SITHCCC020 Use effectively as cook

SITHCCC020 Use effectively as cook

Student Assessment Tasks

Cover Sheet

Assessment Task – Cover Sheet

Student declaration

To be filled out and submitted with assessment responses

Student name 
Student ID number 
Student signature 
Date 

Assessor declaration

Assessor name 
Assessor signature 
Date 
Assessment outcomeSNSDNSResubmissionYN

Feedback

Student result response

Student signature 
Date 

A copy of this page must be supplied to the office and kept in the student’s file with the evidence.  

Appendix C – Student assessment agreement

Student assessment agreement

Make sure you read through the assessments in your student assessment booklet before you fill out and sign the agreement below.

If there is anything that you are unsure of, consult your assessor prior to signing this agreement.

Have you read the assessment requirements for this unit?¨  Yes¨  No
Do you understand the requirements of the assessments for this unit?¨  Yes¨  No
Do you agree to the way in which you are being assessed¨  Yes¨  No
Do you have any specific needs that should be considered¨  Yes¨  No
If so, explain these in the space below.  
Do you understand your rights to reassessment?¨  Yes¨  No
Do you understand your right to appeal the decisions made in an assessment?¨  Yes¨  No
Student name 
Student ID number 
Student signature 
Date 
Assessor name 
Assessor signature 
Date 

Contents

Final results record. 2

Introduction. 6

Assessment for this unit 6

Preparing for assessment 6

Assessment Task 1: Plan and prepare a special function. 8

Information for students. 8

Activities. 10

Assessment Task 1: Checklist 15

Assessment Task 2: Student Logbook and Assessor Observation. 17

Information for students. 17

Activities. 18

Assessment Task 2: Checklist 21

Final results record. 23

Introduction

Welcome to the Student Assessment Tasks for SITHCCC020 Work effectively as a cook. These tasks have been designed to help you demonstrate the skills and knowledge that you have learnt during your course.

Please ensure that you read the instructions provided with these tasks carefully. You should also follow the advice provided in the Hospitality Works Student User Guide. The Student User Guide provides important information for you relating to completing assessment successfully.

Assessment for this unit

SITHCCC020 Work effectively as a cook describes the performance outcomes, skills and knowledge required to work as a cook. It incorporates all aspects of organising, preparing and cooking a variety of food items across different service periods and menu types; using a range of cooking methods and team coordination skills. The unit integrates key technical and organisational skills required by a qualified commercial cook. It brings together the skills and knowledge covered in individual units and focuses on the way they must be applied in a commercial kitchen.

For you to be assessed as competent, you must successfully complete two assessment tasks:

Preparing for assessment

Please read through all of the assessment tasks and related documents carefully before you get started. Ensure that you have everything that you need and seek clarification from your trainer, assessor or workplace supervisor if you have any questions.

Supporting resources: Supporting resources include templates, journals, workbooks and portfolios which can be used to support you in providing evidence of your competence. Your assessor will provide you with these documents before you begin your assessment tasks. For this unit, the supporting resources comprise:

Once you have read through the assessment tasks and are satisfied that you are clear on the requirements and submission dates, complete and sign a Student Assessment Agreement. Your assessor will countersign the agreement and keep it on file. You will find a Student Assessment Agreement in Appendix B of your Hospitality Works Student User Guide or your RTO will provide you with one.

Remember to check your Hospitality Works Student User Guide for information about:

Assessment Task 1: Plan and prepare a special function

Information for students

In this task, you will work together to organise, cook for and host a special function within your RTO.

You will need access to:

  • your learning resources and other information for reference
  • your Debrief Template
  • your Dietary Requirements Template
  • your Feedback Template
  • your Planning Meeting Template
  • your Workflow Template
  • classmates to form cooking teams
  • two recipes
  • a special request or dietary requirement of a customer.

Ensure that you:

  • review the advice to students regarding responding to written tasks in the Hospitality Works Student User Guide
  • comply with the due date for assessment which your assessor will provide
  • adhere with your RTO’s submission guidelines
  • answer all questions completely and correctly
  • submit work which is original and, where necessary, properly referenced
  • submit a completed cover sheet with your work
  • avoid sharing your answers with other students.
 Assessment information
Information about how you should complete this assessment can be found in Appendix A of the Hospitality Works Student User Guide.Refer to the appendix for information on: where this task should be completedhow your assessment should be submitted. Note: You must complete and submit an assessment cover sheet with your work. A template is provided in Appendix B of the Student User Guide. However, if your RTO has provided you with an assessment cover sheet, please ensure that you use that.

Activities

Complete the following activities.

