SITHCCC007 Prepare Stocks Sauces and soups Student Guide_Krishna_Draft

ABN: 80 600 951 264RTO: 41322CRICOS: Level-6, Suite 6.01/138 Queen Street, Campbelltown, NSW 2560. +000 12345 6789 +000 12345 6789 info@asia.edu.au www.astralskillsinstitute.com Version 1.0 Release Date: September 2019 Page No: ASTRAL SKILLS INSTITUTE OF AUSTRALIA ASSESSMENT RECEIPT FORM STUDENT NAME: Krishna Thakkar STUDENT ID: 20220129 COURSE CODE: SIT40516 COURSE TITLE: Certificate IV in Commercial Cookery TRAINER’S/ASSESSOR’S NAME: Aziza Nabali DUE DATE 09/01/2023 UNIT CODE AND DESCRIPTION SITHCCC007 - PREPARE STOCKS, SAUCES AND SOUPS NOTE: 1. This form must be stapled on top of the Assessment Workbook upon submission. 2. This Assessment Receipt Form must be dated and signed in. DECLARATION 1. I am aware that penalties exist for plagiarism and academic dishonesty. 2. I am aware of the requirements set by my Trainer/Assessor. 3. I have retained a copy of my Assessment. Student Signature: Date: 09/01/2023 ASSESSMENT RECEIVED BY ASTRAL INSTITUTE Staf Name: Date: Signature: ================================= Tear Here =========================== Students must retain this as a Record of Submission. Assessment Handed On: Unit Code & Description: SITHCCC007 - PREPARE STOCKS, SAUCES AND SOUPS (02) 4608 9972 THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF AUSTRALIA ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C info@asia.edu.au www.asia.edu.au Level-6, Suite 6.01/138 Queen Street, Campbelltown, NSW 2560

ABN: 80 600 951 264RTO: 41322CRICOS: Level-6, Suite 6.01/138 Queen Street, Campbelltown, NSW 2560. +000 12345 6789 +000 12345 6789 info@asia.edu.au www.astralskillsinstitute.com Version 1.0 Release Date: September 2019 Page No: ASTRAL SKILLS INSTITUTE OF AUSTRALIA PART 1 Application of the unit of competency: Assessment Information (02) 4608 9972 THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF AUSTRALIA ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C info@asia.edu.au www.asia.edu.au Level-6, Suite 6.01/138 Queen Street, Campbelltown, NSW 2560

ABN: 80 600 951 264RTO: 41322CRICOS: Level-6, Suite 6.01/138 Queen Street, Campbelltown, NSW 2560. +000 12345 6789 +000 12345 6789 info@asia.edu.au www.astralskillsinstitute.com Version 1.0 Release Date: September 2019 Page No: ASTRAL SKILLS INSTITUTE OF AUSTRALIA - service style - taste - texture  derivatives of base stocks and sauces  mise en place requirements for stocks, sauces and soups  appropriate environmental conditions for storing stock, sauces and soups products to: - ensure food safety - optimise shelf life  safe operational practices using essential functions and features of equipment used to Prepare Stocks, sauces and soups. Context and conditions for assessments: To comply with the assessment condition of this unit:  ASTRAL INSTITUTE will conduct practical assessment for this unit in its Commercial Kitchen Located at Kogarah with serving internal staff and students as customers.  Kitchen has access to wide range ingredients including stocks, sauces and soups mentioned in this unit and access to industry-realistic ratios of kitchen staff to customers; This includes  ASTRAL INSTITUTE staff as internal customers invited to taste meals during the assessment process; or  Fellow students and assessor who participate in role of customer practical assessment in ASTRAL INSTITUTE Kitchen  Access to range of documents and equipment found in commercial Kitchen (Please refer Appendix1 at the end of this assessment tool for detailed list of assessment resources).  Knowledge assessment for this unit will be conducted at ASTRAL INSTITUTE classroom at location identified at timetable.  All ASTRAL INSTITUTE assessor those are assessing this unit will have achieved the Certificate III in Commercial Cookery or Certificate IV in Commercial Cookery to assess this unit as part of a Certificate III in Commercial Cookery or Certificate IV in Commercial Cookery qualification; and  have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency. Resources Required: The assessor will ensure that assessment is conducted in a safe environment and you have access to the following resources for the unit. - Computers with access to internet and printers. (02) 4608 9972 THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF AUSTRALIA ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C info@asia.edu.au www.asia.edu.au Level-6, Suite 6.01/138 Queen Street, Campbelltown, NSW 2560

ABN: 80 600 951 264RTO: 41322CRICOS: Level-6, Suite 6.01/138 Queen Street, Campbelltown, NSW 2560. +000 12345 6789 +000 12345 6789 info@asia.edu.au www.astralskillsinstitute.com Version 1.0 Release Date: September 2019 Page No: ASTRAL SKILLS INSTITUTE OF AUSTRALIA  You are permitted to use dictionaries and to seek support (as required) unless it puts in jeopardy the integrity of the assessment. Your assessor will let you know if this is the case.  Unless the assessment task specifically allows working in pairs or group activities such as brainstorming, you must submit your own original work and must not copy the work of other students. Plagiarism is unacceptable.  You can submit your assessment tasks through the learning management system or hand in hard copies in the classroom. Recording an assessment result: Once the assessments have been completed, the assessor will record the assessment results on the student assessment record sheets and LMS/student management system and all results will be approved by the course coordinator. Assessors will check that you have completed the student declaration prior to filling out the assessment sheet. Retaining assessment records: ASTRAL INSTITUTE will securely retain all completed student assessment items for each student for a period of six months from the date on which the judgement of competence for the student was made. ASTRAL INSTITUTE will also retain sufficient data to be able to reissue AQF certification documentation for a period of 30 years. All assessment records submitted to the assessor for marking will be stored and retained properly. And a hard copy will be submitted to student administration for filing along with the evidence. The assessor will ensure that the student records are securely retained in accordance with the ASTRAL INSTITUTE record control policy accessible by the Student Administration Officer. Assessment outcomes: For unit of competency: There are two outcomes for assessments: C = Competent and NYC = Not Yet Competent (requires more training and experience). You will be awarded C = Competent on completion of the unit when the assessor is satisfied that you have completed all assessments and have provided the appropriate evidence required to meet all criteria in line with the Rules of Evidence. If you fail to meet this requirement, you will receive the result NYC = Not Yet Competent and will be eligible to be re-assessed in accordance with the ASTRAL INSTITUTE Re-Assessment Policy and ASTRAL INSTITUTE Course Progress Policy. (02) 4608 9972 THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF AUSTRALIA ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C info@asia.edu.au www.asia.edu.au Level-6, Suite 6.01/138 Queen Street, Campbelltown, NSW 2560

ABN: 80 600 951 264RTO: 41322CRICOS: Level-6, Suite 6.01/138 Queen Street, Campbelltown, NSW 2560. +000 12345 6789 +000 12345 6789 info@asia.edu.au www.astralskillsinstitute.com Version 1.0 Release Date: September 2019 Page No: ASTRAL SKILLS INSTITUTE OF AUSTRALIA Plagiarism, cheating and assessment dishonesty: ASTRAL INSTITUTE considers plagiarism and cheating as a serious misdemeanour. Evidence of plagiarism and cheating is treated on a case by case basis and the consequences for students engaging in such practices may include failure of the assessment or unit or exclusion from the course. For more information, refer to ASTRAL INSTITUTE’s Assessment Policy. Assessor feedback: Assessors will provide feedback on the assessment that you have submitted. This can identify your strengths and weaknesses or be an overall comment on your submission. A copy of the feedback along with your submission will be given to you and you must keep a copy of it throughout the completion of the course. Student Declaration: I Krishna Thakkar have read and understood the information provided above and accept that any act of plagiarism and academic dishonesty may have penalties including cancellation or suspension of my enrolment with ASTRAL INSTITUTE. I further declare that:  All assessment work submitted for this unit competency is my own original work and plagiarism and collusion has not occurred.  Assessment work has not been copied or submitted for any other unit/course.  I have taken proper care and effort to ensure my work has not been copied by another person.  I have retained a copy of this assessment for my own records in the event I must reproduce my work.  I am aware that any assessment deemed unsatisfactory will require me to undergo reassessment which may be different to the one originally submitted. Student signature: Date: 09/01/2023 (02) 4608 9972 THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF AUSTRALIA ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C info@asia.edu.au www.asia.edu.au Level-6, Suite 6.01/138 Queen Street, Campbelltown, NSW 2560

ABN: 80 600 951 264RTO: 41322CRICOS: Level-6, Suite 6.01/138 Queen Street, Campbelltown, NSW 2560. +000 12345 6789 +000 12345 6789 info@asia.edu.au www.astralskillsinstitute.com Version 1.0 Release Date: September 2019 Page No: ASTRAL SKILLS INSTITUTE OF AUSTRALIA Assessment task 1: Knowledge Test Required documents and equipment: - Computer with internet connection to refer to various resources. - Student assessment booklet and a pen (organized by the student). - ASTRAL INSTITUTE Learners’ resources for the unit SITHCCC007 – Prepare Stock, sauces and Soups (organised by the trainer). - Learner’s notes. Instructions for students: This assessment will be conducted in the ASTRAL INSTITUTE classroom with access to the resources listed above. You must satisfactorily perform all tasks to be deemed satisfactory for the assessment. Planning the assessment - Recommended date for assessment: [ Trainer to provide] - Access all resources mentioned in required resources either printed copies or access via the internet. - Time required for assessment: 3 hours - You must: o Answer all the questions satisfactorily to be deemed competent. o Complete the assessment and submit in due timeline. o Submit with a completed assessment cover sheet. - Your assessor will set a time to provide feedback. Evidence specifications: At the end of the assessment, you will be required to submit the following evidence before the due date specified by the assessor: - You are required to submit a completed (ticked) multiple choice question and short answers listed in Knowledge test. - Completed and signed cover sheet for assessment. Evidence submission: - Documentation can be submitted electronically or paper-based. - Your assessor will record the assessment outcome on the assessment cover sheet. (02) 4608 9972 THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF AUSTRALIA ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C info@asia.edu.au www.asia.edu.au Level-6, Suite 6.01/138 Queen Street, Campbelltown, NSW 2560

ABN: 80 600 951 264RTO: 41322CRICOS: Level-6, Suite 6.01/138 Queen Street, Campbelltown, NSW 2560. +000 12345 6789 +000 12345 6789 info@asia.edu.au www.astralskillsinstitute.com Version 1.0 Release Date: September 2019 Page No: ASTRAL SKILLS INSTITUTE OF AUSTRALIA (d) Clean all equipment with a caustic cleaner to remove any food particles. 10. What safety procedures should you follow when using stockpots? (a) Always allow the steam to escape away from you rather than towards you and use tongs to add ingredients so you avoid burns from splashes or steam. (b) Make sure there is a towel on the floor in front of the stockpot so the floor does not become slippery. (c) Turn the stockpot off and allow it to completely cool before using a ladle to remove liquids. (d) Use a damp tea towel when making contact with the stockpot as this will absorb the steam and reduce the risk of burns. 11. How should you sort and assemble your ingredients in preparation for cooking? (a) According to the recipe and food production sequencing. (b) According to the ordered steps given in the recipe. (c) According to your supervisor’s instructions. (d) According to which mise en place tasks you’re most competent at completing. 12. Your recipe requires 500 g diced carrots. How will you weigh or measure the carrots? (a) With a measuring cup. (b) Estimate half of a 1 kg bag of carrots. (c) On a set of accurate scales. (d) With a 1 L measuring jug. 13. Why should you wash fruits and vegetables before starting preparation? (a) To make sure they are clean and all excess leaves, foliage, stems and other unwanted debris are removed. (b) To remove contaminants such as dirt and chemicals. (c) Exposure to water helps them remain plump and fresh. (d) Washing aids preparation processes such as peeling, skinning, slicing and dicing. 14. The carrots for vegetable stock must be cut paysanne. What does this mean? (a) The carrots are sliced into round 1 mm discs. (b) The carrots are cut into 2 mm even dice. (c) The carrots are sliced into short, fat batons of 4 mm x 4 mm x 1.5 cm. (02) 4608 9972 THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF AUSTRALIA ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C info@asia.edu.au www.asia.edu.au Level-6, Suite 6.01/138 Queen Street, Campbelltown, NSW 2560

ABN: 80 600 951 264RTO: 41322CRICOS: Level-6, Suite 6.01/138 Queen Street, Campbelltown, NSW 2560. +000 12345 6789 +000 12345 6789 info@asia.edu.au www.astralskillsinstitute.com Version 1.0 Release Date: September 2019 Page No: ASTRAL SKILLS INSTITUTE OF AUSTRALIA (d) The carrots are cut into 15 mm diameter and 3 mm thick. 15. How can you best minimise waste of re-usable by-products? (a) Follow recipes exactly so you don’t end up with leftovers. (b) Follow the waste management hierarchy. (c) Follow correct storage and stock rotation procedures. (d) Follow the instructions of your supervisor and more experienced colleagues. 16. Select the most appropriate cooking method to use when preparing onion and bacon for minestrone soup. (a) Boiling. (b) Grilling. (c) Deep frying. (d) Sautéing. 17. What is the appropriate cooking method to use when cooking green pea soup? (a) Braising in the oven. (b) Simmering method. (c) Absorption method. (d) Shallow frying in a wok or pan. 18. What is a clarifying raft made of? (a) Stock, lean minced meat, egg whites, mirepoix, herbs. (b) Stock, fatty minced meat, egg whites, mirepoix, herbs. (c) Stock, lean minced meat, cream, egg yolks, herbs. (d) Water, lean minced meat, egg yolks, mirepoix, herbs. 19. What thickening agent would you use to make espagnole? (a) Egg yolks. (b) Blond roux. (c) Brown roux. (d) Breadcrumbs. (02) 4608 9972 THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF AUSTRALIA ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C info@asia.edu.au www.asia.edu.au Level-6, Suite 6.01/138 Queen Street, Campbelltown, NSW 2560

ABN: 80 600 951 264RTO: 41322CRICOS: Level-6, Suite 6.01/138 Queen Street, Campbelltown, NSW 2560. +000 12345 6789 info@asia.edu.au www.astralskillsinstitute.com Version 1.0 Release Date: September 2019 Page No: ASTRAL SKILLS INSTITUTE OF AUSTRALIA 20. Which sauce is a derivative of béchamel? (a) Aurore. (b) Mornay. (c) Demi-glace. (d) Supreme. 21. You may need to make food quality adjustments within the scope of your responsibility. What quality points do you need to check at this stage? (a) You need to check for freshness, nutritional value, appearance and taste. (b) You need to check for consistency, texture, taste, temperature and aroma. (c) You need to check whether the dish is too salty, bitter, sweet or sour. (d) If you followed the standard recipe properly, you shouldn’t need to check quality points or make any adjustments at this stage. 22. Which of the following demonstrates best practice for reconstituting or re-thermalising stocks, sauces and soups? (a) Place soup, stock or sauce in a bain-marie to slowly heat up. (b) Reheat on the stove directly from the freezer to avoid food contamination. (c) Reheat at a high temperature and bring to a rapid boil for five minutes before removing from heat. (d) Heat gradually on a flat-top grill. Bring to the boil then simmer for five minutes to reduce any bacteria that may have built up during storage. 23. How should you present your final dish? ( a) On serviceware that is appropriate for the type of dish you’re plating. (b) On a large plate to give a greater visual impact when it is served to the customer. (c) Present the dish using serviceware that is easy to carry. (d) In a bowl or on a plate that has been preheated in the oven. 24. You have prepared a Thai-style pumpkin soup for a customer on a gluten-free diet. What is the most suitable garnish to use? (a) Sour cream and a sprig of coriander. (b) Croutons. (02) 4608 9972 THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF AUSTRALIA ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C info@asia.edu.au www.asia.edu.au Level-6, Suite 6.01/138 Queen Street, Campbelltown, NSW 2560

ABN: 80 600 951 264RTO: 41322CRICOS: Level-6, Suite 6.01/138 Queen Street, Campbelltown, NSW 2560. +000 12345 6789 +000 12345 6789 info@asia.edu.au www.astralskillsinstitute.com Version 1.0 Release Date: September 2019 Page No: ASTRAL SKILLS INSTITUTE OF AUSTRALIA (c) Steamed rice. (d) Grated parmesan cheese. 25. What should you check before a dish is served to the customer? (a) Visually check garnish, service ware and appearance. (b) Check for correct taste and make food quality adjustments. (c) Preheat the bowls you’re serving hot dishes in so the food stays piping hot. (d) Check the dish doesn’t contain ingredients that could cause an allergic reaction. 26. Which procedure helps to optimise the shelf life and ensures the safety of surplus cooked stocks, sauces and soups? (a) Place dishes directly in the fridge or freezer while they’re still hot. (b) Store them in appropriate environmental conditions in a hot bain-marie until required for service. (c) Pay strict attention to temperature. This is the only factor to consider when storing finished dishes. (d) Store the dishes in clean containers in the refrigerator between 1 to 5 °C. 27. You are finishing your shift and it’s time to clean your work area. Today you have been preparing soups, stocks and sauces. What are some of the cleaning tasks you are responsible for completing? (a) Clean large equipment, such as ovens, griller, bratt pan and steamer. (b) Clean large mechanical equipment, such as the peeler, planetary mixer and processor. (c) Clean and sanitise benches, chopping boards and utensils. (d) Clean and sanitise serviceware, utensils and other small equipment. 28. What sauce is used in the classic dish eggs benedict? (a) Mornay. (b) Mayonnaise. (c) Béchamel. (d) Hollandaise. (02) 4608 9972 THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF AUSTRALIA ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C info@asia.edu.au www.asia.edu.au Level-6, Suite 6.01/138 Queen Street, Campbelltown, NSW 2560

ABN: 80 600 951 264RTO: 41322CRICOS: Level-6, Suite 6.01/138 Queen Street, Campbelltown, NSW 2560. +000 12345 6789 +000 12345 6789 info@asia.edu.au www.astralskillsinstitute.com Version 1.0 Release Date: September 2019 Page No: ASTRAL SKILLS INSTITUTE OF AUSTRALIA 29. Which of the following convenience alternatives might you use in soup? (a) Blanched vegetables. (b) Eggs. (c) Pre-portioned poultry. (d) Tinned vegetable/fruit concentrate. SHORT ANSWERS Marking Guide While marking the students written answers, ensure that each student has a thorough understanding of the required knowledge and underpinning skills. SECTION 1: SELECT INGREDIENTS 30: You’re preparing ingredients for minestrone soup. What information about production requirements can you obtain from the standard recipe?  Equipment  Ingredients  Quantities 31: List five examples of mise en place tasks that relate to soups, stocks and sauces.  Make stock for a sauce or soup  Soak beans  Precook meat, grains, beans, etc.  Bone and cut or mince the meat  Wash, peel, cut, dice and slice vegetables 32: List four pieces of information you might find on stock date codes and rotation labels.  Food type/contents  Storage date  Best-before or use-by dates (02) 4608 9972 THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF AUSTRALIA ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C info@asia.edu.au www.asia.edu.au Level-6, Suite 6.01/138 Queen Street, Campbelltown, NSW 2560

ABN: 80 600 951 264RTO: 41322CRICOS: Level-6, Suite 6.01/138 Queen Street, Campbelltown, NSW 2560. +000 12345 6789 +000 12345 6789 info@asia.edu.au www.astralskillsinstitute.com Version 1.0 Release Date: September 2019 Page No: ASTRAL SKILLS INSTITUTE OF AUSTRALIA  Storage conditions SECTION 2: SELECT, PREPARE AND USE EQUIPMENT 33: List five tools or pieces of equipment you might need for preparing stocks, sauces and soups.  Knives  Peelers  Whisks  Wooden spoons  Measuring spoons 34: You’re making a very large quantity (100 L) of vegetable stock. What equipment would you use to cook the stock? Steam kettle stockpot is used to make the 100L of vegetable stock. 35: What are three things you should check when assembling equipment?  Cleanliness of equipment and its components  Cracks and chips  Faults 36: How do you ensure safe assembly and cleanliness of mechanical equipment before you use it? Ensure safe assembly  Assemble correctly according to manufacturer’s instructions.  If you are unsure, ask someone experienced to demonstrate or check it for you. Ensure cleanliness  Check for visible signs of uncleanliness such as leftover food particles, chemical residue and pieces of packaging or sponges. (02) 4608 9972 THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF AUSTRALIA ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C info@asia.edu.au www.asia.edu.au Level-6, Suite 6.01/138 Queen Street, Campbelltown, NSW 2560

ABN: 80 600 951 264RTO: 41322CRICOS: Level-6, Suite 6.01/138 Queen Street, Campbelltown, NSW 2560. +000 12345 6789 +000 12345 6789 info@asia.edu.au www.astralskillsinstitute.com Version 1.0 Release Date: September 2019 Page No: ASTRAL SKILLS INSTITUTE OF AUSTRALIA SECTION 3: PORTION AND PREPARE INGREDIENTS 37: What is the most logical and efficient way to sort and assemble ingredients ready for cooking? Always ready the ingredients ready according to food production sequencing – the order in which you will need to use them according to the recipe. 38: How would you weigh and measure the following ingredients?  250 g flour – scales  1 tbsp tomato paste – measuring spoon  250 ml water – measuring cup or jug  6 button mushrooms – manually count SECTION 4: PREPARE STOCKS, SAUCES AND SOUPS 39: Briefly outline how to cook béchamel (white sauce).  Combine equal parts flour and butter in a pan over a low heat. When combined, take off the heat and cool.  Put 500 ml of milk with an onion influence in a separate pan and bring to the boil.  Return the cooled roux to the heat and begin adding the milk slowly while stirring vigorously.  Make sure the sauce is quite smooth before adding each small quantity of milk. If the milk is added too quickly, the sauce will become lumpy. Sauce should be cooked for 15 to 20 minutes to cook out the starch taste.  Pass the sauce through a chinois. 40: When might you use the roasting method of cookery to produce stocks, sauces and soups? You roast meats and use the sediment and juices to make jus de roti and jus lié. You also roast vegetables for brown stock to give them colour. (02) 4608 9972 THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF AUSTRALIA ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C info@asia.edu.au www.asia.edu.au Level-6, Suite 6.01/138 Queen Street, Campbelltown, NSW 2560

ABN: 80 600 951 264RTO: 41322CRICOS: Level-6, Suite 6.01/138 Queen Street, Campbelltown, NSW 2560. +000 12345 6789 +000 12345 6789 info@asia.edu.au www.astralskillsinstitute.com Version 1.0 Release Date: September 2019 Page No: ASTRAL SKILLS INSTITUTE OF AUSTRALIA 41: Identify the base sauce and additional ingredients necessary to make the following derivations. Remoulade sauce Mayonnaise is the base sauce. Add chopped capers, gherkin, and fines herbs and anchovy essence. Mornay sauce Béchamel is the base. Add white cheddar, butter, cream and egg. Bercy sauce Veloute is the base. Add shallots, white wine and parsley. 42: Provide an appropriate thickening agent for each of the following sauces and soups. Béchamel White roux Velouté Blond roux Espagnole Brown roux Bisque Ground rice or rice flour Pumpkin soup Puréed pumpkin Minestrone Starchy vegetables or pasta 43: Describe two situations where it might be appropriate to use a convenience product.  When we need to boost the flavour of fresh stocks, sauces or soups. (02) 4608 9972 THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF AUSTRALIA ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C info@asia.edu.au www.asia.edu.au Level-6, Suite 6.01/138 Queen Street, Campbelltown, NSW 2560

ABN: 80 600 951 264RTO: 41322CRICOS: Release Date: September 2019 ASTRAL SKILLS INSTITUTE OF AUSTRALIA  There is an urgency and fresh is not available.  When establishment needs to save labour costs. SECTION 5: present and store stocks, sauces and soups 44: List three checks you should conduct to ensure you present sauces and soups attractively on appropriate service ware.  Check that the size of the service ware is not too big or small.  Check that the type of service ware is appropriate for table or self-service.  Check to ensure service ware does not have cracks or chips. 45: List two other environmental conditions that you must consider when storing surplus prepared dishes to optimise shelf life and comply with food safety requirements. 1. Humidity in the refrigerator should be relatively low. 2. Food should not be stored in bright natural sunlight or harsh artificial lighting. Knowledge test checklist – to be completed by the assessor (02) 4608 9972 THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF AUSTRALIA ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C info@asia.edu.au www.asia.edu.au Level-6, Suite 6.01/138 Queen Street, Campbelltown, NSW 2560

ABN: 80 600 951 264RTO: 41322CRICOS: Level-6, Suite 6.01/138 Queen Street, Campbelltown, NSW 2560. +000 12345 6789 +000 12345 6789 info@asia.edu.au www.astralskillsinstitute.com Version 1.0 Release Date: September 2019 Page No: ASTRAL SKILLS INSTITUTE OF AUSTRALIA Marking criteria Students response (to be completed by the assessor) After the Knowledge test, the student has provided authenticity for the following questions: 1.You are responsible for preparing and producing stocks, sauces and soups. What information do you need to find when confirming food production requirements for your section? S NS 2.You’re making 200 servings of pumpkin soup. Each serving is 400 ml. The recipe yields 2 L and calls for 1.2 kg pumpkin. How much pumpkin do you actually need? S NS 3. How can you test the freshness of an egg before cracking it open? S NS 4.How do stock date codes and rotation labels, such as use-by and best-before dates, help you select fresh ingredients? S NS 5.What are signs of contamination or spoilage in fresh chicken? S NS 6.Which statement is true about selecting equipment? S NS 7.What equipment would you use to purée vegetables for a sauce or soup? S NS 8.What should you check before using a food processor to chop ingredients for soup? S NS 9.Which practice best demonstrates safe and hygienic use of equipment? S NS 10.What safety procedures should you follow when using stockpots? S NS 11.How should you sort and assemble your ingredients in preparation for cooking? S NS 12.Your recipe requires 500 g diced carrots. How will you weigh or measure the carrots? S NS 13.Why should you wash fruits and vegetables before starting preparation? S NS 14.The carrots for vegetable stock must be cut paysanne. What does this mean? S NS 15.How can you best minimise waste of re-usable by-products? S NS 16.Select the most appropriate cooking method to use when preparing onion and bacon for minestrone soup. S NS 17.What is the appropriate cooking method to use when cooking green pea soup? S NS 18. What is a clarifying raft made of? S NS 19. What thickening agent would you use to make espagnole? S NS 20. Which sauce is a derivative of béchamel? S NS 21. You may need to make food quality adjustments within the scope of your responsibility. What quality points do you need to check at this stage? S NS 22.Which of the following demonstrates best practice for reconstituting or re- thermalising stocks, sauces and soups? S NS 23.How should you present your final dish? S NS 24.You have prepared a Thai-style pumpkin soup for a customer on a gluten-free diet. What is the most suitable garnish to use? S NS 25.What should you check before a dish is served to the customer? S NS 26.Which procedure helps to optimise the shelf life and ensures the safety of surplus cooked stocks, sauces and soups? S NS (02) 4608 9972 THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF AUSTRALIA ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C info@asia.edu.au www.asia.edu.au Level-6, Suite 6.01/138 Queen Street, Campbelltown, NSW 2560

ABN: 80 600 951 264RTO: 41322CRICOS: Level-6, Suite 6.01/138 Queen Street, Campbelltown, NSW 2560. +000 12345 6789 +000 12345 6789 info@asia.edu.au www.astralskillsinstitute.com Version 1.0 Release Date: September 2019 Page No: ASTRAL SKILLS INSTITUTE OF AUSTRALIA Marking criteria Students response (to be completed by the After the Knowledge test, the student has provided authenticity for the following questions: 27.You are finishing your shift and it’s time to clean your work area. Today you have been preparing soups, stocks and sauces. What are some of the cleaning tasks you are responsible for completing? S NS 28.What sauce is used in the classic dish eggs benedict? S NS 29.Which of the following convenience alternatives might you use in soup? S NS 30: You’re preparing ingredients for minestrone soup. What information about production requirements can you obtain from the standard recipe? S NS 31: List five examples of mise en place tasks that relate to soups, stocks and sauces. S NS 32: List four pieces of information you might find on stock date codes and rotation labels. S NS 33: List five tools or pieces of equipment you might need for preparing stocks, sauces and soups. S NS 34: You’re making a very large quantity (100 L) of vegetable stock. What equipment would you use to cook the stock? S NS 35: What are three things you should check when assembling equipment? S NS 36: How do you ensure safe assembly and cleanliness of mechanical equipment before you use it? S NS 37: What is the most logical and efficient way to sort and assemble ingredients ready for cooking? S NS 38: How would you weigh and measure the following ingredients?  250 g flour  1 tbsp tomato paste  250 mls water  6 button mushrooms S NS 39: Briefly outline how to cook béchamel (white sauce). S NS 40: When might you use the roasting method of cookery to produce stocks, sauces and soups? S NS 41: Identify the base sauce and additional ingredients necessary to make the following derivations.  Remoulade sauce  Mornay sauce  Bercy sauce S NS 42: Provide an appropriate thickening agent for each of the following sauces and soups.  Béchamel  Velouté  Espagnole  Bisque  Pumpkin soup  Minestrone S NS 43: Describe two situations where it might be appropriate to use a convenience S NS (02) 4608 9972 THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF AUSTRALIA ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C info@asia.edu.au www.asia.edu.au Level-6, Suite 6.01/138 Queen Street, Campbelltown, NSW 2560

ABN: 80 600 951 264RTO: 41322CRICOS: Level-6, Suite 6.01/138 Queen Street, Campbelltown, NSW 2560. +000 12345 6789 +000 12345 6789 info@asia.edu.au www.astralskillsinstitute.com Version 1.0 Release Date: September 2019 Page No: ASTRAL SKILLS INSTITUTE OF AUSTRALIA Marking criteria Students response (to be completed by the After the Knowledge test, the student has provided authenticity for the following questions: product. 44: List three checks you should conduct to ensure you present sauces and soups attractively on appropriate service ware. S NS 45: List two other environmental conditions that you must consider when storing surplus prepared dishes to optimise shelf life and comply with food safety requirements. S NS Task outcome S NS Assessor’s remarks Assessor’s signature Date Assessment date Students signature Date Assessment Cover Sheet: Assessment Task 2 (AT2) Student Detail Student Name:- Krishna Thakkar Student Id:- 20220129 Group No (If Applicable): (02) 4608 9972 THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF AUSTRALIA ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C info@asia.edu.au www.asia.edu.au Level-6, Suite 6.01/138 Queen Street, Campbelltown, NSW 2560

ABN: 80 600 951 264RTO: 41322CRICOS: Level-6, Suite 6.01/138 Queen Street, Campbelltown, NSW 2560. +000 12345 6789 +000 12345 6789 info@asia.edu.au www.astralskillsinstitute.com Version 1.0 Release Date: September 2019 Page No: ASTRAL SKILLS INSTITUTE OF AUSTRALIA Assessment Details Unit of Competency SITHCCC007 - PREPARE STOCKS, SAUCES AND SOUPS Assessment Task Practical Demonstration Due Date AT2 Task 1- Production Plan and recipe cards Date of Submission Satisfactory □ Not Satisfactory □ Not completed □ AT2 Task 2- Demonstration tool Date of Submission Satisfactory □ Not Satisfactory □ Not completed □ AT2 Task 3- Portfolio Photos Date of Submission Satisfactory □ Not Satisfactory □ Not completed □ Overall AT2 Assessment Outcome Satisfactory □ Not Satisfactory □ Not completed □ Date Assessor name Aziza Nabali Assessor Signature and Date Comments/Feedback Student Plagiarism Declaration: By submitting this assessment to the college, I declare that this assessment task is original and has not been copied or taken from another source except where this work has been correctly acknowledged. I have made a photocopy or electronic copy or photograph of my assessment task, which I can produce if the original is lost. Assessor Student I declare that I have conducted a fair, valid, reliable and flexible assessment with this student, and I have provided appropriate feedback. I also declare that I have undertaken the indicated assessment integrity checks Google check for plagiarism  Yes  No Check for Copying/Collusion  Yes  No Check for Authenticity (own work)  Yes  No Cheating or use of model answers  Yes  No Signature: ......................................................... Date: ................................................................. I have received, discussed and accepted my result as above for this task and I am aware of my appeal rights. Signature: Date: .............................................................. Assessment task 3: Practical Demonstration Required documents and equipment:  ASTRAL INSTITUTE Commercial Kitchen with access to all the equipment and variety of ingredients defined in Appendix at the back of this tool. (02) 4608 9972 THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF AUSTRALIA ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C info@asia.edu.au www.asia.edu.au Level-6, Suite 6.01/138 Queen Street, Campbelltown, NSW 2560

ABN: 80 600 951 264RTO: 41322CRICOS: Level-6, Suite 6.01/138 Queen Street, Campbelltown, NSW 2560. +000 12345 6789 +000 12345 6789 info@asia.edu.au www.astralskillsinstitute.com Version 1.0 Release Date: September 2019 Page No: ASTRAL SKILLS INSTITUTE OF AUSTRALIA  Chef Uniform. (Students to organise themselves)  Knife Kit. (Students to organise themselves)  Chef Equipment and tool. (ASTRAL INSTITUTE)  Recipes. (Student must print from learner guide)  ASTRAL INSTITUTE shall make available the ingredients as per recipe. Planning the assessment - Recommended date for assessment: [ Trainer to provide] - Access all resources mentioned in required resources either printed copies or access via the internet. - Time required for assessment: 16 hours for 4 sessions of 4 hours each. - You must: o Produce all evidence as required in the Project assessment. o Complete the assessment and submit in due timeline. o Submit with a completed assessment cover sheet. - Your assessor will set a time to provide feedback. Evidence specifications: At the end of the assessment, you will be required to submit the following evidence before the due date specified by the assessor: - Completed Production plan for each Practical Demonstration Session including recipe cards. (Total 4) - Cook and present all the menu items for each session and present to assessor. - Portfolio photos for 4 sessions. - Completed and sign the cover sheet for assessment task. Evidence submission: - Documentation can be submitted electronically or paper-based. - Your assessor will record the assessment outcome on the assessment cover sheet. AT2-Practical Demonstration instructions In this practical demonstration assessment, you are required to cook sauces and soups listed in menu table below for at least 6 different customers. (02) 4608 9972 THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF AUSTRALIA ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C info@asia.edu.au www.asia.edu.au Level-6, Suite 6.01/138 Queen Street, Campbelltown, NSW 2560

ABN: 80 600 951 264RTO: 41322CRICOS: Level-6, Suite 6.01/138 Queen Street, Campbelltown, NSW 2560. +000 12345 6789 +000 12345 6789 info@asia.edu.au www.astralskillsinstitute.com Version 1.0 Release Date: September 2019 Page No: ASTRAL SKILLS INSTITUTE OF AUSTRALIA You will complete this over four (4) sessions in the ASTRAL INSTITUTE training kitchen with access to staff, assessor as customer. You must prepare finish food production:  within commercial time constraints and deadlines.  reflecting required quantities to be produced.  following procedures for portion control and food safety practices when handling and storing different food types.  responding to special customer requests and dietary requirements. Practical Demonstration sessions and Menu Date of Demonstration (please refer your timetable and session Plan Practical Demonstration 1 Follow standard recipes to prepare each of the following stocks:  brown beef stocks  chicken stocks  fish stocks  vegetable stocks Practical Demonstration 2 Sauces:  béchamel  chicken and fish velouté  coulis  demi glacé Practical Demonstration 3 • hollandaise or béarnaise • jus • mayonnaise based sauces • tomato based sauces Practical Demonstration 4  soups both hot and cold:  clear  broth (02) 4608 9972 THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF AUSTRALIA ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C info@asia.edu.au www.asia.edu.au Level-6, Suite 6.01/138 Queen Street, Campbelltown, NSW 2560

ABN: 80 600 951 264RTO: 41322CRICOS: Level-6, Suite 6.01/138 Queen Street, Campbelltown, NSW 2560. +000 12345 6789 +000 12345 6789 info@asia.edu.au www.astralskillsinstitute.com Version 1.0 Release Date: September 2019 Page No: ASTRAL SKILLS INSTITUTE OF AUSTRALIA  purée  cream For Each Practical Demonstration session shown in menu table above you are required to complete following tasks : At the start of session your assessor will check if you are in full uniform and carrying your knife kit. Assessors will be checking your uniform for cleanliness and that you have full uniform on prior to allowing you to begin the session. As per menu for defined in above Practical Demonstration session your assessor will provide you standard recipe cards. Read carefully all the recipe information given to you when you receive it. If you do not understand any part, please ask your assessor. You will have four (4) hours to prepare and produce the food items for each Practical Demonstration session and your Assessor will set commercial time constraints according to menu for each dish to reflect industry environment. Task 1: Production Plan You are required to consult your assessor and internal customers (ASTRAL INSTITUTE staff and students) for the session whom you will be serving food to confirm the food production requirements from session menu and standard recipes including: o portion control. o quantities to be produced. o special customer requests. o special dietary requirements. After confirming the food production requirements, you must write Production Plan in the template provide in Appendix at the back of this guide according to the menu for the session. Production plan has following Parts : Part A- Menu details and food production requirements: Write all dishes from the menu for the session and number of serves your assessor asked you to cook. Number of serves you have been asked to cook may differ from the number of serves specified in the standard recipe you have been provided. You are required to adjust quantity of ingredients according to number of serves you are cooking. Also record your name, student number and the date of each Practical Demonstration session in the production plan template. (02) 4608 9972 THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF AUSTRALIA ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C info@asia.edu.au www.asia.edu.au Level-6, Suite 6.01/138 Queen Street, Campbelltown, NSW 2560

