SITHCCC035AssessmentTasks

5. Assessment Plan The student must be assessed as satisfactory in each of the following assessment methods in order to demonstrate competence in a variety of ways. Evidence number/ Task number Assessment method/ Type of evidence/ Task name Sufficient evidence recorded/Outcome Assessment task 1 Knowledge Test (KT) S / NS (First Attempt) S / NS (Second Attempt) Assessment task 2 Skills Test (ST) S / NS (First Attempt) S / NS (Second Attempt) Outcome C ☐ NYC ☐ Date assessed: Trainer signature: 6. Completion of the Assessment Plan Your trainer is required to fill out the Assessment Plan Outcome records above, when: • You have completed and submitted all the requirements for the assessment tasks for this cluster or unit of competency. • Your work has been reviewed and assessed by your trainer/assessor. • You have been assessed as either satisfactory or unsatisfactory for each assessment task within the unit of competency. • You have been provided with relevant and detailed feedback. Every assessment has a “Feedback to Student” section used to record the following information. Your trainer/assessor must also ensure that all sections are filled in appropriately, such as: • Result of Assessment (satisfactory or unsatisfactory) • Student name, signature and date • Assessor name, signature and date • Relevant and detailed feedback 7. Unit Requirements You, the student, must read and understand all of the information in the Unit Requirements before completing the Assessment Tasks. If you have any questions regarding the information, see your trainer/assessor for further information and clarification. Document Name: Assessment Tasks Created Date: July 23 Document No: Version No: V1 Last Modified Date: Aug 23 Yarra College Australia (YCA) | CRICOS 04115A | TOID: 45992 Page Sequence: Page 3 of 84

 Complete a written assessment consisting of a series of questions.  You will be required to answer all the questions correctly.  Do not start answering questions without understanding what is required. Read the questions carefully and critically analyse them for a few seconds; this will help you to identify what information is needed in the answer.  Your answers must demonstrate an understanding and application of the relevant concepts and critical thinking.  Be concise, to the point and write answers to each question within the allocated space or create extra space if required. Do not provide irrelevant information. Remember, quantity is not quality.  You must write your responses in your own words.  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.  When you quote, paraphrase, summarise or copy information from other sources to write your answers or research your work, always acknowledge the source. Purpose of the assessment This assessment task is designed to evaluate student’s knowledge essential to prepare poultry dishes in a range of contexts and industry settings and knowledge regarding the following:  Knowledge of the culinary terms and trade names for:  ingredients commonly used in the production of different poultry dishes  a variety of classical and contemporary poultry dishes  different cuts of poultry and styles of cooking  Knowledge of the contents of stock date codes and rotation labels  Knowledge of the characteristics of poultry products and poultry dishes:  appearance  fat content  freshness and other quality indicators  nutritional value  taste  texture  Knowledge of the historical and cultural origin of different poultry products and poultry dishes  Knowledge of the essential characteristics of poultry types listed in the performance evidence and cuts  Knowledge of the preparation techniques for different cuts and types of poultry specified in the performance evidence  Knowledge of the cookery methods for different cuts and types of poultry specified in the performance evidence  Knowledge of the equipment used to produce poultry dishes:  knife care and maintenance  essential features and functions  safe operating practices  Knowledge of the mise en place requirements for poultry dishes  Knowledge of the appropriate environmental conditions for storing poultry products and dishes to:  ensure food safety  optimise shelf life  Knowledge of the safe operational practices using essential functions and features of equipment used to produce poultry dishes. Document Name: Assessment Tasks Created Date: July 23 Document No: Version No: V1 Last Modified Date: Aug 23 Yarra College Australia (YCA) | CRICOS 04115A | TOID: 45992 Page Sequence: Page 6 of 84

Poached chicken with sweet soy, chilli & shallots Document Name: Assessment Tasks Created Date: July 23 Document No: Version No: V1 Last Modified Date: Aug 23 Yarra College Australia (YCA) | CRICOS 04115A | TOID: 45992 Page Sequence: Page 9 of 84

Saute cuts Tenderloin Q4: Answer the following questions: 4.1. Identify three (3) contents of date codes. 4.2. Identify three (3) contents of rotation labels for stock. Satisfactory response Yes ☐ No ☐ Document Name: Assessment Tasks Created Date: July 23 Document No: Version No: V1 Last Modified Date: Aug 23 Yarra College Australia (YCA) | CRICOS 04115A | TOID: 45992 Page Sequence: Page 12 of 84

Document Name: Assessment Tasks Created Date: July 23 Document No: Version No: V1 Last Modified Date: Aug 23 Yarra College Australia (YCA) | CRICOS 04115A | TOID: 45992 Page Sequence: Page 15 of 84

Duck Feathered game Document Name: Assessment Tasks Created Date: July 23 Document No: Version No: V1 Last Modified Date: Aug 23 Yarra College Australia (YCA) | CRICOS 04115A | TOID: 45992 Page Sequence: Page 18 of 84

b) Boning knife c) Paring knife 10.3. How do you ensure that you are using the equipment safely and hygienically? Document Name: Assessment Tasks Created Date: July 23 Document No: Version No: V1 Last Modified Date: Aug 23 Yarra College Australia (YCA) | CRICOS 04115A | TOID: 45992 Page Sequence: Page 21 of 84

Q11: Answer the following questions: 11.1. Discuss the mise en place requirements for poultry dishes. 11.2. What are the requirements for setting up a mise en place for poultry dishes? Satisfactory response Yes ☐ No ☐ Document Name: Assessment Tasks Created Date: July 23 Document No: Version No: V1 Last Modified Date: Aug 23 Yarra College Australia (YCA) | CRICOS 04115A | TOID: 45992 Page Sequence: Page 22 of 84

Q12: Answer the following questions: 12.1. What are the appropriate environmental conditions for cooking and storing poultry products and dishes to ensure food safety? 12.2. Discuss the following related to poultry products and dishes to ensure food safety. a) Cooking process b) Cooling process c) Timeframes and temperatures 12.3. How can you optimize shelf-life of poultry products and dishes? Satisfactory response Yes ☐ No ☐ Document Name: Assessment Tasks Created Date: July 23 Document No: Version No: V1 Last Modified Date: Aug 23 Yarra College Australia (YCA) | CRICOS 04115A | TOID: 45992 Page Sequence: Page 23 of 84

Q14: Answer the following questions regarding safe operational practices using essential functions and features of equipment used to produce poultry dishes: 13.1. Discuss the safe operational practices required when using essential functions and features of different equipment when preparing poultry dishes. 13.2. Identify one (1) piece of commonly used equipment when preparing poultry dishes. Explain for this piece of equipment: a) Safe operational practices (Five) b) How it functions? c) Features of the piece of equipment Satisfactory response Yes ☐ No ☐ Document Name: Assessment Tasks Created Date: July 23 Document No: Version No: V1 Last Modified Date: Aug 23 Yarra College Australia (YCA) | CRICOS 04115A | TOID: 45992 Page Sequence: Page 24 of 84

Assessment Results Sheet Outcome First attempt: Outcome (make sure to tick the correct checkbox): Satisfactory (S) ☐ or Not Satisfactory (NS) ☐ Date: _______(day)/ _______(month)/ _______(year) Feedback: Second attempt: Outcome (please make sure to tick the correct checkbox): Satisfactory (S) ☐ or Not Satisfactory (NS) ☐ Date: _______(day)/ _______(month)/ _______(year) Feedback: 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 the work I submit may be subject to verification to establish that it is my own.  I understand that if I disagree with the assessment outcome, I can appeal the assessment process, and either re-submit additional evidence Document Name: Assessment Tasks Created Date: July 23 Document No: Version No: V1 Last Modified Date: Aug 23 Yarra College Australia (YCA) | CRICOS 04115A | TOID: 45992 Page Sequence: Page 25 of 84

undertake gap training and or have my submission re-assessed.  All appeal options have been explained to me. 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 student’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 student. Trainer/Assessor Signature Date Office Use Only The outcome of this assessment has been entered into the Student Management System on _________________ (insert date) by (insert Name) __________________________________ Document Name: Assessment Tasks Created Date: July 23 Document No: Version No: V1 Last Modified Date: Aug 23 Yarra College Australia (YCA) | CRICOS 04115A | TOID: 45992 Page Sequence: Page 26 of 84

Pre-Assessment Checklist: Task 2 – Skills Test The purpose of this checklist 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. Section 1: Information for Students ☐ Make sure you have completed the necessary prior learning before attempting this assessment. ☐ Make sure your trainer/assessor clearly explained the assessment process and tasks to be completed. ☐ Make sure you understand what evidence is required to be collected and how. ☐ Make sure you know your rights and the Complaints and Appeal process. ☐ 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). ☐ Make sure that you have access to a computer and the internet (if you prefer to type the answers). ☐ Make sure that you have all the required resources needed to complete this Assessment Task (AT). ☐ The due date of this assessment task is in accordance with 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. ☐ The request for an extension to submit your assessment work must be made before the due date. Section 2: Reasonable adjustments I confirm that I have reviewed the Reasonable Adjustments guidelines and criteria as provided in Appendix A and attached relevant evidence as required and select the correct checkbox. ☐ I do require reasonable adjustment ☐ I do not require reasonable adjustment Declaration (Student to complete) ☐ I confirm that the purpose and procedures of this assessment task has been clearly explained to me. ☐ I confirm that I have been consulted about any special needs I might have in relation to the assessment process. ☐ I confirm that t he criteria used for this assessment has been discussed with me, as have the consequences and possible outcomes of this assessment. ☐ I confirm I have accessed and understand the assessment information as provided in YCA’s Student Handbook. ☐ I confirm I have been given fair notice of the date, time, venue and/or other arrangements for this assessment. ☐ I confirm that I am ready for assessment. Student Name: ______________________________________ Student Signature: ___________________________________ Document Name: Assessment Tasks Created Date: July 23 Document No: Version No: V1 Last Modified Date: Aug 23 Yarra College Australia (YCA) | CRICOS 04115A | TOID: 45992 Page Sequence: Page 27 of 84

Assessment method-based instructions and guidelines: Skills Test Assessment type  Skills Test - Prepare poultry dishes Instructions provided to the student: Assessment task description:  This is the second (2) assessment task you must successfully complete to be deemed competent in this unit of competency.  This assessment task is a Skills Test.  This assessment task consists of four (4) practical demonstration activities. o Activity 1: Selection of ingredients according to food preparation list and standard recipes o Activity 2: Selection and preparation of equipment o Activity 3: Portioning and preparation of ingredients. o Activity 4: Prepare, plate and present two portions of each dish ordered by the customer and present them  You will receive your feedback within two (2) weeks, and you will be notified by your trainer/assessor when your results are available.  You must attempt all activities of the project for your trainer/assessor to assess your competence in this assessment task. Applicable conditions:  This skill test is untimed and is conducted as an open book assessment (this means you are able to refer to your textbook or other learner materials during the test).  You will be assessed independently on this assessment task.  No marks or grades are allocated for this assessment task. The outcome of the task will be Satisfactory or Not Satisfactory.  As you complete this assessment task, you are predominately demonstrating your skills, techniques and knowledge to your trainer/assessor.  Your trainer/assessor may ask you relevant questions during this assessment task. Resubmissions and reattempts:  Where a student’s answers are deemed not satisfactory after the first attempt, a resubmission attempt will be allowed.  After two (2) successive re-assessment attempts, if the student still faces difficulty in demonstrating competence, then the student will be advised to undertake re-learning arrangements in this unit.  The student may speak to their trainer/assessor if they have any difficulty in completing this task and require reasonable adjustments.  For more information, please refer to YCA’s Student Handbook. Location: Level 6, 190 Queen Street, Melbourne, 3000, Victoria | Australia.  This assessment task may be completed in: ☐ a classroom, training kitchen and or a simulation environment ☐ learning management system (i.e. Moodle), Document Name: Assessment Tasks Created Date: July 23 Document No: Version No: V1 Last Modified Date: Aug 23 Yarra College Australia (YCA) | CRICOS 04115A | TOID: 45992 Page Sequence: Page 28 of 84

☐ workplace, ☐ or an independent learning environment.  Your Trainer/Assessor will provide you with further information regarding the location for completing this assessment task. Purpose of the assessment The purpose of this assessment task is to assess the student’s knowledge and skills essential to prepare poultry dishes in a range of contexts and industry settings.  Skills to follow standard recipes to prepare poultry dishes using each of the following poultry items: o chicken o duck o feathered game o turkey  Skills to use each of the following poultry preparation techniques at least once when preparing above poultry dishes, as appropriate: o barding o de boning o marinating o rolling o trussing o stuffing o trimming  Skills to prepare the required poultry dishes using each of the following cookery methods at least once: o braising o deep frying o grilling o poaching o roasting o sautéing o stewing  Skills to prepare above food for at least six different customers: o within commercial time constraints and deadlines o reflecting required quantities to be produced o following procedures for portion control and food safety practices when handling and storing poultry o responding to special customer requests and dietary requirements. Task instructions  This is an individual assessment.  The purpose of this assessment task is to assess student’s ability to ability to select, prepare and portion poultry, and to use relevant equipment, cookery and food storage methods.  This task will take place in an operational commercial kitchen. This can be: o an industry workplace; or o a simulated industry environment, such as an industry-realistic training kitchen Document Name: Assessment Tasks Created Date: July 23 Document No: Version No: V1 Last Modified Date: Aug 23 Yarra College Australia (YCA) | CRICOS 04115A | TOID: 45992 Page Sequence: Page 29 of 84

servicing customer.  The trainer/assessor will take on the role of Supervisor.  The trainer/assessor must ensure that the student has access to the following in the simulated or workplace environment. o Food preparation list (Appendix C) o Standard recipes book. (Appendix D) o Equipment list (Appendix D)  The student must use the templates provided to document their response.  The trainer/assessor must assess the student based on the performance checklists provided. Document Name: Assessment Tasks Created Date: July 23 Document No: Version No: V1 Last Modified Date: Aug 23 Yarra College Australia (YCA) | CRICOS 04115A | TOID: 45992 Page Sequence: Page 30 of 84

Assessment Task 2: Skill Test Skills Test: This assessment task requires you to prepare and cook a range of poultry dishes following standard recipes. This assessment will be completed in two (2) phases. Phase 1 requires the student to select and prepare ingredients and equipment before the beginning of service i.e., mise en place. The following activities will be completed during this phase:  Activity 1: Selection of ingredients according to food preparation list and standard recipes  Activity 2: Selection and preparation of equipment  Activity 3: Portioning and preparation of ingredients. Phase 2 requires the student to cook and present the recipes. During this phase, Activity 4 will be completed. In this activity, the student would cook and present a range of poultry dishes using the preparation techniques and cooking methods specified in the table. Poultry items Poultry dishes Preparation Technique Cooking method Chicken Bacon wrapped chicken breast Barding/ Deboning/ Stuffing/ Rolling/ Trimming/Trussing Grilling/Sous vide Poached chicken with pesto Deboning/ Stuffing/ Rolling/ Trimming/Brining/stuffing Poaching Crispy fried chicken Deep frying Duck Roast duck breast with orange, cranberry and walnut salad Soaking Braising/Roasting Goose (feathered game) Slow Braised Goose in Cherry Beer Trimming Sautéing Poultry offal Grilled Tandoori Turkey Tikka Skewers Wet and dry Marinating/trimming, Soaking Grilling Document Name: Assessment Tasks Created Date: July 23 Document No: Version No: V1 Last Modified Date: Aug 23 Yarra College Australia (YCA) | CRICOS 04115A | TOID: 45992 Page Sequence: Page 31 of 84

