SITHCCC027 Student Assessment Tasks.docx

Training for Knowledge & Livelihood (TKL college) ABN: 97 619 537 692 RTO Code: 45509 CRICOS Provider Code: 03770M Suite 707, Level 7 159-175 Church Street, Westfield Shopping Centre, Parramatta, NSW 2150 P 02 8677 3602 Email: Info@tkl.edu.au www.tkl.edu.au Assessment cover sheet Student Must Fill this Section Unit Code / Title SITHCCC027 Prepare dishes using basic methods of cookery . Qualification Code / Title: SIT40521Certificate IV in Kitchen Management Due Date : Student Name: Subham Student ID: S230246 Term: 2 Year: 2023 Privacy Release Clause: “I give my permission for my assessment material to be used in the auditing, assessment validation & moderation Process”. Authenticity Declaration: “I declare that:  The material I have submitted is my own work;  I have given references for all sources of information that are not my own, including the words, ideas and images of others”. Student Signature: Subham Date:19/11/23 Assessment Outcome Assessor Name: Attempt and Tasks Satisfactory Not Yet Satisfactory Date Assessor Signature Initial attempt   Re- attempt/Re- assessment   Assessment Task 1   Assessment Task 2   SITHCCC027 Prepare dishes using basic methods of cookery 1

Training for Knowledge & Livelihood (TKL college) ABN: 97 619 537 692 RTO Code: 45509 CRICOS Provider Code: 03770M Suite 707, Level 7 159-175 Church Street, Westfield Shopping Centre, Parramatta, NSW 2150 P 02 8677 3602 Email: Info@tkl.edu.au www.tkl.edu.au Assessor Feedback to Students Assessment Outcome: Competent Not yet Competent Assessor Name: Assessor Signature: SITHCCC027 Prepare dishes using basic methods of cookery 2

Training for Knowledge & Livelihood (TKL college) ABN: 97 619 537 692 RTO Code: 45509 CRICOS Provider Code: 03770M Suite 707, Level 7 159-175 Church Street, Westfield Shopping Centre, Parramatta, NSW 2150 P 02 8677 3602 Email: Info@tkl.edu.au www.tkl.edu.au SITHCCC027 Prepare dishes using basic methods of cookery 3

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Training for Knowledge & Livelihood (TKL college) ABN: 97 619 537 692 RTO Code: 45509 CRICOS Provider Code: 03770M Suite 707, Level 7 159-175 Church Street, Westfield Shopping Centre, Parramatta, NSW 2150 P 02 8677 3602 Email: Info@tkl.edu.au www.tkl.edu.au SITHCCC027 Prepare dishes using basic methods of cookery 4 Information for Student:  This assessment is to be completed according to the instructions given below in this document.  Should you not answer the tasks correctly, you will be given feedback on the results and gaps in knowledge. You will be entitled to one (1) resubmit in showing your competence with this unit.  If you are not sure about any aspect of this assessment, please ask for clarification from your assessor.  Please refer to the College re-submission and re-sit policy for more information.  If you have questions and other concerns that may affect your performance in the Assessment, please inform the assessor immediately.  This is an Open book assessment which you will do in your own time but complete in the time designated by your assessor. Remember, that it must be your own work and if you use other sources then you must reference these appropriately.  This is Individual Assessments. Once you have completed the assessment, please upload the softcopy of the Assessment into TKL Moodle. Re-assessment of Result & Academic Appeal procedures: If a student is not happy with his/ her results, that student may appeal against their grade via a written letter, clearly stating the grounds of appeal to the Chief Executive Officer. This should be submitted after completion of the subject and within fourteen days of commencement of the new term. Re-assessment Process:  An appeal in writing is made to the Academic Manager providing reasons for re-assessment /appeal.  Academic Manager will delegate another member to review the assessment.  The student will be advised of the review result done by another assessor.  If the student is still not satisfied and further challenges the decision, then a review panel is formed comprising the lecturer/trainer in charge and the Academic Manager or if need be an external assessor.  The Institute will advise the student within 14 days from the submission date of the appeal. The decision of the panel will be deemed to be final.  If the student is still not satisfied with the result, he / she has the right to seek independent advice or follow external mediation option with nominated mediation agency.  Any student who fails a compulsory subject or appeals unsuccessfully will be required to re-enrol

