1.
Student and trainer details
Student details
Full name:
Student ID:
Contact number:
Email address:
Trainer details
Full name:
SITHCCC027 - Prepare dishes using basic methods of cookery (Release 1)
Learner Assessment Pack Produced 15 August 2022
© Precision RTO Resources
1
Practical Assessment
The Practical Assessment is a set of tasks that must be completed in an operational commercial
kitchen. This can be an industry workplace; or a simulated industry environment, such as an
industry-realistic training kitchen servicing customers.
To be assessed for this unit of competency, you must demonstrate your skills and knowledge to
use a range of basic cookery methods to prepare dishes.
The Practical Assessments in this workbook include:
1. Workplace Assessment
A series of tasks assessing the candidate’s practical knowledge and skills relevant to the
unit of competency. This includes the candidate completing workplace documents or
similar as evidence of competent performance.
2. Workplace Practical Observation
A set of assessment tasks where the candidate must demonstrate practical skills
relevant to the unit of competency. These skills are to be demonstrated while being
observed by the assessor.
IMPORTANT!
All signatures/initials in your submissions, including yours, must be handwritten and
dated. Submissions with signatures/initials must be scanned.
The supervisor/observer who completes and signs your evidence submissions must
provide their real name, contact number, and email address for your assessor’s
reference.
Should you encounter issue or concerns regarding your assessment, contact your
assessor.
SITHCCC027 - Prepare dishes using basic methods of cookery (Release 1)
Learner Assessment Pack Produced 15 August 2022
© Precision RTO Resources
2
Workplace Assessment
Assessment Overview
This workplace assessment requires you to prepare, plate and present at least six dishes using
a variety of cookery methods, major food types and food safety practices.
This assessment is divided into three tasks:
Task 1: Complete Mise En Place Activities
Task 2: Prepare and Present Dishes
Task 3: Clean Workspace
You are required to complete the assessment tasks in an operational commercial kitchen. This
can be an industry workplace; or a simulated industry environment, such as an industry-realistic
training kitchen servicing customers.
Each task comes with a set of instructions. You are to follow these instructions to complete the
assessment. Each task will require you to demonstrate task requirements while being observed
by the assessor.
Before starting this assessment, your assessor will discuss with you these instructions,
resources, and guidance for satisfactorily completing the tasks.
You are required to:
Complete the tasks within the time allowed, as scheduled in-class roll.
Identify at least six dishes that allow you to use a wide variety of cookery methods and
food types
Select and prepare required equipment
Select, portion and prepare required ingredients
Cook at least six dishes using prepared equipment and ingredients
Identify at least two problems with the cooking process
Take corrective action to fix each identified problem
Present at least two portions of each cooked dish
Clean your work area
Dispose of or store surplus and re-usable by-products
SITHCCC027 - Prepare dishes using basic methods of cookery (Release 1)
Learner Assessment Pack Produced 15 August 2022
© Precision RTO Resources
3
Resources Required for Assessment
Resources you need to access to complete the workplace assessment are outlined in the
Resources Required for Assessment section of this workbook, and in the corresponding
Observation Form of each task.
Discuss each requirement with your assessor before commencing with each task. They will
organise the resources required for this assessment.
IMPORTANT: Additional workplace resources may be required upon the contextualisation of
this assessment.
Forms and Templates
Generic forms and templates to be used for the assessments are specified for each task, unless
otherwise stated. These can be accessed from the following link:
SITHCCC027 Forms and Templates
If you are currently in a workplace, use similar workplace templates and forms used by your
organisation to complete each assessment task.
Discuss with your supervisor and your assessor first to ensure that the forms/templates you will
use cover all criteria required by each assessment task.
Review these forms and templates with your assessor before starting the task.
SITHCCC027 - Prepare dishes using basic methods of cookery (Release 1)
Learner Assessment Pack Produced 15 August 2022
© Precision RTO Resources
4
Task 1: Complete Mise En Place Activities
ASSESSMENT INSTRUCTIONS
While being observed by your assessor, complete all mise en place activities for at least six dishes
you must prepare and present in your workplace.
STEPS TO TAKE
1. Access and review the following:
Menu offered at your workplace
Standard recipes of at least six dishes you must prepare and present
Mise en place lists for at least six dishes you must prepare and present
Temperature recording charts
Food safety plan followed at your workplace with information on the following:
o Food quality
o Food freshness
o Food stock rotation requirements
Workplace guidelines for handling food with information on the food safety
practices for spoilt and contaminated food items
Equipment manufacturer instructions for equipment used in recipes
2. Confirm food preparation requirements of at least six dishes.
The six dishes must allow you to use all the following at least once:
The following cookery methods:
o Baking
o Blanching
o Boiling
o Braising
o Deep-frying
o Grilling
o Poaching
o Roasting
o Shallow frying
o Sous vide
o Steaming
o Stewing
The following food types:
o Dairy products
o Dry goods
o Frozen goods
o Fruit
o Meat
o Poultry
o Seafood
o Vegetables
3. Prepare the ingredients
4. Prepare equipment safely
5. Process the ingredients prepared
SITHCCC027 - Prepare dishes using basic methods of cookery (Release 1)
Learner Assessment Pack Produced 15 August 2022
© Precision RTO Resources
5
This must include:
Weighing the ingredients
Measuring the ingredients
Creating required portions
YOU WILL BE ASSESSED ON YOUR
Practical knowledge of different cookery methods and major food types
Practical skills relevant to preparing ingredients as per food preparation requirements
OBSERVATION FORM
Before starting this task, review the Workplace Assessment Task 1 – Observation Form provided
along with this workbook. This form lists all the practical skills you need to demonstrate while
completing this task.
YOUR ASSESSOR WILL
Organise workplace resources required for you to complete this assessment.
Advise you on the time and location of the assessment.
Discuss with you the practical skills listed in the Observation Form prior to the assessment.
Address your queries and concerns regarding this task.
SITHCCC027 - Prepare dishes using basic methods of cookery (Release 1)
Learner Assessment Pack Produced 15 August 2022
© Precision RTO Resources
6
Task 2: Prepare and Present Dishes
ASSESSMENT INSTRUCTIONS
While being observed by your assessor, prepare and present at least six dishes in the workplace.
STEPS TO TAKE
1. Access and review the following:
Standard recipes of at least six dishes you must prepare and present
Workflow schedule
Equipment manufacturer instructions for equipment used in recipes
Workplace guidelines relating to food presentation
2. Prepare at least six dishes
In doing so, you must:
Complete the cooking process to prepare each dish
Identify at least two problems with the cooking process
Take corrective action to fix each identified problem
Cooperate with colleagues to prepare each dish
Colleagues must be those who works with you in preparing the six dishes.
3. Present the prepared dishes to customers
YOU WILL BE ASSESSED ON YOUR
Practical knowledge of:
o Cookery methods
o Food safety practices for handling food
o Safe and hygienic use of equipment
Practical skills relevant to:
o Preparing dishes using cookery methods and presenting them
o Minimising waste during the cooking process
o Cooperating with colleagues to deal with the pressures of work conditions
OBSERVATION FORM
Before starting this task, review the Workplace Assessment Task 2 – Observation Form provided
along with this workbook. This form lists all the practical skills you need to demonstrate while
completing this task.
YOUR ASSESSOR WILL
Organise workplace resources required for you to complete this assessment.
Advise you on the time and location of the assessment.
Discuss with you the practical skills listed in the Observation Form prior to the assessment.
Address your queries and concerns regarding this task.
SITHCCC027 - Prepare dishes using basic methods of cookery (Release 1)
Learner Assessment Pack Produced 15 August 2022
© Precision RTO Resources
7
Task 3: Clean Workspace
ASSESSMENT INSTRUCTIONS
While being observed by your assessor, clean the workspace you used in the following:
Workplace Assessment Task 1
Workplace Assessment Task 2
STEPS TO TAKE
1. Access and review:
Workplace guidelines relating to the following:
o Food disposal
o Food storage
Safety data sheets (SDS) for cleaning agents and chemicals
Cleaning schedules
Environmental considerations for disposing of or storing surplus and re-usable by-
products
Cost reduction initiatives related to disposing of or storing surplus and re-usable
by-products at your workplace
2. Identify the following by-products of the dishes prepared in Workplace Assessment Task
2:
Surplus dishes to be stored or disposed of
Surplus ingredients to be stored and disposed of
Other by-products to be stored and disposed of
3. Store the following by-products:
Surplus dishes that can be stored
Surplus ingredients that can be stored
Other by-products that can be reused
4. Clean the workspace used in the following:
Workplace Assessment Task 1
Workplace Assessment Task 2
This includes disposing of the by-products that must be disposed of.
YOU WILL BE ASSESSED ON YOUR
Practical knowledge of disposing of or storing surplus and reusable by-products
Practical skills relevant to cleaning work area
OBSERVATION FORM
Before starting this task, review the Workplace Assessment Task 3 – Observation Form provided
along with this workbook. This form lists all the practical skills you need to demonstrate while
completing this task.
YOUR ASSESSOR WILL
Organise workplace resources required for you to complete this assessment.
Advise you on the time and location of the assessment.
Discuss with you the practical skills listed in the Observation Form prior to the assessment.
Address your queries and concerns regarding this task.
SITHCCC027 - Prepare dishes using basic methods of cookery (Release 1)
Learner Assessment Pack Produced 15 August 2022
© Precision RTO Resources
8
Learner Assessment Pack
Assessment Workbook Checklist
SITHCCC027 - Prepare dishes using basic methods of cookery (Release 1)
Learner Assessment Pack Produced 15 August 2022
© Precision RTO Resources
9
Assessment Workbook Checklist
Instructions:
Your assessor will review your submissions against the checklist below. This section is to be
completed by your assessor.
The candidate has completed the Knowledge Assessment in this workbook ü
Knowledge Assessment Questions ☐
The candidate has completed the Practical Assessments in this workbook and ü
has submitted all the required evidence:
Workplace Assessment
Task 1: Complete Mise En Place Activities
Video recording of the candidate completing mise en place activities ☐
Only if direct observation is not possible.
Task 2: Prepare and Present Dishes
Video recording of the candidate preparing and presenting dishes ☐
Only if direct observation is not possible.
Task 3: Clean Workspace
Video recording of the candidate cleaning workspace used in ☐
Workplace Assessment Task 1 and 2
Only if direct observation is not possible.
End of Document
SITHCCC027 - Prepare dishes using basic methods of cookery (Release 1)
Learner Assessment Pack Produced 15 August 2022
© Precision RTO Resources
10
