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Kingsgrove North High School Ultimo RTO 90072

Hospitality Kitchen Operations Cluster A

Getting Ready For Work Assessment Task

Units of Competency:SITXFSA001 Use hygienic practices for food safetySITXWHS001 Participate in safe work practicesSITHCCC002 Prepare and present simple dishes

Student Name: __________________________________________

Date of Issue: Wednesday 11th April 2018 Due Date: Friday 18th May 2018

2018-2019 Hospitality / SIT20416 Certificate II in Kitchen Operations / Cluster A: Getting Ready For Work / SIT Tourism, Travel and Hospitality V1.1 of 35


STUDENT ASSESSMENT TASK

Name of VET Course Hospitality Kitchen Operations

Qualification Code and Name SIT20416 Certificate II in Kitchen Operations

Assessor Name(s): P. Smith

Name of Task Cluster A: Getting Ready For Work

Units of Competency Assessed SITXWHS001: Participate in safe work practicesSITXFSA001: Use hygienic practices for food safetySITHCCC002 Prepare and present simple dishes

Pre-requisite units Nil

Assessment Conditions Skills must be demonstrated in an operational food preparation area. This can be: an industry workplace a simulated industry environment such as a training kitchen servicing customers.

Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors

Assessment Method Units of Competency Duration [e.g.1 lesson, 1 week] Due DatePart A: Written Task/Scenario, observation

SITXWHS001: Participate in safe work practices Two (2) weeks, completed in own time, can access class notes/resources Part A,B&C –

Friday 18th May

Part D- Term 2 weeks 3-5 14th May- 1st June

Part B: Case Study, written task

SITXFSA001: Use hygienic practices for food safety

Two (2) weeks, completed in own time, can access class notes/resources

Part C: Written task SITHCCC002 Prepare and present simple dishes Two (2) weeks, completed in own time, can access class notes/resources

Part D: Practical task observation

SITXWHS001: Participate in safe work practicesSITXFSA001: Use hygienic practices for food safetySITHCCC002 Prepare and present simple dishes

6 dishes to be observed during a minimum of 3 occasions to industry time frames.

Foundation Skills incorporating language, literacy, numeracy and employment skills required for competent performance are embedded in the units of competency.The completed cluster assessment task is to be submitted to the assessor (teacher), following school assessment procedures



Additional Requirements I have special needs and require adjustments to undertake this task. YES NO

Student Acknowledgement (To be completed before student is assessed)I understand:

The requirements of the assessment task and assessment methods.

What is being assessed and can perform the tasks described in this assessment.

Recognition of Prior Learning (RPL), Credit Transfer and Assessment Appeals.

All work submitted must be my own and must not be copied from another person or source.

Name ………………………………………… Student’s Signature: ………………………….………… Date: ..............................



Part A: Written Task

Task Description:Students will be required to undertake the following theory and practical activities that demonstrate they have the knowledge and skills to work safely in the hospitality industry. Part A, Part B and Part C must be completed to demonstrate competency.

Safe Work Australia - Accommodation and food services industry

http://www.safeworkaustralia.gov.au/sites/SWA

Safework NSW website - Manage Workplace Safety

http://www.safework.nsw.gov.au/health-and-safety/manage-workplace-safety

Australia New Zealand Food Authority: Food Standardshttp://www.foodstandards.gov.au/Pages/default.aspx

NSW Government - Healthhttp://www.health.nsw.gov.au/infectious/Pages/a-to-z-infectious-diseases.aspx

Note: Persons Conducting Business Undertakings (PCBU) will be referred to in this assessment task as Employers; workers will be referred to as Employees (as per SITXWHS001 training package).

1. a) WHS legislation and codes of practice include the following (tick all that apply):

Workplace policies and procedures Food Act 2003 Code of practice Workplace Health and Safety Act 2011 Food Standards Australia New Zealand Council regulations

b) Provide THREE examples of WHS procedures that must be followed in a workplace by businesses in the Hospitality Industry.

i ________________________________________________________________________________

ii ________________________________________________________________________________

iii ________________________________________________________________________________

c) What is the employee responsibility to ensure their safety and the safety of other people in the workplace?