Training for Knowledge & Livelihood (TKL college) ABN: 97 619 537 692 RTO Code: 45509 CRICOS Provider Code: 03770M Suite 707, Level 7 159-175 Church Street, Westfield Shopping Centre, Parramatta, NSW 2150 P 02 8677 3602 Email: Info@tkl.edu.au www.tkl.edu.au Plagiarism: Plagiarism means to take and use another person's ideas and or manner of expressing them and to pass them off as your own by failing to give appropriate acknowledgement. This includes material sourced from the internet, RTO staff, other students, and from published and unpublished work. Plagiarism occurs when you fail to acknowledge that the ideas or work of others are being used, which includes: • Paraphrasing and presenting work or ideas without a reference • Copying work either in whole or in part • Presenting designs, codes or images as your own work • Using phrases and passages verbatim without quotation marks or referencing the author or web page • Reproducing lecture notes without proper acknowledgement. Collusion: Collusion means unauthorised collaboration on assessable work (written, oral or practical) with other people. This occurs when a student presents group work as their own or as the work of someone else. Collusion may be with another RTO student or with individuals or student’s external to the RTO. This applies to work assessed by any educational and training body in Australia or overseas. Collusion occurs when you work without the authorisation of the teaching staff to: • Work with one or more people to prepare and produce work • Allow others to copy your work or share your answer to an assessment task • Allow someone else to write or edit your work (without rto approval) • Write or edit work for another student • Offer to complete work or seek payment for completing academic work for other students. Both collusion and plagiarism can occur in group work. For examples of plagiarism, collusion and academic misconduct in group work please refer to the RTO’s policy on Academic integrity, plagiarism and collusion. Plagiarism and collusion constitute cheating. Disciplinary action will be taken against students who engage in plagiarism and collusion as outlined in RTO’s policy. Proven involvement in plagiarism or collusion may be recorded on students’ academic file and could lead to disciplinary Assessment Requirements You are required to complete and pass every task in the assessment in order to be deemed competent. Assessment Schedule SITHCCC027 Prepare dishes using basic methods of cookery 5

Training for Knowledge & Livelihood (TKL college) ABN: 97 619 537 692 RTO Code: 45509 CRICOS Provider Code: 03770M Suite 707, Level 7 159-175 Church Street, Westfield Shopping Centre, Parramatta, NSW 2150 P 02 8677 3602 Email: Info@tkl.edu.au www.tkl.edu.au Task Due Date Student Signature Trainer Signature Comments Task 1-2 Week 7 Introduction Welcome to the Student Assessment Tasks for SITHCCC027 Prepare dishes using basic methods of cookery . These tasks have been designed to help you demonstrate the skills and knowledge that you have learnt during your course. Please ensure that you read the instructions provided with these tasks carefully. You should also follow the advice provided in the Hospitality Works Student User Guide . The Student User Guide provides important information for you relating to completing assessment successfully. Assessment for this unit For you to be assessed as competent, you must successfully complete two assessment tasks:  Assessment Task 1: Knowledge questions – You must answer all questions correctly.  Assessment Task 2: Student Logbook – You must complete a range of food preparation tasks using commercial fixed and handheld equipment and complete a Student Logbook. The assessor must also observe a range of cooking tasks. Kitchen time required You will require time in the kitchen to complete Assessment Task 2. You will find more information about the requirements for training/commercial kitchens in the Hospitality Works Student User Guide . SITHCCC027 Prepare dishes using basic methods of cookery 6

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Training for Knowledge & Livelihood (TKL college) ABN: 97 619 537 692 RTO Code: 45509 CRICOS Provider Code: 03770M Suite 707, Level 7 159-175 Church Street, Westfield Shopping Centre, Parramatta, NSW 2150 P 02 8677 3602 Email: Info@tkl.edu.au www.tkl.edu.au Assessment Task 1: Knowledge questions 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 RTO’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 Information about how you should complete this assessment can be found in Appendix A of the Hospitality Works Student User Guide . Refer to the appendix for information on:  where this task should be completed  the maximum time allowed for completing this assessment task  whether or not this task is open-book. Note : You must complete and submit an assessment cover sheet with your work. A template is provided in Appendix B of the Student User Guide. However, if your RTO has provided you with an assessment cover sheet, please ensure that you use that. SITHCCC027 Prepare dishes using basic methods of cookery 7 i

Training for Knowledge & Livelihood (TKL college) ABN: 97 619 537 692 RTO Code: 45509 CRICOS Provider Code: 03770M Suite 707, Level 7 159-175 Church Street, Westfield Shopping Centre, Parramatta, NSW 2150 P 02 8677 3602 Email: Info@tkl.edu.au www.tkl.edu.au Questions Provide answers to all of the questions below. 1. Describe each of the following cookery methods and how they impact different types of food. Cookery method Description Impact on food Baking Description: Cooking food by surrounding it with dry heat in an oven. Impact on Food: Creates a golden- brown crust, enhances flavors, and produces a moist interior in baked goods like bread, cakes, and casseroles. Blanching Description: Briefly immersing food in boiling water, then cooling it rapidly. Impact on Food: Preserves color, texture, and nutrients, often used for vegetables to retain their vibrant appearance and crispness. Boiling Description: Cooking food in liquid at or near its boiling point. Impact on Food: Softens ingredients, extracts flavors into the liquid, and is commonly used for pasta, grains, and some vegetables. Braising Description: Searing food in fat, then simmering it in a flavorful liquid. Impact on Food: Results in tender and flavorful dishes as ingredients absorb the rich flavors of the braising liquid. Commonly used for tougher cuts of meat. Deep frying Description: Immersing food in hot oil for a crispy exterior. Impact on Food: Creates a crispy texture, seals in moisture, and imparts a rich flavor. Often used for items like french fries and fried chicken. SITHCCC027 Prepare dishes using basic methods of cookery 8

Training for Knowledge & Livelihood (TKL college) ABN: 97 619 537 692 RTO Code: 45509 CRICOS Provider Code: 03770M Suite 707, Level 7 159-175 Church Street, Westfield Shopping Centre, Parramatta, NSW 2150 P 02 8677 3602 Email: Info@tkl.edu.au www.tkl.edu.au Cookery method Description Impact on food Grilling Description: Cooking food over an open flame or heat source. Impact on Food: Imparts a smoky flavor, distinctive grill marks, and a slightly charred exterior. Commonly used for meats, vegetables, and fruits. Poaching Description: Gently simmering food in liquid. Impact on Food: Retains moisture and imparts subtle flavors. Commonly used for delicate items like eggs and fish. Roasting Description: Cooking food in an oven or over an open flame. Impact on Food: Produces a rich flavor, caramelization, and a crispy exterior. Commonly used for meats, vegetables, and certain grains. Shallow frying Description: Cooking food in a small amount of oil. Impact on Food: Results in a golden- brown exterior, preserving moisture. Commonly used for items like pancakes, fritters, and small cuts of meat. Sous vide Description: Cooking food slowly in a vacuum-sealed bag in low- temperature water. Impact on Food: Precise temperature control results in evenly cooked and tender dishes. Commonly used for meats and vegetables. Steaming Description: Cooking food by exposing it to steam. Impact on Food: Preserves nutrients, color, and texture. Commonly used for vegetables, fish, and dumplings. Stewing Description: Slow-cooking food by simmering in liquid. Impact on Food: Results in tender, flavorful dishes with a rich broth. Commonly used for meats, vegetables, and legumes. SITHCCC027 Prepare dishes using basic methods of cookery 9

