ANMOL_Prepare_dishes_using_basic_methods_of_cookery__2_.docx

Page 3 of 59 RidgeInterna tionalColege RTO#45472C RICOS#03747 Document: A s e s orpack SITH C C027 V1.0

Student Pack Vegetables Dry goods Grilled Tandoori chicken Tikka Skewers Poultry Dry goods Grilling RidgeInterna tionalColege RTO#45472C RICOS#03747 Document: A s e s orpack SITH C C027 V1.0

Student Pack ▪ Conduct temperature checks according to food safety procedures. ▪ Check all perishable supplies for quality: ▪ currency of best by or use by dates ▪ freshness ▪ size ▪ weight. When checking the products and ingredients for quality, you must tick against each recipe in their respective columns for freshness and stock rotation requirements using (Template 1).

Page 2 of 59 Butter milk 4 cups    Canola oil 16 cups    Plain flour 6 cups    Cayenne 4 tbsp    Ground cloves 1 tbsp    Ground coriander 1 tbsp    Ground mace 1 tbsp    Chicken seasoning 1 tbsp    Smoked paprika 1 tbsp    Sweet paprika 1 tbsp    Whole fennel seed 1 tbsp    Kosher salt 4 tbsp    Ground black paper 1 tbsp    Baked Asparagus and Yellow Capsicum Frittata 12 Asparagus 1 kg    Yellow bell papers 2    Zucchini 1    Shallots 3    Scallions 3    Unsalted butter 1 tbsp    Large eggs 10    Heavy cream 1/2 cups    Parsley leaves 3 tbsp    Salt 1/2 tsp    Black paper 1/4 tsp    Roast duck breast with orange, cranberry and walnut salad Orange, cranberry and walnut salad 4 Brown sugar 60 g    Finely grated orange juice 2    Finely grated lemon 1    Soy sauce 1tbs    Chicken stock 125 ml   Orange marmalade 110 g    Duck breast fillets 4    Red wine 2 tbs    Olive oil 60 ml    Oranges 3    Witlof 2    Chopped dill 1/4 cup    Chopped chives 1/4 cup    Mint leaves 1/4 cup   

Page 2 of 59 ▪ Select items based on the first in first out (FIFO) basis. ● Checked perishable supplies for spoilage or contamination prior to preparation. ▪ Conducted temperature checks according to food safety procedures. ▪ Checked all perishable supplies for quality: ▪ currency of best by or use by dates ▪ freshness ▪ size ▪ weight. The student’s performance was:  Not satisfactory  Satisfactory Feedback to student: Student signature Anmol Observer signature

ey 1 . Parmesanche se pan Use knife after dry it Crispy fried chicken 1.De pfryer2.Co king make sure the saucepan or pot is Change the oil in every week oil 3. Breading or large enough that coating ofyourchoic e the oil reaches

Roast duck breast with orange, cranberry and walnut salad Always use the dry •Roastingpan•Knife• towels for pan Cutingboard•Orange zester•Citrus juicer• Mixing bowl•Whisk • Salad spin er • Large plate•Walnut cracker• Cranberysauc e•Olive oil•Saltandpe p er Clean the wisk and peeler after using it Grilled Tandoori chicken Tikka Skewers Grill, knife, chopping board, tongs, skewer sticks Always wear long slaves clothes and gloves Use sharp knife Always use the red chopping while cutting meat

Microwave lemon basil fsh with crunchy steamed Always make sure - Large skilet or hands are dry and Clean the microwave vegetables nonstick pan - use dry towels while every day and Microwave - Vegetable taking the hot make sure tong steamer-Lemon-Basil things from -Oliveoil-Salt-Pep er microwave is also clean

- Optional: buter o othersea soningsofyou choice Hold the tongs in r proper way r

Performance Criteria/Performance Checklist: Activity 2 This task must address the following performance criteria/ performance checklist. To be assessed as satisfactory (S) in this assessment task, the participant needs to demonstrate competency in the following critical aspects of evidence S N/S Trainer/Assessor to complete (Comment and feedback to students) Selected type and size of knives and other equipment suitable to each dish and its requirements. ● Analysed the preparation requirements and the cooking methods to be used for each dish based on the information given in the Recipe (Appendix D). ● Selected type and size of knife and equipment suitable to each dish.   Determined the equipment safety and hygiene requirements according to manufacturer instructions. ● Analysed the manufacturer specifications/Operations Manual. ● Determined the equipment safety and hygiene requirements from the operations manual.   Safely assembled and ensured cleanliness of equipment before use. ● Analysed the manufacturer specifications/Operations Manual. ● Determined the procedure to assemble and ensure cleanliness of equipment. ● Assembled equipment safely and clean before use.   The student’s performance was:  Not satisfactory  Satisfactory Feedback to student:

Student signature Anmol Observer signature

Activity 3: Portion and prepare ingredients. This activity requires you to portion and prepare ingredients. The ingredients must be prepared: ● For each dish given in the food preparation list. (Appendix C) ● In accordance with the recipe (Appendix D) To complete this activity, you are required to complete the steps given below. Step 1: Weigh and measure ingredients and create portions according to recipe. ● Determine the sequence of steps to cook the required dishes. ● Sort and assemble ingredients according to food production sequencing. ● Weigh and measure ingredients and create portions. Step 2: Prepare, cut and portion ingredients according to recipe and cooking style. Step 3: Minimise waste to maximise profitability of food items prepared. ● Portion and prepare ingredients based on the quantities calculated in Activity 1 to minimise waste. Step 4: Further, document the following information based on outcomes of Step 1 – Step 6 using Template 3. ● Ingredients according to food production sequencing. ● Food production steps in sequence.

Template 3: Portion and prepare ingredients Dishes Ingredients according to food production sequencing Production step Irish stew Lamb Step 1 Cut chops in half. Place flour in a plastic bag and season with salt and pepper. Place chops in bag and shake well to coat. Transfer chops to a plate. Reserve flour. Step 2 Preheat oven to 130°C. Place onions, potatoes and carrots in an ovenproof dish. Top with half the chops. Repeat layers with remaining onions, potatoes, carrots and chops. Step 3 Whisk reserved flour, tomato paste and 2 tablespoons cold water in a large jug until well combined. Slowly add boiling water, whisking constantly. Add stock cubes and parsley. Stir to dissolve stock cubes. Step 4 Pour flour mixture over chops. Cover and cook for 4 hours or until meat tender and sauce thickened. Sprinkle with mint and serve. Onion Tomato paste Potatoes Beef stock `Poached chicken with pesto Chicken stock Step 1 Place stock in a large deep fry pan with wine, bay leaf, thyme, lemon rind and fennel. Bring to the boil, then simmer for 3 minutes. Remove fennel and set aside. Step 2 White wine Fennel Green beans Page 1 of 59

Page 2 of 59 Add chicken to the stock and poach, uncovered over medium-low heat for 15 minutes or until cooked through. Transfer to a plate and cover loosely with foil to keep warm. Add carrots and parsnips to stock and simmer for 5 minutes. Add beans and cook for a further minute. Return fennel to stock to warm through. Season well. Step 3 Divide vegetables among serving bowls and spoon over a little stock. Top with chicken breasts and a dollop of pesto, and season with freshly ground black pepper. Serve with toasted bread. ` Crispy fried chicken Chickens In a large bucket or pot, submerge the chicken pieces in the pickle juice. Refrigerate for 24 hours (or up to 3 days). Remove the chicken pieces from the pickle brine and submerge it in the buttermilk. Refrigerate for another 4 hours or up to 24 hours. In a large bowl, combine the flour with the spices. Generously season chicken all over with salt and pepper. Toss chicken pieces thoroughly in flour, shaking of excess. Place on a rack on a track, ready to fry. Heat 10 cm of oil in a deep fryer or large, deep heavy- duty saucepan (see Note) over medium heat until a deep-fry thermometer reads 150-160°C. Buttermilk Poultry seasoning Pickle juice Cayenne

until it is cooked through and brown, 15 minutes for white meat, 20 minutes for dark meat. Drain on a cooling rack fitted over a baking sheet, sprinkle with salt, and let cool for 5 minutes before serving. Serve with hot sauce, lemon wedges, and the bread. Baked Asparagus and Yellow Asparagus Shallots

Capsicum Frittata 1. Step 1: Preheat oven to 180°C. and butter the baking utensil. 2. Step 2: Trim asparagus and diagonally cut into slices. Cut bell peppers into 1wide strips and mince shallots. Halve zucchini lengthwise and diagonally cut both zucchini and scallions into thin slices. 3. Step 3: Have ready a bowl of ice and cold water. In a large saucepan of boiling salted water blanch asparagus 1 minute and drain in a colander. Immediately transfer asparagus to ice water to stop cooking. Drain asparagus well in colander and pat dry. 4. Step 4: In a large skillet cook bell peppers and shallots in butter over moderately low heat, stirring occasionally, until peppers are softened, about 10 minutes. In a large bowl whisk together eggs, cream, parsley, salt, and pepper. Stir in asparagus, bell pepper mixture, zucchini, and scallions. Pour custard into baking dish and bake in middle of oven until golden and set, about 35 minutes. Cool frittata on a rack. Frittata may be Eggs Zucchini Unsalted butter

Roast duck breast with orange, Duck breast fillets

cranberry and walnut salad Chicken stock 1. Place sugar and 1/2 cup (125ml) water in a saucepan over low heat and simmer until sugar dissolves. Add citrus zest and juice, soy, stock and 2 tbs marmalade. Return to the boil, reduce heat to low and simmer for 2-3 minutes until syrupy, then set aside. 2. Score the duck skin, season well and place, skin-side down, in a cold fry-pan. Place the pan over medium-low heat, then cook for 5- 6 minutes until the fat has rendered and the skin is golden. Place, skin-side up, on a baking tray and brush with remaining 2 tbs marmalade. Bake for 5 minutes for medium- rare or until cooked to your liking, then rest for 3 minutes. Add the resting juices from the duck to the sauce and gently reheat Red wine vinegar Oranges Orange marmalade Olive oil

Grilled Tandoori chicken Tikka Skewers Turkey 1. Tikka marinade: Mix all marinade in a wide bowl. Add cubed turkey and mix well to coat meat into tikka marinade fully. Cover and refrigerate overnight or at least for 30 minutes. 2. Mint yogurt sauce: In blender of food jar processor, add all mint- yogurt sauce ingredients and process to make smooth puree. If it appears too thick, add 1-2 tbsp milk. Remove in a bowl and refrigerate until ready to serve. 3. Grilled turkey Tikka: Pre- heat gas grill or indoor grill pan. Skey turkey cubes into wooden or metal skewers. 4. Grill vegetables. 5. Grill turkey on pre- heated grill until fully cooked with ends little charred. For even cooking, turn skewers once or twice while grilling and brush with melted butter or olive. Serve: Serve turkey skewers hot from the grill with grilled vegetables and mint sauce Garam masala Yogurt Salted butter Lime

Microwave lemon basil fsh with crunchy steamed vegetables Blue eye fish fillets 1. Place fish in a large, heatproof, microwave- safe dish. Combine garlic, lemon juice, stock, basil and celery salt in a jug. Season with pepper. Pour over fish. Cover and microwave on medium (50%) for 2 minutes. 2. Remove cover. Using tongs, carefully turn fish over. Microwave, covered, on medium (50%) for 2 minutes 30 seconds or until fish is cooked to your liking. Set aside for 3 minutes. 3. Meanwhile, place carrot, capsicum and 2 teaspoons cold water in a heatproof, Chicken stock Carrots Butter Capsicum and zucchini

for 1 minute 30 seconds or until vegetables are tender. Remove cover. Add butter and almonds. Stir to combine. 4. Place fish on plates. Drizzle with cooking liquid. Serve with vegetables.

Performance Criteria/Performance Checklist: Activity 3 This task must address the following performance criteria/ performance checklist. To be assessed as satisfactory (S) in this assessment task, the participant needs to demonstrate competency in the following critical aspects of evidence S N/S Trainer/Assessor to complete (Comment and feedback to students) Weighed and measured ingredients and create portions according to recipe. ● Determined the sequence of steps to cook the required dishes. ● Sorted and assembled ingredients according to food production sequencing. ● Weighed and measured ingredients and create portions.   Prepared, cut and portioned ingredients according to recipe and cooking style.   Minimised waste to maximise profitability of food items prepared. ● Portioned and prepared ingredients based on the quantities calculated in Activity 1 to minimise waste.   The student’s performance was:  Not satisfactory  Satisfactory Feedback to student: Student signature Anmol Observer signature

Instructions for trainer/assessor: This task must be completed in a commercial kitchen or a simulated work environment servicing customer. A simulated work environment in this context means a space that has been set up with all the equipment and Please refer to the (Appendix E) for the list of equipment, resources, organisational specifications, and cleaning The trainer/assessor must discuss the customer orders specified after this section. The trainer/assessor must discuss time constraints and deadlines for completing this task. The trainer/assessor must observe the student during the completion of the activities and assess them in acco Instructions for the student: The student must: Meet the time constraints specified by the trainer/assessor. Reflect the required quantities to be produced. Follow procedures for portion control and food safety practices w Meet customer requests and dietary requirements. Take into consideration the special customer requirements Phase 2: Cook dishes using correct preparation techniques and cooking methods Customer orders: Customer orders Customers Dishes No. of serves Special dietary Salah Crispy fried chicken 2 Johnas Baked Asparagus and Yellow Capsicum Frittata 2 Diabetic Rodrygo Roast duck breast with orange, cranberry and walnut salad 2 Lactose intolerant Andy Microwave lemon basil fish with crunchy steamed vegetables 2 Michael Irish stew 2 Anil Poached chicken with pesto Grilled Tandoori Turkey Tikka Skewers 2 Description of the phase: This phase is in continuation of Phase 1. After completion of the mise en place, you are then required to cook dishes as ordered by the customers and present dishes. During the completion of this phase, the student and trainer/assessor must adhere to the instructions provided. Page 1 of 59

Page 2 of 59 Follow the recipes provided in Appendix D. Use the following food types and cookery methods for the dishes specified. control procedures: are of a consistent standard and size. y distributed and tastefully presented on the plate. served with each food item. ures for Food safety practices when handling and storing food. Refer to the “Food Safety program” provided along with this Dishes Major food types to be used Cookery methods and complete mise en place activities to be used Crispy fried chicken Meat Deep frying Baked Asparagus and Yellow Capsicum Dairy Products Vegetables Baking/Blanching/Shallow frying (pan- fry, sauté or stir-fry) Roast duck breast with orange, Poultry Fruits Dry goods Braising/Roasting /Boiling/Baking Microwave lemon basil fish with crunchy steamed Seafood Vegetabl es Microwave/steaming Irish stew Meat Frozen vegetables Dry Stewing Poached chicken with pesto Poultry Vegetabl es Poaching Grilled Tandoori chicken Tikka Poultry Dry goods Grilling

Activity 4: Prepare, plate and present two portions of each dish ordered by the customer and present them This activity requires you to Prepare, plate and present two portions of each dish ordered by the customer. When preparing the dishes, you must: ● Follow food safety practices when handling and storing dishes (Refer to the food safety program – Provided as separate document with this assessment) ● Follow procedures for portion control given in the instructions. ● Work within commercial time constraints and deadlines (To be discussed by the trainer/assessor) ● Meet the special customer requests as per the customer order. ● Visually evaluate dish and adjust presentation as required considering the following factors: ▪ Changing accompaniments and garnishes to maximise eye appeal: ▪ balance ▪ colour ▪ contrast ▪ Changing plated food for practicality of: ▪ customer consumption ▪ service ▪ wiping drips or spills. You must cook dishes according to the standard recipes and cooking methods specified in the instructions and present dishes. When cooking and presenting dishes for each customer order, your trainer/assessor will observe you against the key elements given in Checklist 1. You must also read checklist 1 and ensure that you perform in accordance with the key elements/requirements for cooking and preparation of dishes. After completion of the customer orders, you must also: ● Complete Template 4. You must include the following for each dish prepared during the customer orders: o Cooking method used for each dish. o Cooking temperature. o Cooking times

o Problems with the cooking process, if any, and corrective action taken. ● Complete Template 5. You must include the following for each dish prepared during the customer orders: o Garnishes and accompaniments added according to standard recipes. o Visual evaluation of dish presentation and any adjustments made.

Page 5 of 59 Checklist 1: Observation checklist: For assessor use only: Elements Custom er order Custom er order Custom er order Custom er order Custom er order Custo me r order Select and use cookery methods for dishes following standard recipes.       Complete cooking process in a logical, planned and safe manner.       Determine cooking times and temperatures.      

Deal with pressure of work and kitchen conditions.       Identify problems with the cooking process and take corrective action.       Work cooperatively with colleagues to ensure timely preparation of dishes. ● Listen and respond to colleagues’ specific enquiries or problems.       Present dishes on appropriate service-ware. Ensure that individual contributions to the plating of a dish supports timely and quality food service.       Add garnishes and accompaniments according to standard recipes.       Clean work area and dispose of or store surplus and re- usable by-products according to organisational procedures, environmental considerations, and cost reduction initiatives.       Comments:

Assessor/Trainer sign of: Date:

Template 4: Dishes cooked, and methods used Work Completion: Dishes Cooking method used for each dish Cooking temperature Cooking times Problems with the cooking process, if any, and corrective action taken Irish stew Stew 130 4 hours Longer to cook Poached chicken with pesto Poaching 100 30 mins No

Crisp y fried chick en Deep-frying 150-160 20 mins No Baked Asparag us and Yellow Capsicu m Frittata Baking 180 10 mins Roast duck breast with orange, cranber ry and walnut salad Roasting 165 20 min No

Grilled Tando ori chicke n Tikka Skewe rs Grilling 165 10 min no Microwa ve lemon basil fsh with crunchy steamed vegetabl e s oven 140 18min N0

Template 5: Presentation Food presentation Dishes Garnishes and accompaniments added (If any) Visual evaluation of dish presentation and any adjustments made Irish stew Spring onions At first we were using flat plates after we used bowl to look nice Poached chicken with pesto Pesto Pesto was really runny so we had to add Some Crispy fried chicken N/A The chicken was not cocked that’s why we had to finished in the oven. Version Number: 10 (Review date: 01/06/2023) Unit Code: SITHCCC027 Page 11 of 59

Page 12 of 59 Student Pack Baked Asparagus and Yellow Capsicum Frittata Capsicum Julian We had to put three different capsicum to adjust the color Roast duck breast with orange, cranberry and walnut salad Salad and sauce Instead of walnuts we can use almond

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Student Pack Grilled Tandoori Turkey Tikka Skewers Coriander and chilies We can use chicken instead of turkey Microwave lemon basil fsh with crunchy steamed vegetables Lem on Basi Vegetables were over cocked so we had to blanch again to fixed it Fish was under cocked so we had

RidgeInterna tionalColege RTO#45472C RICOS#03747 Document: StudentPac kSITH C C027 V1.0

Student Pack cocked longer RidgeInterna tionalColege RTO#45472C RICOS#03747 Document: StudentPac kSITH C C027 V1.0

Student Pack Performance Criteria/Performance Checklist: Activity 4 This task must address the following performance criteria/ performance checklist. To be assessed as satisfactory (S) in this assessment task, the participant needs to demonstrate competency in the following critical aspects of evidence S N/S Trainer/Assessor to complete (Comment and feedback to students) Follow food safety practices when handling and storing dishes (Refer to the food safety program – Provided as separate document with this assessment)   Followed procedures for portion control given in the instructions.   Worked within commercial time constraints and deadlines.   Met the special customer requests as per the customer order.   Visually evaluated dish and adjusted presentation as required considering the following factors: ● Changing accompaniments and garnishes to maximise eye appeal: ▪ balance ▪ colour ▪ contrast ● Changing plated food for practicality of: ▪ customer consumption ▪ service ▪ wiping drips or spills.   Selected and used cookery methods for  

RidgeInterna tionalColege RTO#45472C RICOS#03747 Document: StudentPac kSITH C C027 V1.0

Student Pack dishes following standard recipes. Completed cooking process in a logical, planned and safe manner.   Determined cooking times and temperatures.   Dealt with pressure of work and kitchen conditions.   Identified problems with the cooking process and took corrective action.   Worked cooperatively with colleagues to ensure timely preparation of dishes. ● Listened and responded to colleagues’ specific enquiries or problems.   Presented dishes on appropriate service- ware. Ensure that individual contributions to the plating of a dish supports timely and quality food service.   Added garnishes and accompaniments according to standard recipes.   Cleaned work area and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost reduction initiatives.   The student’s performance was:  Not satisfactory  Satisfactory Feedback to student: Student signature Anmol Observer signature

RidgeInterna tionalColege RTO#45472C RICOS#03747 Document: StudentPac kSITH C C027 V1.0

Student Pack Assessment Results Sheet Outcome First attempt: Outcome (make sure to tick the correct checkbox): Satisfactory (S) ☐ or Not Satisfactory (NS) ☐ Date: (day)/ (month)/ (year) Feedback: Second attempt: Outcome (make sure to tick the correct checkbox): Satisfactory (S) ☐ or Not Satisfactory (NS) ☐ Date: (day)/ (month)/ (year) Feedback: Student Declarati on ● I declare that the answers I have provided are my own work. Where I have accessed information from other sources, I have provided references and or links to my sources. ● I have kept a copy of all relevant notes and reference material that I used as part of my submission. ● I have provided references for all sources where the information is not my own. I understand the consequences of falsifying documentation and plagiarism. I understand how the assessment is structured. I accept that the work I submit may be subject to verification to establish that it is my own.

RidgeInterna tionalColege RTO#45472C RICOS#03747 Document: StudentPac kSITH C C027 V1.0

Student Pack ● I understand that if I disagree with the assessment outcome, I can appeal the assessment process, and either re-submit additional evidence undertake gap training and or have my submission re- assessed. ● All appeal options have been explained to me. Student Signature An Date 16/04/2023 Trainer/Assess or Name Trainer/Assess or Declaration I hold: ☐ Vocational competencies at least to the level being delivered ☐ Current relevant industry skills ☐ Current knowledge and skills in VET, and undertake ☐ Ongoing professional development in VET I declare that I have conducted an assessment of this student’s submission. The assessment tasks were deemed current, sufficient, valid and reliable. I declare that I have conducted a fair, valid, reliable, and flexible assessment. I have provided feedback to the student. Trainer/Assess or Signature Date Ofce Use Only The outcome of the assessment has been entered into the Student Management System on (insert date) by (insert Name)

RidgeInterna tionalColege RTO#45472C RICOS#03747 Document: StudentPac kSITH C C027 V1.0

Student Pack Appendix A: Reasonable Adjustments Write (task name and number) where reasonable adjustments have been applied: Reasonable Adjustments • Students with carer responsibilities, cultural or religious obligations, English as an additional language, disability etc. can request for reasonable adjustments. • Please note, academic standards of the unit/course will not be lowered to accommodate the needs of any student, but there is a requirement to be flexible about the way in which it is delivered or assessed. • The Disability Standards for Education requires institutions to take reasonable steps to enable the student with a disability to participate in education on the same basis as a student without a disability. • The trainer/assessor must complete the section below “Reasonable Adjustment Strategies Matrix” to ensure the explanation and correct strategy have been recorded and implemented. • The trainer/assessor must notify the administration/compliance and quality assurance department for any reasonable adjustments made. • All evidence and supplementary documentation must be submitted with the assessment Reasonable Adjustment Strategies Matrix (Trainer/Assessor to complete) Category Possible Issue Reasonable Adjustment Strategy (select as applicable) □ LLN □ Speaking □ Reading □ Writing □ Confidence □ Verbal assessment □ Presentations □ Demonstration of a skill □ Use of diagrams □ Use of supporting documents such as wordlists □ Non- English Speakin g Backgro un d □ Speaking □ Reading □ Writing □ Cultura l backgrou □ Discuss with the student and supervisor (if applicable) whether language, literacy and numeracy are likely to impact on the assessment process □ Use methods that do not require a higher level of language or literacy than is required to perform the job role

RidgeInterna tionalColege RTO#45472C RICOS#03747 Document: StudentPac kSITH C C027 V1.0

Page 20 of 59 Student Pack Write (task name and number) where reasonable adjustments have been applied: □ Confidence □ Use short sentences that do not contain large amounts of information □ Clarify information by rephrasing, confirm understanding □ Read any printed information to the student □ Use graphics, pictures and colour coding instead of, or to support, text □ Ofer to write down, or have someone else write, oral responses given by the student □ Ensure that the time available to complete the assessment, while meeting enterprise requirements, takes account of the student’s needs  Indigenou s □ Knowledge and understanding □ Flexibility □ Services □ Inappropria te training and □ Culturally appropriate training □ Explore understanding of concepts and practical application through oral assessment □ Flexible delivery □ Using group rather than individual assessments □ Assessment through completion of practical tasks in the field after demonstration of skills and knowledge. □ Age □ Educatio nal background □ Limited study skills □ Make sure font size is not too small □ Trainer/Assessor should refer to the student’s experience □ Ensure that the time available to complete the assessment takes account of the student’s needs □ Provision of information or course materials in an accessible format. □ Changes in teaching practices, e.g. wearing an FM microphone to enable a student to hear lectures □ Supply of specialised equipment or services, e.g. a note- taker for a student who cannot write □ Changes in lecture schedules and arrangements, e.g. relocating classes to an accessible venue □ Changes to course design, e.g. substituting an assessment task □ Modifications to the physical environment, e.g. installing lever taps, building ramps, installing a lift  Educatio na l backgro un d □ Reading □ Writing □ Numeracy □ Limited study skills and/or learning strategies □ Discuss with the Student previous learning experience □ Ensure learning and assessment methods meet the student’s individual need

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Student Pack Write (task name and number) where reasonable adjustments have been applied:  Disability □ Speaking □ Reading □ Writing □ Numeracy □ Limited study skills and/or learning strategies □ Identify the issues □ Create a climate of support □ Ensure access to support that the student has agreed to □ Appropriately structure the assessment □ Provide information or course materials in an accessible format, e.g. a textbook in braille □ Changes in teaching practices, e.g. wearing an FM microphone to enable a student to hear lectures □ Supply of specialised equipment or services, e.g. a note- taker for a student who cannot write □ Changes in lecture schedules and arrangements, e.g. relocating classes to an accessible venue □ Changes to course design, e.g. substituting an assessment task □ Modifications to the physical environment, e.g. installing lever taps, building ramps, installing a lift Explanation of reasonable adjustments strategy used Trainer/Assess or Name Trainer/Assess or Declaration I declare that I have attached all relevant evidence to provide reasonable adjustment. The training package guidelines and criteria have not been compromised in the process of providing reasonable adjustment to the student. I declare that I have conducted a fair, valid,

RidgeInterna tionalColege RTO#45472C RICOS#03747 Document: StudentPac kSITH C C027 V1.0

Student Pack assessment. I have provided explanation of reasonable adjustments strategy used, as required. Trainer/Assess or Signature Date

RidgeInterna tionalColege RTO#45472C RICOS#03747 Document: StudentPac kSITH C C027 V1.0

Student Pack Appendix B: Learner Evaluation Form Please complete this evaluation form as thoroughly as you can, in order for us to continuously improve our training quality. The purpose of the evaluation form is to evaluate the areas below: • logistics and support • facilitation • training material • assessment Your honest and detailed input is therefore, of great value to us, and we appreciate your assistance in completing this evaluation form! Unit of Competency Additional Comments on Logistics and Support Trainer/Assess or Name Dates of Trainin g Date of Evaluati on A Logistics and Support Evaluation No. Criteria/Question Strongly Disagree Disagree Neutral Agree Strongly Agree 1 The communication regarding the required attendance and time to study to pass this unit was correct 2 The staf were efficient and helpful. 3 The training equipment and material used was efective and prepared. 4 The training venue was conducive to learning (set-up for convenience of students, comfortable in terms of temperature, etc.)