Phase 1: MISE EN PLACE Activity 1: Selection of ingredients according to food preparation list and standard recipes This activity requires you to select ingredients based on the food preparation list and standard recipes. The following documents are given in the appendix:  Food preparation list (Appendix C)  Standard recipes book. (Appendix D) To complete this activity, you are required to complete the steps below. Step 1: Confirm food production requirements from food preparation list (Appendix C - provided at the end of this assessment) and standard recipes (Appendix D - provided at the end of this assessment) to ensure readiness and prepare customer orders on time. Further, you need to calculate the ingredient amounts required according to food preparation requirements established in the food preparation list and standard recipes. You must record the calculated ingredients using the food preparation list (Template 1). An example of calculations is provided in Template 1. Step 2: After calculation of the ingredient amounts, you are then required to identify and select products and other ingredients from stores according to recipe, quality, freshness and stock rotation requirements. Following are the quality, freshness and stock rotation requirements against which the ingredients are to be checked:  Quality and freshness requirements:  Its odour must be pleasant and fresh which is the first thing that should be checked.  The poultry must not have any pin feathers attached to it.  The skin of poultry items must be free from discolouration, cuts and bruising.  It must not have freezer burn and its packaging must not be damaged.  The expiry dates and storage methods must be checked to ensure that it is safe for use.  Follow stock rotation requirements.  Locate and read date codes and rotation labels on food products  Check expiry dates of the products.  Select items based on the first in first out (FIFO) basis. When checking the products and ingredients for quality, you must tick against each recipe in their respective columns for freshness and stock rotation requirements using (Template 1). Document Name: Assessment Tasks Created Date: July 23 Document No: Version No: V1 Last Modified Date: Aug 23 Yarra College Australia (YCA) | CRICOS 04115A | TOID: 45992 Page Sequence: Page 32 of 84

Template 1: Food preparation list Recipes Number of serves in a dish Estimated quantity of dish to be sold during the day Ingredients Quantity Freshness Meet the quality requirement s Meet the stock rotation requirement s Bacon wrapped chicken breast 2 5 Goats’ cheese (with garlic and herbs)    Minched spinach    Chicken breast    Salt, black pepper, paprika, garlic powder    Bacon    Boneless whole turkey             Chicken fricassee                   Document Name: Assessment Tasks Created Date: July 23 Document No: Version No: V1 Last Modified Date: Aug 23 Yarra College Australia (YCA) | CRICOS 04115A | TOID: 45992 Page Sequence: Page 33 of 84

                              Poached chicken                               Document Name: Assessment Tasks Created Date: July 23 Document No: Version No: V1 Last Modified Date: Aug 23 Yarra College Australia (YCA) | CRICOS 04115A | TOID: 45992 Page Sequence: Page 34 of 84

      Crispy fried chicken                               Roast duck breast with orange, cranberry and walnut salad                         Document Name: Assessment Tasks Created Date: July 23 Document No: Version No: V1 Last Modified Date: Aug 23 Yarra College Australia (YCA) | CRICOS 04115A | TOID: 45992 Page Sequence: Page 35 of 84

                                 Sautéed duck breasts                   Grilled Goose          Document Name: Assessment Tasks Created Date: July 23 Document No: Version No: V1 Last Modified Date: Aug 23 Yarra College Australia (YCA) | CRICOS 04115A | TOID: 45992 Page Sequence: Page 36 of 84

         Tandoori Turkey skewers                                  Document Name: Assessment Tasks Created Date: July 23 Document No: Version No: V1 Last Modified Date: Aug 23 Yarra College Australia (YCA) | CRICOS 04115A | TOID: 45992 Page Sequence: Page 37 of 84

Performance Criteria/Performance Checklist: Activity 1 This task must address the following performance criteria/ performance checklist. To be assessed as satisfactory (S) in this assessment task, the participant needs to demonstrate competency in the following critical aspects of evidence S N/S Trainer/Assessor to complete (Comment and feedback to students) Confirmed food production requirements from food preparation list (Appendix C - provided at the end of this assessment) and standard recipes (Appendix D - provided at the end of this assessment) to ensure readiness and prepare customer orders on time.   Calculated the ingredient amounts required according to food preparation requirements established in the food preparation list and standard recipes.   Identified and selected products and other ingredients from stores according to recipe, quality, freshness and stock rotation requirements.  Checked for the following quality and freshness requirements:  Its odour must be pleasant and fresh which is the first thing that should be checked.  The poultry must not have any pin feathers attached to it.  The skin of meat and poultry items must be free from discolouration, cuts and bruising.  It must not have freezer burn and its packaging must not be damaged.  The expiry dates and storage methods must be checked to ensure that it is safe for use.  Followed stock rotation requirements.  Locate and read date codes and rotation labels on food products  Check expiry dates of the products.  Select items based on the first in first out (FIFO) basis.  Checked perishable supplies for spoilage or contamination prior to   Document Name: Assessment Tasks Created Date: July 23 Document No: Version No: V1 Last Modified Date: Aug 23 Yarra College Australia (YCA) | CRICOS 04115A | TOID: 45992 Page Sequence: Page 38 of 84

preparation.  Conducted temperature checks according to food safety procedures.  Checked all perishable supplies for quality:  currency of best by or use by dates  freshness  size  weight. The student’s performance was:  Not satisfactory  Satisfactory Feedback to student: Student signature Observer signature Document Name: Assessment Tasks Created Date: July 23 Document No: Version No: V1 Last Modified Date: Aug 23 Yarra College Australia (YCA) | CRICOS 04115A | TOID: 45992 Page Sequence: Page 39 of 84

Activity 2: Selection and preparation of equipment This activity requires you to select and prepare equipment, such as knives, trays, cutting boards and any other equipment used to prepare the required dishes. The equipment is listed in the Equipment list (Appendix E). To complete this activity, you are required to complete the steps given below. Step 1: Select type and size of knives and other equipment suitable to each dish and its requirements.  Analyse the preparation requirements and the cooking methods to be used for each dish based on the information given in the Recipe (Appendix D).  Select type and size of knife and equipment suitable to each poultry dish. Step 2: Determine the equipment safety and hygiene requirements according to manufacturer instructions.  Analyse the manufacturer specifications/Operations Manual.  Determine the equipment safety and hygiene requirements from the operations manual. Step 3: Safely assemble and ensure cleanliness of equipment before use.  Analyse the manufacturer specifications/Operations Manual.  Determine the procedure to assemble and ensure cleanliness of equipment.  Assemble equipment safely and clean before use. Step 4: Further, document the following information based on outcomes of Step 1 – Step 3 using Template 2.  Knives and equipment selected for each dish.  Safety requirements for handling the knife.  Hygiene requirements for the knives and equipment selected. Document Name: Assessment Tasks Created Date: July 23 Document No: Version No: V1 Last Modified Date: Aug 23 Yarra College Australia (YCA) | CRICOS 04115A | TOID: 45992 Page Sequence: Page 40 of 84

Template 2: Equipment required Equipment required Poultry dishes Knives and Equipment required Safety measures Hygiene requirements Bacon wrapped chicken breast Poached chicken with pesto Crispy fried chicken Document Name: Assessment Tasks Created Date: July 23 Document No: Version No: V1 Last Modified Date: Aug 23 Yarra College Australia (YCA) | CRICOS 04115A | TOID: 45992 Page Sequence: Page 41 of 84

Slow Braised Goose in Cherry Beer Roast duck breast with orange, cranberry and walnut salad Grilled Tandoori Turkey Tikka Skewers Document Name: Assessment Tasks Created Date: July 23 Document No: Version No: V1 Last Modified Date: Aug 23 Yarra College Australia (YCA) | CRICOS 04115A | TOID: 45992 Page Sequence: Page 42 of 84

Performance Criteria/Performance Checklist: Activity 2 This task must address the following performance criteria/ performance checklist. To be assessed as satisfactory (S) in this assessment task, the participant needs to demonstrate competency in the following critical aspects of evidence S N/S Trainer/Assessor to complete (Comment and feedback to students) Selected type and size of knives and other equipment suitable to each dish and its requirements.  Analysed the preparation requirements and the cooking methods to be used for each dish based on the information given in the Recipe (Appendix D).  Selected type and size of knife and equipment suitable to each dish.   Determined the equipment safety and hygiene requirements according to manufacturer instructions.  Analysed the manufacturer specifications/Operations Manual.  Determined the equipment safety and hygiene requirements from the operations manual.   Safely assembled and ensured cleanliness of equipment before use.  Analysed the manufacturer specifications/Operations Manual.  Determined the procedure to assemble and ensure cleanliness of equipment.  Assembled equipment safely and clean before use.   The student’s performance was:  Not satisfactory  Satisfactory Feedback to student: Student signature Observer signature Document Name: Assessment Tasks Created Date: July 23 Document No: Version No: V1 Last Modified Date: Aug 23 Yarra College Australia (YCA) | CRICOS 04115A | TOID: 45992 Page Sequence: Page 43 of 84