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Training for Knowledge & Livelihood (TKL college) ABN: 97 619 537 692 RTO Code: 45509 CRICOS Provider Code: 03770M Suite 707, Level 7 159-175 Church Street, Westfield Shopping Centre, Parramatta, NSW 2150 P 02 8677 3602 Email: Info@tkl.edu.au www.tkl.edu.au 2. Gather recipes that include the following food types (the number of recipes you gather is up to you, but you must make sure you have addressed all food types):  dairy products  dry goods  fruit  vegetables  meat  poultry  seafood. Now answer the following. Your answers should refer to all recipes. Dairy products:  What dairy products are used in the recipes you found? Common dairy products include milk, butter, cream, cheese, yogurt, and sometimes sour cream or buttermilk.  What are the cookery methods used for the dairy products? Cooking methods include baking, boiling, sautéing, pan-frying, and simmering.  What effect do these cooking methods have on the dairy products? Cooking enhances flavor, changes consistency (thickening), and contributes richness to dairy products.  What is the desired outcome of using these cooking methods with dairy products? The desired outcome is improved texture, enhanced flavors, and the incorporation of rich and creamy characteristics into the final dishes. Dry goods: SITHCCC027 Prepare dishes using basic methods of cookery 10

Training for Knowledge & Livelihood (TKL college) ABN: 97 619 537 692 RTO Code: 45509 CRICOS Provider Code: 03770M Suite 707, Level 7 159-175 Church Street, Westfield Shopping Centre, Parramatta, NSW 2150 P 02 8677 3602 Email: Info@tkl.edu.au www.tkl.edu.au  What dry goods are used in the recipes you found? commonly used in recipes include grains (such as rice, quinoa, and pasta), legumes (beans and lentils), flour, and various spices.  What are the cookery methods used for the dry goods? Cookery methods for dry goods include boiling, steaming, simmering, baking, roasting, and frying.  What effect do these cooking methods have on the dry goods? These cooking methods can have different effects on dry goods, such as softening grains and legumes, enhancing flavors through roasting or frying, and creating texture through baking.  What is the desired outcome of using these cooking methods with dry goods? The desired outcomes of these cooking methods with dry goods vary depending on the recipe, but common goals include achieving proper texture, flavor development, and overall palatability. Fruit:  What fruit is in the recipes you found? Common fruits used in recipes include apples, berries, citrus fruits (oranges, lemons), bananas, and stone fruits (peaches, plums).  What are the cookery methods used for the fruit? Fruits are often used in recipes through methods like baking, poaching, grilling, sautéing, and making preserves or jams.  What effect do these cooking methods have on the fruit? Cooking methods can soften fruits, enhance sweetness through caramelization, develop complex flavors, and change textures. For example, baking can tenderize fruits and concentrate their natural sugars, while poaching can preserve their shape while infusing them with additional flavors. SITHCCC027 Prepare dishes using basic methods of cookery 11

Training for Knowledge & Livelihood (TKL college) ABN: 97 619 537 692 RTO Code: 45509 CRICOS Provider Code: 03770M Suite 707, Level 7 159-175 Church Street, Westfield Shopping Centre, Parramatta, NSW 2150 P 02 8677 3602 Email: Info@tkl.edu.au www.tkl.edu.au  What is the desired outcome of using these cooking methods with fruit? The desired outcomes include improved flavor profiles, altered textures, and the creation of sauces or fillings. Cooking can also be used to make fruits more palatable, enhance sweetness, or provide a contrast of textures in dishes such as pies, crisps, or compotes. Vegetables: What vegetables are used in the recipes you found? Common vegetables used in recipes include carrots, broccoli, cauliflower, spinach, bell peppers, tomatoes, onions, garlic, zucchini, and leafy greens. What are the cookery methods used for the vegetables? Vegetables can be prepared using various cooking methods such as roasting, sautéing, boiling, steaming, grilling, stir-frying, and blanching. What effect do these cooking methods have on the vegetables? Cooking methods can have different effects on vegetables. For example, roasting and grilling can enhance the natural sweetness and create a caramelized exterior. Sautéing can provide a tender yet slightly crisp texture, while boiling or steaming may preserve the natural color and nutrients. Stir-frying is known for maintaining the crunchiness of vegetables. What is the desired outcome of using these cooking methods with vegetables? The desired outcomes often include achieving the right balance of textures, enhancing flavors, and making vegetables more digestible. Cooking methods are chosen based on the desired final dish—whether it be a crisp- tender stir-fry, a caramelized and roasted side dish, or a gently simmered vegetable stew. Additionally, some cooking methods are chosen to soften vegetables for purees or soups. Meat: What meat is used in the recipes you found? Common meats used in recipes include chicken, beef, pork, lamb, and seafood. SITHCCC027 Prepare dishes using basic methods of cookery 12

