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SITHCCC023 Use food preparation equipmentStudent Assessment Assessment Details Qualification Code/Title SIT40521 – Certificate IV in Kitchen Management Assessment Type Assessment 1 Time allowed Due Date Location Term / Year 3 2023 Unit of Competency National Code/Title SITHCCC023 Use food preparation equipment Student Details Student Name Student ID Student Declaration: I declare that the work submitted is my own and has not been copied or plagiarised from any person or source. Signature: Date: Assessor Details Assessor’s Name RESULTS (Please Circle) ☐ SATISFACTORY ☐NOT SATISFACTORY Feedback to student: *If Student is Not Satisfactory Reassessment Required ☐ Yes ☐ No Assessor Declaration: I declare that I have conducted a fair, valid, reliable and flexible assessment with this student, and I have provided appropriate feedback. Signature: ____________________ Date: _____________/__________/_________ Comment: Instructions to the Candidates ❖ This assessment is to be completed according to the instructions given below in this document. · Should you not answer the tasks correctly, you will be given feedback on the results and gaps in knowledge. You will be entitled to one (1) resubmit in showing your competence with this unit. · If you are not sure about any aspect of this assessment, please ask for clarification from your assessor. · Please refer to the College re-submission and re-sit policy for more information. · If you have questions and other concerns that may affect your performance in the Assessment, please inform the assessor immediately. · Please read the Tasks carefully then complete all Tasks. · To be deemed competent for this unit you must achieve a satisfactory result with tasks of this Assessment along with a satisfactory result for another Assessment. · This is an Open book assessment which you will do in your own time but complete in the time designated by your assessor. Remember, that it must be your own work and if you use other sources then you must reference these appropriately · Submitted document must follow the given criteria. Font must be Times New Roman, Font size need to be 12, line spacing must be Single line and Footer of submitted document must include Student ID, Student Name and Page Number. Document must be printed double sided. · This is Individual Assessments. Once you have completed the assessment, please provide the Hard copy of the Assessments to your Trainer/ Assessor. Plagiarism is copying someone else’s work and submitting it as your own. Any Plagiarism will result in a mark of Not Satisfactory. Starford College uses Safe Assign Plagiarism Checker to check the originality of the student assessment. Student must be aware of and understand the Starford College policy on plagiarism and certify that this assignment is their own work, except where indicated by referencing, and that student have followed the good academic practices noted above. Introduction Welcome to the Student Assessment Tasks for SITHCCC023 Use food preparation equipment. These tasks have been designed to help you demonstrate the skills and knowledge that you have learnt during your course. Please ensure that you read the instructions provided with these tasks carefully. You should also follow the advice provided in the Hospitality Works Student User Guide. The Student User Guide provides important information for you relating to completing assessment successfully. Assessment for this unit For you to be assessed as competent, you must successfully complete two assessment tasks: Assessment Task 1: Knowledge questions – You must answer all questions correctly. Assessment Task 1: Knowledge questions Information for students Knowledge questions are designed to help you demonstrate the knowledge which you have acquired during the learning phase of this unit. Ensure that you: review the advice to students regarding answering knowledge questions in the Hospitality Works Student User Guide comply with the due date for assessment which your assessor will provide adhere with your RTO’s submission guidelines answer all questions completely and correctly submit work which is original and, where necessary, properly referenced submit a completed cover sheet with your work avoid sharing your answers with other students. i Assessment information Information about how you should complete this assessment can be found in Appendix A of the Hospitality Works Student User Guide. Refer to the appendix for information on: where this task should be completed the maximum time allowed for completing this assessment task whether or not this task is open-book. Note: You must complete and submit an assessment cover sheet with your work. A template is provided in Appendix B of the Student User Guide. However, if your RTO has provided you with an assessment cover sheet, please ensure that you use that. Questions Provide answers to all of the questions below. Define mise en place and explain its purpose in regards to preparing, cooking and presenting food. Briefly describe uses for the following commercial equipment. Equipment Uses/functions Blender Deep fryer Food Processor Grater Cryovac machine Mandolin slicer Measures Microwave Mouli Oven Peeler, corer or slicer Planetary mixer Salamander Scales Slicing machine Stove top Thermometer Water bath (not bain marie) Whisk Identify correct food safety procedures for the following: Vegetables Eggs Raw meat Reheating food Cooling food Describe each of these precision cuts: Brunoise Chiffonade Concasse Jardinière Julienne Macedoine Mirepoix Paysanne Explain the difference between sharpening a knife and honing a knife, when each should be performed and what equipment you use. Briefly explain the purpose/use of each of these knives: Chef Filleting Palette Utility Vegetable It’s important to work safely when using kitchen equipment. Many of the safety requirements apply to all equipment. Identify three key things you can do when working safely with equipment that blends, mixes, grates or slices (both electrical and handheld). List three key safety considerations you need to make when using hot equipment such as ovens, deep fryers, salamanders, stove top, or microwaves (both gas and electric). List three key safety considerations you need to make when working with a Cryovac machine. List three key procedures you need to follow when cleaning and maintaining equipment. List five items you need to clean equipment and your work area. Assessment Task 1: Checklist Student’s name: Did the student provide a sufficient and clear answer that addresses the suggested answer for the following? Completed successfully? Comments Yes No Question 1 Question 2 Question 3 Question 4 Question 5 Question 6 Question 7 Question 8 Question 9 Question 10 Question 11 Task outcome: Satisfactory Not satisfactory Assessor signature: Assessor name: Date: Student Overall Assessment Record Sheet This form is to be completed by the assessor and used 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 student’s file. Student results are not to be entered onto the Student Database unless all relevant paperwork is completed and attached to this form. Qualification Code and Title Student Name: Student ID No: Final Completion Date: Unit Code and Title Term Year Date Assessed Please attach the following documentation to this form Result Assessment 1 ☐Report ☐Project ☐Case Study ☐Written ☐ Work placement ☐ Observation ☐S ☐NYS ☐DNS Assessment 2 ☐Report ☐Project ☐Case Study ☐Written ☐ Work placement ☐ Observation ☐S ☐NYS ☐DNS Assessment 3 ☐Report ☐Project ☐Case Study ☐Written ☐ Work placement ☐ Observation ☐S ☐NYS ☐DNS Assessment 4 ☐Report ☐Project ☐Case Study ☐Written ☐ Work placement ☐ Observation ☐S ☐NYS ☐DNS Assessment 5 ☐Report ☐Project ☐Case Study ☐Written ☐ Work placement ☐ Observation ☐S ☐NYS ☐DNS Final Assessment Result for this unit ☐C ☐ NYC C=Competent NYC= Not Yet Competent S= Satisfactory NYS= Not Yet Satisfactory DNS= Did Not Submit Feedback: Any Adjustment Made to The Assessment: Student Declaration: I declare that this work has been completed by me honestly and with integrity and that I have been assessed in a fair and flexible manner. I understand that the Institute’s Student Assessment, Reassessment and Repeating Units of Competency Guidelines apply to these assessment tasks. Name: ____________________________________________ Signature: _________________________________________ Date: ____/_____/_____ 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: ____/_____/_____ Administrative use only Entered onto Student Management Database ________________ Date Initials © Starford College RTO:45769 | CRICOS:03957M File Name: SITHCCC023 Student Assessment Task 1 Revised Date: 20/07/2023 Version: 1.0 Page:1
Answered 1 days AfterNov 01, 2023

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Dipali answered on Nov 03 2023
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