SITHCCC043 Work effectively

as a cook

Assessment Details
Qualification Code/Title

Assessment Type Assessment Time allowed

Due Date Location SCCM Term / Year

Unit of Competency
National Code/Title

Student Details
Student Name Student ID

Student Declaration: I declare that the work submitted is my

own and has not been copied or plagiarized from any person or Signature: ____________________________
source.
Date: _____/_/_________
Assessor Details
Assessor’s Name
RESULTS (Please
SATISFACTORY NOT SATISFACTORY
Circle)
Feedback to student:

*If Student is Not Satisfactory Assessor Declaration: I declare that I have conducted a fair,
Reassessment Required Yes No valid, reliable and flexible assessment with this student, and I have
provided appropriate feedback.
Comment:
Signature: ________________________
Date: ______/_______/___________
Instructions to the Candidates
 This assessment is to be completed according to the instructions given below in this document. Please read the Questions carefully
then complete all Tasks.
 Should you not answer the tasks correctly, your assessor will provide you with feedback on the results and gaps in knowledge. You are
entitled to two (2) resubmissions attempts in showing your competence with this unit. Please refer to the College re-submission policy
for more information.
 Before submitting this assessment, ensure that you have provided all required information above, signed and dated.
 If you are not sure about any aspect of this assessment, please ask your assessor for clarification.
 If you have questions and other concerns that may affect your performance in the Assessment, please inform your assessor
immediately.
 To be deemed competent for this unit you must achieve a satisfactory result with all tasks of this Assessment along with a satisfactory
result for any other Assessment.
 This is an Open book assessment; you should complete it within the time designated by your assessor. Remember, that it must be your
own work and if you use other sources then you must reference them appropriately.
 If you answer on a separate document, the submitted document must follow the given criteria. Font must be Times New Roman, Font
size needs to be 12, line spacing has to be Single line and Footer of the submitted document must include Student ID, Student Name
and Page Number.
 This is an Individual Assessment. Once you have completed this assessment, please submit the assessment on Moodle in the
designated submission link.
 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 a Plagiarism Checker to check the originality of the student assessment. The student must be aware of and understand the SCCM’s
policy on plagiarism and certify that this assignment is their own work, except were indicated by referencing, and that student have
followed good academic practices.

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Introduction
Welcome to the Student Assessment Tasks for SITHCCC043 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

For you to be assessed as competent, you must successfully complete these assessment tasks:
 Assessment Task 1: Knowledge questions – You must answer all questions correctly.
 Assessment Task 2: Project – You must plan and prepare a breakfast, lunch or dinner service.
This will count as Service Period 1 of Assessment Task 3.
 Assessment Task 3: Student Logbook – You must submit a logbook with supporting evidence
for 48 service periods.

Kitchen time required

You will require time in the kitchen to complete Assessment Tasks 2 and 3. You will find more
information about the requirements for training/commercial kitchens in the Hospitality Works
Student User Guide.

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Assessment Task 1: Knowledge

questions
Information for assessors
Knowledge questions are designed to help the student demonstrate the knowledge which they
have acquired during the unit. Ensure that you:
 review the advice to assessors regarding administering knowledge questions in the Hospitality
Works Trainer and Assessor User Guide
 provide students with a due date for assessment
 provide submission guidelines to students
 follow your organisation’s policies and procedures
 refer to your organisation’s Training and Assessment Strategy
 provide written feedback to each student
 provide resubmission guidance to students (including a timeline) who do not complete the task
satisfactorily
 complete the Assessment Task 1 Checklist which can be found at the end of this task
 complete the Final Results Record which can be found at the end of this Assessor Marking
Guide.

i Assessment delivery information

Assessment delivery information which has been contextualised to your RTO’s student cohort
can be found in Appendix A of the Hospitality Works Trainer and Assessor User Guide. Use this
information to advise students of:
 where this task should be completed
 the maximum time allowed for completing this assessment task
 whether or not this task is open-book.

Note: Students should complete and submit an assessment cover sheet with their work. A
template is provided in Appendix B of the Assessor User Guide but you should refer to your
organisation’s policies and procedures.

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Information for students

Knowledge questions are designed to help you demonstrate the knowledge which you have
acquired during the learning phase of this unit. Ensure that you:
 review the advice to students regarding answering knowledge questions 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.

i 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 completed
 the maximum time allowed for completing this assessment task
 whether or not this task is open-book.
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.

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Questions
Provide answers to all of the questions below.

