Student Assessment_SITHCCC027 Prepare Dishes Using Basic Method

Page | 3 TYPES OF EVIDENCE The RTO ensures that assessment is carried out in accordance with the requirements of the unit and the standards and will implement an assessment process which identifies the evidence required for each unit of competency. They will identify the type of evidence and the assessment methods used. Types of evidence include:  Direct Evidence – things that the assessor, observes first-hand, e.g., observation or work samples  Indirect Evidence – things that someone else has observed and reported to us, e.g., third party reports  Supplementary Evidence – other things that can indicate performance, such as training records, questions, written work, portfolios Assessment methods may include but are not limited to:  Written Activity  Case Study  Observation/Demonstration  Practical Activity  Questions  Third Party Report Assessment must comply with the assessment methods of the training package and be conducted in accordance with the Principles of Assessment and assessment conditions. This means the assessment must be fair, flexible, reliable and valid. SITHCCC027 - Prepare dishes using basic methods of cookery

Page | 6 Your assessments should be typed in a 11 or 12 size font for ease of reading. You must include a footer on each page with the student name, unit code and date. Your assessment needs to be submitted as a hardcopy or electronic copy as requested by your trainer. How long should my answers be? The length of your answers will be guided by the description in each assessment, for example: Type of Answer Answer Guidelines Short Answer 4 typed lines = 50 words, or 5 lines of handwritten text Long Answer 8 typed lines = 100 words, or 10 lines of handwritten text = 1 3 of a foolscap page Brief Report 500 words = 1 page typed report, or 50 lines of handwritten text = 1 1 2 foolscap handwritten pages Mid Report 1,000 words = 2 page typed report 100 lines of handwritten text = 3 foolscap handwritten pages Long Report 2,000 words = 4 page typed report 200 lines of handwritten text = 6 foolscap handwritten pages How should I reference the sources of information I use in my assessments? Include a reference list at the end of your work on a separate page. You should reference the sources you have used in your assessments in the Harvard Style. For example: Website Name – Page or Document Name, Retrieved insert the date. Webpage link. For a book: Author surname, author initial Year of publication, Title of book, Publisher, City, State SITHCCC027 - Prepare dishes using basic methods of cookery

Page | 9 Collusion Collusion means unauthorised collaboration on assessable work (written, oral or practical) with other people. This occurs when a student presents group work as their own or as the work of someone else. Collusion may be with another RTO student or with individuals or students external to the RTO. This applies to work assessed by any educational and training body in Australia or overseas. Collusion occurs when youwork without the authorisation of the teaching staff to: • Work with one or more people to prepare and produce work • Allow others to copy your work or share your answer to an assessment task • Allow someone else to write or edit yourwork (without rto approval) • Write or edit work for another student • Offer to complete work or seek payment for completing academic work for other students. Both collusion and plagiarism can occur in group work. For examples of plagiarism, collusion and academic misconduct in group work please refer to the RTO’s policy on Academic integrity, plagiarism and collusion. Plagiarism and collusion constitute cheating. Disciplinary action will be taken against students who engage in plagiarism and collusion as outlined in RTO’s policy. Proven involvement in plagiarism or collusion may be recorded on students’ academic file and could lead to disciplinary action. Other Important unit specific Information N/A Unit outcome • This unit is not graded and the student must complete and submit all requirements for the assessment task for this cluster or unit of competencyto be deemed competent. • Students will receive a 'satisfactorily completed' (S) or 'not yet satisfactorily completed (NS) result for each individual unit assessment task (UAT). • Final unit result will be recorded as competency achieved/competent (C) or competency not yet achieved/not yet competent (NYC). Prerequisite/s SITXFSA001 Use hygienic practices for food safety Co-requisite/s Nil Foundation Skills SITHCCC027 - Prepare dishes using basic methods of cookery

Page | 12 Unit Knowledge Test (UKT) Purpose of the checklist The pre-assessment checklist helps students determine if they are ready for assessment. The trainer/assessor must review the checklist with the student before the student attempts the assessment task. If any items of the checklist are incomplete or not clear to the student, the trainer/assessor must provide relevant information to the student to ensure they understand the requirements of the assessment task. The student must ensure they are ready for the assessment task before undertaking it. Section 1: Information for Students • Please make sure you have completed the necessary prior learning before attempting this assessment. • Please make sure your trainer/assessor clearly explained the assessment process and tasks to be completed. • Please make sure you understand what evidence is required to be collected and how. • Please make sure you know your rights and the Complaints and Appeal process. • Please make sure you discuss any special needs or reasonable adjustments to be considered during the assessment (refer to the Reasonable Adjustments Strategy Matrix and negotiate these with your trainer/assessor). • Please make sure that you have access to a computer and the internet (if you prefer to type the answers). • Please ensure thatyou have all the required resources needed to complete this Unit Assessment Task (UAT). • Due date of this assessment task is according to your timetable. • In exceptional (compelling and compassionate) circumstances, an extensionto submit an assessment can be granted by the trainer/assessor. • Evidence of the compelling and compassionate circumstances must be provided together with your request for anextension to submit yourassessment work. • Request for an extension to submit your assessment work must be made before the due date of this assessment task. Section 2: Reasonable adjustments • Students with carer responsibilities, cultural or religious obligations, English as an additional language, disabilityetc. can request for reasonable adjustments. • Please note, academic standards of the unit/course will not be lowered to accommodate the needs of any student, but there is a requirement to be flexible about the way in which it is delivered or assessed. • The Disability Standards for Education requires institutions to take reasonable steps to enable the student with a disability to participate in education on the same basis as a student without a disability. • Trainer/Assessor must complete the section below “Reasonable Adjustment Strategies Matrix”to ensure the explanation and correct strategy have been recorded and implemented. • Trainer/Assessor must notify the administration/compliance and quality assurance department for any reasonable adjustments made. • All evidence and supplementary documentation must be submitted with the assessment pack to the administration/compliance and quality assurance department. SITHCCC027 - Prepare dishes using basic methods of cookery

Page | 15 Unit Assessment Task (UAT) Assessment Task 1 - Unit Knowledge Test (UKT) Assessment type:  Written Questions Assessment task description:  This is the first (1) unit assessment task you have to successfully complete to be deemed competent in this unit of competency.  The Unit Knowledge Test is comprised of twenty (20)written questions  You must respond to all questions and submit them to your Trainer/Assessor.  You must answer all questions to the required level, e.g. provide the number of points, to be deemed satisfactory in this task  You will receive your feedback within two weeks - you will be notified byyour Trainer/Assessor when results are available. Applicable conditions:  All knowledge tests are untimed and are conducted as open book tests (this means you are able to refer to your textbook during the test).  You must read and respond to all questions.  You may handwrite/use computers to answer the questions.  You must complete the task independently.  No marks or grades are allocated for this assessment task. The outcome of the task will be Satisfactory or Not Satisfactory.  As you complete this assessment taskyou are predominately demonstrating your written skills and knowledge to yourtrainer/assessor.  The trainer/assessor may ask you relevant questions on this assessment task to ensure that this is yourown work. Resubmissions and reattempts:  Where a student’s answers are deemed not satisfactory after the first attempt a resubmission attempt will be allowed.  You must speak to your Trainer/Assessor if you have any difficulty in completing this task and require reasonable adjustments (e.g. can be given as an oral assessment)  For more information, please refer to your RTO Student Handbook. Location:  This assessment task may be completed in a learning management system (i.e. Moodle) or independent learning environment.  Yourtrainer/assessor will provide you further information regarding the location for completing this assessment task. Instructions for answering written questions:  Complete a written assessment consisting of a series of questions.  You will be required to correctly answer all the questions.  Do not start answering questions without understanding what is required from you. Read the questions carefully and critically analyse them for a few seconds, this will help you to identify what is really needed. SITHCCC027 - Prepare dishes using basic methods of cookery

Page | 18 Question 4: Mise-en-place is important in a kitchen. Explain in 50 to 100 words, how would you use mise-en-place in a kitchen environment? Question 5: Match the following cooking methods with suitable foods to cook for each method. Cooking Method Suitable Food Answer A. Boiling Meats including poultry and fish B. Deep Fry Meats and vegetables C. Braise Vegetables and starches D. Steaming Vegetables E. Roasting Meat, vegetables F. Shallow Frying Processed meats, fish, chips, etc. Question 6: List any four (4) information which should be included on any food labelling /coding within a commercial kitchen? SITHCCC027 - Prepare dishes using basic methods of cookery

Page | 21 Question 15: What are the standard safety features on a commercial mixer? List any three (3). Question 16: What safety measures should be followed when operating a commercial mixer? List any four (4). Question 17: How would you clean the Salamander? Write in 100 to 150 words. SITHCCC027 - Prepare dishes using basic methods of cookery

Page | 22 Question 18: Write down the steps to clean Bain Marie? Question 19: If you are involved in a cooking process that could not be done on your own, whom would you ask for help and what instructions would you give them? Write in 20 to 30 words. SITHCCC027 - Prepare dishes using basic methods of cookery

