SIT40516 Certificate IV Commercial Cookery: SITHKOP005 Assessment

This student assessment pack is designed for the SITHKOP005 Coordinate cooking operations unit, part of the SIT40516 Certificate IV in Commercial Cookery program at Adelaide College of Technical Education. The pack includes five assessment tasks: written questions to test theoretical knowledge, two observation assessments to evaluate practical skills during Training Café placements, a log book documenting twelve instances of coordinating cooking operations in a Training Café, and a supervisor's report and work placement log book. The assessment tasks cover a range of competencies, including food production processes, and require students to demonstrate their ability to coordinate cooking operations effectively. The assessment also outlines the assessment plan, submission instructions, and grading criteria, ensuring students understand the requirements and expectations. The pack emphasizes the importance of academic integrity, providing guidelines on plagiarism and referencing. Students are required to complete all tasks to achieve competency in this unit.

STUDENT ASSESSMENT
PACK ( S u m m a t i v e )
S I T H K O P 0 0 5 C O O R D I N A T E C O O K I N G O P E R A T I O N S
SIT40516 Certificate IV in Commercial Cookery
Student first name: _______________________________________________________________________
Student last name: _______________________________________________________________________
SIT – Tourism, Travel and Hospitality Training Package (Release 1.0 – 1.2)

© 2016 Futura Group Resources
© 2017 Adelaide Educators Pty Ltd trading as Adelaide College of Technical Education
Cover images © Bigstock www.bigstockphoto.com
‘This is a modified document based on materials prepared by Futura Group Resources.’

Contents
Assessment Overview..................................................................................................................................4
Assessment Submission Instructions........................................................................................................6
Assessment Plan.......................................................................................................................................7
Assessment Cover Sheet – Assessment Task 1........................................................................................8
Assessment Task 1: Written questions.........................................................................................................10
Assessment Cover Sheet – Assessment Task 2......................................................................................17
Assessment Task 2: Observation 1..............................................................................................................19
Assessment Cover Sheet – Assessment Task 3......................................................................................24
Assessment Task 3: Observation 2..............................................................................................................26
Assessment Cover Sheet – Assessment Task 4......................................................................................31
Assessment Task 4: Log Book – Training Café..............................................................................................33
Assessment Cover Sheet – Assessment Task 5......................................................................................35
Assessment Task 5: Supervisor Report and Work Placement Log Book............................................................37

Assessment Overview
This Student Assessment Pack includes all your tasks for assessment of SITHKOP005 Coordinate cooking
operations
About your assessments
This unit requires that you complete 5 assessment tasks.
You must complete all tasks to demonstrate competency in this unit.
Assessment Task About this task
Assessment Task 1: Written questions You must correctly answer all questions to show that you
understand the knowledge required of this unit.
Assessment Task 2: Observation 1 You will be observed in your practical skills whilst undertaking
your Training Café placement.
Assessment Task 3: Observation 2 You will be observed in your practical skills whilst undertaking
your Training Café placement.
Assessment Task 4: Log Book – Training
Café placement.
This assessment consists of twelve (12) practical service
instances where you are required to coordinate cooking
operations, documented in a log. This will take place during
your Training Café placement (40 hours)
Assessment Task 5: Supervisor’s Report
and Work Placement Log Book
A completed Work Placement Log Book demonstrating
placement attendance of 180 hours and accompanying
Supervisor’s Report.
Visit www.training.gov.au for further information about the competency requirements of this unit.
Assessment Cover Sheet
At the beginning of each task in this Pack, you will find an Assessment Cover Sheet. Please fill it in for each
task, making sure you sign the student declaration.
Your assessor will give you feedback about how well you went in each task and will write this on the back of the
Assessment Cover Sheet.
How your assessments will be marked
When the assessor marks your assessment tasks, the outcome will be either Satisfactory or Not Satisfactory:
Satisfactory (S) Your responses to the assessment task have met the required unit assessment criteria.
Not Satisfactory (NS)
 Your responses to the assessment task have not met the required assessment
criteria. Additional learning or practice is required.
 Your assessor will make arrangements to conduct a further assessment of this task
once you have undertaken additional practice/learning.
You must achieve a ‘Satisfactory’ result for all assessment tasks to be deemed competent for this unit.
Assessment Appeals
You can make an appeal about an assessment decision by putting it in writing and sending it to us. Refer to
your Student Handbook for more information about our appeals process.
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Reasonable Adjustment
Reasonable adjustment is available to all students for assessments and must be requested in writing, using the
Reasonable Adjustment form – this includes extensions which must be requested 1 week prior to the
assessment task due date. Reasonable Adjustment forms are available from your trainer.
On receipt of your completed Reasonable Adjustment form, your trainer/assessor will consider your request
and advise whether it is approved and what action will be taken.
Recognition of Prior Learning (RPL)
RPL is a formal process that recognises skills developed through previous training, work or life experience,
which match a unit of competency in a training course. If you believe you already have the skills covered in this
unit of competency, discuss this with your trainer, who will provide you with instructions for applying for RPL.
National Recognition / Credit Transfer
Qualifications or statements of attainment issued by other Registered Training Organisations are recognised by
the College. Where this unit of competency is equivalent to a unit of competency previously completed with
another provider, credit transfer will be offered and the course length adjusted accordingly. It is the
responsibility of the student to provide the relevant evidence of qualifications or statements of attainment issued
by other Registered Training Organisations, which will be verified by the College prior to credit transfer being
applied.
Support Services
Your trainer/assessor is able to clarify any aspect of an assessment task prior to it being administered. This
may include clarifying: knowledge and skills covered during the training program; the meaning of written
assessment questions; performance standards for practical assessments; and marking criteria.
Once the assessment process has commenced however, the assessor is not able to provide any intervention
or guidance, unless it is to prevent an unsafe act from being performed.
Please ask for help when you need it, as your trainer/assessor may not be aware that you have not understood
aspects of the training program, or are not feeling confident enough to engage in assessment activities.
Plagiarism
Plagiarism is using the words or ideas of others and presenting them as your own. Plagiarism is a type of
intellectual theft. It can take many forms, from deliberate cheating to accidentally copying from a source without
acknowledgement. In your assessments you must come up with your own ideas, however, at times you may
need to make reference to work that has been conducted by others. Important points to be aware of:
 Know what plagiarism is – refer to http://www.plagiarism.org/ for more information
 Reference your work / acknowledge all of your sources
“All of the following are considered plagiarism: turning in someone else's work as your own
 copying words or ideas from someone else without giving credit
 failing to put a quotation in quotation marks
 giving incorrect information about the source of a quotation
 changing words but copying the sentence structure of a source without giving credit
 copying so many words or ideas from a source that it makes up the majority of your work, whether you
give credit or not...”
iParadigms. 2014. What is Plagiarism?. [ONLINE] Available at: http://www.plagiarism.org/plagiarism-101/what-is-plagiarism. [Accessed 17
April 2016].
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SITHKOP005 Student Assessment Pack v2.0
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Assessment Submission Instructions
How to submit your assessments
When submitting an assessment task, please adhere to the following:
 A completed Assessment Cover Sheet must be attached to the front of all work submitted for assessment.
 Written assessment tasks must be submitted using the recommended format for written submissions (see
below), or they may be hand written. Please ensure that your hand writing is clear and legible.
 When answering questions associated with an assessment task, ensure that you use your own words
(plagiarism will not be tolerated) and reference where appropriate, using the Harvard Referencing Guide
https://www.citethisforme.com/harvard-referencing, or the Harvard Generator
http://www.harvardgenerator.com/
 Ensure that your assessment task is submitted on or before the due date specified by your
trainer/assessor.
When you have completed each assessment task you will need to submit it to your assessor.
Further instructions about submission can be found at the beginning of each assessment task.
Make sure you photocopy your written activities before you submit them – your assessor will put the documents
you submit into your student file. These will not be returned to you.
Once your submitted assessment task has been assessed, your assessor will provide you with feedback and
the assessment outcome.
Format for written submissions
When you are using a word processing program, such as Microsoft Word, to prepare your written assessment
task, please adhere to the following guidelines:
1. Completed Assessment Cover Sheet
2. Title of the task
 Arial, Size 14 pt., Bold
3. Headings
 Arial, Size 12 pt., Bold
4. Text
 Arial, Size 11 pt.
5. Table Content
 Arial, Size 10 pt.
6. Line Spacing
 1.5
7. Length
 The number of words are specified in the task description for each individual assessment
method, where applicable.
8. Presentations are to be created using presentation software, such as Microsoft PowerPoint. Resources
such as a data projector, whiteboard markers, speakers, pen pointers and presentation screens will be
provided.
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SITHKOP005 Student Assessment Pack v2.0
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Assessment Plan
Assessment Plan
The following outlines the requirements of your final assessment for this unit. You are required to complete all
tasks to demonstrate competency in this unit.
Your assessor will provide you with the due dates for each assessment task. Write them in the table below.
Assessment Requirements Due date
1. Written questions
2. Observation 1
3. Observation 2
4. Log Book – Training Café
5. Supervisor’s Report and Work Placement Log Book
AGREEMENT BY THE STUDENT
Read through the assessments in this booklet before you fill out and sign the
agreement below. Make sure you sign this before you start any of your
assessments.
Have you read and understood what is required of you in terms of assessment?  Yes  No
Do you understand the requirements of this assessment?  Yes  No
Do you agree to the way in which you are being assessed?  Yes  No
Do you have any special needs or considerations to be made for this assessment?
If yes, what are they?
________________________________________________________________________________________
 Yes  No
Do you understand your rights to appeal the decisions made in an assessment?  Yes  No
Student name: ____________________________________________________________________________
Student signature: _______________________________________________ Date: _____________________
AGREEMENT BY THE ASSESSOR
Has the student completed their learning activities and formative assessments
satisfactorily?
 Yes  No
Do you agree that this student is ready to undertake the summative assessment?  Yes  No
Assessor name: ___________________________________________________________________________
Assessor signature: ______________________________________________ Date: _____________________
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SITHKOP005 Student Assessment Pack v2.0
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RTO ID: 40336 CRICOS ID: 03187D

Assessment Cover Sheet – Assessment Task 1
Students:
 Please complete this cover sheet clearly and accurately.
 Make sure you have kept a copy of your work.
Name:
Date of submission:
Unit:
 SITHKOP005 Coordinate cooking operations
Assessment Task:
Written questions
STUDENT DECLARATION
I declare the following:
þ That these tasks are my own work
þ None of this work has been completed by any other person.
þ I have not cheated or plagiarised the work or colluded with any other student/s.
þ I have correctly referenced all resources and reference texts throughout these assessment tasks
þ I understand that if I am found to be in breach of policy, disciplinary action may be taken against me
Student signature: _________________________________________________________________________
Student name: ____________________________________________________________________________
Please Note: The above must be completed in full before your assessment work is assessed
Assessor to complete
Assessment Task
Satisfactory (S)/
Not Satisfactory
(NS) Date
Was this a
resubmission?
Y/N
Written questions
Is Resubmission required? ☐ Yes ☐ No Resubmission Due Date:
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ASSESSOR FEEDBACK
Assessors: Please return this cover sheet to the student with assessment results and feedback.
A copy must be supplied to the office and kept in the student’s file with the evidence.
_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
Assessor signature: _____________________________________________________________________________
Assessor name: _______________________________________________________________________________
Date: _______________________________________________________________________________________
Assessment Task 1: Written questions
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SITHKOP005 Student Assessment Pack v2.0
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TASK SUMMARY:
 This is an open book test – you can use the Internet, textbooks and other documents to help you with
your answers if required.
 You must answer all 8 questions correctly.
 Write your answers in the space provided.
 If you need more space, you can use extra paper. All extra pieces of paper must include your name and
the question number/s you are answering.
 You may like to use a computer to type your answers. Your assessor will tell you if you can email them
the file or if you need to print a hard copy and submit it.
RESOURCES AND EQUIPMENT REQUIRED TO COMPLETE THIS TASK
 Access to textbooks and other learning materials
 Access to a computer, printer, Internet and email and word processing software
WHEN AND WHERE SHOULD THE TASK BE COMPLETED?
 This assessment may be done in your own time as homework or you may be given time to do this task in
class (where applicable).
 Your assessor will provide you with the due date for this assessment.
WHAT NEEDS TO BE SUBMITTED?
 Your answers to these questions
INSTRUCTIONS:
Answer the questions below:
1. Describe the characteristics of each of the following food production processes, list examples
where these production processes are commonly used, and provide examples for advantages
and disadvantages for each process:
Bulk cooking
Description
Bulk cooking or assembly cooking is all about using mass
production principles to save time and money in the kitchen.
Application/Use
It can be used in baking dishes at the same time if
cooking temperature is same. Bulk cooking is basically
done in hotels and restaurants to same time and money.
Advantage
a) Save of money and time
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SITHKOP005 Student Assessment Pack v2.0
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b) Serving many individuals at a same time,
Disadvantage
a) Big utensils are needed for bulk cooking.
b) Risk of bulk spoilage
Cook chill for extended life
Description Cook Chill System is a major advancement in prepared food
technology that ensures consistent quality in every batch, at every
location, while reducing the labour required for preparation and
serving. Extended shelf life cook chill foods must receive a heat
treatment to deliver a minimum 6 log reduction in non-proteolytic
Clostridium botulinum.
Application/Use A) Can be used in hospitals for patients
B) Commercial businesses.
c) Shelf life extension and ability to supply to distant markets.
d) Many products prepared by conventional and labour-intensive
methods are now processed by cook-chill
Advantage
a) Food cost is also lower with cook-chill because there is
less food waste. When preparing food in advance, the
chilled products can last for up to five days in a walk-in
b) Ability to reduce food waste since by-products/wastes can
be used. Unlike conventional cooking (cook-serve
system), cook-chill and related systems have the ability to
cover any un-forecasted demand or losses.
Disadvantage
a) Equipment and utility cost is high
b) Customer satisfaction
c) Requires specialized expensive equipment
Cook chill for five day shelf life
Description
Short shelf life cook chill foods (5-10 days) needs to receive a heat
treatment for delivering a minimum 6 log reduction in Listeria
mococytogenes.
Application/Use
a) preparation of large numbers of meals in Fine Dining
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SITHKOP005 Student Assessment Pack v2.0
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RTO ID: 40336 CRICOS ID: 03187D

