SITHKOP009 Clean Kitchen Premises: Assessment Guide for Students

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SITHKOP009 Clean kitchen premises and equipment SITHKOP009 clean kitchen premises and

Contents Introduction 4 Assessment for this unit 4 Assessment Task 1: Knowledge questions 5 Information for students 5 Questions 6 Assessment Task 1: Checklist 12 Assessment Task 2: Student Logbook 13 Information for students 13 Activities 16 Assessment Task 2: Checklist 20 Final results record 22 Document Name: Student Assessment Tasks SITHKOP009 01 th Oct 2021 Document No: Gills College Australia - SITHKOP009 Version No: 1.0 10 th Feb 2023 © Gills College Australia Pty Ltd T/A Gills College Australia | RTO Code: 2417 | CRICOS Code: 01701G 3

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Introduction Welcome to the Student Assessment Tasks for SITHKOP009 Clean kitchen premises and equipment . 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 Hospitality Works Student User Guide . The Student User Guide provides important information for you relating to completing assessment successfully. Assessment for this unit For you to be assessed as competent, you must successfully complete two assessment tasks: ● Assessment Task 1: Knowledge questions – You must answer all questions correctly. ● Assessment Task 2: Student Logbook – You must complete a range of cleaning and sanitising tasks and complete a Student Logbook. The assessor must also observe these tasks. Kitchen time required You will require time in the kitchen to complete Assessment Task 2. You will find more information about the requirements for training/commercial kitchens in the Hospitality Works Student User Guide . Document Name: Student Assessment Tasks SITHKOP009 01 th Oct 2021 Document No: Gills College Australia - SITHKOP009 Version No: 1.0 10 th Feb 2023 © Gills College Australia Pty Ltd T/A Gills College Australia | RTO Code: 2417 | CRICOS Code: 01701G 4

Assessment Task 1: Knowledge questions Information for students Knowledge questions are designed to help you demonstrate the knowledge which you have acquired during the learning phase of this unit. Ensure that you: ● review the advice to students regarding answering knowledge questions in the Hospitality Works Student User Guide ● comply with the due date for assessment which your assessor will provide ● adhere with your RTO’s submission guidelines ● answer all questions completely and correctly ● submit work which is original and, where necessary, properly referenced ● submit a completed cover sheet with your work ● 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 Hospitality Works 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 complete and submit an assessment cover sheet with your work. A template is provided in Appendix B of the Student User Guide. However, if your RTO has provided you with an assessment cover sheet, please ensure that you use that. Document Name: Student Assessment Tasks SITHKOP009 01 th Oct 2021 Document No: Gills College Australia - SITHKOP009 Version No: 1.0 10 th Feb 2023 © Gills College Australia Pty Ltd T/A Gills College Australia | RTO Code: 2417 | CRICOS Code: 01701G 5 i

Questions Provide answers to all of the questions below. 1. Explain why it is so important to make sure commercial kitchens have a cleaning program in a place. There are numerous reasons why it’s crucial to have a cleaning program in commercial kitchens: 1. Food Safety: Cleanliness prevents the growth and spread of harmful bacteria and pathogens that can cause food-borne illnesses. Regular cleaning reduces the risk of cross-contamination and ensures the safety of the food. 2. Customer Satisfaction: A clean kitchen reflects positively on the restaurant's image. Customers are more likely to return if they perceive the establishment as hygienic and well-maintained. 3. Equipment Longevity: Regular cleaning and maintenance of equipments extend the lifespan of kitchen equipment. 4. Employee Safety: A clean kitchen is a safer working environment. It reduces slip and fall accidents, prevents burns, and minimises exposure to harmful cleaning chemicals when proper procedures are followed. 5. Pest Control: Cleanliness is a deterrent to pests like rodents and insects.. 6. Reputation: A clean kitchen contributes to a positive reputation, which can attract more customers and lead to business growth. 2. Locate the SDSs of three types of hazardous substances used when cleaning a commercial kitchen. Review each one and fill out the tables below. Read the chemical label to determine the dilution/usage rates. Product 1 name Iodine PPE to be worn  Face shield and safety glasses for eye/face protection. Use eye protection that has been tested and approved by appropriate government standards such as NIOSH Document Name: Student Assessment Tasks SITHKOP009 01 th Oct 2021 Document No: Gills College Australia - SITHKOP009 Version No: 1.0 10 th Feb 2023 © Gills College Australia Pty Ltd T/A Gills College Australia | RTO Code: 2417 | CRICOS Code: 01701G 6

