Work effectively as a cook | My Assignment Tutor

Student Name: _____________________________ Student ID: ___________________________Received by Australian College of Trade:NAME: __________________________________ Signature: _________________________ Date: __________UNIT: SITHCCC020 Work effectively as a cook Unit Result Record SheetSITHCCC020 Work effectively as a cookStudent 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/SITHCCC020/Learner Workbook/V1.2/July 2019SITHCCC020Work effectively as a cookLearner WorkbookP a g e | 2VCID. ACOT Training and Assessment/SITHCCC020/Learner Workbook/V1.2/July 2019Table of ContentsTable of Contents…………………………………………………………………………………………………………. 2Instructions to Learner………………………………………………………………………………………………….. 3Assessment instructions …………………………………………………………………………………………………..3Assessment requirements ………………………………………………………………………………………………..5Observation/Demonstration ………………………………………………………………………………………….. 6Third Party Guide…………………………………………………………………………………………………………. 7Third party details (required information from the learner)………………………………………………….7Activities ……………………………………………………………………………………………………………………. 8Activity 1A ………………………………………………………………………………………………………………………8Activity 1B ………………………………………………………………………………………………………………………9Activity 1C …………………………………………………………………………………………………………………….11Activity 1D …………………………………………………………………………………………………………………….12Activity 1E……………………………………………………………………………………………………………………..13Activity 2A …………………………………………………………………………………………………………………….14Activity 2B …………………………………………………………………………………………………………………….15Activity 2C …………………………………………………………………………………………………………………….16Activity 2D …………………………………………………………………………………………………………………….17Activity 2E……………………………………………………………………………………………………………………..18Activity 2F……………………………………………………………………………………………………………………..19Activity 2G…………………………………………………………………………………………………………………….20Activity 3A …………………………………………………………………………………………………………………….21Activity 3B …………………………………………………………………………………………………………………….22Activity 3C …………………………………………………………………………………………………………………….23Summative Assessments ……………………………………………………………………………………………… 24Section A: Skills Activity ………………………………………………………………………………………………….25Section B: Knowledge Activity (Q & A)………………………………………………………………………………28Section C: Performance Activity……………………………………………………………………………………….34Workplace Documentation – for learner…………………………………………………………………………. 37Workplace documents checklist ………………………………………………………………………………………37Supplementary Oral Questions (optional) – for assessor ……………………………………………………. 38Competency record to be completed by assessor……………………………………………………………… 41P a g e | 3VCID. ACOT Training and Assessment/SITHCCC020/Learner Workbook/V1.2/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 | 4VCID. ACOT Training and Assessment/SITHCCC020/Learner Workbook/V1.2/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 | 5VCID. ACOT Training and Assessment/SITHCCC020/Learner Workbook/V1.2/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 | 6VCID. ACOT Training and Assessment/SITHCCC020/Learner Workbook/V1.2/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 | 7VCID. ACOT Training and Assessment/SITHCCC020/Learner Workbook/V1.2/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 | 8VCID. ACOT Training and Assessment/SITHCCC020/Learner Workbook/V1.2/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 identify how to determine andcalculate commodity quantities and determine requirements for quality andstyle according to recipes and specifications.1. Explain how you would determine your ingredient quantities, and how you would choosethese for quality and style to meet workplace requirements (no more than 200 words).You should say where you will find this information and the expectations for quality for thetype of catering/hospitality environment that you either work in, or are looking to work in. P a g e | 9VCID. ACOT Training and Assessment/SITHCCC020/Learner Workbook/V1.2/July 2019 2. Provide two examples of equipment that are used within the work environment forweighing or measuring ingredients; briefly describe how you would use them. P a g e | 10VCID. ACOT Training and Assessment/SITHCCC020/Learner Workbook/V1.2/July 2019Activity 1B Estimated Time30 MinutesObjectiveTo provide you with an opportunity to prepare a job checklist for foodpreparation that is clear, complete and appropriate to the situation.For your place of work, or an example place of work of your choosing, create a job checklist thatcan be used for a specific dish on the menu.This dish can be one that you know exists in the workplace, or it can be one that you decide onyourself.Your checklist should include:➢ The tasks required in the recipe to prepare and serve the dish➢ The order that tasks should be done (considering any parts that may need to be prepared inadvance, such as a sauce)➢ The persons responsible for the work tasks (this may just be you, or it may include otherkitchen staff)➢ Any required work checks, such as preparation, hygiene, storage and cooking checks andquality checks. P a g e | 11VCID. ACOT Training and Assessment/SITHCCC020/Learner Workbook/V1.2/July 2019Activity 1C Estimated Time25 MinutesObjectiveTo provide you with an opportunity to recognise how to liaise with otherteam members about menu requirements and job roles.For the following scenarios, explain how you would respond and liaise with your team membersto resolve menu