Hospitality

Outcomes, Schedule, Task 1, Task 2, Task 3, Task 4, Task 5

HOSPITALITY OPERATIONS – COMMERCIAL COOKERY

Course Description:

The Hospitality course is a competency based course which provides students with the opportunity to gain a range of skills and knowledge suitable for employment in a hospitality environment. It can provide an alternative pathway for university and other tertiary studies.

Schedule

BARRENJOEY HIGH SCHOOL

HSC ASSESSMENT HANDBOOK 2009

Course: Hospitality – Commercial Cookery

Course Description:

The Hospitality course is a competency based course which provides students with the opportunity to gain a range of skills & knowledge suitable for employment in a hospitality environment. It can provide an alternative pathway for university and other tertiary studies.

Assessment Schedule:

Task 1

Task 2

Task 3

Task 4

Task 5

Task 6

Nature of Tasks

Half Yearly Examination

Half Yearly

Practical Exam

THHBCC01B

THHBKA01B

THHBKA02B

Organisational Report

THHHCO01B

THHCOR01B

THHCOR03B

Assignment

Use basic methods of Cookery

THHBCC01B

THHBCC11B

Trial HSC

Hospitality

Parents and Teachers dinner

THHBCC01B

THHBKA01B

THHBKA02B

Timing of Task

Term 1

Week 10-11

Term 2

Week 5-6

Term 2

Week 9-10

Term 3

Week 1

Term 3

Week 4

Term 3

Week 7-8

Task 2

NORTHERN SYDNEY REGION RTO 90226 COMPETENCY ASSESSMENT TASK - Year 12 Hospitality
Student Name:
Assessor/Teacher Name:
Assessment Task Title:	Preparation of two dishes
Concept:	Accuracy / Organisation
Key Learning Ideas:	Safety / hygiene Workflow / organisation Preparation Presentation
Date handed out:
Due date:
Training Package: (code & name)	Tourism, Hospitality and Events Training Package
Qualification: (code & name)	Certificate II in Hospitality (Commercial Cookery) THH02

UNITS OF COMPETENCY BEING ASSESSED:

CODE	UNIT	HSC REQUIREMENTS (Part B of Syllabus)
THHBKA01B	Organise and prepare food	pp 209-216
THHBKA02B	Present food	pp 217-222
THHBCC001B	Use basic methods of cookery	pp 239-243
THHBCC04B	Prepare vegetables, eggs and farinaceous	pp 257-262

STUDENT CHECKLIST:

Please tick

	YES	NO
I understand the purpose of this Assessment Task
I have been provided with information on RPL
I have been provided with information on the Appeals system
I have notified the assessor of any special needs to be considered during this Assessment Task
I can perform the task described (refer to performance criteria)

Student Comment:

……………………………………………………………………………………………………………………………………………………………………………………………………………………

Student Signature_______________________________ Date_____________________ASSESSMENT TASK

Task Title	Preparation of two dishes
Date handed out
Assessment due date
Methods of Assessment (e.g. Report, Demonstration, Project)	Observation
Time	3 hours
Tools & Equipment	Utensils, Stove, Oven
OH&S Requirements	Apply safe working practices in all areas, according to OHS legislation and codes of practice.

Task Description and Instructions to Students

TASK 1

Dish creation

You have recently applied for an apprenticeship at a local restaurant. The Head Chef has called you in for an interview. As part of the interview, you are required to prepare two dishes for the Head Chef. These dishes are:

Soy simmered chicken, rice, and steamed Asian greens (Appendix 1)

Fruit Flan (Appendix 2)

Following a conversation, the Head Chef gives you an opportunity to prepare the two dishes. The Head Chef informs you that marks will be awarded based on:

Mise en place

Ingredients – storage, amount, organisation, wastage

Benchwork – clutter, cross contamination

Stovework/oven – heat control, organisation, cooking techniques

Workflow – logical, sequential, smooth, timing

Safety – bench, stoves, use of tools and equipment, haste, OH&S

Hygiene – personal, uniform, food (HACCP)

