SITHCCC038_CAC Assessment Booklet

SITHCCC038 Produce and serve food for buffets C e n tra l A u s tra li a n I n s titu te of T ec hno lo g y P ty Ltd | C R I C O S: 0321 7C | TO I D: 22302 Created: September 2022 Last Reviewed: September 2022

September 2022

Salamander or other form of griller (one per eight persons) Storage facilities: Shelving Trays Small equipment: Baking sheets and trays Containers for hot and cold food Cutting boards Grater Knife sharpening equipment: Sharpening steel Sharpening stone Knives and cleavers: Carving knife and fork Chef’s knife Utility knife Measures: Measuring jugs Measuring spoons Portion control scoops Mortar and pestle Mouli Poacher Pans and pots for small and large production Scales Scoops, skimmers and spiders Service-ware: Crockery Cutlery and serving utensils Stainless steel bowls Silicon mats Small utensils: Sieve Peelers, corers and slicers Strainers and chinois Scraper Spatula Tongs Whisk Steamer Spoons and ladles Thermometer Buffet showpieces and decorations Food safe gloves Cleaning materials and equipment: Cleaning cloths Version: 1.0 Page 6 of 166 Created: September Last Reviewed: September 2022

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STUDENT INSTRUCTION This is a written assessment that will test your knowledge. This assessment may be completed over the duration of the training day. As you learn, practice and review knowledge and skills, you will keep Assessment Task 1 in front of you and answer the questions as the information becomes clear to you. At the beginning of each review session you will be given a few minutes to familiarise yourself with the questions. You will be given extra time at the end of the day to complete this assessment or to clarify facts with the Trainer/Assessor. Make sure you: Answer all questions Print clearly Use a blue or black pen. Assessments written in pencil will not be accepted. Ask your assessor if you do not understand a question. Whist your assessor cannot tell you the answer, he/she may be able to re-word the question for you Do not talk to your classmates. If you are caught discussion the answers you will be asked to leave and your assessment will not be marked. Do not cheat. Anyone caught cheating will automatically be marked Not Competent for this unit. There are NO EXCEPTIONS to this rule. Answer the following questions in the space provided. You may use extra sheet if the space provided isn’t enough. To those who wish to type your answers in word document must reflect the question numbers clearly. Question 1 Complete the table below about common ingredients used to produce buffet items: Identify at least two examples of each ingredient listed below. Identify at least one trade name for each identified example. Ingredient Examples Trade Name of Identified Ingredient a. Eggs i. Duck eggs Organic duck eggs ii. Quail eggs King quail eggs b. Meat i. Lamb meat Lamb leg Version: 1.0 Page 12 of 166 Created: September 2022 Last Reviewed: September 2022

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c. Cold cuts i. Employ refrigerated display warehousing. 32°F (0°C) to 40°F (4°C) ii. To avoid drying out and contamination, keep the cold cuts covered. d. Soup i. Use chafing dishes or soup warmers. 140°F (60°C) or above ii. To preserve warmth and prevent infection, cover the soup. e. Pasta i. To avoid drying, place pasta in hot trays or containers. 140°F (60°C) or above ii. To prevent contamination, use sneeze guards. f. Meat dishes i. To keep the temperature stable, use hot holding equipment such as steam tables or chafing dishes. 140°F (60°C) or above Version: 1.0 Page 15 of 166 Created: September 2022 Last Reviewed: September 2022

ii. To prevent drying and contamination, cover meat dishes. Question 4 Listed below are buffet food and dishes commonly served. Complete the table below about the service conditions and temperatures to ensure that the foods and dishes are safe to eat. Outline at least two appropriate conditions for each type of food and dish during service. Identify the appropriate temperature range for the listed food and dishes during service. Type of Foods Appropriate Service Conditions Appropriate Service Temperature a. Cheeses i. To avoid cross-contamination, serve cheese on clean, sanitized platters. Cheeses should be served between 1°C and 7°C (35°F to 45°F) in temperature. Soft cheeses are best served at the cooler end of the temperature spectrum, around 35°F (1°C). ii. Brie and other soft cheeses should be wrapped in plastic wrap to preserve their moisture. b. Salads i. Salads should be served on refrigerated serving plates or over ice to maintain their freshness and crispness. The ideal serving temperature for salads is between 1°C and 7°C (35°F to 45°F). Dressings can be stored separately in a cooler, but they should be kept between 35°F and 45°F (1°C and 7°C). ii. Make sure salad dressings are served separately to prevent premature dressing from withering the greens. Version: 1.0 Page 16 of 166

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c. Cold cuts i. Cold cuts should be kept cold and offered on chilled platters or in a refrigerated deli display case. Cold cuts are best served at temperatures ranging from 35°F to 45°F (1°C to 7°C). The slicer and cold cuts should be kept at the same temperature, which should be between 35°F and 45°F (1°C and 7°C). ii. To minimize infection and keep the cold meats fresh, use a deli slicer with a cover. d. Soup i. To keep soups hot, serve them in insulated soup tureens or other containers. Soups that are hot should be served at temperatures exceeding 140°F (60°C). Above 140°F (60°C), the soup warmer should maintain a safe temperature for the soup. ii. To prevent confusion, label the various kinds of soup, and use soup warmers to keep the right temperature. e. Pasta i. Pasta dishes should be served in heated chafing pans to keep them warm. Pasta dishes need to be hot, at least 140°F (60°C), when served. Temperatures above 140°F (60°C) should be maintained for these pasta preparations. ii. To prevent bacterial growth, make sure pasta dishes containing meat or cream-based sauces are heated consistently. f. Meat dishes i. To preserve sanitation, meat dishes should be cut and served by a skilled server wearing clean gloves. Meat meals, such as roasts, should be served hot, above 140°F (60°C). Version: 1.0 Page 17 of 166 Created: September 2022 Last Reviewed: September 2022

ii. Check the interior temperature of meat dishes with a meat thermometer to make sure they are cooked and maintained at the appropriate safe temperatures. Meat should be cooked to an internal temperature of at least 140°F (60°C). Question 5 Listed below are buffet food and dishes commonly served. Complete the table below about the display conditions and temperatures to maximize the time for each food and dish when they are at their highest possible quality. Outline at least two appropriate display conditions for each type of food and dish. Identify the appropriate temperature range for the listed foods and dishes when displayed. Type of Foods Appropriate Display Conditions Appropriate Display Temperature a. Cheeses i. To display a variety of cheeses, use cheese boards or platters. You can also organize them visually appealingly. Depending on the type, cheeses should be shown at temperatures between 55°F and 70°F (13°C and 21°C). For instance, strong cheeses like Cheddar are suitable closer to 70°F, whereas soft cheeses like Brie are better closer to 55°F. ii. Cheese domes or cloches can be used to cover and protect the cheeses from drying out or absorbing unwanted odors. b. Salads i. Arrange the salad in a salad bar or on platters in a visually appealing manner. To make the salads more visually appealing, use colorful, fresh ingredients. To stop bacterial growth, salads should be maintained at or below 41°F (5°C). To maintain this temperature, use salad bars with cooling equipment or ice trays. ii. Individual salad selections can be displayed in transparent, cold display cases to help keep them appealing and fresh. Version: 1.0 Page 18 of 166

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c. Cold cuts i. Arrange the cold cuts on attractive platters or charcuterie boards. For simple identification, label them with the sort of meat. To keep cold cuts fresh, store them at temperatures ranging from 32°F to 40°F (0°C to 4.4°C). ii. To keep cold slices from drying out, wrap them in deli paper or plastic wrap. d. Soup i. Display the soups in elegant soup tureens or pots. Provide a selection of soups in various flavors. To avoid bacterial growth, keep soups heated at 165°F (74°C) or above using a soup warmer or chafing dish. ii. Self-service ladles and bowls should be provided. Label each type of soup so that guests can easily recognize it. e. Pasta i. Utilise pasta stations staffed by chefs or servers who can produce pasta dishes to order. Present the components and sauces in an appealing manner. Pasta should be kept heated at temperatures of at least 140°F (60°C). ii. To keep pasta meals fresh, serve them pre-plated in covered, heated chafing pans. f. Meat dishes i. Utilize carving stations where chefs serve and carve meat to customers' specifications, creating an engaging environment. Maintain a temperature of 140°F (60°C) or higher for the meat. Version: 1.0 Page 19 of 166 Created: September 2022 Last Reviewed: September 2022

ii. To keep pre-sliced or pre-cooked meat dishes warm, use chafing dishes or warming trays. Question 6 Listed below are buffet food and dishes commonly served. Complete the table below about the service conditions and temperatures to maximize the time for each food and dish when they are at their highest possible quality. Outline at least two appropriate conditions for each type of food and dish during service. Identify the appropriate temperature range for the listed foods and dishes during service. Type of Foods Appropriate Service Conditions Appropriate Service Temperature a. Cheeses i. Cheeses should be served with fruit, nuts, or bread as an accompaniment. Soft cheeses (e.g., Brie): 50-55°F (10-13°C) Hard cheeses (e.g., Cheddar): 55- 65°F (13-18°C) ii. Keep cheeses covered to prevent drying out. b. Salads i. Salads should be made just before serving to keep them fresh. Leafy greens: 36-40°F (2-4°C) Salad dressings: 40-45°F (4-7°C) ii. Keep salad dressings separate until just before serving. Version: 1.0 Page 20 of 166

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c. Cold cuts i. Arrange cold meats on a dish in an orderly fashion. Cold cuts: 35-40°F (2-4°C) ii. Wrap with plastic wrap to keep it from drying out. d. Soup i. In warm dishes or glasses, serve soup. Hot soups: 160-185°F (71-85°C) | Chilled soups: 35-40°F (2-4°C) ii. Add croutons or fresh herbs to the soup as a garnish. e. Pasta i. To avoid sticking, serve pasta right away from the stove. Hot pasta dishes: 165-180°F (74- 82°C) Cold pasta salads: 35-40°F (2- 4°C) ii. To prevent drying, toss with a little olive oil. f. Meat dishes i. To preserve juices, let the meat rest before slicing. Medium-rare: 130-135°F (54- 57°C) Version: 1.0 Page 21 of 166 Created: September 2022 Last Reviewed: September 2022

ii. Until serving, keep the sauces warm but separate. Well-done: 160-165°F (71-74°C) Question 7 Listed below are foods and dishes commonly served in a buffet. Identify the appropriate portion in service of each buffet item listed below. Buffet Foods Recommended Portion Size a. Cheese Plan about 2-3 ounces (56-85 grammes) of cheese per person for a buffet. Serve a variety of cheeses, such as cheddar, brie, and gouda. b. Caesar salad Typically, 1 to 1.5 cups of Caesar salad can be served per person. Depending on the number of alternative salad options available, adjust the portion size. c. Cold cuts Per person, allow 2-3 ounces (56-85 grammes) of cold cuts. This is a general estimate that may need to be adjusted depending on the sort of cold cuts and the variety you offer. Buffet Dishes Recommended Portion Size d. Soup Serve approximately 1 cup of soup per person. If it's a variety buffet, you might want to include a couple of soup selections. e. Aglio e olio Plan on serving 4-6 ounces (113-170 grammes) of pasta per person for a pasta meal like aglio e olio. Depending on the other main course alternatives available, adjust the pasta serving size. f. Beef and broccoli stir-fry Provide about 4-6 ounces (113-170 grams) of beef and broccoli stir-fry per person. This is a rough estimate, and you can adjust it based on the variety of other main dishes offered. Question 8 Complete the table below about presentation techniques commonly used on buffet food items. Identify at least two presentation techniques used on buffet food items. In your own words, briefly explain how to use each presentation technique identified when preparing buffet items. Each response must be in 30 words or more. Version: 1.0 Page 22 of 166 Created: September 2022 Last Reviewed: September 2022

