STUDENT

ASSESSMENT
GUIDE

SITHCCC005

Prepare Dishes Using Basic Methods of Cookery

Luis Alexander Lopera Cano

STUDENT NAME: ______________________________________________________

00006179
STUDENT ID: _________________________________________________________
 ASSESSMENT RECEIPT FORM
STUDENT NAME: Luis Alexander Lopera Cano
STUDENT ID: 00006179
COURSE CODE:
COURSE TITLE:
TRAINER’S/ASSESSOR’S NAME:
DUE DATE
UNIT CODE AND DESCRIPTION SITHCCC005 – Prepare Dishes Using Basic Methods of Cookery

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 Trainer/Assessor.
3. I have retained a copy of my Assessment.

Student Signature: Date:

ASSESSMENT RECEIVED BY Altec College Staff

Name:
Date:
Signature:

PASS GLOBAL PTY LTD t/a ALTEC COLLEGE Student

Assessment Received by:
Altec College

Staff Name: Student ID:

_____________________________________ 00006179
______________________________________

Signature: Student Signature:

_______________________________________ ______________________________________

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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/trainer.

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.
• Outline of evidence to be collected.
• Administration, recording and reporting the requirements including special adjustments,
appeals, reasonable adjustments and assessors’ intervention.

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.
• Appendix1- Assessment resource in Altec College Kitchen

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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 use a range of basic
cookery methods to prepare dishes.
The unit applies to cooks working in hospitality and catering organisations. This could include
restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes,
residential caterers, in-flight and other transport caterers, and event and function caterers.
It applies to individuals who work with very little independence and under close supervision and
guidance of more senior chefs. They follow predefined organisational procedures and report any
discrepancies to a higher-level staff member for action.

Purpose of assessment:
The purpose of assessment is to determine competency in the unit SITHCCC005 – Prepare Dishes
Using Basic Methods of Cookery
Elements
1. Select ingredients.

2. Select, prepare and use equipment.

3. Portion and prepare ingredients.

4. Cook dishes.

5. Present and store dishes.

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:

• follow standard recipes for dishes that demonstrate use of each of the following major food
types:
➢ dairy products
➢ dry goods
➢ frozen goods
➢ fruit
➢ meat
➢ poultry
➢ seafood
➢ vegetables
• demonstrate food safety practices for handling and storing each of the major food types

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 • use each of the following cookery methods and complete mise en place activities when
preparing the above dishes:
➢ baking
➢ blanching
➢ boiling
➢ braising
➢ deep-frying
➢ grilling
➢ poaching
➢ roasting
➢ shallow frying (pan-fry, sauté or stir-fry)
➢ steaming
➢ stewing
➢ microwaving
• prepare the above dishes for at least six different customers:
➢ within commercial time constraints and deadlines
➢ reflecting required quantities to be produced
➢ demonstrating portion control procedures
➢ responding to special customer requests and dietary requirements.

Knowledge Evidence

Demonstrated knowledge required to complete the tasks outlined in elements and performance
criteria of this unit:
• major food types and their characteristics:
➢ dairy products
➢ dry goods
➢ frozen goods
➢ fruit
➢ general food items:
▪ batters
▪ coatings
▪ condiments and flavorings
▪ garnishes
▪ oils
▪ sauces
➢ meat
➢ poultry
➢ seafood
➢ vegetables
• how the major food types are used in different dishes and the effects on them of the
different cookery methods listed in the performance evidence
• meaning and role of mise en place in the process of preparing, cooking and presenting
food
• essential culinary terms in, and key principles and practices of, the cookery methods
described in the performance evidence
• contents of stock date codes and rotation labels

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 • safe operational practices using essential functions and features of equipment used in the
above cookery methods.

Context and conditions for assessments:

To comply with the assessment condition of this unit:
• Altec College will conduct practical assessment for this unit in its Commercial Kitchen
Located at Level 5, 601 Burke Street Melbourne VIC 3000 / Level 1, 232‐242 Liverpool Street
Hobart TAS 7000 with serving internal staff and students as customers.
• Kitchen has access to wide range ingredients including perishable food supplies for
commercial cookery and catering operations as specified in the performance evidence
mentioned in this unit and access to industry-realistic ratios of kitchen staff to customers;
This includes:
➢ Altec College staff as internal customers invited to taste meals during the assessment
process; or
➢ Fellow students and assessor who participate in role of customer practical assessment in
Altec College Kitchen
➢ Access to range of documents and equipment found in commercial Kitchen (Please refer
Appendix 1 at the end of this assessment tool for detailed list of assessment resources).
• Knowledge assessment for this unit will be conducted at Altec College classrooms at Level 5,
601 Burke Street Melbourne VIC 3000 / Level 1, 232‐242 Liverpool Street Hobart TAS 7000.
• All Altec College assessor those are assessing this unit will have achieved the Certificate III in
Commercial Cookery or Certificate IV in Commercial Cookery to assess this unit as part of a
Certificate III in Commercial Cookery or Certificate IV in Commercial Cookery qualification;
and have worked in industry for at least three years where they have applied the skills and
knowledge of this unit of competency.

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 SITHCCC005
• Access to Altec College simulated environment 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.

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).

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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 Altec College Re-Assessment Policy
and Altec College 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
questions. You must present their assignment the Altec
Knowledge Test
in a clear and professional manner. College
You will be given 60 mins to complete this task. classroom

Assessment This assessment task is short answer question Needs to be

Task 2 (AT2) – which demonstrates that you have the required completed in
knowledge to develop menus for special dietary the Altec
Worksheets
requirements. College
Student will be given 3 Hours to complete this classroom
task

Assessment This is Practical Demonstration in Altec College Needs to be

Task 3 (AT3) – kitchen cooking range of major food types using completed in
Practical different cooking methods and preparation Altec College
Demonstration techniques from the recipe provided. This will Kitchen
be done over 4 sessions of 4 hours each. You
are required to cook for at least Six (6) different
customers during these sessions.

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Outline of evidence to be collected:

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 submit to
(AT1) – Knowledge your assessor electronically or paper-based.
Test • Complete and sign the cover sheet for assessment task.

