SITHCCC001 - Use Food Preparation Equipment - Assessment Guide, ASTRAL

This document serves as an assessment guide for the unit SITHCCC001 - Use Food Preparation Equipment, part of the Certificate IV in Commercial Cookery program at ASTRAL INSTITUTE. The guide details the application of the unit, its purpose, and outlines the elements, performance evidence, and knowledge requirements for competency. The assessment comprises two main tasks: a knowledge test and a practical demonstration. The knowledge test evaluates understanding through multiple-choice questions and short answers. The practical demonstration requires students to safely and hygienically use various commercial kitchen equipment, including blenders, food processors, knives, and mixers, to prepare different food types, such as fruits, vegetables, and general food items, within commercial time constraints. The guide provides information on assessment conditions, required resources, and the assessment process, including administration, recording, and reporting requirements. It also emphasizes the importance of adhering to safe operational practices and food safety standards. Students are provided with details on submission, extensions, and reassessment policies. The document concludes with appendices containing assessment resources, ensuring students have all necessary information to achieve competency in this unit.

THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
AUSTRALIA
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Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560
SIT40516 - Certificate IV in Commercial Cookery
SITHCCC001- Use Food Preparation Equipment
Student Assessment Guide
Student ID: _________________________
Student Name: _________________________

ABN: 80 600 951 264RTO: 41322CRICOS:
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560.
+000 12345 6789
+000 12345 6789
[e-mail]
www.astralskillsinstitute.com
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Release Date: September 2019
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ASTRAL SKILLS INSTITUTE OF AUSTRALIA
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
AUSTRALIAABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560 (02) 4608 9972 [e-mail]
www.asia.edu.au
Version 2.1
Release Date: Dec 2020
Page No: 2
This Page Is Intentionally Left Blank

ABN: 80 600 951 264RTO: 41322CRICOS:
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560.
+000 12345 6789
+000 12345 6789
[e-mail]
www.astralskillsinstitute.com
Version 1.0
Release Date: September 2019
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ASTRAL SKILLS INSTITUTE OF AUSTRALIA
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
AUSTRALIAABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560 (02) 4608 9972 [e-mail]
www.asia.edu.au
Version 2.1
Release Date: Dec 2020
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ASSESSMENT RECEIPT FORM
STUDENT NAME:
STUDENT ID:
COURSE CODE: SIT40516
COURSE TITLE: Certificate IV in Commercial Cookery
TRAINER’S/ASSESSOR’S
NAME:
DUE DATE
UNIT CODE AND
DESCRIPTION
SITHCCC001 – USE FOOD PREPARATION EQUIPMENT
NOTE:
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.
DECLARATION
1. 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 Staff
Name:
Date:
Signature:
================================= Tear Here ===========================
Students must retain this as a Record of Submission
Assessment Handed On:
Unit Code & Description: SITHCCC001 – USE FOOD PREPARATION EQUIPMENT
ASTRAL INSTITUTE Student
Assessment Received by
Staff Name: ………………...……..............……...……...
Signature: ………………...……...……...………….…...
Student
ID: ..............................................................
Student Signature……………………………...……………….

ABN: 80 600 951 264RTO: 41322CRICOS:
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560.
+000 12345 6789
+000 12345 6789
[e-mail]
www.astralskillsinstitute.com
Version 1.0
Release Date: September 2019
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ASTRAL SKILLS INSTITUTE OF AUSTRALIA
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
AUSTRALIAABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560 (02) 4608 9972 [e-mail]
www.asia.edu.au
Version 2.1
Release Date: Dec 2020
Page No: 4
This Page Is Intentionally Left Blank

ABN: 80 600 951 264RTO: 41322CRICOS:
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560.
+000 12345 6789
+000 12345 6789
[e-mail]
www.astralskillsinstitute.com
Version 1.0
Release Date: September 2019
Page No:
ASTRAL SKILLS INSTITUTE OF AUSTRALIA
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
AUSTRALIAABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560 (02) 4608 9972 [e-mail]
www.asia.edu.au
Version 2.1
Release Date: Dec 2020
Page No: 5
ABOUT THIS BOOKLET
This assessment booklet and tool has been designed for students undertaking face to face mode
of study to provide information before students take assessments and contains assessment tools
to 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 work
based.
Please read all the information given to you when you receive this assessment booklet. If you do
not 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 of
competency and how assessment will be conducted throughout the unit to achieve the
competency. 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 the
assessment 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

ABN: 80 600 951 264RTO: 41322CRICOS:
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560.
+000 12345 6789
+000 12345 6789
[e-mail]
www.astralskillsinstitute.com
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ASTRAL SKILLS INSTITUTE OF AUSTRALIA
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
AUSTRALIAABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560 (02) 4608 9972 [e-mail]
www.asia.edu.au
Version 2.1
Release Date: Dec 2020
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Application of the unit of competency:
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 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-level
staff member for action.
No occupational licensing, certification or specific legislative requirements apply to this unit at
the time of publication.
Purpose of assessment:
The purpose of assessment is to determine competency in the unit SITHCCC001 – USE FOOD
PREPARATION EQUIPMENT
Element
s
Elements Title
1. Select food preparation equipment
2. 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 this
unit in the context of the job role, and:
 safely and hygienically prepare food using each of the following fixed and hand-held
commercial equipment:
 blenders
 food processors
 graters
 knife sharpening equipment:
 sharpening steels and stones
 knives:
Part 1
Assessment Information

ABN: 80 600 951 264RTO: 41322CRICOS:
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560.
+000 12345 6789
+000 12345 6789
[e-mail]
www.astralskillsinstitute.com
Version 1.0
Release Date: September 2019
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ASTRAL SKILLS INSTITUTE OF AUSTRALIA
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
AUSTRALIAABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560 (02) 4608 9972 [e-mail]
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 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 Evidence
Demonstrated knowledge required to complete the tasks outlined in elements and
performance criteria of this unit:
 meaning and role of mise en place in the process of preparing, cooking, and presenting
food
 essential features and functions of, and safe operating practices and maintenance
requirements 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

ABN: 80 600 951 264RTO: 41322CRICOS:
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560.
+000 12345 6789
+000 12345 6789
[e-mail]
www.astralskillsinstitute.com
Version 1.0
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ASTRAL SKILLS INSTITUTE OF AUSTRALIA
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
AUSTRALIAABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560 (02) 4608 9972 [e-mail]
www.asia.edu.au
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Release Date: Dec 2020
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 chef
 filleting
 palette
 utility
 vegetable
 measures
 peelers, corers, and slicers
 scales
 thermometers
 whisks
 food safety practices for handling different food types
 cleaning practices and agents suitable to range of equipment in use
 precision cuts used in a commercial kitchen:
 brunoised
 chiffonnade
 concassed
 jardinière
 julienne
 macédoine
 mirepoix
 paysanne
 safe operational practices using essential functions and features of equipment used to
prepare:
 dairy products
 dry goods
 fruit
 general food items:
 batters
 coatings
 condiments and flavorings
 garnishes
 oils
 sauces and marinades
 meat
 poultry
 seafood
 vegetables
 safe operational practices for maintenance and minor adjustments of equipment:
 adjusting blades
 oiling machines.
Context and conditions for assessments:
To comply with the assessment condition of this unit:

ABN: 80 600 951 264RTO: 41322CRICOS:
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560.
+000 12345 6789
+000 12345 6789
[e-mail]
www.astralskillsinstitute.com
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ASTRAL SKILLS INSTITUTE OF AUSTRALIA
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
AUSTRALIAABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560 (02) 4608 9972 [e-mail]
www.asia.edu.au
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 ASTRAL INSTITUTE will conduct practical assessment for this unit in its Commercial
Kitchen with serving internal staff and students as customers.
 Kitchen has access to wide range ingredients and food type for operating equipment
while preparing foods.
mentioned in this unit and access to industry-realistic ratios of kitchen staff to
customers; This includes
 Access to range of documents and equipment found in commercial Kitchen
(Please refer Appendix1 at the end of this assessment tool for detailed list of
assessment resources).
 Knowledge assessment for this unit will be conducted at ASTRAL INSTITUTE classroom at
location identified at timetable.
 All ASTRAL INSTITUTE assessor those are assessing this unit will have achieved the
Certificate III in Commercial Cookery or Certificate IV in Commercial Cookery to assess
this unit as part of a Certificate III in Commercial Cookery or Certificate IV in Commercial
Cookery qualification; and have worked in industry for at least three years where they
have applied the skills and knowledge of this unit of competency.
Resources Required:
The assessor will ensure that assessment is conducted in a safe environment and you have
access to the following resources for the unit.
- Computers with access to internet and printers.
- DIDASKO learner guide for unit SITHCCC001.
- Access to ASTRAL INSTITUTE training Kitchen with access to equipment and documents
defined in conditions of assessment above.
Clustering/holistic assessment:
There is no provision for clustering of assessments in this unit.
Competency Requirements:
To be judged competent in this unit, you will be required to demonstrate all indicators which are
shown in the Marking Guide (assessor’s document).
You must satisfactorily complete all assessment tasks to be Competent (C) in the unit. Students
with unsatisfactory completion of any of the assignment tasks will be deemed Not Yet
Competent (NYC).
Assessors will ensure that the evidence collected meets the requirements of the Rules of
Evidence (authentic, current, sufficient, and valid) prior to entering results into the competency
record sheet.
Students unsuccessful at achieving “Satisfactory” for any assessment at the first attempt will be
given two opportunities for reassessment. If the student is still deemed Not Yet Competent
(NYC) after two reassessments in a unit of competency student will be required to repeat the
unit as per the scheduled delivery of the course. For further details, refer to ASTRAL INSTITUTE
Re-Assessment Policy and ASTRAL INSTITUTE Course Progress Policy.

ABN: 80 600 951 264RTO: 41322CRICOS:
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560.
+000 12345 6789
+000 12345 6789
[e-mail]
www.astralskillsinstitute.com
Version 1.0
Release Date: September 2019
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ASTRAL SKILLS INSTITUTE OF AUSTRALIA
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
AUSTRALIAABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560 (02) 4608 9972 [e-mail]
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Assessment Task:
To achieve competency in this unit, you must satisfactorily complete all the following assessment
tasks within the date and time specified in the session plan. This will demonstrate that you have
all the required skills and knowledge for this unit.
Assessment
tasks
Assessment description Due date Location of
assessment
Assessment
Task 1 (AT1) –
Knowledge Test
You are required to choose the correct
option(s) from the choices given for the
questions and short answers. You must
present your assignment in a clear and
professional manner.
You will be given 3 hours to complete this
task.
Needs to be
completed in
the classroom
Assessment
Task 2 (AT2) –
Practical
Demonstration
This is Practical Demonstration in ASTRAL
INSTITUTE kitchen to use food preparation
equipment to prepare each food type
mentioned in the session plan.
This will be done over 2 sessions of 4 hours
each.
Needs to be
completed in
ASTRAL
INSTITUTE
Kitchen
Outline of evidence to be collected:
You must submit the following evidence to be marked competent for this unit. Your assessor will
ensure that the evidence submitted meets the Rules of Evidence which are valid, sufficient,
current and authentic.
Assessment Task 1
(AT1) – Knowledge
Test
 Completed knowledge test with questions answered and submit
to your assessor electronically or paper based.
 Complete and sign the cover sheet for assessment task.
Assessment Task 2
(AT2) – Practical
Demonstration
 Completed Production plan with details of equipment for each
Practical Demonstration Session including recipe cards. (Total 2)
 Demonstrate safe operation of equipment while preparing
various food items for each session and present to assessor.
 Complete and sign the cover sheet for the assessment task.
Administration, recording and reporting requirements:
You must read and follow this information carefully while completing assessments for this unit of
competency and if you are unsure of any instruction, please contact your assessor to clarify.

ABN: 80 600 951 264RTO: 41322CRICOS:
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560.
+000 12345 6789
+000 12345 6789
[e-mail]
www.astralskillsinstitute.com
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ASTRAL SKILLS INSTITUTE OF AUSTRALIA
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
AUSTRALIAABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560 (02) 4608 9972 [e-mail]
www.asia.edu.au
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The assessments are intended to be equitable, fair, and flexible.
Submission of assessment:
You must ensure that the completed assessment tasks are submitted along with the assessment
cover sheet:
 Your assessor will mark the submitted assessment, provide feedback to you and complete
the comments section against each task, where applicable.
 ALL tasks must be completed in legible English. It is preferred that the tasks submitted for
assessments are typed and that they are legible and clear, if handwritten.
 You must submit all assessments on or before the due date specified by the assessor as
per the training plan.
 Extensions for individual assessment tasks may be negotiated in specific circumstances
with your assessor/trainer. However, you need to provide genuine evidence/documents
when seeking an extension (e.g., extensions due to illness will require a medical
certificate). To arrange an extension, you must speak to your assessor prior to the due
date. Extensions must be confirmed by the trainer in writing.
 You are permitted to use dictionaries and to seek support (as required) unless it puts in
jeopardy the integrity of the assessment. Your assessor will let you know if this is the
case.
 Unless the assessment task specifically allows working in pairs or group activities such as
brainstorming, you must submit your own original work and must not copy the work of
other students. Plagiarism is unacceptable.
 You can submit your assessment tasks through the learning management system or hand
in hard copies in the classroom.
Recording an assessment result:
Once the assessments have been completed, the assessor will record the assessment results on
the student assessment record sheets and LMS/student management system and all results will
be approved by the course coordinator.
Assessors will check that you have completed the student declaration prior to filling out the
assessment sheet.
Retaining assessment records:
ASTRAL INSTITUTE will securely retain all completed student assessment items for each student
for a period of six months from the date on which the judgement of competence for the student
was made. ASTRAL INSTITUTE will also retain sufficient data to be able to reissue AQF
certification documentation for a period of 30 years.

ABN: 80 600 951 264RTO: 41322CRICOS:
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560.
+000 12345 6789
+000 12345 6789
[e-mail]
www.astralskillsinstitute.com
Version 1.0
Release Date: September 2019
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ASTRAL SKILLS INSTITUTE OF AUSTRALIA
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
AUSTRALIAABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560 (02) 4608 9972 [e-mail]
www.asia.edu.au
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All assessment records submitted to the assessor for marking will be stored and retained
properly. And a hard copy will be submitted to student administration for filing along with the
evidence.
The assessor will ensure that the student records are securely retained in accordance with the
ASTRAL INSTITUTE record control policy accessible by the Student Administration Officer.
Assessment outcomes:
For unit of competency:
There are two outcomes for assessments: C = Competent and NYC = Not Yet Competent
(requires more training and experience).
You will be awarded C = Competent on completion of the unit when the assessor is satisfied that
you have completed all assessments and have provided the appropriate evidence required to
meet all criteria in line with the Rules of Evidence. If you fail to meet this requirement, you will
receive the result NYC = Not Yet Competent and will be eligible to be re-assessed in accordance
with the ASTRAL INSTITUTE Re-Assessment Policy and ASTRAL INSTITUTE Course Progress Policy.
For assessment task:
There are two assessment outcomes for tasks. S = Satisfactory and NS = Not Satisfactory.
On the individual assessment cover sheet for assessment tasks, you will be marked Satisfactory,
if you have completed the task successfully, submitted all evidence and satisfied the assessment
criteria and Not Satisfactory, if you have not completed the task, the evidence is not sufficient or
does not meet the requirements of the assessment criteria.
Re-assessment:
If you are unsuccessful at achieving competency at the first attempt, you will be given two
further opportunities for re-assessment at a mutually agreed time and date. For further details,
refer to the ASTRAL INSTITUTE Re-Assessment Policy and ASTRAL INSTITUTE Course Progress
Policy. As this is a competency-based program, the assessment continues throughout the
program until you either achieve Competency in the assessment tasks or a further training need
is identified and addressed.
Student access to records:
You have the right to access current and accurate records of your participation and results at any
time. You can see your results or attendance progress by logging in to the Learning Management
System at any time or you can request a copy of your records by contacting the student
administration and the assessor.
Support:

ABN: 80 600 951 264RTO: 41322CRICOS:
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560.
+000 12345 6789
+000 12345 6789
[e-mail]
www.astralskillsinstitute.com
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ASTRAL SKILLS INSTITUTE OF AUSTRALIA
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
AUSTRALIAABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560 (02) 4608 9972 [e-mail]
www.asia.edu.au
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Release Date: Dec 2020
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You may seek clarification about the assessment information and the instructions and tasks at
any time from the assessor.
Reasonable adjustments and special learning needs:
ASTRAL INSTITUTE works to ensure that students with recognized disadvantages can access and
participate in education and training on the same basis as other students. Disadvantages may be
based, for example, upon age, cultural background, physical disability, limited or non-current
industry experience, language, numeracy, or digital literacy issues.
Where pre-training interviews and assessments reveal that a student may require special
support or where, after enrolment, it is made apparent that the student requires special support,
reasonable adjustments will be made to the learning environment, training delivery, learning
resources and/or assessment tasks to accommodate the needs of the student. An adjustment is
reasonable if it can accommodate the student’s needs, while also considering factors such as the
student’s views, the potential effect of the adjustment on the student and others and the costs
and benefits of making the adjustment.
Any adjustments made must:
a. Be discussed, agreed, and documented in the assessment record.
b. Benefit the student.
c. Maintain the integrity of the competency standards and course requirements as
stipulated in the training package.
d. Be reasonable to expect in a workplace.
Reasonable adjustment may consist of:
a. Providing additional time for students to complete learning and assessment tasks.
b. Presenting questions orally for students with literacy issues.
c. Asking questions in a relevant practical context.
d. Using large print material.
e. Extending the course duration.
f. Presenting work instructions in diagrammatic or pictorial form instead of words and
sentences.
Complaints and appeals:
If you are dissatisfied with an assessment outcome, you may appeal the assessment decision. In
the first instance, you are encouraged to appeal informally by contacting the assessor and
discussing the matter with them. If you are dissatisfied with the outcome of such discussion, you
may appeal further to either the course coordinator and/or Head of Department. If you are still
dissatisfied, you may appeal formally and in writing to have the result reviewed. For more

ABN: 80 600 951 264RTO: 41322CRICOS:
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560.
+000 12345 6789
+000 12345 6789
[e-mail]
www.astralskillsinstitute.com
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ASTRAL SKILLS INSTITUTE OF AUSTRALIA
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
AUSTRALIAABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560 (02) 4608 9972 [e-mail]
www.asia.edu.au
Version 2.1
Release Date: Dec 2020
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information, refer to the Assessment Policy and the Complaints and Appeals Policy and
Procedures.
Assessor intervention:
Assessors will check if you are ready for the assessment and defer the assessment if you are not.
Feedback will be given to you at the completion of the assessment.During role play, the assessor
may act as a client or employer, where required, but the assessor will not interfere with the
assessment. If the assessment activities might impact on your safety or that of others, the
assessor will stop the assessment immediately.
Plagiarism, cheating and assessment dishonesty:
ASTRAL INSTITUTE considers plagiarism and cheating as a serious misdemeanour. Evidence of
plagiarism and cheating is treated on a case-by-case basis and the consequences for students
engaging in such practices may include failure of the assessment or unit or exclusion from the
course. For more information, refer to ASTRAL INSTITUTE’s Assessment Policy.
Assessor feedback:
Assessors will provide feedback on the assessment that you have submitted. This can identify
your strengths and weaknesses or be an overall comment on your submission. A copy of the
feedback along with your submission will be given to you and you must keep a copy of it
throughout the completion of the course.
Student Declaration:
I .............................................................................. (Student Name) have read and understood
the information provided above and accept that any act of plagiarism and academic dishonesty
may have penalties including cancellation or suspension of my enrolment with ASTRAL
INSTITUTE. I further declare that:
 All assessment work submitted for this unit competency is my own original work and
plagiarism and collusion has not occurred.
 Assessment work has not been copied or submitted for any other unit/course.
 I have taken proper care and effort to ensure my work has not been copied by another
person.
 I have retained a copy of this assessment for my own records in the event I must reproduce
my work.
 I am aware that any assessment deemed unsatisfactory will require me to undergo
reassessment which may be different to the one originally submitted.
Student signature: ............................................................... Date: ....../....../.......

ABN: 80 600 951 264RTO: 41322CRICOS:
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560.
+000 12345 6789
+000 12345 6789
[e-mail]
www.astralskillsinstitute.com
Version 1.0
Release Date: September 2019
Page No:
ASTRAL SKILLS INSTITUTE OF AUSTRALIA
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
AUSTRALIAABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560 (02) 4608 9972 [e-mail]
www.asia.edu.au
Version 2.1
Release Date: Dec 2020
Page No: 15
Part 2
Assessment Tasks

ABN: 80 600 951 264RTO: 41322CRICOS:
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560.
+000 12345 6789
+000 12345 6789
[e-mail]
www.astralskillsinstitute.com
Version 1.0
Release Date: September 2019
Page No:
ASTRAL SKILLS INSTITUTE OF AUSTRALIA
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
AUSTRALIAABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560 (02) 4608 9972 [e-mail]
www.asia.edu.au
Version 2.1
Release Date: Dec 2020
Page No: 16
Assessment Cover Sheet: Assessment Task 1 (AT1)
Student Detail
Student Name
Student Id:
Group No (If Applicable):
Assessment Details
Unit of Competency SITHCCC001 – USE FOOD PREPARATION EQUIPMENT
Assessment Task – AT1 Knowledge Test
Due Date
Date of Submission
Assessment Outcome Satisfactory □ Not Satisfactory □ Not complete □
Assessor Name
Assessor Signature and Date
Comments/Feedback
Student Plagiarism Declaration: By submitting this assessment to the college, I declare
that this assessment task is original and has not been copied or taken from another
source except where this work has been correctly acknowledged. I have made a
photocopy or electronic copy or photograph of my assessment task, which I can produce
if the original is lost.
Assessor Student
I declare that I have conducted a fair, valid,
reliable, and flexible assessment with this
student, and I have provided appropriate
feedback.
Signature: ........................................................
Date: ................................................................
I have received, discussed, and accepted
my result as above for this task and I am
aware of my appeal rights.
Signature: .................................................
Date: ..........................................................

ABN: 80 600 951 264RTO: 41322CRICOS:
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560.
+000 12345 6789
+000 12345 6789
[e-mail]
www.astralskillsinstitute.com
Version 1.0
Release Date: September 2019
Page No:
ASTRAL SKILLS INSTITUTE OF AUSTRALIA
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
AUSTRALIAABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560 (02) 4608 9972 [e-mail]
www.asia.edu.au
Version 2.1
Release Date: Dec 2020
Page No: 17
Assessment task 1: Knowledge Test
Required documents and equipment:
- Computer with internet connection to refer to various resources.
- Student assessment booklet and a pen (organized by the student).
- ASTRAL INSTITUTE Learners’ resources for the unit SITHCCC001 – Use food preparation
equipment (organised by the trainer).
- Learner’s notes.
Instructions for students:
This assessment will be conducted in the ASTRAL INSTITUTE classroom with access to the
resources listed above.
You must satisfactorily perform all tasks to be deemed satisfactory for the assessment.
Planning the assessment
- Recommended date for assessment:
- Access all resources mentioned in required resources either printed copies or access via the
internet.
- Time required for assessment: 3 hours
- You must:
o Answer all the questions satisfactorily to be deemed competent.
o Complete the assessment and submit in due timeline.
o Submit with a completed assessment cover sheet.
- Your assessor will set a time to provide feedback.
Evidence specifications:
At the end of the assessment, you will be required to submit the following evidence before the
due date specified by the assessor:
- You are required to submit a completed (ticked) multiple choice question and short answers
listed in Knowledge test.
- Completed and signed cover sheet for assessment.
Evidence submission:
- Documentation can be submitted electronically, or paper based.
- Your assessor will record the assessment outcome on the assessment cover sheet.
1. What does the term mise en place mean?

