Practical Assessment

The Practical Assessment is a set of tasks that must be completed in an operational commercial
kitchen. This can be an industry workplace; or a simulated industry environment, such as an
industry-realistic training kitchen servicing customers.
To be assessed for this unit of competency, you must demonstrate your skills and knowledge to
prepare cook-chill and cook-freeze foods.
The Practical Assessments in this workbook include:
1. Workplace Assessment
A series of tasks assessing the candidate’s practical knowledge and skills relevant to the
unit of competency. This includes the candidate completing workplace documents or
similar as evidence of competent performance.
2. Workplace Practical Observation
A set of assessment tasks where the candidate must demonstrate practical skills
relevant to the unit of competency. These skills are to be demonstrated while being
observed by the assessor.
IMPORTANT!
 All signatures/initials in your submissions, including yours, must be handwritten and
dated. Submissions with signatures/initials must be scanned.
 The supervisor/observer who completes and signs your evidence submissions must
provide their real name, contact number, and email address for your assessor’s
reference.
 Should you encounter issue or concerns regarding your assessment, contact your
assessor.
Workplace Assessment
Assessment Overview

This workplace assessment requires you to prepare and cook cook-chill and cook-freeze
dishes following standard recipes.
This assessment is divided into three tasks:
 Task 1: Conduct Mise en Place in the Workplace
 Task 2: Cook and Store Cook-Chill and Cook-Freeze Dishes
 Task 3: Transfer Prepared Bulk Food Items
You are required to complete the assessment tasks in an operational commercial kitchen. This
can be an industry workplace; or simulated industry environment, such as an industry-realistic
training kitchen servicing customers.
Each task comes with a set of instructions. You are to follow these instructions to complete the
assessment. Each task will require you to either:
 Submit completed workplace templates and/or any required documentation; or
 Demonstrate task requirements while being observed by the assessor.
Some tasks may include both requirements. These will serve as evidence of your task
completion.
Before starting this assessment, your assessor will discuss with you these instructions,
resources, and guidance for satisfactorily completing the tasks.

You are required to:

 Complete the tasks within the time allowed, as scheduled in-class roll.
 Prepare the ingredients and equipment required to prepare and cook cook-chill and
cook-freeze dishes
 Cooking dishes following their standard recipes
 Storing dishes using food preservation processes, including cook-chill and cook-freeze.
 Transferring prepared bulk food items to service areas and outlets.
Resources Required for Assessment
Resources you need to access to complete the workplace assessment are outlined in the
Resources Required for Assessment section of this workbook, and in the corresponding
Assessor’s Checklist and/or Observation Form of each task.
Discuss each requirement with your assessor before commencing with each task. They will
organise the resources required for this assessment.
 Forms and Templates
Generic forms and templates to be used for the assessments are specified for each task, unless
otherwise stated. These can be accessed from the following link:
SITHCCC032 Forms and Templates
If you are currently in a workplace, use similar workplace templates and forms used by your
organisation to complete each assessment task.
Discuss with your supervisor and your assessor first to ensure that the forms/templates you will
use cover all criteria required by each assessment task.
Review these forms and templates with your assessor before starting the task.

Preliminary Task

ASSESSMENT INSTRUCTIONS

This practical assessment requires you to prepare at least 10 portions of at least 350 grams of at
least six dishes.
To complete this assessment, you must identify at least six dishes that:
1. Meet each of the following food service requirements:
 At least two entire meals
 At least two individual meal items
 At least two bulk meals for external transportation
2. Use at least one of each of the following cookery methods
 Baking
 Blanching
 Boiling
 Braising
 Chargrilling
 Deep-frying
 Grilling
 Poaching
 Roasting
 Sous vide
 Steaming
 Stewing
3. Use each of the following food preservation process at least once on each food service
requirement identified:
 Cook-chill
 Cook-freeze
 Food Service Cookery Methods to Food Preservation
Dish Name
Requirement to be met be Used Process to be Used

i.

ii.

iii.

iv.

v.

vi.
Task 1: Conduct Mise en Place in the Workplace

ASSESSMENT INSTRUCTIONS

While being observed by your assessor, prepare the ingredients and equipment needed for
cooking at least six dishes, including:
 At least three cook-chill dishes
 At least three cook-freeze dishes
STEPS TO TAKE
1. Access and review the following documents:
 Standard recipe for cook-chill and cook-freeze foods
 Food preparation list
 Food safety plan
 Manufacturer’s instructions for use of kitchen equipment
 Organisational stock rotation policies and procedures.
 Mise en place lists
2. Identify and confirm the food production requirements for each dish identified above
using the food preparation list and standard recipes.
 Equipment needed for each dish
 Temperature for cooking each dish
 Cooking time for each dish
 Procedures for cooking each dish
3. Calculate the amount of ingredients for each dish based on the number of portions
identified.
4. Select ingredients needed from storage based on the following:
 Standard recipe
 Freshness
 Quality
 Stock rotation requirements
5. Sort ingredients to be processed based on mise en place list

6. Process the ingredients to be used for cooking. To do this, you must:

 Clean ingredients to be used
 Weigh bulk ingredients
 Measure bulk ingredients
  Perform culinary cuts on bulk ingredients
 Minimise food waste during preparation of ingredients
7. Clean and assemble equipment based on manufacturer instructions
YOU WILL BE ASSESSED ON YOUR
 Practical knowledge of mise en place requirements for preparing cook-chill and cook-
freeze dishes
 Practical skills relevant to using kitchen equipment safely and hygienically when preparing
processing ingredients.
OBSERVATION FORM
Before starting this task, review the Workplace Assessment Task 1 - Observation Form provided
along with this workbook. This form lists all the practical skills you need to demonstrate while
completing this task.
YOUR ASSESSOR WILL
 Organise workplace resources required for you to complete this assessment.
 Advise you on the time and location of the assessment.
 Discuss with you the practical skills listed in the Observation Form prior to the assessment.
Address your queries and concerns regarding this task.
Task 2: Cook and Store Cook-Chill and Cook-Freeze Dishes

ASSESSMENT INSTRUCTIONS

While being observed by your assessor, do the following:

 Cook the following for each food service requirement provided in the Preliminary Task:
o At least two cook-chill dishes

o At least two cook-freeze dishes

 Store each prepared dish to ensure food safety and quality.

STEPS TO TAKE
PART A: Cooking Each Food Item
1. Access and review the following:
 Standard recipes for cook-freeze and cook-chill dishes to be prepared
 Food safety plan
 Document containing information on the candidate’s job description
 Organisational policies and procedures for:
o Storing food items
o Labelling and coding food items

2. Cook each dish identified in the Preliminary Task following the standard recipes.
In doing so, you must:
 Use each cookery method identified for each dish.
 Adjust quality of each dish appropriately
 Cook food within desired temperatures considering the following:
o Cook-chill process
o Cook-freeze process
o Food quality
o Food safety
PART B: Storing Each Food Item
1. Access and review the following documents:
 Food safety plan for chilling and freezing foods
 Organisational policies and procedures for:
o Storing food items
o Labelling and coding food items
2. Identify the following items relevant to storing food:
 Chilling equipment
 Freezing equipment
 Container for each food item to be stored
 Labelling and coding equipment
3. Store each prepared food by completing the following:
 a. Use the correct container based on the following:
 Type of dish
 Chilling equipment to be used
 Freezing equipment to be used
b. Follow proper storage protocols for each cook-chilled item, including:
 Applying appropriate labels
 Applying appropriate codes
 Following the first-in, first-out system
For each cook-chill food:
c. Use each of the following methods for chilling food at least once across the
storage of all the prepared cook-chill food items:
 Blast chilling method
 Water bath chilling method
d. Follow the following for chilling food to ensure food safety:
 Time standards
 Temperature standards
For each cook-freeze food:
e. Store each prepared cook-freeze food item in the freezer in batches.
f. Follow the following for freezing food to ensure food safety.
 Time standards
 Temperature standards
YOU WILL BE ASSESSED ON YOUR
 Practical knowledge of the following:
o Cook-chill and cook-freeze processes
o Cookery methods for each food item to be prepared
 Practical skills relevant to the following:
o Cooking dishes using appropriate cookery methods
o Storing food items to ensure food safety and quality

OBSERVATION FORM
Before starting this task, review the Workplace Assessment Task 2 - Observation Form provided
along with this workbook. This form lists all the practical skills you need to demonstrate while
completing this task.
YOUR ASSESSOR WILL
 Organise workplace resources required for you to complete this assessment.
 Advise you on the time and location of the assessment.
 Discuss with you the practical skills listed in the Observation Form prior to the assessment.
 Address your queries and concerns regarding this task.
Task 3: Transfer Prepared Bulk Food Items

ASSESSMENT INSTRUCTIONS

While being observed by your assessor, transport at least two bulk food items prepared in
Workplace Assessment Task 2 while maintaining safe temperature levels in transit.
STEPS TO TAKE
1. Access and review the following documents
 Food safety plan
 Organisational policies and procedures for transferring food items in cold storage
 Food order slips
2. Identify the following:
 Location where each bulk food item will be transported.
 At least two bulk food items to be transported.
This must correspond to the bulk food items prepared in Workplace Assessment
Task 2.
3. Check and record temperature of each food item upon despatch from production area.
4. Adjust temperature of food container as required to ensure food safety.
5. Transfer each food item to appropriate area using the following:
 Refrigerated transport
 Insulated containers
6. Check and record temperature of the containers upon turnover of food items at
designated area.
Use your organisation’s template for recording food temperatures for transport or you
may use the Food Transfer Log template provided at The Continent Hotel site.
YOU WILL BE ASSESSED ON YOUR
 Practical knowledge of proper temperature levels to ensure food safety during food
transport
 Practical skills relevant to maintaining the correct temperature of food items using chill
and freeze storage devices

OBSERVATION FORM AND ASSESSOR’S CHECKLIST

Before starting this task, review the following checklists provided along with this workbook.
 Workplace Assessment Task 3 - Observation Form
This form lists all the practical skills you need to demonstrate while completing this task.
  Workplace Assessment Task 3 - Assessor’s Checklist
This form lists the criteria your submission must address to complete this task
satisfactorily.
YOUR ASSESSOR WILL
 Organise workplace resources required for you to complete this assessment.
 Advise you on the time and location of the assessment.
 Discuss with you the practical skills listed in the Observation Form prior to the
assessment.
 Address your queries and concerns regarding this task.
EVIDENCE TO BE SUBMITTED
After completing this task, submit a completed Food Transfer Log template to your assessor.
Learner Assessment Pack
Assessment Workbook Checklist
Assessment Workbook Checklist
Instructions:
Your assessor will review your submissions against the checklist below. This section is to be
completed by your assessor.

The candidate has completed the Knowledge Assessment in this workbook ü

Knowledge Assessment Questions ☐

The candidate has completed the Practical Assessments in this workbook and ü
has submitted all the required evidence:

Workplace Assessment

Task 1: Conduct Mise en Place in the Workplace

Video recording of the presentation ☐

Only if direct observation is not possible.

Task 2: Cook and Store Cook-Chill and Cook-Freeze Dishes

Video recording of the presentation ☐

Only if direct observation is not possible.

Task 3: Transfer the Prepared Bulk Food Items

Video recording of the presentation ☐

Only if direct observation is not possible.

Food Transfer Log template ☐

End of Document