1 Student selected and added dips, sauces, and garnishes to the dish as per the standard recipe. 5.2.2 Student selected edible garnishes for the dish 5.2.3 Student dispersed garnishes thoughtfully to add colour or texture 5.2.4 Student made sure the plate was not overcrowded 5.2.5 Student avoided using the following: 5.2.5.1   Large chunks of citrus 5.2.5.2   Dips, sauces or garnishes with strong odour
		5.3 Visually assessed dish and adjusted presentation where required before serving. 5.3.1 Student checked the visual balance of the dish’s components for a well-balanced and harmonious look on the plate. 5.3.2 Student checked the dish’s visual appearance and eye appeal regarding the colour of food prepared and the service ware chosen before serving. 5.3.3 Student checked the dish for contrasting colours and textures per the standard recipe. 5.3.4 Student checked that service ware was clean and wiped the sides of the plate before serving. 5.3.5 Student brought any discrepancy in the dish’s presentation to the trainer’s attention and adjusted before serving. 5.3.6 Student prepared and served a well-presented dish that was attractive and had eye appeal.
		5.4 Stored prepared food items in suitable environmental conditions. 5.4.1 Student stored prepared food in hot holding alto shams or bain-marie above 60 C till served to ensure food safety and optimise its shelf life. 5.4.2 Student stored cold food in refrigeration below 5 C ensuring food safety and optimising its shelf life. 5.4.3 Student covered all prepared food items while storing to avoid cross-contamination, ensuring food safety and optimising its shelf life.
		5.5 Followed organisational procedures, environmental considerations, and cost-reduction initiatives and cleaned the work area and disposed or stored surplus and reusable by-products 5.5.1 Student checked the time for all perishable food items in the temperature danger zone (5C – 60C) and discarded food items that had been out for more than 4 hours after bringing them to the trainer’s notice. 5.5.2 Student checked the time for all perishable food items in the temperature danger zone and only stored food items that had been out for less than 2 hours. 5.5.3 Student chilled all leftover food for storing as per food safety guidelines, i.e., cooled it to less than 21C within the first 2 hours and then further cooled it to less than 5C in four hours or less. 5.5.4 Student discarded food that did not meet the temperature guidelines after bringing them to the trainer’s notice. 5.5.5 Student correctly covered and labelled all food before storing, removing cross-contamination possibilities. 5.5.6 Student successfully used the wash, rinse, and sanitise steps to clean all equipment, appliances, and tools after use. 5.5.7 Student successfully used the wash, rinse, and sanitise steps to clean stoves, grills, and bench tops thoroughly 5.5.8 Student successfully scraped, hand-washed, sanitised, and air-dried chopping boards after use. 5.5.9 Student successfully used the wash, rinse, and sanitise steps to clean and sanitise the workstation and all surfaces on which food was prepared. 5.5.10 Student worked with others to scrape, pre-rinsed, thoroughly wash, air-dry, and put away all soiled service ware using proper dishwashing and glass washing at the end of service. 5.5.11 Student worked with others to sweep, wash, and sanitise all floor areas at the end of service. 5.5.12 Student worked with others to empty, wash, sanitise, and air-dry all garbage bins at the end of service. 5.5.13 Student sorted garbage into correct bins while disposing of it.
	6.Overall Performance	6.1 Student efficiently sequenced the stages of food preparation and production to prepare plated and present two portions of the dish 6.2 Student successfully prepared, plated, and presented two portions of the dish within commercial time constraints and deadlines. 6.3 Student successfully prepared, plated, and presented two portions of the dish following portion control procedures per the standard recipe. 6.4 Student successfully prepared, plated and presented two portions of the dish using food safety practices when handling food.

Performance criteria checklist for unit assessment task:
	Trainer/ Assessor to complete
	Trainer name: Date:
	Does the candidate meet the following criteria?
	Recipe 6: Cheese Soufflé				Satisfactory / Not Satisfactory	Trainer/Assessor Comments
	1. Select ingredients for vegetable, fruit, eggs and farinaceous dishes	1.1 Established food production requirements from standard recipes. 1.1.1 Student successfully located information in the standard recipe to determine food preparation requirements 1.1.2 Student read and understood assessment instruction 1.1.3 Student accessed recipe (instructions / task information / requirements) 1.1.4 Student read and understood the recipe.
		1.2 Estimated ingredient quantities according to the standard recipe 1.2.1 Student identified the ingredients from the standard  recipe required for their recipe 1.2.2 Student calculated ingredient amounts required for 2 portions from the recipe book. 1.2.3 Student recorded the calculations in the provided template: Table of ingredients for recipe adjusted(calculations) 1.2.4 Student submitted their calculations to the trainer/assessor as per the task requirements
		1.3 Recognised and chose ingredients from stores according to the recipe, quality, freshness, and stock rotation requirements. 1.3.1 Student correctly identified and collected ingredients from the store and cooler as per the recipe card. 1.3.2 Student checked and selected clean, undamaged, or uncracked eggs to avoid contamination. 1.3.3 student selected eggs that are medium sized with uniform colour, regular shape with long oval shell, one end blunt and another flat. 1.3.4 Student checked all farinaceous foods, especially flour for insects, dirt or debris, which can be a source of contamination. 1.3.5 Student successfully located and read food product date codes and rotation labels. 1.3.6 Student selected the older stock when selecting ingredients per the FIFO stock rotation system. 1.3.7 Student checked and selected ingredients within the use by and best before dates. 1.3.8 Student checked the best before the date and selected eggs that did not exceed 28 days from when the egg was laid.
		1.4 Examined perishable ingredients for spoilage or contamination prior to preparation: 1.4.1 Student checked signs of spoilage. 1.4.2 Student checked that eggs were free of cracks or excess dirt. 1.4.3 Student checked all farinaceous foods, especially flour for insects, dirt or debris, which can be a source of contamination.
		1.5 Student used correct food types when preparing the recipes. Trainer to tick:
		Vegetables and fruits: ☐dried ☐fresh ☐frozen	☐ Eggs	Farinaceous foods: ☐ couscous ☐ pasta ☐ noodles ☐ polenta ☐ pulses ☐ rice
	2. Select, prepare and use equipment.	2.1 Selected the type and size of equipment suitable to the requirements of the recipe: 2.1.1 Student selected the correct knives, chopping boards and other tools (as required by the recipe) to prepare vegetables. 2.1.2 Student selected correct food preparation equipment as per the standard recipe. 2.1.3 Student selected correct cooking equipment as per the standard recipe
		2.2 Safely assembled and confirmed the cleanliness of equipment before use. 2.2.1 Student assembled equipment correctly according to the manufacturer’s instructions in the operating manual provided by the trainer 2.2.2 Student received and followed the training instructions provided for assembling of the equipment and the machine 2.2.3 Student thoroughly cleaned equipment before and after use. 2.2.4 Student visually inspected all machine parts to ensure cleanliness before assembly and use.
		2.3 Followed manufacture instructions and used the equipment safely and hygienically: 2.3.1 Student read operating manual and operated equipment safely according to manufacturer’s instructions provided by the trainer. 2.3.2 Student received and followed the training instructions provided for operating the equipment 2.3.3 Student checked that all parts were working and placed equipment away from water or sink before use. 2.3.4 Student checked the equipment and power cord for damage before using the equipment. 2.3.5 Student used the equipment safely, never feeding it by hand and avoiding contact with moving parts.
	3. Portion and prepare ingredients.	3.1 Organised and assembled ingredients according to food production sequencing. 3.1.1 Student sorted and assembled ingredients according to food preparation sequence as per standard recipe. 3.1.2 Student grouped and placed ingredients in sequence to ensure all recipe steps were included. 3.1.3 Student placed all ingredients into appropriately sized dishes, bowls, and containers and set them around the cooking station for easy accessibility. 3.1.4 Student took out eggs from the cooler 30 minutes before use to safely bring them to room temperature.
		3.2 Completed mise en place activities 3.2.1 Student completed mise en place activities for the cookery method (Trainer to tick):      ☐ boiling ☐ frying ☐ scrambling ☐ poaching ☐ omelette ☐ souffle
		3.3 Followed recipe and created portions by weighing and measuring ingredients correctly 3.3.1 Student used the calculations recorded in the provided template and measure and sorted ingredients as per the recipe requirements 3.3.2 Student weighed all dry ingredients using a weighing scale as per the standard recipe 3.3.3 Student weighed all wet ingredients using a measuring jug as per the standard recipe 3.3.4 Student weighed and measured ingredients to prepare two portions of the standard recipe.
		3.4 Cleaned and cut ingredients by using basic culinary cuts according to culinary standards. 3.4.1 Student washed vegetables well to remove any soil, traces of chemicals or insects. 3.4.2 Student washed herbs 2-3 times in water to remove any sand or dirt. 3.4.3 Student peeled and fabricated vegetables using basic culinary cuts.
		3.5 Prepared eggs for different culinary uses 3.5.1 Student prepared the dish using eggs for the following functions (Trainer to tick): ☐ aerating ☐ binding ☐ setting ☐ coating ☐ enriching ☐ emulsifying ☐ glazing ☐ thickening
		3.6 Diminished wastage to boost the profitability of food items prepared 3.6.1 Student ensured proper stock rotation by following FIFO for ingredients reducing food spoilage. 3.6.2 Student checked labels for ‘use by’ and ‘best before’ dates before using any ingredient, reducing food spoilage. 3.6.3 Student followed correct portion control as per standard recipe to reduce food waste. 3.6.4 Student correctly stored, handled, and prepared foodstuffs to reduce spoilage. 3.6.5 Students used off-cuts and recycled food to make stocks, soups, and sauces to reduce waste and unnecessary costs. 3.6.6 Student accurately measured and calculated all ingredients to reduce waste. 3.6.7 Student used resources efficiently in all food preparation areas, including only running appliances when necessary to reduce energy wastage.
	4.Cook vegetable, fruit, eggs and farinaceous dishes	4.1 Followed standard recipes to select and use appropriate cookery methods for vegetable, fruit, eggs and farinaceous dishes. 4.1.1 Student successfully determined cooking times and temperatures as per the standard recipe 4.1.2 Student followed standard recipes to select and use the following cookery method (Trainer to tick): ☐ boiling ☐ frying ☐ scrambling ☐ poaching ☐ omelette ☐ souffle
		4.2 Selected and added accompaniments suited to the dish. 4.2.1 Student selected and added accompaniments to the dish as per the standard recipe. 4.2.2 Student selected the accompaniments that enhance the appeal of the dish 4.2.3 Student made sure that taste of the accompaniments complimented the taste of the main dish
		4.3 Made food quality adjustments within the scope of responsibility before serving the dish. 4.3.1 Student checked the dish’s taste before serving for a balance of seasoning and other basic tastes bitter, sweet, and sour. 4.3.2 Student checked the dish’s texture before serving it as per the standard recipe. 4.3.3 Student checked the temperature of the dish before serving and ensured hot food was served hot above 60 C. 4.3.4 Student brought dish’s taste, texture or temperature discrepancy to the trainer’s attention and made food quality adjustments accordingly. 4.3.5 Student successfully prepared and served a good quality dish with good taste, texture, and correct temperature.
	5. Present and store vegetable, fruit, eggs and farinaceous dishes	5.1 Presented dishes attractively on appropriate service ware. 5.1.1 Student chose the correct and appropriate service ware for presenting the dish as per standard recipe. 5.1.2 Student portioned food correctly as per the standard recipe. 5.1.3 Student checked service ware for cracks and chips before using. 5.1.4 Student checked the temperature service ware before plating, ensuring hot food was served on hot plates. 5.1.5 Student presented dishes attractively on correct service ware as per the standard recipe.
		5.2 Added dips, sauces, and garnishes according to the standard recipe. 5.2.1 Student selected and added dips, sauces, and garnishes to the dish as per the standard recipe. 5.2.2 Student selected edible garnishes for the dish 5.2.3 Student dispersed garnishes thoughtfully to add colour or texture 5.2.4 Student made sure the plate was not overcrowded 5.2.5 Student avoided using the following: 5.2.5.1   Large chunks of citrus 5.2.5.2   Dips, sauces or garnishes with strong odour
		5.3 Visually assessed dish and adjusted presentation where required before serving. 5.3.1 Student checked the visual balance of the dish’s components for a well-balanced and harmonious look on the plate. 5.3.2 Student checked the dish’s visual appearance and eye appeal regarding the colour of food prepared and the service ware chosen before serving. 5.3.3 Student checked the dish for contrasting colours and textures per the standard recipe. 5.3.4 Student checked that service ware was clean and wiped the sides of the plate before serving. 5.3.5 Student brought any discrepancy in the dish’s presentation to the trainer’s attention and adjusted before serving. 5.3.6 Student prepared and served a well-presented dish that was attractive and had eye appeal.
		5.4 Stored prepared food items in suitable environmental conditions. 5.4.1 Student stored prepared food in hot holding alto shams or bain-marie above 60 C till served to ensure food safety and optimise its shelf life. 5.4.2 Student stored cold food in refrigeration below 5 C ensuring food safety and optimising its shelf life. 5.4.3 Student covered all prepared food items while storing to avoid cross-contamination, ensuring food safety and optimising its shelf life.
		5.5 Followed organisational procedures, environmental considerations, and cost-reduction initiatives and cleaned the work area and disposed or stored surplus and reusable by-products 5.5.1 Student checked the time for all perishable food items in the temperature danger zone (5C – 60C) and discarded food items that had been out for more than 4 hours after bringing them to the trainer’s notice. 5.5.2 Student checked the time for all perishable food items in the temperature danger zone and only stored food items that had been out for less than 2 hours. 5.5.3 Student chilled all leftover food for storing as per food safety guidelines, i.e., cooled it to less than 21C within the first 2 hours and then further cooled it to less than 5C in four hours or less. 5.5.4 Student discarded food that did not meet the temperature guidelines after bringing them to the trainer’s notice. 5.5.5 Student correctly covered and labelled all food before storing, removing cross-contamination possibilities. 5.5.6 Student successfully used the wash, rinse, and sanitise steps to clean all equipment, appliances, and tools after use. 5.5.7 Student successfully used the wash, rinse, and sanitise steps to clean stoves, grills, and bench tops thoroughly 5.5.8 Student successfully scraped, hand-washed, sanitised, and air-dried chopping boards after use. 5.5.9 Student successfully used the wash, rinse, and sanitise steps to clean and sanitise the workstation and all surfaces on which food was prepared. 5.5.10 Student worked with others to scrape, pre-rinsed, thoroughly wash, air-dry, and put away all soiled service ware using proper dishwashing and glass washing at the end of service. 5.5.11 Student worked with others to sweep, wash, and sanitise all floor areas at the end of service. 5.5.12 Student worked with others to empty, wash, sanitise, and air-dry all garbage bins at the end of service. 5.5.13 Student sorted garbage into correct bins while disposing of it.
	6.Overall Performance	6.1 Student efficiently sequenced the stages of food preparation and production to prepare plated and present two portions of the dish 6.2 Student successfully prepared, plated, and presented two portions of the dish within commercial time constraints and deadlines. 6.3 Student successfully prepared, plated, and presented two portions of the dish following portion control procedures per the standard recipe. 6.4 Student successfully prepared, plated and presented two portions of the dish using food safety practices when handling food.

Performance criteria checklist for unit assessment task:
	Trainer/ Assessor to complete
	Trainer name: Date:
	Does the candidate meet the following criteria?
	Recipe 7: Stir-fried noodles and vegetables				Satisfactory / Not Satisfactory	Trainer/Assessor Comments
	1. Select ingredients for vegetable, fruit, eggs and farinaceous dishes	1.1 Established food production requirements from standard recipes. 1.1.1 Student successfully located information in the standard recipe to determine food preparation requirements 1.1.2 Student read and understood assessment instruction 1.1.3 Student accessed recipe (instructions / task information / requirements) 1.1.4 Student read and understood the recipe.
		1.2 Estimated ingredient quantities according to the standard recipe 1.2.1 Student identified the ingredients from the standard  recipe required for their recipe 1.2.2 Student calculated ingredient amounts required for 2 portions from the recipe book. 1.2.3 Student recorded the calculations in the provided template: Table of ingredients for recipe adjusted(calculations) 1.2.4 Student submitted their calculations to the trainer/assessor as per the task requirements
		1.3 Recognised and chose ingredients from stores according to the recipe, quality, freshness, and stock rotation requirements. 1.3.1 Student correctly identified and collected ingredients from the store and cooler as per the recipe card. 1.3.2 Student checked and selected vegetables free of insects, bruises, damage, blemishes, or excess dirt 1.3.3 Student selected vegetables that are not too hard or mushy and have a pleasant aroma and vibrant colour. 1.3.4 Student checked all farinaceous foods, especially noodles, for insects, dirt or debris, which can be a source of contamination. 1.3.5 Student successfully located and read food product date codes and rotation labels. 1.3.6 Student selected the older stock when selecting ingredients per the FIFO stock rotation system. 1.3.7 Student checked and selected ingredients within the use by and best before dates.