_______________________________________________________________________________

_______________________________________________________________________________

_______________________________________________________________________________


http://www.health.nsw.gov.au/infectious/Pages/a-to-z-infectious-diseases.aspx

http://www.foodstandards.gov.au/Pages/default.aspx

http://www.safework.nsw.gov.au/health-and-safety/manage-workplace-safety

http://www.safeworkaustralia.gov.au/sites/SWA


d) List FOUR employer and employee responsibilities for workplace safety:

Employer Employee

e) What are TWO possible ramifications if safe work policies and procedures are not followed?

i ________________________________________________________________________________

ii ________________________________________________________________________________

2. Complete the table below by identifying the hazards and risks in the scenarios, identifying how you would control the hazard.

Scenario Identify the hazard (i.e. what is dangerous?)

Health, Safety and Security Risks (i.e. what can happen?)

Hazard Control (i.e. how do you prevent an

incident or accident from occurring?)

i.A worker cleans an oven with a caustic chemical. He does not wear PPE.

ii.A worker lifts a 30 kilogram box of goods onto a work bench.

iiiA worker props the back door of the restaurant open with a milk crate during the night, so they can take the rubbish out to the bins as needed.



You will now be asked to complete a series of forms based on the scenarios in Question 2. In most cases there will be insufficient information to complete the forms factually, so be prepared to enter information creatively.Task Description: Students will be required to actively participate in the following group activity to demonstrate they have the knowledge and skills to work safely in the hospitality industry.

3. In consultation with your supervisor (teacher) and WHS committee (class) discuss the scenario in question 2 scenario i. (where the worker is reporting lack of PPE provided for cleaning the oven). Complete the following “Hazard Report Form”:

Hazard Report Form

Date: ____________________________Hazard Report Number: ____________________________

Reported By:

Name: ____________________________ Position: ____________________________

Site Location: ________________________________________________________

Workplace Hazard: ________________________________________________________

Description of Hazard:___________________________________________________________________________________

___________________________________________________________________________________

___________________________________________________________________________________

___________________________________________________________________________________

What needs to be done:___________________________________________________________________________________

___________________________________________________________________________________

___________________________________________________________________________________

___________________________________________________________________________________

___________________________________________________________________________________

___________________________________________________________________________________

___________________________________________________________________________________

___________________________________________________________________________________

Signature: ______________________________________________ Date: ______________________

Supervisor: ______________________________________________ Date: ______________________



4. In question 2 scenario ii the worker lifted a 30-kilogram box of goods onto a work bench and injured their back. Complete the following “Incident and Accident Report Form” with appropriate information:

Incident and Accident Report FormUse this form to report any personal injuries, near misses and any dangerous occurrences which take place on restaurant premises.

DETAILS OF THE ACCIDENT / INCIDENTDate Time Location (dining room, kitchen)

Describe the injury or incident:______________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________What happened? How did it happen?______________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________Were there any witnesses? If so, give their contact details (name, phone, address)____________________________________________________________________________________________________________________________________________________________________________________________________________________

WAS ANYONE INJURED? Y/N (if Yes complete the following)Name Age __ M F Employer ______________ Address Phone (If more than one person was injured, complete a separate “Incident & Accident Report Form.”)

TREATMENT DETAILS None First Aid Outpatient Clinic Advised to see own GP Hospital Hospital Stay? How many nights? .Absent from work? How many days? Other treatment details

ACTION What action has been taken to prevent a reoccurrence?

FORM COMPLETED BY:Name Title Phone Address Date



5. Which of the following are emergency situations? (tick all that apply) Bomb threat Contaminant in food Robbery Late to work Fire in the kitchen

Food past expiry date Armed hold up No fly screens on windows Power failure Medical emergency

6. You are working in a restaurant. There is an emergency situation (a fire in the kitchen) requiring you to evacuate. Are the following statements true or false?

You should safely shut down equipment you are using prior to evacuating. True / False

You can assist a confused customer to follow the emergency evacuation map and emergency exit signs in the restaurant. True / False

A chef asks you to get his favourite knife out of the dishwasher before you evacuate. You should get the knife before you evacuate. True / False

You should tell your Manager and the Fire Brigade everything you know about the fire. True / False

The Kitchen Hand has a small burn on his arm from the fire. You have first aid training. You should apply cold water to your colleague’s burn until help arrives.

True / False

7. What health, safety and security procedures would a workplace have in place for

Security management of cash, keys and documents? Evacuation of staff and customers?

______________________________________________________________________________

______________________________________________________________________________

______________________________________________________________________________

______________________________________________________________________________

______________________________________________________________________________

______________________________________________________________________________



8.

a) What do the following signs mean and what are you required to do?

Sign What does the sign mean? What are you required to do?