• Answer all questions correctly in the Written Knowledge Questions

and submit to your assessor electronically or paper-based.
Assessment Task 2
• Complete and sign the cover sheet for assessment task.
(AT2) – Worksheets

• Completed Production plan for each Practical Demonstration

Session including recipe cards. (Total 4)
Assessment Task 3
• Cook and present all the menu items for each session and present
(AT3) – Practical
to assessor.
Demonstration
• Portfolio photos for all sessions.
• Completed and signed 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:

• Your assessor will mark the submitted assessment, provide feedback to you and complete the
comments section against each task, where applicable.
• 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/trainer. 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 trainer 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:
Altec College 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. Altec College 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 Altec
College record control policy accessible by the Student Administration Officer.

Assessment outcomes:

For unit of competency:

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 Altec
College Re-Assessment Policy and Altec College Course Progress Policy.

For assessment task:

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.
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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
Altec College Re-Assessment Policy and Altec College 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:
You may seek clarification about the assessment information and the instructions and tasks at any
time from the assessor.

Reasonable adjustments and special learning needs:

Altec College 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 taking into account 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.
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 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 the
first instance, you are encouraged to appeal informally by contacting the assessor and discussing the
matter with them. If you are dissatisfied with the outcome of such discussion, you may appeal
further to either the course coordinator and/or Head of Department. If you are still dissatisfied, you
may appeal formally and in writing to have the result reviewed. For 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.

Plagiarism, cheating and assessment dishonesty:

Altec College 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 Altec College’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.

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Student Declaration:

Luis Alexander Lopera Cano

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 ALTEC College. 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.
• I have retained a copy of this assessment for my own records in the event I have to reproduce
my work.
• I am aware that any assessment deemed unsatisfactory will require me to undergo
reassessment which may be different to the one originally submitted.

Student Signature: _____________________________ Date: _____/______/______

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 PART 2 - Assessment Tasks

Assessment Cover Sheet: Assessment Task 1 (AT1)

Student Detail
Student Name Luis Alexander Lopera Cano
Student Id: 00006179
Group No (If Applicable):
Assessment Details
Unit of Competency SITHCCC005 – Prepare Dishes Using Basic Methods of
Cookery
Assessment Task Knowledge Test
Due Date
Date of Submission
Assessment Outcome Satisfactory □ Not Satisfactory □ Not completed □
Date
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 I have received, discussed and accepted my
and flexible assessment with this student, and I result as above for this task and I am aware
have provided appropriate feedback. I also declare of my appeal rights.
that I have undertaken the indicated assessment
integrity checks

Google check for plagiarism  Yes No

Check for Copying/Collusion  Yes No
Check for Authenticity (own work)  Yes No
Cheating or use of model answers  Yes No

Signature: Signature:
______________________________________ _________________________________

Date: Date:
__________________________________________ ____________________________________

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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).
• Altec College Learners’ resources for the unit SITHCCC005 – Prepare Dishes Using Basic Methods
of Cookery. (Organised by the trainer).
• Learner’s notes

Instructions for students:

This assessment will be conducted in the Altec College 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: [Trainer to provide]

• Access all resources mentioned in required resources either printed copies or access via the
internet
• Time required for assessment: 60 mins
• You must:
➢ Answer all the questions satisfactorily to be deemed competent
➢ Complete the assessment and submit in due timelines
➢ 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 due
date specified by the assessor:
• You are required to submit a completed (ticked) multiple choice question listed in Knowledge
test.
• 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.

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Q1. What do you refer to when confirming food production requirements? b
(a) Your colleagues.
(b) Food preparation lists and standard recipes.
(c) Food packaging labels.
(d) Manufacturer's instructions.

Q2. You have a recipe for 10 portions (2 L) of chicken and corn soup, but you need to make 80
portions (16 L). How do you calculate the amount of each ingredient you need? a
(a) Multiply all the ingredient amounts in the recipe by 8.
(b) Divide all the ingredient amounts in the recipe by 8.
(c) Divide all the ingredient amounts in the recipe by 2.
(d) Multiply all the ingredient amounts in the recipe by 80.

Q3. You're selecting ingredients for a dish you are about to start preparing. Which ingredients
would you reject? d
(a) Cabbage with compact leaves.
(b) Crisp, bright-coloured carrots.
(c) Potatoes with no sign of sprouting or greening.
(d) Fish with slimy skin and a strong, fishy odour.

Q4. You need 1 L of cream for your recipe. Which carton would you use? b
(a) The carton left in the display section of the cold dessert bain-marie overnight. It was
switched off after service last night.
(b) The carton stored at the front of the fridge with a date code closest to today’s date.
(c) The carton stored at the back of the fridge with date less than two weeks from today.
(d) The fresh carton that has just been delivered to the kitchen.

Q5. You are checking your meat prior to preparing it for a dish. What temperature should the
meat be when you remove it from the refrigerator? c
(a) Between -3 and 2 °C.
(b) Between 0 and 3 °C.
(c) Between 1 and 5 °C.
(d) Between 3 and 8 °C.

Q6. You are going to deep-fry chicken in a deep fryer. Which piece of equipment should you
select to safely remove the chicken from the fryer when it is cooked? d
(a) Meat hook.
(b) Chinois.
(c) Colander.
(d) Spider.

Q7. What is the most appropriate piece of equipment grill fish or gratinate vegetable mornay?
(a) Salamander.
(b) Bratt pan.
a
(c) Char-grill.
(d) Convection oven.

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Q8. What must you check before using any equipment? b
(a) Check that no one else needs to use the equipment.
(b) Check that it’s clean and has been assembled correctly and safely.
(c) Check manufacturer's instructions for recommended servicing and maintenance.
(d) Check that the settings are high to maximise the equipment's efficiency and cooking time.

Q9. Which practice best demonstrates safe and hygienic equipment use? a
(a) Clean and sanitise equipment before use according to manufacturer's instructions.
(b) Never use equipment with dirty, sharp or rotating blades.
(c) Do not attempt to clean equipment that has sharp blades.
(d) Clean all equipment before use with a caustic cleaner to remove any food particles.

Q10. Your recipe requires 250 g flour. How will you weigh or measure the flour? c
(a) With a measuring cup.
(b) Estimate half of a 500-g bag of flour.
(c) On a set of accurate scales.
(d) With a 1 L measuring jug.

