Apex Institute of Education |SITHCCC08 – Learner Assessment Pack V2.0_July 2019 | CRICOS: 03156MPage of 252Student 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 1❑Unit Knowledge AssessmentS | NS | NAAssessment 2❑Unit 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 Database❑DateInitials
Apex Institute of Education |SITHCCC08 – Learner Assessment Pack V2.0_July 2019 | CRICOS: 03156MPage of 253SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishesUNIT DESCRIPTIONThis unit describes the performance outcomes, skills and knowledge required toprepare andcook various vegetable, fruit, egg and farinaceous dishes followingstandard recipes. It requiresthe ability to select and prepare ingredients, and to userelevant equipment, cookery and foodstorage methods.The unit applies to cooks working in hospitality and catering organisations. This couldincluderestaurants, educational institutions, health establishments, defence forces,cafeterias, kiosks,cafes, residential caterers, in flight and other transport caterers,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. Selectingredientsforvegetable,fruit,egg andfarinaceousdishes.1.1. Confirm food production requirements from food preparation list andstandardrecipes.1.2 Calculate ingredient amounts according to requirements.1.3 Identify and select ingredients from stores according to recipe, quality,freshnessand stock rotation requirements.