Activity 3: Portion and prepare ingredients. This activity requires you to portion and prepare ingredients. The ingredients must be prepared:  For each dish given in the food preparation list. (Appendix C)  In accordance with the recipe (Appendix D) To complete this activity, you are required to complete the steps given below. Step 1: Thaw frozen poultry according to food safety guidelines as required.  Analyse the food safety guidelines to thaw frozen food using the ‘Food Safety Standards’ document provided.  Thaw frozen poultry according to food safety guidelines as required. Step 2: Sort and assemble ingredients according to food production sequencing.  Determine the sequence of steps to cook the required dishes.  Sort and assemble ingredients according to food production sequencing. Step 3: Weigh and measure ingredients and create portions according to recipe. Step 4: Use appropriate poultry preparation techniques from the following according to recipe requirements.  Barding  Brining  De boning  Wet and dry marinating  Rolling  Trussing  Soaking  Stuffing  Trimming Step 5: Minimise waste to maximise profitability of food items prepared.  Portion and prepare ingredients based on the quantities calculated in Activity 1 to minimise waste. Document Name: Assessment Tasks Created Date: July 23 Document No: Version No: V1 Last Modified Date: Aug 23 Yarra College Australia (YCA) | CRICOS 04115A | TOID: 45992 Page Sequence: Page 44 of 84

Step 6: Determine the quality checks including the following to be completed for each dish:  Required cooking temperature.  Taste requirements  Texture requirements Step 7: Further, document the following information based on outcomes of Step 1 – Step 6 using Template 3.  Food safety guidelines followed to thaw frozen poultry.  Food production steps in sequence.  Ingredients according to food production sequencing.  Weight or measurement of ingredients.  Poultry preparation technique used  Quality checks Document Name: Assessment Tasks Created Date: July 23 Document No: Version No: V1 Last Modified Date: Aug 23 Yarra College Australia (YCA) | CRICOS 04115A | TOID: 45992 Page Sequence: Page 45 of 84

Template 3: Portion and prepare ingredients Food safety guidelines followed to thaw frozen poultry: Poultry dishes Production step Ingredients according to food production sequencing Weight or measurement of ingredients Poultry preparation technique used Quality checks:  Required cooking temperature.  Taste requirement s  Texture requirement s Document Name: Assessment Tasks Created Date: July 23 Document No: Version No: V1 Last Modified Date: Aug 23 Yarra College Australia (YCA) | CRICOS 04115A | TOID: 45992 Page Sequence: Page 46 of 84

Bacon wrapped chicken breast Poached chicken with pesto Document Name: Assessment Tasks Created Date: July 23 Document No: Version No: V1 Last Modified Date: Aug 23 Yarra College Australia (YCA) | CRICOS 04115A | TOID: 45992 Page Sequence: Page 47 of 84

Crispy fried chicken Roast Document Name: Assessment Tasks Created Date: July 23 Document No: Version No: V1 Last Modified Date: Aug 23 Yarra College Australia (YCA) | CRICOS 04115A | TOID: 45992 Page Sequence: Page 48 of 84

duck breast with orange, cranberry and walnut salad Document Name: Assessment Tasks Created Date: July 23 Document No: Version No: V1 Last Modified Date: Aug 23 Yarra College Australia (YCA) | CRICOS 04115A | TOID: 45992 Page Sequence: Page 49 of 84

Slow Braised Goose in Cherry Beer Grilled Tandoori Turkey Tikka Skewers Document Name: Assessment Tasks Created Date: July 23 Document No: Version No: V1 Last Modified Date: Aug 23 Yarra College Australia (YCA) | CRICOS 04115A | TOID: 45992 Page Sequence: Page 50 of 84

Document Name: Assessment Tasks Created Date: July 23 Document No: Version No: V1 Last Modified Date: Aug 23 Yarra College Australia (YCA) | CRICOS 04115A | TOID: 45992 Page Sequence: Page 51 of 84

Performance Criteria/Performance Checklist: Activity 3 This task must address the following performance criteria/ performance checklist. To be assessed as satisfactory (S) in this assessment task, the participant needs to demonstrate competency in the following critical aspects of evidence S N/S Trainer/Assessor to complete (Comment and feedback to students) Thawed frozen poultry according to food safety guidelines as required.  Analysed the food safety guidelines to thaw frozen food using the ‘Food Safety Standards’ document provided.  Thawed frozen poultry according to food safety guidelines as required.   Sorted and assembled ingredients according to food production sequencing.  Determined the sequence of steps to cook the required dishes.  Sorted and assembled ingredients according to food production sequencing.   Weighed and measured ingredients and create portions according to recipe.   Used appropriate poultry preparation techniques from the following according to recipe requirements.  Barding  Brining  De boning  Wet and dry marinating  Rolling  Trussing  Soaking  Stuffing  Trimming   Minimised waste to maximise profitability of food items prepared.  Portioned and prepared ingredients based on the quantities calculated in Activity 1 to minimise waste.   Determined the quality checks including the following to be completed for each dish:  Required cooking temperature.  Taste requirements  Texture requirements   The student’s performance was:  Not satisfactory Document Name: Assessment Tasks Created Date: July 23 Document No: Version No: V1 Last Modified Date: Aug 23 Yarra College Australia (YCA) | CRICOS 04115A | TOID: 45992 Page Sequence: Page 52 of 84

 Satisfactory Feedback to student: Student signature Observer signature Document Name: Assessment Tasks Created Date: July 23 Document No: Version No: V1 Last Modified Date: Aug 23 Yarra College Australia (YCA) | CRICOS 04115A | TOID: 45992 Page Sequence: Page 53 of 84

Phase 2: Cook dishes using correct preparation techniques and cooking methods Customer orders: Customer orders Customers Dishes No. of serves Special dietary requirements Sam Crispy fried chicken 2 Celiac disease John Bacon wrapped chicken breast 2 Robin Tandoori Turkey skewers 2 Lactose intolerant Anna Poached chicken with pesto 2 Michelle Roast duck breast with orange, cranberry and walnut salad 2 Stuart Grilled Tandoori Turkey Tikka Skewers 2 Description of the phase: This phase is in continuation of Phase 1. After completion of the mise en place, you are then required to cook poultry dishes as ordered by the customers and present poultry dishes. During the completion of this phase, the student and trainer/assessor must adhere to the instructions provided. Instructions for trainer/assessor:  This task must be completed in a commercial kitchen or a simulated work environment servicing customer.  A simulated work environment in this context means a space that has been set up with all the equipment and facilities used in a commercial kitchen.  Please refer to the (Appendix E) for the list of equipment, resources, organisational specifications, and cleaning material to utilise in the process of preparing poultry dishes according to the industry standard.  The trainer/assessor must discuss the customer orders specified after this section.  The trainer/assessor must discuss time constraints and deadlines for completing this task.  The trainer/assessor must observe the student during the completion of the activities and assess them in accordance with the performance checklist provided. Instructions for the student: The student must:  Meet the time constraints specified by the trainer/assessor.  Reflect the required quantities to be produced.  Follow procedures for portion control and food safety practices when handling and storing food.  Meet customer requests and dietary requirements.  Take into consideration the special customer requirements and adjust the ingredients Document Name: Assessment Tasks Created Date: July 23 Document No: Version No: V1 Last Modified Date: Aug 23 Yarra College Australia (YCA) | CRICOS 04115A | TOID: 45992 Page Sequence: Page 54 of 84

accordingly.  Follow the recipes provided in Appendix D.  Use the following preparation techniques and cooking methods for the dishes specified. Poultry items Poultry dishes Preparation Technique Cooking method Chicken Bacon wrapped chicken breast Barding/ Deboning/ Stuffing/ Rolling/ Trimming/Trussing Grilling/Sous vide Poached chicken with pesto Deboning/ Stuffing/ Rolling/ Trimming/Brining/stuffing Poaching Crispy fried chicken Deep frying Duck Roast duck breast with orange, cranberry and walnut salad Soaking Braising/Roasting Goose (feathered game) Slow Braised Goose in Cherry Beer Trimming Sautéing Poultry offal Grilled Tandoori Turkey Tikka Skewers Wet and dry Marinating/trimming, Soaking Grilling  Follow the portion control procedures:  Ensure all portions are of a consistent standard and size.  Portions are evenly distributed and tastefully presented on the plate.  Correct garnish is served with each food item.  Follow the procedures for Food safety practices when handling and storing food. Refer to the “Food Safety program” provided along with this unit. Document Name: Assessment Tasks Created Date: July 23 Document No: Version No: V1 Last Modified Date: Aug 23 Yarra College Australia (YCA) | CRICOS 04115A | TOID: 45992 Page Sequence: Page 55 of 84

