Assessment Details

Qualification Code/Title

Assessment Type Assessment Task 3 Time allowed

Due Date 26TH JUNE Location SCCM Term / Year

Unit of Competency
National Code/Title SITHCCC012 Prepare poultry dishes

Student Details
Student Name Anjali Student ID Mcs00001e8
Student Declaration: I declare that the work submitted is my Signature: _Anjali___________________________
own and has not been copied or plagiarised from any person or Date: _25____/_6/___22______
source.

Assessor Details
Assessor’s Name Padam Sapkota
RESULTS (Please
☐SATISFACTORY ☐NOT SATISFACTORY
Circle)
Feedback to student:PLEASE LOOK AT ALL HIGH LIGHT AREA IN YOUR LOUGHBOOK ANSWER CORRECTLY
AND RE SUBMIT AGAIN

*If Student is Not Satisfactory Assessor Declaration: I declare that I have conducted a
Reassessment Required ☐ Yes ☐ No fair, valid, reliable and flexible assessment with this student,
and I have provided appropriate feedback.
Comment:
Signature: _PADAM SAPKOTA
_______________________
Date: ___17/7/2022___/_______/___________

© Sydney City College of Management Pty Ltd RTO: 45203 CRICOS: 03620C Date Revision date Version
File Name: SITHCCC012 Student Assessment Page 1 of 29
April 2022 April 2023 1.0
Instructions to the Candidates

 This assessment is to be completed according to the instructions given below in this document.
 Should you not answer the tasks correctly, you will be given feedback on the results and gaps in knowledge.
You will be entitled to one (1) resubmit in showing your competence with this unit.
 If you are not sure about any aspect of this assessment, please ask for clarification from your assessor.
 Please refer to the College re-submission and re-sit policy for more information.
 If you have questions and other concerns that may affect your performance in the Assessment, please inform
the assessor immediately.
 Please read the Tasks carefully then complete all Tasks.
 To be deemed competent for this unit you must achieve a satisfactory result with tasks of this Assessment
along with a satisfactory result for another Assessment.
 This is an Open book assessment which you will do in your own time but complete in the time designated by
your assessor. Remember, that it must be your own work and if you use other sources then you must reference
these appropriately
 Submitted document must follow the given criteria. Font must be Times New Roman, Font size need to be 12,
line spacing has to be Single line and Footer of submitted document must include Student ID, Student Name
and Page Number. Document must be printed double sided.
 This is Individual Assessments. Once you have completed the assessment, please provide the Hard copy of
the Assessments to your Trainer/ Assessor.
 Plagiarism is copying someone else’s work and submitting it as your own. Any Plagiarism will result in a mark
of Not Satisfactory. SCCM uses Safe Assign Plagiarism Checker to check the originality of the student
assessment. Student must be aware of and understand the SCCM’s policy on plagiarism and certify that this
assignment is their own work, except where indicated by referencing, and that student have followed the good
academic practices noted above.
Introduction
Welcome to the Student Assessment Tasks for SITHCCC012 Prepare poultry [Link] 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

SITHCCC012 Prepare poultry dishes describes the performance outcomes, skills and knowledge
required to prepare and cook a range of poultry dishes following standard recipes. It requires the
ability to select, prepare and portion poultry, and to use relevant equipment, cookery and food
storage methods.
For you to be assessed as competent, you must successfully complete three assessment tasks:

 Assessment Task 1: Knowledge questions – You must answer all questions correctly.

 Assessment Task 2: Research report – You must research the historical and cultural origins of
two dishes.

 Assessment Task 3: Student Logbook – You must complete a range of food preparation tasks
using basic cookery methods and complete a Student Logbook. The assessor must also
observe you while you complete a range of cooking tasks.

Preparing for assessment

© Sydney City College of Management Pty Ltd RTO: 45203 CRICOS: 03620C Date Revision date Version
File Name: SITHCCC012 Student Assessment Page 2 of 29
April 2022 April 2023 1.0
 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:

 Research Report Template (Assessment Task 2)

 Student Logbook (Assessment Task 3)

 Service Planning Template (Assessment Task 3)

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:

 submitting assessments

 assessment appeals

 re-assessment guidelines

 responding to written questions.

© Sydney City College of Management Pty Ltd RTO: 45203 CRICOS: 03620C Date Revision date Version
File Name: SITHCCC012 Student Assessment Page 3 of 29
April 2022 April 2023 1.0
 Assessment Task 3: Student logbook

Information for students

Cooking tasks required for this unit

This unit of competency requires that you follow standard recipes to prepare dishes for at least
six different customers using each of the following poultry items:

 chicken

 duck

 feathered game

 turkey
You must use each of the following poultry preparation techniques at least once:

 barding  trussing

 de boning  stuffing

 marinating  trimming.

 rolling

You must use each of the following cookery methods at least once:

 braising  roasting

 deep frying  sautéing

 grilling  stewing.

 poaching

You must also:

 respond to special customer requests and dietary requirements.

Instructions for how you will complete these requirements are included below.

© Sydney City College of Management Pty Ltd RTO: 45203 CRICOS: 03620C Date Revision date Version
File Name: SITHCCC012Student Assessment Page 4 of 29
April 2022 April 2023 1.0
 Activities
Complete the following activities.

1. Carefully read the following information.

Successful completion of this unit requires that you complete the range of
cooking tasks listed above. It is important that you provide evidence that you
have successfully completed each task. We have provided you with a Student
Logbook to help you.

Below is a guide to the skills and knowledge you must demonstrate when you
are completing each task. We have provided a number of documents to assist
you and you will find these in your Student Logbook.

What do I need to demonstrate?

During your practical assessments, you will be required to demonstrate a range
of the skills and knowledge that you have developed during your course. These
include:

 interpreting standard recipes and food preparation lists

 confirming food production requirements

 calculating ingredient amounts

 identifying and selecting poultry products and other ingredients from stores
according to quality, freshness and stock rotation requirements

 following procedures for portion control

 producing the required quantities

 checking perishable supplies for spoilage

 checking perishable supplies for contamination

 selecting the type and size of knives required

 selecting the type and size of equipment required

 ensuring that food preparation equipment safely assembled, clean and

ready for use

 using knives and equipment safely and hygienically

 using equipment according to the manufacturer’s instructions

 thawing frozen poultry safely

 sorting and assembling ingredients according to food production sequencing

 weighing and measuring ingredients accurately

 creating portions according to the recipe

© Sydney City College of Management Pty Ltd RTO: 45203 CRICOS: 03620C Date Revision date Version
File Name: SITHCCC012Student Assessment Page 5 of 29
April 2022 April 2023 1.0
  using poultry preparation techniques according to recipe requirements

 minimising waste to maximise profitability

 selecting and using poultry cookery methods

 following standard recipes accurately

 selecting, preparing and adding accompaniments which are suited to each

dish

 making adjustments to dishes to ensure quality

 presenting dishes attractively

 using appropriate service-ware

 adding sauces and garnishes according to standard recipes

 evaluating dishes and adjusting presentation

 storing dishes in appropriate environmental conditions

 following organisational policies and procedures

 maintaining a clean work area

 disposing of or storing surplus products

 working safely

 working hygienically

 working sustainably

 working efficiently

 working within commercial time constraints and deadlines

 responding to special customer requests and dietary requirements.

How will I provide evidence?

In your Student Logbook, you will find some detailed information about providing
evidence, the preparation and planning documents you must complete for each
time that you cook, a logbook summary and a reflective journal. Each time that
you cook or prepare a dish for assessment of this unit, you will need to:

 complete a planning document

 complete a reflective journal (a reflective journal provides an opportunity for

you to think about the cooking process – what went well, what you would do
differently next time). It also helps you to provide evidence for your
assessment.

 ask your supervisor/trainer to sign the supervisor declaration section at the

end of the reflective journal.
Your assessor will also observe some of your cooking and food preparation and
complete an observation checklist.

© Sydney City College of Management Pty Ltd RTO: 45203 CRICOS: 03620C Date Revision date Version
File Name: SITHCCC012Student Assessment Page 6 of 29
April 2022 April 2023 1.0
 Tips for completing your Student Logbook

 Read through this assessment and your logbook before you get started and
make sure you understand what you need to do. If you are unsure, speak to
your assessor and/or supervisor.

 Stay up to date! Complete a logbook entry at the end of each time that you
cook and ask your supervisor to do the same. Providing organised,
complete evidence forms part of your assessment.

 Stay in touch with your assessor. Ask questions, raise issues, check in,
communicate.
Most importantly, ask for help if you are having trouble!

