SITHCCC005 Student Guide

SITHCCC005 - Student Assessment Guide
SIT40516- Certificate IV in Commercial Cookery

SITHCCC005- Prepare dishes using basic methods of cookery
Student Assessment Guide
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
AUSTRALIA
ABN: 80 600 951 264RTO: 41322CRICOS: 03858C Version 1.0Release Date:
Level-6, Suite 6.01/138 Queen Street, September 2019Page No: 1
Campbelltown, NSW 2560 +02 4608 info@asia.edu.au
9972+0403 143 www.asia.edu.au
543
ASSESSMENT RECEIPT FORM
STUDENT NAME:
STUDENT ID:
COURSE CODE:
COURSE TITLE:
TRAINER’S/ASSESSOR’S
NAME:
DUE DATE
UNIT CODE AND SITHCCC005 – PREPARE DISHES USING BASIC METHODS OF
DESCRIPTION COOKERY
NOTE:
1. This form must be stapled on top of the Assessment Workbook upon submission.
2. This Assessment Receipt Form must be dated and signed in.
DECLARATION
1. I am aware that penalties exist for plagiarism and academic dishonesty.
2. I am aware of the requirements set by my Trainer/Assessor.
3. I have retained a copy of my Assessment.
Student Signature: Date:
ASSESSMENT RECEIVED BY RTO NAME Staff

Name:
Date:
Signature:
================================= Tear Here ===========================
Students must retain this as a Record of Submission.

Assessment Handed On:
Unit Code & Description: SITHCCC005 – PREPARE
RTO NAME Student

Assessment Received by
RTO NAME Staff Name: Student ID:
………………...……..............……...……... .................................................................
Signature: Student Signature:
…………………………...……...……...…………..…... ….………………………………………..…….
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ABOUT THIS BOOKLET
This assessment booklet and tool has been designed for students undertaking face to face mode of study to provide
information before students take assessments and contains assessment tools to assess the skills and knowledge required
from students to be deemed competent in this unit.
This booklet might not be suitable for students taking other modes of study e.g. online or work based.
Please read all the information given to you when you receive this assessment booklet. If you do not understand any part of
this booklet, please inform your assessor/trainer.
The assessment booklet contains two (2) parts:
PART 1: Assessments information: This part contains information on assessments for this unit of competency and how
assessment will be conducted throughout the unit to achieve the competency. It includes:
 Application of the unit of competency.

 Purpose of assessment.
 Elements, performance evidence and knowledge evidence requirements of the unit.
 Conditions, context, required resources and location of the assessment.
 Assessment tasks.
 Outline of evidence to be collected.
 Administration, recording and reporting the requirements including special adjustments, appeals, reasonable
adjustments and assessors’ intervention.
PART 2: Assessment tasks: This part contains the information to successfully undertake the assessment task. In each
assessment task, students will find the following information:
 Task instructions.
 Role play / Practical Demonstration information.
 Information on resources required, where applicable
 Appendix1- Assessment resource in RTO NAME Kitchen
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PART 1
Assessment Information
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Application of the unit of competency:
This unit describes the performance outcomes, skills and knowledge required to use a range of basic cookery methods to
prepare dishes.
The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational
institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in-flight and other transport
caterers, and event and function caterers.
It applies to individuals who work with very little independence and under close supervision and guidance of more senior
chefs. They follow predefined organisational procedures and report any discrepancies to a higher-level staff member for
action.
No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.
Purpose of assessment:
The purpose of assessment is to determine competency in the unit SITHCCC005 – PREPARE DISHES USING BASIC
METHODS OF COOKERY
Elements
Elements Elements Title
1 Select ingredients.
2 Select, prepare and use equipment.
3 Portion and prepare ingredients.
4 Cook dishes.
5 Present and store dishes.
Performance evidence:
Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of
the job role, and:
 follow standard recipes for dishes that demonstrate use of each of the following major food types:
 dairy products
 dry goods
 frozen goods
 fruit
 meat
 poultry
 seafood
 vegetables
 demonstrate food safety practices for handling and storing each of the major food types
 use each of the following cookery methods and complete mise en place activities when preparing the
above dishes:
 baking
 blanching
 boiling
 braising
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 deep-frying
 grilling
 poaching
 roasting
 shallow frying (pan-fry, sauté or stir-fry)
 steaming
 stewing
 microwaving
 prepare the above dishes for at least six different customers:
 within commercial time constraints and deadlines
 reflecting required quantities to be produced
 demonstrating portion control procedures
 responding to special customer requests and dietary requirements.
Knowledge Evidence
Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:
 major food types and their characteristics:

 dairy products
 dry goods
 frozen goods
 fruit
 general food items:
 batters
 coatings
 condiments and flavourings
 garnishes
 oils
 sauces
 meat
 poultry
 seafood
 vegetables
 how the major food types are used in different dishes and the effects on them of the different cookery
methods listed in the performance evidence
 meaning and role of mise en place in the process of preparing, cooking and presenting food
 essential culinary terms in, and key principles and practices of, the cookery methods described in the
performance evidence
 contents of stock date codes and rotation labels
 safe operational practices using essential functions and features of equipment used in the above cookery
methods.
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Context and conditions for assessments:
To comply with the assessment condition of this unit:
 RTO NAME will conduct practical assessment for this unit in its Commercial Kitchen Located at RTO Address
with serving internal staff and students as customers.
 Kitchen has access to wide range ingredients including perishable food supplies for commercial cookery and
catering operations as specified in the performance evidence
 mentioned in this unit and access to industry-realistic ratios of kitchen staff to customers; This includes
 RTO NAME staff as internal customers invited to taste meals during the assessment process; or
 Fellow students and assessor who participate in role of customer practical assessment in RTO NAME
Kitchen
 Access to range of documents and equipment found in commercial Kitchen (Please refer Appendix1 at
the end of this assessment tool for detailed list of assessment resources).
 Knowledge assessment for this unit will be conducted at RTO NAME classroom at location identified at
timetable.
 All RTO NAME assessor those are assessing this unit will have achieved the Certificate III in Commercial
Cookery or Certificate IV in Commercial Cookery to assess this unit as part of a Certificate III in Commercial
Cookery or Certificate IV in Commercial Cookery qualification; and have worked in industry for at least three
years where they have applied the skills and knowledge of this unit of competency.
Resources Required:
The assessor will ensure that assessment is conducted in a safe environment and you have access to the following resources
for the unit.
- Computers with access to internet and printers.

- DIDASKO learner guide for unit SITHCCC005.
- Access to RTO NAME training Kitchen with access to equipment and documents defined in conditions of
assessment above.
Clustering/holistic assessment:
There is no provision for clustering of assessments in this unit.
Competency Requirements:
To be judged competent in this unit, you will be required to demonstrate all indicators which are shown in the Marking
Guide (assessor’s document).
You must satisfactorily complete all assessment tasks to be Competent (C) in the unit. Students with unsatisfactory
completion of any of the assignment tasks will be deemed Not Yet Competent (NYC).
Assessors will ensure that the evidence collected meets the requirements of the Rules of Evidence (authentic, current,
sufficient and valid) prior to entering results into the competency record sheet.
Students unsuccessful at achieving “Satisfactory” for any assessment at the first attempt will be given two opportunities for
reassessment. If the student is still deemed Not Yet Competent (NYC) after two reassessments in a unit of competency
student will be required to repeat the unit as per the scheduled delivery of the course. For further details, refer to RTO
NAME Re-Assessment Policy and RTO NAME Course Progress Policy.
Assessment Task:
To achieve competency in this unit, you must satisfactorily complete all the following assessment tasks within the date and
time specified in the session plan. This will demonstrate that you have all the required skills and knowledge for this unit.
Assessment tasks Assessment description Due date Location of
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assessment
Assessment Task 1 You are required to choose the correct option(s) from Needs to be
(AT1) – Knowledge the choices given for the questions and present your completed in the
Test assignment in a clear and professional manner. classroom
You will be given 60 minutes to complete this task.

Assessment Task 2 This assessment task is short question answer which Needs to be
(AT2) – Worksheets demonstrates that you have required knowledge to completed in the
prepare major food types. classroom
You will be given 3 Hours to complete this task
Assessment Task 3 This is Practical Demonstration in RTO NAME Needs to be
(AT3) – Practical kitchen cooking range of major food types using completed in
Demonstration different cooking methods and preparation RTO NAME
techniques from the recipe provided. Kitchen
This will be done over 4 sessions of 4 hours each.
You are required to cook for at least Six (6) different
customers during these sessions.
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Outline of evidence to be collected:
You must submit the following evidence to be marked competent for this unit. Your assessor will ensure that the evidence
submitted meets the Rules of Evidence which are valid, sufficient, current and authentic.
Assessment Task 1 (AT1)  Completed knowledge test with questions answered and submit to your
– Knowledge Test assessor electronically or paper-based.
 Complete and sign the cover sheet for assessment task.
 Answer all the questions correctly in the Written Knowledge Questions and
Assessment Task 2 (AT2) submit to your assessor electronically or paper-based.
– Worksheets  Completed and signed the cover sheet for assessment task.
 Completed Production plan for each Practical Demonstration Session including

Assessment Task 3 (AT3) recipe cards. (Total 4)
– Practical  Cook and present all the menu items for each session and present to assessor.
Demonstration  Portfolio photos for all sessions.
 Completed and signed the cover sheet for assessment task
Administration, recording and reporting requirements:

You must read and follow this information carefully while completing assessments for this unit of competency and if you
are unsure of any instruction, please contact your assessor to clarify.
The assessments are intended to be equitable, fair and flexible.
Submission of assessment:
You must ensure that the completed assessment tasks are submitted along with the assessment cover sheet:
 Your assessor will mark the submitted assessment, provide feedback to you and complete the comments section
against each task, where applicable.
 ALL tasks must be completed in legible English. It is preferred that the tasks submitted for assessments are typed
and that they are legible and clear, if handwritten.
 You must submit all assessments on or before the due date specified by the assessor as per the training plan.
 Extensions for individual assessment tasks may be negotiated in specific circumstances with your assessor/trainer.
However, you need to provide genuine evidence/documents when seeking an extension (e.g. extensions due to
illness will require a medical certificate). To arrange an extension, you must speak to your assessor prior to the due
date. Extensions must be confirmed by the trainer in writing.
 You are permitted to use dictionaries and to seek support (as required) unless it puts in jeopardy the integrity of
the assessment. Your assessor will let you know if this is the case.
 Unless the assessment task specifically allows working in pairs or group activities such as brainstorming, you
must submit your own original work and must not copy the work of other students. Plagiarism is unacceptable.
 You can submit your assessment tasks through the learning management system or hand in hard copies in the
classroom.
Recording an assessment result:

Once the assessments have been completed, the assessor will record the assessment results on the student assessment record
sheets and LMS/student management system and all results will be approved by the course coordinator.
Assessors will check that you have completed the student declaration prior to filling out the assessment sheet.
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Retaining assessment records:
RTO NAME will securely retain all completed student assessment items for each student for a period of six months from
the date on which the judgement of competence for the student was made. RTO NAME will also retain sufficient data to be
able to reissue AQF certification documentation for a period of 30 years.
All assessment records submitted to the assessor for marking will be stored and retained properly. And a hard copy will be
submitted to student administration for filing along with the evidence.
The assessor will ensure that the student records are securely retained in accordance with the RTO NAME record control
policy accessible by the Student Administration Officer.
Assessment outcomes:
For unit of competency:
There are two outcomes for assessments: C = Competent and NYC = Not Yet Competent (requires more training and
experience).
You will be awarded C = Competent on completion of the unit when the assessor is satisfied that you have completed all
assessments and have provided the appropriate evidence required to meet all criteria in line with the Rules of Evidence. If
you fail to meet this requirement, you will receive the result NYC = Not Yet Competent and will be eligible to be re-
assessed in accordance with the RTO NAME Re-Assessment Policy and RTO NAME Course Progress Policy.
For assessment task:
There are two assessment outcomes for tasks. S = Satisfactory and NS = Not Satisfactory.
On the individual assessment cover sheet for assessment tasks you will be marked Satisfactory, if you have completed the
task successfully, submitted all evidence and satisfied the assessment criteria and Not Satisfactory, if you have not
completed the task, the evidence is not sufficient or does not meet the requirements of the assessment criteria.
Re-assessment:
If you are unsuccessful at achieving competency at the first attempt, you will be given two further opportunities for re-
assessment at a mutually agreed time and date. For further details, refer to the RTO NAME Re-Assessment Policy and
RTO NAME Course Progress Policy. As this is a competency based program, the assessment continues throughout the
program until you either achieve Competency in the assessment tasks or a further training need is identified and addressed.
Student access to records:
You have the right to access current and accurate records of your participation and results at any time. You can see your
results or attendance progress by logging in to the Learning Management System at any time or you can request a copy of
your records by contacting the student administration and the assessor.
Support:
You may seek clarification about the assessment information and the instructions and tasks at any time from the assessor.
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Reasonable adjustments and special learning needs:
RTO NAME works to ensure that students with recognized disadvantages can access and participate in education and
training on the same basis as other students. Disadvantages may be based, for example, upon age, cultural background,
physical disability, limited or non-current industry experience, language, numeracy or digital literacy issues.
Where pre-training interviews and assessments reveal that a student may require special support or where, after enrolment,
it is made apparent that the student requires special support, reasonable adjustments will be made to the learning
environment, training delivery, learning resources and/or assessment tasks to accommodate the needs of the student. An
adjustment is reasonable if it can accommodate the student’s needs, while also considering factors such as the student’s
views, the potential effect of the adjustment on the student and others and the costs and benefits of making the adjustment.
Any adjustments made must:
a. Be discussed, agreed and documented in the assessment record.

b. Benefit the student.
c. Maintain the integrity of the competency standards and course requirements as stipulated in the training package.
d. Be reasonable to expect in a workplace.
Reasonable adjustment may consist of:
a. Providing additional time for students to complete learning and assessment tasks.
b. Presenting questions orally for students with literacy issues.
c. Asking questions in a relevant practical context.
d. Using large print material.
e. Extending the course duration.
f. Presenting work instructions in diagrammatic or pictorial form instead of words and sentences.
Complaints and appeals:

If you are dissatisfied with an assessment outcome, you may appeal the assessment decision. In the first instance, you are
encouraged to appeal informally by contacting the assessor and discussing the matter with them. If you are dissatisfied with
the outcome of such discussion, you may appeal further to either the course coordinator and/or Head of Department. If you
are still dissatisfied, you may appeal formally and in writing to have the result reviewed. For more information, refer to the
Assessment Policy and the Complaints and Appeals Policy and Procedures.
Assessor intervention:
Assessors will check if you are ready for the assessment, and defer the assessment if you are not. Feedback will be given to
you at the completion of the assessment.During role play, the assessor may act as a client or employer, where required, but
the assessor will not interfere with the assessment. If the assessment activities might impact on your safety or that of others,
the assessor will stop the assessment immediately.
Plagiarism, cheating and assessment dishonesty:
RTO NAME considers plagiarism and cheating as a serious misdemeanour. Evidence of plagiarism and cheating is treated
on a case by case basis and the consequences for students engaging in such practices may include failure of the assessment
or unit or exclusion from the course. For more information, refer to RTO NAME’s Assessment Policy.
Assessor feedback:
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Assessors will provide feedback on the assessment that you have submitted. This can identify your strengths and
weaknesses or be an overall comment on your submission. A copy of the feedback along with your submission will
be given to you and you must keep a copy of it throughout the completion of the course.
Student Declaration:
I .............................................................................. (Student Name) have read and understood the information provided
above and accept that any act of plagiarism and academic dishonesty may have penalties including cancellation or
suspension of my enrolment with RTO NAME. I further declare that:
 All assessment work submitted for this unit competency is my own original work and plagiarism and collusion has
not occurred.
 Assessment work has not been copied or submitted for any other unit/course.
 I have taken proper care and effort to ensure my work has not been copied by another person.
 I have retained a copy of this assessment for my own records in the event I must reproduce my work.
 I am aware that any assessment deemed unsatisfactory will require me to undergo reassessment which may be
different to the one originally submitted.
Student signature: ............................................................... Date: ....../....../.......
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PART 2
Assessment tasks
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Assessment Cover Sheet: Assessment Task 1 (AT1)
Student Detail
Student Name
Student Id:
Group No (If Applicable):
Assessment Details
Unit of Competency SITHCCC005- PREPARE DISHES USING BASIC
METHODS OF COOKERY
Assessment Task Knowledge Test
Due Date
Date of Submission
Assessment Outcome Satisfactory □ Not Satisfactory □ Not completed □
Date
Assessor name
Assessor Signature and Date
Comments/Feedback
Student Plagiarism Declaration: By submitting this assessment to the college, I declare that this assessment
task is original and has not been copied or taken from another source except where this work has been
correctly acknowledged. I have made a photocopy or electronic copy or photograph of my assessment task,
which I can produce if the original is lost.
Assessor Student
I have received, discussed and accepted my result as
above for this task and I am aware of my appeal rights.
I declare that I have conducted a fair, valid, reliable and

flexible assessment with this student, and I have provided
appropriate feedback. I also declare that I have
undertaken the indicated assessment integrity checks
Google check for plagiarism  Yes No
Check for Copying/Collusion  Yes No
Check for Authenticity (own work)  Yes No
Cheating or use of model answers  Yes No
Signature: .......................................................
Signature: ........................................................ Date: ..............................................................
Date: ................................................................
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Assessment task 1: Knowledge Test
Required documents and equipment:
- Computer with internet connection to refer to various resources.

- Student assessment booklet and a pen (organized by the student).
- RTO NAME Learners’ resources for the unit SITHCCC005 – Prepare Dishes using basic methods of cookery.
(organised by the trainer).
- Learner’s notes.
Instructions for students:
This assessment will be conducted in the RTO NAME classroom with access to the resources listed above.
You must satisfactorily perform all tasks to be deemed satisfactory for the assessment.
Planning the assessment
- Recommended date for assessment: [Trainer to provide]

- Access all resources mentioned in required resources either printed copies or access via the internet.
- Time required for assessment: 60 minutes
- You must:
o Answer all the questions satisfactorily to be deemed competent.
o Complete the assessment and submit in due timeline.
o Submit with a completed assessment cover sheet.
- Your assessor will set a time to provide feedback.
Evidence specifications:
At the end of the assessment, you will be required to submit the following evidence before the due date specified by the
assessor:
- You are required to submit a completed (ticked) multiple choice question listed in Knowledge test.
- Completed and signed cover sheet for assessment.
Evidence submission:
- Documentation can be submitted electronically or paper-based.
Your assessor will record the assessment outcome on the assessment cover sheet.
1. What do you refer to when confirming food production requirements?