Restaurants, Fast Food Restaurants, Restaurant Chains, Hospital
Food Service Departments, School Food Service Departments,
College University Institutional Food Service Departments and
Caterers.
Advantage
c) As food is prepared in advance, experienced cooks are
not required to work during all hours of operation. This
allows for less experienced and less expensive
employees to be hired for reheating the food and working
on tray-line, making it a cheaper scenario than having to
batch cook food throughout the day
d) Ability to reduce labour, raw material and other costs by
20–50 % since the food is prepared in advance.
e) Ability to produce larger quantities, which improves the
cost and efficiency of production.
Disadvantage
a) Equipment and utility cost is high
b) Customer satisfaction
Cook freeze
Description It is the food preservation method in which it is prepared and
portioned, cooked, and then frozen to -20°C in a central kitchen.
Cook-freeze preserves food for up to eight weeks before it is
reheated for eating.
Application/Use
b) food service industry
Advantage
1. Ability to maintain a pre-stocked inventory that eliminates
problems during peak demand and shortage of raw materials’
supply.
2. Shelf life extension and ability to supply to distant markets.
Disadvantage
 Needs strict cold storage and cold chain requirements.
 Requires thawing steps for freeze-chill foods.
 Needs fast cooling without surface freezing
Fresh cook
Description
Fresh cooking is all about cooking fresh good, without preserving
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them in any way to extend their shelf life.
Application/Use
To be used in small café, restaurants, home, fast food restaurants.
Advantage  Ensures that no preservatives, chemicals, or dyes
have been added to your food.
 Produce actually loses its nutritional value over time,
so the quicker it’s eaten, the more nutrients that can
be gained from it.
 It tastes better.
Disadvantage
They does not have long shelf life
2. List the essential factors you need to consider when planning a food production process for
cooking operations:
3. You are preparing for a cook-chill (Short shelf life - 5 day) operation. Which aspects must be
considered for each of the following steps in a production flowchart for this food production
process?
1. Selection of the raw commodities
2. Storage of raw materials
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SITHKOP005 Student Assessment Pack v2.0
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RTO ID: 40336 CRICOS ID: 03187D
a) Available time for cooking
b) Seasonal food availability
c) Variety of foods
d) The type of special occasions
e) Financial resources
f) Availability of the proper equipment
g) Overall philosophy of the enterprise
h) Target market and customer expectations
Functionality can encompass multiple areas, such as providing identified characteristics of the
finished product (binders, thickeners, type of resin for plastic packaging, etc.), organoleptic
characteristics (flavour, colour, aroma, texture), product safety characteristics (to lower the pH or
water activity), and preservatives (extension of shelf life, colour, or flavour retention, etc.).
Commodities must be stores in appropriate manner and must be ensured that they are under the correct
conditions. Frozen food must be stored in the frozen areas and the perishable commodities into the cold
storage and dry food in the dry storage.

3. Preparation
4. Cooking
5. Portioning
aklgjlasjao
6. Blast Chilling
7. Storage of chilled foods
8. Distribution
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RTO ID: 40336 CRICOS ID: 03187D
During preparation and processing of food it is essential that raw and cooked food are handles and stored
separately to avoid cross contamination.
Applying the correct principles is important as its ensures that the final products reflects the desired standard
a) Having different capacities and should be used to ensure that the same amount of soup and sauce is
served for a specific dish. Meat should be cut into pre-determined portion sizes or order individual
portion cuts from a butcher.
Blast chiller must chill the food to below 5 degree Centigrade within two to four house of commencing the
blast child cycle. This ensures safety, appearance, flavour, nutritional value and texture of the food.
Store in temperature below 5C within 0 minutes. Monitor temperature and cooling time.
The perishable products may have a maximum shelf life or use by date under storage at the temperature
below 5C.

9. Reheating
10. Service
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SITHKOP005 Student Assessment Pack v2.0
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Any reheating or re-thermalizing must be done within 30min after the food has been removed from the
storage. The suitable reheating equipment include convection ovens and special reheat and chill trolleys.
Characteristics of food production and Food & Beverage service system. Demand for Food. Demand of food is
not same all over the world there is seasonality of food demand.
All dishes for the table should be served together and the wait staff should have system in place to remember
who ordered what.

4. You are receiving 25 frozen ducks which you will require for a cook fresh function in 2 days where they feature in the main course for Roasted
Duck à l’Orange.
Identify the Critical Control Points for each of the following processes and outline the key aspect which must be considered for each:
Process Critical Control Points and Key Aspect to be considered
Receiving Checking any sign of deteriorating in the frozen goods.
Ensuring separation of cooked and raw foods to prevent cross contamination
Packaging needs to be in its original condition with each food items separate from each other
Thawing This process is whereby heat changes something from solid to liquid. Always make sure that the
food is free from the danger zone.
Storage Cold and frozen food must be stored in appropriate storage facility at correct temperature.
Mise en place During preparing the food processing of good is essential that raw and cooked foods are handles
and stored separately to avoid cross contamination
Preparing or cooking
Wash all the equipment and tools prior to using them for cooked food.
Post-cooking storage Always labelling all food while packaging.
Always remembering that it is better to be cautious when its comes to food safety when in doubt
throw it away.
Reconstitution Maintenance and inspection of food processing equipment.
Re-thermalising This must be done within 30min after the food has been removed from the storage suitable
equipment include convention ovens and special chill. Oven may be used but it is to ensure that the
food is not heated too much.
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Serving Re-heated food should be consumed within 15 minutes of reheating. The temperature of the food
should not be allowed to fall below 5C. Cooked and chilled food should be consumed cold, such as
terrine, should be served within 30min after the removal from the storage.
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5. List 5 processes you can implement to ensure food safety when preparing foods:
1. Keep raw and cooked ingredients apart and do not use the same tools and cutting boards for different
tasks.
2. Wash all the equipment and tools used for raw food prior to using them for cooked food.
3. Wash, peel and rewash (WPRW) items in clear water for preventing contamination from chemical and
bacteria.
4. Pay special attention to raw and potentially hazardous foods, and foods that may contain
allergens. Use color coded chopping boards and equipment to prepare hazardous foods
separately
5. Keep soiled dishes away from clean dishes or food that is being prepared
6. List 5 processes you can implement to ensure food safety when processing, packaging and
holding foods:
1. Implementing safety measures for reducing the risks to health
2. Keeping food at safe temperatures both for storage and serving
3. Using safe water and raw materials
4. Separating the raw food from the cooked ones
5. HACCP practices
7. List 5 processes you can implement to ensure food safety when transporting food to minimise any
adverse effects on food:
1. Store and package food in foodgrade containers or packaging that is suitable for the food and for any
processes that follow (for example, refrigeration, freezing or microwaving). Follow the manufacturer’s
instructions for use.
2. Use clean food grade containers and equipment.
3. Maintain food packaging machinery with food-grade lubricants and make sure these products do not
contaminate food.
4. Load vehicles so that different foods remain separate and cannot be mixed.
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SITHKOP005 Student Assessment Pack v2.0
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5. Using data loggers to track storage conditions of food items while in transit
8. One of your menus includes Rack of Lamb with Mint Crust and Rosemary Jus. Provide the
evaluation criteria in the table below to use as a guideline for your staff during service:
Quality indicators Rack of lamb Mint crust Rosemary jus
Appearance and eye appeal Well defined eye
muscle
Crips look No fat clear
Colour consistency MR Centre Golden Rich brown
Moisture content Juicy Not too dry Rich viscous
Mouth feel and eating
properties
Tender Crips outside and
hereby
Rich flavour
Plate presentation Nicely Trenched Not too thick Not too thick
Portion size Correct Correct Correct
Shape Correct Correct
Taste Correct Correct Correct
Texture Correct Correct Correct
Sauces Correct
Decorations and garnishes Rosemary Spring-
Young
What do I need to hand in for this task? Have I completed this?
Your answers to these questions 
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Assessment Cover Sheet – Assessment Task 2
Students:
 Please complete this cover sheet clearly and accurately.
 Make sure you have kept a copy of your work.
Name:
Date of submission:
Unit:
 SITHKOP005 Coordinate cooking operations
Assessment Task:
Observation 1
STUDENT DECLARATION
I declare the following:
þ That these tasks are my own work
þ None of this work has been completed by any other person.
þ I have not cheated or plagiarised the work or colluded with any other student/s.
þ I have correctly referenced all resources and reference texts throughout these assessment tasks
þ I understand that if I am found to be in breach of policy, disciplinary action may be taken against me
Student signature: _________________________________________________________________________
Student name: ____________________________________________________________________________
Please Note: The above must be completed in full before your assessment work is assessed
Assessor to complete
Assessment Task
Satisfactory (S)/
Not Satisfactory
(NS) Date
Was this a
resubmission?
Y/N
Observation 1
Is Resubmission required? ☐ Yes ☐ No Resubmission Due Date:
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ASSESSOR FEEDBACK
Assessors: Please return this cover sheet to the student with assessment results and feedback.
A copy must be supplied to the office and kept in the student’s file with the evidence.
_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
Assessor signature: _____________________________________________________________________________
Assessor name: _______________________________________________________________________________
Date: _______________________________________________________________________________________
Assessment Task 2: Observation 1
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TASK SUMMARY:
During your practical placement in the Training Cafe, you will be observed by your trainer whilst undertaking
practical activities where you coordinate cooking operations.
For this assessment, you will be observed using ONE (1) of the following food production processes as part of
your 12 service instances supported by the Log Book service instances:
 bulk cooking
 cook chill for extended life
 cook chill for five-day shelf life
 cook freeze
 fresh cook.
using any ONE (1) of the following food service styles:
 à la carte
 buffet
 set menu
 table d’hôte
 bulk cooking operations
 functions and events
 festivals
You are required to demonstrate the skills that are detailed in the Observation Checklist whilst undertaking this
observation by your trainer.
RESOURCES AND EQUIPMENT REQUIRED TO COMPLETE THIS TASK
 Access to Training Café and suitable shifts to complete the practical tasks to be observed
 Planning, workflow and recipe documentation
 Observation 1 agreement form
 Service Instance 1 selection form
WHEN AND WHERE SHOULD THE TASK BE COMPLETED?
 This task will be undertaken in during your practical placement in the Training Cafe
 Your assessor will negotiate with you to arrange the date and time that the observation will be
undertaken.
WHAT NEEDS TO BE SUBMITTED?
 Completed signed Observation 1 agreement for date, place and timeframe (shift/service period)
 Completed Service Instance 1 selection form identifying food production process and service style
selected for this observation.
INSTRUCTIONS:
For this task, you will be observed by your trainer whilst undertaking your practical activities in the Training
Cafe where you coordinate cooking operations, using ONE (1) of the following food production processes as
part of your 12 service instances supported by the log book service instances:
Page 23 of 42
SITHKOP005 Student Assessment Pack v2.0
© Adelaide Educators Pty Ltd ABN 84136893831
RTO ID: 40336 CRICOS ID: 03187D

