SITHKOP009 Final Assessment Task 2

Blue Lotus College Unit Code: SITHKOP009 Student Name BINH MINH TRAN Student ID BLC00263 Unit Name SITHKOP009 Practical Date 23/11/2023 Submission Date 23/11/2023 Student Declaration ☒ Student Plagiarism Declaration: By submitting this assessment to the college, I declare that this assessment task is original and has not been copied or taken from another source except where this work has been correctly acknowledged. I have made a photocopy or electronic copy or photograph of my assessment task, which I can produce if the original is lost. ☒ I confirm that the purpose and procedures of this assessment task has been clearly explained to me. ☒ I confirm that I have been consulted about any special needs I might have in relation to the assessment process. ☒ I confirm that t he criteria used for this assessment has been discussed with me, as have the consequences and possible outcomes of this assessment. ☒ I confirm I have accessed and understand the assessment information as provided in the Training Organisation’s Student Handbook. ☒ I confirm I have been given fair notice of the date, time, venue and/or other arrangements for this assessment. ☒ I confirm that I am ready for assessment. Student Signature: _________MINH__________________________ Skills Test: This assessment task will be conducted in a commercial kitchen. The commercial kitchen will be arranged by your training organisation. This commercial kitchen can be within restaurants, cafes, kiosks, cafeterias, clubs, hotels, attractions and in catering facilities or a simulated kitchen set up by your training organisation. At the commercial kitchen, your trainer assessor will provide you with the following information:  Time constraints to complete kitchen operations 1 | P a g e

Blue Lotus College Unit Code: SITHKOP009  Cleaning schedules  Organisational procedures to sort soiled linen and prepare for collection by laundry staf.  Material Safety Data Sheets (MSDS) Note: Cleaning material and equipment list. Assessment Task: You are working as a kitchen attendant in a commercial kitchen assisting the chefs. Some of the tasks you perform daily include cutting vegetables, washing dishes, cleaning food preparation areas, storage areas and equipment in commercial kitchens. In this assessment task, you are required to demonstrate the skills and knowledge required to clean food preparation areas, storage areas, and equipment in commercial kitchens to ensure the safety of food on two diferent occasions/shifts. These two diferent occasions/shifts will be completed on separate days. During each of these two diferent occasions/shifts, you need to:  Follow cleaning schedules to clean food preparation and food storage areas in the commercial kitchen  Clean large and small equipment items  Clean and replenish commercial service-ware and utensils  Sort soiled linen and prepare for collection by laundry staf according to organisational procedures When performing the cleaning work during each of the two diferent occasions/shifts, you must:  Adhere to commercial time constraints. o The information on the commercial time constraints will be provided by your trainer/assessor  Select and use correct personal protective equipment  Select and use appropriate types of cleaning agents and chemicals for diferent kitchen operations and equipment according to the cleaning schedule and product instructions 2 | P a g e

Blue Lotus College Unit Code: SITHKOP009 Cleaning Schedule Checklist Kitchen: Cleaning Schedule Checklist for kitchen equipment and premises. Ensure all electrical items are of & unplugged before cleaning procedures begin. Cleaning Schedule Week commencing: ……23/11/2023………………………………………………… Name and initials………………Binh Minh Tran…………………… **Use N/A when the item is not applicable. Do not leave blank. **Use W/O when a work order is pending. Do not leave blank. Occasion 1 Occasion 2 Clean mixers after each use. This includes:  food processors  blenders and attachments W/O N/A Clean & sanitise slicer and mincer N/A W/O All dishes, pots, pans and utensils are cleaned and stored correctly after use. This includes:  large and small pots  fry pans  deep-fryers  baking trays W/O W/O Glassware is cleaned after use W/O W/O Serviceware and utensils, including the following, are sorted, cleaned and replenished after use:  cutting boards  containers  cooking utensils  crockery and dishes  cutlery  glassware  graters and peelers  knives Note: For service ware and utensils not appropriate for dishwashing they must be hand washed W/O W/O Disposed of broken or chipped service ware within the scope of responsibility, and report losses to the manager/supervisor N/A N/A Ensured that sufficient supplies of clean, undamaged crockery are available at all times during the service period/shift W/O W/O Completed orders to replace out of stock cleaning materials W/O W/O All sinks are cleaned & sanitised after use W/O W/O 4 | P a g e

Blue Lotus College Unit Code: SITHKOP009 All work counters are cleaned & sanitised after use W/O W/O Can opener is cleaned & sanitised after each use N/A N/A The dishwasher is cleaned after each use W/O W/O The rubbish bins are removed when necessary W/O W/O Cleaned ovens as needed W/O W/O Cleaned measuring equipment including:  scales  temperature probes W/O W/O Sorted and promptly disposed of kitchen waste to avoid cross-contamination with food stocks N/A N/A Freezer, refrigerator and dishwasher temperatures are checked and recorded. W/O W/O Tray return window and surrounding area are cleaned after each use W/O W/O The bathroom is cleaned daily or as needed W/O W/O The storeroom is cleaned  Cleaned areas of any animal and pest waste and reported incidents of infestation to the manager W/O W/O Sorted soiled linen and prepared for collection by laundry staf according to organisational procedures on at least two occasions:  cleaning cloths  clothing  napkins  serving cloths  tablecloths  tea towels W/O N/A The dishwasher is cleaned W/O W/O Sweep floors after meals and mop daily W/O W/O Oven spills are cleaned, and ovens are turned of W/O W/O Clean ice machine exterior N/A N/A All tools cleaned, locked and inventoried W/O W/O Chemical stored away from food W/O W/O Cleaned all freezers and refrigerators, interior and exterior W/O W/O 5 | P a g e