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(US) or EN 166. (EU). Skin defense:  Wear gloves when handling. Before using gloves, they must be inspected. To avoid skin contact with this product, use proper glove removal technique (without touching the glove's outer surface). After use, dispose of contaminated gloves in accordance with applicable laws and good laboratory practices. Hands should be washed and dried. Body protection: A full suit that protects against chemicals. The type of protective equipment must be chosen based on the concentration and amount of the hazardous substance in the workplace. As a backup to engineering controls, use full face particle respiratory type N100 (US) or type P3 (EN 143) respirator cartridges. Physical or health hazards  Toxicity that occurs suddenly  Acute water toxicity  severe eye damage  When in contact with the skin or inhaled, it is hazardous.  causes severe burns to the skin and eye damage  may result in serious eye damage Storage requirements Keep the container tightly closed in a dry, well-ventilated location. Handle and store in an inert gas environment. Hygroscopic. Disposal considerations To dispose of this material, contact a licensed professional waste disposal service. Dissolve or mix the material with a combustible solvent before burning it in a chemical incinerator with an afterburner and scrubber. Document Name: Student Assessment Tasks SITHKOP009 01 th Oct 2021 Document No: Gills College Australia - SITHKOP009 Version No: 1.0 10 th Feb 2023 © Gills College Australia Pty Ltd T/A Gills College Australia | RTO Code: 2417 | CRICOS Code: 01701G 7

Dilution/usage rates KI should be dissolved in 20-30ml of distilled water. Heat gently with constant stirring until the iodine is dissolved. Distilled water should be used to dilute to 100ml. Product 2 name Chlorine PPE to be worn NIOSH-approved full-face or half-face respirator respiratory protective equipment (with goggles) Up to 5 ppm:  Any chemical cartridge respirator with a cartridge that protects against the compound of interest 10ppm maximum:  Any supplied-air respirator that is used in continuous flow mode.  Any powered, air purifying respirator with a cartridge that protects against the compound of interest  Any chemical cartridge respirator with a full facepiece and cartridge that protects against the compound of concern  Any full-facepiece, air-purifying respirator (gas mask) with a chin-style, front or back mounted canister that provides protection against the compound of concern.  Any self-contained breathing apparatus that includes a full facepiece Physical or health hazards A brief exposure could result in death or serious long-term consequences. even though prompt medical attention was provided Storage requirements Avoid using oil, grease, or any other combustible materials. Document Name: Student Assessment Tasks SITHKOP009 01 th Oct 2021 Document No: Gills College Australia - SITHKOP009 Version No: 1.0 10 th Feb 2023 © Gills College Australia Pty Ltd T/A Gills College Australia | RTO Code: 2417 | CRICOS Code: 01701G 8

Store only where the temperature does not exceed 125 degrees F.(52 C). place "No Smoking/No Open Flames" signs in the area Areas for storage and use There cannot be any sources of ignition. Separate packages and safeguard against potential fire and/or explosion damage as a result of appropriate codes and requirements, or in accordance with the requirements established by the Authority Competence (AHJ). Keep containers upright at all times.to prevent them from collapsing or being knocked over Install the valve protection cap, if provided, securely. when the container is not in use, by hand Full store containers for extended periods of time Other safety precautions in using this product Disposal considerations Do not try to get rid of any leftover or unused quantities. Return to the vendor. Dilution/usage rates Fill a bucket with 1 part liquid bleach and 9 parts water. (0.5 % strong chlorine solution) Product 3 name Ammonia PPE to be worn  When high concentrations are present, use a suitable respiratory protective device. When an aerosol or mist is formed, use a suitable respiratory protective device. Respiratory protection may be necessary for spills.  The glove material must be impermeable and resistant to the Document Name: Student Assessment Tasks SITHKOP009 01 th Oct 2021 Document No: Gills College Australia - SITHKOP009 Version No: 1.0 10 th Feb 2023 © Gills College Australia Pty Ltd T/A Gills College Australia | RTO Code: 2417 | CRICOS Code: 01701G 9

