SITHCCC018 Assessment 2

SITHCCC018 | Assessment 2 Student Logbook & Assessor Observations
Unit Code & Title:
Assessment No. & Title:
Student Name :
ATCWA ID No:
Assessor Name:
Submission Due Date:
ASSESSMENT COVER SHEET & AGREEMENT
Instructions for Students:
1. This is an individual assessment.

2. Please read the assessment task and instructions carefully.
3. If you require any further clarification or support to complete this assessment, contact your assessor.
4. Answers must be written in the space provided below for each question. Answers should be well
formatted and clearly legible.
5. Plagiarism, collusion, and cheating are strictly prohibited and considered as academic misconduct. Refer
to the ATCWA’s Academic misconduct procedure for details.
6. If you source and provide any secondary information in this assessment, appropriate reference must be
provided. Refer to the APA referencing guide for details. F need further clarification, please contact your
assessor.
7. You must keep a copy of this assessment for future reference. Your Assessor may ask you to resubmit
this assessment and if it is the case, you must be able to submit it again.
8. The following standards must be followed in terms of formatting written assessments. (Not applicable
for Power Point Presentations).
 Font: Style: Times New Roman or Century Gothic, size: 12 for headings and 11 for texts,
 All font to be in Black colour and no background colours (Unless PPT)
 Footer notes with the Unit Code, Your name and page numbers
 Checked prior to submission for spelling and grammatical errors.

 All written assessments must be submitted as a word document. Except Power Points, no
PDF or other forms of documents will be accepted. If submitted, they will not be considered
as submitted and will not be marked.
 Save your assessment with the unit Code, Assessment number and your name.
9. If the outcome of your first submission/attempt is Not Satisfactory (NS), you will go under reassessment
as per the ATCWA’s reassessment policy and procedure. Refer to the ATCWA’s reassessment policy
and procedure provided in your handbook.
10. For a satisfactory result in this assessment, you must complete all the tasks as per the assessment
requirements stipulated in the assessment.
Version: 002 Page 1 of 9

Responsibility: Compliance Campus: All
Last Published: 6 June 2022 RTO No.:421279
Next Review: 5 June 2023 CRICOS No.: 03457B
11. Your Assessor’s feedback on this assessment will be made available to you on the LMS. Ensure to check
on the LMS for assessment feedback.
12. If you are dissatisfied with the assessment outcome, you have right to appeal against it. Refer to the
ATCWA’s Complaints and Appeals Policy and Procedure available on the college website at
https://atc.wa.edu.au/wp-content/uploads/2021/08/Complaints-and-Appeals-Policy-and-Procedures.pdf
13. Additional support is available for students with special needs or learning difficulties, including
language, literacy and numeracy. If you require any support, please consult your Assessor or Student
Support Officer to assist with you.
Student Declaration
 I declare that this task is all my own work and I have not plagiarized, or colluded with any other
student(s).
 I understand that if I am found to have plagiarized, cheated or colluded, action will be taken against
me according to the ATCWA Plagiarism Policy and Procedure.
 I have correctly referenced all resources and have referenced texts throughout the assessment.
Signature of Student:
Date:
Assessment Task 2: Student logbook and assessor

observations
Information for students

In this task, you are required to demonstrate your skills and knowledge by preparing dishes for
people who have special dietary needs for health, lifestyle or cultural or religious reasons. You will
complete a logbook which incorporates templates, reflective journals and, in some cases, third-
party supervisor reports.

Your assessor will also observe you in the kitchen.

You will need access to:
 your learning resources and other information for reference
 suitable recipes and ingredients
 your Student Logbook template.
Ensure that you:
 review the advice to students regarding responding to written tasks in the Hospitality Works
Student User Guide
 comply with the due date for assessment which your assessor will provide
 adhere with your RTO’s submission guidelines
 answer all questions completely and correctly
 submit work which is original and, where necessary, properly referenced
 submit a completed cover sheet with your work
 avoid sharing your answers with other students.
i Assessment information
Information about how you should complete this assessment can be found in Appendix
A of the Hospitality Works Student User Guide. Refer to the appendix for information
on:
 where this task should be completed
 how your assessment should be submitted.
Note: You must complete and submit an assessment cover sheet with your work. A
template is provided in Appendix B of the Student User Guide. However, if your RTO
has provided you with an assessment cover sheet, please ensure that you use that.

