SITHCCC001 Student Assessment Tasks 23-06-20

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First published 2020
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Contents
Introduction........................................................................................................................................ 4
Assessment for this unit.................................................................................................................... 4
Preparing for assessment.................................................................................................................. 4
Assessment Task 1: Knowledge questions.......................................................................................5
Information for students................................................................................................................. 5
Questions...................................................................................................................................... 6
Assessment Task 1: Checklist..................................................................................................... 10
Assessment Task 2: Student logbook............................................................................................. 11
Information for students............................................................................................................... 11
Activities...................................................................................................................................... 12
Assessment Task 2: Student Logbook checklist..........................................................................15
Final results record.......................................................................................................................... 18
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Introduction
Welcome to the Student Assessment Tasks for SITHCCC001 Use food preparation equipment.
These tasks have been designed to help you demonstrate the skills and knowledge that you have
learnt during your course.
Please ensure that you read the instructions provided with these tasks carefully. You should also
follow the advice provided in the Hospitality Works Student User Guide. The Student User Guide
provides important information for you relating to completing assessment successfully.
Assessment for this unit

SITHCCC001 Use food preparation equipment describes the performance outcomes, skills and
knowledge required to safely use commercial kitchen equipment to prepare a range of different
food types.
For you to be assessed as competent, you must successfully complete two assessment tasks:
 Assessment Task 1: Knowledge questions – You must answer all questions correctly.
 Assessment Task 2: Student Logbook – You must complete a range of food preparation tasks
using basic cookery methods and complete a Student Logbook. The assessor must also
observe you while you complete a range of cooking tasks.
Preparing for assessment

Please read through all of the assessment tasks and related documents carefully before you get
started. Ensure that you have everything that you need and seek clarification from your trainer,
assessor or workplace supervisor if you have any questions.
Supporting resources: Supporting resources include templates, journals, workbooks and

portfolios which can be used to support you in providing evidence of your competence. Your
assessor will provide you with these documents before you begin your assessment tasks. For
this unit, the supporting resources comprise:
 Student Logbook (Assessment Task 2)
 Service planning template (Assessment Task 2)
Once you have read through the assessment tasks and are satisfied that you are clear on the
requirements and submission dates, complete and sign a Student Assessment Agreement. Your
assessor will countersign the agreement and keep it on file. You will find a Student Assessment
Agreement in Appendix B of your Hospitality Works Student User Guide or your RTO will provide
you with one.
Remember to check your Hospitality Works Student User Guide for information about:
 submitting assessments  re-assessment guidelines
 assessment appeals  responding to written questions.
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Assessment Task 1: Knowledge questions
Information for students