Activity 4: Prepare, plate and present two portions of each dish ordered by the customer and present them This activity requires you to Prepare, plate and present two portions of each dish ordered by the customer. When preparing the dishes, you must:  Follow food safety practices when handling and storing poultry (Refer to the food safety program – Provided as separate document with this assessment)  Follow procedures for portion control given in the instructions.  Work within commercial time constraints and deadlines (To be discussed by the trainer/assessor)  Meet the special customer requests as per the customer order.  Visually evaluate dish and adjust presentation as required considering the following factors:  Changing accompaniments and garnishes to maximise eye appeal:  balance  colour  contrast  Changing plated food for practicality of:  customer consumption  service  wiping drips or spills. You must cook dishes according to the standard recipes and cooking methods specified in the instructions and present dishes. When cooking and presenting dishes for each customer order, your trainer/assessor will observe you against the key elements given in Checklist 1. You must also read checklist 1 and ensure that you perform in accordance with the key elements/requirements for cooking and preparation of dishes. After completion of the customer orders, you must also:  Complete Template 4. You must include the following for each dish prepared during the customer orders: o Cooking method used for each dish. o Poultry accompaniments and add marinades prepared. o Food quality adjustments made, if any.  Complete Template 5. You must include the following for each dish prepared during the customer orders: o Sauces and garnishes used. o Visual evaluation of dish presentation and any adjustments made. Document Name: Assessment Tasks Created Date: July 23 Document No: Version No: V1 Last Modified Date: Aug 23 Yarra College Australia (YCA) | CRICOS 04115A | TOID: 45992 Page Sequence: Page 56 of 84

Checklist 1: Cook dishes based on customer order and present them Elements Custome r 1 Customer 2 Customer 3 Customer 4 Customer 5 Custome r 6 Follow standard recipes to select and use cookery methods for poultry.       Use knives and other equipment safely and hygienically according to manufacturer instructions.       Prepare poultry accompaniments and add marinades as required.       Make food quality adjustments within scope of responsibility.       Carve poultry using appropriate tools and techniques, taking account of meat and bone structure and waste minimisation.       Portion and serve poultry according to recipe requirements.       Add sauces and garnishes according to standard recipes.       Visually evaluate dish and adjust presentation as required.       Store prepared food items in appropriate environmental conditions.       Clean work area and dispose of or store surplus and re- usable by-products according to organisational procedures, environmental considerations, and cost reduction initiatives.       Document Name: Assessment Tasks Created Date: July 23 Document No: Version No: V1 Last Modified Date: Aug 23 Yarra College Australia (YCA) | CRICOS 04115A | TOID: 45992 Page Sequence: Page 57 of 84

Document Name: Assessment Tasks Created Date: July 23 Document No: Version No: V1 Last Modified Date: Aug 23 Yarra College Australia (YCA) | CRICOS 04115A | TOID: 45992 Page Sequence: Page 58 of 84

Checklist 1: Observation checklist: For assessor use only: Elements Customer order 1 Customer order 2 Customer order 3 Customer order 4 Customer order 5 Custome r order 6 Follow standard recipes to select and use cookery methods for poultry.       Use knives and other equipment safely and hygienically according to manufacturer instructions.       Prepare poultry accompaniments and add marinades as required.       Make food quality adjustments within scope of responsibility.       Carve poultry using appropriate tools and techniques, taking account of meat and bone structure and waste minimisation.       Portion and serve poultry according to recipe requirements.       Add sauces and garnishes according to standard recipes.       Visually evaluate dish and adjust presentation as required.       Document Name: Assessment Tasks Created Date: July 23 Document No: Version No: V1 Last Modified Date: Aug 23 Yarra College Australia (YCA) | CRICOS 04115A | TOID: 45992 Page Sequence: Page 59 of 84

Store prepared food items in appropriate environmental conditions.       Clean work area and dispose of or store surplus and re- usable by-products according to organisational procedures, environmental considerations, and cost reduction initiatives.       Comments: Assessor/Trainer sign off: Date: Document Name: Assessment Tasks Created Date: July 23 Document No: Version No: V1 Last Modified Date: Aug 23 Yarra College Australia (YCA) | CRICOS 04115A | TOID: 45992 Page Sequence: Page 60 of 84

Template 4: Poultry dishes cooked, and methods used Work Completion: Poultry dishes Cooking method used for each dish Poultry accompaniments and add marinades prepared (If any) Food quality adjustments made, if any Bacon wrapped chicken breast Poached chicken with pesto Crispy fried chicken Document Name: Assessment Tasks Created Date: July 23 Document No: Version No: V1 Last Modified Date: Aug 23 Yarra College Australia (YCA) | CRICOS 04115A | TOID: 45992 Page Sequence: Page 61 of 84

Slow Braised Goose in Cherry Beer Roast duck breast with orange, cranberry and walnut salad Grilled Tandoori Turkey Tikka Skewers Document Name: Assessment Tasks Created Date: July 23 Document No: Version No: V1 Last Modified Date: Aug 23 Yarra College Australia (YCA) | CRICOS 04115A | TOID: 45992 Page Sequence: Page 62 of 84

Template 5: Presentation Food presentation Dishes Sauces and garnishes used (If any) Visual evaluation of dish presentation and any adjustments made Bacon wrapped chicken breast Poached chicken with pesto Crispy fried chicken Slow Braised Goose in Cherry Beer Roast duck breast with orange, cranberry and walnut salad Grilled Tandoori Turkey Tikka Skewers Document Name: Assessment Tasks Created Date: July 23 Document No: Version No: V1 Last Modified Date: Aug 23 Yarra College Australia (YCA) | CRICOS 04115A | TOID: 45992 Page Sequence: Page 63 of 84

Performance Criteria/Performance Checklist: Activity 4 This task must address the following performance criteria/ performance checklist. To be assessed as satisfactory (S) in this assessment task, the participant needs to demonstrate competency in the following critical aspects of evidence S N/S Trainer/Assessor to complete (Comment and feedback to students) Weighed and measured ingredients and create portions according to recipe.  Determined the sequence of steps to cook the required dishes.  Sorted and assembled ingredients according to food production sequencing.  Weighed and measured ingredients and create portions.   Prepared, cut and portioned ingredients according to recipe and cooking style.   Minimised waste to maximise profitability of food items prepared.   Portioned and prepared ingredients based on the quantities calculated in Activity 1 to minimise waste   The student’s performance was:  Not satisfactory  Satisfactory Feedback to student: Student signature Observer signature Document Name: Assessment Tasks Created Date: July 23 Document No: Version No: V1 Last Modified Date: Aug 23 Yarra College Australia (YCA) | CRICOS 04115A | TOID: 45992 Page Sequence: Page 64 of 84

