Assessment Task Pro Forma - thentrance-h.schools.nsw.gov.au · Web viewProviding tutorial...

Macquarie Park RTO 90222

Competency Assessment Task

Course Name Hospitality (Kitchen Operations and Cookery Stream)

Cluster B – Intro to the Commercial Kitchen

Qualification Name SIT20416 Certificate II in Kitchen Operations

Units of Competency

SITHKOP001 Clean kitchen premises and equipment

1. Clean and sanitise kitchen equipment2. Clean service- ware and utensils3. Clean and sanitise kitchen premises4. Work safely and reduce negative environmental impacts

SITHCCC001 Use food preparation equipment

1. Select food preparation equipment2. Use equipment to prepare food3. Clean and maintain food preparation equipment

Student Name

Date of Issue Due Date

Pre-requisite units Nil

STUDENT ACKNOWLEDGEMENT Please tick

Students must complete knowledge and skills development activities which prepare for and may contribute to assessment of competence.

I understand the requirements of the assessment task and assessment methods.

I understand what is being assessed and can perform the tasks described in this assessment.

I have been provided with information about RPL, Credit Transfer and Assessment Appeals.

I have notified the assessor of any special needs to be considered

I declare that the work submitted is my own.

Student signature Date

SIT20416 KO Task Cluster B Dec 2016 of 17 Public Schools NSW, Macquarie Park RTO 90222


Assessment Methods

Part A: Cloze activity and short answer questions Part C: Student self-assessment

Part B: Written task Part D: Observation of Practical Work

Foundation skills

Learning Skills Reading skills

Writing Skills Oral communication skills

Numeracy Navigate the world of work

Interact with others Get the work done

Problem-solving skills Self-management Skills

Technology Skills Initiative and enterprise Skills

Planning and organising Teamwork

Nationally Consistent Collection of Data (NCCD)ASSESSOR/ TRAINER USE ONLY: Additional requirements for students with special needs and /or Education as an Additional Language/ Dialect (EALD) for the completion of this task.Please tick and explain

No assistance required

Providing support staff

Providing tutorial sessions

Altering assessment methods

Simplifying and rephrasing language Provide additional time to complete the task Further Assistance provided:

SIT20416 KO Task Cluster B Dec 2016 - of 17- Macquarie Park RTO 90222


Task OutlineAs you complete this assessment task you will be demonstrating your skills and knowledge to your assessor. The assessor may also observe your practical skills and techniques and ask you questions. Ensure in your work practices that you work safely and efficiently, check that equipment is ready for use and work with others to improve work practices.

Part A: Cloze activity and short answer questions

Workflow Plan for cleaning premises and equipment

Complete the cloze activity by using the word bank below:

Scrape ___________________into bins and _____________ plates upright in appropriate plate washing racks

Sort other __________________and _____________ into designated places e.g. ______________/cutlery into ____________ bucket; glassware into _________ washing racks, pots and pans into soaking tubs

Using the spray bar, rinse down plates in washing rack over the sink and slide rack into dishwasher When loading glassware, use flat washing rack and place glassware _________ _________ in

rack and carefully slide rack into dishwasher When washing cutlery, remove cutlery from pre-soaking bucket and load into flat washing rack,

ensure you do not overload. Using the spray bar, rinse down cutlery and load into dishwasher. Items such as ________ and ________ which will fit in a dishwasher, should be prewashed by

hand in the sinks first and then loaded into dishwasher using appropriate racks. Items such as pots and pans and utensils which will not fit or inappropriate to put in a dishwasher

should be washed by hand using an appropriate ____________ pad in a sink of hot soapy water. The item should then be rinsed in a sink of hot water.

When dishwasher cycle has finished When plates have ______ dried unload and stack in appropriate places checking with staff to

ensure adequate amounts are available e.g. main course plates in plate warmer, dessert plates in fridges, side plates at wait staff’s station.

When glasses have air dried unload and stack in racks for staff to ___________. When cutlery & silverware are ready unload and stack in buckets for staff to polish. Any ____________ or ______________ plates should be _______________ of appropriately.

Ensure chipped or broken stock is counted and _____________ for stock taking purposes and this list is given to the supervisor.