Knowledge questions are designed to help you demonstrate the knowledge which you have
acquired during the learning phase of this unit. Ensure that you:
 review the advice to students regarding answering knowledge questions in the Hospitality
Works Student User Guide
 comply with the due date for assessment which your assessor will provide
 adhere with your RTO’s submission guidelines
 answer all questions completely and correctly
 submit work which is original and, where necessary, properly referenced
 submit a completed cover sheet with your work
 avoid sharing your answers with other students.
Assessment information
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Information about how you should complete this assessment can be found in Appendix
A of the Hospitality Works Student User Guide. Refer to the appendix for information
on:
 where this task should be completed
 the maximum time allowed for completing this assessment task
 whether or not this task is open-book.
Note: You must complete and submit an assessment cover sheet with your work. A
template is provided in Appendix C of the Student User Guide. However, if your RTO
has provided you with an assessment cover sheet, please ensure that you use that.
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Questions
1. Identify correct food safety procedures for the following:
Vegetables
Eggs
Raw meat
Reheating food
Cooling food
2. Describe each of these precision cuts:
Brunoise
Chiffonade
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Concasse
Jardinière
Julienne
Macedoine
Mirepoix
Paysanne
3. Define mise en place and explain its purpose in regards to preparing, cooking and presenting
food.
4. Explain the difference between sharpening a knife and honing a knife, when each should be
performed and what equipment you use.
5. Briefly explain the purpose/use of each of these knives:
Butcher boning
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Boning
Chef
Filleting
Palette
Utility
Vegetable
6. It’s important to work safely when using kitchen equipment. Many of the safety requirements
apply to all equipment. Identify three key things you can do when working safely with
equipment such as blenders, food processors and mixers.
7. List three key safety considerations you need to make when using graters (both electrical and
handheld).
8. List three key procedures you need to follow when cleaning and maintaining equipment.
9. List five items you need to clean equipment and your work area
10. Choose at least one piece of equipment that requires the following maintenance:
 blades to be adjusted
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 oiling/lubrication.
Explain how these processes are completed and how you would work safely.
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11. Explain how you would deal with the following issues:
 You are assembling a blender and realise that the container/jar has a crack in it. You
know there are spare ones that can be used.
 You are trying to change the blades on a mandoline slicer. One of the plastic components
snap because you have been having trouble removing the blade.
 You are having trouble getting an attachment to fit in the food processor. You think that
someone may have stored this attachment incorrectly – you think it belongs to another
model.
 One of your colleagues has set up a blender right near the basin. When you suggest they
should move it, they wave their hand and dismiss your concerns.
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Assessment Task 1: Checklist

Student’s name:
Did the student provide a Completed

sufficient and clear answer successfully? Comments
which met the requirements
of the assessor marking Yes No
guide?
Question 1
Question 2
Question 3
Question 4
Question 5
Question 6
Question 7
Question 8
Question 9
Question 10
Question 11
Task outcome:  Satisfactory  Not satisfactory
Assessor signature:
Assessor name:
Date:
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Assessment Task 2: Student logbook
Information for students
Cooking tasks required for this unit

This unit of competency requires that you:
 safely and hygienically use the following fixed and handheld equipment:
o blenders o butcher and boning knives
o food processors o filleting knives
o graters o palette knives
o mandoline slicers o measures
o mouli o scales
o planetary mixers o thermometers
o peelers, corers or slicers o whisks: fine and coarse stainless

steel wire
o sharpening steels and stones
 use the above equipment to prepare each of the following foods:

o fruit and vegetables o coatings
o meat o condiments and flavourings
o poultry o garnishes
o seafood o oils
o batters o sauces and marinades
You must also:
 demonstrate use of these precision cuts:

o brunoise o julienne
o chiffonnade o macédoine
o concasse o mirepoix
o jardinière o paysanne
Instructions for how you will complete these requirements are included below.
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13
Activities
Complete the following activities.
1. Carefully read the following information.
Successful completion of this unit requires that you complete the range of cooking
tasks listed above. It is important that you provide evidence that you have
successfully completed each task. We have provided a Student Logbook to help
you.
Below is a guide to the skills and knowledge you must demonstrate when you are
completing each task. We have provided a number of documents to assist you and
you will find these in your Student Logbook.
What do I need to demonstrate?

During your practical assessments you will be required to demonstrate a range of
the skills and knowledge that you have developed during your course. These
include:
 interpreting standard recipes and food preparation lists
 confirming food production requirements
 calculating ingredient amounts
 weighing and measuring ingredients accurately
 selecting the knives required for the food to be prepared
 selecting routine and specialised equipment and utensils for the food to be
prepared
 ensuring that food preparation equipment is safely assembled, clean and

ready for use
 using equipment safely and hygienically
 making precision cuts to prepare food
 using equipment according to the manufacturer’s instructions
 cleaning and maintaining equipment according to the manufacturer’s

instructions
 measuring and using correct amount of cleaning agents on equipment
 making minor adjustments to equipment (including oiling and adjusting blades)
 identifying and reporting on any unsafe or faulty equipment (where applicable)
 rectifying issues with equipment within your level of responsibility (where

applicable)
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 working safely and hygienically at all times
 working sustainably by minimising waste and using energy responsibly.
How will I provide evidence?