Preparation – appropriate methods, professional techniques

Finished product – saleable product, taste, texture, acceptable Industry Standard

Presentation – timing, temperature, no. of portions, serving dishes, creativity

APPENDIX 1

Dish 1 – Soy – simmered chicken, rice, and steamed Asian greens

Ingredients

5ml sesame oil

5g shredded ginger

15ml soy sauce

10g brown sugar

30ml chinese cooking wine

1 star anise

½ cinnamon stick

1 chicken breast fillet

Rice

¼ cup long grain rice

Steamed Asian greens

¼ bunch baby bok choy, broccolini, choy sum

1.25ml sesame oil

½ clove garlic

10g ginger

15ml oyster sauce

15ml Chinese cooking wine

15ml soy sauce

20g brown sugar

Procedural steps

Part A

Prepare all Mise En Place

Wash and cut all vegetables

Finely chop ginger

Trim chicken breast

Chop garlic

Procedure

Place sesame oil, ginger, soy, sugar, Chinese wine, star anise and cinnamon stick in a frypan and bring to a simmer

Add chicken and cook for 6 – 7minutes on each side, or until cooked.

Bring 2cups water to the boil.

Add rice –boil for 12 minutes.

Drain and serve.

Heat sesame oil in a small saucepan on medium.

Add garlic and ginger cook 1-2 minutes

Add oyster sauce, cooking wine, soy and sugar. Simmer for 5 minutes or until slightly reduced and thickened.

Cut greens in half and steam or blanch.

Arrange on dinner plate with appropriate garnish.

APPENDIX 2

Dish 2 – Fruit Flan

Ingredients

Pastry

65g butter

50g plain flour

50g self raising flour

20g sugar

Custard

3 teaspoons cornflour

250mls milk

1 +1 egg yolk

60g sugar

4 Peach slices

½ Kiwi fruit

2 strawberries

30g apricot jam

¼ cup cream

Procedural steps

Part A

Pastry

Sift flours and stir in sugar

Rub in butter until the mixture looks like breadcrumbs

Mix to a firm dough until combined. Rest dough for 30 minutes.

Roll out to fit flan tin and bake blind at 200 C

When pastry edges are light brown remove blind baking component and put pastry back in the oven to finish cooking. Cool.

Part B

Pastry Cream

Boil milk.

Combine flours and sugar in a bowl.

Add egg to the flour mix and beat until smooth.

Pour boiling milk into the flour mix, whisking all the time.

Return all to pan and cook over low heat until mixture has thickened and is smooth.

Continue cooking until there is no raw flour taste to the mixture. Add vanilla.

Cool, stirring occasionally.

When cold, fold in whipped cream.

NORTHERN SYDNEY REGION RTO 90226

Certificate II in Hospitality (Commercial Cookery)

THH02

Observation Checklist of Practical Work Date: ___________________

Assessor Name
Assessment Task	Preparation of two dishes
Units of Competency	THHBKA01B, THHBKA02B, THHBCC001B, THHBCC04B
*The assessor is to indicate ‘Y’ or ‘N’ in the column next to each skill demonstrated in the student’s work. Individual student feedback to be noted on assessment task.

During the demonstration of skills, did the candidate:

Student NamesMise en place

Use of ingredients – storage, amount, organisation, wastage

Benchwork – clutter, cross contamination

Stovework/oven – heat control, organisation, cooking techniques

Workflow – logical, sequential, smooth, timing

Safety – bench, stoves, use of tools and equipment, haste, OH&S

Hygiene – personal, uniform, environmental, food (HACCP)

Preparation – appropriate methods, professional techniques

Finished product – saleable product, taste, texture, acceptable Industry Standard

Presentation – timing, temperature, no. of portions, serving dishes, creativity

The candidate’s overall performance was satisfactory (S) / not satisfactory (N/S)

