CCC4 7.1 SITHKOP005 AT-TANASAN KOONSOOK

STUDENT ASSESSMENT TOOL Qualification codes/names SIT40516 Certificate IV in Commercial Cookery Cluster number and name CCC4_7.1 Coordinate Cooking Operations Units of competency SITHKOP005 Coordinate Cooking Operations Student’s ID and full names Assessor’s FULL NAME STUDENT’S PLEASE NOTE You must read the student assessment instructions prior to completing all assessment tasks. After you have completed all the tasks, you must declare that the completed assessment tasks are authentic and completed by yourself by checking each point in the table below. You will also be required make an electronic declaration of authenticity prior to submitting your completed assessment tasks. STUDENT DECLARATION I declare that: ✔ Acknowledgements ✔ I am submitting work in this assessment pack that is my own, except where acknowledgement/s of sources are made. ✔ I have not copied in part, or in whole, or otherwise plagiarised the work of others. ✔ I declare that the material does not infringe the intellectual property/copyright of a third party and I understand that the evidence may undergo electronic detection and used to make comparisons with other evidence submitted by current or previous students. ✔ The Units of Competence, Elements and Performance Criteria which I studied during the course were explained and I was provided with adequate resources which enable me to complete this assessment. ✔ The assessment tasks, assessment criteria and assessment due date(s) for this course were explained. ✔ I was advised and I am aware of The Academy’s Policies including the Assessment Policy and the Assessment Appeals Process. ✔ I was given assistance from the trainer and/or other Academy staff during the study of this course when it was requested. ✔ I understand that my feedback will be used for reporting purposes and continuous improvement. ✔ I acknowledge that my personal and outcomes details shall remain confidential and will only be used for official reporting purposes. CCC4_7.1_AT Issued 27 October 2020 Page 1 of 18

STUDENT ASSESSMENT TOOL Qualification codes/names SIT40516 Certificate IV in Commercial Cookery Cluster number and name CCC4_7.1 Coordinate Cooking Operations Units of competency SITHKOP005 Coordinate Cooking Operations Student’s ID and full names 50236 TANASAN KOONSOOK Assessor’s FULL NAME Timothy Arnold ASSESSMENT TASK 1: KNOWLEDGE QUESTIONS Assessment type: Written questions. Assessment instructions ● This task is a follow on from cluster CCC4_5.3 Leadership Skills, task 3 where you demonstrated your ability to co-ordinate cooking operations in a commercial kitchen environment. ● This task will now allow you to demonstrate your underpinning knowledge in being able to coordinate cooking operations before commencing your work placement activities in a commercial kitchen environment. ● This is a knowledge task comprising of eleven knowledge questions which you must successfully complete at the required level. ● You are required to read all the questions carefully and answer the questions as per the answering guide. ● You must demonstrate your ability to conduct research and answer the questions in your own words. Applicable conditions ● Your assessor may ask you relevant questions on this assessment task to check understanding. ● No marks or grades are allocated for this assessment task. The outcome of the task will be Satisfactory or Not Satisfactory. ● Where your answers are deemed not satisfactory after the first attempt, a resubmission attempt is allowed. (please note that this may be also dependent on individual needs of students) Plagiarism Plagiarism is taking and using someone else's thoughts, writings or inventions and representing them as your own. Plagiarism is a serious act and may result in a student’s exclusion from a course. When you have any doubts about including the work of other authors in your assessment, please consult your trainer/assessor. The following list outlines some of the activities for which a student can be accused of plagiarism: ● Presenting any work by another individual as one's own unintentionally ● Handing in assessments markedly similar to or copied from another student ● Presenting the work of another individual or group as their own work ● Handing in assessments without the adequate acknowledgement of sources used, including assessments taken totally or in part from the Internet CCC4_7.1_AT Issued 27 October 2020 Page 2 of 18

STUDENT ASSESSMENT TOOL Qualification codes/names SIT40516 Certificate IV in Commercial Cookery Cluster number and name CCC4_7.1 Coordinate Cooking Operations Units of competency SITHKOP005 Coordinate Cooking Operations Student’s ID and full names 50236 TANASAN KOONSOOK Assessor’s FULL NAME Timothy Arnold ▪ mouth feel and eating properties ▪ plate presentation ▪ portion size ▪ shape ▪ taste ▪ texture ▪ types of food service styles: ▪ à la carte ▪ buffet ▪ set menu ▪ table d’hôte ▪ bulk cooking operations ▪ functions and events ▪ festivals ▪ use of designated decorations, garnishes or sauces ▪ types of food production systems and their characteristics for different production methods specified in the performance evidence ▪ range of formats and content for: ▪ kitchen workflow schedules ▪ mise en place plans ▪ food preparation lists . Assessment conditions, resources and equipment CCC4_7.1_AT Issued 27 October 2020 Page 4 of 18

