PO SITHCCC023_ST V1.0

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School

University of New South Wales *

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Course

SITHCCC037

Subject

Mechanical Engineering

Date

Apr 3, 2024

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pdf

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Observation record SITHCCC023 Use food preparation equipment Page 1 of 5 Date: 3/05/2022 Version 1.0 Assessment Task 3 –Practical Demonstration-Observation - Record Student Name Unit/s being assessed SITHCCC023 Use food preparation equipment Location of observation: ☐ TasTAFE ☐ Workplace ☐ Other Instructions for Assessment: Performance Task These tasks provide an opportunity for students to demonstrate the skills required for competence in this unit. This performance task requires you to assemble, disassemble, use, and sanitise food preparation equipment to prepare the food items listed below in the observation record. Observation will be conducted within the TasTAFE kitchen or workplace. Observation will be conducted under typical workplace time constraints and conditions You will be observed on multiple occasions, you must be observed completing every task to a satisfactory level You will be given immediate feedback if standards are not satisfactory and given opportunity to be re-assessed. Legend: • SOP: S tandard operating procedures (manufacturer instructions) • SRC: Standard recipe cards • NS: Not satisfactory • S: Satisfactory • MAP ID: Represents Element, Foundation skills & Performance evidence assessments and their mapping PRACTICAL Satisfactory ☐ Not Satisfactory ☐ TasTAFE Assessor/s: Assessor 1 Assessor 2 Assessor signature: Date: Enter a date.

Observation record SITHCCC023 Use food preparation equipment Page 2 of 5 Date: 3/05/2022 Version 1.0 Use food preparation equipment performance tasks: Mapping Guide Safely and hygienically prepare food using each of the following fixed and hand-held commercial equipment: Use all handheld and fixed equipment listed: • blender • deep-fryer • food processor • grater • cryovac machine Maintain equipment: • Sharpening stones* • Sharpening steels* All knives and sharpening equipment listed must be used: • chef’s knife • filleting knife • palette knife • utility knife • vegetable knife All tools listed must be used: • mandolin slicer • measures • microwave • mouli • oven • peeler, corer or slicer • planetary mixer • salamander • scales • slicing machine • stove top • thermometer • water bath (not bain marie) • whisks: fine & coarse Prepare all basic and precision cuts listed: • brunoise • chiffonnade • concasse • jardinière • julienne • macédoine • mirepoix • paysanne

Observation record SITHCCC023 Use food preparation equipment Page 3 of 5 Date: 3/05/2022 Version 1.0 TASK 3 PERFORMANCE – During the demonstration of skills, did the student satisfactorily MAP ID Confirmed station & tool condition & cleanliness before use: Prepare precision cuts and basic food preparations to SRC requirements efficiently: Used equipment for food preparations safely: Over multiple occasions & Attempts: NS or S 3.0 ☐ Chef’s knife ☐ Utility knife ☐ Vegetable knives ☐ Filleting Knife ☐ Pallet knife ☐ Mandolin ☐ Brunoise ☐ Chiffonade ☐ Concasse ☐ Jardinière ☐ Spread food items ☐ Julienne ☐ Macedoine ☐ Paysanne ☐ Mirepoix ☐ Filleted food items ☐ Holds and transports knives and mandolins correctly 1: ☐ NS ☐ S date: 2: ☐ NS ☐ S date: 3: ☐ NS ☐ S date: Assessor Feedback: 3.1 ☐ Measures/scales ☐ Mouli ☐ Peelers, corers ☐ Graters ☐ Thermometers ☐ whisks: fine & coarse ☐ Weigh ingredients ☐ Puree ingredients ☐ Peeled and cored ☐ Grated ingredients ☐ Took food temperatures ☐ Whisked food items ☐ Can locate and follow SOP 1: ☐ NS ☐ S date: 2: ☐ NS ☐ S date: 3: ☐ NS ☐ S date: MAP ID Clean & sanitise food preparation equipment & knives minimising water & chemical use: Reassemble maintain & correctly store food preparation equipment: Over multiple occasions & Attempts: NS or S 3.2 ☐ Chef’s knife ☐ Filleting knife ☐ Pallet knife ☐ Utility knife ☐ Vegetable knife ☐ Mandolin slicer ☐ Use stones and steels to maintain blades ☐ Re assemble knives/slicers according to SOP ☐ Store knives/slicers in safe & correct positions 1: ☐ NS ☐ S date: 2: ☐ NS ☐ S date: 3: ☐ NS ☐ S date: Assessor Feedback: 3.3 ☐ Measures/scales ☐ Mouli ☐ Peelers, corers ☐ Graters ☐ Thermometers ☐ Whisks: fine & coarse ☐ Place tools in clean and hygienic areas ☐ Store tools in safe & correct positions 1: ☐ NS ☐ S date: 2: ☐ NS ☐ S date: 3: ☐ NS ☐ S date: Assessor Feedback:

