RC_SITHCCC008 Assessment 2 -Practical Observation

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International College of Tourism and Hotel Management *

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4003

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Chemistry

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May 10, 2024

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docx

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Assessment Tasks and Instructions Student Name Ishwor oli Student Number RC00001717 Course and Code SITHCCC008 (Certificate IV in commercial cookery) Unit(s) of Competency and Code(s) SITHCCC008 Prepare vegetable, fruit, eggs, and farinaceous dishes Stream/Cluster Trainer/Assessor Mr. Awal khan Assessment for this Unit of Competency/Cluster Details Assessment 1 Portfolio 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 01/08/2023 2 nd Assessor to complete I agree the adjustments applied to this assessment are reasonable Name Signature Date Assessment Guidelines Page | 1

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 to prepare dishes for at least six different customers using each of the following types of products: o vegetables and fruit:  dried  fresh  frozen o eggs used for the following applications:  aerating  binding  setting  coating  enriching  emulsifying  glazing  clarifying  garnishing  thickening o farinaceous items:  couscous  pasta and noodles  polenta  pulses  rice  prepare dishes using each of the following cookery methods at least once: o boiling o braising o deep and shallow frying o poaching or scrambling o roasting o stewing  prepare at least three different types of fresh pasta  prepare the above dishes: o within commercial time constraints and deadlines o reflecting required quantities to be produced o following procedures for portion control and food safety practices when handling and storing different food types o responding to special customer requests and dietary requirements. Place/Location where assessment will be conducted Resource Requirements Page | 2

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, Workplace Health and Safety practices and Hygiene procedures as instructed during the training sessions you have participated for this unit of competency. Page | 3

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: 02/ 08 /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: 02/ 08 / 2023 Page | 4

Assessment 2 Your Tasks: Trainers can change the menu, provide relevant recipes, and complete schedule– dish 1-3 are examples You are required to prepare a menu example for each of the recipe categories set out below. Your trainer will provide you with specific recipes for each instance. The criteria overleaf provide an overview of the criteria which will be observed during each instance for each preparation or as instructed. Dish to be prepared Method(s) of cookery applied Culinary uses for eggs Specified foods/preparations Dish 1: Fried Rice Recipe Source: recipe book No. of serves: boiling braising deep-frying roasting X shallow frying poaching or scrambling stewing aerating binding setting coating enriching emulsifying glazing clarifying X garnishing thickening Vegetables, fruit dried X fresh X frozen Farinaceous Couscous Pasta or noodles Polenta Pulses X Rice Fresh Pasta – Different types Variety 1 Variety 2 Variety 3 Dish 2: Vegetable Curry Recipe Source: recipe book No. of serves: X boiling braising deep-frying roasting X shallow frying poaching or scrambling X stewing aerating binding setting coating enriching emulsifying glazing clarifying garnishing thickening Vegetables, fruit X dried X fresh frozen Farinaceous Couscous Pasta or noodles Polenta Pulses Rice Fresh Pasta – Different types Variety 1 Variety 2 Variety 3 Dish 3: Ham Omelette Recipe Source: recipe book No. of serves: boiling braising deep-frying roasting X shallow frying poaching or scrambling stewing aerating X binding setting coating enriching emulsifying glazing Vegetables, fruit dried fresh frozen Farinaceous Couscous Page | 5

clarifying garnishing thickening Pasta or noodles Polenta Pulses Rice Fresh Pasta – Different types Variety 1 Variety 2 Variety 3 Dish 4: Filo parcels with Ratatouille and Haloumi Recipe Source: recipe book No. of serves: boiling braising deep-frying roasting shallow frying poaching or scrambling stewing aerating binding setting coating enriching emulsifying glazing clarifying garnishing thickening Vegetables, fruit dried fresh frozen Farinaceous Couscous Pasta or noodles Polenta Pulses Rice Fresh Pasta – Different types Variety 1 Variety 2 Variety 3 Dish 5: Couscous Recipe Source: recipe book No. of serves: boiling braising deep-frying roasting shallow frying poaching or scrambling stewing Pan-frying aerating binding setting coating enriching emulsifying glazing clarifying garnishing thickening Vegetables, fruit dried fresh frozen Farinaceous Couscous Pasta or noodles Polenta Pulses Rice Fresh Pasta – Different types Variety 1 Variety 2 Variety 3 Dish 6: Fried Eggplant slice Recipe Source: recipe book No. of serves: boiling braising deep-frying roasting shallow frying poaching or scrambling aerating binding setting coating enriching emulsifying Vegetables, fruit dried fresh frozen Farinaceous Couscous Page | 6

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