(a) Your colleagues.
(b) Food preparation lists and standard recipes.
(c) Food packaging labels.
(d) Manufacturer's instructions.
2. You have a recipe for 10 portions (2 L) of chicken and corn soup, but you need to make 80 portions (16 L). How
do you calculate the amount of each ingredient you need?
(a) Multiply all the ingredient amounts in the recipe by 8.
(b) Divide all the ingredient amounts in the recipe by 8.
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(c) Divide all the ingredient amounts in the recipe by 2.
(d) Multiply all the ingredient amounts in the recipe by 80.
3. You're selecting ingredients for a dish you are about to start preparing. Which ingredients would you reject?
(a) Cabbage with compact leaves.
(b) Crisp, bright-coloured carrots.
(c) Potatoes with no sign of sprouting or greening.
(d) Fish with slimy skin and a strong, fishy odour.
4. You need 1 L of cream for your recipe. Which carton would you use?
(a) The carton left in the display section of the cold dessert bain-marie overnight. It was switched off after service last
night.
(b) The carton stored at the front of the fridge with a date code closest to today’s date.
(c) The carton stored at the back of the fridge with date less than two weeks from today.
(d) The fresh carton that has just been delivered to the kitchen.
5. You are checking your meat prior to preparing it for a dish. What temperature should the meat be when you
remove it from the refrigerator?
(a) Between -3 and 2 °C.
(b) Between 0 and 3 °C.
(c) Between 1 and 5 °C.
(d) Between 3 and 8 °C.
6. You are going to deep-fry chicken in a deep fryer. Which piece of equipment should you select to safely remove
the chicken from the fryer when it is cooked?
(a) Meat hook.
(b) Chinois.
(c) Colander.
(d) Spider.
7. What is the most appropriate piece of equipment grill fish or gratinate vegetable mornay?
(a) Salamander.
(b) Bratt pan.
(c) Char-grill.
(d) Convection oven.
8. What must you check before using any equipment?

(a) Check that no one else needs to use the equipment.
(b) Check that it’s clean and has been assembled correctly and safely.
(c) Check manufacturer's instructions for recommended servicing and maintenance.
(d) Check that the settings are high to maximise the equipment's efficiency and cooking time.
9. Which practice best demonstrates safe and hygienic equipment use?

(a) Clean and sanitise equipment before use according to manufacturer's instructions.
(b) Never use equipment with dirty, sharp or rotating blades.
(c) Do not attempt to clean equipment that has sharp blades.
(d) Clean all equipment before use with a caustic cleaner to remove any food particles.
10. Your recipe requires 250 g flour. How will you weigh or measure the flour?
(a) With a measuring cup.
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(b) Estimate half of a 500-g bag of flour.
(c) On a set of accurate scales.
(d) With a 1 L measuring jug.
11. Your recipe requires julienne carrots. How do you prepare carrots using this precision cut?
(a) Cut the carrots into 2 mm x 2 mm x 4 cm lengths.
(b) Cut the carrots into 2 mm even dice.
(c) Cut the carrots into 5 to 8 mm dice.
(d) Cut the carrots into 15 mm diameter and 3 mm thick.
12. You are making a beef stew. How do you know which cut of beef, and how much beef to use?
(a) Always use the most tender beef and enough beef to half fill the pot.
(b) Porterhouse or tenderloin is best suited to stewing. The amount depends on the size of the pot.
(c) Refer to the recipe and portion ingredients accordingly.
(d) Ask your colleagues how much to use, then choose a selection of different types of meat based on what is
available.
13. You have used half a tin of sliced pineapple. What do you do with the leftover ingredients?
(a) Place leftover pineapple in clean, air tight, food grade container and store in the refrigerator.
(b) Seal the tin with aluminium foil and store in the refrigerator.
(c) Throw out any leftovers.
(d) Place leftover pineapple in clean food grade container and store in the dry store with the other canned goods.
14. Which practice is the most desirable according to the waste management hierarchy?
(a) Using chemical cleaners that are packaged in recyclable containers.

(b) Refusing to purchase cleaning products that are individually wrapped in plastic packaging.
(c) Reusing cleaning containers for storage of other liquids.
(d) Disposing of used cleaning containers responsibly.
15. Which method of cookery would you use to make ratatouille?

(a) Braising.
(b) Steaming.
(c) Roasting.
(d) Stewing.
16. Your recipe states to sauté the vegetables. What method of cookery will you use?
(a) Shallow frying.
(b) Boiling.
(c) Braising.
(d) Grilling.
17. Which types of food are not prepared using the boiling method as the rapid movement of the liquid breaks up the
food?
(a) Beef, chicken and lamb.
(b) Root and green leafy vegetables.
(c) Many types of fish, shellfish and berries.
(d) Dairy products such as milk, cream and cheese.
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18. How should you complete the cooking process?
(a) Professionally and promptly. Getting food out in a hurry is a chef's first priority.
(b) Slowly and safely. It is important to take your time and complete tasks at a pace that does not make you feel
pressured.
(c) Under supervision – Never attempt to do anything on your own.
(d) Take a systematic approach. Complete the cooking process in a logical and safe manner.
19. The underside of your baked items is burnt and shows excessive browning. What is the likely cause and how can
you prevent this happening in the future?
(a) Oven temperature too high – Lower the temperature by 15 °C in the future.
(b) Incorrect baking tray used – Use a baking tray with holes in the base to allow the pastry to breathe.
(c) Too much bottom heat – Place silicon or baking paper on the baking tray (under the food) in future.
(d) Too much flour – Check and modify the quantity of flour used in the recipe.
20. What can you do to ensure timely preparation of dishes?

(a) Work independently to ensure you stay focused and on track.
(b) Turn up to work early to make sure all of your preparation tasks are completed prior to your shift starting.
(c) Be an effective leader and tell others what to do when you see them doing the wrong thing.
(d) Be an effective team player and work cooperatively with colleagues.
21. Why is presenting dishes attractively important?

(a) You cannot charge customers the normal selling price for poorly presented dishes as they will complain.
(b) An attractively presented dish creates interest and anticipation and increases customer satisfaction.
(c) Good presentation is a standard requirement in all workplaces and is a key requirement for your ongoing
employment.
(d) Poor presentation leads to increased food costs as portion sizes tend to be bigger.
22. A colleague tells you to plate a dish of Indian curry and garnish it appropriately. How will you garnish the curry?
(a) With plain yoghurt and crushed nuts.
(b) According to the recipe or standard establishment procedure to ensure consistency.
(c) According to traditional Indian recipe requirements.
(d) With rice and naan bread.
23. What information should be placed on any surplus food before it is stored at the end of a service period?
(a) The name of the dish in the container.
(b) A list of ingredients in the dish to ensure it is not given to allergy suffers.
(c) A date label showing when the ingredients or dish was prepared and stored.
(d) The recipe name, person who prepared the dish, when it was stored and a best-before date.
24. What is not a common task completed on a daily basis when cleaning and tidying your work area at the end of a
service period.
(a) Cleaning all exhaust fans and filters.
(b) Cleaning and sanitising benches.
(c) Storing clean equipment.
(d) Emptying waste and recycling bins.
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Knowledge Questions checklist – to be completed by the assessor
Marking criteria Students