ABN: 80 600 951 264RTO: 41322CRICOS: Level-6, Suite 6.01/138 Queen Street, Campbelltown, NSW 2560. +000 12345 6789 +000 12345 6789 info@asia.edu.au www.astralskillsinstitute.com Version 1.0 Release Date: September 2019 Page No: ASTRAL SKILLS INSTITUTE OF AUSTRALIA Part B-Equipment : This part requires you to identify and list all the equipment’s required to cook for individual dish from the session menu. You must select correct equipment type and size for each dish and mention for which cooking method the equipment has been used and the specification e.g. Oven, if its gas oven or fan forced or convention oven. Your Assessor will observe if you have selected right equipment for the job and will observe you while assembling equipment and safety requirements as per operating manual. The assessor will also check if the equipment you are using is clean as per standard. Part C-Recipe card: Ingredients: This part requires you to identify all the ingredients from standard recipes provided to you and calculate ingredient amounts according to per number of serves you are preparing. Enter the ingredients on production plan. This will require your numeracy skills to calculate the quantity and number of serves and you must use standard trade names for ingredients and various products as per recipe. Part D-Workflow Plan:  You are required to list tasks for Mis-en-place and preparation which includes weighing, measuring ingredients, creating portions, cutting and portioning as per recipe and write measures to minimise the waste.  You are required to identify suitable cooking method for each dish and identify temperature.  You are required to write step by step plan for how you will produce items from menu using logical flow to put the final dish.  Logical flow means for each dish you are required to follow steps in sequence as per standard recipe to ensure final dish is cooked as per industry standards e.g. For cooking Dish Roast beef with jus lie , it’s important to get the Jus lie ready before you roast your beef.  Identify any possible problem with cooking process and corrective action to be taken.  Tasks for colleagues if working in group.  Identify cutlery and crockery required for presentation and serving temperature for Dish. Task 2: Prepare and cook menu items After you have successfully written production plan, you are then required to put this production plan in to action and following must be completed to successfully complete this task. Step 1- Mis-en-place (Food preparation) (02) 4608 9972 THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF AUSTRALIA ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C info@asia.edu.au www.asia.edu.au Level-6, Suite 6.01/138 Queen Street, Campbelltown, NSW 2560

ABN: 80 600 951 264RTO: 41322CRICOS: Level-6, Suite 6.01/138 Queen Street, Campbelltown, NSW 2560. +000 12345 6789 +000 12345 6789 info@asia.edu.au www.astralskillsinstitute.com Version 1.0 Release Date: September 2019 Page No: ASTRAL SKILLS INSTITUTE OF AUSTRALIA  Select the correct size and type of equipment for each dish and assemble and clean them and use them safely as per instruction manual. Your assessor may ask you questions on how will you use the equipment safely and will observe you while using the equipment.  Select the ingredients from store according to recipe ensuring quality, freshness and stock rotation requirements. Also check if perishable items are fresh and there is no spoilage or contamination and check contents of stocks take dates and read labels before picking ingredients and implication on quality of dish prepared.  Sort and assemble all ingredients as per food production sequence defined in recipe.  Weigh, measure and portion ingredients according to recipes and number of serves you are cooking as mentioned in production plan.  Clean and cut the ingredient using basic cuts according to culinary standards e.g. right shape and size for each cut. Make sure you use right knife for cuts and minimise waste to maximise yield e.g. while peeling potatoes make sure you use peeler and don’t peel too much.  Complete mis-en -place and preparation. Step 2- Cook the menu items  Cook the menu items following the standard recipe and steps listed in production plan.  You should be able to identify appropriate cooking method for each dish and cook dishes according to appropriate cooking method for each skills session.  Use flavouring and clarifying agents while preparing various stocks, sauces and soups according to standard recipes.  Use thickening agents e.g. batters, eggs etc and convenience products appropriately wherever required in the recipe.  Make appropriate derivations from basic sauces, both hot and cold where required by recipes e.g. Mornay sauce or veloute  You must adjust the dishes for any dietary preferences e.g. low sodium diets and gluten free or any allergy.  You must follow standard recipes provided by assessor and make food quality adjustments including any ratio of ingredients adjustment, taste or texture adjustments specified by assessor and as per production plan.  During preparation, you must follow food safety during each production step e.g. Selecting right chopping board for different food types or washing hands after handling different type of foods and following ‘clean as you go’ principle.  You must make food quality adjustments in soups and stocks including taste, temperature, texture within scope of responsibility or as specified by assessor.  Identify any problem during cooking process and take corrective action. (02) 4608 9972 THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF AUSTRALIA ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C info@asia.edu.au www.asia.edu.au Level-6, Suite 6.01/138 Queen Street, Campbelltown, NSW 2560

ABN: 80 600 951 264RTO: 41322CRICOS: Level-6, Suite 6.01/138 Queen Street, Campbelltown, NSW 2560. +000 12345 6789 +000 12345 6789 info@asia.edu.au www.astralskillsinstitute.com Version 1.0 Release Date: September 2019 Page No: ASTRAL SKILLS INSTITUTE OF AUSTRALIA  You should work with speed and should be organized to finish the dishes in given time frame for the session.  You should work cooperatively with your colleagues If you are working in group or sharing equipment. Step 3- Present and store stocks, sauces and soups.  You are required to re-constitute or re-thermalise stocks, sauces and soups to required consistencies and retain flavour and taste.  Select appropriate crockery and cutlery and present soups and sauces and add garnishes according to standard recipes.  Before presenting the dish to the assessor, you are also required to visually evaluate the dish. Adjust presentation including accompaniments and garnishes that maximise visual appeal including balance, colour, contrast. It also includes plating food for practicality of customer consumption or service style and wiping any drips and spills on plate.  Final dish must be presented at par with industry standards. Present them to your assessor for assessment. Your assessor and internal staff (invited to taste meals) will act as customer for your cooked dish and your assessor or customer may ask you to adjust dishes according to their preference. Step 4- Portfolio of work done  You are required to take at least 2 photos during each Practical Demonstration and affix them at the space provided in Portfolio Template provided.  You should write name of Dish for each photo and date when it was taken. Step 5- End of service Procedures:  After you finish your presentation to your assessor, you must store the food items at the appropriate temperature and under the correct storage conditions to maintain quality, freshness and customer appeal, and to minimise wastage and spoilage. This will include storing in appropriate environmental conditions Including: o Humidity o atmosphere o light o packaging o temperature (02) 4608 9972 THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF AUSTRALIA ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C info@asia.edu.au www.asia.edu.au Level-6, Suite 6.01/138 Queen Street, Campbelltown, NSW 2560

ABN: 80 600 951 264RTO: 41322CRICOS: Level-6, Suite 6.01/138 Queen Street, Campbelltown, NSW 2560. +000 12345 6789 +000 12345 6789 info@asia.edu.au www.astralskillsinstitute.com Version 1.0 Release Date: September 2019 Page No: ASTRAL SKILLS INSTITUTE OF AUSTRALIA o use of containers o ventilation  You must then clean and tody up the kitchen according to the cleaning schedule and dispose of or store surplus and reusable by-products according to ASTRAL INSTITUTE kitchen storage requirements and procedures, environmental considerations defined above, and cost reduction initiatives.  Ensure that all bins are taken out before you leave the kitchen. SITHCCC007:AT2-Task1- Template Production Plan Student Name Student ID Date Part A-Menu Items Portion/s Reference Page (02) 4608 9972 THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF AUSTRALIA ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C info@asia.edu.au www.asia.edu.au Level-6, Suite 6.01/138 Queen Street, Campbelltown, NSW 2560

ABN: 80 600 951 264RTO: 41322CRICOS: Level-6, Suite 6.01/138 Queen Street, Campbelltown, NSW 2560. www.astralskillsinstitute.com Release Date: September 2019 ASTRAL SKILLS INSTITUTE OF AUSTRALIA Time Part D- Workflow plan Task (Description) and Priority Part B-Equipment & OHS Communication (who, about what?) End of service procedures Equipment Communication (who, about what?) (02) 4608 9972 THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF AUSTRALIA ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C info@asia.edu.au www.asia.edu.au Level-6, Suite 6.01/138 Queen Street, Campbelltown, NSW 2560

ABN: 80 600 951 264RTO: 41322CRICOS: Level-6, Suite 6.01/138 Queen Street, Campbelltown, NSW 2560. +000 12345 6789 +000 12345 6789 info@asia.edu.au www.astralskillsinstitute.com Version 1.0 Release Date: September 2019 Page No: ASTRAL SKILLS INSTITUTE OF AUSTRALIA Post service de-brief Communication (who, about what?) Things to remember  Use logical sequence for the tasks in both mise en place and cooking  Times are for guidance, may vary depending on the recipe/s  Some recipes may require adjustment  “Clean as you go” will save you time (02) 4608 9972 THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF AUSTRALIA ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C info@asia.edu.au www.asia.edu.au Level-6, Suite 6.01/138 Queen Street, Campbelltown, NSW 2560

