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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SITHKOP005 Student Assessment Pack v2.0
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RTO ID: 40336 CRICOS ID: 03187D

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
© Adelaide Educators Pty Ltd ABN 84136893831
RTO ID: 40336 CRICOS ID: 03187D

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
© Adelaide Educators Pty Ltd ABN 84136893831
RTO ID: 40336 CRICOS ID: 03187D

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: _____________________
Page 7 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 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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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.
_____________________________________________________________________________________________
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_____________________________________________________________________________________________
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_____________________________________________________________________________________________
_____________________________________________________________________________________________
Assessor signature: _____________________________________________________________________________
Assessor name: _______________________________________________________________________________
Date: _______________________________________________________________________________________
Assessment Task 1: Written questions
Page 9 of 42
SITHKOP005 Student Assessment Pack v2.0
© Adelaide Educators Pty Ltd ABN 84136893831
RTO ID: 40336 CRICOS ID: 03187D

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
© Adelaide Educators Pty Ltd ABN 84136893831
RTO ID: 40336 CRICOS ID: 03187D

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
© Adelaide Educators Pty Ltd ABN 84136893831
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
Page 12 of 42
SITHKOP005 Student Assessment Pack v2.0
© Adelaide Educators Pty Ltd ABN 84136893831
RTO ID: 40336 CRICOS ID: 03187D