Assessment Details
Qualification Code/Title
Assessment Type	Assessment Task 1		Time allowed
Due Date		Location	SCCM	Term / Year

Unit of Competency
National Code/Title	SITHCCC001 Use food preparation equipment

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.

Assessment Information

Introduction

Welcome to the Student Assessment Tasks for SITHCCC001 Use food preparation equipment. 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

SITHCCC001 Use food preparation equipment describes the performance outcomes, skills and knowledge required to safely use commercial kitchen equipment to prepare a range of different food types.

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.

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:

Identify correct food safety procedures for the following:
Vegetables Eggs Raw meat Reheating food Cooling food
Outcome	☐ Satisfactory	☐ Not Satisfactory
Comment

Describe each of these precision cuts:
Brunoise Chiffonade Concasse Jardinière Julienne Macedoine Mirepoix Paysanne
Outcome	☐ Satisfactory	☐ Not Satisfactory
Comment

Define mise en place and explain its purpose in regards to preparing, cooking and presenting food.
Outcome	☐ Satisfactory	☐ Not Satisfactory
Comment

Explain the difference between sharpening a knife and honing a knife, when each should be performed and what equipment you use.
Outcome	☐ Satisfactory	☐ Not Satisfactory
Comment

Briefly explain the purpose/use of each of these knives:
Butcher boning
Boning
Chef
Filleting
Palette
Utility
Vegetable
Outcome	☐ Satisfactory		☐ Not Satisfactory
Comment

It’s important to work safely when using kitchen equipment. Many of the safety requirements apply to all equipment. Identify three key things you can do when working safely with equipment such as blenders, food processors and mixers.
Outcome	☐ Satisfactory	☐ Not Satisfactory
Comment

List three key safety considerations you need to make when using graters (both electrical and handheld).
Outcome	☐ Satisfactory	☐ Not Satisfactory
Comment

List three key procedures you need to follow when cleaning and maintaining equipment.
Outcome	☐ Satisfactory	☐ Not Satisfactory
Comment

List five items you need to clean equipment and your work area
Outcome	☐ Satisfactory	☐ Not Satisfactory
Comment

Choose at least one piece of equipment that requires the following maintenance: blades to be adjusted oiling/lubrication. Explain how these processes are completed and how you would work safely.
Outcome	☐ Satisfactory	☐ Not Satisfactory
Comment

Explain how you would deal with the following issues: You are assembling a blender and realise that the container/jar has a crack in it. You know there are spare ones that can be used. You are trying to change the blades on a mandoline slicer. One of the plastic components snap because you have been having trouble removing the blade. You are having trouble getting an attachment to fit in the food processor. You think that someone may have stored this attachment incorrectly – you think it belongs to another model. One of your colleagues has set up a blender right near the basin. When you suggest they should move it, they wave their hand and dismiss your concerns.
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
Task outcome:	Satisfactory				Not satisfactory
Assessor signature:
Assessor name:
Date: