Assessment Student
SITHCCC023 – Use food preparation equipment
Contents
Introduction 3
Assessment for this unit 3
Assessment Task 1: Knowledge questions 4
Information for students 4
Questions 5
Assessment Task 1: Checklist 13
Assessment Task 2: Student Logbook 14
Information for students 14
Activities 16
Assessment Task 2: Checklist 20
Final results record 21
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Introduction
Welcome to the Student Assessment Tasks for SITHCCC023 Use food preparation equipment.
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 two assessment tasks:
• Assessment Task 1: Knowledge questions – You must answer all questions correctly.
• Assessment Task 2: Student Logbook – You must complete a range of food preparation tasks
using commercial fixed and handheld equipment and complete a Student Logbook. The
assessor must also observe a range of cooking tasks.
Kitchen time required
You will require time in the kitchen to complete Assessment Task 2. 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 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.
Australian International College of Skills and Education RTO:45809 CRICOS Code: 03985G
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Questions
Provide answers to all of the questions below.
1. Define mise en place and explain its purpose in regards to preparing, cooking and presenting
food.
2. Briefly describe uses for the following commercial equipment.
Equipment Uses/functions
Blender
Deep fryer
Food Processor
Grater
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Equipment Uses/functions
Cryovac machine
Mandolin slicer
Measures
Microwave
Mouli
Oven
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Equipment Uses/functions
Peeler, corer or slicer
Planetary mixer
Salamander
Scales
Slicing machine
Stove top
Australian International College of Skills and Education RTO:45809 CRICOS Code: 03985G
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Equipment Uses/functions
Thermometer
Water bath (not bain
marie)
Whisk
3. Identify correct food safety procedures for the following:
Vegetables
Eggs
Raw meat
Australian International College of Skills and Education RTO:45809 CRICOS Code: 03985G
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Reheating food
Cooling food
4. Describe each of these precision cuts:
Brunoise
Chiffonade
Concasse
Jardinière
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Julienne
Macedoine
Mirepoix
Paysanne
5. Explain the difference between sharpening a knife and honing a knife, when each should be
performed and what equipment you use.
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6. Briefly explain the purpose/use of each of these knives:
Chef
Filleting
Palette
Utility
Vegetable
7. It’s important to work safely when using kitchen equipment. Many of the safety requirements
apply to all equipment. Identify three key things you can do when working safely with
equipment that blends, mixes, grates or slices (both electrical and handheld).
8. List three key safety considerations you need to make when using hot equipment such as
ovens, deep fryers, salamanders, stove top, or microwaves (both gas and electric).
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9. List three key safety considerations you need to make when working with a Cryovac machine.
10. List three key procedures you need to follow when cleaning and maintaining equipment.
11. List five items you need to clean equipment and your work area.
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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 1
Question 2
Question 3
Question 4
Question 5
Question 6
Question 7
Question 8
Question 9
Question 10
Question 11
Task outcome: Satisfactory Not satisfactory
Assessor signature:
Assessor name:
Date:
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Assessment Task 2: Student Logbook
Information for students
Tasks required for this unit
This unit of competency requires that you:
• safely and hygienically prepare food using each of the following fixed and hand-held
commercial equipment:
o blender o measures
o deep-fryer o microwave
o food processor o mouli
o grater o oven
o cryovac machine o peeler, corer or slicer
o knife sharpening equipment: o planetary mixer
− sharpening steels and stones o salamander
o knives: o scales
− chef’s knife o slicing machine
− filleting knife o stove top
− palette knife o thermometer
− utility knife o water bath (not bain marie)
− vegetable knife o whisk
o mandolin slicer
• make basic and precision cuts on fruit and vegetables using each of the following types of
cuts at least once:
o brunoise o julienne
o chiffonnade o macédoine
o concasse o mirepoix
o jardinière o paysanne
• complete food preparation tasks within commercial time constraints.
Instructions for how you will complete these requirements are included below.
