SITHCCC043 Student Assessment Tasks

Introduction Welcome to the Student Assessment Tasks for SITHCCC043 Work effectively as a cook . 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 CSB 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: Project – You must plan and prepare a breakfast, lunch or dinner service. This will count as Service Period 1 of Assessment Task 2.  Assessment Task 2: Student Logbook – You must submit a logbook with supporting evidence for 48 service periods. Kitchen time required You will require time in the kitchen to complete these assessment tasks. You will find more information about the requirements for training/commercial kitchens in the CSB Student User Guide. SITHCCC043 Assessment Tasks – v1.1 September 2023 Page 3 of 26

Activities Complete the following activities. 1. Carefully read the following scenario. Your task for this assessment is to work with your classmates to organise, plan, prepare and cook for a breakfast, lunch or dinner service at CSB. As this unit requires you to complete 48 complete service periods this assessment task will count as Service Period 1 in your Student Logbook for this unit that forms part of Assessment Task 2. Your trainer or assessor will work with you to identify the type of service that you will host. Regardless of the type of service, there are some criteria that the service must meet:  It must be a complete service period.  It may be for either an à la carte, set menu, buffet or cyclical  Your assessor will break the class into at least three groups. Each group will be responsible for one course (for example, entrée, main or dessert).  Every person within each group will be responsible for planning and preparing or cooking at least two dishes. One of the dishes must address the dietary requirements or special needs of a customer (there is more information about this requirement below).  You must work cooperatively with the other members of your team throughout this assessment to coordinate the service and respect individual personal values and beliefs as well as any cultural or linguistic differences.  Throughout this assessment, you will need to demonstrate effective communication skills including: o speaking clearly and concisely o using non-verbal communication to assist with understanding o asking questions to identify required information o responding to questions as required o using culinary terms commonly used in commercial kitchens. 1. Meet with your assessor and the other members of your team. Meet with your assessor and the other members of your team to discuss the menu for your service, the dishes that each of you will be preparing and the roles of each person in the team. During meetings you may have disagreements within the workgroup. Your trainer will observe and also ask you ways of how you would manage and deal with conflict situations that arise, or they may provide you with scenarios if none present. Record the outcomes of your meeting by completing the Planning Meeting Template . 2. Adjusting for special requests or dietary requirements of customers. Your assessor has provided you with a special request or dietary requirement of a customer that you must adjust one of the recipes SITHCCC043 Assessment Tasks – v1.1 September 2023 Page 6 of 26

Assessment Task 1: Project Portfolio AT1.2: Meet with your assessor and the other members of your team Meeting Minutes Date Before the function week Time 20 minutes Place Meeting room Attendees Assessor and all the team members Apologies None Item Description Meeting purpose The Purpose of the meeting is to discuss the menu for the function, the dishes that each of the students will be preparing and the roles of each person in the team. Agenda Items discussed:  Date of service  Time that guests arrive  Time that service starts  Number of guests  Style of service  Team members role  Service menu Planning Meeting Outcomes Summary of service:  Date of the service:  Time that guests arrive: 18:00  Time that service starts: 19:00  Number of guests: 30  Style of service: A graduation ceremony Team members and roles:  The class has divided into several groups (i.e., 5 groups) each of which contains 6 students  Every person within each group will be responsible for planning and preparing or cooking at least two dishes. One of the dishes must address the dietary requirements or special needs of a customer.  You must work cooperatively with the other members of your team throughout this assessment to coordinate the service and respect individual personal values and beliefs as well as any cultural or linguistic differences. Service menu: Entrée: 1. Sandwiches 2. Sausages 3. Puff pastry SITHCCC043 Assessment Tasks – v1.1 September 2023 Page 9 of 26

Lemongrass, trimmed, halved, cut into 5cm lengths 1 piece 1/4 piece 4 Garlic cloves, bruised 4 pieces 1 piece 4 Makrut lime leaves, torn 6 pieces 1.5 pieces 4 Sliced green onion, to serve As required As required 4 Fresh coriander sprigs, to serve As required As required 4 Coles Jasmine Rice, steamed, to serve 250g 62.5g 4 Lime wedges, to serve 4 pieces 1 piece 4 Salt, to season As required As required 4 Dressing: Sweet chilli sauce ½ cup 1/8 cup 4 Lime juice ½ cup 1/8 cup 4 Caster sugar 1 tbsp ¼ tbsp 4 Light soy sauce 1/3 cup 1/12 cup 4 2cm piece fresh ginger, peeled, finely grated As required As required 4 Fish sauce 2 tbsp ½ tbsp 4 Peanut oil 2 tbsp ½ tbsp 4 Chopped fresh coriander 2 tbsp ½ tbsp 4 Recipe 3: Cheesy vegetables lasagne Number of serves required: 8 serve per dish x 1 dish = 8 Ingredient Qty Qty/serves Qty x serves required Coles Brand Fresh Lasagne 500g (8 sheets) 62.5g 8 500g packet Coles Brand Frozen Winter Vegetable Mix 500g 62.5g 8 Frozen peas 1 cup 1/8 cup 8 Cream 300ml 37.5ml 8 Ricotta cheese 500g 62.5g 8 Olive oil 1 tbsp 1/8 tbsp 8 Leek, trimmed, washed, and chopped 1 piece 1/8 piece 8 Garlic cloves, chopped 4 pieces ½ piece 8 Lemon zest, finely grated 2 tbsp ¼ tbsp 8 Parmesan or vegetarian hard cheese, finely grated 1 cup 1/8 cup 8 Dessert recipe: Pannacotta with passion fruit sorbet Number of serves required: 15 serve per dish x 2 dish = 30 Ingredient Qty Qty/serves Qty x serves SITHCCC043 Assessment Tasks – v1.1 September 2023 Page 12 of 26

Gluten free ice cream 1kg Quality and style requirements Summaries the required quality and style requirements for your dishes. How will you know that you have achieved the required standards? We will know that we have achieved the required standards by following the standard recipe and getting fresh ingredients following organizational policies and procedures. Work schedule Develop a workflow schedule for the special function service. You can use the following template or, if your organization has a standard template, you are free to use that. Time Task Equipment Notes/Responsibility ☐ 15:00 Kitchen opening Oven, stove, fryer, lights, dishwasher Make sure everything is turned on ☐ 15:30 Manage deliveries N/A Make sure all deliveries arrived ☐ 16:00 Setup kitchen Trays, bowls, spoons, tongs, ☐ 16:30 Start preparation Chopping board, knife, tongs, bowls, slicer Follow food preparation list ☐ 17:00 Food preparation Start cooking all dishes Maintain consistency ☐ 17:30 Bake puff pastry and make sandwiches Trays, oven etc. Maintain consistency ☐ 18:00 Pre heat beef Tray, baking paper, oven Just pre heat ☐ 18:30 Bake snapper Oven. Tray, baking paper, Maintain consistency ☐ 17:00 Serve food All plates and bowls Make sure everything goes perfect ☐ 20:00 Start cleaning Dishwasher, plates, all kitchen dishes, scrubber, Make sure the kitchen is perfectly clean and ready to use for the next day ☐ 20:30 Gathering feedback Follow ordering list ☐ 21:00 Kitchen closed Make sure everything is turned off and kitchen is cleaned Workflow planning Describe how your workflow plan will help you to maximize your efficiency. What factors did you take into consideration when you developed your plan? Did you liaise with other members of your team when developing the plan? The kitchen workflow plays an important role to maximize efficiency of a commercial kitchen. The roles and responsibilities of every staff were determined and given to them. All the equipment’s available, ingredients and specific time SITHCCC043 Assessment Tasks – v1.1 September 2023 Page 15 of 26

It was a very useful discussion during the debrief process. This debrief process helps us to identify the mistakes that were made during the event and advised us what we could do different in the future. Did you identify any conflict during the service? Yes, there was a conflict between me and one of my team members regarding the marination process of the beef. My team member do not want to keep the marinated beef in the freeze as the outside temperature was cold enough. How did you resolve the conflict issue? With the intervention of our supervisor, we end up a decision that regardless the outside temperature we must place the marinated meet in the freeze for required time. De-brief outcomes Summaries the outcomes of debrief. It is summarised in the debrief process that some team members were in a hurry in the pre-cooking process, therefore, the meet was not tendered perfectly. Some team members are also not aware of adding sensitive ingredients such as salt & sugar. What would the group do differently next time? Follow the instructions and steps mentioned in the menu to avoid the untendered meat dishes and the balance between the salt & sugar in the main and entree dishes. Were any changes or improvements made to processes? One of the “Barbecued whole snapper with lime and chilli” dishes has been modified by reducing the amount of sweet chilli sauce and using equal sugar instead of caster sugar for its dressing. How would these improve the quality of the menu items produced? These changes will balance the seafood dishes for all type of audience if anyone have diabetics. SITHCCC043 Assessment Tasks – v1.1 September 2023 Page 18 of 26

Assessment Task 2: Student Logbook Information for students Tasks required for this unit This unit of competency requires that you:  safely and hygienically prepare, cook and serve menu items for a minimum of 47 complete service periods in a commercial kitchen, that cover a combination of: o breakfast o dinner o lunch.  during the above service periods, prepare, cook and present items for at least two of the following different menu styles: o à la carte o set menu o buffet o cyclical.  during the above service periods, prepare, cook and serve items from the following food types that meet industry and organisational quality requirements: o appetisers and salads o fish and shellfish o hot and cold desserts o meat, poultry and game o stocks, sauces and soups o vegetables, fruit, eggs and farinaceous products.  during the above service periods: o multi-task and integrate technical and other skills to respond to multiple demands simultaneously o work professionally as part of a team and coordinate team activities in line with kitchen roles and responsibilities, and organisational requirements o respond to special customer requests and dietary requirements o prepare, plate and present dishes within the typical time constraints of a commercial kitchen. Instructions for how you will complete these requirements are included below. SITHCCC043 Assessment Tasks – v1.1 September 2023 Page 21 of 26

Activities Complete the following activities. 1. Carefully read the following information. Successful completion of this unit requires that you demonstrate your skills and knowledge in an operational commercial kitchen during 47 service periods. It is important that you provide evidence that you completed each service period and we have provided you with a Student Logbook Template to help you. Your logbook will show that you need to complete 48 service periods but Assessment Task 1 counts as one of these 48 therefore you only need to complete another 47. You will need to understand what a ‘service period’ is to ensure that you fulfil your requirements. If you are still unsure, speak to your assessor before you get started. What is a service period? The SIT, Tourism, Travel and Hospitality Training Package tells us that, for the purpose of assessment Service periods do not necessarily align with shift periods worked. For example, a “service period” in a hospitality environment such as a restaurant may be a breakfast service, lunch service or dinner service. A “shift” worked in a restaurant may incorporate one or more of these service periods. So, you may work a shift that incorporates a breakfast service and a lunch service and although this is one “shift” worked, it may be used for two service periods. However, the two service periods must be clearly defined and the start/set-up and finish/close of each service period must be clearly identified. What do I need to demonstrate? During your service periods, you will be required to demonstrate a range of the skills and knowledge that you have developed during your course. These include:  working safely  working hygienically  maintaining a clean and tidy work environment  completing food organisation and preparation tasks  multi-tasking  working professionally as part of a team  working cooperatively with other team members  combining your technical and other skills to meet a number a demands at the same time  preparing menu items to meet quality standards  cooking menu items to meet quality standards  adjusting your cooking process/method as required  preparing dishes for customers within your organisation’s usual time constraints  responding to customers’ special requests or dietary needs  participating in end of shift procedures  storing food items correctly  completing cleaning procedures. During the 47 service periods, you must have covered at least one:  breakfast  lunch  dinner. SITHCCC043 Assessment Tasks – v1.1 September 2023 Page 22 of 26

During the 47 service periods, you must have prepared, cooked and presented items for at least two of the following menu styles:  a la carte  set menu  buffet  cyclical. During the 47 service periods, you must have prepared, cooked and served items from the following food types to meet quality requirements:  appetisers and salads  fish and shellfish  hot and cold desserts  meat, poultry and game  stocks, sauces and soups  vegetables, fruit, eggs and farinaceous products. Remember: some of the dishes which you prepared in Assessment 1 may cover some of these requirements. How will I provide evidence? In your Student Logbook Template, you will find some detailed information about providing evidence a logbook summary and a form for each service period. At the completion of each service period, you will need to:  complete a reflective journal (a reflective journal provides an opportunity for you to think about the service period – what went well? What would you do differently next time? It also helps you to provide evidence for your assessment.)  ask your workplace supervisor to provide feedback by completing a brief supervisor report. (A form is provided in the Student Logbook Template for your supervisor.) Your assessor will also observe some of your service periods and complete an observation checklist. Tips for completing your Student Logbook  Read through your logbook before you get started and make sure that you understand what you need to do. If you are unsure, speak to your assessor and/or workplace supervisor.  Stay up to date! Complete a logbook entry at the end of each service period 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! 9. Complete your service periods and Student Logbook. Complete your 47 service periods and Student Logbook template. 10. 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 complete a service period of your assessment for this SITHCCC043 Assessment Tasks – v1.1 September 2023 Page 23 of 26

unit.  Reflective journal (endorsed by your supervisor/assessor). Send or submit the completed Student Logbook to your assessor. SITHCCC043 Assessment Tasks – v1.1 September 2023 Page 24 of 26

Assessment Task 2: Checklist Assessor Checklist Assessment Task 2: Student Logbook and Assessor Observations Unit Code & Title SITHCCC043 Work effectively as a cook Did the student: Completed Successfully Comments Yes No The student has satisfactorily completed a Reflective journal for each of the 47 service periods and all of the following types of service periods have been addressed:  breakfast  lunch  dinner. ☐ ☐ 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 Date SITHCCC043 Assessment Tasks – v1.1 September 2023 Page 25 of 26

Final Results Record Assessment Outcome Student Name Student ID Assessor Name Due Date 12 March 2023 Unit of Code & Title SITHCCC043 Work effectively as a cook Task Type Result Satisfact ory Not Satisfactory DNS Assessment Task 1 Project – Plan and prepare a special function ☐ ☐ ☐ Assessment Task 2 Student Logbook and Assessor Observations ☐ ☐ ☐ Overall Outcome ☐ Competent ☐ Not Yet Competent Feedback Assessor Declaration ☐ 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. Assessor Signature Date Student Declaration ☐ My performance in this unit has been discussed and explained to me. ☐ I would like to appeal this assessment decision. Student Signature Date Note: DNS – Did Not Submit SITHCCC043 Assessment Tasks – v1.1 September 2023 Page 26 of 26