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Observation record SITHCCC023 Use food preparation equipment Page 4 of 5 Date: 3/05/2022 Version 1.0 MAP ID Confirmed station & tool condition & cleanliness before use: Prepared food items to SRC & SOP requirements efficiently & safely using: Over multiple occasions & Attempts: NS or S 3.4 Microwaves Microwaves 1: ☐ NS ☐ S date: 2: ☐ NS ☐ S date: 3: ☐ NS ☐ S date: 3.5 Planetary mixers Planetary mixers 1: ☐ NS ☐ S date: 2: ☐ NS ☐ S date: 3: ☐ NS ☐ S date: 3.6 Stove tops & Ovens Stove tops & Ovens 1: ☐ NS ☐ S date: 2: ☐ NS ☐ S date: 3: ☐ NS ☐ S date: 3.7 ☐ Blenders ☐ Food processors ☐ Blenders ☐ Food processors 1: ☐ NS ☐ S date: 2: ☐ NS ☐ S date: 3: ☐ NS ☐ S date: 3.8 Deep fryers Deep fryers 1: ☐ NS ☐ S date: 2: ☐ NS ☐ S date: 3: ☐ NS ☐ S date: 3.9 Grills Grills 1: ☐ NS ☐ S date: 2: ☐ NS ☐ S date: 3: ☐ NS ☐ S date: 3.10 Slicer benchtop & mandolin Slicers 1: ☐ NS ☐ S date: 2: ☐ NS ☐ S date: 3: ☐ NS ☐ S date: 3.11 ☐ Water baths ☐ Cryovac machines ☐ Water baths ☐ Cryovac machines 1: ☐ NS ☐ S date: 2: ☐ NS ☐ S date: 3: ☐ NS ☐ S date: 3.12 Identify and report on unsafe or faulty equipment (verbal or written) 1: ☐ NS ☐ S date: 2: ☐ NS ☐ S date: 3: ☐ NS ☐ S date: Assessor Feedback: MAP ID Clean & sanitise food preparation equipment minimising water & chemical use: Reassemble maintain & correctly store food preparation equipment: Over multiple occasions & attempts: NS or S 3.13 ☐ Blender ☐ Deep fryer ☐ Food processor ☐ Ovens/Stove tops ☐ Cryovac machine ☐ Microwave ☐ Slicing machines ☐ Planetary mixers ☐ Water baths ☐ Re assemble fixed tools according to SOP ☐ Place tools in clean and hygienic areas ☐ Store tools in safe & correct positions 1: ☐ NS ☐ S date: 2: ☐ NS ☐ S date: 3: ☐ NS ☐ S date: Assessor Feedback: 3.14 Use energy, water & other resources efficiently to reduce negative environmental impacts: ☐ Turn off equipment when not in use ☐ Fill sinks, don’t wash under running water ☐ Measure chemicals correctly ☐ Sort recyclables & composts food scraps 1: ☐ NS ☐ S date: 2: ☐ NS ☐ S date: 3: ☐ NS ☐ S date: Assessor Feedback: 3.15 The student efficiently sequences the stages of food preparation and production: The student self-manages speed, timing, and productivity: 1: ☐ NS ☐ S date: 2: ☐ NS ☐ S date: 3: ☐ NS ☐ S date: Assessor Feedback: