SITHCCC030 Student Assessment Pack - Copy

Final Assessment Summary Sheet This summary is to be completed by the Assessor and to be used as a final record of student competence Student Name: Student ID: Start Date: Completion Date: Unit Code: SITHCCC030 Unit Title: Prepare vegetable, fruit, eggs and farinaceous dishes Student Declaration: CHEATING & PLAGARISM In accordance with NTCA’s Plagiarism Policy and Procedure, I hereby acknowledge by signing this declaration that I have not cheated or plagiarized any work in all the assessment tasks undertaken in this unit of competency except where the work has been correctly acknowledged or as per the specific assessment task instructions. Student Signature: _____________________________________________________________ Assessments Assessment Method Assessment Evidence Result (Please circle) S - Satisfactory NS – Not Satisfactory Assessment 1 Written Assessment q Assessment coversheet q Completed Written Assessment S | NS Assessment 2 Student Logbook q Assessment coversheet q Completed Logbook S | NS Final Assessment Result for this unit: (Assessor to tick the appropriate box) q COMPETENT q NOT YET COMPETENT If Not Yet Competent (please provide reason): - Student Declaration: I declare that the evidence I have submitted for this unit of competency is my own work and that:  I have been assessed in this unit.  I have been provided with feedback.  I have been advised of my result.  I am aware of my appeal rights. Student name: ______________________________ Signature: _____________________ Date: ____/_____/_____ Assessor Declaration: I declare that:  I have conducted these assessments in accordance with principles of assessment and rules of evidence  I have provided appropriate feedback to the student  I believe that the evidence submitted by the student for this unit of competency is students own work. Assessor name: ____________________________ Signature: ____________________________ Date: ____/_____/_____ Document: SITHCCC030 | Version: 1.2 | Page 1 of 25 Level 11, 190 Queen St, Melbourne, 3000 Tel: 03 9606 0032 | Web: www.ntca.edu.au RTO#6527 | CRICOS#03399C

For office use only Final Assessment Result Entered onto Student Management Database Date Initials International students: All completed student assessment items for this unit of competency will be securely retained by RTO for a period of six months from the date on which the judgment of competence is made Local students: RTO will securely retain all completed student assessment items for this unit of competency for a period of two years from the date on which the judgment of competence is made Document: SITHCCC030 | Version: 1.2 | Page 2 of 25 Level 11, 190 Queen St, Melbourne, 3000 Tel: 03 9606 0032 | Web: www.ntca.edu.au RTO#6527 | CRICOS#03399C

Assessment Cover Sheet Please complete cover sheet clearly and accurately for assessment tasks and other types of evidence you submit for your course. All student assessment tasks submissions including any associated checklists where applicable, are to be attached to this cover sheet. Student Use Student ID No Student Name Unit Code SITHCCC030 Unit Title Prepare vegetable, fruit, eggs and farinaceous dishes Assessment No. 1 Assessment Method Written Assessment £ Initial Submission £ Re-Submission Student Declaration I declare that:  These tasks are my own work.  None of this work has been completed by any other person  These tasks are not plagiarised or colluded with any other student/s.  I have correctly referenced all resources and reference texts throughout these assessment tasks.  I have read and understood NTCA’s policy on Plagiarism, cheating and collusion and understand that if I am found to be in breach of this policy, disciplinary action may be taken against me by NTCA.  I have a copy of my assessment work with me, which I can produce if the original is lost. Student Signature: Submission Date: Assessor Use Only Outcome Satisfactory / Not Yet Satisfactory Assessor Feedback: Assessor Name: Signature: Date: Student Submission Receipt: Your submission has been received. Please keep a copy of this record. Student ID & Name : ……………………………….…………………….….. Submission Date: …………………..……………………………. Unit Code : ………………………………..……………… Assessment No & Method: ……………………………………..….……..…………. £ Initial Submission £ Re-Submission Received By (Name): …………………………………….…. Signature: …………………..……….. Date: …………………..……………….. The results will be updated within twenty-one (21) days from your final submission . Please check your student portal regularly to make sure that your results are updated. If there are any discrepancies, please discuss with the Trainer/Student Support Officer. Document: SITHCCC030 | Version: 1.2 | Page 4 of 25 Level 11, 190 Queen St, Melbourne, 3000 Tel: 03 9606 0032 | Web: www.ntca.edu.au RTO#6527 | CRICOS#03399C

