SITHCCC023 and SITHCCC027 Cluster - ASSESSMENT 1 Written Assessment v1
docx
keyboard_arrow_up
School
American International College *
*We aren’t endorsed by this school
Course
306
Subject
Information Systems
Date
Apr 3, 2024
Type
docx
Pages
17
Uploaded by EarlMorningOyster25
ASSESSMENT COVERSHEET
Student name:
Ivander Richard
Student number:
SC23160
Assessor name:
Date submitted:
Qualification: SIT40521 Certificate IV in Kitchen Management
Unit of competency:
Cluster
SITHCCC023 Use food preparation equipment
SITHCCC027 Prepare dishes using basic methods of cookery
The following questions are to be completed by the assessor:
Has the student completed adequate training? Yes
No
Has the assessment process been explained?
Yes
No
Does the student understand which evidence is to be collected and how?
Yes
No
Have the student’s rights and the appeal system been fully explained?
Yes
No
Have you discussed any special needs to be considered during assessment?
Yes
No
The following documents may be completed and attached:
Comments:
☒
Written Assessment
The student will answer a range of multiple choice, short answer and/or extended response questions.
S
NYS
☐
Practical
Observation / Demonstration
The student will demonstrate a range of skills and the assessor will observe where appropriate to the unit. The Observation Checklist will be completed by the assessor.
S
NYS
STUDENT DECLARATION
I acknowledge that I understand the requirements to complete the assessment tasks.
The assessment process including the provisions for re-submitting and academic appeals were explained to me and I understand these processes.
I understand the consequences of plagiarism and confirm that this is my own work and I have acknowledged
or referenced all sources of information I have used for the purpose of this assessment.
ASSESSMENT GUIDELINES
Qualification:
SIT40521 Certificate IV in Kitchen Management
SITHCCC023 Use food preparation equipment/SITHCCC027 Prepare dishes using basic methods of cookery Cluster v1.1 Updated on 27 October 2023)
This document is uncontrolled when printed (Printed on: 1 April 2024) Page 1 of 17
Student Signature
Date
05/03/2024
Unit of Competency:
Cluster
SITHCCC023 Use food preparation equipment
SITHCCC027 Prepare dishes using basic methods of cookery
Assessment 1
Written Assessment Assessment 2
Practical Observation
Assessment 3
Assessments to be completed for this unit:
Your trainer/assessor would have told you when the assessments will take place on the first day of training
delivery for these two units of competency.
The written assessment (Assessment 1) will assess your knowledge and is one part of the assessment tool for these two units of competency.
The practical assessment (Assessment 2) will assess your knowledge and practical skills through practical observation/s. This will take place in the College’s commercial kitchen. Your assessor will record behaviours they have observed to confirm competency against both unit’s Performance Criteria.
Reasonable Adjustment
1.
Has reasonable adjustment been applied to this assessment?
No Skip question 2 Yes Proceed to question 2
2.
Provide details for the requirements and provisions for adjustment of assessment:
What will be assessed
The purpose of this assessment is to confirm that you have the knowledge required to complete the tasks outlined in elements and performance criteria for these two units of competency:
SITHCCC023 Use food preparation equipment
meaning and role of mise en place in the process of preparing, cooking and presenting food
essential features and functions of, and safe operating practices for the fixed and hand-held commercial equipment listed in the performance evidence
food safety practices for handling different food types
cleaning practices and agents suitable to range of equipment in use
basic and precision cuts used in a commercial kitchen:
brunoise
chiffonnade
concasse
SITHCCC023 Use food preparation equipment/SITHCCC027 Prepare dishes using basic methods of cookery Cluster v1.1 Updated on 27 October 2023)
This document is uncontrolled when printed (Printed on: 1 April 2024) Page 2 of 17
jardinière
julienne
macédoine
mirepoix
paysanne
safe operational practices using essential functions and features of equipment used in the performance evidence
.
The following Foundation Skills are also being assessed:
Reading skills to:
o
locate information in lists and standard recipes in order to determine food preparation requirements
o
interpret manufacturer instructions for equipment used in a commercial cookery context.
Numeracy skills to:
o
measure and use familiar quantities of cleaning agents on food preparation equipment
o
work with numerical features of equipment to weigh and measure ingredients.
Planning and organising skills to: o
efficiently sequence food preparation tasks
Technology skills to: o
use food preparation equipment
SITHCCC005 Prepare dishes using basic methods of cookery
Demonstrated knowledge required to complete the tasks outlined in the elements and performance criteria of this unit:
characteristics of the major food types listed in the Performance Evidence
effects of cookery methods on the major food types listed in the Performance Evidence
desired outcome when applying cookery methods listed in the Performance Evidence to the major food types listed in the Performance Evidence
meaning and role of mise en place in the process of preparing, cooking and presenting food
essential culinary terms relating to the cookery methods described in the Performance Evidence
contents of date codes and rotation labels for stock
safe operational practices using essential functions and features of equipment used in the above cookery methods.
The following Foundation Skills are also being assessed:
Reading skills to:
o
locate information in menus and standard recipes in order to determine food preparation requirements. Oral communication skills to:
o
listen and respond to colleagues’ specific enquiries or problems
Numeracy skills to: o
calculate the number of portions
o
determine cooking times and temperatures
Teamwork skills to: ensure that individual contributions to the plating of a dish supports timely and quality food service.
Self-management Skills to :
o
apply safety procedure when working in the kitchen
o
deal with pressure of work and kitchen conditions.
SITHCCC023 Use food preparation equipment/SITHCCC027 Prepare dishes using basic methods of cookery Cluster v1.1 Updated on 27 October 2023)
This document is uncontrolled when printed (Printed on: 1 April 2024) Page 3 of 17
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
- Access to all documents
- Unlimited textbook solutions
- 24/7 expert homework help
Tasks instructions:
Your assessor will explain the assessment process and your rights if you are unhappy with the outcome of your assessment.
Your trainer will also ask you if you have any special needs to complete the assessment.
You will have a chance to ask questions.
You must answer all questions correctly to be deemed Satisfactory for this assessment.
Make sure you complete the assessment cover sheet and sign the student declaration
This written assessment consists of 26 question items.
You have 90 minutes to complete this task.
Read the instructions for each question carefully.
You should write full sentences. For example, if you are asked to explain a word or topic, this means that you must write down enough information to show your assessor that you have the required knowledge.
You may use sources such as websites to complete your assessment. If you use information from other sources, then you must
reference the source.
DO NOT
copy and paste responses from other sources. If you do so, it is plagiarism and your trainer will mark you NYS.
Formatting requirements:
o
Font: Arial with size of 11 or 12 for ease of reading
o
Include a footer on each page with your name, unit code and date. Place/Location where assessment will occur, recording and reporting requirements
This written assessment will be completed under supervised conditions and in the presence of your trainer/assessor at the College premises on Level 2, 38 College Street, Darlinghurst 2010.
Your trainer/assessor will have notified you of the date of the assessment date on the first day of training delivery for this unit. Your trainer will also have told you that attendance on assessment day
is compulsory.
Assessments are completed on the College’s Moodle platform.
Your trainer/assessor will open up the assessment for you at the start of the assessment session.
Your trainer assessor is available to assist you if you have any questions while completing this assessment.
When you have completed your assessment, you must save and convert the document to a PDF file.
Upload your PDF file to your Moodle account.
You must digitally record your signature and the date on the assessment cover sheet.
Your assessor will mark the assessment within 7 working days from the date that you submitted your assessment.
Both you and your assessor must complete the Assessment Outcome Record at the end of this assessment booklet.
Resource Requirements
The primary resource you require to complete this assessment is access to your Moodle account.
Laptops are available for all students completing the assessment at the College Street campus. You must complete your assessment in MS Word document format. SITHCCC023 Use food preparation equipment/SITHCCC027 Prepare dishes using basic methods of cookery Cluster v1.1 Updated on 27 October 2023)
This document is uncontrolled when printed (Printed on: 1 April 2024) Page 4 of 17
Written questions may ask you to view a website. Laptops will provide you access to the Internet so
that you can view such websites. Assessment 1 – Written Assessment
1.
Explain the meaning and the importance
of the following words in an effective kitchen operation (write a
short paragraph
): Word
Meaning in a kitchen operation
A) Mise-en-place
Meaning: Mise-en-place is the term used by chefs to describe certain regular general duties that must be completed regularly, such as chopping parsley and arranging items according to the menu.
Importance: To ensure that we don’t miss any crucial tasks at operational time so the workflow will run smoothly and easily
B) Workflow planning
Meaning: A workflow plan is a list of all the things that need to be done for the
entire day that are based on the menu and the amount of time needed for each dish. Importance: It helps employees get organized and complete jobs quickly rather than wasting time figuring out where to begin. 2.
Match the equipment with the things they would be used for (Write A, B, C or D
in the boxes):
Type of equipment
A. Blender
B. Food Processor C. Grater
D. Mixer Type of Equipment
Used to prepare this food type D
Preparing a pizza dough
C
Parmesan cheese for a pasta dish
B
Making breadcrumbs from old bread
A
To puree a soup
SITHCCC023 Use food preparation equipment/SITHCCC027 Prepare dishes using basic methods of cookery Cluster v1.1 Updated on 27 October 2023)
This document is uncontrolled when printed (Printed on: 1 April 2024) Page 5 of 17
SITHCCC023 Use food preparation equipment/SITHCCC027 Prepare dishes using basic methods of cookery Cluster v1.1 Updated on 27 October 2023)
This document is uncontrolled when printed (Printed on: 1 April 2024) Page 6 of 17
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
- Access to all documents
- Unlimited textbook solutions
- 24/7 expert homework help
3.
What is the purpose of the following pieces of equipment? How are they used?
Sharpening steel
Purpose: used to sharpen the knife before and after using it
How to use: hold properly with your hand with angle the knife about 20 or 30 degree from the hill to the tip of the knife with same amount each side Sharpening stone
Purpose: used to sharpen the knife and also smoother before and after using it
How to use: dash with water until the bubble is gone, use the rough side before use the smooth part. When it’s done, use the smooth part to make the knife more smoother.
4.
Match the type of knife with the right cutting application (Write A-H
in the boxes):
Type of knife
A. Chef’s knife (French knife) B. Filleting knife C. Bread knife D. Boning knife E. Paring or utility knife F. Turning knife G. Butcher’s knife
H. Palette knife
Type of Knife
Cutting application
E
Trimming, turning and peeling
F
Turning and carving
A
Larger cuts, slicing, dicing and chopping
D
Trimming and boning
H
Large flat knife for spreading butter and other condiments
B
Removing the meat and skin from fish
C
Serrated edge for slicing bread or tomatoes
G
Long, slightly curved knife for slicing meat
SITHCCC023 Use food preparation equipment/SITHCCC027 Prepare dishes using basic methods of cookery Cluster v1.1 Updated on 27 October 2023)
This document is uncontrolled when printed (Printed on: 1 April 2024) Page 7 of 17
5.
Give 1 example
for how you would use each equipment in a kitchen when preparing or cooking foods:
Equipment
Example for use in a kitchen
Measures
To measure the ingredients for the specific dish that we create or about to make accurately
Peelers, corers, and slicers
All of this equipment used for slicing and peeling vegetables perfectly in purpose of minimize food waste
Mandoline
When it comes to cutting precise forms, mandolins are incredibly useful tools. They are solid, sharp, and easy to use.
Scales
Used to get the right number of ingredients that we are preparing or scaling
Thermometers
Used to check the temperature of ingredients or product
Whisks
Used to mix things easily such as eggs, cream, and many more
6.
Give the measurements
of the following cuts and provide a menu example
that uses each cut: Cut
Measurements Menu example Brunoise
2-2-2mm
Soups, garnish
Julienne
40-2-2mm
Soups, garnish, meat or seafood dishes
Mirepoix
Can be large or small
Stock, Soups, Sauces
Jardinière
5-5-25mm
Garnish
Paysanne
10-10-2mm
Minestrone soup
Macédoine
5-5-5mm
Fruits salads, desserts
Concassé
Roughly dice 2-2-2mm
Tomatoes for garnishes and sauces
Chiffonade
Thin long stripes
Omelettes, garnish, crepes
7.
Give 3 examples of how you could use left-over vegetable trimmings:
Type of trimming
How would you use it?
1.
Herbs stems
Soups and stews, use leaves for garnish
2.
Citrus peel
Can be use to make zest or garnish 3.
Tops and Bottom Onion
Can be use to make stock (chicken stock)
SITHCCC023 Use food preparation equipment/SITHCCC027 Prepare dishes using basic methods of cookery Cluster v1.1 Updated on 27 October 2023)
This document is uncontrolled when printed (Printed on: 1 April 2024) Page 8 of 17
8.