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Training for Knowledge & Livelihood (TKL college) ABN: 97 619 537 692 RTO Code: 45509 CRICOS Provider Code: 03770M Suite 707, Level 7 159-175 Church Street, Westfield Shopping Centre, Parramatta, NSW 2150 P 02 8677 3602 Email: Info@tkl.edu.au www.tkl.edu.au What are the cookery methods used for the meat? Cookery methods include grilling, roasting, baking, pan-searing, braising, stewing, boiling, and frying. What effect do these cooking methods have on the meat? Cooking methods can impact meat by tenderizing, enhancing flavor through browning or caramelization, and influencing texture. For example, grilling and roasting can create a flavorful crust, while braising and stewing can result in tender, juicy meat What is the desired outcome of using these cooking methods with meat? The desired outcomes include achieving the desired level of doneness, flavor development, and texture. Different methods are chosen based on the cut of meat and the desired final dish, whether it's a well-seared steak, a fall- apart tender stew, or a crispy-skinned roast chicken. SITHCCC027 Prepare dishes using basic methods of cookery 13

Training for Knowledge & Livelihood (TKL college) ABN: 97 619 537 692 RTO Code: 45509 CRICOS Provider Code: 03770M Suite 707, Level 7 159-175 Church Street, Westfield Shopping Centre, Parramatta, NSW 2150 P 02 8677 3602 Email: Info@tkl.edu.au www.tkl.edu.au Poultry: What poultry is used in the recipes you found? Common poultry used in recipes include chicken and turkey. What are the cookery methods used for the poultry? Poultry can be prepared using methods such as roasting, grilling, pan-searing, frying, baking, and braising. What effect do these cooking methods have on the poultry? Cooking methods can result in different textures and flavors. Roasting and grilling can yield crispy skin and juicy meat, while frying creates a crispy exterior. Braising and stewing can lead to tender, fall-off-the-bone poultry. What is the desired outcome of using these cooking methods with poultry? The desired outcome includes achieving a balance between crispy and tender textures, ensuring the meat is thoroughly cooked while maintaining juiciness, and enhancing the flavor profile through techniques like browning or marinating. Seafood: What seafood is used in the recipes you found? Common seafood includes fish (salmon, cod, tilapia), shrimp, scallops, mussels, and squid. What are the cookery methods used for the seafood? Seafood can be prepared using methods such as grilling, baking, broiling, pan-searing, steaming, boiling, and frying. What effect do these cooking methods have on the seafood? Cooking methods can influence the texture and flavor of seafood. Grilling and searing can provide a smoky flavor and a crispy exterior, while steaming and boiling can maintain moisture and delicacy. Frying creates a crispy crust, and baking or broiling can yield a SITHCCC027 Prepare dishes using basic methods of cookery 14