Assessment Results Sheet Outcome First attempt: Outcome (make sure to tick the correct checkbox): Satisfactory (S) ☐ or Not Satisfactory (NS) ☐ Date: _______(day)/ _______(month)/ ____________(year) Feedback: Second attempt: Outcome (make sure to tick the correct checkbox): Satisfactory (S) ☐ or Not Satisfactory (NS) ☐ Date: _______(day)/ _______(month)/ ____________(year) Feedback: 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 the work I submit may be subject to verification to establish that it is my own.  I understand that if I disagree with the assessment outcome, I can appeal the assessment process, and either re-submit additional evidence Document Name: Assessment Tasks Created Date: July 23 Document No: Version No: V1 Last Modified Date: Aug 23 Yarra College Australia (YCA) | CRICOS 04115A | TOID: 45992 Page Sequence: Page 65 of 84

undertake gap training and or have my submission re-assessed.  All appeal options have been explained to me. 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 student’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 student. Trainer/Assessor Signature Date Office Use Only The outcome of the assessment has been entered into the Student Management System on _________________ (insert date) by (insert Name) __________________________________ Appendix A: Reasonable Adjustments Document Name: Assessment Tasks Created Date: July 23 Document No: Version No: V1 Last Modified Date: Aug 23 Yarra College Australia (YCA) | CRICOS 04115A | TOID: 45992 Page Sequence: Page 66 of 84

Write (task name and number) where reasonable adjustments have been applied: Reasonable Adjustments • Students with carer responsibilities, cultural or religious obligations, English as an additional language, disability etc. can request for reasonable adjustments. • Please note, academic standards of the unit/course will not be lowered to accommodate the needs of any student, but there is a requirement to be flexible about the way in which it is delivered or assessed. • The Disability Standards for Education requires institutions to take reasonable steps to enable the student with a disability to participate in education on the same basis as a student without a disability. • The trainer/assessor must complete the section below “Reasonable Adjustment Strategies Matrix” to ensure the explanation and correct strategy have been recorded and implemented. • The trainer/assessor must notify the administration/compliance and quality assurance department for any reasonable adjustments made. • All evidence and supplementary documentation must be submitted with the assessment pack to the administration/compliance and quality assurance department. Reasonable Adjustment Strategies Matrix (Trainer/Assessor to complete) Category Possible Issue Reasonable Adjustment Strategy (select as applicable)  LLN  Speaking  Reading  Writing  Confidence  Verbal assessment  Presentations  Demonstration of a skill  Use of diagrams  Use of supporting documents such as wordlists  Non- English Speaking Backgroun d  Speaking  Reading  Writing  Cultural background  Confidence  Discuss with the student and supervisor (if applicable) whether language, literacy and numeracy are likely to impact on the assessment process  Use methods that do not require a higher level of language or literacy than is required to perform the job role  Use short sentences that do not contain large amounts of information  Clarify information by rephrasing, confirm understanding  Read any printed information to the student  Use graphics, pictures and colour coding instead of, or to support, text  Offer to write down, or have someone else write, oral responses given by the student  Ensure that the time available to complete the assessment, while meeting enterprise requirements, takes account of the student’s needs  Indigenous  Knowledge and understanding  Flexibility  Services  Culturally appropriate training  Explore understanding of concepts and practical application through oral assessment  Flexible delivery Document Name: Assessment Tasks Created Date: July 23 Document No: Version No: V1 Last Modified Date: Aug 23 Yarra College Australia (YCA) | CRICOS 04115A | TOID: 45992 Page Sequence: Page 67 of 84

Write (task name and number) where reasonable adjustments have been applied:  Inappropriate training and assessment  Using group rather than individual assessments  Assessment through completion of practical tasks in the field after demonstration of skills and knowledge.  Age  Educational background  Limited study skills  Make sure font size is not too small  Trainer/Assessor should refer to the student’s experience  Ensure that the time available to complete the assessment takes account of the student’s needs  Provision of information or course materials in an accessible format.  Changes in teaching practices, e.g. wearing an FM microphone to enable a student to hear lectures  Supply of specialised equipment or services, e.g. a note-taker for a student who cannot write  Changes in lecture schedules and arrangements, e.g. relocating classes to an accessible venue  Changes to course design, e.g. substituting an assessment task  Modifications to the physical environment, e.g. installing lever taps, building ramps, installing a lift  Educationa l backgroun d  Reading  Writing  Numeracy  Limited study skills and/or learning strategies  Discuss with the Student previous learning experience  Ensure learning and assessment methods meet the student’s individual need  Disability  Speaking  Reading  Writing  Numeracy  Limited study skills and/or learning strategies  Identify the issues  Create a climate of support  Ensure access to support that the student has agreed to  Appropriately structure the assessment  Provide information or course materials in an accessible format, e.g. a textbook in braille  Changes in teaching practices, e.g. wearing an FM microphone to enable a student to hear lectures  Supply of specialised equipment or services, e.g. a note-taker for a student who cannot write  Changes in lecture schedules and arrangements, e.g. relocating classes to an accessible venue  Changes to course design, e.g. substituting an assessment task  Modifications to the physical environment, e.g. installing lever taps, building ramps, installing a lift Explanation of reasonable adjustments strategy used Document Name: Assessment Tasks Created Date: July 23 Document No: Version No: V1 Last Modified Date: Aug 23 Yarra College Australia (YCA) | CRICOS 04115A | TOID: 45992 Page Sequence: Page 68 of 84

Write (task name and number) where reasonable adjustments have been applied: Trainer/Assessor Name Trainer/Assessor Declaration I declare that I have attached all relevant evidence to provide reasonable adjustment. The training package guidelines and criteria have not been compromised in the process of providing reasonable adjustment to the student. I declare that I have conducted a fair, valid, reliable, and flexible assessment. I have provided explanation of reasonable adjustments strategy used, as required. Trainer/Assessor Signature Date Document Name: Assessment Tasks Created Date: July 23 Document No: Version No: V1 Last Modified Date: Aug 23 Yarra College Australia (YCA) | CRICOS 04115A | TOID: 45992 Page Sequence: Page 69 of 84

Appendix B: Learner Evaluation Form Please complete this evaluation form as thoroughly as you can, in order for us to continuously improve our training quality. The purpose of the evaluation form is to evaluate the areas below: • logistics and support • facilitation • training material • assessment Your honest and detailed input is therefore, of great value to us, and we appreciate your assistance in completing this evaluation form! Unit of Competency Name Trainer/Assessor Name Student Name (Optional) Dates of Training Employer/Work site (if applicable) Date of Evaluation A Logistics and Support Evaluation No. Criteria/Question Strongly Disagree Disagree Neutral Agree Strongly Agree 1 The communication regarding the required attendance and time to study to pass this unit was correct 2 The staff were efficient and helpful. 3 The training equipment and material used was effective and prepared. 4 The training venue was conducive to learning (set-up for convenience of students, comfortable in terms of temperature, etc.) Additional Comments on Logistics and Support Document Name: Assessment Tasks Created Date: July 23 Document No: Version No: V1 Last Modified Date: Aug 23 Yarra College Australia (YCA) | CRICOS 04115A | TOID: 45992 Page Sequence: Page 70 of 84

No. Criteria/Question Strongly Disagree Disagree Neutral Agree Strongly Agree B Trainer/Assessor Evaluation 1 The trainer/assessor was prepared and knowledgeable on the subject of the program 2 The trainer/assessor encouraged student participation and input 3 The trainer/assessor made use of a variety of methods, exercises, activities and discussions 4 The trainer/assessor used the material in a structured and effective manner 5 The trainer/assessor was approachable and respectful of the learners 6 The trainer/assessor was punctual and kept to the schedule 7 The trainer/assessor was easy to understand and used the correct language Additional Comments on Training Document Name: Assessment Tasks Created Date: July 23 Document No: Version No: V1 Last Modified Date: Aug 23 Yarra College Australia (YCA) | CRICOS 04115A | TOID: 45992 Page Sequence: Page 71 of 84

