NEW YORK COLLEGE Assessment Guidelines Assessment Method You are required to complete each task for this assessment as outlined below, following the relevant recipes, Workplace Health and Safety practices and Hygiene procedures as instructed during the training sessions you have participated for this unit of competency. Submission instructions Ensure that the student completes the assessment cover sheet and signs the declaration section. The assessment task is due on the date specified by the assessor. Assessment conditions Skills must be demonstrated in an operational commercial kitchen. This can be: an industry workplace a simulated industry environment, such as a training kitchen servicing customers. 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 19
NEW YORK COLLEGE What will be assessed Follow standard recipes for dishes that demonstrate use of each of the following ingredients:bread and bakery itemscondimentsdairy productsdressing ingredientsdry goodseggsfarinaceous productsfrozen goodsfruitherbs and spicesmeatpoultryseafoodvegetablesFollow standard recipes to prepare the following appetisers and salads:appetisers:antipastocanap shors d oeuvrestapassalads:classicalmoderncoldwarmfruitUse at least four of the following cookery methods and complete mise en place activities when preparing the above dishes:bakingboilingblanchingfryinggrillingpoachingroastingsteamingPrepare the above dishes for at least six different customers:within commercial time constraints and deadlinesreflecting required quantities to be producedfollowing procedures for portion control and food safety practices when handling and New York College Pty Ltd trading as New York College V1.0 December 2018ACN 610 034 985 ABN 70 610 034 985 TOID 41532 CRICOS 03502J Website: Phone: + 61 07 3848 43541009 Ipswich Road, Moorooka, QLD 4105 20
NEW YORK COLLEGE storing different food types responding to special customer requests and dietary requirements. Resource Requirements fixtures and large equipment: commercial: blenders and food mills planetary mixers commercial grade work benches (1.5 m/person) designated area for dry goods and perishables commercial ovens with trays (one per two persons): commercial refrigeration facilities: cool room and/or fridge freezer deep-fryer designated storage areas for dry goods and perishables double sink gas, electric or induction stove tops (two burners per person) hot plate or griddle microwave salamander or other form of griller (one per four persons) slicing machine small equipment: baking sheets and trays containers for hot and cold food cutting boards food handler gloves graters juicers knife sharpening equipment sharpening steels and stones knives: bread knives chef knives palette knives utility knives
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