Training for Knowledge & Livelihood (TKL college) ABN: 97 619 537 692 RTO Code: 45509 CRICOS Provider Code: 03770M Suite 707, Level 7 159-175 Church Street, Westfield Shopping Centre, Parramatta, NSW 2150 P 02 8677 3602 Email: Info@tkl.edu.au www.tkl.edu.au flavorful, oven-cooked result. What is the desired outcome of using these cooking methods with seafood? The desired outcome includes preserving the delicate texture of seafood, enhancing its natural flavors, and achieving the appropriate level of doneness. Cooking methods are chosen based on the type of seafood and the desired final dish, whether it's a grilled salmon fillet, a crispy fried calamari, or a gently steamed fish. 3. Describe the meaning and role of mise en place in relation to preparing, cooking and presenting food. Mise en Place: Meaning: Mise en place is a French term that translates to "everything in its place." In the culinary context, it refers to the practice of preparing and organizing all ingredients before cooking. This includes chopping vegetables, measuring out spices, and having all necessary tools ready. Role in Food Preparation, Cooking, and Presentation: Efficiency: Mise en place ensures efficiency in the kitchen, as everything is ready to go when needed, reducing the risk of mistakes or delays during cooking. Organization: It helps chefs stay organized, allowing them to focus on the cooking process without scrambling for ingredients or utensils. Precision: Mise en place promotes precision in measurements and ensures that each component is ready to contribute to the final dish. Time Management: It aids in time management, allowing for a smoother flow of cooking and timely presentation of dishes. Consistency: Mise en place contributes to consistency in flavor and presentation across multiple servings. 4. What types of labels are found in kitchen stores and what is included on the labels? Product Labels: Provide information about the contents of a packaged product, including ingredients, nutritional facts, and usage instructions. Price Labels: Display the price of the item. Expiration Date Labels: Indicate the date until which the product is considered safe to use. Allergen Labels: Identify potential allergens present in the product. Country of Origin Labels: Specify the country where the product was produced. SITHCCC027 Prepare dishes using basic methods of cookery 15

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Training for Knowledge & Livelihood (TKL college) ABN: 97 619 537 692 RTO Code: 45509 CRICOS Provider Code: 03770M Suite 707, Level 7 159-175 Church Street, Westfield Shopping Centre, Parramatta, NSW 2150 P 02 8677 3602 Email: Info@tkl.edu.au www.tkl.edu.au 5. List five safe operational practices that must be followed when using equipment required for the various cooking methods. Read and Follow Instructions: Always read and follow the manufacturer's instructions for the specific equipment being used. Proper Ventilation: Ensure proper ventilation in the kitchen to prevent the buildup of heat and fumes. Regular Maintenance: Regularly inspect and maintain equipment to ensure it is in good working condition. Appropriate Attire: Wear appropriate attire, including heat-resistant gloves when handling hot equipment, to prevent burns or injuries. Supervision and Training: Ensure that individuals using the equipment are adequately trained, and supervision is provided, especially for those less experienced with the equipment. Assessment Task 1: Checklist Student’s name: Subham Did the student provide a sufficient and clear answer that addresses the suggested answer for the following? Completed successfully? Comments Yes No Question 1 Question 2 Question 3 Question 4 Question 5 Task outcome:  Satisfactory  Not satisfactory Assessor signature: Assessor name: Date: SITHCCC027 Prepare dishes using basic methods of cookery 16

Training for Knowledge & Livelihood (TKL college) ABN: 97 619 537 692 RTO Code: 45509 CRICOS Provider Code: 03770M Suite 707, Level 7 159-175 Church Street, Westfield Shopping Centre, Parramatta, NSW 2150 P 02 8677 3602 Email: Info@tkl.edu.au www.tkl.edu.au SITHCCC027 Prepare dishes using basic methods of cookery 17

