SITHCCC001 Use food preparation equipment | My Assignment Tutor

Student Name: _____________________________ Student ID: ___________________________Received by Australian College of Trade:NAME: ________________________________ Signature: _______________________ Date: _________UNIT: SITHCCC001 Use food preparation equipment Unit Result Record SheetSITHCCC005 Prepare dishes using basic methods ofcookeryStudent Name:BLOCK PrintStudent Number:BLOCK PrintAssessmentCompleted(Evidence must bein students file)ResultDateAssessedReassessmentCompleted(If required)(Evidence must be instudents file)ResultDateReassessedSatisfactoryNot YetSatisfactorySatisfactoryNot YetSatisfactoryWritten AssessmentQuestionsSummative WrittenAssessment QuestionsSummative PracticalDemonstration of SkillsResult for unitCompetent Not Yet CompetentAssessor Name:& SignatureSignature:Date resultreached:Comments:Student Declaration:I declare that:• I was made aware of all assessment requirements for this/these unit/s• I have received feedback from my assessor on the results of each individual assessment task and my overall resultfor this/these unit/s• I have been made aware of the reassessment policy for any assessment tasks and/or units that I have not yetsatisfactorily completed• All work for assessment tasks submitted for this unit is my own with no part of any assessment beingcopied/plagiarised from another person’s work, except where authorized and listed/referencedStudent Signature: P a g e | 1VCID. ACOT Training and Assessment/SITHCCC005/Learner Workbook/V1.1/July 2019SITHCCC005Prepare dishes using basicmethods of cookeryLearner WorkbookP a g e | 2VCID. ACOT Training and Assessment/SITHCCC005/Learner Workbook/V1.1/July 2019Table of ContentsTable of Contents…………………………………………………………………………………………………………. 2Instructions to Learner………………………………………………………………………………………………….. 4Assessment instructions …………………………………………………………………………………………………..4Assessment requirements ………………………………………………………………………………………………..6Observation/Demonstration ………………………………………………………………………………………….. 7Third Party Guide…………………………………………………………………………………………………………. 8Third party details (required information from the learner)………………………………………………….8Activities ……………………………………………………………………………………………………………………. 9Activity 1A ………………………………………………………………………………………………………………………9Activity 1B …………………………………………………………………………………………………………………….10Activity 1C …………………………………………………………………………………………………………………….11Activity 1D …………………………………………………………………………………………………………………….12Activity 2A …………………………………………………………………………………………………………………….13Activity 2B …………………………………………………………………………………………………………………….14Activity 2C …………………………………………………………………………………………………………………….15Activity 3A …………………………………………………………………………………………………………………….16Activity 3B …………………………………………………………………………………………………………………….17Activity 3C …………………………………………………………………………………………………………………….18Activity 4A …………………………………………………………………………………………………………………….19Activity 4B …………………………………………………………………………………………………………………….20Activity 4C …………………………………………………………………………………………………………………….21Activity 4D …………………………………………………………………………………………………………………….22Activity 5A …………………………………………………………………………………………………………………….23Activity 5B …………………………………………………………………………………………………………………….24Activity 5C …………………………………………………………………………………………………………………….25Summative Assessments ……………………………………………………………………………………………… 26Section A: Skills Activity ………………………………………………………………………………………………….27Section B: Knowledge Activity (Q & A)………………………………………………………………………………28Section C: Performance Activity……………………………………………………………………………………….31Workplace Documentation – for learner…………………………………………………………………………. 33Workplace documents checklist ………………………………………………………………………………………33P a g e | 3VCID. ACOT Training and Assessment/SITHCCC005/Learner Workbook/V1.1/July 2019Supplementary Oral Questions (optional) – for assessor ……………………………………………………. 34Competency record to be completed by assessor……………………………………………………………… 37P a g e | 4VCID. ACOT Training and Assessment/SITHCCC005/Learner Workbook/V1.1/July 2019Instructions to LearnerAssessment instructionsOverviewPrior to commencing the assessments, your trainer/assessor will explain each assessment task andthe terms and conditions relating to the submission of your assessment task. Please consult withyour trainer/assessor if you are unsure of any questions. It is important that you understand andadhere to the terms and conditions, and address fully each assessment task. If any assessment taskis not fully addressed, then your assessment task will be returned to you for resubmission. Yourtrainer/assessor will remain available to support you throughout the assessment process.Written workAssessment tasks are used to measure your understanding and underpinning skills and knowledge ofthe overall unit of competency. When undertaking any written assessment tasks, please ensure thatyou address the following criteria:➢ Address each question including any sub-points➢ Demonstrate that you have researched the topic thoroughly➢ Cover the topic in a logical, structured manner➢ Your assessment tasks are well presented, well referenced and word processed➢ Your assessment tasks include your full legal name on each and every page.Active participationIt is a condition of enrolment that you actively participate in your studies. Active participation iscompleting all the assessment tasks on time.PlagiarismPlagiarism is taking and using someone else’s thoughts, writings or inventions and representing themas your own. Plagiarism is a serious act and may result in a learner’s exclusion from a course. Whenyou have any doubts about including the work of other authors in your assessment, please consultyour trainer/assessor. The following list outlines some of the activities for which a learner can beaccused of plagiarism:➢ Presenting any work by another individual as one’s own unintentionally➢ Handing in assessments markedly similar to or copied from another learner➢ Presenting the work of another individual or group as their own work➢ Handing in assessments without the adequate acknowledgement of sources used, includingassessments taken totally or in part from the internet.If it is identified that you have plagiarised within your assessment, then a meeting will be organisedto discuss this with you, and further action may be taken accordingly.P a g e | 5VCID. ACOT Training and Assessment/SITHCCC005/Learner Workbook/V1.1/July 2019CollusionCollusion is the presentation by a learner of an assignment as their own that is, in fact, the result inwhole or in part of unauthorised collaboration with another person or persons. Collusion involvesthe cooperation of two or more learners in plagiarism or other forms of academic misconduct and,as such, both parties are subject to disciplinary action. Collusion or copying from other learners isnot permitted and will result in a “0” grade and NYC.Assessments must be typed using document software such as (or similar to) MS Office. Handwrittenassessments will not be accepted (unless, prior written confirmation is provided by thetrainer/assessor to confirm).Competency outcomeThere are two outcomes of assessments: S = Satisfactory and NS = Not Satisfactory (requires moretraining and experience).Once the learner has satisfactorily completed all the tasks for this module the learner will beawarded “Competent” (C) or “Not yet Competent” (NYC) for the relevant unit of competency.If you are deemed “Not Yet Competent” you will be provided with feedback from your assessor andwill be given another chance to resubmit your assessment task(s). If you are still deemed as “Not YetCompetent” you will be required to re-enrol in the unit of competency.Additional evidenceIf we, at our sole discretion, determine that we require additional or alternativeinformation/evidence in order to determine competency, you must provide us with suchinformation/evidence, subject to privacy and confidentiality issues. We retain this right at any time,including after submission of your assessments.ConfidentialityWe will treat anything, including information about your job, workplace, employer, with strictconfidence, in accordance with the law. However, you are responsible for ensuring that you do notprovide us with anything regarding any third party including your employer, colleagues and others,that they do not consent to the disclosure of. While we may ask you to provide information ordetails about aspects of your employer and workplace, you are responsible for obtaining necessaryconsents and ensuring that privacy rights and confidentiality obligations are not breached by you insupplying us with such information.Assessment appeals processIf you feel that you have been unfairly treated during your assessment, and you are not happy withyour assessment and/or the outcome as a result of that treatment, you have the right to lodge anappeal. You must first discuss the issue with your trainer/assessor. If you would like to proceedfurther with the request after discussions with your trainer/assessor, you need to lodge your appealto the course coordinator, in writing, outlining the reason(s) for the appeal.P a g e | 6VCID. ACOT Training and Assessment/SITHCCC005/Learner Workbook/V1.1/July 