Page | 23 Question 20: What other things you might consider after the cooking process? Write in 40 to 50 words. SITHCCC027 - Prepare dishes using basic methods of cookery

Page | 24 Unit Pre-Assessment Checklist UAT 2 – Unit Skills Test Purpose of the checklist The pre-assessment checklist helps students determine if they are ready for assessment. The trainer/assessor must review the checklist with the student before the student attempts the assessment task. If any items of the checklist are incomplete or not clear to the student, the trainer/assessor must provide relevant information to the student to ensure they understand the requirements of the assessment task. The student must ensure they are ready for the assessment task before undertaking it. Section 1: Information for Students • Please make sure you have completed the necessary prior learning before attempting this assessment. • Please make sure your trainer/assessor clearly explained the assessment process and tasks to be completed. • Please make sure you understand what evidence is required to be collected and how. • Please make sure you know your rights and the Complaints and Appeal process. • Please make sure you discuss any special needs or reasonable adjustments to be considered during the assessment (refer to the Reasonable Adjustments Strategy Matrix and negotiate these with your trainer/assessor). • Please make sure that you have access to a computer and the internet (if you prefer to type the answers). • Please ensure that you have all the required resources needed to complete this Unit Assessment Task (UAT). • Due date of this assessment task is according to your timetable. • In exceptional (compelling and compassionate) circumstances, an extensionto submit an assessment can be granted by the trainer/assessor. • Evidence of the compelling and compassionate circumstances must be provided together with your request for anextension to submit your assessment work. • Request for an extension to submit your assessment work must be made before the due date of this assessment task. Section 2: Reasonable adjustments • Students with carer responsibilities, cultural or religious obligations, English as an additional language, disabilityetc. can request for reasonable adjustments. • Please note, academic standards of the unit/course will not be lowered to accommodate the needs of any student, but there is a requirement to be flexible about the way in which it is delivered or assessed. • The Disability Standards for Education requires institutions to take reasonable steps to enable the student with a disability to participate in education on the same basis as a student without a disability. • Trainer/Assessor must complete the section below “Reasonable Adjustment Strategies Matrix” to ensure the explanation and correct strategy have been recorded and implemented. SITHCCC027 - Prepare dishes using basic methods of cookery

Page | 25 • Trainer/Assessor must notify the administration/compliance and quality assurance department for any reasonable adjustments made. • All evidence and supplementary documentation must be submitted with the assessment pack to the administration/compliance and quality assurance department. Reasonable Adjustment Strategies Matrix (Trainer/Assessor to complete) Category Possible Issue Reasonable Adjustment Strategy (select as applicable)  LLN  Speaking  Reading  Writing  Confidence  Verbal assessment  Presentations  Demonstration of a skill  Use of diagrams  Use of supporting documents such as wordlists  Non- English Speaking Background  Speaking  Reading  Writing  Cultural background  Confidence  Discuss with the student and supervisor (if applicable) whether language, literacy and numeracy are likely to impact on the assessment process  Use methods that do not require a higher level of language or literacy than is required to perform the job role  Use short sentences that do not contain large amounts of information  Clarify information by rephrasing, confirm understanding  Read any printed information to the student  Use graphics, pictures and colour coding instead of, or to support, text  Offer to write down, or have someone else write, oral responses given by the student  Ensure that the time available to complete the assessment, while meeting enterprise requirements, takes account of the student’s needs  Indigenous  Knowledge and understanding  Flexibility  Services  Inappropriate training and assessment  Culturally appropriate training  Explore understanding of concepts and practical application through oral assessment  Flexible delivery  Using group rather than individual assessments  Assessment through completion of practical tasks in the field after demonstration of skills and knowledge.  Age  Educational background  Limited study skills  Make sure font size is not too small  Trainer/Assessor should refer to the student’s experience  Ensure that the time available to complete the assessment takes account of the student’s needs  Provision of information or course materials in accessible format.  Changes in teaching practices, e.g. wearing an FM SITHCCC027 - Prepare dishes using basic methods of cookery