requirements and confirm job roles:Scenario one:You notice that the menu for the following week has not yet been checked against theingredients in the stock room. You need to make sure that there are enough ingredients tomake recipes. As you are currently involved in menu planning, you must speak with Steve, thekitchen assistant, to ask him to check stock supplies and to make a list of any ingredients thatneed to be ordered.Scenario two:One of the line cooks has called in sick and will not be able to make their shift, which is due tostart in four hours. You will need to find a replacement cook. You have two options; you can askone of the line cooks (Sarah or Mike) if they can cover this shift, or you can telephone anotherline cook (Stephanie) who is not scheduled to work that day.Scenario three:A customer has a dietary requirement; they have requested a meat-free version of the lasagnethat is on the menu. This will need to be made as an individual dish and you must inform Peter(the head chef). P a g e | 12VCID. ACOT Training and Assessment/SITHCCC020/Learner Workbook/V1.2/July 2019Activity 1D Estimated Time20 MinutesObjectiveTo provide you with an opportunity to identify how to develop and follow awork schedule to maximise efficiency, taking into consideration roles andresponsibilities of other team members.1. What are the key benefits of developing and following a work schedule?2. Describe the information that ought to be included in a work schedule for your place ofwork or type of catering/hospitality. P a g e | 13VCID. ACOT Training and Assessment/SITHCCC020/Learner Workbook/V1.2/July 2019Activity 1E Estimated Time30-40 MinutesObjectiveTo provide you with an opportunity to identify how to complete foodorganisation and preparation according to different food production andservice requirements.1. Choose two dishes or commodities that are served by your organisation or area ofcatering/hospitality. Describe the actions required to organise and prepare the food prior tocooking.2. How would you present these two dishes for service? You should include how you wouldchoose which service ware was appropriate to use, how food would be placed, and anygarnishes that you would use (answers in 200 words or less). P a g e | 14VCID. ACOT Training and Assessment/SITHCCC020/Learner Workbook/V1.2/July 2019Activity 2A Estimated Time20 MinutesObjectiveTo provide you with an opportunity to select and use appropriate commercialequipment to produce menu items in line with manufacturer specifications.For the following six items of equipment, write down what they are used for along with oneexample for each one, as to when they would be used in a recipe:➢ A blender➢ A hot plate or griddle➢ A steamer➢ A carving knife➢ A whisk➢ A bain-marie. P a g e | 15VCID. ACOT Training and Assessment/SITHCCC020/Learner Workbook/V1.2/July 2019Activity 2B Estimated Time15 MinutesObjectiveTo provide you with an opportunity to understand how to cook menu itemsaccording to menu type and service style, using appropriate cookerymethods, adjusting where required.Referring to your organisation, prior experience or area of catering/hospitality, Identify twodifferent menu items and explain how the cookery methods you would use and how you wouldserve these. P a g e | 16VCID. ACOT Training and Assessment/SITHCCC020/Learner Workbook/V1.2/July 2019Activity 2C Estimated Time15 MinutesObjectiveTo provide you with an opportunity to recognise how to adjust menu itemsand ingredients to meet special requests or dietary requirements ofcustomers.Highlight two different dietary requirements based on medical issues that you need to be awareof. How can you adjust menu items for these requirements? P a g e | 17VCID. ACOT Training and Assessment/SITHCCC020/Learner Workbook/V1.2/July 2019Activity 2D Estimated Time30 MinutesObjectiveTo provide you with an opportunity to recognise how to produce menu itemsto meet customer expectations of quality, appeal of presentation andtimeliness of delivery.1. Why is it important to constantly keep food quality in mind as a cook?2. How can you ensure that you meet customer expectations in terms of quality andtimeliness?3. Provide three examples of principles that are adopted at your place of work, or that youcould adopt in your own work, to increase the appeal of presentation. P a g e | 18VCID. ACOT Training and Assessment/SITHCCC020/Learner Workbook/V1.2/July 2019Activity 2E Estimated Time25 MinutesObjectiveTo provide you with an opportunity to identify how to work cooperatively aspart of a kitchen team and delegate tasks appropriately.1. How would you work cooperatively in a team environment? (Identify four points.)2. What are the key aspects that need to be considered when delegating tasks within theworkplace? P a g e | 19VCID. ACOT Training and Assessment/SITHCCC020/Learner Workbook/V1.2/July 2019Activity 2F EstimatedTime30 MinutesObjectiveTo provide you with an opportunity to identify how to follow the workplacesafety and hygiene procedures according to organisational and legislativerequirements.Access the Food Standards Code and Standard 3.2.2.Identify the following points that food handling businesses will need to incorporate into theirwork procedures to ensure they work safely and hygienically:➢ What you will need to do when displaying food for self-service➢ What you would need to do if you fell ill with a