What does the sign mean?

What are you required to do?





b) Suggest ONE example of safety equipment, not included in the above table that could be included in an organisations WHS policies and procedures if an emergency situation was to occur during service. What would the policy say?

________________________________________________________________________________

________________________________________________________________________________

___________________________________________________________________________

c) Why is it important you report work health and safety issues and concerns as they arise?



i. So they can be attended to quickly, reducing the potential for an accident or injury. ii. So you don’t forget about the issue. iii. It is a primary obligation under OHS and WHS laws. iv. It is quick and easy to do as it’s only filling in a form.

Task Description: Students will be required to actively participate in the following emergency evacuation to demonstrate they have the knowledge and skills to work safely in the hospitality industry.

9. WHS Practical Assessment - Emergency Situation during a Practical Lesson

Whilst working in a Hospitality establishment, you are required to follow WHS procedures and safe work practices during an evacuation. This situation will be simulated in the classroom, to demonstrate your ability to respond to organisational security and emergency procedures during an emergency, or potential emergency, such as evacuation due to a fire. During ONE of your practical tasks your teacher will run a ‘simulated emergency situation’ during which you will be required to demonstrate correct procedures, seeking assistance where appropriate.

Answer the following questions in relation to the evacuation:

a) Identify FOUR hazards that could be created in the Hospitality establishment by the fire.

________________________________________________________________________________

________________________________________________________________________________

___________________________________________________________________________

b) Describe the evacuation procedures you followed during the fire in the kitchen.

________________________________________________________________________________

________________________________________________________________________________

________________________________________________________________________________

________________________________________________________________________________

c) Briefly outline what WHS induction training would be provided by management for employees in the Hospitality establishment to prepare them for an emergency or incident?

________________________________________________________________________________

________________________________________________________________________________

________________________________________________________________________________

________________________________________________________________________________

Part A: Written Task and Observation Satisfactory



More evidence requiredUnderstands basic health and safety legislation and its implications

Comments:

Correctly outline business, employer and employee responsibilities with regard to WHS and ramifications if policies and procedures are not followed. Follow organisational WHS policies and procedures for emergency situations including written reports, safety signage identification and suggestions for WHS policies and proceduresDemonstrate procedures for emergency situations.

Demonstrates understanding of procedures for WHS management practices including induction and safe work practice training



Part B: Case Study

Task Description: Students will be required to read the following news report from Sydney Morning Herald, December 2017 and answer the following written task. All questions must be answered to demonstrate they have the knowledge and skills to work safely and hygienically in the hospitality industry.

Sylvania bakery owners fined $122,000 after Salmonella affects 200 customers

A bakery in Sydney's south behind a Salmonella outbreak that affected more than 200 people last year has been hit with a $122,000 fine.

The owners of the Box Village Bakery in Sylvania, Thi Thu Ngo and Hung Son Le were each fined $61,000 after pleading guilty to five breaches of selling unsafe food and five breaches of failing to meet food safety standards. They were also ordered to pay $7,199 in professional costs.

All up, there were 203 documented cases of people who presented to hospitals or doctors with gastroenteritis symptoms after eating food linked to the bakery, including chicken rolls and salads in January 2016.

One woman was forced to undergo an emergency caesarean and deliver her baby five weeks early when she became violently ill after eating a hot chicken roll with gravy from the bakery. Ashley Buchanan gave birth to her daughter Ava at Wollongong Hospital, and was admitted to intensive care after her caesarean surgery."It was all quite frightening, because my blood pressure went right down; they had to rush me to ICU straight after the delivery," Ms Buchanan said at the time. "My husband was actually in hospital at the time, but because he was sick he wasn't allowed to come into the theatre with me to see the birth, so it was all very stressful and frightening."

A number of children also fell ill: Engadine building contractor Damian Sullivan said his 11-year-old son Cooper was hospitalised after eating a chicken salad roll."Cooper started feeling sick on Sunday night and when we took him to the GP on Monday he said, 'take him straight to hospital'," Mr Sullivan said at the time.The business was forced to close while the NSW Food Authority investigated the outbreak, and was only permitted to reopen after the owners thoroughly cleaned the premises and completed extensive work to make sure it was fully compliant with food safety laws.

The Food Authority also tested the skills and knowledge of staff and management to improve their food safety knowledge, and inspected the bakery a number of times after its reopening.