  1. Carefully read the following scenario
 Your task for this assessment is to work with your classmates to organise, plan, prepare and cook for a special function at your RTO. There are a range of options for the type of function that you might host including: a graduation ceremonya meal for family and friendsa social event for a local community group or cultural eventa fundraising event or your class may have another idea. Your trainer or assessor will work with you to identify the type of special function that you will host. Regardless of the type of function, there are some criteria that the function must meet: It must be a buffet.Your assessor will break the class into at least three groups. Each group will be responsible for one course (entrée, main or dessert). Every person within each group will be responsible for planning and preparing or cooking at least two dishes. One of the dishes must address the dietary requirements or special needs of a customer (there is more information about this requirement below).You must work cooperatively with the other members of your team throughout this assessment to coordinate the special function.Throughout this assessment, you will need to demonstrate effective communication skills including:speaking clearly and concisely using non-verbal communication to assist with understanding asking questions to identify required information responding to questions as requiredusing culinary terms commonly used in commercial kitchens.
  • Meet with your assessor and the other members of your team
 Meet with your assessor and the other members of your team to discuss the menu for your function, the dishes that each of you will be preparing and the roles of each person in the team.
 Record the outcomes of your meeting by completing the Planning Meeting Template.
  • Adjusting for special requests or dietary requirements of customers
 Your assessor has provided you with a special request or dietary requirement of a customer that you must adjust one of the recipes that you are preparing to meet. Complete the Dietary Requirements Template to explain what the dietary requirement is that you will be addressing and to provide an overview of how you will be adjusting your recipe.
  • Organise and prepare for food service
 To ensure that you are properly prepared for food service during the special function, you will need to complete the following tasks: Interpret the recipes and specifications that you have been provided with to calculate the quantities of commodities that you will require.Identify the equipment that you will require to produce the menu items which you will be responsible for.Prepare a workflow schedule. A Workflow Template has been provided to help you. You should also rely on your completed Planning Meeting Template, and the information that you gathered in the planning meeting.
  • Final planning meeting
 Get together with your team and your assessor to go over your plans ahead of service. How will you all work together to ensure that your menu items meet customer expectations of quality and timeliness? Do your Workflow Templates need review so that you can all work cooperatively and efficiently?
 Update your Workflow Template to reflect the decisions made in the meeting.
  • Submit documents to your assessor
 Finalise your documents ensuring they are clear and complete. Send or submit the following documents to your assessor: Completed Planning meeting templateCompleted Dietary requirements templateCompleted Workflow template
  • Cook and prepare the menu items for the special function
 Now it’s time to put all of that planning and organising to work. The special function has arrived. You will work with your team to prepare and serve your dishes and to complete the related end of shift requirements. Before the service period begins, ensure that you have everything that you need including: Organisational policies and proceduresPPEWorkflow plansChecklists. Throughout the service period, your assessor (or a number of assessors) will be observing you against the following criteria, so it is important that you: Work safely and hygienicallyWork efficientlyWork cooperatively with the other members of your teamWork professionallyFollow the kitchen’s policies and proceduresFollow your work-flow planRemain calm and systematicMulti-task by integrating a range of technical and other skillsMaintain a clean and tidy work environmentPrepare menu items which meet quality standardsProduce menu items which are appealing in presentationProduce menu items which meet your customers’ expectations of timeAdjust your cooking process/methods as requiredPrepare your dishes within the kitchen’s normal time constraintsRespond appropriately to the dietary or special need that you were allocatedAdhere to your legislative requirementsConsider feedback on quality from customers, colleagues and othersStore food items correctly.
  • Gather feedback
 At the end of the meal, use the Feedback Template to gather feedback on the two dishes which you prepared from at least two guests.  
 Submit your completed Feedback Template to your assessor.
  • Post-shift debrief
 At the end of the special function, meet with all members of the three cooking teams and your assessor/s to participate in a post-shift debrief.   
 Record the outcomes of the post-shift debrief from your perspective in the Debrief Template.
 Submit your completed Feedback Template to your assessor.

Assessment Task 1: Checklist

Student’s name:
Did the student:Completed successfully?Comments
YesNo 
Determine and calculate commodity quantities?  
Determine requirements for quality and style?  
Prepare a workflow schedule and checklist?  
Liaise with other team members about menu requirements and job roles?  
Develop and follow a work schedule?  
Complete food organisation and preparation?  
Select and use appropriate commercial equipment to produce menu items?  
Cook menu items according to menu type and service style?  
Adjust menu items to meet special requests or dietary requirements?  
Produce menu items to meet customer expectations?  
Work cooperatively as part of a kitchen team?  
Work safely and hygienically?  
Follow organisational and legislative requirements?  
Maintain a clean and tidy work environment?  
Complete end of shift procedures?  
Store food items appropriately?  
Participate in post-shift debrief?  
Task outcome:SatisfactoryNot satisfactory
Assessor signature: 
Assessor name: 
Date: 


Assessment Task 2: Student Logbook and Assessor Observation

Information for students

In this task, you are required to demonstrate your skills in an operational commercial kitchen across 48 service periods. You will complete a logbook which incorporates reflective journals and third-party supervisor reports.

You will need access to:

  • your learning resources and other information for reference
  • your Student Logbook template.

Ensure that you:

  • review the advice to students regarding responding to written tasks in the Hospitality Works Student User Guide
  • comply with the due date for assessment which your assessor will provide
  • adhere with your RTO’s submission guidelines
  • answer all questions completely and correctly
  • submit work which is original and, where necessary, properly referenced
  • submit a completed cover sheet with your work
  • avoid sharing your answers with other students.
 Assessment information
Information about how you should complete this assessment can be found in Appendix A of the Hospitality Works Student User Guide.Refer to the appendix for information on: where this task should be completedhow your assessment should be submitted. Note: You must complete and submit an assessment cover sheet with your work. A template is provided in Appendix B of the Student User Guide. However, if your RTO has provided you with an assessment cover sheet, please ensure that you use that.

Activities

Complete the following activities.

 Successful completion of this unit requires that you demonstrate your skills and knowledge in an operational commercial kitchen during 48 service periods. It is important that you provide evidence that you completed each service period and we have provided you with a Student Logbook Template to help you. You will need to understand what a ‘service period’ is to ensure that you fulfil your requirements. If you are still unsure, speak to your assessor before you get started.
 What is a service period? The SIT, Tourism, Travel and Hospitality Training Package tells us that, for the purpose of assessment Service periods do not necessarily align with shift periods worked. For example a “service period” in a hospitality environment such as a restaurant may be a breakfast service, lunch service or dinner service. A “shift” worked in a restaurant may incorporate one or more of these service periods. So, you may work a shift that incorporates a breakfast service and a lunch service and although this is one “shift” worked, it may be used for two service periods. However, the two service periods must be clearly defined and the start/set-up and finish/close of each service period must be clearly identified.
 What do I need to demonstrate? During your service periods, you will be required to demonstrate a range of the skills and knowledge that you have developed during your course. These include: During the 48 service periods, you must have covered at least one: During the 48 service periods, you must have prepared, cooked and presented items for at least three of the following menu styles: During the 48 service periods, you must have prepared, cooked and served items from the following food types to meet quality requirements: Can the dishes which you prepared in Assessment 1 cover any of these requirements? How will I provide evidence? In your Student Logbook Template, you will find some detailed information about providing evidence a logbook summary and a form for each service period. At the completion of each service period you will need to: Your assessor will also observe some of your service periods and complete an observation checklist. Tips for completing your Student Logbook
 Complete your 48 service periods and Student Logbook Template.
 On completion of your industry placement, carefully check your logbook to ensure that all of the sections are complete and correct. Submit it to your assessor.

Assessment Task 2: Checklist

Student’s name:
Did the student:Completed successfully?Comments
YesNo 
Safely and hygienically prepare, cook and present menu items for a minimum of 48 food service periods?  
Prepare, cook and present items for at least three of the following different menu styles:  
Prepare, cook and serve items for the following food types that meet quality requirements:  
Liaise with other team members about menu requirements and job roles?  
Develop and follow a work schedule?  
Complete food organisation and preparation?  
Select and use appropriate commercial equipment to produce menu items?  
Cook menu items according to menu type and service style?  
Adjust menu items to meet special requests or dietary requirements?  
Produce menu items to meet customer expectations and typical kitchen time constraints?  
Work cooperatively as part of a kitchen team and multi-task as required?  
Work safely and hygienically?  
Follow organisational and legislative requirements?  
Maintain a clean and tidy work environment?  
Complete end of shift procedures?  
Store food items appropriately?  
Participate in post-shift debrief?  
Task outcome:
Assessor signature: 
Assessor name: 
Date: 

Final results record

Student name: 
Assessor name: 
Date: 
Unit name: 
Qualification name: 

Final assessment results

TaskTypeResult
SatisfactoryUnsatisfactoryDid not submit
Assessment Task 1Project – Plan and prepare a special functionSUDNS
Assessment Task 2Student Logbook and Assessor ObservationsSUDNS
Overall unit results CNYC 

Feedback

Student signature: __________________________________________   Date: ____________

Assessor signature:   _______________________________________   Date:  ____________

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