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product/substance being used/handled. The glove material is chosen with the penetration times, diffusion rates, and degradation rates in mind.  Goggles or safety glasses with side shields Physical or health hazards High levels of ammonia in the air cause immediate burning of the eyes, nose, throat, and respiratory tract, as well as blindness, lung damage, and death. Lower concentrations can cause coughing and nose and throat irritation if inhaled. Storage requirements Containers should be ventilated. Avoid storing items near extreme heat, ignition sources, or an open flame Keep it away from food. Keep away from oxidising substances agents. Keep cool and dry in a tightly sealed container. Keep similar hazards together. Disposal considerations Product/containers should not be discarded with household garbage. Allow no product to enter the sewage system or open water. It is the waste generator's responsibility to properly characterize all waste materials in accordance with applicable regulatory entities (US40CDR262.11). Consult federal, state/provincial, and local regulations for the proper disposal of waste that may contain some of this product. Dilution/usage rates In a bucket, combine 1/4 cup ammonia and 1 gallon of water. 3. Identify at least one cleaning or sanitizing product for each of the following. You may use the Internet or identify the ones used in your training kitchen or workplace. Document Name: Student Assessment Tasks SITHKOP009 01 th Oct 2021 Document No: Gills College Australia - SITHKOP009 Version No: 1.0 10 th Feb 2023 © Gills College Australia Pty Ltd T/A Gills College Australia | RTO Code: 2417 | CRICOS Code: 01701G 10

 Dishwashing liquid: Palmolive, Joy, Dawn, Ajax  Dishwashing powder: Cascade, Finish  Dishwashing tablets: Cascade, Finish  Glass cleaner: Windex, Glass Plus  Bleach: Clorox. Purex  Cleaning agents for specialised surfaces: Easy-Off Oven Cleaner, Clorox Toilet Bowl Cleaner  Deodorizers: Febreze. Renuzit  Disinfectants: Clorox, Lysol  Floor cleaners: Swiffer Wet Mopping Cloths, Pledge FloorCare  Pesticides: Raid, Ortho  Stainless steel cleaner and polish: Weimar Stainless Steel Cleaner and Polish, Pledge Furniture Spray  Window cleaner: Windex, Glass Plus 1. Explain the importance of wearing personal protective equipment when undertaking cleaning activities. In your answer, explain how face masks, goggles, gloves and aprons can protect you from hazardous substances. When engaging in activities related to cleaning, it is essential to be aware of the possible risks and to protect oneself from such risks by implementing the appropriate safety measures. One approach to limit the dangers connected with being exposed to hazardous chemicals is to make sure you are wearing the appropriate personal protective equipment (PPE). Personal protective equipment, sometimes known as PPE for short, refers to clothes and other items that are intended to prevent employees from being hurt on the job or being exposed to dangerous substances. Personal protective equipment (PPE) may consist of things like gloves, gowns, aprons, face shields, goggles, and masks. It is essential for employees to wear the appropriate personal protective equipment (PPE) since this may keep them from suffering severe injuries or diseases that may develop as a result of being exposed to hazardous chemicals. Face masks- Workers who wear face masks, for instance, are protected against the inhalation of dust and other particles that could be hazardous to their lungs. Goggles- Protecting one's eyes when working with cleaning chemicals or other substances that might splash into one's eyes is possible with the use of goggles. Document Name: Student Assessment Tasks SITHKOP009 01 th Oct 2021 Document No: Gills College Australia - SITHKOP009 Version No: 1.0 10 th Feb 2023 © Gills College Australia Pty Ltd T/A Gills College Australia | RTO Code: 2417 | CRICOS Code: 01701G 11

Gloves- Workers may protect their hands from cleaning chemicals and other things that might potentially cause skin irritations by wearing gloves. Apron- Rubber aprons may prevent employees' clothes from being ruined by becoming wet or soiled, and they can also provide some protection from the chemicals used for cleaning. 2. Explain how you would dispose of the following items safely and in a way that is environmentally conscious Broken or chipped service ware or crockery The safest way to dispose of broken crockery is to place the pieces into a box and seal it. This will prevent the pieces from falling out. The box is then put into the garbage collection Chemical products/cleaning agents The safest way to dispose of chemical products is to use an authorised waste contractor or professional hazardous waste collection and disposal company. This is because they are properly trained on handling chemical waste. It is also important to read labels on chemical containers to learn how to dispose waste properly. Food Waste he safest way to dispose of food waste is by composting. The food leftovers are collected and placed in a compost heap where they are biodegraded by micro-organise and decay over time. Alternatively, the compost waste can be taken to the farm as manure as they are rich in nutrients that are essential to plants. Also, food waste can be donated for animal feed so that they are consumed by animals to avoid being disposed of in the local environment. Animal fats, ghee, grease and cooking oils. This waste is collected in sealed or air-tight materials that are eco-friendly and dispose in general waste bin. This waste can also be reused. Pieces of food are removed and the cooking oil or fat is frozen and stored for future use. The waste can also be taken to local facilities that accept and recycle this type of waste. Pest waste Dispose of triple-rinsed containers, aerosol cans, or paper containers for dry formulations by wrapping them in several layers of newspaper and placing them in the garbage for shipment to a landfill. Do not place containers in kitchen trash compactors. Document Name: Student Assessment Tasks SITHKOP009 01 th Oct 2021 Document No: Gills College Australia - SITHKOP009 Version No: 1.0 10 th Feb 2023 © Gills College Australia Pty Ltd T/A Gills College Australia | RTO Code: 2417 | CRICOS Code: 01701G 12