2019Recognised prior learningCandidates will be able to have their previous experience or expertise recognised on request.Special needsCandidates with special needs should notify their trainer/assessor to request any requiredadjustments as soon as possible. This will enable the trainer/assessor to address the identified needsimmediately.Assessment requirementsAssessment can either be:➢ Direct observation➢ Product-based methods e.g. reports, role plays, work samples➢ Portfolios – annotated and validated➢ Questioning➢ Third party evidence.If submitting third party evidence, the Third Party Observation/Demonstration document must becompleted by the agreed third party.Third parties can be:➢ Supervisors➢ Trainers➢ Team members➢ Clients➢ Consumers.The third party observation must be submitted to your trainer/assessor, as directed.The third party observation is to be used by the assessor to assist them in determining competency.The assessment activities in this workbook assess aspects of all the elements, performance criteria,skills and knowledge and performance requirements of the unit of competency.To demonstrate competence in this unit you must undertake all activities in this workbook and havethem deemed satisfactory by the assessor. If you do not answer some questions or perform certaintasks, and therefore you are deemed to be Not Yet Competent, your trainer/assessor may ask yousupplementary questions to determine your competence. Once you have demonstrated therequired level of performance, you will be deemed competent in this unit.Should you still be deemed Not Yet Competent, you will have the opportunity to resubmit yourassessments or appeal the result.As part of the assessment process, all learners must abide by any relevant assessment policies asprovided during induction.P a g e | 7VCID. ACOT Training and Assessment/SITHCCC005/Learner Workbook/V1.1/July 2019If you feel you are not yet ready to be assessed or that this assessment is unfair, please contact yourassessor to discuss your options. You have the right to formally appeal any outcome and, if you wishto do so, discuss this with your trainer/assessor.Observation/DemonstrationThroughout this unit, you will be expected to show your competency of the elements throughobservations or demonstrations. Your trainer/assessor will have a list of demonstrations you mustcomplete or tasks to be observed. The observations and demonstrations will be completed as well asthe activities found in this workbook.An explanation of observations and demonstrations:Observation is on-the-jobThe observation will usually require:➢ Performing a work-based skill or task➢ Interaction with colleagues and/or customers.Demonstration is off-the-jobA demonstration will require:➢ Performing a skill or task that is asked of you➢ Undertaking a simulation exercise.Your trainer/assessor will inform you of which one of the above they would like you to do. Theobservation/demonstration will cover one of the unit’s elements.The observation/demonstration will take place either in the workplace or the training environment,depending on the task to be undertaken and whether it is an observation or demonstration. Yourtrainer/assessor will ensure you are provided with the correct equipment and/or materials tocomplete the task. They will also inform you of how long you have to complete the task.You should be able to demonstrate the skills, knowledge and performance criteria required forcompetency in this unit, as seen in the Learner Guide.P a g e | 8VCID. ACOT Training and Assessment/SITHCCC005/Learner Workbook/V1.1/July 2019Third Party GuideYou should supply details of the third party to the assessor before you commence the activities (seebelow), unless the assessor has already selected a third party themselves. The assessor can thencontact the third party in instances where they require more evidence to determine competency, orthey cannot observe certain tasks themselves.The reasons to use a third party may include:➢ Assessment is required in the workplace➢ Where there are health and safety issues related to observation➢ Patient confidentiality and privacy issues are involved.If you are not employed, or able to complete demonstrative tasks in the workplace, you will need toinform the assessor. They will be able to provide you with a simulated environment in which tocomplete these tasks.We would prefer that, wherever possible, these be “live” issues for your industry and requireapplication of the principles that you are learning as part of your training. Where this is not possible,you and