Number the steps
needed to clean a whole fresh fish, received fresh from the supplier (Steps 1-6
):
Cleaning procedures and storage for further preparation
4
Gut the fish by cutting into the belly from the vent to the gills. Be careful not to damage
the gall bladder.
2
Remove any scales by using a fish scaler or by scraping the fish with the back of the knife.
1
Sanitise workbench, board and utensils, prepare sanitised bowls and trays for fish and
trimmings etc.
6
Store on a perforated tray with ice and a drip tray, cover and label with description, name, date.
3
Wash the fish to remove any excess scales and then pat dry.
5
Wash the fish under cold running water to remove all the blood and any excesses from the gut to make sure the fish is cleaned well. 9.
Number the steps
for crumbing fish fillets (Steps 1-6
):
Correct steps for crumbing fish fillets
3
Add flour (remove excess)
5
Crumbs (coat and slightly pat to make sticking better)
1
Dry food items
4
Egg wash (remove excess)
2
Season
6
Store flat with grease proof paper between layers
10. You have leftover products from food preparation, provide 1 example each
for how you would use these:
Leftover products
Example for use (i.e. Mince)
A) Fish carcasses
Fish stock
B) Meat off-cuts Bolognaise sauce – need to be minced
C) Chicken carcasses
Chicken Stock
SITHCCC023 Use food preparation equipment/SITHCCC027 Prepare dishes using basic methods of cookery Cluster v1.1 Updated on 27 October 2023)
This document is uncontrolled when printed (Printed on: 1 April 2024) Page 9 of 17
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
- Access to all documents
- Unlimited textbook solutions
- 24/7 expert homework help
11. Provide 5 examples
of how you can help stop food poisoning by maintaining hygiene standards for equipment:
What can you do to help stop food poisoning?
1.
Clean and sanitize equipment before and after used
2.
Prevent to use the same utensils for different ingredients, to ensure no contamination especially person who have specific tolerance
3.
Handwashing before and after handling food or ingredients
4.
Storing raw and cooked food separately following the food standards and good temperatures. 5.
throwing away food—such as meals prepared with raw eggs—in a suitable period of time.
12. Number the steps
for cleaning a deep-fryer in the right order (Steps 1-7
):
5
Dry the deep fryer thoroughly 4
Rinse with a mixture of vinegar and water
7
Refill the deep fryer with oil
1
Allow the deep fryer to cool down
6
Make sure the valve is closed
3
Clean the deep fryer with detergent
2
Strain the fat to remove any sediment
13. The general requirements for cleaning and maintenance of small and large equipment including WHS include:
(Write True
or False
in the box next to the statement)
General requirements for cleaning and maintenance of equipment
True / False
Regularly wash down large equipment to prevent any build up of grease.
True
Check on the maintenance requirements such as routine service, changing of water
filters for convection ovens and adjustments of ovens and scales.
True
When using special detergents like caustic cleaners for the cleaning of grills and ovens, protective clothing (elbow length gloves, apron, facemask and safety goggles) must be worn.
True Washing parts of equipment in a dishwasher will ensure these are clean and ready for re-assembly.
False Blenders, food processors and mincers require extra care since food particles may be left inside.
True Unplug them, then disassemble into all the separate parts to ensure that you get into all the tiny corners and crevices and make sure that the equipment is sanitised properly after cleaning.
True SITHCCC023 Use food preparation equipment/SITHCCC027 Prepare dishes using basic methods of cookery Cluster v1.1 Updated on 27 October 2023)
This document is uncontrolled when printed (Printed on: 1 April 2024) Page 10 of 17
14. Which inspections and routine adjustments for large and small equipment may be needed before use? What Work Health and Safety things do you need to think about?
(Write True
or False
in the box next to the statement)
Inspections and routine adjustments needed
True / False
Most businesses will have a maintenance schedule for large equipment, which will have periodic inspections and adjustments such as sharpening and adjusting blades and greasing or oiling moving parts.
True
As part of your job you will be expected to choose the appropriate attachment for the task at hand.
True
The workflow plan listing your tasks will also provide detailed information for any equipment and attachments you need to use for each task.
False
You may need to adjust the height and shape of cutting blades or replace parts entirely.
True Always follow manufacturer’s instructions when adjusting or changing parts as incorrect assembly can be dangerous.
True
15. Complete the table below
by:
describing the important parts to clean for each equipment type to prevent health hazards
listing which cleaning chemical you would use to clean the equipment
identifying if you would use a sanitiser Equipment
Important parts to clean Cleaning Chemical used
Is Sanitiser used?
Blender
Blade
Detergent
Yes
Food Processor
Any separate Part
Detergent
Yes
Mixer
Remove Attachment
Detergent
Yes
16. List 4 examples of safety aspects which are important when using or cleaning equipment:
What do you need to be careful of when using or cleaning equipment? 1.
Unplug the cable after using it or leave the kitchen
SITHCCC023 Use food preparation equipment/SITHCCC027 Prepare dishes using basic methods of cookery Cluster v1.1 Updated on 27 October 2023)
This document is uncontrolled when printed (Printed on: 1 April 2024) Page 11 of 17
2.
Pay more attention with the moving part of machine
3.
Any of Lossing part should be tighten up to prevent part is lose
4.
Safety guard is a must when handling or using the equipment
17. You want to use the meat slicer to cut salami. The machine won’t start. What should you check and what should you do if you cannot fix the problem?
What should you check? 1. Power Cable, Removing Part, and Safety Guard
What should you do if you cannot fix the problem?
2. make a report to the manager for maintenance immediately
Put a sign in the machine for not using it at the moment, to prevent accident in the workplace 18. Calculation
Complete the following recipe conversion
for each quantity adjusted for 10 servings each:
Hint
: If you divide the requirements for 4 servings you will know the requirements for 1 serving: Item
Requirements for 4 servings
Requirements for 10 servings
Asian Vermicelli
0.030 kg
0.075 kg
Dried Mushrooms
0.002 kg
0.005 kg
Onion
0.050 kg
0.125 kg
Garlic
0.004 kg
0.01 kg
Green Prawn Meat
0.100 kg
0.25 kg
19. Give 3 examples
of how you make sure you have less environmental impact (save energy and resources) in a commercial kitchen environment? What can you do to save energy or resources in a commercial kitchen?
1.
Every time you done or not using it, switch off the equipment or machines
SITHCCC023 Use food preparation equipment/SITHCCC027 Prepare dishes using basic methods of cookery Cluster v1.1 Updated on 27 October 2023)
This document is uncontrolled when printed (Printed on: 1 April 2024) Page 12 of 17
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
- Access to all documents
- Unlimited textbook solutions
- 24/7 expert homework help
2.
Ordering stock must follow the par level to prevent much amount of supplies that may cause wastage
3.
Use recycle products
20. Different foods are often put in groups because they have some features or characteristics in common, for example, shellfish can be put in a group because they live in water and have a shell on the outside. Write down 2 characteristics
of each of the following food groups. One example is given for you.
Food type
Characteristics
Dairy products
Example: A rich source of energy
Characteristic 1: getting sour faster
Characteristic 2: high calcium
Dry goods
Characteristic 1: food with low risk
Characteristic 2: room temperature storage
Frozen foods
Characteristic 1: increase shelf life
Characteristic 2: maintain the vitamin and mineral from the product
Fruit
Characteristic 1: consist of high source of vitamin and mineral
Characteristic 2: versatile product
Poultry
Characteristic 1: consist of protein and iron
Characteristic 2:
Seafood
Characteristic 1: consist of high protein
Characteristic 2: Versatile product
Vegetables
Characteristic 1: Plant ingredients such as leaf, flower, roots
Characteristic 2: consist of fiber
21.
Below is a list of 6 things we use when preparing food. Write down 1 characteristic
of each. One example is given for you.
Food type
Characteristics
Batter
Example: Made with some flour type
Characteristic: it light and thin dough, made from dry flour and liquid, use for coating for fry
SITHCCC023 Use food preparation equipment/SITHCCC027 Prepare dishes using basic methods of cookery Cluster v1.1 Updated on 27 October 2023)
This document is uncontrolled when printed (Printed on: 1 April 2024) Page 13 of 17
Coatings
Characteristic: enhance the flavour
Condiments and
flavourings
Characteristic: used to add flavour
Garnishes
Characteristic: used to decorate the food
Oils
Characteristic: won’t be mixed with water, used to fry products
Sauces
Characteristic: used for sweet and savoury dishes
22. Complete the following table for the common methods of cooking, this includes:
Definition and details
of the cooking method (What is it? What does it involve?)