Q11. Your recipe requires julienne carrots. How do you prepare carrots using this precision cut?
(a) Cut the carrots into 2 mm x 2 mm x 4 cm lengths.
a
(b) Cut the carrots into 2 mm even dice.
(c) Cut the carrots into 5 to 8 mm dice.
(d) Cut the carrots into 15 mm diameter and 3 mm thick.

Q12. You are making a beef stew. How do you know which cut of beef, and how much beef to
use? c
(a) Always use the most tender beef and enough beef to half fill the pot.
(b) Porterhouse or tenderloin is best suited to stewing. The amount depends on the size of the
pot.
(c) Refer to the recipe and portion ingredients accordingly.
(d) Ask your colleagues how much to use, then choose a selection of different types of meat
based on what is available.

Q13. You have used half a tin of sliced pineapple. What do you do with the leftover ingredients?
(a) Place leftover pineapple in clean, airtight, food grade container and store in the refrigerator.
(b) Seal the tin with aluminium foil and store in the refrigerator.
a
(c) Throw out any leftovers.
(d) Place leftover pineapple in clean food grade container and store in the dry store with the
other canned goods.

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Q14. Which practice is the most desirable according to the waste management hierarchy?
(a) Using chemical cleaners that are packaged in recyclable containers.
(b) Refusing to purchase cleaning products that are individually wrapped in plastic packaging.
(c) Reusing cleaning containers for storage of other liquids.
(d) Disposing of used cleaning containers responsibly.
b

Q15. Which method of cookery would you use to make ratatouille? d

(a) Braising.
(b) Steaming.
(c) Roasting.
(d) Stewing.

Q16. Your recipe states to sauté the vegetables. What method of cookery will you use? a
(a) Shallow frying.
(b) Boiling.
(c) Braising.
(d) Grilling.

Q17. Which types of food are not prepared using the boiling method as the rapid movement of
the liquid breaks up the food? c
(a) Beef, chicken and lamb.
(b) Root and green leafy vegetables.
(c) Many types of fish, shellfish and berries.
(d) Dairy products such as milk, cream and cheese.

Q18. How should you complete the cooking process? d

(a) Professionally and promptly. Getting food out in a hurry is a chef's first priority.
(b) Slowly and safely. It is important to take your time and complete tasks at a pace that does
not make you feel pressured.
(c) Under supervision – Never attempt to do anything on your own.
(d) Take a systematic approach. Complete the cooking process in a logical and safe manner.

Q19. The underside of your baked items is burnt and shows excessive browning. What is the
likely cause and how can you prevent this happening in the future? c
(a) Oven temperature too high – Lower the temperature by 15 °C in the future.
(b) Incorrect baking tray used – Use a baking tray with holes in the base to allow the pastry to
breathe.
(c) Too much bottom heat – Place silicon or baking paper on the baking tray (under the food) in
future.
(d) Too much flour – Check and modify the quantity of flour used in the recipe.

Q20. What can you do to ensure timely preparation of dishes? d

(a) Work independently to ensure you stay focused and on track.
(b) Turn up to work early to make sure all of your preparation tasks are completed prior to your
shift starting.
(c) Be an effective leader and tell others what to do when you see them doing the wrong thing.
(d) Be an effective team player and work cooperatively with colleagues.

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Q21. Why is presenting dishes attractively important? b
(a) You cannot charge customers the normal selling price for poorly presented dishes as they
will complain.
(b) An attractively presented dish creates interest and anticipation and increases customer
satisfaction.
(c) Good presentation is a standard requirement in all workplaces and is a key requirement for
your ongoing employment.
(d) Poor presentation leads to increased food costs as portion sizes tend to be bigger.

Q22. A colleague tells you to plate a dish of Indian curry and garnish it appropriately. How will
you garnish the curry?
b
(a) With plain yoghurt and crushed nuts.
(b) According to the recipe or standard establishment procedure to ensure consistency.
(c) According to traditional Indian recipe requirements.
(d) With rice and naan bread.

Q23. What information should be placed on any surplus food before it is stored at the end of a
service period?
(a) The name of the dish in the container. c
(b) A list of ingredients in the dish to ensure it is not given to allergy suffers.
(c) A date label showing when the ingredients or dish was prepared and stored.
(d) The recipe name, person who prepared the dish, when it was stored and a best-before date.

Q24. What is not a common task completed on a daily basis when cleaning and tidying your
work area at the end of a service period.
(a) Cleaning all exhaust fans and filters. a
(b) Cleaning and sanitising benches.
(c) Storing clean equipment.
(d) Emptying waste and recycling bins.

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Assessment Cover Sheet: Assessment Task 2 (AT2)
Student Detail
Student Name Luios Alexander Lopera Cano
Student Id: 00006179
Group No (If Applicable):
Assessment Details
Unit of Competency SITHCCC005 – Prepare Dishes Using Basic Methods of Cookery
Assessment Task Worksheets
Due Date
Date of Submission
Assessment Outcome Satisfactory □ Not Satisfactory □ Not completed □
Date
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 student, result as above for this task and I am aware
and I have provided appropriate feedback. I also of my appeal rights.
declare that I have undertaken the indicated
assessment integrity checks

Google check for plagiarism  Yes No

Check for Copying/Collusion  Yes No
Check for Authenticity (own work)  Yes No
Cheating or use of model answers  Yes No

Signature: Signature:
_____________________________________ _________________________________

Date: Date:
_________________________________________ _____________________________________

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Assessment task 2: Worksheets
Required documents and equipment:
• Computer with internet connection to refer to various resources.
• Student assessment booklet and a pen (organized by the student).
• Altec College Learners’ resources for the unit SITHCCC005 – Prepare Dishes Using Basic
Methods of Cookery (organised by the trainer)
• Learners Notes

Instructions for Students

This assessment will be conducted in Altec College classroom with access to the resources listed
above.

You must satisfactorily answer all Worksheet questions to be deemed Satisfactory for this
assessment.

Planning the assessment:

• Recommended date for assessment - [Set a date as per timetable]
• Access all resources mentioned in required resources either printed copies or access via the
internet
• Time required for assessment: 3 hours
• You must:
➢ Answer all the questions satisfactorily to be deemed competent.
➢ Complete the assessment and submit in due timelines.
➢ Submit with a completed assessment cover sheet.
• Assessor will set a time to provide feedback.

Evidence specifications:

At the end of the assessment, student will be required to submit the following evidence before the
due date specified by the assessor:

• Completed answer sheet with all questions answered.

• Completed and signed cover sheet for the assessment.

Evidence submission:

• Documentation can be submitted electronically or paper-based.

• Assessor will record the assessment outcome on the assessment cover sheet.

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 SECTION 1: Select Ingredients
Q1: What are three production requirements you should confirm before starting your food
preparation tasks?
1. Quantities to be produced

2. Confirm deadlines

3. Confirm portion control

Q2: Why is good mise en place techniques essential in the kitchen?

it is essential because it ensures that everything is prepared efficiently and correctly

according to the standard recipe.

Q3: What does the culinary term ‘cream’ mean?

It is a shake of sugar and fat to incorporate air, dissolve the sugar and whiten the mixture.

Q4: What does the culinary term ‘fold’ mean?

means gently combining delicate ingredients without letting the entrained air escape,
usually done with a gentle shaking action with a wooden spoon or whisk

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Q5: What does the culinary term ‘reduce’ mean?

means to simmer a liquid until it evaporates to half its volume to intensify flavors and
consistency.

Q6: You have a recipe that yields 12 portions of soup. The recipe lists two onions and four
carrots in the required ingredients. How many onions and carrots do you need to prepare 36
portions of soup?

12 carrots
6 onions

Q7: You are preparing chickens for roasting. What are four quality indicators you should look for
when selecting fresh poultry from the refrigerator.

1. You should not have dry, slimy or broken skin

2. Must not have feathers attached

3. Must not be discolored or have broken bones

4. The pula must be light in color

Q8: You are preparing a range of salads and need to select some fresh green leafy vegetables.
List two quality indicators you’ll look for.

1. They should look and smell fresh and pleasant

2. Must not be damaged by insects or wilted

Q9: You are preparing tart bases using frozen shortcrust pastry. Apart from the quality of the
pastry, list two things to look for when selecting the pastry from the freezer.

1. FIFO

2. Stock date codes

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 SECTION 2: Select, Prepare and Use Equipment

Q10: List four different types of tools or equipment you might use when boiling food.

1. chinois

2. Stock pot

3. sauce pan

4. stove

Q11: List two types of tools or equipment you might use when stewing food.

1. Enamelled cast iron casseroles

2. Pots

Q12: What might happen if you select the incorrect sized pan when braising meat?

It will prevent the transfer of flavor due to excess liquid.

Q13: Where can you obtain information or assistance from if you are unsure how to safely
assemble an item of equipment?

Ask someone with the necessary experience to do a demonstration or with the

manufacturer

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Q14: Why should you look for and remove cracked or chipped equipment, utensils or tools from
the food preparation area?

Cracks can cause pieces to fall into the food, they are also a concentration point for bacteria
causing a food hazard.

Q15: List four safety tips for using a deep fryer.

1. Keep sleeves rolled up

2. If oil is spilled, clean it up immediately

3. Do not place your arms or face directly on top of the frying pan.

4. Put the food in the fryer slowly

Q16: List three food safety practices for handling different food types.

1. Wash your hands regularly after each activity and after handling food

2. Label everything you prepare and put the expiration date on it

3. Clean and disinfect all surfaces

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 SECTION 3: Portion and Prepare Ingredients
Q17: What equipment would you use to weigh or measure 250 g flour?

measuring scale

Q18: What equipment would you use to weigh or measure 300 mls of chicken stock?

measuring cup

Q19: Name one cut or portion of meat from a butt (short leg) of beef and name one method of
cooking used to prepare it.

top side: is good for casserole, braising, stewing

silver side is for roasting and shallow frying
round or knuckle for braising and mincing

Q20: The recipe requires two fillets of John Dory per serve. This is a flat fish. How many fish do
you need to prepare 18 serves of the recipe?

9 flat fish

Q21: List five preparation techniques used to prepare fruits and vegetables.

1. macerating

2. cutting

3. hulling

4. crushing

5. blanching

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Q22: You have used half a tin of tomatoes in a dish you’re making. What should you do with the
remaining contents of the tin?

Store the rest in a container

Put on a lid and cover properly
Place the date of storage and expiration
Store in the refrigerator

Q23: List two ways you can reduce food waste in a commercial kitchen.
1. Buy products in bulk

2. Compost food scraps

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 SECTION 4: Cook Dishes
Q24: What method of cookery is used to cook cakes and scones?

Baking

Q25: A recipe states to blanch vegetables prior to adding to a stir-fry. Describe how to blanch
vegetables.

1 Put vegetables in boiling water until partially cooked

2 Take them out of the boiling water
3 Put them in ice water to stop the cooking process

Q26: What type of meat or poultry is suitable for stewing?

Any part of the forequarter of an animal or the legs of a bird are tough cuts, so stews or
navarin, blanquette and fricassee are recommended.

Q27: Outline the steps involved in braising meat (including the required cooking temperature
and type of cooking vessel used).

Marinate the meat for several hours to enhance the flavor

Sear the meat for several hours in hot oil to retain the meat juices
Dry cuts of meat with butter during cooking

Q28: Outline the steps involved in roasting whole birds (including the required cooking
temperature).

Preheat the oven to 220°C or over hot coals

Sear whole bird in skillet or grill
Season with salt and pepper, herbs and spices.
Add moisture with lard
Fry on a rack

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Q29: List three things you can do to manage your time and ensure you complete tasks in a logical
and safe manner.

1. List the tasks to be done

2. Prioritize the most important

3. Avoid distractions

Q30: Your braised poultry has turned out dry. What is the likely cause?

Not enough moisture in the meat

Q31: How could you improve your braised poultry in the future?

Dont let be tu turned dry and put butter to keep it.

Q32: Your dough has shrunk during baking and has a hard chewy texture. What is the likely
cause?

The dough was overloaded.

Q33: How could you improve your dough in the future?

minimize kneading during preparation

do not stretch or force the dough

Q34: List four techniques you can use when working cooperatively with colleagues to ensure
timely preparation of dishes.

1. Help perform tasks and achieve goal as a team

2. Help other team members with their tasks

3. Listen to the indications and opinions

4. Complete all assigned tasks

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 SECTION 5: Present and Store Dishes

Q35: Where can you find information on how to present and garnish a dish correctly?
The recipe itself and the standards set by the organization

Q36: What are three considerations when selecting the right type of service ware to present your
dish?

1. Make sure you use the right plate

2. Check that everything is clean

3. That the dishes are consistent in size, shape, color, etc.

Q37: What is a suitable garnish for grilled fish?

Lemon slice

Q38: What are two common accompaniments for curries?

1. papadams

2. chutney

Q39: What are three things you should do when storing reusable by-products?

1. Mark the opening date

2. Mark items with storage date

3. Put fragile items in containers

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Q40: How does a cleaning schedule help make cleaning and tidying the work area faster and
easier?

The cleaning program is responsible for assigning tasks to people in a specific way and
describes how to complete a task and in what time, by following the program it will be easier
and it will take less time to start with the next task

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Assessment Cover Sheet: Assessment Task 3 (AT3)
Student Detail

Student Name Luis Alexander Lopera Cano

Student Id: 00006179
Group No (If Applicable):
Assessment Details
Unit of Competency SITHCCC005 – Prepare Dishes Using Basic Methods of
Cookery
Assessment Task Practical Demonstration
Due Date
AT3 Task 1- Production Plan and recipe
cards
Date of Submission Satisfactory □ Not Satisfactory □ Not completed □
AT3 Task 2- Demonstration tool
Date of Submission Satisfactory □ Not Satisfactory □ Not completed □
AT3 Task 3- Portfolio Photos
Date of Submission Satisfactory □ Not Satisfactory □ Not completed □
Overall AT3 Assessment Outcome Satisfactory □ Not Satisfactory □ Not completed □
Date
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 student, result as above for this task and I am aware
and I have provided appropriate feedback. I also of my appeal rights.
declare that I have undertaken the indicated
assessment integrity checks
Google check for plagiarism  Yes No
Check for Copying/Collusion  Yes No
Check for Authenticity (own work)  Yes No
Cheating or use of model answers  Yes No
Signature: Signature:
_____________________________________ _________________________________

Date: Date:
_________________________________________ _____________________________________

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Assessment task 3: Practical Demonstration
Required documents and equipment:

• Altec College Commercial Kitchen with access to all the equipment and variety of ingredients
defined in Appendix at the back of this tool.
• Chef Uniform. (Students to organise themselves)
• Knife Kit. (Students to organise themselves)
• Chef Equipment and tool. (Altec College)
• Recipes. (Student must print from learner guide)
• Altec College shall make available the ingredients as per recipe.

Planning the assessment

• Recommended date for assessment: [Trainer to provide]

• Access all resources mentioned in required resources either printed copies or access via the
internet
• Time required for assessment: 16 hours for 4 sessions (4 hours each)
• You must:
➢ Produce all evidence as required.
➢ Complete the assessment and submit in due timelines
➢ Submit with a completed assessment cover sheet
• Assessor will set a time to provide feedback

Evidence specifications:
At the end of the assessment, students will be required to submit the following evidence before the
due date specified by the assessor:
• Completed Production plan for each Practical Demonstration Session including recipe cards.
(Total 4)
• Cook and present all the menu items for each session and present to assessor.
• Portfolio photos for 4 sessions.
• Complete and sign the cover sheet for the assessment task.

Evidence submission:
• Documentation can be submitted electronically or paper-based.
• Assessor will record the assessment outcome on the assessment cover sheet.

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AT3-Practical Demonstration instructions
• In this practical demonstration assessment, you are required to follow standard recipes for
dishes that demonstrate use of each of the following major food types for at least 6 different
customers:

➢ dairy products
➢ dry goods
➢ frozen goods
➢ fruit
➢ meat
➢ poultry
➢ seafood
➢ vegetables
• use each of the following cookery methods and complete mise en place activities when
preparing the above dishes:
➢ baking
➢ blanching
➢ boiling
➢ braising
➢ deep-frying
➢ grilling
➢ poaching
➢ roasting
➢ shallow frying (pan-fry, sauté or stir-fry)
➢ steaming
➢ stewing
➢ microwaving
You will complete this over Four (4) sessions in the Altec College training kitchen with access to staff,
assessor as customer. You must invite Altec College staff members and other students as internal
customer to taste meals and ask students to adjust the meals as per dietary requirements.

You must prepare finish food production:

• within commercial time constraints and deadlines.

• reflecting required quantities to be produced.
• Demonstrating portion control procedures.
• responding to special customer requests and dietary requirements.

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 Practical Demonstration sessions and Menu Date of Demonstration

(Please refer your

timetable and Session
Plan)

Follow standard recipes for dishes that demonstrate use of each of the
following major food types:

Practical Demonstration 1

• dairy products
• dry goods
Practical Demonstration 2

• frozen goods
• fruit
Practical Demonstration 3

• meat
• poultry
Practical Demonstration 4

• seafood
• vegetables

For Each Practical Demonstration session shown in menu table above you are required to
complete following tasks:
At the start of session your assessor will check if you are in full uniform and carrying your knife kit.
Assessors will be checking your uniform for cleanliness and that you have full uniform on prior to
allowing you to begin the session.
As per menu for defined in above Practical Demonstration session your assessor will provide you
standard recipe cards. Read carefully all the recipe information given to you when you receive it. If
you do not understand any part, please ask your assessor.
You will have four (4) hours to prepare and produce the food items for each Practical Demonstration
session and your Assessor will set commercial time constraints according to menu for each dish to
reflect industry environment.

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Task 1: Production Plan

You are required to consult your assessor and internal customers (Altec College staff and students)
for the session whom you will be serving food to confirm the food production requirements from
session menu and standard recipes including:
• portion control.
• quantities to be produced.
• special customer requests.
• special dietary requirements.
After confirming the food production requirements, you must write Production Plan in the template
provide in Appendix at the back of this guide according to the menu for the session.
Production plan has following Parts:
Part A- Menu details and food production requirements:
Write all dishes from the menu for the session and number of serves your assessor asked you to
cook.
Number of serves you have been asked to cook may differ from the number of serves specified in
the standard recipe you have been provided. You are required to adjust quantity of ingredients
according to number of serves you are cooking.
Also record your name, student number and the date of each Practical Demonstration session in the
production plan template.
Part B- Equipment:
This part requires you to identify and list all the equipment’s including appropriate knives required
to cook for individual dish from the session menu.
You must select correct equipment type and size for each dish and mention for which cooking
method the equipment has been used and the specification e.g., Oven, if its gas oven or fan forced
or convention oven.
Your Assessor will observe if you have selected right equipment for the job and will observe you
while assembling equipment and safety requirements as per operating manual. The assessor will
also check if the equipment you are using is clean as per standard.
Part C- Recipe card: Ingredients:
This part requires you to identify all the ingredients from standard recipes provided to you and
calculate ingredient amounts according to per number of serves you are preparing. Enter the
ingredients on production plan. This will require your numeracy skills to calculate the quantity and
number of serves and you must use standard trade names for ingredients and various products as
per recipe.
Part D-Workflow Plan:
• You are required to list tasks for Mis-en-place and preparation which includes weighing,
measuring ingredients, creating portions, cutting and portioning as per recipe and write
measures to minimise the waste.
• You are required to identify suitable cooking method for each dish and identify temperature.

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 • You are required to write step by step plan for how you will produce items from menu using
logical flow to put the final dish.
• Logical flow means for each dish you are required to follow steps in sequence as per
standard recipe to ensure final dish is cooked as per industry standards e.g. For cooking Dish
Roast beef with jus lie, it’s important to get the Jus lie ready before you roast your beef.
• Identify any possible problem with cooking process and corrective action to be taken.
• Tasks for colleagues if working in group.
• Identify cutlery and crockery required for presentation and serving temperature for Dish.

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Task 2: Prepare and cook menu items
After you have successfully written production plan, you are then required to put this production
plan in to action and following must be completed to successfully complete this task:
Step 1 -Mis-en-place (Food preparation)
• Select the correct size and type of equipment including suitable knives (e.g. Boning knife,
mincers) for each dish and assemble and clean them and use them safely as per instruction
manual. Your assessor may ask you questions on how will you use the equipment safely and
will observe you while using the equipment and knives safely.
e.g., The basic tools are knives, peeler, knife sharpening equipment, hand whisks, etc.
• Select the major food item and other ingredients from store according to recipe ensuring
quality, freshness and stock rotation (LIFO and FIFO) requirements. Also check if perishable
items are fresh, there is no spoilage or contamination, check contents of stocks take dates,
read labels before picking ingredients and implication on quality of dish prepared.
e.g., If selection of major food item is poultry, you must make sure the poultry item is
plump, firm, skin should not be broken, dry and not slimy
• You must thaw frozen food items if required according to food safety guidelines ensuring
correct thawing methods and avoiding contamination.
• Sort and assemble all ingredients as per food production sequence defined in recipe.
• Weigh, measure and portion ingredients according to recipes and number of serves you are
cooking as mentioned in production plan. Also make sure you are using appropriate measure
equipment and correct units of measurement.
• Clean and cut other ingredients using basic cuts according to culinary standards e.g. right
shape and size for each cut. Make sure you use right knife for cuts and minimise waste to
maximise yield and profitability e.g., while peeling potatoes make sure you use peeler and
don’t peel too much.
• Complete mis-en -place and preparation.

Step 2- Cook the dishes

• You are required to follow the standard recipe for dishes that demonstrate the use of the
following major food types:
➢ dairy products
➢ dry goods
➢ frozen goods
➢ fruit
➢ meat
➢ poultry
➢ seafood
➢ vegetables
• You are required to use following cooking methods according to recipe requirements as per
session menu. You will cover all the cooking methods at least once by completing all the
practical sessions.
➢ baking
➢ blanching
➢ boiling

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 ➢ braising
➢ deep-frying
➢ grilling
➢ poaching
➢ roasting
➢ shallow frying (pan-fry, sauté or stir-fry)
➢ steaming
➢ stewing
➢ microwaving
• You must complete cooking process in a logical, planned and safe manner to ensure you
complete the tasks on time and have the food ready to be served.
• You must adjust the dishes for any dietary preferences e.g., low sodium diets and gluten free
or any allergy.
• You must follow standard recipes provided by assessor and make food quality adjustments
including any cooking preference (e.g., Sauces or soups stick to the bottom of the pan, the
possible cause is due to high temperature) taste or texture adjustments specified by
assessor and as per production plan.
• During preparation, you must follow food safety during each production step e.g., Selecting
right chopping board for different food types or washing hands after handling different
type of foods and following ‘clean as you go’ principle.
• Identify any problem during cooking process and take corrective action.
• You should work with speed and should be organized to finish the dishes in given time
frame.
• You should work cooperatively with your colleagues If you are working in group or sharing
equipment.

Step 3- Present and store dishes

• You are required to present the dish according to standards by using appropriate service
ware. The presentation must be neat, and you must ensure each customer receives the
same portion size. e.g.,
➢ Check the service ware is not chipped, cracked or dirty.
➢ When serving, choose appropriate service ware by making sure the plate or the
bowl is of appropriate size. If it is too small, it won’t hold the correct portion and if
it is too large the portion looks meagre.
• You must add appropriate garnish, accompaniment or sauce to blend, enhance or dominate
the flavour of the dish according to standard recipe for the dish. Add suitable garnishes
according to standard recipe to enhance the colour, flavour, texture and the overall
presentation of the meal. e.g.,
➢ Bolognese is a rich minced meat and tomato-based sauce.
➢ Crushed nuts as garnish for side salads, rice, etc.
➢ Pappadams, chutney, naan bread and raita served as accompaniment with curries.

• Before presenting the dish to the assessor, you are also required to visually evaluate the
dish. Adjust presentation including accompaniments and garnishes that maximise visual
appeal including balance, colour, contrast. It also includes plating food for practicality of
customer consumption or service style and wiping any drips and spills on plate.
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 • Final dish must be presented at par with industry standards. Present them to your assessor
for assessment. Your assessor and internal staff (invited to taste meals) will act as customer
for your cooked dish and your assessor or customer may ask you to adjust dishes according
to their preference.

Step 4-Portfolio of work done

• You are required to take at least 2 photos during each Practical Demonstration and affix them
at the space provided in Portfolio Template provided.
• You should write name of Dish for each photo and date when it was taken.

Step 5-End of service Procedures:

• After you finish your presentation to your assessor, you must store the food items at the
appropriate temperature and under the correct storage conditions to maintain quality,
freshness, to minimise wastage and spoilage. This will include storing in appropriate
environmental conditions Including:
➢ Humidity
➢ Atmosphere
➢ light
➢ packaging
➢ temperature
➢ use of containers
➢ ventilation
• You must then clean the kitchen according to the cleaning schedule and dispose of or store
surplus and reusable by-products according to Altec College kitchen storage requirements
and procedures, environmental considerations defined above, and cost reduction initiatives.
• Ensure that all bins are taken out before you leave the kitchen.

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AT3-Task1- Template Production Plan
Student Student
Name Luis Alexander Lopera Cano ID 00006179 Date 23/04/2022

Part A-Menu Items Portion/s Reference Page

Big breakfast 1
Roast Chicken 1/2
Stirfry vegetable 1
Beef goulash 1
Part B-
Part D- Workflow plan Communication
Time Equipment
Task (Description) and Priority (Who, About what?)
& OHS
Oven
trail
pot
sauce pan
jug
bowl
ramekins
containers
stove
deep fryer
grill
tongs
knive
chopping boards

SIT40516| SITHCCC005 – Prepare Dishes Using Basic Methods of Cookery

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 Communication
End of service procedures Equipment
(who, about what?)

Big breakfast

Post service de-brief Communication (who, about what?)

Things to remember
• Use logical sequence for the tasks in both mise en place and • Some recipes may require
cooking adjustment
• Times are for guidance, may vary depending on the recipe/s • “Clean as you go” will save you time

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AT3 PART C- Recipe Card - Ingredients

Student Student
Name Luis Alexander Lopera ID 00006179 Date 23/04/2022

Recipe Name
Portion Size 1 Outlet
Qty. Total
Qty. Unit
Preparation Ingredients Unit (20 20
(4 pax) cost 4 pax
pax) pax

big breakfast sausage 1 4 20

hashbrown 1 4 20

bread slice 2 8 40

mushroom 5 20 100

spinach 100g 400g 2k

tomato 1/2 2 10

eggs 2 8 40

Roast Chicken whole chicken 1/2 2 10

oil 10ml 40ml 200ml

mix herbs 5g 20g 100g

Stirfry vegetable couliflower 4 florets 16 80

brocoli 4 florets 16 80

carrots 30g 120g 600g

mushroom 4 16 80

brown onion 1/4 1 5

zucchini 50g 200g 1k

sesame oil 20ml 80ml 400ml

beef goulash dice beef 100g 400g 2k

brown onion 50g 200g 1k

potato 100g 400g 2k

crushed tomato 100ml 400ml 2L

plain flour 10g 40g 200g

garlic 10g 40g 200g

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 What are the criteria’s which needs to be considered when selecting the ingredients?
first the ingredients are the correct for the recipe

then a high quality of them

What steps are involved in preparing the dish?

set up the station

selected ingredients

selected the equipment

mis en place

follow the recipe

plate the food

What accompaniments/garnishes should be used?

for the roast chicken we can use a mash potato and salad
for the beef goulash we can use rice

What adjustments should be made for special dietary / nutritional requirements?

Extra space for notes:

Big breakfast

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PRACTICAL DEMONSTRATION LOG- TASK 2

LOG INSTRUCTIONS
Assessor will do the following.
• Observe you in Altec College kitchen, preparing and producing dishes using basic methods of cookery using various cooking methods.
• Provide a range of recipes and ingredients.
• Use the checklist to observe while students use a range of cooking methods.
• Use the checklist in conjunction with Observation checklist below.
• Observe students over a period while you learn and use various skills/tasks.
• Observe students while preparing dishes using basic methods of cookery for at least six different customers during Four (4) sessions.
• Ensure that students can consistently perform all tasks multiple times satisfactorily.
• Decide when students are competent at all tasks.
• Regularly enter the log’s details into the LMS or hard copy to enable students to track your progress.
Students are required to do the following:
• Student must demonstrate preparation of a range of dishes using basic methods of cookery using various cooking methods in Altec College kitchen.
• Prepare recipes using all types of major items listed at least once.
• Prepare dishes using basic methods of cookery for at least six different customers.
• Use standard recipe for the session menu. (Print from Learner’s Guide for the unit)
• Consistently perform all tasks multiple times satisfactorily.
Assessor will submit results of your practical demonstration tasks via the LMS to track progress.

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 Session No: 1
Learner name: Luis Alexander Lopera Cano Date: 23/04/2022
No. of
Recipe name: big breakfast customers: 1
Identified and
Type of food Method of cookery Preparation process Satisfactory Signature
corrected problems
 Dairy products  Baking  Prepared within commercial  Yes  Yes
 Dry goods  Blanching time constraints and deadlines  No  No
 Frozen goods  Boiling  Reflected required quantities to  Not applicable
 Fruit  Braising be produced
 Meat  Deep-frying  Demonstrated portion control
 Poultry  Grilling procedures
 Seafood  Poaching  Responded to special customer
 Vegetables  Roasting requests and dietary
 Shallow frying (pan- requirements
fry, sauté or stir-fry)
 Steaming
 Stewing
 Microwaving
Assessor feedback

Learner feedback

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 Session No: 2
Learner name: luis Alexander Lopera Date: 23/04/2022
No. of
Recipe name: Roast chicken customers: 1
Identified and
Type of food Method of cookery Preparation process Satisfactory Signature
corrected problems
 Dairy products  Baking  Prepared within commercial  Yes  Yes
 Dry goods  Blanching time constraints and deadlines  No  No
 Frozen goods  Boiling  Reflected required quantities to  Not applicable
 Fruit  Braising be produced
 Meat  Deep-frying  Demonstrated portion control
 Poultry  Grilling procedures
 Seafood  Poaching  Responded to special customer
 Vegetables  Roasting requests and dietary
 Shallow frying (pan- requirements
fry, sauté or stir-fry)
 Steaming
 Stewing
 Microwaving
Assessor feedback

Learner feedback

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 Session No: 3
Learner name: Luis Alexander Lopera Date: 23/04/2022
No. of
Recipe name: Stirfry vegetables customers: 1
Identified and
Type of food Method of cookery Preparation process Satisfactory Signature
corrected problems
 Dairy products  Baking  Prepared within commercial  Yes  Yes
 Dry goods  Blanching time constraints and deadlines  No  No
 Frozen goods  Boiling  Reflected required quantities to  Not applicable
 Fruit  Braising be produced
 Meat  Deep-frying  Demonstrated portion control
 Poultry  Grilling procedures
 Seafood  Poaching  Responded to special customer
 Vegetables  Roasting requests and dietary
 Shallow frying (pan- requirements
fry, sauté or stir-fry)
 Steaming
 Stewing
 Microwaving
Assessor feedback

Learner feedback

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 Session No: 4
Learner name: Luis Alexander Lopera Cano Date: 23/04/2022
No. of
Recipe name: Beef goulash customers: 1
Identified and
Type of food Method of cookery Preparation process Satisfactory Signature
corrected problems
 Dairy products  Baking  Prepared within commercial  Yes  Yes
 Dry goods  Blanching time constraints and deadlines  No  No
 Frozen goods  Boiling  Reflected required quantities to  Not applicable
 Fruit  Braising be produced
 Meat  Deep-frying  Demonstrated portion control
 Poultry  Grilling procedures
 Seafood  Poaching  Responded to special customer
 Vegetables  Roasting requests and dietary
 Shallow frying (pan- requirements
fry, sauté or stir-fry)
 Steaming
 Stewing
 Microwaving
Assessor feedback

Learner feedback

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AT3-Task 3-Portfolio Photos
You are required to attach photos of products prepared by you during each practical class. If additional
photos are required, you may make copies of the template.

Unit: Prepare dishes using basic methods of cookery.

Code: SITHCCC005
Student Name:
Student ID:
Trainer:
Submission Date:

_________________________

Trainer

(Signature)

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Portfolio Template:
Session 1

Name of Dish: Roast chicken and stirfry vegetable Name of Dish: Beef goulah
23/04/2022
Date ____________________________ 23/04/202
Date ____________________________

Name of Dish: Baked capsicum Name of Dish: Big breakfast

23/04/2022 23/04/2022
Date ____________________________
Date ____________________________

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Session 2

Name of Dish: Name of Dish:

Date ____________________________ Date ____________________________

Name of Dish:

Date ____________________________

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Session 3

Name of Dish: Name of Dish:

Date ____________________________ Date ____________________________

Name of Dish:

Date ____________________________

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Session 4

Name of Dish: Name of Dish:

Date ____________________________ Date ____________________________

Name of Dish:

Date ____________________________

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Appendix 1- Assessment resource in Altec College Kitchen
Altec College will conduct assessment for this unit in its Commercial Kitchen Located at at Level 8,
620 Bourke Street Melbourne VIC 3000 / 73-81 Murray Street Hobart TAS 7000 with serving internal
staff and students as customers and during assessment student will have access to following
resources in the Kitchen

Assessment must ensure access to:

• fixtures and large equipment:

➢ commercial grade work benches (1.5 m/person)
➢ commercial ovens and trays (one per two persons)
➢ commercial refrigeration facilities:
o cool room and/or fridge
o freezer
➢ designated storage areas for dry goods and perishables
➢ double sink
➢ gas, electric or induction stove tops (two burners per person)
➢ commercial:
o blenders and food mills
o planetary mixers
➢ deep fryer
➢ hot plate or griddle
➢ lifting and transporting equipment
➢ microwave
➢ salamander or other form of griller (one per four persons)
➢ small equipment:
o baking sheets and trays
o colander
o containers for hot and cold food
o cutting boards
o food handler gloves
o graters
o juicers
o knife sharpening equipment
o sharpening steels and stones
➢ knives:
o bread knives
o carving knives
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 o filleting knives
o palette knives
o utility knives
➢ measurers:
o metric calibrated measuring jugs
o measuring spoons
o portion control scoops
➢ mortar and pestle
➢ mouli
➢ oven mitts
➢ pots and pans
➢ service-ware:
o platters, dishes, and bowls
o cutlery and serving utensils
➢ salad spinner
➢ scoops, skimmers and spiders
➢ scales
➢ slicing machine
➢ stainless steel bowls
➢ small utensils:
o flour and drum sieves
o peelers, corers and slicers
o strainers and chinois
o scrapers
o spatulas
o pastry brush
o tongs and serving utensils
➢ whisks:
o fine stainless-steel wire
o coarse stainless-steel wire
➢ steamers
➢ spoons:
o large plain and slotted metal spoons
o ladles in a variety of sizes
o wooden spoons
➢ temperature probes

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 ➢ thermometers
➢ cleaning materials and equipment:
o cleaning cloths

o commercial cleaning and sanitising agents and chemicals for cleaning

commercial kitchens, equipment and food storage areas

o dustpans and brooms

o garbage bins and bags
o hand towel dispenser and hand towels
o mops and buckets
o separate hand basin & antiseptic liquid soap dispenser for handwashing
o sponges, brushes and scourers
o tea towels
➢ organisational specifications:
o equipment manufacturer instructions
o mise en place lists, menus and standard recipes
o ordering and docketing paperwork
o food safety plan
o guidelines relating to food disposal, storage and presentation requirements
o safety data sheets (SDS) for cleaning agents and chemicals
o temperature recording charts
o work flow schedules
o cleaning schedules
➢ diverse and comprehensive range of perishable food supplies for commercial cookery and
catering operations as specified in the performance evidence
➢ industry-realistic ratios of kitchen staff to customers including Altec College staff, trainers
and students who are invited to participate as customer for the purpose of assessment, in Altec
College Kitchen.

Copyright: Instructions in this tool have been developed by NTA and Altec College for sole purpose of use by Pass Global Pty Ltd t/a ALTEC
College. Any part of these assessment instructions cannot be reproduced in full or part for without approval of Altec College and NTA which holds
authorship rights.

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