SITHCCC005 Prepare dishes using basic
methods of cookery
Learner Assessment Pack
V2.0_June 2019
| Evidence recorded | Evidence Type/ Method of assessment | Evidence Submitted |
| Unit Assessment 1 | Unit Knowledge Assessment (UKA) | Yes / No |
| Unit Assessment 2 | Unit Skills Assessment (USA) | Yes / No |
AssignmentTutorOnline
Apex Institute of Education | SITHCCC005 – Learner Assessment Pack V2.0_Jun 2019 | CRICOS: 03156M Page 2 of 31
SITHCCC005 Prepare dishes using basic methods of cookery
UNIT DESCRIPTION
This unit describes the performance outcomes, skills and knowledge required to use a range of
basic cookery methods to prepare dishes.
The unit applies to cooks working in hospitality and catering organisations. This could include
restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks,
cafes, residential caterers, in-flight and other transport caterers, and event and function
caterers.
It applies to individuals who work with very little independence and under close supervision and
guidance of more senior chefs. They follow predefined organisational procedures and report any
discrepancies to a higher level staff member for action.
| Element | Performance Criteria |
| 1. Select ingredients. |
1.1.Confirm food production requirements from food preparation list and standard recipes. |
| 1.2.Calculate ingredient amounts according to requirements. | |
| 1.3.Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements. |
|
| 1.4.Check perishable supplies for spoilage or contamination prior to preparation. |
|
| 2. Select, prepare and use equipment. |
2.1.Select type and size of equipment suitable to requirements. |
| 2.2.Safely assemble and ensure cleanliness of equipment before use. | |
| 2.3.Use equipment safely and hygienically according to manufacturer instructions. |
|
| 3. Portion and prepare ingredients. |
3.1.Weigh and measure ingredients and create portions according to recipe. |
| 3.2.Prepare, cut and portion ingredients according to recipe and cooking style. |
|
| 3.3.Minimise waste to maximise profitability of food items prepared. | |
| 4. Cook dishes. |
4.1.Select and use cookery methods for dishes following standard recipes. |
| 4.2.Complete cooking process in a logical, planned and safe manner. | |
| 4.3.Identify problems with the cooking process and take corrective action. | |
| 4.4.Work cooperatively with colleagues to ensure timely preparation of dishes. |
|
| 5. Present and store dishes. |
5.1.Present dishes on appropriate service-ware. |
| 5.2.Add garnishes and accompaniments according to standard recipes. | |
| 5.3.Clean work area, and dispose of or store surplus and re-usable by products according to organisational procedures, environmental considerations, and cost-reduction initiatives. |
Apex Institute of Education | SITHCCC005 – Learner Assessment Pack V2.0_Jun 2019 | CRICOS: 03156M Page 3 of 31
| Performance evidence |
| follow standard recipes for dishes that demonstrate use of each of the following major food types: • dairy products • dry goods • frozen goods • fruit • meat • poultry • seafood • vegetables |
| demonstrate food safety practices for handling and storing each of the major food types |
| use each of the following cookery methods and complete mise en place activities when preparing the above dishes: • baking • blanching • boiling • braising • deep-frying • grilling • poaching • roasting • shallow frying (pan-fry, sauté or stir-fry) • steaming • stewing • microwaving |
| prepare the above dishes for at least six different customers: • within commercial time constraints and deadlines • reflecting required quantities to be produced • demonstrating portion control procedures • responding to special customer requests and dietary requirements. |
| Knowledge evidence |
| major food types and their characteristics: • dairy products • dry goods • frozen goods • fruit • general food items: o batters o coatings o condiments and flavourings o garnishes o oils o sauces • meat • poultry • seafood |
Apex Institute of Education | SITHCCC005 – Learner Assessment Pack V2.0_Jun 2019 | CRICOS: 03156M Page 4 of 31
| • vegetables |
| • how the major food types are used in different dishes and the effects on them of the different cookery methods listed in the performance evidence • meaning and role of mise en place in the process of preparing, cooking and presenting food • essential culinary terms in, and key principles and practices of, the cookery methods described in the performance evidence • contents of stock date codes and rotation labels • safe operational practices using essential functions and features of equipment used in the above cookery methods |
| Assessment Conditions |
| Skills must be demonstrated in an operational commercial kitchen. This can be: an industry workplace • a simulated industry environment, such as a training kitchen servicing customers. Assessment must ensure access to fully equipped commercial kitchen with having access to the equipment, materials and resources as listed under the Assessment Conditions section of the Unit of Competency |
AQF SPECIFICATIONS FOR ASSESSMENTS
This assessment is set in accordance with the criteria for AQF Level 5. As stated in the AQF
specification for the Diploma qualifications must be designed and accredited to enable graduates
to demonstrate the learning outcomes expressed as knowledge, skills and the application of
knowledge and skills specified in the level 5 criteria and the Diploma descriptor.
Students at this level will have specialised knowledge and skills for skilled/para-professional work
and/or further learning.
KNOWLEDGE
Students at this level will have technical and theoretical knowledge in a specific area or a broad
field of work and learning.
SKILLS
Students at this level will have a broad range of cognitive, technical and communication skills to
select and apply methods and technologies to:
• analyse information to complete a range of activities
• provide and transmit solutions to sometimes complex problems
• transmit information and skills to others
APPLICATION
Students at this level will apply knowledge and skills to demonstrate autonomy, judgement and
defined knowledge responsibility in known or changing contexts and within broad but established
parameters
Apex Institute of Education | SITHCCC005 – Learner Assessment Pack V2.0_Jun 2019 | CRICOS: 03156M Page 5 of 31
ACSF SPECIFICATIONS AND FOUNDATION SKILLS
The term ‘Foundation Skills’ is currently used to include the core skills defined in the Australian
Core Skills Framework (ACSF) as well as the employability skills identified by employers as critical
for effective performance in the workplace. The core skills of the ACSF include reading, writing,
oral communication, numeracy and learning.
Foundation skills encompass the core skills of reading, writing, oral communication, numeracy
and learning as described by the Australian Core Skills Framework (ACSF), and the Employability
Skills/Core Skills for Work. They exist on a continuum from very basic skills to highly-developed
and specialist skills. The foundation skills have been addressed in the assessment as part of the
performance criteria for this unit.
SUBMITTING ASSESSMENTS
Students should submit assessment tasks with the provided cover sheet.
Assessments should be submitted on or before their due date. Extensions for individual
assessment tasks may be negotiated in specific circumstances. Consultation on this must occur
prior to the due date and extensions due to illness will require a medical certificate. Extensions
must be confirmed by the Academic Manager in writing.
TRAINING RESOURCES
The student will have access to the following:
• AIE Student Workbook
• PowerPoint presentation
• Learner Assessment Pack (LAP)
• Access to a computer, the Internet and word-processing system such as MS Word.
Apex Institute of Education | SITHCCC005 – Learner Assessment Pack V2.0_Jun 2019 | CRICOS: 03156M Page 6 of 31
UNIT ASSESSMENT PLAN
To demonstrate competence in this unit, you must be assessed as satisfactory in each of the
following assessment part.
| Evidence recorded | Evidence Type/ Method of assessment | Evidence Submitted |
| Unit Assessment 1 | Unit Knowledge Assessment (UKA) | Yes / No |
| Unit Assessment 2 | Unit Skills Assessment (USA) | Yes / No |
Apex Institute of Education | SITHCCC005 – Learner Assessment Pack V2.0_Jun 2019 | CRICOS: 03156M Page 7 of 31
UNIT ASSESSMENT 1
UNIT KNOWLEDGE ASSESSMENT (UKA)
STUDENT TO COMPLETE AND SUBMIT
Apex Institute of Education | SITHCCC005 – Learner Assessment Pack V2.0_Jun 2019 | CRICOS: 03156M Page 8 of 31
STUDENT INSTRUCTIONS:
You are required to demonstrate the knowledge you have gained from undertaking SITHCCC005 Prepare
dishes using basic methods of cookery unit of competency.
• All questions must be answered correctly to be completed satisfactorily.
• All knowledge assessments are untimed and are conducted as open book (this means student can
refer to textbooks or any resources).
• Student may handwrite/use computers to answer the questions.
• This assessment task may be completed in a classroom, at home, learning management system
(i.e. Moodle), or independent learning environment.
• You must complete all questions unassisted by the assessor or other personnel but may refer to
reference material as needed.
Submission details
• The Assessment Task is due on the date specified by your trainer. Any variations to this
arrangement must be approved in writing by your trainer.
• Fill out and attach the Assessment Submission form to the documents you are submitting to be
marked.
• Please answer each question on a separate page provided and clearly indicate the question
number at the top of the page.
• The Trainer/Assessor may further prompt and question in order to receive answers of
appropriate quality or if further clarification is required and to validate authenticity of your
submitted work.
Apex Institute of Education | SITHCCC005 – Learner Assessment Pack V2.0_Jun 2019 | CRICOS: 03156M Page 9 of 31
Answer all questions below. Each question must be addressed to demonstrate competence.
1. Provide 6 examples of how you would identify the required food quantities to be prepared to
enable you to select ingredients and prepare your mise en place for the shift.
| Examples |
| 1. |
| 2. |
| 3. |
| 4. |
| 5. |
| 6. |
2. You have identified the food requirements for the dishes you have to prepare for service. List
3 details you must check when collecting these from storage areas or upon delivery from
stores to ensure quality and freshness and prevent spoilage:
3. Complete the following table relating to the common methods of cookery, providing details
for:
➢ The definition and principles
➢ a menu example for each method of cookery using protein or dairy as a main
ingredient
➢ a menu example for each method of cookery using vegetables, farinaceous or fruit as
a main ingredient
| Method of Cookery | Definition | Menu example Meat or dairy product |
Menu example vegetable or farinaceous product |
| Boiling | |||
| Steaming | |||
| Poaching | |||
| Stewing |
Apex Institute of Education | SITHCCC005 – Learner Assessment Pack V2.0_Jun 2019 | CRICOS: 03156M Page 10 of 31
| Braising |
| Roasting |
| Grilling |
| Baking |
| Shallow-frying, sautéing and stir-frying |
| Deep-frying |
| Microwaving |
4. Choose 4 methods of cookery and list the suitable equipment that is used for these (no
repetitions)
| Method of cookery | Equipment used |
| 1. | |
| 2. | |
| 3. | |
| 4. |
5. List 5 safety aspects which must be considered for each to prevent injuries when using
equipment:
6. What are the cleaning requirements and considerations for equipment maintenance to ensure
efficiency during service? What should you inspect when assembling equipment?
7. What are the scales of doneness and temperatures which apply for meat? What are the critical
aspects that need to be considered when cooking pork and poultry products, as well as
cooking times based on weight and type of meats?
| English term | French term | Internal Temperature |
Apex Institute of Education | SITHCCC005 – Learner Assessment Pack V2.0_Jun 2019 | CRICOS: 03156M Page 11 of 31
8. How does the location of muscle in an animal affect your choice of cookery method for the
preparation of a dish? How does this affect economic aspects in commercial cookery?
9. What is the meaning of cold water start and hot water start when applied to vegetables?
Provide examples and reasons.
| Cold water start | Hot water start (blanching) |
10. Provide 5 aspects which should be applied to ensure even cooking when using a microwave
oven.
11. What is the correct procedure for preparing and cooking pulses?
12. Why is teamwork important in a commercial kitchen? Provide examples for typical
communication requirements to ensure efficient preparation, cooking and service of food
items:
13. Lunch service has concluded. You have various foods in left your mise en place and your
workstation needs to be cleaned for the next shift. List the processes required to store leftover foods correctly and the requirements to clean and sanitise your section to meet food
safety standards.
| Food Safe Storage requirements | Cleaning and Sanitation | Specific areas and equipment that need to be cleaned |
| Critical aspects |
Apex Institute of Education | SITHCCC005 – Learner Assessment Pack V2.0_Jun 2019 | CRICOS: 03156M Page 12 of 31
14. Calculation
The recipe below yields 3 portions. Calculate the required ingredients to yield 18 portions and enter the
results in the grey marked fields:
| Standard Recipe Card | ||||
| Name of dish: | Tandoori Chicken | Portions: 3 | ||
| Commodities | 3 Portions | 18 Portions | ||
| Item | Specification | Weight kg/l/Unit | Weight kg/l/Unit | |
| Chicken | Breast | 0.240 | kg | kg |
| Tandoori | Paste | 0.010 | kg | kg |
| Yoghurt | 0.090 | kg | kg | |
| Mesclun | Lettuce | 0.030 | kg | kg |
| Cucumber | Telegraph | 0.250 | ea | ea |
| Tomatoes | Grape | 0.500 | pun | pun |
| Pooris | 6.000 | ea | ea | |
| Coriander | Fresh | 0.125 | bch | bch |
| Lemon | 0.500 | ea | ea | |
| Accompaniments | 2.000 | ea | ea |
Apex Institute of Education | SITHCCC005 – Learner Assessment Pack V2.0_Jun 2019 | CRICOS: 03156M Page 13 of 31
UNIT ASSESSMENT 2
UNIT SKILLS ASSESSMENT (USA)
STUDENT TO COMPLETE AND SUBMIT
Apex Institute of Education | SITHCCC005 – Learner Assessment Pack V2.0_Jun 2019 | CRICOS: 03156M Page 14 of 31
WEEKLY PRACTICAL ASSESSMENT TASKS – OBSERVATION
The purpose of this assessment is to assess your ability to complete tasks outlined in elements and
performance criteria of this unit in the context of the job role, and:
follow standard recipes for dishes that demonstrate use of each of the following major food types:
o dairy products
o dry goods
o frozen goods
o fruit
o meat
o poultry
o seafood
o vegetables
demonstrate food safety practices for handling and storing each of the major food types
use each of the following cookery methods and complete mise en place activities when preparing the
above dishes:
o baking
o blanching
o boiling
o braising
o deep-frying
o grilling
o poaching
o roasting
o shallow frying (pan-fry, sauté or stir-fry)
o steaming
o stewing
o microwaving
prepare the above dishes for at least six different customers:
o within commercial time constraints and deadlines
o reflecting required quantities to be produced
o demonstrating portion control procedures
o responding to special customer requests and dietary requirements.
You are required to complete each task for this assessment as outlined below, following the relevant
recipes, Workplace Health and Safety practices and Hygiene procedures as instructed during the training
sessions you have participated for this unit of competency.
Apex Institute of Education | SITHCCC005 – Learner Assessment Pack V2.0_Jun 2019 | CRICOS: 03156M Page 15 of 31
Before your assessment, you must:
• Come in regulation chef’s uniform and with a complete set of well-maintained tools.
• Follow instructions given by your assessor for the required assessment
Any misbehaviour by students during practicals will not be tolerated and students will be asked to
leave the kitchen immediately. You will also be deemed “Not Satisfactory” as a result and may also be
refused to participate in further kitchen practicals.