The bakery has since changed hands: the bakery told the St George and Sutherland Shire Leader new owners had taken over five months ago and changed its name to Sun Valley Bakehouse.NSW Food Authority chief executive Dr Lisa Szabo said the fines were a reminder that proper food safety is crucial.

"Consumers have the right to have confidence and certainty that the food they purchase and consume is safe to eat and won't harm the health of them or their family," Dr Szabo said.

However on Facebook, people who had been affected by the Salmonella outbreak were saying the fine was not enough.

"I lost a 15k job cause I was bed ridden for eight days. As far as I'm concerned the business should be closed down," said plumber Matthew Cherry.

"I'm sure if I did something that resulted in 203 people showing up to hospital I would be no longer trading".



Others said they had never been so sick, and the money from the fines should be distributed to people who had fallen ill.

1. What are TWO ramifications the bakery owners faced for failure to observe food safety law and

organisational policies and procedures?

____________________________________________________________________________

____________________________________________________________________________

2. What induction training should the staff at the restaurant receive prior to commencing

employment?

____________________________________________________________________________

____________________________________________________________________________

3. List THREE organisational food hygiene procedures you must follow as a food handler to reduce

the risk of food poisoning?

____________________________________________________________________________

____________________________________________________________________________

4. For the following FOUR workplace hygiene hazards, identify who is responsible for controlling the risk and list hygiene actions followed to minimise/avoid food-borne illness.

Hygiene Hazard Employer/Employee

Hygiene actions followed to minimise/avoid food-borne illness



Empty garbage

Checking packaging and temperature of

meat

Cleaning and sanitising all surfaces

Checking temperature of cool room and

freezer



5. List FIVE instances when you would be required to wash your hands to avoid food borne illness:

___________________________________________________________________________

___________________________________________________________________________

___________________________________________________________________________

___________________________________________________________________________

___________________________________________________________________________

6. Match the correct step in the following washing hands poster to the action listed in the table below:

Steps to washing handsStep Action

Dry thoroughly using a dry paper towel or a hand dryer.

Clean palms, back of hands, thumbs, each finger, between fingers and fingernails.

Rinse under warm running water, pointing your fingers downwards.

If possible, use a paper towel or your elbow to prevent contamination.

To prevent contamination, always use liquid soap.

Use warm water to remove any visible dirt or soiling.



7. a) What does HACCP stand for?

H _____________________________

A _____________________________

C _____________________________

C _____________________________

P _____________________________

b) What are Critical Control Points and why is it important to manage them when handlingfood?

__________________________________________________________________________

__________________________________________________________________________

__________________________________________________________________________

8. Refer to the Australia New Zealand Food Standards Code and match the following words with the

correct definition:

Contaminant, contamination, potentially hazardous foods

Word Definition

The introduction or occurrence of a contaminant in food. (Standard 3.1.1)

Food that has to be kept at certain temperatures to minimise the growth of any pathogenic microorganisms that may be present in the food or to prevent the formation of toxins in the food. (Standard 3.2.2)

Any biological or chemical agent, foreign matter, or other substances that may compromise food safety or suitability. (Standard 3.1.1)

9. What are THREE reasons for a Food Safety Program (FSP)?

_____________________________________________________________________________

_____________________________________________________________________________

_____________________________________________________________________________

_____________________________________________________________________________



10.A FSP must include the following (tick all that apply):

Identify all potential food safety hazards Identify where and how these hazards can be controlled Corrective action for controlling hazards when they are found not to be under control System for monitoring hazard control Scheduled regular review of the FSP Shopping receipts Records to show that steps have been followed to ensure food safety and hazards

controlled.

11.List FOUR powers of an environmental health officer (EHO)?

____________________________________________________________________________

____________________________________________________________________________

12.Complete the following table about the major causes of food contamination.

TYPE OF CONTAMINANTS

TWO EXAMPLES OF CONTAMINANTS

FOR EACH EXAMPLE INDICATE PROCEDURES TO ELIMINATE OR REDUCE RISK OF CONTAMINATION

PHYSICAL HAZARD

1.

2.

1.

2.

CHEMICAL HAZARD

1.

2.

1.

2.

BIOLOGICAL HAZARD

1.

2.

1.

2.



13. Choose TWO Health Issues from this list and complete the following table:

Hepatitis A Campylobacter Salmonella Staphylococcus aureus Clostridium botulinum Listeria Influenza Gastroenteritis

Health Issue Type of disease (Airborne/Foodborne/Infectious)

For each issue, identify: Cause Symptoms How you can prevent it spreading



Part B: Case Study and Written Task Satisfactory More evidence required

Demonstrates basic understanding of food safety laws, standards and codes.

Comments:

Identification of food hazards and understanding of basic aspects of hazard analysis and critical control points (HACCP).

Demonstrate knowledge of hygiene practices to reduce risk of food borne illness.

Understanding of health issues likely to cause a hygiene risk



Part C: Written Work Read the following recipe.

BARBECUED CHICKEN WINGS YIELD: 10 PORTIONS

Ingredients QuantityChicken wings 70 Honey 30 mlKecap manis, sweet soy sauce 50 mlSambal oelek, chilli paste 20 gSesame oil 15 mlGarlic, crushed 2 clovesGinger root, finely chopped 20 gCurry powder pinch

Step Method1 Remove the wing tip from the wings and discard. Cut through the joint of the wing bone to give two

pieces.2 Using your boning knife, scrape and pull the flesh and skin down to one end of the wing. For the

sections with two bones, remove the small bone by twisting.3 Make a marinade by mixing all the other ingredients together in a bowl and add the wings to marinate

for 2 to 3 hours.4 To cook the wings, remove them from the marinade and place them on a preheated barbecue plate or

chargrill.5 Put the marinade into a pan and boil to reduce and thicken. This should be served separately as a

dipping sauce.

1. List the five preparation tasks that have to be completed prior to cooking this dish.

2. What quantity of chicken wings do you need to order to restock for 25 portions that you will need to prepare. Complete the following inventory order form to identify many wings are in stock, how many are required and how many need to be ordered.

Inventory Order formItemOrdered Recieved SoldDate Order

numberVendor QTY Date QTY Due date QTY Balance

7.3.18 40

20.3.18 123 Steggles

Number instock: ________ Number required: __________ Number to be ordered:____________



3: List five characteristics of good quality chicken.

4: When you restock food, you need to use appropriate methods to optimise its shelf life.

a. Define FIFO / LILO

b. Order the following steps 1-5.

Place stock with an earlier expiration date in front of the other stock.

Issue stock from the front of the shelf first.

Check the expiration date of the new stock to be stored.

Make room for the new stock to be placed behind the stock which must be used first.

Check the expiration date of existing stock

Part C: Observation of Practical Work and written task Satisfactory More evidence required

Demonstration of ability to review menu or product list to plan preparation for simple dishes

Comment:

Check quantities and quality of food items and restock when requiredUnderstands the characteristics of simple dishesFood safety when storing ingredients for simple dishes



5. Complete the following table, describing the characteristics of each simple dish. List ONE example for each category.

Category Example of dish Characteristics

Salads

Baked/ Roasted

Deep fried items

Poached eggs

Sandwiches

Pasta and noodles



Part D: Practical Work

Task Description: To successfully demonstrate skills and knowledge required to work safely and hygienically in the hospitality industry AND Prepare Simple Dishes, students must complete the following:

- Answer ALL questions in Part C including characteristics of each simple dish, Work flow plan and Safe Work Method Statement.

- Answer verbal questions correctly on THREE different occasions during practical lessons.- Prepare ALL six simple dishes within commercial time constraints and deadlines.

Students will be required to demonstrate safe and hygienic work practices when preparing ALL six simple dishes. All questions must be answered to demonstrate they have the knowledge and skills to work safely and hygienically in the hospitality industry.

You are required to prepare the following six different simple dishes within commercial time constraints and deadlines.

Simple Dishes

Heat and Serve Pasta/ Lasagne

Fish and Chips

Poached Eggs and Toasted Muffins

Chicken Schnitzel Caesar Wrap

Pad Thai- Chicken

Heat & Serve Cafe Item

1. Your teacher will be observing that you consistently and correctly observe the following practices:

Personal hygiene – hands and nails, hair, uniform and clothing, shoes, accessories e.g. no jewellery, watch etc.

Safe and hygienic handling of food and beverages. Regular and correct hand washing in a designated hand washing sink. Use of personal protective equipment and clothing. Hygienic cleaning and sanitising practices demonstrated. Follows organisational hygiene and food safety procedures to prevent cross

contamination. Reports personal health issues that are likely to cause a hygiene risk. Demonstrate safe work practices at all times and report any breaches. Safe handling and disposal of linen e.g. tea towels. Appropriate handling and disposal of garbage.



Directions to students

1. Students are to work In pairs

2. The time allowed for the practical assessment is specified on the assessment task cover sheet (under “duration”). Students are expected to start the practical assessment in full uniform at the scheduled time. There will be no time allocated to change into your uniform. 3. Each student requires a fully equipped tool kit.

4. WHS and personal and environmental hygiene principles should be followed.

5. All ingredients and equipment will be provided.

6. Your teacher will provide instructions about any additional requirements (including serving requirements and equipment) at the start of the assessment.

7. Students are expected to organise all mise en place to prepare the menu item according to the recipe provided. Check quantities and quality of food items and restock where necessary. This should include organisation of all equipment and collection of ingredients at the start of the assessment. No other recipe can be substituted.

8. The assessor will observe and ask questions during the assessment. Written feedback will be provided to

students at a later date.

9. If you have any questions regarding the assessment, ask your assessor (NOT other students).

10.Cleaning procedures are to be followed at the conclusion of the assessment. You must not leave the kitchen area until your assessor (teacher) has checked that it is clean.

11.At the conclusion of the assessment, you will be required to submit written components of the task including:

Assessment task cover sheet Written parts of the task including portfolios, assignments, internet research etc.



Heat & Serve Pasta Bake/Lasagne

with Garden Salad

Re-thermalised, portioned and plated ready for service

1 person/2 customers Commodities Packet pasta bake/lasagne *

Garnish – fresh parsley

* Note this item must be pasta based.

2 lettuce leave

¼ Red onion

4 cherry tomatoes

¼ Cucumber

2 T salad dressing (purchased)

Parsley to garnish

Mise en place 1. Prepare salad – wash salad, quarter/halve tomatoes, slice cucumber, , slice red onion and combine.

2. Add dressing and mix through.

Workflow 1. Collect commodities

2. Follow instructions on pasta bake/lasagne to heat

Plating 1. Plate and Serve with salad. Garnish with fresh parsley.

Note-

This item could be pre-prepared for sale in a café environment. Students to defrost lasagne in fridge (as per industry standard) to assist with preparation time, with reference to product information.



Fish and Chips

1 person/customer Commodities Fish

100g frozen white fish fillets

1T plain flour

1/2 lemon

Oil for deep frying

Batter

125g Tempura Batter

(pre-mix- see note below)

Check package for additional ingredients)

Chips

100 grams frozen potato chips

Season with salt and pepper

Oil for deep frying

Can be served with tartare sauce

Mise en place Thaw fish overnight in refrigerator Collect commodities Assemble equipment Preheat deep fryer Cut lemon into wedges

Workflow for chips

1 Pre- heat oil in deep fryer. 2 Par cook chips in frying basket without colouring in moderately hot oil 165 C. 3 When required place chips in frying basket and cook at 185 C until golden and

crisp. Workflow for fish

1 Follow instructions on packet to make tempura batter. 2 Cut fish into goujons 3 Coat fish goujons in tempura batter 4 Carefully lower the fish into the deep fryer and cook fish at

175 C. 5 Allow to cook until batter is crispy and golden. 6 Remove from hot oil; drain on absorbent paper.

Plating 1 Serve fish with hot chips and garnish with lemon wedges.

Note Tempura batter (e.g. Obento Japanese Tempura Batter 500G From Woolworths; Trident from Coles 150g) To meet training package requirement: Frozen fish must be used to demonstrate thawing. (As per industry standard)



Poached Eggs and Toasted Muffins

2 serves,1 egg person/customer Commodities Egg

2 egg

1 t vinegar

Garnish

Sprig continental parsley, chives or fresh dill

Muffin

1 muffin

1T butter

Optional extras

Can add pre made hollandaise sauce

Can be served with Smoked salmon or bacon

Mise en place Collect commodities

Assemble equipment

Preheat grilWorkflow for poached eggs

1 Place at least 8cm water and 1t vinegar into a shallow pan. Bring to the boil and then reduce heat to medium. Stir the boiling water so that a whirlpool forms. Gently break the egg into the water.

2 Simmer egg until lightly set, approx., 2-3 minutes. 3 Carefully remove egg with water with a slotted spoon. Trim the egg white if

necessary. Workflow for toasted muffin

1 Separate muffin and grill until golden brown 2 Butter muffin.

Plating 1 Place muffin on a serving plate and top with poached egg. Garnish with a sprig of continental parsley.