Assessment Task 1: Written Assessment Task instructions  This is an individual assessment.  To make full and satisfactory responses you should consult a range of learning resources, other information such as handouts and textbooks, learners’ resources and slides.  All questions must be answered in order to gain competency for this assessment.  You must include the following particulars in the footer section of each page of the attached sheets: o Student ID or Student Name o Unit ID or Unit Code o Course ID or Course Code o Trainer and assessor name o Page numbers Questions Provide answers to all of the questions below. 1. List at least three food safety issues which you must consider when handling and cooking with eggs and alternative egg products. Describe how you would reduce each risk. Risk Strategy for reducing risk Document: SITHCCC030 | Version: 1.2 | Page 5 of 25 Level 11, 190 Queen St, Melbourne, 3000 Tel: 03 9606 0032 | Web: www.ntca.edu.au RTO#6527 | CRICOS#03399C

Food Recommended temperature Eggs Ripe pineapple Pumpkin Sweet potato Lettuce Strawberries Mushroom 7. Identify the shelf/storage life of the following foods. Document: SITHCCC030 | Version: 1.2 | Page 7 of 25 Level 11, 190 Queen St, Melbourne, 3000 Tel: 03 9606 0032 | Web: www.ntca.edu.au RTO#6527 | CRICOS#03399C

Food Shelf life Dry pasta Oranges Cooked rice Hard boiled eggs (in refrigerator) Leftover meals containing egg Watermelon Eggplant Fresh peas Document: SITHCCC030 | Version: 1.2 | Page 8 of 25 Level 11, 190 Queen St, Melbourne, 3000 Tel: 03 9606 0032 | Web: www.ntca.edu.au RTO#6527 | CRICOS#03399C

8. Assume you have been asked to prepare a dish that contains eggs, but there has been a special customer request. There are several customers who are vegan. What can you substitute the eggs with? In your answer, include reference to egg replacers and their ingredients. 9. Describe four items which you should check before using a blender or food processor to prepare fruit and vegetables. 10. Describe two things you should do when using the above equipment to ensure you work safely. 11. Describe four mise en place tasks related to preparing vegetable, fruit, farinaceous and egg dishes that you can complete without affecting the quality of dishes. 12. Define the following culinary terms: Culinary term Definition Aerating Enriching Farinaceous Document: SITHCCC030 | Version: 1.2 | Page 10 of 25 Level 11, 190 Queen St, Melbourne, 3000 Tel: 03 9606 0032 | Web: www.ntca.edu.au RTO#6527 | CRICOS#03399C

Culinary term Definition Infusion Macerate Binding Setting Thickening Crumbing/coating Zest Clarifying Document: SITHCCC030 | Version: 1.2 | Page 11 of 25 Level 11, 190 Queen St, Melbourne, 3000 Tel: 03 9606 0032 | Web: www.ntca.edu.au RTO#6527 | CRICOS#03399C

15. Describe the cooking methods used when preparing egg dishes, fruit and vegetable dishes and farinaceous dishes. Include a description of how each are used. Cookery method Fruit and vegetable Farinaceous Boiling Frying Baking Sautéing Blanching Braising Grilling Poaching Document: SITHCCC030 | Version: 1.2 | Page 13 of 25 Level 11, 190 Queen St, Melbourne, 3000 Tel: 03 9606 0032 | Web: www.ntca.edu.au RTO#6527 | CRICOS#03399C

Cookery method Fruit and vegetable Farinaceous Roasting Stewing Steaming Microwaving Sous vide 16. In the space below identify the correct culinary term for the cooking methods using eggs Method Culinary Term Method used to provide strength and structure for baked goods e.g. meatloaves Method used when crumbing foods Method used to provide extra flavour, smoothness and body in sauces and desserts This method is essential for applications like bread and butter pudding or cream caramel This method is used in the preparation of meringue, sponge and soufflé This method is essential to produce stable mixtures and sauces This method will help to achieve a golden colour in the finished product This method is required to provide consistency to sauces, custards or pastry cream Document: SITHCCC030 | Version: 1.2 | Page 14 of 25 Level 11, 190 Queen St, Melbourne, 3000 Tel: 03 9606 0032 | Web: www.ntca.edu.au RTO#6527 | CRICOS#03399C