Presentation Technique How Each Presentation Technique is Used When Preparing Buffet Items a. Garnishing Food dishes are garnished with edible components to improve their aesthetic appeal. Herbs, micro-greens, citrus zest, and sauce drizzles are typical garnishes. Dishes are utilized to make the buffet more enticing and visually appealing. To make a food look more enticing and appetizing, add a sprig of fresh parsley to a plate of spaghetti or a swirl of chocolate sauce to a dessert. b. Layering Layering is a method that involves arranging different components in distinct layers to create visually beautiful and conveniently accessible food presentations. Layering elements in glass containers for buffet items like salads or parfaits highlights the variety and colors of the components. This strategy not only improves the aesthetic appeal but also allows guests to see and select what they want to serve themselves. Question 9 In your own words, describe at least one environmental condition appropriate for storing each ingredient and buffet food item listed below to ensure: Food safety Better shelf-life Each response must be in 30 words or more. Ingredient Environmental Condition for Food Safety Environmental Condition for Better Shelf-Life a. Herbs and Spices You must store herbs and spices in airtight containers. This protects them from contamination, such as dust or bugs. The airtight cover will also help it retain moisture, preventing fresh herbs from drying. They must be stored away from direct sunlight, or they may go stale quickly. Ensure that the storage container is dry and the humidity is low. Otherwise, the herbs may get wet and clump together. Herbs and spices should be kept in airtight containers in a cold, dark, and dry location to increase their shelf life. This aids with avoiding exposure to air, light, and heat, which can shorten the shelf life and cause flavor loss. Version: 1.0 Page 23 of 166

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b. Raw Meats You must store raw meat within the appropriate temperature range below 5˚C. You can also freeze it at zero to two ˚C. This prevents disease-causing microorganisms from flourishing in temperatures between 5 ˚C and 60 ˚C. Raw meat must be refrigerated to ensure that it remains fresh. It can spoil quickly if left at room temperature. Raw beef should be stored at even lower temperatures for increased shelf life, ideally between 28°F (-2°C) and 32°F (0°C). Vacuum sealing or airtight packaging can assist reduce oxidation and freezer burn, extending the life of the meat. c. Fruits You must store fruits between 0˚C and 2˚C as soon as possible. However, tropical and sub- tropical fruits are chill-sensitive. They must be stored at 13˚C or above. You must store them away from direct sunlight, which can spoil them quickly. Moisture can also cause bacteria to grow, so fruits must be kept in areas with low humidity To delay ripening and prolong their freshness, keep fruits in a regulated environment with elevated carbon dioxide and decreased oxygen levels. d. Cooked dishes with poultry When storing cooked dishes, it is better to store them in smaller containers than one big container. This is because the middle part of a big container takes too long to cool down. Using smaller containers can ensure that the temperature is evenly distributed. Cooked dishes must be stored in a clean, sanitised and undamaged container. This is because any contamination from the container can transfer to the food. As a result, the customer may accidentally eat contaminated food. To maximize shelf life, store the dishes in sealed containers to avoid exposure to air and moisture. Furthermore, storing them at cooler temperatures, preferably about 32°F (0°C), might help retain the freshness and taste for a longer period of time. e. Omelette Ensure that the packaging used is suitable for the size and shape of the omelette. This is because the omelette can get deformed if forced into a very small container. An omelette must be refrigerated in temperatures below 5 ˚C. This is because bacteria can flourish in egg dishes, so the temperature must be strictly controlled. Avoid placing eggs on refrigerator doors where the temperature is prone to change. Vacuum-seal or wrap the omelette securely to minimize air and moisture exposure, then store in a deep freezer at -0°F (-18°C) or lower. This will aid in the preservation of its quality and flavor for a longer period of time. f. French Onion Soup A French onion soup must be stored in an airtight container. This protects the dish from dust, bugs or other contaminants. The airtight container also ensures that the soups will not spill and contaminate other food. It must be stored in temperatures below 5 ˚C. This is because bacteria can grow to unsafe amounts in cooked dishes, so the temperature must be strictly controlled. For a longer shelf life, keep the soup at a temperature of 32–35°F (0–2°C). Additionally, a vacuum-sealed container helps reduce oxygen exposure and maintain freshness.

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Preliminary Task Questions 10-13 of this Knowledge Assessment require you to refer to your own workplace, its industry, and your work role. For your assessor’s reference, identify the information required in the spaces below. When answering Questions 10-13, you must refer to the information you provided below. Question 10 Access your workplace documents relating to your organizational standards in relation to the following: Serving buffet foods Portion sizing Outline at least two specific organizational standards to follow for each task listed below. Responses must be based on the workplace documents accessed. Work Task Organizational Standards a. Serving buffet foods i. Food Hygiene and Safety: To avoid contamination, staff members must adhere to stringent food safety procedures, such as donning gloves and hairnets. This guideline may further stipulate that cold meals must be kept at or below 41°F (5°C) and that hot foods must be maintained at a minimum temperature of 140°F (60°C). ii. Labelling and Allergen Disclosure: Buffet dishes should be clearly labelled with the contents and potential allergens to assist customers with dietary restrictions or allergies in making educated decisions. b. Portion sizing i. Standard Portion Sizes: Your company may have unique recommendations for serving sizes for certain menu items. These rules guarantee uniformity in serving sizes, client satisfaction, and cost management. For each item on the menu, it can offer suggested weights, quantities, or visual references. ii. Customer Service: Organizational standards may also emphasize the necessity of meeting customer expectations in terms of portion proportions. This includes teaching employees to serve portions consistently, responding to client requests for greater or fewer portions, and effectively handling special dietary restrictions or demands. Question 11 Listed below are the mise en place requirements for producing and presenting foods for buffet. In your own words, explain why each requirement must be followed when producing and presenting buffet food. Each response must be in 30 words or more. Mise en Place Requirements Why They Must be Followed

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a. Ingredients It is critical for buffet food preparation to have all ingredients prepared and organized since it provides efficiency and consistency. It enables cooks to concentrate on cooking and assembly, avoiding last-minute turmoil and ensuring all dishes are ready for serving. b. Equipment Following equipment setup is critical since it ensures that all relevant tools and utensils are easily available. This supports a smooth operation, avoids time waste, and guarantees food is served promptly while preserving dish quality. c. Procedures For uniformity and food safety, it is essential to follow predefined protocols. In order to preserve cleanliness and the appropriate aesthetic, buffet items must be produced, set up, and restocked in accordance with specified rules. d. Timeframes Buffets have certain time schedules that must be followed to ensure that food is fresh and always available to diners. Proper scheduling reduces the likelihood of food spoiling and waste. e. Temperatures Maintaining proper food temperatures is critical for preventing foodborne infections and preserving food quality. Throughout the buffet service, mise en place guarantees that hot dishes stay hot and cold dishes stay cold. f. Service-ware Appropriate serving utensils improve the buffet's aesthetic appeal and guarantee that the food is presented in an orderly and clean way. The service procedure is streamlined by having the appropriate service-ware ready in advance. g. Special customer request A customized eating experience is made possible by accommodating particular demands. The use of mise en place improves client pleasure and safety by guaranteeing that dietary requirements, allergies, or special orders are prepared and presented correctly. Question 12 Listed below are work tasks to follow during indoor buffets. Displaying hot buffet foods Serving hot buffet foods Maintaining hot buffet foods Displaying cold buffet foods Serving cold buffet foods Maintaining cold buffet foods Version: 1.0 Page 26 of 166 Created: September 2022 Last Reviewed: September 2022

Access your organizational food safety policies and procedures for completing work tasks in indoor buffets. Outline the food safety procedures to follow for each work task in indoor buffets listed below. Responses must be based on the policies and procedures accessed. Work Tasks Organizational Food Safety Procedures a. Displaying hot buffet foods Temperature Control: To prevent bacterial growth, keep hot buffet foods at a minimum temperature of 140°F (60°C). To keep the temperature stable, use chafing dishes, hot plates, or steam tables. Frequent Monitoring: Use a food thermometer to monitor the temperature of hot buffet items frequently to make sure they stay within the acceptable range. Rotation: Use the "first in, first out" (FIFO) principle to make sure that older items are consumed before fresh ones in order to prevent rotting. Protection: Use the proper lids, coverings, or sneeze guards to prevent contamination of the food, including contamination from patrons' coughs and sneezes. b. Serving hot buffet foods Gloves and Utensils: Provide consumers with gloves and serving utensils so they can avoid coming into contact with the food directly. Gloves should be changed often by staff. Cleanliness: Employees who handle serving should practice proper personal hygiene, which includes frequently washing their hands and dressing in tidy uniforms. Customer Awareness: Put up visible information outlining the rules for food safety, such as the requirement for clean plates after each visit. c. Maintaining hot buffet foods Temperature Maintenance: Maintain a constant eye on and temperature control for hot buffet products to keep them within a safe range. Refilling: Refill buffet dishes as necessary, making sure to add fresh food to maintain the right portions. Sanitation: To prevent cross-contamination, clean and sanitize utensils, serving trays, and the buffet area on a regular basis. d. Displaying cold buffet foods Temperature Control: Maintain a cold buffet at a temperature no higher than 41°F (5°C) to prevent the growth of germs. Use iced or chilled presentations. Frequent Checking: Check the temperature of cold buffet meals on a regular basis to ensure they remain within the safe range. Protection: To protect chilled goods from contamination, use lids or coverings. e. Serving cold buffet foods Gloves and Utensils: Make sure that gloves and utensils are available to prevent direct contact with the cold buffet foods. Cleanliness: Employees need to practice good personal hygiene and replace their gloves frequently. f. Maintaining cold buffet Maintenance of Temperature: To keep the cold buffet items at a safe temperature, constantly check them and make adjustments.

foods Refilling: When replenishing buffet dishes, make sure to provide fresh food so that the proper portions are maintained Sanitation: To avoid cross-contamination, regularly clean and sanitize the buffet area, serving trays, and utensils. Version: 1.0 Page 27 of 166 Created: September 2022 Last Reviewed: September 2022

Question 13 Listed below are work tasks to follow during outdoor buffets. Displaying hot buffet foods Serving hot buffet foods Maintaining hot buffet foods Displaying cold buffet foods Serving cold buffet foods Maintaining cold buffet foods Access your organizational food safety policies and procedures for completing work tasks in outdoor buffets. Outline the food safety procedures to follow for each work task in outdoor buffets listed below. Responses must be based on the policies and procedures accessed. Work Tasks Organizational Food Safety Procedures a. Displaying hot buffet foods Make sure that hot food is kept at a safe temperature (usually at least 140°F). To maintain hot items at the right temperature, use chafing dishes, steam tables, or other equipment that has been approved. To keep food fresh, rotate and refresh it frequently. b. Serving hot buffet foods Maintain a safe temperature for hot food (typically at least 140°F). Rotate and refresh food periodically to keep it fresh. Use chafing dishes, steam tables, or other appropriate equipment to keep hot products at the proper temperature. c. Maintaining hot buffet foods Keep track of and record food temperature changes. Use time restrictions for food storage; generally, no longer than 4 hours. Food that is below the safe temperature range should be thrown away or reheated. d. Displaying cold buffet foods To avoid temperature swings, use appropriately insulated containers or platters. Avoid exposing chilled meals to direct sunlight. Using chilled display cases or ice baths, keep cold foods at a safe temperature (usually 40°F or lower). Version: 1.0 Page 28 of 166 Created: September 2022 Last Reviewed: September 2022

e. Serving cold buffet foods When serving cold items, use utensils and gloves. To avoid contamination, keep cold meals covered while not actively serving. To reduce the danger of cross-contamination, replace utensils on a regular basis. f. Maintaining cold buffet foods Keep track of and record food temperature fluctuations. Any cold food that is colder than the acceptable range should be discarded. Maintaining safe temperatures requires replacing ice or cooling sources. Version: 1.0 Page 29 of 166

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Recipes The following recipes are available online for access. The candidate may refer to these while completing the Workplace Assessments: For the breakfast buffet Eggs - Sweet Souffled Omelette Meat - Sausage and Baked Beans Pastries - Baklava Fresh fruit – Seasonal Fresh Fruit Platter Tinned fruit - Apple and Peach Pie Hot vegetables - Potato and Spinach Frittata Continental items - Italian-Style Beef and Tomato Meatloaf Sauces - Gravy Accompaniments - Traditional Apricot Jam For the lunch or dinner buffet Meat or poultry - Chicken Schnitzel Seafood - Grilled Salmon with Salsa Verde Salads - Greek Salad Pasta or noodles - Healthier Pasta Primavera Breads - Cheesy Garlic Bread Pull-Apart Fruit - Chocolate Yoghurt Dip and Fruit Skewers Vegetables - Hearty Vegetable and Lentil Soup Cheese - Easy Elegance Cheese Platter Smallgoods - Maple Glazed Ham Dessert items - Cherry Cheesecake Accompaniments - Mashed potato Version: 1.0 Page 30 of 166 Created: September 2022 Last Reviewed: September 2022

SITHCCC038 Produce and serve food for buffets ASSESSMENT TASK – PRELIMINARY TASK C e n tra l A u s tra li a n I n s titu te of T ec hno lo g y P ty Ltd | C R I C O S: 0321 7C | TO I D: 22302 Student ID Student Name This cover sheet is to be completed by the student and assessor and used as a record to determine student competency in this assessment task Student Declaration: I declare that the work submitted is my own, and has not been copied or plagiarized from any person or source. Signature: Date: / / Attempt Outcome Date Assessor’s feedback (as required): Trainer’s initials 1 S/NS 2 S/NS 3 S/NS Feedback to student: Assessor: I declare that I have conducted a fair, valid, reliable and flexible assessment with this student, and I have provided appropriate feedback. Signature: Name: Date: / / Version: 1.0 Page 31 of 166 Created: September 2022 Last Reviewed: September 2022

ASSESSMENT INSTRUCTIONS The practical assessment requires you to prepare, serve and replenish buffet food items for the following: At least one breakfast buffet At least one lunch or dinner buffet To complete this assessment, you must: Prepare each of the following buffet items for the breakfast buffet: At least one egg dish Egg dishes are food typically made with chicken, duck or quail eggs as the primary ingredients and served hot or cold. At least one meat dish Meat dishes are made with pork, beef or other red meat as the primary ingredient and served hot. At least one type of pastry Pastry dishes are sweet or savoury baked foods made using dough consisting of flour, water and fat and served hot or chilled. At least one fresh fruit dish Fresh fruit items are made from whole or sliced fruits typically served cold. At least one tinned fruit dish Tinned fruits can be prepared and served cold or cooked with other ingredients such as meat or vegetables. At least one hot vegetable dish Hot vegetable dishes are made with cooked vegetables as the primary ingredient and served hot. At least one continental item Continental items are dishes commonly consumed in European countries. They are characterised by minimal spice and use ingredients like olive oil, wine and herbs and served hot. At least one sauce Sauces are served hot or cold with other dishes to add flavour and visual appeal. At least one accompaniment Accompaniments are side dishes that are served hot and complement the main dish and enrich its taste and flavour. Prepare each of the following buffet items for the lunch or dinner buffet: At least one meat or poultry dish Poultry dishes are made with chicken, turkey, duck or other white meat as the primary ingredient and served hot. At least one seafood dish Seafood dishes are foods that use fish or shellfish as the primary ingredient and served hot. At least one type of salad Salads are dishes served cold made from raw vegetables and seasoned with oil, vinegar or other types of dressings. It can also include chicken, fish, cheese and other ingredients. At least one pasta or noodles dish Version: 1.0 Page 32 of 166 Created: September 2022 Last Reviewed: September 2022

SITHCCC038 Produce and serve food for buffets C e n tra l A u s tra li a n I n s titu te of T ec hno lo g y P ty Ltd | C R I C O S: 0321 7C | TO I D: 22302 Pasta dishes are made from noodles made with unleavened dough made from durum wheat and accompanied by a sauce or condiment and served hot. Noodle dishes are characterised by having long strips or strings of noodles made from different types of wheat as the main ingredient. These can be served hot or cold with sauces, soups or sometimes stir-fried. At least one type of bread Breads are baked products served hot and can be accompanied by butter or jam. At least one fruit dish Fruit dishes can be prepared and served cold or cooked with other ingredients such as meat or vegetables. At least one vegetable dish Vegetable dishes include recipes that use cooked vegetables as the primary ingredient and are typically served hot. At least one cheese dish Cheese dishes include recipes cooked using cheese as the main ingredient and served hot. It also includes ready-to-eat cheese sliced into small pieces and can range from soft cheese to hard cheese. These can be served cold or at room temperature. At least one type of smallgoods Smallgoods are ready-to-eat meat products that have undergone a heat treatment and cooling process. These can be served cold or at room temperature. At least one dessert item Dessert items are a wide range of sweet dishes typically eaten after a meal. These are typically served cold. At least one accompaniment Accompaniments are side dishes that are served hot and complement the main dish and enrich its taste and flavour. Version: 1.0 Page 33 of 166 Created: September 2022 Last Reviewed: September 2022

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ASSESSMENT TASK 2 – PROJECT Student ID CAC015146 Student Name ANKUSH GUPTA This cover sheet is to be completed by the student and assessor and used as a record to determine student competency in this assessment task Student Declaration: I declare that the work submitted is my own, and has not been copied or plagiarized from any person or source. Signature: Ankush Gupta Date: / / Attempt Outcome Date Assessor’s feedback (as required): Trainer’s initials 1 S/NS 2 S/NS 3 S/NS Feedback to student: Assessor: I declare that I have conducted a fair, valid, reliable and flexible assessment with this student, and I have provided appropriate feedback. Signature: Name: Date: / / Version: 1.0 Page 35 of 166 Created: September 2022 Last Reviewed: September 2022

AS S ES SME NT T AS K 2 – PR OJ ECT / C AS E STUD Y Prepare ingredients for buffet food items ASSESSMENT INSTRUCTIONS While being observed by your assessor, prepare the ingredients required for the following buffet food items: At least nine buffet food items for the breakfast buffet At least eleven buffet food items for the lunch or dinner buffet STEPS TO TAKE Identify the following buffet food items that will be prepared in Workplace Assessment Task 3 : At least nine buffet food items for the breakfast buffet At least eleven buffet food items for the lunch or dinner buffet Buffet items identified must meet the requirements outlined in the Preliminary Task . Access and review the following documents that will be used for this task: Your organisation’s standard recipe for each buffet item identified. Food inventory lists and stock labels such as use by and best by dates Food production requirements, such as: Deadlines Expected customer traffic Commercial time constraints Organisational documents with information on: Food safety and hygiene practices Portion control guidelines Food storage guidelines Stock rotation requirements For each type of buffet: Identify the following food production requirements for each buffet food item based on the documents accessed: Appropriate cookery methods for each buffet food item Preparation time Expected customer traffic Ingredients required Food production requirements refer to a set of information required to be adhered to when preparing dishes to be served to customers. Calculate the following for each buffet item identified based on the expected customer traffic: Amount of food to be produced Quantity of ingredients for each buffet item Version: 1.0 Page 36 of 166 Created: September 2022 Last Reviewed: September 2022

Select ingredients according to freshness, quality and stock rotation guidelines. Check all perishable ingredients for signs of spoilage and contamination. Perishable ingredients are foods that can easily get spoiled and become unsafe to eat if not stored properly. Weigh and measure ingredients as appropriate for the calculated quantities of food to be produced. YOU WILL BE ASSESSED ON YOUR Practical knowledge of: Standard recipes for preparing buffet food items Mise en place requirements for different dishes Organisational procedures on preparing and handling ingredients Practical skills relevant to preparing ingredients for different buffet food items OBSERVATION FORM Before starting this task, review the Workplace Assessment Task 2 – Observation Form provided along with this workbook. This form lists all the practical skills you need to demonstrate while completing this task. IMPORTANT Each Observation Form in Workplace Assessment Task 2 refers to each buffet type outlined in the Preliminary Task. The Observation Form to be used by your assessor must correspond to the type of buffet you will be preparing for this task YOUR ASSESSOR WILL Organise workplace resources required for you to complete this assessment. Advise you on the time and location of the assessment. Discuss with you the practical skills listed in the Observation Form prior to the assessment. Address your queries and concerns regarding this task. Version: 1.0 Page 37 of 166 Created: September 2022 Last Reviewed: September 2022

WORKPLACE ASSESSMENT TASK 2 – OBSERVATION FORM (BREAKFAST BUFFET) OBSERVATION FORM To the Assessor: Create at least two copies of this Observation Form. Use one for EACH buffet service to be completed by the candidate. Workplace/Organisation Date of Buffet Service Type of Buffet Service Breakfast buffet Lunch or dinner buffet Date Observed During this workplace task: YES/NO 1. The candidate identifies the buffet food items to be prepared for the breakfast buffet. This must correspond with the buffet food items specified in the Preliminary Task. At a minimum, this must include ALL of the following: a. At least one egg dish Specify the name of the recipe to be used in preparing the egg dish: YES NO b. At least one meat dish Specify the name of the recipe to be used in preparing the meat dish: YES NO c. At least one type of pastry Specify the name of the recipe to be used in preparing the pastry: YES NO d. At least one fresh fruit dish Specify the name of the recipe to be used in preparing the fresh fruit dish: YES NO e. At least one tinned fruit dish Specify the name of the recipe to be used in preparing the tinned fruit dish: YES NO f. At least one hot vegetable dish Specify the name of the recipe to be used in preparing the hot vegetable dish: YES NO g. At least one continental item Specify the name of the recipe to be used in preparing the continental item: YES NO h. At least one sauce Specify the name of the recipe to be used in preparing the sauce: YES NO i. At least one accompaniment Specify the name of the recipe to be used in preparing the accompaniment: YES NO The candidate identifies the food production requirements for EACH buffet food item based on the documents accessed. These must be specific information needed to prepare the buffet food items according to organisational standards. These must correspond to the following documents accessed and reviewed in this task: The organisation’s standard recipe Organisational documents with information on food production requirements such as deadlines, expected customer traffic and commercial time restraints In demonstrating this: a. The candidate identifies the expected customer traffic. This refers to the estimated number of people who are expected to eat in the buffet during the service period. YES NO b. The candidate identifies the ALL the ingredients needed to prepare the buffet food items. This must correspond to the list of ingredients in the buffet food item’s standard recipe. At a minimum, this must include ALL of the following: At least one egg dish Specify the ingredients to be used in preparing the egg dish: YES NO Version: 1.0 Page 38 of 166 Created: September 2022 Last Reviewed: September 2022

