CCC4 7.1 SITHKOP005 AT-TANASAN KOONSOOK.docx

STUDENT ASSESSMENT TOOL Qualification codes/names SIT40516 Certificate IV in Commercial Cookery Cluster number and name CCC4_7.1 Coordinate Cooking Operations Units of competency SITHKOP005 Coordinate Cooking Operations Student’s ID and full names Assessor’s FULL NAME STUDENT’S PLEASE NOTE You must read the student assessment instructions prior to completing all assessment tasks. After you have completed all the tasks, you must declare that the completed assessment tasks are authentic and completed by yourself by checking each point in the table below. You will also be required make an electronic declaration of authenticity prior to submitting your completed assessment tasks. STUDENT DECLARATION I declare that: ✔ Acknowledgements ✔ I am submitting work in this assessment pack that is my own, except where acknowledgement/s of sources are made. ✔ I have not copied in part, or in whole, or otherwise plagiarised the work of others. ✔ I declare that the material does not infringe the intellectual property/copyright of a third party and I understand that the evidence may undergo electronic detection and used to make comparisons with other evidence submitted by current or previous students. ✔ The Units of Competence, Elements and Performance Criteria which I studied during the course were explained and I was provided with adequate resources which enable me to complete this assessment. ✔ The assessment tasks, assessment criteria and assessment due date(s) for this course were explained. ✔ I was advised and I am aware of The Academy’s Policies including the Assessment Policy and the Assessment Appeals Process. ✔ I was given assistance from the trainer and/or other Academy staff during the study of this course when it was requested. ✔ I understand that my feedback will be used for reporting purposes and continuous improvement. ✔ I acknowledge that my personal and outcomes details shall remain confidential and will only be used for official reporting purposes. CCC4_7.1_AT Issued 27 October 2020 Page 1 of 18

STUDENT ASSESSMENT TOOL Qualification codes/names SIT40516 Certificate IV in Commercial Cookery Cluster number and name CCC4_7.1 Coordinate Cooking Operations Units of competency SITHKOP005 Coordinate Cooking Operations Student’s ID and full names 50236 TANASAN KOONSOOK Assessor’s FULL NAME Timothy Arnold ASSESSMENT TASK 1: KNOWLEDGE QUESTIONS Assessment type: Written questions. Assessment instructions ● This task is a follow on from cluster CCC4_5.3 Leadership Skills, task 3 where you demonstrated your ability to co-ordinate cooking operations in a commercial kitchen environment. ● This task will now allow you to demonstrate your underpinning knowledge in being able to coordinate cooking operations before commencing your work placement activities in a commercial kitchen environment. ● This is a knowledge task comprising of eleven knowledge questions which you must successfully complete at the required level. ● You are required to read all the questions carefully and answer the questions as per the answering guide. ● You must demonstrate your ability to conduct research and answer the questions in your own words. Applicable conditions ● Your assessor may ask you relevant questions on this assessment task to check understanding. ● No marks or grades are allocated for this assessment task. The outcome of the task will be Satisfactory or Not Satisfactory. ● Where your answers are deemed not satisfactory after the first attempt, a resubmission attempt is allowed. (please note that this may be also dependent on individual needs of students) Plagiarism Plagiarism is taking and using someone else's thoughts, writings or inventions and representing them as your own. Plagiarism is a serious act and may result in a student’s exclusion from a course. When you have any doubts about including the work of other authors in your assessment, please consult your trainer/assessor. The following list outlines some of the activities for which a student can be accused of plagiarism: ● Presenting any work by another individual as one's own unintentionally ● Handing in assessments markedly similar to or copied from another student ● Presenting the work of another individual or group as their own work ● Handing in assessments without the adequate acknowledgement of sources used, including assessments taken totally or in part from the Internet CCC4_7.1_AT Issued 27 October 2020 Page 2 of 18

