Assessment-2

SITHCCC027 PREPARE DISHES USING BASIC METHODS OF COOKERY

Student Must Fill this Section
Qualification	SIT40521 Certificate IV in Kitchen Management
Student Name:
Student ID:			Term:	Year:
Privacy Release Clause:	“I give my permission for my assessment material to be used in the auditing, assessment validation & moderation Process”.
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”.
Student Signature:		Date:

Assessment Outcome
Assessor Name:
Attempt	Satisfactory	Not Yet Satisfactory	Date	Assessor Signature
Initial attempt		
2nd attempt/Re-assessment		

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

Introduction

Welcome to the Student Assessment Tasks for SITHCCC027 Prepare dishes using basic methods of cookery. 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.

	Kitchen 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.

Assessment Task 2: Student Logbook

Information for students

Tasks required for this unit

This unit of competency requires that you use each of the following cookery methods at least once to prepare to prepare at least six finished dishes:

baking

blanching

boiling

braising

deep-frying

grilling

poaching

roasting

shallow frying

sous vide

steaming

stewing.

You must also:

complete mise en place activities and follow standard recipes to prepare dishes that use of each of the following major food types at least once when preparing the above six dishes:

dairy products

dry goods

frozen goods

fruit

meat

poultry

seafood

vegetables.

use food safety practices for handling and storing food

prepare, plate and present two portions each of the six finished dishes above:

within commercial time constraints and deadlines

demonstrating portion control procedures

responding to at least one special customer request.

Instructions for how you will complete these requirements are included below.

Activities

Complete the following activities.

Carefully read the following information.

Successful completion of this unit requires that you complete the range of cooking tasks listed above. It is important that you provide evidence that you have successfully completed each task. We have provided a Student Logbook to help you.

Below is a guide to the skills and knowledge you must demonstrate when you are completing each task. We have provided a number of documents to assist you and you will find these in your Student Logbook.

What do I need to demonstrate?

During your practical assessments, you will be required to demonstrate a range of the skills and knowledge that you have developed during your course. These include:

interpreting standard recipes and food preparation lists

confirming food production requirements

calculating ingredient amounts

identifying and selecting ingredients from stores according to quality, freshness and stock rotation requirements

following procedures for portion control

producing the required quantities

checking perishable supplies for spoilage

checking perishable supplies for contamination

selecting the type and size of equipment required

ensuring that food preparation equipment safely assembled, clean and ready for use

using equipment safely and hygienically

using equipment according to the manufacturer’s instructions

weighing and measuring ingredients accurately

creating portions according to the recipe

preparing and cutting ingredients according to recipe and cooking style

minimising waste to maximise profitability

following standard recipes accurately

adding garnishes and accompaniments as per the standard recipe

identifying problems with cooking processes and taking action to address them

working effectively as part of a team

presenting dishes using appropriate service-ware

storing dishes in appropriate environmental conditions

following organisational policies and procedures

maintaining a clean work area

disposing of or storing surplus products

working safely and hygienically

working sustainably

working efficiently

working within commercial time constraints and deadlines

responding to special customer requests and dietary requirements.

How will I provide evidence?

In your Student Logbook you will find some detailed information about providing evidence, the preparation and planning documents you must complete each time you cook, a logbook summary and a Reflective journal. Each time you prepare a dish for assessment of this unit, you will need to:

complete a Service planning document

complete a Reflective journal (a reflective journal provides an opportunity for you to think about the processes you undertook – what went well, what you would do differently next time); it also helps you to provide evidence for your assessment

ask your supervisor/assessor to sign the Supervisor Declaration section at the end of the Reflective journal.

Your assessor will also observe some of your cooking and food preparation and complete an observation checklist.

Tips for completing your Student Logbook

Read through this assessment and your Student Logbook before you get started and make sure you understand what you need to do. If you are unsure, speak to your assessor and/or supervisor.

Stay up to date! Complete a logbook entry at the end of each time you cook and ask your supervisor to do the same. Providing organised, complete evidence forms part of your assessment.

Stay in touch with your assessor. Ask questions, raise issues, check in, communicate.

Most importantly, ask for help if you are having trouble!

Determine production requirements.

To ensure you have everything you need to prepare the standard recipe, you will need to:

interpret the standard recipe and associated food preparation list which you will be working from and:

confirm the food production requirements

calculate the number of portions and the amount of each ingredient that you require

select the relevant cookery method

determine the cooking times and temperatures

select the garnishes and accompaniments which you will add to the dish

select the ingredients from stores

check all perishable supplies for spoilage or contamination

identify the food preparation equipment that you require

ensure the appropriate food preparation equipment is ready for use

take any customer requirements or special dietary needs into consideration.

A Service Planning Template has been provided to help you.

Prepare dishes using basic methods of cookery.

Now it’s time to put all of that planning and organising to work. Prepare the dish or dishes as per the standard recipe and food preparation list. Ensure that:

all food is prepared safely and hygienically

you follow portion control procedures

you manage your own speed, timing, sequencing and productivity to ensure efficiency

all stages of preparation and cooking are completed in a way which ensures:

quality of food items

consistency of food items

organisational standards are met

waste is minimised to maximise the profitability of dishes.

you assemble and use equipment safely and hygienically

the required quantities of food are produced

you take action to any issues you identify related to food production (such as the taste, texture and appearance of food products)

you present dishes attractively on appropriate service-ware

you add garnishes and accompaniments as required

you work within commercial time constraints and deadlines

you store food safely and in appropriate environmental conditions

you respond to any special customer requests or dietary requirements

you maintain a clean and tidy work area

you dispose of or store surplus products effectively

you work sustainably.
Complete a Reflective journal for each time you receive and store stock as part of your assessment for this unit. Don’t forget to ask your supervisor/assessor to complete the declaration.

Submit documents to your assessor.

Finalise your Student Logbook. Ensure all documents are clear and complete. It should include the following completed documents for each time you prepare dishes as part of your assessment for this unit.

Service Planning.

Reflective journal (endorsed by your supervisor/assessor).

Send or submit the completed Student Logbook to your assessor.

Assessment Task 2: Checklist

Student’s name:
Has the following been completed?		Completed successfully?		Comments
		Yes	No
The student has satisfactorily completed a Reflective journal for each of the following cookery methods:

baking

blanching

boiling

braising

deep-frying

grilling

poaching

roasting

shallow frying

sous vide

steaming

stewing.

The student has satisfactorily completed a Reflective journal for each of the following types of food:

dairy products

dry goods

eggs

frozen goods

fruit and vegetable

meat

poultry

seafood.

Assessor observations have been completed and collectively across all observations (either singular or on multiple occasions) all boxes have been checked as Yes and the student demonstrated their competence as per the Quality indicators provided in the assessor logbook.

The student’s workplace supervisor (or the assessor if in a training kitchen) has completed the Supervisor Declaration Section in the student’s logbook and you are satisfied that they have answered Yes to each question, the supervisor has provided comments/feedback and you have followed up on any gaps or concerns you have by discussing this with the supervisor.

Provide details of any discussions that took place in the Comments column.

Task outcome:

Satisfactory

Not satisfactory

Assessor signature:

Assessor name:

Date: