SITHCCC043/SITHKOP013

Work effectively as a cook/Plan cooking operations

LEARNER ASSESSMENT
 Learner Assessment Pack

Precision RTO Resources

Level 13, 269 Wickham St, Fortitude Valley 4006
Email: [email protected]
Website: www.precisionrtoresources.com.au

© 2023 Precision RTO Resources

SITHCCC043 - Work effectively as a cook, SITHKOP013 - Plan cooking operations (Release 1)

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Disclaimer
Precision RTO Resources has made a great effort to ensure that
this material is free from error or omissions. However, you should
conduct your own enquiries and seek professional advice before
relying on any fact, statement or matter contained in this
document. Precision RTO Resources is not responsible for any
injury, loss or damage as a result of resource included or omitted
from this material. Information in this course material is current at
the time of publication.

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Version Control & Document History

Date Summary of modifications Version

07 February 2023 Version 1 produced following assessment validation. 1.0

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Table of Contents
Assessment Delivery..............................................................................................................................5
Candidate Information..........................................................................................................................6
Steps for Candidates..............................................................................................................................8
Reasonable Adjustment.........................................................................................................................9
Resources Required for Assessment....................................................................................................10
Accessing Intranet Pages and External Links.......................................................................................13
Assessment Agreement.......................................................................................................................14
Assessment Tasks................................................................................................................................18
Contextualisation of Assessments by RTOs.........................................................................................19
Knowledge Assessment, Section 1............................................................................................20
Knowledge Assessment Section 2.............................................................................................37
Record of Assessment...............................................................................................................57

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Learner Assessment Pack

Assessment Delivery

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Candidate Information
This Learner Assessment Pack is designed for you to complete the assessment for SITHCCC043 -
Work effectively as a cook (Release 1). It may refer to your own workplace/organisation, or to a
simulated business provided by your assessor.
The assessment tasks include Knowledge Assessment where you need to demonstrate your
knowledge and understanding of the unit, and the Practical Assessment, where you need to
demonstrate your skills required in the unit. It is recommended that you complete the Practical
Assessments in your own workplace/organisation. If you don’t have access to a real workplace, you
can complete the assessment in a simulated environment where resources and conditions similar to
a workplace must be accessed. Ensure to discuss this with your assessor prior to commencing with
the assessment.

Each Learner Assessment Pack is made up of four parts:

Assessment Delivery
Candidate Information
Steps for Candidate
Assessment Agreement
Assessment Tasks
Assessment Tasks, including:
 Knowledge Assessment
 Practical Assessment
Assessment Workbook Checklist
Assessment Workbook Checklist
Recording
Record of Assessment

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Before you commence your assessment, ensure that you have a good knowledge of the subject,
have thoroughly read your Learner Resource, and clearly understand the assessment requirements
and the expectations of the industry to which the assessment is related.
Assessments are designed to be completed using your industry/organisation, but your Registered
Training Organisation (RTO) may assist you by contextualising the unit to be completed in a
simulated workplace environment.
You will be required to demonstrate knowledge and skills which must be observed directly by your
assessor. Where the observation task may be difficult for the assessor to directly observed, a video
recording of the practical observation task must be submitted as supplementary evidence.
Verification from at least one third-party signatory, and preferably two or more witnesses is required
to confirm your demonstration of these practical knowledge and skills. These witnesses would
usually be your current or recent supervisors, or your assessor.
The practical assessment tasks may be completed using your own workplace, a simulated
environment, or a mix of both, as instructed by your assessor. To contextualise this assessment to
your industry/organisation, you may be asked by your assessor to provide additional information
based on your industry/organisation.
Instructions are given for each task. If you have questions, or unclear how to proceed, consult with
your assessor.
Records of all aspects of the assessment must be kept in your Learner Assessment Pack
The record of assessment is a legal document and must be signed, dated, and a copy stored as
required by your Registered Training Organisation (RTO).