2. Determine production requirements.

To ensure that you have everything that you require to prepare the standard recipe,
you will need to:

 interpret the standard recipe and associated food preparation list which you
will be working from and:
o confirm the food production requirements

o calculate the number of portions and the amount of each ingredient that
you require
o select the relevant cookery method

o determine the cooking times and temperatures

o select the marinades and poultry accompaniments which you will add to
the dish
o select the ingredients from stores

o identify the size and type of knives and other food preparation equipment
that you require
o ensure that the appropriate knives and other food preparation equipment
is ready for use
o take any customer requirements or special dietary needs into
consideration.
A Service planning template has been provided to help you.

© Sydney City College of Management Pty Ltd RTO: 45203 CRICOS: 03620C Date Revision date Version
File Name: SITHCCC012Student Assessment Page 7 of 29
April 2022 April 2023 1.0
 3. Prepare poultry dishes.

Now it’s time to put all of that planning and organising to work. Prepare the dish or
dishes as per the standard recipe and food preparation list. Ensure that:

 all food is prepared safely and hygienically

 you follow portion control procedures

 you manage your own speed, timing, sequencing and productivity to ensure
efficiency

 all stages of preparation and cooking are completed in a way which ensures:

o quality of food items

o consistency of food items

o organisational standards are met

o waste is minimised to maximise the profitability of dishes.

 you assemble and use equipment safely and hygienically

 you sort and assemble ingredients logically and efficiently

 food items match the recipes and menu descriptions

 the required quantities of food are produced

 you adjust the taste, texture and appearance of food products according to
any deficiencies which you identify

 you evaluate the quality of finished dishes and make adjustments to ensure a
quality product

 you present dishes attractively on appropriate service-ware

 you use sauces and garnishes as required

 you work within commercial time constraints and deadlines

 you store food safely and in appropriate environmental conditions

 you respond to any special customer requests or dietary requirements

 you maintain a clean and tidy work area

 you dispose of or store surplus products effectively

 you work sustainably.

Complete a reflective journal for each time that you cook a dish as part of your
assessment for this unit. Don’t forget to ask your trainer/assessor or supervisor to
complete the declaration.

© Sydney City College of Management Pty Ltd RTO: 45203 CRICOS: 03620C Date Revision date Version
File Name: SITHCCC012Student Assessment Page 8 of 29
April 2022 April 2023 1.0
 4. Submit documents to your assessor.

Finalise your Student Logbook. Ensure that all documents are clear and complete.
It should include the following completed documents for each time that you cook a
dish as part of your assessment for this unit.

 Service planning template

 Reflective journal (endorsed by your trainer/assessor or supervisor).

Send or submit the completed Student Logbook to your assessor.

© Sydney City College of Management Pty Ltd RTO: 45203 CRICOS: 03620C Date Revision date Version
File Name: SITHCCC012Student Assessment Page 9 of 29
April 2022 April 2023 1.0
 About this Student Logbook You are expected to complete a reflective journal for each time that you cook as
part of your assessment for this unit (print as many copies as you need). Try to
This Student Logbook is where you will record evidence of the knowledge and think about the highlights of each service when you are writing your reflection.
skills you have developed during your training for this unit. It also serves as a You might also find the following questions useful:
handy reference guide on what you need to do during your assessment and how
you should go about doing it.  What skills and techniques did I use?

 What policies and procedures did I follow?

Student details section  How did I ensure efficiency, safety and quality?
Fill in the table below:
 How did I ensure that my dishes met quality standards?

 What did I learn during the service and how might I apply it in future?
Student name: Anjali
 What might I do different next time?
_______________________________________________________________
Name of RTO: Supervisor declaration
_______________________________________________________________ Your workplace supervisor’s feedback forms an important part of the assessment
process and it is essential you have your supervisor complete their section of
Trainer/assessor name: each of your reflective journals and fill in the supervisor declaration after the
summary section. Keep in mind that, if you are completing your assessment in
Padam Sapkota__________________________________________________ your RTO’s training kitchen, your trainer will be your workplace supervisor and
should endorse your journal. Without their endorsement, your Logbook will be
If this workbook is found, please contact me to return it using the details below:
incomplete and it is likely to be returned to you for resubmission.
_______________________________________________________________
Logbook summary
_______________________________________________________________
There are a number of requirements you must fulfil within your assessment
_______________________________________________________________ process, so a Logbook Summary has been provided. Make sure you keep this
section up to date – it will help you keep track of any outstanding requirements.