your third party should simulate the activity tasks and demonstrations that you believewould be likely to arise in your organisation or job role.Third party evidence can also be used to provide “everyday evidence” of tasks included in your workrole that relate to the unit of competency but are not a part of the formal assessment process.The third party is not to be used as a co-assessor – the assessor must make the final decision oncompetency themselves. Documents relevant to collection of third-party evidence are included inthe Third Party section in the Observations/Demonstrations document.Third party details (where required from the learner)A third party may be required for observations or demonstrations; please provide details below ofyour nominated third party and obtain their signature to confirm their agreement to participate. Thisinformation will be required by your trainer/assessor in advance of arranging any futureobservations or demonstrations.Third party name: ______________________________________________________________Position of third party: ______________________________________________________________Telephone number: ______________________________________________________________Email address: ______________________________________________________________Declaration for nominated third partyI declare my intention to act as third party for (learner’s name here) __________________________Third party signature: _____________________________________ Date: ___________________P a g e | 9VCID. ACOT Training and Assessment/SITHCCC005/Learner Workbook/V1.1/July 2019ActivitiesComplete the following activities individually or in a group (as applicable to the specific activityand the assessment environment).Activity 1A Estimated Time30 MinutesObjectiveTo provide you with an opportunity to confirm food production requirementsfrom food preparation list and standard recipes.1. What are the five food preparation requirements which should be confirmed when readingfood preparation lists and standard recipes?2. Which details may be signified by the portion number?3. Give five examples of special dietary requirements. P a g e | 10VCID. ACOT Training and Assessment/SITHCCC005/Learner Workbook/V1.1/July 2019Activity 1B Estimated Time25 MinutesObjectiveTo provide you with an opportunity to calculate ingredient amountsaccording to requirements.1. Convert the metric measurements in the following table into imperial equivalents.Metric Imperial1 milligram (mg)1 gram (g)1 kilogram (kg)1 millilitre (ml)1 litre (l)1 litre (l)2. What are the three main pieces of equipment that may be used to establish the weights andquantities of ingredients? P a g e | 11VCID. ACOT Training and Assessment/SITHCCC005/Learner Workbook/V1.1/July 2019Activity 1C Estimated Time15 MinutesObjectiveTo provide you with an opportunity to identify and select ingredients fromstores according to recipe, quality, freshness and stock rotation requirements.1. Why should you visit shops to buy fresh produce rather than purchasing it via online stores?2. Specify five characteristics of high quality and fresh fruit and vegetables. P a g e | 12VCID. ACOT Training and Assessment/SITHCCC005/Learner Workbook/V1.1/July 2019Activity 1D Estimated Time20 MinutesObjectiveTo provide you with an opportunity to check perishable supplies for spoilageor contamination prior to preparation.1. Identify three characteristics that should be considered when checking perishable foods.2. Identify three instances in which contamination may occur. P a g e | 13VCID. ACOT Training and Assessment/SITHCCC005/Learner Workbook/V1.1/July 2019Activity 2A Estimated Time20 MinutesObjectiveTo provide you with an opportunity to select type and size of equipmentsuitable to requirements.Identify the purposes of the following items of kitchen equipment:➢ Bain-marie➢ Salamanders➢ Slicers➢ Steamers➢ Thermometers. P a g e | 14VCID. ACOT Training and Assessment/SITHCCC005/Learner Workbook/V1.1/July 2019Activity 2B Estimated Time40 MinutesObjectiveTo provide you with an opportunity to safely assemble and ensure cleanlinessof equipment before use.1. This practical activity will require you to assemble an item of kitchen equipment. Youshould follow the manufacturer’s instructions and act in accordance with any guidance thatis provided.This activity will need to be observed, and a signed record of this observation (completed bythe assessor or third party) should be uploaded in your answer. It should detail what wasdone, when it was done, the time it was completed in, the completed actions and