Sith 042 assesment

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Canberra Institute of Technology *

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006

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Accounting

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Jan 9, 2024

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RADIXEDUCATIONPTY.LTD.T GroundFloor15BarryDrive,T Telephone: 0261703300 Email : prepa T/ACANBERRAINSTITUTEOFEDUCATIONANDTECH Turner ACT 2612 | CRICOSProviderCode:03835K|RTOCode:4 : support@ciet.edu.au Website : www.ciet.edu.au | V1.0 July 2 SITHC are food to special d requirem HNOLOGY 45592 2022 | 1 CCC042 o meet dietary ments

RADIXEDUCATIONPTY.LTD.T GroundFloor15BarryDrive,T Telephone: 0261703300 Email : Contents Introduction Assessment for this unit Assessment Task 1: Research Information for students Activities Assessment Task 1: Checklist Assessment Task 2: Student lo Information for students Activities Assessment Task 2: Checklist Final results record T/ACANBERRAINSTITUTEOFEDUCATIONANDTECH Turner ACT 2612 | CRICOSProviderCode:03835K|RTOCode:4 : support@ciet.edu.au Website : www.ciet.edu.au | V1.0 July 2 report ogbook and assessor observations HNOLOGY 45592 2022 | 2 3 3 4 4 5 6 8 8 9 14 17

RADIXEDUCATIONPTY.LTD.T GroundFloor15BarryDrive,T Telephone: 0261703300 Email : Introduction Welcome to the Student Assess requirements .These tasks have that you have learnt during your Please ensure that you read the follow the advice provided in the provides important information f Assessment for this u For you to be assessed as com  Assessment Task 1: Rese lifestyle, medical and religi  Assessment Task 2: Stude have special dietary needs Logbook. The assessor mu Kitchen time required You will require time in the kitch about the requirements for train Guide . T/ACANBERRAINSTITUTEOFEDUCATIONANDTECH Turner ACT 2612 | CRICOSProviderCode:03835K|RTOCode:4 : support@ciet.edu.au Website : www.ciet.edu.au | V1.0 July 2 sment Tasks for SITHCCC042 Prepare food to m e been designed to help you demonstrate the skill ur course. e instructions provided with these tasks carefully. e Hospitality Works Student User Guide . The Stu for you relating to completing assessment succes unit mpetent, you must successfully complete two asse earch Report – You must research and report on t ious diets that are part of contemporary Australian ent Logbook – You must prepare a range of dishe s for lifestyle, medical or religious reasons and co ust also observe a range of cooking tasks. d hen to complete Assessment Task 2. You will find ning/commercial kitchens in the Hospitality Works HNOLOGY 45592 2022 | 3 meet special dietary ls and knowledge . You should also udent User Guide ssfully. essment tasks: the main types of n society. es for people who omplete a Student d more information s StudentUser

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RADIXEDUCATIONPTY.LTD.T GroundFloor15BarryDrive,T Telephone: 0261703300 Email : Assessment Ta Information for stude In this task, you will research th are part of contemporary Austra You will need access to:  your learning resources an  your Research Report Tem Ensure that you:  review the advice to studen Student User Guide  comply with the due date f  adhere with your RTO’s su  answer all questions comp  submit work which is origin  submit a completed cover  avoid sharing your answer Assessment informa Information about how you shou Hospitality Works Student User  where this task should be c  the maximum time allowed  whether or not this task is Note : You must complete and s provided in Appendix B of the S an assessment cover sheet, ple Students must submit:  a completed Research Rep i T/ACANBERRAINSTITUTEOFEDUCATIONANDTECH Turner ACT 2612 | CRICOSProviderCode:03835K|RTOCode:4 : support@ciet.edu.au Website : www.ciet.edu.au | V1.0 July 2 ask 1: Research report ents he main types of special, lifestyle, medical and rel alian society. nd other information for reference mplate . nts regarding responding to written tasks in the H for assessment which your assessor will provide ubmission guidelines pletely and correctly nal and, where necessary, properly referenced sheet with your work rs with other students. ation uld complete this assessment can be found in Ap r Guide .Refer to the appendix for information on: completed d for completing this assessment task open-book. submit an assessment cover sheet with your work Student User Guide. However, if your RTO has pr ease ensure that you use that. port. HNOLOGY 45592 2022 | 4 ligious diets that Hospitality Works ppendix A of the k. A template is rovided you with