Resources:
Fully equipped commercial kitchen, ingredients, workflow and recipe card templates
Procedure:
Your assessor will give you dishes to prepare as part of the assessment each week. You are required to do
the following:
1. Complete Recipe Cards and Work Flow Charts before proceeding to practical assessment
2. Select the correct food preparation equipment for the food types
3. Use food preparation equipment to prepare food
4. Clean and maintain food preparation equipment after use
Note: You must participate in ALL practicals and demonstrate satisfactory performance (see practical tasks
checklists below) to achieve “Satisfactory” result for this assessment.
Apex Institute of Education | SITHCCC005 – Learner Assessment Pack V2.0_Jun 2019 | CRICOS: 03156M Page 16 of 31
Assessment Plan
Prepare the following dishes to the criteria set out below:
| SITHCCC005 Prepare dishes using basic methods of cookery | ||
| Dish to be prepared | Method(s) of cookery applied | Major food groups used |
| Dish 1: Cucumber Salad Recipe Source: Futura Group, e-coach recipes SITHCCC005 No. of serves: |
baking blanching boiling braising deep-frying grilling poaching roasting shallow frying (pan-fry, sauté or stir-fry) steaming stewing microwaving |
X dairy products X dry goods frozen goods fruit meat poultry seafood X vegetables |
| Dish 2: Potato Chips Recipe Source: Futura Group, e-coach recipes SITHCCC005 No. of serves: |
X baking blanching boiling braising X deep-frying grilling poaching X roasting X shallow frying (pan-fry, sauté or stir-fry) steaming stewing X microwaving |
dairy products dry goods frozen goods fruit meat poultry seafood X vegetables |
| Dish 3: Crumbed Calamari Recipe Source: Futura Group, e-coach recipes SITHCCC005 No. of serves: |
baking blanching boiling braising X deep-frying grilling poaching roasting shallow frying (pan-fry, sauté or stir-fry) steaming stewing microwaving |
X dairy products X dry goods frozen goods fruit meat poultry X seafood vegetables |
| Dish 4: Vegetable Stir Fry Recipe Source: Futura Group, e-coach recipes SITHCCC005 No. of serves: |
baking X blanching X boiling braising deep-frying grilling poaching roasting |
dairy products X dry goods X frozen goods fruit meat poultry seafood X vegetables |
Apex Institute of Education | SITHCCC005 – Learner Assessment Pack V2.0_Jun 2019 | CRICOS: 03156M Page 17 of 31
| X shallow frying (pan-fry, sauté or stir-fry) X steaming X stewing X microwaving |
||
| Dish 5: Chef’s Salad Recipe Source: Futura Group, e-coach recipes SITHCCC005 No. of serves: |
baking blanching boiling braising deep-frying grilling poaching roasting X shallow frying (pan-fry, sauté or stir-fry) X steaming X stewing X microwaving |
X dairy products X dry goods frozen goods X fruit meat poultry seafood X vegetables |
| Dish 6: Poached Chicken Breast in Tarragon Sauce Recipe Source: Futura Group, e-coach recipes SITHCCC005 No. of serves: |
baking blanching boiling braising deep-frying grilling X poaching roasting shallow frying (pan-fry, sauté or stir-fry) steaming stewing microwaving |
X dairy products X dry goods X frozen goods fruit meat X poultry seafood X vegetables |
| Dish 7: Beer Batter Recipe Source: Futura Group, e-coach recipes SITHCCC005 No. of serves: |
baking blanching boiling braising deep-frying grilling poaching roasting shallow frying (pan-fry, sauté or stir-fry) steaming stewing microwaving |
X dairy products X dry goods frozen goods fruit meat poultry seafood vegetables |
| Dish 8: Battered Fish Fillet Recipe Source: Futura Group, e-coach recipes SITHCCC005 No. of serves: |
baking blanching boiling braising X deep-frying grilling poaching roasting shallow frying (pan-fry, sauté or stir-fry) |
X dairy products X dry goods frozen goods fruit meat poultry X seafood X vegetables |
Apex Institute of Education | SITHCCC005 – Learner Assessment Pack V2.0_Jun 2019 | CRICOS: 03156M Page 18 of 31
| steaming stewing microwaving |
||
| Dish 9: Tomato Salad Recipe Source: Futura Group, e-coach recipes SITHCCC005 No. of serves: |
baking blanching boiling braising deep-frying X grilling poaching roasting shallow frying (pan-fry, sauté or stir-fry) steaming stewing microwaving |
dairy products X dry goods frozen goods fruit meat poultry seafood X vegetables |
| Dish 10: Braised Lamb Shanks Recipe Source: Futura Group, e-coach recipes SITHCCC005 No. of serves: |
baking blanching boiling X braising deep-frying grilling poaching roasting shallow frying (pan-fry, sauté or stir-fry) steaming X stewing microwaving |
dairy products dry goods frozen goods fruit X meat poultry seafood vegetables |
Apex Institute of Education | SITHCCC005 – Learner Assessment Pack V2.0_Jun 2019 | CRICOS: 03156M Page 19 of 31
| STANDARD RECIPE CARD | ||||
| Name of dish: | Portion nos.: | |||
| Reference source: | ||||
| Portion cost: | $ | Portion size: | ||
| Sale Price at | $ | |||
| ( % Food Cost) | ||||
| Commodities | ||||
| Item | Specification | Weight kg/l/unit | Cost per kg/l/unit | Actual Cost |
| Total Cost | $ | |||
| Portion Cost | $ | |||
| Method: |
Apex Institute of Education | SITHCCC005 – Learner Assessment Pack V2.0_Jun 2019 | CRICOS: 03156M Page 20 of 31
| WORK FLOW PLAN/ END OF SERVICE PROCEDURES / DE-BRIEF | |||
| TIME | TASK (DESCRIPTION) AND PRIORITY |
Equipment & WHS | Communication (Who, About what?) |
| END OF SERVICE PROCEDURES/ REPORTING REQUIREMENTS |
Equipment/Systems | Communication (Who, About what?) | |
| POST SERVICE DE-BRIEF | Equipment/Systems | Communication (Who, About what?) |
Apex Institute of Education | SITHCCC005 – Learner Assessment Pack V2.0_Jun 2019 | CRICOS: 03156M Page 21 of 31
| SITHCCC005 Prepare dishes using basic methods of cookery Practical Tasks – Dish 1 | |
| Student Name / ID | |
| Name of Dish | |
| Did the student demonstrate the following: | Result |
| S | NS |
| The food production requirements are identified from recipes and instructions | |
| The ingredient amounts are calculated correctly | |
| Ingredients are correctly identified as per the requirements of recipes and stock rotation |
|
| The correct/suitable equipment required to prepare the dish is/are identified, cleaned and assembled as per manufacturer’s instructions |
|
| WHS issues are considered and the equipment is used correctly and in a safe manner |
|
| Ingredients weighed and measured to recipe portion requirements | |
| Correct preparation method used for commodities | |
| Adequate storage vessels for prepared product, waste and use-able trimmings | |
| Re-useable product/ingredients identified and saved | |
| Cutting boards are washed and sanitised or replaced for different tasks | |
| Hands are washed between different tasks | |
| Select and use cookery methods for dishes following standard recipes | |
| Complete cooking process in a logical, planned and safe manner | |
| Timely communication with team for assembling and service of food | |
| Special customer requests are provided for where applicable using correct products and cookery methods |
|
| Suitable service ware selected for presentation at correct temperature (hot/cold) | |
| Suitable garnish is used | |
| Suitable sauce or complimentary is added correctly | |
| The dish is free of drips, smears and finger marks | |
| Waste and perishables are discarded | |
| Food scraps are removed | |
| Equipment is transferred to wash-up area | |
| The workplace is cleaned, using suitable equipment | |
| Suitable cleaning chemicals and sanitisers are used | |
| Cleaning equipment is rinsed, checked, correctly maintained and stored | |
| Maintenance issues are reported as relevant | |
| Comments | |
| Assessor signature | Date |
Apex Institute of Education | SITHCCC005 – Learner Assessment Pack V2.0_Jun 2019 | CRICOS: 03156M Page 22 of 31
| SITHCCC005 Prepare dishes using basic methods of cookery Practical Tasks – Dish 2 | |
| Student Name / ID | |
| Name of Dish | |
| Did the student demonstrate the following: | Result |
| S | NS |
| The food production requirements are identified from recipes and instructions | |
| The ingredient amounts are calculated correctly | |
| Ingredients are correctly identified as per the requirements of recipes and stock rotation |
|
| The correct/suitable equipment required to prepare the dish is/are identified, cleaned and assembled as per manufacturer’s instructions |
|
| WHS issues are considered and the equipment is used correctly and in a safe manner |
|
| Ingredients weighed and measured to recipe portion requirements | |
| Correct preparation method used for commodities | |
| Adequate storage vessels for prepared product, waste and use-able trimmings | |
| Re-useable product/ingredients identified and saved | |
| Cutting boards are washed and sanitised or replaced for different tasks | |
| Hands are washed between different tasks | |
| Select and use cookery methods for dishes following standard recipes | |
| Complete cooking process in a logical, planned and safe manner | |
| Timely communication with team for assembling and service of food | |
| Special customer requests are provided for where applicable using correct products and cookery methods |
|
| Suitable service ware selected for presentation at correct temperature (hot/cold) | |
| Suitable garnish is used | |
| Suitable sauce or complimentary is added correctly | |
| The dish is free of drips, smears and finger marks | |
| Waste and perishables are discarded | |
| Food scraps are removed | |
| Equipment is transferred to wash-up area | |
| The workplace is cleaned, using suitable equipment | |
| Suitable cleaning chemicals and sanitisers are used | |
| Cleaning equipment is rinsed, checked, correctly maintained and stored | |
| Maintenance issues are reported as relevant | |
| Comments | |
| Assessor signature | Date |
Apex Institute of Education | SITHCCC005 – Learner Assessment Pack V2.0_Jun 2019 | CRICOS: 03156M Page 23 of 31
| SITHCCC005 Prepare dishes using basic methods of cookery Practical Tasks – Dish 3 | |
| Student Name / ID | |
| Name of Dish | |
| Did the student demonstrate the following: | Result |
| S | NS |
| The food production requirements are identified from recipes and instructions | |
| The ingredient amounts are calculated correctly | |
| Ingredients are correctly identified as per the requirements of recipes and stock rotation |
|
| The correct/suitable equipment required to prepare the dish is/are identified, cleaned and assembled as per manufacturer’s instructions |
|
| WHS issues are considered and the equipment is used correctly and in a safe manner |
|
| Ingredients weighed and measured to recipe portion requirements | |
| Correct preparation method used for commodities | |
| Adequate storage vessels for prepared product, waste and use-able trimmings | |
| Re-useable product/ingredients identified and saved | |
| Cutting boards are washed and sanitised or replaced for different tasks | |
| Hands are washed between different tasks | |
| Select and use cookery methods for dishes following standard recipes | |
| Complete cooking process in a logical, planned and safe manner | |
| Timely communication with team for assembling and service of food | |
| Special customer requests are provided for where applicable using correct products and cookery methods |
|
| Suitable service ware selected for presentation at correct temperature (hot/cold) | |
| Suitable garnish is used | |
| Suitable sauce or complimentary is added correctly | |
| The dish is free of drips, smears and finger marks | |
| Waste and perishables are discarded | |
| Food scraps are removed | |
| Equipment is transferred to wash-up area | |
| The workplace is cleaned, using suitable equipment | |
| Suitable cleaning chemicals and sanitisers are used | |
| Cleaning equipment is rinsed, checked, correctly maintained and stored | |
| Maintenance issues are reported as relevant | |
| Comments | |
| Assessor signature | Date |
Apex Institute of Education | SITHCCC005 – Learner Assessment Pack V2.0_Jun 2019 | CRICOS: 03156M Page 24 of 31
| SITHCCC005 Prepare dishes using basic methods of cookery Practical Tasks – Dish 4 | |
| Student Name / ID | |
| Name of Dish | |
| Did the student demonstrate the following: | Result |
| S | NS |
| The food production requirements are identified from recipes and instructions | |
| The ingredient amounts are calculated correctly | |
| Ingredients are correctly identified as per the requirements of recipes and stock rotation |
|
| The correct/suitable equipment required to prepare the dish is/are identified, cleaned and assembled as per manufacturer’s instructions |
|
| WHS issues are considered and the equipment is used correctly and in a safe manner |
|
| Ingredients weighed and measured to recipe portion requirements | |
| Correct preparation method used for commodities | |
| Adequate storage vessels for prepared product, waste and use-able trimmings | |
| Re-useable product/ingredients identified and saved | |
| Cutting boards are washed and sanitised or replaced for different tasks | |
| Hands are washed between different tasks | |
| Select and use cookery methods for dishes following standard recipes | |
| Complete cooking process in a logical, planned and safe manner | |
| Timely communication with team for assembling and service of food | |
| Special customer requests are provided for where applicable using correct products and cookery methods |
|
| Suitable service ware selected for presentation at correct temperature (hot/cold) | |
| Suitable garnish is used | |
| Suitable sauce or complimentary is added correctly | |
| The dish is free of drips, smears and finger marks | |
| Waste and perishables are discarded | |
| Food scraps are removed | |
| Equipment is transferred to wash-up area | |
| The workplace is cleaned, using suitable equipment | |
| Suitable cleaning chemicals and sanitisers are used | |
| Cleaning equipment is rinsed, checked, correctly maintained and stored | |
| Maintenance issues are reported as relevant | |
| Comments | |
| Assessor signature | Date |
Apex Institute of Education | SITHCCC005 – Learner Assessment Pack V2.0_Jun 2019 | CRICOS: 03156M Page 25 of 31
| SITHCCC005 Prepare dishes using basic methods of cookery Practical Tasks – Dish 5 | |
| Student Name / ID | |
| Name of Dish | |
| Did the student demonstrate the following: | Result |
| S | NS |
| The food production requirements are identified from recipes and instructions | |
| The ingredient amounts are calculated correctly | |
| Ingredients are correctly identified as per the requirements of recipes and stock rotation |
|
| The correct/suitable equipment required to prepare the dish is/are identified, cleaned and assembled as per manufacturer’s instructions |
|
| WHS issues are considered and the equipment is used correctly and in a safe manner |
|
| Ingredients weighed and measured to recipe portion requirements | |
| Correct preparation method used for commodities | |
| Adequate storage vessels for prepared product, waste and use-able trimmings | |
| Re-useable product/ingredients identified and saved | |
| Cutting boards are washed and sanitised or replaced for different tasks | |
| Hands are washed between different tasks | |
| Select and use cookery methods for dishes following standard recipes | |
| Complete cooking process in a logical, planned and safe manner | |
| Timely communication with team for assembling and service of food | |
| Special customer requests are provided for where applicable using correct products and cookery methods |
|
| Suitable service ware selected for presentation at correct temperature (hot/cold) | |
| Suitable garnish is used | |
| Suitable sauce or complimentary is added correctly | |
| The dish is free of drips, smears and finger marks | |
| Waste and perishables are discarded | |
| Food scraps are removed | |
| Equipment is transferred to wash-up area | |
| The workplace is cleaned, using suitable equipment | |
| Suitable cleaning chemicals and sanitisers are used | |
| Cleaning equipment is rinsed, checked, correctly maintained and stored | |
| Maintenance issues are reported as relevant | |
| Comments | |
| Assessor signature | Date |
Apex Institute of Education | SITHCCC005 – Learner Assessment Pack V2.0_Jun 2019 | CRICOS: 03156M Page 26 of 31
| SITHCCC005 Prepare dishes using basic methods of cookery Practical Tasks – Dish 6 | |
| Student Name / ID | |
| Name of Dish | |
| Did the student demonstrate the following: | Result |
| S | NS |
| The food production requirements are identified from recipes and instructions | |
| The ingredient amounts are calculated correctly | |
| Ingredients are correctly identified as per the requirements of recipes and stock rotation |
|
| The correct/suitable equipment required to prepare the dish is/are identified, cleaned and assembled as per manufacturer’s instructions |
|
| WHS issues are considered and the equipment is used correctly and in a safe manner |
|
| Ingredients weighed and measured to recipe portion requirements | |
| Correct preparation method used for commodities | |
| Adequate storage vessels for prepared product, waste and use-able trimmings | |
| Re-useable product/ingredients identified and saved | |
| Cutting boards are washed and sanitised or replaced for different tasks | |
| Hands are washed between different tasks | |
| Select and use cookery methods for dishes following standard recipes | |
| Complete cooking process in a logical, planned and safe manner | |
| Timely communication with team for assembling and service of food | |
| Special customer requests are provided for where applicable using correct products and cookery methods |
|
| Suitable service ware selected for presentation at correct temperature (hot/cold) | |
| Suitable garnish is used | |
| Suitable sauce or complimentary is added correctly | |
| The dish is free of drips, smears and finger marks | |
| Waste and perishables are discarded | |
| Food scraps are removed | |
| Equipment is transferred to wash-up area | |
| The workplace is cleaned, using suitable equipment | |
| Suitable cleaning chemicals and sanitisers are used | |
| Cleaning equipment is rinsed, checked, correctly maintained and stored | |
| Maintenance issues are reported as relevant | |
| Comments | |
| Assessor signature | Date |
Apex Institute of Education | SITHCCC005 – Learner Assessment Pack V2.0_Jun 2019 | CRICOS: 03156M Page 27 of 31
| SITHCCC005 Prepare dishes using basic methods of cookery Practical Tasks – Dish 7 | |
| Student Name / ID | |
| Name of Dish | |
| Did the student demonstrate the following: | Result |
| S | NS |
| The food production requirements are identified from recipes and instructions | |
| The ingredient amounts are calculated correctly | |
| Ingredients are correctly identified as per the requirements of recipes and stock rotation |
|
| The correct/suitable equipment required to prepare the dish is/are identified, cleaned and assembled as per manufacturer’s instructions |
|
| WHS issues are considered and the equipment is used correctly and in a safe manner |
|
| Ingredients weighed and measured to recipe portion requirements | |
| Correct preparation method used for commodities | |
| Adequate storage vessels for prepared product, waste and use-able trimmings | |
| Re-useable product/ingredients identified and saved | |
| Cutting boards are washed and sanitised or replaced for different tasks | |
| Hands are washed between different tasks | |
| Select and use cookery methods for dishes following standard recipes | |
| Complete cooking process in a logical, planned and safe manner | |
| Timely communication with team for assembling and service of food | |
| Special customer requests are provided for where applicable using correct products and cookery methods |
|
| Suitable service ware selected for presentation at correct temperature (hot/cold) | |
| Suitable garnish is used | |
| Suitable sauce or complimentary is added correctly | |
| The dish is free of drips, smears and finger marks | |
| Waste and perishables are discarded | |
| Food scraps are removed | |
| Equipment is transferred to wash-up area | |
| The workplace is cleaned, using suitable equipment | |
| Suitable cleaning chemicals and sanitisers are used | |
| Cleaning equipment is rinsed, checked, correctly maintained and stored | |
| Maintenance issues are reported as relevant | |
| Comments | |
| Assessor signature | Date |
Apex Institute of Education | SITHCCC005 – Learner Assessment Pack V2.0_Jun 2019 | CRICOS: 03156M Page 28 of 31
| SITHCCC005 Prepare dishes using basic methods of cookery Practical Tasks – Dish 8 | |
| Student Name / ID | |
| Name of Dish | |
| Did the student demonstrate the following: | Result |
| S | NS |
| The food production requirements are identified from recipes and instructions | |
| The ingredient amounts are calculated correctly | |
| Ingredients are correctly identified as per the requirements of recipes and stock rotation |
|
| The correct/suitable equipment required to prepare the dish is/are identified, cleaned and assembled as per manufacturer’s instructions |
|
| WHS issues are considered and the equipment is used correctly and in a safe manner |
|
| Ingredients weighed and measured to recipe portion requirements | |
| Correct preparation method used for commodities | |
| Adequate storage vessels for prepared product, waste and use-able trimmings | |
| Re-useable product/ingredients identified and saved | |
| Cutting boards are washed and sanitised or replaced for different tasks | |
| Hands are washed between different tasks | |
| Select and use cookery methods for dishes following standard recipes | |
| Complete cooking process in a logical, planned and safe manner | |
| Timely communication with team for assembling and service of food | |
| Special customer requests are provided for where applicable using correct products and cookery methods |
|
| Suitable service ware selected for presentation at correct temperature (hot/cold) | |
| Suitable garnish is used | |
| Suitable sauce or complimentary is added correctly | |
| The dish is free of drips, smears and finger marks | |
| Waste and perishables are discarded | |
| Food scraps are removed | |
| Equipment is transferred to wash-up area | |
| The workplace is cleaned, using suitable equipment | |
| Suitable cleaning chemicals and sanitisers are used | |
| Cleaning equipment is rinsed, checked, correctly maintained and stored | |
| Maintenance issues are reported as relevant | |
| Comments | |
| Assessor signature | Date |
Apex Institute of Education | SITHCCC005 – Learner Assessment Pack V2.0_Jun 2019 | CRICOS: 03156M Page 29 of 31
| SITHCCC005 Prepare dishes using basic methods of cookery Practical Tasks – Dish 9 | |
| Student Name / ID | |
| Name of Dish | |
| Did the student demonstrate the following: | Result |
| S | NS |
| The food production requirements are identified from recipes and instructions | |
| The ingredient amounts are calculated correctly | |
| Ingredients are correctly identified as per the requirements of recipes and stock rotation |
|
| The correct/suitable equipment required to prepare the dish is/are identified, cleaned and assembled as per manufacturer’s instructions |
|
| WHS issues are considered and the equipment is used correctly and in a safe manner |
|
| Ingredients weighed and measured to recipe portion requirements | |
| Correct preparation method used for commodities | |
| Adequate storage vessels for prepared product, waste and use-able trimmings | |
| Re-useable product/ingredients identified and saved | |
| Cutting boards are washed and sanitised or replaced for different tasks | |
| Hands are washed between different tasks | |
| Select and use cookery methods for dishes following standard recipes | |
| Complete cooking process in a logical, planned and safe manner | |
| Timely communication with team for assembling and service of food | |
| Special customer requests are provided for where applicable using correct products and cookery methods |
|
| Suitable service ware selected for presentation at correct temperature (hot/cold) | |
| Suitable garnish is used | |
| Suitable sauce or complimentary is added correctly | |
| The dish is free of drips, smears and finger marks | |
| Waste and perishables are discarded | |
| Food scraps are removed | |
| Equipment is transferred to wash-up area | |
| The workplace is cleaned, using suitable equipment | |
| Suitable cleaning chemicals and sanitisers are used | |
| Cleaning equipment is rinsed, checked, correctly maintained and stored | |
| Maintenance issues are reported as relevant | |
| Comments | |
| Assessor signature | Date |
Apex Institute of Education | SITHCCC005 – Learner Assessment Pack V2.0_Jun 2019 | CRICOS: 03156M Page 30 of 31
| SITHCCC005 Prepare dishes using basic methods of cookery Practical Tasks – Dish 10 | |
| Student Name / ID | |
| Name of Dish | |
| Did the student demonstrate the following: | Result |
| S | NS |
| The food production requirements are identified from recipes and instructions | |
| The ingredient amounts are calculated correctly | |
| Ingredients are correctly identified as per the requirements of recipes and stock rotation |
|
| The correct/suitable equipment required to prepare the dish is/are identified, cleaned and assembled as per manufacturer’s instructions |
|
| WHS issues are considered and the equipment is used correctly and in a safe manner |
|
| Ingredients weighed and measured to recipe portion requirements | |
| Correct preparation method used for commodities | |
| Adequate storage vessels for prepared product, waste and use-able trimmings | |
| Re-useable product/ingredients identified and saved | |
| Cutting boards are washed and sanitised or replaced for different tasks | |
| Hands are washed between different tasks | |
| Select and use cookery methods for dishes following standard recipes | |
| Complete cooking process in a logical, planned and safe manner | |
| Timely communication with team for assembling and service of food | |
| Special customer requests are provided for where applicable using correct products and cookery methods |
|
| Suitable service ware selected for presentation at correct temperature (hot/cold) | |
| Suitable garnish is used | |
| Suitable sauce or complimentary is added correctly | |
| The dish is free of drips, smears and finger marks | |
| Waste and perishables are discarded | |
| Food scraps are removed | |
| Equipment is transferred to wash-up area | |
| The workplace is cleaned, using suitable equipment | |
| Suitable cleaning chemicals and sanitisers are used | |
| Cleaning equipment is rinsed, checked, correctly maintained and stored | |
| Maintenance issues are reported as relevant | |
| Comments | |
| Assessor signature | Date |
Apex Institute of Education | SITHCCC005 – Learner Assessment Pack V2.0_Jun 2019 | CRICOS: 03156M Page 31 of 31
- Assignment status: Already Solved By Our Experts
- (USA, AUS, UK & CA PhD. Writers)
- CLICK HERE TO GET A PROFESSIONAL WRITER TO WORK ON THIS PAPER AND OTHER SIMILAR PAPERS, GET A NON PLAGIARIZED PAPER FROM OUR EXPERTS