ABN: 80 600 951 264RTO: 41322CRICOS: Level-6, Suite 6.01/138 Queen Street, +000 12345 6789 +000 12345 6789 info@asia.edu.au www.astralskillsinstitute.com Version 1.0 Release Date: September 2019 Page No: ASTRAL SKILLS INSTITUTE OF AUSTRALIA AT2 PART C- Recipe Card - Ingredients Student Name Student ID Date Recipe Name Portion Size Outlet Preparation Ingredients Unit Qty. (4 pax) Qty. (20 pax) Unit cost Total 4 pax 20 pax (02) 4608 9972 THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF AUSTRALIA ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C info@asia.edu.au www.asia.edu.au Level-6, Suite 6.01/138 Queen Street, Campbelltown, NSW 2560

Level-6, Suite 6.01/138 Queen Street, Campbelltown, NSW 2560. +000 12345 6789 +000 12345 6789 info@asia.edu.au www.astralskillsinstitute.com What are the criteria’s which needs to be considered when selecting the ingredients? What steps are involved in preparing the dish? What accompaniments/garnishes should be used? What adjustments should be made for special dietary / nutritional requirements? (02) 4608 9972 THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF AUSTRALIA ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C info@asia.edu.au www.asia.edu.au Level-6, Suite 6.01/138 Queen Street, Campbelltown, NSW 2560

ABN: 80 600 951 264RTO: 41322CRICOS: ASTRAL SKILLS INSTITUTE OF AUSTRALIA Extra space for notes: PRACTICAL DEMONSTRATION LOG- TASK 2 LOG INSTRUCTIONS Your assessor will do the following:  Observe you in a commercial kitchen, preparing and producing a range of dishes using various cooking methods.  Provide a range of recipes and ingredients.  Use the checklist to observe you while you use a range of preparation and cooking methods.  Use the checklist in conjunction with Observation checklist below.  Observe you over a period while you learn and use various skills/tasks.  Observe you while preparing sauces or soups for at least six (6) different customers during Four (4) sessions.  Ensure that you can consistently perform all tasks multiple times satisfactorily.  Decide when you are competent at all tasks.  Regularly enter the log’s details into the LMS or hard copy to enable students to track their progress. You are required to do the following:  You must demonstrate preparation of a range of stocks, sauces and soups in a commercial kitchen.  Prepare recipes using all types of stock, sauces and soups listed at least once.  Prepare dishes for at least six (6) different customers.  Use any recipe provided by your assessor.  Consistently perform all tasks multiple times satisfactorily.  Your assessor will submit results of your practical demonstration tasks via the LMS to track progress. (02) 4608 9972 THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF AUSTRALIA ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C info@asia.edu.au www.asia.edu.au Level-6, Suite 6.01/138 Queen Street, Campbelltown, NSW 2560

ABN: 80 600 951 264RTO: 41322CRICOS: Level-6, Suite 6.01/138 Queen Street, Campbelltown, NSW 2560. +000 12345 6789 +000 12345 6789 info@asia.edu.au www.astralskillsinstitute.com Version 1.0 Release Date: September 2019 Page No: ASTRAL SKILLS INSTITUTE OF AUSTRALIA (02) 4608 9972 THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF AUSTRALIA ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C info@asia.edu.au www.asia.edu.au Level-6, Suite 6.01/138 Queen Street, Campbelltown, NSW 2560

ABN: 80 600 951 264RTO: 41322CRICOS: ASTRAL SKILLS INSTITUTE OF AUSTRALIA Session No: Learner name: Date: Recipe name: No. of customers: Recipe style Type of food Method of cookery Preparation process Id co Stocks  Brown beef  Chicken  Fish  Vegetable Sauces  Béchamel  Chicken velouté  Fish velouté  Coulis  Demi-glace  Hollandaise  Béarnaise  Jus  Mayonnaise-based  Tomato-based Soups  Clear  Broth  Purée  Cream  Dairy products  Dry goods  Eggs  Farinaceous products  Frozen goods  Fruit  Herbs and spices  Meat  Poultry  Seafood  Vegetables  Boiling  Simmering  Sweating  Blanching  Braising  Roasting  Microwaving  Prepared within commercial time constraints and deadlines.  Reflected required quantities to be produced.  Followed procedures for portion control and food safety practices when handling and storing different food types.  Responded to special customer requests and dietary requirements. Assessor feedback Learner feedback Session No: Learner name: Date: Recipe name: No. of customers: Recipe style Type of food Method of cookery Preparation process Id co Stocks  Dairy  Boiling  Prepared within (02) 4608 9972 THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF AUSTRALIA ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C info@asia.edu.au www.asia.edu.au Level-6, Suite 6.01/138 Queen Street, Campbelltown, NSW 2560

ABN: 80 600 951 264RTO: 41322CRICOS: Level-6, Suite 6.01/138 Queen Street, +000 12345 6789 info@asia.edu.au Version 1.0 ASTRAL SKILLS INSTITUTE OF AUSTRALIA Session No: Learner name: Date: Recipe name: No. of customers: Recipe style Type of food Method of cookery Preparation process Id co  Brown beef  Chicken  Fish  Vegetable Sauces  Béchamel  Chicken velouté  Fish velouté  Coulis  Demi-glace  Hollandaise  Béarnaise  Jus  Mayonnaise-based  Tomato-based Soups  Clear  Broth  Purée  Cream products  Dry goods  Eggs  Farinaceous products  Frozen goods  Fruit  Herbs and spices  Meat  Poultry  Seafood  Vegetables  Simmering  Sweating  Blanching  Braising  Roasting  Microwaving commercial time constraints and deadlines.  Reflected required quantities to be produced.  Followed procedures for portion control and food safety practices when handling and storing different food types.  Responded to special customer requests and dietary requirements. Assessor feedback Learner feedback Session No: Learner name: Date: Recipe name: No. of customers: Recipe style Type of food Method of cookery Preparation process Id co Stocks  Brown beef  Chicken  Fish  Vegetable  Dairy products  Dry goods  Eggs  Farinaceous  Boiling  Simmering  Sweating  Blanching  Braising  Prepared within commercial time constraints and deadlines.  Reflected required (02) 4608 9972 THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF AUSTRALIA ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C info@asia.edu.au www.asia.edu.au Level-6, Suite 6.01/138 Queen Street, Campbelltown, NSW 2560

ABN: 80 600 951 264RTO: 41322CRICOS: www.astralskillsinstitute.com Version 1.0 Release Date: September 2019 ASTRAL SKILLS INSTITUTE OF AUSTRALIA Session No: Learner name: Date: Recipe name: No. of customers: Recipe style Type of food Method of cookery Preparation process Id co Sauces  Béchamel  Chicken velouté  Fish velouté  Coulis  Demi-glace  Hollandaise  Béarnaise  Jus  Mayonnaise-based  Tomato-based Soups  Clear  Broth  Purée  Cream products  Frozen goods  Fruit  Herbs and spices  Meat  Poultry  Seafood  Vegetables  Roasting  Microwaving quantities to be produced.  Followed procedures for portion control and food safety practices when handling and storing different food types.  Responded to special customer requests and dietary requirements. Assessor feedback Learner feedback Session No: Learner name: Date: Recipe name: No. of customers: Recipe style Type of food Method of cookery Preparation process Id co Stocks  Brown beef  Chicken  Fish  Vegetable Sauces  Béchamel  Chicken velouté  Fish velouté  Dairy products  Dry goods  Eggs  Farinaceous products  Frozen goods  Fruit  Herbs and  Boiling  Simmering  Sweating  Blanching  Braising  Roasting  Microwaving  Prepared within commercial time constraints and deadlines.  Reflected required quantities to be produced.  Followed procedures for portion control and food safety practices when (02) 4608 9972 THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF AUSTRALIA ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C info@asia.edu.au www.asia.edu.au Level-6, Suite 6.01/138 Queen Street, Campbelltown, NSW 2560

+000 12345 6789 +000 12345 6789 info@asia.edu.au www.astralskillsinstitute.com Version 1.0 Release Date: September 2019 Page No: ASTRAL SKILLS INSTITUTE OF AUSTRALIA Session No: Learner name: Date: Recipe name: No. of customers: Recipe style Type of food Method of cookery Preparation process Id co  Coulis  Demi-glace  Hollandaise  Béarnaise  Jus  Mayonnaise-based  Tomato-based Soups  Clear  Broth  Purée  Cream spices  Meat  Poultry  Seafood  Vegetables handling and storing different food types.  Responded to special customer requests and dietary requirements. Assessor feedback Learner feedback Observation Checklist Tasks and skills Session 1 Session 2 Sess Observable skills/tasks the learner is required to demonstrate Satisfactory Satisfactory Satis Yes No Yes No Yes During Planning and preparing for cooking student completed following tasks Locates, reads and interprets recipes, food preparation lists, menus and task sheets to check food production requirements. Student confirmed food production requirements with assessor from session menu and standard recipes including:  deadlines  portion control  quantities to be produced  special customer requests  special dietary requirements (02) 4608 9972 THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF AUSTRALIA ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C info@asia.edu.au www.asia.edu.au Level-6, Suite 6.01/138 Queen Street, Campbelltown, NSW 2560

