SITHCCC007 Prepare Stocks, Sauces and Soups

SITHCCC007 Prepare stocks, sauces and soups
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
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SITHCCC007 Prepare stocks, sauces and soups
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 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.
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SITHCCC007 Prepare stocks, sauces and soups
 Upload file with name containing your student ID and unit code eg. MAC00XX_SITHIND002(Part
A/Part B as applicable)
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: -
 Select ingredients.
 Select, prepare and use equipment.
 Portion and prepare ingredients.
 Prepare stocks, sauces and soups.
 Present and store stocks, sauces and soups.
 culinary terms and trade names for ingredients commonly used in the production of different stocks,
sauces and soups relating to:
o convenience products
o thickening agents
 contents of stock date codes and rotation labels and their implication for food quality standards
 characteristics of stocks, sauces and soups listed in the performance evidence:
o appearance and presentation
o classical and contemporary variations
o dishes to which they are matched
o freshness and other quality indicators
o nutritional value
o preparation methods
o production and cooking durations
o service style
o taste
o texture
 derivatives of base stocks and sauces
 mise en place requirements for stocks, sauces and soups
 appropriate environmental conditions for storing stock, sauces and soups products to:
o ensure food safety
o optimise shelf life
 safe operational practices using essential functions and features of equipment used to produce stocks,
sauces and soups.
Resources required for Assessment:
Students will require access to:
- Internet
- Laptop / Computer
- Microsoft Word/ Power-point
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SITHCCC007 Prepare stocks, sauces and soups
Assessment – Questioning
Short-answer Question
SAQ Response 1 –
Equipment/Utensils Explanation for use
Stockpot Can be either freestanding, tilted or fixed and it is
used to hold the stock as the cooking process
takes place. Some stockpots have taps fitted for
pouring stock to ensure the stock remains clean
(Nengchao, 2014)
Chinois A cone-shape mesh strainer for slowly straining
the stock to make it free from impurities as all
solids settle at the bottom and a clean stock is
filtered.
Ladle Is a spoon having a long handle for skimming and
stirring ingredients. It is also used to serve food
such as soups and sauces (Gould, 2018)
Spider Is an equipment used to remove large vegetables
and bones
Filter paper Equipment used to skim away any fat in the stock,
sauce or soup
Storage containers For storing soups, sauces, stocks and holding
recipes
Blender For smoothing mixtures during preparation and
mixing ingredients evenly
Cooker Used for cooking purposes as a source of heat in
the kitchen
SAQ Response 2 –
Examples Cooking Time
Brown stock 1. Veal stock
2.Game stock
3.Duck stock
Chicken stock takes 2 to 4 hours
White stock 1. White veal stock
2.Fish stock
3.Chicken stock
Fish stock takes 30 minutes
White Veal stock takes 4 to 8
hours
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