At least one meat dish Specify the ingredients to be used in preparing the meat dish: YES NO At least one type of pastry Specify the ingredients to be used in preparing the pastry: YES NO At least one fresh fruit dish Specify the ingredients to be used in preparing the fresh fruit dish: YES NO At least one tinned fruit dish Specify the ingredients to be used in preparing the tinned fruit dish: YES NO At least one hot vegetable dish Specify the ingredients to be used in preparing the hot vegetable dish: YES NO At least one continental item Specify the ingredients to be used in preparing the continental item: YES NO At least one sauce Specify the ingredients to be used in preparing the sauce: YES NO At least one accompaniment Specify the ingredients to be used in preparing the accompaniment: YES NO c. The candidate selects the appropriate cookery method to use on EACH buffet food item. This refers to the different ways to prepare food for consumption. In demonstrating this: At least one egg dish Assessor must check at least one box to indicate the cookery method for the egg dish identified by the candidate. Boiling Poaching Shallow frying Other, specify the cookery method the candidate used: YES NO At least one meat dish Assessor must check at least one box to indicate the cookery method for the meat dish identified by the candidate. Braising Deep frying Grilling Roasting Shallow frying Stewing Other, specify the cookery method the candidate used: YES NO At least one type of pastry Assessor must check at least one box to indicate the cookery method for the pastry identified by the candidate. Baking Boiling Simmering Other, specify the cookery method the candidate used: YES NO At least one fresh fruit dish Assessor must check at least one box to indicate the preparation method for the fresh fruit dish identified by the candidate. Blending Slicing Other, specify the preparation method the candidate used: YES NO At least one tinned fruit dish YES NO Version: 1.0 Page 39 of 166 Created: September 2022 Last Reviewed: September 2022

Assessor must check at least one box to indicate the cookery method for the tinned fruit dish identified by the candidate. Boiling Simmering Stewing Other, specify the cookery method the candidate used: At least one hot vegetable dish Assessor must check at least one box to indicate the cookery method for the hot vegetable dish identified by the candidate. Grilling Roasting Steaming Stewing Other, specify the cookery method the candidate used: YES NO At least one continental item Assessor must check at least one box to indicate the cookery method for the continental item identified by the candidate. Braising Roasting Shallow frying Other, specify the cookery method the candidate used: YES NO At least one sauce Assessor must check at least one box to indicate the cookery method for the sauce identified by the candidate. Boiling Roasting Simmering Other, specify the cookery method the candidate used: YES NO At least one accompaniment Assessor must check at least one box to indicate the cookery method for the accompaniment identified by the candidate. Deep frying Grilling Roasting Shallow frying Other, specify the cookery method the candidate used: YES NO d. The candidate identifies the preparation time required to prepare EACH buffet food item. This refers to the specific duration needed to prepare EACH buffet food item. At a minimum, this must include ALL of the following: At least one egg dish Specify the required preparation time to be used in preparing the egg dish: YES NO At least one meat dish Specify the required preparation time to be used in preparing the meat dish: YES NO At least one type of pastry Specify the required preparation time to be used in preparing the pastry: YES NO At least one fresh fruit dish Specify the required preparation time to be used in preparing the fresh fruit dish: YES NO At least one tinned fruit dish Specify the required preparation time to be used in preparing the tinned fruit dish: YES NO At least one hot vegetable dish Specify the required preparation time to be used in preparing the hot vegetable dish: YES NO Version: 1.0 Page 40 of 166 Created: September 2022 Last Reviewed: September 2022

At least one continental item Specify the required preparation time to be used in preparing the continental item: YES NO At least one sauce Specify the required preparation time to be used in preparing the sauce: YES NO At least one accompaniment Specify the required preparation time to be used in preparing the accompaniment: YES NO 3. The candidate calculates the required amount of food to be produced for EACH buffet food item. For this assessment, the candidate must prepare enough food for the expected customer traffic identified. In demonstrating this: a. The candidate identifies the amount of food to be produced for a single person. This must correspond to the serving size in the standard recipe. Specify the amount of food to be produced for a single serving for EACH of the following: At least one egg dish: YES NO At least one meat dish: YES NO At least one type of pastry: YES NO At least one fresh fruit dish: YES NO At least one tinned fruit dish: YES NO At least one hot vegetable dish: YES NO At least one continental item: YES NO At least one sauce: YES NO At least one accompaniment: YES NO b. The candidate multiplies the amount of food to be produced for a single person against the expected customer traffic identified. The result is the required number of portions enough for ALL the customers expected to eat in the buffet. Specify the amount of food to be produced for EACH of the following: At least one egg dish: YES NO At least one meat dish: YES NO At least one type of pastry: YES NO At least one fresh fruit dish: YES NO At least one tinned fruit dish: YES NO At least one hot vegetable dish: YES NO At least one continental item: YES NO At least one sauce: YES NO At least one accompaniment: YES NO 4. The candidate calculates the required quantity of ingredients for EACH buffet food item. The information must be based on the standard recipe and identified amount of food to be produced. In demonstrating this: a. The candidate identifies the number of portions that the standard recipe can produce. This must correspond to information in EACH buffet food item’s standard recipe. Specify the number of portions indicated in the standard recipe for EACH of the following: At least one egg dish: YES NO At least one meat dish: YES NO At least one type of pastry: YES NO At least one fresh fruit dish: YES NO Version: 1.0 Page 41 of 166 Created: September 2022 Last Reviewed: September 2022

At least one tinned fruit dish: YES NO At least one hot vegetable dish: YES NO At least one continental item: YES NO At least one sauce: YES NO At least one accompaniment: YES NO b. The candidate divides the required number of portions by the number of portions the standard recipe can produce. The result of this is known as the conversion factor. Specify the conversion factor for EACH of the following: At least one egg dish: YES NO At least one meat dish: YES NO At least one type of pastry: YES NO At least one fresh fruit dish: YES NO At least one tinned fruit dish: YES NO At least one hot vegetable dish: YES NO At least one continental item: YES NO At least one sauce: YES NO At least one accompaniment: YES NO c. The candidate multiplies the amount of ingredients required by the conversion factor to determine the amount of ingredients needed Specify the amount of ingredients needed to prepare EACH of the following: At least one egg dish: YES NO At least one meat dish: YES NO At least one type of pastry: YES NO At least one fresh fruit dish: YES NO At least one tinned fruit dish: YES NO At least one hot vegetable dish: YES NO At least one continental item: YES NO At least one sauce: YES NO At least one accompaniment: YES NO The candidate gathers the required ingredients for EACH buffet food item. Ingredients gathered must be according to: Ingredients identified for EACH buffet food item Required amounts for EACH ingredient calculated In demonstrating this: a. The candidate checks for signs of spoilage in ALL the perishable ingredients. In demonstrating this: The candidate looks for yeast or mould growth YES NO The candidate touches the ingredient to check for a slimy texture YES NO The candidate checks for changes in texture, such as the ingredient being soft when it is normally crisp. YES NO b. The candidate checks the freshness and quality indicators of ALL the ingredients. In demonstrating this: The candidate checks for signs of damage or bruising YES NO The candidate looks for foreign matter on the ingredient YES NO Version: 1.0 Page 42 of 166 Created: September 2022 Last Reviewed: September 2022

The candidate compares similar ingredients to find the ingredient with the most vibrant colour YES NO The candidate checks for the ideal texture of the ingredient YES NO c. The candidate checks for signs of contamination in ALL the ingredients. In demonstrating this: The candidate checks if the ingredients are clearly separated from other ingredients YES NO The candidate inspects the storage area for signs of fluid from meat products YES NO The candidate looks for foreign matter on tools used to handle the ingredient YES NO d. The candidate reads the labels of EACH ingredient to determine which must be used first. This must be based on the organisation’s commercial stock control procedures accessed. This must include ALL of the following: Best-before codes YES NO Use-by codes YES NO Rotation labels YES NO 6. The candidate measures ALL the ingredients needed to prepare the calculated amount of food to be produced. This must correspond to the calculated amount of food to be produced. In demonstrating this: a. The candidate selects appropriate measuring tool to get the accurate amount of ingredient based on the calculations. For example, if the candidate needs to weigh vegetables, they must use a digital kitchen scale. If the candidate needs to measure salt, they must use measuring spoons. YES NO b. The candidate weighs ALL the ingredients accurately to minimise waste. This refers to using weighing tools to get the amount of ingredients as stated in the standard recipe. In demonstrating this, the candidate: Checks that the weighing scale is clean and dry before weighing any ingredient YES NO Sets digital weighing scale to zero before use YES NO Weighs dry ingredients in appropriate containers to avoid spillage and waste. YES NO c. The candidate measures ALL ingredients accurately to minimise waste. This refers to using measuring tools to get the exact amount of ingredients stated in the standard recipe. In demonstrating this, the candidate: Levels off dry ingredients measured with spoons or cups with the flat side of a knife YES NO Sets measuring jugs on a flat surface before taking measurements YES NO Reads measurements of ingredients in measuring jugs at eye-level YES NO d. The candidate checks that measurements and weights are precise to minimise waste. In demonstrating this The candidate makes the same measurement multiple times to ensure consistency YES NO The candidate adjusts the ingredients to meet the required weighs and measurements YES NO The candidate places the ingredients in appropriate portion cups or bowls YES NO GENERAL COMMENTS: Version: 1.0 Page 43 of 166 Created: September 2022 Last Reviewed: September 2022

WORKPLACE ASSESSMENT TASK 2 – OBSERVATION FORM (LUNCH OR DINNER BUFFET) OBSERVATION FORM To the Assessor: Create at least two copies of this Observation Form. Use one for EACH buffet service to be completed by the candidate. Workplace/Organisation Date of Buffet Service Type of Buffet Service Breakfast buffet Lunch or dinner buffet Date Observed During this workplace task: YES/NO 1. The candidate identifies the buffet food items to be prepared for the lunch or dinner buffet. This must correspond with the buffet food items specified in the Preliminary Task. At a minimum, this must include ALL of the following: a. At least one meat or poultry dish Specify the name of the recipe to be used in preparing the meat or poultry dish: YES NO b. At least one seafood dish Specify the name of the recipe to be used in preparing the seafood dish: YES NO c. At least one type of salad Specify the name of the recipe to be used in preparing the salad: YES NO d. At least one pasta or noodles dish Specify the name of the recipe to be used in preparing the pasta or noodle dish: YES NO e. At least one type of bread Specify the name of the recipe to be used in preparing the bread: YES NO f. At least one fruit dish Specify the name of the recipe to be used in preparing the fruit dish: YES NO g. At least one vegetable dish Specify the name of the recipe to be used in preparing the vegetable dish YES NO h. At least one cheese dish Specify the name of the recipe to be used in preparing the cheese dish: YES NO i. At least one type of smallgoods Specify the name of the recipe to be used in preparing the smallgoods: YES NO j. At least one dessert item Specify the name of the recipe to be used in preparing the dessert item: YES NO k. At least one accompaniment Specify the name of the recipe to be used in preparing the accompaniment: YES NO The candidate identifies the food production requirements for EACH buffet food item based on the documents accessed. These must be specific information needed to prepare the buffet food items according to organisational standards. These must correspond to the following documents accessed and reviewed in this task: The organisation’s standard recipe Organisational documents with information on food production requirements such as deadlines, expected customer traffic and commercial time restraints In demonstrating this: a. The candidate identifies the expected customer traffic. This refers to the estimated number of people who are expected to eat in the buffet during the service period. YES NO Version: 1.0 Page 44 of 166 Created: September 2022 Last Reviewed: September 2022

b. The candidate identifies the ALL the ingredients needed to prepare the buffet food items. This must correspond to the list of ingredients in the buffet food item’s standard recipe. At a minimum, this must include ALL of the following: At least one meat or poultry dish Specify the ingredients to be used in preparing the meat or poultry dish: YES NO At least one seafood dish Specify the ingredients to be used in preparing the seafood dish: YES NO At least one type of salad Specify the ingredients to be used in preparing the salad: YES NO At least one pasta or noodles dish Specify the ingredients to be used in preparing the pasta or noodles dish: YES NO At least one type of bread Specify the ingredients to be used in preparing the bread: YES NO At least one fruit dish Specify the ingredients to be used in preparing the fruit dish: YES NO At least one vegetable dish Specify the ingredients to be used in preparing the vegetable dish: YES NO At least one cheese dish Specify the ingredients to be used in preparing the cheese dish: YES NO At least one type of smallgoods Specify the ingredients to be used in preparing the smallgoods: YES NO At least one dessert item Specify the ingredients to be used in preparing the dessert item: YES NO At least one accompaniment Specify the ingredients to be used in preparing the accompaniment: YES NO c. The candidate identifies the appropriate cookery method to use on EACH buffet food item. This refers to the different ways to prepare food for consumption. In demonstrating this: At least one meat or poultry dish Assessor must check at least one box to indicate the cookery method for the meat or poultry dish identified by the candidate. Braising Deep frying Grilling Roasting Shallow frying Stewing Other, specify the cookery method the candidate used: YES NO At least one seafood dish Assessor must check at least one box to indicate the cookery method for the seafood dish identified by the candidate. Baking Grilling Roasting Shallow frying Stewing Other, specify the cookery method the candidate used: YES NO At least one type of salad Assessor must check at least one box to indicate the preparation method for the salad identified by the candidate. YES NO Version: 1.0 Page 45 of 166 Created: September 2022 Last Reviewed: September 2022