 bulk cooking
 cook chill for extended life
 cook chill for five day shelf life
 cook freeze
 fresh cook.
using any ONE (1) of the following food service styles:
 à la carte
 buffet
 set menu
 table d’hôte
 bulk cooking operations
 functions and events
 festivals
Your assessor will negotiate a suitable timeframe with you to conduct this observation within the 12 service
instances you must complete as part of this unit of competency, which is supported by the service log provided
for Assessment Task 4.
The support documentation outlined in the service log and the observation criteria provided for each
observation provide a guideline for performance and knowledge required to successfully complete each service
instance.
You will need to complete the following documents:
1. Negotiate a suitable time and service period with your trainer/ assessor for the observation to take place,
and sign and complete the Observation 1 Form supplied.
2. Using the Service Instance form supplied, select the food process and service style that you will be using for
this observation in your training café placement.
Your assessor will to be observing to see that you are able to successfully demonstrate the following:
OBSERVATION CHECKLIST – Observation 1 – Service Instance 1
Assessment Criteria
A. Plan food production requirements
Determines food production requirements taking into consideration:
o customer requirements
o deadlines
o meal quantities required
o menu items
o organisational standards
o portion control
o special customer requests
o special dietary requirements
o standard recipes
o timeframe
type of food to be prepared
Chooses food production processes to ensure nutritional value, quality and structure of foods:
Details as relevant:
determines appropriate cooking process
o bulk cooking
o cook-chill for extended life
o cook-chill for five day shelf life
o cook-freeze
o fresh cook
Page 24 of 42
SITHKOP005 Student Assessment Pack v2.0
© Adelaide Educators Pty Ltd ABN 84136893831
RTO ID: 40336 CRICOS ID: 03187D

Selects the appropriate in-house food production system to meet food production requirements
o refers to menu, functions schedule, special requests to determine appropriate production for required service
o analyses food production requirements
o develops operational plan to meet those needs
o demonstrates technology skills through use of computers, calculators etc to determine best outcomes
Selects and collates standard recipes
o reads and interprets recipes
o adjusts recipes according to anticipated numbers
o creates stock requirement list
Prepares a work flow schedule and mise en place plan for food production according to menu and food volume
requirements
o writes comprehensive yet easily accessible work flow schedule/ run sheet
o mise en place plans
o food preparation lists
Develops food preparation lists for use of food production personnel
o sequences the stages of food preparation and production for the kitchen
o delegates work within a team dependent on skills levels and ability to perform tasks
o provides clear written and verbal instructions to food production personnel who may be – commis, apprentice,
kitchen steward, assistant
2. Organise availability of supplies for food production period.
Calculates required food supplies for the food production period
o period could be daily, weekly, monthly
o calculates required food supplies for the volume of food production
o records quantities required and double checks
o combines quantities together if two recipes have common ingredient e.g. onions in lasagne and lamb korma
o creates a check list
Checks stores for availability and quantity of required stocks:
Details as relevant:
o goes into storeroom, cold room or freezer and determines current required stock level
o records quantities of stock required for shift that needs to be ordered
Orders or purchase additional stock
Details as relevant:
o checks with stores to see if the required stock is in main store
o advises chef if orders need to be placed with suppliers
o orders the items if within the scope of responsibility
o goes out to buy supplies
3. Coordinate kitchen operations.
Supervises food production processes to ensure food safety
Ensures workplace standard operating procedures under HACCP principles are followed for:
o Storage temperatures
o Cooking temperatures
o Personal hygiene
o Kitchen and equipment hygiene
o 2-4 hour principle
o Recording requirements
o Maintaining cleanliness of own work environment
Ensures staff follow correct cleaning procedures for equipment
Ensures staff follow correct cleaning procedures for kitchen areas
Oversees and adjusts kitchen work flow to maximise teamwork and efficiency
o Checks with individual team members to see if they are maintaining timeframes
o Delegates work to other team members or self if required
o Reassesses workflow and adjusts if necessary
Page 25 of 42
SITHKOP005 Student Assessment Pack v2.0
© Adelaide Educators Pty Ltd ABN 84136893831
RTO ID: 40336 CRICOS ID: 03187D

Controls the production sequence of food items to enable smooth work flow and minimise delays
o identifies breakdowns in kitchen work flow and makes adjustments to maximise efficiency
o determines timings for the production sequence of various food items
o advises team members accordingly whether they are on schedule
4. Monitor the quality of kitchen outputs.
Monitors kitchen work processes at all stages of preparation and cooking to ensure the quality of food items
o checks that recipes are being followed
o checks cooking times
o checks for consistency
o checks storage
o checks food safety (contamination, personal and equipment hygiene, temperatures of food)
o checks cooking methods are correct
Checks that items match recipes and menu descriptions
Details:
o feedback from kitchen staff
o formal audits against organisational standards
o taste tests of food being cooked
o visual inspection of presentation
o customer feedback
Ensures that food items are of consistent quality and meet organisational standards
o recognises deficiencies in the quality of food
o makes adjustments to ensure a quality product – seasoning, quality of fresh product, incorrect storage
checks against operational standards to ensure consistency of product
Conducts final check on food items before they are served, stored or dispatched from the kitchen
o taste
o visual appearance, decoration
o presentation, accompaniments
o storage procedure
o temperatures
Instructs kitchen staff to adjust food items to meet quality requirements and organisational standards
o recipes
o seasoning
o ingredients
o cooking methods
o Presentation/Garnish
Supervises the safe storage of food
o covered
o food items are clearly labelled and dated
o cooled in the correct time
o Where 2/4 hour rule applies, documentation is completed
o stored in appropriate area – fridge, freezer, chiller, dry area
o stock rotation (FIFO)
What do I need to hand in for this task? Have I completed this?
Signed and completed Observation 1 Form 
Completed Service Instance 1 selection form 
Page 26 of 42
SITHKOP005 Student Assessment Pack v2.0
© Adelaide Educators Pty Ltd ABN 84136893831
RTO ID: 40336 CRICOS ID: 03187D

