Ass Tool_SITHCCC023 Use food prep equip

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King's Own Institute *

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COOKERY

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Business

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Feb 20, 2024

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SITHCCC023 – Use food preparation equipment Assessment Tool Mode | Classroom Delivery

Assignment Cover Sheet Student ID Student Name Unit SITHCCC023– Use food preparation equipment Assessment Task - Title/Number Trainer/Assessor Date Submitted Note : Plagiarism/Cheating is a serious offence. If a student is found plagiarising/cheating, it may result in a penalty of suspension/cancellation of student’s enrolment. In submitting their work, students must be aware of college’s Plagiarism and Academic Misconduct Policy available in student handbook, college’s website and student administration . Declaration of Originality: By submitting this assignment for assessment, I acknowledge and agree that:  This assessment task/work is submitted in accordance with the college’s Plagiarism and Academic Misconduct Policy . I also understand the serious nature of academic dishonesty (such as plagiarism) and the penalties attached to being found guilty of committing such offence  No part of this assessment task/work has been copied from any other source without acknowledgement of the source  No part of this assessment task/work has been written by any other person, except to the extent of team and/or group work as defined in the unit/assessment task  A copy of the original assessment task/work is retained by me and that I may be required to submit the original assignment to the trainer/assessor upon request  The trainer/assessor may, for the purpose of assessing this assessment task/work: o Provide a copy of this assignment to another member of the faculty for review and feedback; and/or o Submit a copy of this assignment to a plagiarism checking service. I acknowledge that a plagiarism checking service provider may then retain a copy of this assessment task/work on its database for the purpose of future plagiarism checking Late submission: Late submission without a prior approval of the trainer/assessor will not be accepted and may delay the assessment outcome. You may also need to resubmit work as per college’s Reassessment Policy . I declare that this assessment is my own work. Student signature: Aakash Tiwari Date: 10/09/2023 ------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------ Admin Use Only Received | Date Stamp Comments (if any) SITHCCC023 – Use food preparation equipment Assessment tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Australian College of Hospitality and Business Management Provider Code: 45215 | CRICOS Provider Code 03630A Page 2 of 28

Assessment Summary Read all the instructions below before attempting the assessment task. Assessment tasks are tools used to determine if you have the knowledge and skills to complete tasks to industry standards within the workplace. Your trainer/assessor will help you throughout this task and it is your responsibility to provide enough evidence to justify a competent decision by the trainer/assessor. If you do not understand the questions or what is required, ask your trainer/assessor for assistance. For group assessments, all students are to contribute to the assessment tasks. You can work in groups up to a maximum of four people. You are to complete all tasks by the due date and assessments must have a coversheet attached. If you think you do not have enough time to complete the tasks by the due date, discuss with the trainer/assessor the reasons of why you cannot submit on time. Writing your responses When answering questions, ensure that your answers are detailed enough to so the assessor can draw a conclusion that you have the knowledge and/or skills to demonstrate competency. Handwritten answers must be written in blue or black pen. When producing reports, ensure that your project has a title page, table of contents, page numbers, reference list, ensuring that your answers thoroughly match the questions asked. Answer all questions in your own words to avoid plagiarism. Plagiarism is copying someone else’s work or ideas and saying that it your own work. Sources of work must be properly referenced, outlining the source of your ideas. Penalties may include having to resubmit the assessment task again, repeating the Unit of competency, or for repeat plagiarism, expulsion from Australian College of Hospitality & Business Management. Marking of Assessments On submission of your assessment will be marked for a result of either Satisfactory (S) or Not Yet Satisfactory (NYS). If you receive a NYS result, you will be asked to redo the tasks again. To achieve a competent result with this unit, all tasks need to be completed and marked as satisfactory. Your trainer/assessor will provide feedback to you on each task, outlining where you must improve to achieve a Satisfactory (S) result. When all tasks are marked as Satisfactory (S), you will receive a result of Competent (C) for this unit otherwise, you will be marked Not Yet Competent (NYC). Assessments submitted to the trainer/assessor after the due date may not be accepted, and you may have to pay a resubmission fee / adjustment may apply. Students with Special Needs If leaners/learners have any special needs (e.g. physical disability, learning difficulty) regarding assessment, they should be directed to discuss these with the Course Coordinator. The college will endeavour to make all possible and reasonable adjustments to any aspect of assessment in order to address those needs. Some examples of additional support could include:  Language, literacy and numeracy (LLN)  Assistive technology  Additional materials or tutorials  Assistance in using technology for online delivery components. Reasonable adjustment Reasonable adjustment refers to any modification made to the learning environment, certification requirements, training delivery or assessment method to help learners with a disability access and participate in education and training on the same basis as those without disability (IBSA, 2015). The Disability Standards for Education 2005 were formed under the Disability Discrimination Act 1992. They clarify the obligations of training providers to ensure that learners who have a disability are able to access and participate in education and training on the same basis as those without disability. Some examples of reasonable adjustments could include: SITHCCC023 – Use food preparation equipment Assessment tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Australian College of Hospitality and Business Management Provider Code: 45215 | CRICOS Provider Code 03630A Page 3 of 28

 Personal support services, e.g. a reader, Auslan interpreter, a scribe  assistive technology or special equipment, e.g. screen readers, magnifiers, alternative keyboards  modifying the presentation method, e.g. visual, oral, print, electronic  adjustments to timeframes, e.g. providing materials prior to class, extended time limits  adjustment of the physical environment, e.g. specific furniture, arrangement of classroom. The determination of “reasonableness” requires judgement that must take into account the impact on the RTO and the need to maintain the integrity of the qualification. While reasonable adjustments can be made to the ways in which evidence of performance is gathered and demonstrated, the criteria for making Competent/Not Yet Competent decisions (and/or awarding grades) should not be altered in any way. That is to say, the standards expected should be the same irrespective of the group and/or individual being assessed (Disability Standards for Education 2005). Skill Recognition and Credit Transfer Appropriate credit(s) may be granted to eligible students against each unit of competency on presentation of evidence of successful completion of the same unit in an equivalent or higher qualification. Under the Australian Qualifications Framework, this qualification recognises competencies achieved as part of a Nationally Recognised Qualification from other institutes or universities. Students may also apply for Recognition of Prior Learning (RPL) by providing evidence that they have the required skills and knowledge in the specific areas of competency through work/industry experience and/or completed eligible assessments in equivalent or higher qualification. Please refer to college’s RPL/Credit Transfer Policy for more information and applicable procedures. The policy is available either through the faculty coordinator or college’s website Academic Policies and Procedures Applicable policies and procedure related to this course including plagiarism, assessments, appeals and complaints, can be found with the course coordinator as well as in the “Policies and Procedures” section of the college’s website. Submission of Work All the written works must be submitted in a hard copy, and an additional soft/electronic copy if required by the trainer/assessor, with an accompanying “Assessment Cover Sheet”. Each Assessment Cover Sheet should be signed by the student and must contain student details and date of submission. Material submitted for assessment—Word processed assignments, reports, essays, projects, etc. must contain student’s name, ID (if available). Within the context of these assessment tasks, the assessor fulfils the role of client, manager or supervisor, as applicable. Work submitted for “approval” within this context must demonstrate care and attention to detail, such that the student inspires confidence that the work is being undertaken competently. Where soft copy/electronic files are submitted, students are encouraged to name the files according to established procedure. This would typically include a course or unit code, assessment or submission code, and in the case of multiple files an alphanumeric identifier. Multiple files may also be required to be submitted within an enclosing folder (with similar, appropriate naming conventions) or archive format—e.g. zip. Follow submission guidelines in each assessment task for specific instructions. SITHCCC023 – Use food preparation equipment Assessment tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Australian College of Hospitality and Business Management Provider Code: 45215 | CRICOS Provider Code 03630A Page 4 of 28

Unit Overview This unit describes the performance outcomes, skills and knowledge required to safely use commercial kitchen equipment to prepare a range of different food types. The unit applies to operational personnel responsible for general food preparation tasks in hospitality and catering organisations. It applies to individuals who work with very little independence and under close supervision. They follow predefined organisational procedures and report any discrepancies to a higher-level staff member for action. The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice. Learning Outcomes On successful completion of this unit, the learner/trainee will be able to;  Select food preparation equipment.  Use equipment to prepare food.  Clean and maintain food preparation equipment. As well as demonstrating the performance criteria, to be assessed as competent, the learner must demonstrate their ability to apply the required knowledge and skills in a range of situations. These are summarised in the Competency Standards section below. Prerequisite Requirements Unit Code Unit Title SITXFSA005 Use hygienic practices for food safety Performance Criteria The following performance criteria specify the required level of performance for each of the elements of competency: Element Performance Criteria 1. Select food preparation equipment. 1.1. Confirm food preparation requirements from standard recipes, lists and another workplace information. 1.2. Identify and select knives and other routine and specialised equipment suited to the food preparation task. 1.3. Confirm cleanliness of equipment before use. 2. Use equipment to prepare food 2.1. Assemble and use equipment safely and hygienically according to manufacturer instructions. 2.2. Prepare food items using suitable knives to make precision cuts. 3. Clean and maintain food preparation equipment 3.1. Maintain equipment cleanliness using appropriate cleaning agents. 3.2. Use energy, water and other resources efficiently to reduce negative environmental impacts. 3.3. Maintain the condition of equipment and make minor adjustments as required within scope of responsibility. 3.4. Identify and report on unsafe or faulty equipment or rectify according to level of individual responsibility. SITHCCC023 – Use food preparation equipment Assessment tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Australian College of Hospitality and Business Management Provider Code: 45215 | CRICOS Provider Code 03630A Page 5 of 28

Performance Evidence Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:  safely and hygienically prepare food using each of the following fixed and hand-held commercial equipment:  blender  deep-fryer  food processor  grater  cryovac machine  knife sharpening equipment:  sharpening steels and stones  knives:  chef’s knife  filleting knife  palette knife  utility knife  vegetable knife  mandolin slicer  measures  microwave  mouli  oven  peeler, corer or slicer  planetary mixer  salamander  scales  slicing machine  stove top  thermometer  water bath (not bain marie)  whisk  make basic and precision cuts on fruit and vegetables using each of the types of cuts listed in the knowledge evidence at least once  complete food preparation tasks within commercial time constraints. Knowledge Evidence Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:  meaning and role of mise en place in the process of preparing, cooking and presenting food  essential features and functions of, and safe operating practices for the fixed and hand-held commercial equipment listed in the performance evidence  food safety practices for handling different food types  cleaning practices and agents suitable to range of equipment in use  basic and precision cuts used in a commercial kitchen:  brunoise  chiffonnade  concasse SITHCCC023 – Use food preparation equipment Assessment tool | V 1.1 |Nov 2022 I Review: Oct 2023 Australian English Colleges t/a Australian College of Hospitality and Business Management Provider Code: 45215 | CRICOS Provider Code 03630A Page 6 of 28

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