V2 - SITHKOP001 Clean Kitchen Premises and Equipment - Student Assessment and Guide

SIT40516 - Certificate IV in Commercial Cookery
SITHKOP001 - Clean Kitchen Premises and Equipment
Student Assessment Guide
Student ID: _________________________
Student Name: _________________________
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
ABN: 80 600 951 264 AUSTRALIA
RTO: 41322 CRICOS: 03858C
info@asia.edu.au Version 2.1

Level-6, Suite 6.01/138 Queen Street, (02) 4608 9972 Release Date: Dec 2020
Campbelltown, NSW 2560 www.asia.edu.au
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This Page Is Intentionally Left Blank
ASTRAL SKILLS INSTITUTE OF AUSTRALIA

ABN: 80 600 951 264RTO: 41322CRICOS:
Level-6, Suite 6.01/138 Queen Street, +000 12345 6789 info@asia.edu.au Version 1.0
Campbelltown, NSW 2560. +000 12345 6789 www.astralskillsinstitute.com Release Date: September 2019
Page No:

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ASSESSMENT RECEIPT FORM
STUDENT NAME:
STUDENT ID:
COURSE CODE: SIT40516
COURSE TITLE: Certificate IV in Commercial Cookery
ASSESSOR’S/ASSESSOR’S
NAME:
DUE DATE
UNIT CODE AND SITHKOP001- CLEAN KITCHEN PREMISES AND EQUIPMENT
DESCRIPTION
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 Assessor/Assessor.
3. I have retained a copy of my Assessment.
Student Signature: Date:
ASSESSMENT RECEIVED BY Astral Institute Staff

Name:
Date:
Signature:
================================= Tear Here ===========================

Students must retain this as a Record of Submission.
Assessment Handed On:
Unit Code & Description: SITHKOP001 – Clean kitchen premises and equipment

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Astral Institute Student
Assessment Received by
Staff Name: ………………...……..............……...……... Student

ID: ..............................................................
Signature: ……………………...……...……...………….…...
Signature: ……………………………………….………………….

ABN: 80 600 951 264RTO: 41322CRICOS:
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ABOUT THIS BOOKLET
This assessment booklet and tools 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/Assessor.
The assessment booklet contains two (2) parts:
PART 1: Assessment Information: This part contains information on assessments for this unit of
competency and how assessment will be conducted throughout 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.
ASTRAL
 SKILLS
Outline INSTITUTE
of evidence to be collected.OF AUSTRALIA
ABN: 80 600 951 264RTO: 41322CRICOS:
 Administration, recording and reporting the requirements including special adjustments,
appeals, reasonable adjustments,
Campbelltown, NSW 2560.
and assessors’ intervention.
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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

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Part 1
Assessment Information
Application of the unit of competency:
This unit describes the performance outcomes, skills and knowledge required to clean food
preparation areas, storage areas, and equipment in commercial kitchens to ensure the safety of
food. It requires the ability to work safely and to use resources efficiently to reduce negative
environmental impacts.
This unit is particularly important within a food safety regime and applies to all hospitality and
catering organisations with kitchen premises, including permanent or temporary kitchens or
smaller food preparation areas. These can be found within restaurants, cafes, kiosks, cafeterias,
clubs, hotels, attractions and in catering facilities.
The unit applies to kitchen personnel who work with very little independence and under close
ASTRAL
supervision,SKILLS INSTITUTE
including kitchen attendants OF AUSTRALIA
and stewards. It can also apply to cooks and chefs in
ABN:small
80 600 organisations.
951 264RTO: 41322CRICOS:
Campbelltown, NSW 2560. +000 or
12345 6789 www.astralskillsinstitute.com Release Date: September 2019
No occupational licensing, certification specific legislative requirements apply to this unit at
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the time of publication.
Purpose of assessment:
The purpose of assessment is to determine competency in the unit SITHKOP001- Clean kitchen
premises and equipment
Elements
Element Elements Title
s

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1 Clean and sanitise kitchen equipment.
2 Clean service-ware and utensils.
3 Clean and sanitise kitchen premises.
4 Work safely and reduce negative environmental impacts.
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:
 efficiently follow cleaning schedules to clean food preparation and food storage areas
in a commercial kitchen on at least six different occasions
 clean each of the following large and small equipment items on at least six occasions
according to cleaning schedules:
- cooking equipment:
 large and small pots
 fry pans
 deep fryers
ASTRALSKILLS
baking traysINSTITUTE OF AUSTRALIA
ABN: 80 600 951 264RTO: 41322CRICOS:
- dishwashers
- garbage bins Page No:
- glasswashers
- measures:
 scales
 temperature probes
- mechanical food preparation equipment:
 commercial mixers: food processors, blenders, and attachments

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 mincers
 slicing machines
- ovens
 clean and replenish the following commercial service-ware and utensils on at least six
occasions:
- cutting boards
- containers
- cooking utensils
- crockery and dishes
- cutlery
- glassware
- graters and peelers
- knives
 sort soiled linen and prepare for collection by laundry staff according to organizational
procedures on at least six occasions:
- cleaning cloths
- clothing
- napkins
ASTRAL SKILLS
- serving cloths INSTITUTE OF AUSTRALIA
ABN: 80 600 951 264RTO: 41322CRICOS:
- tablecloths
- tea towels Page No:
 perform the above cleaning work demonstrating use of:

- different types of cleaning agents and chemicals for kitchens and equipment
- cleaning, sanitizing and disinfecting methods for kitchens and equipment
- correct and environmentally sound disposal methods for waste and hazardous
substances
- efficient use of energy, water, and other resources
 complete above cleaning tasks:

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- within commercial time constraints
- selecting and using correct personal protective equipment.
Knowledge Evidence
Demonstrated knowledge required to complete the tasks outlined in elements and
performance criteria of this unit:
 hygiene and cross-contamination issues for kitchens and the importance and purpose
of cleaning regimes
 different types of cleaning and sanitizing products and chemicals for kitchens and
equipment:
- automatic dishwasher:
 liquid
 powder
 tablets
- bleach
- cleaning agents for specialized surfaces
- deodorizers
- 951dishwashing
ABN: 80 600 liquid
264RTO: 41322CRICOS:
- disinfectants
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- floor cleaners
- glass cleaner
- pesticides
- stainless steel cleaner and polish
- window cleaner
 uses of different types of cleaning and sanitizing products and chemicals for kitchens
and equipment

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 safe practices for using and storing different types of cleaning and sanitizing products,
chemicals, and hazardous substances
 safe operational practices using essential functions and features of equipment used to
clean kitchen premises and equipment
 content of safety data sheets (SDS) for cleaning agents and chemicals, or plain English
workplace documents or diagrams that interpret the content of SDS
 cleaning, sanitizing and disinfecting methods that avoid risk to food for the following
food preparation and storage areas:
- kitchen floors, shelves, and walls
- kitchen equipment, service-ware, and utensils
 purpose of the following personal protective equipment used when cleaning:

- face masks
- gloves
- goggles
- rubber aprons
 safe manual handling techniques for cleaning equipment and premises, especially
bending, lifting and carrying heavy equipment
 environmental impacts of cleaning commercial kitchens and equipment and minimal

impact practices to reduce them, especially those that relate to water and energy use
 correct
ASTRAL and environmentally
SKILLS INSTITUTE soundOF
disposal methods for kitchen waste:
AUSTRALIA
ABN: 80 600
- 951broken
264RTO:service-ware
41322CRICOS:
- foodNSW
Campbelltown, waste
2560. +000 12345 6789 www.astralskillsinstitute.com Release Date: September 2019
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- hazardous substances:
 animal fat
 chemicals
 cleaning agents
 cooking oils
 ghee
 grease

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- pest waste
- recyclables:
 glass bottles and jars
 plastics
 paper and cardboard
 tin or aluminum containers
 fruit and vegetable matter
- used or out of date ingredients and food items
 organization-specific information:
- contents of cleaning schedules
- contents of safety procedures for chemical accidents
- procedures for disposing of contaminated food
- reporting mechanisms for infestations
- standards of presentation for the premises.