Observation Form (to be completed in negotiation with your assessor and signed by both
parties)
Observation 1
Name: ________________________________________________________________________
Date of Observation:
_________________________
Place of Observation:
______________________________________________________________________________
Time frame (must include a full service period/shift):
_____________________________________
Trainer Signature ________________________________________ Date __________________
Student Signature ________________________________________ Date __________________
Service Instance selection form (to be completed before Observation 1)
Food Production Process
(1 process must be selected for
Observation 1)
Food Service Style
(1 service style must be selected
for Observation 1)
Service Instance
Instance 1: bulk cooking
cook chill for extended life
cook chill for five day shelf life
cook freeze
fresh cook.
à la carte
buffet
set menu
table d’hôte
bulk cooking
operations
Page 27 of 42
SITHKOP005 Student Assessment Pack v2.0
© Adelaide Educators Pty Ltd ABN 84136893831
RTO ID: 40336 CRICOS ID: 03187D

functions and events
festivals
Assessment Cover Sheet – Assessment Task 3
Students:
 Please complete this cover sheet clearly and accurately.
 Make sure you have kept a copy of your work.
Name:
Date of submission:
Unit:
 SITHKOP005 Coordinate cooking operations
Assessment Task:
Observation 2
STUDENT DECLARATION
I declare the following:
þ That these tasks are my own work
þ None of this work has been completed by any other person.
þ I have not cheated or plagiarised the work or colluded with any other student/s.
þ I have correctly referenced all resources and reference texts throughout these assessment tasks
þ I understand that if I am found to be in breach of policy, disciplinary action may be taken against me
Student signature: _________________________________________________________________________
Student name: ____________________________________________________________________________
Please Note: The above must be completed in full before your assessment work is assessed
Assessor to complete
Assessment Task Satisfactory (S)/
Not Satisfactory
Date Was this a
resubmission?
Page 28 of 42
SITHKOP005 Student Assessment Pack v2.0
© Adelaide Educators Pty Ltd ABN 84136893831
RTO ID: 40336 CRICOS ID: 03187D

(NS) Y/N
Observation 2
Is Resubmission required? ☐ Yes ☐ No Resubmission Due Date:
ASSESSOR FEEDBACK
Assessors: Please return this cover sheet to the student with assessment results and feedback.
A copy must be supplied to the office and kept in the student’s file with the evidence.
_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
Page 29 of 42
SITHKOP005 Student Assessment Pack v2.0
© Adelaide Educators Pty Ltd ABN 84136893831
RTO ID: 40336 CRICOS ID: 03187D

Assessor signature: _____________________________________________________________________________
Assessor name: _______________________________________________________________________________
Date: _______________________________________________________________________________________
Assessment Task 3: Observation 2
TASK SUMMARY:
During your practical placement in the Training Cafe, you will be observed by your trainer whilst undertaking
practical activities where you coordinate cooking operations.
For this assessment, you will be observed using ONE (1) of the following food production processes as part of
your 12 service instances supported by the Log Book service instances:
**(NOTE: The selected food production process and food service style for this assessment must be different to
the process and service style selected in Assessment Task 2, Observation 1)
 bulk cooking
 cook chill for extended life
 cook chill for five day shelf life
 cook freeze
 fresh cook.
using any ONE (1) of the following food service styles:
 à la carte
 buffet
 set menu
 table d’hôte
 bulk cooking operations
 functions and events
 festivals

You are required to demonstrate the skills that are detailed in the Observation Checklist whilst undertaking this
observation by your trainer.
RESOURCES AND EQUIPMENT REQUIRED TO COMPLETE THIS TASK
 Access to Training Café and suitable shifts to complete the practical tasks to be observed
 Planning, workflow and recipe documentation
 Observation 2 agreement form
 Service Instance 2 selection form
WHEN AND WHERE SHOULD THE TASK BE COMPLETED?
 This task will be undertaken in during your practical placement in the Training Cafe
Page 30 of 42
SITHKOP005 Student Assessment Pack v2.0
© Adelaide Educators Pty Ltd ABN 84136893831
RTO ID: 40336 CRICOS ID: 03187D

 Your assessor will negotiate with you to arrange the date and time that the observation will be
undertaken.
WHAT NEEDS TO BE SUBMITTED?
 Completed signed Observation 2 agreement for date, place and timeframe (shift/service period)
 Completed Service Instance 2 selection form identifying food production process and service style
selected for this observation.
INSTRUCTIONS:
For this task, you will be observed by your trainer whilst undertaking your practical activities in the Training
Cafe where you coordinate cooking operations, using ONE (1) of the following food production processes as
part of your 12 service instances supported by the log book service instances:
**(NOTE: The selected food production process and food service style for this assessment must be different to
the processes and service styles selected in Assessment Task 2, Observation 1)
 bulk cooking
 cook chill for extended life
 cook chill for five day shelf life
 cook freeze
 fresh cook.
using any ONE (1) of the following food service styles:
 à la carte
 buffet
 set menu
 table d’hôte
 bulk cooking operations
 functions and events
 festivals
Your assessor will negotiate a suitable timeframe with you to conduct this observation within the 12 service
instances you must complete as part of this unit of competency, which is supported by the service log provided
for Assessment Task 4.
The support documentation outlined in the service log and the observation criteria provided for each
observation provide a guideline for performance and knowledge required to successfully complete each service
instance.
You will need to complete the following documents:
1. Negotiate a suitable time and service period with your trainer/ assessor for the observation to take place,
and sign and complete the Observation 2 Form supplied.
2. Using the Service Instance 2 form supplied, select the food process and service style that you will be using
for this observation in your training café placement.
Your assessor will be observing to see that you are able to successfully demonstrate the following:
OBSERVATION CHECKLIST – Observation 2 – Service Instance 2
Assessment Criteria
B. Plan food production requirements
Determines food production requirements taking into consideration:
Page 31 of 42
SITHKOP005 Student Assessment Pack v2.0
© Adelaide Educators Pty Ltd ABN 84136893831
RTO ID: 40336 CRICOS ID: 03187D