RADIXEDUCATIONPTY.LTD.T GroundFloor15BarryDrive,T Telephone: 0261703300 Email : Activities Complete the following activities Carefully read the following info In this task, you w of contemporary A  characteristic o special li o fad diets o special m o food alle o special r  implications o  suitable recip  definitions an religious dieta  key health an You will also explo the Dietary Guidel 1. Research and report. A Research Repor report and then su T/ACANBERRAINSTITUTEOFEDUCATIONANDTECH Turner ACT 2612 | CRICOSProviderCode:03835K|RTOCode:4 : support@ciet.edu.au Website : www.ciet.edu.au | V1.0 July 2 es. ormation. will research a range of special dietary requiremen Australian society in order to discover the: cs for: ifestyle diets s medical diets ergens religious diets of failing to address the customer needs pe ingredient modifications nd examples of food allergies, food intolerances a ary sanctions nd legal consequences of failing to address specia ore the basic principles and practices of nutrition a lines for Australians. rt template has been provided. Use the template ubmit it to your assessor. HNOLOGY 45592 2022 | 5 nts which are part and cultural and al requirements. and the role of to complete your

RADIXEDUCATIONPTY.LTD.T GroundFloor15BarryDrive,T Telephone: 0261703300 Email : Assessment Ta Student’s name: Has the following been complet The student has satisfactorily p  an accurate description  a health or other implicatio failing to address a special requirement  a suitable adjustment, repl or substitute ingredient for each of the special lifestyle d diets, special medical diets, foo allergens, special religious diets the Research Report Template. The student has satisfactorily p an accurate definition of:  food allergies  food intolerances  religious sanctions and provided two examples of e The student has accurately des one key health and one key leg consequence of the provided:  allergic reaction scenario  anaphylaxis scenario  food intolerance scenario. The student has demonstrated understanding of the basic princ and practices of nutrition. T/ACANBERRAINSTITUTEOFEDUCATIONANDTECH Turner ACT 2612 | CRICOSProviderCode:03835K|RTOCode:4 : support@ciet.edu.au Website : www.ciet.edu.au | V1.0 July 2 ask 1: Checklist W.G.A.M.Waldeniya ted? Completed successfully? Comments Yes No provided: on of l lacement diets, fad od s listed in . provided each. scribed gal an ciples HNOLOGY 45592 2022 | 6

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RADIXEDUCATIONPTY.LTD.T GroundFloor15BarryDrive,T Telephone: 0261703300 Email : The student has satisfactorily p an accurate summary of each o Australian Dietary Guidelines. Task outcome: Assessor signature: Assessor name: Date: T/ACANBERRAINSTITUTEOFEDUCATIONANDTECH Turner ACT 2612 | CRICOSProviderCode:03835K|RTOCode:4 : support@ciet.edu.au Website : www.ciet.edu.au | V1.0 July 2 provided of the five  Satisfactory  Not satisfa HNOLOGY 45592 2022 | 7 actory

RADIXEDUCATIONPTY.LTD.T GroundFloor15BarryDrive,T Telephone: 0261703300 Email : Assessment Ta assessor obser Information for stude Tasks required for this uni This unit of competency require  modify standard recipes to dietary requirements, includ o three different food all  exclude or substitute ingre maintaining the nutritional  prepare, plate and present o within commercial tim and deadlines o following procedures f control and food safet including avoiding cro contamination when h storing food Instructions for how you will com T/ACANBERRAINSTITUTEOFEDUCATIONANDTECH Turner ACT 2612 | CRICOSProviderCode:03835K|RTOCode:4 : support@ciet.edu.au Website : www.ciet.edu.au | V1.0 July 2 ask 2: Student logbook rvations ents it es that you: prepare six different dishes that cater to custome ding: lergies o three different food in edients to meet dietary requirements specified abo value and integrity of the dish t two portions of each of the above six dishes: me constraints for portion ty practices oss- handling and o demonstrating effect communication betw members regarding d requirements and rec modifications during service of special dis mplete these requirements are included below. HNOLOGY 45592 2022 | 8 and ers with special ntolerances ove, while tive ween team dietary cipe production and shes.

