SITHCCC027 Prepare dishes using basic methods of cookery:
| The Practical Assessment is a set of tasks that must be completed in an operational commercial kitchen. This can be an industry workplace; or a simulated industry environment, such as an industry-realistic training kitchen servicing customers. To be assessed for this unit of competency, you must demonstrate your skills and knowledge to use a range of basic cookery methods to prepare dishes. The Practical Assessments in this workbook include: Workplace Assessment A series of tasks assessing the candidate’s practical knowledge and skills relevant to the unit of competency. This includes the candidate completing workplace documents or similar as evidence of competent performance. Workplace Practical Observation A set of assessment tasks where the candidate must demonstrate practical skills relevant to the unit of competency. These skills are to be demonstrated while being observed by the assessor. IMPORTANT! All signatures/initials in your submissions, including yours, must be handwritten and dated. Submissions with signatures/initials must be scanned.The supervisor/observer who completes and signs your evidence submissions must provide their real name, contact number, and email address for your assessor’s reference.Should you encounter issue or concerns regarding your assessment, contact your assessor. |
| This workplace assessment requires you to prepare, plate and present at least six dishes using a variety of cookery methods, major food types and food safety practices. This assessment is divided into three tasks: Task 1: Complete Mise En Place ActivitiesTask 2: Prepare and Present DishesTask 3: Clean Workspace You are required to complete the assessment tasks in an operational commercial kitchen. This can be an industry workplace; or a simulated industry environment, such as an industry-realistic training kitchen servicing customers. Each task comes with a set of instructions. You are to follow these instructions to complete the assessment. Each task will require you to demonstrate task requirements while being observed by the assessor. Before starting this assessment, your assessor will discuss with you these instructions, resources, and guidance for satisfactorily completing the tasks. |
| You are required to: Complete the tasks within the time allowed, as scheduled in-class roll.Identify at least six dishes that allow you to use a wide variety of cookery methods and food typesSelect and prepare required equipmentSelect, portion and prepare required ingredientsCook at least six dishes using prepared equipment and ingredientsIdentify at least two problems with the cooking processTake corrective action to fix each identified problemPresent at least two portions of each cooked dishClean your work areaDispose of or store surplus and re-usable by-products Resources Required for Assessment Resources you need to access to complete the workplace assessment are outlined in the Resources Required for Assessment section of this workbook, and in the corresponding Observation Form of each task. Discuss each requirement with your assessor before commencing with each task. They will organise the resources required for this assessment. IMPORTANT: Additional workplace resources may be required upon the contextualisation of this assessment. Forms and Templates Generic forms and templates to be used for the assessments are specified for each task, unless otherwise stated. These can be accessed from the following link: SITHCCC027 Forms and Templates If you are currently in a workplace, use similar workplace templates and forms used by your organisation to complete each assessment task. Discuss with your supervisor and your assessor first to ensure that the forms/templates you will use cover all criteria required by each assessment task. Review these forms and templates with your assessor before starting the task. |
Task 1: Complete Mise En Place Activities
| ASSESSMENT INSTRUCTIONS |
| While being observed by your assessor, complete all mise en place activities for at least six dishes you must prepare and present in your workplace. STEPS TO TAKE Access and review the following:Menu offered at your workplaceStandard recipes of at least six dishes you must prepare and presentMise en place lists for at least six dishes you must prepare and present Temperature recording chartsFood safety plan followed at your workplace with information on the following:Food qualityFood freshnessFood stock rotation requirements Workplace guidelines for handling food with information on the food safety practices for spoilt and contaminated food itemsEquipment manufacturer instructions for equipment used in recipesConfirm food preparation requirements of at least six dishes. The six dishes must allow you to use all the following at least once: The following cookery methods:BakingBlanchingBoilingBraisingDeep-fryingGrillingPoachingRoastingShallow frying |
