New york college assessment guidelines assessment

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 items
 condiments
 dairy products
 dressing ingredients
 dry goods
 eggs
 farinaceous products
 frozen goods
 fruit
 herbs and spices
 meat
 poultry
 seafood
 vegetables
Follow standard recipes to prepare the following appetisers and salads:
 appetisers:
 antipasto
 canap s
 hors d oeuvres
 tapas
 salads:
 classical
 modern
 cold
 warm
 fruit
Use at least four of the following cookery methods and complete mise en place activities when
preparing the above dishes:
 baking
 boiling
 blanching
 frying
 grilling
 poaching
 roasting
 steaming
Prepare the above dishes for at least six different customers:
 within commercial time constraints and deadlines
 reflecting required quantities to be produced
 following procedures for portion control and food safety practices when handling and
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 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
