SITHCCC012_Assessment 1 Practical Assessment

SITHCCC012– PREPARE POULTRY DISHES ASSESSMENT TASK 1 FEEDBACK COVER SHEET STUDENT NAME SAUGAT K C STUDENT ID S9994120 ASSESSOR NAME K.MacDonald EVIDENCE COLLECTED BENCHMARK REQUIREMENTS MET 1 st Attempt 2 nd Attempt 3 rd Attempt 1 Task 1: Practical Observation ☐ ☐ ☐ 2 Task 2: Practical Evidence ☐ ☐ ☐ 3 Task 3: Answer the Questions ☐ ☐ ☐ OUTCOME ☐ Satisfactory ☐ Not Satisfactory ☐ Satisfactory ☐ Not Satisfactory ☐ Satisfactory ☐ Not Satisfactory DATE / / 20 / / 20 / / 20 ASSESSOR INITIAL FEEDBACK TO STUDENT ASSESSO R SIGNATUR E DATE of FINAL OUTCOM E Document Name: SITHCCC012_Assessment 1 Practical Assessment RTO Code: 52010 CRICOS Code: 03548F Version: 1.1 Approved on: 01 Jul 2021 Review Date: 01 Jul 2023 Page 1 of 6

Document Name: SITHCCC012_Assessment 1 Practical Assessment RTO Code: 52010 CRICOS Code: 03548F Version: 1.1 Approved on: 01 Jul 2021 Review Date: 01 Jul 2023 Page 2 of 6

Task 1 For this assessment you will:  Prepare prepare and cook a range of poultry dishes following standard recipes.  ensure that you meet the commercial deadlines and time constraints and quantities that were needed.  use Policies and Procedures for portion control and food safety when handling and storing food.  need to able to respond to requests concerning dietary requirements, evaluate the dishes visually and plate as per organisational requirements.  ensure that at all times items were stored in their correct environment and maintaining food to its optimal at all time to reduce costs.  use the equipment appropriately and read the manufacturer’s instructions to assemble them.  identify the products used and completed the required check for quality and freshness Document Name: SITHCCC012_Assessment 1 Practical Assessment RTO Code: 52010 CRICOS Code: 03548F Version: 1.1 Approved on: 01 Jul 2021 Review Date: 01 Jul 2023 Page 4 of 6

TASK 2: Instructions You are required to supply evidence in the form of a Photo of you holding the dish/with the dish. Answer all the questions related to your practical sessions in the kitchen. Evidence Q1 #136 Coq au vin #143 Ballotine of duck #146 Devilled Quail #142 Mexican turkey Steaks with Mole Poblano #134 Roast chicken Barded with Bacon #369 Southern finger lickin chicken with maple caramel #1D Poached chicken breast with Ginger Shallot sauce/Chilli sauce Q2 Is this dish Classical֍ or contemporary ☐ Is this dish Classical֍ or contemporary ☐ Is this dish Classical֍ or contemporary ☐ Is this dish Classical ☐ or contemporary ֍ Is this dish Classical ☐ or contemporary֍ Is this dish Classical ☐ or contemporary֍ Is this dish Classical ☐ or contemporary֍ Q3 What cooking method was used for this dish? What cooking method was used for this dish? What cooking method was used for this dish? What cooking method was used for this dish? What cooking method was used for this dish? What cooking method was used for this dish? What cooking method was used for this dish? ֍Braising ☐ Deep frying ☐ Grilling ☐ Poaching ☐ Roasting ☐ Sautéing ☐ Stewing ֍Braising ☐ Deep frying ☐ Grilling ☐ Poaching ☐ Roasting ☐ Sautéing ☐ Stewing ☐ Braising ☐ Deep frying ֍Grilling ☐ Poaching ☐ Roasting ☐ Sautéing ☐ Stewing ☐ Braising ☐ Deep frying ☐ Grilling ☐ Poaching ☐ Roasting ֍Sautéing ☐ Stewing ☐ Braising ☐ Deep frying ☐ Grilling ☐ Poaching ֍Roasting ☐ Sautéing ☐ Stewing ☐ Braising ֍Deep frying ☐ Grilling ☐ Poaching ☐ Roasting ☐ Sautéing ☐ Stewing ☐ Braising ☐ Deep frying ☐ Grilling ֍Poaching ☐ Roasting ☐ Sautéing ☐ Stewing Document Name: SITHCCC012_Assessment 1 Practical Assessment RTO Code: 52010 CRICOS Code: 03548F Version: 1.1 Approved on: 01 Jul 2021 Review Date: 01 Jul 2023 Page 5 of 6