Blanching Slicing Other, specify the preparation method the candidate used: At least one pasta or noodles dish Assessor must check at least one box to indicate the cookery method for the pasta or noodle dish identified by the candidate. Boiling Simmering Other, specify the cookery method the candidate used: YES NO At least one type of bread Assessor must check at least one box to indicate the cookery method for the bread identified by the candidate. Baking Other, specify the cookery method the candidate used: YES NO At least one fruit dish Assessor must check at least one box to indicate the cookery method for the fruit and vegetables dish identified by the candidate. Boiling Simmering Stewing Other, specify the cookery method the candidate used: YES NO At least one vegetable dish Assessor must check at least one box to indicate the cookery method for the fruit and vegetables dish identified by the candidate. Grilling Roasting Steaming Stewing Other, specify the cookery method the candidate used: YES NO At least one cheese dish Assessor must check at least one box to indicate the cookery method for the cheese dish identified by the candidate. Baking Grilling Other, specify the cookery method the candidate used: YES NO At least one type of smallgoods Assessor must check at least one box to indicate the preparation method for the smallgoods identified by the candidate. Slicing Other, specify the preparation method the candidate used: YES NO At least one dessert item Assessor must check at least one box to indicate the cookery method for the dessert item identified by the candidate. Baking Other, specify the cookery method the candidate used: YES NO At least one accompaniment Assessor must check at least one box to indicate the cookery method for the accompaniment identified by the candidate. Deep frying Grilling Roasting YES NO Version: 1.0 Page 46 of 166 Created: September 2022 Last Reviewed: September 2022

Shallow frying Other, specify the cookery method the candidate used: d. The candidate identifies the preparation time required to prepare EACH buffet food item. This refers to the specific duration needed to prepare EACH buffet food item. At a minimum, this must include ALL of the following: At least one meat or poultry dish Specify the required preparation time to be used in preparing the meat or poultry dish: YES NO At least one seafood dish Specify the required preparation time to be used in preparing the seafood dish: YES NO At least one type of salad Specify the required preparation time to be used in preparing the salad: YES NO At least one pasta or noodles dish Specify the required preparation time to be used in preparing the pasta or noodles dish: YES NO At least one type of bread Specify the required preparation time to be used in preparing the bread: YES NO At least one fruit dish Specify the required preparation time to be used in preparing the fruit dish: YES NO At least one vegetable dish Specify the required preparation time to be used in preparing the vegetable dish: YES NO At least one cheese dish Specify the required preparation time to be used in preparing the cheese dish: YES NO At least one type of smallgoods Specify the required preparation time to be used in preparing the smallgoods: YES NO At least one dessert item Specify the required preparation time to be used in preparing the dessert: YES NO At least one accompaniment Specify the required preparation time to be used in preparing the accompaniment: YES NO 3. The candidate calculates the required amount of food to be produced for EACH buffet food item. For this assessment, the candidate must prepare enough food for the expected customer traffic identified. In demonstrating this: a. The candidate identifies the amount of food to be produced for a single person. This must correspond to the serving size in the standard recipe. Specify the amount of food to be produced for a single serving for EACH of the following: At least one meat or poultry dish: YES NO At least one seafood dish: YES NO At least one type of salad: YES NO At least one pasta or noodles dish: YES NO At least one type of bread: YES NO At least one fruit dish: YES NO At least one vegetable dish: YES NO At least one cheese dish: YES NO At least one type of smallgoods: YES NO At least one dessert item: YES NO Version: 1.0 Page 47 of 166 Created: September 2022 Last Reviewed: September 2022

At least one accompaniment: YES NO b. The candidate multiplies the amount of food to be produced for a single person against the expected customer traffic identified. The result is the required number of portions enough for ALL the customers expected to eat in the buffet. Specify the amount of food to be produced for EACH of the following: At least one meat or poultry dish: YES NO At least one seafood dish: YES NO At least one type of salad: YES NO At least one pasta or noodles dish: YES NO At least one type of bread: YES NO At least one fruit dish: YES NO At least one vegetable dish: YES ☐ NO  At least one cheese dish: ☐ YES ☐ NO  At least one type of smallgoods: ☐ YES ☐ NO  At least one dessert item: ☐ YES ☐ NO  At least one accompaniment: ☐ YES ☐ NO 4. The candidate calculates the required quantity of ingredients for EACH buffet food item. The information must be based on the standard recipe and identified amount of food to be produced. In demonstrating this: a. The candidate identifies the number of portions that the standard recipe can produce. This must correspond to information in EACH buffet food item’s standard recipe. Specify the number of portions indicated in the standard recipe for EACH of the following:  At least one meat or poultry dish: ☐ YES ☐ NO  At least one seafood dish: ☐ YES ☐ NO  At least one type of salad: ☐ YES ☐ NO  At least one pasta or noodles dish: ☐ YES ☐ NO  At least one type of bread: ☐ YES ☐ NO  At least one fruit dish: ☐ YES ☐ NO  At least one vegetable dish: ☐ YES ☐ NO  At least one cheese dish: ☐ YES ☐ NO  At least one type of smallgoods: ☐ YES ☐ NO  At least one dessert item: ☐ YES ☐ NO  At least one accompaniment: ☐ YES ☐ NO b. The candidate divides the required number of portions by the number of portions the standard recipe can produce. The result of this is known as the conversion factor. Specify the conversion factor for EACH of the following:  At least one meat or poultry dish: ☐ YES ☐ NO  At least one seafood dish: ☐ YES ☐ NO  At least one type of salad: ☐ YES ☐ NO  At least one pasta or noodles dish: ☐ YES ☐ NO  At least one type of bread: ☐ YES ☐ NO  At least one fruit dish: ☐ YES ☐ NO  At least one vegetable dish: ☐ YES ☐ NO Version: 1.0 Page 48 of 166 Created: September 2022 Last Reviewed: September 2022

 At least one cheese dish: ☐ YES ☐ NO  At least one type of smallgoods: ☐ YES ☐ NO  At least one dessert item: ☐ YES ☐ NO  At least one accompaniment: ☐ YES ☐ NO c. The candidate multiplies the amount of ingredients required by the conversion factor to determine the amount of ingredients needed Specify the amount of ingredients needed to prepare EACH of the following:  At least one meat or poultry dish: ☐ YES ☐ NO  At least one seafood dish: ☐ YES ☐ NO  At least one type of salad: ☐ YES ☐ NO  At least one pasta or noodles dish: ☐ YES ☐ NO  At least one type of bread: ☐ YES ☐ NO  At least one fruit dish: ☐ YES ☐ NO  At least one vegetable dish: ☐ YES ☐ NO  At least one cheese dish: ☐ YES ☐ NO  At least one type of smallgoods: ☐ YES ☐ NO  At least one dessert item: ☐ YES ☐ NO  At least one accompaniment: ☐ YES ☐ NO 5. The candidate gathers the required ingredients for EACH buffet food item. Ingredients gathered must be according to:  Ingredients identified for EACH buffet food item  Required amounts for EACH ingredient calculated In demonstrating this: a. The candidate checks for signs of spoilage in ALL the perishable ingredients. In demonstrating this:  The candidate looks for yeast or mould growth ☐ YES ☐ NO  The candidate touches the ingredient to check for a slimy texture ☐ YES ☐ NO  The candidate checks for changes in texture, such as the ingredient being soft when it is normally crisp. ☐ YES ☐ NO b. The candidate checks the freshness and quality indicators of ALL the ingredients. In demonstrating this:  The candidate checks for signs of damage or bruising ☐ YES ☐ NO  The candidate looks for foreign matter on the ingredient ☐ YES ☐ NO  The candidate compares similar ingredients to find the ingredient with the most vibrant colour ☐ YES ☐ NO  The candidate checks for the ideal texture of the ingredient ☐ YES ☐ NO c. The candidate checks for signs of contamination in ALL the ingredients. In demonstrating this:  The candidate checks if the ingredients are clearly separated from other ingredients ☐ YES ☐ NO  The candidate inspects the storage area for signs of fluid from meat products ☐ YES ☐ NO  The candidate looks for foreign matter on tools used to handle the ingredient ☐ YES ☐ NO d. The candidate reads the labels of EACH ingredient to determine which must be used first. This must be based on the organisation’s commercial stock control procedures accessed. This must include ALL of the following:  Best-before codes ☐ YES ☐ NO Version: 1.0 Page 49 of 166 Created: September 2022 Last Reviewed: September 2022

 Use-by codes ☐ YES ☐ NO  Rotation labels ☐ YES ☐ NO 6. The candidate measures ALL the ingredients needed to prepare the calculated amount of food to be produced. This must correspond to the calculated amount of food to be produced. In demonstrating this: a. The candidate selects appropriate measuring tool to get the accurate amount of ingredient based on the calculations. For example, if the candidate needs to weigh vegetables, they must use a digital kitchen scale. If the candidate needs to measure salt, they must use measuring spoons. ☐ YES ☐ NO b. The candidate weighs ALL the ingredients accurately to minimise waste. This refers to using weighing tools to get the amount of ingredients as stated in the standard recipe. In demonstrating this, the candidate:  Checks that the weighing scale is clean and dry before weighing any ingredient ☐ YES ☐ NO  Sets digital weighing scale to zero before use ☐ YES ☐ NO  Weighs dry ingredients in appropriate containers to avoid spillage and waste. ☐ YES ☐ NO c. The candidate measures ALL ingredients accurately to minimise waste. This refers to using measuring tools to get the exact amount of ingredients stated in the standard recipe. In demonstrating this, the candidate:  Levels off dry ingredients measured with spoons or cups with the flat side of a knife ☐ YES ☐ NO  Sets measuring jugs on a flat surface before taking measurements ☐ YES ☐ NO  Reads measurements of ingredients in measuring jugs at eye-level ☐ YES ☐ NO d. The candidate checks that measurements and weights are precise to minimise waste. In demonstrating this  The candidate makes the same measurement multiple times to ensure consistency ☐ YES ☐ NO  The candidate adjusts the ingredients to meet the required weighs and measurements ☐ YES ☐ NO  The candidate places the ingredients in appropriate portion cups or bowls ☐ YES ☐ NO GENERAL COMMENTS: Version: 1.0 Page 50 of 166 Created: September 2022 Last Reviewed: September 2022