Training for Knowledge & Livelihood (TKL college) ABN: 97 619 537 692 RTO Code: 45509 CRICOS Provider Code: 03770M Suite 707, Level 7 159-175 Church Street, Westfield Shopping Centre, Parramatta, NSW 2150 P 02 8677 3602 Email: Info@tkl.edu.au www.tkl.edu.au Assessment Task 2: Student Logbook Information for students Tasks required for this unit  This unit of competency requires that you use each of the following cookery methods at least once to prepare to prepare at least six finished dishes: o baking o blanching o boiling o braising o deep-frying o grilling o poaching o roasting o shallow frying o sous vide o steaming o stewing. You must also:  complete mise en place activities and follow standard recipes to prepare dishes that use of each of the following major food types at least once when preparing the above six dishes: o dairy products o dry goods o frozen goods o fruit o meat o poultry o seafood o vegetables.  use food safety practices for handling and storing food  prepare, plate and present two portions each of the six finished dishes above: o within commercial time constraints and deadlines o demonstrating portion control procedures o responding to at least one special customer request. Instructions for how you will complete these requirements are included below. SITHCCC027 Prepare dishes using basic methods of cookery 18

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Training for Knowledge & Livelihood (TKL college) ABN: 97 619 537 692 RTO Code: 45509 CRICOS Provider Code: 03770M Suite 707, Level 7 159-175 Church Street, Westfield Shopping Centre, Parramatta, NSW 2150 P 02 8677 3602 Email: Info@tkl.edu.au www.tkl.edu.au 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  identifying and selecting ingredients from stores according to quality, freshness and stock rotation requirements  following procedures for portion control  producing the required quantities  checking perishable supplies for spoilage  checking perishable supplies for contamination  selecting the type and size of equipment required  ensuring that food preparation equipment safely assembled, clean and ready for use  using equipment safely and hygienically  using equipment according to the manufacturer’s instructions  weighing and measuring ingredients accurately  creating portions according to the recipe  preparing and cutting ingredients according to recipe and cooking style  minimising waste to maximise profitability  following standard recipes accurately  adding garnishes and accompaniments as per the standard recipe  identifying problems with cooking processes and taking action to address them SITHCCC027 Prepare dishes using basic methods of cookery 19

Training for Knowledge & Livelihood (TKL college) ABN: 97 619 537 692 RTO Code: 45509 CRICOS Provider Code: 03770M Suite 707, Level 7 159-175 Church Street, Westfield Shopping Centre, Parramatta, NSW 2150 P 02 8677 3602 Email: Info@tkl.edu.au www.tkl.edu.au  working effectively as part of a team  presenting dishes using appropriate service-ware  storing dishes in appropriate environmental conditions  following organisational policies and procedures  maintaining a clean work area  disposing of or storing surplus products  working safely and hygienically  working sustainably  working efficiently  working within commercial time constraints and deadlines  responding to special customer requests and dietary requirements. 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 the 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! 6. Determine production requirements. To ensure you have everything you need to prepare the standard recipe, you will need to:  interpret the standard recipe and associated food preparation list which you will be working from and: SITHCCC027 Prepare dishes using basic methods of cookery 20

Training for Knowledge & Livelihood (TKL college) ABN: 97 619 537 692 RTO Code: 45509 CRICOS Provider Code: 03770M Suite 707, Level 7 159-175 Church Street, Westfield Shopping Centre, Parramatta, NSW 2150 P 02 8677 3602 Email: Info@tkl.edu.au www.tkl.edu.au o confirm the food production requirements o calculate the number of portions and the amount of each ingredient that you require o select the relevant cookery method o determine the cooking times and temperatures o select the garnishes and accompaniments which you will add to the dish o select the ingredients from stores o check all perishable supplies for spoilage or contamination o identify the food preparation equipment that you require o ensure the appropriate food preparation equipment is ready for use o take any customer requirements or special dietary needs into consideration. A Service Planning Template has been provided to help you. 7. Prepare dishes using basic methods of cookery. Now it’s time to put all of that planning and organising to work. Prepare the dish or dishes as per the standard recipe and food preparation list. Ensure that:  all food is prepared safely and hygienically  you follow portion control procedures  you manage your own speed, timing, sequencing and productivity to ensure efficiency  all stages of preparation and cooking are completed in a way which ensures: o quality of food items o consistency of food items o organisational standards are met o waste is minimised to maximise the profitability of dishes.  you assemble and use equipment safely and hygienically  the required quantities of food are produced  you take action to any issues you identify related to food production (such as the taste, texture and appearance of food products)  you present dishes attractively on appropriate service-ware  you add garnishes and accompaniments as required  you work within commercial time constraints and deadlines SITHCCC027 Prepare dishes using basic methods of cookery 21

