009 assessment 1

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Crown College *

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009

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Information Systems

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Jun 13, 2024

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docx

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Learners Assessment Guide SITHKOP009 Clean kitchen premises and equipment Assessment 1 - Activity
SITHKOP009 Clean kitchen premises and equipment RTO No: 21595 | CRICOS Code: 2634E Assessment Information  You must achieve a satisfactory outcome for each of the required criteria of this assessment to be deemed satisfactory for this assessment. You must achieve a satisfactory result for the assessments for this unit of competency to achieve a competent result for the unit. If one or more of the assessment results are not satisfactory, you will be Not Yet Competent for this unit.  You may follow the Assessment Appeals process in the Student Handbook ( www.academia21.com ) if you are not satisfied with: o the assessment result; or o the way an assessment was carried out by your trainer; or o the conditions or structure of the assessment The student handbook has the steps for reassessment if you receive a Not Yet Competent mark and do not want to appeal. Reasonable adjustment for assessment Where students have highlighted Language, Literacy and Numeracy issues reasonable adjustment to the assessment can be made. Should you receive a ‘Not Yet Competent’ or ‘Resubmit’ result for the assessment you will be given the opportunity to re-submit your assessment work with any amendments requested by your trainer. The adjustment may include actions such as: • Student demonstrating knowledge through verbal discussion to identify correct answers • Student demonstrating knowledge through applied skills • Allowing additional time relating to disability • Through consultation amending assessment timeframes • Assistance in the form of the training location to allow easier access • Accessing relevant equipment or aids to assist the student • Adjustments to the assessment methods to cater for any special needs (without effecting the integrity of the outcome) If a student requests or is identified as requiring reasonable adjustment to the training and assessment process a detailed training and assessment plan including timetables, notes regarding the required adjustments, and any related communications regarding the adjustments must be maintained in the students file. The RTO Manager must review and authorise any request for ‘reasonable adjustment’ to ensure that any adjustments and resulting outcomes are not affecting the integrity of the training and assessment process. Location of and completion timeframes for assessment The location of the assessment will depend upon the nature of the assessment. Direct observation of student’s skills will be assessed in the commercial kitchens / simulated restaurant at Academia, the timeframes for these assessments will be related to the scheduled times of the practical classes. Other assessments such as; role plays, in class activities, presentations and written tests will be conducting in the classroom. The timeframes and due dates for these assessments, as well as any reports, projects or research assignments, are documented in the stage outlines. Stage outlines are handed out at the beginning of each term. SITHKOP009 Clean kitchen premises and equipment Assessment 1 Version1_February 2023 Page 1 of 6 ©Copyright Academia International 2023 Approved by: Curriculum Manager NOTE: printing this policy document may make it obsolete and is discouraged. If you are viewing a printed version of this policy document, you must check Knowledge NET for the most up-to-date version.
SITHKOP009 Clean kitchen premises and equipment RTO No: 21595 | CRICOS Code: 2634E Assessment 1 - Activity 1. What is the importance of cleaning kitchen premises and equipment? What is the difference between cleaning and sanitising and states the reasons? Importance of cleaning kitchen premises and equipment: A clean kitchen is crucial for maintaining food safety and preventing foodborne illnesses. Regular cleaning helps remove food residues, spills, and debris that can harbor harmful bacteria, viruses, or pests. It reduces the risk of cross-contamination between raw and cooked foods, ensuring the safety of the food prepared in the kitchen. • Cleaning – process of removing dirt, impurities, and unwanted substances from surfaces, object, or environments. It involve the use of various cleaning techniques, tools, and product to achieve a state of cleanliness and hygiene. • Sanitising – process of reducing the number of microorganisms, such as bacteria, viruses, and fungi to safe a level on surfaces, object or inanimate items. It involve using chemical agents, heat, or other method to destroy the growth of microorganism. Reasons for Cleaning Reasons for Sanitising Preventing the spread of microorganism that cause many common illnesses. Too lower the number of germs 2. What are the uses and applications for the following cleaning equipment? Which aspects do you need to check for each piece of equipment before use to ensure it is safe and ready to use? The first one has been provided for you as an example. Equipment Applications for use Areas to inspect Dishwashers used to clean crockery, cutlery and glassware, in combination with a detergent  Ensure filters are cleaned every day  remove scum on inside  clean machine after emptying each day. Cleaning cloths use a dry fabric for a lot of different cleaning tasks, like dusting surfaces, cleansing windows and mirrors, and shining stainless steel. Using warmth whenever and wherever feasible due to the fact heat is the quantity one killer of germ and bacteria. Mops It is used to soak up liquid, for cleaning flooring and other surfaces, to mop up dust, or for We can use it if it is not broken or useless. SITHKOP009 Clean kitchen premises and equipment Assessment 1 Version1_February 2023 Page 2 of 6 ©Copyright Academia International 2023 Approved by: Curriculum Manager NOTE: printing this policy document may make it obsolete and is discouraged. If you are viewing a printed version of this policy document, you must check Knowledge NET for the most up-to-date version.
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