ABN: 80 600 951 264RTO: 41322CRICOS:
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560.
+000 12345 6789
+000 12345 6789
[e-mail]
www.astralskillsinstitute.com
Version 1.0
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Page No:
ASTRAL SKILLS INSTITUTE OF AUSTRALIA
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
AUSTRALIAABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560 (02) 4608 9972 [e-mail]
www.asia.edu.au
Version 2.1
Release Date: Dec 2020
Page No: 18
(a) It’s a term used when preparing a recipe from raw ingredients rather than using semi-
prepared or processed foods.
(b) It’s derived from a traditional French saying that means ‘prepare in place’. It describes
how to prepare food items in a commercial kitchen.
(c) It’s a name for the process of placing equipment and food in the correct sequence to
speed up preparation and production.
(d) It’s a French term that means ‘everything in its place’. It refers to all the preparation you
do before cooking.
2. What is the best source of information to confirm food preparation (mise en place)
requirements?
(a) Your colleagues.
(b) Recipes, lists or other workplace information.
(c) Food packaging labels.
(d) Manufacturer's instructions.
3. What tool or equipment would you select to strain stock or soups, or to submerge
vegetables into boiling water to blanch them?
(a) Colander.
(b) Mouli.
(c) Chinois.
(d) Spider.
4. What knife has a pointed flexible blade suitable for preparing fish?
(a) Paring knife.
(b) Filleting knife.
(c) Cook's knife.
(d) Spatula.
5. You’re asked to grind nuts in preparation for a coating for a dish. What equipment
should you use?
(a) Mixer.
(b) Blender.
(c) Grater.
(d) Food processor.

ABN: 80 600 951 264RTO: 41322CRICOS:
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560.
+000 12345 6789
+000 12345 6789
[e-mail]
www.astralskillsinstitute.com
Version 1.0
Release Date: September 2019
Page No:
ASTRAL SKILLS INSTITUTE OF AUSTRALIA
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
AUSTRALIAABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560 (02) 4608 9972 [e-mail]
www.asia.edu.au
Version 2.1
Release Date: Dec 2020
Page No: 19
6. Why should you check the cleanliness of equipment before use?
(a) To monitor cleaning processes so you can take action to correct the issues quickly.
(b) Equipment that has not been cleaned does not work efficiently, increasing preparation
time and costs.
(c) Poor cleaning procedures impact the quality of your food, especially its appearance and
flavour.
(d) Dirty equipment is a food safety hazard, and it can affect the quality of your food.
7. What must you check before using any equipment?
(a) Check that no one else needs to use the equipment.
(b) Check that it has been assembled correctly and safely.
(c) Check manufacturer's instructions for recommended servicing and maintenance.
(d) Check that the settings are high to maximise the equipment's efficiency.
8. Which practice best demonstrates safe and hygienic equipment use?
(a) Clean and sanitise equipment before use according to manufacturer's instructions.
(b) Never use equipment with dirty, sharp, or rotating blades.
(c) Do not attempt to clean equipment that has sharp blades.
(d) Clean all equipment with a caustic cleaner to remove any food particles.
9. You are asked to peel and turn vegetables in preparation for cooking. How do you
complete this task?
(a) Wash the vegetables. Then chop them with a cook's knife.
(b) Use a peeler to peel the vegetables. Then slice them with a vegetable knife.
(c) Use a peeler to peel the vegetables. Then slice them with a filleting knife.
(d) Wash the vegetables. Then peel and shape them with a paring knife.
10. You have to slice 5 kg of onions. What items of hand-held equipment would you use to
prepare this quantity safely and efficiently?
(a) A paring knife or blender.
(b) A cook’s knife or mandolin slicer.
(c) A palette knife or grater.
(d) A vegetable knife or moulin.
11. What cleaning agent would you use to maintain the cleanliness of a bar grill?
(a) Anti-bacterial spray.
(b) Acid cleaner.
(c) Hot soapy water and a degreaser.
(d) Neutral detergent.

ABN: 80 600 951 264RTO: 41322CRICOS:
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560.
+000 12345 6789
+000 12345 6789
[e-mail]
www.astralskillsinstitute.com
Version 1.0
Release Date: September 2019
Page No:
ASTRAL SKILLS INSTITUTE OF AUSTRALIA
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
AUSTRALIAABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560 (02) 4608 9972 [e-mail]
www.asia.edu.au
Version 2.1
Release Date: Dec 2020
Page No: 20
12. How can you use energy, water and other resources efficiently to reduce negative
environmental impacts?
(a) Use equipment for the shortest time possible when preparing food and turn off all lights.
(b) Purchase goods in recycled packaging and wash all utensils in a dishwasher.
(c) Only clean equipment once a week to minimise water wastage and purchase energy
efficient appliances.
(d) Don't wash vegetables under a running tap and turn equipment off at the power source
when not in use.
13. What tasks are involved in maintaining the condition of equipment?
(a) Adjusting blades, replacing parts and modifying equipment as desired and within your
scope of responsibility.
(b) Contacting independent contractors to check, test and maintain equipment.
Maintenance should never be conducted in-house.
(c) Adjusting blades, oiling machines and sharpening knives as required and within your
scope of responsibility.
(d) Calibrating electrical equipment, testing and tagging faulty equipment and sharpening
blunt knives as required.
14. You identify an unsafe or faulty piece of equipment. What should you do?
(a) Report the situation or rectify it according to your level of responsibility.
(b) Dispose of the piece of equipment and notify your supervisor.
(c) Purchase a new piece of equipment to replace the unsafe or faulty one.
(d) Rectify the situation to the best of your ability. Even if you get it wrong, your supervisor
will appreciate you taking the initiative.

ABN: 80 600 951 264RTO: 41322CRICOS:
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560.
+000 12345 6789
+000 12345 6789
[e-mail]
www.astralskillsinstitute.com
Version 1.0
Release Date: September 2019
Page No:
ASTRAL SKILLS INSTITUTE OF AUSTRALIA
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
AUSTRALIAABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560 (02) 4608 9972 [e-mail]
www.asia.edu.au
Version 2.1
Release Date: Dec 2020
Page No: 21
SHORT ANSWERS
SECTION 1: select ingredients
Q15: What knife would you select to chop julienne carrots?
Q16: What items of equipment could you select to whip egg whites?
Q17: 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?
Q18: What are three things you should look for when checking the cleanliness of equipment
prior to use?
SECTION 2: use equipment to prepare food
Q19: You are about to use the mechanical slicer to slice cold meats. What are two safety
checks you should complete before you turn the slicer on and start to prepare food?

ABN: 80 600 951 264RTO: 41322CRICOS:
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560.
+000 12345 6789
+000 12345 6789
[e-mail]
www.astralskillsinstitute.com
Version 1.0
Release Date: September 2019
Page No:
ASTRAL SKILLS INSTITUTE OF AUSTRALIA
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
AUSTRALIAABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560 (02) 4608 9972 [e-mail]
www.asia.edu.au
Version 2.1
Release Date: Dec 2020
Page No: 22
Q20: List five tips for safely using knives.
Q21: What are two hygienic practices you should follow when operating equipment and
preparing food?
Q22: List the tool and describe the technique for chopping small bones (for example, poultry
legs) when preparing them for cooking.
Q23: List four types of equipment you might use when preparing bacon for a potato salad.

ABN: 80 600 951 264RTO: 41322CRICOS:
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560.
+000 12345 6789
+000 12345 6789
[e-mail]
www.astralskillsinstitute.com
Version 1.0
Release Date: September 2019
Page No:
ASTRAL SKILLS INSTITUTE OF AUSTRALIA
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
AUSTRALIAABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560 (02) 4608 9972 [e-mail]
www.asia.edu.au
Version 2.1
Release Date: Dec 2020
Page No: 23
Q24: List five precision cuts used in a commercial kitchen and one type of food or dish
prepared using each cut.
Q25: What are two food safety practices you should follow when preparing poultry?
SECTION 3: Clean and maintain food preparation equipment
Q26: Briefly describe how to maintain the cleanliness of small items of hand-held equipment
and utensils (e.g., graters, measures, and whisks).
Q27: Briefly describe how to maintain the cleanliness of pots and pans.
Q28: List one task or minor adjustment that is required to maintain the condition of your
thermometers.

