SITHCCC005 Prepare dishes using basic methods of...

SITHCCC005 Prepare dishes using
basic methods of cookery
Learner Assessment Pack
V2.0_June 2019
Evidence recorded Evidence Type/ Method of
assessment
Eviden
ce
Submitt
Unit Assessment 1 Unit Knowledge Assessment (UKA) Yes / No
Unit Assessment 2 Unit Skills Assessment (USA) Yes / No

Student Feedback:
Administrative use only
ASSESSMENT SUMMARY / COVER SHEET
This 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 the
students 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 Jin
Student ID No: APEX4537
Qualification:
Unit Code and Title:
Please attach the following student evidence to this form
Result
S =
Satisfactory
NS = Not
Satisfactory
Assessment 1
❑
Unit Knowledge Assessment
S | NS |
NA
Assessment 2
❑
Unit Skills Assessment S | NS |
NA
Final Assessment
Result for this unit
C / NYC
Assessor Declaration:
I declare that I have conducted a fair, valid, reliable and flexible assessment with this student, and I have provided appropriate
feedback
Name:
Signature:
Date: / _/
Entered onto Student Management
Database
❑
Date
Initials

Apex Institute of Education | SITHCCC005 – Learner Assessment Pack V2.0_Jun 2019 | CRICOS: 03156M
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SITHCCC005 Prepare dishes using basic methods of cookery
UNIT DESCRIPTION
This unit describes the performance outcomes, skills and knowledge required to use a
range of basic cookery methods to prepare dishes.
The unit applies to cooks working in hospitality and catering organisations. This
could include restaurants, educational institutions, health establishments, defence
forces, cafeterias, kiosks, cafes, residential caterers, in-flight and other transport
caterers, and event and function caterers.
It applies to individuals who work with very little independence and under close
supervision and guidance of more senior chefs. They follow predefined organisational
procedures and report any discrepancies to a higher level staff member for action.
Element Performance Criteria
1. Select
ingredie
nts.
1.1.Confirm food production requirements from food preparation
list and standard 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 to preparation.
2. Select,
prepare
and use
equipme
nt.
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
manufacturer instructions.