basic method of cookery Assessment Pack .pdf - SITHCCC005...

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SITHCCC005 Prepare dishes using basicmethods of cookeryLearner Assessment PackV2.0_June 2019Evidence recordedEvidence Type/ Method of assessmentEvidenceSubmittedUnit Assessment 1Unit Knowledge Assessment (UKA)Yes/ NoUnit Assessment 2Unit Skills Assessment (USA)Yes / No
Apex Institute of Education|SITHCCC005Learner Assessment Pack V2.0_Jun 2019 | CRICOS: 03156MPage 2 of 31SITHCCC005 Prepare dishes using basic methods of cookeryUNIT DESCRIPTIONThis unit describes the performance outcomes, skills and knowledge required to use a range ofbasic cookery methods to prepare dishes.The unit applies to cooks working in hospitality and catering organisations. This could includerestaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks,cafes, residential caterers, in-flight and other transport caterers, and event and functioncaterers.It applies to individuals who work with very little independence and under close supervision andguidance of more senior chefs. They follow predefined organisational procedures and report anydiscrepancies to a higher level staff member for action.ElementPerformance Criteria1.Selectingredients.1.1.Confirm food production requirements from food preparation list andstandard recipes.1.2.Calculate ingredient amounts according to requirements.1.3.Identify and select ingredients from stores according to recipe, quality,freshness and stock rotation requirements.1.4.Check perishable supplies for spoilage or contamination prior topreparation.2.Select,prepareand useequipment.2.1.Select type and size of equipment suitable to requirements.2.2.Safely assemble and ensure cleanliness of equipment before use.2.3.Use equipment safely and hygienically according to manufacturerinstructions.3.Portion andprepareingredients.3.1.Weigh and measure ingredients and create portions according torecipe.3.2.Prepare, cut and portion ingredients according to recipe and cookingstyle.3.3.Minimise waste to maximise profitability of food items prepared.4.Cookdishes.4.1.Select and use cookery methods for dishes following standard recipes.4.2.Complete cooking process in a logical, planned and safe manner.4.3.Identify problems with the cooking process and take corrective action.4.4.Work cooperatively with colleagues to ensure timely preparation ofdishes.5.Presentand storedishes.5.1.Present dishes on appropriate service-ware.5.2.Add garnishes and accompaniments according to standard recipes.5.3.Clean work area, and dispose of or store surplus and re-usable by-productsaccordingtoorganisationalprocedures,environmentalconsiderations, and cost-reduction initiatives.
Apex Institute of Education|SITHCCC005Learner Assessment Pack V2.0_Jun 2019 | CRICOS: 03156MPage 3 of 31Performance evidencefollow standard recipes for dishes that demonstrate use of each of the following major food types:dairy productsdry goodsfrozen goodsfruitmeatpoultryseafoodvegetablesdemonstrate food safety practices for handling and storing each of the major food types

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Term
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Apex Institute of Education

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