response (to
After the Knowledge Questions, the student has provided authenticity for the following
be
questions:
completed
by the
assessor)
1. What do you refer to when confirming food production requirements? S NS
2. You have a recipe for 10 portions (2 L) of chicken and corn soup, but you need to make 80 portions (16
S NS
L). How do you calculate the amount of each ingredient you need?
3. You're selecting ingredients for a dish you are about to start preparing. Which ingredients would you
S NS
reject?
4. You need 1 L of cream for your recipe. Which carton would you use? S NS
5. You are checking your meat prior to preparing it for a dish. What temperature should the meat be when
S NS
you remove it from the refrigerator?
6. You are going to deep-fry chicken in a deep fryer. Which piece of equipment should you select to safely
S NS
remove the chicken from the fryer when it is cooked?
7. What is the most appropriate piece of equipment grill fish or gratinate vegetable mornay? S NS
8. What must you check before using any equipment? S NS
9. Which practice best demonstrates safe and hygienic equipment use? S NS
10. Your recipe requires 250 g flour. How will you weigh or measure the flour? S NS
11. Your recipe requires julienne carrots. How do you prepare carrots using this precision cut? S NS
12. You are making a beef stew. How do you know which cut of beef, and how much beef to use? S NS
13. You have used half a tin of sliced pineapple. What do you do with the leftover ingredients? S NS
14. Which practice is the most desirable according to the waste management hierarchy? S NS
15. Which method of cookery would you use to make ratatouille? S NS
16. Your recipe states to sauté the vegetables. What method of cookery will you use? S NS
17. Which types of food are not prepared using the boiling method as the rapid movement of the liquid
S NS
breaks up the food?
18. How should you complete the cooking process? S NS
19. The underside of your baked items is burnt and shows excessive browning. What is the likely cause and
S NS
how can you prevent this happening in the future?
20. What can you do to ensure timely preparation of dishes? S NS
21.Why is presenting dishes attractively important?
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response (to
After the Knowledge Questions, the student has provided authenticity for the following
be
questions:
completed
by the
22. A colleague tells you to plate a dish of Indian curry and garnish it appropriately. How will you garnish
S NS
the curry?
23. What information should be placed on any surplus food before it is stored at the end of a service period? S NS
24. What is not a common task completed on a daily basis when cleaning and tidying your work area at the
S NS
end of a service period.
Task outcome S NS
Assessor’s remarks
Assessor’s signature Date
Assessment date
Students signature Date
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Student Detail
Student Name
Student Id:
Assessment Details
Unit of Competency SITHCCC005 – PREPARE DISHES USING BASIC
METHODS OF COOKERY
Assessment Task Worksheets
Due Date
Date of Submission
Assessment Outcome Satisfactory □ Not Satisfactory □ Not completed □
Date
Assessor name
Comments/Feedback
Student Plagiarism Declaration: By submitting this assessment to the college, I declare that this assessment
task is original and has not been copied or taken from another source except where this work has been
correctly acknowledged. I have made a photocopy or electronic copy or photograph of my assessment task,
which I can produce if the original is lost.
Assessor Student
I have received, discussed and accepted my result as
above for this task and I am aware of my appeal rights.

Check for Authenticity (own work)  Yes No
Cheating or use of model answers  Yes No
Signature: ....................................................
Signature: .....................................................
Date: ............................................................
Date: ............................................................
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Assessment task 2: Worksheet
- Computer with internet connection to refer to various resources.

- Student assessment booklet and a pen (organized by the student).
- RTO NAME Learners’ resources for the unit SITHCCC005 – Prepare Dishes using basic methods of cookery
(organised by the trainer).
- Learner’s notes.
Instructions for students:
This assessment will be conducted in the RTO NAME classroom with access to the resources listed above.
You must satisfactorily perform all tasks to be deemed satisfactory for the assessment.

- Time required for assessment: 3 hours
- You must:
o Answer all the questions satisfactorily to be deemed competent.
- Your assessor will set a time to provide feedback
assessor:
- You are required to submit short answers to all the questions asked in the worksheet.
- Completed and signed cover sheet for assessment.
- Your assessor will record the assessment outcome on the assessment cover sheet .
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SECTION 1: SELECT INGREDIENTS
Q1: What are three production requirements you should confirm before starting your food preparation tasks?
1. _________________________________________________________________________________
2. _________________________________________________________________________________
3. _________________________________________________________________________________
Q2: Why is good mise en place techniques essential in the kitchen?
___________________________________________________________________________________________________
___________________________________________________________________________________________________
____________________________________________________________________________________
Q3: What does the culinary term ‘cream’ mean?
___________________________________________________________________________________________________
___________________________________________________________________________________________________
____________________________________________________________________________________
Q4: What does the culinary term ‘fold’ mean?
___________________________________________________________________________________________________
___________________________________________________________________________________________________
____________________________________________________________________________________
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Q5: What does the culinary term ‘reduce’ mean?
___________________________________________________________________________________________________
___________________________________________________________________________________________________
____________________________________________________________________________________
Q6: You have a recipe that yields 12 portions of soup. The recipe lists two onions and four carrots in the required
ingredients. How many onions and carrots do you need to prepare 36 portions of soup?
___________________________________________________________________________________________________
___________________________________________________________________________________________________
____________________________________________________________________________________
Q7: You are preparing chickens for roasting. What are four quality indicators you should look for when selecting fresh
poultry from the refrigerator.
1. _________________________________________________________________________________
2. _________________________________________________________________________________
3. _________________________________________________________________________________
4. _________________________________________________________________________________
Q8: You are preparing a range of salads and need to select some fresh green leafy vegetables. List two quality
indicators you’ll look for.
1. _________________________________________________________________________________
2. _________________________________________________________________________________
Q9: You are preparing tart bases using frozen shortcrust pastry. Apart from the quality of the pastry, list two things to
look for when selecting the pastry from the freezer.
1. _________________________________________________________________________________
2. _________________________________________________________________________________
SECTION 2: select, prepare and use equipment
Q10: List four different types of tools or equipment you might use when boiling food.
1. _________________________________________________________________________________
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2. _________________________________________________________________________________
3. _________________________________________________________________________________
4. _________________________________________________________________________________
Q11: List two types of tools or equipment you might use when stewing food.
1. _________________________________________________________________________________
2. _________________________________________________________________________________
Q12: What might happen if you select the incorrect sized pan when braising meat?
___________________________________________________________________________________________________
___________________________________________________________________________________________________
___________________________________________________________________________________________________
_______________________________________________________________________________
Q13: Where can you obtain information or assistance from if you are unsure how to safely assemble an item of
equipment?
___________________________________________________________________________________________________
___________________________________________________________________________________________________
___________________________________________________________________________________________________
_______________________________________________________________________________
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Q14: Why should you look for and remove cracked or chipped equipment, utensils or tools from the food preparation
area?
___________________________________________________________________________________________________
___________________________________________________________________________________________________
___________________________________________________________________________________________________
_______________________________________________________________________________
Q15: List four safety tips for using a deep fryer.
1. _________________________________________________________________________________
2. _________________________________________________________________________________
3. _________________________________________________________________________________
4. _________________________________________________________________________________
Q16: List three food safety practices for handling different food types.
1. _________________________________________________________________________________
2. _________________________________________________________________________________
3. _________________________________________________________________________________
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SECTION 3: Portion and prepare ingredients
Q17: What equipment would you use to weigh or measure 250 g flour?
__________________________________________________________________________________________
Q18: What equipment would you use to weigh or measure 300 mls of chicken stock?
__________________________________________________________________________________________
Q19: Name one cut or portion of meat from a butt (short leg) of beef and name one method of cooking used to prepare
it.
___________________________________________________________________________________________________
_________________________________________________________________________________________
Q20: The recipe requires two fillets of John Dory per serve. This is a flat fish. How many fish do you need to prepare 18
serves of the recipe?
___________________________________________________________________________________________________
_________________________________________________________________________________________
Q21: List five preparation techniques used to prepare fruits and vegetables.
1. _________________________________________________________________________________
2. _________________________________________________________________________________
3. _________________________________________________________________________________
4. _________________________________________________________________________________
5. _________________________________________________________________________________
Q22: You have used half a tin of tomatoes in a dish you’re making. What should you do with the remaining contents of
the tin?
___________________________________________________________________________________________________
___________________________________________________________________________________________________
____________________________________________________________________________________
Q23: List two ways you can reduce food waste in a commercial kitchen.
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1. _________________________________________________________________________________
2. _________________________________________________________________________________
SECTION 4: Cook dishes
Q24: What method of cookery is used to cook cakes and scones?
___________________________________________________________________________________________________
_________________________________________________________________________________________
Q25: A recipe states to blanch vegetables prior to adding to a stir-fry. Describe how to blanch vegetables.
___________________________________________________________________________________________________
_________________________________________________________________________________________
Q26: What type of meat or poultry is suitable for stewing?
___________________________________________________________________________________________________
_________________________________________________________________________________________
Q27: Outline the steps involved in braising meat (including the required cooking temperature and type of cooking vessel
used).
___________________________________________________________________________________________________
___________________________________________________________________________________________________
___________________________________________________________________________________________________
___________________________________________________________________________________________________
___________________________________________________________________________________________________
_____________________________________________________________________
Q28: Outline the steps involved in roasting whole birds (including the required cooking temperature).
___________________________________________________________________________________________________
___________________________________________________________________________________________________
___________________________________________________________________________________________________
___________________________________________________________________________________________________
___________________________________________________________________________________________________
_____________________________________________________________________
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Q29: List three things you can do to manage your time and ensure you complete tasks in a logical and safe manner.
1. _________________________________________________________________________________
2. _________________________________________________________________________________
3. _________________________________________________________________________________
Q30: Your braised poultry has turned out dry. What is the likely cause?
__________________________________________________________________________________________
__________________________________________________________________________________________
Q31: How could you improve your braised poultry in the future?
__________________________________________________________________________________________
__________________________________________________________________________________________
Q32: Your dough has shrunk during baking and has a hard chewy texture. What is the likely cause?
__________________________________________________________________________________________
__________________________________________________________________________________________
Q33: How could you improve your dough in the future?
__________________________________________________________________________________________
__________________________________________________________________________________________
Q34: List four techniques you can use when working cooperatively with colleagues to ensure timely preparation of
dishes.
1. _________________________________________________________________________________
2. _________________________________________________________________________________
3. _________________________________________________________________________________
4. _________________________________________________________________________________
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SECTION 5: Present and store dishes
Q35: Where can you find information on how to present and garnish a dish correctly?
___________________________________________________________________________________________________
___________________________________________________________________________________________________
___________________________________________________________________________________________________
_______________________________________________________________________________
Q36: What are three considerations when selecting the right type of service ware to present your dish?
1. _________________________________________________________________________________
2. _________________________________________________________________________________
3. _________________________________________________________________________________
Q37: What is a suitable garnish for grilled fish?
__________________________________________________________________________________________
Q38: What are two common accompaniments for curries?
1. _________________________________________________________________________________
2. _________________________________________________________________________________
Q39: What are three things you should do when storing reusable by-products?
1. _________________________________________________________________________________
2. _________________________________________________________________________________
3. _________________________________________________________________________________
Q40: How does a cleaning schedule help make cleaning and tidying the work area faster and easier?
___________________________________________________________________________________________________
___________________________________________________________________________________________________
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___________________________________________________________________________________________________
___________________________________________________________________________________________________
__________________________________________________________________________
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Worksheets checklist – to be completed by the assessor

