| Assessment Details | |||||
| Qualification Code/Title | |||||
| Assessment Type | Assessment Task 1 | 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: _____/_/_________ |
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| Assessor Details | ||||||
| Assessor’s Name | ||||||
| RESULTS (Please Circle) | ☐SATISFACTORY | ☐NOT SATISFACTORY | ||||
| Feedback to student:
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| *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. |
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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 Task 1: Knowledge questions
Information for students
Knowledge questions are designed to help you demonstrate the knowledge which you have acquired during the learning phase of this unit. Ensure that you:
- review the advice to students regarding answering knowledge questions in the Hospitality Works Student User Guide
- comply with the due date for assessment which your assessor will provide
- adhere with your RTO’s submission guidelines
- answer all questions completely and correctly
- submit work which is original and, where necessary, properly referenced
- submit a completed cover sheet with your work
- avoid sharing your answers with other students.
Task summary
This is an open book test, to be completed in the classroom.
A time limit of 2 hours to answer the questions is provided.
You need to answer all of the written questions correctly.
Your answers must be word processed and sent to the assessor as an email attachment.
Required
- Access to textbooks and other learning materials
- Computer with Microsoft Office and internet access
Timing
Your assessor will advise you of the due date of this assessment.
Submit
- Answers to all 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.
Written answer question guidance
The following written questions use a range of “instructional words” such as “identify” or “explain”, which tell you how you should answer the question. Use the definitions below to assist you to provide the type of response expected.
Note that the following guidance is the minimum level of response required.
Analyse – when a question asks you to analyse something, you should do so in in detail, and identify important points and key features. Generally, you are expected to write a response one or two paragraphs long.
Compare – when a question asks you to compare something, you will need to show how two or more things are similar, ensuring that you also indicate the relevance of the consequences. Generally, you are expected to write a response one or two paragraphs long.
Contrast – when a question asks you to contrast something, you will need to show how two or more things are different, ensuring you indicate the relevance or the consequences. Generally, you are expected to write a response one or two paragraphs long.
Discuss – when a question asks you to discuss something, you are required to point out important issues or features and express some form of critical judgement. Generally, you are expected to write a response one or two paragraphs long.
Describe – when a question asks you to describe something, you should state the most noticeable qualities or features. Generally, you are expected to write a response two or three sentences long.
Evaluate – when a question asks you to evaluate something, you should do so putting forward arguments for and against something. Generally, you are expected to write a response one or two paragraphs long.
Examine – when a question asks you to examine something, this is similar to “analyse”, where you should provide a detailed response with key points and features and provide critical analysis. Generally, you are expected to write a response one or two paragraphs long.
Explain – when a question asks you to explain something, you should make clear how or why something happened or the way it is. Generally, you are expected to write a response two or three sentences long.
Identify – when a question asks you to identify something, this means that you are asked to briefly describe the required information. Generally, you are expected to write a response two or three sentences long.
List – when a question asks you to list something, this means that you are asked to briefly state information in a list format.
Outline – when a question asks you to outline something, this means giving only the main points, Generally, you are expected to write a response a few sentences long.
Summarise – when a question asks you to summarise something, this means (like “outline”) only giving the main points. Generally, you are expected to write a response a few sentences long.
Assessment Task 1
Provide answers to all the questions below:
| 1. List at least three food safety issues which you must consider when preparing appetisers and salads. Describe how you would reduce each risk.
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| Outcome | ☐ Satisfactory | ☐ Not Satisfactory | ||||||||
| Comment | ||||||||||
| 2. Explain how you can keep salad dressings stored in a way that optimises shelf life and freshness. | ||
| Outcome | ☐ Satisfactory | ☐ Not Satisfactory |
| Comment | ||
| 3. Explain how you can keep prepared salads stored in a way that optimises shelf life and freshness. | ||
| Outcome | ☐ Satisfactory | ☐ Not Satisfactory |
| Comment | ||
| 4. Identify for how long salads should be stored in the refrigerator/cool room. | ||
| Outcome | ☐ Satisfactory | ☐ Not Satisfactory |
| Comment | ||
| 5. Lettuce is a key ingredient in many salads. Identify its nutritional value.
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| Outcome | ☐ Satisfactory | ☐ Not Satisfactory |
| Comment | ||
| 6. Choose three more ingredients you would use in appetisers and salads and identify their nutritional values.
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| Outcome | ☐ Satisfactory | ☐ Not Satisfactory |
| Comment | ||
| 7. List two things you should check before using knives.
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| Outcome | ☐ Satisfactory | ☐ Not Satisfactory |
| Comment | ||
| 8. List two safety considerations you need to be aware of when using a mandoline.
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| Outcome | ☐ Satisfactory | ☐ Not Satisfactory |
| Comment | ||
| 9. Salads are versatile dishes. List three service styles they can be prepared for. Salads are versatile dishes. List three service styles they can be prepared for.
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| Outcome | ☐ Satisfactory | ☐ Not Satisfactory |
| Comment | ||
| 10. When and how are appetisers served? Explain their purpose.
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| Outcome | ☐ Satisfactory | ☐ Not Satisfactory |
| Comment | ||
| 11. Describe four mise en place tasks related to salads and appetisers that you can complete without affecting the quality of the dish. Identify two tasks for salads and two tasks for appetisers.
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| Outcome | ☐ Satisfactory | ☐ Not Satisfactory |
| Comment | ||
| 12. Define the following culinary terms in your own words: | ||
| · Canapés:
· Hors d’oeuvres:
· Tapas:
· Vinaigrette:
· Mayonnaise:
· Julienne:
· Antipasto: |
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| Outcome | ☐ Satisfactory | ☐ Not Satisfactory |
| Comment | ||
| 13. Identify at least three convenience products you could use when preparing appetisers.
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| Outcome | ☐ Satisfactory | ☐ Not Satisfactory |
| Comment | ||
| 14. Identify three classical salads. Consider your favourite classical salads.
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| Outcome | ☐ Satisfactory | ☐ Not Satisfactory |
| Comment | ||
| 15. Identify three modern salads. Consider your favourite modern salads.
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| Outcome | ☐ Satisfactory | ☐ Not Satisfactory |
| Comment | ||
| 16. Identify four garnishes that can be used for appetisers and salads.
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| Outcome | ☐ Satisfactory | ☐ Not Satisfactory |
| Comment | ||
| 17. Describe the two types of ‘base’ dressings that are used with salads.
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| Outcome | ☐ Satisfactory | ☐ Not Satisfactory |
| Comment | ||
| 18. Describe three cookery methods commonly used when preparing appetisers and salads. Include a description of each method.
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| Outcome | ☐ Satisfactory | ☐ Not Satisfactory |
| Comment | ||
| 19. In your training kitchen or workplace, locate at least two convenience products used to prepare salads and appetisers. Take a photo of the labels on each product that identify best-before/use-by dates and rotation requirements. For each one, identify the disposal date. Submit the photos as part of your assessment.
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| Outcome | ☐ Satisfactory | ☐ Not Satisfactory |
| Comment | ||
Assessment Task 1: Checklist
| Student’s name: | |||
| Did the student provide a sufficient and clear answer which met the requirements of the assessor marking guide? | Completed successfully? | Comments | |
| Yes | No | ||
| Question 1 | |||
| Question 2 | |||
| Question 3 | |||
| Question 4 | |||
| Question 5 | |||
| Question 6 | |||
| Question 7 | |||
| Question 8 | |||
| Question 9 | |||
| Question 10 | |||
| Question 11 | |||
| Question 12 | |||
| Question 13 | |||
| Question 14 | |||
| Question 15 | |||
| Question 16 | |||
| Question 17 | |||
| Question 18 | |||
| Question 19 | |||
| Task outcome: | ¨ Satisfactory | ¨ Not satisfactory |
| Assessor signature: | ||
| Assessor name: | ||
| Date: | ||
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