Khush_SITHCCC030_final

➢ I confirm I have accessed and understand the assessment information as provided in the Training Organisation’s Student Handbook. ➢ I confirm I have been given fair notice of the date, time, venue and/or other arrangements for this assessment. ➢ I confirm that I am ready for assessment. Student Name: Student Signature:

evidence

compact size. Small,

Dairy products: Pasteurisation: heating to destroy any hazardous germs, but may not preserve all nutrients Homogenised: mechanically processed to ensure that the milk's fat globules are distributed evenly. Q2: Answer the following questions regarding the contents of date codes and rotation labels for stock. 2.1 Identify three (3) contents of date codes. 1. The product's production date indicates when it was created or made. 2. The sell-by date is the deadline by which the store must sell the item. Even while the product may not be at its best beyond this date, it is still safe to eat. 3. Use-by date: This is the deadline for consuming the product in order to ensure its highest quality and safety. The product might not be suitable for consumption beyond this date. 2.2 Identify three (3) contents of rotation labels for stock. 1. Product name or description: This aids in locating the particular item being branded, especially if several products are kept in the same location. 2. Date or time: This information helps assess the product's freshness and shelf life by indicating when it was made, produced, or prepared. 3. The name of the employee or department identifies who produced or prepared the goods, which is important for tracking purposes and locating potential problems or faults. Satisfactory response Yes ☐ No ☐

Fruits and vegetabl es, egg and farinaceo us dishes: Appearance and presentation • Balance • Colour • Contrast Classical and contempor ary variations Freshness and other quality indicators Taste Texture Satisfactory response Yes ☐ Yes ☐ Dried or frozen fruits: Contrast Raisins, prunes, and dried apricots, while Plump, bright and uniform color A sweet aroma Aroma contemporary variations may include products like freeze-dried strawberries, dried mango The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 WebEmail

Q4: Answer the following questions regarding the accompaniments and sauces for vegetable, fruit, egg, and farinaceous dishes. 4.1 Explain the accompaniments that can be used for vegetable, fruit, egg and farinaceous dishes with the help of the table given below: 4.2 Discuss the sauces that can be used for vegetable, fruit, egg and farinaceous dishes in 20 words minimum. There are a variety of sauces available to go with vegetable, fruit, egg, and meat dishes. For instance, tomato-based sauces are frequently served with pasta, and creamy sauces like Alfredo are another well-liked choice. Another popular option is pesto, especially for pasta and vegetable dishes. Fruits can be served with sweet sauces such as fruit coulis, chocolate, or caramel. A rich and indulgent flavour can be added to egg dishes like omelettes by using hollandaise sauce or cheese sauce. The sort of sauce used will depend on the cuisine, the individual, and the preferred flavour profile. Satisfactory response Yes ☐ No ☐ Q5: Answer the following question regarding the historical and cultural origin of diferent vegetables, fruit, egg and farinaceous dishes and products. Satisfactory response Main meal: Food type: Accompanimen ts: Omelettes: Cuisines, Beaten eggs Toast Salad Potatoes Spaghetti/Pasta: Farinaceous dish Pesto sauce Garlic and olive oil Grated Parmesan or Romano cheese Fruits and nuts: Sweet dishes and savory Yogurt or whipped cream for dipping Honey or syrup to add sweetness Granola or muesli for added crunch The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 WebEmail

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email i nfo@imperial.edu.au be found in a wide variety of preparations and cuisines, which reflects its many cultural antecedents. Q6: Outline thecookery techniques listed in the performance evidence with the help of the table given below: Satisfactory response Yes ☐ No ☐ Cookery techniqu es: Description (30-50 words each) Boiling: In the process of boiling, food is immersed in a liquid that has been heated to a temperature just below the boiling point.Water, broth, or any other flavoured liquid can be used as the liquid. Rice, veggies, and pasta are frequently cooked by boiling, which is a quick and simple cooking method. Stocks and soups can also be made using it. Frying: A cooking method known as "frying" uses hot oil or fat to prepare food. The meal is often cooked until it reaches the required degree of doneness by being soaked in hot oil or placed on a hot surface. From meats and vegetables to breads and desserts, this method can be applied to a variety of items. A common cooking technique for many dishes, frying can result in an outside that is crispy and an interior that is moist and tender. However, if done excessively or with bad oils, it can also be unhealthy.

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email i nfo@imperial.edu.au Scrambling: Eggs or other ingredients are mixed together and fried in a pan with butter or oil over low heat using the cooking technique known as scrambling. Small curds are formed by continuously stirring the liquid, giving it a soft, creamy texture. Scrambled eggs are frequently prepared with this method, although it can also be used with tofu or veggies. Poaching: Using a hot liquid, such as water or stock, to gently cook food, such as eggs or fish, is known as poaching. The food is normally cooked until it is soft and cooked through while the liquid is boiled to a temperature just below boiling. Poaching can be used for a variety of foods, from delicate fish fillets to morning eggs, and it helps preserve the natural flavours and nutrients of the food. Omelette: Beat eggs and season them. Heat a pan and add butter/oil. Pour the beaten eggs and scramble or fold them. Cook to desired doneness. Serve with desired toppings or fillings.

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email i nfo@imperial.edu.au Souffle: Prepare a base mixture and add flavorings. Whip egg whites until stif peaks form. Gently fold the whipped egg whites into the base mixture. Grease and fill molds with the souffle mixture. Bake in a preheated oven until pufed and golden. Serve immediately after removing from the oven. Q7: Explain the food safety risks associated with raw egg products and alternative egg products in 20 words minimum.. Satisfactory response Yes ☐ No ☐ Alternative egg products could contain substances that are allergic or have poor quality control, while raw egg products run the danger of being contaminated with Salmonella.

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email i nfo@imperial.edu.au Q8: Outline the following culinary functions which use eggs as specified in the performance evidence: Write your answer for each of the points in 20 words minimum. a) Aerating Eggs can be beaten or whipped to incorporate air into a mixture, adding lightness and volume to baked goods. b) Binding Eggs act as a binding agent, helping ingredients stick together in dishes like meatloaf or meatballs. c) Setting Eggs coagulate when heated, setting custards, quiches, and other egg-based dishes. d) Coating Beaten eggs can be used to create a coating for foods like chicken or vegetables before breading or frying. e) Enriching Eggs add richness and flavor to dishes like sauces, dressings, and custards. f) Emulsifying The proteins in eggs can emulsify and stabilize mixtures, creating smooth textures in mayonnaise or salad dressings. Satisfactory response Yes ☐ No ☐

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email i nfo@imperial.edu.au g) Glazing Beaten eggs can be brushed on pastries, bread, or other baked goods to create a shiny and golden brown finish. h) Thickening Eggs can thicken sauces and creams when gently heated, contributing to a smoother and more velvety texture. Q9: Answer the following questions regarding the mise en place requirements for vegetable, fruit, egg, and farinaceous dishes. 9.1. Discuss the mise en place requirements for vegetable, fruit, egg, and farinaceous dishes in 20 words minimum. Mise en place for vegetable, fruit, egg, and farinaceous dishes involves preparing and organizing ingredients, tools, and equipment for efficient cooking. 9.2. What are the requirements for setting up a mise en place for vegetable, fruit, egg, and farinaceous dishes? Write your answer in 20 words minimum. Washing, peeling, cutting, and preparing materials, as well as organising tools and equipment, are necessary steps in the mise en place process for dishes made with vegetables, fruits, eggs, and farinaceous components. Satisfactory response Yes ☐ No ☐

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email i nfo@imperial.edu.au Q10: Explain the plating methods for the practicality of service and customer consumption in 20 words minimum. Plating methods in cookery enhance visual appeal, ease of service, and enhance customer experience through thoughtful presentation and arrangement of dishes. Satisfactory response Yes ☐ No ☐ Q11: Answer the following question regarding the appropriate environmental conditions for storing food products. Explain the appropriate environmental conditions for storing food products to ensure food safety in 20 words minimum. The appropriate environmental conditions for storing food products include temperature control, proper ventilation, cleanliness, and protection from pests. Discuss the appropriate environmental conditions for storing food products to optimise shelf life in 20 words minimum. To optimize the shelf life of food products, it's crucial to maintain proper temperature, humidity levels, air circulation, and avoid exposure to light and contaminants. Satisfactory response Yes ☐ No ☐ Q12: Answer the following question regarding the safe operational practices using essential functions and features of equipment used to produce Satisfactory response

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email i nfo@imperial.edu.au vegetables, fruit, eggs, and farinaceous dishes. 12.1. Discuss the safe operational practices required when using essential functions and features of diferent equipment when producing vegetable, fruit, egg, and farinaceous dishes. Write your answer using 20 words minimum. When utilising equipment to make vegetable, fruit, egg, and farinaceous dishes, safe operational procedures include correct handling, cleaning, and maintenance, adhering to manufacturer instructions, and making sure food safety regulations are followed. 12.2. Identify one (1) piece of commonly used equipment when producing vegetable, fruit, egg, and farinaceous dishes. Explain for this piece of equipment: a) Safe operational practices (Five) The manufacturer's instructions and safety recommendations should be read and followed. To prevent tipping or falling, position the food processor on a solid surface. Before constructing, disassembling, or cleaning an appliance, always disconnect it. When the food processor is running, keep your hands and fingers away from the blades and other moving parts. To avoid spills or jams, don't load the food processor's bowl too full. Yes ☐ No ☐

b) How does it function? (20 words minimum) An electric gadget called a food processor has a motorised base and diferent accessories. It processes food using a strong engine in conjunction with spinning blades. When the food processor is turned on, the blades quickly rotate, chopping, grinding, or pureeing the ingredients into the appropriate consistency. The ingredients are placed in the bowl or container. c) Features of the piece of equipment (20 words minimum) a motorised base that can be operated by buttons or knobs. removable bowl or container with a lid for putting ingredients in and keeping them in. blades or discs that can be swapped out to do multiple food processing operations including slicing, shredding, chopping, or blending. A locking mechanism is one example of a safety feature. Various speed settings to change the processing power according to the demands of various recipes . The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email i nfo@imperial.edu.au

Pre-Assessment Checklist: Task 2 –Skill Test The purpose of this checklist 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. Section 1: Information for Students ➢ Make sure you have completed the necessary prior learning before attempting this assessment. ➢ Make sure your trainer/assessor clearly explained the assessment process and tasks to be completed. ➢ Make sure you understand what evidence is required to be collected and how. ➢ Make sure you know your rights and the Complaints and Appeal process. ➢ Make sure you discuss any special needs or reasonable adjustments to be considered during the assessment (refer to the Reasonable Adjustments Strategy Matrix - Appendix A and negotiate these with your trainer/assessor). ➢ Make sure that you have access to a computer and the internet (if you prefer to type the answers). ➢ Make sure that you have all the required resources needed to complete this assessment task. ➢ The due date of this assessment task is in accordance with 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. ➢ The request for an extension to submit your assessment work must be made before the due date. Section 2: Reasonable adjustments I confirm that I have reviewed the Reasonable Adjustments guidelines and criteria as provided in Appendix A and attached relevant evidence as required and select the correct checkbox. ☐ I do require reasonable adjustment. Please tick the above ONLY if you require a reasonable adjustment. Declaration (Student to complete) ➢ I confirm that the purpose and procedure of this assessment task has been clearly explained to me. ➢ I confirm that I have been consulted about any special needs I might have in relation to the assessment process. ➢ I confirm that t he criteria used for this assessment has been discussed with me, as have The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email i nfo@imperial.edu.au

the consequences and possible outcomes of this assessment. ➢ I confirm I have accessed and understand the assessment information as provided in the Training Organisation’s Student Handbook. ➢ I confirm I have been given fair notice of the date, time, venue and/or other arrangements for this assessment. ➢ I confirm that I am ready for assessment. Student Name: Student Signature: Assessment type • Skill Test -Prepare vegetable, fruit, eggs and farinaceous dishes Instructions provided to the student: Assessment task description: • This is the second (2) assessment task you must successfully complete to be deemed competent in this unit of competency. • This assessment task is a Skills Test. • This assessment task consists of three(3) practical demonstration activities. o Activity 1: Selection of ingredients according to food preparation list and standard recipes o Activity 2: Selection and preparation of equipment o Activity 3: Portioning and preparation of ingredients. • You will receive your feedback within two (2) weeks,and you will be notified by your trainer/assessor when your results are available. • You must attempt all activities of the project for your trainer/assessor to assess your competence in this assessment task. Applicable conditions: • This skill test is untimed and is conducted as an open book assessment (this means you are able to refer to your textbook or other learner materials during the test). • You will be assessed independently on this assessment task. • No marks or grades are allocated for this assessment task. The outcome of the task will be Satisfactory or Not Satisfactory. • As you complete this assessment task, you are predominately demonstrating your skills, techniques and knowledge to your trainer/assessor. • Your trainer/assessor may ask you relevant questions during this assessment task Assessment method-based instructions and guidelines: Skill Test The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email i nfo@imperial.edu.au

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email i nfo@imperial.edu.au Resubmissions and reattempts: • Where a student’s answers are deemed not satisfactory after the first attempt, a resubmission attempt will be allowed. • The student may speak to their trainer/assessor if they have any difficulty in completing this task and require reasonable adjustments. • For more information, please refer to the Training Organisation’sStudent Handbook. Location: • This assessment task may be completed in: ☐ a classroom ☐ learning management system (i.e., Moodle), ☐ workplace, ☐ or an independent learning environment. • Your Trainer/Assessor will provide you with further information regarding the location for completing this assessment task. Purpose of the assessment The purpose of this assessment task is to assess thestudent’sknowledge and skills essential to prepare vegetable, fruit, eggs and farinaceous dishes in a range of contexts and industry settings. • Skills tocomplete mise en place activities and follow standard recipes, using each of the following cookery techniques at least once to prepare at least ten finished dishes (at least once across preparation of the ten dishes): o boiling o frying o scrambling o poaching o omelette o souffle • Skills to use eggs for each of the following functions at least once, when preparing the above dishes (at least once across preparation of the ten dishes): o aerating o binding o setting o coating o enriching o emulsifying o glazing o thickening • Skills to use of each of the following food types at least once when preparing the above dishes (at least once across preparation of the ten dishes): o vegetables and fruit: ▪ dried

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email i nfo@imperial.edu.au ▪ fresh ▪ frozen o farinaceous items: ▪ couscous ▪ pasta ▪ noodles ▪ polenta ▪ pulses ▪ rice • Skills to prepare fresh pasta including use of lamination techniques • Skills to prepare, plate and present two portions each of the ten finished dishes above: o within commercial time constraints and deadlines o following procedures for portion control and food safety practices when handling and storing diferent food types o responding to at least one special customer request. Task instructions • This is an individual assessment. • The purpose of this assessment task is to assess student’s ability to ability to prepare and cook various vegetable, fruit, egg and farinaceous dishes following standard recipes. • This task will take place in an operational commercial kitchen. This can be: o an industry workplace; or o a simulated industry environment, such as an industry-realistic training kitchen servicing customer. • The trainer/assessor will take on the role of Supervisor. • The trainer/assessor must ensure that the student has access to the following in the simulated or workplace environment. o Food preparation list (Appendix C) o Standard recipes book. (Appendix D) o Equipment list (Appendix E) • The student must use the templates provided to document their response. • The student must follow the word-limits specified when completing the templates. • The trainer/assessor must assess the student based on the performance checklists provided.

Assessment Task 2: Skill Test Skills Test This assessment task requires you to prepare and cook various vegetable, fruit, egg and farinaceous dishes following standard recipes. This assessment will be completed in two (2) phases. Phase 1 requires the student to select and prepare ingredients and equipment before the beginning of service i.e., mise en place. The following activities will be completed during this phase: • Activity 1: Selection of ingredients according to food preparation list and standard recipes • Activity 2: Selection and preparation of equipment • Activity 3: Portioning and preparation of ingredients. Phase 2 requires the student to cook and present the recipes. During this phase, Activity 4 will be completed. In this activity, the student would prepare and cook various vegetable, fruit, eggs and farinaceous dishes following standard recipes using the diferent food products and cooking methods specified in the table/Recipes (Appendix D). Recipes Cookery techniques Egg functions Food types used Hot fruit souffle Souffle Aerating Dried/fresh fruits Creamy Vegetable Soup Boiling Thickening Fresh vegetables Dried vegetables Frozen vegetables Beetroot and Feta Croquette Appetiser Deep/shallow frying Coating Fresh vegetables Eggs Benedict Scrambling Emulsifying Eggs Meat Couscous and black bean salad Boiling Couscous Pulses Soft polenta with poached egg and parmesan Poaching Pasta with sun dried tomato pesto Glazing Dried vegetables Fresh vegetables The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 WebEmail

The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email i nfo@imperial.edu.au Pasta Beef, honey-glazed veg and soba noodle bowl Glazing Fresh vegetables Noodles Oven-baked vegetable and bacon frittata Binding Enriching Fresh vegetables Rice pudding with fruit compote Rice Fresh fruits Mushroom and asparagus omelette Omelette Setting Fresh vegetables

Phase 1: MISE EN PLACE Activity 1: Selection of ingredients according to food preparation list and standard recipes This activity requires you to select ingredients based on the food preparation list and standard recipes. The following documents are given in the appendix: • Food preparation list (Appendix C) • Standard recipes book. (Appendix D) To complete this activity, you are required to complete the steps below. Step 1: Confirm food production requirements from food preparation list (Appendix C - provided at the end of this assessment) and standard recipes (Appendix D - provided at the end of this assessment) to ensure readiness and prepare customer orders on time. Further, you need to calculate the ingredient amounts required according to food preparation requirements established in the food preparation list and standard recipes. You must record the calculated ingredients using the food preparation list (Template 1). An example of calculations is provided in Template 1. Step 2: After calculation of the ingredient amounts, you are then required to identify and select products and other ingredients from stores according to recipe, quality, freshness and stock rotation requirements. Following are the quality, freshness and stock rotation requirements against which the ingredients are to be checked: • Quality and freshness requirements: ▪ Its odour must be pleasant and fresh which is the first thing that should be checked. ▪ It must not have freezer burn and its packaging must not be damaged. ▪ The expiry dates and storage methods must be checked to ensure that it is safe for use. • Follow stock rotation requirements. ▪ Locate and read date codes and rotation labels on food products ▪ Check expiry dates of the products. ▪ Select items based on the first in first out (FIFO) basis. 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). Step 3: Check perishable supplies for spoilage or contamination prior to preparation. • 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 The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 WebEmail

Template 1: Food preparation list Template 1: Food preparation list Recipes Numb er of serves recipe yields Estimat ed quantit y of dish to be sold during the day Ingredients Quantity Meet the quality requirements Does not meet the quality requirements Specify corrective action – if taken Hot Fruit Soufflé 10 30 Mixed fruits (apples, berries, etc.), diced 5 cups Yes No Increase fruit variety in the mix. Sugar 1 cup Yes No Ensure even distribution in the mix. Eggs, separated 5 large Yes No Ensure proper whipping of egg whites. Vanilla extract 1 tsp Yes No Use high- quality vanilla extract. Butter, for greasing ramekins As needed Yes No Ensure even greasing of ramekins. Powdered sugar, for dusting As needed Yes No Ensure uniform dusting before serving. The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email i nfo@imperial.edu.au BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHCCC030 Student Pack Version: February 2023 Page 32 of 71

    Creamy Vegetable   The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email i nfo@imperial.edu.au BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHCCC030 Student Pack Version: February 2023 Page 33 of 71

Creamy Vegetable Soup 8 20 Carrots, diced 2 cups Yes No Ensure uniform size for even cooking. Celery, diced 1 cup Yes No Use fresh and crisp celery. Onions, diced 1 cup Yes No Ensure even sautéing for sweetness. Garlic, minced 3 cloves Yes No Ensure proper cooking for aroma. Vegetable broth 6 cups Yes No Use a high- quality vegetable broth. Heavy cream 1 cup Yes No Use fresh and high-fat content cream. Salt and pepper To taste Yes No Adjust seasoning to taste.     Beetroot and Feta Croquett e 10 20 Mixed fruits (apples, berries, etc.), diced 5 cups Yes No Increase fruit variety in the mix. Sugar 1 cup Yes No Ensure even distribution in the mix.

Appetise r Eggs, separated 5 large Yes No Ensure proper whipping of egg whites. Vanilla extract 1 tsp Yes No Use high- quality vanilla extract. Butter, for greasing ramekins As needed Yes No Ensure even greasing of ramekins. Powdered sugar, for dusting As needed Yes No Ensure uniform dusting before serving.

                      Eggs Benedi ct 10 20 Mixed fruits (apples, berries, etc.), diced 5 cups Yes No Increase fruit variety in the mix. Sugar 1 cup Yes No Ensure even distribution in the mix. Eggs, separated 5 large Yes No Ensure proper whipping of egg whites. Vanilla extract 1 tsp Yes No Use high- quality vanilla extract.

Butter, for greasing ramekins As needed Yes No Ensure even greasing of ramekins. Powdered sugar, for dusting As needed Yes No Ensure uniform dusting before serving.

        Couscou s and black bean salad 10 20 Mixed fruits (apples, berries, etc.), diced 5 cups Yes No Increase fruit variety in the mix. Sugar 1 cup Yes No Ensure even distribution in the mix. Eggs, separated 5 large Yes No Ensure proper whipping of egg whites. Vanilla extract 1 tsp Yes No Use high- quality vanilla extract. Butter, for greasing ramekins As needed Yes No Ensure even greasing of ramekins. Powdered sugar, for dusting As needed Yes No Ensure uniform dusting before serving.        

   

              Soft polenta with poached egg and parmesa n 10 20 Mixed fruits (apples, berries, etc.), diced 5 cups Yes No Increase fruit variety in the mix. Sugar 1 cup Yes No Ensure even distribution in the mix. Eggs, separated 5 large Yes No Ensure proper whipping of egg whites. Vanilla extract 1 tsp Yes No Use high- quality vanilla extract. Butter, for greasing ramekins As needed Yes No Ensure even greasing of ramekins. Powdered sugar, for dusting As needed Yes No Ensure uniform dusting before serving.  

   

    Pasta with sun dried tomato pesto 10 20 Mixed fruits (apples, berries, etc.), diced 5 cups Yes No Increase fruit variety in the mix. Sugar 1 cup Yes No Ensure even distribution in the mix. Eggs, separated 5 large Yes No Ensure proper whipping of egg whites. Vanilla extract 1 tsp Yes No Use high- quality vanilla extract. Butter, for greasing ramekins As needed Yes No Ensure even greasing of ramekins. Powdered sugar, for dusting As needed Yes No Ensure uniform dusting before serving.           Beef, 10 20 Mixed fruits (apples, berries, etc.), diced 5 cups Yes No Increase fruit variety in the

honey- glazed veg and soba noodle mix. Sugar 1 cup Yes No Ensure even distribution in the mix. Eggs, separated 5 large Yes No Ensure proper whipping of egg whites. Vanilla extract 1 tsp Yes No Use high- quality vanilla extract. Butter, for greasing ramekins As needed Yes No Ensure even greasing of ramekins. Powdered sugar, for dusting As needed Yes No Ensure uniform dusting before serving.

bowl           Oven- baked vegetabl e and bacon frittata 10 20 Mixed fruits (apples, berries, etc.), diced 5 cups Yes No Increase fruit variety in the mix. Sugar 1 cup Yes No Ensure even distribution in the mix. Eggs, separated 5 large Yes No Ensure proper whipping of egg whites. Vanilla extract 1 tsp Yes No Use high- quality vanilla extract. Butter, for greasing ramekins As needed Yes No Ensure even greasing of ramekins. Powdered sugar, for dusting As needed Yes No Ensure uniform dusting before serving.     Rice 10 20 Mixed fruits (apples, berries, etc.), diced 5 cups Yes No Increase fruit variety in the

pudding with fruit compote mix. Sugar 1 cup Yes No Ensure even distribution in the mix. Eggs, separated 5 large Yes No Ensure proper whipping of egg whites. Vanilla extract 1 tsp Yes No Use high- quality vanilla extract. Butter, for greasing ramekins As needed Yes No Ensure even greasing of ramekins. Powdered sugar, for dusting As needed Yes No Ensure uniform dusting before serving.

              Mushroo m and asparagu s omelette 10 20 Mixed fruits (apples, berries, etc.), diced 5 cups Yes No Increase fruit variety in the mix. Sugar 1 cup Yes No Ensure even distribution in the mix. Eggs, separated 5 large Yes No Ensure proper whipping of egg whites. Vanilla extract 1 tsp Yes No Use high- quality vanilla extract. Butter, for greasing ramekins As needed Yes No Ensure even greasing of ramekins. Powdered sugar, for dusting As needed Yes No Ensure uniform dusting before serving.   The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email i nfo@imperial.edu.au BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHCCC030 Student Pack Version: February 2023 Page 32 of 71

  The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email i nfo@imperial.edu.au BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHCCC030 Student Pack Version: February 2023 Page 33 of 71

Performance Criteria/Performance Checklist: Activity 1 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) Confirmed food production requirements from food preparation list (Appendix C - provided at the end of this assessment) and standard recipes (Appendix D - provided at the end of this assessment) to ensure readiness and prepare customer orders on time. ❑ ❑ Calculated the ingredient amounts required according to food preparation requirements established in the food preparation list and standard recipes. ❑ ❑ The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email i nfo@imperial.edu.au BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHCCC030 Student Pack Version: February 2023 Page 35 of 71

Identified and selected products and other ingredients from stores according to recipe, quality, freshness and stock rotation requirements. • Checked for the following quality and freshness requirements: ▪ Its odour must be pleasant and fresh which is the first thing that should be checked. ▪ It must not have freezer burn and its packaging must not be damaged. ▪ The expiry dates and storage methods must be checked to ensure that it is safe for use. • Followed stock rotation requirements. ▪ Locate and read date codes and rotation labels on food products ❑ ❑ The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email i nfo@imperial.edu.au BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHCCC030 Student Pack Version: February 2023 Page 36 of 71

▪ Check expiry dates of the products. ▪ 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 Trainer/Assessment signature Activity 2: Selection and preparation of equipment This activity requires you to select and prepare equipment, such as knives, trays, cutting boards and any other equipment used to prepare the required dishes.

The equipment is listed in the Equipment list (Appendix E). To complete this activity, you are required to complete the steps given below. Step 1: Select type and size of equipment suitable to each dish and its requirements. • Analyse the preparation requirements and the cooking methods to be used for each dish based on the information given in the Recipe (Appendix D). • Select type and size of equipment suitable to each dish. Step 2: Determine theequipment safety and hygiene requirements according to manufacturer instructions. • Analyse the manufacturer specifications/Operations Manual. • Determine the equipment safety and hygiene requirements from the operations manual. Step 3: Safely assemble and ensure cleanliness of equipment before use. • Analyse the manufacturer specifications/Operations Manual. • Determine the procedure to assemble and ensure cleanliness of equipment. • Assemble equipment safely and clean before use. Step 4: Further, document the following information based on outcomes of Step 1 – Step 3 using Template 2. • Knives and equipment selected for each dish. • Safety requirements for handling the knife. • Hygiene requirements for the knives and equipment selected.

Template 2: Equipment required Vegetable, fruit, eggs and farinaceous dishes Equipment required Safety measures (Two) Hygiene requireme nts Hot fruit souffle Oven, Mixing bowls, Whisk, Ramekins  Use oven mitts when handling hot dishes.  2. Keep a safe distance from the hot oven.  Wash hands thoroughl y before handling ingredien ts.  2. Use clean utensils and equipmen t.  3. Ensure fruits are washed and sanitized. Creamy Vegetable Soup Pot, Blender, Ladle, Cutting board, Knife  Be cautious with hot liquids to prevent burns.  2. Keep the area around the stove clear.  Wash hands and vegetable s before preparati on.  2. Use separate cutting boards for diferent ingredien ts.  3. Ensure utensils are clean and sanitized.

Beetroot and Feta Croquette Appetiser Frying pan, Mixing bowls, Baking sheet, Tongs  Be careful when frying to avoid oil splatters.  2. Use tongs to handle croquettes and prevent burns.  Wash hands and beetroot thoroughl y.  Keep the work surface clean and sanitized.  3. Ensure Feta and other dairy products are refrigerat ed. Eggs Benedict Poaching pan, Toaster, Saucepan, Whisk, Mixing bowls  Be cautious when handling hot pans and boiling water.  Use caution when using the toaster to avoid burns.  3. Keep the kitchen area clean and free from spills.  Wash hands thoroughl y before handling eggs and utensils.  Ensure eggs are fresh and properly refrigerat ed.  3. Use clean utensils and cookware .

Couscous and black bean salad Pot, Mixing bowls, Colander, Cutting board, Knife  Be cautious when using knives to avoid injuries.  Use a colander for draining and handling couscous.  3. Store leftover ingredients properly to prevent spoilage.  Wash hands and vegetable s thoroughl y before preparati on.  Keep the work surface clean and sanitized.  3. Ensure beans are properly cooked and canned items are safe. Soft polenta with poached egg and parmesan Saucepan, Whisk, Mixing bowls, Grater  Use caution when handling hot pans and boiling liquids.  Use care when grating Parmesan to avoid injuries.  3. Ensure the poached eggs are cooked to a safe temperature.  Wash hands and utensils thoroughl y before preparati on.  Keep the work surface clean and sanitized.  3. Store dairy products properly to maintain freshness . Pasta with sun dried tomato pesto Pot, Blender, Mixing bowls, Colander, Knife  Be cautious when using knives and hot surfaces.  Use a colander for  Wash hands and utensils thoroughl y before

draining and handling pasta.  3. Store leftover pesto properly to prevent spoilage. preparati on.  Keep the work surface clean and sanitized.  3. Ensure sun-dried tomatoes are properly rehydrate d.

Beef, honey-glazed veg and soba noodle bowl Wok or skillet, Pot, Mixing bowls, Tongs  Use caution when handling hot pans and boiling water.  Use tongs to handle hot ingredients and prevent burns.  3. Keep the kitchen area clean and free from spills.  Wash hands thoroughl y before handling meat and vegetable s.  Ensure beef is properly cooked to a safe temperat ure.  3. Wash vegetable s thoroughl y before cooking. Oven-baked vegetable and bacon frittata Oven, Frying pan, Mixing bowls, Whisk, Baking dish  Be cautious when handling hot pans and using the oven.  2. Use oven mitts when placing or removing dishes from oven.  3. Ensure the frittata is cooked through to a safe temperature.  Wash hands thoroughl y before handling eggs and vegetable s.  Use clean utensils and cookware .  3. Store leftovers properly to prevent spoilage.

Rice pudding with fruit compote Saucepan, Mixing bowls, Serving bowls, Spoon  Be cautious with hot liquids to prevent burns.  Use a spoon to handle hot rice pudding.  3. Keep the area around the stove clear.  Wash hands thoroughl y before handling dairy products.  Use clean utensils and equipme nt.  3. Ensure fruits for the compote are washed and sanitized. Mushroom and asparagus omelette Frying pan, Mixing bowls, Whisk, Spatula  Be cautious when using the stove and handling hot pans.  Use a spatula to flip the omelette and prevent injuries.  3. Ensure the omelette is cooked through to a safe temperature.  Wash hands thoroughl y before handling eggs and vegetable s.  Keep the work surface clean and sanitized.  3. Store mushroo ms and asparagu s in a cool, dry place.

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 theequipment 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 Trainer Assessor 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: Sort and assemble ingredients according to food production sequencing. • Determine the sequence of steps to cook the required dishes. • Sort and assemble ingredients according to food production sequencing. Step 3: Ensure ingredients for vegetable, fruit, eggs and farinaceous dishes are prepared and stored to avoid contact with animal products. Step 4: Clean and cut ingredients as required using basic culinary cuts according to culinary standards. Step 5: 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 6: Determine the quality checks including the following to be completed for each dish: • Required cooking temperature. • Taste requirements • Texture requirements Step 7: Further, document the following information based on outcomes of Step 1 – Step 6 using Template 3. • Food production steps in sequence. • Ingredients according to food production sequencing. • Weight or measurement of ingredients.

Template 3: Portion and prepare ingredients Vegetabl e, fruit, eggs and farinace ou s dishes Production step Ingredients according to food production sequencing Weight or measuremen t of ingredients Hot fruit souffle  Preheat oven to 350°F (180°C)  2. Prepare ramekins by greasing with butter  3. Beat egg whites until stif peaks form  4. Gently fold in sugar and egg yolks  5. Fold in diced fruits  6. Spoon mixture into ramekins and bake  7. Dust with powdered sugar before serving 1. Mixed fruits (apples, berries, etc.), diced 2 cups 2. Sugar 1/2 cup 3. Eggs, separated 4 large 4. Vanilla extract 1 teaspoon 5. Butter, for greasing ramekins As needed 6. Powdered sugar, for dusting As needed Creamy Vegetab le Soup  Chop vegetables (carrots, celery, onions, etc.)  2. Saute vegetables in a pot with olive oil  3. Add vegetable broth and simmer  4. Blend soup until smooth  5. Return to pot, add cream, and season  6. Simmer until heated through  7. Season with salt and pepper to taste 1. Carrots, diced 2 cups 2. Celery, diced 1 cup 3. Onions, diced 1 cup 4. Garlic, minced 2 cloves 5. Vegetable broth 4 cups 6. Heavy cream 1 cup 7. Salt and pepper, to taste To taste The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email i nfo@imperial.edu.au BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966

Beetroo t and Feta Croquet te Appetis er Peel and grate beetroot. 2. Crumble feta cheese. 3. Finely chop onions and garlic. 4. Mix grated beetroot, crumbled feta, onions, and garlic. 5. Add breadcrumbs and egg as binders. 6. Season with salt and pepper. 7. Form mixture into croquettes. 8. Heat oil in a pan and fry until golden brown. 9. Drain on paper towels before serving. 1. Beetroot, peeled and grated 2 cups 2. Feta cheese, crumbled 1 cup 3. Onion, finely chopped 1/2 cup 4. Garlic, minced 2 cloves 5. Breadcrumbs 1 cup 6. Eggs, beaten 2 7. Olive oil for frying As needed 8. Salt and pepper, to taste To taste Eggs Benedi ct Poach eggs. 2. Toast English muffins. 3. Cook Canadian bacon or ham slices. 4. Make hollandaise sauce by whisking egg yolks, melted butter, and lemon juice. 5. Assemble by placing Canadian bacon on toasted muffin halves. toasted muffin halves, topping with a poached egg, and drizzling hollandaise sauce over. 1. Eggs, fresh 4 2. English muffins, halved and toasted 4 halves 3. Canadian bacon or ham slices 8 slices 4. Unsalted butter, melted 1/2 cup 5. Lemon juice 1 tablespoon 6. Salt and cayenne pepper, to taste To taste

Couscou s and black bean salad Cook couscous according to package instructions. 2. Rinse and drain black beans. 3. Dice vegetables (bell peppers, cherry tomatoes, etc.). 4. Mix couscous, black beans, and diced vegetables. 5. Prepare a dressing with olive oil and lemon juice. 6. Toss salad with dressing and chill before serving. 1. Couscous As per package instructions 2. Black beans, canned and drained 1 can 3. Bell peppers, diced 1 cup 4. Cherry tomatoes, halved 1 cup 5. Red onion, finely chopped 1/2 cup 6. Fresh parsley, chopped As needed 7. Olive oil 1/4 cup 8. Lemon juice 2 tablespoons 9. Salt and pepper, to taste To taste Soft polenta with poache d egg and parmes Cook polenta according to package instructions. 2. Poach eggs. 3. Serve poached eggs over cooked polenta. 4. Sprinkle with grated Parmesan and season to taste. 1. Soft polenta As per package instructions 2. Eggs, fresh 4 3. Parmesan cheese, grated 1/2 cup 4. Salt and pepper, to taste To taste

an

Pasta with sun dried tomato pesto Cook pasta according to package instructions. 2. Blend sun-dried tomatoes, garlic, pine nuts, and basil. 3. Mix the pesto with cooked pasta. 4. Serve with grated Parmesan on top. 1. Pasta (preferably spaghetti or your choice) As per package instructions 2. Sun-dried tomatoes in oil, drained 1/2 cup 3. Garlic cloves 2 4. Pine nuts 1/4 cup 5. Fresh basil leaves 1 cup 6. Parmesan cheese, grated 1/2 cup Beef, honey- glazed veg and soba noodle bowl Cook soba noodles according to package instructions. 2. Stir-fry sliced beef and vegetables in honey glaze. 3. Serve beef and vegetables over cooked soba noodles. 4. Drizzle with extra honey glaze and sesame seeds. 1. Beef sirloin or flank steak, thinly sliced 1 pound 2. Soba noodles As per package instructions 3. Mixed vegetables (bell peppers, broccoli, carrots), sliced 3 cups 4. Honey 1/4 cup 5. Soy sauce 2 tablespoons 6. Sesame oil 1 tablespoon Oven-

baked vegetabl e and bacon frittata Preheat the oven to 375°F (190°C). 2. Cook bacon until crispy, then crumble. 3. Saute vegetables until tender. 4. Whisk together eggs, milk, salt, and pepper. 5. Combine sauteed vegetables and egg mixture. 6. Pour into a greased baking dish and bake until set. 1. Eggs, beaten 8 2. Milk 1/4 cup 3. Salt and pepper, to taste To taste 4. Bacon, cooked and crumbled 6 slices 5. Mixed vegetables (bell peppers, onions, spinach), diced 2 cups 6. Cheese (cheddar or your choice), shredded 1 cup 7. Olive oil 2 tablespoons 8. Fresh herbs (chives, parsley), chopped As needed Rice puddin g with fruit compot e Cook rice in milk until thick and creamy. 2. Stir in sugar, vanilla, and cinnamon. 3. Simmer until rice is tender. 4. Prepare a fruit compote with fresh or dried fruits. 5. Serve rice pudding topped with fruit compote. 1. Arborio rice 1 cup 2. Milk 4 cups 3. Sugar 1/2 cup 4. Vanilla extract 1 teaspoon 5. Ground cinnamon 1/2 teaspoon 6. Assorted fruits (berries, peaches, etc.) As needed Mushroo m and asparag us omelett e Clean and slice mushrooms. 2. Trim and chop asparagus spears. 3. Finely chop onions. 4. Saute mushrooms and onions in a pan. 1. Eggs, beaten 4 large eggs 2. Milk (optional) 2 tablespoons 3. Salt and pepper, to taste To taste 4. Butter or cooking oil 1 tablespoon

5. Add asparagus and cook until tender. 6. Whisk eggs with milk, salt, and pepper. 7. Pour egg mixture over vegetables. 8. Cook until eggs are set. 5. Mushrooms, sliced 1 cup

6. Asparagus, chopped 1/2 cup 7. Onion, finely chopped 1/4 cup 8. Fresh herbs (chives, parsley), chopped (optional) As needed The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email i nfo@imperial.edu.au BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966

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. ❑ ❑ Sorted and assembled ingredients according to food production sequencing. • Determined the sequence of steps to cook the required dishes. • Sorted and assembled ingredients according to food production sequencing. ❑ ❑ Ensured ingredients for vegetable, fruit, eggs and farinaceous dishes are prepared and stored to avoid contact with animal products. ❑ ❑ Cleaned and cut ingredients as required using basic culinary cuts according to culinary standards. ❑ ❑ Minimised waste to maximise profitability of food items prepared. • Portioned and prepared ingredients ❑ ❑ Performance Criteria/Performance Checklist: Activity 3 The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email i nfo@imperial.edu.au BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHCCC030 Student Pack Version: February 2023 Page 57 of 71

based on the quantities calculated in Activity 1 to minimise waste. Determined the quality checks including the following to be completed for each dish: • Required cooking temperature. • Taste requirements • Texture requirements ❑ ❑ The student’s performance was: ❑ Not satisfactory ❑ Satisfactory Feedback to student: Student signature Trainer/Assessor signature

Phase 2: Cook dishes using correct preparation techniques and cooking methods Customer orders: Customer orders Customers Dishes No. of serves Special dietary requirements Sam Hot fruit souffle 2 Diabetic Mushroom and asparagus omelette 2 John Creamy Vegetable Soup 2 Pasta with sun dried tomato pesto 2 Anna Eggs Benedict 2 Celiac disease Soft polenta with poached egg and parmesan 2 Stuart Couscous and black bean salad 2 Beetroot and Feta Croquette Appetiser 2 James Beef, honey-glazed veg and soba noodle bowl 2 Oven-baked vegetable and bacon frittata 2 Rice pudding with fruit compote 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 prepare and cook various vegetable, fruit, eggs and farinaceous dishes following standard recipes and as per the customer requirements. During the completion of this phase, the student and trainer/assessor must adhere to the instructions provided. 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 facilities used in a commercial kitchen. • Please refer to the (Appendix E) for the list of equipment, resources, organisational specifications, and cleaning material to utilise in the process of preparing and cooking various vegetable, fruit, eggs and farinaceous dishes according to the industry standard. • 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 accordance with the performance checklist provided. 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 when handling and storing food. • Meet customer requests and dietary requirements. • Take into consideration the special customer requirements and adjust the ingredients accordingly. • Follow the recipes provided in Appendix D. • Use the following preparation techniques and cooking methods for the dishes specified. Recipes Cookery techniqu es Egg functions Food types used Hot fruit souffle Souffle Aerating Dried/fresh fruits Creamy Vegetable Soup Boiling Thickening Fresh vegetables Dried vegetables Frozen The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email i nfo@imperial.edu.au BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHCCC030 Student Pack Version: February 2023 Page 60 of 71

vegetables Beetroot and Feta Deep/shallow Coating Fresh vegetables The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email i nfo@imperial.edu.au BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHCCC030 Student Pack Version: February 2023 Page 61 of 71

Croquette Appetiser frying Eggs Benedict Scrambling Emulsifying Eggs Meat Couscous and black bean salad Boiling Couscous Pulses Soft polenta with poached egg and parmesan Poaching Pasta with sun dried tomato pesto Glazing Dried vegetables Fresh vegetables Pasta Beef, honey- glazed veg and soba noodle bowl Glazing Fresh vegetables Noodles Oven-baked vegetable and bacon frittata Binding Enriching Fresh vegetables Rice pudding with fruit compote Rice Fresh fruits Mushroom and asparagus omelette Omelette Setting Fresh vegetables • Follow the portion control procedures: ▪ Ensure all portions are of a consistent standard and size. ▪ Portions are evenly distributed and tastefully presented on the plate. ▪ Correct garnish is served with each food item. • Follow the procedures for Food safety practices when handling and storing food. Refer to the “Food Safety program” provided along with this unit. The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email i nfo@imperial.edu.au BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHCCC030 Student Pack Version: February 2023 Page 62 of 71

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 diferent food types (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 Accompaniments added. o Food quality adjustments made, if any. • Complete Template 5. You must include the following for each dish prepared during the customer orders: o Sauces and garnishes used. o Visual evaluation of dish presentation and any adjustments made. o Environmental conditions to store prepared food.

Checklist 1: Observation checklist: For assessor use only: Elemen ts Custom er order 1 Custom er order 2 Custom er order 3 Follow standard recipes to select and use relevant cookery methods according to recipe. □ □ □ Use knives and other equipment safely and hygienically according to manufacturer instructions. □ □ □ Select and add accompaniments suited to the dish. □ □ □ Make food responsibili ty. quality adjustment s within scope of □ □ □ Present dishes attractively on appropriate service- ware. □ □ □ Add sauces and garnishes according to standard recipes. □ □ □ Visually evaluate dish and adjust presentation as required. □ □ □ Store prepared food items in appropriate environmental conditions. □ □ □ 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: The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email i nfo@imperial.edu.au BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966

Template 4: Vegetable, fruit, eggs and farinaceous dishes cooked, and methods used Work Completion: Vegetabl e, fruit, eggs and farinaceo us dishes Cooking methods used for each dish Accompaniments added (If any) Food quality adjus Hot fruit souffle Preheat oven to 350°F (180°C). 2. Beat egg whites until stif peaks form. 3. Gently fold in sugar, egg yolks, and diced fruits. 4. Spoon mixture into greased ramekins and bake. 5. Dust with powdered sugar before serving. 1. Whipped cream or vanilla ice cream (optional) 1. Ensure souffle is pufed and golden brown. 2. Dust with powdered sugar just before serving. 3. Serve immediately for the best texture. Creamy Vegetabl e Soup Saute chopped vegetables in a pot with olive oil. 2. Add vegetable broth and simmer until vegetables soften. 3. Blend soup until smooth using a blender. 4. Return to pot, add cream, and simmer until heated. 5. Season with salt and pepper to taste. 1. Croutons or crusty bread (optional) 1. Adjust seasoning with salt and pepper. 2. Blend to desired consistency for creaminess. 3. Garnish with fresh herbs like parsley. Assessor/Trainer sign of: Date: The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email i nfo@imperial.edu.au BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966

Beetroot and Feta Croquette Appetiser Heat olive oil in a pan for frying. 2. Fry croquettes until golden on all sides. 1. Tzatziki sauce or yogurt- based dip Ensure croquettes are crispy and golden brown. Serve hot for optimal taste and texture. 3. Garnish with fresh herbs for added flavor. Eggs Benedi ct Poach eggs in simmering water with a splash of vinegar. 2. Toast English muffins and top with Canadian bacon. 3. Place poached eggs on top and drizzle with hollandaise. Toasted English muffins 2. Canadian bacon or smoked salmon 3. Hollandaise sauce Ensure the egg yolks are runny for classic Benedict. 2. Adjust hollandaise sauce consistency if needed. 3. Season with salt and pepper to taste. Couscou s and black bean salad Prepare couscous according to package instructions. 2. Combine cooked couscous with black beans and veggies. 3. Drizzle with olive oil and toss well. Fresh herbs like parsley or cilantro 2. Lime wedges for squeezing Adjust salt and pepper to taste. 2. Serve chilled for a refreshing salad. 3. Optional: add feta cheese for extra flavor. Soft polenta with poached egg and parmesan Cook polenta according to package instructions. 2. Poach eggs and serve over cooked polenta. 3. Top with shaved Parmesan and fresh herbs. Shaved Parmesan or grated Parmesan Freshly ground black pepper 3. Fresh herbs like thyme or chives Ensure polenta is creamy and well- seasoned. Adjust salt to taste. 3. Drizzle with extra virgin olive oil if desired.

Pasta with sun dried tomato pesto 1. Cook pasta according to package instructions. 2. 2. Blend sun-dried tomatoes, garlic, pine nuts, and basil. 3. 3. Mix the pesto with cooked pasta. 1. Freshly grated Parmesan cheese 2. 2. Pine nuts or crushed red pepper flakes (optional) 3. 3. Fresh basil leaves or chopped parsley 1. Adjust pesto consistency with reserved pasta water. 2. 2. Season with salt and pepper to taste. 3. 3. Drizzle with extra virgin olive oil if desired. Beef, honey- glazed veg and soba noodle bowl 1. Cook soba noodles according to package instructions. 2. 2. Stir-fry sliced beef and vegetables in honey glaze. 3. 3. Serve beef and vegetables over cooked soba noodles. 1. Sesame seeds or chopped green onions 2. 2. Sriracha or soy sauce for extra flavor 1. Adjust honey glaze for sweetness. 2. 2. Garnish with fresh cilantro or mint. 3. 3. Ensure vegetables are crisp-tender. Oven- baked vegetable and bacon frittata 1. Preheat the oven to 375°F (190°C). 2. 2. Cook bacon until crispy, then crumble. 3. 3. Saute vegetables until tender. 4. 4. Whisk together eggs, milk, salt, and pepper. 1. Fresh herbs like chives or parsley 1. Ensure frittata is fully set and not runny. 2. Adjust seasoning with salt and pepper. 3. Top with extra cheese for a golden finish. 4. Garnish with additional herbs before serving.

Rice puddin g with fruit compot e Cook rice in milk until thick and creamy. 2. Stir in sugar, vanilla, and cinnamon. 3. Simmer until rice is tender. Fruit compote (prepared separately) 2. Whipped cream or a dollop of yogurt Adjust sugar in rice pudding to taste. 2. Ensure rice pudding has a creamy consistency. 3. Top with a sprinkle of The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email i nfo@imperial.edu.au BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966

Template 5: Presentation Food Presentation Dishes Sauces and garnishes used (If any) Visual evaluation of dish presentation and any adjustments made Environmental conditions to store prepared food Hot Fruit Souffle 1. Dust with powdered sugar. The souffle is presented with a golden-brown top and a light dusting of powdered sugar. Store in a cool, dry place; serve immediately for the best texture. Creamy Vegetable Soup 1. Garnish with a drizzle of olive oil and chopped herbs. The soup is presented in a bowl, garnished with a swirl of olive oil and fresh herbs for a vibrant and appealing look. Store in airtight containers in the refrigerator; reheat gently. Beetroot and Feta Croquette Appetiser 1. Serve with a side of tzatziki sauce. The croquettes are arranged on a platter with a side of tzatziki sauce, creating a visually pleasing appetizer. Serve immediately; if storing, keep in the refrigerator and reheat. Eggs Benedict 1. Drizzle with hollandaise sauce. The Eggs Benedict are arranged on a plate, and a generous drizzle of hollandaise sauce enhances the visual appeal. Serve immediately; if storing, refrigerate and reheat gently. Couscous and Black Bean Salad 1. Garnish with chopped herbs and a squeeze of lime. The salad is presented in a bowl with vibrant colors, garnished with herbs and lime, creating a fresh and inviting look. Serve chilled; refrigerate leftovers in an airtight container. Soft Polenta with Poached Egg and Parmesan 1. Top with shaved Parmesan and fresh herbs. The dish is presented with a perfectly poached egg on creamy polenta, topped Serve immediately; polenta may thicken upon cooling. The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email i nfo@imperial.edu.au BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHCCC030 Student Pack Version: February 2023 Page 69 of 71

with shaved Parmesan and herbs for visual appeal. Pasta with Sun- Dried Tomato Pesto 1. Garnish with fresh basil leaves and extra Parmesan. The pasta is plated, and the sun-dried tomato pesto is visually enhanced with fresh basil leaves and extra Parmesan. Serve immediately; store leftovers in the refrigerator. Beef, Honey- Glazed Veg, and Soba Noodle Bowl 1. Sprinkle with sesame seeds and green onions. The bowl is presented with honey-glazed beef, vegetables, and soba noodles, topped with sesame seeds and green onions for a flavorful look. Serve immediately; refrigerate leftovers for later use. Oven-Baked Vegetable and Bacon Frittata 1. Garnish with fresh herbs and a sprinkle of cheese. The frittata is visually appealing with a golden top, garnished with fresh herbs and a sprinkle of cheese for added flavor. Serve warm or at room temperature; refrigerate leftovers. Rice Pudding with Fruit Compote 1. Top with a generous spoonful of fruit compote. The rice pudding is presented in individual bowls, topped with a generous spoonful of fruit compote for a delightful look. Serve chilled; refrigerate any leftovers. Mushroom and Asparagus Omelette 1. Garnish with chopped chives or parsley. The omelette is presented on a plate, garnished with chopped chives or parsley, creating an appealing and flavorful dish. Serve immediately; if storing, refrigerate and reheat gently. Hot Fruit Souffle 1. Dust with powdered sugar. The souffle is presented with a Store in a cool, dry place; serve The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email i nfo@imperial.edu.au BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHCCC030 Student Pack Version: February 2023 Page 70 of 71

golden-brown top and a light dusting of powdered sugar. immediately for the best texture. The Imperial College of Australia A.B.N. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web www.imperial.edu.au Email i nfo@imperial.edu.au BJSB Pty Ltd. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHCCC030 Student Pack Version: February 2023 Page 71 of 71

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. ❑ ❑

Followed standard recipes to select and used relevant cookery methods according to recipe. ❑ ❑ Used knives and other equipment safely and hygienically according to manufacturer instructions. ❑ ❑ Selected and added accompaniments suited to the dish. ❑ ❑ Made food quality adjustments within scope of responsibility. ❑ ❑ Presented dishes attractively on appropriate service-ware. ❑ ❑ Added sauces and garnishes according to standard recipes. ❑ ❑ Visually evaluated dish and adjusted presentation as required. ❑ ❑ Stored prepared food items in appropriate environmental conditions. ❑ ❑ 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 Trainer /Assessor signature