Prepare Meat Dishes: Assessment Tool for SIT30816 Cookery

SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHCCC014 Prepare meat dishes | Page 1 of 42 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Assessment Tasks Unit of Competency SITHCCC014 Prepare meat dishes Assessment Type This is a summative assessment. The learners need adequate practice prior to undertaking the assessment. Assessment Tasks Task 1 Knowledge Questions Task 2 Research Report Task 3 Student Logbook

SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHCCC014 Prepare meat dishes | Page 2 of 42 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Introduction The assessment tasks for SITHCCC014 Prepare meat dishes are outlined in the assessment plan below. These tasks have been designed to help you demonstrate the skills and knowledge that you have learnt during your course. Please ensure that you read the instructions provided with these tasks carefully. You should also follow the advice provided in the Student User Guide . The Student Guide provides important information for you relating to completing assessment successfully. Assessment Requirements Performance Evidence Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:  follow standard recipes to prepare meat dishes using each of the following meat items:  beef  game:  kangaroo  venison  specialty meats  lamb  pork  veal  offal:  kidney  liver  use each of the following meat preparation techniques at least once when preparing the above dishes, as appropriate:  ageing  barding  boning and trimming  cutting and portioning  larding  marinating  mincing  rolling

SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHCCC014 Prepare meat dishes | Page 3 of 42 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K  tenderising  trussing and tying  skewering  prepare the required meat dishes using each of the following cookery methods at least once:  braising  frying  grilling  roasting  stewing  prepare above food for at least six different customers:  within commercial time constraints and deadlines  reflecting required quantities to be produced  following procedures for portion control and food safety practices when handling and storing meat  responding to special customer requests and dietary requirements. Knowledge Evidence Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:  culinary terms and trade names for:  ingredients commonly used in the production of different meat dishes  classical and contemporary meat dishes  different cuts of meat and styles of cooking  contents of stock date codes and rotation labels  meat classifications  characteristics of meat products and meat dishes:  appearance  fat content  freshness and other quality indicators  primary, secondary and portioned cuts  nutritional value  taste  texture  historical and cultural origin of different meat products and meat dishes

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHCCC014 Prepare meat dishes | Page 4 of 42 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K  preparation techniques for different cuts and types of meat specified in the performance evidence  cookery methods for different cuts and types of meat specified in the performance evidence  equipment used to prepare and produce meat dishes:  knife care and maintenance  essential features and functions  safe operational practices  mise en place requirements for meat dishes  appropriate environmental conditions for storing meat and meat products to:  ensure food safety  optimise shelf-life  safe operational practices using essential functions and features of equipment used to produce meat dishes. Assessment Conditions Skills must be demonstrated in an operational commercial kitchen. This can be:  an industry workplace  a simulated industry environment, such as a training kitchen servicing customers. Assessment must ensure access to:  fixtures and large equipment:  commercial blenders and food mills  commercial grade work benches (1.5 m/person)  commercial ovens with trays (one per two persons)  commercial refrigeration facilities:  cool room and/or fridge  freezer  designated storage areas for dry goods and perishables  double sink

SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHCCC014 Prepare meat dishes | Page 5 of 42 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K  gas, electric or induction stove tops (two burners per person)  hot plate or griddle  microwave  salamander or other form of griller (one per four persons)  storage facilities:  shelving  trays  small equipment:  baking sheets and trays  containers for hot and cold food  cutting boards  food handler gloves  knife sharpening equipment  sharpening steels and stones  knives:  butcher and boning knives  carving knives  chef knives  utility knives  larding needles  measurers:  metric calibrated measuring jugs  measuring spoons  portion control scoops  meat:

SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHCCC014 Prepare meat dishes | Page 6 of 42 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K  bats  cleavers  mincers  oven mitts  pans and pots for small and large production:  stainless steel, cast iron, iron and non-stick fry pans  large and small pots  scales  scoops, skimmers and spiders  service-ware:  platters, dishes, and bowls  cutlery and serving utensils  sets of stainless steel bowls  small utensils:  flour and drum sieves  strainers and chinois  scrapers  spatulas  tongs and serving utensils  spoons:  large plain and slotted metal spoons  ladles in a variety of sizes  serving spoons  wooden spoons  temperature probes

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHCCC014 Prepare meat dishes | Page 7 of 42 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K  thermometers  cleaning materials and equipment:  cleaning cloths  commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens, equipment and food storage areas  dustpans and brooms  garbage bins and bags  hand towel dispenser and hand towels  mops and buckets  separate hand basin and antiseptic liquid soap dispenser for hand washing  sponges, brushes and scourers  tea towels  organisational specifications:  equipment manufacturer instructions  current commercial stock control procedures and documentation for ordering, monitoring and maintaining stock  mise en place lists, menus, standard recipes, and recipes for special dietary requirements  ordering and docketing paperwork  food safety plan  guidelines relating to food disposal, storage and presentation requirements  safety data sheets (SDS) for cleaning agents and chemicals  diverse and comprehensive range of meat products as specified in the performance evidence  industry-realistic ratios of kitchen staff to customers; these can be:  staff and customers in an industry workplace during the assessment process; or

SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHCCC014 Prepare meat dishes | Page 8 of 42 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K  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. Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors; and:  have achieved the Certificate III in Commercial Cookery or Certificate IV in Commercial Cookery to assess this unit as part of a Certificate III in Commercial Cookery or Certificate IV in Commercial Cookery qualification; and  have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency.

SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHCCC014 Prepare meat dishes | Page 9 of 42 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Version history Version Date Changes / Updates Approved 1.0 May 2021 Contextualized and formatted assessment tool CEO

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHCCC014 Prepare meat dishes | Page 10 of 42 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Assessment details There are three assessment tasks/methods of evidence gathering. You are required to complete it. Your trainer /assessor will advise when assessments are due. SITHCCC014 Prepare meat dishes describes the performance outcomes, skills and knowledge required to prepare and cook a range of meat dishes following standard recipes. It requires the ability to select, prepare and portion meat, and to use relevant equipment, cookery and food storage methods. For you to be assessed as competent, you must successfully complete three assessment tasks:  Assessment Task 1: Knowledge questions – You must answer all questions correctly.  Assessment Task 2: Research report – You must research the historical and cultural origins of two dishes.  Assessment Task 3: Student Logbook – You must complete a range of cooking tasks and complete a Student Logbook. The assessor must also observe you while you complete a range of cooking tasks. Preparing for assessment Please read through all of the assessment tasks and related documents carefully before you get started. Ensure that you have everything that you need and seek clarification from your trainer, assessor or workplace supervisor if you have any questions. Supporting resources : Supporting resources include templates, journals, workbooks and portfolios which can be used to support you in providing evidence of your competence. Your assessor will provide you with these documents before you begin your assessment tasks. For this unit, the supporting resources comprise:  Research Report template (Assessment Task 2)  Service Planning template (Assessment Task 3)  Student Logbook (Assessment Task 3)

SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHCCC014 Prepare meat dishes | Page 11 of 42 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Assessment Task 1: Knowledge Questions Task Summary  This is an open book test – you can use a various learning resources including online materials, student guide and other reference resources available at the TasCollege to complete your task if required.  You must answer all the 18 questions correctly and sufficiently.  You must complete and submit an Assessment Cover Sheet with your assessment submission.  Write your answers in the space provided or you need to type and print a hard copy to submit (as per your trainer /assessor advice).  The assessment task is due on the date specified by your trainer/assessor.  Any variations to this arrangement must be approved in writing by your trainer/assessor. What do I need to complete this assessment task?  Access to Student Guide, Reference Text Books, and other learning materials  Access to the computer and the internet if you prefer to submit printed copy If I get something wrong, what do I need to do?  Consult with your trainer /assessor if your answers are marked unsatisfactorily and plan to resubmit as per their feedback – either in writing or verbally. What do I need to submit for this task?  A complete file of all questions’ answers

SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHCCC014 Prepare meat dishes | Page 12 of 42 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Assessment submission You must complete and submit an Assessment Cover Sheet with your work. The assessment task is due on the date specified by your trainer/assessor. Any variations to this arrangement must be approved in writing by your trainer/assessor. Instructions  Read through all of the assessment task and related documents carefully before you get started.  Ensure that you have everything that you need and seek clarification from your trainer, assessor or workplace supervisor if you have any questions.  Ensure that you: o review the advice to students regarding answering knowledge questions in the Student User Guide o comply with the due date for assessment which your trainer / assessor will provide o adhere with TasCollege ’s assessment submission guidelines o answer all questions completely and correctly o submit work which is original and, where necessary, properly referenced o submit a completed assessment cover sheet with your work o avoid sharing your answers with other students. Assessment information Information about how you should complete this assessment can be found in Appendix A of the Student User Guide . Refer to the appendix for information on:  where this task should be completed  the maximum time allowed for completing this assessment task  whether or not this task is open-book. Note: You must fill up and submit the Assessment Coversheet with your assessment tasks submission. A template is provided as a separate document packed in the Student Resources Pack. Your assessor will provide you with these documents before you begin your assessment tasks.

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHCCC014 Prepare meat dishes | Page 13 of 42 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Question 1: List at least three food safety issues which you must consider when handling meat. Describe how you would reduce each risk. Risk Strategy for reducing risk

SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHCCC014 Prepare meat dishes | Page 14 of 42 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Question 2: Describe three indicators which you would use to select meat which is fresh.

SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHCCC014 Prepare meat dishes | Page 15 of 42 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Question 3: Describe three indicators of quality which you would use to select meat.

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHCCC014 Prepare meat dishes | Page 16 of 42 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Question 4: List three signs that meat has spoiled.

SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHCCC014 Prepare meat dishes | Page 17 of 42 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Question 5 : List at least three requirements for the safe storage of meat. At least one requirement must be the correct temperature range to store meat at.

SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHCCC014 Prepare meat dishes | Page 18 of 42 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Question 6: List at least two requirements for storing meat to optimise its shelf life.

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHCCC014 Prepare meat dishes | Page 19 of 42 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Question 7: Describe three safety techniques when using a boning knife to cut meat.

SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHCCC014 Prepare meat dishes | Page 20 of 42 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Question 8: Describe four items which you should check before using a slicer to prepare meat.

SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHCCC014 Prepare meat dishes | Page 21 of 42 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Question 9: Describe four mise en place tasks related to meat which you can complete without affecting the quality of the dish.

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHCCC014 Prepare meat dishes | Page 22 of 42 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Question 10: Describe one task related to meat which is not suitable to be completed during mis en place.

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHCCC014 Prepare meat dishes | Page 23 of 42 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Question 11: Define the following, meat related, culinary terms:  Ageing –  Barding –  Boning and trimming –  Cutting and portioning –  Larding –  Marinating –  Mincing –  Rolling –  Tenderising –  Trussing and tying –  Skewering –

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHCCC014 Prepare meat dishes | Page 24 of 42 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHCCC014 Prepare meat dishes | Page 25 of 42 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Question 12: Describe two convenience products commonly used in meat dishes.

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHCCC014 Prepare meat dishes | Page 26 of 42 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Question 13: Describe three cookery methods commonly used when preparing meat dishes. Include a description of how each method is used.

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHCCC014 Prepare meat dishes | Page 27 of 42 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Question 14: List three accompaniments and/or sauces commonly used with each of the following types of meat:  Beef  Venison  Lamb  Pork

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHCCC014 Prepare meat dishes | Page 28 of 42 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Question 15: Locate at least two stock date codes and two rotation labels on meat in your training kitchen’s stores or workplace and take a photo. Interpret the information on each and explain it. Submit the photographs with your explanatory notes to your assessor. Ensure that your notes include:  when the item was delivered  when the item was packed/prepared  when the item is due for disposal  how many days the item has left before it reaches its expiry date  what the stock rotation details are for the item.  What the storage temperature requirements are for the item.

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHCCC014 Prepare meat dishes | Page 29 of 42 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Question 16: Describe one of the meat classification systems in Australia.

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHCCC014 Prepare meat dishes | Page 30 of 42 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Question 17: Describe the characteristics of the following cuts of meat:  Beef brisket  Beef rump roast  Lamb forequarter rack

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHCCC014 Prepare meat dishes | Page 31 of 42 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Question 18: Describe the differences between primary, secondary and portioned cuts of meat.

