SITHCCC030 Prepare vegetable fruit egg and farinaceous dishes:
| The Practical Assessment is a set of tasks that must be completed in an operational business environment. 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 prepare and cook various vegetable, fruit, egg and farinaceous dishes following standard recipes. 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 and cook various vegetable, fruit, egg and farinaceous dishes following standard recipes. This assessment is divided into two tasks: Task 1: Complete Mise En PlaceTask 2: Cook Food Dishes You are required to complete the assessment tasks in an operational business environment. 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 either: Submit completed workplace templates and/or any required documentation; orDemonstrate task requirements while being observed by the assessor. Some tasks may include both requirements. These will serve as evidence of your task completion. 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.Prepare ingredients and equipment for dishesCook dishes based on organisational standard recipesPresent dishes based on organisational proceduresStore dishes in appropriate environment conditionsStore or dispose of surplus and re-usable by-productsClean work area 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 Assessor’s Checklist and/or 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: SITHCCC030 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. |
| ASSESSMENT INSTRUCTIONS |
| This practical assessment requires you to prepare and present at least two portions each of at least ten dishes. To complete this task, you must use all of the following at least once across the preparation of the ten dishes: Food types Vegetable, including:Dried vegetableFresh vegetableFrozen vegetableFruit, including:Dried fruitFresh fruitFrozen fruitEggFarinaceous, including:CouscousPastaNoodlesPolentaPulsesRice Farinaceous refers to food items consisting of starch. |
| Cookery techniques BoilingFryingScramblingPoachingOmeletteSoufflePreparation techniques AeratingBindingSettingCoatingEnrichingEmulsifyingGlazingThickening |
| Dish Name | Ingredient to be Used | Cookery Technique to be Used | Preparation Technique to be Used |
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Task 1: Complete Mise En Place
| ASSESSMENT INSTRUCTIONS |
| While being observed by your assessor, prepare the ingredients and equipment required for at least ten dishes, including: At least two vegetable dishesAt least two fruit dishesAt least two egg dishesAt least two farinaceous dishes STEPS TO TAKE Access and review the following: Menu or product list of dishes offered by the organisation Standard recipes and mise en place lists of dishes offered by the organisation, including:Vegetable dishesFruit dishesEgg dishesFarinaceous dishesWorkplace documentation on the following:At least one special customer request to apply to the dishes to prepareIngredient inventory list Current commercial stock control proceduresWorkplace procedures for restocking food itemsWorkplace portion control proceduresOrganisational food safety plan with the organisation’s food safety practices Documents containing equipment manufacturer instructions |
| Identify and confirm the food preparation requirements of each dish identified above based on their recipes, including: Appropriate cookery method to be used during preparation of dishStandard cooking durationIngredients requiredPortion sizeEquipment to be used during preparation of dish, including:Equipment typeEquipment size Food preparation requirements refer to a set of information required to be adhered to when preparing dishes to be served by the organisation to customers. Identifies at least one customer request Prepare ingredients for each dish identified based on organisational procedures for food production sequencingPrepare each equipment identified Check cleanliness of each equipment identified |
| YOU WILL BE ASSESSED ON YOUR Practical knowledge of the following:Mise en place requirements for different dishesWorkplace procedures on preparing and handling ingredients.Practical skills in:Preparing ingredients for vegetable, fruit, egg dishes and farinaceous dishes Preparing equipment used for preparing vegetable, fruit, egg and farinaceous dishes 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. |
| ASSESSMENT INSTRUCTIONS |
| While being observed by your assessor, complete the following: Cook and present each of the at least ten dishes identifiedStore dishes in appropriate storage environmentStore or dispose of surplus and re-usable by-products Clean work area STEPS TO TAKE Access and review the following: Each of the at least ten dishes identified in Workplace Assessment Task 1Menu or product list of dishes offered by the organisation Organisational specifications for presentation requirements of food dishesOrganisational food safety plan with the organisation’s food safety practices Organisational food safety planOrganisational guidelines relating to food storage Safety data sheets (SDS) for cleaning agentsDocuments containing information on the following:Industry culinary standards in preparing ingredientsEquipment manufacturer instructionsCandidate’s job specificationOrganisational guidelines relating to food disposal and storage Organisational cleaning schedule Organisational cost-reduction initiativesCook at least two portions of each dish identifiedSelect accompaniments for each dish based on the recipe of each dishAdd the selected accompaniments for each dish cookedAdjust each dish based on scope of responsibilityPlate at least two portions of each dishPresent each dish cooked in appropriate service-ware |
| Add the following based on presentation requirements:DipsSaucesGarnishesEvaluate each dish visually and adjust based on presentation requirementsMinimise waste while preparing each dish Identify appropriate storage conditions for dishes to:Ensure food safety Optimise shelf-life. Store the dishes according to the identified appropriate storage conditionsIdentify the following by-products: At least one surplus for disposalAt least one by-product for disposalAt least one surplus to be storedAt least one re-usable by-product to be storedStore identified surplus and re-usable by-products according to: Organisational proceduresEnvironmental considerationsCost-reduction initiativesDispose of identified surplus and by-products for disposal according to considerations similar to storing Clean work area according to: Organisational proceduresEnvironmental considerations and Cost-reduction initiatives. |
| YOU WILL BE ASSESSED ON YOUR Practical knowledge of the following:Organisational procedures for preparing dishesManufacturer instructions in using equipment to prepare dishesAppropriate environmental conditions for storing dishesSorting items to be stored or disposed ofPractical skills relevant to the following:Cooking dishes offered by the organisationStoring dishesCleaning your work area 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. |
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 | ||||
| Video recording of the preparation of ingredients and equipment Only if direct observation is not possible. | ☐ | |||
| Task 2: Cook Food Dishes | ||||
| Video recording of the cooking and presenting of at least ten dishes Only if direct observation is not possible. | ☐ | |||
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