Ultimo RTO 90072 2018-2019 / Hospitality (Kitchen Operations) SIT20416 Certificate II in Kitchen Operations / Cluster B Introduction to the Commercial Kitchen / SIT – Tourism, Travel & Hospitality (Release 1.1) Page 1 of 25 Camden High School Stage 6 Hospitality Kitchen Operations 2018-2019 Cluster B Assessment Task Units of Competency: SITXFSA002 – Participate in safe food handling practices SITHCCC001 – Use Food Preparation Equipment Student Name:_____________________________________________________________________ Date of Issue: 7/8/18 Due Date _28/8/18_
Transcript
Ultimo RTO 90072
2018-2019 / Hospitality (Kitchen Operations) SIT20416 Certificate II in Kitchen Operations / Cluster B Introduction to the Commercial Kitchen / SIT – Tourism, Travel & Hospitality (Release 1.1) Page 1 of 25
Camden High School
Stage 6 Hospitality Kitchen Operations
2018-2019 Cluster B
Assessment Task
Units of Competency:
SITXFSA002 – Participate in safe food handling practices SITHCCC001 – Use Food Preparation Equipment Student Name:_____________________________________________________________________ Date of Issue: 7/8/18 Due Date _28/8/18_
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STUDENT ASSESSMENT TASK Name of VET Course Hospitality (Kitchen Operations)
Qualification Code and Name SIT20416 Certificate II in Kitchen Operations
Assessor Name(s) Ms Kalan, Ms Lawlor, Ms Donovan
Name of Task Cluster B
Units of Competency Assessed SITXFSA002 – Participate in safe food handling practices SITHCCC001 – Use Food Preparation Equipment
Pre-requisite units SITXFSA001 – Use hygienic practices for food safety
Assessment Conditions SITXFSA002 Participate in safe food handling practices Skills must be demonstrated in an operational food preparation area. This can be: • an industry workplace • a simulated industry environment. Assessment must ensure access to: • Storage facilities, containers/display items for hot and cold storage, packaging materials,
• Documentation from – national, state and local government food safety authority • Australia New Zealand Food Standards Code • Workplace food safety programs, policies, procedures for managing food safety SITHCCC001 Use food preparation equipment
organisational specifications: equipment manufacturer instructions mise en place lists and standard recipes organisational food safety plan safety data sheets (SDS) for cleaning agents and chemicals variety of commercial ingredients used in food preparation specified in the
performance evidence industry-realistic ratios of kitchen staff to customers.
• Resources and equipment required for Assessment
Students must provide the following for this assessment: • Tool kit • Uniform/PPE
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Assessment Method Units of Competency Duration
[e.g. 1 lesson, 1 week] Due Date
Part A: Written questioning
SITHCCC001 – Use food preparation equipment
Two (2) weeks, completed in own time, can access class
notes/resources The completed cluster assessment task is to be submitted your teacher by _________________________, following school procedures: • in class on the due date • or email: [email protected][email protected][email protected]
Part B: Written questioning
SITXFSA002 – Participate in safe food handling practices
Two (2) weeks, completed in own time, can access class
notes/resources
Part C: Direct observation of practical work
SITHCCC001 – Use food preparation equipment SITXFSA002 – Participate in safe food handling practices
Performance to be observed during practical lessons/service
periods
Foundation Skills incorporating language, literacy, numeracy and employment skills required for competent performance are embedded in the units of competency.
Additional Requirements I have special needs and require adjustments to undertake this task. YES NO Describe here how the task was modified for special needs and/or EAL/D e.g.
� Altering/simplifying the language used__________________________________________________________________
� Providing support staff ______________________________________________________________________________
� Providing additional time to complete the task ____________________________________________________________
� Altering assessment methods used ____________________________________________________________________ Please note, when altering an assessment method such as use of verbal questioning instead of written response teacher must indicate alteration on the task (e.g. V written next to question)
Student Acknowledgement (To be completed before student is assessed) I understand:
� The requirements of the assessment task and assessment methods.
� What is being assessed and can perform the tasks described in this assessment.
� Recognition of Prior Learning (RPL), Credit Transfer and Assessment Appeals.
� All work submitted must be my own and must not be copied from another person or source.
