SITHCCC027 Simulated Environment Assignment

TASK SUMMARY

• This is an open book assessment – you can use the Internet, online portal, textbooks and other documents to help you with your answers, if required.
• You must complete both templates (see Appendix 1 and Appendix 2) correctly.
• Write your answers in the space provided.
• Email your completed document to your assessor for assessment
• Your assessor will provide feedback on any incorrect answers and will allow you to resubmit

RESOURCES AND EQUIPMENT REQUIRED TO COMPLETE THIS TASK

• Access to textbooks and other learning materials
• Access to WHS and Food Safety legislation and regulations at federal and state level
• Kitchen Food Safety Plan
• All relevant organizational policies and procedures i.e. WHS, food hygiene, food safety practices, mise en place, temperature control of perishable food items and storage areas, stock rotation when storing surplus major food types and other ingredients, portion control, cost-reduction initiatives when preparing dishes, suitable garnishes and accompaniments, waste removal, environmental considerations when storing foot items and cleaning and sanitation of work areas.
• Training Kitchen Recipe Booklet
• Kitchen Workflow Plan template (see Appendix 1)
• End of Service Procedures/ Debrief Report template (see Appendix 2)
• Basic Cookery Methods Glossary (see Appendix 3)
• Safety Data Sheets (SDs)
• Access to a computer, printer and the Internet (where applicable)

NB. All relevant policies, procedures, plans, relevant legislation and regulations will be made available to you.

WHEN AND WHERE SHOULD THE TASK BE COMPLETED?

• This assessment will be done in your own time as homework. Refer to your study guide for reference.
• Your assessor will provide you with the final due date for this assessment.

WHAT NEEDS TO BE SUBMITTED?

A completed Kitchen Workflow Plan (see Appendix 1) and End of Service Procedures/ Debrief Report (see Appendix 2).

INSTRUCTIONS

For this assessment task you will need to demonstrate an understanding of the underpinning knowledge required for each of the following for a total of six (6) different dishes using basic methods of cookery:

• confirm and select major food types and ingredients
• select, prepare and use equipment
• portion and prepare ingredients
• cook dishes
• present and store dishes
• clean work area and dispose of, or store surplus and reusable by-products.

This assessment task supports Assessment task 2.

• You will need to refer to all relevant organizational policies and procedures i.e. WHS, food hygiene, food safety practices, mise en place, temperature control of perishable food items and storage areas, stock rotation when storing surplus major food types and other ingredients, portion control, cost-reduction initiatives when preparing dishes, suitable garnishes and accompaniments, waste removal, environmental considerations when storing foot items and cleaning and sanitation of work areas.

For the whole practical session involving the preparation of the six (6) dishes using basic methods of cookery, you will need to complete both a kitchen workflow plan (see Appendix 1) and an end of service procedures/ debrief report (see Appendix 2).

Your Assessor will need to sight and approve the kitchen workflow plan before you commence preparing the six (6) different dishes, with two portions each.

The end of service procedures/ debrief report must be completed at the end of the practical session and be submitted to the Assessor for marking.

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