Word Bank

upside down food scraps pots scouring

polish air pans soaking

utensils disposed stack chipped

recorded broken Silverware flat

Part B: Written TaskSIT20416 KO Task Cluster B Dec 2016 - of 17- Macquarie Park RTO 90222


1. Define the following terms:

a) Cleaning

b) Sanitising

2. Select ONE of the following pieces of kitchen equipment:

Food processor

Chopping board

Stock pot

a) Describe appropriate procedures for the cleaning, sanitising and maintenance of this piece of equipment.

b) Describe how you would store this piece of equipment after cleaning.

3. Cleaning chemicals need specialised storage areas:

a) Outline TWO safe procedures to follow when storing chemicals.

i)

ii)

b) What procedures should be followed if a chemical spill occurs?



4. Cleaning schedules are important to maintain the hygiene of any establishment.

List and explain TWO items of information that are found on a cleaning schedule.Area/item Frequency Responsibility Cleaning

MaterialsWHS

PrecautionsMethod of Cleaning Checked

by

5. Cleaning schedules are important to ensure food safety. Outline the correct procedures & PPE required for cleaning and sanitising each of the following:

a) Benches and working surfaces

b) Floors

c) Cool rooms and refrigerators

6. Pests can be a major concern in establishments. Outline procedures for effectively cleaning areas of pest waste such as from rats and mice, flies and cockroaches.



7. The hospitality industry generates large amounts of waste:

a) Describe the process where kitchen waste & recyclables may be sorted and disposed of in an establishment.

b) How do you avoid incidents of cross contamination with food stocks?

8. There are particular procedures that need to be followed when handling dirty linen. Outline TWO procedures that should be followed when carrying out this task:

a)

b)



9. Cleaning chemicals must be disposed of safely and appropriately to minimise their impact on the environment.

a) What are TWO advantages of selecting environmentally friendly chemicals

b) Describe how chemicals should be disposed of after use.

10. Safety Data Sheets (SDS) provide instructions for cleaning agents and chemicals

a) Why should you consult an SDS when using chemicals?

b) What other important information is contained on a SDS?



11. How would you safely dispose of all kitchen waste and hazardous substances to minimise negative environmental impacts?

12. Outline TWO ways a kitchen can use energy and water resources efficiently when cleaning equipment and organising and preparing food:

I.

II.

13. Describe TWO ways that a kitchen can save reusable by-products of food preparation for future cooking activities:

a)

b)

14. You were about to commence some vegetable preparation and found that your knife-edge was dull. Describe the process you would follow to correct this problem.



15. At the start of your shift the food processor was not operating correctly. Another chef tells you “to make it work, simply jam a bamboo skewer into the safety cut-off switch and it will work fine”. What should you do?

16. You are asked by your Chef de Partie to organise the mise en place for deep fried fish:

a) Describe the process of pane.

b) Describe another type of coating you could use to deep fry fish.

17. Identify which knife you would use for the following tasks:

Task Type of knife

Chopped parsley

Orange segments

Mirepoix for a stock

Filleting a barramundi

Cutting a chicken for sauté

Cutting & trimming lamb cutlets



Icing a cake

18. Label the parts of the knife in the following diagram:

Vocabulary: heel back tip point cutting edge

19. Examine the range of cuts included in the diagram and name each one.

Vocabulary: julienne jardinière brunoise macedoine paysanne mirepoix


Cut:Cut:

Cut:

Cut:Cut:

Cut:


20. Complete the following table (see example for mirepoix)

Precision cut/ culinary term

Description Dimensions

Mirepoix Only 'rough' cut, used for flavouring stocksApprox 2cm - 10 cm. Depending on use. All must be similar in size

Julienne

Brunoise

Macedoine

Chiffonnade

Jardinière

Paysanne

Concasse

Turn

Segment

Wedge



Bouquet Garni



Part C: Student Self-Assessment

You are to keep a record of your use of a range of food preparation equipment to safely and

hygienically prepare a variety of food during your practical lessons. This self-assessment will occur

over a number of weeks.

Once you are confident that your knowledge and skills are satisfactory present to your teacher for

assessment and recording.