Name ……………………………………………… Student’s Signature: ………………………….…………..… Date: ..............................
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PART A: Written questioning (SITHCCC001 Use food preparation equipment) • Part A – To successfully complete this assessment and demonstrate your knowledge, you must attempt and complete ALL
questions satisfactorily. • This section is to be completed in your own time/in class time (maximum 2 weeks) • You may use your class notes, textbook and learning resources (eg. Didasko, Futura) • Answer ALL questions in the space provided.
1. Define mise en place and explain its role in the process of preparing, cooking and presenting food. ________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________
2. Match the correct knife to the preparation task.
The blade is long and flexible with a rounded end. Used to spread and scrape soft mixtures, also used to flip food items like pancakes and crepes.
A very flexible thin blade which is used for fish.
The most commonly used knife. The blade is wide at the heel and tapers to a point. Used to roughly chop mirepoix of vegetables, and to cut vegetables into julienne.
Has a thin pointed blade and used to remove meat from the bone, separate bones at the join and trim meat. This knife has no flexibility.
Also called a vegetable knife, this knife has a pointed blade and is used for small tasks like peeling, trimming and making decorative garnishes.
A long serrated blade which is used to cut off crusts and through bread.
3. You are an apprentice working in a busy restaurant and the food processor is not operating correctly. One of the
other chefs tells you “make it work by jamming a wooden spoon into the handle which will hit the safety switch, and it will be fine.”
i) What should you do? ____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________
ii) What steps should you take if the food processor is not working correctly? __________________________________________________________________________________________________________________________________________________________________________________________________
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6. Define mise en place and explain its role in the process of preparing, cooking and presenting food. ________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________
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7. Complete the following table:
Commercial equipment used for food preparation
Use and maintenance Commercial equipment used for food preparation
Use and maintenance
Blenders
Whisk
Food Processors
Thermometer
Scales
Peeler
Planetary Mixer
Corer
Slicer
Grater
Student Feedback – Part A Written questioning Student competently answers questions and demonstrates knowledge about:
Satisfactory More Evidence Required
SITH
CCC0
01
SITHCCC001- Use food preparation equipment Student competently answers questions about: • Understands the meaning and role of mise en place • Able to identify equipment and their uses • Identify faulty and unsafe equipment and demonstrate the
knowledge of the correct actions to follow. • Discusses the cleanliness of equipment using appropriate
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Part B – Written questioning (SITXFSA002 Participate in safe food handling practices) • Part B – To successfully complete this assessment and demonstrate your knowledge, you must attempt and complete ALL
questions satisfactorily. • This section is to be completed in your own time/in class time (maximum 2 weeks) • You may use your class notes, textbook and learning resources (eg. Didasko, Futura) • Answer ALL questions in the space provided.
SITXFSA002 – Participate in Safe Food Handling Practices Place a tick () in the most correct box. 1. Which Australian government agency regulates food safety at a national level?
Queensland Health Food Standards Australia New Zealand (FSANZ) Department of Human Services NSW Food Regulation 2015
2. The act governing the sale of food for human consumption in NSW is: WHS Act 2011 (NSW) Food Standards Australia New Zealand (FSANZ) Food Act 2003 (NSW)
3. What are the consequences of failing to observe a food safety policy? (Select one or more) PCBU could be fined Restaurant could be closed down Nothing, you just have to throw the food out People could become sick or may die
4. Environmental Health Officers (EHOs) have authority to: (Select one or more) Take samples for chemical testing and bacteria counts Close the business if it is deemed a serious public risk Review financial accounts of a food business Enter a food business at any time Issue an infringement notice if the food premises is unclean
5. Microbiological contaminants, especially bacteria need which of the following to grow? Time, temperature, food and moisture Highly acidic conditions Temperature below 50C