		1.4 Examined perishable ingredients for spoilage or contamination prior to preparation: 1.4.1 Student checked that vegetables were free of insects, blemishes, or excess dirt. 1.4.2 Student checked signs of spoilage on vegetables like mould, change in colour, soft or mushy consistency and bad odour. 1.4.3 Student checked that eggs were free of cracks or excess dirt. 1.4.4 Student checked all farinaceous foods, especially noodles for insects, dirt or debris, which can be a source of contamination
		1.5 Student used correct food types when preparing the recipes. Trainer to tick:
		Vegetables and fruits: ☐dried ☐fresh ☐frozen	☐ Eggs	Farinaceous foods: ☐ couscous ☐ pasta ☐ noodles ☐ polenta ☐ pulses ☐ rice
	2. Select, prepare and use equipment.	2.1 Selected the type and size of equipment suitable to the requirements of the recipe: 2.1.1 Student selected the correct knives, chopping boards and other tools (as required by the recipe) to prepare vegetables. 2.1.2 Student selected correct food preparation equipment as per the standard recipe. 2.1.3 Student selected correct cooking equipment as per the standard recipe
		2.2 Safely assembled and confirmed the cleanliness of equipment before use. 2.2.1 Student assembled equipment correctly according to the manufacturer’s instructions in the operating manual provided by the trainer 2.2.2 Student received and followed the training instructions provided for assembling of the equipment and the machine 2.2.3 Student thoroughly cleaned equipment before and after use. 2.2.4 Student visually inspected all machine parts to ensure cleanliness before assembly and use.
		2.3 Followed manufacture instructions and used the equipment safely and hygienically: 2.3.1 Student read operating manual and operated equipment safely according to manufacturer’s instructions provided by the trainer. 2.3.2 Student received and followed the training instructions provided for operating the equipment 2.3.3 Student checked that all parts were working and placed equipment away from water or sink before use. 2.3.4 Student checked the equipment and power cord for damage before using the equipment. 2.3.5 Student used the equipment safely, never feeding it by hand and avoiding contact with moving parts.
	3. Portion and prepare ingredients.	3.1 Organised and assembled ingredients according to food production sequencing. 3.1.1 Student sorted and assembled ingredients according to food preparation sequence as per standard recipe. 3.1.2 Student grouped and placed ingredients in sequence to ensure all recipe steps were included. 3.1.3 Student placed all ingredients into appropriately sized dishes, bowls, and containers and set them around the cooking station for easy accessibility. 3.1.4 Student took out eggs from the cooler 30 minutes before use to safely bring them to room temperature.
		3.2 Completed mise en place activities 3.2.1 Student completed mise en place activities for the cookery method (Trainer to tick):      ☐ boiling ☐ frying ☐ scrambling ☐ poaching ☐ omelette ☐ souffle
		3.3 Followed recipe and created portions by weighing and measuring ingredients correctly 3.3.1 Student used the calculations recorded in the provided template and measure and sorted ingredients as per the recipe requirements 3.3.2 Student weighed all dry ingredients using a weighing scale as per the standard recipe 3.3.3 Student weighed all wet ingredients using a measuring jug as per the standard recipe 3.3.4 Student weighed and measured ingredients to prepare two portions of the standard recipe.
		3.4 Cleaned and cut ingredients by using basic culinary cuts according to culinary standards. 3.4.1 Student washed vegetables well to remove any soil, traces of chemicals or insects. 3.4.2 Student washed herbs 2-3 times in water to remove any sand or dirt. 3.4.3 Student peeled and fabricated vegetables using basic culinary cuts.
		3.5 Prepared eggs for different culinary uses 3.5.1 Student prepared the dish using eggs for the following functions (Trainer to tick): ☐ aerating ☐ binding ☐ setting ☐ coating ☐ enriching ☐ emulsifying ☐ glazing ☐ thickening
		3.6 Diminished wastage to boost the profitability of food items prepared 3.6.1 Student ensured proper stock rotation by following FIFO for ingredients reducing food spoilage. 3.6.2 Student checked labels for ‘use by’ and ‘best before’ dates before using any ingredient, reducing food spoilage. 3.6.3 Student followed correct portion control as per standard recipe to reduce food waste. 3.6.4 Student correctly stored, handled, and prepared foodstuffs to reduce spoilage. 3.6.5 Students used off-cuts and recycled food to make stocks, soups, and sauces to reduce waste and unnecessary costs. 3.6.6 Student accurately measured and calculated all ingredients to reduce waste. 3.6.7 Student used resources efficiently in all food preparation areas, including only running appliances when necessary to reduce energy wastage.
	4.Cook vegetable, fruit, eggs and farinaceous dishes	4.1 Followed standard recipes to select and use appropriate cookery methods for vegetable, fruit, eggs and farinaceous dishes. 4.1.1 Student successfully determined cooking times and temperatures as per the standard recipe 4.1.2 Student followed standard recipes to select and use the following cookery method (Trainer to tick): ☐ boiling ☐ frying ☐ scrambling ☐ poaching ☐ omelette ☐ souffle
		4.2 Selected and added accompaniments suited to the dish. 4.2.1 Student selected and added accompaniments to the dish as per the standard recipe. 4.2.2 Student selected the accompaniments that enhance the appeal of the dish 4.2.3 Student made sure that taste of the accompaniments complimented the taste of the main dish
		4.3 Made food quality adjustments within the scope of responsibility before serving the dish. 4.3.1 Student checked the dish’s taste before serving for a balance of seasoning and other basic tastes bitter, sweet, and sour. 4.3.2 Student checked the dish’s texture before serving it as per the standard recipe. 4.3.3 Student checked the temperature of the dish before serving and ensured hot food was served hot above 60 C. 4.3.4 Student brought dish’s taste, texture or temperature discrepancy to the trainer’s attention and made food quality adjustments accordingly. 4.3.5 Student successfully prepared and served a good quality dish with good taste, texture, and correct temperature.
	5. Present and store vegetable, fruit, eggs and farinaceous dishes	5.1 Presented dishes attractively on appropriate service ware. 5.1.1 Student chose the correct and appropriate service ware for presenting the dish as per standard recipe. 5.1.2 Student portioned food correctly as per the standard recipe. 5.1.3 Student checked service ware for cracks and chips before using. 5.1.4 Student checked the temperature service ware before plating, ensuring hot food was served on hot plates. 5.1.5 Student presented dishes attractively on correct service ware as per the standard recipe.
		5.2 Added dips, sauces, and garnishes according to the standard recipe. 5.2.1 Student selected and added dips, sauces, and garnishes to the dish as per the standard recipe. 5.2.2 Student selected edible garnishes for the dish 5.2.3 Student dispersed garnishes thoughtfully to add colour or texture 5.2.4 Student made sure the plate was not overcrowded 5.2.5 Student avoided using the following: 5.2.5.1   Large chunks of citrus 5.2.5.2   Dips, sauces or garnishes with strong odour
		5.3 Visually assessed dish and adjusted presentation where required before serving. 5.3.1 Student checked the visual balance of the dish’s components for a well-balanced and harmonious look on the plate. 5.3.2 Student checked the dish’s visual appearance and eye appeal regarding the colour of food prepared and the service ware chosen before serving. 5.3.3 Student checked the dish for contrasting colours and textures per the standard recipe. 5.3.4 Student checked that service ware was clean and wiped the sides of the plate before serving. 5.3.5 Student brought any discrepancy in the dish’s presentation to the trainer’s attention and adjusted before serving. 5.3.6 Student prepared and served a well-presented dish that was attractive and had eye appeal.
		5.4 Stored prepared food items in suitable environmental conditions. 5.4.1 Student stored prepared food in hot holding alto shams or bain-marie above 60 C till served to ensure food safety and optimise its shelf life. 5.4.2 Student stored cold food in refrigeration below 5 C ensuring food safety and optimising its shelf life. 5.4.3 Student covered all prepared food items while storing to avoid cross-contamination, ensuring food safety and optimising its shelf life.