foodborne disease at work➢ What you would do if you identified a chipped, broken or cracked eating or drinking utensil.The Food Standards Code can be accessed from the Food Standards website at:http://www.foodstandards.gov.au/code/Pages/default.aspx P a g e | 20VCID. ACOT Training and Assessment/SITHCCC020/Learner Workbook/V1.2/July 2019Activity 2G Estimated Time25 MinutesObjectiveTo provide you with an opportunity to identify how to maintain cleanlinessand tidiness of the work environment.1. What does it mean for the kitchen to be kept in a ‘clean and sanitary condition’?2. List a range of cleaning equipment which could be used to maintain a clean and tidy workenvironment. Provide at least five examples. P a g e | 21VCID. ACOT Training and Assessment/SITHCCC020/Learner Workbook/V1.2/July 2019Activity 3A Estimated Time30 MinutesObjectiveTo provide you with an opportunity to identify how to complete end of shiftprocedures according to organisational practices.1. At the end of the shift, what will need to be cleaned and sanitised (if not already done so) toensure workplace health and safety practices are carried out?2. Describe at least three questions that you should aim to answer as a team during adebriefing session.3. What should you or other team members do when deciding on the preparations requiredfor the next food service or production period? P a g e | 22VCID. ACOT Training and Assessment/SITHCCC020/Learner Workbook/V1.2/July 2019Activity 3B Estimated Time15 MinutesObjectiveTo provide you with an opportunity to recognise how to store food itemsappropriately to minimise food spoilage, contamination and waste.What actions can be taken to reduce the likelihood of food spoilage or contamination in akitchen environment? (Answers to be 200 words or less.) P a g e | 23VCID. ACOT Training and Assessment/SITHCCC020/Learner Workbook/V1.2/July 2019Activity 3C Estimated Time15 MinutesObjectiveTo provide you with an opportunity to understand how to participate in postshift debrief or handover.When participating in a post-shift handover, what items should you discuss with the head chefor team leader? Provide a minimum of four examples. P a g e | 24VCID. ACOT Training and Assessment/SITHCCC020/Learner Workbook/V1.2/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 attached completed written answers, portfolios or anyevidence of competency to this workbook.P a g e | 25VCID. ACOT Training and Assessment/SITHCCC020/Learner Workbook/V1.2/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 to:➢ Select and apply the organisational procedures and strategies needed to perform workeffectively➢ Review customer special requests and dietary requirements and interpret required changesto food preparation lists and recipes.Writing skills to:➢ Record clear sequenced instructions for work schedules.Oral communication skills to:➢ Listen to colleague and customer comments, complaints and questions➢ Respond to colleagues’ feedback, providing information and asking questions to clarify whenfurther information is necessary.Numeracy skills to:➢ Measure familiar quantities of ingredients using simple measuring instruments.Problem-solving skills to:➢ Evaluate dishes and make adjustments to ensure a quality product➢ Anticipate and respond to kitchen operation challenges.Teamwork skills to:➢ Brief and debrief members of the kitchen team on new products and recipes➢ Discuss process improvements and changes to food production and service requirements.Planning and organising skills to:➢ Prioritise, sequence, delegate and monitor tasks and processes.Self-management skills to:➢ Deal with pressure of work and kitchen conditions➢ Coordinate own safe work across multiple tasks.P a g e | 26VCID. ACOT Training and Assessment/SITHCCC020/Learner Workbook/V1.2/July 2019Answer the activity in as much detail as possible, considering your organisational requirements.As a real or simulated workplace activity as directed by the assessor; you must carry out thefollowing tasks according to organisational procedures, food safety and hygiene standards, andthe relevant food safety and work health and safety legislation. This will include wearing and usingprotective clothing and equipment (as necessary), and maintaining personal hygiene. This willneed to be conducted over more than one work shift/session to ensure all tasks are completed(the assessor will need to decide these arrangements).1. At work, read through organisational procedures that dictate how to meet the needs ofcustomers with special dietary requirements. Following this, you will be given three dietaryrequirements of customers which you must read and interpret the required changes to foodpreparation lists and recipes for the next day.Describe your key findings and changes that have had to be made in a maximum of 500 words.2. At work, develop a work schedule for one service period that includes clear and sequencedinstructions. Document your schedule and attach a copy of this for assessment purposes.3. At work, demonstrate communication skills by listening to colleague and customer comments,complaints and questions. This should involve:➢ Responding to colleagues’ feedback➢ Providing them with information➢ Asking questions to clarify when further information is necessary.4. You will be given an order that must be made up for a customer; this will require you to gatherand prepare