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Steps for Candidates

Your Learner Assessment Pack:
1. Upon receiving your Learner Assessment Pack, discuss with your assessor the expectations
and requirements of this assessment. You may also need to supply contact details of one or
two work referees who can confirm your skills in the industry.
Discuss with your assessor if you intend to undertake the practical assessment tasks based
on your employing organisation, in a simulated business, or in a mix of both.
2. Your Learner Assessment Pack is where you will get the task information. Complete each
task as instructed using either your own workplace, or using a simulated business, as
discussed with your assessor.
3. After you complete your assessment, gather and submit your evidence documents as
detailed in the task(s) in the timeframe agreed with your assessor.
Your assessor will advise you if there are any further steps for you to take to satisfactorily
complete this assessment.

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Reasonable Adjustment
Adapted Reasonable Adjustment in teaching, learning and assessment for candidates with a
disability - November 2010 - Prepared by - Queensland VET Development Centre
Reasonable adjustment in VET is the term applied to modifying the learning environment or making
changes to the training delivered to assist a candidate with a disability. A reasonable adjustment can
be as simple as changing classrooms to be closer to amenities or installing a particular type of
software on a computer for a person with vision impairment.
Why make a reasonable adjustment?
We make reasonable adjustments in VET to make sure that candidates with a disability have:
 The same learning opportunities as candidates without a disability, and
 The same opportunity to perform and complete assessments as those without a disability.
Reasonable adjustment applied to participation in teaching, learning and assessment activities can
include:
 Customising resources and assessment activities within the training package or accredited
course
 Modifying the presentation medium
 Candidate support
 Use of assistive/adaptive technologies
 Making information accessible both before enrolment and during the course
 Monitoring the adjustments to ensure candidates needs continue to be met
Assistive/Adaptive Technologies
Assistive/Adaptive technology means ‘software or hardware that has been specifically designed to
assist people with disabilities in carrying out daily activities’ (World Wide Web Consortium - W3C). It
includes screen readers, magnifiers, voice recognition software, alternative keyboards, devices for
grasping, visual alert systems, digital note-takers.
IMPORTANT:
Reasonable adjustment made for collecting candidate assessment evidence must not impact on
the standard expected by the workplace, as expressed by the relevant unit(s) of competency. For
example, if the assessment were gathering evidence of the candidate’s competency in writing,
allowing the candidate to complete the assessment verbally would not be a valid assessment
method. The method of assessment used by any reasonable adjustment must still meet the
competency requirements.

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Resources Required for Assessment

To complete the Practical Assessment tasks, you will require access to:
 Computer with internet and email access, and a working web browser
 Installed software: Word, Adobe Acrobat Reader
 An industry workplace; or a simulated industry environment, such as an industry-realistic
training kitchen servicing customers, that will allow you access to:
o The following organisational documents:

 Work schedules for at least 48 work shifts

 Kitchen team work roles and workgroup assignments
 Menu documents
 Food production requirements for kitchen team work tasks
 Quality and style requirements for specific dishes
 Requirements for mise en place lists
 Workflow efficiency strategies
 Workplace safety and hygiene procedures
 Manufacturer specifications for each equipment used
 Commercial stock control procedures and documentation for ordering,
monitoring and maintaining stock
 Food safety plans
 Guidelines relating to food disposal, storage and presentation requirements
 Safety data sheets (SDS) for cleaning agents and chemicals
 End-of-shift procedures for the following:
- Post-shift debrief or handover
- Preparing for the next work shift
- Re-stocking and storing food items
- Cleaning kitchen area
o Workplace templates, including or similar to the following:

 Workplace Task List

 Mise en Place List

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o Standard recipe cards for the following dish types:

