RTO’s Complaints and Appeals Policy

Enhance College of Technology
Enhance Professional Training Pty Ltd
ABN: 821 6587 1572 RTO: 41531 CRICOS: 03587K
2/35 Manilla Street, East Brisbane, Queensland 4169 Australia
Phone: [phone] email: [e-mail]
Assessment 2 – Short Answer Questions
Student Name Student ID Number
Unit Start Date Unit End Date
Assessment Due Date Date Submitted
This cover sheet is to be completed by the student and assessor and used as a record to
determine student competency in this assessment task
The assessment process and tasks were fully explained. Yes / No
I am aware of which evidence will be collected and how. Yes / No
I am aware of my right to appeal an assessment decision. Yes / No
I am aware that I can locate the RTO’s Complaints and Appeals Policy and Procedure on
their website at (insert website address)
Yes / No
I have discussed any additional educational support or reasonable adjustments I require in
order to undertake this assessment with the Student Support Services Officer and Trainer /
Assessor, (if applicable). e.g. Student Handbook and Access and Equity Policy (insert website
address)
Yes / No
I have access to all required resources? Yes / No
Cheating & Plagiarism Declaration
Student Declaration: In accordance with the RTO’s Plagiarism Policy, I hereby acknowledge by signing this
declaration that I have not cheated or plagiarised any work regarding the assessment tasks undertaken in this
unit of competency except where the work has been correctly acknowledged.
NOTE: Student must sign this prior to submitting their assessments to the assessor
Signature Date: _____ / ______ / 20______
Assessment Results Satisfactory or Not Yet Satisfactory
(Please circle the assessment result for this task)
Feedback to Student - Please provide general feedback on the Student’s performance
Student Declaration: - I verify that the work completed is my own
and that I was adequately informed of the assessment process prior
to commencing this assessment task.
Assessor Declaration: - I verify that I have adequately explained and
negotiated the assessment tasks with the student prior to commencing
assessment.
Student Name: Assessor’s Name:
Student Signature Date Assessor Signature Date
Student Guide for Assessment
Page 1 of 21
SIT40516 Certificate IV in Commercial Cookery
Unit: SITHCCC008 – Prepare Vegetable, Fruit, Eggs and Farinaceous Dishes
Document Version: 1 Updated: 8Nov19 Source: S.L.S.8.8

Enhance College of Technology
Enhance Professional Training Pty Ltd
ABN: 821 6587 1572 RTO: 41531 CRICOS: 03587K
2/35 Manilla Street, East Brisbane, Queensland 4169 Australia
Phone: [phone] email: [e-mail]
Instructions Instructions to include, but not limited to:
1. Student will be assessed in a classroom environment.
2. Ensure the student is aware of the assessment requirements at the commencement
of the unit
3. The students are required to work alone to answer questions.
4. The questions are aimed at testing the student’s knowledge of prepare dishes using
basic methods of cookery.
5. This written assessment comprising of written questions that need to be answered
in full sentances.
6. The student is required to complete the written assessment for this unit of
competency. To complete this task, the student will need to answer the 35
questions in this written assessment in your own words in either handwriting or
generated Word document.
7. The student answers should be recorded in the student assessment question
booklet.
8. After the student has successfully completed the written assessment, they must
present it to the Trainer/Assessor for correction.
9. The student will receive up to two (2) attempts at this assessment task. Should the
1st attempt be Not Yet Satisfactory (NYS), the Trainer/Assessor will provide
feedback and will arrange a date for the student 2nd attempt. If the student 2nd
attempt is Not Yet Satisfactory (NYS), or the student fail to attend of date scheduled
for the 2nd attempt, the student will receive an overall unsatisfactory result for this
assessment task.
10. In special circumstances this written assessment may be delivered as an oral
assessment in which the assessor shall mark the assessment and identify the
assessment was presented orally
Task/s to be
assessed
The tasks you will be observed undertaking are:
- You are to answer all questions.
- Read each question carefully. Ensure you have provided all required information.
- On completion, submit your assessment to your assessor.
Oral Questioning During the assessment your assessor will ask you oral questions that will address the
knowledge aspects of the unit of competency. You will respond orally, and your assessor
may record your response or use your response to determine sufficient under pinning
knowledge.
Topics will include:
- Identify vegetables, fruits, eggs and farinaceous items and their different
characteristics
- Explain quality indicators of different dishes and environmental conditions
- Discuss the effects of different cookery methods
- Explain mise en place and the role it plays
- Discuss contents of stock date codes and rotation labels
- Explain safe operational practices and functions and features of equipment used in
cookery methods
Time allowed On average, the Assessment should take 3-4 hours to complete
Location Assessment will be completed in a classroom under the supervision of a trainer/assessor.
Decision making
rules
To achieve a satisfactory outcome, you must be able to: -
 culinary terms and trade names for ingredients used in standard recipes for vegetable, fruit,
egg and farinaceous dishes, relating to:
Page 2 of 21
SIT40516 Certificate IV in Commercial Cookery
Unit: SITHCCC008 – Prepare Vegetable, Fruit, Eggs and Farinaceous Dishes
Document Version: 1 Updated: 8Nov19 Source: S.L.S.8.8

Enhance College of Technology
Enhance Professional Training Pty Ltd
ABN: 821 6587 1572 RTO: 41531 CRICOS: 03587K
2/35 Manilla Street, East Brisbane, Queensland 4169 Australia
Phone: [phone] email: [e-mail]
 convenience products
 fresh products
 contents of stock date codes and rotation labels
 characteristics of different vegetable, fruit, egg and farinaceous dishes:
 appearance and presentation
 classical and contemporary variations
 freshness and other quality indicators
 nutritional value
 service style
 taste
 texture
 accompaniments and sauces for vegetable, fruit, egg and farinaceous dishes
 historical and cultural origin of different vegetable, fruit, egg and farinaceous dishes and
products
 cookery methods for vegetable, fruit, egg and farinaceous dishes listed in the performance
evidence
 health risks associated with raw egg products and alternative egg products
 culinary applications which use eggs as specified in the performance evidence
 mise en place requirements for vegetable, fruit, egg and farinaceous dishes
 appropriate environmental conditions for storing food products to:
 ensure food safety
 optimise shelf life
safe operational practices using essential functions and features of equipment used to produce
vegetable, fruit, egg and farinaceous dishes.
Performance
Observation
Criteria for
Assessment Task
The assessment methods must be by direct observation of tasks on required skills and
knowledge to ensure correct interpretation and application. Your Assessor will observe you
on the following observations:
 follow standard recipes to prepare dishes for at least six different customers using each of the
following types of products:
 vegetables and fruit:
 dried
 fresh
 frozen
 eggs used for the following applications:
 aerating
 binding
 setting
 coating
 enriching
 emulsifying
 glazing
 clarifying
 garnishing
 thickening
 farinaceous items:
 couscous
 pasta and noodles
 polenta
 pulses
 rice
 prepare dishes using each of the following cookery methods at least once:
 boiling
 braising
 deep and shallow frying
 poaching or scrambling
Page 3 of 21
SIT40516 Certificate IV in Commercial Cookery
Unit: SITHCCC008 – Prepare Vegetable, Fruit, Eggs and Farinaceous Dishes
Document Version: 1 Updated: 8Nov19 Source: S.L.S.8.8

Enhance College of Technology
Enhance Professional Training Pty Ltd
ABN: 821 6587 1572 RTO: 41531 CRICOS: 03587K
2/35 Manilla Street, East Brisbane, Queensland 4169 Australia
Phone: [phone] email: [e-mail]
 roasting
 stewing
 prepare at least three different types of fresh pasta
 prepare the above dishes:
 within commercial time constraints and deadlines
 reflecting required quantities to be produced
 following procedures for portion control and food safety practices when handling and storing
different food types
 responding to special customer requests and dietary requirements.
Assessment
conditions
Assessors must satisfy NVR/AQTF assessor requirements.
Competency is to be assessed in the workplace or a simulated environment that accurately
reflects performance in a real workplace setting.
Assessment must include direct observation of tasks.
Where assessment of competency includes third-party evidence, individuals must provide
evidence that links them to the leadership or management of organisational change that the
student has performed.
Assessors must verify performance evidence through questioning on skills and knowledge
to ensure correct interpretation and application.
Resources required The following equipment will be made available to students:
- Simulated or workplace documentation and resources
- Office equipment, materials and software packages (such as laptops, WiFi,
Microsoft Suite)
- Case studies to examine or real workplace situations to analyze
- an industry workplace
- a simulated industry environment.
Assessment must ensure access to:
 fixtures and large equipment:
 commercial:
 blenders and food mills
 food processor
 planetary mixer
 commercial grade work benches (1.5 m/person)
 commercial ovens with trays (one per two persons)
 commercial refrigeration facilities:
 cool room and/or fridge
 freezer
 deep-fryer
 designated storage areas for dry goods and perishables
 double sink
 gas, electric or induction stove tops (two burners per person)
 hot plate or griddle
 microwave
 pasta machine
 salamander or other form of griller (one per four persons)
 storage facilities:
 shelving
 trays
 small equipment:
 baking sheets and trays
Page 4 of 21
SIT40516 Certificate IV in Commercial Cookery
Unit: SITHCCC008 – Prepare Vegetable, Fruit, Eggs and Farinaceous Dishes
Document Version: 1 Updated: 8Nov19 Source: S.L.S.8.8

