SITHCCC027 Prepare dishes using basic methods of cookery :
| SITHCCC027 |
| Prepare dishes using basic methods of cookery |
| LEARNER ASSESSMENT PACK |
| Precision RTO Resources Level 13, 269 Wickham St, Fortitude Valley 4006 Email: [email protected] Website: www.precisionrtoresources.com.au © 2022 Precision RTO Resources SITHCCC027 – Prepare dishes using basic methods of cookery (Release 1) Version Control & Document History Date Summary of modifications Version 15 August 2022 Version 1 final produced following assessment validation. 1.0 | |
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| Disclaimer Precision RTO Resources has made a great effort to ensure that this material is free from error or omissions. However, you should conduct your own enquiries and seek professional advice before relying on any fact, statement or matter contained in this document. Precision RTO Resources is not responsible for any injury, loss or damage as a result of resource included or omitted from this material. Information in this course material is current at the time of publication. | |
Table of Contents
Resources Required for Assessment. 8
Task 1: Complete Mise En Place Activities. 34
Task 2: Prepare and Present Dishes. 36
Assessment Workbook Checklist. 38
Assessment Workbook Checklist. 39
Learner Assessment Pack
This Learner Assessment Pack is designed for you to complete the assessment for SITHCCC027 – Prepare dishes using basic methods of cookery (Release 1). It may refer to your own workplace/organisation, or to a simulated business provided by your assessor.
The assessment tasks include Knowledge Assessment where you need to demonstrate your knowledge and understanding of the unit, and the Practical Assessment, where you need to demonstrate your skills required in the unit. It is recommended that you complete the Practical Assessments in your own workplace/organisation. If you don’t have access to a real workplace, you can complete the assessment in a simulated environment where resources and conditions similar to a workplace must be accessed. Ensure to discuss this with your assessor prior to commencing with the assessment.
Each Learner Assessment Pack is made up of four parts:
Assessment Delivery
Candidate Information
Steps for Candidate
Assessment Agreement
Assessment Tasks
Assessment Tasks, including:
- Knowledge Assessment
- Practical Assessment
Assessment Workbook Checklist
Assessment Workbook Checklist
Recording
Record of Assessment
Before you commence your assessment, ensure that you have a good knowledge of the subject, have thoroughly read your Learner Resource, and clearly understand the assessment requirements and the expectations of the industry to which the assessment is related.
Assessments are designed to be completed using your industry/organisation, but your Registered Training Organisation (RTO) may assist you by contextualising the unit to be completed in a simulated workplace environment.
You will be required to demonstrate knowledge and skills which must be observed directly by your assessor. Where the observation task may be difficult for the assessor to directly observed, a video recording of the practical observation task must be submitted as supplementary evidence. Verification from at least one third-party signatory, and preferably two or more witnesses is required to confirm your demonstration of these practical knowledge and skills. These witnesses would usually be your current or recent supervisors, or your assessor.
The practical assessment tasks may be completed using your own workplace, a simulated environment, or a mix of both, as instructed by your assessor. To contextualise this assessment to your industry/organisation, you may be asked by your assessor to provide additional information based on your industry/organisation.
Instructions are given for each task. If you have questions, or unclear how to proceed, consult with your assessor.
Records of all aspects of the assessment must be kept in your Learner Assessment Pack
The record of assessment is a legal document and must be signed, dated, and a copy stored as required by your Registered Training Organisation (RTO).
Your Learner Assessment Pack:
- Upon receiving your Learner Assessment Pack, discuss with your assessor the expectations and requirements of this assessment. You may also need to supply contact details of one or two work referees who can confirm your skills in the industry.
Discuss with your assessor if you intend to undertake the practical assessment tasks based on your employing organisation, in a simulated business, or in a mix of both.
- Your Learner Assessment Pack is where you will get the task information. Complete each task as instructed using either your own workplace, or using a simulated business, as discussed with your assessor.
- After you complete your assessment, gather and submit your evidence documents as detailed in the task(s) in the timeframe agreed with your assessor.
Your assessor will advise you if there are any further steps for you to take to satisfactorily complete this assessment.
Some assessment tasks may require you to access specific pages from the simulated business, The Continent Hotel. Links to these pages are formatted in Blue Text.
To access these, hold the Ctrl key for Windows users while clicking on these links. For Mac users, directly click the link.
The simulated business, The Continent Hotel, can be accessed by going to https://thecontinenthotel.precisiongroup.com.au/.
Login to The Continent Hotel using these details:
Username: trinityinstitutelearner
Password: trinityinstitute@123
Adapted Reasonable Adjustment in teaching, learning and assessment for candidates with a disability – November 2010 – Prepared by – Queensland VET Development Centre
Reasonable adjustment in VET is the term applied to modifying the learning environment or making changes to the training delivered to assist a candidate with a disability. A reasonable adjustment can be as simple as changing classrooms to be closer to amenities or installing a particular type of software on a computer for a person with vision impairment.
