RC_SITHCCC029 Assessment 2

Assessment Tasks and Instructions Student Name ANISH PANCHKOTI Student Number RC00003396 Course and Code Certificate IV in Kitchen Management (SIT40521) Unit(s) of Competency and Code(s) SITHCCC029 Prepare stocks, sauces and soups Stream/Cluster Certificate IV in Kitchen Management Trainer/Assessor AWAL KHAN Assessment for this Unit of Competency/Cluster Details Assessment 1 Portfolio Assessment 2 Practical Observation Assessment 3 Assessment conducted in this instance: Assessment 1 2 3 Reasonable Adjustment 1. Has reasonable adjustment been applied to this assessment? No No further information required Yes Complete 2. 2. Provide details for the requirements and provisions for adjustment of assessment: Student to complete My assessor has discussed the adjustments with me I agree to the adjustments applied to this assessment Signature Anish Panchkoti Date 11/02/2024 2 nd Assessor to complete I agree the adjustments applied to this assessment are reasonable Name Signature Date Assessment Guidelines What will be assessed – Performance Evidence SIT Version 1

The purpose of this assessment is to assess your ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:  follow standard recipes to prepare each of the following stocks: o brown beef stocks o chicken stocks o fish stocks o vegetable stocks  prepare the above stocks for use in different recipes: o within commercial time constraints and deadlines o reflecting required quantities to be produced o following procedures for portion control and food safety practices when handling and storing different food types o responding to special customer requests and dietary requirements  follow standard recipes, from a range of cultural backgrounds, to prepare each of the following: o sauces:  béchamel  chicken and fish velouté  coulis  demi glace  hollandaise or béarnaise  jus  mayonnaise based sauces  tomato based sauces o soups both hot and cold:  clear  broth  purée  cream  prepare the above sauces or soups for at least six different customers: o within commercial time constraints and deadlines o reflecting required quantities to be produced o following procedures for portion control and food safety practices when handling and storing different food types o responding to special customer requests and dietary requirements. Place/Location where assessment will be conducted RTO to complete Resource Requirements Refer to the Assessment conditions attached to “Assessment Conditions” for this unit in the SIT 1.0 Training Package. Instructions for assessment including WHS requirements You are required to complete each task for this assessment as outlined below, following the relevant recipes, Work Place Health and Safety practices and Hygiene procedures as instructed during the training sessions you have participated for this unit of competency. SIT Version 1

Statement of Authenticity 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 Signature: Anish Panchkoti Date: 11/02/2024 This assessment: First Attempt 2nd Attempt Extension – Date: / / RESULT OF ASSESSMENT Satisfactory Not Yet Satisfactory Feedback to Student: Assessor(s) Signature(s): Date: / / Student Signature Anish Panchkoti Date: 11/02/2024 SIT Version 1

Assessment 2 Your Tasks: Prepare the following dishes to the criteria set out below: Dish to be prepared Stocks Sauces Soups Dish 1: Prawn stock. Recipe Source: e-coach recipes SITHCCC029 No. of serves: Customers served: Brown beef stock Chicken stock Fish stock Vegetable stock Béchamel Chicken Velouté Fish Velouté Coulis Demi glace Hollandaise or Béarnaise Jus Mayonnaise based Sauces Tomato based Sauces Clear Broth Purée Cream Dish 2: Prawn bisque. Recipe Source: e-coach recipes SITHCCC029 No. of serves: Customers served: Brown beef stock Chicken stock Fish stock Vegetable stock Béchamel Chicken Velouté Fish Velouté Coulis Demi glace Hollandaise or Béarnaise Jus Mayonnaise based Sauces Tomato based Sauces Clear Broth Purée Cream Dish 3: Ravigote sauce with grilled fish (mayonnaise derivative) Recipe Source: e-coach recipes SITHCCC029 No. of serves: Customers served: Brown beef stock Chicken stock Fish stock Vegetable stock Béchamel Chicken Velouté Fish Velouté Coulis Demi glace Hollandaise or Béarnaise Jus Mayonnaise based Sauces Tomato based Sauces Clear Broth Purée Cream Dish 4: Chicken noodle soup Recipe Source: e-coach recipes SITHCCC029 No. of serves: Customers served: Brown beef stock Chicken stock Fish stock Vegetable stock Béchamel Chicken Velouté Fish Velouté Coulis Demi glace Hollandaise or Béarnaise Jus Mayonnaise based Sauces Tomato based Sauces Clear Broth Purée Cream Dish 5: BabaGanoush Recipe Source: e-coach recipes SITHCCC029 No. of serves: Brown beef stock Chicken stock Fish stock Vegetable stock Béchamel Tahini Chicken Velouté Fish Velouté Coulis Demi glace Clear Broth Purée Cream SIT Version 1