Ass Tool_SITHCCC023 Use food prep equip

Assessment Summary Read all the instructions below before attempting the assessment task. Assessment tasks are tools used to determine if you have the knowledge and skills to complete tasks to industry standards within the workplace. Your trainer/assessor will help you throughout this task and it is your responsibility to provide enough evidence to justify a competent decision by the trainer/assessor. If you do not understand the questions or what is required, ask your trainer/assessor for assistance. For group assessments, all students are to contribute to the assessment tasks. You can work in groups up to a maximum of four people. You are to complete all tasks by the due date and assessments must have a coversheet attached. If you think you do not have enough time to complete the tasks by the due date, discuss with the trainer/assessor the reasons of why you cannot submit on time. Writing your responses When answering questions, ensure that your answers are detailed enough to so the assessor can draw a conclusion that you have the knowledge and/or skills to demonstrate competency. Handwritten answers must be written in blue or black pen. When producing reports, ensure that your project has a title page, table of contents, page numbers, reference list, ensuring that your answers thoroughly match the questions asked. Answer all questions in your own words to avoid plagiarism. Plagiarism is copying someone else’s work or ideas and saying that it your own work. Sources of work must be properly referenced, outlining the source of your ideas. Penalties may include having to resubmit the assessment task again, repeating the Unit of competency, or for repeat plagiarism, expulsion from Australian College of Hospitality & Business Management. Marking of Assessments On submission of your assessment will be marked for a result of either Satisfactory (S) or Not Yet Satisfactory (NYS). If you receive a NYS result, you will be asked to redo the tasks again. To achieve a competent result with this unit, all tasks need to be completed and marked as satisfactory. Your trainer/assessor will provide feedback to you on each task, outlining where you must improve to achieve a Satisfactory (S) result. When all tasks are marked as Satisfactory (S), you will receive a result of Competent (C) for this unit otherwise, you will be marked Not Yet Competent (NYC). Assessments submitted to the trainer/assessor after the due date may not be accepted, and you may have to pay a resubmission fee / adjustment may apply. Students with Special Needs If leaners/learners have any special needs (e.g. physical disability, learning difficulty) regarding assessment, they should be directed to discuss these with the Course Coordinator. The college will endeavour to make all possible and reasonable adjustments to any aspect of assessment in order to address those needs. Some examples of additional support could include:  Language, literacy and numeracy (LLN)  Assistive technology  Additional materials or tutorials  Assistance in using technology for online delivery components. Reasonable adjustment Reasonable adjustment refers to any modification made to the learning environment, certification requirements, training delivery or assessment method to help learners with a disability access and participate in education and training on the same basis as those without disability (IBSA, 2015). The Disability Standards for Education 2005 were formed under the Disability Discrimination Act 1992. They clarify the obligations of training providers to ensure that learners who have a disability are able to access and participate in education and training on the same basis as those without disability. Some examples of reasonable adjustments could include: SITHCCC023 – Use food preparation equipment Assessment tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Australian College of Hospitality and Business Management Provider Code: 45215 | CRICOS Provider Code 03630A Page 3 of 28

Performance Evidence Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:  safely and hygienically prepare food using each of the following fixed and hand-held commercial equipment:  blender  deep-fryer  food processor  grater  cryovac machine  knife sharpening equipment:  sharpening steels and stones  knives:  chef’s knife  filleting knife  palette knife  utility knife  vegetable knife  mandolin slicer  measures  microwave  mouli  oven  peeler, corer or slicer  planetary mixer  salamander  scales  slicing machine  stove top  thermometer  water bath (not bain marie)  whisk  make basic and precision cuts on fruit and vegetables using each of the types of cuts listed in the knowledge evidence at least once  complete food preparation tasks within commercial time constraints. Knowledge Evidence Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:  meaning and role of mise en place in the process of preparing, cooking and presenting food  essential features and functions of, and safe operating practices for the fixed and hand-held commercial equipment listed in the performance evidence  food safety practices for handling different food types  cleaning practices and agents suitable to range of equipment in use  basic and precision cuts used in a commercial kitchen:  brunoise  chiffonnade  concasse SITHCCC023 – Use food preparation equipment Assessment tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Australian College of Hospitality and Business Management Provider Code: 45215 | CRICOS Provider Code 03630A Page 6 of 28

Assessment Task Knowledge questions Schedule Outcomes Assessed Performance Criteria 1.1,1.2,2.1 Knowledge & Performance Evidence Addresses some elements of required foundation skills, Knowledge skills and Performance Evidence as shown in the Assessment Mapping documents Instructions for answering written questions:  Student must have to complete a written assessment consisting of a series of questions.  It is expected from students to correctly answer all the questions.  Answers must demonstrate an understanding and application of relevant concepts, critical thinking, and good writing skills.  Student must concise to the point and write answers according to the given word-limit or provide enough evidences to each question and do not provide irrelevant information.  Student must not use non-discriminatory language. The language used should not devalue, demean, or exclude individuals or groups based on attributes such as gender, disability, culture, race, religion, sexual preference or age. Gender inclusive language should be used.  Assessor should not accept answers copied directly from texts without acknowledgement of the text  Trainer/Assessor will provide student further information regarding the location of completing this assessment task. Information for students Knowledge questions are designed to help you demonstrate the knowledge which you have acquired during the learning phase of this unit. Ensure that you:  review the advice to students regarding answering knowledge questions in the Hospitality Works Student User Guide  comply with the due date for assessment which your assessor will provide  adhere with your BIC’s submission guidelines  answer all questions completely and correctly  submit work which is original and, where necessary, properly referenced  submit a completed cover sheet with your work  avoid sharing your answers with other students . Assessment information SITHCCC023 – Use food preparation equipment Assessment tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Australian College of Hospitality and Business Management Provider Code: 45215 | CRICOS Provider Code 03630A Page 9 of 28 i

Equipment Uses/functions Grater Grates cheese, vegetables, or other ingredients into various textures, from fine to coarse Cryovac machine Removes air and seals food in vacuum bags for preservation or sous-vide cooking Mandolin slicer Precisely slices fruits and vegetables to uniform thickness Measures Tools for accurate ingredient measurement, including cups, spoons, and scales Microwave Heats and cooks food using microwave radiation, offering rapid cooking and reheating Mouli Purees and strains ingredients like tomatoes or fruits Oven Bakes, roasts, and broils food using dry heat, essential for a wide range of dishes SITHCCC023 – Use food preparation equipment Assessment tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Australian College of Hospitality and Business Management Provider Code: 45215 | CRICOS Provider Code 03630A Page 12 of 28

Brunoise A fine dice, usually measuring 1-2 mm cubes, used for garnishes and fine presentation Chiffonade Thin strips or ribbons of herbs or leafy greens, often used for garnishing or salads Concasse Diced and peeled tomatoes used in sauces and soups Jardinière Vegetables cut into thick, even matchsticks, often used as a side dish Julienne Thin matchstick-shaped cuts of vegetables, suitable for stir- fries and garnishes Macedoine Small cubes, typically measuring 5-7 mm, used in salads and as garnishes Mirepoix A mixture of finely diced onions, carrots, and celery, serving as a flavour base in many dishes SITHCCC023 – Use food preparation equipment Assessment tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Australian College of Hospitality and Business Management Provider Code: 45215 | CRICOS Provider Code 03630A Page 15 of 28

3. Take precautions: Wear appropriate protective gear, such as gloves or safety goggles, when necessary. Make sure the equipment is unplugged or turned off before cleaning, adjusting, or changing attachments. Keep cords and wires away from water or heat sources to prevent accidents. 8. List three key safety considerations you need to make when using hot equipment such as ovens, deep fryers, salamanders, stove top, or microwaves (both gas and electric). Ans- Three key safety considerations you need to make when using hot equipment such as ovens, deep fryers, salamanders, stove top, or microwaves (both gas and electric) are; Follow proper handling procedures : Always use oven mitts or heat-resistant gloves when handling hot equipment to protect yourself from burns. Be cautious when opening or closing oven doors, as the hot air or steam can cause injury. Keep a safe distance : Maintain a safe distance from hot equipment to prevent accidental contact. Be mindful of flammable materials nearby, such as curtains or paper towels, and ensure they are kept away from heat sources. Use proper ventilation : Ensure that the area is well-ventilated when using equipment that produces heat or steam. This helps to prevent the buildup of harmful gases or excessive heat in the surrounding area. 9. List three key safety considerations you need to make when working with a Cryovac machine. Ans- Three key safety considerations you need to make when working with a Cryovac machine are; Follow proper operating procedures : Familiarize yourself with the manufacturer's instructions for using the Cryovac machine safely. This includes understanding how to properly seal and vacuum-pack items, as well as any specific safety precautions. Use personal protective equipment (PPE): Wear appropriate PPE, such as gloves and safety goggles, when operating the Cryovac machine. This helps protect you from potential hazards, such as cuts from sharp edges or exposure to chemicals. Maintain a clean and organized workspace : Keep the area around the Cryovac machine clean and free from clutter. This reduces the risk of accidents, such as tripping or knocking over objects, which could lead to injury or damage to the machine. SITHCCC023 – Use food preparation equipment Assessment tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Australian College of Hospitality and Business Management Provider Code: 45215 | CRICOS Provider Code 03630A Page 18 of 28

Assessment Task 2 Assessment Task Practical assessment task/ Student Logbook Schedule Outcomes Assessed Performance Criteria 1.1,1.2,1.3,2.1,2.2,3.1,3.2,3.3,3.4 Knowledge & Performance Evidence Addresses some elements of required foundation skills, Knowledge skills and Performance Evidence as shown in the Assessment Mapping documents Information for students Tasks required for this unit This unit of competency requires that you:  safely and hygienically prepare food using each of the following fixed and hand-held commercial equipment: o blender o deep-fryer o food processor o grater o cryovac machine o knife sharpening equipment:  sharpening steels and stones o knives:  chef’s knife  filleting knife  palette knife  utility knife  vegetable knife o mandolin slicer o measures o microwave o mouli o oven o peeler, corer or slicer o planetary mixer o salamander o scales o slicing machine o stove top o thermometer o water bath (not bain marie) o whisk  make basic and precision cuts on fruit and vegetables using each of the following types of cuts at least once: SITHCCC023 – Use food preparation equipment Assessment tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Australian College of Hospitality and Business Management Provider Code: 45215 | CRICOS Provider Code 03630A Page 21 of 28

o brunoise o chiffonnade o concasse o jardinière o julienne o macédoine o mirepoix o paysanne  complete food preparation tasks within commercial time constraints. Instructions for how you will complete these requirements are included below. SITHCCC023 – Use food preparation equipment Assessment tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Australian College of Hospitality and Business Management Provider Code: 45215 | CRICOS Provider Code 03630A Page 22 of 28

Activities Complete the following activities. 1. Carefully read the following information. Successful completion of this unit requires that you complete the range of cooking tasks listed above. It is important that you provide evidence that you have successfully completed each task. We have provided a Student Logbook to help you. Below is a guide to the skills and knowledge you must demonstrate when you are completing each task. We have provided a number of documents to assist you and you will find these in your Student Logbook . What do I need to demonstrate? During your practical assessments you will be required to demonstrate a range of the skills and knowledge that you have developed during your course. These include:  interpreting standard recipes and food preparation lists  confirming food production requirements  calculating ingredient amounts  weighing and measuring ingredients accurately  selecting the knives required for the food to be prepared  selecting routine and specialised equipment and utensils for the food to be prepared  ensuring that food preparation equipment is safely assembled, clean and ready for use  using equipment safely and hygienically  making precision cuts to prepare food  using equipment according to the manufacturer’s instructions  cleaning and maintaining equipment according to the manufacturer’s instructions  measuring and using correct amount of cleaning agents on equipment  making minor adjustments to equipment (including oiling and adjusting blades)  identifying and reporting on any unsafe or faulty equipment (where applicable)  rectifying issues with equipment within your level of responsibility (where applicable)  working safely and hygienically at all times SITHCCC023 – Use food preparation equipment Assessment tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Australian College of Hospitality and Business Management Provider Code: 45215 | CRICOS Provider Code 03630A Page 23 of 28

 working sustainably by minimising waste and using energy responsibly. How will I provide evidence? In your Student Logbook you will find some detailed information about providing evidence, the preparation and planning documents you must complete each time you cook, a logbook summary and a Reflective journal . Each time you prepare a dish for assessment of this unit, you will need to:  complete a Service planning document  complete a Reflective journal (a reflective journal provides an opportunity for you to think about the processes you undertook – what went well, what you would do differently next time); it also helps you to provide evidence for your assessment  ask your supervisor/assessor to sign the Supervisor Declaration section at the end of your Reflective journal . Your assessor will also observe some of your cooking and food preparation and complete an observation checklist. Tips for completing your Student Logbook  Read through this assessment and your Student Logbook before you get started and make sure you understand what you need to do. If you are unsure, speak to your assessor and/or supervisor.  Stay up to date! Complete a logbook entry at the end of each time you cook and ask your supervisor to do the same. Providing organised, complete evidence forms part of your assessment.  Stay in touch with your assessor. Ask questions, raise issues, check in, communicate. Most importantly, ask for help if you are having trouble! 2. Determine production requirements. To ensure you have everything you need to prepare the required food, you will need to:  interpret the standard recipe and associated food preparation list which you will be working from and: o confirm the food production requirements o calculate the number of portions and the amount of each ingredient that you require o identify the food preparation equipment that you require o ensure the appropriate food preparation equipment is clean, safe and SITHCCC023 – Use food preparation equipment Assessment tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Australian College of Hospitality and Business Management Provider Code: 45215 | CRICOS Provider Code 03630A Page 24 of 28

