Enhance College of Technology - Assessment 5: Third Party Evaluation

This document outlines Assessment 5 for a commercial cookery course at Enhance College of Technology, focusing on a third-party evaluation. The assessment involves direct observation of a student's practical skills in a simulated or workplace environment. The evaluation covers various aspects of food preparation, including following recipes, using different cookery methods (boiling, braising, frying, etc.), preparing different types of pasta, and adhering to portion control and food safety practices. The student is expected to prepare dishes for multiple customers, responding to special requests and dietary requirements. The assessment also includes oral questioning to assess the student's underpinning knowledge of culinary terms, food quality indicators, cookery methods, mise en place, and safe operational practices. Assessors will evaluate the student based on performance observation criteria and the ability to meet commercial time constraints. The document details the resources required, assessment conditions, and grading criteria, ensuring a comprehensive evaluation of the student's competency in commercial cookery.

Enhance College of Technology
Enhance Professional Training Pty Ltd
ABN: 821 6587 1572 RTO: 41531 CRICOS: 03587K
2/35 Manilla Street, East Brisbane, Queensland 4169 Australia
Phone: [phone] email: [e-mail]
Assessment 5 – Third Party Evaluation
Student Name Student ID Number
Unit Start Date Unit End Date
Assessment Due Date Date Submitted
This cover sheet is to be completed by the student and assessor and used as a record to
determine student competency in this assessment task
The assessment process and tasks were fully explained. Yes / No
I am aware of which evidence will be collected and how. Yes / No
I am aware of my right to appeal an assessment decision. Yes / No
I am aware that I can locate the RTO’s Complaints and Appeals Policy and Procedure on
their website at (insert website address)
Yes / No
I have discussed any additional educational support or reasonable adjustments I require in
order to undertake this assessment with the Student Support Services Officer and Trainer /
Assessor, (if applicable). e.g. Student Handbook and Access and Equity Policy (insert
website address)
Yes / No
I have access to all required resources? Yes / No
Cheating & Plagiarism Declaration
Student Declaration: In accordance with the RTO’s Plagiarism Policy, I hereby acknowledge by signing this
declaration that I have not cheated or plagiarised any work regarding the assessment tasks undertaken in this
unit of competency except where the work has been correctly acknowledged.
NOTE: Student must sign this prior to submitting their assessments to the assessor
Signature Date: _____ / ______ / 20______
Assessment
Results
Satisfactory or Not Yet Satisfactory
(Please circle the assessment result for this task)
Feedback to Student - Please provide general feedback on the Student’s performance
Student Declaration: - I verify that the work completed is
my own and that I was adequately informed of the
assessment process prior to commencing this assessment
task.
Assessor Declaration: - I verify that I have adequately
explained and negotiated the assessment tasks with the
student prior to commencing assessment.
Student Name: Assessor’s Name:
Student Signature Date Assessor Signature Date
Page 1 of 13
SIT40516 Certificate IV in Commercial Cookery
Unit: SITHCCC008 – Prepare Vegetable, Fruit, Eggs and Farinaceous Dishes
Document Version: 1 Updated: 8Nov19 Source: S.L.S.8.8

Enhance College of Technology
Enhance Professional Training Pty Ltd
ABN: 821 6587 1572 RTO: 41531 CRICOS: 03587K
2/35 Manilla Street, East Brisbane, Queensland 4169 Australia
Phone: [phone] email: [e-mail]
Student Guide for Assessment
Instructions Instructions to include, but not limited to:
1. Student will be assessed in a workplace or simulated workplace environment.
2. Ensure the student is aware of the assessment requirements at the commencement
of the unit
3. The students are required to work alone and interact with others to demonstrate
ability.
4. The observations are aimed at determining the student’s knowledge of preparing
dishes using basic methods of cookery.
5. This practical assessment will need to be conducted by the student, in person and
within the workplace or simulated workplace environment.
6. The student is required to complete the practical assessment for this unit of
competency.
7. The observations of the student should be recorded in the student assessment
booklet.
8. After the student has completed the practical assessment, the Trainer/Assessor will
make comments regarding where corrections to skills may be required.
9. The student will receive up to two (2) attempts at this assessment task. Should the
1st attempt be Not Yet Satisfactory (NYS), the Trainer/Assessor will provide
feedback and will arrange a date for the student 2nd attempt. If the student 2nd
attempt is Not Yet Satisfactory (NYS), or the student fail to attend of date scheduled
for the 2nd attempt, the student will receive an overall unsatisfactory result for this
assessment task.
10. In special circumstances this practical assessment may be delivered as an
extension to classroom practical observation in order for the assessor to collect
more evidence in which the assessor shall mark the assessment and identify the
assessment was presented in a simulated environment.
Task/s to be
assessed
The tasks you will be observed undertaking are:
- The supervisor (in the workplace) or the assessor (in a simulated training
environment) will complete this checklist to verify the learner’s application of skills
and knowledge in the workplace or simulated training environment.
- Observations will be conducted over a period of time to ensure consistent
performance of the learner of all criteria to be achieved on multiple occasions.
- The supervisor/assessor will submit the completed checklist as supporting evidence
of the learner’s performance in the workplace or simulated training environment.
- The learner is required to sign this document once completed by the
supervisor/assessor
Oral Questioning During the assessment your assessor will ask you oral questions that will address the
knowledge aspects of the unit of competency. You will respond orally, and your assessor
may record your response or use your response to determine sufficient under pinning
knowledge.
Topics will include:
- Identify vegetables, fruits, eggs and farinaceous items and their different
characteristics
- Explain quality indicators of different dishes and environmental conditions
- Discuss the effects of different cookery methods
- Explain mise en place and the role it plays
- Discuss contents of stock date codes and rotation labels
- Explain safe operational practices and functions and features of equipment used in
cookery methods
Page 2 of 13
SIT40516 Certificate IV in Commercial Cookery
Unit: SITHCCC008 – Prepare Vegetable, Fruit, Eggs and Farinaceous Dishes
Document Version: 1 Updated: 8Nov19 Source: S.L.S.8.8

Enhance College of Technology
Enhance Professional Training Pty Ltd
ABN: 821 6587 1572 RTO: 41531 CRICOS: 03587K
2/35 Manilla Street, East Brisbane, Queensland 4169 Australia
Phone: [phone] email: [e-mail]
Time allowed Time will depend upon the students ability to demonstrate skills, knowledge and
understanding of the content of this unit.
Location Assessment will be completed in a simulated environment / industry workplace under the
supervision of a trainer/assessor.
Decision making
rules
To achieve a satisfactory outcome, you must be able to: -
 culinary terms and trade names for ingredients used in standard recipes for vegetable, fruit,
egg and farinaceous dishes, relating to:
 convenience products
 fresh products
 contents of stock date codes and rotation labels
 characteristics of different vegetable, fruit, egg and farinaceous dishes:
 appearance and presentation
 classical and contemporary variations
 freshness and other quality indicators
 nutritional value
 service style
 taste
 texture
 accompaniments and sauces for vegetable, fruit, egg and farinaceous dishes
 historical and cultural origin of different vegetable, fruit, egg and farinaceous dishes and
products
 cookery methods for vegetable, fruit, egg and farinaceous dishes listed in the performance
evidence
 health risks associated with raw egg products and alternative egg products
 culinary applications which use eggs as specified in the performance evidence
 mise en place requirements for vegetable, fruit, egg and farinaceous dishes
 appropriate environmental conditions for storing food products to:
 ensure food safety
 optimise shelf life
safe operational practices using essential functions and features of equipment used to produce
vegetable, fruit, egg and farinaceous dishes.
Performance
Observation
Criteria for
Assessment Task
The assessment methods must be by direct observation of tasks on required skills and
knowledge to ensure correct interpretation and application. Your Assessor will observe you
on the following observations:
 follow standard recipes to prepare dishes for at least six different customers using each of the
following types of products:
 vegetables and fruit:
 dried
 fresh
 frozen
 eggs used for the following applications:
 aerating
 binding
 setting
 coating
 enriching
 emulsifying
 glazing
 clarifying
 garnishing
 thickening
 farinaceous items:
Page 3 of 13
SIT40516 Certificate IV in Commercial Cookery
Unit: SITHCCC008 – Prepare Vegetable, Fruit, Eggs and Farinaceous Dishes
Document Version: 1 Updated: 8Nov19 Source: S.L.S.8.8

Enhance College of Technology
Enhance Professional Training Pty Ltd
ABN: 821 6587 1572 RTO: 41531 CRICOS: 03587K
2/35 Manilla Street, East Brisbane, Queensland 4169 Australia
Phone: [phone] email: [e-mail]
 couscous
 pasta and noodles
 polenta
 pulses
 rice
 prepare dishes using each of the following cookery methods at least once:
 boiling
 braising
 deep and shallow frying
 poaching or scrambling
 roasting
 stewing
 prepare at least three different types of fresh pasta
 prepare the above dishes:
 within commercial time constraints and deadlines
 reflecting required quantities to be produced
 following procedures for portion control and food safety practices when handling and storing
different food types
 responding to special customer requests and dietary requirements.
Assessment
conditions
Assessors must satisfy NVR/AQTF assessor requirements.
Competency is to be assessed in the workplace or a simulated environment that accurately
reflects performance in a real workplace setting.
Assessment must include direct observation of tasks.
Where assessment of competency includes third-party evidence, individuals must provide
evidence that links them to the leadership or management of organisational change that the
student has performed.
Assessors must verify performance evidence through questioning on skills and knowledge
to ensure correct interpretation and application.
Resources required The following equipment will be made available to students:
- Simulated or workplace documentation and resources
- Office equipment, materials and software packages (such as laptops, WiFi,
Microsoft Suite)
- Case studies to examine or real workplace situations to analyze
- an industry workplace
- a simulated industry environment.
Assessment must ensure access to:
 fixtures and large equipment:
 commercial:
 blenders and food mills
 food processor
 planetary mixer
 commercial grade work benches (1.5 m/person)
 commercial ovens with trays (one per two persons)
 commercial refrigeration facilities:
 cool room and/or fridge
 freezer
 deep-fryer
 designated storage areas for dry goods and perishables
 double sink
Page 4 of 13
SIT40516 Certificate IV in Commercial Cookery
Unit: SITHCCC008 – Prepare Vegetable, Fruit, Eggs and Farinaceous Dishes
Document Version: 1 Updated: 8Nov19 Source: S.L.S.8.8

Enhance College of Technology
Enhance Professional Training Pty Ltd
ABN: 821 6587 1572 RTO: 41531 CRICOS: 03587K
2/35 Manilla Street, East Brisbane, Queensland 4169 Australia
Phone: [phone] email: [e-mail]
 gas, electric or induction stove tops (two burners per person)
 hot plate or griddle
 microwave
 pasta machine
 salamander or other form of griller (one per four persons)
 storage facilities:
 shelving
 trays
 small equipment:
 baking sheets and trays
 beaters
 containers for hot and cold food
 cutting boards
 food handler gloves
 graters
 juicers
 knife sharpening equipment
 sharpening steels and stones
 knives:
 chef knives
 utility knives
 measurers:
 metric calibrated measuring jugs
 measuring spoons
 portion control scoops
 oven mitts
 pots and pans for small and large production:
 stainless steel
 cast iron
 non-stick fry pans
 scoops, skimmers and spiders
 scales
 service-ware:
 platters, dishes and bowls
 cutlery and serving utensils
 sets of stainless steel bowls
 steamers
 small utensils:
 flour and drum sieves
 pastry brushes
 peelers, corers and slicers
 scrapers
 spatulas
 strainers and chinois
 tongs and serving utensils
 whisks:
 fine stainless steel wire
 coarse stainless steel wire
 spoons:
 large plain and slotted metal spoons
 ladles in a variety of sizes
 serving spoons
 wooden spoons
 thermometers
 cleaning materials and equipment:
Page 5 of 13
SIT40516 Certificate IV in Commercial Cookery
Unit: SITHCCC008 – Prepare Vegetable, Fruit, Eggs and Farinaceous Dishes
Document Version: 1 Updated: 8Nov19 Source: S.L.S.8.8

Enhance College of Technology
Enhance Professional Training Pty Ltd
ABN: 821 6587 1572 RTO: 41531 CRICOS: 03587K
2/35 Manilla Street, East Brisbane, Queensland 4169 Australia
Phone: [phone] email: [e-mail]
 cleaning cloths
 commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens,
equipment and food storage areas
 dustpans and brooms
 garbage bins and bags
 hand towel dispenser and hand towels
 mops and buckets
 separate hand basin and antiseptic liquid soap dispenser for hand washing
 sponges, brushes and scourers
 tea towels
 organisational specifications:
 equipment manufacturer instructions
 current commercial stock control procedures and documentation for ordering, monitoring and
maintaining stock
 mise en place lists, menus, standard recipes, and recipes for special dietary requirements
 guidelines relating to food disposal, storage and presentation requirements
 ordering and docketing paperwork
 food safety plan
 safety data sheets (SDS) for cleaning agents and chemicals
 diverse and comprehensive range of perishable food supplies for commercial cookery or
catering operations as specified in the performance evidence
 industry-realistic ratios of kitchen staff to customers; these can be:
 staff and customers in an industry workplace during the assessment process; or
 individuals who participate in role plays or simulated activities, set up for the purpose of
assessment, in a simulated industry environment operated within a training organisation.
Assessors must satisfy the Standards for Registered Training Organisations’ requirements for
assessors; and:
 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.

 tea towels
 organisational specifications:
 equipment manufacturer instructions
 current commercial stock control procedures and documentation for ordering, monitoring and
maintaining stock
 ordering and docketing paperwork
 food safety plans
 guidelines relating to food disposal, storage and presentation requirements
 mise en place lists, menus, standard recipes, and recipes for special dietary requirements
 safety data sheets (SDS) for cleaning agents and chemicals
 diverse and comprehensive range of perishable food supplies for producing stocks, sauces and
soups specified in the performance evidence
 industry-realistic ratios of kitchen staff to customers; these can be:
 staff and customers in an industry workplace during the assessment process; or
 individuals who participate in role plays or simulated activities, set up for the purpose of
assessment, in a simulated industry environment operated within a training organisation.
Assessors must satisfy the Standards for Registered Training Organisations’ requirements for
assessors; and:
 have achieved the Certificate III in Commercial Cookery or Certificate IV in Commercial Cookery
Page 6 of 13
SIT40516 Certificate IV in Commercial Cookery
Unit: SITHCCC008 – Prepare Vegetable, Fruit, Eggs and Farinaceous Dishes
Document Version: 1 Updated: 8Nov19 Source: S.L.S.8.8

Enhance College of Technology
Enhance Professional Training Pty Ltd
ABN: 821 6587 1572 RTO: 41531 CRICOS: 03587K
2/35 Manilla Street, East Brisbane, Queensland 4169 Australia
Phone: [phone] email: [e-mail]
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.
Results/Re-
assessment
 Your Assessor will grade as either S – Satisfactory or NYS – Not Yet Satisfactory
for the assessment. In all cases your Assessor will provide you with feedback.
 Only when all assessment tasks have been graded as S – Satisfactory you will be
deemed C – Competent in the final result of the unit of competency; if you do not
satisfactorily complete all the assessment tasks you will be deemed NYC – Not Yet
Competent.
 If the evidence is graded as NYS – Not Yet Satisfactory you will be required to re-
submit the evidence. In this case, you will be provided with clear and constructive
feedback based on the assessment decision so that they can improve your skills /
knowledge prior to reassessment.
 Where a ‘NYS – Not Yet Satisfactory’ judgement is made, you will be given
guidance on steps to take to improve your performance and provided the
opportunity to resubmit evidence to demonstrate competence. The assessor will
determine and discuss the reasons for NYS – Not Yet Satisfactory on any of the
criteria and will assess you through a different method of assessment e.g.
verbal/oral questioning, problem solving exercises.
 You will be notified within 10 working days of undertaking an assessment of their
result in achieving competency
o If a student does not complete the assessment, they should notify their
trainer as to why they did not complete the assessment and if due to illness,
a medical certificate must be produced. “This process is detailed more in
the “Training and Assessment Policy and Procedure”
o In the above scenario, student will be given an opportunity for
reassessment within 5 working days with no reassessment fee charged.
o Students who are deemed to be Not Yet Competent (NYC) will be provided
with information identifying the areas in which they failed to achieve
competency. Students will then have the opportunity to repeat the
assessment task within 5 working days of notification with no reassessment
fee charged.
o If a student is deemed NYC in the reassessment or if the student did not
approach the RTO within five working days with a valid reason for not
availing themselves of the reassessment opportunity, then those students
will be given a final chance to re-sit the assessment and will be charged at
$100.00.
o After this no further reassessment attempt will be provided to the student
and the student will be required to repeat the whole unit with full fee for the
unit as per the fees policy of the RTO. The student will be made aware of
the impact of repeating the unit may have on their student visa.
o If a student is found to be cheating or plagiarising their assessment, a
$100.00 reassessment fee will be charged for reassessing the assessment
within 5 working days.
o If the student is found to be plagiarising or cheating again after conclusion
of the Intervention meeting with the Course Co-ordinator, the matter will be
referred to the CEO / Operation Manager which may result in the
suspension or cancellation of their enrolment
o The RTO has intervention strategies, including student support services
available to enable students to complete qualification in the expected time
frame. Students at risk of not completing within this time frame are
identified as early as possible and an intervention strategy is put in place.
Page 7 of 13
SIT40516 Certificate IV in Commercial Cookery
Unit: SITHCCC008 – Prepare Vegetable, Fruit, Eggs and Farinaceous Dishes
Document Version: 1 Updated: 8Nov19 Source: S.L.S.8.8

Enhance College of Technology
Enhance Professional Training Pty Ltd
ABN: 821 6587 1572 RTO: 41531 CRICOS: 03587K
2/35 Manilla Street, East Brisbane, Queensland 4169 Australia
Phone: [phone] email: [e-mail]
Reasonable
Adjustment
Assessor may adjust assessment conditions (as required) to suit workplace objectives
provided that the integrity of the task is maintained.
Page 8 of 13
SIT40516 Certificate IV in Commercial Cookery
Unit: SITHCCC008 – Prepare Vegetable, Fruit, Eggs and Farinaceous Dishes
Document Version: 1 Updated: 8Nov19 Source: S.L.S.8.8

Enhance College of Technology
Enhance Professional Training Pty Ltd
ABN: 821 6587 1572 RTO: 41531 CRICOS: 03587K
2/35 Manilla Street, East Brisbane, Queensland 4169 Australia
Phone: [phone] email: [e-mail]
Assessment 5 – Third Party Evaluation
Third-party supervisor/assessor report
 The supervisor (in the workplace) or the assessor (in a simulated training environment)
will complete this checklist to verify the learner’s application of skills and knowledge in the
workplace or simulated training environment.
 Observations will be conducted over a period of time to ensure consistent performance of
the learner of all criteria to be achieved on multiple occasions.
 The supervisor/assessor will submit the completed checklist as supporting evidence of
the learner’s performance in the workplace or simulated training environment.
 The learner is required to sign this document once completed by the supervisor/assessor.
Unit of competency: SITHCCC008 Prepare vegetable, fruit, eggs and farinaceous dishes
Workplace name:
Supervisor’s name:
Assessor’s name:
Learner’s name:
Date training/assessment began: Date training/assessment completed:
Observable skill/task Supervisor/assessor comments Satisfactory
Yes No
Example:
Can locate, read and interpret
recipes, lists, etc. to confirm
food preparation
requirements.
Example:
Peter located and read standard recipes for the
dishes he has been asked to prepare
ingredients for. Any changes to the recipes or
other preparation requirements where checked
and confirmed prior to commencing
preparation tasks.

