Prepare appetisers and salads

Prepare appetisers and salads

by B3ln4iNmum
Assessment Details
Qualification Code/Title  
Assessment Type Assessment Task 2 Time allowed  
Due Date   Location SCCM Term / Year  

 

Unit of Competency
National Code/Title SITHCCC006 Prepare appetisers and salads
Student Details
Student Name   Student ID  
Student Declaration:  I declare that the work submitted is my own and has not been copied or plagiarised from any person or source. Signature: ____________________________

AssignmentTutorOnline

Date:         _____/_/_________
Assessor Details
Assessor’s Name  
RESULTS (Please Circle) ☐SATISFACTORY ☐NOT SATISFACTORY
Feedback to student:

 

 

*If Student is Not Satisfactory

Reassessment Required                 ☐   Yes           ☐    No

 Assessor Declaration:  I declare that I have conducted a fair, valid, reliable and flexible assessment with this student, and I have provided appropriate feedback.

Signature:    ________________________

Date:           ______/_______/___________
Comment:
Instructions to the Candidates

v  This assessment is to be completed according to the instructions given below in this document.

v  Should you not answer the tasks correctly, you will be given feedback on the results and gaps in knowledge. You will be entitled to one (1) resubmit in showing your competence with this unit.

v  If you are not sure about any aspect of this assessment, please ask for clarification from your assessor.

v  Please refer to the College re-submission and re-sit policy for more information.

v  If you have questions and other concerns that may affect your performance in the Assessment, please inform the assessor immediately.

v  Please read the Tasks carefully then complete all Tasks.

v  To be deemed competent for this unit you must achieve a satisfactory result with tasks of this Assessment along with a satisfactory result for another Assessment.

v  This is an Open book assessment which you will do in your own time but complete in the time designated by your assessor. Remember, that it must be your own work and if you use other sources then you must reference these appropriately

v  Submitted document must follow the given criteria. Font must be Times New Roman, Font size need to be 12, line spacing has to be Single line and Footer of submitted document must include Student ID, Student Name and Page Number. Document must be printed double sided.

v  This is Individual Assessments. Once you have completed the assessment, please provide the Hard copy of the Assessments to your Trainer/ Assessor.

v  Plagiarism is copying someone else’s work and submitting it as your own. Any Plagiarism will result in a mark of Not Satisfactory. SCCM uses Safe Assign Plagiarism Checker to check the originality of the student assessment. Student must be aware of and understand the SCCM’s policy on plagiarism and certify that this assignment is their own work, except where indicated by referencing, and that student have followed the good academic practices noted above.

 

 

Introduction

Welcome to the Student Assessment Tasks for SITHCCC006 Prepare appetisers and salads.These tasks have been designed to help you demonstrate the skills and knowledge that you have learnt during your course.

Please ensure that you read the instructions provided with these tasks carefully. You should also follow the advice provided in the Hospitality Works Student User Guide. The Student User Guide provides important information for you relating to completing assessment successfully.

Assessment for this unit

SITHCCC006 Prepare appetisers and salads describes the performance outcomes, skills and knowledge required to prepare appetisers and salads following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery and food storage methods.

For you to be assessed as competent, you must successfully complete two assessment tasks:

  • Assessment Task 1: Knowledge questions – You must answer all questions correctly.
  • Assessment Task 2: Student Logbook – You must complete a range of food preparation tasks using basic cookery methods and complete a Student Logbook. The assessor must also observe you while you complete a range of cooking tasks.

Preparing for assessment

Please read through all of the assessment tasks and related documents carefully before you get started. Ensure that you have everything that you need and seek clarification from your trainer, assessor or workplace supervisor if you have any questions.

 

Supporting resources: Supporting resources include templates, journals, workbooks and portfolios which can be used to support you in providing evidence of your competence. Your assessor will provide you with these documents before you begin your assessment tasks. For this unit, the supporting resources comprise:

·           Student Logbook (Assessment Task 2)

·           Service planning template (Assessment Task 2)

 

Once you have read through the assessment tasks and are satisfied that you are clear on the requirements and submission dates, complete and sign a Student Assessment Agreement. Your assessor will countersign the agreement and keep it on file. You will find a Student Assessment Agreement in Appendix B of your Hospitality Works Student User Guide or your RTO will provide you with one.

Remember to check your Hospitality Works Student User Guide for information about:

 

  • submitting assessments
  • assessment appeals
  • re-assessment guidelines
  • responding to written questions.

 

 

Assessment criteria

All questions must be answered correctly in order for you to be assessed as having completed the task satisfactorily.

 

 

Re-submission opportunities

You will be provided feedback on their performance by the Assessor. The feedback will indicate if you have satisfactorily addressed the requirements of each part of this task.

 

If any parts of the task are not satisfactorily completed, the assessor will explain why, and provide you written feedback along with guidance on what you must undertake to demonstrate satisfactory performance. Re-assessment attempt(s) will be arranged at a later time and date.

 

You have the right to appeal the outcome of assessment decisions if you feel that you have been dealt with unfairly or have other appropriate grounds for an appeal.

 

You are encouraged to consult with the assessor prior to attempting this task if you do not understand any part of this task or if you have any learning issues or needs that may hinder you when attempting any part of the assessment.

 

 

Assessment Task 2: Student logbook

Information for students

Cooking tasks required for this unit

This unit of competency requires that you follow standard recipes to prepare dishes for at least six different customers:

·           using each of the following types of ingredients:
o     bread and bakery items

o     condiments

o     dairy products

o     dressing ingredients

o     dry goods

o     eggs

o     farinaceous products

 o     frozen goods

o     fruit

o     herbs and spices

o     meat

o     poultry

o     seafood

o     vegetables
·           preparing the following appetisers:
o     antipasto

o     tapas

 o     hors d’oeuvres

o     canapés
·           preparing the following types of salads at least once:
o     classical

o     cold

o     fruit

 o     modern

o     warm
You must also:

·           prepare dishes using at least four of the following cookery methods at least once:
o     baking

o     blanching

o     grilling

o     roasting

 o     boiling

o     frying

o     poaching

o     steaming
·           respond to special customer requests and dietary requirements

 

·           Complete mis en place activities when preparing appetisers and salads.

Instructions for how you will complete these requirements are included below.

Activities

Complete the following activities.

  1. Carefully read the following information.
Successful completion of this unit requires that you complete the range of cooking tasks listed above. It is important that you provide evidence that you have successfully completed each task. We have provided you with a Student Logbook to help you.
  Below is a guide to the skills and knowledge you must demonstrate when you are completing each task. We have provided a number of documents to assist you and you will find these in your Student Logbook.

What do I need to demonstrate?

During your practical assessments, you will be required to demonstrate a range of the skills and knowledge that you have developed during your course. These include:

·           interpreting standard recipes and food preparation lists

·           confirming food production requirements

·           calculating ingredient amounts

·           identifying and selecting ingredients from stores according to quality, freshness and stock rotation requirements

·           following procedures for portion control

·           producing the required quantities

·           checking perishable supplies for spoilage

·           checking perishable supplies for contamination

·           selecting the type and size of equipment required

·           ensuring that food preparation equipment safely assembled, clean and ready for use

·           using equipment safely and hygienically

·           using equipment according to the manufacturer’s instructions

·           sorting and assembling ingredients according to food production sequencing

·           weighing and measuring ingredients accurately

·           creating portions according to recipes

·           cleaning and cutting ingredients according to culinary standards

·           preparing sauces and dressings

·           minimising waste to maximise profitability

·           following standard recipes accurately

·           selecting and adding accompaniments which are suited to each dish

·           making adjustments to dishes to ensure quality

·           presenting dishes attractively

·           using appropriate service-ware

·           adding dips, sauces and garnishes according to standard recipes and regional variations

·           evaluating dishes and adjusting presentation

·           storing dishes in appropriate environmental conditions

·           following organisational policies and procedures

·           maintaining a clean work area

·           disposing of or storing surplus products

·           working safely, hygienically, sustainably and efficiently

·           working within commercial time constraints and deadlines

·           responding to special customer requests and dietary requirements.

How will I provide evidence?

In your Student Logbook, you will find some detailed information about providing evidence, the preparation and planning documents you must complete for each time that you cook, a logbook summary and a reflective journal. Each time that you cook or prepare a dish for assessment of this unit, you will need to:

·           complete a planning document

·           complete a reflective journal (a reflective journal provides an opportunity for you to think about the cooking process – what went well, what you would do differently next time). It also helps you to provide evidence for your assessment

·           ask your supervisor/trainer to sign the supervisor declaration section at the end of the reflective journal.

Your assessor will also observe some of your cooking and food preparation and complete an observation checklist.

Tips for completing your Student Logbook

·           Read through this assessment and your logbook before you get started and make sure you understand what you need to do. If you are unsure, speak to your assessor and/or supervisor.

·           Stay up to date! Complete a logbook entry at the end of each time that you cook and ask your supervisor to do the same. Providing organised, complete evidence forms part of your assessment.

·           Stay in touch with your assessor. Ask questions, raise issues, check in, communicate.

Most importantly, ask for help if you are having trouble!

 

  1. Determine production requirements.
To ensure that you have everything that you require to prepare the standard recipe, you will need to:

·           interpret the standard recipe and associated food preparation list which you will be working from and:

o     confirm the food production requirements

o     calculate the number of portions and the amount of each ingredient that you require

o     select the relevant cookery method

o     determine the cooking times and temperatures

o     select the accompaniments which you will add to the dish

o     select the ingredients from stores

o     check all perishable supplies for spoilage or contamination

o     identify the food preparation equipment that you require

o     ensure that the appropriate food preparation equipment is ready for use

o     take any customer requirements or special dietary needs into consideration.

A Service planning template has been provided to help you.

 

 

 

  1. Prepare appetisers and salads.
Now it’s time to put all of that planning and organising to work. Prepare the appetisers and salads as per the standard recipes and food preparation lists. Ensure that:

·           all food is prepared safely and hygienically

·           you follow portion control procedures

·           you manage your own speed, timing, sequencing and productivity to ensure efficiency

·           all stages of preparation and cooking are completed in a way which ensures:

o     quality of food items

o     consistency of food items

o     organisational standards are met

o     waste is minimised to maximise the profitability of dishes

·           you assemble and use equipment safely and hygienically

·           you sort and assemble ingredients logically and efficiently

·           food items match the recipes and menu descriptions

·           the required quantities of food are produced

·           you adjust the taste, texture and appearance of food products according to any deficiencies identified

·           you evaluate the quality of finished appetisers and salads and make adjustments to ensure a quality product

·           you present appetisers and salads attractively on appropriate service-ware

·           you prepare sauces and dressings

·           you add dips, sauces and garnishes

·           you work within commercial time constraints and deadlines

·           you store food safely and in appropriate environmental conditions

·           you respond to any special customer requests or dietary requirements

·           you maintain a clean and tidy work area

·           you dispose of or store surplus products effectively

·           you work sustainably.
Complete a reflective journal for each time that you cook a dish as part of your assessment for this unit. Don’t forget to ask your trainer/assessor or supervisor to complete the declaration.

 

  1. Submit documents to your assessor.
Finalise your Student Logbook. Ensure that all documents are clear and complete. It should include the following completed documents for each time that you cook a dish as part of your assessment for this unit.

·           Service planning template

·           Reflective journal (endorsed by your trainer/assessor or supervisor).

Send or submit the completed Student Logbook to your assessor.

 

 

 

 

 

   

Assessment Task 2: Student Logbook checklist

Student’s name:
Did the student: Completed successfully? Comments
Yes No  
Follow standard recipes to prepare appetisers salads and for at least six different customers?      
Prepare appetisers salads using each of the following ingredients:

·           bread and bakery items

·           condiments

·           dairy products

·           dressing ingredients

·           dry goods

·           eggs

·           farinaceous products

·           frozen goods

·           fruit

·           herbs and spices

·           meat

·           poultry

·           seafood

·           vegetables?

      
Prepare appetisers and salads using at least four of the following cookery methods:

·           baking

·           boiling

·           blanching

·           frying

·           grilling

·           poaching

·           roasting

·           steaming?

      
Prepare the following appetisers:

·           antipasto

·           canapés

·           hors d’oeuvres

·           tapas?

      
Prepare the following types of salad:

·           classical

·           modern

·           cold

·           warm

·           fruit

      
Complete mis en place activities when preparing the above appetisers and salads?      
Respond to special customer requests and dietary requirements?      
Interpret the standard recipes and associated food preparation lists to:

·           confirm food production requirements

·           calculate number of portions

·           calculate ingredient quantities?

      
Select the relevant cookery methods and determine cooking times and temperatures?      
Identify and select ingredients from stores for each dish according to recipe, quality, freshness and stock rotation requirements?      
Check perishable supplies for spoilage or contamination?      
Select equipment suitable for requirements?      
Ensure that equipment was assembled and used safely, hygienically and according to manufacturer instructions?      
Ensure cleanliness of equipment before use?      
Sort and assemble ingredients according to food production sequencing?      
Weigh and measure ingredients accurately?      
Follow portion control procedures?      
Clean ingredients?      
Cut ingredients as required using basic culinary cuts according to culinary standards?      
Minimise waste to maximise profitability?      
Complete all stages of preparation and cooking in a way which ensured quality and consistency in food items?      
Complete all stages of preparation and cooking in a way which ensured organisational standards are met?      
Prepare sauces and dressings for appetisers and salads?      
Add accompaniments suited to each dish?      
Evaluate the quality of dishes and make adjustments as necessary?      
Present dishes attractively on appropriate service-ware?      
Visually evaluate dishes and adjust presentation?      
Add dips, sauces and garnishes according to standard recipes and regional variations?      
Store dishes safely and in appropriate environmental conditions?      
Maintain a clean and tidy work area?      
Dispose of or store surplus and re-usable by-products?      
Work safely and hygienically?      
Work sustainably?      
Prepare dishes within commercial time constraints?      
Produce required quantities?      
Manage own speed, timing, sequencing and productivity to ensure efficiency?      
Task outcome: ¨  Satisfactory ¨  Not satisfactory
Assessor signature:  
Assessor name:  
Date:  

 

 

 

 

 

 

 

Student Overall Assessment Record Sheet

This form is to be completed by the assessor and used a final record of student competency.

All student submissions including any associated checklists (outlined below) are to be attached to this cover sheet before placing on the students file.

Student results are not to be entered onto the Student Database unless all relevant paperwork is completed and attached to this form.

 

Qualification Code and Title  
Student Name:  
Student ID No:  
Final Completion Date:  
Unit Code and Title SITHCCC006 Prepare appetisers and salads
Term Year   Date Assessed  

 

Please attach the following documentation to this form Result
Assessment 1  ☐Written Questions ☐S  ☐NYS ☐DNS
Assessment 2 ☐Student Logbook ☐S  ☐NYS ☐DNS
                                                                Final Assessment Result for this unit ☐C ☐ NYC
C=Competent       NYC= Not Yet Competent S= Satisfactory   NYS= Not Yet Satisfactory   DNS= Did Not Submit
Feedback:

 

 

 

 

 
Any Adjustment Made to The Assessment:

 

  

 

 

 

Student Declaration:I declare that this work has been completed by me honestly and with integrity and that I have been assessed in a fair and flexible manner. I understand that the Institute’s Student Assessment, Reassessment and Repeating Units of Competency Guidelines apply to these assessment tasks.

Name: ____________________________________________

Signature: _________________________________________

Date: ____/_____/_____

 Assessor Declaration:  I declare that I have conducted a fair, valid, reliable and flexible assessment with this student, and I have provided appropriate feedback.

Name: _________________________________

Signature: ______________________________

Date: ____/_____/_____

Administrative use only

Entered onto Student Management Database q________________

Date

  

Initials

 

 

 

QUALITY: 100% ORIGINAL PAPER – NO PLAGIARISM – CUSTOM PAPER

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