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SITHCCC027 Prepare dishes using basic methods of cookeryStudent Assessment Assessment Details Qualification Code/Title SIT40521 – Certificate IV in Kitchen Management Assessment Type Assessment 1 Time allowed Due Date Location Term / Year 3 2023 Unit of Competency National Code/Title SITHCCC027 Prepare dishes using basic methods of cookery 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: 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 ❖ This assessment is to be completed according to the instructions given below in this document. · 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. · If you are not sure about any aspect of this assessment, please ask for clarification from your assessor. · Please refer to the College re-submission and re-sit policy for more information. · If you have questions and other concerns that may affect your performance in the Assessment, please inform the assessor immediately. · Please read the Tasks carefully then complete all Tasks. · 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. · 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 · Submitted document must follow the given criteria. Font must be Times New Roman, Font size need to be 12, line spacing must be Single line and Footer of submitted document must include Student ID, Student Name and Page Number. Document must be printed double sided. · This is Individual Assessments. Once you have completed the assessment, please provide the Hard copy of the Assessments to your Trainer/ Assessor. Plagiarism is copying someone else’s work and submitting it as your own. Any Plagiarism will result in a mark of Not Satisfactory. Starford College uses Safe Assign Plagiarism Checker to check the originality of the student assessment. Student must be aware of and understand the Starford College 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 SITHCCC027 Prepare dishes using basic methods of cookery. 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 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 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. i Assessment information Information about how you should complete this assessment can be found in Appendix A of the Hospitality Works Student User Guide. Refer to the appendix for information on: where this task should be completed the maximum time allowed for completing this assessment task whether or not this task is open-book. Note: You must complete and submit an assessment cover sheet with your work. A template is provided in Appendix B of the Student User Guide. However, if your RTO has provided you with an assessment cover sheet, please ensure that you use that. Questions Provide answers to all of the questions below. Describe each of the following cookery methods and how they impact different types of food. Cookery method Description Impact on food Baking Blanching Boiling Braising Deep frying Grilling Poaching Roasting Shallow frying Sous vide Steaming Stewing Gather recipes that include the following food types (the number of recipes you gather is up to you, but you must make sure you have addressed all food types): dairy products dry goods fruit vegetables meat poultry seafood. Now answer the following. Your answers should refer to all recipes. Dairy products: What dairy products are used in the recipes you found? What are the cookery methods used for the dairy products? What effect do these cooking methods have on the dairy products? What is the desired outcome of using these cooking methods with dairy products? Dry goods: What dry goods are used in the recipes you found? What are the cookery methods used for the dry goods? What effect do these cooking methods have on the dry goods? What is the desired outcome of using these cooking methods with dry goods? Fruit: What fruit is in the recipes you found? What are the cookery methods used for the fruit? What effect do these cooking methods have on the fruit? What is the desired outcome of using these cooking methods with fruit? Vegetables: What vegetables are used in the recipes you found? What are the cookery methods used for the vegetables? What effect do these cooking methods have on the vegetables? What is the desired outcome of using these cooking methods with vegetables? Meat: What meat is used in the recipes you found? What are the cookery methods used for the meat? What effect do these cooking methods have on the meat? What is the desired outcome of using these cooking methods with meat? Poultry: What poultry is used in the recipes you found? What are the cookery methods used for the poultry? What effect do these cooking methods have on the poultry? What is the desired outcome of using these cooking methods with poultry? Seafood: What seafood is used in the recipes you found? What are the cookery methods used for the seafood? What effect do these cooking methods have on the seafood? What is the desired outcome of using these cooking methods with seafood? Describe the meaning and role of mise en place in relation to preparing, cooking and presenting food. What types of labels are found in kitchen stores and what is included on the labels? List five safe operational practices that must be followed when using equipment required for the various cooking methods. Assessment Task 1: Checklist Student’s name: Did the student provide a sufficient and clear answer that addresses the suggested answer for the following? Completed successfully? Comments Yes No Question 1 Question 2 Question 3 Question 4 Question 5 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 student’s 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 Term Year Date Assessed Please attach the following documentation to this form Result Assessment 1 ☐Report ☐Project ☐Case Study ☐Written ☐ Work placement ☐ Observation ☐S ☐NYS ☐DNS Assessment 2 ☐Report ☐Project ☐Case Study ☐Written ☐ Work placement ☐ Observation ☐S ☐NYS ☐DNS Assessment 3 ☐Report ☐Project ☐Case Study ☐Written ☐ Work placement ☐ Observation ☐S ☐NYS ☐DNS Assessment 4 ☐Report ☐Project ☐Case Study ☐Written ☐ Work placement ☐ Observation ☐S ☐NYS ☐DNS Assessment 5 ☐Report ☐Project ☐Case Study ☐Written ☐ Work placement ☐ Observation ☐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 ________________ Date Initials © Starford College RTO:45769 | CRICOS:03957M File Name: SITHCCC027 Student Assessment Task 1 Revised Date: 24/07/2023 Version: 1.0 Page:1 SITHCCC029 Prepare stocks, sauces and soups Student Assessment Assessment Details Qualification Code/Title SIT40521 – Certificate IV in Kitchen Management Assessment Type Assessment 1 Time allowed Due Date Location Term / Year 3 2023 Unit of Competency National Code/Title SITHCCC029 Prepare stocks, sauces and soups 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: 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 ❖ This assessment is to be completed according to the instructions given below in this document. · 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. · If you are not sure about any aspect of this assessment, please ask for clarification from your assessor. · Please refer to the College re-submission and re-sit policy for more information. · If you have questions and other concerns that may affect your performance in the Assessment, please inform the assessor immediately. · Please read the Tasks carefully then complete all Tasks. · 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. · 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 · Submitted document must follow the given criteria. Font must be Times New Roman, Font size need to be 12, line spacing must be Single line and Footer of submitted document must include Student ID, Student Name and Page Number. Document must be