In your Student Logbook you will find some detailed information about providing
evidence, the preparation and planning documents you must complete each time
you cook, a logbook summary and a Reflective journal. Each time you prepare a
dish for assessment of this unit, you will need to:
 complete a Service planning document
 complete a Reflective journal (a reflective journal provides an opportunity for

you to think about the processes you undertook – what went well, what you
would do differently next time); it also helps you to provide evidence for your
assessment
 ask your supervisor/assessor to sign the Supervisor Declaration section at the

end of your Reflective journal.
Your assessor will also observe some of your cooking and food preparation and
complete an observation checklist.
Tips for completing your Student Logbook
 Read through this assessment and your Student Logbook before you get
started and make sure you understand what you need to do. If you are unsure,
speak to your assessor and/or supervisor.
 Stay up to date! Complete a logbook entry at the end of each time you cook
and ask your supervisor to do the same. Providing organised, complete
evidence forms part of your assessment.
 Stay in touch with your assessor. Ask questions, raise issues, check in,
communicate.
Most importantly, ask for help if you are having trouble!
2. Determine production requirements.
To ensure you have everything you need to prepare the required food, you will
need to:
 interpret the standard recipe and associated food preparation list which you
will be working from and:
o confirm the food production requirements
o calculate the number of portions and the amount of each ingredient that
you require
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o identify the food preparation equipment that you require
o ensure the appropriate food preparation equipment is clean, safe and

ready for use
A Service planning template has been provided to help you.
3. Use equipment to prepare food.
Now it’s time to put all of that planning and organising to work. Prepare the required
foods as per the standard recipe and food preparation list. Ensure that:
 all food is handled and prepared safely and hygienically
 you follow portion control procedures
 you manage your own speed, timing, sequencing and productivity to ensure
efficiency
 you assemble and use all equipment safely and hygienically as per
manufacturer’s instructions
 you check that equipment is clean and ready for use
 you demonstrate the range of precision cuts required of this task
 your knife selection is appropriate to the type of food being prepared
 you work sustainably to minimise the amount of waste produced and to reduce
the use of energy and resources
 you clean equipment by using the correct amount and type of cleaning agents
 you make minor adjustments including oiling and blade adjustment
 you work within commercial time constraints.
Where any equipment shows signs of faults or other issues that indicate it may be
unsafe to use, report immediately to your trainer/assessor or supervisor.
Complete a Reflective journal for each time you prepare food as part of your
assessment for this unit. Don’t forget to ask your supervisor/assessor to complete
the declaration.
4. Submit documents to your assessor.
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Finalise your Student Logbook. Ensure all documents are clear and complete. It
should include the following completed documents for each time you cook a dish as
part of your assessment for this unit.
 Service planning
 Reflective journal (endorsed by your supervisor/assessor).
Send or submit the completed Student Logbook to your assessor.
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Assessment Task 2: Student Logbook checklist

Student’s name:
Did the student: Completed Comments

successfully?
Yes No
Safely and hygienically use the following

fixed and handheld equipment:
 blenders
 food processors
 graters
 mandolin slicers
 mouli
 planetary mixers
 peelers, corers or slicers
 sharpening steels and stones
 butcher and boning knives
 filleting knives
 palette knives
 measures
 scales
 thermometers
 whisks: fine and coarse stainless

steel wire?
Use the above equipment to prepare

each of the following foods:
 fruit and vegetables
 meat
 poultry
 seafood
 batters
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 coatings
 condiments and flavourings
 garnishes
 oils
 sauces and marinades?
Demonstrate use of these precision cuts

when preparing fruit and vegetables:
 brunoise
 chiffonnade
 concasse
 jardinière
 julienne
 macédoine
 mirepoix
 paysanne?
Interpret the standard recipes and

associated food preparation lists to:
 confirm food production

requirements
 calculate number of portions
 calculate ingredient quantities?
Identify and select ingredients to be