ASSESSMENT TASK 3 – PROJECT Student ID CAC015146 Student Name ANKUSH GUPTA This cover sheet is to be completed by the student and assessor and used as a record to determine student competency in this assessment task Student Declaration: I declare that the work submitted is my own, and has not been copied or plagiarized from any person or source. Signature: Ankush Gupta Date: / / Attempt Outcome Date Assessor’s feedback (as required): Trainer’s initials 1 S/NS 2 S/NS 3 S/NS Feedback to student: Assessor: I declare that I have conducted a fair, valid, reliable and flexible assessment with this student, and I have provided appropriate feedback. Signature: Name: Date: / / Version: 1.0 Page 51 of 166 Created: September 2022 Last Reviewed: September 2022

AS S ES SME NT T AS K 3 – PR OJ ECT / C AS E STUD Y Prepare buffet food items ASSESSMENT INSTRUCTIONS While being observed by your assessor, use appropriate cookery methods to prepare the following buffet food items:  At least nine buffet food items for the breakfast buffet  At least eleven buffet food items for the lunch or dinner buffet STEPS TO TAKE 1. Access and review the following documents that will be used for this task:  Standard recipe for each of the following dishes identified in Workplace Assessment Task 2 : o At least nine buffet food items for the breakfast buffet o At least eleven buffet food items for the lunch or dinner buffet  Organisational documents with information on: o Food safety and hygiene requirements and procedures o Portion control guidelines o Food storage guidelines For each type of buffet: 2. Use the appropriate cookery method for each buffet food item. 3. Prepare each buffet food item according to the standard recipe’s requirements 4. Identify and prepare the following as needed for each buffet food item:  Garnishes  Sauces  Accompaniments 5. Check and adjust each buffet food item according to the following:  Consistency in terms of: o Quality o Size o Shape o Appearance  Food safety hazards 6. Ensure to prepare each buffet food item according to:  Deadlines and time constraints  Calculated number of portions  Portion control procedures  Food safety procedures for hot buffet food Version: 1.0 Page 52 of 166 Created: September 2022 Last Reviewed: September 2022

 Food safety procedures for cold buffet food 7. Store prepared buffet food items to ensure food safety and quality. YOU WILL BE ASSESSED ON YOUR  Practical knowledge of: o Standard recipes for preparing buffet food items o Organisational procedures and considerations for preparing and storing buffet food items o Preparation methods for buffet food items o Appropriate environment conditions for storing buffet food items o Food safety practices for hot and cold food  Practical skills relevant to: o Preparing dishes for buffet o Using appropriate cookery methods to prepare buffet food items o Storing prepared food items in appropriate environmental conditions OBSERVATION FORM Before starting this task, review the Workplace Assessment Task 3 – Observation Form provided along with this workbook. This form lists all the practical skills you need to demonstrate while completing this task. IMPORTANT Each Observation Form in Workplace Assessment Task 3 refers to each buffet food item identified in Workplace Assessment Task 2. The Observation Form to be used by your assessor must correspond to the buffet food item you will be preparing for this task YOUR ASSESSOR WILL  Organise workplace resources required for you to complete this assessment.  Advise you on the time and location of the assessment.  Discuss with you the practical skills listed in the Observation Form prior to the assessment.  Address your queries and concerns regarding this task. Version: 1.0 Page 53 of 166 Created: September 2022 Last Reviewed: September 2022

WORKPLACE ASSESSMENT TASK 3 – OBSERVATION FORM (ACCOMPANIMENTS) OBSERVATION FORM To the Assessor: Create at least twenty copies of this Observation Form. Use one for EACH buffet food item to be prepared by the candidate. Workplace/Organisation Date of Buffet Service Type of Buffet Service ☐ Breakfast buffet ☐ Lunch or dinner buffet Name of Dish The dish name must correspond with the buffet food items identified in Workplace Assessment Task 2. Date Observed During this workplace task: YES/NO 1. The candidate prepares the standard recipe for the accompaniment. The prepared recipe must correspond to the recipe name identified in Workplace Assessment Task 2 . Check at least one box to indicate the action the candidate takes to prepare the standard recipe. ☐ The candidate hangs or places the recipe card for the accompaniment on an appropriate stand. ☐ The candidate opens the recipe for the accompaniment on a mobile device placed on an appropriate stand. ☐ The candidate flips to the recipe for the accompaniment in a cookbook placed on an appropriate stand. ☐ YES ☐ NO 2. The candidate cooks the accompaniment according to the standard recipe In demonstrating this: a. The candidate determines the correct cooking time for the accompaniment. This refers to the length of time the accompaniment must be cooked. This must correspond to the standard recipe for the accompaniment. Specify the length of time determined by the candidate: ☐ YES ☐ NO b. The candidate determines the correct temperature for cooking the accompaniment. This refers to the degree of heat used to cook the accompaniment. This must correspond to the standard recipe for the accompaniment. Specify the temperature determined by the candidate: ☐ YES ☐ NO c. The candidate uses ALL the ingredients prepared for the accompaniment. This must correspond to the ingredients prepared in Workplace Assessment Task 2. ☐ YES ☐ NO d. The candidate uses the selected cookery method to cook the accompaniment. This must correspond to the following:  The standard recipe for the accompaniment  The cookery method selected in Workplace Assessment Task 2 As s es s or m u s t t ic k N / A if t h e c ookery me t h o d is n ot u s ed f or t h e acco m p a n im e n t . In demonstrating this: o Deep frying The candidate fully submerges the food in cooking oil or butter substitute ☐ YES ☐ NO ☐ N/A o Grilling ALL of the following must be observed: o The candidate places a grill plate over a direct heat source o The candidate cooks the food on the grill plate ☐ YES ☐ NO ☐ N/A o Roasting The candidate cooks the ingredients in the oven until it has browned. ☐ YES ☐ NO ☐ N/A Version: 1.0 Page 54 of 166 Created: September 2022 Last Reviewed: September 2022

 Shallow frying ALL of the following must be observed: o The candidate places the ingredient on a small amount of cooking oil or butter substitute o The candidate flips the ingredient to ensure both sides are properly cooked ☐ YES ☐ NO ☐ N/A e. The candidate evaluates the accompaniment as it is cooking. As s es s or m u s t t ic k N / A if t h e f ol l owi n g ad j u s t m en t s d o n o t ap p ly t o t h e id en t if ie d accom p an im en t . In demonstrating this:  The candidate tastes the accompaniment to ensure it tastes as indicated in the standard recipe. ☐ YES ☐ NO ☐ N/A  The candidate pokes the ingredient to ensure that it is firm and cooked thoroughly. ☐ YES ☐ NO ☐ N/A  The candidate stirs the accompaniment to check for lumps. ☐ YES ☐ NO ☐ N/A  The candidate examines the accompaniment to see if it has achieved the colour indicated in the standard recipe. ☐ YES ☐ NO ☐ N/A f. The candidate makes changes to the accompaniment based on the result of their evaluation. As s es s or m u s t t ic k N / A if t h e f ol l owi n g ad j u s t m en t s d o n o t ap p ly t o t h e id en t if ie d accom p an im en t . In demonstrating this:  The candidate adds more salt or pepper to the accompaniment to improve the taste ☐ YES ☐ NO ☐ N/A  The candidate cooks the accompaniment longer until it has achieved the desired colour. ☐ YES ☐ NO ☐ N/A  The candidate removes the accompaniment from the fire when it has achieved the thickness desired. ☐ YES ☐ NO ☐ N/A  The candidate adds liquid to the accompaniment to achieve a paler colour and thin consistency. ☐ YES ☐ NO ☐ N/A 3. The candidate prepares the appropriate garnish for the accompaniment. As s es s or m u s t t ic k N / A if t h e c an did a t e d oe s n ot n e ed t o p rep a re a g ar n is h f or t h e acco m p an im en t . At a minimum, the candidate demonstrates ALL of the following: a. Identifies the appropriate garnishes to be used based on the standard recipe For example, if the candidate will prepare mashed potatoes, they can identify fried bits of bacon. ☐ YES ☐ NO ☐ N/A b. Prepares the identified garnish for the accompaniment based on the steps indicated in the standard recipe ☐ YES ☐ NO ☐ N/A c. Prepares the appropriate amount of garnish for the accompaniment based on the standard recipe ☐ YES ☐ NO ☐ N/A 4. The candidate prepares the appropriate sauces for the accompaniment. As s es s or m u s t t ic k N / A if t h e c an did a t e d oe s n ot n e ed t o p rep a re a s au ce f or t h e acco m p an im e n t . At a minimum, the candidate demonstrates ALL of the following: a. Identifies the appropriate sauce to be used based on the standard recipe For example, if the candidate will prepare mashed potatoes, they can identify gravy sauce. ☐ YES ☐ NO ☐ N/A b. Prepares the identified sauce for the accompaniment based on the steps indicated in the standard recipe ☐ YES ☐ NO ☐ N/A c. Prepares the appropriate amount of sauce for the accompaniment based on the standard recipe ☐ YES ☐ NO ☐ N/A 5. The candidate evaluates the consistency of the accompaniment relevant to different batches of the same recipe. This must correspond to the following:  Expected characteristics indicated in the standard recipe  Characteristics exhibited by previous batches of the accompaniment As s es s or m u s t t ic k N / A if t h e s p ec if ic ch ar act eri s t ic d oe s n o t ap p ly t o t h e id en t if ie d acc o m p an im en t . In demonstrating this: Version: 1.0 Page 55 of 166 Created: September 2022 Last Reviewed: September 2022

a. The candidate pokes the ingredient in the accompaniment to ensure it is juicy and tender. ☐ YES ☐ NO ☐ N/A b. The candidate examines the size of the ingredient cuts if it is consistent to the other batches of accompaniment prepared. ☐ YES ☐ NO ☐ N/A c. The candidate checks that the shape of the ingredient is consistent with the other batches of accompaniment prepared. ☐ YES ☐ NO ☐ N/A d. The candidate checks the colour of the accompaniment if it is consistent with the other batches of accompaniment prepared. ☐ YES ☐ NO ☐ N/A 6. The candidate makes changes to the accompaniment based on the result of their evaluation. The adjustment to be made must correspond with the problems with consistency previously identified. For example, if the candidate cooks mashed potatoes with a pale appearance, they must adjust the colour to appear similar to the other batches. As s es s or m u s t t ic k N / A if t h e s p ec if ic ch ar act eri s t ic d oe s n o t ap p ly t o t h e id en t if ie d acc o m p an im en t . In demonstrating this: a. The candidate cooks the accompaniment longer until it is as thick as other batches prepared. ☐ YES ☐ NO ☐ N/A b. The candidate adds more water to achieve a lighter consistency similar to other batches prepared. ☐ YES ☐ NO ☐ N/A c. The candidate moulds or cuts the ingredients to a specific shape similar to other batches prepared. ☐ YES ☐ NO ☐ N/A d. The candidate cooks the accompaniment longer to achieve a golden-brown colour. ☐ YES ☐ NO ☐ N/A 7. The candidate checks the accompaniment for food safety hazards. Food safety hazards are harmful agents that can make people sick if they get into the food. In demonstrating this: a. The candidate checks for any physical contaminants in the accompaniment, such as dirt, hair or any foreign matter. ☐ YES ☐ NO b. The candidate checks for signs of chemical contamination in the accompaniment, such as a strong chemical smell ☐ YES ☐ NO c. The candidate checks for signs that the accompaniment has stayed in an inappropriate temperature for more than two hours. For example, the candidate cannot serve an accompaniment that used to be hot but was left on a counter for an unidentifiable amount of time. ☐ YES ☐ NO 8. The candidate adjusts the identified food safety hazards to prevent food contamination. The adjustments must correspond to the food safety hazards identified previously. In demonstrating this: The assessor must indicate the adjustment done by the candidate: ☐ YES ☐ NO 9. The candidate completes ALL tasks within appropriate timeframes. In demonstrating this: a. The candidate adheres to the following:  Commercial time constraints This refers to time limits that may delay your production due to logistical and resource limitations. ☐ YES ☐ NO  Food production deadlines This refers to when food production must be completed based on the standard recipe, food safety practices or your organisation. ☐ YES ☐ NO b. The candidate arranges items in their work area for easy access to ingredients and equipment ☐ YES ☐ NO a. The candidate avoids unnecessary steps while completing the tasks ☐ YES ☐ NO Version: 1.0 Page 56 of 166 Created: September 2022 Last Reviewed: September 2022

