FH_SITHCCC030 Practical Observation - Instructions LV

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Queensford College *

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SIT50422

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Chemistry

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Apr 3, 2024

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docx

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Assessment Tasks and Instructions Student Name Student Number Course and Code Unit(s) of Competency and Code(s) SITHCCC030 Prepare vegetable, fruit, eggs and farinaceous dishes Stream/Cluster Trainer/Assessor Assessment for this Unit of Competency/Cluster Details Assessment 1 Portfolio Assessment 2 Practical Observation Assessment 3 Assessment conducted in this instance: Assessment 1 2 3 Reasonable Adjustment 1. Has reasonable adjustment been applied to this assessment? No  No further information required Yes Complete 2. 2. Provide details for the requirements and provisions for adjustment of assessment: Student to complete My assessor has discussed the adjustments with me I agree to the adjustments applied to this assessment Signature Date 2 nd Assessor to complete I agree the adjustments applied to this assessment are reasonable Name Signature Date Assessment Guidelines What will be assessed – Performance Evidence SITHCCC030 1 | P a g e ASSESSMENT 2

The purpose of this assessment is to check your ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and: Performance Evidence Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and: complete mise en place activities and follow standard recipes, using each of the following cookery techniques at least once to prepare at least ten finished dishes (at least once across preparation of the ten dishes):  boiling  frying  scrambling  poaching  omelette  souffle use eggs for each of the following functions at least once, when preparing the above dishes (at least once across preparation of the ten dishes):  aerating  binding  setting  coating  enriching  emulsifying  glazing  thickening use of each of the following food types at least once when preparing the above dishes (at least once across preparation of the ten dishes): vegetables and fruit:  dried  fresh  frozen farinaceous items:  couscous  pasta  noodles  polenta  pulses  rice prepare fresh pasta including use of lamination techniques prepare, plate and present two portions each of the ten finished dishes above: within commercial time constraints and deadlines following procedures for portion control and food safety practices when handling and storing different food types o responding to at least one special customer request. Place/Location where assessment will be conducted SSH to complete- campus SITHCCC030 2 | P a g e ASSESSMENT 2

Resource Requirements Refer to the Assessment conditions attached to the Mapping Document located in the teacher support tools folder or the “Assessment Conditions” for this unit in the SIT 1.0 Training Package. Recipes Instructions for assessment including WHS requirements You are required to complete each task for this assessment as outlined below, following the relevant recipes, Work Place Health and Safety practices and Hygiene procedures as instructed during the training sessions you have participated for this unit of competency. SITHCCC030 3 | P a g e ASSESSMENT 2

Statement of Authenticity I acknowledge that I understand the requirements to complete the assessment tasks The assessment process including the provisions for re-submitting and academic appeals were explained to me and I understand these processes I understand the consequences of plagiarism and confirm that this is my own work and I have acknowledged or referenced all sources of information I have used for the purpose of this assessment Student Signature: Date: / /20 This assessment: First Attempt 2nd Attempt Extension – Date: / / RESULT OF ASSESSMENT Satisfactory Not Yet Satisfactory Feedback to Student: Assessor(s) Signature(s): Date: / / Student Signature Date: / / SITHCCC030 4 | P a g e ASSESSMENT 2

Practical Demonstrations Instructions Instructions for students This assessment activity requires you to follow provided Recipes to demonstrate your ability to prepare and produce a number of vegetable, fruit, eggs and farinaceous dishes for two people using basic methods of cookery. You can complete these activities based in:  the kitchen of the organisation you are currently employed in  the kitchen of an organisation that you are familiar with  the kitchen of an organisation in the community  a simulated commercial kitchen such as one in a training facility. You must complete all tasks identified in the Learner Instructions for each Recipe (see below) and further detailed in the Observation Checklist for each Recipe (see below). Your assessor will set a date and time for assessment of each Recipe. If your actions do not sufficiently demonstrate required knowledge or skill you will be provided with feedback and given an opportunity to, as appropriate:  repeat the task at the time  elaborate on it with additional work or answers to questions  undertake further study or practice and then repeat the task. General learner information for all Practical Demonstrations  Learners must complete all tasks independently, in the required time limit.  All tasks must be observed, to complete individual Demonstrations.  If a task/s is not observed during the time period, the assessor will create an opportunity to observe the task/s, using a roleplay, scenario or questioning. Criteria for success The decision making rules that will be followed are:  Learners must complete all tasks in a way that demonstrates understanding of the actions detailed in the Observation Checklist.  All tasks must be performed competently to achieve a satisfactory result and any questions asked by the assessor must be correctly answered. On successful completion of this assessment the assessor is required to upload this completed document into the students file on the Virtual Campus to retain the record of the tool. SITHCCC030 5 | P a g e ASSESSMENT 2

Recipe 1 – Scrambled eggs Learner instructions For this demonstration, you are required to complete the following:  Read the Observation Checklist below for this Demonstration to obtain details of what the assessor will be looking for when you are assessed.  Produce ‘Scrambled eggs ’ using the Recipe below for: o one person following the recipe below o one person who is on a no-salt diet  Demonstrate all of the following: 1. Choose and obtain ingredients. 2. Undertake mise en place. 3. Produce the dish. 4. Present the dish. 5. Finalise the session. Click here to access the Recipe Card - Scrambled eggs Once you have read and understood these instructions, please click 'submit assignment' on the top right of the page, in the text box type 'I understand' and then select 'submit assignment'. RECIPE 1 – SCRAMBLED EGGS INGREDIENTS Serves 3 4 Eggs 90 ml Pouring cream 15 gm Thyme finely chopped 15 gm Garlic crushed Pinch of Sea salt 15 gm Butter METHOD 1. In a bowl, whisk together eggs, cream, thyme and salt. 2. Melt butter in a non-stick frying pan over medium heat. Once butter is almost melted, add in garlic and let fry till golden brown; make sure butter does not burn. 3. Pour in egg mixture and cook for 15 to 20 seconds or until gently set around the edge. Stir the eggs with a wooden spoon or silicon spatula, gently bringing the egg mixture on the outside of the pan to the centre. The aim is to fold the eggs rather than completely scramble them, which can result in overcooking. 4. Leave to cook for a few seconds longer. 5. When the eggs are just set and slightly runny (the residual heat at this stage SITHCCC030 6 | P a g e ASSESSMENT 2

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