SITHKOP005 Coordinate Cooking Operation Student Assessment_2205

STUDENT ASSESSMENT SITHKOP005 Coordinate Cooking Operations Student Assessment SITHKOP005 Version 2 Document Owner: Windsor College Pty Ltd Windsor College Provider No: Page 1 /36 Date Created: 12 CRICOS: 03560K Student Assessment Cover Sheet Course Title: Certificate IV in Commercial Cookery Course Code: SIT40516 Unit Title: Coordinate cooking operations Unit Code: SITHKOP005 Student Name: Pichit Pangsri Student ID: WIN210110 Trainer Name: Raj Instructions for the Student  This form MUST be attached to all submitted written work with all sections completed. An incomplete form may result in a delay in the assessment decision-making process for the assignment.  Please securely attach the completed form to your submitted work after signing the declaration below: Assessment Details Result Assessment Task 1- Assignment S / NYS Assessment Task 2-Observation/Presentation/Roleplay S / NYS Assessment Task 3- Log Book S / NYS Please tick one Assessment/Re-assessment/Re-submission Final Result C / NYC S=satisfactory; NYS: Not Yet Satisfactory; C=Competent; NYC=Not Yet Competent Assessor Comments/Feedback: Assessor Name Assessor Signature Date STUDENT DECLARATION: I hereby declare that :  This assignment is my own original work, except where I have appropriately cited the original source (Appropriate citation of original work will vary from discipline to discipline).  I have not copied or plagiarized any part of this assessment from another student.  I or any other student has not submitted this assessment previously  This assignment has not previously been submitted for assessment in this or any other subject.  I have kept a copy of this assignment.  I understand my right to appeal the assessment or reassessment outcome, as per the Institute’s Complaints and Appeals Policy.  I been informed that I have to check my results on “Student Portal” ( https://wc.rtomanager.com.au/ ) after three weeks of the final assessment submission date.  If my assessment submission marked as NYC, I been informed to discuss with my trainer / assessor regarding further details of my marked assessment. Student signature. Pichit Pangsri Date: Entered onto the student management system Date: Initials: _ Administrative use only Receipt of Submission Student Name: Student ID: Trainer / Assessor Name Trainer / Assessor Signature and Date

STUDENT ASSESSMENT SITHKOP005 Coordinate Cooking Operations Student Assessment SITHKOP005 Version 2 Document Owner: Windsor College Pty Ltd Windsor College Provider No: Page 2 /36 Date Created: 12 June CRICOS: 03560K BEFORE YOU BEGIN Please refer to the table below to find out assessment details and duration of the assessments. Assessment Document used by assessor to assess you WHERE (Location of Assessment) WHEN (Assessment Duration/Due Date) Student assessment cover sheet to record results of all assessment tasks and determine competency Classroom N/A Assessment Task 1 – Assignment Assessment Task 1 – Assignment Assessor Checklist Classroom Week 1 to 6 Assessment Task 2 - Observation Assessment Task 2 - Observation Assessor Checklist Workplace Week 1 to 6 Assessment Task 3 - Written Test Assessment Task 3 – Log Book Assessor Checklist Workplace Week 6 Student will receive these assessments tools in class from trainer/assessor at the beginning of the unit (Week 1)

STUDENT ASSESSMENT SITHKOP005 Coordinate Cooking Operations Student Assessment SITHKOP005 Version 2 Document Owner: Windsor College Pty Ltd Windsor College Provider No: Page 3 /36 Date Created: 12 June CRICOS: 03560K Assessment Task 1 – Assignment This information which is in the Student Assessment pack is to be handed to each student to outline the assessment requirements. Student Instructions For this assessment you will need to perform the following tasks. These tasks will need to be completed and submitted in a professional, word processed, format. for at least three of the hospitality and catering organisations, you are required to complete all questions and tasks listed below 1. Describe the characteristics of each of the following food production processes, list examples where these production processes are commonly used, and provide examples for advantages and disadvantages for each process: Bulk cooking Description Application/Use Advantage Disadvantage Cook chill for extended life Description Application/Use Advantage Disadvantage Cook chill for five day shelf life

STUDENT ASSESSMENT SITHKOP005 Coordinate Cooking Operations Student Assessment SITHKOP005 Version 2 Document Owner: Windsor College Pty Ltd Windsor College Provider No: Page 4 /36 Date Created: 12 June CRICOS: 03560K Description Application/Use Advantage Disadvantage Cook freeze Description Application/Use Advantage Disadvantage Fresh cook Description Application/Use Advantage Disadvantage

STUDENT ASSESSMENT SITHKOP005 Coordinate Cooking Operations Student Assessment SITHKOP005 Version 2 Document Owner: Windsor College Pty Ltd Windsor College Provider No: Page 5 /36 Date Created: 12 June CRICOS: 03560K 2. List the essential factors you need to consider when planning a food production process for cooking operations: 3. You are preparing for a cook-chill (Short shelf life - 5 day) operation. Which aspects must be considered for each of the following steps in a production flowchart for this food production process? 1. Selection of the raw commodities 2. Storage of raw materials 3. Preparation 4. Cooking 5. Portioning 6. Blast Chilling 7. Storage of chilled foods 8. Distribution 9. Reheating 10. Service 4. You are receiving 25 frozen ducks which you will require for a cook fresh function in 2 days where they feature in the main course for Roasted Duck à l’orange. Indentify the Critical Control Points for each of the following processes and outline the key aspect which must be considered for each:  Receiving  Thawing  Storage  Mise en place  Preparing or cooking  Post-cooking storage  Reconstitution  Re-thermalisation  Serving 5. List 5 processes you can implement to ensure food safety when preparing foods: