SITXINV006- Assessor Checklist - 13598064 Sergio Eduardo Garcia Gutierrez

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SITXINV006 – Receive, store and control stock. Unit Assessment Cover Sheet & Tasks Checklists Student and Trainer/Assessor Details Student ID 13598064 Student name Sergio Eduardo Garcia Gutierrez Contact number 0424290416 Email address Sergio.egg.91@gmail.com Trainer/Assessor name Pritpal Sir f Course and Unit Details Course code SIT30821 Course name Certificate III in Commercial Cookery Unit code SITXINV006 Unit name RECEIVE, STORE AND CONTROL STOCK Assessment Submission Method ☐ By hand to trainer/assessor ☐ By email to trainer/assessor ☐ Online submission via Learning Management System (LMS) ☐ By Australia Post to RTO ☐ Any other method Click or tap here to enter text. Student Declaration • I certify that the work submitted for this assessment pack is my own. I have clearly referenced any sources used in my submission. I understand that a false declaration is a form of malpractice. • I have kept a copy of this assessment pack and all relevant notes, attachments, and reference material that I used in the production of the assessment pack. • For the purposes of assessment, I give the trainer/assessor of this assessment the permission to: o Reproduce this assessment and provide a copy to another member of staff; and o Take steps to authenticate the assessment, including communicating a copy of this assessment to a checking service (which may retain a copy of the assessment on its database for future plagiarism checking). Student signature: Date: 11/06/2023 (Date of Submission) RTO Code: 45680 | CRICOS Code: 03907K Assessor’s Checklist | Page 1 of 21 V3: August 2022, Approved: Academic Manager, Next Review: August 2023

SITXINV006 – Receive, store and control stock. Assessment Plan To demonstrate competence in this unit, you must be assessed as satisfactory in each of the following assessment tasks. Evidence recorded Evidence Type/ Method of assessment Sufficient evidence recorded/Outcome Unit Assessment Task 1 Unit Knowledge Test (UKT) ☐ S / ☐ NS (First Attempt) ☐ S / ☐ NS (Second Attempt) Unit Assessment Task 2 Practical Demonstration (PD) ☐ S / ☐ NS (First Attempt) ☐ S / ☐ NS (Second Attempt) Final Feedback and Outcome of Unit Click or tap here to enter text. Outcome ☐ S ☐ NS Date Assessed Click or tap to enter a date. (Date of Marking) Trainer & Assessor Signature Result updated on SMS by RTO Code: 45680 | CRICOS Code: 03907K Assessor’s Checklist | Page 2 of 21 V3: August 2022, Approved: Academic Manager, Next Review: August 2023

SITXINV006 – Receive, store and control stock. Assessment Task 1 – Assessor Checklist for Unit Knowledge Test (UKT) To be assessed as satisfactory (S) in this assessment task the participant needs to demonstrate competency in the following critical aspects of evidence S N/S Question and Answers 1. Did the student matched the description with its correct principle and recorded their answers in the provided column. ☐ ☐ 2. Did the student explained the main purpose of stock control in 30-50 words and listed four key functions of stock control ☐ ☐ 3. Did the student explained the organisational procedures listed in the table referring to the website of Feast of Flavours. ☐ ☐ 4. Did the student organised the steps in the correct order for manual handling technique used in receiving, transporting, and storing stock for the hospitality industry ☐ ☐ 5. Explained four pieces of information should a date code or rotation label have? ☐ ☐ 6. Matched the descriptions with their correct terms as defined by the Australia New Zealand Food Standards Code. ☐ ☐ 7. Explained the three reasons to protect food from contamination? ☐ ☐ 8. Identified at least four sources of contamination for each contamination hazard mentioned in the table. ☐ ☐ 9. Explained the right steps and measure to reject the delivery ☐ ☐ 10. Listed four methods of rejecting contaminated food. ☐ ☐ 11. Listed three stock security steps that a restaurant must undertake to prevent stock losses or theft ☐ ☐ 12. Identified the storage areas and the correct environmental conditions of the mentioned food supplies. ☐ ☐ 13. Identified the right option of deficiencies of delivered stock and can result in the contamination of the stock. ☐ ☐ 14. Listed two ways that kitchen staff can use to protect perishables from the exposure to the following. ☐ ☐ 15. Listed 4 cleaning and 4 sanitising methods that are used to clean and sanitise the kitchen premises, explaining each in a sentence. ☐ ☐ 16. Discussed the key requirements and procedures as provided by the food safety standards in relation to the storage of stock. ☐ ☐ 17. Listed seven indicators of spoilage and contamination of perishable supplies. ☐ ☐ 18. Listed at least five (5) sustainable ways of disposing of spoilt stock to minimise its impact on environment. ☐ ☐ RTO Code: 45680 | CRICOS Code: 03907K Assessor’s Checklist | Page 3 of 21 V3: August 2022, Approved: Academic Manager, Next Review: August 2023

