And stock pots measurers metric calibrated measuring jugs

RTO No: 20829
CRICOS Provider No: 02044E
ABN: 41 085 128 525



Assessment Type	This is a summative assessment, which requires each student to have adequate practice prior to undertaking this assessment This assessment Must also be undertaken in a Commercial Kitchen
		Assessment 3 (4 Observations – Pork Dishes)
	Written Assessment

Unit Summary
Meats include primary, secondary and portioned cuts of pork, lamb, beef and veal; and game, fancy meats and offal. Meats may be fresh, frozen, cryovac or preserved This unit applies to all hospitality and catering enterprises where meat is prepared and served such as restaurants, hotels and other catering operations. It applies to cooks who usually work as part of a team and under supervision.

Food Act 1984:

Food Safety Program for café VIT is located in kitchen Documents folder in kitchens at Abbotsford and available on Moodle

Prior to conducting the assessment


		- discuss the assessment with the workplace supervisor, to so they

		- Determine and agree with the supervisor an acceptable time
frame for each assessment.
o
o
o
o	NB: You should not tell the student how to undertake the task, as it would lead the

student and render the assessment process invalid. The student should have been taught "How" to perform each task during the training stage, and is expected to know this prior to commencing the assessment
o DO NOT give the student a copy of the checklist prior to the assessment

perform the associated task

  

you want to see.

	Once the assessment is complete, advise the student that the assessment has ceased, and record your comments in the sections provided

after the assessment.


	o	Clear and constructive feedback based on the assessment decision
	o	Information on ways of overcoming any identified gaps in competency revealed by

o ensure access to staff members / colleagues

o ensure candidate is working in a suitable role to the unit (i.e. - candidates undertaking units requiring customer service, must have customers to serve and authority to do so)
o ensure access to relevant, working and current tools and equipment as appropriate to the unit requirement including an operational restaurant or dining area with real products and customers. Please refer to the comments below on what must be included in an operational restaurant or dining area.

 generic skills such as decision making and problem solving

 workplace practices such as effective communication.”
o If role plays are required, the assessor must ensure all ‘actors’ or ‘participants’ perform in a professional manner - reflecting an actual workplace. Participants are to be informed of their expected involvement.

Assessment Resource | SITHCCC014

  

 dealing with multiple and varied problems in given timeframes

 integration into work of health and safety issues, employability skills and

o Each student must dress appropriately and professionally in line with workplace

standards

bystander, the assessment must be stopped immediately

Operational Equipment required for Commercial Cookery

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Assessment Resource | SITHCCC014


		commercial blenders and food mills
commercial blenders and food mills	
	
		double sink
designated delivery area	
	

Small equipment

stainless steel, cast iron, iron and non-stick fry pans, and stock pots

spoons: (large plain and slotted metal spoons, ladles in a variety of sizes, serving spoons, wooden spoons) cake tins with: fixed base in a range of shapes and loose bottom scales (I gram increments) and scales for weighing large quantities meat bats, cleavers, hooks, thermometers, mincers, saws whisks, including fine and coarse stainless steel wire
baking sheets and trays	
	
		graters and peelers
juicers	
	
		piping bags and attachments
poachers	
	
		silicon mats
steamers	
	

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Assessment Resource | SITHCCC014


		buckets
cleaning cloths	
	
		mops

Workplace Documentation

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Dishes to be Produced:
Recipe 1 Lamb Kofta with Tzatziki (Lamb Leg)

ASSESSMENT 1 – ASSESSOR CHECKLIST (Lamb, Offal & Game - Recipes 1 to 4)

This checklist is to be used when assessing the students in the associated task. It is to be completed for each student. Please refer to separate mapping document for specific details relating to alignment of this task to the unit requirements.

Assessor Instructions:
Please refer to the detailed instructions outlined on the Assessment Instruction Page (previous) that provides more detail as to products and processes:

Please comment on:

		 Yes	 Yes	 Yes	 Yes
	Each individual type of meat has	 Yes	 Yes	 Yes	 Yes
	Each individual type of meat has	 No	 No			 No
	been trimmed, cut and portioned


	Quality & freshness / in

accordance with organisational
stock rotation process



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Assessment Resource | SITHCCC014

Bench-work

 Yes  No

Stove-work / oven

	Correct use of heat/temperature Sequential/Logical Smooth Timing

 Yes  No

Comments:

Workflow

 Yes  No

Safety

tools/equipment

 Yes  No

Preparation

 Yes  No

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Assessment Resource | SITHCCC014

	 Not Yet Satisfactory (NYS)

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Assessment Resource | SITHCCC014

	Your production method The yield quality Creativity Displayability characteristics The purpose / event your dishes are produced for

You are also required to store your dishes at completion of production for readiness of service

This checklist is to be used when assessing the students in the associated task. It is to be completed for each student. Please refer to separate mapping document for specific details relating to alignment of this task to the unit requirements.

Please complete below

Please comment on:

		RECIPE 5	RECIPE 6	RECIPE 7	RECIPE 8	Repeats:
		Spezatino		Veal Cotoletta	Rump Steak	……………….

	dried
	Equipment accessed and used in
	a safe & hygienic matter	 Yes	 Yes	 Yes	 Yes
	All food production requirements				 No	 No
	confirmed

	Organisation Wastage (limited) by storing

reusable products, taking into
consideration environments and
cost-reduction initiatives

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Assessment Resource | SITHCCC014

Assessor Comments:

You are required to prepare and present the following dishes in a commercial kitchen, to real customers. This assessment will occur under workplace conditions.

Your assessor will supply recipes for you to review prior to your assessment

You are also required to store your dishes at completion of production for readiness of service

This checklist is to be used when assessing the students in the associated task. It is to be completed for each student. Please refer to separate mapping document for specific details relating to alignment of this task to the unit requirements.

Please complete below

Please comment on:

Comments:

		 Yes	 Yes	 Yes	 Yes
	Each individual type of meat has	 Yes	 Yes	 Yes	 Yes
	Each individual type of meat has			 No	 No	 No
	been trimmed, cut and portioned



Bench-work

 Yes  No

Stove-work / oven

 Yes  No

Workflow

 Yes  No

Comments:

Safety

 

appropriate to industry requirements, without compromise on safety

 Yes  No

Comments:

Preparation

   

 Yes  No

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