SITXFSA005 Assessment 2 - Practical Assessment

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American International College *

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SITXFSA005 Use hygienic practices for food safety - ASSESSMENT 2 PRACTICAL OBSERVATION v1.0 Updated on 13 July 2022 This document is uncontrolled when printed (Printed on: 13 July 2022) Page 1 of 21 ASSESSMENT COVERSHEET Student name: Ivander Richard Student number: SC23160 Assessor name: Thawadchai Drairat Date submitted: 31/01/2024 Qualification: SIT40521 Certificate IV in Kitchen Management SIT50422 Diploma of Hospitality Management SIT60322 Advanced Diploma of Hospitality Management Unit of competency: SITXFSA005 - Use hygienic practices for food safety The following questions are to be completed by the assessor: Has the student completed adequate training? Yes No Has the assessment process been explained? Yes No Does the student understand which evidence is to be collected and how? Yes No Have the student’s rights and the appeal system been fully explained? Yes No Have you discussed any special needs to be considered during assessment? Yes No The following documents may be completed and attached: Comments: ☐ Written Assessment The student will answer a range of multiple choice, short answer and/or extended response questions. S NYS ☒ Practical Observation/Demonstration The student will demonstrate a range of skills and the assessor will observe where appropriate to the unit. The Observation Checklist will be completed by the assessor. S NYS STUDENT DECLARATION I acknowledge that I understand the requirements to complete the assessment tasks. The assessment process including the provisions for re-submitting and academic appeals were explained to me and I understand these processes. I understand the consequences of plagiarism and confirm that this is my own work and I have acknowledged or referenced all sources of information I have used for the purpose of this assessment. Student Signatur e Date 31/01/2024
SITXFSA005 Use hygienic practices for food safety - ASSESSMENT 2 PRACTICAL OBSERVATION v1.0 Updated on 13 July 2022 This document is uncontrolled when printed (Printed on: 13 July 2022) Page 2 of 21 ASSESSMENT GUIDELINES Qualification: SIT40521 Certificate IV in Kitchen Management SIT50422 Diploma of Hospitality Management SIT60322 Advanced Diploma of Hospitality Management Unit of Competency: SITXFSA005 - Use hygienic practices for food safety Assessment 1 Written Assessment Assessment 2 Practical Observations Assessments to be completed for this unit: Your trainer/assessor would have told you when the assessments will take place on the first day of training delivery for this unit. • The written assessment (Assessment 1) will assess your knowledge and is one part of the assessment tool for this unit of competency. • The practical assessment (Assessment 2) will assess your knowledge and practical skills through practical observation/s. This will take place in the College’s commercial kitchen. Your assessor will record behaviours they have observed to confirm competency against each Performance Criteria. Reasonable Adjustment 1. Has reasonable adjustment been applied to this assessment? No Skip question 2 Yes Proceed to question 2 2. Provide details for the requirements and provisions for adjustment of assessment: What will be assessed The purpose of this assessment is to confirm that you have the knowledge and skills required to complete the tasks outlined in elements and performance criteria of this unit, and: • use hygienic food handling practices in line with organisational procedures, including each of the following on at least three occasions correct hand washing procedures appropriate use of uniform and personal protective equipment effective personal health and hygiene practices hygienic food service use procedures to : report unsafe hygiene practices. The following Foundation Skills are also being assessed: • Reading skills to: • interpret organisational documents or diagrams relating to:
SITXFSA005 Use hygienic practices for food safety - ASSESSMENT 2 PRACTICAL OBSERVATION v1.0 Updated on 13 July 2022 This document is uncontrolled when printed (Printed on: 13 July 2022) Page 3 of 21 ▪ hygiene and food safety procedures • Oral communication skills to: o report hygiene hazards and non-compliant organisational practices accurately. Tasks instructions: • Your assessor will explain the assessment process and your rights if you are unhappy with the outcome of your assessment. • Your trainer will also ask you if you have any special needs to complete the assessment. • You will have a chance to ask questions. • Make sure you complete the assessment cover sheet and sign the student declaration. Then hand the assessment