ingredients. You must measure the quantities of ingredients needed using simplemeasuring instruments, and following organisational procedures and hygiene practices.5. At work, evaluate the quality of dishes that have been produced for one service period, andmake adjustments to these where necessary.6. You will be given some basic information about changes to food production and/or servicerequirements. Read this and participate in a discussion with the members of the kitchen teamabout the requirements and how these changes can be made. This may include changes tofood processes, work procedures and menus.7. At work, for one service period, you must prioritise, sequence, delegate and monitor tasks andprocesses, as required. You should refer to work lists, schedules and any other prepared shiftinformation to help guide you.8. In a maximum of 500 words, describe how you have dealt with the pressure of work andkitchen conditions for the previous workplace tasks.Note to the assessor:You must ensure the learner has access to a real or simulated workplace environment with accessto equipment, resources and work personnel. This should be relevant to the learner’s area ofcatering/hospitality. This activity will need to be conducted over more than one work shift/session;you must determine a suitable amount of time for completing these tasks and confirm this withP a g e | 27VCID. ACOT Training and Assessment/SITHCCC020/Learner Workbook/V1.2/July 2019the learner prior to the start of this activity. The learner must be given appropriate instructionsand guidance relating to the tasks they are required to do; these must be representative of realcommercial timelines and conditions. The learner must be observed performing questions three toseven; the remaining questions will be assessed through documented work.P a g e | 28VCID. ACOT Training and Assessment/SITHCCC020/Learner Workbook/V1.2/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:➢ Basic principles and methods of cookery➢ Culinary terms commonly used in the industry and organisation➢ Characteristics of foods from all main food categories served in the organisation➢ Features of standard recipes➢ Organisational procedures for:o planning, preparing and storing foodo workplace safety and hygieneo end of shift➢ Essential principles and practices related to:o planning and organising worko food safety and hygieneo kitchen safety and cleanliness➢ Varying requirements of different food service periods and menu types➢ Safe operational practices using essential functions and features of commercial kitchenequipment in use.Answer each question in as much detail as possible, considering your organisational requirementsfor each one.1. Describe at least three different cooking methods that are used within your place of work orarea of catering/hospitality, and provide five examples of foods that can be produced usingthese methods.P a g e | 29VCID. ACOT Training and Assessment/SITHCCC020/Learner Workbook/V1.2/July 20192. List a minimum of five culinary terms that are commonly used in the industry and/or yourorganisation.3. Identify the characteristics of foods from all main food categories served in the organisation orarea of catering/hospitality that you are in.4. What are the key features of recipes that are used within your place of work or area ofcatering/hospitality?P a g e | 30VCID. ACOT Training and Assessment/SITHCCC020/Learner Workbook/V1.2/July 20195. Highlight the organisational procedures that must be followed for the below tasks:Describe the procedures in no more than 300 words for each.➢ Planning, preparing and storing food➢ Workplace safety and hygieneP a g e | 31VCID. ACOT Training and Assessment/SITHCCC020/Learner Workbook/V1.2/July 2019➢ End of shift actions.6. As a learning group discussion as directed by the assessor, discuss the essential principles andpractices that exist within your workplace (or area of catering/hospitality) in relation to:➢ Planning and organising work➢ Food safety and hygiene➢ Kitchen safety and cleanliness.After this discussion has taken place, working alone, write a summary of approximately 500words that identify the key points.P a g e | 32VCID. ACOT Training and Assessment/SITHCCC020/Learner Workbook/V1.2/July 2019P a g e | 33VCID. ACOT Training and Assessment/SITHCCC020/Learner Workbook/V1.2/July 20197. What are the varying requirements of different food service periods and menu types in yourworkplace or area of catering/hospitality?8. Identify and explain a range of safe operational practices that need to be followed when usingkitchen equipment. Provide at least two examples of equipment.Note to the assessor:You must direct the discussion for question six of this activity. This must be relevant to thelearners’ catering/hospitality environment, and must cover the points provided in the question. Nospecific time requirement is required for this discussion, but you should ensure time is provided tocover all discussion points.P a g e | 34VCID. ACOT Training and Assessment/SITHCCC020/Learner Workbook/V1.2/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:➢ Safely and hygienically prepare, cook and present menu items for a minimum of 48 completefood service periods that cover:o breakfasto dinnero luncho special function➢ Prepare, cook and present items for at least three of the following different menu styles:o à la