Enhance College of Technology
Enhance Professional Training Pty Ltd
ABN: 821 6587 1572 RTO: 41531 CRICOS: 03587K
2/35 Manilla Street, East Brisbane, Queensland 4169 Australia
Phone: [phone] email: [e-mail]
 beaters
 containers for hot and cold food
 cutting boards
 food handler gloves
 graters
 juicers
 knife sharpening equipment
 sharpening steels and stones
 knives:
 chef knives
 utility knives
 measurers:
 metric calibrated measuring jugs
 measuring spoons
 portion control scoops
 oven mitts
 pots and pans for small and large production:
 stainless steel
 cast iron
 non-stick fry pans
 scoops, skimmers and spiders
 scales
 service-ware:
 platters, dishes and bowls
 cutlery and serving utensils
 sets of stainless steel bowls
 steamers
 small utensils:
 flour and drum sieves
 pastry brushes
 peelers, corers and slicers
 scrapers
 spatulas
 strainers and chinois
 tongs and serving utensils
 whisks:
 fine stainless steel wire
 coarse stainless steel wire
 spoons:
 large plain and slotted metal spoons
 ladles in a variety of sizes
 serving spoons
 wooden spoons
 thermometers
 cleaning materials and equipment:
 cleaning cloths
 commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens,
equipment and food storage areas
 dustpans and brooms
 garbage bins and bags
 hand towel dispenser and hand towels
 mops and buckets
 separate hand basin and antiseptic liquid soap dispenser for hand washing
 sponges, brushes and scourers
 tea towels
Page 5 of 21
SIT40516 Certificate IV in Commercial Cookery
Unit: SITHCCC008 – Prepare Vegetable, Fruit, Eggs and Farinaceous Dishes
Document Version: 1 Updated: 8Nov19 Source: S.L.S.8.8

Enhance College of Technology
Enhance Professional Training Pty Ltd
ABN: 821 6587 1572 RTO: 41531 CRICOS: 03587K
2/35 Manilla Street, East Brisbane, Queensland 4169 Australia
Phone: [phone] email: [e-mail]
 organisational specifications:
 equipment manufacturer instructions
 current commercial stock control procedures and documentation for ordering, monitoring and
maintaining stock
 mise en place lists, menus, standard recipes, and recipes for special dietary requirements
 guidelines relating to food disposal, storage and presentation requirements
 ordering and docketing paperwork
 food safety plan
 safety data sheets (SDS) for cleaning agents and chemicals
 diverse and comprehensive range of perishable food supplies for commercial cookery or
catering operations as specified in the performance evidence
 industry-realistic ratios of kitchen staff to customers; 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.
Assessors must satisfy the Standards for Registered Training Organisations’ requirements for
assessors; and:
 have achieved the Certificate III in Commercial Cookery or Certificate IV in Commercial
Cookery to assess this unit as part of a Certificate III in Commercial Cookery or Certificate IV in
Commercial Cookery qualification; and
 have worked in industry for at least three years where they have applied the skills and
knowledge of this unit of competency.

 tea towels
 organisational specifications:
 equipment manufacturer instructions
 current commercial stock control procedures and documentation for ordering, monitoring and
maintaining stock
 ordering and docketing paperwork
 food safety plans
 guidelines relating to food disposal, storage and presentation requirements
 mise en place lists, menus, standard recipes, and recipes for special dietary requirements
 safety data sheets (SDS) for cleaning agents and chemicals
 diverse and comprehensive range of perishable food supplies for producing stocks, sauces and
soups specified in the performance evidence
 industry-realistic ratios of kitchen staff to customers; 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.
Assessors must satisfy the Standards for Registered Training Organisations’ requirements for
assessors; and:
 have achieved the Certificate III in Commercial Cookery or Certificate IV in Commercial Cookery
to assess this unit as part of a Certificate III in Commercial Cookery or Certificate IV in
Commercial Cookery qualification; and
- have worked in industry for at least three years where they have applied the skills and
knowledge of this unit of competency.
Results/Re-
assessment
 Your Assessor will grade as either S – Satisfactory or NYS – Not Yet Satisfactory
for the assessment. In all cases your Assessor will provide you with feedback.
 Only when all assessment tasks have been graded as S – Satisfactory you will be
deemed C – Competent in the final result of the unit of competency; if you do not
satisfactorily complete all the assessment tasks you will be deemed NYC – Not Yet
Competent.
 If the evidence is graded as NYS – Not Yet Satisfactory you will be required to re-
Page 6 of 21
SIT40516 Certificate IV in Commercial Cookery
Unit: SITHCCC008 – Prepare Vegetable, Fruit, Eggs and Farinaceous Dishes
Document Version: 1 Updated: 8Nov19 Source: S.L.S.8.8