Completing your reflective journal What do I need to demonstrate?

© Sydney City College of Management Pty Ltd RTO: 45203 CRICOS: 03620C Date Revision date Version
File Name: SITHCCC012 Student Logbook Page 10 of 29
April 2022 April 2023 1.0
 During your assessment for this unit, you will be required to demonstrate a range  selecting and using poultry cookery methods
of the skills and knowledge that you have developed during your course. These
 following standard recipes accurately
include:
 selecting, preparing and adding accompaniments which are suited to each
 interpreting standard recipes and food preparation lists
dish
 confirming food production requirements
 making adjustments to dishes to ensure quality
 calculating ingredient amounts
 carving poultries taking into account poultry and bone structure
 identifying and selecting poultry products and other ingredients from stores
 presenting dishes attractively
according to quality, freshness and stock rotation requirements
 using appropriate service-ware
 following procedures for portion control
 selecting and adding sauces and garnishes according to standard recipes
 producing the required quantities
 evaluating dishes and adjusting presentation
 checking perishable supplies for spoilage
 storing dishes in appropriate environmental conditions
 checking perishable supplies for contamination
 following organisational policies and procedures
 selecting the type and size of knives required
 maintaining a clean work area
 selecting the type and size of equipment required
 disposing of or storing surplus products
 ensuring that food preparation equipment safely assembled, clean and
ready for use  working safely
 using knives and equipment safely and hygienically  working hygienically
 using equipment according to the manufacturer’s instructions  working sustainably
 thawing frozen poultries safely  working efficiently
 sorting and assembling ingredients according to food production sequencing  working within commercial time constraints and deadlines
 weighing and measuring ingredients accurately  responding to special customer requests and dietary requirements.
 creating portions according to the recipe
Tips for completing this logbook
 using poultry preparation techniques according to recipe requirements

 minimising waste to maximise profitability

© Sydney City College of Management Pty Ltd RTO: 45203 CRICOS: 03620C Date Revision date Version
File Name: SITHCCC012 Student Logbook Page 11 of 29
April 2022 April 2023 1.0
  Read through your logbook before you get started and make sure that you
understand what you need to do. If you are unsure, speak to your assessor
and/or workplace supervisor.

 Stay up to date! Complete a logbook entry at the end of each service period
and ask your supervisor to do the same. Providing organised, complete
evidence forms part of your assessment.

 Stay in touch with your assessor. Ask questions, raise issues, check in,
communicate.
Most importantly, ask for help if you are having trouble!

© Sydney City College of Management Pty Ltd RTO: 45203 CRICOS: 03620C Date Revision date Version
File Name: SITHCCC012 Student Logbook Page 12 of 29
April 2022 April 2023 1.0
 Logbook summary
Use this list to keep track of your progress. Please note that you may complete a number of these tasks during
one cooking session so you will only need to complete a single service plan and reflective journal each time
that you cook.

Student name:Anjali_______________________________________________________________________

Student number:Mcs00001e8______________________________________________________________

I have followed standard recipes to prepare dishes for at least six different customers using each of the
following poultry items. Evidence has been provided.

Reflective
Service journal (endorsed by
Customer Date plan supervisor) Reflective journal number

 Customer 1 29/7/22  

 Customer 2 29/7/22  

 Customer 3 29/7/22  

 Customer 4 29/7/22  

 Customer 5 29/7/22  

 Customer 6 29/7/22  

Reflective
Service journal (endorsed by
Poultry item Date plan supervisor) Reflective journal number

 chicken 29/7/22  

 duck 29/7/22  

 feathered game 29/7/22  

 turkey 29/7/22  

I have used each of the following poultry preparation techniques at least once. Evidence has been
provided.

Reflective
Service journal (endorsed by
Customer Date plan supervisor) Reflective journal number

 barding 29/7/22  

© Sydney City College of Management Pty Ltd RTO: 45203 CRICOS: 03620C Date Revision date Version
File Name: SITHCCC012 Student Logbook Page 13 of 29
April 2022 April 2023 1.0
  de boning 29/7/22  

 marinating 29/7/22  

 rolling 29/7/22  

 trussing 29/7/22  

 stuffing 29/7/22  

 trimming 29/7/22  

I have used each of the following cookery methods at least once. Evidence has been provided.

