SITHCCC006 prepare appitisers and salads.pdf - SITHCCC006...

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SITHCCC006 Prepare appetisers and salads Learner Assessment Pack V2.1_July 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 NA = Not Assessed 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 | SITHCCC06 – Learner Assessment Pack V2.1_July 2019 | CRICOS: 03156M Page of 17 2 SITHCCC006 Prepare appetisers and salads UNIT DESCRIPTION This unit describes the performance outcomes, skills and knowledge required to prepare appetisers and salads following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery and food storage methods. 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 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 appetiser and salad ingredients from stores according to recipe, quality, freshness and stock rotation requirements. 1.4.Check perishable supplies for spoilage or contamination prior to 2. Select, prepare and use equipme 2.1.Select type and size of equipment suitable to requirements. 2.2.Safely assemble and ensure cleanliness of equipment before use.

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