RADIXEDUCATIONPTY.LTD.T GroundFloor15BarryDrive,T Telephone: 0261703300 Email : Activities Complete the following activities Carefully read the following info Successful comple knowledge by prep lifestyle, medical o requirements of cu produce food to sa It is important that task. We have pro It is likely that this course and it has b  SITHCCC028  SITHCCC029  SITHCCC030  SITHCCC035  SITHCCC037  SITHCCC036  SITHCCC041  SITHPAT016 Your assessor will Assessment will ta workplace. To fulfil your requi range of cooking t special dietary nee assessment for thi Below is a guide to are completing pra in your training kitc We have provided your Student Logb T/ACANBERRAINSTITUTEOFEDUCATIONANDTECH Turner ACT 2612 | CRICOSProviderCode:03835K|RTOCode:4 : support@ciet.edu.au Website : www.ciet.edu.au | V1.0 July 2 es. ormation. etion of this unit requires that you demonstrate yo paring dishes for people who have special dietary or religious reasons. It requires the ability to confir ustomers, use special recipes, select special ingre atisfy special requirements. t you provide evidence that you have successfully ovided a Student Logbook to help you. unit will be assessed side-by-side with other unit been designed to be co-assessed with units such 8 Prepare appetisers and salads 9 Prepare stocks, sauces and soups 0 Prepare vegetable, fruit, egg and farinaceous di 5 Prepare poultry dishes 7 Prepare seafood dishes 6 Prepare meat dishes 1 Produce cakes, pastries and breads 6 Produce desserts. l advise you if you will be co-assessed with other ake place in the training kitchen attached to your R irements for the cooking units listed above, you w tasks which incorporate preparing dishes for peop eds. You can use these cooking tasks to complet is unit of competency as well. o the skills and knowledge that you must demons actical assessment for the cooking-related units. T chen or in your workplace. d a number of documents to assist you and you w book . HNOLOGY 45592 2022 | 9 our skills and y needs for rm the dietary edients and y completed each ts from your h as: ishes units. RTO or in your will complete a ple who have te the strate when you This may occur will find these in

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RADIXEDUCATIONPTY.LTD.T GroundFloor15BarryDrive,T Telephone: 0261703300 Email : s What do I need to During your practic of the skills and kn include:  confirming sp o confirmin o recognis requirem o accessin o selecting o identifyin o identifyin o excluding  preparing and requirements o following o modifyin o excluding o commun (includin o working o selecting dishes o using ap special d  presenting nu o in an app o by visual required.  working safel o storing d o minimisin o maintain T/ACANBERRAINSTITUTEOFEDUCATIONANDTECH Turner ACT 2612 | CRICOSProviderCode:03835K|RTOCode:4 support@ciet.edu.au Website : www.ciet.edu.au | V1.0 July 2 o demonstrate? cal cooking sessions, you will be required to dem nowledge that you have developed during your co pecial dietary requirements and select ingredients ng the customer’s dietary food requirements sing the potential health consequences of failing to ments of customers ng special dietary recipes g specialised ingredients ng ingredients in recipes that may cause health co ng ingredients on packaging that may cause healt ng ingredients from dishes at the request of custom d producing foods to satisfy nutritional and specia s by: g recipes for those with special dietary needs ng menu items to meet special dietary requests ng or substituting ingredients while maintaining nu nicating dietary requirements to other members of ng in writing) with your team to address a customer’s dietary re g appropriate ingredients to ensure optimum nutri ppropriate equipment, preparation and cooking tec dietary requirements and to retain optimum nutriti utritionally balanced food: petising and attractive manner ally evaluating each dish and adjusting its presenta d. ly and efficiently by: dishes in appropriate environmental conditions ng waste to maximise profitability ning a clean and hygienic work area HNOLOGY 45592 2022 | 10 monstrate a range ourse. These s by: o meet dietary onsequences th consequences mers al dietary utritional value f your team equirements itional quality of chniques for ional values ation as

RADIXEDUCATIONPTY.LTD.T GroundFloor15BarryDrive,T Telephone: 0261703300 Email : s o disposing organisa o working o working o commun requirem How will I provide As you work throu required to identify people with food a with food intoleran or intolerance. In your Student Lo evidence, a set of identify a suitable  complete a R you to think a would do diffe assessment  ask your supe end of your R Your assessor will customers with sp Tips for completi  Read through started and m speak to your  Stay up to da and ask your evidence form  Stay in touch communicate Most importantly, a 1. Determine production requ To ensure that you special dietary req T/ACANBERRAINSTITUTEOFEDUCATIONANDTECH Turner ACT 2612 | CRICOSProviderCode:03835K|RTOCode:4 support@ciet.edu.au Website : www.ciet.edu.au | V1.0 July 2 ng of or storing surplus and re-useable by-product ational procedures (including cost efficiency) sustainably efficiently including workflow planning nicating clear and sequenced instructions about d ments. de evidence? ugh the practical assessment tasks in this assessm y and report on three instances where you prepar allergies and three instances where you prepared nces. Note that each instance must be for a differe ogbook , you will find some detailed information ab reflective report templates and a logbook summa case study or example to report on, you will need Reflective journal (a reflective journal provides an o about the processes you undertook – what went w erently next time); it also helps you to provide evid ervisor/assessor to sign the Supervisor Declaratio Reflective journal . l also observe you as prepare and cook dishes th pecial dietary requirements ing your Student Logbook h this assessment and your Student Logbook befo make sure you understand what you need to do. If r assessor and/or supervisor. ate! Complete a logbook entry at the end of each t supervisor to do the same. Providing organised, ms part of your assessment. h with your assessor. Ask questions, raise issues, e ask for help if you are having trouble! uirements. u have everything that you require to prepare foo quirements, you will need to: HNOLOGY 45592 2022 | 11 ts according to dietary ment, you will be red food for d food for people ent food allergy bout providing ary. As you d to: opportunity for well, what you dence for your on section at the hat cater to ore you get f you are unsure, time you cook complete check in, od to meet the

RADIXEDUCATIONPTY.LTD.T GroundFloor15BarryDrive,T Telephone: 0261703300 Email : s  confirm speci o confirmin requirem o recognis requirem o select th exclude o identifyin o identifyin o check th o look for i o identify i o excludin o select sp o consult w o ensure t o commun o excludin The determine pro been provided to h 2. Prepare and cook dishes t medical or religious reason Now it’s time to pu food to meet the s  prepare foods o following o commun (includin o selecting dishes o using ap special d  present prepa o in an app T/ACANBERRAINSTITUTEOFEDUCATIONANDTECH Turner ACT 2612 | CRICOSProviderCode:03835K|RTOCode:4 support@ciet.edu.au Website : www.ciet.edu.au | V1.0 July 2 ial dietary requirements and select ingredients by ng the customer’s dietary food allergy or food into ments sing the potential health consequences of failing t ments of customers he special recipes or modify the recipe with suitab ingredients ng ingredients that may cause health consequenc ng ingredients that may cause health consequenc he ingredients packaging for food additives and pr ingredients that cause common allergic reactions ingredients that not meet special dietary requirem ng ingredients from dishes at the request of custom pecial ingredients that meets the customers’ requ with others if required that you maintain the nutritional value nicate customer requirements with team members ng ingredients from dishes at the request of custom oduction requirements in your journal section of y help you. that cater to people who have special dietary need ns. ut all of that planning and organising to work. Prep special dietary requirement. Ensure that you: s to satisfy nutritional and special dietary requirem g recipes for those with special dietary needs nicating dietary requirements to other members of ng in writing where required) g appropriate ingredients to ensure optimum nutri ppropriate equipment, preparation and cooking tec dietary requirements and to retain optimum nutriti ared food: petising and attractive manner HNOLOGY 45592 2022 | 12 y: olerance to meet dietary ble substitutes or ces in recipes ces on packaging reservatives s ments mers uirements s mers. your Logbook has ds for lifestyle, pare and cook ments by: f your team itional quality of chniques for ional values.