		5.5 Followed organisational procedures, environmental considerations, and cost-reduction initiatives and cleaned the work area and disposed or stored surplus and reusable by-products 5.5.1 Student checked the time for all perishable food items in the temperature danger zone (5C – 60C) and discarded food items that had been out for more than 4 hours after bringing them to the trainer’s notice. 5.5.2 Student checked the time for all perishable food items in the temperature danger zone and only stored food items that had been out for less than 2 hours. 5.5.3 Student chilled all leftover food for storing as per food safety guidelines, i.e., cooled it to less than 21C within the first 2 hours and then further cooled it to less than 5C in four hours or less. 5.5.4 Student discarded food that did not meet the temperature guidelines after bringing them to the trainer’s notice. 5.5.5 Student correctly covered and labelled all food before storing, removing cross-contamination possibilities. 5.5.6 Student successfully used the wash, rinse, and sanitise steps to clean all equipment, appliances, and tools after use. 5.5.7 Student successfully used the wash, rinse, and sanitise steps to clean stoves, grills, and bench tops thoroughly 5.5.8 Student successfully scraped, hand-washed, sanitised, and air-dried chopping boards after use. 5.5.9 Student successfully used the wash, rinse, and sanitise steps to clean and sanitise the workstation and all surfaces on which food was prepared. 5.5.10 Student worked with others to scrape, pre-rinsed, thoroughly wash, air-dry, and put away all soiled service ware using proper dishwashing and glass washing at the end of service. 5.5.11 Student worked with others to sweep, wash, and sanitise all floor areas at the end of service. 5.5.12 Student worked with others to empty, wash, sanitise, and air-dry all garbage bins at the end of service. 5.5.13 Student sorted garbage into correct bins while disposing of it.
	6.Overall Performance	6.1 Student efficiently sequenced the stages of food preparation and production to prepare plated and present two portions of the dish 6.2 Student successfully prepared, plated, and presented two portions of the dish within commercial time constraints and deadlines. 6.3 Student successfully prepared, plated, and presented two portions of the dish following portion control procedures per the standard recipe. 6.4 Student successfully prepared, plated and presented two portions of the dish using food safety practices when handling food. 6.5 Student successfully responded to 1 special customer request by modifying the standard recipe to prepare the dish as per the customer’s dietary needs.

Activity 3: Produce Farinaceous dishes

Additional scenario	You are working as a chef in charge at the Feast of Flavour restaurant on Friday evening, and a group of four comes to the restaurant and places an order with the wait staff. The wait staff has taken their order and has informed you that one dish is with special customer requests. The order includes the following details: A customer has requested Dish 9 and wants it to be Vegan, Dairy free and Gluten free.
Your task.	Purpose For this task, students must prepare and present three farinaceous dishes, two portions each, for assessment. Students are to follow standard recipes for the dishes from the recipe booklet. Role and participants Chef Assume that you are the chef in charge of Feast of Flavours and you are responsible for preparing the dishes and meeting the special customer request as per the order taken by the wait staff (refer to the additional scenario). You must modify the standard recipe and prepare the dish per the customer’s dietary needs. Wait staff Your trainer will act as the wait staff and provide instructions for the customer order (refer to additional scenario). The wait staff will also mention the special customer details and provide complete customer order details. (Trainer may refer to the recipe book for the special customer request order) Note: This assessment will occur under workplace conditions or in a simulated workplace, whichever meets the RTO requirements Tasks to be performed Farinaceous dishes to be produced: Throughout this task, the following techniques, and conditions for producing vegetable and fruit dishes must be included:
You will be required to complete.	You need to calculate the ingredients required for two portions from the recipe book and record your calculations in the provided template and submit the completed template to your trainer/assessor. Two portions of each recipe must be prepared, plated, and presented within commercial time constraints and deadlines. One portion of recipe is to be prepared for special dietary requirements as per the wait staff instructions (refer to the additional scenario). Once the dish is ready, you will present it to the trainer. The trainer may suggest some quality or presentation improvements. You must change the food quality and plate presentation per the trainers’ suggestions. Please take a photo of each of the finished dishes. When submitting the completed assessment, please submit a photo of each finished dish in the provided template to your trainer/assessor. Your trainer/assessor will observe your performance and complete the provided checklist
Timeframe	Your trainer will give you 6 hours to complete this activity. You may ask for additional time if required.

Template: Table of ingredients for recipe adjusted (calculations)
1 Kg = 1000 grams 1 Litre = 1000milliter 1 Gram = 0.001 kg 1 ml = 0.001 L
Ingredient	Unit	Weight	PCS	New amount(ltr/kg)	New amount (Ml/grams)
Recipe 8
Recipe 9
Recipe 10

Template: Evidence of the finished dish

Recipe 8

Recipe 9

Recipe 10

Performance criteria checklist for unit assessment task:
	Trainer/ Assessor to complete
	Trainer name: Date:
	Does the candidate meet the following criteria?
	Recipe 8: Fresh pasta – Fettucine Carbonara (Lamination Technique)				Satisfactory / Not Satisfactory	Trainer/Assessor Comments
	1. Select ingredients for vegetable, fruit, eggs and farinaceous dishes	1.1 Established food production requirements from standard recipes. 1.1.1 Student successfully located information in the standard recipe to determine food preparation requirements 1.1.2 Student read and understood assessment instruction 1.1.3 Student accessed recipe (instructions / task information / requirements) 1.1.4 Student read and understood the recipe.
		1.2 Estimated ingredient quantities according to the standard recipe 1.2.1 Student identified the ingredients from the standard  recipe required for their recipe 1.2.2 Student calculated ingredient amounts required for 2 portions from the recipe book. 1.2.3 Student recorded the calculations in the provided template: Table of ingredients for recipe adjusted(calculations) 1.2.4 Student submitted their calculations to the trainer/assessor as per the task requirements
		1.3 Recognised and chose ingredients from stores according to the recipe, quality, freshness, and stock rotation requirements. 1.3.1 Student correctly identified and collected ingredients from the store and cooler as per the recipe card. 1.3.2 Student checked and selected clean, undamaged, or uncracked eggs to avoid contamination. 1.3.3 Student selected eggs that are medium sized with uniform colour, regular shape with long oval shell, one end blunt and another flat. 1.3.4 Student checked all farinaceous foods, especially flour for insects, dirt or debris, which can be a source of contamination. 1.3.5 Student successfully located and read food product date codes and rotation labels. 1.3.6 Student selected the older stock when selecting ingredients per the FIFO stock rotation system. 1.3.7 Student checked and selected ingredients within the use by and best before dates. 1.3.8 Student checked the best before the date and selected eggs that did not exceed 28 days from when the egg was laid.
		1.4 Examined perishable ingredients for spoilage or contamination prior to preparation: 1.4.1 Student checked that eggs were free of cracks or excess dirt. 1.4.2 Student checked all farinaceous foods, especially noodles for insects, dirt or debris, which can be a source of contamination
		1.5 Student used correct food types when preparing the recipes. Trainer to tick:
		Vegetables and fruits: ☐dried ☐fresh ☐frozen	☐ Eggs	Farinaceous foods: ☐ couscous ☐ pasta ☐ noodles ☐ polenta ☐ pulses ☐ rice
	2. Select, prepare and use equipment.	2.1 Selected the type and size of equipment suitable to the requirements of the recipe: 2.1.1 Student selected the correct knives, chopping boards and other tools (as required by the recipe) to prepare vegetables. 2.1.2 Student selected correct food preparation equipment as per the standard recipe. 2.1.3 Student selected correct cooking equipment as per the standard recipe
		2.2 Safely assembled and confirmed the cleanliness of equipment before use. 2.2.1 Student assembled equipment correctly according to the manufacturer’s instructions in the operating manual provided by the trainer 2.2.2 Student received and followed the training instructions provided for assembling of the equipment and the machine 2.2.3 Student thoroughly cleaned equipment before and after use. 2.2.4 Student visually inspected all machine parts to ensure cleanliness before assembly and use.
		2.3 Followed manufacture instructions and used the equipment safely and hygienically: 2.3.1 Student read operating manual and operated equipment safely according to manufacturer’s instructions provided by the trainer. 2.3.2 Student received and followed the training instructions provided for operating the equipment 2.3.3 Student checked that all parts were working and placed equipment away from water or sink before use. 2.3.4 Student checked the equipment and power cord for damage before using the equipment. 2.3.5 Student used the equipment safely, never feeding it by hand and avoiding contact with moving parts.
	3. Portion and prepare ingredients.	3.1 Organised and assembled ingredients according to food production sequencing. 3.1.1 Student sorted and assembled ingredients according to food preparation sequence as per standard recipe. 3.1.2 Student grouped and placed ingredients in sequence to ensure all recipe steps were included. 3.1.3 Student placed all ingredients into appropriately sized dishes, bowls, and containers and set them around the cooking station for easy accessibility. 3.1.4 Student took out eggs from the cooler 30 minutes before use to safely bring them to room temperature.