No. Criteria/Question Strongly Disagree Disagree Neutral Agree Strongly Agree C Learning Evaluation 1 The learning outcomes of the unit are relevant and suitable. 2 The content of the unit was relevant and suitable for the target group. 3 The length of the training was suitable for the unit. 4 The learning material assisted in the learning of new knowledge and skills to apply in a practical manner. 5 The learning material was free from spelling and grammar errors 6 Handouts and exercises were clear, concise and relevant to the outcomes and content. 7 Learning material was generally of a high standard, and user-friendly Additional Comments on Learning Evaluation Document Name: Assessment Tasks Created Date: July 23 Document No: Version No: V1 Last Modified Date: Aug 23 Yarra College Australia (YCA) | CRICOS 04115A | TOID: 45992 Page Sequence: Page 72 of 84

Appendix C: Food preparation list Recipes Number of serves recipe yields Estimated quantity of dish to be sold during the day Ingredients Bacon wrapped chicken breast 2 5 Dried sage Lemon rind grated Garlic finely chopped Pinch salt and pepper Chicken breast fillets skinless Poached chicken with pesto 4 4 Whole turkey Salt and ground black pepper to taste Prepared stuffing, or more to taste Heavy whipping cream, or more to taste Chicken stock Dry white wine Bay leaf Thyme sprigs Strip pared lemon rind Baby fennel bulbs, trimmed, quartered Chicken breast fillets Crispy fried chicken 10 5 Chickens Strained pickle juice Buttermilk Document Name: Assessment Tasks Created Date: July 23 Document No: Version No: V1 Last Modified Date: Aug 23 Yarra College Australia (YCA) | CRICOS 04115A | TOID: 45992 Page Sequence: Page 73 of 84

Canola oil Plain (all-purpose) flour Cayenne Ground cloves Ground coriander Ground mace Poultry seasoning (see Note) Smoked paprika Sweet paprika Whole fennel seed Kosher salt, plus more Freshly ground black pepper Slow Braised Goose in Cherry Beer 4 6 Goose Maryland’s (or duck) Coriander powder Crushed black pepper All spice Thyme powder Garlic powder Salt Roast duck breast with orange, cranberry 4 3 Brown sugar Finely grated zest and juice of oranges Finely grated zest and juice of lemon Document Name: Assessment Tasks Created Date: July 23 Document No: Version No: V1 Last Modified Date: Aug 23 Yarra College Australia (YCA) | CRICOS 04115A | TOID: 45992 Page Sequence: Page 74 of 84

and walnut salad Soy sauce Chicken stock Orange marmalade Duck breast fillets Orange, cranberry and walnut salad Tbs red wine vinegar Olive oil Oranges Witlof, leaves separated, torn if large Chopped dill Chopped chives Mint leaves, roughly chopped Flat-leaf parsley, roughly chopped Celery heart, leaves torn Dried cranberries, soaked in boiling water for 10 minutes, drained Walnuts, toasted, chopped Grilled Tandoori Turkey Tikka Skewers 4 5 Yogurt Olive oil Ginger garlic paste Lime Salt Garam masala Document Name: Assessment Tasks Created Date: July 23 Document No: Version No: V1 Last Modified Date: Aug 23 Yarra College Australia (YCA) | CRICOS 04115A | TOID: 45992 Page Sequence: Page 75 of 84

Cumin powder Chilli powder Black pepper Food colour Butter salted Turkey Daily prep  Required for specials and perishable items that need to be as fresh as possible.  Fish, salad greens and garnishes to be prepared daily Document Name: Assessment Tasks Created Date: July 23 Document No: Version No: V1 Last Modified Date: Aug 23 Yarra College Australia (YCA) | CRICOS 04115A | TOID: 45992 Page Sequence: Page 76 of 84

Appendix D: Recipes BACON WRAPPED CHICKEN BREAST Serves 2 Ingredients:  2 tbs dried sage  1 tbs lemon rind grated  1 tbs olive oil  1 clove garlic finely chopped  1 pinch salt and pepper  2 chicken breast fillets skinless  4 bacon rashers Method: 1. Preheat oven to 200C (160C fan forced). 2. Combine sage, lemon rind, olive oil, garlic and salt and pepper. 3. Cut into the side of the half chicken breast, and spoon sage mixture into the inside of each fillet. Wrap bacon rasher around the fillet and secure with kitchen string or toothpicks. 4. Place the chicken on a baking tray lined with baking paper, then spray oiled. 5. Bake for approximately 10 minutes. Cover in foil and bake for about another 10 minutes. Document Name: Assessment Tasks Created Date: July 23 Document No: Version No: V1 Last Modified Date: Aug 23 Yarra College Australia (YCA) | CRICOS 04115A | TOID: 45992 Page Sequence: Page 77 of 84

Poached chicken with pesto (Serves 4) Ingredients:  1L (4 cups) chicken stock  1 cup (250ml) dry white wine  1 bay leaf  2 thyme sprigs  1 strip pared lemon rind  2 baby fennel bulbs, trimmed, quartered  4 x 170g chicken breast fillets  8 baby (Dutch) carrots, trimmed  2 small parsnips, peeled, quartered  150g baby green beans, topped  4 tablespoons good-quality basil pesto  Toasted baguette slices, to serve Directions: Step 1 Place stock in a large deep fry pan with wine, bay leaf, thyme, lemon rind and fennel. Bring to the boil, then simmer for 3 minutes. Remove fennel and set aside. Step 2 Add chicken to the stock and poach, uncovered over medium-low heat for 15 minutes or until cooked through. Transfer to a plate and cover loosely with foil to keep warm. Add carrots and parsnips to stock and simmer for 5 minutes. Add beans and cook for a further minute. Return fennel to stock to warm through. Season well. Step 3 Divide vegetables among serving bowls and spoon over a little stock. Top with chicken breasts and a dollop of pesto, and season with freshly ground black pepper. Serve with toasted bread. Document Name: Assessment Tasks Created Date: July 23 Document No: Version No: V1 Last Modified Date: Aug 23 Yarra College Australia (YCA) | CRICOS 04115A | TOID: 45992 Page Sequence: Page 78 of 84

CRISPY FRIED CHICKEN 10 Serves Ingredients  2 chickens, broken down into 10 pieces each (breasts are cut into 2 pieces), backbone discarded  5 cups strained pickle juice  4 cups buttermilk  16 cups canola oil  6 cups plain (all-purpose) flour  4 tbsp cayenne  1 tbsp ground cloves  1 tbsp ground coriander  1 tbsp ground mace  1 tbsp poultry seasoning (see Note)  1 tbsp smoked paprika  1 tbsp sweet paprika  1 tbsp whole fennel seed  4 tbsp kosher salt, plus more  1 tbsp freshly ground black pepper  Hot sauce, for serving  Lemon wedges, for serving  Slices of white bread, for serving Method In a large bucket or pot, submerge the chicken pieces in the pickle juice. Refrigerate for 24 hours (or up to 3 days). Remove the chicken pieces from the pickle brine and submerge it in the buttermilk. Refrigerate for another 4 hours or up to 24 hours. In a large bowl, combine the flour with the spices. Generously season chicken all over with salt and pepper. Toss chicken pieces thoroughly in flour, shaking off excess. Place on a rack on a track, ready to fry. Heat 10 cm of oil in a deep fryer or large, deep heavy-duty saucepan (see Note) over medium heat until a deep-fry thermometer reads 150-160°C. Working in batches, fry the chicken, turning occasionally, until it is cooked through and brown, 15 minutes for white meat, 20 minutes for dark meat. Drain on a cooling rack fitted over a baking sheet, sprinkle with salt, and let cool for 5 minutes before serving. Serve with hot sauce, lemon wedges, and the bread. Note  Also known as chicken seasoning; available from some supermarkets.  For safety, make sure the saucepan or pot is large enough that the oil reaches less than halfway- up the sides. Document Name: Assessment Tasks Created Date: July 23 Document No: Version No: V1 Last Modified Date: Aug 23 Yarra College Australia (YCA) | CRICOS 04115A | TOID: 45992 Page Sequence: Page 79 of 84