PART D: Observation of Practical WorkYou are to prepare the recipe (or a similar recipe provided by your teacher) see Appendix A.

Ensure that it is prepared demonstrating appropriate use of food preparation equipment and cleaning kitchen procedures

You are required to demonstrate your competence in preparing food safely and using food

preparation equipment in an industry setting or simulated work environment

Correct uniform including PPE (leather shoes etc) must be worn

The principles of hygiene and safety apply

Workplace organisation and cleaning procedures are to be followed.



Student Self-Assessment Checklist

Student name: Date:

Unit of competency SITHCCC001 Use food preparation equipment

InstructionsConsider your level of skill/knowledge. Place a tick in the box to indicate that you feel confident in demonstrating the skill to an assessor.

Self evaluation - I am confident that I can:

1. 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

2. Use food preparation equipment to prepare EACH of the following food types: fruit and vegetables

general food items: batters coatings condiments and flavourings garnishes oils sauces and marinades

meat poultry seafood

make precision cuts on fruit and vegetables



Appendix A: Sample recipeSummer Vegetable Salad with Orange Vinaigrette

Prepare this dish and present this as an entrée sized portionAssessor to advise function and number of covers required.

RECIPE

Ingredients – 2 entrée portionsSalad & Croutons

40g carrot (julienne 40mm x 3mm x 3mm)

40g Celery (julienne 40mm x 3mm x 3mm)

60g tomato (concasse)

1 orange (segment)

1 cos lettuce leaf (chiffonnade – 2mm shred)

15g red onion (brunoise 3mm x 3mm x 3mm)

40g unsliced stale bread (into 5mm dice)

50ml clarified butter

Dressing

10ml oil

5ml vinegar

5ml orange juice (from segmenting)

salt and pepper to taste

fresh herbs or chilli for garnish and taste enhancement (parsley, coriander, mint etc)

MethodPrepare all Mise en Place

Clarify butter

Julienne carrot and celery

Concasse tomato

Segment orange

Chiffonnade lettuce

Brunoise onion

Cube bread

Prepare herbs and chilli (optional)

Mix dressing

Food Preparation and Presentation

Make croutons – shallow fry bread cubes in clarified butter until golden and crisp

Combine vegetables and orange segments

Dress lightly with vinaigrette dressing

Arrange on serving plate with appropriate garnish


Practical Observation Checklist

Your teacher will be observing the following practices and recording the evidence during a specified time.

Student name:

Units of competency: SITHCCC001 Use food preparation equipmentSITHKOP001 Clean kitchen premises and equipment

Date of practical observation:

During the demonstration of skills, did the candidate:

Yes No

Prepare food safely and maintain a clean work space/environment

Assemble and use equipment safely and hygienically

Identify and select knives to prepare food items – make accurate precision cuts, according to recipe specifications

Manage time and workflow to make menu item within realistic time constraints

Select and use suitable, clean and safe equipment and PPE for cleaning tasks

Efficiently use energy, water and other resources

Clean and sanitise food preparation equipment, service-ware and utensils, and food preparation areas according to cleaning schedules

Identify and report equipment faults

The candidate’s performance was: Not Satisfactory Satisfactory

Feedback to Student:

Feedback from Student:


ASSESSOR FEEDBACK TO STUDENTSAssessor’s Name

Cluster B

Student Name

Units of competency being assessed Assessment Outcome

SITHKOP001:Clean kitchen premises and equipment Competent Not yet competent

If NYC - Refer to shaded section belowSITHCCC001:

Use food preparation equipment

If you have been deemed NOT YET COMPETENT the following further action is required:

SITHKOP001: Clean kitchen premises and equipment

Date of Reassessment /Date Competent

SITHCCC001: Use food preparation equipment

Assessor general comment:

I declare that I have conducted a fair, valid, reliable and flexible assessment with this student and have provided appropriate feedbackAssessor Signature Date

Assessors: the completed student assessment task and assessor feedback sheets must be uploaded to QMS

Student Feedback (to be completed after student receives assessor feedback)Tick only one I agree with the outcome of this assessment I do not agree with this assessment outcome and will speak with assessor re appeals processWhat did I learn from this Task?

Student Signature


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