theoverall outcome of the tasks.2. Identify four measures that may be taken for the assurance of safety when cleaning kitchenequipment. P a g e | 15VCID. ACOT Training and Assessment/SITHCCC005/Learner Workbook/V1.1/July 2019Activity 2C Estimated Time15 MinutesObjectiveTo provide you with an opportunity to use equipment safely and hygienicallyaccording to manufacturer instructions.Identify five rules that should be followed for the assurance of safety when using kitchenequipment. P a g e | 16VCID. ACOT Training and Assessment/SITHCCC005/Learner Workbook/V1.1/July 2019Activity 3A Estimated Time30 MinutesObjectiveTo provide you with an opportunity to weigh and measure ingredients andcreate portions according to recipe.1. Convert the following quantities as specified:➢ 200 degrees centigrade into degrees Fahrenheit➢ 200 grams into imperial ounces➢ 3.5 kilograms into grams➢ 900 millilitres into pints➢ 3 Australian teaspoons into millilitresImagine that you have been given a recipe for a lasagne which is meant to serve fourpeople. Now convert these quantities in preparation for making a lasagne which serves sixpeople.The following quantities are specified:➢ 400g beef mince➢ 80g of mushrooms➢ 20 g of tomato concentrate➢ 140 g of cheddar cheese P a g e | 17VCID. ACOT Training and Assessment/SITHCCC005/Learner Workbook/V1.1/July 2019Activity 3B Estimated Time25 MinutesObjectiveTo provide you with an opportunity to prepare, cut and portion ingredientsaccording to recipe and cooking style.1. How should the concept of mise en place be applied when preparing ingredients ready forcooking?2. This practical activity will require you to demonstrate use of the cross and rock choppingtechniques. You will need to perform this activity under supervision and take all necessarysteps for the assurance of safety. P a g e | 18VCID. ACOT Training and Assessment/SITHCCC005/Learner Workbook/V1.1/July 2019Activity 3C Estimated Time20 MinutesObjectiveTo provide you with an opportunity to minimise waste to maximiseprofitability of food items prepared.Specify six measures that may be taken for the minimisation of waste. P a g e | 19VCID. ACOT Training and Assessment/SITHCCC005/Learner Workbook/V1.1/July 2019Activity 4A Estimated Time20 MinutesObjectiveTo provide you with an opportunity to select and use cookery methods fordishes following standard recipes.Complete the following table, giving at least five examples of cooking methods and three foodsthat they are suitable for.Cooking methods Suitable foods P a g e | 20VCID. ACOT Training and Assessment/SITHCCC005/Learner Workbook/V1.1/July 2019Activity 4B Estimated Time40 MinutesObjectiveTo provide you with an opportunity to complete cooking process in a logical,planned and safe manner.1. Create a simple (no more than eight stages) workflow plan for a cooking process that youare expected to complete.2. Specify six measures that may be taken for the assurance of safety during the cookingprocess. P a g e | 21VCID. ACOT Training and Assessment/SITHCCC005/Learner Workbook/V1.1/July 2019Activity 4C Estimated Time25 MinutesObjectiveTo provide you with an opportunity to identify problems with the cookingprocess and take corrective action.1. Identify six problems that may be encountered during the cooking process.2. Give four examples of corrective actions that may be taken when addressing problems withthe cooking process. P a g e | 22VCID. ACOT Training and Assessment/SITHCCC005/Learner Workbook/V1.1/July 2019Activity 4D Estimated Time40 MinutesObjectiveTo provide you with an opportunity to work cooperatively with colleagues toensure timely preparation of dishes.This practical activity will require you to prepare and cook a dish in collaboration with at leasttwo colleagues. You should demonstrate excellent team-working skills and ensure that the dishis completed to a high standard promptly. P a g e | 23VCID. ACOT Training and Assessment/SITHCCC005/Learner Workbook/V1.1/July 2019Activity 5A Estimated Time30 MinutesObjectiveTo provide you with an opportunity to present dishes on appropriate serviceware.This practical activity will require you to set a table in preparation for serving a group of at leastthree diners. You should choose appropriate service-ware in accordance with the dishes thatare going to be served. It will also be necessary to set the place mats and cutlery in readiness forthe customer’s arrival. P a g e | 24VCID. ACOT Training and Assessment/SITHCCC005/Learner Workbook/V1.1/July 2019Activity 5B Estimated Time20 MinutesObjectiveTo provide you with an opportunity to add