Slow Braised Goose in Cherry Beer (Serves 4) Ingredients  4 Goose Maryland’s (or duck)  1 tsp coriander powder  ½ tsp crushed black pepper  ½ tsp all spice  1 tsp thyme powder  ¼ tsp garlic powder  1 tsp salt Method Wash and then pat dry the goose or duck legs then trim them of excess skin and fat trying to remove as much fat as possible but not too much skin. Rub the mixed dry spices well into each of the Maryland’s. Leave in the fridge over night – the longer you leave them with the rub on the more flavour it will impart.  1 bottle of Kriek Lambic – see note  1cup of chicken stock  8 eschallots – peeled and cut into 1/3rds  Salt and pepper  1 jar of sour pitted cherries Brown goose or duck skin side down first in a hot non-stick fry pan – you will not need any oil, as the goose will release plenty. Once skin is brown and crisp turn and brown the other side. Remove from pan and keep warm. Discard most of the fat keeping a couple of tablespoons – brown the onions in the hot oil for a couple of minutes then add the bottle of Kriek and the chicken stock. Reduce this down by about a 1/3 rd. Season with salt and pepper Place goose in an oven proof dish preferably a heavy one where the meat will fit snuggly and then pour over the braising liquid and onions. Cover with baking paper and a tight-fitting lid and bake in the oven at around 160 for 1 ½ – 2 hours. Turn the goose after an hour. Check that the liquid is not bubbling too hard as you just want it to be gently simmering. Once the goose is pull apart tender remove from the liquid carefully and put on a baking tray and roast in a hot oven for 6 or 7 minutes to crisp up the outside. Sauce – place the braising pan with the onions and juice on the stove, if there is a lot of fat carefully skim it off. On a gentle heat add some of the cherry juice – the amount depends on how much liquid is left in the pan but let’s say about ½ to one cup. Also throw in about a ½ a cup of the cherries. Bring the Document Name: Assessment Tasks Created Date: July 23 Document No: Version No: V1 Last Modified Date: Aug 23 Yarra College Australia (YCA) | CRICOS 04115A | TOID: 45992 Page Sequence: Page 80 of 84

heat up and reduce the sauce all the time scrapping the bottom of the pan to get any cooked bits off the pan and into the sauce. Once it is reduced to your liking check for seasoning and it is ready. Serve with polenta or a good potato mash and steamed bok choy, greens beans or braised red cabbage. Drizzle the sauce around the plate and over the meat. ROAST DUCK BREAST WITH ORANGE, CRANBERRY AND WALNUT SALAD Serves 4 INGREDIENTS  1/4 cup (60g) brown sugar  Finely grated zest and juice of 2 oranges  Finely grated zest and juice of 1 lemon  1 tbs soy sauce  1/2 cup (125ml) chicken stock  1/3 cup (110g) orange marmalade  4 duck breast fillets Orange, cranberry and walnut salad  2 tbs red wine vinegar  1/4 cup (60ml) olive oil  3 oranges  2 witlof, leaves separated, torn if large  1/4 cup chopped dill  1/4 cup chopped chives  1/4 cup mint leaves, roughly chopped  1/4 cup flat-leaf parsley, roughly chopped  1 celery heart, leaves torn  1/4 cup (40g) dried cranberries, soaked in boiling water for 10 minutes, drained  1/2 cup (50g) walnuts, toasted, chopped Methods: 1. Place sugar and 1/2 cup (125ml) water in a saucepan over low heat and simmer until sugar dissolves. Add citrus zest and juice, soy, stock and 2 tbs marmalade. Return to the boil, reduce heat to low and simmer for 2-3 minutes until syrupy, then set aside. 2. Score the duck skin, season well and place, skin-side down, in a cold fry-pan. Place the pan over medium-low heat, then cook for 5-6 minutes until the fat has rendered and the skin is golden. Place, skin-side up, on a baking tray and brush with remaining 2 tbs marmalade. Bake for 5 minutes for medium-rare or until cooked to your liking, then rest for 3 minutes. 3. Add the resting juices from the duck to the sauce and gently reheat Make orange, cranberry & walnut salad: Whisk together the vinegar, oil and finely grated zest and juice of 1 orange. Season. Peel and segment remaining 2 oranges and combine with the remaining salad ingredients. Toss with dressing. Slice the duck and serve with the salad and sauce. Document Name: Assessment Tasks Created Date: July 23 Document No: Version No: V1 Last Modified Date: Aug 23 Yarra College Australia (YCA) | CRICOS 04115A | TOID: 45992 Page Sequence: Page 81 of 84

Grilled Tandoori Turkey Tikka Skewers Serves 4 Ingredients Tikka marinade for Turkey  3 tbsp Yogurt  2 tbsp Olive oil  2 tbsp Ginger Garlic Paste  3 tbsp lime  ½ tsp salt  1 tsp garam masala  1 tsp Cumin powder  ½ tsp Chilli powder  2/4 tsp black pepper  ¼ tsp food colour  1-2 tbsp butter salted  700 gms Turkey For serving  1 Bell pepper  1 red onion  2-3 lime Mint-yogurt sauce:  ½ cup mint  ½ cup yogurt  1tbsp Lime  Salt and pepper to taste Method: 1. Tikka marinade: Mix all marinade in a wide bowl. Add cubed turkey and mix well to coat meat into tikka marinade fully. Cover and refrigerate overnight or at least for 30 minutes. 2. Mint yogurt sauce: In blender of food jar processor, add all mint-yogurt sauce ingredients and process to make smooth puree. If it appears too thick, add 1-2 tbsp milk. Remove in a bowl and refrigerate until ready to serve. 3. Grilled turkey Tikka: Pre-heat gas grill or indoor grill pan. Skey turkey cubes into wooden or metal skewers. 4. Grill vegetables. 5. Grill turkey on pre-heated grill until fully cooked with ends little charred. For even cooking, turn skewers once or twice while grilling and brush with melted butter or olive. 6. Serve: Serve turkey skewers hot from the grill with grilled vegetables and mint sauce. Document Name: Assessment Tasks Created Date: July 23 Document No: Version No: V1 Last Modified Date: Aug 23 Yarra College Australia (YCA) | CRICOS 04115A | TOID: 45992 Page Sequence: Page 82 of 84

Appendix E: Equipment list Fixtures and large equipment:  Commercial: o blender o food processor  Commercial grade work benches (1.5 m per person)  Commercial oven with trays (one per two persons)  Commercial refrigeration facilities: o cool room or fridge o freezer  Deep-fryer  Designated storage areas for dry goods and perishables  Sink  Gas, electric or induction stove top (two burners per person)  Hot plate or griddle  Salamander or other form of griller (one per eight persons)  Storage facilities:  Shelving  Trays  Small equipment: o baking sheets and trays o containers for hot and cold food o cutting boards o knife sharpening equipment:  sharpening steel  sharpening stone o knives and cleavers:  boning knife  carving knife  chef’s knife  utility knife o measures:  measuring jugs  measuring spoons  portion control scoops o meat tenderiser o mouli o pans and pots for small and large production:  stainless steel, cast iron and non-stick fry pans o poultry shears o scoops, skimmers and spiders o scales o stainless steel bowls o Small utensils:  sieve Document Name: Assessment Tasks Created Date: July 23 Document No: Version No: V1 Last Modified Date: Aug 23 Yarra College Australia (YCA) | CRICOS 04115A | TOID: 45992 Page Sequence: Page 83 of 84

 strainers and chinois  scraper  spatula  tongs and serving utensils o service-ware:  crockery  cutlery and serving utensils o spoons and ladles o temperature probe o thermometer  Food safe gloves  Cleaning materials and equipment: o cleaning cloths o commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens, equipment and food storage areas o dustpans and brooms o garbage bins and bags o hand towel dispenser and hand towels o mops and buckets o separate hand basin and soap for hand washing o sponges, brushes and scourers o tea towels  Organisational specifications: o equipment manufacturer instructions o current commercial stock control procedures and documentation for ordering, monitoring and maintaining stock o mise en place lists and standard recipes o food safety plans o guidelines relating to food disposal, storage and presentation requirements o safety data sheets (SDS) for cleaning agents and chemicals  Diverse and comprehensive range of poultry. Document Name: Assessment Tasks Created Date: July 23 Document No: Version No: V1 Last Modified Date: Aug 23 Yarra College Australia (YCA) | CRICOS 04115A | TOID: 45992 Page Sequence: Page 84 of 84