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Never attempt to reuse pesticide containers for any purpose. 1. Using the table below, identify what items can be recycled and what cannot be recycled (using the local council’s recycling bins). Item Yes No Paper Yes Glass jars Yes Cardboard Yes Polystyrene Yes Cling wrap/film No Plastic bags Yes Aluminium containers Yes Cooking oil Yes Chemical waste Yes Food tins Yes Waxed cardboard boxes No Plastic containers Yes Hot liquid and ashes Yes Crockery No  Document Name: Student Assessment Tasks SITHKOP009 01 th Oct 2021 Document No: Gills College Australia - SITHKOP009 Version No: 1.0 10 th Feb 2023 © Gills College Australia Pty Ltd T/A Gills College Australia | RTO Code: 2417 | CRICOS Code: 01701G 13

Document Name: Student Assessment Tasks SITHKOP009 01 th Oct 2021 Document No: Gills College Australia - SITHKOP009 Version No: 1.0 10 th Feb 2023 © Gills College Australia Pty Ltd T/A Gills College Australia | RTO Code: 2417 | CRICOS Code: 01701G 14

Assessment Task 1: Checklist Student’s name: Gurmukh Singh Did the student provide a sufficient and clear answer that addresses the suggested answer for the following? Completed successfully? Comments Yes No Question 1 Yes Question 2 Yes Question 3 Yes Question 4 Yes Question 5 Yes Question 6 Yes Task outcome: ◻ Satisfactory ◻ Not satisfactory Assessor signature: Assessor name: Date: Document Name: Student Assessment Tasks SITHKOP009 01 th Oct 2021 Document No: Gills College Australia - SITHKOP009 Version No: 1.0 10 th Feb 2023 © Gills College Australia Pty Ltd T/A Gills College Australia | RTO Code: 2417 | CRICOS Code: 01701G 15

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Assessment Task 2: Student Logbook Information for students Tasks required for this unit This unit of competency requires that you: • follow cleaning schedules to clean the following kitchen items on at least two occasions: o kitchen surfaces: Remove all debris, rubbish or dirt before you wash the area Erect warning signs “Caution wet floor “ or “Cleaning in progress” Obtain clean water and mix it with the right detergent Rinse with hot water Sanitise. o portable equipment and tools: Remove soil from utensils, cutlery and crockery wash with water-and detergent and rinse in hot water. Allow to air drv. All stainless steel canopies wash with soapy water including all glass and stainless steel.Remove filters and wash in dishwasher. Allow to air dry and coat with protective polish. o large equipment: Regularly wash down the large equipments to prevent any build up of grease Check on the maintenance requirements such as routine service, changing of water filters Blenders. tood processors and mincers must be disassembled and all internal crevices cleaned thoroughly to remove all rood particles, sanitise and rinse afterwards. Remove tood scrapes from-freezers and scrape away any ice that has built up. Tidy up shelves ensuring the are clean and tood is correct v covered and datedWash stains with hot water &detergent. Rinse win clear.sanitisea water Document Name: Student Assessment Tasks SITHKOP009 01 th Oct 2021 Document No: Gills College Australia - SITHKOP009 Version No: 1.0 10 th Feb 2023 © Gills College Australia Pty Ltd T/A Gills College Australia | RTO Code: 2417 | CRICOS Code: 01701G 16

You must also demonstrate: ● correct disposal methods for waste and hazardous substances ● efficient use of energy, water and other resources ● following workplace procedures including those related to: o food disposal o sustainable practices o work health and safety and hygiene o cleaning/organisation standards of presentation o chemical handling. ● the correct way to clean up a (simulated) chemical spill as per SDS requirements. Instructions for how you will complete these requirements are included below. Document Name: Student Assessment Tasks SITHKOP009 01 th Oct 2021 Document No: Gills College Australia - SITHKOP009 Version No: 1.0 10 th Feb 2023 © Gills College Australia Pty Ltd T/A Gills College Australia | RTO Code: 2417 | CRICOS Code: 01701G 17