Vegetable Farinaceous a) The historical and cultural origins. (Where were they developed? Were they developed through necessity for example, availability of ingredients or as a result of eating habits at the time? How have the dishes changed over time?) Historical and cultural origins Egg Fruit Vegetable Farinaceous Document: SITHCCC030 | Version: 1.2 | Page 16 of 25 Level 11, 190 Queen St, Melbourne, 3000 Tel: 03 9606 0032 | Web: www.ntca.edu.au RTO#6527 | CRICOS#03399C

b) Describe the classical and contemporary variations of each dish and the differences between the two. Classical Contemporary Egg Fruit Vegetable Farinaceous c) Describe how each dish should appear. How should it be presented to maximise customer appeal? Balance Colour Contrast Egg Fruit Vegetable Document: SITHCCC030 | Version: 1.2 | Page 17 of 25 Level 11, 190 Queen St, Melbourne, 3000 Tel: 03 9606 0032 | Web: www.ntca.edu.au RTO#6527 | CRICOS#03399C

Assessor Checklist: Assessment Task 1 (Written Assessment) Questions Satisfactory Q1. r Yes r No Q2. r Yes r No Q3. r Yes r No Q4. r Yes r No Q5. r Yes r No Q6. r Yes r No Q7. r Yes r No Q8. r Yes r No Q9. r Yes r No Q10. r Yes r No Q11. r Yes r No Q12. r Yes r No Q13. r Yes r No Q14. r Yes r No Q15. r Yes r No Q16. r Yes r No Q17. r Yes r No Q18. r Yes r No Q19. r Yes r No Q20a. r Yes r No Q20b. r Yes r No Q20c. r Yes r No Q20d. r Yes r No Document: SITHCCC030 | Version: 1.2 | Page 19 of 25 Level 11, 190 Queen St, Melbourne, 3000 Tel: 03 9606 0032 | Web: www.ntca.edu.au RTO#6527 | CRICOS#03399C

Assessment Cover Sheet Please complete cover sheet clearly and accurately for assessment tasks and other types of evidence you submit for your course. All student assessment tasks submissions including any associated checklists where applicable, are to be attached to this cover sheet. Student Use Student ID No Student Name Unit Code SITHCCC030 Unit Title Prepare vegetable, fruit, eggs and farinaceous dishes Assessment No. 2 Assessment Method Student Logbook £ Initial Submission £ Re-Submission Student Declaration I declare that:  These tasks are my own work.  None of this work has been completed by any other person  These tasks are not plagiarised or colluded with any other student/s.  I have correctly referenced all resources and reference texts throughout these assessment tasks.  I have read and understood NTCA’s policy on Plagiarism, cheating and collusion and understand that if I am found to be in breach of this policy, disciplinary action may be taken against me by NTCA.  I have a copy of my assessment work with me, which I can produce if the original is lost. Student Signature: Submission Date: Assessor Use Only Outcome Satisfactory / Not Yet Satisfactory Assessor Feedback: Assessor Name: Signature: Date: Student Submission Receipt: Your submission has been received. Please keep a copy of this record. Student ID & Name : ……………………………….…………………….….. Submission Date: …………………..………………………… Unit Code : ………………………………..……………… Assessment No & Method: ……………………………………..….……..…………. £ Initial Submission £ Re-Submission Received By (Name): …………………………………….…. Signature: …………………..……….. Date: …………………..……………….. The results will be updated within twenty-one (21) days from your final submission . Please check your student portal regularly to make sure that your results are updated. If there are any discrepancies, please discuss with the Trainer/Student Support Officer. Document: SITHCCC030 | Version: 1.2 | Page 20 of 25 Level 11, 190 Queen St, Melbourne, 3000 Tel: 03 9606 0032 | Web: www.ntca.edu.au RTO#6527 | CRICOS#03399C