Student must demonstrate minimum of two serves



Chicken Schnitzel Caesar Wrap

1 person/customer Commodities Chicken Schnitzel Wrap

1 small chicken breast

¼ C plain flour

1 egg

½ C breadcrumbs

¼ C oil

1 whole wheat wrap

Salt and pepper

Caesar Salad

2 small or 1 large cos lettuce leaf

1 rasher bacon

1 t oil

¼ C shaved parmesan

2T Caesar Salad Dressing (purchased)

Mise en place In 3 separate bowls place flour, 1 lightly whisked egg and breadcrumbs ready for

crumbing.

Wash lettuce and tear into bite size piece.

Macedoine bacon.

Workflow for Chicken Schnitzel

1 Use a mallet to flatten the chicken. 2 Season chicken. 3 Crumb chicken using the 3 step crumbing method. 4 Place chicken in refrigerator to set for 15 minutes. 5 Heat oil in frypan, add the chicken schnitzel. Cook on a moderate heat, until

golden brown and cooked through. 6 Remove from the pan, drain on absorbent paper. 7 Cut schnitzel into strips.

Plating 1 Place wraps on clean work surface. Place lettuce along centre of wrap. Drizzle with dressing, top with chicken, bacon and cheese.

2 Roll up to enclose filling. Secure with a toothpick or wrap in a serviette tied with kitchen string. Serve on a plate.



Heat & Serve Café Item

Re-thermalised, portioned and plated ready for service

1 person/customer Sweet option may include-

Danish

Apple/Fruit pie

Toasted Banana Bread

Scones

Can be served/ garnished with bought custard, cream, butter or jam as required

Method 1. Read and interpret manufacturer’s product information to re-thermalise purchased food item.

2. Portion and heat or toast as per customer request.

Plating 1. Plate ready to serve with accompaniment/ garnish.



Pad Thai Chicken

1 person/customer Commodities 1 Chicken breast fillet

1 egg, lightly beaten

½ C pad Thai sauce

50g snow peas, steamed and thinly sliced

1 shallot

100g rice stick noodles,

Salt

1T vegetable oil

Alternatives – prawns, beef, tofu

Garnish

shallot curls

and/or fresh lime

coriander

Mise En Place 1. Collect ingredients

2. Slice chicken into thin strips.

3. Marinate chicken in pad Thai sauce and store.

4. Cut 4 shallot strips from the top of the shallot, place the shallot strips into iced water (they will curl and be used as a garnish)

5. Thinly slice remaining shallot.

6. Steam snow peas, refresh and thinly slice

7. Boil the glass noodles until tender. Drain

Method 1. Heat wok or large frying pan over high heat until hot.

2. Add half the oil and the egg and cook, swirling the wok or frying pan to distribute egg, for 30 seconds. Remove egg from the heat. Roll the egg up into a tube and slice with a small, sharp knife.

3. Panfry chicken, cool and slice.

4. Toss noodles, egg, shallots and chicken in a stainless steel bowl.

Plating 1. Plate and garnish with shallot curls



Practical Task Observation Checklists

Students will be observed and the following checklists will be completed by your assessor during service periods unless otherwise indicated.

ASSESSOR OBSERVATION CHECKLIST – SITXWHS001: Participate in safe work practices

Student Name: ____________________________________________________________________ Key: = Observed satisfactory = Observed More Evidence Required (MER) NO = Not Observed

Follow guidelines and demonstrates the ability to follow safe work practices during work functions on at least THREE occasions.

__ / __ / __ __ / __ / __ __ / __ / __

Work safely.

Works safely Follow safety

directions Report unsafe

practice Identify and remove

hazards




hazards




hazards

Follow procedures for emergency situations

(Part A Q9 observation of evacuation during a practical lesson)

Student:

Recognises emergency situation Follow correct procedures when responding to an emergency Seek assistance Completes emergency incident report

Response to verbal questioning:

Participate in organizational WHS practices

(Part A Q3 observation of student actively participating in WHS management practices)

Student:

Participates in WHS management practices to ensure a safe workplace Actively participates in the WHS consultation Reports WHS issues and concerns


Assessor Check: S = Satisfactory / MER – More Evidence Required

S / MER S / MER S / MER

Assessor Comments:

Assessor Signature: Date:



ASSESSOR OBSERVATION CHECKLIST – SITXFSA001 – Use hygienic practices for food safety

Student Name: Key: = Observed satisfactory = Observed More Evidence Required (MER) NO = Not Observed

Demonstrates use of safe food handling practices in food handling work functions, in line with organisational hygiene procedures, on at least THREE occasions.

