Effective Preparation for SITHCCC035 Poultry Practical Assessment

Unit Name: SITHCCC035 Prepare poultry dishes. Unit Task 2 : Practical Demonstration UAT 2 – Practical Demonstration Pre-assessment checklist Purpose 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. Information for students • Please make sure you have completed the necessary prior learning before attempting this assessment. • Please make sure your Trainer/Assessor has clearly explained the assessment process and tasks to be completed. • Please make sure you understand what evidence is required to be collected and how. • Please make sure you know your rights and the complaints and appeal process. • Please 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). • Please make sure that you have access to a computer and the internet (if you prefer to type the answers). • Please ensure that you have all the required resources needed to complete this Unit Assessment Task (UAT). • Due date of this assessment task is according to 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. • Request for an extension to submit your assessment work must be made before the due date of this assessment task. Reasonable adjustments • If a student requires a reasonable adjustment, then complete the reasonable adjustment form included in the unit information pack.

Student declaration • I confirm that the Trainer/Assessor has provided all the information related to the assessment task as included in the information for student section and I am ready for the assessment. Student signature Date

Assessment task instructions Assessment type: ● Unit Practical Demonstration Instructions provided to the student: Assessment task description: • This is the second (2) unit assessment task that student has to successfully complete to be deemed competent in this unit of competency. • The student is required to complete one activity. • The student must attempt all criteria to the required level, e.g., Assessment criteria mentioned in the performance checklist to be deemed satisfactory in this task. Applicable conditions: • Activity is timed. • The student must complete the task independently. • No marks or grades are allocated for this assessment task. The outcome of the task will be Satisfactory or Not Satisfactory. • Trainer /Assessor must assess student’s practical skills, technique, and knowledge as he/she completes this assessment task. • The Trainer/Assessor may ask the student relevant questions on this assessment task to ensure that this is his/her own work. Resubmissions and reattempts: • Where a student’s performance is deemed not satisfactory after the first attempt, a resubmission attempt will be allowed. Assessor must note any such submissions. • Student may speak to their Trainer/Assessor if the student has any difficulty in completing this task and requires a reasonable adjustment (e.g., can be given as an oral assessment). • For more information, please refer to the RTO Student Handbook. Location: • This assessment task may be completed in (tick the relevant box): ☐ Learning Management System ☐ Classroom ☐ Simulated learning environment ☐ Workplace Other: Purpose of the assessment: • Purpose of this Unit Practical Demonstration is to check skills and knowledge related to performance criteria and performance evidence of the unit.

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General Instructions for attempting the Unit Practical Demonstration: • Student must complete all the activities of this assessment task. • Answers must demonstrate an understanding and application of relevant concepts, critical thinking, and good writing skills. • The student must complete all the provided templates (if any).

Resources required to complete the assessment task: • Computer • Internet • MS Word Fixtures and large equipment: ● commercial grade work benches (1.5 m per person) ● commercial: o food processor o planetary mixer ● commercial oven with trays (one per two persons) ● commercial refrigeration facilities: o cool room or fridge o freezer ● designated storage areas for dry goods and perishables ● sink ● microwave ● storage facilities: o shelving o trays small equipment: ● baking sheets ● containers for hot and cold food ● cutting boards ● grater ● knives: o chef’s knife o utility knife ● measures: o measuring jugs o measuring spoons ● range of saucepans and pots for small and large production ● scales ● sets of stainless-steel bowls ● service-ware: o crockery o cutlery and serving utensils o serving tongs ● spoons and ladles ● whisk ● roasting pans food-safe gloves

cleaning materials and equipment: ● cleaning cloths ● commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens, equipment and food storage areas ● dustpans and brooms ● garbage bins and bags

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● hand towel dispenser and hand towels ● mops and buckets ● separate hand basin and soap for hand washing ● sponges, brushes and scourers ● tea towels organisational specifications: ● equipment manufacturer instructions ● current commercial stock control procedures and documentation for ordering, monitoring and maintaining stock ● mise en place lists and standard recipes ● food safety plans ● guidelines relating to food disposal, storage and presentation requirements ● safety data sheets (SDS) for cleaning agents and chemicals Diverse and comprehensive range of perishable food supplies for poultry dishes

Assessment Task 2 Using the Standard Recipe Card templates, demonstrate several recipes and methods for dishes using the materials below. Follow standard recipes to prepare at least six finished poultry dishes using each of the following items at least once (at least once across preparation of the six dishes): ● chicken ● duck ● feathered game ● poultry offal Place/Location where assessment will be conducted: Instructions for assessment including WHS requirements You are required to complete each task for this assessment as outlined below, following the relevant recipes, Workplace Health and Safety practices and Hygiene procedures as instructed during the training sessions you have participated for this unit of competence. Name of Dish: Sous Vide Black garlic chicken ramen Method(s) of cookery Specified foods/preparation applied Total time: 1.5 Hours ☐ grilling Poultry Recipe Source: Recipe Book ☐ poaching ☐ fresh No. of Portions: 2 Portions ☐ braising ☐ frozen ☐ deep-frying ☐ roasting ☐ stewing ☐ sous vide ☐ sauteing

Name of Dish: Sweet and Sour stuffed spatchcock Method(s) of cookery applied Specified foods/preparation Total time: 1 hour Recipe Source: Recipe Book No. of Portions: 1 ☐ grilling ☐ poaching ☐ braising ☐ deep-frying ☐ roasting Poultry ☐ fresh ☐ frozen

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☐ stewing ☐ sous vide ☐ sauteing Name of Dish: Poached duck and cashew salad with duck crackling Method(s) of cookery applied Specified foods/preparation Poultry ☐ fresh ☐ frozen Specified foods/preparation Poultry Total time: 1.5 Hours ☐ grilling Recipe Source: Recipe Book ☐ Poaching No. of Portions: 1 portion ☐ braising ☐ deep-frying ☐ roasting ☐ stewing ☐ sous vide ☐ sauteing Name of Dish: Duck and Potato Stew Method(s) of cookery applied Total time: 2 hours ☐ grilling Recipe Source: Cook book ☐ poaching

No. of Portions: 3 ☐ braising ☐ fresh ☐ frozen ☐ deep-frying ☐ roasting ☐ stewing ☐ sous vide ☐ sauteing Name of Dish: Char Grilled Quail with figs, ricotta and mint Method(s) of cookery applied Specified foods/preparation Total time: 35 mins ☐ grilling Poultry

Recipe Source: Recipe Book No. of Portions: 2 ☐ poaching ☐ braising ☐ deep-frying ☐ roasting ☐ stewing ☐ sous vide ☐ sauteing ☐ fresh ☐ frozen Name of Dish: Braised chicken with lemon, oregano and herbs Method(s) of cookery applied Specified foods/preparation

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Total time: 60 mins Recipe Source: Recipe book No. of Portions: 2 ☐ grilling ☐ poaching ☐ braising ☐ deep-frying ☐ roasting ☐ stewing ☐ sous vide ☐ sauteing Poultry ☐ fresh ☐ frozen

Activity: Dishes 1-6

Your task Purpose This assessment will occur under workplace conditions or in a simulated workplace. For this task, you will be required to prepare, produce, decorate, and present poultry dishes. Recipes are in the recipe booklet. Tasks to be performed The student is required to prepare at least six finished poultry dishes using each of the following items at least once (at least once across preparation of the six dishes): ● chicken ● duck ● feathered game ● poultry offal Use each of the following poultry preparation techniques at least once when preparing above poultry dishes (at least once across preparation of the six dishes): ● barding ● brining ● de boning ● wet and dry marinating ● rolling ● trussing ● soaking ● stuffing ● trimming Use each of the following cookery methods at least once when preparing the above poultry dishes (at least once across preparation of the six dishes): ● braising ● deep frying ● grilling ● poaching ● roasting ● sautéing ● sous vide ● stewing Student needs to choose recipes from the recipe book. Throughout this task, the following techniques and conditions for producing poultry products must be included:

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● Calculate ingredient amounts required from the recipe book

● Identify and gather required ingredients ● Choose, assemble, and clean, suitable equipment required ● Clean cut, and prepare meat and other ingredients as per recipe ● Cook ingredients as per relevant cookery methods stated in the recipe ● Taste and adjust seasoning as required ● Assemble the dishes on appropriate service ware ● Prepare and add sauces and garnishes as required ● Evaluate and adjust the presentation as per trainers’ feedback ● Serve two portions of each prepared dish within provided timelines ● One recipe must be modified and prepared for special customer requests as directed by your trainer. You will be required to complete and/or attach. The students must take a photo of each of the finished dishes and attach it to the assessment checklist when submitting the completed assessment . Once the product is ready, you are to present it to the trainer. The trainer may suggest some improvements. You are to make changes to the presentation as per the trainers’ suggestions. Once the presentation is approved by the trainer, you must take a portion of the product and serve it to the trainer. The remaining portion is to then be stored in a manner that will preserve or extend its shelf life. Timeframe Your trainer will give you 5 hours to complete this activity. You may ask for additional time if required.

SITHCCC035 Task 2 (3)

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