o customer requirements
o deadlines
o meal quantities required
o menu items
o organisational standards
o portion control
o special customer requests
o special dietary requirements
o standard recipes
o timeframe
type of food to be prepared
Chooses food production processes to ensure nutritional value, quality and structure of foods:
Details as relevant:
determines appropriate cooking process
o bulk cooking
o cook-chill for extended life
o cook-chill for five day shelf life
o cook-freeze
o fresh cook
Selects the appropriate in-house food production system to meet food production requirements
o refers to menu, functions schedule, special requests to determine appropriate production for required service
o analyses food production requirements
o develops operational plan to meet those needs
o demonstrates technology skills through use of computers, calculators etc to determine best outcomes
Selects and collates standard recipes
o reads and interprets recipes
o adjusts recipes according to anticipated numbers
o creates stock requirement list
Prepares a work flow schedule and mise en place plan for food production according to menu and food volume
requirements
o writes comprehensive yet easily accessible work flow schedule/ run sheet
o mise en place plans
o food preparation lists
Develops food preparation lists for use of food production personnel
o sequences the stages of food preparation and production for the kitchen
o delegates work within a team dependent on skills levels and ability to perform tasks
o provides clear written and verbal instructions to food production personnel who may be – commis, apprentice,
kitchen steward, assistant
2. Organise availability of supplies for food production period.
Calculates required food supplies for the food production period
o period could be daily, weekly, monthly
o calculates required food supplies for the volume of food production
o records quantities required and double checks
o combines quantities together if two recipes have common ingredient e.g. onions in lasagne and lamb korma
o creates a check list
Checks stores for availability and quantity of required stocks:
Details as relevant:
o goes into storeroom, cold room or freezer and determines current required stock level
o records quantities of stock required for shift that needs to be ordered
Orders or purchase additional stock
Details as relevant:
o checks with stores to see if the required stock is in main store
o advises chef if orders need to be placed with suppliers
o orders the items if within the scope of responsibility
o goes out to buy supplies
3. Coordinate kitchen operations.
Supervises food production processes to ensure food safety
Page 32 of 42
SITHKOP005 Student Assessment Pack v2.0
© Adelaide Educators Pty Ltd ABN 84136893831
RTO ID: 40336 CRICOS ID: 03187D

Ensures workplace standard operating procedures under HACCP principles are followed for:
o Storage temperatures
o Cooking temperatures
o Personal hygiene
o Kitchen and equipment hygiene
o 2-4 hour principle
o Recording requirements
o Maintaining cleanliness of own work environment
Ensures staff follow correct cleaning procedures for equipment
Ensures staff follow correct cleaning procedures for kitchen areas
Oversees and adjusts kitchen work flow to maximise teamwork and efficiency
o Checks with individual team members to see if they are maintaining timeframes
o Delegates work to other team members or self if required
o Reassesses workflow and adjusts if necessary
Controls the production sequence of food items to enable smooth work flow and minimise delays
o identifies breakdowns in kitchen work flow and makes adjustments to maximise efficiency
o determines timings for the production sequence of various food items
o advises team members accordingly whether they are on schedule
4. Monitor the quality of kitchen outputs.
Monitors kitchen work processes at all stages of preparation and cooking to ensure the quality of food items
o checks that recipes are being followed
o checks cooking times
o checks for consistency
o checks storage
o checks food safety (contamination, personal and equipment hygiene, temperatures of food)
o checks cooking methods are correct
Checks that items match recipes and menu descriptions
Details:
o feedback from kitchen staff
o formal audits against organisational standards
o taste tests of food being cooked
o visual inspection of presentation
o customer feedback
Ensures that food items are of consistent quality and meet organisational standards
o recognises deficiencies in the quality of food
o makes adjustments to ensure a quality product – seasoning, quality of fresh product, incorrect storage
Checks against operational standards to ensure consistency of product
Conducts final check on food items before they are served, stored or dispatched from the kitchen
o taste
o visual appearance, decoration
o presentation, accompaniments
o storage procedure
o temperatures
Instructs kitchen staff to adjust food items to meet quality requirements and organisational standards
o recipes
o seasoning
o ingredients
o cooking methods
o Presentation/Garnish
Supervises the safe storage of food
o covered
o food items are clearly labelled and dated
o cooled in the correct time
o Where 2/4 hour rule applies, documentation is completed
o stored in appropriate area – fridge, freezer, chiller, dry area
o stock rotation (FIFO)
Page 33 of 42
SITHKOP005 Student Assessment Pack v2.0
© Adelaide Educators Pty Ltd ABN 84136893831
RTO ID: 40336 CRICOS ID: 03187D

What do I need to hand in for this task? Have I completed this?
Signed and completed Observation 2 Form 
Completed Service Instance 2 selection form 
Observation Form (to be completed in negotiation with your assessor and signed by both
parties)
Observation 2
Name: ________________________________________________________________________
Date of Observation:
_________________________
Place of Observation:
______________________________________________________________________________
Time frame (must include a full service period/shift):
_____________________________________
Trainer Signature ________________________________________ Date __________________
Student Signature ________________________________________ Date __________________
Service Instance selection form (to be completed before Observation 2)
Page 34 of 42
SITHKOP005 Student Assessment Pack v2.0
© Adelaide Educators Pty Ltd ABN 84136893831
RTO ID: 40336 CRICOS ID: 03187D

Food Production Process
(1 process must be selected for
Observation 2)
Food Service Style
(1 service style must be selected
for Observation 2)
Service Instance
Instance 2: bulk cooking
cook chill for extended life
cook chill for five day shelf life
cook freeze
fresh cook.
à la carte
buffet
set menu
table d’hôte
bulk cooking
operations
functions and events
festivals
Assessment Cover Sheet – Assessment Task 4
Students:
 Please complete this cover sheet clearly and accurately.
 Make sure you have kept a copy of your work.
Name:
Date of submission:
Unit:
 SITHKOP005 Coordinate cooking operations
Assessment Task:
Log Book – Training Café
STUDENT DECLARATION
I declare the following:
þ That these tasks are my own work
þ None of this work has been completed by any other person.
þ I have not cheated or plagiarised the work or colluded with any other student/s.
Page 35 of 42
SITHKOP005 Student Assessment Pack v2.0
© Adelaide Educators Pty Ltd ABN 84136893831
RTO ID: 40336 CRICOS ID: 03187D