Activities Complete the following activities. Carefully read the following information. Successful completion of this unit requires that you complete the range of cleaning and sanitising 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 this task, you will be required to demonstrate a range of the skills and knowledge that you have developed during your course. These include: ● following your kitchen’s cleaning schedule ● following your kitchen’s procedures including those related to safety, cleaning, sustainability and waste disposal ● following equipment manufacturer’s instructions for cleaning and sanitising ● selecting and preparing the right types of cleaning agents/chemicals ● following chemical labels and SDSs when working with chemicals ● wearing the correct PPE as required for the cleaning job and chemicals being used ● sorting service-ware and utensils ● hand washing items that are not suitable for the dishwasher ● loading dishwashers with appropriate items ● correctly disposing of damaged service-ware and following reporting procedures ● ensuring service-ware/crockery is replenished during service periods ● taking action to clean and report signs of animal and/pest waste ● correctly handling kitchen waste to avoid cross contamination ● demonstrating effective manual handling techniques ● using resources in a sustainable manner, including water and energy Document Name: Student Assessment Tasks SITHKOP009 01 th Oct 2021 Document No: Gills College Australia - SITHKOP009 Version No: 1.0 10 th Feb 2023 © Gills College Australia Pty Ltd T/A Gills College Australia | RTO Code: 2417 | CRICOS Code: 01701G 18

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● applying sustainable practices when disposing of kitchen waste and hazardous substances ● reassembling and returning cleaned equipment and utensils to their correct storage locations ● completing workplace documentation to replace out-of-stock cleaning materials ● working within commercial time constraints and deadlines ● storing hazardous substances and chemical products safely ● following safety procedures/SDS to clean up a chemical spill and avoid food contamination ● following workplace procedures including those related to: o food disposal o sustainable practices o work health and safety and hygiene o cleaning/organisation standards of presentation o chemical handling. How will I provide evidence? In your Student Logbook , you will find some detailed information about providing evidence, a logbook summary and a reflective journal. Each time that you complete cleaning and sanitising activities for the purpose of this unit, you will need to: ● complete a reflective journal (a reflective journal provides an opportunity for you to think about work you performed – what went well, what you would do differently next time); it also helps you to provide assessment evidence ● 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 cleaning and sanitising activities 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 each time you complete cleaning and sanitising activities and ask your supervisor to do the same. Providing organised, complete evidence forms part of your assessment. Document Name: Student Assessment Tasks SITHKOP009 01 th Oct 2021 Document No: Gills College Australia - SITHKOP009 Version No: 1.0 10 th Feb 2023 © Gills College Australia Pty Ltd T/A Gills College Australia | RTO Code: 2417 | CRICOS Code: 01701G 19

● Stay in touch with your assessor. Ask questions, raise issues, check in, communicate. Most importantly, ask for help if you are having trouble! Document Name: Student Assessment Tasks SITHKOP009 01 th Oct 2021 Document No: Gills College Australia - SITHKOP009 Version No: 1.0 10 th Feb 2023 © Gills College Australia Pty Ltd T/A Gills College Australia | RTO Code: 2417 | CRICOS Code: 01701G 20

1. Complete cleaning and sanitisation activities. Follow the kitchen’s cleaning schedules and procedures and complete all required cleaning and sanitising tas as listed in the ‘Tasks required for this unit’ box. Remember that you need to demonstrate your skills in each area on at least two occasions . Your Student Logbook will provide you with guidance so you won’t forget anything. You will need to: ● follow equipment manufacturer’s instructions for cleaning and sanitising ● select and prepare the right types of cleaning agents/chemicals ● follow chemical labels and SDSs ● wear the correct PPE ● sort service-ware and utensils ● hand wash items that are not suitable for the dishwasher ● load dishwashers with appropriate items ● correctly dispose of damaged service-ware and follow reporting procedures ● ensure service-ware/crockery is replenished during service periods ● take action to clean and report signs of animal and/pest waste ● correctly handle kitchen waste to avoid cross contamination ● demonstrate effective manual handling techniques ● use resources in a sustainable manner, including water and energy ● apply sustainable practices when disposing of kitchen waste and hazardous substances ● reassemble and return cleaned equipment and utensils to their correct storage locations ● complete workplace documentation to replace out-of-stock cleaning materials ● work within commercial time constraints and deadlines ● store hazardous substances and chemical products safely ● take action to deal with a simulated chemical spill as per SDS and safety procedures ● following workplace procedures including those related to: Document Name: Student Assessment Tasks SITHKOP009 01 th Oct 2021 Document No: Gills College Australia - SITHKOP009 Version No: 1.0 10 th Feb 2023 © Gills College Australia Pty Ltd T/A Gills College Australia | RTO Code: 2417 | CRICOS Code: 01701G 21

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o food disposal o sustainable practices o work health and safety and hygiene o cleaning/organisation standards of presentation o chemical handling. Complete a reflective journal each time you complete any activities that are relevant to this task. Don’t forget to ask your trainer/assessor or supervisor to complete the declaration. 2. 2. Submit documents to your assessor. Send or submit the completed Student Logbook to your assessor. 3. Document Name: Student Assessment Tasks SITHKOP009 01 th Oct 2021 Document No: Gills College Australia - SITHKOP009 Version No: 1.0 10 th Feb 2023 © Gills College Australia Pty Ltd T/A Gills College Australia | RTO Code: 2417 | CRICOS Code: 01701G 22

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Assessment Task 2: Checklist Student’s name: Gurmukh Singh Has the following been completed? Completed successfully? Comments Yes No The student has satisfactorily completed a Reflective journal for following cleaning schedules to clean and sanitise kitchen surfaces, food preparation, food storage areas, floors, sinks and walls in a commercial kitchen on at least two different occasions, including: ● portable equipment and tools ● large equipment. Assessor observations have been completed and collectively across the two observations (either singular or on multiple occasions) all boxes have been checked as Yes twice and the student demonstrated their competence as per the Quality indicators provided in the assessor logbook. The student’s workplace supervisor (or the assessor if in a training kitchen) has completed the Supervisor Declaration Section in the student’s logbook and you are satisfied that they have answered Yes to each question, the supervisor has provided comments/feedback and you have followed up on any gaps or concerns you have by discussing this with the supervisor. Document Name: Student Assessment Tasks SITHKOP009 01 th Oct 2021 Document No: Gills College Australia - SITHKOP009 Version No: 1.0 10 th Feb 2023 © Gills College Australia Pty Ltd T/A Gills College Australia | RTO Code: 2417 | CRICOS Code: 01701G 23

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Provide details of any discussions that took place in the Comments column. The Logbook summary table has been satisfactorily completed and all boxes have been ticked and there is a matching corresponding numbered reflective journal entry for each line. Task outcome: ◻ Satisfactory ◻ Not satisfactory Assessor signature: Assessor name: Date: Document Name: Student Assessment Tasks SITHKOP009 01 th Oct 2021 Document No: Gills College Australia - SITHKOP009 Version No: 1.0 10 th Feb 2023 © Gills College Australia Pty Ltd T/A Gills College Australia | RTO Code: 2417 | CRICOS Code: 01701G 24

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Final results record Student name: Gurmukh Singh Assessor name: E.H. SUMAN Date: 15/9/23 Unit name: SITHKOP009 Clean kitchen premises and equipment Qualification name: Certificate III in Commercial Cookery Final assessment results Task Type Result Satisfactory Unsatisfactory Did not submit Assessment Task 1 Knowledge Questions S U DNS Assessment Task 2 Student Logbook S U DNS Overall unit results C NYC Feedback ◻ My performance in this unit has been discussed and explained to me. Document Name: Student Assessment Tasks SITHKOP009 01 th Oct 2021 Document No: Gills College Australia - SITHKOP009 Version No: 1.0 10 th Feb 2023 © Gills College Australia Pty Ltd T/A Gills College Australia | RTO Code: 2417 | CRICOS Code: 01701G 25

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◻ I would like to appeal this assessment decision. Student signature: Date: 15/9/23 ◻ I hereby certify that this student has been assessed by me and that the assessment has been carried out according to the required assessment procedures. Assessor signature: Date: Document Name: Student Assessment Tasks SITHKOP009 01 th Oct 2021 Document No: Gills College Australia - SITHKOP009 Version No: 1.0 10 th Feb 2023 © Gills College Australia Pty Ltd T/A Gills College Australia | RTO Code: 2417 | CRICOS Code: 01701G 26

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SITHKOP009 Student Assessment Tasks

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