		3.2 Completed mise en place activities 3.2.1 Student completed mise en place activities for the cookery method (Trainer to tick):      ☐ boiling ☐ frying ☐ scrambling ☐ poaching ☐ omelette ☐ souffle
		3.3 Followed recipe and created portions by weighing and measuring ingredients correctly 3.3.1 Student used the calculations recorded in the provided template and measure and sorted ingredients as per the recipe requirements 3.3.2 Student weighed all dry ingredients using a weighing scale as per the standard recipe 3.3.3 Student weighed all wet ingredients using a measuring jug as per the standard recipe 3.3.4 Student weighed and measured ingredients to prepare two portions of the standard recipe.
		3.4 Cleaned and cut ingredients by using basic culinary cuts according to culinary standards. 3.4.1 Student washed vegetables well to remove any soil, traces of chemicals or insects. 3.4.2 Student washed herbs 2-3 times in water to remove any sand or dirt. 3.4.3 Student peeled and fabricated vegetables using basic culinary cuts.
		3.5 Prepared fresh farinaceous ingredients. 3.5.1 Student prepared fresh pasta using lamination techniques  3.5.2 Student correctly and safely used the pasta machine. 3.5.3 Student laminated the pasta dough correctly using the three fold method. 3.5.4 For making fettucine, student successfully laminated dough to setting 6 thickness. 3.5.5 Student used the fettucine attachment to make good quality fettucine pasta. 3.5.6 Student correctly cooked the pasta to al dente consistency.
		3.6 Prepared eggs for different culinary uses 3.6.1 Student prepared the dish using eggs for the following functions (Trainer to tick): ☐ aerating ☐ binding ☐ setting ☐ coating ☐ enriching ☐ emulsifying ☐ glazing ☐ thickening
		3.7 Diminished wastage to boost the profitability of food items prepared 3.7.1 Student ensured proper stock rotation by following FIFO for ingredients reducing food spoilage. 3.7.2 Student checked labels for ‘use by’ and ‘best before’ dates before using any ingredient, reducing food spoilage. 3.7.3 Student followed correct portion control as per standard recipe to reduce food waste. 3.7.4 Student correctly stored, handled, and prepared foodstuffs to reduce spoilage. 3.7.5 Students used off-cuts and recycled food to make stocks, soups, and sauces to reduce waste and unnecessary costs. 3.7.6 Student accurately measured and calculated all ingredients to reduce waste. 3.7.7 Student used resources efficiently in all food preparation areas, including only running appliances when necessary to reduce energy wastage.
	4.Cook vegetable, fruit, eggs and farinaceous dishes	4.1 Followed standard recipes to select and use appropriate cookery methods for vegetable, fruit, eggs and farinaceous dishes. 4.1.1 Student successfully determined cooking times and temperatures as per the standard recipe 4.1.2 Student followed standard recipes to select and use the following cookery method (Trainer to tick): ☐ boiling ☐ frying ☐ scrambling ☐ poaching ☐ omelette ☐ souffle
		4.2 Selected and added accompaniments suited to the dish. 4.2.1 Student selected and added accompaniments to the dish as per the standard recipe. 4.2.2 Student selected the accompaniments that enhance the appeal of the dish 4.2.3 Student made sure that taste of the accompaniments complimented the taste of the main dish
		4.3 Made food quality adjustments within the scope of responsibility before serving the dish. 4.3.1 Student checked the dish’s taste before serving for a balance of seasoning and other basic tastes bitter, sweet, and sour. 4.3.2 Student checked the dish’s texture before serving it as per the standard recipe. 4.3.3 Student checked the temperature of the dish before serving and ensured hot food was served hot above 60 C. 4.3.4 Student brought dish’s taste, texture or temperature discrepancy to the trainer’s attention and made food quality adjustments accordingly. 4.3.5 Student successfully prepared and served a good quality dish with good taste, texture, and correct temperature.
	5. Present and store vegetable, fruit, eggs and farinaceous dishes	5.1 Presented dishes attractively on appropriate service ware. 5.1.1 Student chose the correct and appropriate service ware for presenting the dish as per standard recipe. 5.1.2 Student portioned food correctly as per the standard recipe. 5.1.3 Student checked service ware for cracks and chips before using. 5.1.4 Student checked the temperature service ware before plating, ensuring hot food was served on hot plates. 5.1.5 Student presented dishes attractively on correct service ware as per the standard recipe.
		5.2 Added dips, sauces, and garnishes according to the standard recipe. 5.2.1 Student selected and added dips, sauces, and garnishes to the dish as per the standard recipe. 5.2.2 Student selected edible garnishes for the dish 5.2.3 Student dispersed garnishes thoughtfully to add colour or texture 5.2.4 Student made sure the plate was not overcrowded 5.2.5 Student avoided using the following: 5.2.5.1   Large chunks of citrus 5.2.5.2   Dips, sauces or garnishes with strong odour
		5.3 Visually assessed dish and adjusted presentation where required before serving. 5.3.1 Student checked the visual balance of the dish’s components for a well-balanced and harmonious look on the plate. 5.3.2 Student checked the dish’s visual appearance and eye appeal regarding the colour of food prepared and the service ware chosen before serving. 5.3.3 Student checked the dish for contrasting colours and textures per the standard recipe. 5.3.4 Student checked that service ware was clean and wiped the sides of the plate before serving. 5.3.5 Student brought any discrepancy in the dish’s presentation to the trainer’s attention and adjusted before serving. 5.3.6 Student prepared and served a well-presented dish that was attractive and had eye appeal.
		5.4 Stored prepared food items in suitable environmental conditions. 5.4.1 Student stored prepared food in hot holding alto shams or bain-marie above 60 C till served to ensure food safety and optimise its shelf life. 5.4.2 Student stored cold food in refrigeration below 5 C ensuring food safety and optimising its shelf life. 5.4.3 Student covered all prepared food items while storing to avoid cross-contamination, ensuring food safety and optimising its shelf life.
		5.5 Followed organisational procedures, environmental considerations, and cost-reduction initiatives and cleaned the work area and disposed or stored surplus and reusable by-products 5.5.1 Student checked the time for all perishable food items in the temperature danger zone (5C – 60C) and discarded food items that had been out for more than 4 hours after bringing them to the trainer’s notice. 5.5.2 Student checked the time for all perishable food items in the temperature danger zone and only stored food items that had been out for less than 2 hours. 5.5.3 Student chilled all leftover food for storing as per food safety guidelines, i.e., cooled it to less than 21C within the first 2 hours and then further cooled it to less than 5C in four hours or less. 5.5.4 Student discarded food that did not meet the temperature guidelines after bringing them to the trainer’s notice. 5.5.5 Student correctly covered and labelled all food before storing, removing cross-contamination possibilities. 5.5.6 Student successfully used the wash, rinse, and sanitise steps to clean all equipment, appliances, and tools after use. 5.5.7 Student successfully used the wash, rinse, and sanitise steps to clean stoves, grills, and bench tops thoroughly 5.5.8 Student successfully scraped, hand-washed, sanitised, and air-dried chopping boards after use. 5.5.9 Student successfully used the wash, rinse, and sanitise steps to clean and sanitise the workstation and all surfaces on which food was prepared. 5.5.10 Student worked with others to scrape, pre-rinsed, thoroughly wash, air-dry, and put away all soiled service ware using proper dishwashing and glass washing at the end of service. 5.5.11 Student worked with others to sweep, wash, and sanitise all floor areas at the end of service. 5.5.12 Student worked with others to empty, wash, sanitise, and air-dry all garbage bins at the end of service. 5.5.13 Student sorted garbage into correct bins while disposing of it.
	6.Overall Performance	6.1 Student efficiently sequenced the stages of food preparation and production to prepare plated and present two portions of the dish 6.2 Student successfully prepared, plated, and presented two portions of the dish within commercial time constraints and deadlines. 6.3 Student successfully prepared, plated, and presented two portions of the dish following portion control procedures per the standard recipe. 6.4 Student successfully prepared, plated and presented two portions of the dish using food safety practices when handling food.

Performance criteria checklist for unit assessment task:
	Trainer/ Assessor to complete
	Trainer name: Date:
	Does the candidate meet the following criteria?
	Recipe 9: Wild Mushroom Risotto				Satisfactory / Not Satisfactory	Trainer/Assessor Comments
	1. Select ingredients for vegetable, fruit, eggs and farinaceous dishes	1.1 Established food production requirements from standard recipes. 1.1.1 Student successfully located information in the standard recipe to determine food preparation requirements 1.1.2 Student read and understood assessment instruction 1.1.3 Student accessed recipe (instructions / task information / requirements) 1.1.4 Student read and understood the recipe.
		1.2 Estimated ingredient quantities according to the standard recipe 1.2.1 Student identified the ingredients from the standard  recipe required for their recipe 1.2.2 Student calculated ingredient amounts required for 2 portions from the recipe book. 1.2.3 Student recorded the calculations in the provided template: Table of ingredients for recipe adjusted(calculations) 1.2.4 Student submitted their calculations to the trainer/assessor as per the task requirements
		1.3 Recognised and chose ingredients from stores according to the recipe, quality, freshness, and stock rotation requirements. 1.3.1 Student correctly identified and collected ingredients from the store and cooler per the recipe card. 1.3.2 Student checked, and selected vegetables free of insects, bruises, damage, blemishes, or excess dirt 1.3.3 student selected vegetables that are not too hard or mushy and have a pleasant aroma and vibrant colour. 1.3.4 Student checked all farinaceous foods, especially rice, insects, dirt or debris, which can be a source of contamination. 1.3.5 Student successfully located and read food product date codes and rotation labels. 1.3.6 Student selected the older stock when selecting ingredients per the FIFO stock rotation system. 1.3.7 Student checked and selected ingredients within the use by and best before dates.
		1.4 Examined perishable ingredients for spoilage or contamination prior to preparation: 1.4.1 Student checked that vegetables were free of insects, blemishes, or excess dirt. 1.4.2 Student checked signs of spoilage on vegetables like mould, change in colour, soft or mushy consistency, and bad odour. 1.4.3 Student checked that eggs were free of cracks or excess dirt. 1.4.4 Student checked all farinaceous foods, especially noodles for insects, dirt or debris, which can be a source of contamination
		1.5 Student used correct food types when preparing the recipes. Trainer to tick:
		Vegetables and fruits: ☐dried ☐fresh ☐frozen	☐ Eggs	Farinaceous foods: ☐ couscous ☐ pasta ☐ noodles ☐ polenta ☐ pulses ☐ rice
	2. Select, prepare and use equipment.	2.1 Selected the type and size of equipment suitable to the requirements of the recipe: 2.1.1 Student selected the correct knives, chopping boards and other tools (as required by the recipe) to prepare vegetables. 2.1.2 Student selected correct food preparation equipment as per the standard recipe. 2.1.3 Student selected correct cooking equipment as per the standard recipe
		2.2 Safely assembled and confirmed the cleanliness of equipment before use. 2.2.1 Student assembled equipment correctly according to the manufacturer’s instructions in the operating manual provided by the trainer 2.2.2 Student received and followed the training instructions provided for assembling of the equipment and the machine 2.2.3 Student thoroughly cleaned equipment before and after use. 2.2.4 Student visually inspected all machine parts to ensure cleanliness before assembly and use.
		2.3 Followed manufacture instructions and used the equipment safely and hygienically: 2.3.1 Student read operating manual and operated equipment safely according to manufacturer’s instructions provided by the trainer. 2.3.2 Student received and followed the training instructions provided for operating the equipment 2.3.3 Student checked that all parts were working and placed equipment away from water or sink before use. 2.3.4 Student checked the equipment and power cord for damage before using the equipment. 2.3.5 Student used the equipment safely, never feeding it by hand and avoiding contact with moving parts.
	3. Portion and prepare ingredients.	3.1 Organised and assembled ingredients according to food production sequencing. 3.1.1 Student sorted and assembled ingredients according to food preparation sequence as per standard recipe. 3.1.2 Student grouped and placed ingredients in sequence to ensure all recipe steps were included. 3.1.3 Student placed all ingredients into appropriately sized dishes, bowls, and containers and set them around the cooking station for easy accessibility. 3.1.4 Student took out eggs from the cooler 30 minutes before use to safely bring them to room temperature.
		3.2 Completed mise en place activities 3.2.1 Student completed mise en place activities for the cookery method (Trainer to tick):      ☐ boiling ☐ frying ☐ scrambling ☐ poaching ☐ omelette ☐ souffle
		3.3 Followed recipe and created portions by weighing and measuring ingredients correctly 3.3.1 Student used the calculations recorded in the provided template and measure and sorted ingredients as per the recipe requirements 3.3.2 Student weighed all dry ingredients using a weighing scale as per the standard recipe 3.3.3 Student weighed all wet ingredients using a measuring jug as per the standard recipe 3.3.4 Student weighed and measured ingredients to prepare two portions of the standard recipe.
		3.4 Cleaned and cut ingredients by using basic culinary cuts according to culinary standards. 3.4.1 Student washed vegetables well to remove any soil, traces of chemicals or insects. 3.4.2 Student washed herbs 2-3 times in water to remove any sand or dirt. 3.4.3 Student peeled and fabricated vegetables using basic culinary cuts.
		3.5 Prepared fresh farinaceous ingredients. 3.5.1 Student prepared fresh pasta using lamination techniques  3.5.2 Student correctly and safely used the pasta machine. 3.5.3 Student laminated the pasta dough correctly using the three fold method. 3.5.4 For making fettucine, student successfully laminated dough to setting 6 thickness. 3.5.5 Student used the fettucine attachment to make good quality fettucine pasta. 3.5.6 Student correctly cooked the pasta to al dente consistency.
		3.6 Prepared eggs for different culinary uses 3.6.1 Student prepared the dish using eggs for the following functions (Trainer to tick): ☐ aerating ☐ binding ☐ setting ☐ coating ☐ enriching ☐ emulsifying ☐ glazing ☐ thickening
		3.7 Diminished wastage to boost the profitability of food items prepared 3.7.1 Student ensured proper stock rotation by following FIFO for ingredients reducing food spoilage. 3.7.2 Student checked labels for ‘use by’ and ‘best before’ dates before using any ingredient, reducing food spoilage. 3.7.3 Student followed correct portion control as per standard recipe to reduce food waste. 3.7.4 Student correctly stored, handled, and prepared foodstuffs to reduce spoilage. 3.7.5 Students used off-cuts and recycled food to make stocks, soups, and sauces to reduce waste and unnecessary costs. 3.7.6 Student accurately measured and calculated all ingredients to reduce waste. 3.7.7 Student used resources efficiently in all food preparation areas, including only running appliances when necessary to reduce energy wastage.
	4.Cook vegetable, fruit, eggs and farinaceous dishes	4.1 Followed standard recipes to select and use appropriate cookery methods for vegetable, fruit, eggs and farinaceous dishes. 4.1.1 Student successfully determined cooking times and temperatures as per the standard recipe 4.1.2 Student followed standard recipes to select and use the following cookery method (Trainer to tick): ☐ boiling ☐ frying ☐ scrambling ☐ poaching ☐ omelette ☐ souffle
		4.2 Selected and added accompaniments suited to the dish. 4.2.1 Student selected and added accompaniments to the dish as per the standard recipe. 4.2.2 Student selected the accompaniments that enhance the appeal of the dish 4.2.3 Student made sure that taste of the accompaniments complimented the taste of the main dish
		4.3 Made food quality adjustments within the scope of responsibility before serving the dish. 4.3.1 Student checked the dish’s taste before serving for a balance of seasoning and other basic tastes bitter, sweet, and sour. 4.3.2 Student checked the dish’s texture before serving it as per the standard recipe. 4.3.3 Student checked the temperature of the dish before serving and ensured hot food was served hot above 60 C. 4.3.4 Student brought dish’s taste, texture or temperature discrepancy to the trainer’s attention and made food quality adjustments accordingly. 4.3.5 Student successfully prepared and served a good quality dish with good taste, texture, and correct temperature.
	5. Present and store vegetable, fruit, eggs and farinaceous dishes	5.1 Presented dishes attractively on appropriate service ware. 5.1.1 Student chose the correct and appropriate service ware for presenting the dish as per standard recipe. 5.1.2 Student portioned food correctly as per the standard recipe. 5.1.3 Student checked service ware for cracks and chips before using. 5.1.4 Student checked the temperature service ware before plating, ensuring hot food was served on hot plates. 5.1.5 Student presented dishes attractively on correct service ware as per the standard recipe.
		5.2 Added dips, sauces, and garnishes according to the standard recipe. 5.2.1 Student selected and added dips, sauces, and garnishes to the dish as per the standard recipe. 5.2.2 Student selected edible garnishes for the dish 5.2.3 Student dispersed garnishes thoughtfully to add colour or texture 5.2.4 Student made sure the plate was not overcrowded 5.2.5 Student avoided using the following: 5.2.5.1   Large chunks of citrus 5.2.5.2   Dips, sauces or garnishes with strong odour
		5.3 Visually assessed dish and adjusted presentation where required before serving. 5.3.1 Student checked the visual balance of the dish’s components for a well-balanced and harmonious look on the plate. 5.3.2 Student checked the dish’s visual appearance and eye appeal regarding the colour of food prepared and the service ware chosen before serving. 5.3.3 Student checked the dish for contrasting colours and textures per the standard recipe. 5.3.4 Student checked that service ware was clean and wiped the sides of the plate before serving. 5.3.5 Student brought any discrepancy in the dish’s presentation to the trainer’s attention and adjusted before serving. 5.3.6 Student prepared and served a well-presented dish that was attractive and had eye appeal.
		5.4 Stored prepared food items in suitable environmental conditions. 5.4.1 Student stored prepared food in hot holding alto shams or bain-marie above 60 C till served to ensure food safety and optimise its shelf life. 5.4.2 Student stored cold food in refrigeration below 5 C ensuring food safety and optimising its shelf life. 5.4.3 Student covered all prepared food items while storing to avoid cross-contamination, ensuring food safety and optimising its shelf life.
		5.5 Followed organisational procedures, environmental considerations, and cost-reduction initiatives and cleaned the work area and disposed or stored surplus and reusable by-products 5.5.1 Student checked the time for all perishable food items in the temperature danger zone (5C – 60C) and discarded food items that had been out for more than 4 hours after bringing them to the trainer’s notice. 5.5.2 Student checked the time for all perishable food items in the temperature danger zone and only stored food items that had been out for less than 2 hours. 5.5.3 Student chilled all leftover food for storing as per food safety guidelines, i.e., cooled it to less than 21C within the first 2 hours and then further cooled it to less than 5C in four hours or less. 5.5.4 Student discarded food that did not meet the temperature guidelines after bringing them to the trainer’s notice. 5.5.5 Student correctly covered and labelled all food before storing, removing cross-contamination possibilities. 5.5.6 Student successfully used the wash, rinse, and sanitise steps to clean all equipment, appliances, and tools after use. 5.5.7 Student successfully used the wash, rinse, and sanitise steps to clean stoves, grills, and bench tops thoroughly 5.5.8 Student successfully scraped, hand-washed, sanitised, and air-dried chopping boards after use. 5.5.9 Student successfully used the wash, rinse, and sanitise steps to clean and sanitise the workstation and all surfaces on which food was prepared. 5.5.10 Student worked with others to scrape, pre-rinsed, thoroughly wash, air-dry, and put away all soiled service ware using proper dishwashing and glass washing at the end of service. 5.5.11 Student worked with others to sweep, wash, and sanitise all floor areas at the end of service. 5.5.12 Student worked with others to empty, wash, sanitise, and air-dry all garbage bins at the end of service. 5.5.13 Student sorted garbage into correct bins while disposing of it.
	6.Overall Performance	6.1 Student efficiently sequenced the stages of food preparation and production to prepare plated and present two portions of the dish 6.2 Student successfully prepared, plated, and presented two portions of the dish within commercial time constraints and deadlines. 6.3 Student successfully prepared, plated, and presented two portions of the dish following portion control procedures per the standard recipe. 6.4 Student successfully prepared, plated and presented two portions of the dish using food safety practices when handling food. 6.5 Student successfully responded to 1 special customer request by modifying the standard recipe to prepare the dish as per the customer’s dietary needs.

Performance criteria checklist for unit assessment task:
	Trainer/ Assessor to complete
	Trainer name: Date:
	Does the candidate meet the following criteria?
	Recipe 10: Polenta fries with aioli				Satisfactory / Not Satisfactory	Trainer/Assessor Comments
	1. Select ingredients for vegetable, fruit, eggs and farinaceous dishes	1.1 Established food production requirements from standard recipes. 1.1.1 Student successfully located information in the standard recipe to determine food preparation requirements 1.1.2 Student read and understood assessment instruction 1.1.3 Student accessed recipe (instructions / task information / requirements) 1.1.4 Student read and understood the recipe.
		1.2 Estimated ingredient quantities according to the standard recipe 1.2.1 Student identified the ingredients from the standard  recipe required for their recipe 1.2.2 Student calculated ingredient amounts required for 2 portions from the recipe book. 1.2.3 Student recorded the calculations in the provided template: Table of ingredients for recipe adjusted(calculations) 1.2.4 Student submitted their calculations to the trainer/assessor as per the task requirements
		1.3 Recognised and chose ingredients from stores according to the recipe, quality, freshness, and stock rotation requirements. 1.3.1 Student correctly identified and collected ingredients from the store and cooler as per the recipe card. 1.3.2 Student checked all farinaceous foods, especially noodles, for insects, dirt or debris, which can be a source of contamination. 1.3.3 Student successfully located and read food product date codes and rotation labels. 1.3.4 Student selected the older stock when selecting ingredients per the FIFO stock rotation system. 1.3.5 Student checked and selected ingredients within the use by and best before dates.
		1.4 Examined perishable ingredients for spoilage or contamination prior to preparation: 1.4.1 Student checked all farinaceous foods, especially noodles for insects, dirt or debris, which can be a source of contamination
		1.5 Student used correct food types when preparing the recipes. Trainer to tick:
		Vegetables and fruits: ☐dried ☐fresh ☐frozen	☐ Eggs	Farinaceous foods: ☐ couscous ☐ pasta ☐ noodles ☐ polenta ☐ pulses ☐ rice
	2. Select, prepare and use equipment.	2.1 Selected the type and size of equipment suitable to the requirements of the recipe: 2.1.1 Student selected the correct knives, chopping boards and other tools (as required by the recipe) to prepare vegetables. 2.1.2 Student selected correct food preparation equipment as per the standard recipe. 2.1.3 Student selected correct cooking equipment as per the standard recipe
		2.2 Safely assembled and confirmed the cleanliness of equipment before use. 2.2.1 Student assembled equipment correctly according to the manufacturer’s instructions in the operating manual provided by the trainer 2.2.2 Student received and followed the training instructions provided for assembling of the equipment and the machine 2.2.3 Student thoroughly cleaned equipment before and after use. 2.2.4 Student visually inspected all machine parts to ensure cleanliness before assembly and use.
		2.3 Followed manufacture instructions and used the equipment safely and hygienically: 2.3.1 Student read operating manual and operated equipment safely according to manufacturer’s instructions provided by the trainer. 2.3.2 Student received and followed the training instructions provided for operating the equipment 2.3.3 Student checked that all parts were working and placed equipment away from water or sink before use. 2.3.4 Student checked the equipment and power cord for damage before using the equipment. 2.3.5 Student used the equipment safely, never feeding it by hand and avoiding contact with moving parts.
	3. Portion and prepare ingredients.	3.1 Organised and assembled ingredients according to food production sequencing. 3.1.1 Student sorted and assembled ingredients according to food preparation sequence as per standard recipe. 3.1.2 Student grouped and placed ingredients in sequence to ensure all recipe steps were included. 3.1.3 Student placed all ingredients into appropriately sized dishes, bowls, and containers and set them around the cooking station for easy accessibility.
		3.2 Completed mise en place activities 3.2.1 Student completed mise en place activities for the cookery method (Trainer to tick):      ☐ boiling ☐ frying ☐ scrambling ☐ poaching ☐ omelette ☐ souffle
		3.3 Followed recipe and created portions by weighing and measuring ingredients correctly 3.3.1 Student used the calculations recorded in the provided template and measure and sorted ingredients as per the recipe requirements 3.3.2 Student weighed all dry ingredients using a weighing scale as per the standard recipe 3.3.3 Student weighed all wet ingredients using a measuring jug as per the standard recipe 3.3.4 Student weighed and measured ingredients to prepare two portions of the standard recipe.
		3.4 Cleaned and cut ingredients by using basic culinary cuts according to culinary standards. 3.4.1 Student washed hands, equipment, and work surfaces before and after contact with raw eggs or raw egg products. 3.4.2 Student peeled and fabricated vegetables using basic culinary cuts.
		3.5 Prepared fresh farinaceous ingredients. 3.5.1 Student prepared fresh pasta using lamination techniques  3.5.2 Student correctly and safely used the pasta machine. 3.5.3 Student laminated the pasta dough correctly using the three-fold method. 3.5.4 For making fettucine, student successfully laminated dough to setting 6 thickness. 3.5.5 Student used the fettucine attachment to make good quality fettucine pasta. 3.5.6 Student correctly cooked the pasta to al dente consistency.
