The assessment process and tasks

SITHCCC013 Prepare Seafood dishes
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
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SITHCCC013 Prepare Seafood dishes
 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:
 Commercial Kitchen Simulated Environment
 Workplace procedures and instructions relating to safe work practices
 Workplace safety and emergency evacuation procedures
 Hazardous chemicals and dangerous goods information
 Safety materials and equipment relevant to an Commercial Kitchen
 Fire safety equipment First Aid equipment and relevant stock
 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
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SITHCCC013 Prepare Seafood dishes
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 for vegetable, fruit, egg and farinaceous dishes.
 Select, prepare and use equipment.
 Portion and prepare ingredients.
 Cook seafood dishes.
 Present fish and shellfish.
 culinary terms and trade names for:
o ingredients commonly used in the production of different meat dishes
o classical and contemporary meat dishes
o different cuts of meat and styles of cooking
 contents of stock date codes and rotation labels
 meat classifications
 characteristics of meat products and meat dishes:
o appearance
o fat content
o freshness and other quality indicators
o primary, secondary and portioned cuts
o nutritional value
o taste
o texture
 historical and cultural origin of different meat products and meat dishes
 preparation techniques for different cuts and types of meat specified in the performance evidence
 cookery methods for different cuts and types of meat specified in the performance evidence
 equipment used to prepare and produce meat dishes:
o knife care and maintenance
o essential features and functions
o safe operational practices
 mise en place requirements for meat dishes
 appropriate environmental conditions for storing meat and meat products to:
o ensure food safety
o optimise shelf-life
 safe operational practices using essential functions and features of equipment used to produce
meat dishes.
Resources required for Assessment:
Students will require access to:
- Internet
- Laptop / Computer
- Microsoft Word/ Power-point
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SITHCCC013 Prepare Seafood dishes
Assessment – Questioning
Short-answer Question
SAQ Response 1 –
Methods to identify mise en place and preparation requirements
1. At the start of shift, the chef must refer to the standard recipe card for the purpose
of identifying the mis en place required to be prepared as well as the methods for
preparing mis en place for seafood recipes.
2. At the start of the shift, the chef must refer to the par stock levels for the purpose of
identifying the amount of mis en place and final portions of recipes required to be
prepared for sea food recipes.
3. At the start of the shift, the chef can coordinate with the sales and customer
relations department to identify the booking list and number of bookings made in
case of the restaurant or specific recipes. Referring to the booking list will also help
to identify orders of any special seafood recipe or specific customers with allergies
or intolerances to seafood.
SAQ Response 2 –
1. During selection, it must be ensured that the seafood is free from any off or
unpleasant odours of ammonia.
2. During selection of seafood, it must be ensured that the seafood is fresh with
brightly coloured and glossy shellfish. The eyes of the selected shellfish must be
glossy and black and not pale in colour.
3. During selection of seafood, care must be taken to ensure that lobsters and crabs
are free from mud without any damaged or missing shells. They must be purchased
alive and be checked for a strong reaction.
4. To ensure sustainability, seafood can be purchased based on yield calculations
based on the losses incurred due to removal of shells and claws. This will ensure
purchasing of the right type and amount of seafood cuts without facing food losses.
Ideally, seafood should be purchased fresh as per the above criteria to ensure
sustainable purchase and prevent losses or wastage due to spoilage.
SAQ Response 3 –
Seafood is a rich source of protein which can be digested easy. White fishes are low in
saturated fat and is a rich source of healthy unsaturated fat. Deep sea, fatty fishes may
however contain greater amounts of oil as compared to white fishes. However, these
fishes are a commendable source of vitamins A, D and omega 3 fatty acids which in
turn, can contribute to healthy cardiovascular functioning. Fishes like sardines and
salmons have edible bones which can contribute to calcium in the diet.
Seafood is thus important in a balanced diet since it helps individuals meet their
protein requirements without however exceeding saturated fat intake. Seafood is also
important in a balanced diet since they contribute to essential mineral consumption
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