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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 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
• weighing and measuring ingredients accurately
• selecting the knives required for the food to be prepared
• selecting routine and specialised equipment and utensils for the food to be
prepared
• ensuring that food preparation equipment is safely assembled, clean and
ready for use
• using equipment safely and hygienically
• making precision cuts to prepare food
• using equipment according to the manufacturer’s instructions
• cleaning and maintaining equipment according to the manufacturer’s
instructions
• measuring and using correct amount of cleaning agents on equipment
• making minor adjustments to equipment (including oiling and adjusting blades)
• identifying and reporting on any unsafe or faulty equipment (where applicable)
• rectifying issues with equipment within your level of responsibility (where
applicable)
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• working safely and hygienically at all times
• working sustainably by minimising waste and using energy responsibly.
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 each time
you cook, a logbook summary and a Reflective journal. Each time you prepare a
dish for assessment of this unit, you will need to:
• complete a Service planning document
• complete a Reflective journal (a reflective journal provides an opportunity for
you to think about the processes you undertook – what went well, what you
would do differently next time); it also helps you to provide evidence for your
assessment
• ask your supervisor/assessor to sign the Supervisor Declaration section at the
end of your Reflective journal.
Your assessor will also observe some of your cooking and food preparation and
complete an observation checklist.
Tips for completing your Student Logbook
• Read through this assessment and your Student 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 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 you have everything you need to prepare the required food, 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
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o identify the food preparation equipment that you require
o ensure the appropriate food preparation equipment is clean, safe and
ready for use.
A Service planning template has been provided to help you.
3. Use equipment to prepare food.
Now it’s time to put all of that planning and organising to work. Prepare the required
foods as per the standard recipe and food preparation list. Ensure that:
• all food is handled and prepared safely and hygienically
• you follow portion control procedures
• you manage your own speed, timing, sequencing and productivity to ensure
efficiency
• you assemble and use all equipment safely and hygienically as per
manufacturer’s instructions
• you check that equipment is clean and ready for use
• you demonstrate the range of precision cuts required of this task
• your knife selection is appropriate to the type of food being prepared
• you work sustainably to minimise the amount of waste produced and to reduce
the use of energy and resources
• you clean equipment by using the correct amount and type of cleaning agents
• you make minor adjustments including oiling and blade adjustment
• you work within commercial time constraints.
Where any equipment shows signs of faults or other issues that indicate it may be
unsafe to use, report immediately to your trainer/assessor or supervisor.
Complete a Reflective journal for each time you receive and store stock as part of
your assessment for this unit. Don’t forget to ask your supervisor/assessor to
complete the declaration.
4. Submit documents to your assessor.
Finalise your Student Logbook. Ensure all documents are clear and complete. It
should include the following completed documents for each time you cook a dish as
part of your assessment for this unit.
• Service planning
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• Reflective journal (endorsed by your supervisor/assessor).
Send or submit the completed Student Logbook to your assessor.
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Assessment Task 2: Checklist
Student’s name:
Completed
successfully?
Has the following been completed? Yes No Comments
The student has satisfactorily completed
a Service Planning document for each
session.
The student has satisfactorily completed
a Reflective journal for each type of
equipment, knives and precision cuts
they have demonstrated.
Assessor observations have been
completed and collectively across all
observations (either singular or on
multiple occasions) all boxes have been
checked as Yes and the student
demonstrated their competence as per
the Quality indicators provided in the
assessor logbook.
The student’s workplace supervisor (or
the assessor if in a training kitchen) has
completed the Supervisor Declaration
Section in the student’s logbook and you
are satisfied that they have answered
Yes to each question, the supervisor has
provided comments/feedback and you
have followed up on any gaps or
concerns you have by discussing this
with the supervisor.
Provide details of any discussions that
took place in the Comments column.
Task outcome: Satisfactory Not satisfactory
Assessor signature:
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Assessor name:
Date:
Final results record
Student name:
Assessor name:
Date:
Unit name: SITHCCC023 Use food preparation equipment
Qualification name:
Final assessment results
Result
Task Type Satisfactory Unsatisfactory Did not submit
Assessment Task 1 Knowledge Questions S U DNS
Assessment Task 2 Student Logbook S U DNS
Overall unit results C NYC
Feedback
My performance in this unit has been discussed and explained to me.
I would like to appeal this assessment decision.
Student signature: ________________________________________ Date: ________________
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I hereby certify that this student has been assessed by me and that the assessment has been
carried out according to the required assessment procedures.
Assessor signature: ______________________________________ Date: _______________
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