SITHCCC005 Prepare dishes using basic methods of cookery

SITHCCC005 Prepare dishes using basic methods of cookery
Assessment Task– Student Response
Assessment – Short-answer Questions
This cover sheet is to be completed by the student and used as a record to determine student competency in this
assessment task.
Student Name Student Number
The assessment process and tasks were fully explained to me prior to the commencement of the
assessment ☐
I am aware of which evidence will be collected and how. ☐
I am aware of my right to appeal an assessment decision. ☐
I am aware that I can locate Macallan College’s Macallan College Complaints and Appeals Policy and
Procedure on their website. ☐
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)
☐
I have access to all required resources? ☐
Cheating & Plagiarism Declaration
Student Declaration: In accordance with the Macallan College Plagiarism Policy, I hereby acknowledge by
agreeing the to below declaration by ticking the box provided 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
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. ☐
Context and Conditions of Assessment
This assessment will ensure that the elements, performance criteria, performance evidence and knowledge
evidence required and conditions are adhered to demonstrate competency in this unit assessment task.
 Read the assessment carefully before commencing.
 This is an online assessment and will be conducted at the campus.
 Provide all your responses in this document.
 Your Assessor will use the assessment criteria in this document and will provide feedback / comment.
 You must answer all the questions in the assessment tasks in your own words
 This assessment will be required to be completed in 6 hours
 Your Trainer / Assessor will inform you of the due date for this assessment task.
 Your Assessor will grade as either S – Satisfactory or NS – Not 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.
Re-Assessment Conditions
 If the evidence is graded as NS – Not Satisfactory you will be required to re-submit the evidence. In this
case, you will be provided with clear and constructive feedback based on the assessment decision so that
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SITHCCC005 Prepare dishes using basic methods of cookery
they can improve your skills / knowledge prior to reassessment.
 Where a ‘NS – Not Satisfactory’ judgement is made, you will be given guidance on steps to take to improve
your performance and provided the opportunity to resubmit evidence to demonstrate competence. The
assessor will determine and discuss the reasons for NS – Not satisfactory on any of the criteria and will
assess you through a different method of assessment e.g. verbal/oral questioning, problem solving
exercises.
 You will be notified within 10 working days of undertaking an assessment of their result in achieving
competency
o If a student does not complete the assessment, they should notify their trainer as to why they did
not complete the assessment and if due to illness, a medical certificate must be produced. This
process is detailed more in the “Macallan College Assessment Policy and Procedure
o In the above scenario, student will be given an opportunity for reassessment within 5 working days
with no reassessment fee charged.
o Students who are deemed to be Not Yet Competent (NYC) will be provided with information
identifying the areas in which they failed to achieve competency. Students will then have the
opportunity to repeat the assessment task within 5 working days of notification with no
reassessment fee charged.
o If a student is deemed NYC in the reassessment or if the student did not approach Macallan
College within five working days with a valid reason for not availing themselves of the
reassessment opportunity, then those students will be given a final chance to re-sit the assessment
and will be charged at $200.00.
o After this no further reassessment attempt will be provided to the student and the student will be
required to repeat the whole unit with full fee for the unit as per the fees policy of Macallan College.
The student will be made aware of the impact of repeating the unit may have on their student visa.
(International students only)
o If a student is found to be cheating or plagiarising their assessment, a $200.00 reassessment fee
will be charged for reassessing the assessment within 5 working days.
o If the student is found to be plagiarising or cheating again after conclusion of the Intervention
meeting with the Course Co-ordinator, the matter will be referred to the CEO / Operation Manager
which may result in the suspension or cancellation of their enrolment
o Macallan College has intervention strategies, including student support services available to enable
students to complete qualification in the expected time frame. Students at risk of not completing
within this time frame are identified as early as possible and an intervention strategy is put in place.
The RTO will ensure access to:
o Commercial Kitchen Simulated Environment
o Workplace procedures and instructions relating to safe work practices
o Workplace safety and emergency evacuation procedures
o Hazardous chemicals and dangerous goods information
o Safety materials and equipment relevant to an Commercial Kitchen
o Fire safety equipment First Aid equipment and relevant stock
o Documents for recording workplace safety, accidents and incidents.
Evidence to be submitted by the student: -
 Completed responses to the questions in the Response Sheet provided as a separate
attachment.
 Keep simple formatting with 12pt Arial and single line spacing.
 Upload file with name containing your student ID and unit code eg.
MAC00XX_SITHIND002(Part A/Part B as applicable)
Pre-requisite Unit
SITXFSA001 Use hygienic practices for food safety
Assessment Decision Making Rules
Your assessor will assess the evidence submitted for the following elements, performance criteria, performance
evidence and knowledge evidence to confirm that the student evidence submitted demonstrates validity,
sufficiency, authenticity and confirms current skills and knowledge relevant to the unit of competency.
Your assessor will be looking for the following in this assessment task: -
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SITHCCC005 Prepare dishes using basic methods of cookery
 Select ingredients.
 Select, prepare and use equipment.
 Portion and prepare ingredients.
 Cook dishes.
 Present and store dishes.
 major food types and their characteristics:
o dairy products
o dry goods
o frozen goods
o fruit
o general food items:
 batters
 coatings
 condiments and flavourings
 garnishes
 oils
 sauces
o meat
o poultry
o seafood
o vegetables
 how the major food types are used in different dishes and the effects on them of the different
cookery methods listed in the performance evidence
 meaning and role of mise en place in the process of preparing, cooking and presenting food
 essential culinary terms in, and key principles and practices of, the cookery methods described in
the performance evidence
 contents of stock date codes and rotation labels
 safe operational practices using essential functions and features of equipment used in the above
cookery methods.
Resources required for Assessment:
Students will require access to:
- Internet
- Laptop / Computer
- Microsoft Word/ Power-point
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SITHCCC005 Prepare dishes using basic methods of cookery
Assessment – Questioning
Short-answer Question
SAQ Response 1 –
Examples
1. By checking the number of customer bookings for the day.
2. By reviewing the standard recipe card templates for each of the recipes to be prepared.
3. By checking the number of orders given by customers for the given recipes.
4. By checking the amount of food quantities prevalent for each ingredient of each dish in the
inventory.
5. By checking the number of servings to be prepared for each of the ordered recipes.
6. By referring to the use-by or best before use dates of each ingredients required for the ordered
recipes.
SAQ Response 2–
Details to be checked
1. To ensure quality and freshness, there is a need to the check the colour of the food ingredient –
brightly coloured ingredients are to be selected while food with any discoloration are to be
discarded.
2. There is a need to check the texture of the food ingredient –foods with firm and smooth textures
are to be selected while those with a soft, mushy or soggy texture are to be discarded.
3. Foods which are free from any foul or strong smelling odour are to be discarded since they may
demonstrate spoilage.
SAQ Response 3–
Method of Cookery Definition Menu example Meat
or dairy product
Menu example
vegetable or
farinaceous product
Boiling
The method used to
cook food by
immersing in liquids
at boiling point
temperatures such
as water, milk or
stock.
Boiled milk used for
rice puddings or
boiled chicken used
for salads
Boiled rice used in
pilaf, boiled lentils
used in vegetable
porridges.
Steaming
A cooking method
comprising of
placing food in
contact with the
moist heat or vapour
released from boiling
Steamed minced
pork
Steamed buns or
dumplings.
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