Campbelltown, NSW 2560. +000 12345 6789 +000 12345 6789 info@asia.edu.au www.astralskillsinstitute.com Version 1.0 Release Date: September 2019 Page No: ASTRAL SKILLS INSTITUTE OF AUSTRALIA Observation Checklist Tasks and skills Session 1 Session 2 Sess Observable skills/tasks the learner is required to demonstrate Satisfactory Satisfactory Satis Yes No Yes No Yes Student completed the production including all parts of plan where student Identified menu items and adjusted number of serves as per instructions and Menu details, Ingredients, equipment’s and workflow plan in production Efficiently sequenced food preparation and production tasks out lined in workflow plan and production plan as per recipe. Student calculates ingredient amounts according to requirements in the recipes and food production plan and adjusted the quantity according to number of serves cooking. Student could Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements by checking use by dates, sign of spoilage and using quality criteria e.g. no blemishes when selecting chicken. When selecting ingredients student checks perishable supplies for spoilage or contamination quality by visual inspections. Locates and reads date codes and rotation labels on food products and checks ‘use by’ dates for dry goods. During preparation and cooking student could select correct type and size of equipment required to prepare each product from menu and safely assemble the equipment before use and used selected equipment in safely and hygienic manner following manufacturer instructions. (02) 4608 9972 THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF AUSTRALIA ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C info@asia.edu.au www.asia.edu.au Level-6, Suite 6.01/138 Queen Street, Campbelltown, NSW 2560

+000 12345 6789 +000 12345 6789 info@asia.edu.au www.astralskillsinstitute.com Version 1.0 Release Date: September 2019 Page No: ASTRAL SKILLS INSTITUTE OF AUSTRALIA Observation Checklist Tasks and skills Session 1 Session 2 Sess Observable skills/tasks the learner is required to demonstrate Satisfactory Satisfactory Satis Yes No Yes No Yes Student follows food and workplace safety procedures when assembling equipment and checks cleanliness prior to use. Student uses equipment safely and hygienically when preparing and cooking food and wipes any spillage and ensures any safety guards and manual instructions. Student could organise, sort and assemble ingredients according to food steps identified in standard recipe maintaining sequencing of production steps. Student weighs and measures ingredients correctly and creates portions as per recipes and selects right scale and measuring units to weight ingredients. Cleans and cuts ingredients using basic culinary cuts including precision cuts for vegetables, washing vegetables property, selecting correct knife for vegetables cuts. Minimises waste by using waste minimisation techniques e.g. correct peeling and chopping techniques, use by products for stocks or other food items. Prepares mise en place and selects and uses right cookery methods (as listed in the skills log) for each dish. Uses numeracy skills to calculate number of portions and determines correct cooking time and temperatures for each. Follows standard recipes for dishes using food types listed in the skills log and production plan for the session. (02) 4608 9972 THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF AUSTRALIA ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C info@asia.edu.au www.asia.edu.au Level-6, Suite 6.01/138 Queen Street, Campbelltown, NSW 2560

Level-6, Suite 6.01/138 Queen Street, +000 12345 6789 +000 12345 6789 info@asia.edu.au www.astralskillsinstitute.com Version 1.0 Release Date: September 2019 Page No: ASTRAL SKILLS INSTITUTE OF AUSTRALIA Observation Checklist Tasks and skills Session 1 Session 2 Sess Observable skills/tasks the learner is required to demonstrate Satisfactory Satisfactory Satis Yes No Yes No Yes Prepares dishes for each session (for at least Six customers in total for all sessions):  within commercial time constraints and deadlines.  reflecting required quantities to be produced.  following procedures for portion control and food safety practices.  responding to special customer requests and dietary requirements.  managing own speed, timing and productivity. Uses flavouring and clarifying agents according to recipes and production plan. Student uses s thickening agents and convenience products appropriately for change the consistency and texture of products. Can make appropriate derivations from basic sauces, both hot and cold e.g. Derivatives of mayonnaise or hollandaise sauce. Student adjusted the dishes for any dietary preferences e.g. low sodium diets and gluten free or any allergy Student followed standard recipes provided by assessor and made food quality adjustments including any ratio of ingredients adjustment, taste or texture adjustments specified by assessor and as per production plan. Student followed food safety during each production step e.g. Selecting right chopping board for different food types or washing hands after handling different foods and following ‘clean as you go principles.’ (02) 4608 9972 THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF AUSTRALIA ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C info@asia.edu.au www.asia.edu.au Level-6, Suite 6.01/138 Queen Street, Campbelltown, NSW 2560

+000 12345 6789 +000 12345 6789 info@asia.edu.au www.astralskillsinstitute.com Version 1.0 Release Date: September 2019 Page No: ASTRAL SKILLS INSTITUTE OF AUSTRALIA Observation Checklist Tasks and skills Session 1 Session 2 Sess Observable skills/tasks the learner is required to demonstrate Satisfactory Satisfactory Satis Yes No Yes No Yes Student constitutes stocks, sauces and soups to required consistencies and retained flavour and taste. Presents dishes on appropriate service ware for each dish with enhances presentation techniques e.g. colour, texture and aroma. Adds appropriate garnishes to dishes and ensure garnish are correct in size and are edible and appropriate to dish type. Visually evaluates the dish and adjusts presentation, if necessary.  accompaniments and garnishes that maximise visual appeal:  balance  colour  contrast  plating food for practicality of:  customer consumption  service  wiping drips and spills.  Stored soups, sauces and soups and reusable prepared by student and reusable by-products in appropriate environmental conditions.  humidity  light  packaging  temperature  use of containers  ventilation (02) 4608 9972 THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF AUSTRALIA ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C info@asia.edu.au www.asia.edu.au Level-6, Suite 6.01/138 Queen Street, Campbelltown, NSW 2560

+000 12345 6789 +000 12345 6789 info@asia.edu.au www.astralskillsinstitute.com Version 1.0 Release Date: September 2019 Page No: ASTRAL SKILLS INSTITUTE OF AUSTRALIA Observation Checklist Tasks and skills Session 1 Session 2 Sess Observable skills/tasks the learner is required to demonstrate Satisfactory Satisfactory Satis Yes No Yes No Yes  Cleaned work benches and areas, and stored all unused ingredients to dry store and cool rooms ensuring correct storage temperature and by- products according to organisational procedures, environmental considerations, and cost-reduction initiatives.  Emptied all bins and disposed waste in correct bins  follow standard recipes to prepare each of the following stocks:  brown beef stocks  chicken stocks  fish stocks  vegetable stocks  follow standard recipes, from a range of cultural backgrounds, to prepare each of the following:  sauces:  béchamel  chicken and fish velouté  coulis  demi glacé  hollandaise or béarnaise  jus  mayonnaise based sauces  tomato based sauces  soups both hot and cold:  clear  broth  purée  cream (02) 4608 9972 THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF AUSTRALIA ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C info@asia.edu.au www.asia.edu.au Level-6, Suite 6.01/138 Queen Street, Campbelltown, NSW 2560

ABN: 80 600 951 264RTO: 41322CRICOS: Level-6, Suite 6.01/138 Queen Street, Campbelltown, NSW 2560. +000 12345 6789 +000 12345 6789 info@asia.edu.au www.astralskillsinstitute.com Version 1.0 Release Date: September 2019 Page No: ASTRAL SKILLS INSTITUTE OF AUSTRALIA Observation Checklist Tasks and skills Session 1 Session 2 Sess Observable skills/tasks the learner is required to demonstrate Satisfactory Satisfactory Satis Yes No Yes No Yes  prepare the above sauces or soups for at least six different customers:  within commercial time constraints and deadlines  reflecting required quantities to be produced  following procedures for portion control and food safety practices when handling and storing different food types  responding to special customer  requests and dietary requirements. Final Outcome: Satisfactory Satisfactory Satis Yes No Yes No Yes Date of demonstration: ________ ________ ________ ________ ________ Signature of the Assessor: This Page is left Blank Intentionally You are required to attach photos of products prepared by you during each practical class. If additional photos are required you may make copies of the template. (02) 4608 9972 THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF AUSTRALIA ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C info@asia.edu.au www.asia.edu.au Level-6, Suite 6.01/138 Queen Street, Campbelltown, NSW 2560

ABN: 80 600 951 264RTO: 41322CRICOS: Level-6, Suite 6.01/138 Queen Street, Campbelltown, NSW 2560. +000 12345 6789 +000 12345 6789 info@asia.edu.au www.astralskillsinstitute.com Version 1.0 Release Date: September 2019 Page No: ASTRAL SKILLS INSTITUTE OF AUSTRALIA Unit: Prepare Stocks, Sauces and Soups Code: SITHCCC007 Student Name: Krishna Thakkar Student ID: 20220129 Trainer: ……………………………………………………………………. Submission Date: 09/01/2023 _______________ Trainer (signature) Student (signature) Portfolio Template Session 1 (02) 4608 9972 THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF AUSTRALIA ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C info@asia.edu.au www.asia.edu.au Level-6, Suite 6.01/138 Queen Street, Campbelltown, NSW 2560

ABN: 80 600 951 264RTO: 41322CRICOS: Level-6, Suite 6.01/138 Queen Street, Campbelltown, NSW 2560. +000 12345 6789 +000 12345 6789 info@asia.edu.au www.astralskillsinstitute.com Version 1.0 Release Date: September 2019 Page No: ASTRAL SKILLS INSTITUTE OF AUSTRALIA Portfolio Template Session 2 (02) 4608 9972 THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF AUSTRALIA ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C info@asia.edu.au www.asia.edu.au Level-6, Suite 6.01/138 Queen Street, Campbelltown, NSW 2560 Name of Dish: Date ____________________________ Name of Dish: Date ____________________________ Name of Dish: Date ____________________________ Name of Dish: Date ____________________________