__ / __ / __ __ / __ / __ __ / __ / __

Follows hygiene procedures Y/N Y/N Y/N

Identify food hazards

Identify food hazards Report unsafe

practice Report incidents of

food contaminationReport method used:







Reports any personal health issues

Y/N


Y/N


Y/N


Prevent food contamination

Prevent cross-contamination by washing hands

Observed:

Before handling food recompensing

handling food

Observed:


handling food

Observed:


handling food

Assessor/s Comments:S / MER

Assessor Signature:Date:



ASSESSOR OBSERVATION CHECKLIST – SITHCCC002 – Prepare and present simple dishesStudents: You will be observed demonstrating the following tasks, by an assessor, whilst completing each dish.

Student Name: ____________________________________________________________________Key: = Observed satisfactory = Observed More Evidence Required (MER) NO = Not Observed

Prepare six (6) different simple dishes

Heat and Serve Pasta Bake Fish & Chips

Poached Eggs & Toasted

Muffin

Chicken Pad Thai

Chicken Schnitzel wrap

Heat and Serve Café Item

Date __ / __ / __ __ / __ / __ __ / __ / __ __ / __ / __ __ / __ / __ __ / __ / __

Dish prepared within commercial time constraints and deadlines

Yes No

Yes No

Yes No

Yes No

Yes No

Yes No

Dish reflects quantities to be produced

Yes No

Yes No

Yes No

Yes No

Yes No

Yes No

Portion control and food safety practices followed when:

Handling Storing Preparing Serving






Responded to special customer requests (eg. Gluten Free – substituted flour)

Yes No N/AChange to recipe:






Presented dish according to display and food safety requirements

Yes No

Yes No

Yes No

Yes No

Yes No

Yes No

Perfo

rman

ce E

vide

nce

Obse

rved

by

Asse

ssor

(Det

aile

d cr

iteria

in A

sses

sor

Evid

ence

and

Ans

wer G

uide

)

Prepared for Service

Prepared food

Presented and stored food in clean work areaAssessor Check: S = Satisfactory / MER – More Evidence Required

S / MER S / MER S / MER S / MER S / MER S / MER

Assessor/s Comments:

Assessor Signature: Date:



Part C: Observation of Practical Work Satisfactory More evidence required

Demonstrates all relevant organisational and personal hygiene practices consistently during practical lessons including hand washing and reports personal health issues that are likely to cause a hygiene risk.

comment

Prepare dishes with appropriate speed and timingWear PPE and work safely in all workplace activities and removes or minimises workplace hazardsSelect appropriate equipment and use it safely to complete the task of preparing menu itemParticipates in risk assessment by completing the Safe Work Method Statement appropriately



Additional EvidenceList below if supplementary evidence was required to determine competence: e.g. verbal questioning; third party evidence (e.g. work placement employer report, photographs), school events, videos etc. and upload to QMSUnit of Competency Evidence descriptionSITXWHS001: Participate in safe work practices

SITXFSA001: Use hygienic practices for food safety

SITHCCC002: Prepare and present simple dishes

Assessment Outcome:SITXWHS001Participate in safe work practices Competent Not yet competentSITXFSA001Use hygienic practices for food safety Competent Not yet competentSITHCCC002 Prepare and present simple dishes Competent Not yet competent

If you have been deemed NOT YET COMPETENT for any Unit of Competency: Refer to the feedback located within the task and make necessary corrections or adjustments and resubmit the task. Multiple attempts (up to 3), are allowed to demonstrate competence.

Unit of Competency Action required if More Evidence is Required Date of Reassessment/Date Competent

SITXWHS001: Participate in safe work practices

SITXFSA001: Use hygienic practices for food safetySITHCCC002: Prepare and present simple dishes

Teacher comment_________________________________________________________________________________________________

_________________________________________________________________________________________________

I declare that I have conducted a fair, valid, reliable and flexible assessment with this student and I have provided appropriate feedback. Teacher’s Signature: ___________________________________________________ Date:_____________________STUDENT FEEDBACK

Please provide feedback to your teacher regarding this assessment task Yes No A bit UnsureDid the class work and activities help you to complete this competency task?Were the instructions in this task clear?Did this task help you to gain a better understanding of the unit of competency being studied and assessed?Did you find the task challenging? If yes, why?Could this task be improved? If yes, how?

If you do not agree with the assessment outcome, please ask your teacher about the appeals process.Student’s Signature: ………………………….……………………………………........ Date: ..............................


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