Reflective
Service journal (endorsed by
Customer Date plan supervisor) Reflective journal number

 braising 29/7/22  

 deep frying 29/7/22  

 grilling 29/7/22  

 poaching 29/7/22  

 roasting 29/7/22  

 sautéing 29/7/22  

 stewing 29/7/22  

© Sydney City College of Management Pty Ltd RTO: 45203 CRICOS: 03620C Date Revision date Version
File Name: SITHCCC012 Student Logbook Page 14 of 29
April 2022 April 2023 1.0
 Supervisor Declaration Section
Note for student: Please note, that one of these declarations must be completed by each workplace supervisor. If
you completed all your shifts at the one venue then you would only submit one. If your logbook contains entries
from different kitchens and venues then please have each supervisor you work under complete one at the end of all
your designated shifts. Please provide this page to your workplace supervisor at the completion of your required
shifts.
This needs to be completed in addition to the supervisor endorsement section of your reflective journals. One copy
has been provided in this logbook but you can make additional copies as needed.

Position:
Supervisor name: PADAM SAPKOTA
TRAINER

Relationship to student (for example, head chef/shift supervisor etc):

During the services described in the student’s reflective journals that I have endorsed, the student:

 worked within the organisation’s policies and procedures ☐ Yes ☐ No

 worked to a professional level in line with the kitchen’s usual roles and responsibilities ☐ Yes ☐ No
 followed standard recipes to prepare dishes using poultry ☐ Yes ☐ No
 prepared dishes using a range of cookery methods ☐ Yes ☐ No
 prepared dishes using a range of poultry items
☐ Yes ☐ No
 prepared dishes using a range of poultry preparation techniques
☐ Yes ☐ No
 prepared dishes within commercial time constraints and deadlines
☐ Yes ☐ No
 produced required quantities
☐ Yes ☐ No
 followed portion control procedures
☐ Yes ☐ No
 followed food safety practices for handling and storing poultry
☐ Yes ☐ No
 responded to special customer requests and dietary requirements.

Please provide any feedback to the student here:

The student has permission to submit the information contained within the reflective journals ☐Yes ☐ No
completed below and any supporting documentation (including organisational policies and
procedures, menus, recipes and work product) for the purposes of assessment.

Supervisor signature: PADAM SAPKOTA

Contact number: XXXXX388

© Sydney City College of Management Pty Ltd RTO: 45203 CRICOS: 03620C Date Revision date Version
File Name: SITHCCC012 Student Logbook Page 15 of 29
April 2022 April 2023 1.0
 Date:17/7/2022

Service Planning
(Print as many Service Planning Templates as you need)

Determine production requirements

Confirm food production requirements

Analyse the standard recipe and associated food preparation list which you will be working from and answer the
following questions.

 How many meals are required? Describe how you will ensure that the correct number of meals are produced.

4 serves

 Calculate the number of portions that you need (show your workings).

Divide the recipe into servings

 Calculate the amount of each ingredient that you require. An ingredient list has been provided for you or you
may like to use your organisation’s standard template.

© Sydney City College of Management Pty Ltd RTO: 45203 CRICOS: 03620C Date Revision date Version
File Name: SITHCCC012 Student Logbook Page 16 of 29
April 2022 April 2023 1.0
© Sydney City College of Management Pty Ltd RTO: 45203 CRICOS: 03620C Date Revision date Version
File Name: SITHCCC012 Student Logbook Page 17 of 29
April 2022 April 2023 1.0
 Ingredient list
Recipe_______________________________________

Ingredient Qty Qty/serves Qty x serves required

Onion I large

carrot 1 large

Plain flour ½ cup 62 gm

Olive oil ½ litre

fish 375 gm

Salt ½ 2 gm
teaspoon

Black pepper ½ 2 gm
teaspoon

© Sydney City College of Management Pty Ltd RTO: 45203 CRICOS: 03620C Date Revision date Version
File Name: SITHCCC012 Student Logbook Page 18 of 29
April 2022 April 2023 1.0
  Select the cookery method that you will use. Explain your decision.

Add chicken, onion, carrot and water on a high medium heat. Bring to the boil and reduce to the heat. Cook for 40
mintues and use tonges to transfer the chicken

 Select the cooking times and temperatures that you will use. Explain your decision.
Cooking time is 30 mintues and temperature is 180 c

 Select the marinades and accompaniments which you will add to your dish. Explain your decision – how do the
accompaniments complement your dish?