ready for use. A Service planning template has been provided to help you. 3. Use equipment to prepare food. Now it’s time to put all of that planning and organising to work. Prepare the required foods as per the standard recipe and food preparation list. Ensure that:  all food is handled and prepared safely and hygienically  you follow portion control procedures  you manage your own speed, timing, sequencing and productivity to ensure efficiency  you assemble and use all equipment safely and hygienically as per manufacturer’s instructions  you check that equipment is clean and ready for use  you demonstrate the range of precision cuts required of this task  your knife selection is appropriate to the type of food being prepared  you work sustainably to minimise the amount of waste produced and to reduce the use of energy and resources  you clean equipment by using the correct amount and type of cleaning agents  you make minor adjustments including oiling and blade adjustment  you work within commercial time constraints. Where any equipment shows signs of faults or other issues that indicate it may be unsafe to use, report immediately to your trainer/assessor or supervisor. Complete a Reflective journal for each time you receive and store stock as part of your assessment for this unit. Don’t forget to ask your supervisor/assessor to complete the declaration. 4. Submit documents to your assessor. Finalise your Student Logbook . Ensure all documents are clear and complete. It should include the following completed documents for each time you cook a dish as part of your assessment for this unit.  Service planning  Reflective journal (endorsed by your supervisor/assessor). Send or submit the completed Student Logbook to your assessor. SITHCCC023 – Use food preparation equipment Assessment tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Australian College of Hospitality and Business Management Provider Code: 45215 | CRICOS Provider Code 03630A Page 25 of 28

Assessment Task 2: Checklist Student’s name: Has the following been completed? Completed successfully? Comments Yes No The student has satisfactorily completed a Service Planning document for each session. The student has satisfactorily completed a Reflective journal for each type of equipment, knives and precision cuts they have demonstrated. Assessor observations have been completed and collectively across all observations (either singular or on multiple occasions) all boxes have been checked as Yes and the student demonstrated their competence as per the Quality indicators provided in the assessor logbook. The student’s workplace supervisor (or the assessor if in a training kitchen) has completed the Supervisor Declaration Section in the student’s logbook and you are satisfied that they have answered Yes to each question, the supervisor has provided comments/feedback and you have followed up on any gaps or concerns you have by discussing this with the supervisor. Provide details of any discussions that took place in the Comments column. Task outcome:  Satisfactory  Not satisfactory Assessor signature: Assessor name: SITHCCC023 – Use food preparation equipment Assessment tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Australian College of Hospitality and Business Management Provider Code: 45215 | CRICOS Provider Code 03630A Page 26 of 28

Date: Student Feedback Form Unit SITHCCC023 Use food preparation equipment SITHCCC023 – Use food preparation equipment Assessment tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Australian College of Hospitality and Business Management Provider Code: 45215 | CRICOS Provider Code 03630A Page 27 of 28

Student Name: Date Assessor Name: Please provide us some feedback on your assessment process. Information provided on this form is used for evaluation of our assessment systems and processes. This information is confidential and is not released to any external parties without your written consent. There is no need to sign your name as your feedback is confidential. Strongly Agree Agree Average Disagree Strongly Disagree I received information about the assessment requirements prior to undertaking the tasks 5 4 3 2 1 The assessment instructions were clear and easy to understand 5 4 3 2 1 I understood the purpose of the assessment 5 4 3 2 1 The assessment meets your expectation 5 4 3 2 1 My Assessor was organised and well prepared 5 4 3 2 1 The assessment was Fair, Valid, Flexible and Reliable 5 4 3 2 1 My Assessor's conduct was professional 5 4 3 2 1 The assessment was an accurate reflection of the unit requirements 5 4 3 2 1 I was comfortable with the outcome of the assessment 5 4 3 2 1 I received feedback about assessments I completed 5 4 3 2 1 The pace of this unit was: Too Slow Great Pace Too Fast Comments: SITHCCC023 – Use food preparation equipment Assessment tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Australian College of Hospitality and Business Management Provider Code: 45215 | CRICOS Provider Code 03630A Page 28 of 28