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RADIXEDUCATIONPTY.LTD.T GroundFloor15BarryDrive,T Telephone: 0261703300 Email : s o visually e  work safely a o storing d o minimisi o maintain surplus a procedu Complete a reflec requirements as p trainer/assessor o 3. Submit documents to your Finalise your Stud It should include th dish as part of you  Reflective jou Send or submit the T/ACANBERRAINSTITUTEOFEDUCATIONANDTECH Turner ACT 2612 | CRICOSProviderCode:03835K|RTOCode:4 support@ciet.edu.au Website : www.ciet.edu.au | V1.0 July 2 evaluating each dish and adjusting its presentatio and efficiently by: dishes in appropriate environmental conditions ing waste to maximise profitability ning a clean and hygienic work area, disposing of and re-useable by-products according to organisa ures (including cost efficiency), working sustainabl ctive journal for each time you cook a dish to meet part of your assessment for this unit. Don’t forget t or supervisor to complete the declaration. r assessor. dent Logbook . Ensure that all documents are clea he following completed documents for each time ur assessment for this unit. urnal (endorsed by your trainer/assessor or super e completed Student Logbook to your assessor. HNOLOGY 45592 2022 | 13 on as required. or storing ational ly and efficiently. t special dietary to ask your ar and complete. that you cook a rvisor).

RADIXEDUCATIONPTY.LTD.T GroundFloor15BarryDrive,T Telephone: 0261703300 Email : s Assessment Ta Student’s name: Has the following been complet The student has satisfactorily determined production requirem each special dietary requiremen including:  three different food allergie  three different food intolera The student has satisfactorily co a Journal for each special dieta requirement dish including:  three different food allergie  three different food intolera Assessor observations have be completed and collectively acro observations (either singular or multiple occasions) all boxes ha checked as Yes and the studen demonstrated their competence the Benchmarks and Quality ind provided in the assessor logboo The student’s workplace superv the assessor if in a training kitch completed the Supervisor Decla Section in the student’s logbook are satisfied that they have ans Yes to each question, the super provided comments/feedback a have followed up on any gaps o concerns you have by discussin Provide details of any discussio took place in the Comments col T/ACANBERRAINSTITUTEOFEDUCATIONANDTECH Turner ACT 2612 | CRICOSProviderCode:03835K|RTOCode:4 support@ciet.edu.au Website : www.ciet.edu.au | V1.0 July 2 ask 2: Checklist W.G.A.M.WAldeniya ted? Completed successfully? Comments Yes No ments for nt dish es ances. ompleted ary es ances. een oss all on ave been nt e as per dicators ok. visor (or hen) has aration k and you swered rvisor has and you or ng this ons that lumn. HNOLOGY 45592 2022 | 14

RADIXEDUCATIONPTY.LTD.T GroundFloor15BarryDrive,T Telephone: 0261703300 Email : s T/ACANBERRAINSTITUTEOFEDUCATIONANDTECH Turner ACT 2612 | CRICOSProviderCode:03835K|RTOCode:4 support@ciet.edu.au Website : www.ciet.edu.au | V1.0 July 2 HNOLOGY 45592 2022 | 15

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RADIXEDUCATIONPTY.LTD.T GroundFloor15BarryDrive,T Telephone: 0261703300 Email : s Task outcome: Assessor signature: Assessor name: Date: T/ACANBERRAINSTITUTEOFEDUCATIONANDTECH Turner ACT 2612 | CRICOSProviderCode:03835K|RTOCode:4 support@ciet.edu.au Website : www.ciet.edu.au | V1.0 July 2  Satisfactory  Not satisfa HNOLOGY 45592 2022 | 16 actory

RADIXEDUCATIONPTY.LTD.T GroundFloor15BarryDrive,T Telephone: 0261703300 Email : s Final results rec Student name: W.G.A. Assessor name: Chenna Date: 17.12.2 nit name: SITHCC Qualification name: Certific Final assessment results Task Type Assessment Task 1 Researc Assessment Task 2 Student Overall unit results Feedback xMy performance in this unit ha xI would like to appeal this asse Student signature: W.G.A.M.Wa  I hereby certify that this stu carried out according to the Assessor signature: _______ T/ACANBERRAINSTITUTEOFEDUCATIONANDTECH Turner ACT 2612 | CRICOSProviderCode:03835K|RTOCode:4 support@ciet.edu.au Website : www.ciet.edu.au | V1.0 July 2 cord .M.Waldeniya a K 2023 CC042 Prepare food to meet special dietary requ cate 111 in commercial cookery Result Satisfactory Unsatisfactory ch Report S U t Logbook S U C NYC as been discussed and explained to me. essment decision. aldeniya ________________________ Date: 17 udent has been assessed by me and that the ass e required assessment procedures. ________________________________ Date: HNOLOGY 45592 2022 | 17 uirements y Did not submit DNS DNS 7.12.2023 _______ sessment has been _______________