Contents
Assessment Task 1: Plan and prepare a special function. 6
Assessment Task 1: Checklist 12
Assessment Task 2: Student Logbook and Assessor Observation. 14
Assessment Task 2: Checklist 18
Welcome to the Student Assessment Tasks for SITHCCC020 Work effectively as a cook. 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.
SITHCCC020 Work effectively as a cook describes the performance outcomes, skills and knowledge required to work as a cook. It incorporates all aspects of organising, preparing and cooking a variety of food items across different service periods and menu types; using a range of cooking methods and team coordination skills. The unit integrates key technical and organisational skills required by a qualified commercial cook. It brings together the skills and knowledge covered in individual units and focuses on the way they must be applied in a commercial kitchen.
For you to be assessed as competent, you must successfully complete two assessment tasks:
- Assessment Task 1: Project – Plan and prepare a special function – You must plan and prepare a special function.
- Assessment Task 2: Student Logbook and Assessor Observations – You must submit a logbook with supporting evidence for 48 service periods.
Please read through all of the assessment tasks and related documents carefully before you get started. Ensure that you have everything that you need and seek clarification from your trainer, assessor or workplace supervisor if you have any questions.
| Supporting resources: Supporting resources include templates, journals, workbooks and portfolios which can be used to support you in providing evidence of your competence. Your assessor will provide you with these documents before you begin your assessment tasks. For this unit, the supporting resources comprise:
· Debrief Template (Assessment Task 1) · Dietary Requirements Template (Assessment Task 1) · Feedback Template (Assessment Task 1) · Planning Meeting Template (Assessment Task 1) · Workflow Template (Assessment Task 1) · Student Logbook (Assessment Task 2) |
Once you have read through the assessment tasks and are satisfied that you are clear on the requirements and submission dates, complete and sign a Student Assessment Agreement. Your assessor will countersign the agreement and keep it on file. You will find a Student Assessment Agreement in Appendix B of your Hospitality Works Student User Guide or your RTO will provide you with one.
Remember to check your Hospitality Works Student User Guide for information about:
- submitting assessments
- assessment appeals
- re-assessment guidelines
- responding to written questions.
Make sure you read through the assessments in your student assessment booklet before you fill out and sign the agreement below.
If there is anything that you are unsure of, consult your assessor prior to signing this agreement.
| Have you read the assessment requirements for this unit? | þ Yes | o No |
| Do you understand the requirements of the assessments for this unit? | þ Yes | o No |
| Do you agree to the way in which you are being assessed | þ Yes | o No |
| Do you have any specific needs that should be considered | o Yes | þ No |
| If so, explain these in the space below. |
| Do you understand your rights to reassessment? | þ Yes | o No | ||
| Do you understand your right to appeal the decisions made in an assessment? | þ Yes | o No | ||
| Student name | ||||
| Student ID number | ||||
| Student signature | ||||
| Date | ||||
| Assessor name | ||||
| Assessor signature | ||||
| Date | ||||
Assessment Task 1 – Cover Sheet
Student declaration
To be filled out and submitted with assessment responses
þ I declare that this task is all my own work and I have not cheated or plagiarised the work or colluded with any other student(s).
þ I understand that if I am found to have plagiarised, cheated or colluded, action will be taken against me according to the process explained to me.
þ I have correctly referenced all resources and reference texts throughout these assessment tasks.
| Student name | |
| Student ID number | |
| Student signature | |
| Date |
Assessor declaration
þ I hereby certify that this student has been assessed by me and that the assessment has been carried out according to the required assessment procedures.
| Assessor name | ||||||
| Assessor signature | ||||||
| Date | ||||||
| Assessment outcome | S | NS | DNS | Resubmission | Y | N |
Feedback
Student result response
þ My performance in this assessment task has been discussed and explained to me.
o I would like to appeal this assessment decision.
| Student signature | |
| Date |
A copy of this page must be supplied to the office and kept in the student’s file with the evidence.
Assessment Task 1: Plan and prepare a special function
In this task, you will work together to organise, cook for and host a special function within your RTO.
You will need access to:
- your learning resources and other information for reference
- your Debrief Template
- your Dietary Requirements Template
- your Feedback Template
- your Planning Meeting Template
- your Workflow Template
- classmates to form cooking teams
- two recipes
- a special request or dietary requirement of a customer.
Ensure that you:
- review the advice to students regarding responding to written tasks 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.
| Assessment 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 completed · how your assessment should be submitted. 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. |
Complete the following activities.
