SITHCCC005 Assessment 2 -Practical Observation-2.docx

Assessment Tasks and Instructions Student Name Ishwor oli Student Number RC00001717 Course and Code SITHCCC005 (Certificate IV in commercial cookery) Unit(s) of Competency and Code(s) SITHCCC005 Prepare dishes using basic methods of cookery Stream/Cluster Trainer/Assessor Mr. Awal Khan. Assessment for this Unit of Competency/Cluster Details Assessment 1 Short answer questions Assessment 2 Practical Observation Assessment 3 Assessment conducted in this instance: Assessment 1 2 3 Reasonable Adjustment 1. Has reasonable adjustment been applied to this assessment? No No further information required Yes Complete 2. 2. Provide details for the requirements and provisions for adjustment of assessment: Student to complete My assessor has discussed the adjustments with me I agree to the adjustments applied to this assessment Signature Ishwor oli Date 20/09/2023 2 nd Assessor to complete I agree the adjustments applied to this assessment are reasonable Name Signature Date

Assessment Guidelines What will be assessed – Performance Evidence The purpose of this assessment is to check your ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:  follow standard recipes for dishes that demonstrate use of each of the following major food types: o dairy products o dry goods o frozen goods o fruit o meat o poultry o seafood o vegetables  demonstrate food safety practices for handling and storing each of the major food types  use each of the following cookery methods and complete mise en place activities when preparing the above dishes: o baking o blanching o boiling o braising o deep-frying o grilling o poaching o roasting o shallow frying (pan-fry, sauté or stir-fry) o steaming o stewing o microwaving  prepare the above dishes for at least six different customers: o within commercial time constraints and deadlines o reflecting required quantities to be produced o demonstrating portion control procedures o responding to special customer requests and dietary requirements. Place/Location where assessment will be conducted including timeframes SSH to complete Resource Requirements Refer to the Assessment conditions attached to the Futura Group Mapping Document located in the teacher support tools folder or the “Assessment Conditions” for this unit in the SIT 1.0 Training Package. Recipes

Instructions for assessment including WHS requirements You are required to complete each task for this assessment as outlined below, following the relevant recipes, Work Place Health and Safety practices and Hygiene procedures as instructed during the training sessions you have participated for this unit of competency. Statement of Authenticity I acknowledge that I understand the requirements to complete the assessment tasks The assessment process including the provisions for re-submitting and academic appeals were explained to me and I understand these processes I understand the consequences of plagiarism and confirm that this is my own work and I have acknowledged or referenced all sources of information I have used for the purpose of this assessment Student Signature: Ishwor oli Date: 20 / 09 / 2023 This assessment: First Attempt 2nd Attempt Extension – Date: / / RESULT OF ASSESSMENT Satisfactory Not Yet Satisfactory Feedback to Student: Assessor(s) Signature(s): Date: / / Student Signature Ishwor oli Date: 20/ 09 / 2023 Assessment 2 Your Tasks Prepare the following dishes to the criteria set out below: Dish to be prepared Method(s) of cookery applied Major food groups used

Dish 1: Roast Striploin in Cabernet Jus, grilled tomato, bean bundles, Pommes Dauphine Recipe Source: Futura Group, e-coach recipes SITHCCC005 No. of serves: 2 customers baking X blanching X boiling braising X deep-frying X grilling poaching X roasting shallow frying (pan-fry, sauté or stir-fry) X steaming stewing microwaving X dairy products X dry goods frozen goods fruit X meat poultry seafood X vegetables Dish 2: Braised Lamb Shanks Recipe Source: Futura Group, e-coach recipes SITHCCC005 No. of serves: baking blanching boiling X braising deep-frying grilling poaching roasting X shallow frying (pan-fry, sauté or stir-fry) steaming stewing microwaving dairy products dry goods frozen goods fruit X meat poultry seafood X vegetables Dish 3: Duchess potatoes X baking blanching X boiling braising deep-frying grilling poaching roasting shallow frying (pan-fry, sauté or stir-fry) X steaming stewing microwaving X dairy products dry goods frozen goods fruit meat poultry seafood X vegetables Dish 4: Pilaf Rice baking blanching boiling X braising deep-frying grilling poaching roasting shallow frying (pan-fry, sauté or stir-fry) steaming stewing microwaving X dairy products X dry goods frozen goods fruit meat poultry seafood X vegetables Dish 5: baking dairy products X dry goods

Chicken Napoletana blanching boiling X braising deep-frying grilling poaching roasting shallow frying (pan-fry, sauté or stir-fry) steaming stewing microwaving frozen goods fruit meat X poultry seafood vegetables Dish 6: Fish Fillet en papillote X baking blanching boiling braising deep-frying grilling poaching roasting shallow frying (pan-fry, sauté or stir-fry) steaming stewing X microwaving X dairy products dry goods frozen goods fruit meat poultry X seafood X vegetables Dish 7: Fettuccine carbonara baking blanching X boiling braising deep-frying grilling poaching roasting X shallow frying (pan-fry, sauté or stir-fry) steaming stewing microwaving X dairy products X dry goods frozen goods fruit X meat poultry seafood X vegetables Dish 8: Ratatouille baking blanching boiling braising deep-frying grilling poaching roasting X shallow frying (pan-fry, sauté or stir-fry) steaming X stewing microwaving dairy products X dry goods frozen goods fruit meat poultry seafood X vegetables Dish 9: baking X dairy products X dry goods

Choux paste blanching X boiling braising deep-frying grilling poaching roasting shallow frying (pan-fry, sauté or stir-fry) steaming stewing microwaving frozen goods fruit meat poultry seafood vegetables Dish 10 : Pastry cream baking blanching boiling braising deep-frying grilling poaching roasting shallow frying (pan-fry, sauté or stir-fry) steaming stewing microwaving X dairy products X dry goods frozen goods fruit meat poultry seafood vegetables Dish 11 : profiteroles X baking blanching boiling braising deep-frying grilling poaching roasting shallow frying (pan-fry, sauté or stir-fry) steaming stewing microwaving X dairy products X dry goods frozen goods fruit meat poultry seafood vegetables `

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