SITHCCC036 Student Assessment Task 2

.docx

School

Sydney College of Divinity *

*We aren’t endorsed by this school

Course

MISC

Subject

Management

Date

Jun 27, 2024

Type

docx

Pages

Uploaded by ChefDragon8823

SITHCCC036 Prepare meat dishes Assessment Details Unit Code/Name SITHCCC036 Prepare meat dishes Qualification Code/Name SITHCCC036 Prepare meat dishes Assessment Task Task 2 Student Details Student Name Bishal Bhandari Student ID MCS2000525 Student Declaration: I declare that the work submitted is my own and has not been copied or plagiarized from any person or source. Signature: bishal Date: 25/04/2024 © Sydney City College of Management Pty Ltd RTO: 45203 CRICOS: 03620C Date Revision date Version Page 1 of 16 File Name: SITHCCC036 Assessment tools April 2023 April 2024 1.0

SITHCCC036 Prepare meat dishes Instructions to Students  This assessment is to be completed according to the instructions given below in this document. Please read the Questions carefully then complete all Tasks.  Should you not answer the tasks correctly, your assessor will provide you with feedback on the results and gaps in knowledge. You are entitled to two (2) resubmissions attempts in showing your competence with this unit. Please refer to the College re-submission policy for more information.  Before submitting this assessment, ensure that you have provided all required information above, signed and dated.  If you have questions and other concerns that may affect your performance in the Assessment, please inform your assessor immediately.  To receive satisfactory outcome in this assessment, you must answer all the questions correctly.  This is an Individual Assessment. Once you have completed this assessment, please submit the assessment on Moodle in the designated submission link.  Plagiarism is copying someone else’s work and submitting it as your own. Any Plagiarism will result in a mark of Not Satisfactory. SCCM uses a Plagiarism Checker to check the originality of the student assessment. The student must be aware of and understand the SCCM’s policy on plagiarism and certify that this assignment is their own work , except were indicated by referencing, and that student have followed good academic practices. © Sydney City College of Management Pty Ltd RTO: 45203 CRICOS: 03620C Date Revision date Version Page 2 of 16 File Name: SITHCCC036 Assessment tools April 2023 April 2024 1.0

SITHCCC036 Prepare meat dishes Introduction Welcome to the Student Assessment Tasks for SITHCCC036 Prepare meat dishes . 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 food preparation tasks using commercial fixed and handheld equipment and complete a Student Logbook. The assessor must also observe a range of cooking 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 . © Sydney City College of Management Pty Ltd RTO: 45203 CRICOS: 03620C Date Revision date Version Page 3 of 16 File Name: SITHCCC036 Assessment tools April 2023 April 2024 1.0

SITHCCC036 Prepare meat dishes Assessment Task 2: Student Logbook Information for students Tasks required for this unit This unit of competency requires that you:  follow standard recipes to prepare at least six finished meat dishes using each of the following meat items at least once: o beef o game:  kangaroo or wallaby  specialty meats o lamb o pork o offal  use each of the following meat preparation techniques at least once when preparing the above dishes: o barding o de-boning o trimming o frenching o portioning o wet and dry marinating o mincing o rolling o tenderising o tying o skewering  prepare the required meat dishes using each of the following cookery methods at least once: o braising o deep-frying o shallow-frying o grilling o roasting o sous vide o stewing  cook a beef restaurant cut steak according to specified cooking preference from the following options: o blue o rare o medium rare o medium o medium well o well done © Sydney City College of Management Pty Ltd RTO: 45203 CRICOS: 03620C Date Revision date Version Page 4 of 16 File Name: SITHCCC036 Assessment tools April 2023 April 2024 1.0

SITHCCC036 Prepare meat dishes  prepare, plate and present two portions of each of the six finished dishes and steaks above: o within commercial time constraints and deadlines o responding to at least one special customer request o following procedures for portion control and food safety practices when handling and storing meat. Instructions for how you will complete these requirements are included below. © Sydney City College of Management Pty Ltd RTO: 45203 CRICOS: 03620C Date Revision date Version Page 5 of 16 File Name: SITHCCC036 Assessment tools April 2023 April 2024 1.0

SITHCCC036 Prepare meat dishes 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  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 © Sydney City College of Management Pty Ltd RTO: 45203 CRICOS: 03620C Date Revision date Version Page 6 of 16 File Name: SITHCCC036 Assessment tools April 2023 April 2024 1.0

Your preview ends here

Eager to read complete document? Join bartleby learn and gain access to the full version