6. What should you do if the temperature of the fridge is 150C?
Tell your supervisor and keep serving food from the fridge to the customers Turn the fridge off, ring the repairer/mechanic and use the food in the fridge within one hour Record the temperature on the checklist, inform your supervisor, dispose food immediately
7. What temperature should food hot food be reheated to or held at? 600C or above Reheated to 500C and held for 2 hours at 400C 50C to 500C Whatever temperature the chef says
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8. Freshly made sandwiches (containing cold meat, cheese and salad) stored in a display cabinet at 40C for longer than 4 hours should be? Kept in the fridge overnight so they can be served the next day Thrown out Given to staff to eat
9. Which of the following must be provided for food handlers supervising a food display? (Select more than one) Food handling gloves and tongs or serving spoons for each dish Only one pair of tongs for the display Tea towel to carry hot dishes and tongs to serve
10. How should single-use items such as straws be stored? In a container with easy access for customers Staff should hand the straw to the customer Wrapped individually or in a sealed dispenser
11. Damaged packaging can: Protect food Be repaired and used if needed Contaminate food and must be thrown out
12. The temperature danger zone is: 50C – 600C Below 50C and above 600C 200C – 400C Above 600C
Observe the following HACCP Table for the production of crumbed chicken and answer the following questions.
13. a) What are the potential hazards that can occur during production of crumbed chicken? …………………………………………………………………………………………………………………………………………… …………………………………………………………………………………………………………………………………………… b. What temperature should the chicken be kept at during storage? ……………………………………………………………………………………………………………………………………………
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c. How often should the temperature of the refrigerator be monitored? …………………………………………………………………………………………………………………………………………… d. Where should the temperature of the refrigerator be recorded? …………………………………………………………………………………………………………………………………………… e. What should you do with the chicken if the refrigerator broke down and the temperature of the chicken increased? …………………………………………………………………………………………………………………………………………… f. Why should the chicken be immediately cooked if it has been out of the refrigerator for more than 2 hours? …………………………………………………………………………………………………………………………………………… …………………………………………………………………………………………………………………………………………… g. Before the cooked chicken is held in the bain marie, what temperature should the bain marie be? …………………………………………………………………………………………………………………………………………… h. How can you tell how long the chicken has been in the bain marie? …………………………………………………………………………………………………………………………………………… i. What should you do if the cooked chicken has been in the bain marie for 2 hours and 15 minutes and why? …………………………………………………………………………………………………………………………………………… 14. List THREE main types of safety hazards that can occur during food-handling, production, storage or service of
15. Describe how to check the accuracy (calibration) of your thermometer and what to do if it varies more than 1°C. …………………………………………………………………………………………………………………………………………… …………………………………………………………………………………………………………………………………………… …………………………………………………………………………………………………………………………………………… 16. Are the following statements about cleaning, sanitising and maintenance of food preparation and storage areas true
or false?
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Are the following statements true or false? T F CLEANING Dirt and grime must be cleaned from all shelving in the dry store Use by / expiry dates should be checked monthly to prevent food wastage Grease, fat and waste oils can be poured down the sink with the hot water running Mouse droppings can be cleaned up with a dishcloth SANITISING A chipped or cracked plate, should be thrown away. The breakage must be reported and recorded.
It is not necessary to sanitise crockery and cutlery after each use Glassware must be washed and sanitised after each use Food surfaces (such as benchtops) do not need to be sanitised regularly, they only need to be cleaned
Sanitising can only be done using chemicals Bacterial swabs can be used to check if surfaces have been cleaned and sanitised effectively Chemical contamination of food by cleaning products can not be tested by sending food samples or swabs of equipment to a laboratory
MAINTENANCE There is no requirement to calibrate a temperature probe if it is only 2 or 3 degrees out. Temperature control checks of storage equipment only need to be conducted once a month Food handlers and kitchen hands can repair minor electrical faults or repairs of equipment
17. Why are these food barriers used?
…………………………………………………………………………………………………………………………………………… …………………………………………………………………………………………………………………………………………… 18. a) Sarah is working in a café and has been asked to prepare ingredients for sandwiches. Use the information
below to complete the Activity Log to show how Sarah has followed the 2-hour/4-hour rule when preparing the ingredients.
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b) Should Sarah return the food to the fridge or throw it out (discard)? (Place a tick () in the Action column)
Sarah removed the ingredients from the fridge at 8:30am and the temperature was 30C. It took her 30 minutes to prepare the ingredients. She covered the food and put it back in the fridge. The temperature of the food was 50C. The food was put into the display cabinet at 10:00am. The food was on display until 1:30pm.
19. How should contaminated food be disposed of? …………………………………………………………………………………………………………………………………………...…………………………………………………………………………………………………………………………………………...…………………………………………………………………………………………………………………………………………... 20. Match the following terms to the definitions. You can refer to the ANZFSC – Australian New Zealand Food
The introduction or occurrence of a contaminant in food. (Standard 3.1.1)
Food that has to be kept at certain temperatures to minimise the growth of any pathogenic microorganisms that may be present in the food or to prevent the formation of toxins in the food. (Standard 3.2.2)
Any biological or chemical agent, foreign matter, or other substances that may compromise food safety or suitability. (Standard 3.1.1)
21. a) What is a food safety program (FSP)? Why do businesses need one? ……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………............................................................................................................................................................................................... b) FSP must contain the following: (Tick all that apply)
Identify all potential food safety hazards
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Identify where and how these hazards can be controlled Corrective action when hazards are not controlled System for monitoring hazard control Scheduled regular review of the FSP Shopping receipts Records to show that steps have been followed to ensure food safety and hazards controlled
22. What could happen if a food handler does not follow a food safety plan or the food safety laws?
Impact on Customer Impact on the business • •
• •
• •
• •
23. Who employs the Environmental Health Officer (EHO)? What is the role of the EHO?
26. List two (2) ways a food handler can minimise or remove a food hazard?
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30. Complete the following table for each food type, listing: • Correct storage area and environmental conditions • Recommended temperature range for storage • Actual temperature (You must use a temperature probe to check the actual temperature of the storage area) • Visual check for food quality • Safe food handling for each food type
FOOD TEMPERATUARE MONITORING DOCUMENT
Food Types Storage Area & Environmental
Conditions
Recommended temperature
range
Actual temperature
(Check with temperature probe)
Visual Check of food quality Safe Food Handling Practice
DAIRY Fridge or coolroom Top shelf Cool air circulating ___________ oC
Receive and store within recommended temperature range Do not use if milk smells, is lumpy or is out of date
DRIED GOODS 15 – 210C ___________ oC
Packaging not damaged Used by / best before date No mould Product not too dry
EGGS Fridge or coolroom Top shelf Cool air circulating
___________ oC Do not use if egg shell is cracked or damaged Eggs shell must be stamped
FROZEN GOODS -18-240C ___________ oC Packaging not damaged or
significantly covered in ice
FRUIT AND VEGETABLES ___________ oC
No blemishes, black spots or mould, no bugs, worms, or dirt, Skin is not split
Wash and peel before use Do not use if mould or slimy Use green chopping board
FRESH MEAT AND FISH
Fridge or cool room Middle or bottom shelf Cool air circulating
1 – 40C ___________ oC
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31. How should the following items be cleaned or sanitised? Item Cleaned Sanitised
Crockery and Utensils
Chopping Boards
Stainless steel benchtop
32. Hospitals, aged care and child care centres serve food to vulnerable, high risk people. Identify three (3) other high
Student Feedback – Part B Written questioning Student competently answers questions and demonstrates knowledge about:
Satisfactory More Evidence Required
SITX
FSA0
02
• Key features of Commonwealth, state and local food safety requirements (food safety policies, procedures and consequences)
• HACCP and other food safety principles, procedures and processes, monitoring techniques and methods to ensure safety of food served and sold to customers (CCP, hazards, contamination, temperature danger zone, 2hr/4hr rule)
• Food safety monitoring and methods to ensure safety of food served and sold to customers
• Safe food handling practices and high risk customer groups • Cleaning, sanitising and maintenance requirements and procedures
Assessor Signature: Date:
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Part C – Direct observation of practical work For Part C • Students will be observed (by an assessor) when completing the following tasks during practical lessons or service periods. • Recipes are to be completed INDIVIDUALLY. • Students must supply all PPE and tool kit (if required). • Your assessor will indicate your performance on the observation checklists (for each unit of competency) SITXFSA002 – Participate in safe food handling practices Students must: • Demonstrate safe food handling practices (in work functions) on at least three (3) occasions (assessed in
SITXFSA001) • Demonstrate the correct methods of controlling food hazards at each of the following critical control points:
o Receiving o Storing o Preparing o Processing o Displaying and/or serving o Packaging o Transporting o Disposing
Practical examination to be conducted either as a:
o Full day incursion to prepare, cook and serve full menu (and can be used as a service period for SITHIND003 Use Hospitality Skills Effectively if assessor requirements are met) OR
o Task prepared, cooked and served in time frame/s specified by assessor (must reflect commercial timeframes). Prior to assessment event: Students must have access to manufacturer instructions and SDS for cleaning agents; cleaning schedule and manufacturer instructions for commercial equipment required for food preparation requirements to make dishes provided. Instructions to students: • Work in a safe and appropriate manner at all times. • Follow all verbal and written instructions provided by your assessor and communicate effectively with others. • The assessor will complete an observation checklist and provide verbal and written feedback. • Your assessor may ask oral questions to clarify your understanding during the practical demonstration of your skills and will
record your responses on the observation checklist. • Students must supply all PPE and tool kit (if required). • Student will prepare all of the following dishes within commercial timeframes and must demonstrate they can follow cleaning
procedures including end of service clean to standards and presentation of the premises. Each student must demonstrate they can follow cleaning schedules within commercial time constraints on SIX different occasions, wearing correct personal protective equipment and using:
different types of cleaning agents and chemicals for kitchens and equipment cleaning, sanitising and disinfecting methods for kitchens and equipment correct and environmentally sound disposal methods for waste and hazardous substances efficient use of energy, water and other resources
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Recipes Fish Tacos Buffet style
o Sticky beef short ribs o chicken thigh fillet o Sweet potato mash o Tomato salad
White Chocolate and Raspberry Muffins Please complete workflow plan on next page
Workflow Plan
1. Prepare a workflow plan using the template provided (This should be submitted 1 week prior to the practical examination for your teacher to check.)
• Include appropriate cleaning and storage techniques to minimise the risk of food contamination.
• The time listed can either be the time of day, or the estimated time it will take you to complete the task (in minutes).
• List all ingredients that you will use including quantities.
• List each ingredient only once at the task/step that you will use it.
• Prepare a detailed list of all equipment you will need and record it on the work flow plan beside the task and ingredients that are relevant.
• Include items from the observation criteria in your plan.
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Workflow Plan Name of Menu Item: 3 course luncheon Date: TIME TASK INGREDIENTS/TEMPERATURES*/STORAGE UTENSILS/EQUIPMENT *Food storage/holding temperatures to prevent microbial contamination should be used at the critical control points indicated
NB Students can copy additional pages as require
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RECIPES
Baja style fish tacos with Aioli Yield: 1 Portion
Ingredients Quantity Aioli egg 1 clove garlic 1 rice brand oil 125ml Salt and pepper lemon 1 Fish white fish 250g extra virgin olive oil 1 T lime juice 2 t chili powder 1 t salt pinch black pepper pinch freshly chopped coriander 1 t Slaw cabbage 1/2 C red wine vinegar 2 t salt and pepper to taste Toppings red onion 1/4 roma tomato 1 freshly chopped coriander 2 T lime ½ corn or flour tortillas, warmed 2 avocado ¼ red chili ½ red onion 1/4
Step Mise en place 1 Brunoise onion, concasse tomato, chop coriander, julienne red chili 2 Wash and shred lettuce 3 Separate egg 4 Mince garlic 5 Fillet fish into goujons 6 Lime into wedges for garnish 7 Juice lemon and remove piths Method - Aioli 1 whisk egg yolk in a bowl to ribbon stage 2 Add minced garlic 3 Gradually add oil while whisking in a very thin stream until mix is light in colour and creamy in texture 4 Season to taste and add lemon juice 5 Refrigerate until required. Method – Fish tacos 1 Combine the olive oil, lime juice, and chili powder in a small bowl and whisk to combine. Add chopped coriander and
marinate fish for 15-20 min 2 Toss shredded lettuce with red wine vinegar in a small mixing bowl. Season with salt and pepper to taste. 3 Add avocado, onion, coriander and seasoning to food processor to make guacamole, blend till combined. 4 Heat a large pan over medium-high heat. Add in fish and cook for about 5 minutes per side. The fish is done when it can
easily be flaked with a fork. 5 Compile your tacos with fish, cabbage slaw, a little onion, tomato, coriander and a squirt of lime juice. Little aioli over the top.