| Sous videSteamingStewingThe following food types:Dairy productsDry goodsFrozen goodsFruitMeatPoultrySeafoodVegetablesPrepare the ingredientsPrepare equipment safelyProcess the ingredients prepared This must include: Weighing the ingredientsMeasuring the ingredientsCreating required portions YOU WILL BE ASSESSED ON YOUR Practical knowledge of different cookery methods and major food typesPractical skills relevant to preparing ingredients as per food preparation requirements OBSERVATION FORM Before starting this task, review the Workplace Assessment Task 1 – Observation Form provided along with this workbook. This form lists all the practical skills you need to demonstrate while completing this task. YOUR ASSESSOR WILL Organise workplace resources required for you to complete this assessment.Advise you on the time and location of the assessment.Discuss with you the practical skills listed in the Observation Form prior to the assessment.Address your queries and concerns regarding this task. |
Task 2: Prepare and Present Dishes
| ASSESSMENT INSTRUCTIONS |
| While being observed by your assessor, prepare and present at least six dishes in the workplace. STEPS TO TAKE Access and review the following: Standard recipes of at least six dishes you must prepare and presentWorkflow scheduleEquipment manufacturer instructions for equipment used in recipesWorkplace guidelines relating to food presentationPrepare at least six dishes In doing so, you must: Complete the cooking process to prepare each dishIdentify at least two problems with the cooking processTake corrective action to fix each identified problemCooperate with colleagues to prepare each dish Colleagues must be those who works with you in preparing the six dishes. Present the prepared dishes to customers YOU WILL BE ASSESSED ON YOUR Practical knowledge of:Cookery methodsFood safety practices for handling foodSafe and hygienic use of equipmentPractical skills relevant to:Preparing dishes using cookery methods and presenting themMinimising waste during the cooking processCooperating with colleagues to deal with the pressures of work conditions |
| OBSERVATION FORM Before starting this task, review the Workplace Assessment Task 2 – Observation Form provided along with this workbook. This form lists all the practical skills you need to demonstrate while completing this task. YOUR ASSESSOR WILL Organise workplace resources required for you to complete this assessment.Advise you on the time and location of the assessment.Discuss with you the practical skills listed in the Observation Form prior to the assessment.Address your queries and concerns regarding this task. |
| ASSESSMENT INSTRUCTIONS |
| While being observed by your assessor, clean the workspace you used in the following: Workplace Assessment Task 1Workplace Assessment Task 2 STEPS TO TAKE Access and review:Workplace guidelines relating to the following:Food disposalFood storageSafety data sheets (SDS) for cleaning agents and chemicalsCleaning schedulesEnvironmental considerations for disposing of or storing surplus and re-usable by-productsCost reduction initiatives related to disposing of or storing surplus and re-usable by-products at your workplaceIdentify the following by-products of the dishes prepared in Workplace Assessment Task 2:Surplus dishes to be stored or disposed ofSurplus ingredients to be stored and disposed ofOther by-products to be stored and disposed ofStore the following by-products: Surplus dishes that can be stored Surplus ingredients that can be stored Other by-products that can be reused Clean the workspace used in the following:Workplace Assessment Task 1Workplace Assessment Task 2 This includes disposing of the by-products that must be disposed of. |
| YOU WILL BE ASSESSED ON YOUR Practical knowledge of disposing of or storing surplus and reusable by-productsPractical skills relevant to cleaning work area OBSERVATION FORM Before starting this task, review the Workplace Assessment Task 3 – Observation Form provided along with this workbook. This form lists all the practical skills you need to demonstrate while completing this task. YOUR ASSESSOR WILL Organise workplace resources required for you to complete this assessment.Advise you on the time and location of the assessment.Discuss with you the practical skills listed in the Observation Form prior to the assessment.Address your queries and concerns regarding this task. |
Learner Assessment Pack
| Instructions: Your assessor will review your submissions against the checklist below. This section is to be completed by your assessor. |
| The candidate has completed the Knowledge Assessment in this workbook | ü | |||
| Knowledge Assessment Questions | ☐ | |||
| The candidate has completed the Practical Assessments in this workbook and has submitted all the required evidence: | ü | |||
| Workplace Assessment | ||||
| Task 1: Complete Mise En Place Activities | ||||
| Video recording of the candidate completing mise en place activities Only if direct observation is not possible. | ☐ | |||
| Task 2: Prepare and Present Dishes | ||||
| Video recording of the candidate preparing and presenting dishes Only if direct observation is not possible. | ☐ | |||
| Task 3: Clean Workspace | ||||
| Video recording of the candidate cleaning workspace used in Workplace Assessment Task 1 and 2 Only if direct observation is not possible. | ☐ | |||
