SITHCCC029 Student Assessment Tasks
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Assessment Task 2: Student Logbook
Information for students
Tasks required for this unit
This unit of competency requires that you prepare stocks, sauces and soups. You are to:
●
follow standard recipes to prepare each of the following stocks:
o
brown beef stock
o
brown chicken stock
o
white chicken stock
o
fish stock
o
vegetable stock.
●
follow standard recipes to prepare each of the following sauces at least once:
o
béchamel sauce:
−
mornay
o
stock reduction sauce:
−
demi glace
−
jus
o
hollandaise sauce
o
bearnaise sauce
o
coulis
o
mayonnaise
o
cream reduction sauce:
−
pepper
−
mushroom
o
sauce tomate
o
beurre blanc
o
velouté:
−
chicken
−
fish.
●
follow standard recipes to prepare each of the following soups at least once:
o
consomme
o
broth
o
purée
o
cream
o
bisque
o
chilled soup.
●
prepare the above stocks, sauces and soups:
o
within commercial time constraints and deadlines o
following procedures for portion con-
trol and food safety practices when
SITHCCC029 Prepare stocks, sauce and soups
o
reflecting required quantities to be produced
o
responding to at least one special customer request
handling and storing different food types.
Instructions for how you will complete these requirements are included below.
Document Name: Student Assessment task- SITHCCC029
01
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Oct 2021 Document No: Gills College Australia - SITHCCC029
Version No: 1.0 10
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Feb 2023
© Gills College Australia Pty Ltd T/A Gills College Australia | RTO Code: 2417 | CRICOS Code: 01701G
2
SITHCCC029 Prepare stocks, sauce and soups
Activities
Complete the following activities.
1.
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 success-
fully 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 in-
clude:
●
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 is 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
●
portioning according to the recipe
Document Name: Student Assessment task- SITHCCC029
01
th
Oct 2021 Document No: Gills College Australia - SITHCCC029
Version No: 1.0 10
th
Feb 2023
© Gills College Australia Pty Ltd T/A Gills College Australia | RTO Code: 2417 | CRICOS Code: 01701G
3
SITHCCC029 Prepare stocks, sauce and soups
●
cleaning and cutting ingredients using basic culinary cuts as per culinary stan-
dards ●
minimising waste to maximise profitability
●
preparing derivative sauces (both hot and cold) as required ●
reconstituting or reheating stocks, sauces and soups to required consistencies ●
selecting suitable accompaniments ●
adding garnishes according to standard recipes
●
making adjustments to dishes to ensure quality
●
presenting soups and sauces attractively
●
using appropriate service-ware
●
evaluating and adjusting presentation to ensure quality dishes
●
storing in appropriate environmental conditions
●
following organisational policies and procedures
●
maintaining a clean work area throughout service, and cleaning up at the end of service
●
disposing of or storing surplus products according to storage requirements and
food safety standards ●
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 evi-
dence, the preparation and planning documents you must complete each time you receive a delivery, a logbook summary, and a Reflective journal
. Each time you process delivery of stock for assessment of this unit, you will need to:
●
complete a Service Planning
document ●
complete a Reflective journal
(a reflective journal provides an opportunity for you to think about the processes you undertook – what went well, what you would do differently next time); it also helps you to provide evidence for your assessment
●
ask your supervisor/assessor to sign the Supervisor Declaration section at the end of your Reflective journal
. Document Name: Student Assessment task- SITHCCC029
01
th
Oct 2021 Document No: Gills College Australia - SITHCCC029
Version No: 1.0 10
th
Feb 2023
© Gills College Australia Pty Ltd T/A Gills College Australia | RTO Code: 2417 | CRICOS Code: 01701G
4
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