Assessment Task - Pro Project Help

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: ____________________________ 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 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.

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. 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:

bread and bakery items

condiments

dairy products

dressing ingredients

dry goods

eggs

farinaceous products

frozen goods

fruit

herbs and spices

meat

poultry

seafood

vegetables

preparing the following appetisers:

antipasto

tapas

hors d’oeuvres

canapés

preparing the following types of salads at least once:

classical

cold

fruit

modern

warm

You must also:

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

baking

blanching

grilling

roasting

boiling

frying

poaching

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.

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!

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:

confirm the food production requirements

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

select the relevant cookery method

determine the cooking times and temperatures

select the accompaniments which you will add to the dish

select the ingredients from stores

check all perishable supplies for spoilage or contamination

identify the food preparation equipment that you require

ensure that the appropriate food preparation equipment is ready for use

take any customer requirements or special dietary needs into consideration.

A Service planning template has been provided to help you.

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:

quality of food items

consistency of food items

organisational standards are met

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.

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

________________

Date

Initials