SITHCCC001 Use food preparation equipment

SITHCCC001 Use food preparation equipment
Assessment

SITHCCC001 – Assessment
Instructions to Students:
Student name:
Complete the cover sheet and ensure you accept, sign and date the student declaration on the Student
Learning Management System (LMS).
Read through and follow all instructions provided.
Complete each assessment task/activity.
Submit your assessment to the Student Learning Management System (LMS) by the due date.
Ensure your submission identifies your name, unit code and title.
You are required to:
Plagiarism is ‘a practice that involves the using of another person’s intellectual output and presenting it
as one’s own’. This includes the presentation of work that has been copied, in whole or part, from
other sources (including other students’ work, published books or periodicals, the Internet,
unpublished works or unauthorised collaboration with other persons), without due acknowledgement.
PLAGIARISM AND COLLUSION
A student found to have plagiarised material will be instantly graded Not Yet Competent (NYC) and may
be subject to one or all of the following:
Referral of the matter to the Academic Coordinator for: an intervention meeting, issuing of written
warning, clarification regarding assessment re-submission requirements and allocation of additional
assessment tasks.
Referral of the matter to the Director for: official disciplinary action by Frontier Education and/or
suspension from the course.
CONSEQUENCES OF PLAGIARISM AND COLLUSION
Name: SITHCCC001 – Assessment Version: V.2019.1 Last Reviewed: January 2019 Page|1

SITHCCC001 – Assessment
Unit description
This unit describes the performance outcomes, skills and knowledge required to safely use commercial kitchen
equipment to prepare a range of different food types.
The unit applies to operational personnel responsible for general food preparation tasks in hospitality and catering
organisations.

F o r a s t u d e n t ’ s
p e r f o r m a n c e t o b e d e e m e d
s a ti s f a c t o r y f o r t h e w h o l e
u n i t o f c o m p e t e n c e , t h e y
m u s t d e m o n s t r a t e
s a ti s f a c t o r y p e r f o r m a n c e i n
b o t h A s s e s s m e n t a n d
P r a c ti c a l d e m o n s t r a ti o n .
I f p a r t o f a t a s k i s n o t
s a ti s f a c t o r i l y c o m p l e t e d t h e
a s s e s s o r w i l l a r r a n g e f o r t h e
s t u d e n t t o c o m p l e t e f u r t h e r
a s s e s s m e n t t o d e m o n s t r a t e
c o m p e t e n c e . S t u d e n t s a r e
p e r m i tt e d t h r e e ( 3 )
a tt e m p t s t o d e m o n s t r a t e
c o m p e t e n c y .
O v e r a l l s t u d e n t
p e r f o r m a n c e i n t h e u n i t i s
t o b e r e c o r d e d a s e i t h e r
C o m p e t e n t o r N o t Y e t
C o m p e t e n t .
A s s e s s m e n t t a s k s
I n t h i s a s s e s s m e n t t a s k
s t u d e n t s a r e r e q u i r e d t o
r e a d t h e q u e s ti o n s a n d
e i t h e r s e l e c t t h e o n e
c o r r e c t a n s w e r f r o m a
n u m b e r o f a l t e r n a ti v e s o r
w r i t e a r e s p o n s e i n t h e
s p a c e p r o v i d e d .
T h i s a s s e s s m e n t c o n t a i n s a
s e r i e s o f q u e s ti o n s
d e s i g n e d t o a l l o w s t u d e n t s
t o d e m o n s t r a t e
c o m p e t e n c e i n t h e u n i t .
T o c o m p l e t e t h e w r i tt e n
a s s e s s m e n t , s t u d e n t s m u s t
s u c c e s s f u l l y c o m p l e t e t h e
f o l l o w i n g :
T a s k A – S h o r t a n s w e r
T a s k B – P r o j e c t
T h e o v e r a l l r e s u l t a n d
f e e d b a c k f o r t h i s t a s k w i l l
b e p r o v i d e d o n t h e
a s s e s s m e n t r e s u l t p a g e a t
t h e e n d o f t h i s d o c u m e n t .
I t e m 1
- W r i tt e n a s s e s s m e n t
F o r s t u d e n t s ' i n f o r m a ti o n
o n l y
D u r i n g p r a c ti c a l
d e m o n s t r a ti o n , a s s e s s o r s
a r e r e q u i r e d t o d o :
O b s e r v e p e r f o r m a n c e i n a n
o p e r a ti o n a l c o m m e r c i a l
k i t c h e n o r f o o d p r e p a r a ti o n
a r e a . T h i s c a n b e :
a n i n d u s t r y w o r k p l a c e
a s i m u l a t e d i n d u s t r y
e n v i r o n m e n t
A s s e s s s t u d e n t
p e r f o r m a n c e a g a i n s t t h e
c r i t e r i a i n d i c a t e d i n t h e
p r a c ti c a l a s s e s s m e n t
c h e c k l i s t .
U s e p r o f e s s i o n a l
j u d g e m e n t w h e n d e c i d i n g i f
a s t u d e n t h a s s a ti s f a c t o r i l y
a d d r e s s e d t h e a s s e s s m e n t
c r i t e r i a .
R e c o r d p e r f o r m a n c e o n t h e
p r a c ti c a l a s s e s s m e n t
c h e c k l i s t a t t h e ti m e o f
o b s e r v a ti o n .
A s s e s s o r w i l l i n d i c a t e t h e
s t u d e n t ' s p e r f o r m a n c e a s
S a ti s f a c t o r y o r
U n s a ti s f a c t o r y .
I t e m 2
- P r a c ti c a l d e m o n s t r a ti o n
A t t h e s u c c e s s f u l
c o m p l e ti o n o f t h e
 I t e m 1 - w r i tt e n
a s s e s s m e n t
a n d
 I t e m 2 - p r a c ti c a l
d e m o n s t r a ti o n ,
a C o m p e t e n t r e s u l t w i l l b e
a w a r d e d . T h e o v e r a l l u n i t
r e s u l t a n d f e e d b a c k a r e
r e c o r d e d i n t h e p r a c ti c a l
a s s e s s m e n t
d o c u m e n t a ti o n .
U n i t o u t c o m e
Name: SITHCCC001 – Assessment Version: V.2019.1 Last Reviewed: January 2019 Page|2

SITHCCC001 – Assessment
TASK A – SHORT ANSWER
INSTRUCTIONS:
 You are to answer all questions.
 Read each question carefully.
 Ensure you have provided all required information.
SECTION 1: SELECT FOOD PREPARATION EQUIPMENT
Q1: What information should you confirm prior to starting food preparation? Give three (3) examples.
1. We would need to confirm the tools, and equipment required
2. We require to collect the utensils and tools and ensure whether they are clean
3. We would assemble the equipment and set or pre-heat the ovens, deep fryers, steamers etc.,
Satisfactory ☐ Unsatisfactory ☐
Q2: What knife would you select to chop julienne carrots?
Mandolin slicer
Satisfactory ☐ Unsatisfactory ☐
Q3: What knife would you select to remove meat from around the bones of a raw leg of meat?
Boning knife
Satisfactory ☐ Unsatisfactory ☐
Q4: What items of equipment could you select to whip egg whites?
Hand whisks made of wire and stainless steel and a suitable round shaped pot
Satisfactory ☐ Unsatisfactory ☐
Q5: You are preparing a basic vinaigrette dressing. The recipe requires 250 ml of vinegar and 500 ml of oil. What
items of equipment could you use to measure these ingredients?
Measuring jugs
Satisfactory ☐ Unsatisfactory ☐
Q6: What are three (3) things you should look for when checking the cleanliness of equipment prior to use?
Name: SITHCCC001 – Assessment Version: V.2019.1 Last Reviewed: January 2019 Page|3