AT3 Assessment ToolLearner Logbook V2

CLUSTER: Cold Larder AT3 – Practical Observation AT3 LEARNER LOGBOOK Version 2.0 Dec 2022 SIT – Tourism, Travel and Hospitality Training Package Release 2.1 UNIT CODE: SITHCCC023 Use food preparation equipment SITHCCC027 Prepare dishes using basic methods of cookery SITHCCC028 Prepare appetisers and salads, SITXINV006 Receive, store and maintain stock OR CLUSTER NAME Cold larder NAME OF CANDIDATE: NAME OF TRAINER/ ASSESSOR: Garth Cleveland DESCRIPTION AND APPLICATION OF THIS UNIT/CLUSTER OF UNITs This cluster of units describe the performance outcomes, skills and knowledge required to safely use commercial kitchen equipment to prepare a range of different food types. To use a range of basic cookery methods to prepare dishes and prepare appetisers and salads following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery and food storage methods while maintaining the quality of perishable supplies and the ability to store perishable supplies in optimum conditions to minimise wastage and avoid food contamination. The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers. A copy of unit details, assessment plan and requirements and mapping document that outlines this unit of competency and performance criteria are available on your e-learning portal (Moodle). AQF QUALIFICATION LEVEL SUMMARY Level 3- Graduates at this level will have theoretical and practical knowledge and skills for work and/or further learning (refer to AQF application of skills and knowledge) https://www.aqf.edu.au/aqf-levels PRE-REQUISITE UNIT SITXFSA001 Use hygienic practices for food safety ASSESSMENT CONDITIONS Skills must be demonstrated in an operational food preparation area. This can be:  an industry workplace  a simulated industry environment. ASSESSMENT LOCATION: ☐ APSI campus ☐ Training kitchen ASSESSMENT COMMENCEMENT DATE: ASSESSMENT DUE DATE (Refer to your timetable): SUBMISSION TYPE ☐ 1 st submission ☐ 2 nd submission ☐ Final Submission APSI /var/filecabinet/temp/converter_assets/41/ea/41ea3dbe8d25a9f390e8e0e5baa45449e2b7ab38.docx Author: Garth CLEVELAND | Last Validation: MM/YY Next Review: April 2023 © Australian Professional Skills Institute Page 1 of 28

CLUSTER: Cold Larder AT3 – Practical Observation ASSESSMENT TOOLS ☒ AT4 : Practical Observations Verbal questions may be asked throughout the assessment to ensure your work is your own and represents your knowledge. If there is a concern regarding your knowledge you may be asked to be re-assess by written questions under test conditions. All assessments are to be submitted by the above due date and satisfactorily completed in order for competency in this unit to be demonstrated. HOW TO SUBMIT ASSESSMENT This completed assessment must be submitted to your Trainer either after your last practical class or by the given due date delegated by your Trainer to student services. Please make sure to check and sign ALL relevant areas that require signatures before submitting. RESULTS AND MARKING TIME Please allow at least 2 weeks for assessments to be marked by the Trainer/Assessor after submission. Results and feedback on unsatisfactory assessments will be emailed to your registered email account within 3 weeks of the completion of the unit. It is your responsibility to check your results on a regular basis to check your unit result. https://learner.mywisenet.com.au/asi/Account/LogOn?ReturnUrl=/asi ASSESSMENT RETENTION APSI does not accept responsibility for lost or stolen assessments. APSI reserves the right to request a copy of your original assessment at any time after you have submitted your assessment. Students MUST keep a copy of their submitted assessment or the confirmation email as a proof of submission. UNIT RE- ASSESSMENT If your first submission was marked Not Yet Satisfactory , you will be given the opportunity to resubmit your assessment without any fees. If after re-submission you are still deemed not yet satisfactory, you are required to be either re-assessed or re-enrol in this unit. Those students whose participation in class is 80% or higher, and where students have shown a genuine effort to perform satisfactorily, will not be required to pay a re-assessment fee. If you are absent on the date of assessment, you are required to pay the unit re-assessment fee unless you present an approved absence for the day of the assessment. Fees are payable at Student Services (except government funded students) and you are required to produce an official receipt before your trainer will conduct the re-assessment. Please note the unit re-assessment fee varies depending on the nature of the assessment. Please refer to the miscellaneous fee schedule. UNIT RE- ENROLMENT In order to deem as competent in this unit, you are required to demonstrate current performance; therefore assessments MUST be submitted within five (5) weeks of the Unit being completed. If you have not submitted your assessment or re-assessment or absent for more than 50% on the delivery dates, you will be deemed Not Yet Satisfactory in this unit and will be required to re-enrol. A separate timetable will be given to you upon payment of the required fees at Student Services. Please note unit re-enrolment fee varies depending on the nature and schedule delivery of the unit. Please refer to miscellaneous fee schedule. For government funded students, you are required to re-enrol in this unit as fee for service student. Refer to terms and conditions of enrolment . ASSESSMENT APPEAL Please use the Assessment Appeal Form if you are not satisfied with the assessment outcome. Refer to the Complaints and Appeals process in your student handbook. ACADEMIC DISHONESTY / COLLUSION / PLAGIARISM You must ensure that the evidence you submit for this assessment is your own work, and/or that you acknowledge the work of others appropriately (see referencing guide). In an educational environment, cheating means to act dishonestly in an attempt to mislead the Trainer/Assessor to accept the work of others as your own work. You are not allowed to upload this assessment tool and any supporting materials onto any public website or you will be deemed NYC in this assessment. APSI /var/filecabinet/temp/converter_assets/41/ea/41ea3dbe8d25a9f390e8e0e5baa45449e2b7ab38.docx Author: Garth CLEVELAND | Last Validation: MM/YY Next Review: April 2023 © Australian Professional Skills Institute Page 2 of 28