response (to
After the Worksheet, the student has provided authenticity for the following questions:
be
completed
by the
assessor)
Q1: What are three production requirements you should confirm before starting your food
S NS
preparation tasks?
Q2: Why is good mise en place techniques essential in the kitchen? S NS
Q3: What does the culinary term ‘cream’ mean? S NS
Q4: What does the culinary term ‘fold’ mean? S NS
Q5: What does the culinary term ‘reduce’ mean? S NS
Q6: You have a recipe that yields 12 portions of soup. The recipe lists two onions and four carrots
in the required ingredients. How many onions and carrots do you need to prepare 36 S NS
portions of soup?
Q7: You are preparing chickens for roasting. What are four quality indicators you should look for
S NS
when selecting fresh poultry from the refrigerator.
Q8: You are preparing a range of salads and need to select some fresh green leafy vegetables. List
S NS
two quality indicators you’ll look for.
Q9: You are preparing tart bases using frozen shortcrust pastry. Apart from the quality of the
S NS
pastry, list two things to look for when selecting the pastry from the freezer.
Q10: List four different types of tools or equipment you might use when boiling food. S NS
Q11: List two types of tools or equipment you might use when stewing food. S NS
Q12: What might happen if you select the incorrect sized pan when braising meat? S NS
Q13: Where can you obtain information or assistance from if you are unsure how to safely
S NS
assemble an item of equipment?
Q14: Why should you look for and remove cracked or chipped equipment, utensils or tools from
S NS
the food preparation area?
Q15: List four safety tips for using a deep fryer. S NS
Q16: List three food safety practices for handling different food types. S NS
Q17: What equipment would you use to weigh or measure 250 g flour?
Q18: What equipment would you use to weigh or measure 300 mls of chicken stock? S NS
Q19: Name one cut or portion of meat from a butt (short leg) of beef and name one method of
S NS
cooking used to prepare it.•
Q20: The recipe requires two fillets of John Dory per serve. This is a flat fish. How many fish do S NS
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response (to
be
completed
by the
you need to prepare 18 serves of the recipe?
Q21: List five preparation techniques used to prepare fruits and vegetables. S NS
Q22: You have used half a tin of tomatoes in a dish you’re making. What should you do with the
S NS
remaining contents of the tin?
Q23: List two ways you can reduce food waste in a commercial kitchen. S NS
Q24: What method of cookery is used to cook cakes and scones? S NS
Q25: A recipe states to blanch vegetables prior to adding to a stir-fry. Describe how to blanch
S NS
vegetables.
Q26: What type of meat or poultry is suitable for stewing? S NS
Q27: Outline the steps involved in braising meat (including the required cooking temperature and
S NS
type of cooking vessel used).
Q28: Outline the steps involved in roasting whole birds (including the required cooking
S NS
temperature).
Q29: List three things you can do to manage your time and ensure you complete tasks in a logical
S NS
and safe manner.
Q30: Your braised poultry has turned out dry. What is the likely cause? S NS
Q31: How could you improve your braised poultry in the future? S NS
Q32: Your dough has shrunk during baking and has a hard-chewy texture. What is the likely
S NS
cause?
Q33: How could you improve your dough in the future? S NS
Q34: List four techniques you can use when working cooperatively with colleagues to ensure
S NS
timely preparation of dishes.
Q35: Where can you find information on how to present and garnish a dish correctly? S NS
Q36: What are three considerations when selecting the right type of service ware to present your
S NS
dish?
Q37: What is a suitable garnish for grilled fish? S NS
Q38: What are two common accompaniments for curries? S NS
Q39: What are three things you should do when storing reusable by-products? S NS
Q40: How does a cleaning schedule help make cleaning and tidying the work area faster and
S NS
easier?
Task outcome S NS
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response (to
be
completed
by the
Assessor’s remarks
Assessor’s signature Date
Assessment date
Students signature Date
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Student Detail
Student Name
Student Id:
Assessment Details
Unit of Competency SITHCCC005 - PREPARE DISHES USING BASIC
METHODS OF COOKERY
Assessment Task Practical Demonstration
Due Date
AT3 Task 1- Production Plan and recipe cards
Date of Submission Satisfactory □ Not Satisfactory □ Not completed □
AT Task 2- Demonstration tool
AT3 Task 3- Portfolio Photos
Overall AT3 Assessment Outcome Satisfactory □ Not Satisfactory □ Not completed □
Date
Assessor name
Comments/Feedback
Student Plagiarism Declaration: By submitting this assessment to the college, I declare that this assessment task is
original and has not been copied or taken from another source except where this work has been correctly
acknowledged. I have made a photocopy or electronic copy or photograph of my assessment task, which I can
produce if the original is lost.
Assessor Student
I have received, discussed and accepted my result as above for
this task and I am aware of my appeal rights.
Check for Authenticity (own work)
Signature: .....................................................
 Yes No
Cheating or use of model answers
Date: ..............................................................
 Yes No
Signature: .........................................................
Date: .................................................................
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Assessment task 3: Practical Demonstration
 RTO NAME Commercial Kitchen with access to all the equipment and variety of ingredients defined in
Appendix at the back of this tool.
 Chef Uniform. (Students to organise themselves)
 Knife Kit. (Students to organise themselves)
 Chef Equipment and tool. (RTO NAME)
 Recipes. (Student must print from learner guide)
 RTO NAME shall make available the ingredients as per recipe.

- Time required for assessment: 16 hours for 4 sessions (4 hours each)
- You must:
o Produce all evidence as required in this assessment.
- Your assessor will set a time to provide feedback.
assessor:
- Completed Production plan for each Practical Demonstration Session including recipe cards. (Total 4)
- Cook and present all the menu items for each session and present to assessor.
- Portfolio photos for 4 sessions.
- Complete and sign the cover sheet for the assessment task.
- Your assessor will record the assessment outcome on the assessment cover sheet.
AT3-Practical Demonstration instructions

 In this practical demonstration assessment, you are required to follow standard recipes for dishes that demonstrate
use of each of the following major food types for at least 6 different customers:
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 dairy products
 dry goods
 frozen goods
 fruit
 meat
 poultry
 seafood
 vegetables
 use each of the following cookery methods and complete mise en place activities when preparing the above
dishes:
 baking
 blanching
 boiling
 braising
 deep-frying
 grilling
 poaching
 roasting
 shallow frying (pan-fry, sauté or stir-fry)
 steaming
 stewing
 microwaving
You will complete this over Four (4) sessions in the RTO NAME training kitchen with access to staff, assessor as
customer. You must invite RTO NAME staff members and other students as internal customer to taste meals and ask
students to adjust the meals as per dietary requirements.
You must prepare finish food production:
 within commercial time constraints and deadlines.

 reflecting required quantities to be produced.
 Demonstrating portion control procedures.
 responding to special customer requests and dietary requirements.
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Practical Demonstration sessions and Menu Date of Demonstration
(please refer your

timetable and session
Plan
Practical Demonstration 1
Follow standard recipes for dishes that demonstrate use of each of the following major
food types:
 dairy products
 dry goods
 frozen goods
 fruit
 meat
 poultry
 seafood
 vegetables
For Each Practical Demonstration session shown in menu table above you are required to complete
following tasks:
At the start of session your assessor will check if you are in full uniform and carrying your knife kit. Assessors will be
checking your uniform for cleanliness and that you have full uniform on prior to allowing you to begin the session.
As per menu for defined in above Practical Demonstration session your assessor will provide you standard recipe cards.
Read carefully all the recipe information given to you when you receive it. If you do not understand any part, please ask
your assessor.
You will have four (4) hours to prepare and produce the food items for each Practical Demonstration session and your
Assessor will set commercial time constraints according to menu for each dish to reflect industry environment.
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Task 1: Production Plan
You are required to consult your assessor and internal customers (RTO NAME staff and students) for the session whom
you will be serving food to confirm the food production requirements from session menu and standard recipes including:
o portion control.
o quantities to be produced.
o special customer requests.
o special dietary requirements.
After confirming the food production requirements, you must write Production Plan in the template provide in Appendix
at the back of this guide according to the menu for the session.
Production plan has following Parts:

Part A- Menu details and food production requirements: Write all dishes from the menu for the session and number of
serves your assessor asked you to cook.
Number of serves you have been asked to cook may differ from the number of serves specified in the standard recipe you
have been provided. You are required to adjust quantity of ingredients according to number of serves you are cooking.
Also record your name, student number and the date of each Practical Demonstration session in the production plan
template.
Part B-Equipment: This part requires you to identify and list all the equipment’s including appropriate knives required to
cook for individual dish from the session menu.
You must select correct equipment type and size for each dish and mention for which cooking method the equipment has
been used and the specification e.g. Oven, if its gas oven or fan forced or convention oven.
Your Assessor will observe if you have selected right equipment for the job and will observe you while assembling
equipment and safety requirements as per operating manual. The assessor will also check if the equipment you are using is
clean as per standard.
Part C-Recipe card: Ingredients:

This part requires you to identify all the ingredients from standard recipes provided to you and calculate ingredient amounts
according to per number of serves you are preparing. Enter the ingredients on production plan. This will require your
numeracy skills to calculate the quantity and number of serves and you must use standard trade names for ingredients and
various products as per recipe.
Part D-Workflow Plan:
 You are required to list tasks for Mis-en-place and preparation which includes weighing, measuring ingredients,
creating portions, cutting and portioning as per recipe and write measures to minimise the waste.
 You are required to identify suitable cooking method for each dish and identify temperature.
 You are required to write step by step plan for how you will produce items from menu using logical flow to put
the final dish.
 Logical flow means for each dish you are required to follow steps in sequence as per standard recipe to ensure
final dish is cooked as per industry standards e.g. For cooking Dish Roast beef with jus lie, it’s important to get
the Jus lie ready before you roast your beef.
 Identify any possible problem with cooking process and corrective action to be taken.
 Tasks for colleagues if working in group.
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 Identify cutlery and crockery required for presentation and serving temperature for Dish.
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Task 2: Prepare and cook menu items
After you have successfully written production plan, you are then required to put this production plan in to action and
following must be completed to successfully complete this task:
Step 1 -Mis-en-place (Food preparation)
 Select the correct size and type of equipment including suitable knives (e.g. Boning knife, mincers) for each dish
and assemble and clean them and use them safely as per instruction manual. Your assessor may ask you questions
on how will you use the equipment safely and will observe you while using the equipment and knives safely.
E.g. The basic tools are knives, peeler, knife sharpening equipment, hand whisks, etc.
 Select the major food item and other ingredients from store according to recipe ensuring quality, freshness and
stock rotation (LIFO and FIFO) requirements. Also check if perishable items are fresh, there is no spoilage or
contamination, check contents of stocks take dates, read labels before picking ingredients and implication on
quality of dish prepared.
e.g. If selection of major food item is poultry, you must make sure the poultry item is plump, firm, skin
should not be broken, dry and not slimy
 You must thaw frozen food items if required according to food safety guidelines ensuring correct thawing methods
and avoiding contamination.
 Sort and assemble all ingredients as per food production sequence defined in recipe.
 Weigh, measure and portion ingredients according to recipes and number of serves you are cooking as mentioned
in production plan. Also make sure you are using appropriate measure equipment and correct units of
measurement.
 Clean and cut other ingredients using basic cuts according to culinary standards e.g. right shape and size for each
cut. Make sure you use right knife for cuts and minimise waste to maximise yield and profitability e.g. while
peeling potatoes make sure you use peeler and don’t peel too much.
 Complete mis-en -place and preparation.
Step 2- Cook the dishes
 You are required to follow the standard recipe for dishes that demonstrate the use of the following major food
types:
 dairy products
 dry goods
 frozen goods
 fruit
 meat
 poultry
 seafood
 vegetables
 You are required to use following cooking methods according to recipe requirements as per session menu. You
will cover all the cooking methods at least once by completing all the practical sessions.
 baking
 blanching
 boiling
 braising
 deep-frying
 grilling
 poaching
 roasting
 shallow frying (pan-fry, sauté or stir-fry)
 steaming
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 stewing
 microwaving
 You must complete cooking process in a logical, planned and safe manner to ensure you complete the tasks on
time and have the food ready to be served.
 You must adjust the dishes for any dietary preferences e.g. low sodium diets and gluten free or any allergy.
 You must follow standard recipes provided by assessor and make food quality adjustments including any cooking
preference (e.g. Sauces or soups stick to the bottom of the pan, the possible cause is due to high temperature)
taste or texture adjustments specified by assessor and as per production plan.
 During preparation, you must follow food safety during each production step e.g. Selecting right chopping
board for different food types or washing hands after handling different type of foods and following ‘clean
as you go’ principle.
 Identify any problem during cooking process and take corrective action.
 You should work with speed and should be organized to finish the dishes in given time frame.
 You should work cooperatively with your colleagues If you are working in group or sharing equipment.
Step 3- Present and store dishes
 You are required to present the dish according to standards by using appropriate service ware. The presentation
must be neat and you must ensure each customer receives the same portion size.
E.g.
 Check the service ware is not chipped, cracked or dirty.
 When serving, choose appropriate service ware by making sure the plate or the bowl is of
appropriate size. If it is too small, it won’t hold the correct portion and if it is too large the portion
looks meagre.
 You must add appropriate garnish, accompaniment or sauce to blend, enhance or dominate the flavour of the dish
according to standard recipe for the dish. Add suitable garnishes according to standard recipe to enhance the
colour, flavour, texture and the overall presentation of the meal.
E.g. Bolognese is a rich minced meat and tomato based sauce.
Crushed nuts as garnish for side salads, rice, etc.
Pappadams, chutney, naan bread and raita served as accompaniment with curries.
 Before presenting the dish to the assessor, you are also required to visually evaluate the dish. Adjust presentation
including accompaniments and garnishes that maximise visual appeal including balance, colour, contrast. It also
includes plating food for practicality of customer consumption or service style and wiping any drips and spills on
plate.
 Final dish must be presented at par with industry standards. Present them to your assessor for assessment. Your
assessor and internal staff (invited to taste meals) will act as customer for your cooked dish and your assessor or
customer may ask you to adjust dishes according to their preference.
Step 4-Portfolio of work done
 You are required to take at least 2 photos during each Practical Demonstration and affix them at the space
provided in Portfolio Template provided.
 You should write name of Dish for each photo and date when it was taken.
Step 5-End of service Procedures:
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 After you finish your presentation to your assessor, you must store the food items at the appropriate temperature
and under the correct storage conditions to maintain quality, freshness, to minimise wastage and spoilage. This
will include storing in appropriate environmental conditions Including:
o Humidity
o Atmosphere
o light
o packaging
o temperature
o use of containers
o ventilation
 You must then clean the kitchen according to the cleaning schedule and dispose of or store surplus and reusable
by-products according to RTO NAME kitchen storage requirements and procedures, environmental considerations
defined above, and cost reduction initiatives.
 Ensure that all bins are taken out before you leave the kitchen.
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SITHCCC005:AT3-Task1- Template Production Plan
Student Name Student ID Date
Part A-Menu Items Portion/s Reference Page
Part D- Workflow plan Part B-Equipment & Communication

Time
Task (Description) and Priority OHS (who, about what?)
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Communication
End of service procedures Equipment
(who, about what?)
Post service de-brief Communication (who, about what?)
Things to remember
 Use logical sequence for the tasks in both mise en place and cooking  Some recipes may require adjustment
 Times are for guidance, may vary depending on the recipe/s  “Clean as you go” will save you time
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AT3 PART C- Recipe Card – Ingredients
Student Name Student ID Date
Recipe Name
Portion Size Outlet
Qty. Qty. Unit Total
Preparation Ingredients Unit
(4 pax) (20 pax) cost 4 pax 20 pax
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What are the criteria’s which needs to be considered when selecting the ingredients?
What steps are involved in preparing the dish?
What accompaniments/garnishes should be used?
What adjustments should be made for special dietary / nutritional requirements?
AUSTRALIA
543
Extra space for notes:
AUSTRALIA
543
LOG INSTRUCTIONS
Assessor will do the following.
 Observe you in RTO NAME kitchen, preparing and producing dishes using basic methods of cookery using various cooking methods.
 Provide a range of recipes and ingredients.
 Use the checklist to observe while students use a range of cooking methods.
 Use the checklist in conjunction with Observation checklist below.
 Observe students over a period while you learn and use various skills/tasks.
 Observe students while preparing dishes using basic methods of cookery for at least six different customers during Four (4) sessions.
 Ensure that students can consistently perform all tasks multiple times satisfactorily.
 Decide when students are competent at all tasks.
 Regularly enter the log’s details into the LMS or hard copy to enable students to track your progress.
Students are required to do the following:
 Student must demonstrate preparation of a range of dishes using basic methods of cookery using various cooking methods in RTO NAME kitchen.
 Prepare recipes using all types of major items listed at least once.
 Prepare dishes using basic methods of cookery for at least six different customers.
 Use standard recipe for the session menu. (Print from Learner’s Guide for the unit)
 Consistently perform all tasks multiple times satisfactorily.
 Assessor will submit results of your practical demonstration tasks via the LMS to track progress.
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF AUSTRALIA
ABN: 80 600 951 264RTO: 41322CRICOS: 03858C
Version 1.0Release Date:
Campbelltown, NSW 2560 +0246089972+04 info@asia.edu.auwww.asia.edu
03143543 .au
Session No: 1
Learner name: Date:
Recipe name: No. of customers:

Identified and
Type of food Method of cookery Preparation process Satisfactory Signature
corrected problems
 Dairy products  Baking  Prepared within commercial time Yes Yes
 Dry goods  Blanching constraints and deadlines No No
 Frozen goods  Boiling  Reflected required quantities to be Not applicable
 Fruit  Braising produced
 Meat  Deep-frying  Demonstrated portion control
 Poultry  Grilling procedures
 Seafood  Poaching  Responded to special customer
 Vegetables  Roasting requests and dietary requirements
 Shallow frying (pan-
fry, sauté or stir-fry)
 Steaming
 Stewing
 Microwaving
Assessor feedback
Learner feedback
ABN: 80 600 951 264RTO: 41322CRICOS: 03858C
03143543 .au
Session No: 2
Learner name: Date:

Identified and
corrected problems
 Dairy products  Baking  Prepared within commercial time Yes Yes
 Dry goods  Blanching constraints and deadlines No No
 Frozen goods  Boiling  Reflected required quantities to be Not applicable
 Meat  Deep-frying  Demonstrated portion control procedures
 Poultry  Grilling  Responded to special customer requests
 Seafood  Poaching and dietary requirements
 Vegetables  Roasting
 Shallow frying
(pan-fry, sauté or
stir-fry)
 Steaming
 Stewing
 Microwaving
Assessor feedback
Learner feedback
ABN: 80 600 951 264RTO: 41322CRICOS: 03858C
03143543 .au
Session No: 3
Learner name: Date:

Method of Identified and
Type of food Preparation process Satisfactory Signature
cookery corrected problems
 Dairy products  Baking  Prepared within commercial time constraints  Yes  Yes
 Dry goods  Blanching and deadlines  No  No
 Frozen goods  Boiling  Reflected required quantities to be produced  Not applicable
 Fruit  Braising  Demonstrated portion control procedures
 Meat  Deep-frying  Responded to special customer requests and
 Poultry  Grilling dietary requirements
 Seafood  Poaching
 Vegetables  Roasting
 Shallow frying
(pan-fry, sauté or
stir-fry)
 Steaming
 Stewing
 Microwaving
Assessor feedback
Learner feedback
ABN: 80 600 951 264RTO: 41322CRICOS: 03858C
03143543 .au
Session No: 4
Learner name: Date:

Identified and
corrected problems
 Dairy products  Baking  Prepared within commercial time  Yes  Yes
 Dry goods  Blanching constraints and deadlines  No  No
 Frozen goods  Boiling  Reflected required quantities to be  Not applicable
 Meat  Deep-frying  Demonstrated portion control
 Poultry  Grilling procedures
 Seafood  Poaching  Responded to special customer
 Vegetables  Roasting requests and dietary requirements
 Shallow frying (pan-
fry, sauté or stir-fry)
 Steaming
 Stewing
 Microwaving
Assessor feedback
Learner feedback
ABN: 80 600 951 264RTO: 41322CRICOS: 03858C
03143543 .au
Skills Observation Checklist
Tasks and skills Session 1 Session 2 Session 3 Session 4
Observable skills/tasks the learner is required to Satisfactory Satisfactory Satisfactory Satisfactory

demonstrate Yes No Yes No Yes No Yes No
During Planning and preparing for cooking student
completed following tasks
Locates, reads and interprets recipes, food preparation lists,
menus and task sheets to check food production requirements.
Student confirmed food production requirements with assessor
from session menu and standard recipes including:
o deadlines
o portion control
o quantities to be produced
o special customer requests
special dietary requirements
Student completed the production including all parts of plan
where student Identified menu items and adjusted number of
serves as per instructions and Menu details, Ingredients,
equipment’s and workflow plan in production
Efficiently sequenced food preparation and production tasks out

lined in workflow plan and production plan as per recipe.
Student calculates ingredient amounts according to

requirements in the recipes and food production plan and
adjusted the quantity according to number of serves cooking.
Student could Identify and select ingredients from stores

according to recipe, quality, freshness, codes and labels and
ensures stock rotation requirements (e.g. LIFO and FIFO) by
checking use by dates.
ABN: 80 600 951 264RTO: 41322CRICOS: 03858C
03143543 .au

When selecting ingredients and major food types, student
checks perishable supplies for spoilage or contamination quality
by visual inspections and using quality criteria e.g. no
unpleasant odour, no bruises or blemishes)
During preparation and cooking student could select correct

type and size of equipment including suitable knives (e.g.
Boning knife, mincers) required to prepare each product
from menu and safely assemble the equipment before use and
used selected equipment in safely and hygienic manner
following manufacturer instructions.
Student follows food and workplace safety procedures when

assembling equipment and checks cleanliness prior to use.
Student uses equipment safely and hygienically when preparing

and cooking food and wipes any spillage and ensures any safety
guards and manual instructions.
Student could organise, sort and assemble ingredients according

to food steps identified in standard recipe maintaining
sequencing of production steps.
Thaw frozen foods according to food safety guidelines where

required ensuring spills from thawing does not contaminate
other food.
ABN: 80 600 951 264RTO: 41322CRICOS: 03858C
03143543 .au

Student weighs and measures ingredients correctly by
portioning ingredients as per recipes.
Student also selects right scale and measuring units to weigh

ingredients.
Cleans and cuts ingredients using basic culinary cuts including

precision cuts for vegetables, washing ingredients property, and
selecting correct knife for cuts as per recipes.
Minimises waste by using waste minimisation techniques e.g.

correct peeling and chopping techniques, use by products of
meats and vegetables (e.g. using meat trimmings and bones for
stocks or other dishes)
ABN: 80 600 951 264RTO: 41322CRICOS: 03858C
03143543 .au

Prepares mise en place and selects and uses right cookery
methods (as listed in the skills log) for each dish.
Student covers all the cooking methods at least once by

completing all the practical sessions.
- baking
- blanching
- boiling
- braising
- deep-frying
- grilling
- poaching
- roasting
- shallow frying (pan-fry, sauté or stir-
fry)
- steaming
- stewing
- microwaving
Uses numeracy skills to calculate number of portions and

determines correct cooking time and temperatures for each.
Follows standard recipes for dishes using food types listed in

the skills log and production plan for the session.
ABN: 80 600 951 264RTO: 41322CRICOS: 03858C
03143543 .au

Prepares dishes for each session (for at least Six customers in
total for all sessions):
 within commercial time constraints and deadlines.

 reflecting required quantities to be produced.
 Demonstrating portion control procedures.
 responding to special customer requests and dietary
requirements.
 managing own speed, timing and productivity.
Student prepares suitable garnishes and accompaniments
according to the recipe (e.g. Bolognese marinara) and
accompaniments (e.g. pappadams, raita, naan for curries)
Student follows standard recipe provided by assessor and make

food quality adjustments including any cooking preference.
Student adjusted the dishes for any dietary preferences e.g. low
sodium diets and gluten free or any allergy
Student followed food safety during each production step e.g.

Selecting right chopping board for different food types or
washing hands after handling different foods and following
‘clean as you go’ principle.
Student Identifies any problem during cooking process and
takes corrective action. Student works with speed, is organized
and finishes the all the dishes in given time frame.
ABN: 80 600 951 264RTO: 41322CRICOS: 03858C
03143543 .au

Student cooperates with other colleagues If working in group or

when sharing equipment.
Presents dishes on appropriate service ware for each dish with

enhances presentation techniques e.g. colour, texture and
aroma.
Add suitable garnishes according to standard recipe to enhance

the colour, flavour, texture and the overall presentation of the
meal. Student ensures garnish is correct in size and is edible and
appropriate to dish type.
Visually evaluates the dish and adjusts presentation, if

necessary.
 accompaniments and garnishes that maximise visual

appeal:
 balance
 colour
 contrast
 plating food for practicality of:
 customer consumption
 service
 wiping drips and spills.
Student presents the Final dish must be presented at par with

industry standards. Student presents dish to the assessor for
assessment. Student adjust dishes according to assessor and
internal staff (invited to taste meals) preference.
ABN: 80 600 951 264RTO: 41322CRICOS: 03858C
03143543 .au

Student takes at least 2 photos during each Practical
Demonstration and completes the Portfolio Template along
with all the details.
Student stores food items at the appropriate temperature and

under the correct storage conditions to maintain quality,
freshness and to minimise wastage and spoilage. This will
include storing in appropriate environmental conditions
Including:
o humidity
o light
o packaging
o temperature
o use of containers
o ventilation
Cleaned work benches and areas, and stored all unused

ingredients to dry store and cool rooms ensuring correct storage
temperature and by-products according to organisational
procedures, environmental considerations, and cost-reduction
initiatives.
Emptied all bins and disposed waste in correct bins
ABN: 80 600 951 264RTO: 41322CRICOS: 03858C
03143543 .au

follow standard recipes for dishes that demonstrate use of each
of the following major food types:
 dairy products
 dry goods
 frozen goods
 fruit
 meat
 poultry
 seafood
 vegetables
Satisfactory Satisfactory Satisfactory

Satisfactory
Final Outcome:
Yes No Yes No
Yes No Yes No
Date of demonstration: __________ _________ __________ _________ ________ _________ __________ _________
Signature of the Assessor:
ABN: 80 600 951 264RTO: 41322CRICOS: 03858C
03143543 .au
You are required to attach photos of products prepared by you during each practical class. If additional photos are required you may make copies of the
template.
Unit: Prepare dishes using basic methods of cookery.

Code: SITHCCC005
Student Name: …………………………………………………………..
Student ID: ………………………………………………………………..
Trainer: …………………………………………………………………….
Submission Date: ………………………………………………………..
_______________
Trainer
(signature)
ABN: 80 600 951 264RTO: 41322CRICOS: 03858C
03143543 .au
Portfolio Template
Session 1
Name of Dish:
Name of Dish:
Date ____________________________
Date ____________________________
AUSTRALIA
ABN: 80 600 951 264RTO: 41322CRICOS: 03858C
Level-6, Suite 6.01/138 Queen Street, Version 1.0Release Date:
Campbelltown, NSW 2560 September 2019Page No: 1
+0246089972+04 info@asia.edu.auwww.asia.ed
03143543 u.au
Portfolio Template
Session 2
Name of Dish:
Name of Dish:
Date ____________________________
Date ____________________________
Name of Dish:
Date ____________________________
AUSTRALIA
ABN: 80 600 951 264RTO: 41322CRICOS: 03858C
03143543 u.au
Portfolio Template
Session 3
Name of Dish:
Name of Dish:
Date ____________________________
Date ____________________________
Name of Dish:
Date ____________________________
AUSTRALIA
ABN: 80 600 951 264RTO: 41322CRICOS: 03858C
03143543 u.au
Portfolio Template
Session 4
Name of Dish: Name of Dish:
Date ____________________________ Date ____________________________
Name of Dish:
Date ____________________________
AUSTRALIA
ABN: 80 600 951 264RTO: 41322CRICOS: 03858C
03143543 u.au
AT3-Practical Assessment - Overall Result
AT3 Assessment Tasks Has it been completed and attached? Satisfactory
(AT3 -Task 1) Production Plan and YES NO YES NO

recipe cards
(AT3-Task2) Practical YES NO YES NO

Demonstration log
(AT3-Task2) Portfolio photos YES NO YES NO
Overall outcome of the assessment Satisfactory Not satisfactory
Feedback to Student
Student Signature Date
Assessor Signature Date
AUSTRALIA
ABN: 80 600 951 264RTO: 41322CRICOS: 03858C
03143543 u.au
Competency Record Summary Sheet:
Competency Record Summary Sheet
Unit of Competency: SITHCCC005- Prepare dishes using basic methods of cookery
Student’s Name: Student’s ID:
Assessor’s Name: Date of completion:

Student Results
Not yet
Assessments Not
Satisfactory(S) satisfactory(N
Completed
YS)
Assessment Task 1: Knowledge Test   
Assessment Task 2: Worksheets   
Assessment Task 3: Practical Demonstration   
Comments:
Note: student is required be marked satisfactory in all assessment tasks to be deemed competent in this unit.
 Competent  Not Competent

Unit Outcome:
Is re-assessment required:  Yes  No
Assessor’s Signature: Date:
Student’s Signature: Date:
Appendix1- Assessment resource in ASTRAL SKILLS

Kitchen
AUSTRALIA
ABN: 80 600 951 264RTO: 41322CRICOS: 03858C
03143543 u.au
ASTRAL will conduct practical assessment for this unit in its Commercial Kitchen Located at Level-6, Suit
6.01/138 Queen Street, Campbelltown, NSW 2560 with serving internal staff and students as customers and
during assessment student will have access to following resources in the Kitchen:
 fixtures and large equipment:

 commercial grade work benches (1.5 m/person)
 commercial ovens and trays (one per two persons)
 commercial refrigeration facilities:
 cool room and/or fridge
 freezer
 designated storage areas for dry goods and perishables
 double sink
 gas, electric or induction stove tops (two burners per person)
 commercial:
 blenders and food mills
 planetary mixers
 deep-fryer
 hot plate or griddle
 lifting and transporting equipment
 microwave
 salamander or other form of griller (one per four persons)
 small equipment:
 baking sheets and trays
 colander
 containers for hot and cold food
 cutting boards
 food handler gloves
 graters
 juicers
 knife sharpening equipment
 sharpening steels and stones
 knives:
 bread knives
 carving knives
 filleting knives
 palette knives
 utility knives
 measurers:
 metric calibrated measuring jugs
 measuring spoons
 portion control scoops
 mortar and pestle
 mouli
 oven mitts
 pots and pans
 service-ware:
 platters, dishes, and bowls
 cutlery and serving utensils
 salad spinner
 scoops, skimmers and spiders
 scales
 slicing machine
 stainless steel bowls
AUSTRALIA
ABN: 80 600 951 264RTO: 41322CRICOS: 03858C
03143543 u.au
 small utensils:
 flour and drum sieves
 peelers, corers and slicers
 strainers and chinois
 scrapers
 spatulas
 pastry brush
 tongs and serving utensils
 whisks:
 fine stainless steel wire
 coarse stainless steel wire
 steamers
 spoons:
 large plain and slotted metal spoons
 ladles in a variety of sizes
 wooden spoons
 temperature probes
 thermometers
 cleaning materials and equipment:
 cleaning cloths
 commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens, equipment
and food storage areas
 dustpans and brooms
 garbage bins and bags
 hand towel dispenser and hand towels
 mops and buckets
 separate hand basin and antiseptic liquid soap dispenser for hand washing
 sponges, brushes and scourers
 tea towels
 organisational specifications:
 equipment manufacturer instructions
 mise en place lists, menus and standard recipes
 ordering and docketing paperwork
 food safety plan
 guidelines relating to food disposal, storage and presentation requirements
 safety data sheets (SDS) for cleaning agents and chemicals
 temperature recording charts
 work flow schedules
 cleaning schedules
 diverse and comprehensive range of perishable food supplies for commercial cookery and catering
operations as specified in the performance evidence
 industry-realistic ratios of kitchen staff to customers including RTO NAME staff, trainers and students
who are invited to participate as customer for the purpose of assessment, in RTO NAME Kitchen.
Copyright: Instructions in this tool have been developed by NTA and RTO NAME for sole purpose of use by RTO NAME. Any part of these assessment
instructions cannot be reproduced in full or part for without approval of RTO NAME and NTA which holds authorship rights
AUSTRALIA
ABN: 80 600 951 264RTO: 41322CRICOS: 03858C
03143543 u.au

SITHCCC005 Student Guide

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SITHCCC005 - Student Assessment Guide

SIT40516- Certificate IV in Commercial Cookery

Student Signature: Date:

ASSESSMENT RECEIVED BY RTO NAME Staff

================================= Tear Here ===========================

Students must retain this as a Record of Submission.

Unit Code & Description: SITHCCC005 – PREPARE

RTO NAME Student

RTO NAME Staff Name: Student ID:

The assessment booklet contains two (2) parts:

 Application of the unit of competency.

 major food types and their characteristics:

- Computers with access to internet and printers.

Assessment tasks Assessment description Due date Location of

You will be given 60 minutes to complete this task.

 Completed Production plan for each Practical Demonstration Session including

Administration, recording and reporting requirements:

The assessments are intended to be equitable, fair and flexible.

Recording an assessment result:

For unit of competency:

For assessment task:

Student access to records:

Any adjustments made must:

a. Be discussed, agreed and documented in the assessment record.

Reasonable adjustment may consist of:

Complaints and appeals:

Plagiarism, cheating and assessment dishonesty:

Student signature: ............................................................... Date: ....../....../.......

I declare that I have conducted a fair, valid, reliable and

Signature: ........................................................ Date: ..............................................................

- Computer with internet connection to refer to various resources.

Instructions for students:

Planning the assessment

- Recommended date for assessment: [Trainer to provide]

1. What do you refer to when confirming food production requirements?

8. What must you check before using any equipment?

9. Which practice best demonstrates safe and hygienic equipment use?

(a) Using chemical cleaners that are packaged in recyclable containers.

15. Which method of cookery would you use to make ratatouille?

20. What can you do to ensure timely preparation of dishes?

21. Why is presenting dishes attractively important?

Marking criteria Students

8. What must you check before using any equipment? S NS

9. Which practice best demonstrates safe and hygienic equipment use? S NS

15. Which method of cookery would you use to make ratatouille? S NS

18. How should you complete the cooking process? S NS

20. What can you do to ensure timely preparation of dishes? S NS

21.Why is presenting dishes attractively important?

Assessor’s signature Date

Students signature Date

I declare that I have conducted a fair, valid, reliable and

Required documents and equipment:

- Computer with internet connection to refer to various resources.

Instructions for students:

Planning the assessment

- Recommended date for assessment: [Trainer to provide]

Q2: Why is good mise en place techniques essential in the kitchen?

Q3: What does the culinary term ‘cream’ mean?

Q4: What does the culinary term ‘fold’ mean?

SECTION 2: select, prepare and use equipment

Q15: List four safety tips for using a deep fryer.

SECTION 4: Cook dishes

Q24: What method of cookery is used to cook cakes and scones?