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2 M.S Aviation Pty Ltd T/A Australian School of Commerce RTO NO. 41089 I CRICOS NO.: 03489A Melbourne Campus: Level 4, 123-129 Lonsdale Street Melbourne, Victoria 3000 Australia Hobart Campus: Level 4, 18 Elizabeth Street, Hobart Tasmania 7000 Australia Ph: 1300 781 194 I E: Info@asoc.edu.au I W: www.asoc.edu.au ABN: 87 160 483 447 Purpose of unit Assessment Pack This document is for the student and provides all the assessment tasks which need to be completed to be deemed competent in this unit. The document also provides instructions and information to assist the student to complete each assessment task. Students must respond to all questions and submit the assessment to their Assessor. Copyright This document was developed by VET Resources © 2021. No part of this resources may be reproduced in any form or by any means, electronic or mechanical including photocopying or recording or by any information retrieval system without written permission from VET Resources. Legal action may be taken against any person who infringes their copyright through unauthorised copying. M.S Aviation Pty Ltd trading as Australian School of Commerce Name of the Document- SITHCCC039 Unit Assessment Pack Version no:23.05

5 M.S Aviation Pty Ltd T/A Australian School of Commerce RTO NO. 41089 I CRICOS NO.: 03489A Melbourne Campus: Level 4, 123-129 Lonsdale Street Melbourne, Victoria 3000 Australia Hobart Campus: Level 4, 18 Elizabeth Street, Hobart Tasmania 7000 Australia Ph: 1300 781 194 I E: Info@asoc.edu.au I W: www.asoc.edu.au ABN: 87 160 483 447 UAT 1 – Unit Knowledge Test (UKT) Pre-assessment checklist Purpose The pre-assessment checklist helps students determine if they are ready for assessment. The Trainer/Assessor must review the checklist with the student before the student attempts the assessment task. If any items of the checklist are incomplete or not clear to the student, the Trainer/Assessor must provide relevant information to the student to ensure they understand the requirements of the assessment task. The student must ensure they are ready for the assessment task before undertaking it. Information for students • Please make sure you have completed the necessary prior learning before attempting this assessment. • Please make sure your Trainer/Assessor has clearly explained the assessment process and tasks to be completed. • Please make sure you understand what evidence is required to be collected and how. • Please make sure you know your rights and the complaints and appeal process. • Please make sure you discuss any special needs or reasonable adjustments to be considered during the assessment (refer to the Reasonable Adjustments Strategy Matrix and negotiate these with your Trainer/Assessor). • Please make sure that you have access to a computer and the internet (if you prefer to type the answers). • Please ensure that you have all the required resources needed to complete this Unit Assessment Task (UAT). • Due date of this assessment task is according to your timetable. • In exceptional (compelling and compassionate) circumstances, an extension to submit an assessment can be granted by the Trainer/Assessor. • Evidence of the compelling and compassionate circumstances must be provided together with your request for an extension to submit your assessment work. • Request for an extension to submit your assessment work must be made before the due date of this assessment task. Reasonable adjustments • If student has requested a reasonable adjustment, then complete the reasonable adjustment form included in the unit information pack. Student declaration • I confirm that Trainer/Assessor has provided all the information related to the assessment task as included in the information for student section and I am ready for the assessment. Student signature Ravjeet Kaur Date M.S Aviation Pty Ltd trading as Australian School of Commerce Name of the Document- SITHCCC039 Unit Assessment Pack Version no:23.05

8 M.S Aviation Pty Ltd T/A Australian School of Commerce RTO NO. 41089 I CRICOS NO.: 03489A Melbourne Campus: Level 4, 123-129 Lonsdale Street Melbourne, Victoria 3000 Australia Hobart Campus: Level 4, 18 Elizabeth Street, Hobart Tasmania 7000 Australia Ph: 1300 781 194 I E: Info@asoc.edu.au I W: www.asoc.edu.au ABN: 87 160 483 447 Resources required to complete the assessment task: • Access to learner guide and other learning materials. • Computer • Internet • MS Word • Printer or e-printer • Place for meeting • Unit Assessment Task M.S Aviation Pty Ltd trading as Australian School of Commerce Name of the Document- SITHCCC039 Unit Assessment Pack Version no:23.05

11 M.S Aviation Pty Ltd T/A Australian School of Commerce RTO NO. 41089 I CRICOS NO.: 03489A Melbourne Campus: Level 4, 123-129 Lonsdale Street Melbourne, Victoria 3000 Australia Hobart Campus: Level 4, 18 Elizabeth Street, Hobart Tasmania 7000 Australia Ph: 1300 781 194 I E: Info@asoc.edu.au I W: www.asoc.edu.au ABN: 87 160 483 447 arranged to resemble the animal's natural form. The Galantine is poached and allowed to cool in a bone stock. 2. Ballotines Classical These are the smaller relatives of galantines that are prepared with the leg portions. The leg bones are removed, and stuffing is performed. It should be shaped like a ball or a ham. It can either be roasted or braised. It is served cold and might be coated with aspic or chaud-froid sauce. 3. Roulades Contemporary This term refers to rolled foods, such as a fish fillet that has been pounded, spread with a forcemeat, and rolled. It can either be poached or roasted. It is served with a sauce made from the stock derived from the preparation's bones. 4. Parfait Classical There are two parfaits; one is a mousse-like frozen treat and the other is a savoury terrine. Vegetables, light meat or chicken, fish, or seafood can be boiled and pureed, bound with gelatine, and fortified with whipped cream and/or egg whites to create a savoury filling. It has a very delicate consistency. It can be prepared in either a terrine or a gutter mould. 5. Mousse and Mousseline Contemporary Mousse is a cooked puree bound with gelatine and enriched with whipped cream, which is then chilled to solidify. Mousseline forcemeat consists of raw meat or fish purée blended with eggs and cream that has been cooked to M.S Aviation Pty Ltd trading as Australian School of Commerce Name of the Document- SITHCCC039 Unit Assessment Pack Version no:23.05

14 M.S Aviation Pty Ltd T/A Australian School of Commerce RTO NO. 41089 I CRICOS NO.: 03489A Melbourne Campus: Level 4, 123-129 Lonsdale Street Melbourne, Victoria 3000 Australia Hobart Campus: Level 4, 18 Elizabeth Street, Hobart Tasmania 7000 Australia Ph: 1300 781 194 I E: Info@asoc.edu.au I W: www.asoc.edu.au ABN: 87 160 483 447 commonly used as well. 3. Meat and Poultry Pâté is often made of pig meat and parts, but wild game like venison, snipe, partridge, or wild boar can be cooked into pâté, as can farm-raised duck, rabbit or pheasant When purchasing meat, search for high tenderness, juiciness, and flavour. There should be no tears on the skin, and it should be fully fleshed/meaty. The surface should not be too dry or too wet, with no blood splashes. Avoid rancid smelling meat or any produce which is already mushy or does not bounce back when pressed. 4. Seafood Cooks can use smoked salmon, smoked trout, smoked mackerel, catfish, salmon, mullet, mackerel, crab,tuna, or any type of fish to make seafood pate. Freshness is key with seafood. Look far bright, clear, and full eyes that are protruding, and gills that are bright red or pink. The surface of the fish should be firm yet elastic and not slimy. These tips also apply to raw shrimp and whole squid: clear, full and firm meat with no signs of damage. 5. Dairy Traditional dairy-based terrine recipes often call for heavy cream and/or butter. Paté, a form of liver terrine, typically contains dairy products such as heavy cream and butter. To make healthier choices, look at the nutrition information on the label to check the amount of fat, including saturated fat, salt and sugar, in the dairy products you’re choosing. Much of the fat in milk and dairy foods is saturated fat. 6. Alcohol Most versions of chicken liver pate also use liquor in their preparation. Cognac or brandy is the most common choice, but Scotch, bourbon, red burgundy, marsala wine, rye whiskey, or dry sherry may also be used. Good quality, taste, flavour, and the absence of toxic contaminants. Question 2c: Based on ingredients and method of preparation there are four categories of paté/ terrine. List them below in the provided table and provide a brief description of them in one sentence. Satisfactory response Yes ☐ No ☐ Types of Pate/ terrines Common examples Country pâté Course texture from ground meat Straight påté Smooth texture from ground then puréed meat Gratin pâté Roasted flavour due to browned meat M.S Aviation Pty Ltd trading as Australian School of Commerce Name of the Document- SITHCCC039 Unit Assessment Pack Version no:23.05

17 M.S Aviation Pty Ltd T/A Australian School of Commerce RTO NO. 41089 I CRICOS NO.: 03489A Melbourne Campus: Level 4, 123-129 Lonsdale Street Melbourne, Victoria 3000 Australia Hobart Campus: Level 4, 18 Elizabeth Street, Hobart Tasmania 7000 Australia Ph: 1300 781 194 I E: Info@asoc.edu.au I W: www.asoc.edu.au ABN: 87 160 483 447 lumps from sauces and spreads. metal, nylon, or horsehair mesh 5. Meat thermometer A meat thermometer or cooking thermometer is a thermometer used to measure the internal temperature of meat, especially roasts and steaks, and other cooked foods. A metal probe with a sharp point which is pushed into the meat, and a dial or digital display. 6. Roasting pan A roasting pan is a piece of cookware used for roasting meat in an oven, either with or without vegetables or other ingredients. A roasting pan may be used with a rack that sits inside the pan and lets the meat sit above the fat and juice drippings. The upper rack is what makes a roasting pan what it is. The rack keeps the food high enough so it doesn’t touch the bottom of the pan, allowing air to circulate and helping the roast to heat evenly. The slots in this rack allow juices from the roast to drip into the bottom tray. 7. Kitchen scale A chef uses a digital kitchen scale, also called a digital gram scale, to measure the weight or mass of an ingredient, expressed in pounds, grams, fluid ounces, or milliliters. Digital kitchen scales are small, lightweight, and take up very little space on a kitchen counter. 8. Casseroles A casserole is a large, deep pan or bowl used for cooking and serving food in the oven. Casseroles can be used to cook and serve a variety of dishes, including curries, biryani, risotto, pulao, pasta, fried rice, and stew. Casseroles are usually made of ceramic, porcelain, or glass. Stainless steel is a durable option that doesn’t break or crack easily. Food-grade materials are oven-safe and stylish. Question 3b: The picture below shows the assembly of a mixer to make a forcemeat. i. Write down the three steps to assemble it successfully. ii. List five safety measures you must take while operating this machine. Satisfactory response i . Yes ☐ ii . Yes ☐ No ☐ No ☐ M.S Aviation Pty Ltd trading as Australian School of Commerce Name of the Document- SITHCCC039 Unit Assessment Pack Version no:23.05

20 M.S Aviation Pty Ltd T/A Australian School of Commerce RTO NO. 41089 I CRICOS NO.: 03489A Melbourne Campus: Level 4, 123-129 Lonsdale Street Melbourne, Victoria 3000 Australia Hobart Campus: Level 4, 18 Elizabeth Street, Hobart Tasmania 7000 Australia Ph: 1300 781 194 I E: Info@asoc.edu.au I W: www.asoc.edu.au ABN: 87 160 483 447 3. Knives and sharpening equipment 1. Use a knife suitable for the task and for the food you are cutting. 2. Keep knives sharp. 3. Cut on a stable surface. 4. Handle knives carefully when washing up. 5. Carry a knife with the blade pointing downwards. 4. Mixer- Grinder 1. Ensure the mixer-grinder is off and unplugged when attaching or detaching accessories. 2. Use the appropriate speed setting for the task to avoid overloading the motor. 3. Never reach into the grinder while it's running; wait for it to come to a complete stop. 5. Slicing machine / Meat slicer 1. Only trained personnel should operate the slicer. 2. Use the safety guard or hand protection provided to prevent accidental cuts. 3. Clean the slicer thoroughly after each use to remove any food residue and prevent bacterial growth. Question 3e: In the questions above are listed the different pieces of equipment used in a commercial kitchen for the preparation of pates and terrines. List four care and maintenance tips for this equipment. Satisfactory response Yes ☐ No ☐ Ovens:  Keep the interior clean.  Replace damaged seals.  Follow cleaning instructions. Food processors:  Wash parts after use.  Check for loose screws.  Store properly. Knives and sharpening equipment:  Wash knives by hand.  Keep them sharp.  Check handles for damage. M.S Aviation Pty Ltd trading as Australian School of Commerce Name of the Document- SITHCCC039 Unit Assessment Pack Version no:23.05

21 M.S Aviation Pty Ltd T/A Australian School of Commerce RTO NO. 41089 I CRICOS NO.: 03489A Melbourne Campus: Level 4, 123-129 Lonsdale Street Melbourne, Victoria 3000 Australia Hobart Campus: Level 4, 18 Elizabeth Street, Hobart Tasmania 7000 Australia Ph: 1300 781 194 I E: Info@asoc.edu.au I W: www.asoc.edu.au ABN: 87 160 483 447 Mixer-grinders:  Clean attachments.  Lubricate moving parts.  Check the cord.  Place on a steady surface. Question 4a: Explain the term ‘mise en place’ (30-40 words). List five benefits. Satisfactory response Yes ☐ No ☐ Mise en place is a French phrase that translates to "everything in its place." It is a culinary term that refers to the process of organizing all of the ingredients, tools, and equipment needed to prepare a meal before cooking begins. Five benefits of mise en place include:  Improved efficiency.  Reduced stress.  More accurate measurements.  Better quality food.  More enjoyable cooking experience. Question 4b. Regarding sorting and assembling ingredients according to food production sequencing (mis en place), arrange the following steps in the correct sequence for pates and terrines: Satisfactory response Yes ☐ No ☐ Mis en place Steps Correct order A. Prepare ingredients and place them in bowls. B B. Prepare your workspace. F C. Get used to improvising. E M.S Aviation Pty Ltd trading as Australian School of Commerce Name of the Document- SITHCCC039 Unit Assessment Pack Version no:23.05

22 M.S Aviation Pty Ltd T/A Australian School of Commerce RTO NO. 41089 I CRICOS NO.: 03489A Melbourne Campus: Level 4, 123-129 Lonsdale Street Melbourne, Victoria 3000 Australia Hobart Campus: Level 4, 18 Elizabeth Street, Hobart Tasmania 7000 Australia Ph: 1300 781 194 I E: Info@asoc.edu.au I W: www.asoc.edu.au ABN: 87 160 483 447 D. Begin cooking. G E. Read the entire recipe and develop a plan A F. Prepare the equipment. D G. Gather ingredients. C Question 4c: From the tools below, select the correct tool to use to measure the ingredients provided in the table Measuring cup / Measuring spoon / Measuring jug / Digital Weighing Scale Satisfactory response 1. Yes ☐ 2. Yes ☐ 3. Yes ☐ 4. Yes ☐ 5. Yes ☐ No ☐ No ☐ No ☐ No ☐ No ☐ Ingredients Tools 1. Chicken Liver Digital weighing scale 2. Salt Measuring spoon 3. Brandy Measuring jug 4. Butter Measuring spoon 5. Flour Measuring cups Question 4d: List five ways to minimise waste and maximise the profitability of food items: Satisfactory response Yes ☐ No ☐ 1. Control portion sizes to avoid serving too much food. 2. Keep track of ingredients to use before they expire. 3. Review your menu and improve or remove low-selling items. 4. Get creative with leftovers to make new dishes. M.S Aviation Pty Ltd trading as Australian School of Commerce Name of the Document- SITHCCC039 Unit Assessment Pack Version no:23.05

23 M.S Aviation Pty Ltd T/A Australian School of Commerce RTO NO. 41089 I CRICOS NO.: 03489A Melbourne Campus: Level 4, 123-129 Lonsdale Street Melbourne, Victoria 3000 Australia Hobart Campus: Level 4, 18 Elizabeth Street, Hobart Tasmania 7000 Australia Ph: 1300 781 194 I E: Info@asoc.edu.au I W: www.asoc.edu.au ABN: 87 160 483 447 5. Choose suppliers with eco-friendly practices and less packaging waste. Question 5a: Identify the following dishes and write the mould required to prepare them. Satisfactory response Yes ☐ No ☐ Item picture Name Mould required 1. paté en croûte Making this requires a metal paté en croûte mould with hinged sides. 2. Chicken liver paté Heavy Terrine mould 3. Chicken and pork terrine A heavy rectangular terrine mould is required . 4. Meatloaf with eggs Medium bread tin or terrine for meatloaf. Question 5b: i. What are the six 6 types of terrine moulds? ii. Briefly describe the ways of preparing moulds for pâtés using suitable ingredients (max. 100 words). Satisfactory response i . Yes ☐ ii . Yes ☐ No ☐ No ☐ M.S Aviation Pty Ltd trading as Australian School of Commerce Name of the Document- SITHCCC039 Unit Assessment Pack Version no:23.05

24 M.S Aviation Pty Ltd T/A Australian School of Commerce RTO NO. 41089 I CRICOS NO.: 03489A Melbourne Campus: Level 4, 123-129 Lonsdale Street Melbourne, Victoria 3000 Australia Hobart Campus: Level 4, 18 Elizabeth Street, Hobart Tasmania 7000 Australia Ph: 1300 781 194 I E: Info@asoc.edu.au I W: www.asoc.edu.au ABN: 87 160 483 447 i. Six 6 types of terrine mould :- ● Pâté en croute mould (which is made of metal and comes with hinged sides for easy un-moulding). ● Trapezoidal terrine mould. ● Triangular terrine mould. ● Half-cylindrical terrine mould. ● Two-pound enamelled cast-iron terrine mould. ● Three-pound enamelled cast-iron terrine mould. ii. The cook must prepare the paté or terrine mould by lining it. Traditionally, terrine moulds were lined with fatback, then filled with a forcemeat and any garnish specified in the recipe. This liner, sometimes known as a chemise or a jacket, is still used today, but fatback can be substituted with prosciutto, bacon, caul fat, crêpes, leeks, spinach, pastry dough or even seaweed. A liner is not always necessary and can be substituted with plastic wrap; this makes it simple to extract the terrine from the mould in a neat manner. For galantine and ballotine, the forcemeat is wrapped in the skin of the poultry. Question 5c: Answer the following questions i. What are binding agents? Give 5 examples (50-60 words). ii. What is forcemeat? Name 5 common types of meat used for forcemeats and 5 charcuterie dishes produced. Satisfactory response i . Yes ☐ ii . Yes ☐ No ☐ No ☐ i. Eggs and all-purpose flour are two of the most common food binders. Binders are combined with other ingredients to preserve the texture and shape of foods. Their function is to enhance and maintain food texture and moistness. If the cook has a sensitivity to gluten or eggs, they can increase the flavour and nutritional content of dishes using a variety of different binding agents. ii. forcemeat: By grinding or sieving the components, forcemeat (from the French verb ‘farcir”, “to stuff”) is a uniform mixture of lean meat and fat. The result may be either smooth or coarse. Numerous charcuterie dishes, including quenelles, sausages, pâtés, terrines, roulades, and galantines, are produced with forcemeats. With the exception of gratins, forcemeats are typically created from raw meat. Pork, fish (pike, trout, or salmon), seafood, game meats (venison, boar, or rabbit), poultry, game birds, veal, and pork livers M.S Aviation Pty Ltd trading as Australian School of Commerce Name of the Document- SITHCCC039 Unit Assessment Pack Version no:23.05