One menu example
for each method of cookery using meat or dairy as a main ingredient
One menu example
for each method of cookery using vegetables, farinaceous or fruit as a main ingredient
Method of
Cookery
Definition and details
Menu example for
Meat or dairy
product
Menu example
vegetable,
farinaceous or fruit
product
Boiling
Submerging food in liquid 100c level
Potatoes
Mashed Potato
Steaming Cooked ingredient with steaming method
Dumplings
Steam Pudding
Poaching Submerging food in 80c-95c liquid
Poached eggs
Poached Asparagus
Stewing Slow cooked food in submerging liquid
Beef Vindaloo
Fruit Compote
SITHCCC023 Use food preparation equipment/SITHCCC027 Prepare dishes using basic methods of cookery Cluster v1.1 Updated on 27 October 2023)
This document is uncontrolled when printed (Printed on: 1 April 2024) Page 14 of 17
Braising
Use to cook the tough part of meat
Braised Lamb shooulder
Demi Glace
Roasting Expose the meat with high heat in the oven minimum 230c
Roast Pork
Roasted Vegetable
Grilling Ingredients cooked with radiance of the heat coming from bottom or above
Grill halloumi
Grill capsicum
Baking Cook the ingredients with hot air 180c – 200c
Baked Pork fillet in filo pastry
Baked potato with sour
cream
Shallow-
frying, sautéing and stir-frying
Cook ingredient with shallow pan in small amount
Vienna schnitzel
Saute Mushroom
Deep-frying
Submerging in hot oil 140c-190c
Fish and Chip
Curry Puff
Microwaving
Cooked food by electromagnetic radiance
Reheat Food
Lemon Pudding
23. Which cooking method is consider a Dry Heat cooking method (Write Yes
or No
in the boxes):
Cooking Method
Yes / No
Deep-frying
Yes
Roasting
Yes
Steaming
No
Baking
Yes
SITHCCC023 Use food preparation equipment/SITHCCC027 Prepare dishes using basic methods of cookery Cluster v1.1 Updated on 27 October 2023)
This document is uncontrolled when printed (Printed on: 1 April 2024) Page 15 of 17
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
- Access to all documents
- Unlimited textbook solutions
- 24/7 expert homework help
Stewing
No
Poaching
No
Shallow-frying
Yes
Grilling
Yes
24. Explain what is the meaning
of cold water start and hot water start when preparing vegetables? Provide
one example
for each.
Cold water start
Hot water start (blanching)
Meaning: Heat the outer layer of the root vegetable through the vegetable's inside before beginning to cook it.
Example: Potato
Meaning:
Used to soft the vegetables
Example:
Blanching tomatoes
25. What is the correct procedure for preparing and cooking pulses?
What must you do to prepare and cook pulses? It is essential to dry out by soaking in cold water for a whole night after cooking in order to release the toxin and make it easier to digest.
26. You have chosen the ingredients for the dishes you have to prepare for service. List 3 details you must check when collecting these from storage areas or upon delivery from stores to ensure quality and freshness and prevent spoilage:
Details to be checked 1. FIFO – First In First Out
2. regularly check the expired date
3. Check the spoil of contamination such as fungus, mole, etc
ASSESSMENT OUTCOME RECORD
Assessor to complete
Assessment outcome
Satisfactory
Not Yet Satisfactory
SITHCCC023 Use food preparation equipment/SITHCCC027 Prepare dishes using basic methods of cookery Cluster v1.1 Updated on 27 October 2023)
This document is uncontrolled when printed (Printed on: 1 April 2024) Page 16 of 17
Feedback to student
REASONABLE ADJUSTMENT
Has reasonable adjustment been applied to this assessment?
Yes
No
If yes, provide details of adjustments
Student signature: Date: 05/03/2024
Assessor signature: Date:
Student to complete
My assessor has provided me with feedback about my assessment
My assessor has discussed the adjustments with me
I agree to the adjustments applied to this assessment
Student signature: Date: 05/03/2024
SITHCCC023 Use food preparation equipment/SITHCCC027 Prepare dishes using basic methods of cookery Cluster v1.1 Updated on 27 October 2023)
This document is uncontrolled when printed (Printed on: 1 April 2024) Page 17 of 17