Page | 26 Reasonable Adjustment Strategies Matrix (Trainer/Assessor to complete) Category Possible Issue Reasonable Adjustment Strategy (select as applicable) microphone to enable a student to hear lectures  Supply of specialised equipment or services, e.g. a note- taker for a student who cannot write  Changes in lecture schedules and arrangements, e.g. relocating classes to an accessible venue  Changes to course design, e.g. substituting an assessment task  Modifications to physical environment, e.g. installing lever taps, building ramps, installing a lift  Educationa l background  Reading  Writing  Numeracy  Limited study skills and/or learning strategies  Discuss with the Student previous learning experience  Ensure learning and assessment methods meet the student’s individual need  Disability  Speaking  Reading  Writing  Numeracy  Limited study skills and/or learning strategies  Identify the issues  Create a climate of support  Ensure access to support that the student has agreed to  Appropriately structure the assessment  Provide information or course materials in accessible format, e.g. a text book in braille  Changes in teaching practices, e.g. wearing an FM microphone to enable a student to hear lectures  Supply of specialised equipment or services, e.g. a note taker for a student who cannot write  Changes in lecture schedules and arrangements, e.g. relocating classes to an accessible venue  Changes to course design, e.g. substituting an assessment task  Modifications to physical environment, e.g. installing lever taps, building ramps, installing a lift Explanation of reasonable adjustments strategy used (If required) SITHCCC027 - Prepare dishes using basic methods of cookery

Page | 27 Assessment Task 2 – Unit Skills Test (UST) Assessment type  Unit Skills Test Assessment task description  This is the second (2) unit assessment task you have to successfully complete to be deemed competent in this unit of competency.  This assessment task is comprised of a Unit Skills Test (UST).  You are required to answer a skill test.  You must attempt all criteria to the required level, e.g. Assessment criteria mentioned in the performance checklist to be deemed satisfactory in this task  You must select, prepare, portion different ingredients to cook and present dishes by following all given instructions, for your trainer/assessor to assess your competency in this assessment task.  You will receive your feedback within two weeks - you will be notified by your Trainer/Assessor when results are available. Applicable conditions  This skill test is untimed and conducted as an open book test (this means you are able to refer to your textbook or other learner materials during the test).  You will be assessed independently on this assessment task.  No marks or grades are allocated for this assessment task. The outcome of the task will be Satisfactory or Not Satisfactory.  As you complete this assessment taskyou are predominately demonstrating your practical skills, techniques and knowledge to your trainer/assessor.  Trainer/Assessor may ask you relevant questions during this assessment task. Resubmissions and reattempts  Where a student’s answers are deemed not satisfactory after the first attempt a resubmission attempt will be allowed.  You must speak to your Trainer/Assessor if you have any difficulty in completing this task and require reasonable adjustments (e.g. can be given as an oral assessment)  For more information, please refer to your RTO Student Handbook. Location  This assessment task may be completed in a learning management system (i.e. Moodleetc.) or independent learning environment.  Your trainer/assessor will provide you further information regarding the location of completing this assessment task. General Instructions for attempting the skills test:  You will be required to correctly attempt all activities of this assessment task.  You will prepare and present dishes in this assessment task. SITHCCC027 - Prepare dishes using basic methods of cookery

Page | 28  You will be expanding the knowledge and skills acquired during the previous assessment task.  Answers must demonstrate an understanding and application of relevant concepts, critical thinking, and good writing skills. How your trainer/assessor will assess your work?  This assessment task requires the student to answer a skill test.  Answers must demonstrate the student’s understanding and skills of the unit.  Assessment objectives/ measurable learning outcome(s) are attached as performance checklist/ performance criteria with this assessment task to ensure that you have successfully completed and submitted the assessment task.  If all assessment tasks are deemed Satisfactory (S), then the unit outcome is Competent (C).  If at least one of the assessment task is deemed Not Satisfactory (NS), then the unit outcome is Not Yet Competent (NYC).  Once all assessment tasks allocated to this Unit of Competency have been undertaken, trainer/assessor will complete an Assessment plan to record the unit outcome. The outcome will be either Competent (C) or Not Yet Competent (NYC).  The “Assessment Plan” is available with the Unit Assessment Pack (UAP) – Cover Sheet. Purpose of the assessment task: This assessment task is designed to evaluate your following skills and abilities:  Skill to identify, analyse and select food products and ingredients according to recipe, quality, freshness and stock rotation requirements  Skill to select, prepare and use equipments safely.  Skill to portion, prepare ingredients according to recipe requirements.  Skill to cook, present and store dishes appropriately.  Reading skills to collect, review, interpret/understand and analyse/review text-based recipe information from a range/number of sources.  Numeracy/numbers- mathematical skills to interpret/calculate the number of portion and determine cooking times and temperature.  Skill to contributions to the plating of a dish supports timely and quality food service.  Skill to implement safety procedures and deal with pressure of work at workplace environment.  Skill to interact/cooperate with others using appropriate conventions/systems when communicating to, and consulting/discussing with staff members.  Ability/skill to sequence/in order and schedule/plan activities and manage communication.  Skill to analyse relevant/appropriate information to identify scope/range of work, goals and objectives and to evaluate/review options/other choices. SITHCCC027 - Prepare dishes using basic methods of cookery