- Carefully read the following scenario
| Your task for this assessment is to work with your classmates to organise, plan, prepare and cook for a special function at your RTO. There are a range of options for the type of function that you might host including:
· a graduation ceremony · a meal for family and friends · a social event for a local community group or cultural event · a fundraising event or your class may have another idea. Your trainer or assessor will work with you to identify the type of special function that you will host. Regardless of the type of function, there are some criteria that the function must meet: · It must be a buffet. · Your assessor will break the class into at least three groups. Each group will be responsible for one course (entrée, main or dessert). · Every person within each group will be responsible for planning and preparing or cooking at least two dishes. One of the dishes must address the dietary requirements or special needs of a customer (there is more information about this requirement below). · You must work cooperatively with the other members of your team throughout this assessment to coordinate the special function. · Throughout this assessment, you will need to demonstrate effective communication skills including: o speaking clearly and concisely o using non-verbal communication to assist with understanding o asking questions to identify required information o responding to questions as required o using culinary terms commonly used in commercial kitchens. |
- Meet with your assessor and the other members of your team
| Meet with your assessor and the other members of your team to discuss the menu for your function, the dishes that each of you will be preparing and the roles of each person in the team. | |
| Record the outcomes of your meeting by completing the Planning Meeting Template. |
- Adjusting for special requests or dietary requirements of customers
| Your assessor has provided you with a special request or dietary requirement of a customer that you must adjust one of the recipes that you are preparing to meet.
Complete the Dietary Requirements Template to explain what the dietary requirement is that you will be addressing and to provide an overview of how you will be adjusting your recipe. |
- Organise and prepare for food service
| To ensure that you are properly prepared for food service during the special function, you will need to complete the following tasks:
· Interpret the recipes and specifications that you have been provided with to calculate the quantities of commodities that you will require. · Identify the equipment that you will require to produce the menu items which you will be responsible for. · Prepare a workflow schedule. A Workflow Template has been provided to help you. You should also rely on your completed Planning Meeting Template, and the information that you gathered in the planning meeting. |
- Final planning meeting
| Get together with your team and your assessor to go over your plans ahead of service. How will you all work together to ensure that your menu items meet customer expectations of quality and timeliness? Do your Workflow Templates need review so that you can all work cooperatively and efficiently? | |
| Update your Workflow Template to reflect the decisions made in the meeting. |
- Submit documents to your assessor
| Finalise your documents ensuring they are clear and complete. Send or submit the following documents to your assessor:
· Completed Planning meeting template · Completed Dietary requirements template · Completed Workflow template |
- Cook and prepare the menu items for the special function
| Now it’s time to put all of that planning and organising to work. The special function has arrived. You will work with your team to prepare and serve your dishes and to complete the related end of shift requirements.
Before the service period begins, ensure that you have everything that you need including: · Organisational policies and procedures · PPE · Workflow plans · Checklists. Throughout the service period, your assessor (or a number of assessors) will be observing you against the following criteria, so it is important that you: · Work safely and hygienically · Work efficiently · Work cooperatively with the other members of your team · Work professionally · Follow the kitchen’s policies and procedures · Follow your work-flow plan · Remain calm and systematic · Multi-task by integrating a range of technical and other skills · Maintain a clean and tidy work environment · Prepare menu items which meet quality standards · Produce menu items which are appealing in presentation · Produce menu items which meet your customers’ expectations of time · Adjust your cooking process/methods as required · Prepare your dishes within the kitchen’s normal time constraints · Respond appropriately to the dietary or special need that you were allocated · Adhere to your legislative requirements · Consider feedback on quality from customers, colleagues and others · Store food items correctly. |
- Gather feedback
| At the end of the meal, use the Feedback Template to gather feedback on the two dishes which you prepared from at least two guests. | |
| Submit your completed Feedback Template to your assessor. |
- Post-shift debrief
| At the end of the special function, meet with all members of the three cooking teams and your assessor/s to participate in a post-shift debrief. | |
| Record the outcomes of the post-shift debrief from your perspective in the Debrief Template. | |
| Submit your completed Feedback Template to your assessor. |
| Student’s name: | |||||
| Did the student: | Completed successfully? | Comments | |||
| Yes | No | ||||
| Determine and calculate commodity quantities? | |||||
| Determine requirements for quality and style? | |||||
| Prepare a workflow schedule and checklist? | |||||
| Liaise with other team members about menu requirements and job roles? | |||||
| Develop and follow a work schedule? | |||||
| Complete food organisation and preparation? | |||||
| Select and use appropriate commercial equipment to produce menu items? | |||||
| Cook menu items according to menu type and service style? | |||||
| Adjust menu items to meet special requests or dietary requirements? | |||||
| Produce menu items to meet customer expectations? | |||||
| Work cooperatively as part of a kitchen team? | |||||
| Work safely and hygienically? | |||||
| Follow organisational and legislative requirements? | |||||
| Maintain a clean and tidy work environment? | |||||
| Complete end of shift procedures? | |||||
| Store food items appropriately? | |||||
| Participate in post-shift debrief? | |||||
| Task outcome: | ¨ Satisfactory | ¨ Not satisfactory | |||
| Assessor signature: | |||||
| Assessor name: | |||||
| Date: | |||||
Assessment Task 2 – Cover Sheet
Student declaration
To be filled out and submitted with assessment responses
þ I declare that this task is all my own work and I have not cheated or plagiarised the work or colluded with any other student(s).
þ I understand that if I am found to have plagiarised, cheated or colluded, action will be taken against me according to the process explained to me.