CLUSTER: Cold Larder AT3 – Practical Observation REFERENCING GUIDE You are required to provide the source of information or references using APA style for the answers/ research/projects. A guide for APA referencing is available in the link below. https://libraryguides.vu.edu.au/apa-referencing READY FOR ASSESSMENT DECLARATION BY THE CANDIDATE ☐ I confirm that the purpose and procedures of this assessment have been clearly explained to me and I am ready for assessment. ☐ I have been consulted about any special needs I might have in relation to the assessment process. The criteria to be used for this assessment have been discussed with me and the consequences and possible outcomes of the assessment. ☐ I have accessed and understood the general assessment information provided. I have been given fair notice of the date, time, venue and other arrangements for this assessment. ☐ I confirm that my trainer has provided information regarding time lines for assessment include workplace training, additional fees on unit re-assessment and unit re-enrolment. ☐ I declare that the following work is my own and that no part has been copied from another person or written for me, except where clearly noted on documents or work submitted. ☐ I am aware that plagiarism is a serious offence that may lead to disciplinary action by APSI. ☐ I am aware that APSI keeps all assessments once they are submitted and I must keep a copy prior to submission. SIGNATURE OF CANDIDATE: ☐ By ticking this box, I agree that I submit this assessment electronically with my digital signature Signature (digital): Date of submission: APSI /var/filecabinet/temp/converter_assets/41/ea/41ea3dbe8d25a9f390e8e0e5baa45449e2b7ab38.docx Author: Garth CLEVELAND | Last Validation: MM/YY Next Review: April 2023 © Australian Professional Skills Institute Page 3 of 28