carteo set menuo table d’hôteo buffeto cyclical➢ Prepare, cook and serve items from the following food types that meet quality requirements:o appetisers and saladso fish and shellfisho hot and cold dessertso meat, poultry and gameo pastries, cakes and yeast goodso stocks, sauces and soupso vegetables, fruit, eggs and farinaceous products➢ Multi-task and integrate technical and other skills to respond to multiple demandssimultaneously➢ Work professionally as part of a team and coordinate team activities in line with kitchen rolesand responsibilities, and organisational requirements➢ Respond to special customer requests and dietary requirements➢ Prepare dishes for customers within the typical time constraints of a busy commercial kitchen.Answer the activity in as much detail as possible, considering your organisational requirements.As a real or simulated workplace activity as directed by the assessor; you must carry out thefollowing tasks according to organisational procedures, food safety and hygiene standards, andthe relevant food safety and work health and safety legislation. This will include wearing and usingprotective clothing and equipment (as necessary), and maintaining personal hygiene.When performing the following tasks over a minimum of 48 complete service periods, you must:➢ Multi-task and use technical and other appropriate workplace skills (such as organising,prioritising, problem-solving, practical and creative skills) to respond to the demands ofservice➢ Work professionally, responsibly and as a team player, to carry out work and to coordinateactivities to organisational requirements➢ Respond to and meet special customer requests and dietary requirements as needed,maintaining food safety for customers with such needsP a g e | 35VCID. ACOT Training and Assessment/SITHCCC020/Learner Workbook/V1.2/July 2019➢ Work according to commercial time constraints, making sure that customers’ orders arefulfilled and tasks are completed correctly➢ Carry out any required cleaning tasks, as required for the workplace, making sure you readand follow instructions for cleaning, including safety data sheets for the preparation and useof cleaning agents and chemical cleaners.1. At work, cook and present menu items for a minimum of 48 complete food service periodsthat cover breakfast, dinner, lunch, and special functions.This should involve the following:➢ Cooking items for at least three of the following different menu styles:o à la carteo set menuo table d’hôteo buffeto cyclical➢ Cooking from a range of the following food types:o appetisers and saladso fish and shellfisho hot and cold dessertso meat, poultry and gameo pastries, cakes and yeast goodso stocks, sauces and soupso vegetables, fruit, eggs and farinaceous (starch) products.You will need to plan and prepare ingredients and portion amounts; this will be fromrecipes and work specifications. This will include preparing job checklists and liaising withother team members to discuss menu requirements and work roles.You must also complete end of shift requirements after each session; this will include thefollowing tasks:➢ Following end of shift procedures to complete service, tidy and clean-up, and makeany necessary preparations for the next shift/day➢ Store ingredients and food items in the appropriate containers and storage conditionsto minimise food spoilage, contamination and waste➢ Participate in any required post-shift debriefs or handovers.Note: all written tasks/documents created, should be evidenced by a copy of these beingattached to your workbook.Note to the assessor:You must ensure the learner has access to a real or simulated workplace environment with accessto equipment, resources and work personnel. This should be relevant to the learner’s area ofcatering/hospitality. This activity will need to be conducted over 48 complete food service periods;you may decide more sessions are needed to determine the competence of the learner, althoughthis should only be a minimal additional amount.P a g e | 36VCID. ACOT Training and Assessment/SITHCCC020/Learner Workbook/V1.2/July 2019The learner must be given appropriate instructions and guidance relating to when service periodswill take place and with the tasks they are required to do; these must be representative of realcommercial timelines and conditions. The learner must be observed throughout this activity withthe exception of written tasks (such as creating job lists) which should be assessed as writtenevidence.P a g e | 37VCID. ACOT Training and Assessment/SITHCCC020/Learner Workbook/V1.2/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 | 38VCID. ACOT Training and Assessment/SITHCCC020/Learner Workbook/V1.2/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 | 39VCID. ACOT Training and Assessment/SITHCCC020/Learner Workbook/V1.2/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 | 40VCID. ACOT Training and Assessment/SITHCCC020/Learner Workbook/V1.2/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 | 41VCID. ACOT Training and Assessment/SITHCCC020/Learner Workbook/V1.2/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-1E, 2A-2G, 3A-3CSNSHave 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 | 42VCID. ACOT Training and Assessment/SITHCCC020/Learner Workbook/V1.2/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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