Activities
Complete the following activities.
1. Carefully read the following information.
Successful completion of this unit requires that you demonstrate your skills and
knowledge by preparing dishes for people who have special dietary needs for
health, lifestyle or cultural or religious reasons. It requires the ability to confirm the
dietary requirements of customers, use special recipes, select special ingredients
and produce food to satisfy special requirements.
It is important that you provide evidence that you have done this and we have
provided you with a Student Logbook to help you.
It is likely that this unit will be assessed side-by-side with other units from your
course and it has been designed to be co-assessed with units such as:
 SITHCCC006 Prepare appetisers and salads
 SITHCCC007 Prepare stocks, sauces and soups
 SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes
 SITHCCC012 Prepare poultry dishes
 SITHCCC013 Prepare seafood dishes
 SITHCCC014 Prepare meat dishes
 SITHCCC019 Produce cakes, pastries and breads
 SITHPAT006 Produce desserts.
Your assessor will advise you if you will be co-assessed with other units.
Assessment will take place in the training kitchen attached to your RTO or in your
workplace.
To fulfil your requirements for the cooking units listed above, you will complete a
range of cooking tasks which incorporate preparing dishes for people who have
special dietary needs. You can use these cooking tasks to complete the
assessment for this unit of competency as well.
Below is a guide to the skills and knowledge that you must demonstrate when you
are completing practical assessment for the cooking-related units. This may occur
in your training kitchen or in your workplace.
We have provided a number of documents to assist you and you will find these in
your Student Logbook.
What do I need to demonstrate?

During your practical cooking sessions, you will be required to demonstrate a range
of the skills and knowledge that you have developed during your course. These

include:
 confirming special dietary requirements by:
o confirming the customer’s dietary food requirements
o confirming the customer’s cultural food requirements
o using effective listening and questioning techniques
o liaising with other people to clarify the customer’s requirements
o recognising the potential health consequences of failing to meet dietary

requirements of customers
o accessing special dietary recipes
o selecting specialised ingredients
o identifying ingredients in recipes that may cause health consequences
o identifying ingredients on packaging that may cause health consequences
o excluding ingredients from dishes at the request of customers
 preparing and producing foods to satisfy nutritional and special dietary

requirements by:
o following recipes for those with special dietary needs
o modifying menu items to meet special dietary requests
o excluding or substituting ingredients while maintaining nutritional value
o communicating dietary requirements to other members of your team

(including in writing)
o working with your team to address a customer’s dietary requirements
o selecting appropriate ingredients to ensure optimum nutritional quality of

dishes
o using appropriate equipment, preparation and cooking techniques for
special dietary requirements and to retain optimum nutritional values
 presenting nutritionally balanced food:
o in an appetising and attractive manner
o by visually evaluating each dish and adjusting its presentation as

required.
 working safely and efficiently by:
o storing dishes in appropriate environmental conditions
o minimising waste to maximise profitability
o maintaining a clean and hygienic work area
o disposing of or storing surplus and re-useable by-products according to

organisational procedures (including cost efficiency)

o working sustainably
o working efficiently including workflow planning
o communicating clear and sequenced instructions about dietary

requirements.
In addition to demonstrating the above skills and knowledge, you must fulfil some
additional criteria. You must:
 Follow recipes to prepare six different dishes that cater to customers with
different dietary requests, including at least one of each of the following:
o food restrictions
o food preferences
o cultural or religious requirements.
 Modify recipes and menu items by excluding or substituting ingredients while

maintaining equivalent nutritional value for at least one of each of the following:
o food restrictions
o food preferences
o cultural or religious requirements.
 Produce dishes for at least six different customers with special dietary
requirements.
How will I provide evidence?

As you work through the practical assessment tasks in this assessment, you will be
required to identify and report on a series of situations, case studies and examples
to cover off the requirements for this unit. These are detailed below.
In your Student Logbook, you will find some detailed information about providing
evidence, a set of reflective report templates and a logbook summary. As you
identify a suitable case study or example to report on, you will need to:
 complete the relevant reflective report template (a reflective journal provides

an opportunity for you to think about the example – what went well, what would
you do differently next time); it also helps you provide evidence for your
assessment
 ask your supervisor/trainer to sign the supervisor declaration section at the end
of the reflective report template.
Your assessor will also observe some of your assessment activities and complete
an observation checklist.
Tips for completing your Student Logbook
 Read through this assessment and your Student Logbook before you get

started. Make sure you understand what you need to do. If you are unsure,
speak to your assessor and/or supervisor.
 Stay up to date! Complete your logbook entries regularly and, each time you
complete a logbook entry, ask your supervisor to do the same. Providing
organised, complete evidence forms part of your assessment.
 Stay in touch with your assessor. Ask questions, raise issues, check in,
communicate.
Most importantly, ask for help if you are having trouble!
2. Reflective report requirements
You are required to complete a reflective report template each time that you
complete a cooking task which suits one of the following situations. Use the
Assessment Summary in your Student Logbook to help you keep track.
Note: You are required to cook for six different customers with special dietary
requirements so each of the following scenarios must be for a different person.
a. Follow recipes to prepare dishes that Follow recipes reflective report

cater to a customer who has food template (food restrictions)
restrictions
Look for a situation where you have
prepared a dish for a customer who has
food restrictions. You will report on the
process that you used to confirm the
customer’s dietary and cultural food
requirements. You will also report on the
strategies that you used to access special
recipes, identify ingredients, liaise with
members of your team and others and
the cooking techniques that you used.
b. Follow recipes to prepare dishes that Follow recipes reflective report

cater to a customer who has food template (food preferences)
preferences
food preferences. You will report on the
customer’s food preferences. You will
also report on the strategies that you
used to access special recipes, identify
ingredients, liaise with members of your
team and others and the cooking
techniques that you used.

c. Follow recipes to prepare dishes that Follow recipes reflective report

cater to a customer who has cultural or template (cultural or religious
religious requirements requirements)
cultural or religious requirements. You will
report on the process that you used to
confirm the customer’s dietary and
cultural food requirements. You will also
report on the strategies that you used to
access special recipes, identify
ingredients, liaise with members of your
team and others and the cooking
techniques that you used.
d. Modify recipes and menu items by Modify recipes reflective report

excluding or substituting ingredients while template (food restrictions)
maintaining nutritional value for a
customer who has food restrictions.
food restrictions. You will report on the
customer’s dietary and cultural food
requirements. You will also report on the
strategies that you used to modify the
recipe and menu item by excluding or
substituting ingredients, how you
maintained the nutritional value of the
dish and the cooking techniques that you
used.
e. Modify recipes and menu items by Modify recipes reflective report

excluding or substituting ingredients while template (food preferences)
maintaining nutritional value for a
customer who has food preferences
modified a dish for a customer who has
food preferences. You will report on the
customer’s food preferences. You will
also report on the strategies that you
used to modify the recipe and menu item
by excluding or substituting ingredients,
how you maintained the nutritional value
of the dish and the cooking techniques
that you used.

f. Modify recipes and menu items by Modify recipes reflective report

excluding or substituting ingredients while template (cultural or religious
maintaining nutritional value for a requirements)
customer who has cultural or religious
requirements
modified a dish for a customer who has
cultural or religious requirements. You will
report on the process that you used to
confirm the customer’s dietary and
cultural food requirements. You will also
report on the strategies that you used to
modify the recipe and menu item by
excluding or substituting ingredients, how
you maintained the nutritional value of the
dish and the cooking techniques that you
used.
3. Submit documents to your assessor.
Finalise your Student Logbook. Ensure that all documents are clear and complete.
It should include the following completed documents:
 Follow recipes reflective report (food restrictions)
 Follow recipes reflective report (food preferences)
 Follow recipes reflective report (cultural or religious requirements)
 Modify recipes reflective report (food restrictions)
 Modify recipes reflective report (food preferences)
 Modify recipes reflective report (cultural or religious requirements)
Send or submit the completed Student Logbook to your assessor.

*Note that successful completion of this unit relies on successful completion of the
cooking tasks nominated in your Student Logbook as well.


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SITHCCC018 | Assessment 2 Student Logbook & Assessor Observations

Unit Code & Title:

Assessment No. & Title:

Instructions for Students:

1. This is an individual assessment.

 Checked prior to submission for spelling and grammatical errors.

Version: 002 Page 1 of 9

Assessment Task 2: Student logbook and assessor

Information for students

Version: 002 Page 2 of 9

Your assessor will also observe you in the kitchen.

 your learning resources and other information for reference

 suitable recipes and ingredients

 your Student Logbook template.

Ensure that you:

 adhere with your RTO’s submission guidelines

 answer all questions completely and correctly

 submit work which is original and, where necessary, properly referenced

 submit a completed cover sheet with your work

 avoid sharing your answers with other students.

 where this task should be completed

 how your assessment should be submitted.

Version: 002 Page 3 of 9

1. Carefully read the following information.

 SITHCCC006 Prepare appetisers and salads

 SITHCCC007 Prepare stocks, sauces and soups

 SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes

 SITHCCC012 Prepare poultry dishes

 SITHCCC013 Prepare seafood dishes

 SITHCCC014 Prepare meat dishes

 SITHCCC019 Produce cakes, pastries and breads

 SITHPAT006 Produce desserts.

What do I need to demonstrate?

Version: 002 Page 4 of 9

 confirming special dietary requirements by:

o confirming the customer’s dietary food requirements

o confirming the customer’s cultural food requirements

o using effective listening and questioning techniques

o liaising with other people to clarify the customer’s requirements

o recognising the potential health consequences of failing to meet dietary

o selecting specialised ingredients

o identifying ingredients in recipes that may cause health consequences

o identifying ingredients on packaging that may cause health consequences

o excluding ingredients from dishes at the request of customers

 preparing and producing foods to satisfy nutritional and special dietary

o modifying menu items to meet special dietary requests

o excluding or substituting ingredients while maintaining nutritional value

o communicating dietary requirements to other members of your team

o selecting appropriate ingredients to ensure optimum nutritional quality of

 presenting nutritionally balanced food:

o in an appetising and attractive manner

o by visually evaluating each dish and adjusting its presentation as

 working safely and efficiently by:

o storing dishes in appropriate environmental conditions

o minimising waste to maximise profitability

o maintaining a clean and hygienic work area

o disposing of or storing surplus and re-useable by-products according to

Version: 002 Page 5 of 9

organisational procedures (including cost efficiency)

o working efficiently including workflow planning

o communicating clear and sequenced instructions about dietary

o cultural or religious requirements.

 Modify recipes and menu items by excluding or substituting ingredients while

o cultural or religious requirements.