ABN: 80 600 951 264RTO: 41322CRICOS:
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560.
+000 12345 6789
+000 12345 6789
[e-mail]
www.astralskillsinstitute.com
Version 1.0
Release Date: September 2019
Page No:
ASTRAL SKILLS INSTITUTE OF AUSTRALIA
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
AUSTRALIAABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560 (02) 4608 9972 [e-mail]
www.asia.edu.au
Version 2.1
Release Date: Dec 2020
Page No: 24
Q29: List one task or minor adjustment that is required to maintain the condition of your
knives.
Q30: When assembling the meat slicer, you notice that the blade is loose and cannot be
tightened any further to secure it. What would you do?
Knowledge test checklist – to be completed by the assessor

ABN: 80 600 951 264RTO: 41322CRICOS:
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560.
+000 12345 6789
+000 12345 6789
[e-mail]
www.astralskillsinstitute.com
Version 1.0
Release Date: September 2019
Page No:
ASTRAL SKILLS INSTITUTE OF AUSTRALIA
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
AUSTRALIAABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560 (02) 4608 9972 [e-mail]
www.asia.edu.au
Version 2.1
Release Date: Dec 2020
Page No: 25
Marking criteria Students’
response (to
be completed
by the
assessor)
After the knowledge test, the student has provided authenticity for the following
questions:
Q1: What information should you confirm prior to starting food preparation? Give
three examples. S NS
Q2: What knife would you select to chop julienne carrots? S NS
Q3: What knife would you select to remove meat from around the bones of a raw leg
of meat? S NS
Q4: What items of equipment could you select to whip egg whites? S NS
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?
S NS
Q6: What are three things you should look for when checking the cleanliness of
equipment prior to use? S NS
Q7: You are about to use the mechanical slicer to slice cold meats. What are two
safety checks you should complete before you turn the slicer on and start to
prepare food?
S NS
Q8: List five tips for safely using knives. S NS
Q9: What are two hygienic practices you should follow when operating equipment
and preparing food? S NS
Q10: List the tool and describe the technique for chopping small bones (for example,
poultry legs) when preparing them for cooking. S NS
Q11: List four types of equipment you might use when preparing bacon for a potato
salad. S NS
Q12: List five precision cuts used in a commercial kitchen and one type of food or dish
prepared using each cut. S NS
Q13: What are two food safety practices you should follow when preparing poultry? S NS
Q14: Briefly describe how to maintain the cleanliness of small items of hand-held
equipment and utensils (e.g., graters, measures, and whisks). S NS
Q15: What knife would you select to chop julienne carrots? S NS
Q16: What items of equipment could you select to whip egg whites? S NS
Q17: 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
S NS

ABN: 80 600 951 264RTO: 41322CRICOS:
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560.
+000 12345 6789
+000 12345 6789
[e-mail]
www.astralskillsinstitute.com
Version 1.0
Release Date: September 2019
Page No:
ASTRAL SKILLS INSTITUTE OF AUSTRALIA
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
AUSTRALIAABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560 (02) 4608 9972 [e-mail]
www.asia.edu.au
Version 2.1
Release Date: Dec 2020
Page No: 26
Marking criteria Students’
response (to
be completed
by the
assessor)
After the knowledge test, the student has provided authenticity for the following
questions:
these ingredients?
Q18: What are three things you should look for when checking the cleanliness of
equipment prior to use? S NS
Q19: You are about to use the mechanical slicer to slice cold meats. What are two
safety checks you should complete before you turn the slicer on and start to prepare
food?
S NS
Q20: List five tips for safely using knives. S NS
Q21: What are two hygienic practices you should follow when operating equipment
and preparing food?
S NS
Q22: List the tool and describe the technique for chopping small bones (for example,
poultry legs) when preparing them for cooking.
S NS
Q23: List four types of equipment you might use when preparing bacon for a potato
salad.
S NS
Q24: List five precision cuts used in a commercial kitchen and one type of food or dish
prepared using each cut.
S NS
Q25: What are two food safety practices you should follow when preparing poultry? S NS
Q26: Briefly describe how to maintain the cleanliness of small items of hand-held
equipment and utensils (e.g., graters, measures and whisks).
S NS
Q27: Briefly describe how to maintain the cleanliness of pots and pans. S NS
Q28: List one task or minor adjustment that is required to maintain the condition of
your thermometers.
S NS
Q29: List one task or minor adjustment that is required to maintain the condition of
your knives.
S NS
Q30: When assembling the meat slicer, you notice that the blade is loose and cannot
be tightened any further to secure it. What would you do?
S NS
Task outcome S NS
Assessor’s remarks

ABN: 80 600 951 264RTO: 41322CRICOS:
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560.
+000 12345 6789
+000 12345 6789
[e-mail]
www.astralskillsinstitute.com
Version 1.0
Release Date: September 2019
Page No:
ASTRAL SKILLS INSTITUTE OF AUSTRALIA
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
AUSTRALIAABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560 (02) 4608 9972 [e-mail]
www.asia.edu.au
Version 2.1
Release Date: Dec 2020
Page No: 27
Marking criteria Students’
response (to
be completed
by the
assessor)
After the knowledge test, the student has provided authenticity for the following
questions:
Assessor’s signature Date
Student’s signature Date

ABN: 80 600 951 264RTO: 41322CRICOS:
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560.
+000 12345 6789
+000 12345 6789
[e-mail]
www.astralskillsinstitute.com
Version 1.0
Release Date: September 2019
Page No:
ASTRAL SKILLS INSTITUTE OF AUSTRALIA
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
AUSTRALIAABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560 (02) 4608 9972 [e-mail]
www.asia.edu.au
Version 2.1
Release Date: Dec 2020
Page No: 28
Assessment Cover Sheet: Assessment Task 2 (AT2)
Student Detail
Student Name
Student Id:
Group No (If Applicable):
Assessment Details
Unit of Competency SITHCCC001- USE FOOD PREPARATION EQUIPMENT
Assessment Task Practical Demonstration
Due Date
AT2 Task 1- Production Plan and recipe cards
Date of Submission Satisfactory □ Not Satisfactory □ Not Completed □
AT2 Task 2- Demonstration tool
Date of Submission Satisfactory □ Not Satisfactory □ Not Completed □
Overall AT2 Assessment Outcome Satisfactory □ Not Satisfactory □ Not Completed
□
Assessor name
Assessor Signature and Date
Comments/Feedback
Student Plagiarism Declaration: By submitting this assessment to the college, I declare that this
assessment task is original and has not been copied or taken from another source except where this
work has been correctly acknowledged. I have made a photocopy or electronic copy or photograph of
my assessment task, which I can produce if the original is lost.
Assessor Student
I declare that I have conducted a fair, valid,
reliable, and flexible assessment with this
student, and I have provided appropriate
feedback.
Signature: ........................................................
Date: ................................................................
I have received, discussed, and accepted my
result as above for this task and I am aware of
my appeal rights.
Signature: .................................................
Date: ..........................................................

ABN: 80 600 951 264RTO: 41322CRICOS:
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560.
+000 12345 6789
+000 12345 6789
[e-mail]
www.astralskillsinstitute.com
Version 1.0
Release Date: September 2019
Page No:
ASTRAL SKILLS INSTITUTE OF AUSTRALIA
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
AUSTRALIAABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560 (02) 4608 9972 [e-mail]
www.asia.edu.au
Version 2.1
Release Date: Dec 2020
Page No: 29
Assessment task 2: Practical Demonstration
Required documents and equipment:
 ASTRAL INSTITUTE Commercial Kitchen with access to all the equipment and variety of
ingredients defined in Appendix at the back of this tool.
 Chef Uniform. (Students to organise themselves)
 Knife Kit. (Students to organise themselves)
 Chef Equipment and tool. (ASTRAL INSTITUTE)
 Recipes. (Student must print from learner guide)
 ASTRAL INSTITUTE shall make available the ingredients as per recipe.
Instructions for student:
This assessment will be conducted in ASTRAL Institute classroom with access to the resources
listed above.
You are required to read the instructions for the practical demonstration and demonstrate the
use of various food preparation equipment which includes the use of handheld and fixed
equipment.
Planning the assessment
- Recommended date for assessment:
- Access all resources mentioned in required resources either printed copies or access via the
internet.
- Time required for assessment: 8 hours for 2 sessions (4 hours each)
- You must:
o Produce all evidence as required in the Project assessment.
o Complete the assessment and submit in due timeline.
o Submit with a completed assessment cover sheet.
- Your assessor will set a time to provide feedback.
Evidence specifications:
At the end of the assessment, you will be required to submit the following evidence before the
due date specified by the assessor:
- Completed Production plan with details of equipment for each Practical Demonstration
Session including recipe cards. (Total 2)
- Demonstrate safe operation of equipment while preparing various food items for each
session and present to assessor.
- Complete and sign the cover sheet for the assessment task.
Evidence submission:

ABN: 80 600 951 264RTO: 41322CRICOS:
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560.
+000 12345 6789
+000 12345 6789
[e-mail]
www.astralskillsinstitute.com
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Page No:
ASTRAL SKILLS INSTITUTE OF AUSTRALIA
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
AUSTRALIAABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560 (02) 4608 9972 [e-mail]
www.asia.edu.au
Version 2.1
Release Date: Dec 2020
Page No: 30
- Documentation can be submitted electronically or paper based.
- Your assessor will record the assessment outcome on the assessment cover sheet.
AT2-Practical Demonstration Instructions
 In this practical demonstration assessment, you are required to prepare food using safely
and hygienically each of the following fixed and hand-held commercial equipment:
 blenders
 food processors
 graters
 knife sharpening equipment:
 sharpening steels and stones
 knives:
 butcher and boning
 filleting
 palette
 mandolin slicers
 measures
 mouli
 peelers, corers, or slicers
 planetary mixers
 scales
 thermometers
 whisks: fine and coarse stainless-steel wire
You will complete this over Four (4) sessions in the ASTRAL INSTITUTE training kitchen with
access to staff, assessor as customer.
 You must 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.

ABN: 80 600 951 264RTO: 41322CRICOS:
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560.
+000 12345 6789
+000 12345 6789
[e-mail]
www.astralskillsinstitute.com
Version 1.0
Release Date: September 2019
Page No:
ASTRAL SKILLS INSTITUTE OF AUSTRALIA
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
AUSTRALIAABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560 (02) 4608 9972 [e-mail]
www.asia.edu.au
Version 2.1
Release Date: Dec 2020
Page No: 31
Practical Demonstration sessions and
Menu
Equipment required to operate Date of
Demonstration
(please refer
your timetable
and session
Plan
Practical Demonstration 1
Follow standard recipes to prepare each
of the following food types:
 fruit and vegetables
 general food items:
 batters
 coatings
 Make precision cuts on fruit and
vegetables
Practical Demonstration 2
 condiments and flavorings
 garnishes
 oils
 sauces and marinades
 meat
 poultry
 seafood
For Each Practical Demonstration session shown in menu table above you are required to
complete following tasks:
At the start of session your assessor will check if you are in full uniform and carrying your knife
kit. Assessors will be checking your uniform for cleanliness and that you have full uniform on
prior to allowing you to begin the session.

ABN: 80 600 951 264RTO: 41322CRICOS:
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560.
+000 12345 6789
+000 12345 6789
[e-mail]
www.astralskillsinstitute.com
Version 1.0
Release Date: September 2019
Page No:
ASTRAL SKILLS INSTITUTE OF AUSTRALIA
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
AUSTRALIAABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560 (02) 4608 9972 [e-mail]
www.asia.edu.au
Version 2.1
Release Date: Dec 2020
Page No: 32
As per menu for defined in above Practical Demonstration session your assessor will provide you
standard recipe cards. Read carefully all the recipe information given to you when you receive it.
If you do not understand any part, please ask your assessor.
You will have four (4) hours to prepare and produce the food items using suitable equipment for
each Practical Demonstration session and your Assessor will set commercial time constraints
according to menu for each dish to reflect industry environment.
Task 1: Production Plan and Equipment
You are required to consult your assessor for the session to confirm the food production
requirements from session menu with your assessor and standard recipes including:
o portion control.
o quantities to be produced.
o special dietary requirements.
After confirming the food production requirements, you must write the Production Plan and
equipment details in the template provide in Appendix at the back of this guide according to the
menu for the session.
Production plan has following Parts:
Part A- Menu details and food production requirements: Write all dishes from the menu for the
session and number of serves your assessor has asked you to cook.
Number of serves you have been asked to cook may differ from the number of serves specified
in the standard recipe you have been provided. You are required to adjust quantity of
ingredients according to number of serves you are cooking.
Also record your name, student number and the date of each Practical Demonstration session in
the production plan template.
Part B-Equipment: This part requires you to identify and list all the equipment including
appropriate knives required to cook for individual dish from the session menu.
You must select correct equipment type and size for each dish and mention for which cooking
method the equipment has been used and the specification e.g., Oven, if its gas oven or fan
forced or convention oven.
Your Assessor will observe if you have selected right equipment for the job and will observe you
while assembling equipment and safety requirements as per operating manual. The assessor will
also check if the equipment you are using is clean as per standard.
You must enter following in your production plan for the session and equipment details:

ABN: 80 600 951 264RTO: 41322CRICOS:
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560.
+000 12345 6789
+000 12345 6789
[e-mail]
www.astralskillsinstitute.com
Version 1.0
Release Date: September 2019
Page No:
ASTRAL SKILLS INSTITUTE OF AUSTRALIA
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
AUSTRALIAABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560 (02) 4608 9972 [e-mail]
www.asia.edu.au
Version 2.1
Release Date: Dec 2020
Page No: 33
• You must identify and list appropriate knives and other equipment for each dish.
• You must enter detail of cleanliness requirements for each equipment before use.
• You must enter detailing including assembling requirements for the equipment and use
safely and hygienically requirements
• Your trainer will confirm your knowledge and skills to operate these equipment
effectively as per standard operating procedures
• You must select, identify, and list suitable knife for precision cuts.
• One equipment might be used for multiple dishes, please list the equipment under each
item, also indicate which equipment is suitable for cooking method and equipment specifications
e.g., oven can be gas oven, induction or Combo oven.
• You must list and follow environment friendly practices while using equipment
• You must maintain the condition of equipment while operating and make any minor
adjustments if required.
• You must report any fault or hazard identified in the equipment and rectify it if safe to do
so.
Task 2: Prepare and cook menu items
After you have successfully written production plan, you are then required to put this production
plan in to action and following must be completed to successfully complete this task:
Step 1 – Select correct food preparation equipment for the dish
 Confirm number of portions you are cooking from production plan for session prepared
task 1.
 Identify and select the correct size and type of equipment including suitable knives (e.g.,
paring knife etc) and specialised equipment for each dish.
 You must ensure Equipment are clean before use.
You must cover following equipment by preparing all the dishes in both practical
demonstrations:
 blenders
 food processors
 graters
 knife sharpening equipment:
 sharpening steels and stones
 knives:
 butcher and boning
 filleting
 palette
 mandolin slicers

ABN: 80 600 951 264RTO: 41322CRICOS:
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560.
+000 12345 6789
+000 12345 6789
[e-mail]
www.astralskillsinstitute.com
Version 1.0
Release Date: September 2019
Page No:
ASTRAL SKILLS INSTITUTE OF AUSTRALIA
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
AUSTRALIAABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560 (02) 4608 9972 [e-mail]
www.asia.edu.au
Version 2.1
Release Date: Dec 2020
Page No: 34
 measures
 mouli
 peelers, corers, or slicers
 planetary mixers
 scales
 thermometers
 whisks: fine and coarse stainless-steel wire
Step 2- Use equipment to prepare the session menu.
 After selecting correct equipment and ensuring cleanliness, of equipment, you are
required to assemble equipment safely and hygienically as per instruction manual for
equipment. Your assessor may ask you questions on how you will use the equipment
safely and will observe you while using the equipment.
You must use equipment for following food types by preparing all the dishes in both practical
demonstrations
 fruit and vegetables
 general food items:
 batters
 coatings
 condiments and flavourings
 garnishes
 oils
 sauces and marinades
 meat
 poultry
 seafood
 make precision cuts on fruit and vegetables
Prepare food items and complete precision cuts on fruits and vegetables using suitable knife
according to culinary standards e.g., right shape and size for each cut. Make sure you use right
knife for cuts and minimise waste to maximise yield and profitability e.g., while peeling potatoes
make sure you use peeler and do not peel too much.
You must complete all food preparation tasks within commercial time constraints for the session
(4 Hours)

ABN: 80 600 951 264RTO: 41322CRICOS:
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560.
+000 12345 6789
+000 12345 6789
[e-mail]
www.astralskillsinstitute.com
Version 1.0
Release Date: September 2019
Page No:
ASTRAL SKILLS INSTITUTE OF AUSTRALIA
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
AUSTRALIAABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560 (02) 4608 9972 [e-mail]
www.asia.edu.au
Version 2.1
Release Date: Dec 2020
Page No: 35
Step 3- Clean and maintain food preparation equipment.
 After you finish your presentation to your assessor, you must clean each equipment using
suitable cleaning agents
 You must ensure have environmental consideration while using and cleaning equipment
and use water, energy, and other resources efficiently to reduce waste and negative
environmental impacts.
 You must maintain equipment in good condition and make minor adjustments if
required within scope of responsibility.
 You must Identify and report any fault and safety issue in the equipment or rectify if
there is minor fault and if it is safe to do so.
 You must enter the details of person whom you reported the fault in the production plan.

ABN: 80 600 951 264RTO: 41322CRICOS:
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560.
+000 12345 6789
+000 12345 6789
[e-mail]
www.astralskillsinstitute.com
Version 1.0
Release Date: September 2019
Page No:
ASTRAL SKILLS INSTITUTE OF AUSTRALIA
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
AUSTRALIAABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560 (02) 4608 9972 [e-mail]
www.asia.edu.au
Version 2.1
Release Date: Dec 2020
Page No: 36
Template: Production Plan and Equipment Details
Skills Demonstration No:
Note: you are required to complete this production plan for each skills Demonstration session and
submit this plan to your trainer at the end of each session as evidence for marking.
Please complete all the section in this production plan.
Student Name:
Student Id:
Unit Code: SITHCCC001
Unit’s name: USE FOOD PREPARATION EQUIPMENT
Date of Skills Demonstration:
Part A: Menu Details
Name of Dish Number of
serves
Date
dish
cooked
Dish 1
Dish 2
Dish 3
Dish 4
Dish 5
Part B: Equipment required for each Dish
Notes: You must identify and select appropriate knives and other equipment for each dish. You must confirm cleanliness for each equipment before use. You must assemble the equipment and use safely and hygienically during preparation. Your trainer will confirm your knowledge and skills to operate these equipment effectively as per
standard operating procedures You must select and identify suitable knife for precision cuts. You might require sharing some large equipment e.g. Ovens, salamander students will have
access to 2 burners per students)

ABN: 80 600 951 264RTO: 41322CRICOS:
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560.
+000 12345 6789
+000 12345 6789
[e-mail]
www.astralskillsinstitute.com
Version 1.0
Release Date: September 2019
Page No:
ASTRAL SKILLS INSTITUTE OF AUSTRALIA
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
AUSTRALIAABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560 (02) 4608 9972 [e-mail]
www.asia.edu.au
Version 2.1
Release Date: Dec 2020
Page No: 37
 One equipment might be used for multiple dishes, please list the equipment under each item,
also indicate which equipment is suitable for cooking method and equipment specifications e.g.
over can be gas oven, induction or Combo oven.
 You must follow environment friendly practices while using equipment
 You must maintain the condition of equipment while operating and make any minor adjustments
if required.
 You must report any fault or hazard identified in the equipment and rectify it if safe to do so.
Dish 1:
List equipment of
correct type and size
required for dish
Equipment
specification and
cooking method
Assemble equipment and
cleanliness requirements
using cleaning agents
Safety and hygiene
consideration while
using equipment
Dish 2
List equipment of
correct type and size
required for dish
Equipment
specification and
cooking method
Assemble equipment and
cleanliness requirements
Safety and hygiene
consideration while
using equipment
Dish 3
List equipment of Equipment Assemble equipment and Safety and hygiene

ABN: 80 600 951 264RTO: 41322CRICOS:
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560.
+000 12345 6789
+000 12345 6789
[e-mail]
www.astralskillsinstitute.com
Version 1.0
Release Date: September 2019
Page No:
ASTRAL SKILLS INSTITUTE OF AUSTRALIA
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
AUSTRALIAABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560 (02) 4608 9972 [e-mail]
www.asia.edu.au
Version 2.1
Release Date: Dec 2020
Page No: 38
correct type and size
required for dish
specification and
cooking method
cleanliness requirements consideration while
using equipment
Dish 4
List equipment of
correct type and size
required for dish
Equipment
specification and
cooking method
Assemble equipment and
cleanliness requirements
Safety and hygiene
consideration while
using equipment

ABN: 80 600 951 264RTO: 41322CRICOS:
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560.
+000 12345 6789
+000 12345 6789
[e-mail]
www.astralskillsinstitute.com
Version 1.0
Release Date: September 2019
Page No:
ASTRAL SKILLS INSTITUTE OF AUSTRALIA
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
AUSTRALIAABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560 (02) 4608 9972 [e-mail]
www.asia.edu.au
Version 2.1
Release Date: Dec 2020
Page No: 39
Dish 5
List equipment of
correct type and size
required for dish
Equipment
specification and
cooking method
Assemble equipment and
cleanliness requirements
Safety and hygiene
consideration while
using equipment
List three (3) Environmental consideration while using above equipment
Identify and report any faults or safety issue in equipment or rectify if safe to do so

ABN: 80 600 951 264RTO: 41322CRICOS:
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560.
+000 12345 6789
+000 12345 6789
[e-mail]
www.astralskillsinstitute.com
Version 1.0
Release Date: September 2019
Page No:
ASTRAL SKILLS INSTITUTE OF AUSTRALIA
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
AUSTRALIAABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560 (02) 4608 9972 [e-mail]
www.asia.edu.au
Version 2.1
Release Date: Dec 2020
Page No: 40
Fault Reported to:

ABN: 80 600 951 264RTO: 41322CRICOS:
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560.
+000 12345 6789
+000 12345 6789
[e-mail]
www.astralskillsinstitute.com
Version 1.0
Release Date: September 2019
Page No:
ASTRAL SKILLS INSTITUTE OF AUSTRALIATHE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
AUSTRALIAABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560 (02) 4608 9972 [e-mail]
www.asia.edu.au
Version 2.1
Release Date: Dec 2020
Page No: 41
PRACTICAL DEMONSTRATION LOG- TASK 2
LOG INSTRUCTIONS
Assessor will do the following:
 Observe student in ASTRAL INSTITUTE kitchen, preparing the food type using various fixed and hand-held equipment.
 Provide a range of recipes and ingredients.
 Use the checklist to observe while student use a range of fixed and hand-held equipment.
 Use the checklist in conjunction with Observation checklist below.
 Observe student over a period while they learn and use various skills/tasks.
 Observe student while preparing food type during Four (4) sessions.
 Ensure that student can consistently perform all tasks multiple times satisfactorily.
 Decide when student are competent at all tasks.
 Regularly enter the log’s details into the LMS or hard copy to enable student to track progress.
Students are required to do the following:
 Student must demonstrate preparation of a range of food type using various fixed and hand-held equipment in ASTRAL INSTITUTE
kitchen.
 Prepare recipes using all types of the food type listed in the session plan.
 Prepare all food type during four (4) sessions.
 Use standard recipe for the session menu. (Print from Learner’s Guide for the unit)
 Consistently perform all tasks multiple times satisfactorily.
 Assessor will submit results of the practical demonstration tasks via the LMS for the students to track their progress.

ABN: 80 600 951 264RTO: 41322CRICOS:
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560.
+000 12345 6789
+000 12345 6789
[e-mail]
www.astralskillsinstitute.com
Version 1.0
Release Date: September 2019
Page No:
ASTRAL SKILLS INSTITUTE OF AUSTRALIA
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
AUSTRALIAABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560 (02) 4608 9972 [e-mail]
www.asia.edu.au
Version 2.1
Release Date: Dec 2020
Page No: 42
Skills Observation Checklist
Tasks and skills Session 1 Session 2
Observable skills/tasks the learner is required to demonstrate Satisfactory Satisfactory
Yes No Yes No
Student identified and confirmed food preparation requirements
from production plan and recipes for the session.
Efficiently sequences food preparation tasks.

ABN: 80 600 951 264RTO: 41322CRICOS:
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560.
+000 12345 6789
+000 12345 6789
[e-mail]
www.astralskillsinstitute.com
Version 1.0
Release Date: September 2019
Page No:
ASTRAL SKILLS INSTITUTE OF AUSTRALIA
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
AUSTRALIAABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560 (02) 4608 9972 [e-mail]
www.asia.edu.au
Version 2.1
Release Date: Dec 2020
Page No: 43
Skills Observation Checklist
Tasks and skills Session 1 Session 2
Observable skills/tasks the learner is required to demonstrate Satisfactory Satisfactory
Yes No Yes No
Student identifies, selects and uses knives and specialised
equipment appropriate for precision cuts and food preparation
tasks including:
 blenders
 food processors
 graters
 knife sharpening equipment:
 sharpening steels and stones
 knives:
 butcher and boning
 filleting
 palette
 mandolin slicers
 measures
 mouli
 peelers, corers or slicers
 planetary mixers
 scales
 thermometers
 whisks: fine and coarse stainless-steel wire

ABN: 80 600 951 264RTO: 41322CRICOS:
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560.
+000 12345 6789
+000 12345 6789
[e-mail]
www.astralskillsinstitute.com
Version 1.0
Release Date: September 2019
Page No:
ASTRAL SKILLS INSTITUTE OF AUSTRALIA
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
AUSTRALIAABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560 (02) 4608 9972 [e-mail]
www.asia.edu.au
Version 2.1
Release Date: Dec 2020
Page No: 44
Skills Observation Checklist
Tasks and skills Session 1 Session 2
Observable skills/tasks the learner is required to demonstrate Satisfactory Satisfactory
Yes No Yes No
Works with numerical features of equipment to weigh and
measure ingredients.
Student ensures cleanliness of equipment before using it for the
task.
Safely and hygienically assembles and uses equipment to prepare a
range of food types including:
 fruit and vegetables
 general food items:
 batters
 coatings
 condiments and flavourings
 garnishes
 oils
 sauces and marinades
 meat
 poultry
 seafood

ABN: 80 600 951 264RTO: 41322CRICOS:
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560.
+000 12345 6789
+000 12345 6789
[e-mail]
www.astralskillsinstitute.com
Version 1.0
Release Date: September 2019
Page No:
ASTRAL SKILLS INSTITUTE OF AUSTRALIA
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
AUSTRALIAABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560 (02) 4608 9972 [e-mail]
www.asia.edu.au
Version 2.1
Release Date: Dec 2020
Page No: 45
Skills Observation Checklist
Tasks and skills Session 1 Session 2
Observable skills/tasks the learner is required to demonstrate Satisfactory Satisfactory
Yes No Yes No
Prepares food items using suitable knives and makes precision cuts
on fruit and vegetable e.g.
 brunoise
 chiffonnade
 concassed
 jardinière
 julienne
 macédoine
 mirepoix
 paysanne
Measures and uses familiar types of cleaning agents to keep food
preparation equipment clean.
Uses energy, water, and other resources efficiently to reduce
negative environmental impacts.
Student can maintain and make minor adjustments to equipment
when problems arise within scope of responsibility and if it’s safe
to do so.

ABN: 80 600 951 264RTO: 41322CRICOS:
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560.
+000 12345 6789
+000 12345 6789
[e-mail]
www.astralskillsinstitute.com
Version 1.0
Release Date: September 2019
Page No:
ASTRAL SKILLS INSTITUTE OF AUSTRALIA
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
AUSTRALIAABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560 (02) 4608 9972 [e-mail]
www.asia.edu.au
Version 2.1
Release Date: Dec 2020
Page No: 46
Skills Observation Checklist
Tasks and skills Session 1 Session 2
Observable skills/tasks the learner is required to demonstrate Satisfactory Satisfactory
Yes No Yes No
Can recognise, report on, or fix unsafe or faulty equipment
according to their level of responsibility if it’s safe to repair.
Student reports faults or safety issue to colleagues and students.
Student completed food preparation tasks within commercial time
constraints for the session (4 Hours)
Can read and interpret manufacturer's instructions and locate key
information in order to assemble, use, clean and maintain
equipment.
Final Outcome:
Satisfactory Satisfactory
Yes No Yes No
Date of demonstration: ________________ _______________ ______________ _____________
Signature of the Assessor:

ABN: 80 600 951 264RTO: 41322CRICOS:
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560.
+000 12345 6789
+000 12345 6789
[e-mail]
www.astralskillsinstitute.com
Version 1.0
Release Date: September 2019
Page No:
ASTRAL SKILLS INSTITUTE OF AUSTRALIA
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
AUSTRALIAABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560 (02) 4608 9972 [e-mail]
www.asia.edu.au
Version 2.1
Release Date: Dec 2020
Page No: 47
This Page is left Blank Intentionally

ABN: 80 600 951 264RTO: 41322CRICOS:
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560.
+000 12345 6789
+000 12345 6789
[e-mail]
www.astralskillsinstitute.com
Version 1.0
Release Date: September 2019
Page No:
ASTRAL SKILLS INSTITUTE OF AUSTRALIA
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
AUSTRALIAABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560 (02) 4608 9972 [e-mail]
www.asia.edu.au
Version 2.1
Release Date: Dec 2020
Page No: 48
AT2-Practical Assessment - Overall Result
AT2 Assessment Tasks Has it been completed and
attached? Satisfactory
(AT2 -Task 1) Production
Plan and Equipment
details
YES NO YES NO
(AT2-Task2) Practical
Demonstration
YES NO YES NO
Overall outcome of the
assessment
Satisfactory Not satisfactory
Feedback to Student
Student Signature Date
Assessor Signature Date

ABN: 80 600 951 264RTO: 41322CRICOS:
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560.
+000 12345 6789
+000 12345 6789
[e-mail]
www.astralskillsinstitute.com
Version 1.0
Release Date: September 2019
Page No:
ASTRAL SKILLS INSTITUTE OF AUSTRALIA
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
AUSTRALIAABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560 (02) 4608 9972 [e-mail]
www.asia.edu.au
Version 2.1
Release Date: Dec 2020
Page No: 49
Competency Record Summary Sheet:
Competency Record Summary Sheet
Unit of Competency: SITHCCC001- Use food preparation equipment
Student’s Name: Student’s ID:
Assessor’s Name: Date of
completion:
Assessments
Student Results
Satisfactory(S)
Not yet
satisfactory(
NYS)
Not
Completed
Assessment Task 1: Knowledge Test   
Assessment Task 2: Practical Demonstration   
Comments:
Note: student is required be marked satisfactory in all assessment tasks to be deemed
competent in this unit.
Unit Outcome:  Competent  Not Competent
Is re-assessment required:  Yes  No
Assessor’s Signature: Date:
Student’s Signature: Date:

ABN: 80 600 951 264RTO: 41322CRICOS:
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560.
+000 12345 6789
+000 12345 6789
[e-mail]
www.astralskillsinstitute.com
Version 1.0
Release Date: September 2019
Page No:
ASTRAL SKILLS INSTITUTE OF AUSTRALIA
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
AUSTRALIAABN: 80 600 951 264 RTO: 41322 CRICOS: 03858C
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560 (02) 4608 9972 [e-mail]
www.asia.edu.au
Version 2.1
Release Date: Dec 2020
Page No: 50
Appendix1- Assessment resource in ASTRAL INSTITUTE Kitchen
ASTRAL INSTITUTE will conduct practical assessment for this unit in its Commercial with serving
internal staff and students as customers and during assessment student will have access to
following resources in the Kitchen:
 fixtures and large equipment:
- commercial grade work benches (1.5 m/person)
- double sink
- food processors
- graters
- griller
- refrigeration unit with shelving
- slicing machine
- storage facilities
 small equipment:
- assorted pots and pans
- blenders
- can opener
- containers for hot and cold food
- colanders
- cutting boards
- food handler gloves
- knife sharpening equipment:
• sharpening steels and stones
- knives:
• butchers and boning
• chef
• filleting
• palette
• utility
• vegetable
- mandolin
- mouli
- planetary mixers
- scales
- small utensils:
• peelers, corers, and slicers
• tongs
• whisks
- stainless steel bowls
- thermometers
 cleaning materials and equipment:
- cleaning cloths
- commercial cleaning and sanitizing agents and chemicals for cleaning commercial
kitchens, equipment, and food storage areas