SITHCCC203 - Produce stocks, sauces and Soups

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THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OFAUSTRALIA(02) 4608 9972ABN: 80 600 951 264RTO: 41322CRICOS: 03858Cinfo@asia.edu.auwww.asia.edu.auVersion 2.1Release Date: Dec 2020Page No: 1Level-6, Suite 6.01/138 Queen Street, Campbelltown, NSW 2560 SIT40516 - Certificate IV in Commercial CookerySITHCCC001- Use Food Preparation EquipmentStudent Assessment GuideStudent ID: _________________________Student Name: _________________________

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ABN: 80 600 951 264RTO: 41322CRICOS:Level-6, Suite 6.01/138 Queen Street,Campbelltown, NSW 2560.+000 12345 6789+000 12345 6789info@asia.edu.auwww.astralskillsinstitute.comVersion 1.0Release Date: September 2019Page No:ASTRAL SKILLS INSTITUTE OF AUSTRALIATHE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OFAUSTRALIA(02) 4608 9972ABN: 80 600 951 264RTO: 41322CRICOS: 03858Cinfo@asia.edu.auwww.asia.edu.auVersion 2.1Release Date: Dec 2020Page No: 3Level-6, Suite 6.01/138 Queen Street, Campbelltown, NSW 2560 ASSESSMENT RECEIPT FORMSTUDENT NAME:STUDENT ID:COURSE CODE:SIT40516COURSE TITLE:Certificate IV in Commercial CookeryTRAINER’S/ASSESSOR’SNAME:DUE DATEUNIT CODE ANDDESCRIPTIONSITHCCC001 – USE FOOD PREPARATION EQUIPMENTNOTE:1.This form must be stapled on top of the Assessment Workbook upon submission.2.This Assessment Receipt Form must be dated and signed in.DECLARATION1.I am aware that penalties exist for plagiarism and academic dishonesty.2.I am aware of the requirements set by my Trainer/Assessor.3.I have retained a copy of my Assessment.Student Signature: Date: ASSESSMENT RECEIVED BY ASTRAL INSTITUTE StaffName:Date:Signature: ================================= Tear Here ===========================Students must retain this as a Record of SubmissionAssessment Handed On:Unit Code & Description: SITHCCC001 – USE FOOD PREPARATION EQUIPMENTASTRAL INSTITUTEStudentAssessment Received by Staff Name: ...........................................................Signature: ..........................................................Student ID: ..............................................................Student Signature.......................................................

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ABN: 80 600 951 264RTO: 41322CRICOS:Level-6, Suite 6.01/138 Queen Street,Campbelltown, NSW 2560.+000 12345 6789+000 12345 6789info@asia.edu.auwww.astralskillsinstitute.comVersion 1.0Release Date: September 2019Page No:ASTRAL SKILLS INSTITUTE OF AUSTRALIATHE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OFAUSTRALIA(02) 4608 9972ABN: 80 600 951 264RTO: 41322CRICOS: 03858Cinfo@asia.edu.auwww.asia.edu.auVersion 2.1Release Date: Dec 2020Page No: 5Level-6, Suite 6.01/138 Queen Street, Campbelltown, NSW 2560 ABOUT THIS BOOKLETThis assessment booklet and tool has been designed for students undertaking face to face modeof study to provide information before students take assessments and contains assessment toolsto assess the skills and knowledge required from students to be deemed competent in this unit. This booklet might not be suitable for students taking other modes of study e.g., online or workbased.Please read all the information given to you when you receive this assessment booklet. If you donot understand any part of this booklet, please inform your assessor/trainer.The assessment booklet contains two (2) parts:PART 1: Assessment Information: This part contains information on assessments for this unit ofcompetency and how assessment will be conducted throughout the unit to achieve thecompetency. It includes:Application of the unit of competency. Purpose of assessment. Elements, performance evidence and knowledge evidence requirements of the unit.Conditions, context, required resources and location of the assessment. Assessment tasks.Outline of evidence to be collected.Administration, recording and reporting the requirements including special adjustments,appeals, reasonable adjustments, and assessors’ intervention. PART 2: Assessment tasks: This part contains the information to successfully undertake theassessment task. In each assessment task, students will find the following information: Task instructions. Role play / Practical Demonstration information. Information on resources required, where applicable  Appendix1- Assessment resource in ASTRAL INSTITUTE Kitchen

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ABN: 80 600 951 264RTO: 41322CRICOS:Level-6, Suite 6.01/138 Queen Street,Campbelltown, NSW 2560.+000 12345 6789+000 12345 6789info@asia.edu.auwww.astralskillsinstitute.comVersion 1.0Release Date: September 2019Page No:ASTRAL SKILLS INSTITUTE OF AUSTRALIATHE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OFAUSTRALIA(02) 4608 9972ABN: 80 600 951 264RTO: 41322CRICOS: 03858Cinfo@asia.edu.auwww.asia.edu.auVersion 2.1Release Date: Dec 2020Page No: 6Level-6, Suite 6.01/138 Queen Street, Campbelltown, NSW 2560 Part 1Assessment InformationApplication of the unit of competency:This unit describes the performance outcomes, skills and knowledge required to safely usecommercial kitchen equipment to prepare a range of different food types.The unit applies to operational personnel responsible for general food preparation tasks inhospitality and catering organisation.It applies to individuals who work with very little independence and under close supervision.They follow predefined organisational procedures and report any discrepancies to a higher-levelstaff member for action.No occupational licensing, certification or specific legislative requirements apply to this unit atthe time of publication. Purpose of assessment:The purpose of assessment is to determine competency in the unit SITHCCC001 – USE FOODPREPARATION EQUIPMENTElementsElements Title1.Select food preparation equipment2.Use equipment to prepare food.3.Clean and maintain food preparation equipment.Performance evidence:Evidence of the ability to complete tasks outlined in elements and performance criteria of thisunit in the context of the job role, and:safely and hygienically prepare food using each of the following fixed and hand-heldcommercial equipment:blendersfood processorsgratersknife sharpening equipment:sharpening steels and stonesknives:

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ABN: 80 600 951 264RTO: 41322CRICOS:Level-6, Suite 6.01/138 Queen Street,Campbelltown, NSW 2560.+000 12345 6789+000 12345 6789info@asia.edu.auwww.astralskillsinstitute.comVersion 1.0Release Date: September 2019Page No:ASTRAL SKILLS INSTITUTE OF AUSTRALIATHE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OFAUSTRALIA(02) 4608 9972ABN: 80 600 951 264RTO: 41322CRICOS: 03858Cinfo@asia.edu.auwww.asia.edu.auVersion 2.1Release Date: Dec 2020Page No: 7Level-6, Suite 6.01/138 Queen Street, Campbelltown, NSW 2560 butcher and boningfilletingpalettemandolin slicersmeasuresmoulipeelers, corers, or slicersplanetary mixersscalesthermometerswhisks: fine and coarse stainless-steel wireuse food preparation equipment to prepare each of the following food types:fruit and vegetablesgeneral food items:batterscoatingscondiments and flavoringsgarnishesoilssauces and marinadesmeatpoultryseafoodmake precision cuts on fruit and vegetablescomplete food preparation tasks within commercial time constraints.Knowledge EvidenceDemonstrated knowledge required to complete the tasks outlined in elements andperformance criteria of this unit:meaning and role of mise en place in the process of preparing, cooking, and presentingfoodessential features and functions of, and safe operating practices and maintenancerequirements for, the following equipment used in food preparation:commercial:blendersfood processorsgratersmixersknife sharpening equipmentsharpening steels and stonesknives:butcher and boning

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