ASSESSMENT 2– Direct observation – Demonstration

This cover sheet is to be completed by the assessor and used as a record of outcome of this assessment task
Student Name:

Student ID No:

Unit code SITHCCC007

Unit Title Prepare Stocks Sauces and Soups

Note to Assessor:
• You are to use this checklist when assessing the evidence provided by the student as a result of the student
completing this assessment task. You should conduct your assessment in accordance with the Principles of
Assessment and Rules of Evidence as outlined in Standards for RTO’s 2015: Clause 1.8.

• Attach student`s hand out during the coaching session if applicable .

Satisfactor If Not Satisfactory,

Assessment Criteria
y please comment
 Yes 
 Completed Assessor Observation checklist – session 1
No
 Yes 
 Completed Assessor Observation checklist – session 2
No
 Yes 
 Completed Assessor Observation checklist – session 3
No
 Yes 
 Attached photo of each dish prepared by the student
No
 Satisfactory  Not Yet If Not Yet Satisfactory – Please identify the re-assessment arrangements:

Satisfactory
(Please tick the assessment result for this
task)
Comments/ Feedback (If the student is deemed Not Satisfactory the Assessor MUST state the circumstances
and reasons why this judgment has been made):

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 Student Declaration: I hereby acknowledge Assessor Declaration: I declare that I have conducted
by signing this declaration that I have not a fair, valid, reliable and flexible assessment with this
cheated or plagiarised any work in all the student, and I have provided appropriate feedback
assessment tasks undertaken in this unit of
competency except where the work has been
correctly acknowledged or as per the specific Assessor Name: _____________________________
assessment task instructions.

I declare that I have been assessed in this Signature: ____________________________

assessment task, have been provided with
feedback and I have been advised of my result. Date: ____/_____/_____
I also am aware of my appeal rights

Student name:
_____________________________

Signature: ____________________________

Date: ____/_____/_____

Assessment Guidelines for Student:

Conditions of assessment:
 This assessment will be conducted in QCVE kitchen over three sessions.
 Your assessor will advise you the Dates and timing for this assessment as per the timetable.
 Your evidence submitted for this Assessment Task will be graded as either S – Satisfactory or NS – Not
Satisfactory. Your Assessor will provide you with feedback.
 If the evidence is graded as NS – Not Satisfactory you will be required to re-submit the evidence. In
this case you will be provided with clear and constructive feedback based on the assessment decision
so that you can improve your skills / knowledge prior to reassessment.
 If you require an allowable adjustment to this assessment procedure you should discuss this with
your assessor

Submitting assessments
You must submit the completed assessment cover sheet and your answers to your assessor. Your assessor
will tell you how to submit your responses to this task.

When and where will this assessment take place?

The task must be done in your classroom.
Your assessor will also tell you when your work should be submitted by.

What if the assessment is not suitable?

If you are unable to respond to the questions in writing, your assessor may be able to provide you with an
alternative method, such as asking you verbal questions. Discuss this with your assessor.

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Reasonable adjustment or special needs
Reasonable adjustment will be provided for students with a disability or learning difficulty according to the
nature of the disability or difficulty. Reasonable adjustments are made to ensure that the student is not
presented with artificial barriers to demonstrating achievement in the program of study. Reasonable
adjustments may include the use of adaptive technology, educational support and alternative methods of
assessment such as oral assessment.

In assessing the competence of individuals, assessors must provide for reasonable adjustments to ensure
the assessment principles of fairness and flexibility are addressed. However, assessors must be confident
that reasonable adjustments do not compromise the outcomes of the unit and the integrity of the
qualifications and Statements of Attainment issued as certification of achievement.

What if the answers are not satisfactory?

You have 2 attempts of submission for each unit of competency.
For each assessment re-submission, you should complete any assessment tasks that were marked as NYS
and resubmit. Students should meet the student support officer and book for the reassessment at this
stage.

Third attempt to submit the assessment will require further training and you will need to enrol in the unit
of competency and subsequently extend your CoE.
If you are dissatisfied with an assessment decision, you should make an appeal to the CEO in writing no
longer than 20 days following advice of the assessment decision.

What if I missed my assessment day?

You will be required to attempt the assessment during the re-assessment week. Please check the fee and
charges policy for any fee that may apply for re-assessment.

Cheating and Plagiarism

QCVE has a zero-tolerance policy for cheating and plagiarism. The work that you submit should be your
own. must not be a used or reproduced (all or parts) of another student's work.
o Must not be collaborated with another student on work that is intended to be completed
individual submission
o Must not be performed/submitted by another person on your behalf
o contracted another person to do the work for you
o allowed or contracted another person to edit and substantially change your work
Feedback
Students are encouraged to reflect on key observations and issues encountered during their studies to
encourage learning. Knowing what you understand or have mastered and identifying where you need to
improve the critical skills for successful learning.
Your assessor will give you feedback throughout the duration of the unit you are studying and after
assessment results. The feedback given to you will always be to support your achievements and to
monitor your progress throughout your studies.

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 Context of and specific resources for assessment

 Training kitchen serving customers

 Standard recipes
 food safety plan
 work schedule

Tasks to be completed by the student

Prepare following stocks, sauces and soups using the recipes provided as per the criteria listed in the
Assessor Observation checklists session 1,2 and 3.

Session 1 Session 2 Session 3

Brown beef Stock fish stock Minestrone soup
vegetable stocks White Chicken Stock Chicken noodle soup
béchamel sauce fish veloute Gazpacho soup
demi-glace sauce chicken veloute White Asparagus Soup
béarnaise sauce Chicken jus Chantilly sauce
Pumpkin soup Bolognaise sauce Tartare sauce
Napoletana sauce Tomato Coulis Aurora sauce

 You will have to prepare all the soups listed above (underlined) for six different customers
 You will have to freeze one portion of pumpkin soup prepared in session 1 and the reconstitute it in
session 2
 You will have to freeze the chicken stock prepared in session 2 and reconstitute it in session 3 to be used
in preparation of Minestrone soup
 You will have to freeze chicken veloute sauce prepared in session 1 and the reconstitute it in session 3 to
be used in preparation on Aurora sauce

Special customer request: one of your customer ordering Minestrone soup have requested to avoid any
meat product in the dish. You are required to discuss the substitute for meat product with your Assessor
and once approved use it in the dish.

Customer dietary requirement: one of your customer ordering White Asparagus Soup has indicated that
they are gluten intolerant. You are required to discuss with your Assessor which ingredient you will
substitute with any other ingredient and once approved use it in the dish

For this Assessment your Assessor will Assess you against the criteria listed in the
Assessor Observation checklist

Evidence to be collected for this assessment:

 Completed Assessor Observation checklists session 1, 2 and 3

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 ASSESSMENT 2 - Assessor Observation checklist - Session 1
Student Name:
Student ID:

Key Legend
S = Satisfactory NS = Not Satisfactory

Napoletana sauce
Brown beef Stock

demi-glace sauce
vegetable stocks

béarnaise sauce
béchamel sauce

Assessment criteria
Pumpkin soup

Observable skills/tasks
(During the observation did the student)

locate information in menu, food preparation lists S S S S S S S

and standard recipes and confirm food preparation       
requirements NS NS NS NS NS NS NS
Calculate ingredient amounts according to S S S S S S S
requirements.       
NS NS NS NS NS NS NS
Identify and select ingredients for stocks, sauces S S S S S S S
and soups from stores according to recipe, quality,       
freshness and stock rotation requirements. NS NS NS NS NS NS NS
Follow procedures for portion control and food S S S S S S S
safety when handling and storing foods       
NS NS NS NS NS NS NS
Check perishable supplies for spoilage or S S S S S S S
contamination prior to preparation.       

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 NS NS NS NS NS NS NS
Select type and size of equipment suitable to S S S S S S S
requirements.       
NS NS NS NS NS NS NS
Safely assemble and ensure cleanliness of S S S S S S S
equipment before use.       
NS NS NS NS NS NS NS
Use equipment safely and hygienically according to S S S S S S S
manufacturer instructions.       
NS NS NS NS NS NS NS
Sort and assemble ingredients according to food S S S S S S S
production sequencing       
NS NS NS NS NS NS NS
Weigh and measure ingredients and create portions S S S S S S S
according to recipe.       
NS NS NS NS NS NS NS
Clean and cut ingredients as required using basic S S S S S S S
culinary cuts according to culinary standards.       
NS NS NS NS NS NS NS
Minimise waste to maximise profitability of food S S S S S S S
items prepared.       
NS NS NS NS NS NS NS
Select and use cookery methods to prepare stocks, S S S S S S S
sauces and soups following standard recipes.       
NS NS NS NS NS NS NS
Use flavouring and clarifying agents according to S S S S S S S
standard recipes.       
NS NS NS NS NS NS NS

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 Napoletana sauce
Brown beef Stock

demi-glace sauce
vegetable stocks
Assessment criteria

béarnaise sauce
béchamel sauce

Pumpkin soup
Observable skills/tasks
(During the observation did the student)

Use thickening agents and convenience products S S S S

appropriately.    
NS NS NS NS
Make food quality adjustments within scope of S S S S S S
S
responsibility.      
 NS
NS NS NS NS NS NS
Present soups and sauces attractively on S S S S S
appropriate service-ware.     
NS NS NS NS NS
Add garnishes and accompaniments according to S
standard recipes. 
NS
S S S S S
Visually evaluate dish and adjusted presentation     
NS NS NS NS NS
S S S S S S
Store dishes in appropriate environmental S
     
conditions  NS
NS NS NS NS NS NS
Clean work area and dispose of or store surplus
S S S S S S
and re-usable by-products according to S
     
organisational procedures, environmental  NS
NS NS NS NS NS NS
considerations, and cost-reduction initiatives
follow procedures for portion control and food S S S S S S
safety practices when handling and storing S
     
different food types  NS
NS NS NS NS NS NS

I have been assessed and received feedback for

this session
Student Signature

I have provided feedback for this session

Assessor Signature

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 ASSESSMENT 2 - Assessor Observation checklist - Session 2
Student Name:
Student ID:

Key Legend
S = Satisfactory NS = Not Satisfactory

White Chicken Stock

Bolognaise sauce
chicken veloute
Assessment criteria

Tomato Coulis
Observable skills/tasks

fish veloute

Chicken jus
fish stock

(During the observation did the student)

locate information in menu, food preparation lists S S S S S S S

and standard recipes and confirm food preparation       
requirements NS NS NS NS NS NS NS
Calculate ingredient amounts according to S S S S S S S
requirements.       
NS NS NS NS NS NS NS
Identify and select ingredients for stocks, sauces S S S S S S S
and soups from stores according to recipe, quality,       
freshness and stock rotation requirements. NS NS NS NS NS NS NS
Follow procedures for portion control and food S S S S S S S
safety when handling and storing foods       
NS NS NS NS NS NS NS
Check perishable supplies for spoilage or S S S S S S S
contamination prior to preparation.       
NS NS NS NS NS NS NS
Select type and size of equipment suitable to S S S S S S S
requirements.       
NS NS NS NS NS NS NS
Safely assemble and ensure cleanliness of S S S S S S S
equipment before use.       
NS NS NS NS NS NS NS
Use equipment safely and hygienically according to S S S S S S S
manufacturer instructions.       
NS NS NS NS NS NS NS
Sort and assemble ingredients according to food S S S S S S S
production sequencing       
NS NS NS NS NS NS NS
Weigh and measure ingredients and create portions S S S S S S S
according to recipe.       
NS NS NS NS NS NS NS
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Clean and cut ingredients as required using basic S S S S S S S
culinary cuts according to culinary standards.       
NS NS NS NS NS NS NS
Minimise waste to maximise profitability of food S S S S S S S
items prepared.       
NS NS NS NS NS NS NS
Select and use cookery methods to prepare stocks, S S S S S S S
sauces and soups following standard recipes.       
NS NS NS NS NS NS NS
Use flavouring and clarifying agents according to S S S S S S S
standard recipes.       
NS NS NS NS NS NS NS

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 White Chicken Stock

Bolognaise sauce
Assessment criteria

chicken veloute

Tomato Coulis
Observable skills/tasks

fish veloute

Chicken jus
(During the observation did the student)

fish stock
S S S S S
Use thickening agents and convenience products
    
appropriately.
NS NS NS NS NS
S
Make food quality adjustments within scope of

responsibility.
NS
S S S S S S
Present soups and sauces attractively on S
     
appropriate service-ware.  NS
NS NS NS NS NS NS
S S S S S
Add garnishes and accompaniments according to
    
standard recipes.
NS NS NS NS NS
S S S S S S
S
Visually evaluate dish and adjusted presentation      
 NS
NS NS NS NS NS NS
S S S S S
Store dishes in appropriate environmental
    
conditions
NS NS NS NS NS
Clean work area and dispose of or store surplus
S S S S S S
and re-usable by-products according to S
     
organisational procedures, environmental  NS
NS NS NS NS NS NS
considerations, and cost-reduction initiatives
follow procedures for portion control and food S S S S S S
S
safety practices when handling and storing      
 NS
different food types NS NS NS NS NS NS
S S S S S S
Use thickening agents and convenience products S
     
appropriately.  NS
NS NS NS NS NS NS
Reconstituted or re-thermalised pumpkin soup to
 S  NS
required consistency

I have been assessed and received feedback for

this session
Student Signature

I have provided feedback for this session

Assessor Signature

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 ASSESSMENT 2 - Assessor Observation checklist - Session 3
Student Name:
Student ID:

Key Legend
S = Satisfactory NS = Not Satisfactory

Chicken noodle soup

Minestrone soup

White Asparagus
Gazpacho soup

Chantilly sauce
Assessment criteria

Tartare sauce

Aurora sauce
Observable skills/tasks
(During the observation did the student)

Soup
locate information in menu, food preparation lists S S S S S S S
and standard recipes and confirm food preparation       
requirements NS NS NS NS NS NS NS
Calculate ingredient amounts according to S S S S S S S
requirements.       
NS NS NS NS NS NS NS
Identify and select ingredients for stocks, sauces S S S S S S S
and soups from stores according to recipe, quality,       
freshness and stock rotation requirements. NS NS NS NS NS NS NS
Follow procedures for portion control and food S S S S S S S
safety when handling and storing foods       
NS NS NS NS NS NS NS
Check perishable supplies for spoilage or S S S S S S S
contamination prior to preparation.       
NS NS NS NS NS NS NS
Select type and size of equipment suitable to S S S S S S S
requirements.       
NS NS NS NS NS NS NS
Safely assemble and ensure cleanliness of S S S S S S S
equipment before use.       
NS NS NS NS NS NS NS
Use equipment safely and hygienically according to S S S S S S S
manufacturer instructions.       
NS NS NS NS NS NS NS
Sort and assemble ingredients according to food S S S S S S S
production sequencing       
NS NS NS NS NS NS NS
Weigh and measure ingredients and create portions S S S S S S S
according to recipe.       
NS NS NS NS NS NS NS
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Clean and cut ingredients as required using basic S S S S S S S
culinary cuts according to culinary standards.       
NS NS NS NS NS NS NS
Minimise waste to maximise profitability of food S S S S S S S
items prepared.       
NS NS NS NS NS NS NS
Select and use cookery methods to prepare stocks, S S S S S S S
sauces and soups following standard recipes.       
NS NS NS NS NS NS NS
Use flavouring and clarifying agents according to S S S S S S S
standard recipes.       
NS NS NS NS NS NS NS

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 White Asparagus Soup
Chicken noodle soup
Minestrone soup
Assessment criteria

Gazpacho soup

Chantilly sauce

Tartare sauce
Observable skills/tasks

Aurora sauce
(During the observation did the student)

Use thickening agents and convenience products S S S S S S

S
appropriately.      
 NS
NS NS NS NS NS NS
Make appropriate derivations from basic sauces, S S S
both hot and cold where required.   
NS NS NS
Make food quality adjustments within scope of S S S S S S
S
responsibility.      
 NS
NS NS NS NS NS NS
Respond to any special customer requests and S
S
dietary requirements 
 NS
NS
Present soups and sauces attractively on S S S S S S
S
appropriate service-ware.      
 NS
NS NS NS NS NS NS
Add garnishes and accompaniments according to S S S S S S
S
standard recipes.      
 NS
NS NS NS NS NS NS
S S S S S S
S
Visually evaluate dish and adjust presentation      
 NS
NS NS NS NS NS NS
S S S S S S
Store dishes in appropriate environmental S
     
conditions  NS
NS NS NS NS NS NS
Clean work area and dispose of or store surplus
S S S S S S
and re-usable by-products according to S
     
organisational procedures, environmental  NS
NS NS NS NS NS NS
considerations, and cost-reduction initiatives
follow procedures for portion control and food S S S S S S
safety practices when handling and storing S
     
different food types  NS
NS NS NS NS NS NS
Reconstitute or re-thermalise chicken stock and
 S  NS
chicken veloute sauce to required consistency

I have been assessed and received feedback for

this session
Student Signature

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I have provided feedback for this session
Assessor Signature

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