þ I have correctly referenced all resources and reference texts throughout these assessment tasks
þ I understand that if I am found to be in breach of policy, disciplinary action may be taken against me
Student signature: _________________________________________________________________________
Student name: ____________________________________________________________________________
Please Note: The above must be completed in full before your assessment work is assessed
Assessor to complete
Assessment Task
Satisfactory (S)/
Not Satisfactory
(NS) Date
Was this a
resubmission?
Y/N
Log Book – Training Café
Is Resubmission required? ☐ Yes ☐ No Resubmission Due Date:
ASSESSOR FEEDBACK
Assessors: Please return this cover sheet to the student with assessment results and feedback.
A copy must be supplied to the office and kept in the student’s file with the evidence.
_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
Page 36 of 42
SITHKOP005 Student Assessment Pack v2.0
© Adelaide Educators Pty Ltd ABN 84136893831
RTO ID: 40336 CRICOS ID: 03187D

_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
Assessor signature: _____________________________________________________________________________
Assessor name: _______________________________________________________________________________
Date: _______________________________________________________________________________________
Page 37 of 42
SITHKOP005 Student Assessment Pack v2.0
© Adelaide Educators Pty Ltd ABN 84136893831
RTO ID: 40336 CRICOS ID: 03187D

Assessment Task 4: Log Book – Training Café
TASK SUMMARY:
This assessment consists of twelve (12) practical service instances where you are required to coordinate
cooking operations, documented in a log. This log will be used to document the coordination of cooking
operations during full-service periods.
Each instance is to be recorded in the Training Café log book supplied, clearly numbered and dated on at
least 12 occasions.
Each service detail and task outlined in each of the log book instances must be completed in order to meet
the assessment requirements of this unit.
You will complete this placement period in the Training Café.
RESOURCES AND EQUIPMENT REQUIRED TO COMPLETE THIS TASK
 Access to fully equipped Training Café to include all equipment as specified in unit of competence
 Training Café Log Book
 Agreement or Arrangement for Student Placement in Training Cafe to coordinate 12 Service Instances
 Standard Recipe Card
 Work flow schedule
 Template “Banquet Analysis Sheet (BAS)”
WHEN AND WHERE SHOULD THE TASK BE COMPLETED?
 This task will be completed during your placement in the Training Café.
 Your assessor will provide you with the arrangements for your placement and the due date for this
assessment to be completed.
WHAT NEEDS TO BE SUBMITTED?
Completed Training Café Log Book
INSTRUCTIONS:
A. Assessment 4 consists of 12 practical service instances where you are required to coordinate cooking
operations, documented in a log. This log shall be used to document the coordination of cooking
operations during full-service periods.
B. The 12 service instances must include at least 2 of the following food production processes:
 bulk cooking
 cook chill for extended life
 cook chill for five day shelf life
 cook freeze
 fresh cook.
C. Each instance is to be recorded in the log book supplied, clearly numbered and dated on at least 12
occasions.
Page 38 of 42
SITHKOP005 Student Assessment Pack v2.0
© Adelaide Educators Pty Ltd ABN 84136893831
RTO ID: 40336 CRICOS ID: 03187D

D. Each service detail and task outlined in each of the log book instances must be completed.
E. To calculate food requirements for recipes, use the template “Standard Recipe Card”.
F. To collate food orders, you may use the electronic template “Banquet Analysis Sheet” (BAS) provided
to you by your trainer.
G. To record workflow planning and communication use the template “Workflow”.
H. Recipe and workflow templates may be copied as required to suit your needs.
I. For each service period you must provide:
a workflow plan
a mise en place list
a preparation list
For 4 of the 12 instances you must provide in addition to the above documentation:
Calculations of food requirements and food orders which must cover 4 of the following service styles:
 à la carte
 buffet
 set menu
 table d’hôte
 bulk cooking operations
 functions and events
 festivals
What do I need to hand in for this task? Have I completed this?
Completed Training Café Log Book 
Page 39 of 42
SITHKOP005 Student Assessment Pack v2.0
© Adelaide Educators Pty Ltd ABN 84136893831
RTO ID: 40336 CRICOS ID: 03187D

Assessment Cover Sheet – Assessment Task 5
Students:
 Please complete this cover sheet clearly and accurately.
 Make sure you have kept a copy of your work.
Name:
Date of submission:
Unit:
 SITHKOP005 Coordinate cooking operations
Assessment Task:
Supervisor Report and Work Placement Log Book
STUDENT DECLARATION
I declare the following:
þ That these tasks are my own work
þ None of this work has been completed by any other person.
þ I have not cheated or plagiarised the work or colluded with any other student/s.
þ I have correctly referenced all resources and reference texts throughout these assessment tasks
þ I understand that if I am found to be in breach of policy, disciplinary action may be taken against me
Student signature: _________________________________________________________________________
Student name: ____________________________________________________________________________
Please Note: The above must be completed in full before your assessment work is assessed
Page 40 of 42
SITHKOP005 Student Assessment Pack v2.0
© Adelaide Educators Pty Ltd ABN 84136893831
RTO ID: 40336 CRICOS ID: 03187D

ASSESSOR FEEDBACK
Assessors: Please return this cover sheet to the student with assessment results and feedback.
A copy must be supplied to the office and kept in the student’s file with the evidence.
_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
Assessor signature: _____________________________________________________________________________
Assessor name: _______________________________________________________________________________
Date: _______________________________________________________________________________________
Page 41 of 42
SITHKOP005 Student Assessment Pack v2.0
© Adelaide Educators Pty Ltd ABN 84136893831
RTO ID: 40336 CRICOS ID: 03187D

Assessment Task 5: Supervisor Report and Work Placement Log Book
TASK SUMMARY:
You will be required to request a workplace supervisor to complete and sign the Supervisor Report in your Work
Placement Log Book
You must submit the completed log book and supervisor report to your assessor.
RESOURCES AND EQUIPMENT REQUIRED TO COMPLETE THIS TASK
 Access to your work placement
 Access to a workplace supervisor
 Access to your Work Placement Log Book
 Opportunities to demonstrate the skills and knowledge required in your logbook.
WHEN AND WHERE SHOULD THE TASK BE COMPLETED?
 This task is to be completed during your work placement.
 Your assessor will provide you with the due date for this assessment.
WHAT NEEDS TO BE SUBMITTED?
 Completed Work Placement Log Book
 Completed supervisor report
What do I need to hand in for this task? Have I completed this?
Your completed Work Placement Log Book 
Your completed supervisor report 
Page 42 of 42
SITHKOP005 Student Assessment Pack v2.0
© Adelaide Educators Pty Ltd ABN 84136893831
RTO ID: 40336 CRICOS ID: 03187D