SITHCCC005 Prepare dishes using basic methods of...

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SITHCCC005 Prepare dishes usingbasicmethods of cookeryLearner Assessment PackV2.0_June 2019Evidence recordedEvidence Type/ Method ofassessmentEvidenceSubmittUnit 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 = NotSatisfactoryAssessment 1Unit Knowledge AssessmentS | NS |NAAssessment 2Unit Skills AssessmentS | NS |NAFinal AssessmentResult for this unitC / 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 ManagementDatabaseDateInitials
Apex Institute of Education |SITHCCC005 – Learner Assessment Pack V2.0_Jun 2019 | CRICOS: 03156MPage of 312SITHCCC005 Prepare dishes using basic methods of cookeryUNIT DESCRIPTIONThis unit describes the performance outcomes, skills and knowledge required to use arange ofbasic cookery methods to prepare dishes.The unit applies to cooks working in hospitality and catering organisations. Thiscould includerestaurants, educational institutions, health establishments, defenceforces, cafeterias, kiosks,cafes, residential caterers, in-flight and other transportcaterers, and event and functioncaterers.It applies to individuals who work with very little independence and under closesupervision andguidance of more senior chefs. They follow predefined organisationalprocedures and report anydiscrepancies to a higher level staff member for action.ElementPerformance Criteria1.Selectingredients.1.1.Confirm food production requirements from food preparationlist andstandard recipes.1.2.Calculate ingredient amounts according to requirements.1.3.Identify and select ingredients from stores according torecipe, quality,freshness and stock rotation requirements.1.4.Check perishable supplies for spoilage or contaminationprior 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 beforeuse.2.3.Use equipment safely and hygienically according tomanufacturerinstructions.

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