 Appetisers
 Salads
 Fish
 Shellfish
 Hot desserts
 Cold desserts
 Meat
 Poultry
 Game
 Stocks
 Sauces
 Soups
 Vegetables
 Fruit
 Eggs
 Farinaceous products
o Documents with information on customer requirements, including customer special
requests and dietary requirements
o Work health and safety legislation and regulation applicable to the candidate’s
state/territory
o Fixtures and equipment used to prepare each dish required for the 48 work shifts,
including:
 Simple measuring equipment
 Ingredient preparation equipment
 Equipment for cooking and preparing dishes
o Food safe gloves

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o Cleaning materials and equipment:

 Cleaning cloths
 Commercial cleaning and sanitising agents and chemicals for cleaning
commercial kitchens, equipment and food storage areas
 Dustpans and brooms
 Garbage bins and bags
 Hand towel dispenser and hand towels
 Mops and buckets
 Separate hand basin and soap for hand washing
 Sponges, brushes and scourers
 Tea towels
o Diverse and comprehensive range of perishable and non-perishable food supplies
for commercial cookery or catering operations
o At least two kitchen team members who will be involved in the following:

 Debriefing about their allocated work tasks in Workplace Assessment Task 1

 Working together with the candidate during the 48 work shifts in Workplace
Assessment Task 2
 Participating in post-shift debrief and handover in Workplace Assessment
Task 3
 Briefing about the next work shift in Workplace Assessment Task 3
o Opportunity to:

 Communicate with kitchen team members about work shifts to be

completed
 Prepare, cook and present all dishes required for at least 48 work shifts
 Complete end-of-shift procedures

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Accessing Intranet Pages and External Links

Some assessment tasks may require you to access specific pages from the simulated business, The
Continent Hotel and/or external webpages. Links to these pages are formatted in Blue Text.
To access these, hold the Ctrl key for Windows users while clicking on these links. For Mac users,
directly click the link.
The simulated business, The Continent Hotel, can be accessed by going to
https://thecontinenthotel.precisiongroup.com.au/.
Login to The Continent Hotel using the username and password provided by your Registered
Training Organisation (RTO).

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Assessment Agreement
Instructions:
Discuss and accomplish this section with your assessor before commencing then sign the
confirmation at the end of this Agreement.

Please tick at least one of the following for each section: 

Delivery Method

Classroom ☐

Small Group ☐

One-on-One ☐

Online ☐

Other (please describe) ☐

Assessment Pathway (for Practical Assessment)

Candidate’s Organisation (Pre-assessment meeting conducted) ☐

Simulated Workplace Environment (Contextualised by RTO) ☐

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Assessment Conditions

Skills must be demonstrated 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.

Assessment must ensure access to:

fixtures and equipment used to facilitate preparation of dishes as specified in

☐
the performance evidence

food safe gloves ☐

cleaning materials and equipment: ☐

cleaning cloths ☐

commercial cleaning and sanitising agents and chemicals for cleaning

☐
commercial kitchens, equipment and food storage areas

dustpans and brooms ☐

garbage bins and bags ☐

hand towel dispenser and hand towels ☐

mops and buckets ☐

separate hand basin and soap for hand washing ☐

sponges, brushes and scourers ☐

tea towels ☐

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Assessment Conditions

organisational specifications: ☐

equipment manufacturer instructions ☐

current commercial stock control procedures and documentation for

☐
ordering, monitoring and maintaining stock

mise en place lists and standard recipes ☐

food safety plans ☐

guidelines relating to food disposal, storage and presentation

☐
requirements

safety data sheets (SDS) for cleaning agents and chemicals ☐

diverse and comprehensive range of perishable and non-perishable food

☐
supplies for commercial cookery or catering operations.

Assessors must satisfy the Standards for Registered Training Organisations’ requirements for
assessors and:

have achieved the Certificate III or Certificate IV in Commercial Cookery, or

☐
Certificate III or IV in Catering Operations, or their successors; or

hold a trade certificate as a cook or chef or equivalent; and, ☐

have worked in industry for at least three years where they have applied the
☐
skills and knowledge of this unit of competency.

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I confirm that the activities and assessment completed for this unit are my own work, and comply
with all relevant copyright and plagiarism rules.
I understand that if there are any issues found in the authenticity of any piece of my assessment, I
may be orally re-assessed OR asked to complete further assessment tasks.

Candidate’s name

Candidate’s signature Date

Assessor’s name

Assessor’s signature Date

End of Assessment Agreement

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Tasks
Complete all tasks in this assessment as instructed. If you have questions, consult with your assessor.

Contextualisation of Assessments by RTOs

Contextualisation is the process of modifying assessment tools to make learning more meaningful
for candidates and their employers.
Precision RTO Resources recommends that your RTO contextualise the assessment tools to suit
particular industry requirements and specific organisational requirements before using them.
Contextualisation must retain the integrity of the assessment and the outcome of the unit of
competency.

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Knowledge Assessment, Section 1

Question 1

Complete the table about cooking principles:

 Identify at least two cooking principles in food production
 In your own words, explain why each identified principle is important in the kitchen
Explanation must be in 30 words or more.

Cooking Principles Importance of Each Principle

a.

b.

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Question 2

Complete the table about different cooking methods:

 Identify each common cooking method under each given category.
 In your own words, describe how each identified cooking method cooks food.
Description must be in 30 words or more.

A. Dry Heat Cooking

Cooking Method Description

a.

b.

c.

d.

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A. Dry Heat Cooking

Cooking Method Description

e.

f.

g.

B. Moist Heat Cooking

Cooking Method Description

a.

b.

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B. Moist Heat Cooking

Cooking Method Description

c.

d.

C. Combination Cooking

Cooking method Description

a.

b.

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Question 3

Listed below are different culinary terms commonly used in the industry. In your own words,
describe each listed culinary term below. Responses must be in 30 words or more.

Culinary term Description

a. À la carte

b. Al Dente

c. Bisque

d. Dredging

e. Entrée

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Culinary term Description

f. Flambé

g. Julienne

h. Marinate

i. Mince

j. Jacquarding

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Question 4

Complete the table below about different food categories.

 Identify at least one food item for each food category
 Identify at least two characteristics of each food item.

Different Food
Food Item Characteristics
Categories

a. Dairy Products i.

ii.

b. Eggs i.

ii.

c. Grains and grain i.

products
ii.

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Different Food
Food Item Characteristics
Categories

d. Meat i.

ii.

e. Seafood i.

ii.

f. Poultry i.

ii.

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Different Food
Food Item Characteristics
Categories

g. Fruits i.

ii.

h. Vegetables i.

ii.

i. Farinaceous i.
products
ii.

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Question 5

In your own words, define each part of the standard recipe card.

Parts of Standard Recipe Definition of Each Part

a. Menu/dish name

b. Total yield

c. Portion size

d. Ingredient

e. Quantity

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Parts of Standard Recipe Definition of Each Part

f. Unit

g. Preparation time

h. Cooking time

i. Preparation method
or procedures

j. Garnish and plating

information

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Question 6

In your own words, explain how each strategy is used to manage conflicts in the kitchen.
Responses must be in 30 words or more.

Strategy How it helps deal with conflicts

a. Staff training

b. Open communication

c. Seeking assistance

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Question 7

Identify at least two principles for each aspect of commercial kitchen service provided below.

Aspect of Commercial Kitchen

Principles for Each Aspect of Commercial Kitchen Service
Service

a. Planning work i.

ii.

b. Organising work i.

ii.

c. Food safety i.

ii.

d. Personal hygiene i.

ii.

e. Kitchen safety i.

ii.

f. Cleanliness i.

ii.

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Question 8

Identify at least two practices for each aspect of commercial kitchen service.

Aspect of Commercial Kitchen

Practices for Each Aspect of Commercial Kitchen Service
Service

a. Planning work i.

ii.

b. Organising work i.

ii.

c. Food safety i.

ii.

d. Personal hygiene i.

ii.

e. Kitchen safety i.

ii.

f. Cleanliness i.

ii.

