SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes Learner Assessment Pack V2.0 - 07_20

SITHCCC008 Prepare vegetable, fruit,
egg and farinaceous dishes
Learner Assessment Pack
V2.0_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

Apex Institute of Education | SITHCCC08 – Learner Assessment Pack V2.0_July 2019 | CRICOS: 03156M
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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 | SITHCCC08 – Learner Assessment Pack V2.0_July 2019 | CRICOS: 03156M
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SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes
UNIT DESCRIPTION
This unit describes the performance outcomes, skills and knowledge required to
prepare and cook various vegetable, fruit, egg and farinaceous dishes following
standard recipes. It requires the ability to select and prepare ingredients, and to use
relevant equipment, 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 any discrepancies to a higher-level staff member for action.
Element Performance Criteria
1. Select
ingredient
s for
vegetable
, fruit,
egg and
farinaceo
us dishes.
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.