STUDENT ASSESSMENT TOOL Qualification codes/names SIT40516 Certificate IV in Commercial Cookery Cluster number and name CCC4_7.1 Coordinate Cooking Operations Units of competency SITHKOP005 Coordinate Cooking Operations Student’s ID and full names 50236 TANASAN KOONSOOK Assessor’s FULL NAME Timothy Arnold If it is identified that you have plagiarised within your assessment task, then we will organise a meeting to discuss this with you. Copyright You must be careful when copying the work of others. The owner of the material may take legal action against you if the owner's copyright has been infringed. You are allowed to do a certain amount of copying for research or study purposes. Generally, 10% or one chapter of a book is acceptable, where the participant is studying with, or employed by, an educational institution. Assessment Appeals Process If you are dissatisfied with the outcome of one of the assessment tasks or the final outcome of the assessment task because you feel that the result is unfair or incorrect, you may request to have the task/s or overall assessment task reviewed. If you are still dissatisfied with the outcome, you may lodge a formal assessment appeal. Refer to SBTA’s Complaints/Appeals Policy and Procedure. Purpose of the assessment task This assessment task is designed to evaluate and assess your knowledge required to: ▪ for at least three of the hospitality and catering organisations detailed in the unit’s application: ▪ comprehensive details of food production processes for: ▪ receiving ▪ mise en place ▪ preparing or cooking ▪ post-cooking storage ▪ reconstitution ▪ re-thermalisation ▪ serving ▪ critical control points in food production where food hazards must be controlled ▪ menus and recipes for items produced in performance evidence ▪ indicators of quality food products: ▪ appearance and visual appeal ▪ colour ▪ consistency ▪ moisture content CCC4_7.1_AT Issued 27 October 2020 Page 3 of 18

STUDENT ASSESSMENT TOOL Qualification codes/names SIT40516 Certificate IV in Commercial Cookery Cluster number and name CCC4_7.1 Coordinate Cooking Operations Units of competency SITHKOP005 Coordinate Cooking Operations Student’s ID and full names 50236 TANASAN KOONSOOK Assessor’s FULL NAME Timothy Arnold ▪ mouth feel and eating properties ▪ plate presentation ▪ portion size ▪ shape ▪ taste ▪ texture ▪ types of food service styles: ▪ à la carte ▪ buffet ▪ set menu ▪ table d’hôte ▪ bulk cooking operations ▪ functions and events ▪ festivals ▪ use of designated decorations, garnishes or sauces ▪ types of food production systems and their characteristics for different production methods specified in the performance evidence ▪ range of formats and content for: ▪ kitchen workflow schedules ▪ mise en place plans ▪ food preparation lists . Assessment conditions, resources and equipment CCC4_7.1_AT Issued 27 October 2020 Page 4 of 18

STUDENT ASSESSMENT TOOL Qualification codes/names SIT40516 Certificate IV in Commercial Cookery Cluster number and name CCC4_7.1 Coordinate Cooking Operations Units of competency SITHKOP005 Coordinate Cooking Operations Student’s ID and full names 50236 TANASAN KOONSOOK Assessor’s FULL NAME Timothy Arnold Skills will be demonstrated in a simulated operational hospitality commercial kitchen environment. Students will have access to: ▪ a simulated industry environment, such as a training kitchen servicing customers. Assessment must ensure access to: ▪ fixtures and large equipment: ▪ commercial grade work benches (1.5 m/person) ▪ commercial refrigeration facilities: ▪ cool room ▪ freezer ▪ fridge ▪ designated storage areas for dry goods and perishables ▪ recording systems ▪ storage facilities: ▪ containers for hot and cold food ▪ shelving ▪ trays CCC4_7.1_AT Issued 27 October 2020 Page 5 of 18

STUDENT ASSESSMENT TOOL Qualification codes/names SIT40516 Certificate IV in Commercial Cookery Cluster number and name CCC4_7.1 Coordinate Cooking Operations Units of competency SITHKOP005 Coordinate Cooking Operations Student’s ID and full names 50236 TANASAN KOONSOOK Assessor’s FULL NAME Timothy Arnold ▪ small equipment: ▪ thermometers ▪ tongs and serving utensils ▪ diverse and comprehensive range of perishable food supplies for commercial cookery or catering operations ▪ organisational specifications: ▪ commercial cleaning schedules ▪ current commercial stock control procedures and documentation for ordering, monitoring and maintaining stock ▪ mise en place lists, menus and standard recipes and recipes for special dietary requirements ▪ ordering and docketing paperwork ▪ food safety plan ▪ safety data sheets (SDS) for cleaning agents and chemicals ▪ work flow schedules ▪ industry realistic ratios of food production staff to the individual who is coordinating them throughout food production periods; these can be: ▪ staff and customers in an industry workplace during the assessment process; or ▪ individuals who participate in role plays or simulated activities, set up for the purpose of assessment, in a simulated industry environment operated within a training organisation. Benchmark for Assessment ● You are expected to respond to all questions. Direction is provided on the expected length of your response. These assessments will require a Short, Medium or Long response or as indicated. ● The following is a guide to the expected number of words for each of these categories unless otherwise indicated. Short 30 – 60 words Medium 60 – 150 words Long 150 – 200 words CCC4_7.1_AT Issued 27 October 2020 Page 6 of 18

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