Page | 29 Assessment Task 2 – Unit skills test Assessment Instructions  You are required to answer a skill test.  Your assessor will assess your work according to the given performance criteria/ performance checklist.  You may attach a separate sheet if required.  You must include the following particulars in the footer section of each page of the attached sheets: o Student ID or Student Name o Unit ID or Unit Code o Course ID or Course Code o Trainer and assessor name o Page numbers  You must staple the loose sheets together along with the cover page.  You must attach the loose sheets chronologically as per the page numbers.  Correction fluid and tape are not permitted. Please do any corrections by striking through the incorrect words with one or two lines and rewriting the correct words. Assessment resources must include: Fixtures and large equipment:  Commercial:  Blenders and food mills  Planetary mixers  Commercial grade work benches (1.5 m/person)  Designated area for dry goods and perishables  Commercial ovens with trays (one per two persons):  Commercial refrigeration facilities:  Cool room and/or fridge  Freezer  Deep-fryer  Designated storage areas for dry goods and perishables  Double sink  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)  Slicing machine Small equipment:  Baking sheets and trays  Containers for hot and cold food  Cutting boards  Food handler gloves SITHCCC027 - Prepare dishes using basic methods of cookery

Page | 30  Graters  Juicers  Knife sharpening equipment  Sharpening steels and stones  Knives:  Bread knives  Chef knives  Palette knives  Utility knives  Measurers:  Metric calibrated measuring jugs  Measuring spoons  Portion control scoops  Mortar and pestle  Oven mitts  Pots and pans  Sauce bottles  Salad spinners  Scales  Scoops, skimmers and spiders  Sets of stainless steel bowls  Service-ware:  Platters, dishes, and bowls  Cutlery and serving utensils  Small utensils:  Flour and drum sieves  Peelers, corers and slicers  Strainers and chinois  Scrapers  Spatulas  Pastry brush  Tongs and serving utensils  Whisks: o Fine stainless steel wire o Coarse stainless steel wire  Spoons:  Large plain and slotted metal spoons  Ladles in a variety of sizes  Wooden spoons  Steamers  Temperature probes  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 SITHCCC027 - Prepare dishes using basic methods of cookery

Page | 31  Mops and buckets  Separate hand basin and antiseptic liquid soap dispenser for hand washing  Sponges, brushes and scourers  Tea towels Your assessor will be looking for evidence of the following skills while reviewing your draft assessment plan:  Ability to identify, analyse and select food products and ingredients according to recipe, quality, freshness and stock rotation requirements  Ability to select, prepare and use equipments safely.  Ability to portion, prepare ingredients according to recipe requirements.  Ability to cook, present and store dishes appropriately.  Reading skills to collect, review, interpret/understand and analyse/review text-based recipe information from a range/number of sources.  Numeracy/numbers- mathematical skills to interpret/calculate the number of portion and determine cooking times and temperature.  Ability to contributions to the plating of a dish supports timely and quality food service.  Ability to implement safety procedures and deal with pressure of work at workplace environment.  Ability to interact/cooperate with others using appropriate conventions/systems when communicating to, and consulting/discussing with staff members.  Ability/skill to sequence/in order and schedule/plan activities and manage communication.  Ability to analyse relevant/appropriate information to identify scope/range of work, goals and objectives and to evaluate/review options/other choices. Instructions for attempting the skills test:  You will be required to correctly attempt all activities of this assessment task.  You will prepare and present dishes in this assessment task.  You will be expanding the knowledge and skills acquired during the previous assessment task. Assessment task:  For this task, you will be observed selecting, preparing, portioning different ingredients to cook and present dishes for the tasks outlined.  The name of dishes will be provided by your assessor/trainer. It is important that you  Select appropriate ingredients  Select and assemble appropriate equipment for each task  Portion and prepare ingredients  Cook, present and store dishes SITHCCC027 - Prepare dishes using basic methods of cookery

Page | 32 Method Product / Food / Commodities (Must include dairy, dry goods, fruit & vegetables, eggs, meat, seafood and poultry, and general food items) Recipe Name Boiling Vegetables/Meat/Dairy Minestrone Poaching Chicken/Vegetables/Dairy Poached Chicken Breast in Cream Sauce Steaming Dairy/Flour/Eggs/Sugar Steamed Pudding Stewing Fruit/Sugar Apple Compote Braising Rive/Vegetable/Dairy Pilaf Rice Roasting Vegetables/Herbs/Oil Roasted Ratatouille Baking Flour/Dairy/Butter Bread Rolls Grilling Vegetable/Oil Grilled Tomato Shallow Frying Meat/Eggs/Vegetables/Flour/Dairy Veal Schnitzel “Viennese” Deep Frying Fish/flour/Eggs Fish and Chips Stir Frying Vegetables/Oil/Herbs/Rice Noodles Thai Style stir-Fried Vegetables with Rice Noodles Pan Frying Meat/Oil/herbs Pan Fried Sirloin Steak Microwaving Pilaf Rice Re-heat Pilaf Rice Sautéing Vegetable/Meat/dairy Sautéed Spinach Blanching Vegetables/Dairy Buttered Beans Unit Skills Test – Checklist SITHCCC027 - Prepare dishes using basic methods of cookery

Page | 33 Did the student perform the following aspects to industry standard? Balking Blanching Boiling Braising Deep Frying Grilling Poaching Roasting Mise en place  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No Mise en place Clean  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No Free from clutter  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No Organised  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No Required ingredients accessed available  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No Tools and equipment ready  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No Ingredients Appropriate amount  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No Selected in accordance with stock rotation procedures  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No Quality appropriate to recipe  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No Prepared with limited wastage  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No Cut and portioned according to recipe requirements  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No Weighed and measured accurately  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No Equipment Correct size  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No Checked for cleanliness  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No Assembled correctly  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No SITHCCC027 - Prepare dishes using basic methods of cookery

Page | 34 Workfow Logical  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No Sequential  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No Smooth  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No Timing  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No Safety Bench  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No Stoves  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No Tools and equipment  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No Haste  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No WHS  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No Bending / lifting  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No Hygiene Personal  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No Uniform  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No Food (HACCP)  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No Communication Clear and concise  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No Co-operative  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No Helpful  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No Student problem solved issues as they arose, ensuring appropriate rectification action undertaken where required  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No SITHCCC027 - Prepare dishes using basic methods of cookery

Page | 35 Finished Product saleable product  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No quality & taste  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No Colour  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No Consistency (in all batches)  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No Texture  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No Moisture content  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No Palatability  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No Visual appearance  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No Acceptable Industry Standard  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No Comments Did the student perform the following aspects to industry standard? Pan Frying Sauté Stir Frying Steaming Stewing Microwaving Repeat 1 Repeat 1 SITHCCC027 - Prepare dishes using basic methods of cookery

Page | 36 Mise en place  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  N/a Mise en place Clean  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  N/a  Yes  No  N/a Free from clutter  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  N/a  Yes  No  N/a Organised  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  N/a  Yes  No  N/a Required ingredients accessed available  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  N/a  Yes  No  N/a Tools and equipment ready  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  N/a  Yes  No  N/a Ingredients Appropriate amount  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  N/a  Yes  No  N/a Selected in accordance with stock rotation procedures  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  N/a  Yes  No  N/a Quality appropriate to recipe  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  N/a  Yes  No  N/a Prepared with limited wastage  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  N/a  Yes  No  N/a Cut and portioned according to recipe requirements  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  N/a  Yes  No  N/a Weighed and measured accurately  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  N/a  Yes  No  N/a Equipment Correct size  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  N/a  Yes  No  N/a Checked for cleanliness  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  N/a  Yes  No  N/a Assembled correctly  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  N/a  Yes  No  N/a Logical  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  N/a  Yes  No  N/a SITHCCC027 - Prepare dishes using basic methods of cookery

Page | 37 Workfow Sequential  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  N/a  Yes  No  N/a Smooth  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  N/a  Yes  No  N/a Timing  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  N/a  Yes  No  N/a Safety Bench  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  N/a  Yes  No  N/a Stoves  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  N/a  Yes  No  N/a Tools and equipment  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  N/a  Yes  No  N/a Haste  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  N/a  Yes  No  N/a WHS  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  N/a  Yes  No  N/a Bending / lifting  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  N/a  Yes  No  N/a Hygiene Personal  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  N/a  Yes  No  N/a Uniform  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  N/a  Yes  No  N/a Food (HACCP)  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  N/a  Yes  No  N/a Communication Clear and concise  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  N/a  Yes  No  N/a Co-operative  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  N/a  Yes  No  N/a Helpful  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  N/a  Yes  No  N/a Student problem solved issues as they arose, ensuring appropriate rectification action undertaken where required  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  N/a SITHCCC027 - Prepare dishes using basic methods of cookery