garnishes and accompanimentsaccording to standard recipes.1. Give five examples of garnishes which may be added for the enhanced appearance andflavour of dishes.2. Give five examples of accompaniments which be included for the purpose ofcomplementing the flavours and enhancing the appearance of dishes. P a g e | 25VCID. ACOT Training and Assessment/SITHCCC005/Learner Workbook/V1.1/July 2019Activity 5C Estimated Time20 MinutesObjectiveTo provide you with an opportunity to clean work area, and dispose of orstore surplus and reusable by-products according to organisationalprocedures, environmental considerations, and cost-reduction initiatives.1. Identify five cleaning duties that fall under your scope of responsibilities.2. Give five examples of reusable food by-products. P a g e | 26VCID. ACOT Training and Assessment/SITHCCC005/Learner Workbook/V1.1/July 2019Summative AssessmentsThe summative assessments are the major activities designed to assess your skills, knowledge andperformance, as required to show competency in this unit. These activities should be completedafter finishing the Learner Guide. You should complete these as stated below and as instructed byyour trainer/assessor.Skills, knowledge and performance may be termed as:➢ Skills – skill requirements, required skills, essential skills, foundation skills➢ Knowledge – knowledge requirements, required knowledge, essential knowledge,knowledge evidence➢ Performance – evidence requirements, critical aspects of assessment, performanceevidence.Section A: Skills ActivityThe Skills Activity is designed to be a series of demonstrative tasks that should be assessed byobservation (by the assessor or third party, depending on the circumstances).It will demonstrate all of the skills required for this unit of competency – your assessor will providefurther instructions to you, if necessary.Section B: Knowledge Activity (Q & A)The Knowledge Activity is designed to be a verbal questionnaire where the assessor asks you a seriesof questions to confirm your competency for all of the required knowledge in the unit ofcompetency.Section C: Performance ActivityThe Performance Activity is designed to be a practical activity performed either in the workplace or asimulated environment. You should demonstrate the required practical tasks for the unit ofcompetency and be observed by the assessor and/or third party, as applicable to the situation. If thethird party is required to observe you, you will need to make the required arrangements with them.If necessary for the activities, you should attach completed written answers, portfolios or anyevidence of competency to this workbook.P a g e | 27VCID. ACOT Training and Assessment/SITHCCC005/Learner Workbook/V1.1/July 2019Section A: Skills ActivityObjective: To provide you with an opportunity to show you have the required skills for this unit.This activity will enable you to demonstrate the following skills:➢ Reading skills➢ Oral communication skills➢ Numeracy skills➢ Teamwork skills➢ Self-management skillsAnswer the activity in as much detail as possible, considering your organisational requirements.1. This practical activity will require you to partner with at least two colleagues for thepreparation of a dish in accordance with a standard recipe. You should read the recipethoroughly and identify the appropriate cooking methods and preparation requirements. Itwill also be necessary to calculate the number of portions and determine cooking times andtemperatures.You will need to demonstrate excellent team working skills during the completion of thisactivity. It is essential that you act in accordance with allocated responsibilities and ensurethat your contributions to the plating of the dish support timely and quality food service. Youshould also provide your colleagues with any support and assistance required. If they pose anyenquiries or problems, then you should listen carefully and make well-consideredrecommendations.You will be expected to apply safety procedures and deal with the pressure of work andkitchen conditions. Organisational methods should be used to ensure that the cooking processis as easy and relaxed as possible.This activity will need to be observed, and a signed record of this observation (completed bythe assessor or third party) should be uploaded in your answer. It should detail what wasdone, when it was done, the time it was completed in, the completed actions and the overalloutcome of the tasks.P a g e | 28VCID. ACOT Training and Assessment/SITHCCC005/Learner Workbook/V1.1/July 2019Section B: Knowledge Activity (Q & A)Objective: To provide you with an opportunity to show you have the required knowledge for thisunit.The answers to the following questions will enable you to demonstrate your knowledge of:➢ Major food types and their characteristics➢ How the major food types are used in different dishes and the effects on them of thedifferent cookery methods listed in the performance evidence➢ Meaning and role of mise en place in the process of preparing, cooking and presenting food➢ Essential culinary terms in, and key principles and practices of, the cookery methodsdescribed in the performance evidence➢ Contents of stock date codes and rotation labels➢ Safe operational practices using essential functions and features of equipment used in theabove cookery methodsAnswer each question in as much detail as possible, considering your organisational requirementsfor each one.1. Can you identify five major food types?2. Why might you choose to poach eggs or fish?3. Why might you choose to steam vegetables?P a g e | 29VCID. ACOT Training and Assessment/SITHCCC005/Learner Workbook/V1.1/July 20194. Why might you choose to blanch onions or cabbages?5. What is the concept of mise en place and how may it be applied when preparing and cookingdishes?6. Which procedure should be followed when braising ingredients?7. Which procedure should be followed when blanching ingredients?8. Which procedure should be followed when pan-frying ingredients?P a g e | 30VCID. ACOT Training and Assessment/SITHCCC005/Learner Workbook/V1.1/July 20199. What types of information may be included on a stock rotation label?10. What should be checked for the assurance of safety when using electrical equipment?11. What should you do if you are concerned about the safety of electrical kitchen equipment?P a g e | 31VCID. ACOT Training and Assessment/SITHCCC005/Learner Workbook/V1.1/July 2019Section C: Performance ActivityObjective: To provide you with an opportunity to demonstrate the required performanceelements for this unit.This activity will enable you to demonstrate the following performance evidence:➢ Follow standard recipes for dishes that demonstrate use of each the major food types➢ Demonstrate food safety practices for handling and storing each of the major food types➢ Use cookery methods and complete mise en place activities when preparing dishes➢ Prepare dishes for at least six different customersAnswer the activity in as much detail as possible, considering your organisational requirements.1. This ongoing practical activity will require you to cook a variety of dishes in accordance withstandard recipes using the following major food types.➢ Dairy products➢ Dry goods➢ Frozen goods➢ Fruit➢ Meat➢ Poultry➢ Seafood➢ VegetablesYou will also be expected to demonstrate effective use of these cooking methods:➢ Baking➢ Blanching➢ Boiling➢ Braising➢ Deep-frying➢ Grilling➢ Poaching➢ Roasting➢ Shallow frying (pan-fry, sauté or stir-fry)➢ Steaming➢ Stewing➢ MicrowavingYou will have to use appropriate techniques and food safety practices for the handling andstorage of the major food types. It will also be necessary to apply the concept of mise en placeduring the preparation and cookery of your chosen meals.The dishes should be prepared in accordance with the orders of at least six differentcustomers.You should fulfil these requirements:➢ Completing preparation and cookery within commercial time constraints anddeadlinesP a g e | 32VCID. ACOT Training and Assessment/SITHCCC005/Learner Workbook/V1.1/July 2019➢ Ensuring that required quantities are produced➢ Demonstrating portion control procedures➢ Responding to special customer requests and dietary requirementsThis activity will need to be observed, and a signed record of this observation (completed bythe assessor or third party) should be uploaded in your answer. It should detail what wasdone, when it was done, the time it was completed in, the completed actions and the overalloutcome of the tasks.P a g e | 33VCID. ACOT Training and Assessment/SITHCCC005/Learner Workbook/V1.1/July 2019Workplace Documentation – for learnerWorkplace documents checklistTo demonstrate and support workplace knowledge, workplace documents can be submitted to theassessor or third party. Indicate in the table below the documents that have been provided. Pleaserefer to your trainer/assessor if clarification is required or if you have any further questions on whatyou are able to provide or use. Document name/descriptionDocument attachedYes No (Please circle)Yes No (Please circle)Yes No (Please circle)Yes No (Please circle)Yes