1. Briefly describe each of the following cookery methods.

a) Blanching

b) Boiling

c) Braising

d) Frying

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e) Grilling

f) Poaching

g) Roasting and baking

h) Stewing

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i) Steaming

j) Microwaving

k) Sous vide

Outcome Satisfactory Not Satisfactory

Comment

2. Briefly describe the concept of each of these basic principles of cookery.

b) Flavour balance

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c) Timing and organisation

d) Presentation/visual appeal

e) Texture

f) Tasting and adjusting

Outcome Satisfactory Not Satisfactory

Comment

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3. Provide a definition for each of these culinary terms.

a) Boning and trimming

b) Broth

c) Coring

d) Filleting

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e) Garnishing

f) Jus

g) Marinating

h) Reduce

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i) Stock

j) Tenderising

Outcome Satisfactory Not Satisfactory

Comment

4. The table below lists the five food groups as per the Australian Dietary Guidelines. For each
food group, list three key characteristics/features.

a) Vegetables and legumes/beans

b) Fruits

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c) Grain (cereal) foods

d) Lean meats and poultry, fish,

eggs, tofu, nuts and seeds and
legumes/ beans

e) Milk, yogurt, cheese and/or

alternatives

Outcome Satisfactory Not Satisfactory

Comment

5. List four key features of standard recipes.

Outcome Satisfactory Not Satisfactory

Comment

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6. List three storage requirements for each of the following.

a) Dry goods

b) Chilled goods

c) Frozen goods

Outcome Satisfactory Not Satisfactory

Comment

7. Explain the purpose of food preparation lists. As part of your answer, outline at least two
things that are included in a food preparation list.

Outcome Satisfactory Not Satisfactory

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Comment

8. Explain the purpose of a mis en place list.

Outcome Satisfactory Not Satisfactory

Comment

9. Answer the following questions about hygiene and safety.

a) Organisational procedures for

hand hygiene will indicate
when hands must be washed.
Identify six times when you
must practice hand hygiene
while at work

b) Outline the steps you would

take to follow correct
handwashing procedures.

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c) List three personal

grooming/hygiene procedures
you would follow when at
work.

d) List three general procedures

you would follow to ensure
safe food handling.

e) List three things you can do to

make sure equipment is safe
before you use it.

f) List three things you can do to

make sure you are operating
equipment safely.

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g) List three things you can do to

reduce the risk of knife cuts.

h) List three things you can do to

reduce the risk of burns.

i) List three things you can do to

reduce the risk of slip, trip and
falls injuries.

Outcome Satisfactory Not Satisfactory

Comment

10. List three steps you would follow for each of the following end-of-shift procedures.

a) Cleaning

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b) Post-shift debrief/ handover

c) Preparing for the next food

service period

d) Re-stocking

e) Storing food items

Outcome Satisfactory Not Satisfactory

Comment

11. List three strategies you would use to resolve conflict.

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Outcome Satisfactory Not Satisfactory

Comment

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12. Explain the purpose of a cleaning and sanitation schedule.

Outcome Satisfactory Not Satisfactory

Comment

13. Briefly describe each of the following menu types.

a) À la carte

b) Buffet

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c) Cyclical

d) Degustation

e) Set

f) Table d’hôte

Outcome Satisfactory Not Satisfactory

Comment

14. Briefly describe the requirements of each food service period below.

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a) Breakfast

b) Lunch

c) Dinner

Outcome Satisfactory Not Satisfactory

Comment

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Assessment Task 1: Checklist

Student’s name:

Did the student provide a Completed

sufficient and clear answer successfully?
that addresses the
suggested answer for the
Yes No
following? Comments

Question 1a

Question 1b

Question 1c

Question 1d

Question 1e

Question 1f

Question 1g

Question 1h

Question 1i

Question 1j

Question 1k

Question 2a

Question 2b

Question 2c

Question 2d

Question 2e

Question 3a

Question 3b

Question 3c

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Question 3d

Question 3e

Question 3f

Question 3g

Question 3h

Question 3i

Question 3j

Question 4a

Question 4b

Question 4c

Question 4d

Question 4e

Question 5

Question 6a

Question 6b

Question 6c

Question 7

Question 8

Question 9a

Question 9b

Question 9c

Question 9d

Question 9e

Question 9f

Question 9g

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Question 9h

Question 9i

Question 10a

Question 10b

Question 10c

Question 10d

Question 10e

Question 11

Question 12

Question 13a

Question 13b

Question 13c

Question 13d

Question 13e

Question 13f

Question 14a

Question 14b

Question 14c

Task outcome:  Satisfactory  Not satisfactory

Assessor signature:

Assessor name:

Date:

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