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Context and conditions for assessments:
To comply with the assessment condition of this unit:
 Astral Institute will conduct practical assessment for this unit in its Commercial Kitchen.
 You will have access to suitable facilities, equipment, and resources, including template
documentations e.g., content of safety data sheets (SDS) for cleaning agents and
chemicals, or plain English workplace documents or diagrams that interpret the content
of SDS
 Kitchen has access to wide range of cleaning and sanitizing products, access to
equipment and documents including:
o automatic dishwasher:
 liquid
 powder
 tablets
o bleach
o cleaning agents for specialized surfaces
o deodorizers
o dishwashing liquid
o disinfectants
o floor cleaners
o glass cleaner
o pesticides
o stainless steel cleaner and polish
o window cleaner
o face masks
o gloves
o goggles
ABN: 80 600
o 951 264RTO:
rubber 41322CRICOS:
aprons
o Suite
Level-6, Knowledge assessment
6.01/138 Queen Street, for this unit
+000 will6789
12345 be conducted at Astral Institute classroom.
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o All Astral Institute assessor those are assessing this unit will satisfy the requirements
specified in Standards for Registered Training Organisations’ requirements for assessors.
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 SITHKOP001

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- Access to Astral Institute 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.

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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 Astral Institute Re-
Assessment Policy and Astral Institute 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 Assessment description Due date Location of
tasks assessment
Assessment You are required to choose the correct Needs to be
Task 1 (AT1) – option(s) from the choices given for the completed in
ASTRALKnowledge SKILLS INSTITUTE
Test questions and short OF AUSTRALIA
answer questions. Astral Institute
You must present your assignment in a
ABN: 80 600 951 264RTO: 41322CRICOS: classroom
clear
Level-6, Suite 6.01/138 Queen and professional
Street, manner.
+000 12345 6789 info@asia.edu.au Version 1.0
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You will be given 3 hours to complete this

task.
Assessment This is Practical Demonstration in Astral Needs to be
Task 2 (AT2) – Institute kitchen demonstrating cleaning completed in
Practical of kitchen premises and equipment. Astral Institute
Demonstration Kitchen
This will be done over 6 sessions of 2
hours each (Total 12 hours)
You are required to demonstrate the

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cleaning of kitchen premises and
equipment in line with Astral Institute
kitchen cleaning procedures on at least six
occasions during these sessions and you
are also required to perform the above
cleaning work demonstrating use of:
 different types of cleaning agents
and chemicals for kitchens and
equipment
 cleaning, sanitizing and disinfecting
methods for kitchens and
equipment
 correct and environmentally sound
disposal methods for waste and
hazardous substances
 efficient use of energy, water, and
other resources
You will also demonstrate how to safe
manual handling techniques for cleaning
equipment and premises, especially
bending, lifting, and carrying heavy
equipment.

ABN: 80 600 951 264RTO: 41322CRICOS:
Outline of evidence to be collected: Page No:
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  Completed knowledge test with questions answered and
(AT1) – Knowledge submit to your assessor electronically or paper based.
Test
 Complete and sign the cover sheet for assessment task
 Demonstrate following tasks on at least six occasions

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Assessment Task 2  Demonstration of cleaning, sanitising and disinfecting kitchen
(AT2)–Practical premises and equipment
Demonstration
 Demonstration of cleaning and sanitising service ware and
utensils.
 Demonstrate using cleaning agents and chemicals by working
safely and reducing negative impact on environment.
 Demonstrate disposal of kitchen waste and hazardous
substance.
 Demonstrate use of efficient use of water and other
resources.
 Demonstrate how to safe manual handling techniques for
cleaning equipment and premises.
Completed and sign 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:
ABN: 80 600 951 264RTO: 41322CRICOS:
Your6.01/138
 Suite
Level-6, assessor
Queenwill
Street,mark
the
+000submitted
12345 6789 assessment, provide feedback toVersion
info@asia.edu.au you,1.0 and
complete the comments section against each task, where applicable. Page No:
 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/Assessor. However, you need to provide genuine evidence documents
when seeking an extension to due date (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 Assessor in writing.

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 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 pair work 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 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 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.
Retaining assessment records:
Astral Institute will securely retain all completed student assessment items for each student for a
period of 18 months from the date on which the judgement of competence for the student was
made. Astral Institute 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 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
Astral Institute record control policy accessible by the Student Administration Officer.
ABN:Assessment outcomes:
80 600 951 264RTO: 41322CRICOS:
For unit of competency: Page No:
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 Astral Institute Re-Assessment Policy and Astral Institute Course Progress Policy.
For assessment task:

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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 Astral Institute Re-Assessment Policy and Astral Institute 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 requesting a copy of your records by
contacting the student administration and the assessor.
Support:
ASTRAL SKILLS
You may seek INSTITUTE
clarification OF AUSTRALIA
about the assessment information and the instructions and tasks at
ABN:any time
80 600 951 from the
264RTO: assessor.
41322CRICOS:
Reasonable adjustments and special+000
Campbelltown, NSW 2560.
learning needs:
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Astral Institute 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 particular needs of the student. An
adjustment is reasonable if it can accommodate the student’s particular needs, while also

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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
ASTRAL SKILLS
the first instance, you INSTITUTE
are encouraged to OF AUSTRALIA
appeal informally by contacting the assessor and
ABN:discussing the matter
80 600 951 264RTO: with them. If you are dissatisfied with the outcome of such discussion, you
41322CRICOS:
may appeal
Level-6, further
Suite 6.01/138 to either
Queen Street, the course coordinator
+000 12345 6789 and/or Head of Department. If you
info@asia.edu.au are
Version 1.0 still
dissatisfied, you may appeal formally and in writing to have the result reviewed.Page ForNo: 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.

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Plagiarism, cheating and assessment dishonesty:
Astral Institute 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 Astral Institute’s Assessment Policy.
Assessor feedback:
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 understand

the information provided above and also understand and accept that any act of plagiarism and
academic dishonesty may have penalties including cancellation or suspension of my enrolment
with Astral Institute. 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.
ASTRAL SKILLS
 I have retained aINSTITUTE OF AUSTRALIA
copy of this assessment for my own records in the event I have to
ABN: 80 600 reproduce my work.
951 264RTO: 41322CRICOS:
 I am aware
Campbelltown, that any
NSW 2560. assessment deemed
+000 12345 6789 unsatisfactory will require me to
www.astralskillsinstitute.com undergo
Release Date: September 2019
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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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Student Detail
Student Name
Student Id:
Group No (If Applicable):
Assessment Details
Unit of Competency ITHKOP001 - Clean Kitchen Premises and Equipment
Assessment Task – AT1 Knowledge Test
Due Date
Date of Submission
Assessment Outcome Satisfactory □ Not Satisfactory □ Not complete □
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 declare that I have conducted a fair, valid, I have received, discussed, and accepted my
reliable, and flexible assessment with this result as above for this task and I am aware
student, and I have provided appropriate of my appeal rights.
feedback.SKILLS INSTITUTE OF
ASTRAL AUSTRALIA
ABN: 80 600 951 264RTO: 41322CRICOS:
Level-6, Suite 6.01/138
Signature: Queen Street, +000 12345 6789
........................................................ info@asia.edu.au
Signature: .................................................
Version 1.0
Page No:
Date: ................................................................ Date: ..........................................................
Assessment Cover Sheet: Assessment Task 1 (AT1)

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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).
- Astral Institute Learners’ resources for the unit SITHKOP001 – Clean kitchen premises and
equipment. (organised by the trainer).
- Learner’s notes.
Instructions for students:
This assessment will be conducted in the Astral Institute 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:
- Access all resources mentioned in required resources either printed copies or access via the
internet
- Time required for assessment: 60 mins
- You must:
o Answer all the questions satisfactorily to be deemed competent
o SKILLS
ASTRAL Complete the assessment and submit
INSTITUTE in due timelines
OF AUSTRALIA
ABN: 80 600 951
o264RTO:
Submit41322CRICOS:
with a completed assessment cover sheet
- Your assessor
Campbelltown, will set a time
NSW 2560. to provide feedback
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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 and short
answers in Knowledge test.
- Completed and signed cover sheet for assessment
Evidence submission:
- Documentation can be submitted electronically, or paper based.

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- Your assessor will record the assessment outcome on the assessment cover sheet.

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1. If you do not know how to use, store or prepare cleaning agents and chemicals, how do
you find out?
(a) Consult product/manufacturer’s instructions, workplace documents/diagrams, Safety
Data Sheets (SDS) or Material Safety Data Sheets (MSDS).
(b) Check the HAZCHEM labels.
(c) Ask the head chef.
(d) Consult your restaurant’s policy regarding personal protective equipment (PPE).
2. Why should you clean and sanitise kitchen equipment? Choose the best answer.
(a) To make sure it presents well to customers.
(b) To prove that you have completed the unit clean kitchen premises and equipment.
(c) To ensure the safety of the food you are preparing and serving to customers.
(d) To prevent ant infestation.
3. Where should you store cleaned equipment?