ABN: 80 600 951 264RTO: 41322CRICOS: Level-6, Suite 6.01/138 Queen Street, Campbelltown, NSW 2560. +000 12345 6789 +000 12345 6789 info@asia.edu.au www.astralskillsinstitute.com Version 1.0 Release Date: September 2019 Page No: ASTRAL SKILLS INSTITUTE OF AUSTRALIA Portfolio Template Session 3 (02) 4608 9972 THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF AUSTRALIA ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C info@asia.edu.au www.asia.edu.au Level-6, Suite 6.01/138 Queen Street, Campbelltown, NSW 2560 Name of Dish: Date ____________________________ Name of Dish: Date ____________________________ Name of Dish: Date ____________________________

ABN: 80 600 951 264RTO: 41322CRICOS: Level-6, Suite 6.01/138 Queen Street, Campbelltown, NSW 2560. +000 12345 6789 +000 12345 6789 info@asia.edu.au www.astralskillsinstitute.com Version 1.0 Release Date: September 2019 Page No: ASTRAL SKILLS INSTITUTE OF AUSTRALIA Portfolio Template Session 4 (02) 4608 9972 THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF AUSTRALIA ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C info@asia.edu.au www.asia.edu.au Level-6, Suite 6.01/138 Queen Street, Campbelltown, NSW 2560 Name of Dish: Date ____________________________ Name of Dish: Date ____________________________ Name of Dish: Date ____________________________ Name of Dish: Date ____________________________

ABN: 80 600 951 264RTO: 41322CRICOS: Level-6, Suite 6.01/138 Queen Street, Campbelltown, NSW 2560. +000 12345 6789 +000 12345 6789 info@asia.edu.au www.astralskillsinstitute.com Version 1.0 Release Date: September 2019 Page No: ASTRAL SKILLS INSTITUTE OF AUSTRALIA (02) 4608 9972 THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF AUSTRALIA ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C info@asia.edu.au www.asia.edu.au Level-6, Suite 6.01/138 Queen Street, Campbelltown, NSW 2560 Name of Dish: Date ____________________________ Name of Dish: Date ____________________________

ABN: 80 600 951 264RTO: 41322CRICOS: Level-6, Suite 6.01/138 Queen Street, Campbelltown, NSW 2560. +000 12345 6789 +000 12345 6789 info@asia.edu.au www.astralskillsinstitute.com Version 1.0 Release Date: September 2019 Page No: ASTRAL SKILLS INSTITUTE OF AUSTRALIA This Page is left Blank Intentionally (02) 4608 9972 THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF AUSTRALIA ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C info@asia.edu.au www.asia.edu.au Level-6, Suite 6.01/138 Queen Street, Campbelltown, NSW 2560

ABN: 80 600 951 264RTO: 41322CRICOS: Level-6, Suite 6.01/138 Queen Street, Campbelltown, NSW 2560. +000 12345 6789 +000 12345 6789 info@asia.edu.au www.astralskillsinstitute.com Version 1.0 Release Date: September 2019 Page No: ASTRAL SKILLS INSTITUTE OF AUSTRALIA AT2-Practical Assessment - Overall Result AT2 Assessment Tasks Has it been completed and attached? Satisfactory (AT2 -Task 1) Production Plan and recipe cards YES NO YES NO (AT2-Task2) Practical Demonstration log YES NO YES NO (AT2-Task3) Portfolio photos YES NO YES NO Overall outcome of the assessment Satisfactory Not satisfactory Feedback to Student Student Signature Date Assessor Signature Date (02) 4608 9972 THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF AUSTRALIA ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C info@asia.edu.au www.asia.edu.au Level-6, Suite 6.01/138 Queen Street, Campbelltown, NSW 2560 Version 2.1 Release Date: Dec 2020 Page No: 63

ABN: 80 600 951 264RTO: 41322CRICOS: www.astralskillsinstitute.com Release Date: September 2019 ASTRAL SKILLS INSTITUTE OF AUSTRALIA Competency Record Summary Sheet: Competency Record Summary Sheet Unit of Competency: SITHCCC007- Prepare stocks, sauces and soups Student’s Name: Krishna Thakkar Student’s ID: 20220129 Assessor’s Name: Aziza Nabali Date of completion: Assessments Student Results Satisfactory(S) Not yet satisfactory( NYS) Not Completed Assessment Task 1: Knowledge Test    Assessment Task 2: Practical Demonstration    Comments: Note: student is required be marked satisfactory in all assessment tasks to be deemed competent in this unit. Unit Outcome:  Competent  Not Competent Is re-assessment required:  Yes  No Assessor’s Signature: Date: Student’s Signature: Date: (02) 4608 9972 THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF AUSTRALIA ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C info@asia.edu.au www.asia.edu.au Level-6, Suite 6.01/138 Queen Street, Campbelltown, NSW 2560 Version 2.1 Release Date: Dec 2020 Page No: 64

ABN: 80 600 951 264RTO: 41322CRICOS: Level-6, Suite 6.01/138 Queen Street, Campbelltown, NSW 2560. +000 12345 6789 www.astralskillsinstitute.com Release Date: September 2019 ASTRAL SKILLS INSTITUTE OF AUSTRALIA Appendix1- Assessment resource in ASTRAL INSTITUTE Kitchen ASTRAL INSTITUTE will conduct practical assessment for this unit in its Commercial Kitchen Located at Kogarah with serving internal staff and students as customers and during assessment student will have access to following resources in the Kitchen:  fixtures and large equipment:  commercial: - blenders and food mills - food processor - planetary mixer  commercial grade work benches (1.5 m/person)  commercial ovens and trays (one per two persons):  commercial refrigeration facilities: - cool room and/or fridge - freezer - designated storage areas for dry goods and perishables  double sink  gas, electric or induction stove tops (two burners per person)  microwave  salamander or other form of griller (one per four persons)  storage facilities: - shelving - trays  small equipment:  containers for hot and cold food  cutting boards  food handler gloves  graters  knife sharpening equipment  sharpening steels and stones  knives: - carving knives - utility knives  measurers: - metric calibrated measuring jugs - measuring spoons - portion control scoops  mouli  oven mitts  pots and pans:  fry pans (02) 4608 9972 THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF AUSTRALIA ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C info@asia.edu.au www.asia.edu.au Level-6, Suite 6.01/138 Queen Street, Campbelltown, NSW 2560 Version 2.1 Release Date: Dec 2020 Page No: 65

ABN: 80 600 951 264RTO: 41322CRICOS: Level-6, Suite 6.01/138 Queen Street, Campbelltown, NSW 2560. Release Date: September 2019 Page No: ASTRAL SKILLS INSTITUTE OF AUSTRALIA  stainless steel stock pots (large and small)  scales  scoops, skimmers and spiders  sets of stainless steel bowls  service-ware: - platters, dishes, and bowls - cutlery and serving utensils  small utensils: - flour and drum sieves - peelers, corers and slicers - scrapers - spatulas - strainers and chinois - tongs and serving utensils - whisks:  fine stainless-steel wire  coarse stainless-steel wire  spoons: - large plain and slotted metal spoons - ladles in a variety of sizes - serving spoons - wooden spoons  thermometers  cleaning materials and equipment:  cleaning cloths  commercial cleaning and sanitizing agents and chemicals for cleaning commercial kitchens, equipment and food storage areas  dustpans and brooms  garbage bins and bags  hand towel dispenser and hand towels  mops and buckets  separate hand basin and antiseptic liquid soap dispenser for hand washing  sponges, brushes and scourers  tea towels  organizational specifications:  equipment manufacturer instructions  current commercial stock control procedures and documentation for ordering, monitoring and maintaining stock  ordering and docketing paperwork  food safety plans  guidelines relating to food disposal, storage and presentation requirements  mise en place lists, menus, standard recipes, and recipes for special dietary requirements  safety data sheets (SDS) for cleaning agents and chemicals  diverse and comprehensive range of perishable food supplies for producing stocks, sauces and soups specified in the performance evidence (02) 4608 9972 THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF AUSTRALIA ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C info@asia.edu.au www.asia.edu.au Level-6, Suite 6.01/138 Queen Street, Campbelltown, NSW 2560 Version 2.1 Release Date: Dec 2020 Page No: 66

ABN: 80 600 951 264RTO: 41322CRICOS: Level-6, Suite 6.01/138 Queen Street, Campbelltown, NSW 2560. +000 12345 6789 +000 12345 6789 info@asia.edu.au www.astralskillsinstitute.com Version 1.0 Release Date: September 2019 Page No: ASTRAL SKILLS INSTITUTE OF AUSTRALIA  industry-realistic ratios of kitchen staff to customers including ASTRAL INSTITUTE staff, trainer and students who are invited to participate as customer for assessment, in ASTRAL INSTITUTE Kitchen. Copyright: Instructions in this tool have been developed by NTA and ASTRAL INSTITUTE for sole purpose of use by ASTRAL INSTITUTE. Any part of these assessment instructions cannot be reproduced in full or part for without approval of ASTRAL INSTITUTE and NTA which holds authorship rights (02) 4608 9972 THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF AUSTRALIA ABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C info@asia.edu.au www.asia.edu.au Level-6, Suite 6.01/138 Queen Street, Campbelltown, NSW 2560 Version 2.1 Release Date: Dec 2020 Page No: 67