EET DIETARY REQUIREMNTS

Assessment-1

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EET DIETARY REQUIREMNTS

SITHCCC005 Prepare dishes using basic methods of cookery

SITHCCC018 Prepare foods to meet special dietary requirements

Student Must Fill this Section
Student Name:
Student ID:		Term:	Year:
Privacy Release Clause:	“I give my permission for my assessment material to be used in the auditing, assessment validation & moderation Process”.
Authenticity Declaration:	“I declare that: The material I have submitted is my own work;I have given references for all sources of information that are not my own, including the words, ideas and images of others”.
Student Signature:	Date:

Assessment Outcome
Assessor Name:
Attempt	Competent	Not Yet Competent	Date	Assessor Signature
Initial attempt		
2nd attempt/Re-assessment		

Information for Student:

All work is to be entirely of the student.

General Information for this assessment:   Read the instructions for each question very carefully.Be sure to PRINT your FIRST name & LAST name in every place that is provided.Short questions must be answered in the spaces provided.For those activities requesting extra evidence such as: research reports, essay reports, etc. The student must attach its own work formatted in double space, Arial 12 pts. All activities must be addressed correctly in order to obtain a competence for the unit of competency.If the student doesn’t understand the assessment, they can request help from the assessor to interpret the assessment. Re-submission of assessment after the term will incur additional fees.

Re-assessment of Result& Academic Appeal procedures:

If a student is not happy with his/ her results, that student may appeal against their grade via a written letter, clearly stating the grounds of appeal to the Chief Executive Officer. This should be submitted after completion of the subject and within fourteen days of commencement of the new term.   Re-assessment Process:                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                  An appeal in writing is made to the Academic Manager providing reasons for re-assessment /appeal.                                                                               Academic Manager will delegate another member to review the assessment.The student will be advised of the review result done by another assessor.If the student is still not satisfied and further challenges the decision, then a review panel is formed comprising the lecturer/trainer in charge and the  Academic Manager  or if need be an external assessor.The Institute will advise the student within 14 days from the submission date of the appeal. The decision of the panel will be deemed to be final.If the student is still not satisfied with the result, he / she has the right to seek independent advice or follow external mediation option with nominated mediation agency.Any student who fails a compulsory subject or appeals unsuccessfully will be required to re-enrol in that subject.   The cost of reassessment will be borne by the Institute. The external assessor will base his/her judgement based on principles of assessment. These principles require assessment to be reliable, fair, practical and valid. Academic Appeals: ·          If you are dissatisfied with the outcome of the re-evaluation process, you have a right to appeal through academic appeals handling protocol.To appeal a decision, the person is required to complete the WSC- Request for Appeal of a Decision form with all other supporting documents, if any.  This form is available via our website. The completed Request for Appeal form is to be submitted to the Student Support Officer either in hard copy or electronically via the following contact details: Student Support Officer, Western Sydney College (WSC), 55 High St, Parramatta NSW 2150, Email: [email protected] The notice of appeal should be in writing addressed to the Chief Executive Officer and submitted within seven days of notification of the outcome of the re-evaluation process. If the appeal is not lodged in the specified time, the result will stand and you must re-enrol in the unit. In emergency circumstances, such as in cases of serious illness or injury, you must forward a medical certificate in support of a deferred appeal. The notice of appeal must be made within three working days of the concluding date shown on the medical certificate. The decision of Chief Executive Officer will be final.Student would then have the right to pursue the claim through an independent external body as detailed in the students’ complaint / grievance policy.

Assessment Task Requirements

You are required to complete and pass every task in the assessment in order to be deemed competent.

Assessment Schedule

Task	Due Date	Learner Sign	Trainer Sign Off	Comments
Assessment Task 1	Week 2

Comments/ feedback to student

Assessment Task 1: Written questions

Task summary

Resources and equipment required to complete this task

• Access to textbooks and other learning materials.
• Access to a computer, printer, Internet and email software (if required).
• Access to Microsoft Word (or a similar program).

When and where is this task to be completed?

• This task may be done in your own time as homework or you may be given time to do this task in class (where applicable).
• Your assessor will provide you with the due date for this assessment.

What happens if I get something wrong?

Student instructions for Task 1

• This is an open book test – you can use your learning materials as reference.
• You must answer all questions in this task correctly.
• You must answer the questions by typing your answers in Microsoft Word or a similar program – your assessor will advise as to whether you must email them your completed assessment, submit the file on a USB drive or hand in a hard copy.
• If there are tables included in your task that you need to fill out, you may choose to recreate them in a word processing application. If you have been provided with an electronic version of this booklet, you may prefer to type your answers directly into the document.

Written answer question guidance

• Describe – when a question asks you to ‘describe’, you will need to state the most noticeable qualities or features. Generally, you are expected to write a response of two or three sentences in length.
• Explain – when a question asks you to ‘explain’, you will need to make clear how or why something happened or the way it is. Generally, you are expected to write a response of two or three sentences in length.
• List – when a question asks you to ‘list’, this means you will need to briefly state information in a list format, often with a specific number of items indicated.

Question 1

Question 2

1. Describe five things that are outlined in a standard recipe.
2. How do you work out quantities of ingredients required for food production on a large scale?

Question 3

1. List six items of large equipment found in a commercial kitchen.
2. List six items of small equipment found in a commercial kitchen.

Question 4

Question 5

Provide a description of the following culinary terms:

Question 6

1. List five production methods suitable for bulk cooking.
2. List three production methods that are not suitable for bulk cooking.

Question 7

1. Provide three examples of wet cooking methods.
2. Provide three examples of dry cooking methods.

Question 8

List five foods suitable for each of the following cooking methods:

Steaming

Question 9

Question 10

1. Explain how you can ensure that you are using safe operating procedures when using commercial cookery equipment.
2. Outline the safe operational practices for adjusting blades on an item of kitchen equipment.

Question 11

Michael works as a chef at the Best Bite Café. He has come in early to prepare for the lunch service. It is his responsibility to gather all of the resources required to cook the dishes on the menu and set up the kitchen.

1. Describe the process Michael will follow to set up his kitchen in preparation for the lunch service.
2. Michael is also responsible for ordering the ingredients required for the dishes on the café’s lunch and dinner menu. Describe at least three ways that Michael can minimise waste and maximise profitability when preparing for service.

Question 12

Jane works as a chef in a busy restaurant. She is working the lunch service. She pulls a chicken dish out of the oven and uses a thermometer to check the temperature. It is only 45°C. Jane figures that since it looks cooked and the other two dishes for that table are plated and ready, it will be okay. She puts it up on the counter for wait staff to serve it to the customer.

1. What is the issue in this scenario?
2. What corrective action should Jane have taken?
3. Jane has three uncooked chicken breasts left over. How and where should she store these until they are needed for the dinner service period?
4. What is the potential risk of not storing food correctly?

Question 13

1. What is the body’s preferred source of energy?
2. List three good sources of food nutrients.
3. What are the five nutrient groups of the body?
4. How can you determine the nutritional content of a packed or processed food item?
5. List five ways to reduce the loss of nutrients while cooking.

Question 14

1. Describe the following religious food requirements:

Kosher
Halal

• Describe the meaning of ‘haram’.
• What is halal certification?

Question 15

Question 16

Question 17

Question 18

Question 19

1. What two things should be avoided when catering for customers with cardiovascular disease?
2. What two things should be avoided when catering for customers with diabetes?

Question 20

Question 21

Question 22

1. Provide an explanation for each of the following types of diets:

Lacto-ovo vegetarian
Lacto-vegetarian
Vegan

• List three sources of protein for vegetarians.

Question 23

Question 24

Question 25

Question 26

1. What resources can you access to interpret the code/number for food additives and preservatives?
2. List three common side effects that people who are sensitive to food additives may experience.
3. Provide the name of each of the following food additive codes and describe how they are used:

Food additive code	Name of food additive	Use
162
133
621
221

Question 27

1. What are the five principal recommendations featured in the Australian Dietary Guidelines?
2. What are the five nominated food groups referred to in Australian Dietary Guideline 2?
3. How can children and adolescents maintain a healthy weight?
4. What are the 12 dietary guidelines for older Australians?

Question 28

Question 29

Describe how each of the following foods can affect medications:

Grapefruit juice
Green leafy vegetables
Natural black liquorice (Glycyrrhiza)

Question 30

1. What type of flour would you use if you were cooking a dish for somebody who has a yeast intolerance?
2. What type of flour would you use if you were cooking a dish for somebody who has celiac disease?

Question 31

Question 32

1. Describe two benefits of a low sodium diet.
2. Describe two benefits of a low kilojoule diet.

Question 33

Mel works as a chef at a small private hospital. When new patients arrive, she is responsible for ensuring that their individual dietary requirements are met. Mel looks at the patient list daily, to identify new patients and their dietary requirements. There are two new patients on the list today: Patient 1: Ahmed, aged 87. Ahmed had a fall and fractured his ribs. He is a strict Muslim. Ahmed speaks very little English. Patient 2: Anette, aged 55. She has been admitted for a heart attack and is awaiting surgery. Anette is very overweight. She is also allergic to eggs. Mel must look at preparing a menu to suit both of these patients. She must consider Ahmed’s cultural food requirements and Anette’s health related food requirements.

1. List two other people/health specialists that you could consult with to clarify Ahmed’s food requirements.
2. List three other people/health specialists that you could consult with to clarify Anette’s food requirements.

Question 34

Eggs

Question 35

For each of the following condiments, list two dishes that they are commonly used in:

What must be submitted for Task 1:

Assessment Record Checklist

Assessment Task 1: Written questions
	Yes	No
Did the student answer all questions correctly? (Please note which questions were answered incorrectly, if applicable.)
If ‘no’ to the above, did you identify gaps in the student’s understanding and knowledge?
If ‘yes’ to the above, have arrangements been made for reassessment?
Please note any reasonable adjustments for this task below.
Where any items above are marked ‘No’, please provide comments and outline the gaps below. Ensure feedback is provided to the student on their Assessment Task Cover Sheet. Note actions that will be taken to correct the gaps.
Assessment Task 1 outcome:                           Satisfactory ¨      Not Satisfactory ¨
Date: _________________________________
Student name: _________________________________________________________________________
Assessor name: ________________________________________________________________________
Assessor signature: _____________________________________________________________________

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