SITXINV006 – Receive, store and control stock. Unit Assessment Result Sheet (UARS) Assessment Task 1 Unit Knowledge Test (UKT) Student and Trainer/Assessor Details Unit code SITXINV006 Unit name Receive, store and control stock Outcome of Unit Assessment Task (UAT) First attempt: Outcome (please make sure to tick the correct checkbox): Satisfactory (S) ☐ or Not Satisfactory (NS) ☐ Date: Click or tap to enter a date. (Date of Marking) Second attempt : Outcome (please make sure to tick the correct checkbox): Satisfactory (S) ☐ or Not Satisfactory (NS) ☐ Date: Click or tap to enter a date. (Date of Marking) Feedback to Student First attempt: Click or tap here to enter text. Second attempt: Click or tap here to enter text. Student Declaration  I declare that the answers I have provided are my own work. Where I have accessed information from other sources, I have provided references and or links to my sources.  I have kept a copy of all relevant notes and reference material that I used as part of my submission.  I have provided references for all sources where the information is RTO Code: 45680 | CRICOS Code: 03907K Assessor’s Checklist | Page 4 of 21 V3: August 2022, Approved: Academic Manager, Next Review: August 2023

SITXINV006 – Receive, store and control stock. not my own. I understand the consequences of falsifying documentation and plagiarism. I understand how the assessment is structured. I accept that all work I submit must be verifiable as my own.  I understand that if I disagree with the assessment outcome, I can appeal the assessment process, and either re-submit additional evidence undertake gap training and or have my submission re- assessed.  All appeal options have been explained to me. Student Signature Date 11/06/2023 (Date of Submission) Trainer/Assessor Name Click or tap here to enter text. Trainer/Assessor Declaration I hold:  Vocational competencies at least to the level being delivered  Current relevant industry skills  Current knowledge and skills in VET and undertake.  Ongoing professional development in VET I declare that I have assessed this candidate’s submission. The assessment tasks were deemed current, sufficient, valid, and reliable. I declare that I have conducted a fair, valid, reliable, and flexible assessment. I have provided feedback to the above-named candidate. Trainer/Assessor Signature Date Click or tap to enter a date. (Date of Marking) RTO Code: 45680 | CRICOS Code: 03907K Assessor’s Checklist | Page 5 of 21 V3: August 2022, Approved: Academic Manager, Next Review: August 2023

SITXINV006 – Receive, store and control stock. Assessment Task 2 – Assessor Checklist – Practical Demonstration (PD) To be assessed as satisfactory (S) in this assessment task the participant needs to demonstrate competency in the following critical aspects of evidence S N/S Your performance must address the following performance criteria/ performance checklist. Activity 1: Take delivery and stock in appropriate conditions 1. Take a delivery of stock: 1.1 Checked all received items and matched quantity with purchase order. 1.1.1 Student matched the delivery docket with the purchase order 1.1.2 Student ensured the following items are delivered: 1.1.2.1 Dairy products 1.1.2.2 Dry goods 1.1.2.3 Eggs 1.1.2.4 Frozen goods 1.1.2.5 Fruit and vegetable 1.1.2.6 Meat 1.1.2.7 Poultry 1.1.2.8 Seafood 1.1.3 Student completed the delivery docket and signed where required. ☐ ☐ 1.2 Examined the delivered items for damage, quality, and use-by dates. 1.2.1 Student ensured the delivered items are checked for quality and damage: 1.2.1.1 Dairy products 1.2.1.1.1 Student checked the dairy products were free of: 1.2.1.1.2 Any abnormal colour or odour 1.2.1.1.3 Checked the best before date 1.2.1.2 Dry goods 1.2.1.2.1 Student checked the dry goods were: 1.2.1.2.2 packaged when arrived and the packaging or covering was not damaged, and 1.2.1.2.3 Checked the ‘best before’ or ‘use by’ date 1.2.1.3 Eggs 1.2.1.3.1 Student checked that the delivered eggs were undamaged or ☐ ☐ RTO Code: 45680 | CRICOS Code: 03907K Assessor’s Checklist | Page 6 of 21 V3: August 2022, Approved: Academic Manager, Next Review: August 2023

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