SITHKOP009 Student Assessment Tasks.docx

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SITHKOP009 Clean kitchen premises and equipment SITHKOP009 clean kitchen premises and

Contents Introduction 4 Assessment for this unit 4 Assessment Task 1: Knowledge questions 5 Information for students 5 Questions 6 Assessment Task 1: Checklist 12 Assessment Task 2: Student Logbook 13 Information for students 13 Activities 16 Assessment Task 2: Checklist 20 Final results record 22 Document Name: Student Assessment Tasks SITHKOP009 01 th Oct 2021 Document No: Gills College Australia - SITHKOP009 Version No: 1.0 10 th Feb 2023 © Gills College Australia Pty Ltd T/A Gills College Australia | RTO Code: 2417 | CRICOS Code: 01701G 3

Introduction Welcome to the Student Assessment Tasks for SITHKOP009 Clean kitchen premises and equipment . These tasks have been designed to help you demonstrate the skills and knowledge that you have learnt during your course. Please ensure that you read the instructions provided with these tasks carefully. You should also follow the advice provided in the Hospitality Works Student User Guide . The Student User Guide provides important information for you relating to completing assessment successfully. Assessment for this unit For you to be assessed as competent, you must successfully complete two assessment tasks: ● Assessment Task 1: Knowledge questions – You must answer all questions correctly. ● Assessment Task 2: Student Logbook – You must complete a range of cleaning and sanitising tasks and complete a Student Logbook. The assessor must also observe these tasks. Kitchen time required You will require time in the kitchen to complete Assessment Task 2. You will find more information about the requirements for training/commercial kitchens in the Hospitality Works Student User Guide . Document Name: Student Assessment Tasks SITHKOP009 01 th Oct 2021 Document No: Gills College Australia - SITHKOP009 Version No: 1.0 10 th Feb 2023 © Gills College Australia Pty Ltd T/A Gills College Australia | RTO Code: 2417 | CRICOS Code: 01701G 4

Assessment Task 1: Knowledge questions Information for students Knowledge questions are designed to help you demonstrate the knowledge which you have acquired during the learning phase of this unit. Ensure that you: ● review the advice to students regarding answering knowledge questions in the Hospitality Works Student User Guide ● comply with the due date for assessment which your assessor will provide ● adhere with your RTO’s submission guidelines ● answer all questions completely and correctly ● submit work which is original and, where necessary, properly referenced ● submit a completed cover sheet with your work ● avoid sharing your answers with other students. Assessment information Information about how you should complete this assessment can be found in Appendix A of the Hospitality Works Student User Guide . Refer to the appendix for information on: ● where this task should be completed ● the maximum time allowed for completing this assessment task ● whether or not this task is open-book. Note : You must complete and submit an assessment cover sheet with your work. A template is provided in Appendix B of the Student User Guide. However, if your RTO has provided you with an assessment cover sheet, please ensure that you use that. Document Name: Student Assessment Tasks SITHKOP009 01 th Oct 2021 Document No: Gills College Australia - SITHKOP009 Version No: 1.0 10 th Feb 2023 © Gills College Australia Pty Ltd T/A Gills College Australia | RTO Code: 2417 | CRICOS Code: 01701G 5 i

Questions Provide answers to all of the questions below. 1. Explain why it is so important to make sure commercial kitchens have a cleaning program in a place. There are numerous reasons why it’s crucial to have a cleaning program in commercial kitchens: 1. Food Safety: Cleanliness prevents the growth and spread of harmful bacteria and pathogens that can cause food-borne illnesses. Regular cleaning reduces the risk of cross-contamination and ensures the safety of the food. 2. Customer Satisfaction: A clean kitchen reflects positively on the restaurant's image. Customers are more likely to return if they perceive the establishment as hygienic and well-maintained. 3. Equipment Longevity: Regular cleaning and maintenance of equipments extend the lifespan of kitchen equipment. 4. Employee Safety: A clean kitchen is a safer working environment. It reduces slip and fall accidents, prevents burns, and minimises exposure to harmful cleaning chemicals when proper procedures are followed. 5. Pest Control: Cleanliness is a deterrent to pests like rodents and insects.. 6. Reputation: A clean kitchen contributes to a positive reputation, which can attract more customers and lead to business growth. 2. Locate the SDSs of three types of hazardous substances used when cleaning a commercial kitchen. Review each one and fill out the tables below. Read the chemical label to determine the dilution/usage rates. Product 1 name Iodine PPE to be worn  Face shield and safety glasses for eye/face protection. Use eye protection that has been tested and approved by appropriate government standards such as NIOSH Document Name: Student Assessment Tasks SITHKOP009 01 th Oct 2021 Document No: Gills College Australia - SITHKOP009 Version No: 1.0 10 th Feb 2023 © Gills College Australia Pty Ltd T/A Gills College Australia | RTO Code: 2417 | CRICOS Code: 01701G 6

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