		3.6 Prepared eggs for different culinary uses 3.6.1 Student prepared the dish using eggs for the following functions (Trainer to tick): ☐ aerating ☐ binding ☐ setting ☐ coating ☐ enriching ☐ emulsifying ☐ glazing ☐ thickening
		3.7 Diminished wastage to boost the profitability of food items prepared 3.7.1 Student ensured proper stock rotation by following FIFO for ingredients reducing food spoilage. 3.7.2 Student checked labels for ‘use by’ and ‘best before’ dates before using any ingredient, reducing food spoilage. 3.7.3 Student followed correct portion control as per standard recipe to reduce food waste. 3.7.4 Student correctly stored, handled, and prepared foodstuffs to reduce spoilage. 3.7.5 Students used off-cuts and recycled food to make stocks, soups, and sauces to reduce waste and unnecessary costs. 3.7.6 Student accurately measured and calculated all ingredients to reduce waste. 3.7.7 Student used resources efficiently in all food preparation areas, including only running appliances when necessary to reduce energy wastage.
	4.Cook vegetable, fruit, eggs and farinaceous dishes	4.1 Followed standard recipes to select and use appropriate cookery methods for vegetable, fruit, eggs and farinaceous dishes. 4.1.1 Student successfully determined cooking times and temperatures as per the standard recipe 4.1.2 Student followed standard recipes to select and use the following cookery method (Trainer to tick): ☐ boiling ☐ frying ☐ scrambling ☐ poaching ☐ omelette ☐ souffle
		4.2 Selected and added accompaniments suited to the dish. 4.2.1 Student selected and added accompaniments to the dish as per the standard recipe. 4.2.2 Student selected the accompaniments that enhance the appeal of the dish 4.2.3 Student made sure that taste of the accompaniments complimented the taste of the main dish
		4.3 Made food quality adjustments within the scope of responsibility before serving the dish. 4.3.1 Student checked the dish’s taste before serving for a balance of seasoning and other basic tastes bitter, sweet, and sour. 4.3.2 Student checked the dish’s texture before serving it as per the standard recipe. 4.3.3 Student checked the temperature of the dish before serving and ensured hot food was served hot above 60 C. 4.3.4 Student brought dish’s taste, texture or temperature discrepancy to the trainer’s attention and made food quality adjustments accordingly. 4.3.5 Student successfully prepared and served a good quality dish with good taste, texture, and correct temperature.
	5. Present and store vegetable, fruit, eggs and farinaceous dishes	5.1 Presented dishes attractively on appropriate service ware. 5.1.1 Student chose the correct and appropriate service ware for presenting the dish as per standard recipe. 5.1.2 Student portioned food correctly as per the standard recipe. 5.1.3 Student checked service ware for cracks and chips before using. 5.1.4 Student checked the temperature service ware before plating, ensuring hot food was served on hot plates. 5.1.5 Student presented dishes attractively on correct service ware as per the standard recipe.
		5.2 Added dips, sauces, and garnishes according to the standard recipe. 5.2.1 Student selected and added dips, sauces, and garnishes to the dish as per the standard recipe. 5.2.2 Student selected edible garnishes for the dish 5.2.3 Student dispersed garnishes thoughtfully to add colour or texture 5.2.4 Student made sure the plate was not overcrowded 5.2.5 Student avoided using the following: 5.2.5.1   Large chunks of citrus 5.2.5.2   Dips, sauces or garnishes with strong odour
		5.3 Visually assessed dish and adjusted presentation where required before serving. 5.3.1 Student checked the visual balance of the dish’s components for a well-balanced and harmonious look on the plate. 5.3.2 Student checked the dish’s visual appearance and eye appeal regarding the colour of food prepared and the service ware chosen before serving. 5.3.3 Student checked the dish for contrasting colours and textures per the standard recipe. 5.3.4 Student checked that service ware was clean and wiped the sides of the plate before serving. 5.3.5 Student brought any discrepancy in the dish’s presentation to the trainer’s attention and adjusted before serving. 5.3.6 Student prepared and served a well-presented dish that was attractive and had eye appeal.
		5.4 Stored prepared food items in suitable environmental conditions. 5.4.1 Student stored prepared food in hot holding alto shams or bain-marie above 60 C till served to ensure food safety and optimise its shelf life. 5.4.2 Student stored cold food in refrigeration below 5 C ensuring food safety and optimising its shelf life. 5.4.3 Student covered all prepared food items while storing to avoid cross-contamination, ensuring food safety and optimising its shelf life.
		5.5 Followed organisational procedures, environmental considerations, and cost-reduction initiatives and cleaned the work area and disposed or stored surplus and reusable by-products 5.5.1 Student checked the time for all perishable food items in the temperature danger zone (5C – 60C) and discarded food items that had been out for more than 4 hours after bringing them to the trainer’s notice. 5.5.2 Student checked the time for all perishable food items in the temperature danger zone and only stored food items that had been out for less than 2 hours. 5.5.3 Student chilled all leftover food for storing as per food safety guidelines, i.e., cooled it to less than 21C within the first 2 hours and then further cooled it to less than 5C in four hours or less. 5.5.4 Student discarded food that did not meet the temperature guidelines after bringing them to the trainer’s notice. 5.5.5 Student correctly covered and labelled all food before storing, removing cross-contamination possibilities. 5.5.6 Student successfully used the wash, rinse, and sanitise steps to clean all equipment, appliances, and tools after use. 5.5.7 Student successfully used the wash, rinse, and sanitise steps to clean stoves, grills, and bench tops thoroughly 5.5.8 Student successfully scraped, hand-washed, sanitised, and air-dried chopping boards after use. 5.5.9 Student successfully used the wash, rinse, and sanitise steps to clean and sanitise the workstation and all surfaces on which food was prepared. 5.5.10 Student worked with others to scrape, pre-rinsed, thoroughly wash, air-dry, and put away all soiled service ware using proper dishwashing and glass washing at the end of service. 5.5.11 Student worked with others to sweep, wash, and sanitise all floor areas at the end of service. 5.5.12 Student worked with others to empty, wash, sanitise, and air-dry all garbage bins at the end of service. 5.5.13 Student sorted garbage into correct bins while disposing of it.
	6.Overall Performance	6.1 Student efficiently sequenced the stages of food preparation and production to prepare plated and present two portions of the dish 6.2 Student successfully prepared, plated, and presented two portions of the dish within commercial time constraints and deadlines. 6.3 Student successfully prepared, plated, and presented two portions of the dish following portion control procedures per the standard recipe. 6.4 Student successfully prepared, plated and presented two portions of the dish using food safety practices when handling food.

		Unit Assessment Result Sheet (UARS)
	Outcome of Unit Assessment Task (UAT)		First attempt:   Outcome (please make sure to tick the correct checkbox):  Satisfactory (S) ☐ or Not Satisfactory (NS) ☐   Date: _______(day)/ _______(month)/ ____________(year) Second attempt:   Outcome (please make sure to tick the correct checkbox):  Satisfactory (S) ☐ or Not Satisfactory (NS) ☐ Date: _______(day)/ _______(month)/ ____________(year)
	Feedback to Student		First attempt:           Second attempt:
	Student Declaration		I declare that the answers I have provided are my own work.  Where I have accessed information from other sources, I have provided references and or links to my sources. I have kept a copy of all relevant notes and reference material that I used as part of my submission. I have provided references for all sources where the information is not my own. I understand the consequences of falsifying documentation and plagiarism. I understand how the assessment is structured. I accept that all work I submit must be verifiable as my own. I understand that if I disagree with the assessment outcome, I can appeal the assessment process, and either re-submit additional evidence undertake gap training and or have my submission re-assessed. All appeal options have been explained to me.
	Student Signature
	Date
	Trainer/Assessor Name
	Trainer/Assessor Declaration		I hold: þ Vocational competencies at least to the level being delivered þ Current relevant industry skills þ Current knowledge and skills in VET, and undertake þ Ongoing professional development in VET I declare that I have conducted an assessment of this candidate’s submission. The assessment tasks were deemed current, sufficient, valid, and reliable. I declare that I have conducted a fair, valid, reliable, and flexible assessment.  I have provided feedback to the above-named candidate.
	Trainer/Assessor Signature
	Date
	Office Use Only		Outcome of Assessment has been entered onto the Student Management System on _________________ (insert date) by (insert Name) __________________________________

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