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Studocu is not sponsored or endorsed by any college or university Sithccc 040 Student Assessment Tasks diploma of leadership and management (Rockford Career College) Studocu is not sponsored or endorsed by any college or university Sithccc 040 Student Assessment Tasks diploma of leadership and management (Rockford Career College) Downloaded by arjun khtiwada (arjunkhatiwada1121@gmail.com) lOMoARcPSD|24940642

SITHCCC040 prepare and serve cheese Downloaded by arjun khtiwada (arjunkhatiwada1121@gmail.com) lOMoARcPSD|24940642

First published 2023 Version 1.0 RTO Works www.rtoworks.com.au hello@rtoworks.com.au © 2023 RTO Works This resource is copyright. Apart from any fair dealing for the purposes of private study, research, criticism or review as permitted under the Copyright Act 1968, no part may be reproduced by any process without written permission as expressed in the RTO Works License Agreement. The information contained in this resource is, to the best of the project team’s and publisher’s knowledge true and correct. Every effort has been made to ensure its accuracy, but the project team and publisher do not accept responsibility for any loss, injury or damage arising from such information. While every effort has been made to achieve strict accuracy in this resource, the publisher would welcome notification of any errors and any suggestions for improvement. Readers are invited to write to us at hello@rtoworks.com.au . Hospitality Works is a series of training and assessment resources developed for qualifications within the Tourism, Travel and Hospitality Training Package. Downloaded by arjun khtiwada (arjunkhatiwada1121@gmail.com) lOMoARcPSD|24940642

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Contents Introduction 4 Assessment for this unit 4 Assessment Task 1: Knowledge questions 5 Information for students 5 Questions 6 Assessment Task 1: Checklist 16 Assessment Task 2: Student Logbook 17 Information for students 17 Activities 18 Assessment Task 2: Checklist 22 Final results record 24 RC- SITHCCC040-SAT-V1.1 Page | 3 Rockford Interna琀onal College Pty Ltd T/A Rockford College Level 3, 633 Princes Highway, Rockdale, NSW 2216 ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C Phone: +61285935200 | Email: admissions@rockford.edu.au | Web: www.rockford.edu.au Downloaded by arjun khtiwada (arjunkhatiwada1121@gmail.com) lOMoARcPSD|24940642

Introduction Welcome to the Student Assessment Tasks for SITHCCC040 Prepare and serve cheese . 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 – Students must answer all questions correctly.  Assessment Task 2: Student Logbook – Students 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 . RC- SITHCCC040-SAT-V1.1 Page | 4 Rockford Interna琀onal College Pty Ltd T/A Rockford College Level 3, 633 Princes Highway, Rockdale, NSW 2216 ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C Phone: +61285935200 | Email: admissions@rockford.edu.au | Web: www.rockford.edu.au Downloaded by arjun khtiwada (arjunkhatiwada1121@gmail.com) lOMoARcPSD|24940642

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. RC- SITHCCC040-SAT-V1.1 Page | 5 Rockford Interna琀onal College Pty Ltd T/A Rockford College Level 3, 633 Princes Highway, Rockdale, NSW 2216 ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C Phone: +61285935200 | Email: admissions@rockford.edu.au | Web: www.rockford.edu.au i Downloaded by arjun khtiwada (arjunkhatiwada1121@gmail.com) lOMoARcPSD|24940642

