prepare vegetarian and vegan dishes SITHCCC031
- Subject Code :
SITHCCC031
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First published 2022
Version 1.0
RTO Works
www.rtoworks.com.au
2022 RTO Works
This resource is copyright. Apart from any fair dealing for the purposes of private study, research, criticism or review as permitted under theCopyright Act1968, no part may be reproduced by any process without written permission as expressed in the RTO Works License Agreement.
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Hospitality Works is a series of training and assessment resources developed for qualifications within the Tourism, Travel and Hospitality Training Package.
Contents
Assessment Task 1: Knowledge questions 5
Assessment Task 1: Checklist 14
Assessment Task 2: Student Logbook 16
Assessment Task 2: Checklist 22
Introduction
Welcome to the Student Assessment Tasks forSITHCCC031 Prepare vegetarian and vegan dishes. These tasks have been designed to help you demonstrate the skills and knowledge that you have learnt during your course.
Please ensure that you read the instructions provided with these tasks carefully. You should also follow the advice provided in theHospitality Works Student User Guide. The Student User Guide provides important information for you relating to completing assessment successfully.
Assessment for this unit
For you to be assessed as competent, you must successfully complete two assessment tasks:
- Assessment Task 1: Knowledge questions You must answer all questions correctly.
- Assessment Task 2: Student Logbook You must complete a range of food preparation tasks using commercial fixed and handheld equipment and complete a Student Logbook. The assessor must also observe a range of cooking tasks.
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Kitchen time required |
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You will require time in the kitchen to complete Assessment Task 2. You will find more information about the requirements for training/commercial kitchens in theHospitality Works Student User Guide. |
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Assessment Task 1: Knowledge questions
Information for students
Knowledge questions are designed to help you demonstrate the knowledge which you have acquired during the learning phase of this unit. Ensure that you:
- review the advice to students regarding answering knowledge questions in theHospitality Works Student User Guide
- comply with the due date for assessment which your assessor will provide
- adhere with your RTOs submission guidelines
- answer all questions completely and correctly
- submit work which is original and, where necessary, properly referenced
- submit a completed cover sheet with your work
- avoid sharing your answers with other students.
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Assessment information |
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Information about how you should complete this assessment can be found in Appendix A of theHospitality Works Student User Guide. Refer to the appendix for information on: where this task should be completed the maximum time allowed for completing this assessment task whether or not this task is open-book. Note: You must complete and submit an assessment cover sheet with your work. A template is provided in Appendix B of the Student User Guide. However, if your RTO has provided you with an assessment cover sheet, please ensure that you use that. |
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Assessment Task Cover Sheet
Student declaration
To be filled out and submitted with assessment responses.
- I declare that this task is all my own work and I have not cheated or plagiarised the work or colluded with any other student(s).
- I understand that if I am found to have plagiarised, cheated or colluded, action will be taken against me according to the process explained to me.
- I have correctly referenced all resources and reference texts throughout these assessment tasks.
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Student name |
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Student ID number |
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Unit code and title |
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Student signature |
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Date |
Assessor declaration
- I hereby certify that this student has been assessed by me and that the assessment has been carried out according to the required assessment procedures.
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Assessor name |
Mohammad Muktaruuddin |
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Assessor signature |
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Date |
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Assessment outcome |
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NS |
DNS |
Resubmission |
Y |
N |
Feedback
Student result response
- My performance in this assessment task has been discussed and explained to me.
- I would like to appeal this assessment decision.
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Student signature |
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Date |
A copy of this page must be supplied to the office and kept in the students file with the evidence. ?
Appendix C: Student Assessment Agreement
Student Assessment Agreement
Make sure you read through the assessments in your student assessment booklet before you fill out and sign the agreement below.
If there is anything that you are unsure of, consult your assessor prior to signing this agreement.
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Have you read the assessment requirements for this unit? |
Yes |
No |
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Do you understand the requirements of the assessments for this unit? |
Yes |
No |
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Do you agree to the way in which you are being assessed? |
Yes |
No |
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Do you have any specific needs that should be considered? |
Yes |
No |
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If so, explain these in the space below. |
Do you understand your rights to reassessment? ? Yes ? No
Do you understand your right to appeal the decisions made in an
assessment? ? Yes ? No
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Student name |
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Student ID number |
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Unit code and title |
SITHCCC031 Prepare vegetarian and vegan dishes |
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Student signature |
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Date |
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Assessor name |
Mohammad Muktaruuddin |
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Assessor signature |
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Date |
Questions
Provide answers to all of the questions below.
- List and briefly describe five different substitute ingredients used for vegetarian and vegan dishes for each of the food categories below.
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Substitute |
Description |
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Meat |
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Dairy |
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Egg |
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- List four types of fresh products used in standard recipes for vegetarian and vegan dishes and give two examples of each.
- List five culinary terms used for vegetarian and vegan dishes.
- List three labels that could be used and what would be on the label.
- List two vegetarian or vegan dishes and describe their characteristics.
- Briefly describe how the following can enhance the appearance and presentation of vegetarian and vegan dishes.
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Balance |
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Colour |
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Contrast |
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Texture |
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Taste |
- List two reasons for modern variations on vegetarian and vegan dishes and provide an example for each.
- Complete the following table for two vegetarian or vegan ingredients/products and how to identify freshness and quality.
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Vegetarian or vegan ingredients/products |
Freshness and quality indicators |
- List three important points when selecting ingredients for preparing vegetarian and vegan dishes.
- List six common accompaniments and six sauces used in vegetarian and vegan dishes.
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Accompaniment |
Sauces |
- List and briefly describe two historical and cultural origins of different vegetarian and vegan dishes or products.
- List eight common cookery methods used in vegetarian and vegan dishes and provide an example.
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Product |
Common cookery methods |
- What food safety risks are associated with raw eggs and alternative egg products?
- List four ways to minimise food safety risks with raw eggs and alternative egg products.
- How does mise en place differ for vegetarian and vegan dishes?
- List five common vegetarian or vegan products and their appropriate storage conditions.
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Item stored |
Storage conditions |
- How can you ensure food safety and optimise shelf life of vegetarian and vegan ingredients and products?
- How can you ensure that you follow safe operational practices when using equipment to produce vegetarian and vegan dishes?
Assessment Task 1: Checklist
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Students name: |
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Did the student provide a sufficient and clear answer that addresses the suggested answer for the following? |
Completed successfully? |
Comments |
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Yes |
No |
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Question 1 |
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Question 2 |
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Question 3 |
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Question 4 |
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Question 5 |
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Question 6 |
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Question 7 |
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Question 8 |
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Question 9 |
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Question 10 |
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Question 11 |
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Question 12 |
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Question 13 |
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Question 14 |
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Question 15 |
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Question 16 |
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Question 17 |
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Question 18 |
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Task outcome: |
Satisfactory |
Not satisfactory |
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Assessor signature: |
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Assessor name: |
Mohammad Muktaruuddin |
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Date: |
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Assessment Task 2: Student Logbook
Information for students
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Cooking tasks required for this unit This unit of competency requires that you: complete mise en place activities and follow standard recipes, using each of the following cookery methods at least once, to prepare at leasteightfinished dishes: |
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o boiling o braising o deep and shallow frying o poaching o steaming |
o grilling o blanching o roasting o stewing |
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use each of the following types of products at least once when preparingfourof the above dishes forvegetarianconsumption: |
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o fruit and vegetables: - dried - fresh - frozen - fermented o dairy products |
o nuts and seeds o arborio rice o eggs o grains and pulses o legumes |
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use each of the following types of products at least once when preparingfourof the above dishes forveganconsumption: |
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o fruit and vegetables: - dried - fresh - frozen - fermented o dairy substitutes: - coconut products - plant-based milks - cashew cheese - butter alternatives - soy-based cheese |
o meat substitutes: - whole cuts - mince o tofu: - firm - silken - emulsion o egg substitutes: - flaxeggs - chia |
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prepare, plate and presenttwoportions each of thefourvegetarian andfourvegan finished dishes above: o within commercial time constraints and deadlines o following procedures for portion control and food safety practices when handling and storing different food types. |
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Activities
Complete the following activities.
- Carefully read the following information.
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Successful completion of this unit requires that you complete the range of cooking tasks listed above. It is important that you provide evidence that you have successfully completed each task. We have provided aStudent Logbookto help you. Below is a guide to the skills and knowledge you must demonstrate when you are completing each task. We have provided a number of documents to assist you and you will find these in yourStudent Logbook. What do I need to demonstrate? During your practical assessments you will be required to demonstrate a range of the skills and knowledge that you have developed during your course. These include: confirm ingredients needed from standard recipe calculate ingredients get fresh quality ingredients from the stores select correct clean equipment assemble and used equipment safely follow workflow planning weigh and measure ingredients avoid contact with animal products clean and cut ingredients use waste minimisation techniques use correct cookery method add accompaniment that complements the dish (if required) make food quality adjustments demonstrate good plating and presentation label and store prepared food in correct conditions clean work area complete tasks within commercial time constraints and deadlines follow procedures for portion control follow procedures for food safety practices when handling and storing different food types prepare, cook and plate four vegetarian and vegan dishes. How will I provide evidence? In yourStudent Logbookyou will find some detailed information about providing evidence, the preparation and planning documents you must complete each time you cook, a logbook summary and aReflective journal. Each time you prepare a dish for assessment of this unit, you will need to: complete aReflective journal(a reflective journal provides an opportunity for you to think about the processes you undertook what went well, what you would do differently next time); it also helps you to provide evidence for your assessment ask your supervisor/assessor to sign the Supervisor Declaration section at the end of yourReflective journal. Your assessor will also observe some of your cooking and food preparation and complete an observation checklist. Tips for completing your Student Logbook Read through this assessment and yourStudent Logbookbefore you get started and make sure you understand what you need to do. If you are unsure, speak to your assessor and/or supervisor. Stay up to date! Complete a logbook entry at the end of each time you cook and ask your supervisor to do the same. Providing organised, complete evidence forms part of your assessment. Stay in touch with your assessor. Ask questions, raise issues, check in, communicate. Most importantly, ask for help if you are having trouble! |
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- Mise en place.
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To ensure you have everything you need to prepare the required food, you will need to: interpret the standard recipe and associated food preparation list which you will be working from and: o confirm the food production requirements o calculate the number of portions and the amount of each ingredient that you require o identify the food preparation equipment that you require o ensure the appropriate food preparation equipment is clean, safe and ready for use. |
- Cook vegetarian and vegan dishes.
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Now its time to put all of that planning and organising to work. Prepare the required foods as per the standard recipe and food preparation list. Ensure that: all food is handled and prepared safely and hygienically you follow portion control procedures you manage your own speed, timing, sequencing and productivity to ensure efficiency you assemble and use all equipment safely and hygienically as per manufacturers instructions you check that equipment is clean and ready for use you demonstrate the range of precision cuts required of this task your knife selection is appropriate to the type of food being prepared clean and cut ingredients you work sustainably to minimise the amount of waste produced and to reduce the use of energy and resources you make sure that the food does not come into come with animal products use the correct cooking methods you work within commercial time constraints. |
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Complete aReflective journalfor each time you prepare a vegetarian or vegan dish as part of your assessment for this unit. Dont forget to ask your supervisor/assessor to complete the declaration. |
- Present and store vegetarian and vegan dishes.
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You dish is now ready to serve to customers and you also need to store prepared vegetarian and vegan products. For this you must ensure that you: follow procedures for portion control add accompaniments that complement the dish (if required) make food quality adjustments demonstrate good plating techniques label and store prepared food in correct conditions follow procedures for food safety practices when handling and storing different food types clean work area. |
- Submit documents to your assessor.
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Finalise yourStudent Logbook. Ensure all documents are clear and complete. It should include the followingcompleteddocuments for each time you cook a dish as part of your assessment for this unit. Reflective journal(endorsed by your supervisor/assessor). Send or submit the completedStudent Logbookto your assessor. |
Assessment Task 2: Checklist
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Students name: |
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Has the following been completed? |
Completed successfully? |
Comments |
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Yes |
No |
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The student has satisfactorily completed aReflective journalfor each occasion they worked on activities for this unit which includes: mise en place activities following standard recipes using the eight cookery methods using vegetarian and vegan ingredients listed in theStudent Logbookat least once preparing, plating and presenting two portions each of the four vegetarian and four vegan finished dishes: o within commercial time constraints and deadlines o following procedures for portion control and food safety practices when handling and storing different food types. |
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Assessor observations have been completed and collectively across all observations (either singular or on multiple occasions) all boxes have been checked as Yes and the student demonstrated their competence as per the Quality indicators provided in the Assessor Logbook. |
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The students workplace supervisor (or the assessor if in a training kitchen) has completed the Supervisor Declaration Section in the students logbook and you are satisfied that they have answered Yes to each question, the supervisor has provided comments/feedback and you have followed up on any gaps or concerns you have by discussing this with the supervisor. Provide details of any discussions that took place in the Comments column. |
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The Logbook summary table has been satisfactorily completed and all boxes have been ticked and there is a matching corresponding numbered reflective journal entry for each line. |
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Task outcome: |
Satisfactory |
Not satisfactory |
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Assessor signature: |
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Assessor name: |
Mohammad Muktaruuddin |
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Date: |
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Final results record
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Student name: |
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Assessor name: |
Mohammad Muktaruuddin |
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Date: |
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Unit name: |
SITHCCC031 Prepare vegetarian and vegan dishes |
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Qualification name: |
Certificate iv In Kitchen Management |
Final assessment results
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Task |
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Result |
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Satisfactory |
Unsatisfactory |
Did not submit |
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Assessment Task 1 |
Knowledge Questions |
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U |
DNS |
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Assessment Task 2 |
Student Logbook |
S |
U |
DNS |
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Overall unit results |
C |
NYC |
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Feedback
- My performance in this unit has been discussed and explained to me.
- I would like to appeal this assessment decision.
Student signature: _________________________________________ Date: ______________
- I hereby certify that this student has been assessed by me and that the assessment has been carried out according to the required assessment procedures.
Assessor signature: _______________________________________ Date: _____________