b. The candidate completes another step of the cooking process while waiting for a task which takes time, such as boiling ☐ YES ☐ NO 10. The candidate prepares the correct quantity of accompaniment. This must correspond to the calculated amount of accompaniment to be prepared. As s es s or m u s t t ic k N / A if t h e s p ec if ic s t e p d oe s n ot ap p ly t o t h e id en t if ie d accom p an im en t . In demonstrating this: a. The candidate uses measuring spoons when preparing the accompaniment. ☐ YES ☐ NO ☐ N/A b. The candidates using measuring jugs when preparing the accompaniment. ☐ YES ☐ NO ☐ N/A c. The candidate uses ALL the ingredients prepared for the accompaniment. ☐ YES ☐ NO 11. The candidate portions the accompaniment correctly when needed. This must correspond to the identified portion size based on the standard recipe and follow the organisational procedure for portion control accessed and reviewed. As s es s or m u s t t ic k N / A if t h e s p ec if ic s t e p d oe s n ot ap p ly t o t h e id en t if ie d accom p an im en t . In demonstrating this: a. The candidate uses scoops when portioning the accompaniment. ☐ YES ☐ NO ☐ N/A b. The candidate uses measuring spoons when portioning the accompaniment. ☐ YES ☐ NO ☐ N/A c. The candidate uses measuring jugs when portioning the accompaniment. ☐ YES ☐ NO ☐ N/A 12. The candidate follows procedures for food safety for accompaniments served hot. The food safety procedures must correspond to the organisational food safety documents accessed and reviewed. As s es s or m u s t t ic k N / A if t h e s p ec if ic s t e p d oe s n ot ap p ly t o t h e id en t if ie d accom p an im en t . In demonstrating this: a. The candidate uses heat-resistant tools to handle the food, such as stainless-steel spatulas ☐ YES ☐ NO ☐ N/A a. The candidate uses food-grade equipment to handle the food, such as food-grade silicone tongs ☐ YES ☐ NO ☐ N/A b. The candidate uses hot-holding equipment that can keep the food hot, such as electric soup pots. ☐ YES ☐ NO ☐ N/A c. The candidate uses a thermometer to ensure that the food stays at a temperature range of 60˚C and above. ☐ YES ☐ NO ☐ N/A 13. The candidate handles the accompaniment according to food safety practices. The food safety procedures must correspond to the organisational food safety documents accessed and reviewed. In demonstrating this: a. The candidate uses appropriate tools to handle the accompaniment. For example, the candidate uses tongs and serving spoons. ☐ YES ☐ NO b. The candidate avoids unnecessary touching of the accompaniment. ☐ YES ☐ NO c. The candidate washes and thoroughly dries hands before and after handling the accompaniment. ☐ YES ☐ NO d. The candidate wears appropriate clothing when working in the kitchen. This requires the candidate to wear equipment that will minimise risk of contamination while protecting the candidate from spills or injuries. In demonstrating this:  The candidate wears a hair net or a chef’s hat. ☐ YES ☐ NO  The candidate wears a chef’s gown or apron. ☐ YES ☐ NO  The candidate wears food safe gloves. ☐ YES ☐ NO Version: 1.0 Page 57 of 166 Created: September 2022 Last Reviewed: September 2022

14. The candidate stores ALL the prepared accompaniment to ensure food safety and quality. At a minimum, the candidate demonstrates ALL of the following: a. Stores ALL the prepared accompaniment in different containers ☐ YES ☐ NO b. Places ALL the prepared accompaniment in airtight containers ☐ YES ☐ NO c. Places ALL the prepared accompaniment in appropriate hot-holding equipment, such as chafing dishes ☐ YES ☐ NO d. Stores ALL the prepared accompaniment not meant to be served within the day in the refrigerator or freezer. ☐ YES ☐ NO e. Stores ALL the prepared accompaniment away from direct sunlight ☐ YES ☐ NO f. Stores ALL the prepared accompaniment in a dry place and away from places where it may suffer water damage ☐ YES ☐ NO GENERAL COMMENTS: Version: 1.0 Page 58 of 166 Created: September 2022 Last Reviewed: September 2022

WORKPLACE ASSESSMENT TASK 3 – OBSERVATION FORM (BREAD) OBSERVATION FORM To the Assessor: Create at least twenty copies of this Observation Form. Use one for EACH buffet food item to be prepared by the candidate. Workplace/Organisation Date of Buffet Service Type of Buffet Service ☐ Breakfast buffet ☐ Lunch or dinner buffet Name of Dish The dish name must correspond with the buffet food items identified in Workplace Assessment Task 2. Date Observed During this workplace task: YES/NO 1. The candidate prepares the standard recipe for the bread. The prepared recipe must correspond to the recipe name identified in Workplace Assessment Task 2 . Check at least one box to indicate the action the candidate takes to prepare the standard recipe. ☐ The candidate hangs or places the recipe card for the bread on an appropriate stand. ☐ The candidate opens the recipe for the bread on a mobile device placed on an appropriate stand. ☐ The candidate flips to the recipe for the bread in a cookbook placed on an appropriate stand. ☐ YES ☐ NO 2. The candidate bakes the bread according to the standard recipe In demonstrating this: a. The candidate determines the correct baking time for the bread. This refers to the length of time the bread must be baked. This must correspond to the standard recipe for the bread. Specify the length of time determined by the candidate: ☐ YES ☐ NO b. The candidate determines the correct temperature for baking the bread. This refers to the degree of heat used to bake the bread. This must correspond to the standard recipe for the bread. Specify the temperature determined by the candidate: ☐ YES ☐ NO c. The candidate uses ALL the ingredients prepared for the bread. This must correspond to the ingredients prepared in Workplace Assessment Task 2. ☐ YES ☐ NO d. The candidate uses the selected cookery method to prepare the bread. This must correspond to the following:  The standard recipe for the bread  The cookery method selected in Workplace Assessment Task 2 As s es s or m u s t t ic k N / A if t h e c ookery me t h o d is n ot u s ed f or t h e b read . In demonstrating this:  Baking ALL of the following must be observed: o The candidate preheats the oven to the required temperature o The candidate places the food into the oven for the required length of time ☐ YES ☐ NO ☐ N/A e. The candidate evaluates the bread as it is baking. In demonstrating this:  The candidate taps the bottom of the bread as it must sound hollow if it is done baking. ☐ YES ☐ NO Version: 1.0 Page 59 of 166 Created: September 2022 Last Reviewed: September 2022

 The candidate inserts a thermometer to the center of the bread to see if it reaches 190˚C to 200˚C. ☐ YES ☐ NO  The candidate pokes the crust if the bread is firm to the touch. ☐ YES ☐ NO  The candidate checks to see if the bread looks dry and has a golden-brown colour. ☐ YES ☐ NO f. The candidate makes changes to the bread based on the result of their evaluation. As s es s or m u s t t ic k N / A if t h e f ol l owi n g ad j u s t m en t s d o n o t ap p ly t o t h e id en t if ie d b read . In demonstrating this:  The candidate bakes the bread longer if it does not sound hollow. ☐ YES ☐ NO ☐ N/A  The candidate increases the temperature a little to ensure the bread reaches the correct internal temperature. ☐ YES ☐ NO ☐ N/A  The candidate takes out the bread from the oven when it has turned a golden brown. ☐ YES ☐ NO ☐ N/A 3. The candidate prepares the appropriate garnish for the bread. As s es s or m u s t t ic k N / A if t h e c an did a t e d oe s n ot n e ed t o p rep a re a g ar n is h f or t h e b read . At a minimum, the candidate demonstrates ALL of the following: a. Identifies the appropriate garnishes to be used based on the standard recipe For example, if the candidate will prepare a garlic bread, they can identify parsley and chives. ☐ YES ☐ NO ☐ N/A b. Prepares the identified garnish for the bread based on the steps indicated in the standard recipe ☐ YES ☐ NO ☐ N/A c. Prepares the appropriate amount of garnish for the bread based on the standard recipe ☐ YES ☐ NO ☐ N/A 4. The candidate prepares the appropriate sauces for the bread. As s es s or m u s t t ic k N / A if t h e c an did a t e d oe s n ot n e ed t o p rep a re a s au ce f or t h e b read . At a minimum, the candidate demonstrates ALL of the following: a. Identifies the appropriate sauce to be used based on the standard recipe For example, if the candidate will prepare garlic bread, they can identify cheese dip. ☐ YES ☐ NO ☐ N/A b. Prepares the identified sauce for the bread based on the steps indicated in the standard recipe ☐ YES ☐ NO ☐ N/A c. Prepares the appropriate amount of sauce for the bread based on the standard recipe ☐ YES ☐ NO ☐ N/A 5. The candidate prepares the appropriate accompaniments for the bread. As s es s or m u s t t ic k N / A if t h e c an did a t e d oe s n ot n e ed t o p rep a re an accom p an im en t f or t h e b r ead . At a minimum, the candidate demonstrates ALL of the following: a. Identifies the appropriate accompaniment to be used based on the standard recipe For example, if the candidate will prepare garlic bread, they can identify chicken soup. ☐ YES ☐ NO ☐ N/A b. Prepares the identified accompaniment for the bread based on the steps indicated in the standard recipe ☐ YES ☐ NO ☐ N/A c. Prepares the appropriate amount of accompaniment for the bread based on the standard recipe ☐ YES ☐ NO ☐ N/A 6. The candidate evaluates the consistency of the bread relevant to different batches of the same recipe. This must correspond to the following:  Expected characteristics indicated in the standard recipe  Characteristics exhibited by previous batches of bread As s es s or m u s t t ic k N / A if t h e s p ec if ic ch ar act eri s t ic d oe s n o t ap p ly t o t h e id en t if ie d b rea d . In demonstrating this: a. The candidate examines the bread to ensure it is as flaky and airy as other batches. ☐ YES ☐ NO ☐ N/A b. The candidate examines the size of the bread if it is consistent to the other batches of bread prepared. ☐ YES ☐ NO ☐ N/A Version: 1.0 Page 60 of 166 Created: September 2022 Last Reviewed: September 2022