Page 9 of 13
SIT40516 Certificate IV in Commercial Cookery
Unit: SITHCCC008 – Prepare Vegetable, Fruit, Eggs and Farinaceous Dishes
Document Version: 1 Updated: 8Nov19 Source: S.L.S.8.8

Enhance College of Technology
Enhance Professional Training Pty Ltd
ABN: 821 6587 1572 RTO: 41531 CRICOS: 03587K
2/35 Manilla Street, East Brisbane, Queensland 4169 Australia
Phone: [phone] email: [e-mail]
Observable skill/task Supervisor/assessor comments Satisfactory
Yes No
Locates, reads and interprets
recipes, food preparation lists,
menus and task sheets to
check food production
requirements.
Efficiently sequences food
preparation and production
tasks.
Calculates ingredient amounts
according to requirements.
Identifies and selects ingredients
from stores according to
requirements.
Checks perishable supplies for
spoilage or contamination.
Locates and reads date codes
and rotation labels on food
products.
Selects appropriate type and size
of equipment.
Follows food and workplace
safety procedures when
assembling equipment and
checks cleanliness prior to use.
Uses equipment safely and
hygienically when preparing and
cooking food.
Sorts and assembles ingredients
according to production
requirements.
Page 10 of 13
SIT40516 Certificate IV in Commercial Cookery
Unit: SITHCCC008 – Prepare Vegetable, Fruit, Eggs and Farinaceous Dishes
Document Version: 1 Updated: 8Nov19 Source: S.L.S.8.8

Enhance College of Technology
Enhance Professional Training Pty Ltd
ABN: 821 6587 1572 RTO: 41531 CRICOS: 03587K
2/35 Manilla Street, East Brisbane, Queensland 4169 Australia
Phone: [phone] email: [e-mail]
Observable skill/task Supervisor/assessor comments Satisfactory
Yes No
Weighs and measures
ingredients correctly and
creates portions.
Cleans and cuts ingredients
using basic culinary cuts.
Minimises waste.
Prepares eggs for different
culinary uses
Prepares fresh farinaceous
ingredients.
Selects and uses mise en
place and cookery methods
(as listed in the skills log) for
dishes.
 Uses numeracy skills to
calculate number of
portions and determine
cooking times and
temperatures.
Follows standard recipes for
dishes using food types listed in
the skills log.
Selects and adds
accompaniments to the dish.
Page 11 of 13
SIT40516 Certificate IV in Commercial Cookery
Unit: SITHCCC008 – Prepare Vegetable, Fruit, Eggs and Farinaceous Dishes
Document Version: 1 Updated: 8Nov19 Source: S.L.S.8.8

Enhance College of Technology
Enhance Professional Training Pty Ltd
ABN: 821 6587 1572 RTO: 41531 CRICOS: 03587K
2/35 Manilla Street, East Brisbane, Queensland 4169 Australia
Phone: [phone] email: [e-mail]
Observable skill/task Supervisor/assessor comments Satisfactory
Yes No
Prepares dishes for a number of
customers:
 within commercial time
constraints and deadlines
 reflecting required
quantities to be produced
 following procedures for
portion control and food
safety practices
 responding to special
customer requests and
dietary requirements
 managing own speed,
timing and productivity.
Follows standard recipes and
makes food quality adjustments
within scope of responsibility.
Presents dishes on appropriate
serviceware.
Adds appropriate dips, sauces
and garnishes to dishes.
Visually evaluates the dish and
adjusts presentation, if
necessary.
Stores dishes in appropriate
environmental conditions.
Cleans work area and disposes of
or stores surplus and re-usable
by-products.
Page 12 of 13
SIT40516 Certificate IV in Commercial Cookery
Unit: SITHCCC008 – Prepare Vegetable, Fruit, Eggs and Farinaceous Dishes
Document Version: 1 Updated: 8Nov19 Source: S.L.S.8.8