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Buffet Style American beef short ribs with Sweet potato mash & Marinated chicken thigh fillet with Tomato salad
Yield: 1 Portion
Ingredients Quantity Ribs beef short ribs 500g pineapple juice 1/4 C soy sauce 1/4 C brown sugar 2 T vegetable oil 2 T clove garlic 1 ground black pepper ¼ t BBQ sauce ½ C beef short ribs 500 g Chicken thigh fillet thigh fillet (with bone) 1 olive oil 2 T clove garlic 1 celery stalk ½ onion ½ carrot ½ thigh fillet 1 olive oil 2 T Sweet potato mash sweet potato 50g clove garlic ¼ butter 10g pouring cream 15ml Tomato Salad small tomato 1 Lebanese cucumber ½ Spanish onion ¼ slice sour dough or ciabatta bread 1 basil ¼ C olive oil 2 T balsamic vinegar 1 T
Step Mise en place Arrange oven shelves and preheat oven to 200°C,
Grate garlic, De-bone thigh fillet, Prepare mirepoix, Chiffonnade basil, Slice onion (with mandolin), Jardinière cucumber, Macedoine tomato, Tear bread in little olive oil, salt and pepper, Wash, peel and chop sweet potato
Method - marinade 1 Combine all ingredients and allow to stand Method - chicken
1 Using a boning knife, de-bone thigh fillet 2 Coat chicken with olive oil and grated garlic 3 Prepare mirepoix and place in baking dish 4 Lay chicken thigh on top of mirepoix and bake for 20 minutes or until done 5 Use thermometer to check internal temp of chicken prior to removing from oven. Method - ribs
3 Cut ribs into singular pieces and marinade for 1 hour 4 Bake in oven at 180o
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5 Coat ribs with BBQ sauce every 15 min until cooked Method – Sweet potato mash (note to assessor: potatoes can be combined to cook in groups then use of
mouli demonstrated individually) 1 Boil or steam sweet potato until soft 2 Combine sweet potato and garlic 3 Pass mixture through mouli 4 Mix in butter and cream and season to taste Method - tomato salad
1 On baking tray, lay out bread and bake for 10 min or until golden and crisp 2 In a bowl, mix tomato, cucumber and onion 3 In a small bowl, whisk olive oil and balsamic vinegar together 4 Dress salad and garnish with chiffonnade basil
Chocolate and Raspberry Muffins Yield: 1 Portion
Ingredients Quantity Raspberry Coulis frozen raspberries 50g sugar 15g water 10ml lemon ½ Decoration White chocolate melts 50g Batter self-raising flour 150g baking powder ½ t margarine or butter 90g caster sugar 90g medium eggs 2 milk 50ml frozen raspberries 50g white chocolate chips 50g coulis 40ml
Step Mise en place Arrange shelves and preheat oven to 180°C, Prepare muffin pan with muffin cases, Squeeze lemon – 5 ml juice
required, Melt milk chocolate melts, Make a small piping bag with baking paper Method - Coulis
1 Place raspberries, sugar and water into a small saucepan and bring to the boil 2 Place mixture into a blender with lemon juice and pulse 3 Allow to cool Method - batter
1 Sift flour and baking powder into a bowl 2 Add margarine/butter, sugar, eggs and milk 3 Mix thoroughly using planetary mixer 4 Fold frozen raspberries and dark chocolate chips through batter 5 Gently swirl coulis through batter 6 Place in muffin cases and bake for 20 – 25 minutes or until done Method - decoration
1 Place melted chocolate into the piping bag 2 Pipe overlapping shapes of suitable size onto baking paper 3 Place in a cool area in the kitchen until required – do not refrigerate 4 Plate for service using melted chocolate and palette knife to decorate plate and pre-prepared chocolate shapes
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ASSESSOR OBSERVATION CHECKLIST – SITHCCC001 Use Food Preparation Equipment Students: You will be observed demonstrating the following tasks, by an assessor, whilst completing each dish.
Student Name: ____________________________________________________________________ Key: = Observed satisfactory = Observed More Evidence Required (MER) NO = Not Observed
Each of the following dishes prepared within commercial time constraints and deadlines.