c. The candidate checks that the bread is shaped similarly to the other batches of bread prepared. ☐ YES ☐ NO ☐ N/A d. The candidate checks the colour of the bread if it is consistent with the other batches of bread prepared. ☐ YES ☐ NO ☐ N/A 7. The candidate makes changes to the bread based on the result of their evaluation. The adjustment to be made must correspond with the problems with consistency previously identified. For example, if the candidate cooks garlic bread that does not have a golden-brown colour compared to the rest, they must adjust the colour to appear similar to the other batches. As s es s or m u s t t ic k N / A if t h e s p ec if ic ch ar act eri s t ic d oe s n o t ap p ly t o t h e id en t if ie d b rea d . In demonstrating this: a. The candidate bakes the bread longer to ensure it has a flaky and airy texture similar to other batches prepared. ☐ YES ☐ NO ☐ N/A b. The candidate removes bread that has shrunk or collapsed and has a significantly different shape from the other batches prepared. ☐ YES ☐ NO ☐ N/A c. The candidate removes the bread from the oven once it has turned golden-brown. ☐ YES ☐ NO ☐ N/A 8. The candidate checks the bread for food safety hazards. Food safety hazards are harmful agents that can make people sick if they get into the food. In demonstrating this: a. The candidate checks for any physical contaminants in the bread, such as dirt, hair or any foreign matter. ☐ YES ☐ NO b. The candidate checks for signs of chemical contamination in the bread, such as a strong chemical smell ☐ YES ☐ NO c. The candidate checks for signs that the bread has stayed in an inappropriate temperature for more than two hours. For example, the candidate cannot serve bread that used to be hot but was left on a counter for an unidentifiable amount of time. ☐ YES ☐ NO 9. The candidate adjusts the identified food safety hazards to prevent food contamination. The adjustments must correspond to the food safety hazards identified previously. In demonstrating this: The assessor must indicate the adjustment done by the candidate: ☐ YES ☐ NO 10. The candidate completes ALL tasks within appropriate timeframes. In demonstrating this: a. The candidate adheres to the following:  Commercial time constraints This refers to time limits that may delay your production due to logistical and resource limitations. ☐ YES ☐ NO  Food production deadlines This refers to when food production must be completed based on the standard recipe, food safety practices or your organisation. ☐ YES ☐ NO b. The candidate arranges items in their work area for easy access to ingredients and equipment ☐ YES ☐ NO c. The candidate avoids unnecessary steps while completing the tasks ☐ YES ☐ NO d. The candidate completes another step of the cooking process while waiting for a task which takes time, such as boiling ☐ YES ☐ NO 11. The candidate prepares the correct quantity of bread. This must correspond to the calculated amount of bread to be prepared. As s es s or m u s t t ic k N / A if t h e s p ec if ic s t e p d oe s n ot ap p ly t o t h e id en t if ie d b read . In demonstrating this: Version: 1.0 Page 61 of 166 Created: September 2022 Last Reviewed: September 2022

a. The candidate uses measuring spoons when preparing the bread. ☐ YES ☐ NO ☐ N/A b. The candidates using measuring jugs when preparing the bread. ☐ YES ☐ NO ☐ N/A c. The candidate uses ALL the ingredients prepared for the bread. ☐ YES ☐ NO 12. The candidate portions the bread correctly when needed. This must correspond to the identified portion size based on the standard recipe and follow the organisational procedure for portion control accessed and reviewed. As s es s or m u s t t ic k N / A if t h e s p ec if ic s t e p d oe s n ot ap p ly t o t h e id en t if ie d b read . In demonstrating this: a. The candidate places single portions of the bread in a plate. ☐ YES ☐ NO ☐ N/A b. The candidate slices bread into single portions. ☐ YES ☐ NO ☐ N/A 13. The candidate follows procedures for food safety for bread served hot. The food safety procedures must correspond to the organisational food safety documents accessed and reviewed. As s es s or m u s t t ic k N / A if t h e s p ec if ic s t e p d oe s n ot ap p ly t o t h e id en t if ie d b read . In demonstrating this: a. The candidate uses heat-resistant tools to handle the food, such as stainless-steel spatulas ☐ YES ☐ NO ☐ N/A b. The candidate uses food-grade equipment to handle the food, such as food-grade silicone tongs ☐ YES ☐ NO ☐ N/A c. The candidate uses hot-holding equipment that can keep the food hot, such as heated displays. ☐ YES ☐ NO ☐ N/A d. The candidate uses a thermometer to ensure that the food stays at a temperature range of 60˚C and above. ☐ YES ☐ NO ☐ N/A 14. The candidate handles the bread according to food safety practices. The food safety procedures must correspond to the organisational food safety documents accessed and reviewed. In demonstrating this: a. The candidate uses appropriate tools to handle the bread. For example, the candidate uses tongs and serving spoons. ☐ YES ☐ NO b. The candidate avoids unnecessary touching of the bread. ☐ YES ☐ NO c. The candidate washes and thoroughly dries hands before and after handling the bread. ☐ YES ☐ NO d. The candidate wears appropriate clothing when working in the kitchen. This requires the candidate to wear equipment that will minimise risk of contamination while protecting the candidate from spills or injuries. In demonstrating this: i. The candidate wears a hair net or a chef’s hat. ☐ YES ☐ NO ii. The candidate wears a chef’s gown or apron. ☐ YES ☐ NO iii. The candidate wears food safe gloves. ☐ YES ☐ NO 15. The candidate stores ALL the prepared bread to ensure food safety and quality. At a minimum, the candidate demonstrates ALL of the following: a. Stores ALL the prepared bread in different containers ☐ YES ☐ NO b. Places ALL the prepared bread in airtight containers ☐ YES ☐ NO c. Places ALL the prepared bread in appropriate hot-holding equipment, such as heated displays. ☐ YES ☐ NO d. Stores ALL the prepared bread not meant to be served within the day in the refrigerator or freezer. ☐ YES ☐ NO e. Stores ALL the prepared bread away from direct sunlight ☐ YES ☐ NO Version: 1.0 Page 62 of 166 Created: September 2022 Last Reviewed: September 2022

f. Stores ALL the prepared bread in a dry place and away from places where it may suffer water damage ☐ YES ☐ NO GENERAL COMMENTS: Version: 1.0 Page 63 of 166 Created: September 2022 Last Reviewed: September 2022

WORKPLACE ASSESSMENT TASK 3 – OBSERVATION FORM (CHEESE DISH) OBSERVATION FORM To the Assessor: Create at least twenty copies of this Observation Form. Use one for EACH buffet food item to be prepared by the candidate. Workplace/Organisation Date of Buffet Service Type of Buffet Service ☐ Breakfast buffet ☐ Lunch or dinner buffet Name of Dish The dish name must correspond with the buffet food items identified in Workplace Assessment Task 2. Date Observed During this workplace task: YES/NO 1. The candidate prepares the standard recipe for the cheese dish. The prepared recipe must correspond to the recipe name identified in Workplace Assessment Task 2 . Check at least one box to indicate the action the candidate takes to prepare the standard recipe. ☐ The candidate hangs or places the recipe card for the cheese dish on an appropriate stand. ☐ The candidate opens the recipe for the cheese dish on a mobile device placed on an appropriate stand. ☐ The candidate flips to the recipe for the cheese dish in a cookbook placed on an appropriate stand. ☐ YES ☐ NO 2. The candidate cooks the cheese dish according to the standard recipe In demonstrating this: a. The candidate determines the correct cooking time for the cheese dish. This refers to the length of time the cheese dish must be cooked. This must correspond to the standard recipe for the cheese dish. Specify the length of time determined by the candidate: ☐ YES ☐ NO b. The candidate determines the correct temperature for cooking the cheese dish. This refers to the degree of heat used to cook the cheese dish. This must correspond to the standard recipe for the cheese dish. Specify the temperature determined by the candidate: ☐ YES ☐ NO c. The candidate uses ALL the ingredients prepared for the cheese dish. This must correspond to the ingredients prepared in Workplace Assessment Task 2. ☐ YES ☐ NO d. The candidate uses the selected cookery method to cook the cheese dish. This must correspond to the following:  The standard recipe for the cheese dish  The cookery method selected in Workplace Assessment Task 2 As s es s or m u s t t ic k N / A if t h e c ookery me t h o d is n ot u s ed f or t h e ch ee s e d is h . In demonstrating this:  Baking ALL of the following must be observed: o The candidate preheats the oven to the required temperature o The candidate places the ingredients into the oven for the required length of time ☐ YES ☐ NO ☐ N/A o Grilling ALL of the following must be observed: o The candidate places a grill plate over a direct heat source o The candidate cooks the ingredients on the grill plate ☐ YES ☐ NO ☐ N/A Version: 1.0 Page 64 of 166 Created: September 2022 Last Reviewed: September 2022

e. The candidate evaluates the cheese dish as it is cooking. In demonstrating this:  The candidate tastes the cheese dish to ensure it tastes as indicated in the standard recipe. ☐ YES ☐ NO  The candidate stirs the cheese dish to ensure there are no lumps. ☐ YES ☐ NO  The candidate checks the cheese dish to see if the cheese has any dark spots or discolouration. ☐ YES ☐ NO f. The candidate makes changes to the cheese dish based on the result of their evaluation. As s es s or m u s t t ic k N / A if t h e f ol l owi n g ad j u s t m en t s d o n o t ap p ly t o t h e id e n t if ie d ch e es e d is h . In demonstrating this:  The candidate adds more salt or pepper to the cheese dish to improve the taste ☐ YES ☐ NO ☐ N/A  The candidate cooks the cheese dish while stirring to prevent it from solidifying. ☐ YES ☐ NO ☐ N/A  The candidate removes cheese slices that have dark spots or discolouration. ☐ YES ☐ NO ☐ N/A 3. The candidate prepares the appropriate garnish for the cheese dish. As s es s or m u s t t ic k N / A if t h e c an did a t e d oe s n ot n e ed t o p rep a re a g ar n is h f or t h e ch ee s e d is h . At a minimum, the candidate demonstrates ALL of the following: a. Identifies the appropriate garnishes to be used based on the standard recipe For example, if the candidate will prepare baked brie, they can identify fresh thyme and honey. ☐ YES ☐ NO ☐ N/A b. Prepares the identified garnish for the cheese dish based on the steps indicated in the standard recipe ☐ YES ☐ NO ☐ N/A c. Prepares the appropriate amount of garnish for the cheese dish based on the standard recipe ☐ YES ☐ NO ☐ N/A 4. The candidate prepares the appropriate sauces for the cheese dish. As s es s or m u s t t ic k N / A if t h e c an did a t e d oe s n ot n e ed t o p rep a re a s au ce f or t h e ch ee s e d is h . At a minimum, the candidate demonstrates ALL of the following: a. Identifies the appropriate sauce to be used based on the standard recipe For example, if the candidate will prepare baked brie, they can identify sweet blueberry sauce. ☐ YES ☐ NO ☐ N/A b. Prepares the identified sauce for the cheese dish based on the steps indicated in the standard recipe ☐ YES ☐ NO ☐ N/A c. Prepares the appropriate amount of sauce for the cheese dish based on the standard recipe ☐ YES ☐ NO ☐ N/A 5. The candidate prepares the appropriate accompaniments for the cheese dish. As s es s or m u s t t ic k N / A if t h e c an did a t e d oe s n ot n e ed t o p rep a re an accom p an im en t f or t h e ch ee s e d is h . At a minimum, the candidate demonstrates ALL of the following: a. Identifies the appropriate accompaniment to be used based on the standard recipe For example, if the candidate will prepare baked brie, they can identify prosciutto or crackers. ☐ YES ☐ NO ☐ N/A b. Prepares the identified accompaniment for the cheese dish based on the steps indicated in the standard recipe ☐ YES ☐ NO ☐ N/A c. Prepares the appropriate amount of accompaniment for the cheese dish based on the standard recipe ☐ YES ☐ NO ☐ N/A 6. The candidate evaluates the consistency of the cheese dish relevant to different batches of the same recipe. This must correspond to the following:  Expected characteristics indicated in the standard recipe  Characteristics exhibited by previous batches of the cheese dish As s es s or m u s t t ic k N / A if t h e s p ec if ic ch ar act eri s t ic d oe s n o t ap p ly t o t h e id en t if ie d c h ee s e d is h . In demonstrating this: a. The candidate tastes the cheese to ensure it tastes the same as the other batches prepared. ☐ YES ☐ NO ☐ N/A b. The candidate examines the size of the cheese cuts if it is consistent to the other batches prepared. ☐ YES ☐ NO ☐ N/A Version: 1.0 Page 65 of 166 Created: September 2022 Last Reviewed: September 2022