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHCCC014 Prepare meat dishes | Page 32 of 42 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Assessment Task 2: Research Report Task Summary  In this task, you will research two meat dishes.  You will need access to: your Research Report Template .  Ensure that you: o review the advice to students regarding answering knowledge questions in the Student User Guide o comply with the due date for assessment which your trainer / assessor will provide o adhere with TasCollege ’s assessment submission guidelines o answer all questions completely and correctly o submit work which is original and, where necessary, properly referenced o submit a completed assessment cover sheet with your work o avoid sharing your answers with other students. Assessment information Information about how you should complete this assessment can be found in Appendix A of the Student User Guide . Refer to the appendix for information on:  where this task should be completed  the maximum time allowed for completing this assessment task  whether or not this task is open-book. Note: You must fill up and submit the Assessment Coversheet with your assessment tasks submission. A template is provided as a separate document packed in the Student Resources Pack. Your assessor will provide you with these documents before you begin your assessment tasks.

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHCCC014 Prepare meat dishes | Page 33 of 42 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Activities Complete the following activities. 1. Carefully read the following information. In this task, you will research two meat dishes in order to discover their:  historical and cultural origins  classical and contemporary variations  appearance and presentation  freshness indicators  quality indicators  nutritional value  service style  taste profile  texture profile. Your assessor may nominate the dishes which you should research or, alternatively, you will select two dishes which interest you or which are relevant to your workplace. Seek approval from your assessor on your dishes before you begin this task. 2. Research and report Research each dish in order to discover the criteria listed above. A Research report template has been provided.

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHCCC014 Prepare meat dishes | Page 34 of 42 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Assessment Task 3: Student Logbook Task Summary Cooking tasks required for this unit This unit of competency requires that you follow standard recipes to prepare dishes for at least six different customers using each of the following meat items:  beef  game: o kangaroo o venison o specialty meats  lamb  pork  veal  offal: o kidney o liver You must use each of the following meat preparation techniques at least once:  ageing  barding  boning and trimming  cutting and portioning  larding  marinating  mincing  rolling  tenderising  trussing and tying  skewering. You must use each of the following cookery methods at least once:

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHCCC014 Prepare meat dishes | Page 35 of 42 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K  braising  frying  grilling  roasting  stewing. You must also:  respond to special customer requests and dietary requirements. Instructions for how you will complete these requirements are included below.  Ensure that you: o review the advice to students regarding answering knowledge questions in the Student User Guide o comply with the due date for assessment which your trainer / assessor will provide o adhere with TasCollege ’s assessment submission guidelines o answer all questions completely and correctly o submit work which is original and, where necessary, properly referenced o submit a completed assessment cover sheet with your work o avoid sharing your answers with other students. Assessment information Information about how you should complete this assessment can be found in Appendix A of the Student User Guide . Refer to the appendix for information on:  where this task should be completed  the maximum time allowed for completing this assessment task  whether or not this task is open-book.

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHCCC014 Prepare meat dishes | Page 36 of 42 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Note: You must fill up and submit the Assessment Coversheet with your assessment tasks submission. A template is provided as a separate document packed in the Student Resources Pack. Your assessor will provide you with these documents before you begin your assessment tasks.

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHCCC014 Prepare meat dishes | Page 37 of 42 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K Activities Complete the following activities. 1) Carefully read the following information. Successful completion of this unit requires that you complete the range of cooking tasks listed above. It is important that you provide evidence that you have successfully completed each task. We have provided you with a Student Logbook to help you. Below is a guide to the skills and knowledge you must demonstrate when you are completing each task. We have provided a number of documents to assist you and you will find these in your Student Logbook . What do I need to demonstrate? During your practical assessments, you will be required to demonstrate a range of the skills and knowledge that you have developed during your course. These include:  interpreting standard recipes and food preparation lists  confirming food production requirements  calculating ingredient amounts  identifying and selecting meat products and other ingredients from stores according to quality, freshness and stock rotation requirements  following procedures for portion control  producing the required quantities  checking perishable supplies for spoilage  checking perishable supplies for contamination  selecting the type and size of knives required  selecting the type and size of equipment required