Page | 38 End Product saleable product  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  N/a  Yes  No  N/a quality & taste  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  N/a  Yes  No  N/a Colour  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  N/a  Yes  No  N/a Consistency (in all batches)  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  N/a  Yes  No  N/a texture  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  N/a  Yes  No  N/a Moisture content  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  N/a  Yes  No  N/a Palatability  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  N/a  Yes  No  N/a Visual appearance  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  N/a  Yes  No  N/a Acceptable Industry Standard  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  Yes  No  N/a  Yes  No  N/a SITHCCC027 - Prepare dishes using basic methods of cookery

Page | 39 Comments Did the student perform the following aspects to industry standard? Satisfactory Comments Technique - Boiling Correct Pot / Pan Size  Yes  No Appropriate amount of liquid added  Yes  No Liquid brought to boil  Yes  No Food added to liquid carefully without splash (either pre or post boil)  Yes  No Temperature monitored to maintain required simmer  Yes  No Food boiled for correct time, or until correct texture achieved  Yes  No SITHCCC027 - Prepare dishes using basic methods of cookery

Page | 40 Food removed from liquid, and strained / rinsed as required  Yes  No Technique - Poaching Add liquid to pan, enough to cover food (if small items are being poached)  Yes  No Heat kept to minimum, and liquid kept under the boil  Yes  No Other required liquids added to water (i.e. - vinier)  Yes  No Food carefully placed into hot liquid without splash  Yes  No Food monitored until required texture or temperature achieved  Yes  No Food removed from liquid  Yes  No Liquid absorbed from food  Yes  No Technique - Steaming Add water and flavours to pan, pot or wok, ensuring it sits low enough that it does not touch the food  Yes  No Place steamer into the pot, ensuring the water does not touch the food  Yes  No Place the food into the steamer. Where possible, ensure individual pieces of food do not touch  Yes  No Turn on heat and bring pot to a simmer  Yes  No Place lid on steamer and steam until required texture or temperature achieved  Yes  No Once food is ready, remove food from steamer and serve  Yes  No Technique – Stewing Stewing liquid is prepared and added to pot  Yes  No Food and ingredients are cut into appropriate size pieces  Yes  No Meats are floured where required  Yes  No Food and ingredients are added to the stewing mixture, ensuring the liquid covers the ingredients  Yes  No SITHCCC027 - Prepare dishes using basic methods of cookery

Page | 41 Stew is brought to a slow simmer  Yes  No Stew is simmered for required duration, (until meat is tender) (either on stove, slow cooker or in oven)  Yes  No Vegetables are replaced in last 30 minutes of stewing process  Yes  No Remove stew from heat and skim of unwanted fat  Yes  No Thicken sauce if required  Yes  No Technique – Blanching Water and salt added to pan and brought to boil  Yes  No Ingredients prepared and plunged into boiling water for 1- 2 minutes  Yes  No Ingredient removed from boiling water and placed in iced water to rapidly stop cooking process  Yes  No Once cool, remove food from ice and pat dry  Yes  No Technique – Braising Meat or ingredients are prepared appropriately  Yes  No Meat / ingredients are seared / sautéed over medium high heat until brown  Yes  No Cooking liquid added to pan (about half way up ingredients)  Yes  No Liquid brought to simmer  Yes  No Pan covered and placed in oven on 180 o C, and cooked until tender  Yes  No Pan removed from oven  Yes  No Meat / ingredients strained from liquid  Yes  No Excess fat removed from liquid  Yes  No Liquid reduced until thickens and used as sauce  Yes  No Oven is preheated (normally around 200 o C)  Yes  No SITHCCC027 - Prepare dishes using basic methods of cookery

Page | 42 Technique - Roasting Vegetables / meats are prepared according to recipe  Yes  No Vegetables cut to uniform size  Yes  No Vegetables drizzled with oils and seasoning  Yes  No Vegetable / meat placed in oven  Yes  No Vegetables turned over halfway through cooking process  Yes  No Meats - Temperature turned down once fluids start to boil, or colouring achieved, and then slow roasted.  Yes  No Vegetables / meats roasted until required colour, texture and temperature achieved  Yes  No Vegetables / meats are removed from oven  Yes  No Meats rested appropriately  Yes  No Technique - Grilling Ingredients are prepared and coated according to recipe  Yes  No Heat on grill set to appropriate level (Low for chicken, fish, vegetables and fruit | Medium for red meat, etc)  Yes  No Ingredients placed onto grill in sequence for cooking time  Yes  No Ingredients turned when required, ensuring student keeps track of cooking times  Yes  No Flare-ups avoided where possible  Yes  No Food cooked until required temperature, colour and texture achieved  Yes  No Technique - Pan frying Ingredients are prepared and coated according to recipe  Yes  No Oil is added to pan (enough to lubricate base of pan)  Yes  No Oil is heated on medium high heat, but not burning  Yes  No Oil is tested by placing small ingredient into pan and watching for bubbles around it  Yes  No Ingredients added to pan (should sizzle on impact)  Yes  No Ingredients cooked to golden brown both sides (turning when required)  Yes  No SITHCCC027 - Prepare dishes using basic methods of cookery