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Question 9

Identify three distinct requirements of each service period provided.

Food service period Requirements

a. Breakfast i.

ii.

iii.

b. Lunch i.

ii.

iii.

c. Dinner i.

ii.

iii.

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Question 10

Identify three distinct requirements of each menu provided.

Menu type Requirements

a. À la carte menu i.

ii.

iii.

b. Fixed menu i.

ii.

iii.

c. Static menu i.

ii.

iii.

d. Cycle menu i.

ii.

iii.

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Question 11

Complete the table about kitchen equipment by identifying at least one each of the following:
 Essential function for each equipment listed.

 Essential feature that helps the equipment perform the identified function

 Safe operational practice when using the equipment

 Hygienic operational practice when using the equipment.

Feature of Equipment Hygienic Operational

Safe Operational Practice
Kitchen Equipment Function of Each Equipment Related to Function Practices When Using
When Using the Equipment
Identified Equipment

a. Planetary mixers

b. Griddles or
hotplates

c. Knives

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Knowledge Assessment Section 2

Question 1

Complete the table about the contents of different components of food production plans.
a. In your own words, describe the information included in the components of food product
plans listed below.
b. In your own words, explain the relevance of each component in a food production plan.
Each response must have at least 30 words or more.

Components of
Information Included in Each Relevance of Each Component in a
Food Production
Component Food Production Plan
Plan

i. Mise en
place lists

ii. Equipment
lists

iii. Purchase
orders

iv. Staff
allocations

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Question 2

Answer the following questions about receiving food production process.

a. In your own words, define each of the steps involved in the receiving process that are
listed below.

Step in Receiving Process Definition of the Step

i. Receiving

ii. Inspection

iii. Accepting

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b. Identify at least two inspection practices that must be conducted when receiving each of
the listed food category items.

Food Categories Inspection practices

1.

i. Vegetables
2.

1.

ii. Nuts
2.

1.

iii. Canned beans

2.

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Question 3

Answer the following questions about mise en place as a food production process.

a. In your own words, define the meaning of mise en place.

b. In your own words, explain at least three advantages of mise in place when working in a
commercial kitchen.

i.

ii.

iii.

c. In your own words, explain how mise en place is conducted in a commercial kitchen.

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Question 4

Answer the following questions about food preparation as a production process.

a. In your own words, explain why the preparation process is important before cooking.

b. Complete the table below on food preparation techniques.

i. Identify at least five food preparation techniques.
ii. In your own words, define each identified technique.

Food Preparation Technique Definition of Technique

1.

2.

3.

4.

5.

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c. In your own words, identify at least three practices to avoid food hazards during the food
preparation process.

i.

ii.

iii.

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Question 5

Answer the following questions about cooking as a food production process.

a. In 30 words or more, define dry heat cooking.

b. In 30 words or more, define moist heat cooking.

c. Complete the table below on cooking as a food production process.

i. Identify at least three dry heat cooking methods.
ii. Identify at least three moist heat cooking methods.
iii. In 30 words or more, define each of the above-identified methods for cooking.

Dry Heat Cooking Methods Definition of Cooking Methods

1.

2.

3.

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Moist Heat Cooking Methods Definition of Cooking Methods

1.

2.

3.

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Question 6

Answer the following questions about food storage processes.

a. In 50 words or more, explain the importance of proper food storage in commercial

kitchens.

b. Complete the table below on the food storage process.

i. Identify at least two examples of food categories stored in the food storage types
listed below.
ii. Identify at least one standard storage practice to be followed when storing each
identified food category.

Examples of Food Categories Storage Procedure to be

Food Storage Types
Stored Followed

1. Dry storage

2. Refrigerated storage

3. Frozen storage

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Question 7

Answer the following questions about the reconstitution of food.

a. In 30 words or more, define the process of reconstitution of food.

b. In 50 words or more, discuss at least three advantages of storing dehydrated food.

c. Complete the table below on different techniques for food reconstitution.

i. Identify at least two methods of reconstituting dried food.
ii. In your own words, describe how each method is conducted.