STUDENT ASSESSMENT TOOL Qualification codes/names SIT40516 Certificate IV in Commercial Cookery Cluster number and name CCC4_7.1 Coordinate Cooking Operations Units of competency SITHKOP005 Coordinate Cooking Operations Student’s ID and full names 50236 TANASAN KOONSOOK Assessor’s FULL NAME Timothy Arnold Skills will be demonstrated in a simulated operational hospitality commercial kitchen environment. Students will have access to: ▪ a simulated industry environment, such as a training kitchen servicing customers. Assessment must ensure access to: ▪ fixtures and large equipment: ▪ commercial grade work benches (1.5 m/person) ▪ commercial refrigeration facilities: ▪ cool room ▪ freezer ▪ fridge ▪ designated storage areas for dry goods and perishables ▪ recording systems ▪ storage facilities: ▪ containers for hot and cold food ▪ shelving ▪ trays CCC4_7.1_AT Issued 27 October 2020 Page 5 of 18

STUDENT ASSESSMENT TOOL Qualification codes/names SIT40516 Certificate IV in Commercial Cookery Cluster number and name CCC4_7.1 Coordinate Cooking Operations Units of competency SITHKOP005 Coordinate Cooking Operations Student’s ID and full names 50236 TANASAN KOONSOOK Assessor’s FULL NAME Timothy Arnold Competency Outcomes ASSESSMENT MATRIX SITHKOP005 Coordinate cooking operations This unit describes the performance outcomes, skills and knowledge required to coordinate the production of food in commercial kitchens. It requires the ability to plan the production of food, organise required food supplies for food production period, supervise food production processes and monitor the quality of kitchen outputs. Food production can be for any type of cuisine and food service style. It covers Asian cookery, patisserie products and bulk-cooked foods. The unit applies to hospitality and catering organisations, including hotels, restaurants, clubs, educational institutions, health establishments, defence forces, cafeterias, residential caterers, in flight and other transport caterers, event and function caterers. It applies to those people who operate independently or with limited guidance from others including senior chefs and catering managers. 1. Plan food production requirements 1.1 -1.6 Cluster CCC4_5.3 Task 3 and Logbook 2. Organise availability of supplies for food production period 2.1-2.3 Cluster CCC4_5.3 Task 3 and Logbook 3. Coordinate kitchen operations 3.1-3.3 Cluster CCC4_5.3 Task 3 and Logbook 4. Monitor the quality of kitchen outputs 4.1 – 4.6 Cluster CCC4_5.3 Task 3 and Logbook Performance Evidence ▪ supervise food production processes and monitor and report on the quality of kitchen outputs for a minimum of twelve complete service periods (shifts) including: ▪ development of: ▪ kitchen workflow schedules ▪ mise en place lists ▪ food preparation lists ▪ calculating and ordering food supplies for at least four of the types of food service styles listed in the knowledge evidence ▪ coordinate cooking operations within commercial time constraints for food production processes, which must include at least two of the following categories: ▪ bulk cooking ▪ cook chill for extended life ▪ cook chill for five-day shelf life ▪ cook freeze ▪ fresh cook. Cluster CCC4_5.3 Task 3 and Logbook CCC4_7.1_AT Issued 27 October 2020 Page 7 of 18

STUDENT ASSESSMENT TOOL Qualification codes/names SIT40516 Certificate IV in Commercial Cookery Cluster number and name CCC4_7.1 Coordinate Cooking Operations Units of competency SITHKOP005 Coordinate Cooking Operations Student’s ID and full names 50236 TANASAN KOONSOOK Assessor’s FULL NAME Timothy Arnold Knowledge Evidence ▪ for at least three of the hospitality and catering organisations detailed in the unit’s application: ▪ comprehensive details of food production processes for: ▪ receiving ▪ mise en place ▪ preparing or cooking ▪ post-cooking storage ▪ reconstitution ▪ re-thermalisation ▪ serving ▪ critical control points in food production where food hazards must be controlled ▪ menus and recipes for items produced in performance evidence ▪ indicators of quality food products: ▪ appearance and visual appeal ▪ colour ▪ consistency ▪ moisture content ▪ mouth feel and eating properties ▪ plate presentation ▪ portion size ▪ shape ▪ taste ▪ texture ▪ types of food service styles: ▪ à la carte ▪ buffet ▪ set menu ▪ table d’hôte ▪ bulk cooking operations ▪ functions and events CCC4_6.1_Task 1 CCC4_7.1_AT Issued 27 October 2020 Page 8 of 18

STUDENT ASSESSMENT TOOL Qualification codes/names SIT40516 Certificate IV in Commercial Cookery Cluster number and name CCC4_7.1 Coordinate Cooking Operations Units of competency SITHKOP005 Coordinate Cooking Operations Student’s ID and full names 50236 TANASAN KOONSOOK Assessor’s FULL NAME Timothy Arnold ASSESSMENT TASK 1: KNOWLEDGE QUESTIONS INSTRUCTIONS TO STUDENTS 1.1. Explain three (3) hospitality and catering establishments where you could work as a chef. 1.2. Choose three (3) hospitality and catering establishments from your list above and provide compressive details of food production process in the table below. (Guide: Short) Establishment 1: Receiving Mise en place Preparing or cooking Post cooking storage Reconstitution Re-thermalisation Serving Establishment 2: Receiving Mise en place Preparing or cooking Post cooking storage Reconstitution Re-thermalisation Serving Establishment 3: Receiving Mise en place Preparing or cooking Post cooking storage Reconstitution Re-thermalisation Serving CCC4_7.1_AT Issued 27 October 2020 Page 10 of 18

STUDENT ASSESSMENT TOOL Qualification codes/names SIT40516 Certificate IV in Commercial Cookery Cluster number and name CCC4_7.1 Coordinate Cooking Operations Units of competency SITHKOP005 Coordinate Cooking Operations Student’s ID and full names 50236 TANASAN KOONSOOK Assessor’s FULL NAME Timothy Arnold 1.3. Explain your understanding of HACCP? (Guide: Short) 1.4. Explain the seven (7) steps of Haccp. (Guide: Short) 1.5. Explain where critical control points in food production must be place. (Guide: Short) ● 1.6. Read the scenario below and complete this activity. (Guide: Short) Scenario You are working as a chef for a hospital kitchen where there are high health risks with patients and public visiting the hospital. Explain what would be the critical control points for food production in a hospital taking into consideration food items such as chicken, seafood, milk, etc. 1.7. Refer to the following food services styles and explain each of these and where each of these services will be used. (Guide: Short) A la carte Buffet Set menu Table d’hote Bulk cooking operations Functions and events Festivals 1.8. What is the purpose of using designated decorations, garnishes or sauces in food and give examples of the types of garnishes you can use? (50 – 100 words). CCC4_7.1_AT Issued 27 October 2020 Page 11 of 18

STUDENT ASSESSMENT TOOL Qualification codes/names SIT40516 Certificate IV in Commercial Cookery Cluster number and name CCC4_7.1 Coordinate Cooking Operations Units of competency SITHKOP005 Coordinate Cooking Operations Student’s ID and full names 50236 TANASAN KOONSOOK Assessor’s FULL NAME Timothy Arnold c) Food preparation lists 1.11. Refer to the scenario above. You have been advised suddenly that the guest numbers have increased from 100 to 120. Your work scheduled now needs to be re-evaluated and adjusted to meet the additional guests. Explain what processes you would undertake to meet these requirements. (Guide: Short) ASSESSORS CHECKLIST Did the student demonstrate the following knowledge? Satisfactory / Not Yet Satisfactory ▪ comprehensive details of food production processes for: ▪ receiving ▪ mise en place ▪ preparing or cooking ▪ post-cooking storage ▪ reconstitution ▪ re-thermalisation ▪ serving ◻ Yes ◻ No ▪ critical control points in food production where food hazards must be controlled ◻ Yes ◻ No ▪ Understood how to read different menus and recipes and understood the indicators for quality food products ◻ Yes ◻ No ▪ Explain the different types of food service styles ◻ Yes ◻ No ▪ Understood the use of garnishes in food items. ◻ Yes ◻ No ▪ Understood types of food production systems and their characteristics for different production methods specified in the performance evidence ▪ ◻ Yes ◻ No ▪ Understood range of formats and content for: ▪ kitchen workflow schedules ▪ mise en place plans ◻ Yes ◻ No CCC4_7.1_AT Issued 27 October 2020 Page 13 of 18

STUDENT ASSESSMENT TOOL Qualification codes/names SIT40516 Certificate IV in Commercial Cookery Cluster number and name CCC4_7.1 Coordinate Cooking Operations Units of competency SITHKOP005 Coordinate Cooking Operations Student’s ID and full names 50236 TANASAN KOONSOOK Assessor’s FULL NAME Timothy Arnold ▪ food preparation lists. Assessor Feedback: Assessor Signature: ____________________________ Date: ____/_____/_____ d) CCC4_7.1_AT Issued 27 October 2020 Page 14 of 18

STUDENT ASSESSMENT TOOL Qualification codes/names SIT40516 Certificate IV in Commercial Cookery Cluster number and name CCC4_7.1 Coordinate Cooking Operations Units of competency SITHKOP005 Coordinate Cooking Operations Student’s ID and full names 50236 TANASAN KOONSOOK Assessor’s FULL NAME Timothy Arnold Work Placement aims to provide you with: ● “Hands-on” experience in the workplace ● Knowledge of what employers expect of you in the workplace ● The opportunity to test career choices ● Establish contacts for future job prospects ● Opportunity to gain confidence and improve your communication skills ● Increased enthusiasm and motivation ● Exposure to the real world of work and the opportunity to learn about an industry sector ● Improved employment prospects. Refer to the attached logbook, read the instructions carefully and complete the logbook in an actual commercial kitchen workplace. Please ensure you work closely with your colleagues and workplace supervisor who must sign your logbook on a daily basis. Applicable conditions ▪ Your work placement must be undertaken in an actual commercial kitchen environment and approved by the Industry Co-ordinator. ▪ Each week, you must take photographs of food items you have prepared, daily work schedules such as rosters, daily work schedules, stocktake, etc. and file in in your student portfolio folder. ▪ You must also keep in touch with your Industry Co-ordinator ▪ Ensure you consult with your assessor if you have any questions whilst on work placement. ▪ You must be available to meet with your assessor who will visit you at your work and speak with your colleagues and workplace supervisor and sign off your logbook. ▪ You must read the work placement information guide and abide by all the workplace conditions and follow the work health and safety policies and procedures. Assessment Conditions Skills will be demonstrated in an operational commercial kitchen. This will be: ▪ an industry workplace Assessment must ensure access to: ▪ fixtures and large equipment: ▪ commercial grade work benches (1.5 m/person) ▪ commercial refrigeration facilities: CCC4_7.1_AT Issued 27 October 2020 Page 16 of 18

STUDENT ASSESSMENT TOOL Qualification codes/names SIT40516 Certificate IV in Commercial Cookery Cluster number and name CCC4_7.1 Coordinate Cooking Operations Units of competency SITHKOP005 Coordinate Cooking Operations Student’s ID and full names 50236 TANASAN KOONSOOK Assessor’s FULL NAME Timothy Arnold ▪ cool room ▪ freezer ▪ fridge ▪ designated storage areas for dry goods and perishables ▪ recording systems ▪ storage facilities: ▪ containers for hot and cold food ▪ shelving ▪ trays ▪ small equipment: ▪ thermometers ▪ tongs and serving utensils ▪ diverse and comprehensive range of perishable food supplies for commercial cookery or catering operations ▪ organisational specifications: ▪ commercial cleaning schedules ▪ current commercial stock control procedures and documentation for ordering, monitoring and maintaining stock ▪ mise en place lists, menus and standard recipes and recipes for special dietary requirements ▪ ordering and docketing paperwork ▪ food safety plan ▪ safety data sheets (SDS) for cleaning agents and chemicals ▪ work flow schedules ▪ industry realistic ratios of food production staff to the individual who is coordinating them throughout food production periods; these can be: ▪ staff and customers in an industry workplace during the assessment process; or ▪ individuals who participate in role plays or simulated activities, set up for the purpose of assessment, in a simulated industry environment operated within a training organisation. CCC4_7.1_AT Issued 27 October 2020 Page 17 of 18