SITHCCC014 Prepare meat dishes - Learner Assessment...

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SITHCCC014 Prepare meat dishesLearner Assessment PackV2.0_June 2019Evidence recordedEvidence Type/ Method of assessmentEvidenceSubmittedUnit Assessment 1Unit Knowledge Assessment (UKA)Yes / NoUnit Assessment 2Unit SkillsAssessment (USA)Yes / No
Student Feedback:Administrative use onlyASSESSMENT SUMMARY / COVER SHEETThis form is to be completed by the assessor and used as a final record of student competency.All student submissions including any associated checklists (outlined below) are to be attached to this cover sheet before placing on thestudents file.Student results are not to be entered onto the Student Database unless all relevant paperwork is completed and attached to this form.Student Name:Byeongseok JinStudent ID No:APEX4537Qualification:Unit Code and Title:Please attach the following student evidence to this formResultS = SatisfactoryNS = NotSatisfactoryNA =Not AssessedAssessment 1Unit Knowledge AssessmentS | NS | NAAssessment 2Unit Skills AssessmentS | NS | NAFinal Assessment Result for thisunitC / NYCAssessor Declaration:I declare that I have conducted a fair, valid, reliable and flexible assessment with this student, and I have provided appropriatefeedbackName:Signature:Date:/_/Entered onto Student Management DatabaseDateInitials
Apex Institute of Education |SITHCCC014 – Learner Assessment Pack V2.0_Jun 2019 | CRICOS: 03156MPage 2 of 31SITHCCC014 Prepare meat dishesUNIT DESCRIPTIONThis unit describes the performance outcomes, skills and knowledge required to prepare andcook a range of meat dishes following standard recipes. It requires the ability to select, prepareand portion meat, and to use relevant equipment, cookery and food storage methods.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 function caterers.ElementPerformance Criteria1.Selectingredients.1.1. Confirm food production requirements from food preparation list and standardrecipes.1.2. Calculate ingredient amounts according to requirements.1.3. Identify and select meat products and other ingredients from stores according torecipe, quality, freshness and stock rotation requirements.2.Select,prepare anduseequipment.1.1. Select type and size of knives and other equipment suitable to requirements.1.2. Safely assemble and ensure cleanliness of equipment before use.1.3. Use knives and other equipment safely and hygienically according tomanufacturer instructions.3.Portion andprepareingredients.3.1. Thaw frozen meats according to food safety guidelines where required.3.2. Sort and assemble ingredients according to food production sequencing.

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