Page | 43 Oil splashes limited to small amount around pan, and hot oil not left unattended  Yes  No Technique - Stir frying Ingredients cut into thin, consistent shapes  Yes  No Small amount of oil (1-2 tablespoons) added to wok and heated  Yes  No Meats added and cooked till brown,  Yes  No Meats continually stirred until cooked, ensuring they have consistent contact with sides of wok  Yes  No Flavours / ingredients added to pan in correct order  Yes  No Once cooked, sauces added to pan  Yes  No Stir-fry cooked until sauce is hot (1-3 minutes), then served  Yes  No Technique - Deep frying Ingredients are prepared and coated (batter or flour) according to recipe  Yes  No Vegetable, Canola, Sunflower or Rice Bran oil is heated in deep fryer until desired temperature achieved  Yes  No Oil is tested by dropping bread and timing how long to get golden brown (25-30 seconds at 160°C, in 20 seconds at 170°C, in 15 seconds at 180°C and in 10 seconds at 190°C.)  Yes  No Ingredients free from water (not wet) to reduce risk of spitting)  Yes  No Ingredients lowered with metal slotted food into hot oil carefully  Yes  No Deep fryer not over-crowded  Yes  No Ingredients turned if required  Yes  No When cooked to required temperature, texture or colour, food is removed from deep fryer, drained then served whilst hot.  Yes  No Product placed in appropriate pan / dish, prepared as per recipe  Yes  No SITHCCC027 - Prepare dishes using basic methods of cookery

Page | 44 Technique - Baking Oven is pre-heated to required temperature  Yes  No Food placed in centre lower third of oven where possible  Yes  No Door shut carefully, and not opened during first half of baking  Yes  No Colour, shape and temperature monitored  Yes  No Product checked for readiness (with skewer as appropriate)  Yes  No Product removed from oven, and turned onto cooling rack where appropriate  Yes  No Technique - Sautéing Ingredients prepared to consistent size  Yes  No Pan is heated on medium high heat  Yes  No Small amount of oil added to pan, and heated  Yes  No Ingredients added to pan  Yes  No Pan is not overcrowded  Yes  No Food is continually kept moving through a smooth and controlled tossing / flipping motion  Yes  No Pan is kept hot  Yes  No Technique - Microwaving Ingredients placed into microwave safe container  Yes  No No foil or metal is used in microwave  Yes  No Correct wattage selected  Yes  No Correct time selected  Yes  No Food placed into centre of microwave, and door shut  Yes  No Microwave activated  Yes  No Face and body kept away from microwave during operation where possible  Yes  No SITHCCC027 - Prepare dishes using basic methods of cookery

Page | 45 Comments Your draft must address the following performance criteria/ performance checklist. To be assessed as satisfactory (S) in this assessment task the participant needs to demonstrate competency in the following critical aspects of evidence S N/S Trainer/Assessor to complete (Comment and feedback to students) SITHCCC027 - Prepare dishes using basic methods of cookery

Page | 46 a) Successfully confirmed and calculated ingredients according to recipe and preparation requirement.  b) Successfully recognised and selected ingredients according to quality freshness and stock requirements.  c) Successfully selected, prepared and used all the cooking equipments according to safety and hygienically requirements guideline.   d) Adequately weighted and measuredingredients and prepared , cut and portioned ingredients according to recipe and cooking style.   SITHCCC027 - Prepare dishes using basic methods of cookery

Page | 47 e) Appropriately selected and used cookery methods for dishes,completed cooking process in a logical, planned and safe manner and recognised problems while cooking and took corrective action and worked cooperatively with colleagues.   f) Successfully presented dishes, added garnishes and accompaniments, cleaned work area, store surplus and re-usable by- products according to organisational procedures, environmental considerations, and cost-reduction initiative   SITHCCC027 - Prepare dishes using basic methods of cookery