25 M.S Aviation Pty Ltd T/A Australian School of Commerce RTO NO. 41089 I CRICOS NO.: 03489A Melbourne Campus: Level 4, 123-129 Lonsdale Street Melbourne, Victoria 3000 Australia Hobart Campus: Level 4, 18 Elizabeth Street, Hobart Tasmania 7000 Australia Ph: 1300 781 194 I E: Info@asoc.edu.au I W: www.asoc.edu.au ABN: 87 160 483 447 are regularly utilised meats. As a fat, pork fatback is preferred due to its relatively neutral flavour. Types of forcemeat: Straight: Produced by grinding equal amounts of pig and pork fat with a third ingredient, a dominating meat that can be pork or another type of meat. The sections are diced, seasoned, cured, rested, and then ground before being placed in the proper vessel. Country-style: A blend of pork and pork fat, often with pork liver and garnishing items added.This finished product has a coarse texture. Gratin: A portion of the main protein has been browned. Pliante: Thin slices of meat pressed together or folded, typically alternating in colour or texture, with fat layered between. Mousseline: Very light in texture, utilising lean cuts of meat, usually from veal, poultry, fish, or Shellfish. The resulting texture comes from adding eggs and cream to this forcemeat Here are some charcuterie dishes: 1. Sausages 2. Pâté 3. Terrines 4. Galantines 5. Processed meats like ham and bacon Question 5d: Match the following types of forcemeats with their descriptions below. Satisfactory response Yes ☐ No ☐ Types of forcemeat Answers Description 1. Straight b. a. Thin slices of meat pressed together or folded, typically alternating in colour M.S Aviation Pty Ltd trading as Australian School of Commerce Name of the Document- SITHCCC039 Unit Assessment Pack Version no:23.05

26 M.S Aviation Pty Ltd T/A Australian School of Commerce RTO NO. 41089 I CRICOS NO.: 03489A Melbourne Campus: Level 4, 123-129 Lonsdale Street Melbourne, Victoria 3000 Australia Hobart Campus: Level 4, 18 Elizabeth Street, Hobart Tasmania 7000 Australia Ph: 1300 781 194 I E: Info@asoc.edu.au I W: www.asoc.edu.au ABN: 87 160 483 447 or texture, with fat layered between. 2. Country-style d. b. 3-4 days in the cooler or 3-4 months in the freezer. 3. Gratin e. c. Very light in texture, utilising lean cuts of meat, usually from veal, poultry, fish, or shellfish and emulsified with cream and egg whites. 4. Pliante a. d. A blend of pork and pork fat, often with pork liver and garnishing items added. This finished product has a coarse texture. 5. Mousseline c. e. A portion of the main protein has been browned. Question 5e: List the steps used in preparing a basic forcemeat, including the use of binding agents. (100-120 words) Satisfactory response Yes ☐ No ☐ 1. Source the highest quality meat and organs: Even paté demands high-quality meat, as is the case with all charcuterie. Cooks must consider the origin of their beef and purchase from a reputable butcher to ensure quality and freshness. 2. When grinding liver for paté, use the food processor: Although it is possible to create patés and terrines with pre-ground beef, it is far preferable for the cook to grind the meat themselves. After the initial grinding, the meat, herbs, and other aromatics must be further processed to obtain a silky paté texture. 3. Keep both the meat and the equipment as cold as possible while preparing a terrine: Because terrines are renowned for retaining the shape of the dish in which they were prepared, it is essential to preserve them at a cold temperature to prevent runniness or collapse. Not only should the equipment be as cold as possible, but also the meat itself. 4. Keep the meat cold. Place the meat in the freezer prior to grinding it; this will maintain a stable emulsion: Generally, the physical structure of the protein utilised is the only binder in a forcemeat. Occasionally, a escondary binder is required to hold the mixture together. Question 6a: What is ‘pate in croute’? (30-60 words) List five basic types of pastry and their respective applications. Satisfactory response Yes ☐ No ☐ M.S Aviation Pty Ltd trading as Australian School of Commerce Name of the Document- SITHCCC039 Unit Assessment Pack Version no:23.05

27 M.S Aviation Pty Ltd T/A Australian School of Commerce RTO NO. 41089 I CRICOS NO.: 03489A Melbourne Campus: Level 4, 123-129 Lonsdale Street Melbourne, Victoria 3000 Australia Hobart Campus: Level 4, 18 Elizabeth Street, Hobart Tasmania 7000 Australia Ph: 1300 781 194 I E: Info@asoc.edu.au I W: www.asoc.edu.au ABN: 87 160 483 447 Pâté en croute is a traditional dish made with meat pâté that is gently wrapped in a pastry cover, and then baked. The traditional French pâte is made from a combination of pork and veal. Modern recipes also use other types of meat like rabbit or chicken. Paté en croute is served at room temperature. As it is cooked completely in advance, it makes an excellent starter. ‘En croûte’ means, quite simply, ‘in a crust’. Most commonly known as salmon en croûte or beef wellington, this French dish involves wrapping ingredients in a layer of pastry before baking in the oven. Five basic types of pastry and their respective applications:- 1. Flaky Pastry: The most rustic and straightforward of all pastry doughs, flaky pastry is used to make sweet and savoury pies, quiche, sausage rolls, and turnovers. The flakiest doughs are the result of butter pieces the size of small peas and careful handwork. Overworking this dough will result in a tough, crumbly crust. 2. Shortcrust Pastry: A pastry that is far more forgiving and foolproof, shortcrust pastry is resilient. To overworking. This dough is much more cohesive than flaky pastry, as it is frequently used as the tart base. This dough is so sweet and firm that it resembles shortbread cookie dough in many ways. 3. Puff Pastry: Puff Pastry is a flaky pastry in which fat and air are trapped between the layers of dough, resulting in a delicate, layered, and crisp texture. This time-consuming dessert is a pastry chef favourite and well worth the effort. It is frequently utilised for pie crusts, meat wrapping, vol- au-vents, cream horns, and mille feuilles. 4. Choux Pastry: Choux pastry, also known as pate à choux, is composed of flour, water, butter, and eggs, and has a thick and sticky consistency. Instead of adding a leavening agent, the batter is beaten until it forms a thick mass on the stovetop. This method holds steam, which is then released into the oven to produce puff pastry. This technique is used to make eclairs and profiteroles, which have a crisp exterior and hollow inside that may be filled with various fillings. 5. Filo Pastry: This pastry is created in very thin sheets and is used to encase countless delicate savoury and sweet Middle Eastern and Balkan delicacies, such as baklava and borek. Question 6b. Arrange the following 10 steps of preparing pâté en croute using pastry and appropriate handling techniques. A. F. Satisfactory response Yes ☐ No ☐ M.S Aviation Pty Ltd trading as Australian School of Commerce Name of the Document- SITHCCC039 Unit Assessment Pack Version no:23.05

28 M.S Aviation Pty Ltd T/A Australian School of Commerce RTO NO. 41089 I CRICOS NO.: 03489A Melbourne Campus: Level 4, 123-129 Lonsdale Street Melbourne, Victoria 3000 Australia Hobart Campus: Level 4, 18 Elizabeth Street, Hobart Tasmania 7000 Australia Ph: 1300 781 194 I E: Info@asoc.edu.au I W: www.asoc.edu.au ABN: 87 160 483 447 B. G. C. H. D. I. M.S Aviation Pty Ltd trading as Australian School of Commerce Name of the Document- SITHCCC039 Unit Assessment Pack Version no:23.05

29 M.S Aviation Pty Ltd T/A Australian School of Commerce RTO NO. 41089 I CRICOS NO.: 03489A Melbourne Campus: Level 4, 123-129 Lonsdale Street Melbourne, Victoria 3000 Australia Hobart Campus: Level 4, 18 Elizabeth Street, Hobart Tasmania 7000 Australia Ph: 1300 781 194 I E: Info@asoc.edu.au I W: www.asoc.edu.au ABN: 87 160 483 447 E. J. Answer Sequence number Correct Order 1. H Prepare the pastry dough. And roll out to a rectangle 2. B Line the bottom and sides. Allowing some overlap 3. F Cut pieces to fit the ends and press into place, secure by brushing with eggwash to Seal the two pieces. 4. I Line the dough with thin sliced ham 5. D Pipe the prepared forcemeat into the mold and press in place with a pastry spatula to eliminate air pockets. 6. G Lay the overlapping sides onto the top of the mold, brush with eggwash. 7. A Roll out a rectangular piece to fit the top of the mold and brush with eggwash 8. E Carefully cut a round hole into the top of the pastry and place a round chimney made of foil into the hole securing 9. C Bake at 350°F/175°C to an internal temperature of 157°F/69°C. Cool completely and fill the gap in the päte with a prepared aspic (place a funnel in the chimney and ladle the M.S Aviation Pty Ltd trading as Australian School of Commerce Name of the Document- SITHCCC039 Unit Assessment Pack Version no:23.05

30 M.S Aviation Pty Ltd T/A Australian School of Commerce RTO NO. 41089 I CRICOS NO.: 03489A Melbourne Campus: Level 4, 123-129 Lonsdale Street Melbourne, Victoria 3000 Australia Hobart Campus: Level 4, 18 Elizabeth Street, Hobart Tasmania 7000 Australia Ph: 1300 781 194 I E: Info@asoc.edu.au I W: www.asoc.edu.au ABN: 87 160 483 447 aspic into the pâté) 10. J The prepared páté en Croûte Question 6c: List any 10 potential problems that can arise when preparing a paté en croute. Satisfactory response Yes ☐ No ☐ 1. Using the wrong type of terrine. 2. Using the incorrect size terrine. 3. Choosing the wrong type of pastry. 4. Measuring instead of weighing flour. 5. Rolling the dough unevenly. 6. Disregarding the seams. 7. Not brushing the pastry with fat. 8. Forgetting the egg wash. 9. Forgetting the moisture barrier. 10. Cooking at improper temperatures. Question 7a. i. What is tracklement? Give five (5) examples of tracklements used for pates and terrines. (20-30 words) ii. What is the difference between garnishes and decorations? (30-50 words) Satisfactory response i . Yes ☐ ii . Yes ☐ No ☐ No ☐ i. Tracklements are a type of condiment or accompaniment that enhance the flavors of various dishes, particularly meats, pâtés, and terrines. Here are some examples of tracklements:  Mustards  Relishes  Pickled greengages  Apple jelly spiked with rosemary  Rowan jelly suffused with port wine ii. Garnishes are edible decorations added to food to improve its appearance and taste. Decorations are purely visual elements that aren’t always meant to be eaten. M.S Aviation Pty Ltd trading as Australian School of Commerce Name of the Document- SITHCCC039 Unit Assessment Pack Version no:23.05

31 M.S Aviation Pty Ltd T/A Australian School of Commerce RTO NO. 41089 I CRICOS NO.: 03489A Melbourne Campus: Level 4, 123-129 Lonsdale Street Melbourne, Victoria 3000 Australia Hobart Campus: Level 4, 18 Elizabeth Street, Hobart Tasmania 7000 Australia Ph: 1300 781 194 I E: Info@asoc.edu.au I W: www.asoc.edu.au ABN: 87 160 483 447 Question 7b: List five presentation techniques and plating methods used to ensure the practicality of service and customer consumption of pates and terrines. Satisfactory response Yes ☐ No ☐ Here are five presentation techniques and plating methods used to ensure the practicality of service and customer consumption of pates and terrines:  Use ramekins or terrine molds.: These dishes are designed to hold pates and terrines, and they make it easy to slice and serve the dish.  Line the ramekins or terrine molds with plastic wrap.: This will make it easier to remove the pate or terrine from the dish once it has set.  Chill the pate or terrine before serving.: This will make it easier to slice and serve.  Serve the pate or terrine with accompaniments such as crackers, bread, or fruit.: This will give customers something to eat with the pate or terrine.  Decorate the plate with herbs, edible flowers, or other garnishes.: This will make the dish more visually appealing. Question 7c: Continuing from the above question relating to presentation techniques and plating methods for the practicality of service and customer consumption of pates and terrines, fill in the table below. Satisfactory response 1. Yes ☐ 2. Yes ☐ 3. Yes ☐ No ☐ No ☐ No ☐ Preparation method Plating Methods Accompaniments (Any 5) 1. Terrine served as a stand-alone appetiser Small appetiser dishes (For example, small salad plates are 7-7.5 inches in diameter and large salad plates are 8- 8.5 inches in diameter.) ● Salad with Radish slices ● Apple Slices ● Inside-Out Veggie Dip ● Caprese Salad Kebabs with a Balsamic Glaze M.S Aviation Pty Ltd trading as Australian School of Commerce Name of the Document- SITHCCC039 Unit Assessment Pack Version no:23.05

32 M.S Aviation Pty Ltd T/A Australian School of Commerce RTO NO. 41089 I CRICOS NO.: 03489A Melbourne Campus: Level 4, 123-129 Lonsdale Street Melbourne, Victoria 3000 Australia Hobart Campus: Level 4, 18 Elizabeth Street, Hobart Tasmania 7000 Australia Ph: 1300 781 194 I E: Info@asoc.edu.au I W: www.asoc.edu.au ABN: 87 160 483 447 ● Bread slices 2. Terrine served as a part of a charcuterie board Use charcuterie board or platter that is a large and sophisticated appetiser plate. ● sliced meats such as prosciutto, salami, pepperoni, etc ● ham that has been cut into cubes or dice ● farce and potted meats, including terrine, paté, rillettes, etc. ● both hard and soft cheeses ● bread slices and/or crackers 3. Terrine served as part of a ploughman’s lunch Ploughman’s lunch is essentially a platter of vegetarian charcuterie for one person. ● cheese ● wholesome bread ● butter ● apple slices ● exceptional terrine with other meats Question 7d: To ensure the plated dish is well presented and attractive with a good visual appeal, we need to evaluate the dish and adjust the presentation before serving it to our customers. In the context of this statement, list at least seven methodologies for evaluating dishes. Satisfactory response Yes ☐ No ☐ 1. Plating Composition: Assess the arrangement of components on the plate, ensuring a balanced composition that includes various colors, textures, and shapes. Consider the use of negative space. 2. Color Harmony: Evaluate the color scheme of the dish. Look for a pleasing combination of colors that complement each other and create contrast for visual interest. 3. Garnish Placement: Check the placement and type of garnishes used. Ensure that they enhance the dish's appearance without overwhelming it. 4. Portion Size: Examine the portion size to ensure it is appropriate for the dish and the occasion. Overly large or small portions can affect the visual appeal. 5. Plate Cleanliness: Ensure that the plate or serving vessel is clean and free from smudges, spills, or drips. Presentation starts with a clean canvas. 6. Proper Use of Sauces: Evaluate the application of sauces or dressings. They should be applied in a way that enhances the dish's appearance, whether drizzled, swirled, or dotted. 7. Temperature and Freshness: Verify that the dish is served at the appropriate temperature, and ingredients are fresh. Hot dishes should be hot, and cold dishes should be cold. Fresh ingredients M.S Aviation Pty Ltd trading as Australian School of Commerce Name of the Document- SITHCCC039 Unit Assessment Pack Version no:23.05

33 M.S Aviation Pty Ltd T/A Australian School of Commerce RTO NO. 41089 I CRICOS NO.: 03489A Melbourne Campus: Level 4, 123-129 Lonsdale Street Melbourne, Victoria 3000 Australia Hobart Campus: Level 4, 18 Elizabeth Street, Hobart Tasmania 7000 Australia Ph: 1300 781 194 I E: Info@asoc.edu.au I W: www.asoc.edu.au ABN: 87 160 483 447 often have better color and texture. Question 7e: List five factors you need to check to ensure that your plated dish is well- presented and attractive with good visual appeal. Satisfactory response Yes ☐ No ☐ Here are five factors you need to check to ensure that your plated dish is well-presented and attractive with good visual appeal: 1. Color: The colors of the food should be complementary and create a visually appealing arrangement. Avoid using too many different colors, as this can be overwhelming. Instead, choose a few key colors that will create a cohesive look. 2. Texture: The textures of the food should also be varied to create interest. Avoid using too many soft or too many hard foods. Instead, choose a variety of textures that will add visual interest to the dish. 3. Balance: The dish should be balanced in terms of its composition. This means that the different elements of the dish should be arranged in a way that is visually pleasing. Avoid placing all of the food on one side of the plate or having one element dominate the dish. 4. Height: The height of the food on the plate can also affect its visual appeal. Avoid placing all of the food on one level. Instead, try to create some height by stacking or layering the food. 5. Garnishes: Garnishes can be used to add visual interest and flavor to a dish. Choose garnishes that are complementary to the food and that will enhance its flavor. Avoid using too many garnishes, as this can be overwhelming. Instead, choose a few key garnishes that will add a touch of elegance to the dish. Question 8a: Concerning pates and terrines, list at least six appropriate environmental conditions for storage to ensure food safety and optimise shelf life. Satisfactory response Yes ☐ No ☐ M.S Aviation Pty Ltd trading as Australian School of Commerce Name of the Document- SITHCCC039 Unit Assessment Pack Version no:23.05

34 M.S Aviation Pty Ltd T/A Australian School of Commerce RTO NO. 41089 I CRICOS NO.: 03489A Melbourne Campus: Level 4, 123-129 Lonsdale Street Melbourne, Victoria 3000 Australia Hobart Campus: Level 4, 18 Elizabeth Street, Hobart Tasmania 7000 Australia Ph: 1300 781 194 I E: Info@asoc.edu.au I W: www.asoc.edu.au ABN: 87 160 483 447 Here are some environmental conditions for storing pates and terrines: 1. Temperature: Keep the storage temperature below 85°F, with an ideal range of 50°F to 70°F. Cooler temperatures help preserve food quality. 2. Light: Avoid cabinets near the oven, stove, hot pipes, or refrigerator exhaust. Light that shines through transparent packaging can cause flavors to deteriorate more quickly. 3. Container: Cooked power must be kept in an airtight container. 4. Location: Keep storage areas clean, dry, and free of pests. 5. Food type: Store raw foods below cooked foods. 6. Use-by dates: Check and observe the use-by dates on food products. Question 8b: In the table below, different operational practices are provided to optimise the shelf life of pates and terrines. Match them with the correct description for environmental conditions or the reason for the practice used. Satisfactory response Yes ☐ No ☐ Operational practice Answer Environmental condition/reason 1. All perishable food that has been in the temperature danger zone (5C – 60C) for more than 2 hours B a. to remove any possible contamination. 2. Hot food needs to be chilled as per food safety guidelines – C b. 3-4 days in the cooler or 3-4 months in the freezer. 3. Ensure food is stored correctly, properly covered and labelled A c. needs to be used immediately and cannot be reused. 4. Leftovers can be safely refrigerated for D d. more than 60C within 2 hours and cannot be further reused. 5. Food should be reheated to E e. it should be cooled to less than 21C within the first 2 hours and then further cooled to less than 5C within four hours. Question 8c: Concerning appropriate environmental conditions for storing pâtés and Satisfactory response M.S Aviation Pty Ltd trading as Australian School of Commerce Name of the Document- SITHCCC039 Unit Assessment Pack Version no:23.05

35 M.S Aviation Pty Ltd T/A Australian School of Commerce RTO NO. 41089 I CRICOS NO.: 03489A Melbourne Campus: Level 4, 123-129 Lonsdale Street Melbourne, Victoria 3000 Australia Hobart Campus: Level 4, 18 Elizabeth Street, Hobart Tasmania 7000 Australia Ph: 1300 781 194 I E: Info@asoc.edu.au I W: www.asoc.edu.au ABN: 87 160 483 447 terrines to ensure food safety and optimise shelf life, fill in the blanks below. three surfaces stale 5 to 10 refrigerated perishable seven 4-hour two aspic service longer 1. Patés, especially those made from scratch, are highly perishable . 2. They should be consumed within t hree days of preparation and should not be refrigerated for more than 5 to 10 days. 3. Patés can be frozen and kept in the freezer for up to seven months. 4. Clean and sanitise all tools, containers, and work Surfaces . Keep ingredients r efrigerated when not used, and refrigerate the finished product until service time. 5. Paté en croûte does not last as long as terrines because the pastry becomes s tale . They should be kept covered or wrapped to prevent a spic from drying out. 6. Take them out from the refrigerator and let them stand at room temperature for t wo minutes, but no l onger before serving. 7. Observe the 2-hour / 4 -hour rule guideline at all times. 1. Yes ☐ 2. Yes ☐ 3. Yes ☐ 4. Yes ☐ 5. Yes ☐ 6. Yes ☐ 7. Yes ☐ No ☐ No ☐ No ☐ No ☐ No ☐ No ☐ No ☐ Question 8d: Using the numbers, arrange the steps to safely clean the kitchen equipment and premises. Satisfactory response Yes ☐ No ☐ Steps Correct order 1. Sanitise all areas with sanitiser spray and leave to air dry. 3. 2. Empty reach-in coolers and wash and sanitise them 2. 3. Clean sinks and faucets 6. 4. Clean the ovens. Be sure to follow the manufacturer's instructions. 7. 5. Oil-cast iron cookware 8. 6. Clean freezers 9. 7. Empty and sanitise the ice machine 10. 8. Wash walls and ceilings 4. M.S Aviation Pty Ltd trading as Australian School of Commerce Name of the Document- SITHCCC039 Unit Assessment Pack Version no:23.05

36 M.S Aviation Pty Ltd T/A Australian School of Commerce RTO NO. 41089 I CRICOS NO.: 03489A Melbourne Campus: Level 4, 123-129 Lonsdale Street Melbourne, Victoria 3000 Australia Hobart Campus: Level 4, 18 Elizabeth Street, Hobart Tasmania 7000 Australia Ph: 1300 781 194 I E: Info@asoc.edu.au I W: www.asoc.edu.au ABN: 87 160 483 447 9. Wipe down the dry storage area 5. 10. Wash behind the hotline (oven, stove, fryers) to reduce grease build-up, a major fire hazard. 1. Question 8e: Answer the following questions: I. What are the three basic steps of cleaning the work area in a kitchen? ii. What is the difference between cleaning and sanitising? (30-50 words) Satisfactory response i . Yes ☐ ii . Yes ☐ No ☐ No ☐ i. Here are some basic steps for cleaning a kitchen work area: Clean: Remove visible debris from food contact surfaces. Rinse: Rinse the area with clean water. Sanitize: Use a no-rinse sanitizing spray or multi-surface wipes to sanitize the surface. ii. Cleaning is the process of using detergent and water to remove visible dust, grease, dirt, stains and odours from all surfaces, fixtures (i.e. benches and sinks), utensils and equipment. Sanitising is the process of killing food poisoning bacteria (what you cannot see) and is achieved by using heat and/or chemicals. M.S Aviation Pty Ltd trading as Australian School of Commerce Name of the Document- SITHCCC039 Unit Assessment Pack Version no:23.05

37 M.S Aviation Pty Ltd T/A Australian School of Commerce RTO NO. 41089 I CRICOS NO.: 03489A Melbourne Campus: Level 4, 123-129 Lonsdale Street Melbourne, Victoria 3000 Australia Hobart Campus: Level 4, 18 Elizabeth Street, Hobart Tasmania 7000 Australia Ph: 1300 781 194 I E: Info@asoc.edu.au I W: www.asoc.edu.au ABN: 87 160 483 447 Unit Assessment Result Sheet (UARS) Outcome of Unit Assessment Task (UAT) First attempt: Outcome (please make sure to tick the correct checkbox): Satisfactory (S) ☐ or Not Satisfactory (NS) ☐ Date: _______(day)/ _______(month)/ ____________(year) Second attempt: Outcome (please make sure to tick the correct checkbox): Satisfactory (S) ☐ or Not Satisfactory (NS) ☐ Date: _______(day)/ _______(month)/ ____________(year) Feedback to Student  First attempt:  Second attempt: Student Declaration  I declare that the answers I have provided are my own work. Where I have accessed information from other sources, I have provided references and or links to my sources.  I have kept a copy of all relevant notes and reference material that I used as part of my submission.  I have provided references for all sources where the information is not my own. I understand the consequences of falsifying documentation and plagiarism. I understand how the assessment is structured. I accept that all work I submit must be verifiable as my own.  I understand that if I disagree with the assessment outcome, I can appeal the assessment process, and either re-submit additional evidence undertake gap training and or have my submission re-assessed.  All appeal options have been explained to me. M.S Aviation Pty Ltd trading as Australian School of Commerce Name of the Document- SITHCCC039 Unit Assessment Pack Version no:23.05

38 M.S Aviation Pty Ltd T/A Australian School of Commerce RTO NO. 41089 I CRICOS NO.: 03489A Melbourne Campus: Level 4, 123-129 Lonsdale Street Melbourne, Victoria 3000 Australia Hobart Campus: Level 4, 18 Elizabeth Street, Hobart Tasmania 7000 Australia Ph: 1300 781 194 I E: Info@asoc.edu.au I W: www.asoc.edu.au ABN: 87 160 483 447 Student Signature Date Trainer/Assessor Name Trainer/Assessor Declaration I hold:  Vocational competencies at least to the level being delivered  Current relevant industry skills  Current knowledge and skills in VET, and undertake  Ongoing professional development in VET I declare that I have conducted an assessment of this candidate’s submission. The assessment tasks were deemed current, sufficient, valid, and reliable. I declare that I have conducted a fair, valid, reliable, and flexible assessment. I have provided feedback to the above-named candidate. Trainer/Assessor Signature Date Office Use Only Outcome of Assessment has been entered onto the Student Management System on _________________ (insert date) by (insert Name) __________________________________ M.S Aviation Pty Ltd trading as Australian School of Commerce Name of the Document- SITHCCC039 Unit Assessment Pack Version no:23.05

39 M.S Aviation Pty Ltd T/A Australian School of Commerce RTO NO. 41089 I CRICOS NO.: 03489A Melbourne Campus: Level 4, 123-129 Lonsdale Street Melbourne, Victoria 3000 Australia Hobart Campus: Level 4, 18 Elizabeth Street, Hobart Tasmania 7000 Australia Ph: 1300 781 194 I E: Info@asoc.edu.au I W: www.asoc.edu.au ABN: 87 160 483 447 UAT 2 – Practical Demonstration Pre-assessment checklist Purpose The pre-assessment checklist helps students determine if they are ready for assessment. The Trainer/Assessor must review the checklist with the student before the student attempts the assessment task. If any items of the checklist are incomplete or not clear to the student, the Trainer/Assessor must provide relevant information to the student to ensure they understand the requirements of the assessment task. The student must ensure they are ready for the assessment task before undertaking it. Information for students • Please make sure you have completed the necessary prior learning before attempting this assessment. • Please make sure your Trainer/Assessor has clearly explained the assessment process and tasks to be completed. • Please make sure you understand what evidence is required to be collected and how. • Please make sure you know your rights and the complaints and appeal process. • Please make sure you discuss any special needs or reasonable adjustments to be considered during the assessment (refer to the Reasonable Adjustments Strategy Matrix and negotiate these with your Trainer/Assessor). • Please make sure that you have access to a computer and the internet (if you prefer to type the answers). • Please ensure that you have all the required resources needed to complete this Unit Assessment Task (UAT). • Due date of this assessment task is according to your timetable. • In exceptional (compelling and compassionate) circumstances, an extension to submit an assessment can be granted by the Trainer/Assessor. • Evidence of the compelling and compassionate circumstances must be provided together with your request for an extension to submit your assessment work. • Request for an extension to submit your assessment work must be made before the due date of this assessment task. Reasonable adjustments • If a student requires a reasonable adjustment, then complete the reasonable adjustment form included in the unit information pack. Student declaration • I confirm that the Trainer/Assessor has provided all the information related to the assessment task as included in the information for student section and I am ready for the assessment. Student signature Ravjeet Kaur Date M.S Aviation Pty Ltd trading as Australian School of Commerce Name of the Document- SITHCCC039 Unit Assessment Pack Version no:23.05

40 M.S Aviation Pty Ltd T/A Australian School of Commerce RTO NO. 41089 I CRICOS NO.: 03489A Melbourne Campus: Level 4, 123-129 Lonsdale Street Melbourne, Victoria 3000 Australia Hobart Campus: Level 4, 18 Elizabeth Street, Hobart Tasmania 7000 Australia Ph: 1300 781 194 I E: Info@asoc.edu.au I W: www.asoc.edu.au ABN: 87 160 483 447 Assessment task instructions Assessment type:  Practical Demonstration Instructions provided to the student: Assessment task description: • This is the second (2) unit assessment task that student has to successfully complete to be deemed competent in this unit of competency. • The student is required to complete two activities. o Activity 1: Produce Pâtés Or Terrines -1 o Activity 2: Produce Pâtés Or Terrines - 2 • The student must attempt all criteria to the required level, e.g., Assessment criteria mentioned in the performance checklist to be deemed satisfactory in this task. Applicable conditions: • All activities are timed. • The student must complete the task independently. • No marks or grades are allocated for this assessment task. The outcome of the task will be Satisfactory or Not Satisfactory. • Trainer /Assessor must assess student’s practical skills, technique, and knowledge as he/she completes this assessment task. • The Trainer/Assessor may ask the student relevant questions on this assessment task to ensure that this is his/her own work. Resubmissions and reattempts: • Where a student’s performance is deemed not satisfactory after the first attempt, a resubmission attempt will be allowed. Assessor must note any such submissions. • Student may speak to their Trainer/Assessor if the student has any difficulty in completing this task and requires a reasonable adjustment (e.g., can be given as an oral assessment). • For more information, please refer to the RTO Student Handbook. Location: • This assessment task may be completed in (tick the relevant box): ☐ Learning Management System ☐ Classroom ☐ Simulated learning environment ☐ Workplace Other: ____________________________________ Purpose of the assessment: M.S Aviation Pty Ltd trading as Australian School of Commerce Name of the Document- SITHCCC039 Unit Assessment Pack Version no:23.05

41 M.S Aviation Pty Ltd T/A Australian School of Commerce RTO NO. 41089 I CRICOS NO.: 03489A Melbourne Campus: Level 4, 123-129 Lonsdale Street Melbourne, Victoria 3000 Australia Hobart Campus: Level 4, 18 Elizabeth Street, Hobart Tasmania 7000 Australia Ph: 1300 781 194 I E: Info@asoc.edu.au I W: www.asoc.edu.au ABN: 87 160 483 447 • Purpose of this Practical Demonstration is to check skills and knowledge related to performance criteria and performance evidence of the unit. General Instructions for attempting the Practical Demonstration: • Student must complete all the activities of this assessment task. • Answers must demonstrate an understanding and application of relevant concepts, critical thinking, and good writing skills. • The student must complete all the provided templates (if any). M.S Aviation Pty Ltd trading as Australian School of Commerce Name of the Document- SITHCCC039 Unit Assessment Pack Version no:23.05

42 M.S Aviation Pty Ltd T/A Australian School of Commerce RTO NO. 41089 I CRICOS NO.: 03489A Melbourne Campus: Level 4, 123-129 Lonsdale Street Melbourne, Victoria 3000 Australia Hobart Campus: Level 4, 18 Elizabeth Street, Hobart Tasmania 7000 Australia Ph: 1300 781 194 I E: Info@asoc.edu.au I W: www.asoc.edu.au ABN: 87 160 483 447 Resources required to complete the assessment task: • Computer • Internet • MS Word Fixtures and large equipment: • commercial: o blender o food processor • commercial grade workbenches (1.5 m per person) • commercial oven with trays (one per two persons): • commercial refrigeration facilities: o cool room o freezer o fridge • designated storage areas for dry goods and perishables • sink • gas, electric, or induction stove top (two burners per person) • storage facilities: o shelving o trays small equipment: • baking sheets and trays • containers for hot and cold food • cutting boards • forms and moulds • knife sharpening equipment: o sharpening steel o sharpening stone • knives: o filleting knife o utility knife • measures: o measuring jugs o measuring spoons o portion control scoops • mincer • mouli • poacher • pots and pans for small and large production: o stainless steel, cast iron and non-stick fry pans • scales • service-ware: o crockery o cutlery and serving utensils • stainless steel bowls • small utensils: M.S Aviation Pty Ltd trading as Australian School of Commerce Name of the Document- SITHCCC039 Unit Assessment Pack Version no:23.05

43 M.S Aviation Pty Ltd T/A Australian School of Commerce RTO NO. 41089 I CRICOS NO.: 03489A Melbourne Campus: Level 4, 123-129 Lonsdale Street Melbourne, Victoria 3000 Australia Hobart Campus: Level 4, 18 Elizabeth Street, Hobart Tasmania 7000 Australia Ph: 1300 781 194 I E: Info@asoc.edu.au I W: www.asoc.edu.au ABN: 87 160 483 447 o sieve o scraper o spatula o strainers and chinois o tongs • temperature probe • thermometer food safe gloves Cleaning materials and equipment: • cleaning cloths • commercial cleaning and sanitising 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 soap for hand washing • sponges, brushes, and scourers • tea towels Organisational specifications: • current commercial stock control procedures and documentation for ordering, monitoring and maintaining stock • mise en place lists and standard recipes • food safety plan • guidelines relating to food disposal, storage and presentation requirements • safety data sheets (SDS) for cleaning agents and chemicals diverse and comprehensive range of perishable food supplies for pates and terrines specified in the performance evidence. M.S Aviation Pty Ltd trading as Australian School of Commerce Name of the Document- SITHCCC039 Unit Assessment Pack Version no:23.05

44 M.S Aviation Pty Ltd T/A Australian School of Commerce RTO NO. 41089 I CRICOS NO.: 03489A Melbourne Campus: Level 4, 123-129 Lonsdale Street Melbourne, Victoria 3000 Australia Hobart Campus: Level 4, 18 Elizabeth Street, Hobart Tasmania 7000 Australia Ph: 1300 781 194 I E: Info@asoc.edu.au I W: www.asoc.edu.au ABN: 87 160 483 447 Scenario: Feast of Flavours story Feast of Flavours was begun when 3 school friends met for a drink, and the idea of opening a world-class restaurant was conceived with a little help from a bottle of Pinot Noir. After 3 years and innumerable ups and downs, Feast of Flavours was born. Objective The objective of a Feast of Flavours is to create a culinary experience that gives people the most delicious dining experience possible. At Feast of Flavours, customers will discover the flavours of the world and a variety of unique cultures. It is an amalgamation of cuisines from around the globe under one roof with an ambience designed to complement the culinary joy diners will feel. Feast of Flavours will delight patrons who enjoy exploring and experimenting with flavours. Menu options The Feast of Flavours menu ranges from a variety of local cuisines to ones from across the globe, carefully chosen to be a part of Breakfast, Lunch and Dinner. The restaurant ambience is beautifully crafted with soft lighting, artistic decorations, and elegant design. The menu has been fashioned by a Michelin 3-star chef and their team, including world-class chefs from across the world. At Feast of Flavours, you can also find cocktails and beverages curated to give a unique experience with each slow slip. A complete list of the menu options can be located at the Feast of Flavours simulated website. Meetings & Events Feast of Flavours is acknowledged as an industry leader delivering the best food service to its customers. The restaurant is also equipped to handle private or corporate events including team outings, birthday parties, or special celebrations. Customers can choose from the below options to book for their upcoming event. • Family Table – seats 10 guests • Community Table – seats up to 15-20 guests • Private Dining Room – seats up to 25-30 guests The restaurant is determined to cater for any customer within 2 minutes of their arrival and serve delicious food and drinks within 15 minutes of the order. Feast of Flavours has 15 staff on Friday and Saturday, including 4 chefs, 3 Bar attendants, 3 support staff /kitchen hands, and 5 waitresses. With the arrival of the Footy season, the customer inflow has increased and created a busy environment. Assume that you are working as a chef in charge in Feast of Flavours. You are responsible for producing Pâtés Or Terrines as per the customer request and modifying the dishes where required. You are required to read and understand the given scenarios and policies and procedures to complete the activities below. Simulated Business Website The assessment tasks provided below use a simulated business website named Feast of Flavours. To access the website, you need to M.S Aviation Pty Ltd trading as Australian School of Commerce Name of the Document- SITHCCC039 Unit Assessment Pack Version no:23.05

45 M.S Aviation Pty Ltd T/A Australian School of Commerce RTO NO. 41089 I CRICOS NO.: 03489A Melbourne Campus: Level 4, 123-129 Lonsdale Street Melbourne, Victoria 3000 Australia Hobart Campus: Level 4, 18 Elizabeth Street, Hobart Tasmania 7000 Australia Ph: 1300 781 194 I E: Info@asoc.edu.au I W: www.asoc.edu.au ABN: 87 160 483 447 log in by using the below-provided link: http://feastofflavours.vetadvisorygroup.com/ Step 1: Navigate to the website and click “Login”. Step 2: Enter the username and password provided by your trainer. Your trainer will also provide you with the simulated business website information document that will help you to navigate through the website. You need to refer to the following policies and procedures to complete the provided activities: • Food safety program • Stock control and purchasing policy and procedure • Guidelines relating to food disposal, storage and presentation requirements (refer to the food safety program) • Safety data sheets (SDS) for cleaning agents and chemicals (Students can use the safety data sheets provided on the website or use the safety data sheets used by the RTO) • equipment manufacturer instructions (Refer to website or use the manufacturer instructions provided by the RTO) • Recipe book (attached as the additional document) M.S Aviation Pty Ltd trading as Australian School of Commerce Name of the Document- SITHCCC039 Unit Assessment Pack Version no:23.05

46 M.S Aviation Pty Ltd T/A Australian School of Commerce RTO NO. 41089 I CRICOS NO.: 03489A Melbourne Campus: Level 4, 123-129 Lonsdale Street Melbourne, Victoria 3000 Australia Hobart Campus: Level 4, 18 Elizabeth Street, Hobart Tasmania 7000 Australia Ph: 1300 781 194 I E: Info@asoc.edu.au I W: www.asoc.edu.au ABN: 87 160 483 447 Activity 1: Produce Pâtés Or Terrines - 1 Additional scenario You are working as a chef in charge at the Feast of Flavours restaurant on Friday evening, and a group of four people comes to the restaurant and places their orders with the wait staff. The wait staff has taken their orders and informed you one dish is with special customer requests. The order includes the following details:  Dish 1 – Chicken Liver Pate (Liver)  Dish 2 – Norwegian Salmon Terrine (Fish)  Dish 3 – Rainbow Vegetable And Whipped Feta Terrine (Vegetables) A customer has requested Dish 1 and wants it to be Vegan, Dairy free and Gluten free. Your task Purpose For this task, students must prepare and present three Pâtés Or Terrines, two portions each, for assessment. Students are to follow standard recipes for the dishes from the recipe booklet. Role and participants Chef Assume that you are the chef in charge of Feast of Flavours and you are responsible for preparing the dishes and meeting the special customer request as per the order taken by the wait staff (refer to the additional scenario). You must modify the standard recipe and prepare the dish per the customer's dietary needs. Wait staff Your trainer will act as the wait staff and provide instructions for the customer order (refer to additional scenario). The wait staff will also mention the special customer details and provide complete details with the customer order. (Trainer may refer to the recipe book for the special customer request order) Note: This assessment will occur under workplace conditions or in a simulated workplace, whichever meets the RTO requirements Tasks to be performed Pâtés Or Terrines to be produced: • Recipe 1 – Chicken Liver Pate (Liver) • Recipe 2 – Norwegian Salmon Terrine (Fish) • Recipe 3 – Rainbow Vegetable And Whipped Feta Terrine (Vegetables) Throughout this task, the following techniques, and conditions dishes must be followed: • Confirming food production requirements from standard recipes. • Calculating ingredient amounts according to the standard recipe from the recipe book • Identifying, selecting, and gathering required ingredients from stores M.S Aviation Pty Ltd trading as Australian School of Commerce Name of the Document- SITHCCC039 Unit Assessment Pack Version no:23.05

47 M.S Aviation Pty Ltd T/A Australian School of Commerce RTO NO. 41089 I CRICOS NO.: 03489A Melbourne Campus: Level 4, 123-129 Lonsdale Street Melbourne, Victoria 3000 Australia Hobart Campus: Level 4, 18 Elizabeth Street, Hobart Tasmania 7000 Australia Ph: 1300 781 194 I E: Info@asoc.edu.au I W: www.asoc.edu.au ABN: 87 160 483 447 according to the recipe, quality, freshness, and stock rotation requirements. • Choosing, assembling, and using suitable equipment safely and hygienically as per requirements and cleaning them before use. • Completing mise en place activities like sorting, weighing, measuring, fabricating ingredients, and creating portions according to recipe. • Following standard recipes to select, prepare and use appropriate moulds, binding agents and pastries and cookery methods for producing Pâtés Or Terrines and their accompaniments. • Checking the dish's taste, texture and temperature and making food quality adjustments before serving. • Presenting dishes attractively on appropriate service ware adding garnishes and decorations according to the standard recipe. • Evaluating the presentation of the dish and adjusting the presentation before serving. • Preparing, plating, and presenting two portions of the dish within commercial time constraints and deadlines following portion control procedures per the standard recipe and using food safety practices in all stages of food preparation. • Responding to 1 special customer request by modifying the standard recipe to prepare the dish per the customer's dietary needs. • Storing prepared food items, surplus and reusable by-products in appropriate environmental conditions as per food safety guidelines. • Cleaning and sanitising work area, sorting and disposing waste according to food safety guidelines and environmental considerations. You will be required to complete and/or attach. You need to calculate the ingredients required for two portions from the recipe book and record your calculations in the provided template and submit the completed template to your trainer/assessor. Two portions of each recipe must be prepared, plated, and presented within commercial time constraints and deadlines. One portion of recipe is to be prepared for special dietary requirements as per the wait staff instructions (refer to the additional scenario). Once the dish is ready, you will present it to the trainer. The trainer may suggest some quality or presentation improvements. You must change the food quality and plate presentation per the trainers' suggestions. Please take a photo of each of the finished dishes. When submitting the completed assessment, please submit a photo of each finished dish in the provided template to your trainer/assessor. Your trainer/assessor will observe your performance and complete the provided checklist Timeframe Your trainer will give you 4 hours to complete this activity. You may ask for additional time if required. Template: Table of ingredients for recipe adjusted(calculations) M.S Aviation Pty Ltd trading as Australian School of Commerce Name of the Document- SITHCCC039 Unit Assessment Pack Version no:23.05

48 M.S Aviation Pty Ltd T/A Australian School of Commerce RTO NO. 41089 I CRICOS NO.: 03489A Melbourne Campus: Level 4, 123-129 Lonsdale Street Melbourne, Victoria 3000 Australia Hobart Campus: Level 4, 18 Elizabeth Street, Hobart Tasmania 7000 Australia Ph: 1300 781 194 I E: Info@asoc.edu.au I W: www.asoc.edu.au ABN: 87 160 483 447 1 Kg = 1000 grams 1 Litre = 1000 millilitres 1 Gram = 0.001 kg 1 ml = 0.001 L Ingredient Unit Weight PCS New amount (ltr/kg) New amount (Ml/ grams) Recipe 1: chicken liver Pâtés CHICKEN LIVERS, WELL-TRIMMED Kg .230 .230 230 ONION, THINLY SLICED Kg .06 .06 60 GARLIC CLOVE, SMASHED AND PEELED Kg .002 .002 2 BAY LEAF Pc 1 THYME LEAVES Kg .001 .001 1 KOSHER SALT Kg .002 .002 2 WATER L .125 .125 125 UNSALTED BUTTER AT ROOM TEMPERATURE Kg .06 .06 60 COGNAC OR SCOTCH WHISKY L .001 .001 1 FRESHLY GROUND PEPPER Kg .001 .001 1 TOASTED BAGUETTE SLICES FOR SERVING Pc 6 Recipe 2: Norwegian Salmon Terrine (Dairy free, Gluten free) NORWEGIAN COD Kg .5 .5 500 NORWEGIAN SALMON Kg .250 .250 250 ONION Kg .1 .1 100 CARROT Kg .1 .1 100 EGGS Pc 2 WATER L .180 180 M.S Aviation Pty Ltd trading as Australian School of Commerce Name of the Document- SITHCCC039 Unit Assessment Pack Version no:23.05

49 M.S Aviation Pty Ltd T/A Australian School of Commerce RTO NO. 41089 I CRICOS NO.: 03489A Melbourne Campus: Level 4, 123-129 Lonsdale Street Melbourne, Victoria 3000 Australia Hobart Campus: Level 4, 18 Elizabeth Street, Hobart Tasmania 7000 Australia Ph: 1300 781 194 I E: Info@asoc.edu.au I W: www.asoc.edu.au ABN: 87 160 483 447 OIL L .015 15 PARSLEY, FLAT LEAF Tbsp 3 .015 15 DILL, FRESH Tbsp 2 .01 10 BLACK PEPPER Tsp .5 .005 5 SALT Tsp 1.5 .01 10 Recipe 3: Rainbow Vegetable And Whipped Feta Terrine (Vegetables) RED PEPPERS Pc 2 YELLOW PEPPERS Pc 2 FETA CHEESE Kg .2 .2 200 FULL-FAT CREAM CHEESE Kg .3 .3 300 NATURAL GREEK-STYLE YOGURT Kg .05 .05 50 EXTRA-VIRGIN OLIVE OIL L .05 .05 50 ZEST OF 1 LEMON, JUICE OF ½ Pc 1 CHOPPED DILL Kg .015 .015 15 CHOPPED PARSLEY Kg .01 .01 10 CAPERS, RINSED Kg .015 .015 15 COOKED BEETROOT Kg .250 .250 250 Template: Evidence of the finished dish Recipe 1 M.S Aviation Pty Ltd trading as Australian School of Commerce Name of the Document- SITHCCC039 Unit Assessment Pack Version no:23.05

50 M.S Aviation Pty Ltd T/A Australian School of Commerce RTO NO. 41089 I CRICOS NO.: 03489A Melbourne Campus: Level 4, 123-129 Lonsdale Street Melbourne, Victoria 3000 Australia Hobart Campus: Level 4, 18 Elizabeth Street, Hobart Tasmania 7000 Australia Ph: 1300 781 194 I E: Info@asoc.edu.au I W: www.asoc.edu.au ABN: 87 160 483 447 Recipe 2 M.S Aviation Pty Ltd trading as Australian School of Commerce Name of the Document- SITHCCC039 Unit Assessment Pack Version no:23.05

51 M.S Aviation Pty Ltd T/A Australian School of Commerce RTO NO. 41089 I CRICOS NO.: 03489A Melbourne Campus: Level 4, 123-129 Lonsdale Street Melbourne, Victoria 3000 Australia Hobart Campus: Level 4, 18 Elizabeth Street, Hobart Tasmania 7000 Australia Ph: 1300 781 194 I E: Info@asoc.edu.au I W: www.asoc.edu.au ABN: 87 160 483 447 Recipe 3 M.S Aviation Pty Ltd trading as Australian School of Commerce Name of the Document- SITHCCC039 Unit Assessment Pack Version no:23.05

52 M.S Aviation Pty Ltd T/A Australian School of Commerce RTO NO. 41089 I CRICOS NO.: 03489A Melbourne Campus: Level 4, 123-129 Lonsdale Street Melbourne, Victoria 3000 Australia Hobart Campus: Level 4, 18 Elizabeth Street, Hobart Tasmania 7000 Australia Ph: 1300 781 194 I E: Info@asoc.edu.au I W: www.asoc.edu.au ABN: 87 160 483 447 Performance criteria checklist for unit assessment task: Trainer/ Assessor to complete Trainer name: Date: Does the candidate meet the following criteria? M.S Aviation Pty Ltd trading as Australian School of Commerce Name of the Document- SITHCCC039 Unit Assessment Pack Version no:23.05

53 M.S Aviation Pty Ltd T/A Australian School of Commerce RTO NO. 41089 I CRICOS NO.: 03489A Melbourne Campus: Level 4, 123-129 Lonsdale Street Melbourne, Victoria 3000 Australia Hobart Campus: Level 4, 18 Elizabeth Street, Hobart Tasmania 7000 Australia Ph: 1300 781 194 I E: Info@asoc.edu.au I W: www.asoc.edu.au ABN: 87 160 483 447 Recipe 1: Chicken Liver Pate Satisfactory / Not Satisfactory Trainer/Assessor Comments 1. Select ingredients 1.1 Established food production requirements from standard recipes. 1.1.1 Student successfully located information in the standard recipe to determine food preparation requirements 1.1.2 Student read and understood assessment instruction 1.1.3 Student accessed recipe (instructions/task information/requirements) 1.1.4 Student read and understood the recipe.  Yes  No 1.2 Estimated ingredient quantities according to the standard recipe 1.2.1 Student identified the ingredients from the standard recipe required for their recipe 1.2.2 Student calculated the ingredient amounts required for 2 portions from the recipe book. 1.2.3 Student recorded the calculations in the provided template: Table of ingredients for recipe adjusted(calculations) 1.2.4 Student submitted their calculations to the trainer/assessor as per the task requirements  Yes  No 1.3 Recognised and chose ingredients from stores according to the recipe, quality, freshness, and stock rotation requirements. 1.3.1 Student correctly identified and collected ingredients from the store and cooler as per the recipe card. 1.3.2 Student checked, and selected vegetables that were free of: 1.3.2.1 insects 1.3.2.2 bruises 1.3.2.3 damage 1.3.2.4 blemishes 1.3.2.5 excess dirt 1.3.3 Student selected vegetables that were not  Yes  No M.S Aviation Pty Ltd trading as Australian School of Commerce Name of the Document- SITHCCC039 Unit Assessment Pack Version no:23.05

54 M.S Aviation Pty Ltd T/A Australian School of Commerce RTO NO. 41089 I CRICOS NO.: 03489A Melbourne Campus: Level 4, 123-129 Lonsdale Street Melbourne, Victoria 3000 Australia Hobart Campus: Level 4, 18 Elizabeth Street, Hobart Tasmania 7000 Australia Ph: 1300 781 194 I E: Info@asoc.edu.au I W: www.asoc.edu.au ABN: 87 160 483 447 too hard or mushy and had a pleasant aroma and vibrant colour. 1.3.4 Student checked and selected chicken liver : 1.3.4.1 that had a bright colour 1.3.4.2 moist (not slick) surface 1.3.4.3 fresh, clean smell 1.3.5 Student successfully located and read food product date codes and rotation labels. 1.3.6 Student selected the older stock when selecting ingredients per the FIFO stock rotation system. 1.3.7 Student checked and selected ingredients within the use by and best before dates. 2. Select, prepare and use equipment. 2.1 Selected the type and size of equipment suitable to the requirements of the recipe: 2.1.1 Student selected the correct knives, chopping boards and other tools (as required by the recipe) to prepare the dish. 2.1.2 Student selected correct food preparation equipment as per the standard recipe. 2.1.3 Student selected correct cooking equipment as per the standard recipe – Ramekins.  Yes  No 2.2 Safely assembled and confirmed the cleanliness of equipment before use. 2.2.1 Student assembled equipment correctly according to the manufacturer's instructions in the operating manual provided by the trainer 2.2.2 Student received and followed the training instructions provided for assembling of the equipment and the machine 2.2.3 Student thoroughly cleaned equipment before and after use. 2.2.4 Student visually inspected all machine parts to ensure cleanliness before assembly and use.  Yes  No 2.3 Followed manufacture instructions and used the equipment safely and hygienically: 2.3.1 Student read operating manual and  Yes  No M.S Aviation Pty Ltd trading as Australian School of Commerce Name of the Document- SITHCCC039 Unit Assessment Pack Version no:23.05

55 M.S Aviation Pty Ltd T/A Australian School of Commerce RTO NO. 41089 I CRICOS NO.: 03489A Melbourne Campus: Level 4, 123-129 Lonsdale Street Melbourne, Victoria 3000 Australia Hobart Campus: Level 4, 18 Elizabeth Street, Hobart Tasmania 7000 Australia Ph: 1300 781 194 I E: Info@asoc.edu.au I W: www.asoc.edu.au ABN: 87 160 483 447 operated equipment safely according to manufacturer's instructions provided by the trainer. 2.3.2 Student received and followed the training instructions provided for operating the equipment 2.3.3 Student checked that all parts were working and placed equipment away from water or sink before use. 2.3.4 Student checked the equipment and power cord for damage before using the equipment. 2.3.5 Student used the equipment safely, never feeding it by hand and avoiding contact with moving parts. 3. Portion and prepare ingredients. 3.1 Organised and assembled ingredients according to food production sequencing. 3.1.1 Student sorted and assembled ingredients according to food preparation sequence as per standard recipe. 3.1.2 Student grouped and placed ingredients in sequence to ensure all recipe steps were included. 3.1.3 Student placed all ingredients into appropriately sized dishes, bowls, and containers and set them around the cooking station for easy accessibility.  Yes  No 3.2 Followed recipe and created portions by weighing and measuring ingredients correctly 3.2.1 Student used the calculations recorded in the provided template and measure and sorted ingredients as per the recipe requirements 3.2.2 Student weighed all dry ingredients using a weighing scale as per the standard recipe 3.2.3 Student weighed all wet ingredients using a measuring jug as per the standard recipe 3.2.4 Student weighed and measured ingredients to prepare two portions of the standard recipe.  Yes  No 3.3 Diminished wastage to boost the profitability of food items prepared 3.4 Student ensured proper stock rotation by  Yes  No M.S Aviation Pty Ltd trading as Australian School of Commerce Name of the Document- SITHCCC039 Unit Assessment Pack Version no:23.05

56 M.S Aviation Pty Ltd T/A Australian School of Commerce RTO NO. 41089 I CRICOS NO.: 03489A Melbourne Campus: Level 4, 123-129 Lonsdale Street Melbourne, Victoria 3000 Australia Hobart Campus: Level 4, 18 Elizabeth Street, Hobart Tasmania 7000 Australia Ph: 1300 781 194 I E: Info@asoc.edu.au I W: www.asoc.edu.au ABN: 87 160 483 447 following FIFO for ingredients reducing food spoilage. 3.5 Student checked labels for 'use by' and 'best before' dates before using any ingredient, reducing food spoilage. 3.6 Student followed correct portion control as per standard recipe to reduce food waste. 3.7 Student correctly stored, handled, and prepared foodstuffs to reduce spoilage. 3.8 Students used off-cuts and recycled food to make stocks, soups, and sauces to reduce waste and unnecessary costs. 3.9 Student accurately measured and calculated all ingredients to reduce waste. 3.10 Student used resources efficiently in all food preparation areas, including only running appliances when necessary to reduce energy wastage. 4. Prepare pâtés and terrines. 4.1 Pâté and terrine moulds to be prepared and lined with the appropriate ingredients. 4.1.1 Student successfully prepared the mould for pate - ramekins lining them with butter as per the standard recipe.  Yes  No 4.2 Prepare and use binding agents and processes required for preparation of basic forcemeat. 4.2.1 Student correctly followed the standard recipe to prepare the chicken liver forcemeat of the correct consistency. 4.2.2 Student followed the standard recipe and correctly covered the forcemeat with a layer of butter before letting it set. 4.2.3 Student followed the standard recipe and correctly pressed a piece of plastic wrap directly onto the surface of the pâté before refrigerating it. 4.2.4 Student used the following techniques when producing the chicken liver pâté. (Trainer to tick): ☐ forcemeat production ☐ glazing  Yes  No M.S Aviation Pty Ltd trading as Australian School of Commerce Name of the Document- SITHCCC039 Unit Assessment Pack Version no:23.05

57 M.S Aviation Pty Ltd T/A Australian School of Commerce RTO NO. 41089 I CRICOS NO.: 03489A Melbourne Campus: Level 4, 123-129 Lonsdale Street Melbourne, Victoria 3000 Australia Hobart Campus: Level 4, 18 Elizabeth Street, Hobart Tasmania 7000 Australia Ph: 1300 781 194 I E: Info@asoc.edu.au I W: www.asoc.edu.au ABN: 87 160 483 447 ☐ layering ☐ mould lining ☐ passing ☐ pressing 4.3 Made food quality adjustments within the scope of responsibility before serving the dish. 4.3.1 Student checked the dish's taste before serving for a balance of seasoning and other basic tastes bitter, sweet, and sour. 4.3.2 Student checked the dish's texture before serving it as per the standard recipe. 4.3.3 Student checked the temperature of the dish before serving and ensured dish was served cold below 5C. 4.3.4 Student brought dish's taste, texture or temperature discrepancy to the trainer's attention and made food quality adjustments accordingly. 4.3.5 Student successfully prepared and served a good quality dish with good taste, texture, and correct temperature.  Yes  No 5. Present pâtés and terrines. 5.1 Presented dishes attractively on appropriate service ware. 5.1.1 Student chose the correct and appropriate service ware for presenting the dish as per standard recipe. 5.1.2 Student portioned food correctly as per the standard recipe. 5.1.3 Student checked service ware for cracks and chips before using. 5.1.4 Student checked the temperature service ware before plating, ensuring cold food was served on cold plates. 5.1.5 Student presented dishes attractively on correct service ware as per the standard recipe.  Yes  No 5.2 Visually assessed dish and adjusted presentation where required before serving. 5.2.1 Student checked the visual balance of the dish's components for a well-balanced and harmonious look on the plate.  Yes  No M.S Aviation Pty Ltd trading as Australian School of Commerce Name of the Document- SITHCCC039 Unit Assessment Pack Version no:23.05

58 M.S Aviation Pty Ltd T/A Australian School of Commerce RTO NO. 41089 I CRICOS NO.: 03489A Melbourne Campus: Level 4, 123-129 Lonsdale Street Melbourne, Victoria 3000 Australia Hobart Campus: Level 4, 18 Elizabeth Street, Hobart Tasmania 7000 Australia Ph: 1300 781 194 I E: Info@asoc.edu.au I W: www.asoc.edu.au ABN: 87 160 483 447 5.2.2 Student checked the dish's visual appearance and eye appeal regarding the colour of food prepared and the service ware chosen before serving. 5.2.3 Student checked the dish for contrasting colours and textures per the standard recipe. 5.2.4 Student checked that service ware was clean and wiped the sides of the plate before serving. 5.2.5 Student brought any discrepancy in the dish's presentation to the trainer's attention and adjusted before serving. 5.2.6 Student prepared and served a well- presented dish that was attractive and had eye appeal. 5.3 Stored prepared pâté in suitable environmental conditions. 5.3.1 Student stored cold food in refrigeration below 5 C ensuring food safety and optimising its shelf life. 5.3.2 Student appropriately covered the prepared pate with a layer of melted butter then wrapped in plastic and refrigerated to increase its shelf life. 5.3.3 Student covered all prepared food items while storing to avoid cross-contamination, ensuring food safety and optimising its shelf life.  Yes  No 5.4 Followed organisational procedures, environmental considerations, and cost- reduction initiatives and cleaned the work area and disposed or stored surplus and reusable by- products 5.4.1 Student checked the time for all perishable food items in the temperature danger zone (5C – 60C) and discarded food items that had been out for more than 4 hours after bringing them to the trainer's notice. 5.4.2 Student checked the time for all perishable food items in the temperature danger zone and only stored food items that had been out for less than 2 hours. 5.4.3 Student chilled all leftover food for storing as per food safety guidelines, i.e., cooled it to  Yes  No M.S Aviation Pty Ltd trading as Australian School of Commerce Name of the Document- SITHCCC039 Unit Assessment Pack Version no:23.05

59 M.S Aviation Pty Ltd T/A Australian School of Commerce RTO NO. 41089 I CRICOS NO.: 03489A Melbourne Campus: Level 4, 123-129 Lonsdale Street Melbourne, Victoria 3000 Australia Hobart Campus: Level 4, 18 Elizabeth Street, Hobart Tasmania 7000 Australia Ph: 1300 781 194 I E: Info@asoc.edu.au I W: www.asoc.edu.au ABN: 87 160 483 447 less than 21C within the first 2 hours and then further cooled it to less than 5C in four hours or less. 5.4.4 Student discarded food that did not meet the temperature guidelines after bringing them to the trainer's notice. 5.4.5 Student correctly covered and labelled all food before storing, removing cross- contamination possibilities. 5.4.6 Student successfully used the wash, rinse, and sanitise steps to clean all equipment, appliances, and tools after use. 5.4.7 Student successfully used the wash, rinse, and sanitise steps to clean stoves, grills, and bench tops thoroughly 5.4.8 Student successfully scraped, hand- washed, sanitised, and air-dried chopping boards after use. 5.4.9 Student successfully used the wash, rinse, and sanitise steps to clean and sanitise the workstation and all surfaces on which food was prepared. 5.4.10 Student worked with others to scrape, pre-rinse, thoroughly wash, air-dry, and put away all soiled service ware using proper dishwashing and glass washing at the end of service. 5.4.11Student worked with others to sweep, wash, and sanitise all floor areas at the end of service. 5.4.12 Student worked with others to empty, wash, sanitise, and air-dry all garbage bins at the end of service. 5.4.13 Student sorted garbage into correct bins while disposing of it. 6.Overall Performance 6.1 Student efficiently sequenced the stages of food preparation and production to prepare plated and present two portions of the dish 6.2 Student successfully prepared, plated, and presented two portions of the dish within commercial time constraints and deadlines. 6.3 Student determined cooking times and  Yes  No M.S Aviation Pty Ltd trading as Australian School of Commerce Name of the Document- SITHCCC039 Unit Assessment Pack Version no:23.05

60 M.S Aviation Pty Ltd T/A Australian School of Commerce RTO NO. 41089 I CRICOS NO.: 03489A Melbourne Campus: Level 4, 123-129 Lonsdale Street Melbourne, Victoria 3000 Australia Hobart Campus: Level 4, 18 Elizabeth Street, Hobart Tasmania 7000 Australia Ph: 1300 781 194 I E: Info@asoc.edu.au I W: www.asoc.edu.au ABN: 87 160 483 447 temperatures as per the recipes 6.4 Student successfully prepared, plated, and presented two portions of the dish following portion control procedures per the standard recipe. 6.5 Student successfully prepared, plated, and presented two portions of the dish using food safety practices when handling food. Performance criteria checklist for unit assessment task: Trainer/ Assessor to complete Trainer name: Date: Does the candidate meet the following criteria? Recipe 2: Norwegian Salmon Terrine (Fish) Satisfactory / Not Satisfactory Trainer/Assessor Comments 1. Select ingredients 1.1 Established food production requirements from standard recipes. 1.1.1 Student successfully located information in the standard recipe to determine food preparation requirements 1.1.2 Student read and understood assessment instruction 1.1.3 Student accessed recipe (instructions/task information/requirements) 1.1.4 Student read and understood the recipe.  Yes  No 1.2 Estimated ingredient quantities according to the standard recipe 1.2.1 Student identified the ingredients from the standard recipe required for their recipe 1.2.2 Student calculated the ingredient amounts  Yes  No M.S Aviation Pty Ltd trading as Australian School of Commerce Name of the Document- SITHCCC039 Unit Assessment Pack Version no:23.05

61 M.S Aviation Pty Ltd T/A Australian School of Commerce RTO NO. 41089 I CRICOS NO.: 03489A Melbourne Campus: Level 4, 123-129 Lonsdale Street Melbourne, Victoria 3000 Australia Hobart Campus: Level 4, 18 Elizabeth Street, Hobart Tasmania 7000 Australia Ph: 1300 781 194 I E: Info@asoc.edu.au I W: www.asoc.edu.au ABN: 87 160 483 447 required for 2 portions from the recipe book. 1.2.3 Student recorded the calculations in the provided template: Table of ingredients for recipe adjusted(calculations) 1.2.4 Student submitted their calculations to the trainer/assessor as per the task requirements 1.3 Recognised and chose ingredients from stores according to the recipe, quality, freshness, and stock rotation requirements. 1.3.1 Student correctly identified and collected ingredients from the store and cooler as per the recipe card. 1.3.2 Student checked, and selected vegetables that were free of: 1.3.2.1 insects 1.3.2.2 bruises 1.3.2.3 damage 1.3.2.4 blemishes 1.3.2.5 excess dirt 1.3.3 Student selected vegetables that were not too hard or mushy and had a pleasant aroma and vibrant colour. 1.3.4 Student checked and selected chicken liver : 1.3.4.1 that had a bright colour 1.3.4.2 moist (not slick) surface 1.3.4.3 fresh, clean smell 1.3.5 Student checked and selected clean, undamaged, uncracked eggs free of excess dirt to avoid contamination. 1.3.6 Student selected eggs that were medium sized with uniform colour, regular shape with long oval shell, one end blunt and another flat. 1.3.7 Student checked the best before the date and selected eggs that did not exceed 28 days from when the egg was laid. 1.3.8 Student successfully located and read food product date codes and rotation labels.  Yes  No M.S Aviation Pty Ltd trading as Australian School of Commerce Name of the Document- SITHCCC039 Unit Assessment Pack Version no:23.05

62 M.S Aviation Pty Ltd T/A Australian School of Commerce RTO NO. 41089 I CRICOS NO.: 03489A Melbourne Campus: Level 4, 123-129 Lonsdale Street Melbourne, Victoria 3000 Australia Hobart Campus: Level 4, 18 Elizabeth Street, Hobart Tasmania 7000 Australia Ph: 1300 781 194 I E: Info@asoc.edu.au I W: www.asoc.edu.au ABN: 87 160 483 447 1.3.9 Student selected the older stock when selecting ingredients per the FIFO stock rotation system. 1.3.10 Student checked and selected ingredients within the use by and best before dates. 2. Select, prepare and use equipment. 2.1 Selected the type and size of equipment suitable to the requirements of the recipe: 2.1.1 Student selected the correct knives, chopping boards and other tools (as required by the recipe) to prepare the dish. 2.1.2 Student selected correct food preparation equipment as per the standard recipe. 2.1.3 Student selected correct cooking equipment as per the standard recipe – 8x4 inch loaf tin.  Yes  No 2.2 Safely assembled and confirmed the cleanliness of equipment before use. 2.2.1 Student assembled equipment correctly according to the manufacturer's instructions in the operating manual provided by the trainer 2.2.2 Student received and followed the training instructions provided for assembling of the equipment and the machine 2.2.3 Student thoroughly cleaned equipment before and after use. 2.2.4 Student visually inspected all machine parts to ensure cleanliness before assembly and use.  Yes  No 2.3 Followed manufacture instructions and used the equipment safely and hygienically: 2.3.1 Student read operating manual and operated equipment safely according to manufacturer's instructions provided by the trainer. 2.3.2 Student received and followed the training instructions provided for operating the equipment 2.3.3 Student checked that all parts were working and placed equipment away from water or sink before use. 2.3.4 Student checked the equipment and power  Yes  No M.S Aviation Pty Ltd trading as Australian School of Commerce Name of the Document- SITHCCC039 Unit Assessment Pack Version no:23.05

63 M.S Aviation Pty Ltd T/A Australian School of Commerce RTO NO. 41089 I CRICOS NO.: 03489A Melbourne Campus: Level 4, 123-129 Lonsdale Street Melbourne, Victoria 3000 Australia Hobart Campus: Level 4, 18 Elizabeth Street, Hobart Tasmania 7000 Australia Ph: 1300 781 194 I E: Info@asoc.edu.au I W: www.asoc.edu.au ABN: 87 160 483 447 cord for damage before using the equipment. 2.3.5 Student used the equipment safely, never feeding it by hand and avoiding contact with moving parts. 3. Portion and prepare ingredients. 3.1 Organised and assembled ingredients according to food production sequencing. 3.1.1 Student sorted and assembled ingredients according to food preparation sequence as per standard recipe. 3.1.2 Student grouped and placed ingredients in sequence to ensure all recipe steps were included. 3.1.3 Student placed all ingredients into appropriately sized dishes, bowls, and containers and set them around the cooking station for easy accessibility.  Yes  No 3.2 Followed recipe and created portions by weighing and measuring ingredients correctly 3.2.1 Student used the calculations recorded in the provided template and measure and sorted ingredients as per the recipe requirements 3.2.2 Student weighed all dry ingredients using a weighing scale as per the standard recipe 3.2.3 Student weighed all wet ingredients using a measuring jug as per the standard recipe 3.2.4 Student weighed and measured ingredients to prepare two portions of the standard recipe.  Yes  No 3.3 Diminished wastage to boost the profitability of food items prepared 3.4 Student ensured proper stock rotation by following FIFO for ingredients reducing food spoilage. 3.5 Student checked labels for 'use by' and 'best before' dates before using any ingredient, reducing food spoilage. 3.6 Student followed correct portion control as per standard recipe to reduce food waste. 3.7 Student correctly stored, handled, and prepared foodstuffs to reduce spoilage. 3.8 Students used off-cuts and recycled food to  Yes  No M.S Aviation Pty Ltd trading as Australian School of Commerce Name of the Document- SITHCCC039 Unit Assessment Pack Version no:23.05

64 M.S Aviation Pty Ltd T/A Australian School of Commerce RTO NO. 41089 I CRICOS NO.: 03489A Melbourne Campus: Level 4, 123-129 Lonsdale Street Melbourne, Victoria 3000 Australia Hobart Campus: Level 4, 18 Elizabeth Street, Hobart Tasmania 7000 Australia Ph: 1300 781 194 I E: Info@asoc.edu.au I W: www.asoc.edu.au ABN: 87 160 483 447 make stocks, soups, and sauces to reduce waste and unnecessary costs. 3.9 Student accurately measured and calculated all ingredients to reduce waste. 3.10 Student used resources efficiently in all food preparation areas, including only running appliances when necessary to reduce energy wastage. 4. Prepare pâtés and terrines. 4.1 Pâté and terrine moulds to be prepared and lined with the appropriate ingredients. 4.1.1 Student successfully prepared the mould for pate - 8x4 inch loaf tin lining them with silver foil and spraying with non-stick cooking spray per the standard recipe.  Yes  No 4.2 Prepare and use binding agents and processes required for preparation of basic forcemeat. 4.2.1 Student correctly followed the standard recipe to prepare the forcemeat of the correct consistency. 4.2.2 Student followed the standard recipe and correctly used eggs as the binding agent when preparing the forcemeat. 4.2.3 Student followed the standard recipe and used correct processes for preparation of the forcemeat. 4.2.4 Student correctly prepared a water bath for baking the terrine. 4.2.5 Student used the following techniques when producing the chicken liver pâté. (Trainer to tick): ☐ forcemeat production ☐ glazing ☐ layering ☐ mould lining ☐ passing ☐ pressing  Yes  No 4.3 Made food quality adjustments within the scope of responsibility before serving the dish. 4.3.1 Student checked the dish's taste before  Yes  No M.S Aviation Pty Ltd trading as Australian School of Commerce Name of the Document- SITHCCC039 Unit Assessment Pack Version no:23.05

65 M.S Aviation Pty Ltd T/A Australian School of Commerce RTO NO. 41089 I CRICOS NO.: 03489A Melbourne Campus: Level 4, 123-129 Lonsdale Street Melbourne, Victoria 3000 Australia Hobart Campus: Level 4, 18 Elizabeth Street, Hobart Tasmania 7000 Australia Ph: 1300 781 194 I E: Info@asoc.edu.au I W: www.asoc.edu.au ABN: 87 160 483 447 serving for a balance of seasoning and other basic tastes bitter, sweet, and sour. 4.3.2 Student checked the dish's texture before serving it as per the standard recipe. 4.3.3 Student checked the temperature of the dish before serving and ensured dish was served cold below 5C. 4.3.4 Student brought dish's taste, texture or temperature discrepancy to the trainer's attention and made food quality adjustments accordingly. 4.3.5 Student successfully prepared and served a good quality dish with good taste, texture, and correct temperature. 5. Present pâtés and terrines. 5.1 Presented dishes attractively on appropriate service ware. 5.1.1 Student chose the correct and appropriate service ware for presenting the dish as per standard recipe. 5.1.2 Student portioned food correctly as per the standard recipe. 5.1.3 Student checked service ware for cracks and chips before using. 5.1.4 Student checked the temperature service ware before plating, ensuring cold food was served on cold plates. 5.1.5 Student presented dishes attractively on correct service ware as per the standard recipe. 5.1.6 Student presented the dish attractively using dill sprigs as garnish as per the standard recipe.  Yes  No 5.2 Visually assessed dish and adjusted presentation where required before serving. 5.2.1 Student checked the visual balance of the dish's components for a well-balanced and harmonious look on the plate. 5.2.2 Student checked the dish's visual appearance and eye appeal regarding the colour of food prepared and the service ware chosen before serving. 5.2.3 Student checked the dish for contrasting  Yes  No M.S Aviation Pty Ltd trading as Australian School of Commerce Name of the Document- SITHCCC039 Unit Assessment Pack Version no:23.05

66 M.S Aviation Pty Ltd T/A Australian School of Commerce RTO NO. 41089 I CRICOS NO.: 03489A Melbourne Campus: Level 4, 123-129 Lonsdale Street Melbourne, Victoria 3000 Australia Hobart Campus: Level 4, 18 Elizabeth Street, Hobart Tasmania 7000 Australia Ph: 1300 781 194 I E: Info@asoc.edu.au I W: www.asoc.edu.au ABN: 87 160 483 447 colours and textures per the standard recipe. 5.2.4 Student checked that service ware was clean and wiped the sides of the plate before serving. 5.2.5 Student brought any discrepancy in the dish's presentation to the trainer's attention and adjusted before serving. 5.2.6 Student prepared and served a well- presented dish that was attractive and had eye appeal. 5.3 Stored prepared terrine in suitable environmental conditions. 5.3.1 Student stored cold food in refrigeration below 5C ensuring food safety and optimising its shelf life. 5.3.2 Student let the terrine cool and removed it from the mould before refrigerating. 5.3.3 Student covered all prepared food items while storing to avoid cross-contamination, ensuring food safety and optimising its shelf life.  Yes  No 5.4 Followed organisational procedures, environmental considerations, and cost- reduction initiatives and cleaned the work area and disposed or stored surplus and reusable by- products 5.4.1 Student checked the time for all perishable food items in the temperature danger zone (5C – 60C) and discarded food items that had been out for more than 4 hours after bringing them to the trainer's notice. 5.4.2 Student checked the time for all perishable food items in the temperature danger zone and only stored food items that had been out for less than 2 hours. 5.4.3 Student chilled all leftover food for storing as per food safety guidelines, i.e., cooled it to less than 21C within the first 2 hours and then further cooled it to less than 5C in four hours or less. 5.4.4 Student discarded food that did not meet the temperature guidelines after bringing them to the trainer's notice. 5.4.5 Student correctly covered and labelled all  Yes  No M.S Aviation Pty Ltd trading as Australian School of Commerce Name of the Document- SITHCCC039 Unit Assessment Pack Version no:23.05

67 M.S Aviation Pty Ltd T/A Australian School of Commerce RTO NO. 41089 I CRICOS NO.: 03489A Melbourne Campus: Level 4, 123-129 Lonsdale Street Melbourne, Victoria 3000 Australia Hobart Campus: Level 4, 18 Elizabeth Street, Hobart Tasmania 7000 Australia Ph: 1300 781 194 I E: Info@asoc.edu.au I W: www.asoc.edu.au ABN: 87 160 483 447 food before storing, removing cross- contamination possibilities. 5.4.6 Student successfully used the wash, rinse, and sanitise steps to clean all equipment, appliances, and tools after use. 5.4.7 Student successfully used the wash, rinse, and sanitise steps to clean stoves, grills, and bench tops thoroughly 5.4.8 Student successfully scraped, hand- washed, sanitised, and air-dried chopping boards after use. 5.4.9 Student successfully used the wash, rinse, and sanitise steps to clean and sanitise the workstation and all surfaces on which food was prepared. 5.4.10 Student worked with others to scrape, pre-rinse, thoroughly wash, air-dry, and put away all soiled service ware using proper dishwashing and glass washing at the end of service. 5.4.11Student worked with others to sweep, wash, and sanitise all floor areas at the end of service. 5.4.12 Student worked with others to empty, wash, sanitise, and air-dry all garbage bins at the end of service. 5.4.13 Student sorted garbage into correct bins while disposing of it. 6.Overall Performance 6.1 Student efficiently sequenced the stages of food preparation and production to prepare plated and present two portions of the dish 6.2 Student successfully prepared, plated, and presented two portions of the dish within commercial time constraints and deadlines. 6.3 Student determined cooking times and temperatures as per the recipes 6.4 Student successfully prepared, plated, and presented two portions of the dish following portion control procedures per the standard recipe. 6.5 Student successfully prepared, plated, and presented two portions of the dish using food safety practices when handling food.  Yes  No M.S Aviation Pty Ltd trading as Australian School of Commerce Name of the Document- SITHCCC039 Unit Assessment Pack Version no:23.05

68 M.S Aviation Pty Ltd T/A Australian School of Commerce RTO NO. 41089 I CRICOS NO.: 03489A Melbourne Campus: Level 4, 123-129 Lonsdale Street Melbourne, Victoria 3000 Australia Hobart Campus: Level 4, 18 Elizabeth Street, Hobart Tasmania 7000 Australia Ph: 1300 781 194 I E: Info@asoc.edu.au I W: www.asoc.edu.au ABN: 87 160 483 447 6.6 Student successfully responded to 1 special customer request by modifying the standard recipe to prepare the dish as per the customer's dietary needs. Performance criteria checklist for unit assessment task: Trainer/ Assessor to complete Trainer name: Date: Does the candidate meet the following criteria? Recipe 3: Rainbow Vegetable And Whipped Feta Terrine Satisfactory / Not Satisfactory Trainer/Assessor Comments 1. Select ingredients 1.1 Established food production requirements from standard recipes. 1.1.1 Student successfully located information in the standard recipe to determine food preparation requirements 1.1.2 Student read and understood assessment instruction 1.1.3 Student accessed recipe (instructions/task information/requirements) 1.1.4 Student read and understood the recipe.  Yes  No 1.2 Estimated ingredient quantities according to the standard recipe 1.2.1 Student identified the ingredients from the standard recipe required for their recipe 1.2.2 Student calculated the ingredient amounts required for 2 portions from the recipe book. 1.2.3 Student recorded the calculations in the provided template: Table of ingredients for recipe adjusted(calculations)  Yes  No M.S Aviation Pty Ltd trading as Australian School of Commerce Name of the Document- SITHCCC039 Unit Assessment Pack Version no:23.05

69 M.S Aviation Pty Ltd T/A Australian School of Commerce RTO NO. 41089 I CRICOS NO.: 03489A Melbourne Campus: Level 4, 123-129 Lonsdale Street Melbourne, Victoria 3000 Australia Hobart Campus: Level 4, 18 Elizabeth Street, Hobart Tasmania 7000 Australia Ph: 1300 781 194 I E: Info@asoc.edu.au I W: www.asoc.edu.au ABN: 87 160 483 447 1.2.4 Student submitted their calculations to the trainer/assessor as per the task requirements 1.3 Recognised and chose ingredients from stores according to the recipe, quality, freshness, and stock rotation requirements. 1.3.1 Student correctly identified and collected ingredients from the store and cooler as per the recipe card. 1.3.2 Student checked and selected vegetables that are free of: 1.3.2.1 insects 1.3.2.2 bruises 1.3.2.3 damage 1.3.2.4 blemishes 1.3.2.5 excess dirt 1.3.3 Student selected vegetables that were not too hard or mushy and have a pleasant aroma and vibrant colour. 1.3.4 Student checked and selected dairy – cheese and yogurt that had: 1.3.4.1 fresh clean smell 1.3.4.2 agreeable texture 1.3.4.3 bright white colour 1.3.5 Student successfully located and read food product date codes and rotation labels. 1.3.6 Student selected the older stock when selecting ingredients per the FIFO stock rotation system. 1.3.7 Student checked and selected ingredients within the use by and best before dates.  Yes  No 2. Select, prepare and use equipment. 2.1 Selected the type and size of equipment suitable to the requirements of the recipe: 2.1.1 Student selected the correct knives, chopping boards and other tools (as required by the recipe) to prepare the dish. 2.1.2 Student selected correct food preparation equipment as per the standard recipe. 2.1.3 Student selected correct cooking  Yes  No M.S Aviation Pty Ltd trading as Australian School of Commerce Name of the Document- SITHCCC039 Unit Assessment Pack Version no:23.05

70 M.S Aviation Pty Ltd T/A Australian School of Commerce RTO NO. 41089 I CRICOS NO.: 03489A Melbourne Campus: Level 4, 123-129 Lonsdale Street Melbourne, Victoria 3000 Australia Hobart Campus: Level 4, 18 Elizabeth Street, Hobart Tasmania 7000 Australia Ph: 1300 781 194 I E: Info@asoc.edu.au I W: www.asoc.edu.au ABN: 87 160 483 447 equipment as per the standard recipe – 900g Loaf Tin. 2.2 Safely assembled and confirmed the cleanliness of equipment before use. 2.2.1 Student assembled equipment correctly according to the manufacturer's instructions in the operating manual provided by the trainer 2.2.2 Student received and followed the training instructions provided for assembling of the equipment and the machine 2.2.3 Student thoroughly cleaned equipment before and after use. 2.2.4 Student visually inspected all machine parts to ensure cleanliness before assembly and use.  Yes  No 2.3 Followed manufacture instructions and used the equipment safely and hygienically: 2.3.1 Student read operating manual and operated equipment safely according to manufacturer's instructions provided by the trainer. 2.3.2 Student received and followed the training instructions provided for operating the equipment 2.3.3 Student checked that all parts were working and placed equipment away from water or sink before use. 2.3.4 Student checked the equipment and power cord for damage before using the equipment. 2.3.5 Student used the equipment safely, never feeding it by hand and avoiding contact with moving parts.  Yes  No 3. Portion and prepare ingredients. 3.1 Organised and assembled ingredients according to food production sequencing. 3.1.1 Student sorted and assembled ingredients according to food preparation sequence as per standard recipe. 3.1.2 Student grouped and placed ingredients in sequence to ensure all recipe steps were included. 3.1.3 Student placed all ingredients into  Yes  No M.S Aviation Pty Ltd trading as Australian School of Commerce Name of the Document- SITHCCC039 Unit Assessment Pack Version no:23.05

71 M.S Aviation Pty Ltd T/A Australian School of Commerce RTO NO. 41089 I CRICOS NO.: 03489A Melbourne Campus: Level 4, 123-129 Lonsdale Street Melbourne, Victoria 3000 Australia Hobart Campus: Level 4, 18 Elizabeth Street, Hobart Tasmania 7000 Australia Ph: 1300 781 194 I E: Info@asoc.edu.au I W: www.asoc.edu.au ABN: 87 160 483 447 appropriately sized dishes, bowls, and containers and set them around the cooking station for easy accessibility. 3.2 Followed recipe and created portions by weighing and measuring ingredients correctly 3.2.1 Student used the calculations recorded in the provided template and measure and sorted ingredients as per the recipe requirements 3.2.2 Student weighed all dry ingredients using a weighing scale as per the standard recipe 3.2.3 Student weighed all wet ingredients using a measuring jug as per the standard recipe 3.2.4 Student weighed and measured ingredients to prepare two portions of the standard recipe.  Yes  No 3.3 Diminished wastage to boost the profitability of food items prepared 3.4 Student ensured proper stock rotation by following FIFO for ingredients reducing food spoilage. 3.5 Student checked labels for 'use by' and 'best before' dates before using any ingredient, reducing food spoilage. 3.6 Student followed correct portion control as per standard recipe to reduce food waste. 3.7 Student correctly stored, handled, and prepared foodstuffs to reduce spoilage. 3.8 Students used off-cuts and recycled food to make stocks, soups, and sauces to reduce waste and unnecessary costs. 3.9 Student accurately measured and calculated all ingredients to reduce waste. 3.10 Student used resources efficiently in all food preparation areas, including only running appliances when necessary to reduce energy wastage.  Yes  No 4. Prepare pâtés and terrines. 4.1 Pâté and terrine moulds to be prepared and lined with the appropriate ingredients. 4.1.1 Student successfully prepared the mould for terrine - 900g Loaf Tin lining them with baking paper as per the standard recipe.  Yes  No M.S Aviation Pty Ltd trading as Australian School of Commerce Name of the Document- SITHCCC039 Unit Assessment Pack Version no:23.05

72 M.S Aviation Pty Ltd T/A Australian School of Commerce RTO NO. 41089 I CRICOS NO.: 03489A Melbourne Campus: Level 4, 123-129 Lonsdale Street Melbourne, Victoria 3000 Australia Hobart Campus: Level 4, 18 Elizabeth Street, Hobart Tasmania 7000 Australia Ph: 1300 781 194 I E: Info@asoc.edu.au I W: www.asoc.edu.au ABN: 87 160 483 447 4.2 Prepare and use binding agents and processes required for preparation of basic forcemeat. 4.2.1 Student correctly followed the standard recipe to prepare the dairy forcemeat to a thick, whipped consistency. 4.2.2 Student followed the standard recipe and correctly layer the prepared peppers in the base of the tin, making an overlapping patchwork with the forcemeat. 4.2.3 Student followed the standard recipe and correctly placed weights on the prepared terrine for it to set. 4.2.4 Student followed the standard recipe and correctly, put the terrine in the freezer for 30 minutes before service for it to be firm for slicing 4.2.5 Student used the following techniques when producing the chicken liver pâté. (Trainer to tick): ☐ forcemeat production ☐ glazing ☐ layering ☐ mould lining ☐ passing ☐ pressing  Yes  No 4.3 Made food quality adjustments within the scope of responsibility before serving the dish. 4.3.1 Student checked the dish's taste before serving for a balance of seasoning and other basic tastes bitter, sweet, and sour. 4.3.2 Student checked the dish's texture before serving it as per the standard recipe. 4.3.3 Student checked the temperature of the dish before serving and ensured dish was served cold below 5C. 4.3.4 Student brought dish's taste, texture or temperature discrepancy to the trainer's attention and made food quality adjustments accordingly. 4.3.5 Student successfully prepared and served a  Yes  No M.S Aviation Pty Ltd trading as Australian School of Commerce Name of the Document- SITHCCC039 Unit Assessment Pack Version no:23.05

73 M.S Aviation Pty Ltd T/A Australian School of Commerce RTO NO. 41089 I CRICOS NO.: 03489A Melbourne Campus: Level 4, 123-129 Lonsdale Street Melbourne, Victoria 3000 Australia Hobart Campus: Level 4, 18 Elizabeth Street, Hobart Tasmania 7000 Australia Ph: 1300 781 194 I E: Info@asoc.edu.au I W: www.asoc.edu.au ABN: 87 160 483 447 good quality dish with good taste, texture, and correct temperature. 5. Present pâtés and terrines. 5.1 Presented dishes attractively on appropriate service ware. 5.1.1 Student chose the correct and appropriate service ware for presenting the dish as per standard recipe. 5.1.2 Student portioned food correctly as per the standard recipe. 5.1.3 Student checked service ware for cracks and chips before using. 5.1.4 Student checked the temperature service ware before plating, ensuring cold food was served on cold plates. 5.1.5 Student presented dishes attractively on correct service ware as per the standard recipe. 5.1.6 Student presented the dish attractively using dill sprigs as garnish as per the standard recipe.  Yes  No 5.2 Visually assessed dish and adjusted presentation where required before serving. 5.2.1 Student checked the visual balance of the dish's components for a well-balanced and harmonious look on the plate. 5.2.2 Student checked the dish's visual appearance and eye appeal regarding the colour of food prepared and the service ware chosen before serving. 5.2.3 Student checked the dish for contrasting colours and textures per the standard recipe. 5.2.4 Student checked that service ware was clean and wiped the sides of the plate before serving. 5.2.5 Student brought any discrepancy in the dish's presentation to the trainer's attention and adjusted before serving. 5.2.6 Student prepared and served a well- presented dish that was attractive and had eye appeal.  Yes  No 5.3 Stored prepared pâté in suitable environmental conditions.  Yes  No M.S Aviation Pty Ltd trading as Australian School of Commerce Name of the Document- SITHCCC039 Unit Assessment Pack Version no:23.05

74 M.S Aviation Pty Ltd T/A Australian School of Commerce RTO NO. 41089 I CRICOS NO.: 03489A Melbourne Campus: Level 4, 123-129 Lonsdale Street Melbourne, Victoria 3000 Australia Hobart Campus: Level 4, 18 Elizabeth Street, Hobart Tasmania 7000 Australia Ph: 1300 781 194 I E: Info@asoc.edu.au I W: www.asoc.edu.au ABN: 87 160 483 447 5.3.1 Student stored cold food in refrigeration below 5C ensuring food safety and optimising its shelf life. 5.3.2 Student followed the standard recipe and correctly, put the terrine in the freezer for 30 minutes before service for it to be firm for slicing 5.3.3 Student covered all prepared food items while storing to avoid cross-contamination, ensuring food safety and optimising its shelf life. 5.4 Followed organisational procedures, environmental considerations, and cost- reduction initiatives and cleaned the work area and disposed or stored surplus and reusable by- products 5.4.1 Student checked the time for all perishable food items in the temperature danger zone (5C – 60C) and discarded food items that had been out for more than 4 hours after bringing them to the trainer's notice. 5.4.2 Student checked the time for all perishable food items in the temperature danger zone and only stored food items that had been out for less than 2 hours. 5.4.3 Student chilled all leftover food for storing as per food safety guidelines, i.e., cooled it to less than 21C within the first 2 hours and then further cooled it to less than 5C in four hours or less. 5.4.4 Student discarded food that did not meet the temperature guidelines after bringing them to the trainer's notice. 5.4.5 Student correctly covered and labelled all food before storing, removing cross- contamination possibilities. 5.4.6 Student successfully used the wash, rinse, and sanitise steps to clean all equipment, appliances, and tools after use. 5.4.7 Student successfully used the wash, rinse, and sanitise steps to clean stoves, grills, and bench tops thoroughly 5.4.8 Student successfully scraped, hand- washed, sanitised, and air-dried chopping boards after use.  Yes  No M.S Aviation Pty Ltd trading as Australian School of Commerce Name of the Document- SITHCCC039 Unit Assessment Pack Version no:23.05

75 M.S Aviation Pty Ltd T/A Australian School of Commerce RTO NO. 41089 I CRICOS NO.: 03489A Melbourne Campus: Level 4, 123-129 Lonsdale Street Melbourne, Victoria 3000 Australia Hobart Campus: Level 4, 18 Elizabeth Street, Hobart Tasmania 7000 Australia Ph: 1300 781 194 I E: Info@asoc.edu.au I W: www.asoc.edu.au ABN: 87 160 483 447 5.4.9 Student successfully used the wash, rinse, and sanitise steps to clean and sanitise the workstation and all surfaces on which food was prepared. 5.4.10 Student worked with others to scrape, pre-rinse, thoroughly wash, air-dry, and put away all soiled service ware using proper dishwashing and glass washing at the end of service. 5.4.11Student worked with others to sweep, wash, and sanitise all floor areas at the end of service. 5.4.12 Student worked with others to empty, wash, sanitise, and air-dry all garbage bins at the end of service. 5.4.13 Student sorted garbage into correct bins while disposing of it. 6.Overall Performance 6.1 Student efficiently sequenced the stages of food preparation and production to prepare plated and present two portions of the dish 6.2 Student successfully prepared, plated and presented two portions of the dish within commercial time constraints and deadlines. 6.3 Student determined cooking times and temperatures as per the recipes 6.4 Student successfully prepared, plated, and presented two portions of the dish following portion control procedures per the standard recipe. 6.5 Student successfully prepared, plated, and presented two portions of the dish using food safety practices when handling food.  Yes  No M.S Aviation Pty Ltd trading as Australian School of Commerce Name of the Document- SITHCCC039 Unit Assessment Pack Version no:23.05

76 M.S Aviation Pty Ltd T/A Australian School of Commerce RTO NO. 41089 I CRICOS NO.: 03489A Melbourne Campus: Level 4, 123-129 Lonsdale Street Melbourne, Victoria 3000 Australia Hobart Campus: Level 4, 18 Elizabeth Street, Hobart Tasmania 7000 Australia Ph: 1300 781 194 I E: Info@asoc.edu.au I W: www.asoc.edu.au ABN: 87 160 483 447 Activity 2: Produce Pâtés Or Terrines - 2 Additional scenario You are working as a chef in charge at Feast of Flavour restaurant on Friday evening, and a group of four people comes to the restaurant and places their orders with the wait staff. The wait staff has taken their order and has informed you one dish is with special customer requests. The order includes the following details:  Dish 4 – Pâté en Croûte (Meat)  Dish 5 – Chicken and Pork Terrine (Poultry) A customer has requested Dish 1 and wants it to be Vegan, Dairy free and Gluten free. Your task. Purpose For this task, students must prepare and present three Pâtés Or Terrines, two portions each, for assessment. Students are to follow standard recipes for the dishes from the recipe booklet. Role and participants Chef Assume that you are the chef in charge of Feast of Flavours, and you are responsible for preparing the dishes and meeting the special customer request as per the order taken by the wait staff (refer to the additional scenario). You must modify the standard recipe and prepare the dish per the customer's dietary needs. Wait staff Your trainer will act as the wait staff and provide instructions for the customer order (refer to additional scenario). The wait staff will also mention the special customer details and provide complete details with the customer order. (Trainer may refer to the recipe book for the special customer request order) Note: This assessment will occur under workplace conditions or in a simulated workplace, whichever meets the RTO requirements Tasks to be performed Pâtés Or Terrines to be produced: • Recipe 4 – Pâté en Croûte (Meat) • Recipe 5 – Chicken and Pork Terrine (Poultry) Throughout this task, the following techniques, and conditions for producing vegetable and fruit dishes must be included: • Confirming food production requirements from standard recipes. • Calculating ingredient amounts according to the standard recipe from the recipe book • Identifying, selecting, and gathering required ingredients from stores according to the recipe, quality, freshness, and stock rotation requirements. • Choosing, assembling, and using suitable equipment safely and hygienically as per requirements and cleaning them before use. • Completing mise en place activities like sorting, weighing, measuring, M.S Aviation Pty Ltd trading as Australian School of Commerce Name of the Document- SITHCCC039 Unit Assessment Pack Version no:23.05

77 M.S Aviation Pty Ltd T/A Australian School of Commerce RTO NO. 41089 I CRICOS NO.: 03489A Melbourne Campus: Level 4, 123-129 Lonsdale Street Melbourne, Victoria 3000 Australia Hobart Campus: Level 4, 18 Elizabeth Street, Hobart Tasmania 7000 Australia Ph: 1300 781 194 I E: Info@asoc.edu.au I W: www.asoc.edu.au ABN: 87 160 483 447 fabricating ingredients, and creating portions according to recipe. • Following standard recipes to select, prepare and use appropriate moulds, binding agents and pastries and cookery methods for producing Pâtés Or Terrines and their accompaniments. • Checking the dish's taste, texture and temperature and making food quality adjustments before serving. • Presenting dishes attractively on appropriate service ware adding garnishes and decorations according to the standard recipe. • Evaluating the presentation of the dish and adjusting the presentation before serving. • Preparing, plating, and presenting two portions of the dish within commercial time constraints and deadlines following portion control procedures per the standard recipe and using food safety practices in all stages of food preparation. • Responding to 1 special customer request by modifying the standard recipe to prepare the dish per the customer's dietary needs. • Storing prepared food items, surplus and reusable by-products in appropriate environmental conditions as per food safety guidelines. • Cleaning and sanitising work area, sorting and disposing waste according to food safety guidelines and environmental considerations. You will be required to complete and/or attach. You need to calculate the ingredients required for two portions from the recipe book and record your calculations in the provided template and submit the completed template to your trainer/assessor. Two portions of each recipe must be prepared, plated, and presented within commercial time constraints and deadlines. One portion of recipe is to be prepared for special dietary requirements as per the wait staff instructions. (Refer to the additional scenario) Once the dish is ready, you will present it to the trainer. The trainer may suggest some quality or presentation improvements. You must change the food quality and plate presentation per the trainers' suggestions. Please take a photo of each of the finished dishes. When submitting the completed assessment, please submit a photo of each finished dish in the provided template to your trainer/assessor. Your trainer/assessor will observe your performance and complete the provided checklist Timeframe Your trainer will give you 4 hours to complete this activity. You may ask for additional time if required. Template: Table of ingredients for recipe adjusted(calculations) 1 Kg = 1000 grams 1 Litre = 1000 millilitres M.S Aviation Pty Ltd trading as Australian School of Commerce Name of the Document- SITHCCC039 Unit Assessment Pack Version no:23.05

78 M.S Aviation Pty Ltd T/A Australian School of Commerce RTO NO. 41089 I CRICOS NO.: 03489A Melbourne Campus: Level 4, 123-129 Lonsdale Street Melbourne, Victoria 3000 Australia Hobart Campus: Level 4, 18 Elizabeth Street, Hobart Tasmania 7000 Australia Ph: 1300 781 194 I E: Info@asoc.edu.au I W: www.asoc.edu.au ABN: 87 160 483 447 1 Gram = 0.001 kg 1 ml = 0.001 L Ingredient Unit Weight PCS New amount (ltr/kg) New amount (Ml/grams) Recipe 4: Pâté en Croûte (Meat) FOR THE PASTRY: FLOUR Kg 0.5 0.5 500 UNSALTED BUTTER, SOFTENED Kg 0.25 0.25 250 SALT Kg 0.01 0.01 10 WHOLE EGGS Pc 1 EGG YOLK Pc 1 COLD WATER L 0.1 0.1 100 FOR THE STUFFING: DUCK BREASTS Kg 0.5 0.5 500 STREAKY BACON Kg 0.8 0.8 800 PORK NECK Kg 0.8 0.8 800 CHICKEN LIVER Kg 0.1 0.1 100 SALT Kg .042 .042 42 SICHUAN PEPPERCORNS, GROUND Kg .005 .005 5 NUTMEG Kg .002 .002 2 COGNAC L .1 .1 100 WHOLE PISTACHIOS Kg .05 .05 550 PANKO BREADCRUMBS Kg .02 .02 20 FOR THE GLAZE: EGG YOLK Pc 1 MILK L .015 .015 15 FOR THE CLEAR JELLY WATER L .9 .9 900 M.S Aviation Pty Ltd trading as Australian School of Commerce Name of the Document- SITHCCC039 Unit Assessment Pack Version no:23.05

79 M.S Aviation Pty Ltd T/A Australian School of Commerce RTO NO. 41089 I CRICOS NO.: 03489A Melbourne Campus: Level 4, 123-129 Lonsdale Street Melbourne, Victoria 3000 Australia Hobart Campus: Level 4, 18 Elizabeth Street, Hobart Tasmania 7000 Australia Ph: 1300 781 194 I E: Info@asoc.edu.au I W: www.asoc.edu.au ABN: 87 160 483 447 CLEAR JELLY POWDER Kg .05 .05 50 MADEIRA WINE Kg .1 .1 100 Recipe 5: Chicken and Pork Terrine (Dairy free, Gluten free) STREAKY BACON SLICES Pc 18 GARLIC, CRUSHED Kg .005 .005 5 CHICKEN MINCE Kg .5 .5 500 PORK MINCE Kg .3 .3 300 SHELLED PISTACHIO, ROUGHLY CHOPPED Kg 0.05 0.05 50 DRIED CRANBERRIES, ROUGHLY CHOPPED Kg 0.035 0.035 35 THYME LEAVES, CHOPPED Kg .01 .01 10 EGG, LIGHTLY BEATEN Pc 1 BRANDY (OPTIONAL) L .01 .01 10 SALT AND PEPPER Kg To taste BOILED EGGS, PEELED Pc 6 MAPLE SYRUP TO BRUSH L .01 .01 10 CHERVIL, TO SERVE Kg .001 .001 1 Template: Evidence of the finished dish Recipe 4: Pâté en Croûte (Meat) M.S Aviation Pty Ltd trading as Australian School of Commerce Name of the Document- SITHCCC039 Unit Assessment Pack Version no:23.05

80 M.S Aviation Pty Ltd T/A Australian School of Commerce RTO NO. 41089 I CRICOS NO.: 03489A Melbourne Campus: Level 4, 123-129 Lonsdale Street Melbourne, Victoria 3000 Australia Hobart Campus: Level 4, 18 Elizabeth Street, Hobart Tasmania 7000 Australia Ph: 1300 781 194 I E: Info@asoc.edu.au I W: www.asoc.edu.au ABN: 87 160 483 447 Recipe 5: Chicken and Pork Terrine (Dairy free, Gluten free) M.S Aviation Pty Ltd trading as Australian School of Commerce Name of the Document- SITHCCC039 Unit Assessment Pack Version no:23.05

81 M.S Aviation Pty Ltd T/A Australian School of Commerce RTO NO. 41089 I CRICOS NO.: 03489A Melbourne Campus: Level 4, 123-129 Lonsdale Street Melbourne, Victoria 3000 Australia Hobart Campus: Level 4, 18 Elizabeth Street, Hobart Tasmania 7000 Australia Ph: 1300 781 194 I E: Info@asoc.edu.au I W: www.asoc.edu.au ABN: 87 160 483 447 Performance criteria checklist for unit assessment task: Trainer/ Assessor to complete Trainer name: Date: Does the candidate meet the following criteria? Recipe 4: Pâté en Croûte (Meat) Satisfactory / Not Satisfactory Trainer/Assessor Comments M.S Aviation Pty Ltd trading as Australian School of Commerce Name of the Document- SITHCCC039 Unit Assessment Pack Version no:23.05

82 M.S Aviation Pty Ltd T/A Australian School of Commerce RTO NO. 41089 I CRICOS NO.: 03489A Melbourne Campus: Level 4, 123-129 Lonsdale Street Melbourne, Victoria 3000 Australia Hobart Campus: Level 4, 18 Elizabeth Street, Hobart Tasmania 7000 Australia Ph: 1300 781 194 I E: Info@asoc.edu.au I W: www.asoc.edu.au ABN: 87 160 483 447 1. Select ingredients 1.1 Established food production requirements from standard recipes. 1.1.1 Student successfully located information in the standard recipe to determine food preparation requirements 1.1.2 Student read and understood assessment instruction 1.1.3 Student accessed recipe (instructions/task information/requirements) 1.1.4 Student read and understood the recipe.  Yes  No 1.2 Estimated ingredient quantities according to the standard recipe 1.2.1 Student identified the ingredients from the standard recipe required for their recipe 1.2.2 Student calculated the ingredient amounts required for 2 portions from the recipe book. 1.2.3 Student recorded the calculations in the provided template: Table of ingredients for recipe adjusted(calculations) 1.2.4 Student submitted their calculations to the trainer/assessor as per the task requirements  Yes  No 1.3 Recognised and chose ingredients from stores according to the recipe, quality, freshness, and stock rotation requirements. 1.3.1 Student correctly identified and collected ingredients from the store and cooler as per the recipe card. 1.3.2 Student checked, and selected meats and liver : 1.3.2.1 that had a bright, clear, deep and red colour 1.3.2.2 firm and moist (not slick) surface 1.3.2.3 fresh, clean smell 1.3.3 Student checked and selected clean, undamaged, uncracked eggs free of excess dirt to avoid contamination. 1.3.4 Student selected eggs that were medium sized with uniform colour, regular shape with long oval shell, one end blunt and another flat. 1.3.5 Student checked the best before the date  Yes  No M.S Aviation Pty Ltd trading as Australian School of Commerce Name of the Document- SITHCCC039 Unit Assessment Pack Version no:23.05

83 M.S Aviation Pty Ltd T/A Australian School of Commerce RTO NO. 41089 I CRICOS NO.: 03489A Melbourne Campus: Level 4, 123-129 Lonsdale Street Melbourne, Victoria 3000 Australia Hobart Campus: Level 4, 18 Elizabeth Street, Hobart Tasmania 7000 Australia Ph: 1300 781 194 I E: Info@asoc.edu.au I W: www.asoc.edu.au ABN: 87 160 483 447 and selected eggs that did not exceed 28 days from when the egg was laid. 1.3.6 Student successfully located and read food product date codes and rotation labels. 1.3.7 Student selected the older stock when selecting ingredients per the FIFO stock rotation system. 1.3.8 Student checked and selected ingredients within the use by and best before dates. 2. Select, prepare and use equipment. 2.1 Selected the type and size of equipment suitable to the requirements of the recipe: 2.1.1 Student selected the correct knives, chopping boards and other tools (as required by the recipe) to prepare the dish. 2.1.2 Student selected correct food preparation equipment as per the standard recipe. 2.1.3 Student selected correct cooking equipment as per the standard recipe – Pâté en Croûte Mould.  Yes  No 2.2 Safely assembled and confirmed the cleanliness of equipment before use. 2.2.1 Student assembled equipment correctly according to the manufacturer's instructions in the operating manual provided by the trainer 2.2.2 Student received and followed the training instructions provided for assembling of the equipment and the machine 2.2.3 Student thoroughly cleaned equipment before and after use. 2.2.4 Student visually inspected all machine parts to ensure cleanliness before assembly and use.  Yes  No 2.3 Followed manufacture instructions and used the equipment safely and hygienically: 2.3.1 Student read operating manual and operated equipment safely according to manufacturer's instructions provided by the trainer. 2.3.2 Student received and followed the training instructions provided for operating the equipment  Yes  No M.S Aviation Pty Ltd trading as Australian School of Commerce Name of the Document- SITHCCC039 Unit Assessment Pack Version no:23.05

84 M.S Aviation Pty Ltd T/A Australian School of Commerce RTO NO. 41089 I CRICOS NO.: 03489A Melbourne Campus: Level 4, 123-129 Lonsdale Street Melbourne, Victoria 3000 Australia Hobart Campus: Level 4, 18 Elizabeth Street, Hobart Tasmania 7000 Australia Ph: 1300 781 194 I E: Info@asoc.edu.au I W: www.asoc.edu.au ABN: 87 160 483 447 2.3.3 Student checked that all parts were working and placed equipment away from water or sink before use. 2.3.4 Student checked the equipment and power cord for damage before using the equipment. 2.3.5 Student used the equipment safely, never feeding it by hand and avoiding contact with moving parts. 3. Portion and prepare ingredients. 3.1 Organised and assembled ingredients according to food production sequencing. 3.1.1 Student sorted and assembled ingredients according to food preparation sequence as per standard recipe. 3.1.2 Student grouped and placed ingredients in sequence to ensure all recipe steps were included. 3.1.3 Student placed all ingredients into appropriately sized dishes, bowls, and containers and set them around the cooking station for easy accessibility.  Yes  No 3.2 Followed recipe and created portions by weighing and measuring ingredients correctly 3.2.1 Student used the calculations recorded in the provided template and measure and sorted ingredients as per the recipe requirements 3.2.2 Student weighed all dry ingredients using a weighing scale as per the standard recipe 3.2.3 Student weighed all wet ingredients using a measuring jug as per the standard recipe 3.2.4 Student weighed and measured ingredients to prepare two portions of the standard recipe.  Yes  No 3.3 Diminished wastage to boost the profitability of food items prepared 3.4 Student ensured proper stock rotation by following FIFO for ingredients reducing food spoilage. 3.5 Student checked labels for 'use by' and 'best before' dates before using any ingredient, reducing food spoilage. 3.6 Student followed correct portion control as  Yes  No M.S Aviation Pty Ltd trading as Australian School of Commerce Name of the Document- SITHCCC039 Unit Assessment Pack Version no:23.05

