SITHCCC001 Use food preparation equipment Learner Assessment.APEX4587.SHENG_FA CHEN.docx

This preview shows page 1 - 5 out of 32 pages.

SITHCCC001 Use food preparation equipmentLearner Assessment PackV2.0_June 2019Evidence recordedEvidence Type/ Method of assessmentEvidenceSubmitedUnit Assessment 1Unit Knowledge Assessment (UKA)Yes / NoUnit Assessment 2Unit Skills Assessment (USA)Yes / No
Apex Institute of Education|SITHCCC001 – Learner Assessment Pack V2.0_Jun 2019 | CRICOS: 03156MPage 2 of 24SITHCCC001 Use food preparation equipmentUNIT DESCRIPTIONThis unit describes the performance outcomes, skills and knowledge required to safely usecommercial kitchen equipment to prepare a range of different food types.The unit applies to operational personnel responsible for general food preparation tasks inhospitality and catering organisations.It applies to individuals who work with very little independence and under close supervision.They follow predefined organisational procedures and report any discrepancies to a higher levelstaff member for action.ElementPerformance Criteria1.Select foodpreparationequipment1.1 Confirm food preparation requirements from recipes, lists and other workplaceinformation.1.2. Identify and select knives and other routine and specialised equipment suitedto the food preparation task.1.3. Confirm cleanliness of equipment before use.2.Useequipmenttopreparefood.2.1. Assemble and use equipment safely and hygienically according tomanufacturerinstructions.2.2.Prepare food items using suitable knives to make precision cuts.3.Cleanandmaintainfoodpreparationequipment.3.1.Maintain equipment cleanliness using appropriate cleaning agents.3.2.Use energy, water and other resources efficiently to reduce negativeenvironmental impacts.3.3.Maintain the condition of equipment and make minor adjustments as requiredwithin scope of responsibility.3.4.Identify and report on unsafe or faulty equipment or rectify according to levelofindividual responsibility.Performance evidence
Apex Institute of Education|SITHCCC001 – Learner Assessment Pack V2.0_Jun 2019 | CRICOS: 03156MPage 2 of 24safely and hygienically prepare food using each of the following fixed and hand-held commercialequipment:blendersfood processorsgratersknife sharpening equipment:osharpening steels and stonesknives:obutcher and boningofilleting
Apex Institute of Education|SITHCCC001 – Learner Assessment Pack V2.0_Jun 2019 | CRICOS: 03156MPage 3 of 24opalettemandolin slicersmeasuresmoulipeelers, corers or slicersplanetary mixersscalesthermometerswhisks: fine and coarse stainless steel wireuse food preparation equipment to prepare each of the following food types:fruit and vegetablesgeneral food items:obattersocoatingsocondiments and flavouringsogarnishesooilsosauces and marinadesmeatpoultryseafoodmake precision cuts on fruit and vegetablescomplete food preparation tasks within commercial time constraintsKnowledge evidencemeaning and role of mise en place in the process of preparing, cooking and presenting food

Upload your study docs or become a

Course Hero member to access this document

Upload your study docs or become a

Course Hero member to access this document

End of preview. Want to read all 32 pages?

Upload your study docs or become a

Course Hero member to access this document

Term
One
Professor
fask
Tags
Knife, knives

  • Left Quote Icon

    Student Picture

  • Left Quote Icon

    Student Picture

  • Left Quote Icon

    Student Picture