booklet to your assessor. • To complete this assessment, you must have been instructed on how to use each piece of equipment in your work area in an induction of your place of training. • Your personal presentation must reflect the standards typically expected and acceptable in the hospitality industry. • You have 180 minutes (3 hours) to complete this assessment. Your assessor may vary the time to complete this assessment to suit individual or group needs. • Your assessor will observe you completing the 3 practical tasks and will ask you questions during the assessment. Your assessor will complete an observation checklist while observing your performance and take notes on what he/she sees you do • You must achieve a Satisfactory outcome for all 3 practical observations to be deemed competent. • You are encouraged to ask your trainer/assessor any questions you may have about the assessment. Place/Location where assessment will occur, recording and reporting requirements • This practical assessment will be completed under supervised conditions and in the presence of your trainer/assessor at the College’s commercial kitchens on Ground or Level 2, 38 College Street, Darlinghurst 2010. Your trainer will advise you in advance of which kitchen facility will be used as the site for this practical assessment. • Your trainer/assessor will have notified you of the date of the assessment date on the first day of training delivery for this unit. Your trainer will also have told you that attendance on assessment day is compulsory. • When you have completed all assessment tasks, your assessor will discuss your performance and provide you with feedback. • Both you and your assessor must complete the Assessment Outcome Record at the end of this assessment booklet.
SITXFSA005 Use hygienic practices for food safety - ASSESSMENT 2 PRACTICAL OBSERVATION v1.0 Updated on 13 July 2022 This document is uncontrolled when printed (Printed on: 13 July 2022) Page 4 of 21 Resource Requirements • This assessment is conducted in the College’s commercial kitchens. The College’s two kitchens are fully equipped to meet the requirements of this unit of competency. You will have access to all the equipment and facilities needed to meet all the assessment conditions of this unit. • For full list of resources for this unit, go to https://training.gov.au/Training/Details/SITXFSA005 • You are required to wear your full-service period uniform while completing this assessment or you will not be permitted to enter the commercial kitchen to complete your assessment. • Your assessor will use the relevant assessment booklet to record your performance during your assessment tasks.
SITXFSA005 Use hygienic practices for food safety - ASSESSMENT 2 PRACTICAL OBSERVATION v1.0 Updated on 13 July 2022 This document is uncontrolled when printed (Printed on: 13 July 2022) Page 5 of 21 Task During 3 practical service instances on-the-job or in your training facilities relevant to Kitchen Management and Hospitality, your trainer will observe you performing your typical workplace tasks and will ask you to explain what you are doing to determine if you are adhering to hygienic food safe practices. 1. You are required to perform five (5) separate tasks on at least three (3) occasions. Your assessor will let you know what specific tasks you need to complete for this assessment. 2. The checklist below provides a guideline for what will be assessed for each separate task. Assessment 2 – Practical Observations
Page 6 of 21 SITXFSA005 Use hygienic practices for food safety - ASSESSMENT 2 PRACTICAL OBSERVATION v1.0 Updated on 13 July 2022 This document is uncontrolled when printed (Printed on: 13 July 2022) Observation 1 Location Date Duration from ... to... Tasks to be completed, what will be observed? Colleges Commercial Kitchens, on Ground or Level 2, 38 College Street Darlinghurst 2010 31/01/2024 6.30pm – 2.00pm HAND WASHING PROCEDURE Comments about observed behaviors - Assessors must record observed behaviors that demonstrate competency Assessment Criteria Satisfactory Not Yet Satisfactory Comments Assessors must record observed behaviors that confirm competency in the ‘Comment’ spaces below Shows good working knowledge of personal hygiene standards and their application in the relevant hospitality ☐ ☐ Shows good working knowledge of personal hygiene standards and their application in the relevant hospitality environment Examples Actions Hand-washing procedures Wash hands after breaks Instances for handwashing Follows correct procedure Touching skin washes hands after touching skin/change gloves Grooming Good personal hygiene Uniform Wear complete uniform Assessment 2 – Observation Checklists (assessor to complete)
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