85 M.S Aviation Pty Ltd T/A Australian School of Commerce RTO NO. 41089 I CRICOS NO.: 03489A Melbourne Campus: Level 4, 123-129 Lonsdale Street Melbourne, Victoria 3000 Australia Hobart Campus: Level 4, 18 Elizabeth Street, Hobart Tasmania 7000 Australia Ph: 1300 781 194 I E: Info@asoc.edu.au I W: www.asoc.edu.au ABN: 87 160 483 447 per standard recipe to reduce food waste. 3.7 Student correctly stored, handled, and prepared foodstuffs to reduce spoilage. 3.8 Students used off-cuts and recycled food to make stocks, soups, and sauces to reduce waste and unnecessary costs. 3.9 Student accurately measured and calculated all ingredients to reduce waste. 3.10 Student used resources efficiently in all food preparation areas, including only running appliances when necessary to reduce energy wastage. 4. Prepare pâtés and terrines. 4.1 Pâté and terrine moulds to be prepared and lined with the appropriate ingredients. 4.1.1 Student successfully prepared the Pâté en Croûte Mould spraying the inside with non-stick cooking spray and lining them with the prepared shortcrust pastry. 4.1.2 Student correctly lined the mould with the pastry ensuring all sides and corners are covered and 2cm excess pastry is left on top of the mould. 4.1.3 Student correctly rolled the excess pastry around the trim to create a border and ensured the seal of the roll is on the inside of the pâté. 4.1.4 Student successfully crimped the pastry border with fingers to create a scalloped effect.  Yes  No 4.2 Prepare and use binding agents and processes required for preparation of basic forcemeat. 4.2.1 Student correctly followed the standard recipe to prepare the forcemeat of the correct coarse texture – 6mm. 4.2.2 Student followed the standard recipe and correctly used breadcrumbs as the binding agent when preparing the forcemeat. 4.2.3 Student followed the standard recipe and used correct processes for preparation of the forcemeat. 4.2.3.1 Trimmed all meats of fat, skin, bone and sinew.  Yes  No M.S Aviation Pty Ltd trading as Australian School of Commerce Name of the Document- SITHCCC039 Unit Assessment Pack Version no:23.05

86 M.S Aviation Pty Ltd T/A Australian School of Commerce RTO NO. 41089 I CRICOS NO.: 03489A Melbourne Campus: Level 4, 123-129 Lonsdale Street Melbourne, Victoria 3000 Australia Hobart Campus: Level 4, 18 Elizabeth Street, Hobart Tasmania 7000 Australia Ph: 1300 781 194 I E: Info@asoc.edu.au I W: www.asoc.edu.au ABN: 87 160 483 447 4.2.3.2 Minced the pork keck, bacon and duck breast in a mincer using a large grid Ø 6mm for a coarse texture. 4.2.3.3 Chopped the chicken livers coarsely using knife. 4.2.3.4 Added the cognac and breadcrumbs and combined all ingredients by hand to form a homogenous forcemeat. 4.2.4 Student correctly prepared the glaze with egg yolk and milk and brushed it to the pastry border before baking. 4.2.5 While filling the prepared mould with the forcemeat student ensured there were no air bubbles and filled up to the top by pressing evenly with fingers. 4.2.6 Student used the following techniques when producing the chicken liver pâté. (Trainer to tick): ☐ forcemeat production ☐ glazing ☐ layering ☐ mould lining ☐ passing ☐ pressing 4.3 Utilising the proper handling methods, prepared pastry for pâté en croute. 4.3.1 Student prepared the shortcrust pastry as per the standard recipe. 4.3.2 Student correctly shortened the flour to obtain a crumbly consistency by mixing it with butter using stand mixer. 4.3.3 Student correctly worked the dough (stretching and regathering) to obtain a homogeneous consistency eliminating any remaining chunks of butter left in the dough. 4.3.4 Student wrapped the pastry with cling film and flattened it to a medium thickness.  Yes  No 4.4 Made food quality adjustments within the scope of responsibility before serving the dish. 4.4.1 Student checked the dish's taste before  Yes  No M.S Aviation Pty Ltd trading as Australian School of Commerce Name of the Document- SITHCCC039 Unit Assessment Pack Version no:23.05

87 M.S Aviation Pty Ltd T/A Australian School of Commerce RTO NO. 41089 I CRICOS NO.: 03489A Melbourne Campus: Level 4, 123-129 Lonsdale Street Melbourne, Victoria 3000 Australia Hobart Campus: Level 4, 18 Elizabeth Street, Hobart Tasmania 7000 Australia Ph: 1300 781 194 I E: Info@asoc.edu.au I W: www.asoc.edu.au ABN: 87 160 483 447 serving for a balance of seasoning and other basic tastes bitter, sweet, and sour. 4.4.2 Student checked the dish's texture before serving it as per the standard recipe. 4.4.3 Student checked the temperature of the dish before serving and ensured dish was served cold below 5C. 4.4.4 Student brought dish's taste, texture or temperature discrepancy to the trainer's attention and made food quality adjustments accordingly. 4.4.5 Student successfully prepared and served a good quality dish with good taste, texture, and correct temperature. 5. Present pâtés and terrines. 5.1 Presented dishes attractively on appropriate service ware. 5.1.1 Student chose the correct and appropriate service ware for presenting the dish as per standard recipe. 5.1.2 Student portioned food correctly as per the standard recipe. 5.1.3 Student checked service ware for cracks and chips before using. 5.1.4 Student checked the temperature service ware before plating, ensuring cold food was served on cold plates. 5.1.5 Student presented dishes attractively on correct service ware as per the standard recipe. 5.1.6 Student presented the dish attractively using dill sprigs as garnish as per the standard recipe.  Yes  No 5.2 Visually assessed dish and adjusted presentation where required before serving. 5.2.1 Student checked the visual balance of the dish's components for a well-balanced and harmonious look on the plate. 5.2.2 Student checked the dish's visual appearance and eye appeal regarding the colour of food prepared and the service ware chosen before serving. 5.2.3 Student checked the dish for contrasting  Yes  No M.S Aviation Pty Ltd trading as Australian School of Commerce Name of the Document- SITHCCC039 Unit Assessment Pack Version no:23.05

88 M.S Aviation Pty Ltd T/A Australian School of Commerce RTO NO. 41089 I CRICOS NO.: 03489A Melbourne Campus: Level 4, 123-129 Lonsdale Street Melbourne, Victoria 3000 Australia Hobart Campus: Level 4, 18 Elizabeth Street, Hobart Tasmania 7000 Australia Ph: 1300 781 194 I E: Info@asoc.edu.au I W: www.asoc.edu.au ABN: 87 160 483 447 colours and textures per the standard recipe. 5.2.4 Student checked that service ware was clean and wiped the sides of the plate before serving. 5.2.5 Student brought any discrepancy in the dish's presentation to the trainer's attention and adjusted before serving. 5.2.6 Student prepared and served a well- presented dish that was attractive and had eye appeal. 5.3 Stored prepared terrine in suitable environmental conditions. 5.3.1 Student stored cold food in refrigeration below 5C ensuring food safety and optimising its shelf life. 5.3.2 Student let the terrine cool and removed it from the mould before refrigerating. 5.3.3 Student covered all prepared food items while storing to avoid cross-contamination, ensuring food safety and optimising its shelf life.  Yes  No 5.4 Followed organisational procedures, environmental considerations, and cost- reduction initiatives and cleaned the work area and disposed or stored surplus and reusable by- products 5.4.1 Student checked the time for all perishable food items in the temperature danger zone (5C – 60C) and discarded food items that had been out for more than 4 hours after bringing them to the trainer's notice. 5.4.2 Student checked the time for all perishable food items in the temperature danger zone and only stored food items that had been out for less than 2 hours. 5.4.3 Student chilled all leftover food for storing as per food safety guidelines, i.e., cooled it to less than 21C within the first 2 hours and then further cooled it to less than 5C in four hours or less. 5.4.4 Student discarded food that did not meet the temperature guidelines after bringing them to the trainer's notice. 5.4.5 Student correctly covered and labelled all  Yes  No M.S Aviation Pty Ltd trading as Australian School of Commerce Name of the Document- SITHCCC039 Unit Assessment Pack Version no:23.05

89 M.S Aviation Pty Ltd T/A Australian School of Commerce RTO NO. 41089 I CRICOS NO.: 03489A Melbourne Campus: Level 4, 123-129 Lonsdale Street Melbourne, Victoria 3000 Australia Hobart Campus: Level 4, 18 Elizabeth Street, Hobart Tasmania 7000 Australia Ph: 1300 781 194 I E: Info@asoc.edu.au I W: www.asoc.edu.au ABN: 87 160 483 447 food before storing, removing cross- contamination possibilities. 5.4.6 Student successfully used the wash, rinse, and sanitise steps to clean all equipment, appliances, and tools after use. 5.4.7 Student successfully used the wash, rinse, and sanitise steps to clean stoves, grills, and bench tops thoroughly 5.4.8 Student successfully scraped, hand- washed, sanitised, and air-dried chopping boards after use. 5.4.9 Student successfully used the wash, rinse, and sanitise steps to clean and sanitise the workstation and all surfaces on which food was prepared. 5.4.10 Student worked with others to scrape, pre-rinsed, thoroughly wash, air-dry, and put away all soiled service ware using proper dishwashing and glass washing at the end of service. 5.4.11 Student worked with others to sweep, wash, and sanitise all floor areas at the end of service. 5.4.12 Student worked with others to empty, wash, sanitise, and air-dry all garbage bins at the end of service. 5.4.13 Student sorted garbage into correct bins while disposing of it. 6.Overall Performance 6.1 Student efficiently sequenced the stages of food preparation and production to prepare plated and present two portions of the dish 6.2 Student successfully prepared, plated, and presented two portions of the dish within commercial time constraints and deadlines. 6.3 Student determined cooking times and temperatures as per the recipes 6.4 Student successfully prepared, plated, and presented two portions of the dish following portion control procedures per the standard recipe. 6.5 Student successfully prepared, plated, and presented two portions of the dish using food  Yes  No M.S Aviation Pty Ltd trading as Australian School of Commerce Name of the Document- SITHCCC039 Unit Assessment Pack Version no:23.05

90 M.S Aviation Pty Ltd T/A Australian School of Commerce RTO NO. 41089 I CRICOS NO.: 03489A Melbourne Campus: Level 4, 123-129 Lonsdale Street Melbourne, Victoria 3000 Australia Hobart Campus: Level 4, 18 Elizabeth Street, Hobart Tasmania 7000 Australia Ph: 1300 781 194 I E: Info@asoc.edu.au I W: www.asoc.edu.au ABN: 87 160 483 447 safety practices when handling food. Performance criteria checklist for unit assessment task: Trainer/ Assessor to complete Trainer name: Date: Does the candidate meet the following criteria? Recipe 5: Chicken and Pork Terrine (Poultry) Satisfactory / Not Satisfactory Trainer/Assessor Comments 1. Select ingredients 1.1 Established food production requirements from standard recipes. 1.1.1 Student successfully located information in the standard recipe to determine food preparation requirements 1.1.2 Student read and understood assessment instruction 1.1.3 Student accessed recipe (instructions/task information/requirements) 1.1.4 Student read and understood the recipe.  Yes  No 1.2 Estimated ingredient quantities according to the standard recipe 1.2.1 Student identified the ingredients from the standard recipe required for their recipe 1.2.2 Student calculated the ingredient amounts required for 2 portions from the recipe book. 1.2.3 Student recorded the calculations in the provided template: Table of ingredients for recipe adjusted(calculations) 1.2.4 Student submitted their calculations to the trainer/assessor as per the task requirements  Yes  No 1.3 Recognised and chose ingredients from  Yes M.S Aviation Pty Ltd trading as Australian School of Commerce Name of the Document- SITHCCC039 Unit Assessment Pack Version no:23.05

91 M.S Aviation Pty Ltd T/A Australian School of Commerce RTO NO. 41089 I CRICOS NO.: 03489A Melbourne Campus: Level 4, 123-129 Lonsdale Street Melbourne, Victoria 3000 Australia Hobart Campus: Level 4, 18 Elizabeth Street, Hobart Tasmania 7000 Australia Ph: 1300 781 194 I E: Info@asoc.edu.au I W: www.asoc.edu.au ABN: 87 160 483 447 stores according to the recipe, quality, freshness, and stock rotation requirements. 1.3.1 Student correctly identified and collected ingredients from the store and cooler as per the recipe card. 1.3.2 Student checked, and selected meats : 1.3.2.1 that had a bright, clear, deep and red colour 1.3.2.2 firm and moist (not slick) surface 1.3.2.3 fresh, clean smell 1.3.3 Student checked and selected clean, undamaged, uncracked eggs free of excess dirt to avoid contamination. 1.3.4 Student selected eggs that were medium sized with uniform colour, regular shape with long oval shell, one end blunt and another flat. 1.3.5 Student checked the best before the date and selected eggs that did not exceed 28 days from when the egg was laid. 1.3.6 Student successfully located and read food product date codes and rotation labels. 1.3.7 Student selected the older stock when selecting ingredients per the FIFO stock rotation system. 1.3.8 Student checked and selected ingredients within the use by and best before dates.  No 2. Select, prepare and use equipment. 2.1 Selected the type and size of equipment suitable to the requirements of the recipe: 2.1.1 Student selected the correct knives, chopping boards and other tools (as required by the recipe) to prepare the dish. 2.1.2 Student selected correct food preparation equipment as per the standard recipe. 2.1.3 Student selected correct cooking equipment as per the standard recipe – 5cm X 9cm Loaf Pan  Yes  No 2.2 Safely assembled and confirmed the cleanliness of equipment before use. 2.2.1 Student assembled equipment correctly according to the manufacturer's instructions in  Yes  No M.S Aviation Pty Ltd trading as Australian School of Commerce Name of the Document- SITHCCC039 Unit Assessment Pack Version no:23.05

92 M.S Aviation Pty Ltd T/A Australian School of Commerce RTO NO. 41089 I CRICOS NO.: 03489A Melbourne Campus: Level 4, 123-129 Lonsdale Street Melbourne, Victoria 3000 Australia Hobart Campus: Level 4, 18 Elizabeth Street, Hobart Tasmania 7000 Australia Ph: 1300 781 194 I E: Info@asoc.edu.au I W: www.asoc.edu.au ABN: 87 160 483 447 the operating manual provided by the trainer 2.2.2 Student received and followed the training instructions provided for assembling of the equipment and the machine 2.2.3 Student thoroughly cleaned equipment before and after use. 2.2.4 Student visually inspected all machine parts to ensure cleanliness before assembly and use. 2.3 Followed manufacture instructions and used the equipment safely and hygienically: 2.3.1 Student read operating manual and operated equipment safely according to manufacturer's instructions provided by the trainer. 2.3.2 Student received and followed the training instructions provided for operating the equipment 2.3.3 Student checked that all parts were working and placed equipment away from water or sink before use. 2.3.4 Student checked the equipment and power cord for damage before using the equipment. 2.3.5 Student used the equipment safely, never feeding it by hand and avoiding contact with moving parts.  Yes  No 3. Portion and prepare ingredients. 3.1 Organised and assembled ingredients according to food production sequencing. 3.1.1 Student sorted and assembled ingredients according to food preparation sequence as per standard recipe. 3.1.2 Student grouped and placed ingredients in sequence to ensure all recipe steps were included. 3.1.3 Student placed all ingredients into appropriately sized dishes, bowls, and containers and set them around the cooking station for easy accessibility.  Yes  No 3.2 Followed recipe and created portions by weighing and measuring ingredients correctly 3.2.1 Student used the calculations recorded in  Yes  No M.S Aviation Pty Ltd trading as Australian School of Commerce Name of the Document- SITHCCC039 Unit Assessment Pack Version no:23.05

93 M.S Aviation Pty Ltd T/A Australian School of Commerce RTO NO. 41089 I CRICOS NO.: 03489A Melbourne Campus: Level 4, 123-129 Lonsdale Street Melbourne, Victoria 3000 Australia Hobart Campus: Level 4, 18 Elizabeth Street, Hobart Tasmania 7000 Australia Ph: 1300 781 194 I E: Info@asoc.edu.au I W: www.asoc.edu.au ABN: 87 160 483 447 the provided template and measure and sorted ingredients as per the recipe requirements 3.2.2 Student weighed all dry ingredients using a weighing scale as per the standard recipe 3.2.3 Student weighed all wet ingredients using a measuring jug as per the standard recipe 3.2.4 Student weighed and measured ingredients to prepare two portions of the standard recipe. 3.3 Diminished wastage to boost the profitability of food items prepared 3.4 Student ensured proper stock rotation by following FIFO for ingredients reducing food spoilage. 3.5 Student checked labels for 'use by' and 'best before' dates before using any ingredient, reducing food spoilage. 3.6 Student followed correct portion control as per standard recipe to reduce food waste. 3.7 Student correctly stored, handled, and prepared foodstuffs to reduce spoilage. 3.8 Students used off-cuts and recycled food to make stocks, soups, and sauces to reduce waste and unnecessary costs. 3.9 Student accurately measured and calculated all ingredients to reduce waste. 3.10 Student used resources efficiently in all food preparation areas, including only running appliances when necessary to reduce energy wastage.  Yes  No 4. Prepare pâtés and terrines. 4.1 Pâté and terrine moulds to be prepared and lined with the appropriate ingredients. 4.1.1 Student successfully prepared the Pâté en Croûte Mould spraying the inside with non-stick cooking spray and lining them with 10 strips of bacon across the base, slightly overlapping. 4.1.2 Student correctly lined each mould end with 4 slices of bacon.  Yes  No 4.2 Prepare and use binding agents and processes required for preparation of basic forcemeat.  Yes  No M.S Aviation Pty Ltd trading as Australian School of Commerce Name of the Document- SITHCCC039 Unit Assessment Pack Version no:23.05