RidgeInterna tionalColege RTO#45472C RICOS#03747 Document: StudentPac kSITH C C027 V1.0

Student Pack No. Criteria/Question Strongly agree Disagree Neutral Agree Strongly Agree B Trainer/Assessor Evaluation 1 The trainer/assessor was prepared and knowledgeable on the subject of the program 2 The trainer/assessor encouraged student participation and input 3 The trainer/assessor made use of a variety of methods, exercises, activities and discussions 4 The trainer/assessor used the material in a structured and efective manner 5 The trainer/assessor was approachable and respectful of the learners 6 The trainer/assessor was punctual and kept to the schedule 7 The trainer/assessor was easy to understand and used the correct language Additional Comments on Training

RidgeInterna tionalColege RTO#45472C RICOS#03747 Document: StudentPac kSITH C C027 V1.0

Student Pack No. Criteria/Question Strongly gree Disagree Neutral Agree Strongly gree C Learning Evaluation 1 The learning outcomes of the unit are relevant and suitable. 2 The content of the unit was relevant and suitable for the 3 The length of the training was suitable for the unit. 4 The learning material assisted in the learning of new knowledge and skills to apply in a practical 5 The learning material was free from spelling and grammar errors 6 Handouts and exercises were clear, concise and relevant to the outcomes and content. 7 Learning material was generally of a high standard, and user-friendly Additional Comments on Learning Evaluation

RidgeInterna tionalColege RTO#45472C RICOS#03747 Document: StudentPac kSITH C C027 V1.0

Student Pack

RidgeInterna tionalColege RTO#45472C RICOS#03747 Document: StudentPac kSITH C C027 V1.0

Student Pack Appendix C: Food preparation list Recipes Numbe r of serves recipe yields Estimat ed quantity of dish to be sold Ingredients Irish stew 2 5 Blue-eye fish fillets Garlic clove, crushed Lemon juice Chicken stock Chopped fresh basil leaves Celery salt Carrots, cut into thick matchsticks Large red capsicum, thickly sliced Large zucchini Butter Flaked almonds, toasted Poached chicken with pesto 4 4 Whole turkey Salt and ground black pepper to taste Prepared stuffing, or more to taste Heavy whipping cream, or more to taste Chicken stock Dry white wine Bay leaf Thyme sprigs Strip pared lemon rind Baby fennel bulbs, trimmed, quartered Chicken breast fillets Crisp y fried chick en 10 5 Chickens Strained pickle juice Buttermilk Canola oil

RidgeInterna tionalColege RTO#45472C RICOS#03747 Document: StudentPac kSITH C C027 V1.0

Student Pack Plain (all-purpose) flour Cayenne Ground cloves Ground coriander Ground mace Poultry seasoning (see Note) Smoked paprika Sweet paprika Whole fennel seed Kosher salt, plus more Freshly ground black pepper Baked Asparag us and Yellow Capsicu m Frittata 12 3 Thin asparagus Yellow bell peppers Shallots Zucchini Scallions Unsalted butter Large eggs Heavy cream Chopped fresh flat-leafed parsley leaves Salt Freshly ground black pepper Roast duck breast with orange, cranber ry and walnut salad 4 3 Brown sugar Finely grated zest and juice of oranges Finely grated zest and juice of lemon Soy sauce Chicken stock Orange marmalade Duck breast fillets Orange, cranberry and walnut salad Tbs red wine vinegar Olive oil Oranges Witlof, leaves separated, torn if large Chopped dill Chopped chives Mint leaves, roughly chopped Flat-leaf parsley, roughly chopped Celery heart, leaves torn Dried cranberries, soaked in boiling water for 10

RidgeInterna tionalColege RTO#45472C RICOS#03747 Document: StudentPac kSITH C C027 V1.0

Student Pack drained Walnuts, toasted, chopped Grilled Tando ori Chicke n Tikka Skewe rs 4 5 Yogurt Olive oil Ginger garlic paste Lime Salt Garam masala Cumin powder Chilli powder Black pepper Food colour Butter salted Turkey Microwa ve lemon basil fsh with crunchy steamed vegetabl e s 2 4 Blue-eye fish fillets Garlic clove, crushed Lemon juice Chicken stock Chopped fresh basil leaves Celery salt Large carrots, cut into thick matchsticks Large red capsicum, thickly sliced Large zucchini, cut into thick matchsticks Butter, chopped Flaked almonds, toasted Daily prep ● Required for specials and perishable items that need to be as fresh as possible. ● Fish, salad greens and garnishes to be prepared daily

RidgeInterna tionalColege RTO#45472C RICOS#03747 Document: StudentPac kSITH C C027 V1.0