Dish Fish Tacos Sticky beef short ribs
Sweet potato mash Tomato salad
White chocolate muffins
Date __ / __ __ / __ __ / __ __ / __ __ / __
Prepare dishes within commercial time constraints
Yes No
Yes No
Yes No
Yes No
Yes No
Performance Evidence Observed by Assessor (Detailed criteria in Assessor Evidence and Answer Guide)
Assessor Check: Satisfactory (S) More Evidence Required (MER) and comment
Select food preparation equipment. Student locates information in food preparation lists and standard recipes to determine food preparation requirements.
Yes No Comment:
Student selects correct knives and equipment suited to the task.
Yes No Comment:
Use equipment to prepare food. Interpret and follow manufacturer instructions when assembling equipment safely and hygienically ready for use.
Yes No Comment:
Prepare food items using suitable knives to make precision cuts.
Yes No Comment:
Clean and maintain food preparation equipment. Maintain cleanliness of equipment using energy, water and other resources efficiently.
Yes No Comment:
Maintain condition of equipment and identify and either rectify or verbally report unsafe or faulty equipment.
Yes No Verbal report: Comment:
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Camden High School
Assessor Comment I agree that all the above steps in this checklist have been demonstrated S/MER
Perfo
rman
ce E
viden
ce O
bser
ved
by A
sses
sor
(Det
ailed
crite
ria in
Ass
esso
r Evid
ence
and
Ans
wer G
uide)
SITX
FSA0
02
Demonstrates safe food handling practices and follows hygienic procedures (in work functions) on at least THREE (3) occasions. ___ / ___ / ___ ___ / ___ / ___ ___ / ___ / ___
Demonstrates correct methods of controlling food hazards at each critical control point
Assessor Check: S - Satisfactory / MER – More Evidence Required
S / MER S / MER S / MER S / MER S / MER S / MER
Assessor Comments:
Assessor Signature: Date:
Ultimo RTO 90072
2018-2019 / Hospitality (Kitchen Operations) SIT20416 Certificate II in Kitchen Operations / Cluster B Introduction to the Commercial Kitchen / SIT – Tourism, Travel & Hospitality (Release 1.1) Page 24 of 25
Camden High School
Additional Evidence List below if supplementary evidence was required to determine competence: e.g. verbal questioning; third party evidence (e.g. work placement employer report, photographs), school events, videos etc. and upload to QMS Unit of Competency Evidence description SITXFSA002 – Participate in safe food handling practices
SITHCCC001 – Use Food Preparation Equipment
Assessment Outcome SITXFSA002 – Participate in safe food handling practices � Competent � Not yet competent SITHCCC001 – Use Food Preparation Equipment � Competent � Not yet competent If you have been deemed NOT YET COMPETENT this is the further action required: Multiple attempts (up to 3), are allowed to demonstrate competence. In order for you to be deemed competent for these units, you must:
Unit of Competency Action Required if More Evidence is Required Date of
Reassessment/ Date Competent
SITXFSA002 – Participate in safe food handling practices
SITHCCC001 – Use Food Preparation Equipment
Teacher’s General Comment ………………………………………….………………………….................................................................................................................. ....………………………………………………………………………………………………………………….................................................. ....…………………………………………………………………………………………………………………..................................................
I declare that I have conducted a fair, valid, reliable and flexible assessment with this student and I have provided appropriate feedback
2018-2019 / Hospitality (Kitchen Operations) SIT20416 Certificate II in Kitchen Operations / Cluster B Introduction to the Commercial Kitchen / SIT – Tourism, Travel & Hospitality (Release 1.1) Page 25 of 25
Camden High School
Student Feedback Please provide feedback to your teacher regarding this assessment task Yes No A bit Unsure Did the class work and activities help you to complete this competency task? Were the instructions in this task clear? Did this task help you to gain a better understanding of the unit of competency being studied and assessed?
Did you find the task challenging? If yes, why? Could this task be improved? If yes, how? If you do not agree with the assessment outcome, please ask your teacher about the appeals process.
Teachers: The completed student assessment task and the Evidence and Answer guide must be securely retained on QMS for six months after the completion of the course. Also retain any other evidence that demonstrated how the student was deemed competent e.g. written tasks, photographs, videos.
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