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Assignment Activities - Work effectively as a cook - Sithccc
043
commercial cookery (Stott's College)
Studocu is not sponsored or endorsed by any college or university
Assignment Activities - Work effectively as a cook - Sithccc
043
commercial cookery (Stott's College)
Downloaded by arjun khtiwada (arjunkhatiwada1121@gmail.com)
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SITHCCC043 – WORK
EFFECTIVELY AS A COOK
Assignment Activities
Student ID:
Student Name
Downloaded by arjun khtiwada (arjunkhatiwada1121@gmail.com)
lOMoARcPSD|24940642
Student name:
Student ID:
Unit name: Work effectively as a cook
Unit code: SITHCCC043
Trainer name:
Due date:
Table of Contents
Assignment Activity 1
..........................................................................................
3
Assignment Activity 2
..........................................................................................
4
Assignment Activity 3
..........................................................................................
5
Assignment Activity 4
..........................................................................................
6
Assignment Activity 5
..........................................................................................
7
Assignment Activity 6
..........................................................................................
8
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2
of
8
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Student name:
Student ID:
Unit name: Work effectively as a cook
Unit code: SITHCCC043
Trainer name:
Due date:
Assignment Activity 1
Speak to the kitchen staff at your venue, and define what the business
expects from a cook regarding their required skills and knowledge.
Once you have explained what cooks need to know and do, explain how
they can work as part of a team.
Being part of a team takes work, and issues can happen anytime. Name
three things that could go wrong, and explain how you would solve these
issues.
Answer:
Page
3
of
8
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lOMoARcPSD|24940642
Student name:
Student ID:
Unit name: Work effectively as a cook
Unit code: SITHCCC043
Trainer name:
Due date:
Assignment Activity 2
Provide and describe the end-of-service and clean-up procedures for one
service period.
Answer:
Page
4
of
8
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lOMoARcPSD|24940642
Student name:
Student ID:
Unit name: Work effectively as a cook
Unit code: SITHCCC043
Trainer name:
Due date:
Assignment Activity 3
Describe and provide at least three food safety practices that you carried
out during the cookery service periods.
You can upload them as attachments, or you can add pictures of your
work below.
Answer:
Page
5
of
8
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Student name:
Student ID:
Unit name: Work effectively as a cook
Unit code: SITHCCC043
Trainer name:
Due date:
Assignment Activity 4
Consider your workplace and describe the whole kitchen team, their
roles, and responsibilities for at least one service period.
If you are not employed, you can base this assessment on a local
restaurant, but you must seek your assessor’ approval.
Answer:
Page
6
of
8
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Student name:
Student ID:
Unit name: Work effectively as a cook
Unit code: SITHCCC043
Trainer name:
Due date:
Assignment Activity 5
Detail two (2) actions you can take that can contribute to an inclusive and
conflict-free workplace.
Answer:
1.
2.
Page
7
of
8
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Student name:
Student ID:
Unit name: Work effectively as a cook
Unit code: SITHCCC043
Trainer name:
Due date:
Assignment Activity 6
Choose one pieces of equipment for each category mentioned below, and
provide the techniques to use the equipment safely.
Utensils,
Mechanical equipment
Large, fixed equipment
Answer:
Equipment example
Techniques for safe use
Utensils
Mechanical
equipment
Large, fixed
equipment
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8
of
8
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