It applies to individuals who work with very little independence and under

It applies to individuals who work with very little

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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. No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication. Elements of the unit 1. Select ingredients for vegetable, fruit, egg and farinaceous dishes. 2. Select, prepare and use equipment. 3. Portion and prepare ingredients. 4. Cook vegetable, fruit, egg and farinaceous dishes. 5. Present and store vegetable, fruit, egg and farinaceous dishes. New York College Pty Ltd trading as New York College V1.0 December 2018 ACN 610 034 985 ABN 70 610 034 985 TOID 41532 CRICOS 03502J Website: Phone: + 61 07 3848 4354 1009 Ipswich Road, Moorooka, QLD 4105 3
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NEW YORK COLLEGE Overview of Assessments SITHCCC008 Prepare vegetable, fruit, eggs and farinaceous dishes There are two (2) assessment tasks in this unit, and you must complete all assessments satisfactorily in order to be marked competent in this unit. The assessment for SITHCCC008 consists of: Assessment 1 – Portfolio You are required to address each question in this assessment. Once you have completed all questions, check all responses and calculations and attach all recipes and the workflow-plan to this portfolio Your trainer will be providing you with feedback. The seasonal factors and source to be used to gather information for the purpose of this portfolio, will be provided to you by your trainer as outlined on the following page for Assessment 1. Assessment 2 Practical Observation 1, 2, 3 & 4 The purpose of this assessment is to assess your ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and: follow standard recipes for dishes follow Work Place Health and Safety practices and Hygiene procedures as instructed during the training sessions you have participated for this unit of competency New York College Pty Ltd trading as New York College V1.0 December 2018 ACN 610 034 985 ABN 70 610 034 985 TOID 41532 CRICOS 03502J Website: Phone: + 61 07 3848 4354 1009 Ipswich Road, Moorooka, QLD 4105 4
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NEW YORK COLLEGE Information for Students Please read all the information given to you when you receive this assessment guide. If you do not understand any part of this assessment guide, please inform your assessor/trainer. To achieve competency, you must satisfactorily complete all assessment tasks within the date and time allotted by your assessor/trainer. This will demonstrate that you have all the required skills, knowledge for this unit. An overview of the skills and knowledge to be assessed in this unit is provided in this Assessment Guide.
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