SITHCCC031 prepare vegetarian and vegan dishes

25 April 2024 10:34 AM | UPDATED 4 weeks ago

SITHCCC031 prepare vegetarian and vegan dishes:

SITHCCC031 prepare vegetarian and vegan dishes


SITHCCC031 prepare vegetarian and vegan dishes

Student Must Fill this Section
QualificationSIT40521 Certificate IV in Kitchen Management
Student Name: 
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Authenticity Declaration:“I declare that: The material I have submitted is my own work;I have given references for all sources of information that are not my own, including the words, ideas and images of others”.
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Information for Student:
All work is to be entirely of the student.
  General Information for this assessment:   Read the instructions for each question very carefully. Be sure to PRINT your FIRST name & LAST name in every place that is provided. Short questions must be answered in the spaces provided. For those activities requesting extra evidence such as: research reports, essay reports, etc. The student must attach its own work formatted in double space, Arial 12 pts. All activities must be addressed correctly in order to obtain a competence for the unit of competency. If the student doesn’t understand the assessment, they can request help from the assessor to interpret the assessment. Re-submission of assessment after the term will incur additional fees.
Re-assessment of Result & Academic Appeal procedures:  
If a student is not happy with his/ her results, that student may appeal against their grade via a written letter, clearly stating the grounds of appeal to the Chief Executive Officer. This should be submitted after completion of the subject and within fourteen days of commencement of the new term.   Re-assessment Process:                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                  An appeal in writing is made to the Academic Manager providing reasons for re-assessment /appeal.                                                                                Academic Manager will delegate another faculty member to review the assessment. The student will be advised of the review result done by another assessor. If the student is still not satisfied and further challenges the decision, then a review panel is formed comprising the lecturer/trainer in charge and the Academic Manager  OR if need be an external assessor. The Institute will advise the student within 14 days from the submission date of the appeal. The decision of the panel will be deemed to be final. If the student is still not satisfied with the result, the he / she has the right to seek independent advice or follow external mediation option with nominated mediation agency. Any student who fails a compulsory subject or appeals unsuccessfully will be required to re-enrol in that subject. The cost of reassessment will be borne by the Institute. The external assessor will base his/her judgement based on principles of assessment. These principles require assessment to be reliable, fair, practical and valid. Academic Appeals: If you are dissatisfied with the outcome of the re-evaluation process, you have a right to appeal through academic appeals handling protocol. To appeal a decision, the person is required to complete the WSC- Request for Appeal of a Decision form with all other supporting documents, if any.  This form is available via our website. The completed Request for Appeal form is to be submitted to the Student Support Officer either in hard copy or electronically via the following contact details: Student Support Officer, Western Sydney College (WSC), 55 High St, Parramatta NSW 2150, Email: [email protected] The notice of appeal should be in writing addressed to the Chief Executive Officer and submitted within seven days of notification of the outcome of the re-evaluation process. If the appeal is not lodged in the specified time, the result will stand and you must re-enrol in the unit. In emergency circumstances, such as in cases of serious illness or injury, you must forward a medical certificate in support of a deferred appeal. The notice of appeal must be made within three working days of the concluding date shown on the medical certificate. The decision of Chief Executive Officer will be final. Student would then have the right to pursue the claim through an independent external body as detailed in the students’ complaint / grievance policy.  

Comments/Feedback to Students

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Description automatically generatedIntroduction

Welcome to the Student Assessment Tasks for SITHCCC031 Prepare vegetarian and vegan dishes. These tasks have been designed to help you demonstrate the skills and knowledge that you have learnt during your course.

Please ensure that you read the instructions provided with these tasks carefully. You should also follow the advice provided in the Hospitality Works Student User Guide. The Student User Guide provides important information for you relating to completing assessment successfully.

Assessment for this unit

For you to be assessed as competent, you must successfully complete two assessment tasks:

  • Assessment Task 1: Knowledge questions – You must answer all questions correctly.
  • Assessment Task 2: Student Logbook – You must complete a range of food preparation tasks using commercial fixed and handheld equipment and complete a Student Logbook. The assessor must also observe a range of cooking tasks.
Chef HatKitchen time required
You will require time in the kitchen to complete Assessment Task 2. You will find more information about the requirements for training/commercial kitchens in the Hospitality Works Student User Guide.
A close up of a logo

Description automatically generatedAssessment Task 1: Knowledge questions  

Information for students

Knowledge questions are designed to help you demonstrate the knowledge which you have acquired during the learning phase of this unit. Ensure that you:

  • review the advice to students regarding answering knowledge questions in the Hospitality Works Student User Guide
  • comply with the due date for assessment which your assessor will provide
  • adhere with your RTO’s submission guidelines
  • answer all questions completely and correctly
  • submit work which is original and, where necessary, properly referenced
  • submit a completed cover sheet with your work
  • avoid sharing your answers with other students.
Speech Bubble: Rectangle: iAssessment information
Information about how you should complete this assessment can be found in Appendix A of the Hospitality Works Student User Guide.Refer to the appendix for information on: where this task should be completedthe maximum time allowed for completing this assessment taskwhether or not this task is open-book. Note: You must complete and submit an assessment cover sheet with your work. A template is provided in Appendix B of the Student User Guide. However, if your RTO has provided you with an assessment cover sheet, please ensure that you use that.


Provide answers to all of the questions below.

  1. List and briefly describe five different substitute ingredients used for vegetarian and vegan dishes for each of the food categories below.
  • List four types of fresh products used in standard recipes for vegetarian and vegan dishes and give two examples of each.
  • List five culinary terms used for vegetarian and vegan dishes.
  • List three labels that could be used and what would be on the label.
  • List two vegetarian or vegan dishes and describe their characteristics.
  • Briefly describe how the following can enhance the appearance and presentation of vegetarian and vegan dishes.
  • List two reasons for modern variations on vegetarian and vegan dishes and provide an example for each.
  • Complete the following table for two vegetarian or vegan ingredients/products and how to identify freshness and quality.
Vegetarian or vegan ingredients/productsFreshness and quality indicators
  • List three important points when selecting ingredients for preparing vegetarian and vegan dishes.
  1. List six common accompaniments and six sauces used in vegetarian and vegan dishes.
  1. List and briefly describe two historical and cultural origins of different vegetarian and vegan dishes or products.
  1. List eight common cookery methods used in vegetarian and vegan dishes and provide an example.
ProductCommon cookery methods
  1. What food safety risks are associated with raw eggs and alternative egg products?
  2. List four ways to minimise food safety risks with raw eggs and alternative egg products.
  1. How does mise en place differ for vegetarian and vegan dishes?
  1. List five common vegetarian or vegan products and their appropriate storage conditions.
Item storedStorage conditions
  1. How can you ensure food safety and optimise shelf life of vegetarian and vegan ingredients and products?
  1. How can you ensure that you follow safe operational practices when using equipment to produce vegetarian and vegan dishes?

Assessment Task 1: Checklist

Student’s name: 
Did the student provide a sufficient and clear answer that addresses the suggested answer for the following?Completed successfully?Comments
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Task outcome:SatisfactoryNot satisfactory
Assessor signature: 
Assessor name: 


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