No (Please circle)Yes No (Please circle)Yes No (Please circle)Yes No (Please circle)Yes No (Please circle)Yes No (Please circle)Yes No (Please circle)Yes No (Please circle)Yes No (Please circle)Yes No (Please circle)For RTO use onlyHave originals or digital copies been supplied for the workplacedocuments?Yes No (Please circle)If not originals, have the originals been validated or checked?Yes No (Please circle)Learner’s signatureAssessor’s signature P a g e | 34VCID. ACOT Training and Assessment/SITHCCC005/Learner Workbook/V1.1/July 2019Supplementary Oral Questions (optional) – for assessorThe below table is for you to document any supplementary verbal questions you have asked thelearner to determine their competency. For example, if you are unsure of their answer to a questionin the Learner Workbook, you may choose to ask them a supplementary question to clarify theirunderstanding of the relevant criteria. Learner’s nameAssessor’s nameUnit of Competence(Code and Title)Date of assessmentQuestion:Learner answer:Assessor judgement:SatisfactoryNot SatisfactoryQuestion:Learner answer:Assessor judgement:SatisfactoryNot Satisfactory P a g e | 35VCID. ACOT Training and Assessment/SITHCCC005/Learner Workbook/V1.1/July 2019 Question:Learner answer:Assessor judgement:SatisfactoryNot SatisfactoryQuestion:Learner answer:Assessor judgement:SatisfactoryNot SatisfactoryQuestion:Learner answer:Assessor judgement:SatisfactoryNot Satisfactory P a g e | 36VCID. ACOT Training and Assessment/SITHCCC005/Learner Workbook/V1.1/July 2019 Feedback for the learnerI have read, understood, and am satisfied with the feedback provided by the assessor.Learner’s nameLearner’s signatureAssessor’s nameAssessor’s signature P a g e | 37VCID. ACOT Training and Assessment/SITHCCC005/Learner Workbook/V1.1/July 2019Competency as recorded by AssessorThis should be used by the trainer/assessor to document the learner’s skills, knowledge andperformance as relevant to the overall unit. Indicate in the table below if the learner is deemedcompetent or not yet competent for the unit or if reassessment is required. Learner’s nameAssessor’s nameUnit of Competence(Code and Title)Date(s) of assessmentActivities List 1A-1D, 2A-2C, 3A-3C, 4A – 4D, 5A – 5CSNSHave the activities been answered and performed fully, as required to assessthe competency of the learner?Yes No(Please circle)Has sufficient evidence and information been provided by the learner for theactivities?Yes No(Please circle)Comments from trainer/assessor:Summative Assessments: Section A checklistSNSHas the activity been answered and performed fully, as required to assess thecompetency of the learner?Yes No(Please circle)Has sufficient evidence and information been provided by the learner for theactivity?Yes No(Please circle)Comments from trainer/assessor:Summative Assessments: Section B checklistSNSHas the activity been answered and performed fully, as required to assess thecompetency of the learner?Yes No(Please circle)Has sufficient evidence and information been provided by the learner for theactivity?Yes No(Please circle)Comments from trainer/assessor:Summative Assessments: Section C checklistSNSHas the activity been answered and performed fully, as required to assess thecompetency of the learner?Yes No(Please circle)Has sufficient evidence and information been provided by the learner for theactivity?Yes No(Please circle) P a g e | 38VCID. ACOT Training and Assessment/SITHCCC005/Learner Workbook/V1.1/July 2019 Comments from trainer/assessor:Unit ResultHas the learner completed all required assessments to a satisfactorystandard?Yes No(Please circle)Has sufficient evidence and information been provided by the learner toprove their competency across the entire unit?Yes No(Please circle)Has the learner completed all required assessments to a satisfactorystandard?Yes No(Please circle)Has sufficient evidence and information been provided by the learner toprove their competency across the entire unit?Yes No(Please circle)Comments from trainer/assessor:The learner has been assessed as competent in the elements and performance criteria and the evidence hasbeen presented as:AuthenticYes No(Please circle)ValidYes No(Please circle)ReliableYes No(Please circle)CurrentYes No(Please circle)SufficientYes No(Please circle)The learner is deemed:Not yet CompetentCompetentIf not yet satisfactory, date for reassessment:Comments from trainer/assessor:Learner’s signatureAssessor’s signature

QUALITY: 100% ORIGINAL PAPER – NO PLAGIARISM – CUSTOM PAPER

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