SITHCCC001 Use food preparation equipment assessment
Assessment Tasks and Instructions
| Student Name | |
| Student Number | |
| Course and Code | |
| Unit(s) of Competency and Code(s) | SITHCCC001 Use food preparation equipment |
| Stream/Cluster | |
| Trainer/Assessor |
| Assessment for this Unit of Competency/Cluster | Details |
| Assessment 1 | Short Answers |
| Assessment 2 | Practical Observation |
| Assessment 3 | |
| Assessment conducted in this instance: Assessment 1 2 3 |
| Reasonable Adjustment |
| Has reasonable adjustment been applied to this assessment? |
| No, No further information is required Yes, Complete 2. |
| Provide details for the requirements and provisions for adjustment of assessment: |
| Student to complete | ||||
| My assessor has discussed the adjustments with me | ||||
| I agree to the adjustments applied to this assessment | ||||
| Signature | Date |
| 2nd Assessor to complete | ||||
| I agree the adjustments applied to this assessment are reasonable | ||||
| Name | ||||
| Signature | Date |
Assessment Guidelines
| What will be assessed – Performance Evidence |
| 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: safely and hygienically prepare food using each of the following fixed and hand-held commercial equipment: blenders food processors graters knife sharpening equipment: sharpening steels and stones knives: butcher and boning filleting palette mandolin slicers measures mouli peelers, corers or slicers planetary mixers scales thermometers whisks: fine and coarse stainless steel wire use food preparation equipment to prepare each of the following food types: fruit and vegetables general food items: batters coatings condiments and flavorings garnishes oils sauces and marinades meat poultry seafood make precision cuts on fruit and vegetables complete food preparation tasks within commercial time constraints. |
| Place/Location where the assessment will be conducted |
| SSH to complete |
| Resource Requirements |
| Refer to the Assessment conditions attached to the Futura Group Mapping Document located in the teacher support tools folder or the “Assessment Conditions” for this unit in the SIT 1.0 Training Package. |
| Instructions for assessment including WHS requirements |
| 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 in for this unit of competency. |
| Statement of Authenticity | |
| I acknowledge that I understand the requirements to complete the assessment tasks | |
| The assessment process including the provisions for re-submitting and academic appeals were explained to me and I understand these processes | |
| I understand the consequences of plagiarism and confirm that this is my own work and I have acknowledged or referenced all sources of information I have used for the purpose of this assessment | |
| Student Signature: Date: / /201 |
| This assessment: | First Attempt | 2nd Attempt | Extension – Date: / / |
| RESULT OF ASSESSMENT | Satisfactory Not Yet Satisfactory | ||
| Feedback to Student: | |||
| Assessor(s) Signature(s): | Date: | / / | |
| Student Signature | Date: | / / |
Assessment 2
Your Tasks:
Prepare the following dishes to the criteria set out below:
| Dish to be prepared | Equipment used | Major food groups used |
| Dish 1: Beer batter Recipe Source: Futura Group, e-coach recipes SITHCCC001 No. of serves: |
Blender Food processor Grater Sharpening steel Sharpening stone Knives: Butcher/Boning/Filleting/Palette Mandoline Measures Mouli Peeler/Corer/Slicer Planetary mixer X Scales Thermometer X Whisk: fine/coarse | Fruit/vegetables X General food items: batter/coating/condiment Oils/sauces/marinade Garnishes Meat Poultry Seafood Precision Cuts: |
| Dish 2: Battered Fish Fillet Recipe Source: Futura Group, e-coach recipes SITHCCC001 No. of serves: |
Blender Food processor Grater Sharpening steel Sharpening stone X Knives: Butcher/Boning/Filleting/Palette Mandoline Measures Mouli Peeler/Corer/Slicer Planetary mixer Scales Thermometer Whisk: fine/coarse | Fruit/vegetables X General food items: batter/coating/condiment X Oils/sauces/marinade Garnishes Meat Poultry X Seafood Precision Cuts: |
| Dish 3: Cucumber Raita Recipe Source: Futura Group, e-coach recipes SITHCCC001 No. of serves: |
Blender Food processor X Grater Sharpening steel Sharpening stone X Knives: Butcher/Boning/Filleting/Palette Mandoline Measures Mouli Peeler/Corer/Slicer Planetary mixer Scales Thermometer Whisk: fine/coarse | X Fruit/vegetables X General food items: batter/coating/condiment Oils/sauces/marinade X Garnishes Meat Poultry Seafood Precision Cuts: |
| Dish 4: RTO to complete Recipe Source: Futura Group, e-coach recipes SITHCCC001 No. of serves: |
Blender Food processor Grater Sharpening steel Sharpening stone Knives: Butcher/Boning/Filleting/Palette Mandoline Measures Mouli Peeler/Corer/Slicer Planetary mixer Scales Thermometer Whisk: fine/coarse | Fruit/vegetables General food items: batter/coating/condiment Oils/sauces/marinade Garnishes Meat Poultry Seafood Precision Cuts: |
| Dish 5: RTO to complete Recipe Source: Futura Group, e-coach recipes SITHCCC001 No. of serves: |
Blender Food processor Grater Sharpening steel Sharpening stone Knives: Butcher/Boning/Filleting/Palette Mandoline Measures Mouli Peeler/Corer/Slicer Planetary mixer Scales Thermometer Whisk: fine/coarse | Fruit/vegetables General food items: batter/coating/condiment Oils/sauces/marinade Garnishes Meat Poultry Seafood Precision Cuts: |
| Dish 6: RTO to complete Recipe Source: Futura Group, e-coach recipes SITHCCC001 No. of serves: |
Blender Food processor Grater Sharpening steel Sharpening stone Knives: Butcher/Boning/Filleting/Palette Mandoline Measures Mouli Peeler/Corer/Slicer Planetary mixer Scales Thermometer Whisk: fine/coarse | Fruit/vegetables General food items: batter/coating/condiment Oils/sauces/marinade Garnishes Meat Poultry Seafood Precision Cuts: |
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