(a) In a safe storage area such as a locked room or cupboard.
(b) Out in plain view, so anyone who needs it can see it.
(c) In its designated place.
(d) In a cool, dry, well-ventilated area.
4. How do you correctly load the dishwasher?

(a) Pre-rinse all plates in the sink with soapy water then load into racked trays.
(b) Stack items tightly on the racks to prevent breakage and maximise cleaning action.
(c) Place dishes into dishwasher trays as soon as they arrive at the sink to ensure a quick
return of dishes back to the service area. Slide trays into the dishwasher and begin wash cycle.
ASTRAL
(d) SortSKILLS
‘like’ items INSTITUTE OFofAUSTRALIA
into piles, load items similar type into trays and pre-rinse to remove
ABN: 80 600 951 264RTO: 41322CRICOS:
loose or sticky food. Do not crowd the dishes. Stack items so the water jets can reach all
Level-6, Suite 6.01/138 Queen Street,
surfaces. +000 12345 6789 info@asia.edu.au Version 1.0
Campbelltown, NSW 2560. +000 12345 6789 www.astralskillsinstitute.comRelease Date: September 2019
Page No:
5. Which of the following items should you hand wash?

(a) Kitchen knives.
(b) All cooking utensils.
(c) Dishes.
(d) Crockery.
6. If you notice broken or chipped service ware, who should you report this to?
(a) You do not need to report it. Just dispose of it within the scope of your responsibility.
(b) Report it to your supervisor.
(c) Report it to wait staff, so they know to warn the customer about it.

Page 25 of 77
(d) Report it to the person you think broke it.
7. At what time do sufficient supplies of clean, undamaged crockery need to be available?

(a) At the end of the service period.
(b) At the beginning of the service period.
(c) At all times during the service period.
(d) You are not required to ensure there are sufficient supplies of clean, undamaged
crockery, the chefs are.
8. Why should you follow your organisation’s cleaning schedule and document the
completion of cleaning tasks? Choose the best answer.
(a) So, everyone knows that you completed your cleaning tasks correctly and can’t blame
you if cross-contamination causes a customer to get sick.
(b) To be completely sure that it is impossible for insects and vermin to invade your
premises.
(c) To make sure your kitchen premises present well in case a customer happens to see it.
(d) It is part of your organisation’s required food safety program, which ensures that kitchen
equipment, surfaces, food preparation and storage areas are hygienic.
9. What is the difference between cleaning and sanitising?

(a) You use hotter water when you clean than when you sanitise.
(b) Cleaning removes visible dirt, soil, or stains. Sanitising kills/reduces disease-causing
bacteria.
(c) You clean equipment that comes into direct contact with food. You sanitise floors, walls,
etc., which do not come into direct contact with food.
(d) Cleaning requires you to use the right detergent, chemicals, and techniques for the
ASTRAL SKILLS
surface. Sanitising does INSTITUTE
not. OF AUSTRALIA
ABN: 80 600 951 264RTO: 41322CRICOS:
10. What
Level-6, Suite is theQueen
6.01/138 bestStreet,
cleaning agent
+000to use6789
12345 when getting rid of animal and pest waste?
(a) Disinfectant
Campbelltown, NSW 2560.and deodorant. +000 12345 6789 www.astralskillsinstitute.com Release Date: September 2019
Page No:
(b) Degreaser.
(c) Bleach.
(d) Neutral detergent.
11. What single document provides safety procedures to follow in the event of a chemical
accident?
(a) SDS or MSDS.
(b) PPE.
(c) HAZCHEM.
(d) WHS.

Page 26 of 77
ABN: 80 600 951 264RTO: 41322CRICOS:
Page No:

Page 27 of 77
12. Which of the following is true about sorting and removing soiled linen?
(a) Every establishment follows the same exact procedure for sorting and removing soiled
linen.
(b) Soiled linen is always laundered off-site through an external linen service and is
sorted/removed according to their specifications.
(c) You must remove soiled linen and sort it into pre-designated areas according to your
establishment’s procedure.
(d) You should place kitchen and dining room linen together but separate badly stained from
lightly soiled linen.
13. What is the most important reason to promptly dispose of kitchen waste?
(a) To create more space in the kitchen.
(b) To avoid customers being exposed to unpleasant odours.
(c) To maintain your restaurant’s image.
(d) To avoid cross-contamination with food stocks.
14. Which of the following is true regarding the safe use of cleaning agents, chemicals, and
equipment?
(a) You should only use them in a sealed area while wearing the necessary personal
protective equipment.
(b) You should mix different cleaning agents together for the best result.
(c) You should use the right cleaning agent for the job and separate, colour-coded cloths for
different tasks.
(d) You should always add the water to the cleaner when diluting hazardous chemicals.
15. Why is it important to use correct manual handling techniques when cleaning
ASTRAL
equipmentSKILLS and premises? INSTITUTE OF AUSTRALIA
ABN:(a)
80 600 951To264RTO:
avoid 41322CRICOS:
injury.
(b) To avoid
Level-6, Suite cross-contamination.
6.01/138 Queen Street, +000 12345 6789 info@asia.edu.au Version 1.0
(c) To prevent
Campbelltown, infestation.
NSW 2560. +000 12345 6789 www.astralskillsinstitute.com Release Date: September 2019
Page No:
(d) There is no need for kitchen attendants to use correct manual handling techniques.
16. Why should you use energy, water, and other resources efficiently? Choose the best
answer.
(a) To demonstrate your self-management skills.
(b) To reduce negative environmental impacts and save money.
(c) To ensure you adhere to water restrictions in times of drought.
(d) To increase profits and maximise negative environmental impacts.

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17. Which of the following should you put into the general waste?
(a) Empty water bottle.
(b) Empty egg carton.
(c) Empty soda can.
(d) Empty plastic bread bag.
18. Why are HAZCHEM labels important?

(a) They tell you how to prepare hazardous chemicals.
(b) They identify a food’s use-by date.
(c) They help you identify hazardous substances.
(d) They tell you how to clean dangerous food-preparation equipment such as slicing
machines.
19. Which of these types of kitchen waste are most harmful to the environment?
(a) Cooking oils.
(b) Vegetables.
(c) Disposable utensils.
(d) Breads and grains.
20. How do you safely handle and remove hazardous waste?

(a) Wear PPE, follow the SDS or MSDS and follow organisational procedures.
(b) Use tongs to separate waste and use gloves.
(c) Wear appropriate PPE and follow your organisational procedures.
(d) Wear appropriate PPE and follow your supervisor’s instructions.
21. What is the purpose of wearing gloves while using cleaning products?
ASTRAL
(a) SKILLS
To protect INSTITUTE
your hands from damage. OF AUSTRALIA
ABN:(b)
80 600 951To264RTO:
keep your hands clean so you are still able to serve food.
41322CRICOS:
(c) To keep
Level-6, Suite your
6.01/138 hands
Queen from spreading
Street, germs.
+000 12345 6789 info@asia.edu.au Version 1.0
(d) To prevent
Campbelltown, fumes.
NSW 2560. +000 12345 6789 www.astralskillsinstitute.com Release Date: September 2019
Page No:
22. What PPE would you use in order to descale a stovetop where you are using an acid cleaner?
(a) Mask, goggles, and gloves.
(b) Mask, goggles, gloves, plastic apron.
(c) Mask and gloves.
(d) Mask and goggles.
23. Which of the following cleaning products would you use to wash dishes by hand?
(a) Dishwasher tablets.
(b) Dishwashing liquid.
(c) Dishwasher liquid.

Page 29 of 77
(d) Mask and goggles.
24. How can you avoid risks to food when cleaning walls in the kitchen?
(a) Put away or remove all food so it does not get splashed.
(b) Wear gloves to prevent contamination.
(c) Wash your hands before you touch the food again.
(d) Wipe from top to bottom with hot water and neutral detergent.
SHORT-ANSWERS
SECTION 1: CLEAN AND SANITISE KITCHEN EQUIPMENT
25: List the two main reasons you should follow kitchen cleaning regimes.
26: What cleaning agent or chemical would you select to complete the following cleaning
tasks?
 Clean the rubbish bin
 Wash cooking utensils
 Descale the dishwasher

ABN: 80 600 
951Remove carbon build-up
264RTO: 41322CRICOS: from grill plates
27: Describe how to clean and sanitise mechanical food preparation equipment (such as a Page No:
food processor) to ensure the safety of food prepared and served to customers.

Page 30 of 77
28: Describe how to clean and sanitise thermometers, measures, and scales to ensure the
safety of food prepared and served to customers.
29: Where should you store equipment once you have finished cleaning it?
30: Identify five actions you should take when storing hazardous cleaning chemicals and
sanitising products.

ABN: 80 600 951 264RTO: 41322CRICOS:
SECTION 2:6.01/138
Level-6, Suite CLEANQueen
SERVICEWARE
Street, AND
+000UTENSILS
12345 6789 info@asia.edu.au Version 1.0
Release Date: September 2019
31: Describe the steps to safely dispose of unsafe broken service ware such as glass,
Campbelltown, NSW 2560. +000 12345 6789 www.astralskillsinstitute.com
Page No:
dishes
and crockery.
32: Who should you report broken service ware or a pest infestation to?

Page 31 of 77
33: List three reasons to promptly sort and dispose of kitchen waste.
SECTION 3: CLEAN AND SANITISE KITCHEN PREMISES

34: What information is contained in a cleaning schedule?
35: Describe how to clean walls in food preparation areas.

ABN: 80 600 951 264RTO: 41322CRICOS:
Page No:
36: Describe how to clean and sanitise stainless steel benches and working surfaces.

Page 32 of 77
ABN: 80 600 951 264RTO: 41322CRICOS:
Page No:

Page 33 of 77
37: What are two techniques you can use to keep a dry storage area clean and tidy?
38: Describe the steps for cleaning up animal or pest waste.
39: Define a chemical accident. Identify two safety procedures you should follow to avoid
cross-contamination with food stocks.
ASTRAL
40: Your SKILLS INSTITUTE
SDS or MSDS OF
should always be AUSTRALIA
close at hand in case there is a chemical accident.
ABN: 80 600 List the contents
951 264RTO: of these
41322CRICOS: important documents.
Page No:
SECTION 4: work safely and reduce negative environmental impacts

41: What information is contained in a chemical Safety Data Sheet (SDS)?

Page 34 of 77
42: Describe the essential features and safe operational practices of a dishwasher.
43: What are two examples of cleaning actions or tasks where you must use safe manual
handling techniques?
44: What is the purpose of personal protective equipment, such as gloves and goggles, when
cleaning a stove using alkaline chemicals?
ABN: 80 600 951 264RTO: 41322CRICOS:
Page No:

Page 35 of 77
45: Identify four ways you can use energy more efficiently in your restaurant to reduce
negative environmental impacts.
46: Identify six ways you can use water more efficiently in your restaurant to reduce

ABN: 80 600 951 264RTO: 41322CRICOS:
Page No:
47: You need to sort general waste, food waste, recyclables and hazardous waste into
designated bins to minimise negative environmental impacts. Place the following waste
items into the correct bins below.
Plastic wrap, empty box of tea, syringe, beer bottle, carrot peelings, plastic milk container,
soda can

Page 36 of 77
48: List three actions you should take to safely dispose of general kitchen waste.

ABN: 80 600 951 264RTO: 41322CRICOS:
Page No:

Page 37 of 77
Knowledge test checklist – to be completed by the assessor.
Marking criteria Students’

response (to
After the Knowledge test, the student has provided authenticity for the following
be completed
questions:
by the
assessor)
1. If you do not know how to use, store, or prepare cleaning agents and chemicals,
S NS
how do you find out?
2. Why should you clean and sanitise kitchen equipment? Choose the best answer. S NS
3. Where should you store cleaned equipment? S NS
4. How do you correctly load the dishwasher? S NS
5. Which of the following items should you hand wash? S NS
6. If you notice broken or chipped service ware, who should you report this to? S NS
7. At what time do sufficient supplies of clean, undamaged crockery need to be

S NS
available?
8. Why should you follow your organisation’s cleaning schedule and document the
S NS
completion of cleaning tasks? Choose the best answer.
ASTRAL
9. SKILLSbetween
What is the difference INSTITUTE OF
cleaning and AUSTRALIA
sanitising? S NS
ABN: 80 600 951 264RTO: 41322CRICOS:
10. What
Level-6,isSuite
the6.01/138
best cleaning agent to use
Queen Street, when
+000 12345getting
6789 rid ofinfo@asia.edu.au
animal and pest waste? S
Version 1.0 NS
Page No:
11. What single document provides safety procedures to follow in the event of a
S NS
chemical accident?
12. Which of the following is true about sorting and removing soiled linen? S NS
13. What is the most important reason to promptly dispose of kitchen waste? S NS
14. Which of the following is true regarding the safe use of cleaning agents, chemicals,
S NS
and equipment?
15. Why is it important to use correct manual handling techniques when cleaning S NS
equipment and premises?

Page 38 of 77
response (to
be completed
questions:
by the
16. Why should you use energy, water and other resources efficiently? Choose the assessor)
S NS
best answer.
17. Which of the following should you put into the general waste? S NS
18. Why are HAZCHEM labels important? S NS
19. Which of these types of kitchen waste are most harmful to the environment? S NS
20. How do you safely handle and remove hazardous waste? S NS
21. What is the purpose of wearing gloves while using cleaning products? S NS
22. What PPE would you use in order to descale a stovetop where you are using an S NS
acid cleaner?
23. Which of the following cleaning products would you use to wash dishes by hand? S NS
24. How can you avoid risks to food when cleaning walls in the kitchen? S NS
25: List the two main reasons you should follow kitchen cleaning regimes. S NS
26: What cleaning agent or chemical would you select to complete the following
cleaning tasks?
ABN: Clean
80 600 the rubbish
951 264RTO: bin
41322CRICOS:
S NS
 Wash
Level-6, Suitecooking utensils
 Descale the dishwasher Page No:
 Remove carbon build-up from grill plates

27: Describe how to clean and sanitise mechanical food preparation equipment (such
as a food processor) to ensure the safety of food prepared and served to S NS
customers.
28: Describe how to clean and sanitise thermometers, measures, and scales to ensure S NS
the safety of food prepared and served to customers.
29: Where should you store equipment once you have finished cleaning it? S NS
30: Identify five actions you should take when storing hazardous cleaning chemicals S NS

Page 39 of 77
response (to
be completed
questions:
by the
and sanitising products assessor)
31: Describe the steps to safely dispose of unsafe broken service ware such as glass, S NS
dishes and crockery.
32: Who should you report broken service ware or a pest infestation to? S NS
33: List three reasons to promptly sort and dispose of kitchen waste. S NS
34: What information is contained in a cleaning schedule? S NS
35: Describe how to clean walls in food preparation areas. S NS
36: Describe how to clean and sanitise stainless steel benches and working surfaces.
37: What are two techniques you can use to keep a dry storage area clean and tidy? S NS
38: Describe the steps for cleaning up animal or pest waste. S NS
39: Define a chemical accident. Identify two safety procedures you should follow S NS
to avoid cross-contamination with food stocks.
40: Your SDS or MSDS should always be close at hand in case there’s a chemical S NS
accident. List the contents of these important documents.
41: What information is contained in a chemical Safety Data Sheet (SDS)? S NS
42: Describe the essential features and safe operational practices of a dishwasher. S NS
ASTRAL
43: What are SKILLS INSTITUTE
two examples OF AUSTRALIA
of cleaning actions or tasks where you must use safe
ABN: 80 600 951 264RTO: 41322CRICOS: S NS
manual handling techniques?
44: Campbelltown,
What is NSWthe 2560.
purpose of personal
+000protective
12345 6789 equipment, such as gloves and
www.astralskillsinstitute.com Release Date: September 2019
S NS
Page No:
goggles, when cleaning a stove using alkaline chemicals?
45: Identify four ways you can use energy more efficiently in your restaurant to S NS
reduce negative environmental impacts.
46: Identify six ways you can use water more efficiently in your restaurant to reduce
S NS
47: You need to sort general waste, food waste, recyclables, and hazardous waste into S NS
designated bins to minimise negative environmental impacts. Place the following
waste items into the correct bins below.
 General waste

Page 40 of 77
response (to
be completed
questions:
by the
 Compost bin assessor)
 Recyclable glass
 Recyclable plastic
 Recyclable metal
 Recyclable paper/cardboard
 Hazardous waste
48: List three actions you should take to safely dispose of general kitchen waste. S NS
Task outcome S NS
Assessor’s remarks
Assessor’s signature Date
Assessment date
Student’s signature Date

ABN: 80 600 951 264RTO: 41322CRICOS:
Page No:
Assessment Cover Sheet: Assessment Task 2 (AT2)
Student Detail
Student Name
Student Id:

Page 41 of 77
Group No (If Applicable):
Assessment Details
Unit of Competency SITHKOP001 – Clean kitchen premises and equipment.
Assessment Task Practical Demonstration
Due Date
Date of Submission
Overall AT2 Assessment Outcome Satisfactory □ Not Satisfactory □ Not Completed □
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 declare that I have conducted a fair, valid, reliable, and I have received, discussed, and accepted my result as
flexible assessment with this student, and I have provided above for this task and I am aware of my appeal
appropriate feedback. rights.

Signature: ....................................................... Signature: ..................................................
ABN: 80 600 951 264RTO: 41322CRICOS:
Date: ................................................................ Date: ..........................................................Page No:
Assessment task 2: Practical Demonstration

Required documents and equipment:
- Astral Institute Commercial Kitchen with access to all the equipment and facilities
defined in Appendix 1 at the back of this tool (Assessor must ensure all the equipment
are available and in working order)

Page 42 of 77
- Chef Uniform (Students to organise themselves)
- Knife Kit (Students to organise themselves)
- Chef Equipment and tool (Astral Institute)
- Personal protective Equipment (PPE) e.g., safety boots etc
- Manufacturer Instruction Guide
Planning the assessment

- Recommended date for assessment:
- Access all resources mentioned in required resources either printed copies or access via the
internet
- Time required for assessment: 12 hours over 6 sessions (2 hours per session)
- You must:
o Produce all evidence as required in the practical demonstration.
o Complete the assessment and submit in due timelines
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
ABN: 80 600 951 264RTO: 41322CRICOS:
due date specified by the assessor:
- You are NSW
Campbelltown, required
2560. to submit following evidence
+000 12345 6789 at thewww.astralskillsinstitute.com
end of tasks Release Date: September 2019
Page No:
- Demonstration of kitchen premises and cleaning equipment for all six sessions.
- Satisfactorily completed all tasks for each skills demonstration
- 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.

Page 43 of 77
ABN: 80 600 951 264RTO: 41322CRICOS:
Page No:

Page 44 of 77
AT2- Practical Demonstration instructions
In this practical demonstration assessment, you are required to demonstrate, cleaning kitchen
premises and equipment at the Astral Institute Kitchen in line with cleaning procedures on at
least six (6) occasions. You must also demonstrate procedures to:
 Efficiently follow cleaning schedules to clean food preparation and food storage areas in a
commercial kitchen on at least six different occasions.
 Clean each of the large and small equipment below on at least six occasions according to
cleaning schedules:

 fry pans
 deep fryers
 baking trays
 dishwashers
 garbage bins
 glasswashers
 measures:
 scales
 mechanical food preparation equipment:
264RTO:
ABN: 80 600 951 commercial mixers:
41322CRICOS: food processors, blenders, and attachments
Level-6, Suite
 6.01/138
mincersQueen Street, +000 12345 6789 info@asia.edu.au Version 1.0
Page No:
 ovens
 clean and replenish the following commercial service-ware and utensils on at least six
occasions:
 cutting boards
 containers

Page 45 of 77
 cooking utensils
 crockery and dishes
 cutlery
 glassware
 graters and peelers
 knives
 sort soiled linen and prepare for collection by laundry staff according to organisational
procedures on at least six occasions:
 cleaning cloths
 clothing
 napkins
 serving cloths
 tablecloths
 tea towels
Practical Demonstration tasks
For each Practical demonstration session, you are required to complete following tasks:
At the start of session your assessor will check if you are in full uniform and carrying essential
items such as Personal Protective Equipment (e.g., Safety boots). Assessors will be checking your
uniform for cleanliness and that you have full uniform on prior to allowing you to begin the
session. SKILLS INSTITUTE OF AUSTRALIA
ASTRAL
ABN: 80 600 951 264RTO: 41322CRICOS:
During the skills demonstration, you will be required to clean the kitchen premises and
equipment by usingQueen Street, types of
different +000 12345 6789
cleaning, sanitisinginfo@asia.edu.au
products, and chemicals. Version 1.0
Campbelltown, NSW 2560. +000 12345 6789 Release Date: September 2019
www.astralskillsinstitute.com
Page No:
Task 1: Demonstrate cleaning and sanitising of each of the large and small equipment
according to cleaning schedules.
In this task, you are required to clean and sanitise each equipment with the right cleaning and
sanitising product. You are required to use each cleaning product and chemical safely by
reading the manufacturer’s instructions and product manual.
The large and small equipment list is as follows:
 cooking equipment:
 fry pans

Page 46 of 77
 deep fryers
 baking trays
 dishwashers
 garbage bins
 glasswashers
 measures:
 scales
 mechanical food preparation equipment:
 commercial mixers: food processors, blenders, and attachments
 mincers
 ovens
Clean and sanitise kitchen equipment:
o You are required to select and prepare cleaning agents and chemicals according to Astral
Institute kitchen cleaning schedule.
e.g., You may use different types of cleaning agents and chemicals such as neutral detergents-
used for washing any cooking tools, utensils, kitchen equipment and hard surfaces (floors and
walls)
o You are required to clean and sanitise kitchen equipment to ensure the utensils are clean
and safe to serve the food prepared to the customers.
o You must store clean equipment in the designated place in Astral Institute kitchen for
easy access.
Task 2- Demonstrate cleaning and replenishing the service ware and utensils.
ASTRAL SKILLS
In this task, INSTITUTE
you are required OF AUSTRALIA
to clean service ware and utensils using the dishwasher, hand
ABN:wash
80 600 particular items. You
951 264RTO: 41322CRICOS: are to ensure that enough crockery is available during service.
The commercial
Campbelltown, service ware and utensils
NSW 2560. are6789
+000 12345 as follows:www.astralskillsinstitute.com Release Date: September 2019
Page No:
 cutting boards
 containers
 cooking utensils
 crockery and dishes
 cutlery
 glassware
 graters and peelers

Page 47 of 77
 knives
Clean service ware and utensils:
o You must sort service ware and utensils and load them in dishwasher if appropriate.
e.g., dishes, cooking utensils, glassware.

o The service ware and utensils that are not dishwasher safe must be hand washed.
e.g., knives, chopping boards, pots, pans, frypans, etc.

o Any service ware that is chipped or broken must be discarded immediately.
o You are required to report any loss of service ware to your assessor.
o You must ensure that sufficient supply of service ware (clean and undamaged) must be
available at all times and do an order if required.
Task 3- Demonstrate cleaning and sanitising kitchen premises.

In this task, you are required to clean and sanitise kitchen surfaces, food preparation and
storage areas according to the cleaning schedules.
Clean and sanitise kitchen premises:
o You are required to clean and sanitise kitchen surfaces according to the cleaning
schedule. The cleaning schedule depends on:

 Kitchen size
ABN: 80 600 951 264RTO: 41322CRICOS:
 Kitchen design
Campbelltown,NSW Release Date: September 2019
Range
2560. and type of equipment
+000 12345 6789 www.astralskillsinstitute.com
Page No:
 Types of surfaces
 Number of staff
 Frequency of use
e.g., walls, floors, shelves.
o You are required to clean and sanitise food preparation and storage areas thoroughly
according to cleaning schedules.
The food preparation and storage areas include:

Page 48 of 77
 benches and working surfaces
 cool rooms
 cupboards
 pantry
 freezers
 fridges
 microwaves
 ovens
 storerooms
 stoves
e.g., Benches and working surface- Must be cleaned throughout the day to prevent cross
contamination.
o You are required to clean areas of animal and pest waste. Proper protective clothing and
gloves should be worn while cleaning the waste. You are required to discard any mop
heads, sponges and cloth used for the same as they are contaminated and cannot be re
used. You are required to report infestation to the assessor.
e.g., Ants- Ants do not leave droppings. They generally march around the kitchen in line or
swarm around food.
o You must follow safety procedures to deal with a chemical accident. A chemical accident
occurs when any kind of chemical substance contaminates the food or accidentally spills
on the personnel dealing with it.
ABN: 80 600 951 264RTO: 41322CRICOS:
You must
Level-6, Suite always keep Street,
6.01/138 Queen the Safety Data Sheet(SDS)
+000 12345 6789 or the Material Safety Data Sheets(MSDS)
handy. You must refer to these documents immediately in the event of a chemicalPageaccident. No:
These documents have the following information:
Identification of Health hazard Precautions for use Safe handling

chemical information and first information including
aid PPE (Personal
Protective
Equipment)
You must always keep a list of emergency phone numbers near the phone, in case of an
accident.
e.g., If the chemical comes in contact with the eyes:

Page 49 of 77
 Hold the eyes open and wash with fresh running water.
 Make sure you flush the eyelids, constantly lifting upper and lower lid.
 If pain persist, seek medical attention.
o You are required to sort soiled linen and prepare for collection by the laundry staff. The
different types of linen are as follows:
 cleaning cloths
 clothing
 napkins
 serving cloths
 tablecloths
 tea towels
You must keep the sorted linen in a pre-designated area.
e.g. Kitchen linen such as tea towels and aprons must be kept separate from dining linen such
as napkins, serving cloths and table cloths because the food residue from the kitchen linen
may stain the dining linen.
o You must dispose of any waste (hazardous or general) by following correct procedure.
This should be followed to avoid cross contamination.
e.g. Use protective equipment and clothing (storage bags, suitable clothing, enclosed
footwear, disposable face masks and gloves, etc) to dispose any hazardous waste/substances
Use gloves and tongs when handling general waste.
Task 4- Demonstrate working safely.

ABN:In
80 this task,
600 951 you41322CRICOS:
264RTO: are required to demonstrate working safely and cleaning equipment safely
according
Level-6, Suiteto the manufacturer
6.01/138 Queen Street, instructions
+000 12345by ensuring info@asia.edu.au
6789 correct protective equipment and
Version 1.0 safe
manual handling techniques are used. Page No:
Work safely and reduce negative environmental impacts:

o You must use cleaning agents and chemicals to clean the equipment safely and according
to the manufacturer instructions.
o You must use PPE and safe manual handling techniques when cleaning the equipment
and kitchen premises.
e.g., Use glasses or goggles if you are cleaning with chemicals.
Manual handling includes bending, lifting, carrying, lowering, pushing, or pulling a certain object
in appropriate manner.

Page 50 of 77
o You must reduce negative environmental impacts through efficient use of water and
other resources. You must use energy efficiently. This will help save money and energy.
e.g., Use water efficiently.
Use dishwasher when it is full.
If you use a mop, use the dirty water instead of pouring it down the drain (water
plants)
Check for leaks and regularly maintain taps, piping joints, etc.
o You are required to sort waste in general waste and recyclables. You must dispose it in
designated bins.
o You must safely dispose all kitchen waste and hazardous substances as it may cause
injuries to you or environment.
You must look for any hazard symbols to help identify the type of hazard. You must use
protective equipment and clothing while dealing with hazardous waste/substance. Follow
manufacturer’s instructions, SDS or MSDS. e.g., Contaminated food must be disposed using
special waste bins or containers.

ABN: 80 600 951 264RTO: 41322CRICOS:
Page No:

Page 51 of 77
SITHKOP001- CLEAN KITCHEN PREMISES AND EQUIPMENT - PRACTICAL DEMONSTRATION LOG - TASK 2
ASTRAL SKILLS INSTITUTE

THE EARLY CHILDHOOD OF AUSTRALIA
LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
ABN:
ABN: 80 600 951 264RTO: 80 600 951 264
41322CRICOS:
AUSTRALIA
Level-6, Suite 6.01/138 Queen Street, +000 12345 6789 info@asia.edu.au

info@asia.edu.au Version
Version 2.1 1.0
Level-6, Suite 6.01/138 Queen Street, (02) 46086789
9972 Release
Campbelltown, NSW 2560. +000 12345 www.astralskillsinstitute.com Release Date:Date: September 2019
Dec 2020
PagePage
52 ofNo:
77
INSTRUCTIONS
Your assessor will do the following.
 Observe you in a cleaning kitchen premises, storage areas, equipment, and utensils in a commercial kitchen.
 Provide a range cleaning equipment, materials, and chemicals.
 Use the checklist to observe you using a range of cleaning and sanitising methods, equipment, and chemicals.
 Use the skills demonstration checklist in this assessment in conjunction with this skills demonstration log.
 Observe you over a period of time (6 occasions X12 hours) while you learn and use various skills/tasks.
 Observe you following cleaning schedules, cleaning each of the large and small equipment items listed, cleaning and replenishing service
ware and utensils and sorting soiled linen on at least six different occasions.
 Ensure that you can consistently perform all tasks multiple times satisfactorily.
 Decide when you are competent at all tasks.
 Regularly enter the log’s details to enable you to track your progress.
You are required to do the following.

 You must demonstrate a range of cleaning techniques when cleaning kitchen premises and equipment in a commercial kitchen.
 Use any cleaning equipment, materials and chemicals provided by your assessor.
 Complete the tasks over a period of time (6 occasions X12 hours) while you learn and use various skills/tasks.
 Follow cleaning schedules, cleaning each of the large and small equipment items listed, cleaning and replenishing service ware and
utensils and sorting soiled linen on at least six different occasions.
 Consistently
CHILDHOODperform all tasks multiplePTY.
OF times satisfactorily.
THE EARLY LEARNING COMPANY LTD. T/A ASTRAL SKILLS INSTITUTE OF
ABN: 80 600 951 264 AUSTRALIA AUSTRALIA
ABN: 80 600 951 264RTO: 41322CRICOS:
Level-6, Suite
Level-6, 6.01/138
Suite Queen
6.01/138 Street,
Queen Street, +000 info@asia.edu.au Version 2.1
(02)12345 6789
Release Date: Dec 2020
Campbelltown,
Campbelltown, NSW NSW 2560.
2560 +000 12345 6789 www.asia.edu.au
Page 53Page
of 77
No:
ABN: 80 600 951 264
OF AUSTRALIA
AUSTRALIA
ABN: 80 600 951 264RTO: 41322CRICOS:
Level-6, Suite
Level-6, 6.01/138
Suite Queen
6.01/138 Street,
(02)12345 6789
Campbelltown,
2560 +000 12345 6789 www.asia.edu.au
Page 54Page
of 77
No:
Session 1
Learner name: Date:
Sort and Followed

Clean and replenish
Clean equipment prepare/remove linen cleaning Satisfactory Signature
service ware and utensils
schedule
  Cooking equipment   Cutting boards   Cleaning   Yes  Yes

cloths  
 large and small pots  Containers  No  No
 
 Clothing
 fry pans   Cooking utensils 
   Napkins
 deep fryers  Crockery and
 
dishes  Serving
 Dishwasher  
cloths
   Cutlery 
 Garbage bins    Tablecloths
  Glassware
  Glasswasher  Tea towels
 Graters and

 Measures peelers

 scales  Knives
 temperature probes
 Mechanical food preparation

equipment
 commercial mixers: food

 processors, blenders and
ABN: 80 600 951 264
OF AUSTRALIA
AUSTRALIA
ABN: 80 600 951 264RTO: 41322CRICOS:
Level-6, Suite
Level-6, 6.01/138
Suite Queen
6.01/138 Street,
(02)12345 6789
Campbelltown,
2560 +000 12345 6789 www.asia.edu.au
Page 55Page
of 77
No:
Session 1
Learner name: Date:
Sort and Followed

Clean and replenish
schedule
attachments
 mincers
 slicing machines
 Ovens
Assessor feedback
Learner feedback
Learner name:
Clean equipment

cloths  
 
 Clothing
   Napkins
 
dishes  Serving
cloths

ABN: 80 600 951 264
OF AUSTRALIA
AUSTRALIA
ABN: 80 600 951 264RTO: 41322CRICOS:
Level-6, Suite
Level-6, 6.01/138
Suite Queen
6.01/138 Street,
(02)12345 6789
Campbelltown,
2560 +000 12345 6789 www.asia.edu.au
Page 56Page
of 77
No:
Session 1
Learner name: Date:
Sort and Followed

Clean and replenish
schedule
  Garbage bins   Glassware  Tablecloths
  Glasswasher  Graters and  Tea towels

 peelers
 Measures 
 Knives
 scales

equipment

 processors, blenders, and
attachments
 mincers
 Ovens
Assessor feedback
Learner feedback
ABN: 80 600 951 264
OF AUSTRALIA
AUSTRALIA
ABN: 80 600 951 264RTO: 41322CRICOS:
Level-6, Suite
Level-6, 6.01/138
Suite Queen
6.01/138 Street,
(02)12345 6789
Campbelltown,
2560 +000 12345 6789 www.asia.edu.au
Page 57Page
of 77
No:
Session 3
Learner name: Date:
Sort and Followed

Clean and replenish
schedule

cloths  
 
 Clothing
   Napkins
 
dishes  Serving
cloths
  Glassware
 Graters and



equipment

ABN: 80 600 951 264
OF AUSTRALIA
AUSTRALIA
ABN: 80 600 951 264RTO: 41322CRICOS:
Level-6, Suite
Level-6, 6.01/138
Suite Queen
6.01/138 Street,
(02)12345 6789
Campbelltown,
2560 +000 12345 6789 www.asia.edu.au
Page 58Page
of 77
No:
Session 3
Learner name: Date:
Sort and Followed

Clean and replenish
schedule
attachments
 mincers
 Ovens
Assessor feedback
Learner feedback
Session 4
Learner name: Date:
Sort and Followed

Clean and replenish
serviceware and utensils
schedule

cloths  
 large and small pots  Containers
ABN: 80 600 951 264
OF AUSTRALIA
AUSTRALIA
ABN: 80 600 951 264RTO: 41322CRICOS:
Level-6, Suite
Level-6, 6.01/138
Suite Queen
6.01/138 Street,
(02)12345 6789
Campbelltown,
2560 +000 12345 6789 www.asia.edu.au
Page 59Page
of 77
No:
Session 4
Learner name: Date:
Sort and Followed

Clean and replenish
schedule
 fry pans  Cooking utensils  Clothing   No  No
 
 deep fryers  Crockery and  Napkins
 
dishes
 Dishwasher    Serving
  Cutlery  cloths
  Garbage bins  
 Glassware  Tablecloths
 
  Glasswasher
 Graters and  Tea towels
  Measures peelers

 scales   Knives

equipment

processors, blenders and
 attachments
 mincers
ABN: 80 600 951 264
OF AUSTRALIA
AUSTRALIA
ABN: 80 600 951 264RTO: 41322CRICOS:
Level-6, Suite
Level-6, 6.01/138
Suite Queen
6.01/138 Street,
(02)12345 6789
Campbelltown,
2560 +000 12345 6789 www.asia.edu.au
Page 60Page
of 77
No:
Session 4
Learner name: Date:
Sort and Followed

Clean and replenish
schedule
 Ovens
Assessor feedback
Learner feedback
ABN: 80 600 951 264
OF AUSTRALIA
AUSTRALIA
ABN: 80 600 951 264RTO: 41322CRICOS:
Level-6, Suite
Level-6, 6.01/138
Suite Queen
6.01/138 Street,
(02)12345 6789
Campbelltown,
2560 +000 12345 6789 www.asia.edu.au
Page 61Page
of 77
No:
Session 5
Learner name: Date:
Sort and Followed

Clean and replenish
schedule

cloths  
 
 Clothing
   Napkins
 
dishes  Serving
cloths
  Glassware
 Graters and



equipment

attachments
ABN: 80 600 951 264
OF AUSTRALIA
AUSTRALIA
ABN: 80 600 951 264RTO: 41322CRICOS:
Level-6, Suite
Level-6, 6.01/138
Suite Queen
6.01/138 Street,
(02)12345 6789
Campbelltown,
2560 +000 12345 6789 www.asia.edu.au
Page 62Page
of 77
No:
Session 5
Learner name: Date:
Sort and Followed

Clean and replenish
schedule
 mincers
 Ovens
Assessor feedback
Learner feedback
ABN: 80 600 951 264
OF AUSTRALIA
AUSTRALIA
ABN: 80 600 951 264RTO: 41322CRICOS:
Level-6, Suite
Level-6, 6.01/138
Suite Queen
6.01/138 Street,
(02)12345 6789
Campbelltown,
2560 +000 12345 6789 www.asia.edu.au
Page 63Page
of 77
No:
Session 6
Learner name: Date:
Sort and Followed

Clean and replenish
schedule
  Cooking equipment   Cutting boards   Cleaning   Yes  Yes LG

cloths  
 
 Clothing
   Napkins
 
dishes  Serving
cloths
  Glassware
 Graters and



equipment

attachments
ABN: 80 600 951 264
OF AUSTRALIA
AUSTRALIA
ABN: 80 600 951 264RTO: 41322CRICOS:
Level-6, Suite
Level-6, 6.01/138
Suite Queen
6.01/138 Street,
(02)12345 6789
Campbelltown,
2560 +000 12345 6789 www.asia.edu.au
Page 64Page
of 77
No:
Session 6
Learner name: Date:
Sort and Followed

Clean and replenish
schedule
 mincers
 Ovens
Assessor feedback
Learner feedback
Observation list Session 1 Session 2 Session 3 Session 4 Session 5 Session 6
Observable skills/tasks the learner is required to Satisfactory Satisfactory Satisfactory Satisfactory Satisfactory Satisfactory
demonstrate Yes No Yes No Yes No Yes No Yes No Yes No
Student must select and prepare cleaning agents and
chemicals according to cleaning schedule.
Student must clean and sanitise all large and small
kitchen equipment to ensure safety of food that is
prepared and served to customers.
ABN: 80 600 951 264
OF AUSTRALIA
AUSTRALIA
ABN: 80 600 951 264RTO: 41322CRICOS:
Level-6, Suite
Level-6, 6.01/138
Suite Queen
6.01/138 Street,
(02)12345 6789
Campbelltown,
2560 +000 12345 6789 www.asia.edu.au
Page 65Page
of 77
No:
The list of all small and large equipment:
 cooking equipment:
 fry pans
 deep fryers
 baking trays
 dishwashers
 garbage bins
 glasswashers
 measures:
 scales
 mechanical food preparation equipment:
 commercial mixers: food processors,
blenders and attachments
 mincers
 ovens
Student are required to store clean equipment in

designated place.
Student must clean and replenish the following service

ware and utensils:
 cutting boards
 containers
 cooking utensils
ABN: 80 600 951 264
OF AUSTRALIA
AUSTRALIA
ABN: 80 600 951 264RTO: 41322CRICOS:
Level-6, Suite
Level-6, 6.01/138
Suite Queen
6.01/138 Street,
(02)12345 6789
Campbelltown,
2560 +000 12345 6789 www.asia.edu.au
Page 66Page
of 77
No:
 crockery and dishes
 cutlery
 glassware
 graters and peelers
 knives
Student must sort service ware and utensils. Student
must load the dishwasher with appropriate items.
Student must hand wash other items that are not safe
for dishwasher.
Student must discard any broken or chipped service

ware and report any loss to the assessor.
Student must ensure that there is sufficient supplies of

clean, undamaged crockery are available at all times.
Student must clean and sanitise kitchen surfaces and

food preparation and storage areas by following the
cleaning schedule to ensure the safety of food served to
the customers. Food preparation and storage areas are:
 benches and working surfaces
 cool rooms
 cupboards
 pantry
 freezers
 fridges
 microwaves
ABN: 80 600 951 264
OF AUSTRALIA
AUSTRALIA
ABN: 80 600 951 264RTO: 41322CRICOS:
Level-6, Suite
Level-6, 6.01/138
Suite Queen
6.01/138 Street,
(02)12345 6789
Campbelltown,
2560 +000 12345 6789 www.asia.edu.au
Page 67Page
of 77
No:
 ovens
 storerooms
 stoves.
Student must ensure that kitchen areas are kept clean of
any animal and pest waste. Any incident of infestation
must be reported to the assessor.
e.g. rat droppings, mouse droppings, live or dead
roaches.
Student must follow safety procedures in the event of a
chemical accident.
e.g. If the chemical is swallowed, DO NOT induce
vomiting.
Student must sort and remove linen.