þ I have correctly referenced all resources and reference texts throughout these assessment tasks.
| Student name | |
| Student ID number | |
| Student signature | |
| Date |
Assessor declaration
þ I hereby certify that this student has been assessed by me and that the assessment has been carried out according to the required assessment procedures.
| Assessor name | ||||||
| Assessor signature | ||||||
| Date | ||||||
| Assessment outcome | S | NS | DNS | Resubmission | Y | N |
Feedback
Student result response
þ My performance in this assessment task has been discussed and explained to me.
o I would like to appeal this assessment decision.
| Student signature | |
| Date |
A copy of this page must be supplied to the office and kept in the student’s file with the evidence.
Assessment Task 2: Student Logbook and Assessor Observation
In this task, you are required to demonstrate your skills in an operational commercial kitchen across 48 service periods. You will complete a logbook which incorporates reflective journals and third-party supervisor reports.
You will need access to:
- your learning resources and other information for reference
- your Student Logbook
Ensure that you:
- review the advice to students regarding responding to written tasks 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.
| Assessment 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 completed · how your assessment should be submitted. 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. |
Complete the following activities.
| Successful completion of this unit requires that you demonstrate your skills and knowledge in an operational commercial kitchen during 48 service periods. It is important that you provide evidence that you completed each service period and we have provided you with a Student Logbook Template to help you.
You will need to understand what a ‘service period’ is to ensure that you fulfil your requirements. If you are still unsure, speak to your assessor before you get started. |
|
| What is a service period?
The SIT, Tourism, Travel and Hospitality Training Package tells us that, for the purpose of assessment Service periods do not necessarily align with shift periods worked. For example a “service period” in a hospitality environment such as a restaurant may be a breakfast service, lunch service or dinner service. A “shift” worked in a restaurant may incorporate one or more of these service periods. So, you may work a shift that incorporates a breakfast service and a lunch service and although this is one “shift” worked, it may be used for two service periods. However, the two service periods must be clearly defined and the start/set-up and finish/close of each service period must be clearly identified. |
|
| What do I need to demonstrate?
During your service periods, you will be required to demonstrate a range of the skills and knowledge that you have developed during your course. These include: · working safely · working hygienically · maintaining a clean and tidy work environment · completing food organisation and preparation tasks · multi-tasking · working professionally as part of a team · working cooperatively with other team members · combining your technical and other skills to meet a number a demands at the same time · preparing menu items to meet quality standards · cooking menu items to meet quality standards · adjusting your cooking process/method as required · preparing dishes for customers within your organisation’s usual time constraints · responding to customers’ special requests or dietary needs · participating in end of shift procedures · storing food items correctly · completing cleaning procedures. During the 48 service periods, you must have covered at least one: · breakfast · lunch · dinner · special function (keep in mind that Assessment 1 was a special function!). During the 48 service periods, you must have prepared, cooked and presented items for at least three of the following menu styles: · a la carte · set menu · table d’hote · buffet (keep in mind that Assessment 1 was a buffet!) · cyclical. During the 48 service periods, you must have prepared, cooked and served items from the following food types to meet quality requirements: · appetisers and salads · fish and shellfish · hot and cold desserts · meat, poultry and game · pastries, cakes and yeast goods · stocks, sauces and soups · vegetables, fruit, eggs and farinaceous products. Can the dishes which you prepared in Assessment 1 cover any of these requirements? How will I provide evidence? In your Student Logbook Template, you will find some detailed information about providing evidence a logbook summary and a form for each service period. At the completion of each service period you will need to: · complete a reflective journal (A reflective journal provides an opportunity for you to think about the service period – what went well? What would you do differently next time? It also helps you to provide evidence for your assessment.) · ask your workplace supervisor to provide feedback by completing a brief supervisor report (A form is provided in the Student Logbook Template for your supervisor.) Your assessor will also observe some of your service periods and complete an observation checklist. Tips for completing your Student Logbook · Read through your logbook before you get started and make sure that you understand what you need to do. If you are unsure, speak to your assessor and/or workplace supervisor. · Stay up to date! Complete a logbook entry at the end of each service period 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! |
- Complete your service periods and Student Logbook
| Complete your 48 service periods and Student Logbook Template. |
- Submit your Student Logbook
| On completion of your industry placement, carefully check your logbook to ensure that all of the sections are complete and correct. Submit it to your assessor. |
| Student name: | |
| Assessor name: | |
| Date: | |
| Unit name: | SITHCCC020 Work effectively as a cook |
| Qualification name: | SIT40516-Certificate IV in Commercial Cookeries |
Final assessment results
| Task | Type | Result | ||
| Satisfactory | Unsatisfactory | Did not submit | ||
| Assessment Task 1 | Project – Plan and prepare a special function | S | U | DNS |
| Assessment Task 2 | Student Logbook and Assessor Observations | S | U | DNS |
| Overall unit results | C | NYC | ||
Feedback
þ My performance in this unit has been discussed and explained to me.
o I would like to appeal this assessment decision.
Student signature: ___________________________________________ Date: _________________
þ I hereby certify that this student has been assessed by me and that the assessment has been carried out according to the required assessment procedures.
Assessor signature: _________________________________________ Date: _________________