| The Practical Assessment is a set of tasks that must be completed in an operational commercial kitchen. This can be an industry workplace; or a simulated industry environment, such as an industry-realistic training kitchen servicing customers. To be assessed for this unit of competency, you must demonstrate your skills and knowledge to use a range of basic cookery methods to prepare dishes. The Practical Assessments in this workbook include: Workplace Assessment A series of tasks assessing the candidate’s practical knowledge and skills relevant to the unit of competency. This includes the candidate completing workplace documents or similar as evidence of competent performance. Workplace Practical Observation A set of assessment tasks where the candidate must demonstrate practical skills relevant to the unit of competency. These skills are to be demonstrated while being observed by the assessor. IMPORTANT! All signatures/initials in your submissions, including yours, must be handwritten and dated. Submissions with signatures/initials must be scanned.The supervisor/observer who completes and signs your evidence submissions must provide their real name, contact number, and email address for your assessor’s reference.Should you encounter issue or concerns regarding your assessment, contact your assessor. |
| This workplace assessment requires you to prepare, plate and present at least six dishes using a variety of cookery methods, major food types and food safety practices. This assessment is divided into three tasks: Task 1: Complete Mise En Place ActivitiesTask 2: Prepare and Present DishesTask 3: Clean Workspace You are required to complete the assessment tasks in an operational commercial kitchen. This can be an industry workplace; or a simulated industry environment, such as an industry-realistic training kitchen servicing customers. Each task comes with a set of instructions. You are to follow these instructions to complete the assessment. Each task will require you to demonstrate task requirements while being observed by the assessor. Before starting this assessment, your assessor will discuss with you these instructions, resources, and guidance for satisfactorily completing the tasks. |
| You are required to: Complete the tasks within the time allowed, as scheduled in-class roll.Identify at least six dishes that allow you to use a wide variety of cookery methods and food typesSelect and prepare required equipmentSelect, portion and prepare required ingredientsCook at least six dishes using prepared equipment and ingredientsIdentify at least two problems with the cooking processTake corrective action to fix each identified problemPresent at least two portions of each cooked dishClean your work areaDispose of or store surplus and re-usable by-products Resources Required for Assessment Resources you need to access to complete the workplace assessment are outlined in the Resources Required for Assessment section of this workbook, and in the corresponding Observation Form of each task. Discuss each requirement with your assessor before commencing with each task. They will organise the resources required for this assessment. IMPORTANT: Additional workplace resources may be required upon the contextualisation of this assessment. Forms and Templates Generic forms and templates to be used for the assessments are specified for each task, unless otherwise stated. These can be accessed from the following link: SITHCCC027 Forms and Templates If you are currently in a workplace, use similar workplace templates and forms used by your organisation to complete each assessment task. Discuss with your supervisor and your assessor first to ensure that the forms/templates you will use cover all criteria required by each assessment task. Review these forms and templates with your assessor before starting the task. |
Task 1: Complete Mise En Place Activities
| ASSESSMENT INSTRUCTIONS |
| While being observed by your assessor, complete all mise en place activities for at least six dishes you must prepare and present in your workplace. STEPS TO TAKE Access and review the following:Menu offered at your workplaceStandard recipes of at least six dishes you must prepare and presentMise en place lists for at least six dishes you must prepare and present Temperature recording chartsFood safety plan followed at your workplace with information on the following:Food qualityFood freshnessFood stock rotation requirements Workplace guidelines for handling food with information on the food safety practices for spoilt and contaminated food itemsEquipment manufacturer instructions for equipment used in recipesConfirm food preparation requirements of at least six dishes. The six dishes must allow you to use all the following at least once: The following cookery methods:BakingBlanchingBoilingBraisingDeep-fryingGrillingPoachingRoastingShallow frying |
| Sous videSteamingStewingThe following food types:Dairy productsDry goodsFrozen goodsFruitMeatPoultrySeafoodVegetablesPrepare the ingredientsPrepare equipment safelyProcess the ingredients prepared This must include: Weighing the ingredientsMeasuring the ingredientsCreating required portions YOU WILL BE ASSESSED ON YOUR Practical knowledge of different cookery methods and major food typesPractical skills relevant to preparing ingredients as per food preparation requirements OBSERVATION FORM Before starting this task, review the Workplace Assessment Task 1 – Observation Form provided along with this workbook. This form lists all the practical skills you need to demonstrate while completing this task. YOUR ASSESSOR WILL Organise workplace resources required for you to complete this assessment.Advise you on the time and location of the assessment.Discuss with you the practical skills listed in the Observation Form prior to the assessment.Address your queries and concerns regarding this task. |
Task 2: Prepare and Present Dishes
| ASSESSMENT INSTRUCTIONS |
| While being observed by your assessor, prepare and present at least six dishes in the workplace. STEPS TO TAKE Access and review the following: Standard recipes of at least six dishes you must prepare and presentWorkflow scheduleEquipment manufacturer instructions for equipment used in recipesWorkplace guidelines relating to food presentationPrepare at least six dishes In doing so, you must: Complete the cooking process to prepare each dishIdentify at least two problems with the cooking processTake corrective action to fix each identified problemCooperate with colleagues to prepare each dish Colleagues must be those who works with you in preparing the six dishes. Present the prepared dishes to customers YOU WILL BE ASSESSED ON YOUR Practical knowledge of:Cookery methodsFood safety practices for handling foodSafe and hygienic use of equipmentPractical skills relevant to:Preparing dishes using cookery methods and presenting themMinimising waste during the cooking processCooperating with colleagues to deal with the pressures of work conditions |
| OBSERVATION FORM Before starting this task, review the Workplace Assessment Task 2 – Observation Form provided along with this workbook. This form lists all the practical skills you need to demonstrate while completing this task. YOUR ASSESSOR WILL Organise workplace resources required for you to complete this assessment.Advise you on the time and location of the assessment.Discuss with you the practical skills listed in the Observation Form prior to the assessment.Address your queries and concerns regarding this task. |
| ASSESSMENT INSTRUCTIONS |
| While being observed by your assessor, clean the workspace you used in the following: Workplace Assessment Task 1Workplace Assessment Task 2 STEPS TO TAKE Access and review:Workplace guidelines relating to the following:Food disposalFood storageSafety data sheets (SDS) for cleaning agents and chemicalsCleaning schedulesEnvironmental considerations for disposing of or storing surplus and re-usable by-productsCost reduction initiatives related to disposing of or storing surplus and re-usable by-products at your workplaceIdentify the following by-products of the dishes prepared in Workplace Assessment Task 2:Surplus dishes to be stored or disposed ofSurplus ingredients to be stored and disposed ofOther by-products to be stored and disposed ofStore the following by-products: Surplus dishes that can be stored Surplus ingredients that can be stored Other by-products that can be reused Clean the workspace used in the following:Workplace Assessment Task 1Workplace Assessment Task 2 This includes disposing of the by-products that must be disposed of. |
| YOU WILL BE ASSESSED ON YOUR Practical knowledge of disposing of or storing surplus and reusable by-productsPractical skills relevant to cleaning work area OBSERVATION FORM Before starting this task, review the Workplace Assessment Task 3 – Observation Form provided along with this workbook. This form lists all the practical skills you need to demonstrate while completing this task. YOUR ASSESSOR WILL Organise workplace resources required for you to complete this assessment.Advise you on the time and location of the assessment.Discuss with you the practical skills listed in the Observation Form prior to the assessment.Address your queries and concerns regarding this task. |
Learner Assessment Pack
| Instructions: Your assessor will review your submissions against the checklist below. This section is to be completed by your assessor. |
| The candidate has completed the Knowledge Assessment in this workbook | ü | |||
| Knowledge Assessment Questions | ☐ | |||
| The candidate has completed the Practical Assessments in this workbook and has submitted all the required evidence: | ü | |||
| Workplace Assessment | ||||
| Task 1: Complete Mise En Place Activities | ||||
| Video recording of the candidate completing mise en place activities Only if direct observation is not possible. | ☐ | |||
| Task 2: Prepare and Present Dishes | ||||
| Video recording of the candidate preparing and presenting dishes Only if direct observation is not possible. | ☐ | |||
| Task 3: Clean Workspace | ||||
| Video recording of the candidate cleaning workspace used in Workplace Assessment Task 1 and 2 Only if direct observation is not possible. | ☐ | |||
End of Document
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