CLUSTER: Cold Larder AT3 – Practical Observation Week 3 Bulk recipes (student allocated tasks) to store:  Capsicum pesto  Marinated eggplant  Marinated zucchini  Marinated olives  Piadina  Thai green curry paste  Puff forbidden rice  Nam Jim dipping sauce  Madras curry paste vegetable puree  Goan eggplant pickle  Ras el hanout  Toasted sesame seeds  Beurre manie  Sesame dressing  Sui Mai dipping sauce  Honey vinaigrette  Pickled jardinière cucumber  Plum sauce marinade  Toasted walnuts  Sliced mortadella Week 4 Knife skills / Vegetable precision cuts:  Julienne - 2mm x 2mm x 40mm – matchstick  Brunoise - 2mm x 2mm x 2mm – small dice  Paysanne - 10mm x 2mm - various shapes / country cut  Jardiniere – 5-8mm x 5-8mm x 5cm  Macedoine – 5-8 mm x 5-8mm x 5-8mm – medium dice  Chiffonade - 1-2 mm - fine shred  Mirepoix – onion, carrots and celery - rough cut of vegetables of equal sizes  Tomato concasse – 1cm x 1cm blanched, refreshed, peeled and de-seeded  Rondelles - 2-5mm – rounds  Lyonnaise onion – sliced 2-3mm with grain  Garlic minced Bulk recipes (student allocated tasks) to store:  Tomato compote  Caramelised onions  Pickled red onions  Ham hocks  Vegetable stock  Zucchini pickles Recipes:  Carrot soup with fresh coriander and homemade mini baguette Week 5 Recipes: • Roast chicken maryland with a plum marinade, brown rice and broccoli salad  Chicken, ham and leek pie topped with duchess potatoes  Antipasto platter with marinated zucchini, marinated eggplant, capsicum pesto, marinated olives, mortadella, grilled cacciatore, Piadini and and white anchovy and tomato canapes Week 6 Recipes:  Poached fish croquettes with Sauce Gribiche  Thai green curry chicken on lemongrass with Nam Jim APSI /var/filecabinet/temp/converter_assets/41/ea/41ea3dbe8d25a9f390e8e0e5baa45449e2b7ab38.docx Author: Garth CLEVELAND | Last Validation: MM/YY Next Review: April 2023 © Australian Professional Skills Institute Page 4 of 28

CLUSTER: Cold Larder AT3 – Practical Observation • Sous vide pear salad with pickled cucumber, walnuts, shallots, curly endive, honey and goats cheese croutons • Prawn and pork sui mai with dipping sauce Week 7 AT4 PRACTICAL Observation 9am - 12pm: Assessment Menu 1 (3.5 hours) • Roast chicken maryland with a plum marinade and brown rice and broccoli salad (Provided: Sesame dressing, sesame seeds, plum marinade cooked Calrose rice) • Chicken, ham and leek pie topped with duchess potatoes (Provided: Ham hock, stock, duchesse potatos) • Antipasto platter with marinated zucchini, marinated eggplant, capsicum pesto, marinated olives, mortadella, grilled cacciatore, Piadini and white anchovy and tomato canapes (Provided: Marinated eggplant, marinated zucchini, sliced Mortadella, olives, capsicum pesto, baguette, piadini) 30 min: Clean down 30 min: Lunch 1:30pm - 4pm: Assessment Menu 2 (2.5 hours) • Poached fish croquettes with Sauce gribiche (Provided: Sauce Gribiche) • Thai green curry chicken on lemongrass with Nam Jim (Provided: Nam Jim) • Sous vide pear salad with pickled cucumber, walnuts, curly endive, honey and goats cheese croutons (Provided: toasted walnuts, pickled cucumber, baguette) Week 8 Recipes:  Moroccan lamb burger, tomato compote, pickled zucchini with a tahini lime mayo  Thali platter with Beef cheek madras, boiled rice, onion bhajis, Goan eggplant pickle, kachumber salad, pappadums and raita Week 9 AT4 PRACTICAL Observation Assessment Menu 3 (5 hours) • Thali platter with Beef cheek madras, boiled rice, onion bhajis, Goan eggplant pickle, kachumber salad, pappadums and raita (Provided: Goan eggplant pickle, madras curry paste) • Moroccan lamb burger, tomato compote, pickled zucchini with a tahini lime mayo (Provided: tahini lime mayo, tomato compote, pickled zucchini) • Prawn and pork sui mai with dipping sauce (Provided: Dipping sauce) Week 10 AT4 PRACTICAL Observation Practical – second attempts and reassessments Assessment Tool 3: Learner logbook APSI /var/filecabinet/temp/converter_assets/41/ea/41ea3dbe8d25a9f390e8e0e5baa45449e2b7ab38.docx Author: Garth CLEVELAND | Last Validation: MM/YY Next Review: April 2023 © Australian Professional Skills Institute Page 5 of 28