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHCCC014 Prepare meat dishes | Page 38 of 42 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K  ensuring that food preparation equipment safely assembled, clean and ready for use  using knives and equipment safely and hygienically  using equipment according to the manufacturer’s instructions  thawing frozen meats safely  sorting and assembling ingredients according to food production sequencing  weighing and measuring ingredients accurately  creating portions according to the recipe  using meat preparation techniques according to recipe requirements  minimising waste to maximise profitability  selecting and using meat cookery methods  following standard recipes accurately  selecting, preparing and adding accompaniments which are suited to each dish  making adjustments to dishes to ensure quality  carving meats taking into account meat and bone structure  presenting dishes attractively  using appropriate service-ware  adding dips, sauces and garnishes according to standard recipes  evaluating dishes and adjusting presentation  storing dishes in appropriate environmental conditions  following organisational policies and procedures  maintaining a clean work area  disposing of or storing surplus products

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHCCC014 Prepare meat dishes | Page 39 of 42 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K  working safely  working hygienically  working sustainably  working efficiently  working within commercial time constraints and deadlines  responding to special customer requests and dietary requirements. How will I provide evidence? In your Student Logbook , you will find some detailed information about providing evidence, the preparation and planning documents you must complete for each time that you cook, a logbook summary and a reflective journal. Each time that you cook or prepare a dish for assessment of this unit, you will need to:  complete a planning document  complete a reflective journal (a reflective journal provides an opportunity for you to think about the cooking process – what went well, what you would do differently next time). It also helps you to provide evidence for your assessment.  ask your supervisor/trainer to sign the supervisor declaration section at the end of the reflective journal. Your assessor will also observe some of your cooking and food preparation and complete an observation checklist. Tips for completing your Student Logbook  Read through this assessment and your logbook before you get started and make sure you understand what you need to do. If you are unsure, speak to your assessor and/or supervisor.  Stay up to date! Complete a logbook entry at the end of each time that you cook and ask your supervisor to do the

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHCCC014 Prepare meat dishes | Page 40 of 42 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K same. Providing organised, complete evidence forms part of your assessment.  Stay in touch with your assessor. Ask questions, raise issues, check in, communicate. Most importantly, ask for help if you are having trouble! 2) Determine production requirements. To ensure that you have everything that you require to prepare the standard recipe, you will need to:  interpret the standard recipe and associated food preparation list which you will be working from and: o confirm the food production requirements o calculate the number of portions and the amount of each ingredient that you require o select the relevant cookery method o determine the cooking times and temperatures o select the marinades and meat accompaniments which you will add to the dish o select the ingredients from stores o identify the size and type of knives and other food preparation equipment that you require o ensure that the appropriate knives and other food preparation equipment is ready for use o take any customer requirements or special dietary needs into consideration. A Service planning template has been provided to help you.

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHCCC014 Prepare meat dishes | Page 41 of 42 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K 3) Prepare meat dishes. Now it’s time to put all of that planning and organising to work. Prepare the dish or dishes as per the standard recipe and food preparation list. Ensure that:  all food is prepared safely and hygienically  you follow portion control procedures  you manage your own speed, timing, sequencing and productivity to ensure efficiency  all stages of preparation and cooking are completed in a way which ensures: o quality of food items o consistency of food items o organisational standards are met o waste is minimised to maximise the profitability of dishes.  you assemble and use equipment safely and hygienically  you sort and assemble ingredients logically and efficiently  food items match the recipes and menu descriptions  the required quantities of food are produced  you adjust the taste, texture and appearance of food products according to any deficiencies which you identify  you evaluate the quality of finished dishes and make adjustments to ensure a quality product  you present dishes attractively on appropriate service-ware  you add dips, sauces and garnishes as required

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SIT30816 Certificate III in Commercial Cookery Assessment Tool – SITHCCC014 Prepare meat dishes | Page 42 of 42 V1.0: May 2021, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K  you work within commercial time constraints and deadlines  you store food safely and in appropriate environmental conditions  you respond to any special customer requests or dietary requirements  you maintain a clean and tidy work area  you dispose of or store surplus products effectively  you work sustainably. Complete a reflective journal for each time that you cook a dish as part of your assessment for this unit. Don’t forget to ask your trainer/assessor or supervisor to complete the declaration. 4) Submit documents to your assessor. Finalise your Student Logbook . Ensure that all documents are clear and complete. It should include the following completed documents for each time that you cook a dish as part of your assessment for this unit.  Service planning template  Reflective journal (endorsed by your trainer/assessor or supervisor). Send or submit the completed Student Logbook to your assessor.

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SITHCCC014_V1.0_Assessment 1 & 2 Completed (1)

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