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Training for Knowledge & Livelihood (TKL college) ABN: 97 619 537 692 RTO Code: 45509 CRICOS Provider Code: 03770M Suite 707, Level 7 159-175 Church Street, Westfield Shopping Centre, Parramatta, NSW 2150 P 02 8677 3602 Email: Info@tkl.edu.au www.tkl.edu.au  you store food safely and in appropriate environmental conditions  you respond to any special customer requests or dietary requirements  you maintain a clean and tidy work area  you dispose of or store surplus products effectively  you work sustainably. 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. 8. 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 prepare dishes 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. SITHCCC027 Prepare dishes using basic methods of cookery 22

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Training for Knowledge & Livelihood (TKL college) ABN: 97 619 537 692 RTO Code: 45509 CRICOS Provider Code: 03770M Suite 707, Level 7 159-175 Church Street, Westfield Shopping Centre, Parramatta, NSW 2150 P 02 8677 3602 Email: Info@tkl.edu.au www.tkl.edu.au Assessment Task 2: Checklist Student’s name: Subham Has the following been completed? Completed successfully? Comments Yes No The student has satisfactorily completed a Reflective journal for each of the following cookery methods:  baking  blanching  boiling  braising  deep-frying  grilling  poaching  roasting  shallow frying  sous vide  steaming  stewing. The student has satisfactorily completed a Reflective journal for each of the following types of food:  dairy products  dry goods  eggs  frozen goods  fruit and vegetable  meat  poultry SITHCCC027 Prepare dishes using basic methods of cookery 23

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Training for Knowledge & Livelihood (TKL college) ABN: 97 619 537 692 RTO Code: 45509 CRICOS Provider Code: 03770M Suite 707, Level 7 159-175 Church Street, Westfield Shopping Centre, Parramatta, NSW 2150 P 02 8677 3602 Email: Info@tkl.edu.au www.tkl.edu.au Student’s name: Subham Has the following been completed? Completed successfully? Comments  seafood. 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: Date: SITHCCC027 Prepare dishes using basic methods of cookery 24

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Training for Knowledge & Livelihood (TKL college) ABN: 97 619 537 692 RTO Code: 45509 CRICOS Provider Code: 03770M Suite 707, Level 7 159-175 Church Street, Westfield Shopping Centre, Parramatta, NSW 2150 P 02 8677 3602 Email: Info@tkl.edu.au www.tkl.edu.au Final results record Student name: Subham Assessor name: Date: 19/11/23 Unit name: SITHCCC027 Prepare dishes using basic methods of cookery Qualification name: Final assessment results Task Type Result Satisfactor y Unsatisfactory Did not submit Assessment Task 1 Knowledge Questions S U DNS Assessment Task 2 Student Logbook S U DNS Overall unit results C NYC Feedback  My performance in this unit has been discussed and explained to me.  I would like to appeal this assessment decision. Student signature: Subham __________________________________ Date: 19/11/23__________  I hereby certify that this student has been assessed by me and that the assessment has been carried out according to the required assessment procedures. SITHCCC027 Prepare dishes using basic methods of cookery 25

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Training for Knowledge & Livelihood (TKL college) ABN: 97 619 537 692 RTO Code: 45509 CRICOS Provider Code: 03770M Suite 707, Level 7 159-175 Church Street, Westfield Shopping Centre, Parramatta, NSW 2150 P 02 8677 3602 Email: Info@tkl.edu.au www.tkl.edu.au Assessor signature: _______________________________________ Date: _________________ SITHCCC027 Prepare dishes using basic methods of cookery 26

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