 cleaning cloths
 clothing
 napkins
 serving cloths
 tablecloths
 tea towels
e.g. keep kitchen linen like tea towels, aprons, etc.
separate from dining linen like napkins, table cloths so
that the grease and food residue from the kitchen does
not stain the dining linen.
ABN: 80 600 951 264
OF AUSTRALIA
AUSTRALIA
ABN: 80 600 951 264RTO: 41322CRICOS:
Level-6, Suite
Level-6, 6.01/138
Suite Queen
6.01/138 Street,
(02)12345 6789
Campbelltown,
2560 +000 12345 6789 www.asia.edu.au
Page 68Page
of 77
No:
Student is required to dispose of kitchen waste to avoid
cross contamination.
Student must use cleaning agents, chemicals and

cleaning equipment safely according to the
manufacturer’s instruction.
Students are supposed to use protective equipment and

safe manual handling techniques while cleaning kitchen
premises and equipment.
Student must reduce negative environmental impacts

through efficient use of energy, water and other
resources.
e.g. Check toilets, taps, piping joints and cooling systems
for leaks.
Student must sort kitchen waste from recyclables and

dispose them in designated bins.
Student must dispose waste especially hazardous

substances to minimise negative environmental impacts.
ABN: 80 600 951 264
OF AUSTRALIA
AUSTRALIA
ABN: 80 600 951 264RTO: 41322CRICOS:
Level-6, Suite
Level-6, 6.01/138
Suite Queen
6.01/138 Street,
(02)12345 6789
Campbelltown,
2560 +000 12345 6789 www.asia.edu.au
Page 69Page
of 77
No:
Student must perform the cleaning work demonstrating
use of:
 different types of cleaning agents and chemicals
for kitchens and equipment
 cleaning, sanitising and disinfecting methods for
kitchens and equipment
 correct and environmentally sound disposal
methods for waste and hazardous substances
 efficient use of energy, water and other
resources
Student must complete the cleaning tasks:

 within commercial time constraints
 selecting and using correct personal protective
equipment.
Final Outcome Satisfactory Satisfactory Satisfactory Satisfactory Satisfactory Satisfactory
ABN: 80 600 951 264
OF AUSTRALIA
AUSTRALIA
ABN: 80 600 951 264RTO: 41322CRICOS:
Level-6, Suite
Level-6, 6.01/138
Suite Queen
6.01/138 Street,
(02)12345 6789
Campbelltown,
2560 +000 12345 6789 www.asia.edu.au
Page 70Page
of 77
No:
Yes No Yes No Yes No Yes No Yes No Yes No
Date of demonstration
ABN: 80 600 951 264
OF AUSTRALIA
AUSTRALIA
ABN: 80 600 951 264RTO: 41322CRICOS:
Level-6, Suite
Level-6, 6.01/138
Suite Queen
6.01/138 Street,
(02)12345 6789
Campbelltown,
2560 +000 12345 6789 www.asia.edu.au
Page 71Page
of 77
No:
AT2- Practical Demonstration - Overall Result
Has it been completed

AT2 Assessment Tasks Satisfactory
and attached?
(AT2A) Practical Demonstration YES NO YES NO

Session 1
AT2A) Practical Demonstration YES NO YES NO

Session 2

Session 3
(AT2A) Practical Demonstration YES NO YES NO

Session 4

Session 5

Session 6
Overall outcome of the assessment Sati Not satisfactory

sfactory
Feedback to Student
ABN: 80 600 951 264RTO: 41322CRICOS:
Student Signature
Campbelltown, NSW 2560. +000 12345 6789 Date
Page No:
Assessor Signature Date

Page 72 of 77
Competency Summary Sheet
Unit of Competency: SITHKOP001- Clean kitchen premises and equipment
Student’s Name: Student’s ID:
Date of
Assessor’s Name:
completion:
Student Results
Not yet
Assessments Not
Satisfactory(S) satisfactor
Completed
y(NYS)
Assessment 1: Knowledge Test   
Assessment 2: Practical Demonstration   
Comments:
Note: student is required be marked satisfactory in all assessment tasks to be deemed

competent in this unit.
 Competent  Not Yet Competent

Unit Outcome:
Is re-assessment required:
ABN: 80 600 951 264RTO: 41322CRICOS:
 Yes  No
Assessor’s Queen Street,
Signature: +000 12345 6789 info@asia.edu.auDate: Version 1.0
Page No:
Student’s Signature: Date:

Page 73 of 77
Appendix1- Assessment resource in Astral Institute Kitchen
Astral Institute will conduct practical assessment for this unit in its Commercial Kitchen specified
in timetable where students will perform clean kitchen premises and equipment.
Assessment must ensure access to:
 commercial kitchen with food preparation and storage areas with floor, walls, and shelves
 fixtures and large equipment:
 bain marie or hot box
 commercial:
- blenders and food mills
- mixers and attachments
 commercial dishwasher
 commercial grade work benches
 commercial ovens with timer and trays:
- convection
- deck
- microwave
 commercial refrigeration facilities:
- cool room
- freezer
- fridge
 electronic equipment used for stock control
 deep fryer
 double sink
 gas, electric or induction stove tops
 salamander or other form of griller
 storage facilities:
- shelving
- trays
 slicing machine
 small equipment:
 cutting, chopping, and slicing implements
 cutting boards
 graters
 knives and cleavers:
- butcher and boning knives
- butter spreading knives
- bread knives
- carving knives
- large, serrated cake knives
- filleting knives
- utility knives

Page 74 of 77
 measurers:
- metric calibrated measuring jugs
- measuring spoons
- portion control scoops and markers
 meat:
- bats
- cleavers
- hooks
- thermometers
- mincers
- saws
 scales (1-gram increments) and scales for weighing large quantities
 scoops, skimmers, and spiders
 service-ware:
- platters, dishes, and bowls
- cutlery and serving utensils
 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
 spoons:
- large plain and slotted metal spoons
ABN: 80 600 951 264RTO: 41322CRICOS:
- ladles in a variety of sizes
- serving
Level-6, Suite spoons
- wooden spoons Page No:
 thermometers
 personal protective equipment specified in the knowledge evidence
 cleaning materials and equipment:

- cleaning cloths
- commercial cleaning and sanitizing agents and chemicals for cleaning commercial
kitchens, equipment, and food storage areas
- dishwashers
- dustpans and brooms
- floor scrubbers or polishers

Page 75 of 77
-garbage bins and bags
-mops and buckets
-pressurized steam and water cleaners
-sponges, brushes, and scourers
-swabs
-tea towels
-waste sink for mops
 organizational specifications:
- equipment manufacturer manuals
- current commercial stock control procedures and documentation for ordering,
monitoring, and maintaining cleaning stock
- commercial cleaning schedules
- food preparation lists
- ordering and docketing paperwork
- safety procedures for chemical accidents
- SDS for cleaning agents and chemicals and plain English workplace documents or
diagrams that interpret the content of SDS.

ABN: 80 600 951 264RTO: 41322CRICOS:
Page No:

Page 76 of 77
Copyright: Instructions in this tool have been developed by NTA and Astral Institute for sole purpose of use by Astral Institute. Any
part of these assessment instructions cannot be reproduced in full or part for without approval of Astral Institute and NTA which
holds authorship rights.

ABN: 80 600 951 264RTO: 41322CRICOS:
Page No:

Page 77 of 77

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SIT40516 - Certificate IV in Commercial Cookery

SITHKOP001 - Clean Kitchen Premises and Equipment

Student Assessment Guide

Student ID: _________________________

Student Name: _________________________

info@asia.edu.au Version 2.1

ASTRAL SKILLS INSTITUTE OF AUSTRALIA

info@asia.edu.au Version 2.1

Student Signature: Date:

ASSESSMENT RECEIVED BY Astral Institute Staff

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

Assessment Handed On:

info@asia.edu.au Version 2.1

Staff Name: ………………...……..............……...……... Student

ASTRAL SKILLS INSTITUTE OF AUSTRALIA

This page is intentionally Left Blank

info@asia.edu.au Version 2.1

The assessment booklet contains two (2) parts:

 Application of the unit of competency

 Elements, performance evidence and knowledge evidence requirements of the unit

 Conditions, context, required resources and location of the assessment.

 Role play / Practical Demonstration information.

 Information on resources required, where applicable

info@asia.edu.au Version 2.1

Application of the unit of competency:

the time of publication.

info@asia.edu.au Version 2.1

info@asia.edu.au Version 2.1

 perform the above cleaning work demonstrating use of:

 complete above cleaning tasks:

info@asia.edu.au Version 2.1

info@asia.edu.au Version 2.1

 purpose of the following personal protective equipment used when cleaning:

 environmental impacts of cleaning commercial kitchens and equipment and minimal

info@asia.edu.au Version 2.1

ASTRAL SKILLS INSTITUTE OF AUSTRALIA

info@asia.edu.au Version 2.1

info@asia.edu.au Version 2.1

ASTRAL SKILLS INSTITUTE OF AUSTRALIA

info@asia.edu.au Version 2.1

You will be given 3 hours to complete this

info@asia.edu.au Version 2.1

ASTRAL SKILLS INSTITUTE OF AUSTRALIA

 Demonstrate following tasks on at least six occasions

info@asia.edu.au Version 2.1

Administration, recording and reporting requirements:

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

info@asia.edu.au Version 2.1

Recording an assessment result:

For assessment task:

info@asia.edu.au Version 2.1

Student access to records:

info@asia.edu.au Version 2.1

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

d. Be reasonable to expect in a workplace.

Reasonable adjustment may consist of:

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.