I will use lemon for embellishments and backup the dish

© Sydney City College of Management Pty Ltd RTO: 45203 CRICOS: 03620C Date Revision date Version
File Name: SITHCCC012 Student Logbook Page 19 of 29
April 2022 April 2023 1.0
  Select the select the sauces and garnishes which you will add to your dish. Explain your decision – how do the
sauces and garnishes complement your dish?

I will use some salads, juice and some sauces

 Describe how you will select the poultry products and other ingredients that you need from stores. How will you
check them for freshness and quality?

Ans : Poultry – fresh chicken should have a pinkish color, chicken should also plump.

 List the food preparation equipment that you will need for this recipe. How will you ensure that it is clean, well
maintained and ready for use?
Ans: reliable thermometer, baking sheets, roasting pan, cast iron skillet, roasting rack, oven thermometer,
butchers twine.

© Sydney City College of Management Pty Ltd RTO: 45203 CRICOS: 03620C Date Revision date Version
File Name: SITHCCC012 Student Logbook Page 20 of 29
April 2022 April 2023 1.0
© Sydney City College of Management Pty Ltd RTO: 45203 CRICOS: 03620C Date Revision date Version
File Name: SITHCCC012 Student Logbook Page 21 of 29
April 2022 April 2023 1.0
 Reflective journals
(Print as many reflective journals as you need)

Reflective journal

Student name: Anjali Date: 29/7/22 Did an RTO assessor observe this Journal
service Yes ☐ No number:
___________
Recipe/s prepared: Roasted Chicken

Customer number: 1 2 3 4 5 6 Poultry item: chicken ☐duck ☐feathered game ☐turkey

Cookery methods: braising deep frying grilling poaching roasting sautéing stewing

Poultry preparation techniques: barding de boning marinating rolling trussing  stuffing  trimming

Reflection (Highlights, skills and poultry preparation techniques shown, cookery methods demonstrated, policies and procedures followed, how did I ensure efficiency, safety
and quality, how did I respond to special dietary requirements or customer requirements, what did I learn, what would I do differently in future?)
I used conventional recipes to produce dishes with poultry while adhering to the organization's policies and procedures, working at a professional level in accordance
with the kitchen's typical tasks and responsibilities.

© Sydney City College of Management Pty Ltd RTO: 45203 CRICOS: 03620C Date Revision date Version
File Name: SITHCCC012 Student Logbook Page 22 of 29
April 2022 April 2023 1.0
 Supervisor Endorsement

Supervisor name: PADAM SAPKOTA Position: TRAINER Signed: PADAM SAPKOTA

© Sydney City College of Management Pty Ltd RTO: 45203 CRICOS: 03620C Date Revision date Version
File Name: SITHCCC012 Student Logbook Page 23 of 29
April 2022 April 2023 1.0
 Assessment Task 3: Student Logbook checklist
Student’s name: Anjali

Did the student: Completed Comments

successfully?

Yes No

Follow standard recipes to prepare Y

dishes for at least six different customers
using each of the following types of
products:

 chicken

 duck

 feathered game

 turkey?

Use each of the following poultry Y

preparation techniques at least once:

 barding

 de boning

 marinating

 rolling

 trussing

 stuffing

 trimming?

Use each of the following cookery Y

methods at least once:

 braising

 deep frying

 grilling

 poaching

 roasting

 sautéing

 stewing.

© Sydney City College of Management Pty Ltd RTO: 45203 CRICOS: 03620C Date Revision date Version
File Name: SITHCCC012 Student Logbook Page 24 of 29
April 2022 April 2023 1.0
 Respond to special customer requests Y
and dietary requirements?Y

Interpret the standard recipes and Y

associated food preparation lists to:

 confirm food production

requirements
 calculate number of portions

 calculate ingredient quantities?

Select the relevant cookery methods and Y

determine cooking times and
temperatures?

Select accompaniments to be added to Y

each of the dishes?

Identify and select poultry products and Y

other ingredients from stores for each
dish according to recipe, quality,
freshness and stock rotation
requirements?

Select size and type of knives required? Y

Select equipment suitable for Y

requirements?

Ensure that equipment was assembled Y

and used safely, hygienically and
according to manufacturer instructions?

Ensure cleanliness of equipment before Y

use?

Sort and assemble ingredients according Y

to food production sequencing?

Thaw frozen poultries according to food Y

safety guidelines?

Weigh and measure ingredients Y

accurately?

Follow portion control procedures? Y

Use poultry preparation techniques Y

according to recipe requirements?

© Sydney City College of Management Pty Ltd RTO: 45203 CRICOS: 03620C Date Revision date Version
File Name: SITHCCC012 Student Logbook Page 25 of 29
April 2022 April 2023 1.0
 Carve poultry using appropriate tools Y
and techniques, taking account of
poultry and bone structure?

Minimise waste to maximise profitability? Y

Follow standard recipes to select and Y

use relevant cookery methods for
poultry?

Complete all stages of preparation and Y

cooking in a way which ensured quality
and consistency in food items?

Complete all stages of preparation and Y

cooking in a way which ensured
organisational standards are met?

Prepare marinades and poultry Y

accompaniments as required?

Evaluate the quality of dishes and make Y

adjustments as necessary?

Present dishes attractively on Y

appropriate service-ware?

Visually evaluate dishes and adjust Y

presentation?

Add sauces and garnishes according to Y

standard recipes and regional
variations?

Store dishes safely and in appropriate Y

environmental conditions?

Maintain a clean and tidy work area? Y

Dispose of or store surplus and re- Y

usable by-products?

Work safely and hygienically? Y

Work sustainably? Y

© Sydney City College of Management Pty Ltd RTO: 45203 CRICOS: 03620C Date Revision date Version
File Name: SITHCCC012 Student Logbook Page 26 of 29
April 2022 April 2023 1.0
 Prepare dishes within commercial time Y
constraints?

Produce required quantities? Y

Manage own speed, timing, sequencing Y

and productivity to ensure efficiency?

Task outcome:  Satisfactory  Not satisfactory

Assessor signature: PADAM SAPKOTA

Assessor name: PADAM SAPKOTA

Date: 17/7/2022

© Sydney City College of Management Pty Ltd RTO: 45203 CRICOS: 03620C Date Revision date Version
File Name: SITHCCC012 Student Logbook Page 27 of 29
April 2022 April 2023 1.0
 Student Overall Assessment Record Sheet
This form is to be completed by the assessor and used a final record of student competency.

All student submissions including any associated checklists (outlined below) are to be attached to this cover sheet before
placing on the students file.

Student results are not to be entered onto the Student Database unless all relevant paperwork is completed and attached to
this form.

Qualification Code and Title

Student Name: Anjali

Student ID No: Mcs00001e8

Final Completion Date:

Unit Code and Title SITHCCC012 Prepare poultry dishes

Term Year Date Assessed

Please attach the following documentation to this form Result

Assessment 1 ☐Knowledge questions ☐S ☐NYS ☐DNS

Assessment 2 ☐Research report ☐S ☐NYS ☐DNS

Assessment 3 ☐Student logbook ☐S ☐NYS ☐DNS

Final Assessment Result for this unit ☐C ☐ NYC

C=Competent NYC= Not Yet Competent S= Satisfactory NYS= Not Yet Satisfactory DNS= Did Not Submit

Feedback:

Any Adjustment Made to The Assessment:

Student Declaration:I declare that this work has been completed by me

honestly and with integrity and that I have been assessed in a fair and
flexible manner. I understand that the Institute’s Student Assessment, Assessor Declaration: I declare that I have conducted a fair,
Reassessment and Repeating Units of Competency Guidelines apply to valid, reliable and flexible assessment with this student, and I
these assessment tasks. have provided appropriate feedback.

Name: ______Anjali Name: _____Milan____________________________

______________________________________ Signature: ______________________________
Signature: ______________Anjali___________________________ Date: ____/_____/_____
Date: ___25_/____6_/__22___
Administrative use only

© Sydney City College of Management Pty Ltd RTO: 45203 CRICOS: 03620C Date Revision date Version
File Name: SITHCCC012 Student Logbook Page 28 of 29
April 2022 April 2023 1.0
 ________________
Entered onto Student Management Database
Date Initials

© Sydney City College of Management Pty Ltd RTO: 45203 CRICOS: 03620C Date Revision date Version
File Name: SITHCCC012 Student Logbook Page 29 of 29
April 2022 April 2023 1.0