prepared?
Select types of knives required?
Select equipment suitable for

requirements?
Ensure that equipment was assembled

and used safely, hygienically and
according to manufacturer instructions?
Ensure cleanliness of equipment before

use?
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Follow portion control procedures?
Make minor adjustments including oiling

and blade adjustment?
Clean equipment by using the correct

amount and type of cleaning agents?
Work sustainably to minimise waste?
Work safely and hygienically at all

times?
Work sustainably to reduce use of

resources and energy?
Prepare food within commercial time

constraints?
Report any issues or faults with

equipment immediately (where
applicable)?
Task outcome:  Satisfactory  Not satisfactory
Assessor signature:
Assessor name:
Date:
20
Final results record

Student name:
Assessor name:
Date:
Unit name:
Qualification name:
Final assessment results
Result
Task Type Satisfactory Unsatisfactory Did not submit
Assessment Task 1 Knowledge questions S U DNS
Assessment Task 2 Student Logbook S U DNS
Overall unit results C NYC
Feedback
 My performance in this unit has been discussed and explained to me.

 I would like to appeal this assessment decision.
Student signature: _________________________________________ Date: _________________
 I hereby certify that this student has been assessed by me and that the assessment has been
carried out according to the required assessment procedures.
Assessor signature: _______________________________________ Date: _________________
21

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T: +61 731 280 176 (Brisbane) | +61 3 9640 0057 (Melbourne)

First published 2020

© 2020 RTO Works

Assessment for this unit

Preparing for assessment

Supporting resources: Supporting resources include templates, journals, workbooks and

 Student Logbook (Assessment Task 2)

 Service planning template (Assessment Task 2)

 submitting assessments  re-assessment guidelines

 assessment appeals  responding to written questions.

Assessment Task 1: Knowledge questions

Information for students

 adhere with your RTO’s submission guidelines

 answer all questions completely and correctly

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

 submit a completed cover sheet with your work

 avoid sharing your answers with other students.

 where this task should be completed

 the maximum time allowed for completing this assessment task

 whether or not this task is open-book.

1. Identify correct food safety procedures for the following:

2. Describe each of these precision cuts:

5. Briefly explain the purpose/use of each of these knives:

Assessment Task 1: Checklist

Did the student provide a Completed

Task outcome:  Satisfactory  Not satisfactory

Assessment Task 2: Student logbook

Information for students

Cooking tasks required for this unit

o food processors o filleting knives

o graters o palette knives

o mandoline slicers o measures

o planetary mixers o thermometers

o peelers, corers or slicers o whisks: fine and coarse stainless

 use the above equipment to prepare each of the following foods:

o meat o condiments and flavourings

o batters o sauces and marinades

You must also:

 demonstrate use of these precision cuts:

1. Carefully read the following information.

What do I need to demonstrate?

 interpreting standard recipes and food preparation lists

 confirming food production requirements

 calculating ingredient amounts

 weighing and measuring ingredients accurately

 selecting the knives required for the food to be prepared

 ensuring that food preparation equipment is safely assembled, clean and

 using equipment safely and hygienically

 making precision cuts to prepare food

 using equipment according to the manufacturer’s instructions

 cleaning and maintaining equipment according to the manufacturer’s

 measuring and using correct amount of cleaning agents on equipment

 making minor adjustments to equipment (including oiling and adjusting blades)

 identifying and reporting on any unsafe or faulty equipment (where applicable)

 rectifying issues with equipment within your level of responsibility (where

 working safely and hygienically at all times

 working sustainably by minimising waste and using energy responsibly.

How will I provide evidence?

 complete a Service planning document

 complete a Reflective journal (a reflective journal provides an opportunity for

 ask your supervisor/assessor to sign the Supervisor Declaration section at the

Tips for completing your Student Logbook

2. Determine production requirements.

o identify the food preparation equipment that you require

Student signature: _________________________ Date: _

Assessor signature: _______________________ Date: _