SITHKOP001 - Clean kitchen premises and equipment - Assessment V.2019.1.docx

SITHKOP001
Clean kitchen premises and equipment
Assessment

SITHKOP001 – Assessment
Instructions to Students:
Student name:
Complete the cover sheet and ensure you accept, sign and date the student declaration on the Student
Learning Management System (LMS).
Read through and follow all instructions provided.
Complete each assessment task/activity.
Submit your assessment to the Student Learning Management System (LMS) by the due date .
Ensure your submission identifies your name, unit code and title .
You are required to:
Plagiarism is ‘a practice that involves the using of another person’s intellectual output and presenting it
as one’s own’. This includes the presentation of work that has been copied, in whole or part, from other
sources (including other students’ work, published books or periodicals, the Internet, unpublished
works or unauthorised collaboration with other persons), without due acknowledgement.
PLAGIARISM AND COLLUSION
A student found to have plagiarised material will be instantly graded Not Yet Competent (NYC) and may
be subject to one or all of the following:
Referral of the matter to the Academic Coordinator for: an intervention meeting, issuing of written
warning, clarification regarding assessment re-submission requirements and allocation of additional
assessment tasks.
Referral of the matter to the Director for: official disciplinary action by Frontier Education and/or
suspension from the course.
CONSEQUENCES OF PLAGIARISM AND COLLUSION
Name: SITHKOP001 – Assessment Version: V.2019.1 Last Reviewed: January 2019
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SITHKOP001 – Assessment
Unit description
This unit describes the performance outcomes, skills and knowledge required to clean food preparation areas,
storage areas, and equipment in commercial kitchens to ensure the safety of food. It requires the ability to work
safely and to use resources efficiently to reduce negative environmental impacts.
This unit is particularly important within a food safety regime and applies to all hospitality and catering organisations
with kitchen premises, including permanent or temporary kitchens or smaller food preparation areas.

For a student’s
performance to be deemed
satisfactory for the whole
unit of competence, they
must demonstrate
satisfactory performance in
both Assessment and
Practical demonstration .
If part of a task is not
satisfactorily completed the
assessor will arrange for the
student to complete further
assessment to demonstrate
competence. Students are
permitted three (3)
attempts to demonstrate
competency.