Methods of Reconstituting Food How Each Method is Conducted

1.

2.

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Question 8

Answer the following questions about the re-thermalisation of food.

a. In 50 words or more, explain the process of re-thermalisation of food prepared using the
cook-chill method.

b. In 50 words or more, explain the process of re-thermalisation of food prepared using the
cook-freeze method.

c. Identify at least three food safety precautions that must be observed while re-
thermalising food.

i.

ii.

iii.

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Question 9

Answer the following questions about the process of serving food.

a. In your own words, explain the importance of the plating process while serving food.

b. In your own words, explain how each factor listed below can affect the food serving
process.

Factors to Consider While Serving Food Effect of Each Factor

i. Portion size

ii. Temperature of serving food

iii. Timing of serving food

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Question 10

Answer the following questions about food hazards and critical control points in food production.

a. In 50 words or more, describe the Hazard Analysis Critical Control Point (HACCP) system.

b. Complete the table below.

i. Identify the seven principles of HACCP.
ii. In your own words, explain how each identified principle should be applied in a
commercial kitchen for food production.

How Principles Should be Applied in

Principles of HACCP
Commercial Kitchen

1.

2.

3.

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How Principles Should be Applied in

Principles of HACCP
Commercial Kitchen

4.

5.

6.

7.

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Question 11

Complete the table about different food service styles.

a. In your own words, define each of the food service styles listed below.
b. Identify at least two unique features of each food service style.

Unique Features of Food

Food Service Styles Definition of Service Style
Service Style

i. à la carte

ii. Buffet

iii. Set menu or table

d’hôte

iv. Bulk cooking

operations

v. Functions or events

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Question 12

Read the scenarios below. Answer the questions that follow about the factors to be considered in
regard to food preparation requirements.

Scenario 1
Ross is a senior chef at The Continent’s new La Bellissima restaurant. The restaurant is hosting a
five-course table d'hôte for 30 food critics and food bloggers next month to promote the
restaurant. The objective of the event is to showcase the broad selection of international cuisines
offered at the restaurant. For such events, usually 10% additional table covers are prepared.
One of the menu items would be shrimp cocktails. Each portion of shrimp cocktail would require
100gms shrimp, one-quarter of a lemon, and 80mL of cocktail sauce.
Ross has a meeting with the food storage team tomorrow to discuss the ingredients required for
the upcoming event.

a. Describe how the meal quantities required will affect the ingredients requirement for the
shrimp cocktail.

b. Describe how the portion control required will affect the ingredients requirement for the
shrimp cocktail.

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Scenario 2
A fine dining à la carte dinner is being hosted at The Continent’s new La Bellissima restaurant. At a
table for four, one table customer is allergic to gluten. At the same table, another customer
requested a vegan version of the restaurant’s signature pasta dish.
While the restaurant provides customisation of menu items, the service time is longer. Typically,
any customisation in the menu item ordered adds 25-50% time to the regular serving time.

a. Describe how the customer’s request for a gluten-free dish impacts the food production
process.

b. Describe how the customer’s request for a vegan version of a pasta dish impacts the food
production process.

c. Explain the reasons why customisation of menu items results in longer food production
times.

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Scenario 3
The Continent’s new La Bellissima restaurant hosts special brunch buffets every Sunday. Usually,
there is a different theme each month. In the current month, Mexican cuisine is being celebrated
and Monica, the chef most experienced with the cuisine, is responsible for setting the menu.
She prepares the list of all food items to feature on the brunch menu and also includes a standard
recipe of dishes, where available. For other dishes, she must prepare the recipes for internal
testing.

a. Explain how the menu and recipes selected impact the equipment requirement for food
production.

b. Explain how the mise en place list is prepared for the menu items where standard recipes
are not available.

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Scenario 4
The Continent’s La Bellissima restaurant is hosting an outdoor catering buffet event that is within
a 30 minutes drive from the hotel. There are a total of 300 guests expected for the event.
As per the restaurant’s organisational standard for serving food, food must not have been
prepared for more than two hours before serving to guests.
In order to meet this organisational standard requirement, Rachel, the manager, will need a
separate cooking team at the restaurant and a separate team at the event location for final
preparation and serving. She estimates that she would require a team of 8 chefs at the restaurant
and 4 chefs at the event venue to cook the food and an additional team of 4 staff members to
serve the food and beverages.

a. Explain how the organisational standards for serving fresh food impact the food
preparation requirement of staff required.

b. Describe what food production activities would be completed by the chefs at the venue.

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Question 13

Answer the following questions about processes for ordering or purchasing stock.

a. In your own words, describe the process for purchasing a stock for the food categories
listed below.

Food Category Process for Purchasing Stock

i. Perishable food

ii. Non-perishable food

b. In your own words, describe the process of ordering stock direct from suppliers.

c. Identify at least two advantages of ordering stock directly from suppliers.

i.

ii.

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d. In your own words, describe the process of ordering stock through a central stock
ordering system.

e. Identify at least two advantages of ordering stock through a central stock ordering
system.

i.

ii.

Record of Assessment
Instructions:
This section is to be completed by your assessor.

Assessment Details

Candidate

Course Code

Unit of Competency SITHCCC043 - Work effectively as a cook, SITHKOP013 - Plan cooking

operations

Assessor Name

RTO

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Needs more
Assessment Activity Satisfactory
evidence

Knowledge Assessment – Section 1

Knowledge Assessment Question 1 ☐ ☐

Knowledge Assessment Question 2 ☐ ☐

Knowledge Assessment Question 3 ☐ ☐

Knowledge Assessment Question 4 ☐ ☐

Knowledge Assessment Question 5 ☐ ☐

Knowledge Assessment Question 6 ☐ ☐

Knowledge Assessment Question 7 ☐ ☐

Knowledge Assessment Question 8 ☐ ☐

Knowledge Assessment Question 9 ☐ ☐

Knowledge Assessment Question 10 ☐ ☐

Knowledge Assessment Question 11 ☐ ☐

Knowledge Assessment – Section 2

Knowledge Assessment Question 1 ☐ ☐

Knowledge Assessment Question 2 ☐ ☐

Knowledge Assessment Question 3 ☐ ☐

Knowledge Assessment Question 4 ☐ ☐

Knowledge Assessment Question 5 ☐ ☐

☐ ☐
Knowledge Assessment Question 6

☐ ☐
Knowledge Assessment Question 7

☐ ☐
Knowledge Assessment Question 8

☐ ☐
Knowledge Assessment Question 9

☐ ☐
Knowledge Assessment Question 10

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Needs more
Assessment Activity Satisfactory
evidence
☐ ☐
Knowledge Assessment Question 11

☐ ☐
Knowledge Assessment Question 12

☐ ☐
Knowledge Assessment Question 13

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Assessor’s Comments

Remarks/feedback

Details of further evidence required

Please tick the appropriate box. Yes No

Comments and further action required are noted in the Learner

☐ ☐
Assessment Pack

Results discussed and agreed to by the candidate

☐ ☐
You have the right to appeal the outcome of your assessment.

Competent
The Candidate is
Not Yet Competent

Assessor’s signature Date signed

I further confirm that I have verified the candidate’s submissions by contacting the candidate’s
supervisor and/or observer whose names appear in the Supervisor/Observer Verification Log
above.

After reassessment, the Candidate is: Competent Not Yet Competent

Assessor’s signature Date signed

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Candidate’s Comments

The signature confirms that I have submitted all my own work, and agree with the assessment
decision and feedback.

Candidate’s signature Date signed

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End of Document

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