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Questions Provide answers to all of the questions below. 1. Match the following cheese related culinary terms to the correct description. Cheese related culinary term Description Correct response for cheese related culinary term (a – l) Artisan a. A salt and water solution. It is commonly used for soft cheeses as they are immersed in brine or washed with a brine solution prior to maturation. Some cheeses such as feta are stored in brine. H Bacteria b. The holes that form inside the cheeses. They are formed by the carbon dioxide released by bacteria during maturation. K Brine c. Microbes added to the milk during cheesemaking that assist to mature or ripen the cheese. These edible moulds create the flavours and textures within the cheese. Most are strains of Penicillium such as P. Candidum, which forms the rind of white mould cheeses and P. Roqueforti, used in blue cheese. A Curd d. This is the external surface of the cheese. The rind can contain moulds or bacteria (such as white mould and washed rind cheeses), a hard crust (such as parmesan or gruyere), or be covered in cloth or wax (as for many cheddars). Fresh cheeses generally do not have one. F Eyes e. Is an enzyme that converts milk from a liquid to a solid during the initial stages of cheesemaking. Traditionally rennet was made from animals, but most cheeses are now made with non-animal rennet that is produced in laboratories. B Maturation/Ripening/ Ageing f. At the beginning of cheesemaking, the milk is set into a gel, then separated into solid (curd) and liquid (whey) components. The curd is used to make cheese and consists mainly of protein, fat and fat-soluble vitamins and minerals. I Mould g. Cheeses that ripen from the outside in G RC- SITHCCC040-SAT-V1.1 Page | 6 Rockford Interna琀onal College Pty Ltd T/A Rockford College Level 3, 633 Princes Highway, Rockdale, NSW 2216 ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C Phone: +61285935200 | Email: admissions@rockford.edu.au | Web: www.rockford.edu.au Downloaded by arjun khtiwada (arjunkhatiwada1121@gmail.com) lOMoARcPSD|24940642

Cheese related culinary term Description Correct response for cheese related culinary term (a – l) towards the centre. They normally have a coating of special moulds or bacteria on the outside. Rind h. Cheeses that are usually made in small amounts and generally handmade. D Rennet i. Most chesses other than fresh cheeses spend a certain amount of time before they are ready to eat. Such as white mould cheeses are matured for about 6–8 weeks, and cheddar cheeses can be matured for anything from three months to two years. E Starter cultures j. At the beginning of cheesemaking, the milk is set and then it is separated into solid (curd) and liquid (whey) sections. The whey is usually removed from the curd or it can be used to make other products such as ricotta. J Surface ripened k. Specific microbes that are used in cheesemaking process that creates specific flavours in the cheese. The most common microbes used are Brevibacterium linens, used in washed rind cheeses and Propionibacterium, which produces the eyes in Swiss-style cheeses. C Whey l. It is an enzyme that converts milk from a liquid to a solid during the initial stages of cheesemaking. Traditionally rennet was made from animals, but most cheeses are now made with non-animal rennet that is produced in laboratories. J 2. Provide a short description of the following types of cheeses and one example of each type of cheese. RC- SITHCCC040-SAT-V1.1 Page | 7 Rockford Interna琀onal College Pty Ltd T/A Rockford College Level 3, 633 Princes Highway, Rockdale, NSW 2216 ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C Phone: +61285935200 | Email: admissions@rockford.edu.au | Web: www.rockford.edu.au Downloaded by arjun khtiwada (arjunkhatiwada1121@gmail.com) lOMoARcPSD|24940642

Cheese Type Description Example Cheddar It is a firm cheese made from cows milk Used in cheeseburgers White mould Soft and creamy cheese Served with fruits Eg. brie Blue mould They are semi soft cheese Helps in sald dressings Eg, roquefort Washed rind Have pungent aroma and are soft and creamy Spread on breads and crackers Eg,limburger RC- SITHCCC040-SAT-V1.1 Page | 8 Rockford Interna琀onal College Pty Ltd T/A Rockford College Level 3, 633 Princes Highway, Rockdale, NSW 2216 ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C Phone: +61285935200 | Email: admissions@rockford.edu.au | Web: www.rockford.edu.au Downloaded by arjun khtiwada (arjunkhatiwada1121@gmail.com) lOMoARcPSD|24940642

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Cheese Type Description Example Hard Firm and typically aged Grated over salad, pasta Eg. parmigiano Semi-hard Versatile with smooth sliceable texture The are sliced for sandwiches Eg,gouda Eye Semi hard to hard cheese They melt well and can be used in sandwiches Eg. emmental Fresh Soft creamy and crumble Spread on crackeers Eg. Cream cheese RC- SITHCCC040-SAT-V1.1 Page | 9 Rockford Interna琀onal College Pty Ltd T/A Rockford College Level 3, 633 Princes Highway, Rockdale, NSW 2216 ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C Phone: +61285935200 | Email: admissions@rockford.edu.au | Web: www.rockford.edu.au Downloaded by arjun khtiwada (arjunkhatiwada1121@gmail.com) lOMoARcPSD|24940642

Cheese Type Description Example Stretched Curd Known as pasta fillata cheese Used in pizzas Eg. mozerella 3. Choose three types of popular cheese and complete the following table. Cheese: Brie cheese Gouda cheese Roquefort cheese Made from: Cows milk Cows milk Sheeps milk Country of origin: france nedtherlands france Type of cheese: Soft white mould cheese Semihard cheese Blue mold cheese Texture: creamy smooth creamy RC- SITHCCC040-SAT-V1.1 Page | 10 Rockford Interna琀onal College Pty Ltd T/A Rockford College Level 3, 633 Princes Highway, Rockdale, NSW 2216 ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C Phone: +61285935200 | Email: admissions@rockford.edu.au | Web: www.rockford.edu.au Downloaded by arjun khtiwada (arjunkhatiwada1121@gmail.com) lOMoARcPSD|24940642

Rind: Edible and distinct with age Wax coated No distinct rind Colour: pale Ivory to pale yellow Ivory to pale yellow with blue greenveins Flavour: buttery Slightly sweet salty Aroma: Mild and buttery Mild sweet aroma Pungent and tangy Historical and cultural information: Named after historical region of brie High vibrant culture in netherlands One of oldest blue cheese 4. For each type of cheese in the table, list a common use of that type of cheese. Cheese Type Common Use Cheddar Used in cheeseburgers RC- SITHCCC040-SAT-V1.1 Page | 11 Rockford Interna琀onal College Pty Ltd T/A Rockford College Level 3, 633 Princes Highway, Rockdale, NSW 2216 ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C Phone: +61285935200 | Email: admissions@rockford.edu.au | Web: www.rockford.edu.au Downloaded by arjun khtiwada (arjunkhatiwada1121@gmail.com) lOMoARcPSD|24940642

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Cheese Type Common Use White mould Served with fruits Blue mould Helps in sald dressings Washed rind Spread on breads and crackers Hard Grated over salad, pasta Semi-hard The are sliced for sandwiches Eye They melt well and can be used in sandwiches RC- SITHCCC040-SAT-V1.1 Page | 12 Rockford Interna琀onal College Pty Ltd T/A Rockford College Level 3, 633 Princes Highway, Rockdale, NSW 2216 ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C Phone: +61285935200 | Email: admissions@rockford.edu.au | Web: www.rockford.edu.au Downloaded by arjun khtiwada (arjunkhatiwada1121@gmail.com) lOMoARcPSD|24940642

Cheese Type Common Use Fresh Spread on crackeers Stretched Curd Used in pizzas 5. List six garnishes and accompaniments that are suitable served with cheese. Provide a brief description of each. 1. Fresh fruits 2. dried fruits. 3. Nuts 4. Cracker or bread 5. Honey or fruit compote 6. Olives and pickles 6. What are the ideal conditions for serving cheese? Include in your answer the degree of ripeness and serving temperatures. 1.Temperature 2.Ripness 3.Air exposure 4.Cheese accompainmenst RC- SITHCCC040-SAT-V1.1 Page | 13 Rockford Interna琀onal College Pty Ltd T/A Rockford College Level 3, 633 Princes Highway, Rockdale, NSW 2216 ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C Phone: +61285935200 | Email: admissions@rockford.edu.au | Web: www.rockford.edu.au Downloaded by arjun khtiwada (arjunkhatiwada1121@gmail.com) lOMoARcPSD|24940642

5.Cheese presentation 6. cheese pairings . 7. Describe the following bases from which cheese is made and provide an example for each. Bases Description Example Cow’s milk Made through a procees that envolves coagulating the milk proteins, separating the curds away from the whey and thgen aging the resting curds to develop flavour and texture Cheddar cheese Sheep’s Milk Made through a procees that envolves coagulating the milk proteins, separating the curds away from the whey and thgen aging the resting curds to develop flavour and texture Pecorino romano cheese Goat’s milk Made through a procees that envolves coagulating the milk proteins, separating the curds away from the whey and thgen aging the resting curds to develop flavour and texture Chevre Buffalo Milk Made through a procees that envolves coagulating the milk proteins, separating the curds away from the whey and thgen aging the resting curds to develop flavour and texture Mozerella di bufala RC- SITHCCC040-SAT-V1.1 Page | 14 Rockford Interna琀onal College Pty Ltd T/A Rockford College Level 3, 633 Princes Highway, Rockdale, NSW 2216 ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C Phone: +61285935200 | Email: admissions@rockford.edu.au | Web: www.rockford.edu.au Downloaded by arjun khtiwada (arjunkhatiwada1121@gmail.com) lOMoARcPSD|24940642

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Bases Description Example Soy Dairy free alternative cheese. Homemade vegan cashew cheese Specialty Cheese Crafted by traditional method and may incorporate specific ingredients. Roquefort cheese 8. In the table below, give an example of the type of cheese/dish that could be served in the context given. Contexts in which cheeses are served Example type of cheese/dish that could be served As appetisers Cheese plate or cheese board As entrees Fettucine Alfredo As a cheese course Soft cheese, blue cheese RC- SITHCCC040-SAT-V1.1 Page | 15 Rockford Interna琀onal College Pty Ltd T/A Rockford College Level 3, 633 Princes Highway, Rockdale, NSW 2216 ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C Phone: +61285935200 | Email: admissions@rockford.edu.au | Web: www.rockford.edu.au Downloaded by arjun khtiwada (arjunkhatiwada1121@gmail.com) lOMoARcPSD|24940642

Contexts in which cheeses are served Example type of cheese/dish that could be served As part of the dessert course Cheese cake As cheese tastings Sharp cheddar, Gouda As a stand-alone meal Grilled cheese sandwich with tomato soup Buffet Cheese platter containing different varieties of cheese. 9. List six food safety practices for storing and handling cheese. 1.Temperature control 2.Storage containers 3.Speration 4.Clean hands and utensils 5.Limited handling 6. Check for mold RC- SITHCCC040-SAT-V1.1 Page | 16 Rockford Interna琀onal College Pty Ltd T/A Rockford College Level 3, 633 Princes Highway, Rockdale, NSW 2216 ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C Phone: +61285935200 | Email: admissions@rockford.edu.au | Web: www.rockford.edu.au Downloaded by arjun khtiwada (arjunkhatiwada1121@gmail.com) lOMoARcPSD|24940642

10. List three hygiene practices that should be followed to prevent spoilage during preparation, storage and service of cheese. 1.Clean hands and equipments 2.Proper storage conditions 3.Avoid cross contamination  RC- SITHCCC040-SAT-V1.1 Page | 17 Rockford Interna琀onal College Pty Ltd T/A Rockford College Level 3, 633 Princes Highway, Rockdale, NSW 2216 ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C Phone: +61285935200 | Email: admissions@rockford.edu.au | Web: www.rockford.edu.au Downloaded by arjun khtiwada (arjunkhatiwada1121@gmail.com) lOMoARcPSD|24940642

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Assessment Task 1: Checklist Student’s name: 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 Question 6 Question 7 Question 8 Question 9 Question 10 Task outcome:  Satisfactory  Not satisfactory Assessor signature: Assessor name: Date: Assessment Task 2: Student Logbook RC- SITHCCC040-SAT-V1.1 Page | 18 Rockford Interna琀onal College Pty Ltd T/A Rockford College Level 3, 633 Princes Highway, Rockdale, NSW 2216 ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C Phone: +61285935200 | Email: admissions@rockford.edu.au | Web: www.rockford.edu.au Downloaded by arjun khtiwada (arjunkhatiwada1121@gmail.com) lOMoARcPSD|24940642

Information for students Cooking tasks required for this unit This unit of competency requires that you:  prepare and serve cheeses using each of the following service styles: o cheese plate o cheese as the main component of at least two different finished dishes  one hot dish  one cold dish.  prepare and serve cheeses using each of the following cheese types with suitable garnishes and accompaniments: o cheddar o white mould o blue mould o washed rind o hard o semi-hard o eye o fresh o stretched curd. You must also:  prepare, plate and present two portions of each of the above cheese plates and finished dishes: o within commercial time constraints and deadlines o responding to at least one special customer request o following procedures for portion control and food safety practices when handling and storing cheese. Instructions for how you will complete these requirements are included below. RC- SITHCCC040-SAT-V1.1 Page | 19 Rockford Interna琀onal College Pty Ltd T/A Rockford College Level 3, 633 Princes Highway, Rockdale, NSW 2216 ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C Phone: +61285935200 | Email: admissions@rockford.edu.au | Web: www.rockford.edu.au Downloaded by arjun khtiwada (arjunkhatiwada1121@gmail.com) lOMoARcPSD|24940642

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  identifying and selecting cheeses from stores according to quality, freshness and stock rotation requirements  bringing cheese to room temperature before serviing  creating optimum conditions for various cheeses  preparing garnishes and accompaniments  confirming food production requirements  calculating ingredient amounts  weighing and measuring ingredients accurately  selecting the knives and equipment required for the food to be prepared  selecting routine and specialised equipment and utensils for the food to be prepared  ensuring that food preparation equipment is safely assembled, clean and ready for use  using equipment safely and hygienically  following standard recipes accurately  using the relevant cookery method for cheese dishes  adding attractive garnishes and accompaniments  presenting cheese and cheese dishes attractively  visually evaluating the dish before being served and adjusting the presentation as required RC- SITHCCC040-SAT-V1.1 Page | 20 Rockford Interna琀onal College Pty Ltd T/A Rockford College Level 3, 633 Princes Highway, Rockdale, NSW 2216 ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C Phone: +61285935200 | Email: admissions@rockford.edu.au | Web: www.rockford.edu.au Downloaded by arjun khtiwada (arjunkhatiwada1121@gmail.com) lOMoARcPSD|24940642

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 storing cheese in appropriate conditions  cleaning the work area  disposing of waste  working safely and hygienically at all times  working sustainably by minimising waste and using energy responsibly. How will I provide evidence? In your Student Logbook you will find some detailed information about providing evidence, the preparation and planning documents you must complete each time you cook, a logbook summary and a Reflective journal . Each time you prepare a dish for assessment of this unit, you will need to:  complete a Service planning document  complete a Reflective journal (a reflective journal provides an opportunity for you to think about the processes you undertook – what went well, what you would do differently next time); it also helps you to provide evidence for your assessment  ask your supervisor/assessor to sign the Supervisor Declaration section at the end of your Reflective journal . Your assessor will also observe some of your cooking and food preparation and complete an observation checklist. Tips for completing your Student Logbook  Read through this assessment and your Student Logbook before you get started and make sure you understand what you need to do. If you are unsure, speak to your assessor and/or supervisor.  Stay up to date! Complete a logbook entry at the end of each time you cook and ask your supervisor to do the same. Providing organised, complete evidence forms part of your assessment.  Stay in touch with your assessor. Ask questions, raise issues, check in, communicate. Most importantly, ask for help if you are having trouble! 11. Prepare cheese for service. To ensure you have everything you need to prepare the required food, you will need to:  interpret the standard recipe and associated food preparation list which you will be working from and: o confirm the cheese requirements for food production o calculate the number of portions and the amount of each ingredient that you require RC- SITHCCC040-SAT-V1.1 Page | 21 Rockford Interna琀onal College Pty Ltd T/A Rockford College Level 3, 633 Princes Highway, Rockdale, NSW 2216 ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C Phone: +61285935200 | Email: admissions@rockford.edu.au | Web: www.rockford.edu.au Downloaded by arjun khtiwada (arjunkhatiwada1121@gmail.com) lOMoARcPSD|24940642

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o identify the food preparation equipment that you require o ensure the appropriate food preparation equipment is clean, safe and ready for use o identify and select cheese types and cheeses from stores o bring cheeses to room temperature before serving if for a cold dish o cook cheese following standard recipe for hot dishes o prepare garnishes and accompaniments o minimise waste. A Service planning template has been provided to help you. 12. Cook and present cheese dishes. Now it’s time to put all of that planning and organising to work. Prepare the required foods as per the standard recipe and food preparation list. Ensure that:  all food is handled and prepared safely and hygienically  you follow portion control procedures  you manage your own speed, timing, sequencing and productivity to ensure efficiency  you assemble and use all equipment safely and hygienically as per manufacturer’s instructions  you check that equipment is clean and ready for use  you demonstrate the range of precision cuts required of this task  your knife selection is appropriate to the type of food being prepared  you work sustainably to minimise the amount of waste produced and to reduce the use of energy and resources  you work within commercial time constraints  add garnishes and accompaniments  present dish attractively  use appropriate service ware  visually evaluate dish. Complete a Reflective journal for each time you prepare food as part of your assessment for this unit. Don’t forget to ask your supervisor/assessor to complete the declaration. RC- SITHCCC040-SAT-V1.1 Page | 22 Rockford Interna琀onal College Pty Ltd T/A Rockford College Level 3, 633 Princes Highway, Rockdale, NSW 2216 ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C Phone: +61285935200 | Email: admissions@rockford.edu.au | Web: www.rockford.edu.au Downloaded by arjun khtiwada (arjunkhatiwada1121@gmail.com) lOMoARcPSD|24940642

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13. Store cheese. Now it’s time to pack everything up and store the cheeses. Ensure that:  cheese is stored in appropriate conditions  store cheese to allow it to breath  follow FIFO and labelling principles  clean work area  dispose of any waste  re-use products where possible  practice cost reduction initiatives. 14. Submit documents to your assessor. Finalise your Student Logbook . Ensure all documents are clear and complete. It should include the following completed documents for each time you cook a dish as part of your assessment for this unit.  Service planning  Reflective journal (endorsed by your supervisor/assessor). Send or submit the completed Student Logbook to your assessor. RC- SITHCCC040-SAT-V1.1 Page | 23 Rockford Interna琀onal College Pty Ltd T/A Rockford College Level 3, 633 Princes Highway, Rockdale, NSW 2216 ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C Phone: +61285935200 | Email: admissions@rockford.edu.au | Web: www.rockford.edu.au Downloaded by arjun khtiwada (arjunkhatiwada1121@gmail.com) lOMoARcPSD|24940642

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Assessment Task 2: Checklist Student’s name: Has the following been completed? Completed successfully? Comments Yes No The student has satisfactorily completed a Reflective journal for each cheese dish. 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. The Logbook summary table has been satisfactorily completed and all boxes have been ticked and there is a matching corresponding numbered reflective journal entry for each line. Task outcome:  Satisfactory  Not satisfactory RC- SITHCCC040-SAT-V1.1 Page | 24 Rockford Interna琀onal College Pty Ltd T/A Rockford College Level 3, 633 Princes Highway, Rockdale, NSW 2216 ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C Phone: +61285935200 | Email: admissions@rockford.edu.au | Web: www.rockford.edu.au Downloaded by arjun khtiwada (arjunkhatiwada1121@gmail.com) lOMoARcPSD|24940642

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Student’s name: Has the following been completed? Completed successfully? Comments Yes No Assessor signature: Assessor name: Date: RC- SITHCCC040-SAT-V1.1 Page | 25 Rockford Interna琀onal College Pty Ltd T/A Rockford College Level 3, 633 Princes Highway, Rockdale, NSW 2216 ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C Phone: +61285935200 | Email: admissions@rockford.edu.au | Web: www.rockford.edu.au Downloaded by arjun khtiwada (arjunkhatiwada1121@gmail.com) lOMoARcPSD|24940642

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Final results record Student name: Imisha thapa Assessor name: Date: Unit name: SITHCCC040 Prepare and serve cheese 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: _________________________________________ Date: _________________  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. RC- SITHCCC040-SAT-V1.1 Page | 26 Rockford Interna琀onal College Pty Ltd T/A Rockford College Level 3, 633 Princes Highway, Rockdale, NSW 2216 ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C Phone: +61285935200 | Email: admissions@rockford.edu.au | Web: www.rockford.edu.au Downloaded by arjun khtiwada (arjunkhatiwada1121@gmail.com) lOMoARcPSD|24940642

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Assessor signature: _______________________________________ Date: _________________ RC- SITHCCC040-SAT-V1.1 Page | 27 Rockford Interna琀onal College Pty Ltd T/A Rockford College Level 3, 633 Princes Highway, Rockdale, NSW 2216 ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C Phone: +61285935200 | Email: admissions@rockford.edu.au | Web: www.rockford.edu.au Downloaded by arjun khtiwada (arjunkhatiwada1121@gmail.com) lOMoARcPSD|24940642

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