Why make a reasonable adjustment?
We make reasonable adjustments in VET to make sure that candidates with a disability have:
- The same learning opportunities as candidates without a disability, and
- The same opportunity to perform and complete assessments as those without a disability.
Reasonable adjustment applied to participation in teaching, learning and assessment activities can include:
- Customising resources and assessment activities within the training package or accredited course
- Modifying the presentation medium
- Candidate support
- Use of assistive/adaptive technologies
- Making information accessible both before enrolment and during the course
- Monitoring the adjustments to ensure candidates needs continue to be met
Assistive/Adaptive Technologies
Assistive/Adaptive technology means ‘software or hardware that has been specifically designed to assist people with disabilities in carrying out daily activities’ (World Wide Web Consortium – W3C). It includes screen readers, magnifiers, voice recognition software, alternative keyboards, devices for grasping, visual alert systems, digital note-takers.
IMPORTANT:
Reasonable adjustment made for collecting candidate assessment evidence must not impact on the standard expected by the workplace, as expressed by the relevant unit(s) of competency. For example, if the assessment were gathering evidence of the candidate’s competency in writing, allowing the candidate to complete the assessment verbally would not be a valid assessment method. The method of assessment used by any reasonable adjustment must still meet the competency requirements.
Resources Required for Assessment
To complete the Practical Assessment tasks, you will require access to:
- Computer with internet and email access, and a working web browser
- Installed software: Word, Adobe Acrobat Reader
- An industry workplace, or a simulated industry environment, such as an industry-realistic training kitchen servicing customers that will allow you access to:
- Relevant information for:
- Environmental considerations for disposing of or storing surplus and re-usable by-products
- Cost reduction initiatives related to disposing of or storing surplus and re-usable by-products at your workplace
- Workplace documentation, including:
- Menu offered at your workplace
- Standard recipes of at least six dishes you must prepare and present that allow you to use each of the following cookery methods at least once:
- Baking
- Blanching
- Boiling
- Braising
- Deep-frying
- Grilling
- Poaching
- Roasting
- Shallow frying
- Sous vide
- Steaming
- Stewing
- Relevant information for:
These recipes must allow you to use each of the following major food types at least once:
- Dairy products
- Dry goods
- Frozen goods
- Fruit
- Meat
- Poultry
- Seafood
- Vegetables
- Mise en place lists of at least six dishes you must prepare and present
- Food safety plan followed at your workplace with information on the following:
- Food quality
- Food freshness
- Food stock rotation requirements
- Workplace guidelines for handling food with information on the food safety practices for spoilt and contaminated food items
- Equipment manufacturer instructions for equipment used in recipes
- Temperature recording charts
- Workflow schedule
- Workplace guidelines relating to food presentation, disposal and storage
- Safety data sheets (SDS) for cleaning agents and chemicals
- Cleaning schedules
- Fixtures and large equipment:
- Commercial grade work benches (1.5 m per person)
- Commercial oven and trays (one per two persons)
- Commercial refrigeration facilities:
- Cool room or fridge
- Freezer
- Commercial:
- Blender
- Planetary mixer
- Deep fryer
- Designated storage areas for dry goods and perishables
- Sink
- Gas, electric or induction stove top (two burners per person)
- Hot plate or griddle
- Cryovac machine
- Salamander (one per eight persons)
- Flat or char grill (one per eight persons)
- Water bath
- Small equipment:
- Baking sheets and trays
- Colander
- Containers for hot and cold food
- Cutting boards
- Grater
- Knife sharpening equipment:
- Sharpening steel
- Sharpening stone
- Knives
- Bread knife
- Chef’s knife
- Filleting knife
- Palette knife
- Paring knife
- Utility knife
- Measures:
- Measuring jugs
- Measuring spoons
- Portion control scoops
- Mortar and pestle
- Mouli
- Pots and pans
- Service-ware:
- Crockery
- Cutlery and serving utensils
- Scoops, skimmers and spiders
- Scales
- Stainless steel bowls
- Small utensils:
- Sieve
- Pastry brush
- Peelers, corers and slicers
- Strainers and chinois
- Scraper
- Spatula
- Tongs and serving utensils
- Whisk
- Steamer
- Spoons and ladles
- Temperature probe
- Thermometer
- Food safe gloves
- Cleaning materials and equipment:
- Cleaning cloths
- Commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens, equipment and food storage areas
- Dustpans and brooms
- Garbage bins and bags
- Hand towel dispenser and hand towels
- Mops and buckets
- Separate hand basin and soap for hand washing
- Sponges, brushes and scourers
- Tea towels
- Diverse range of perishable food supplies for all major food types for commercial cookery and catering operations
- People, including at least two colleagues you can work in cooperation with to prepare and present dishes in Workplace Assessment Task 2
Colleagues must be those who works with you in preparing the six dishes.
- Opportunity to:
- Complete mise en place activities for at least six dishes that allow you to use a wide variety of:
- Cookery methods at least once
- Major food types at least once
- Prepare and present at least six dishes selected in Workplace Assessment Task 1
- Clean their workspace used in the following:
- Workplace Assessment Task 1.
- Workplace Assessment Task 2.
- Complete mise en place activities for at least six dishes that allow you to use a wide variety of:
Learner Assessment Pack
| Question 1 |
| Outlined below are major food types used in a commercial kitchen. In your own words, describe each of the major food types. Each response must be in 30 words or more. |
| Major Food Types | Characteristics of Each Food Type |
| Dairy products | |
| Dry goods | |
| Frozen goods | |
| Fruit | |
| Meat | |
| Poultry | |
| Seafood | |
| Vegetables |
| Question 2 |
| Complete the table below about major food types used in a commercial kitchen: Identify at least one cookery method applicable for each major food typeIn your own words, explain each of the following related to applying identified cookery method on corresponding food type:At least one positive effectAt least one negative effectDesired outcome based on the cookery method identified Each response must be in 30 words or more. |
| Major Food Types | Applicable Cookery Method | Positive Effect of Applying Cookery Method | Negative Effect of Applying Cookery Method | Desired Outcome of Applying Identified Cookery Method |
| Dairy products | ||||
| Dry goods | ||||
| Frozen goods | ||||
| Fruit | ||||
| Meat | ||||
| Poultry | ||||
| Seafood | ||||
| Vegetables |
| Question 3 |
| Answer the questions below about the meaning and role of mise en place in food preparation and presentation. |
| In your own words, explain the meaning of mise en place in relation to food production. Your response must be in 30 words or more. |
| In your own words, explain the role of mise en place in each of the food production processes listed below. Your response must be in 30 words or more. | |
| Food Production Process | Role of Mise en Place |
| Preparing food | |
| Cooking food | |
| Presenting food | |
| Question 4 |
| Complete the table below about culinary terms related to various cookery methods. Identify at least one culinary term related to each cookery methodIn your own words, define each identified culinary term in relation to the cookery method provided. Each response must be in 30 words or more. |
| Cookery Method | Related Culinary Term | Definition of Culinary Term |
| Baking | ||
| Blanching | ||
| Boiling | ||
| Braising | ||
| Deep-frying | ||
| Grilling | ||
| Poaching | ||
| Roasting | ||
| Shallow frying | ||
| Sous vide | ||
| Steaming | ||
| Stewing |
| Question 5 | |||
| Answer the questions below about contents of date codes and stock rotation labels used in a commercial kitchen. | |||
| Complete the table below about contents of date codes:Identify at least two types of date markings placed on goods with shelf life of two years or below.In your own words, briefly describe when each type of date marking identified is used. In your own words, briefly describe the information each type of date marking identified provides. Identify at least one product that uses each type of date marking identified. | |||
| Type of Date Marking | When Date Marking is Used | Information Provided | Example Product |
| In your own words, explain why foods with shelf life that are over two years do not require date markings. Your response must be in 100 words or more. | |||
| In your own words, define what is a stock rotation label. | |||
| In your own words, describe each of the stock rotation labels outlined below. Each response must be in 30 words or more. | |||
| Type of Stock Rotation Label | Description of Stock Rotation Label | ||
| Use first | |||
| Use last | |||
| Shelf life | |||
| Day labels | |||
| Question 6 |
| Complete the table below about different types of equipment used in various cookery methods: Identify at least one equipment that can be used for each cookery method provided.In your own words, complete the following for each identified equipment:Describe the function of the equipment Function refers to what the equipment can do to help you perform each cooking method. Explain at least one safe operating practice related to using the equipment for its identified function. |
| Cookery Method | Equipment | Function of Equipment | Safe Operating Practice |
| Baking | |||
| Blanching | |||
| Boiling | |||
| Braising | |||
| Deep-frying | |||
| Grilling | |||
| Poaching | |||
| Roasting | |||
| Shallow frying | |||
| Sous vide | |||
| Steaming | |||
| Stewing |
| Question 7 |
| Complete the table below about different types of equipment used in various cookery methods: Identify at least one equipment that can be used for each cookery method provided.In your own words, complete the following for each identified equipment:Describe at least one feature Features refers to what specific characteristic of the equipment is used to perform each cooking method. Explain at least one safe operating practice that must be followed while using the identified feature. |
| Cookery Method | Equipment | Feature of Equipment | Safe Operating Practice |
| Baking | |||
| Blanching | |||
| Boiling | |||
| Braising | |||
| Deep-frying | |||
| Grilling | |||
| Poaching | |||
| Roasting | |||
| Shallow frying | |||
| Sous vide | |||
| Steaming | |||
| Stewing |
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