UNITS, ELEMENTS AND PERFORMANCE CRITERIA BEING ASSESSED

	C	NYC
THHBKA01B Organise and prepare food
1. Prepare and use equipment
1.1 Select *equipment* of the correct type and size for the job, and ensure that it is clean, safely assembled and ready before use
1.2 Use equipment correctly, safely and hygienically.
2. Assemble and prepare ingredients for menu items.
2.1 Identify ingredients according to standard recipes, recipe cards or enterprise requirements.
2.2 Assemble ingredients according to the correct quantity, type and quality required.
2.3 Prepare ingredients in the required form and timeframe.
3 Prepare dairy, dry goods, fruits and vegetables.
3.1 Prepare food according to correct weight, amount and number of portions.
3.2 Clean, peel and prepare vegetables and fruit as required for menu items.
3.3 Prepare dairy products as required for menu items, ensuring they are correctly handled.
3.4 Measure, sift where appropriate, and use dry goods as required for menu items.
3.5 Prepare general *food items* as required for menus.
THHBKA02B - Present food
1. Prepare food for service.
1.1 Identify *foods* for menu items.
1.2 Arrange sauces and garnishes to enterprise requirements for specific dishes.
2. Portion and plate food.
2.1 Ensure that sufficient supplies of clean, undamaged crockery are available at temperatures appropriate to food being served.
2.2 Portion food according to enterprise policies and standard recipes.
2.3 Plate food and present neatly and attractively, without drips or spills, to the enterprise requirements for the specified dish, taking into consideration eye appeal, colour and contrast, temperature of food, *service equipment*, and classical and innovative arrangement styles.
2.4 Serve food to be displayed in public areas in appropriate serviceware at the correct temperature, in an attractive manner, without drips or spills and giving attention to colour.
THHBCC001B - Use basic methods of cookery
1. Select and use cooking equipment and technology.
1.1 Select appropriate *equipment and technology* for particular cooking methods.
1.2 Use equipment hygienically, safely and according to manufacturer instructions.
2. Prepare and cook food using basic methods of cookery.
2.1 Use various *cookery methods* to prepare dishes to enterprise standard.
2.2 Calculate correct quantities and ratios of *commodities* for specific cookery methods.
2.3 Complete cooking process in a logical and safe manner.
2.4 Identify problems with the cooking process promptly and take corrective action.
2.5 Prepare dishes using a range of methods and current technology within acceptable enterprise and customer timeframes.
2.6 Work cooperatively with kitchen and front of house colleagues to ensure timely preparation of dishes.
THHBCC04B – Prepare vegetables, eggs and farinaceous dishes
1. Prepare vegetable and fruit dishes.
1.3 Prepare and where appropriate cook a variety of vegetables and fruit dishes using suitable cookery methods and preserving optimum quality and nutrition.
1.5 Present vegetable and fruit attractively using suitable garnishes, where appropriate.
2. Prepare farinaceous dishes.
2.1 Select and prepare a variety of farinaceous foods according to standard and enterprise recipes.

ASSESSOR FEEDBACK AND

STUDENT COMMENT FORM NORTHERN SYDNEY REGION

RTO 90226

ASSESSOR FEEDBACK FOR FUTURE ACTION

Gaps in Performance:

Strategies for further improvements:

Assessor Signature____________________________________Date____________________

Student Comment:

………………………………………………………………………………………………………….........

Student Signature_____________________________________Date____________________

Department of Education & Training Northern Sydney Region 90226

Hospitality Yr 12 Assessment Task (practical) _V1 5/11/08

Department of Education & Training Northern Sydney Region 90226

Hospitality Yr 12 Assessment Task (practical) _V1 5/11/08

Task 3

NORTHERN SYDNEY REGION RTO 90226 COMPETENCY ASSESSMENT TASK – Year 12 Hospitality
Student Name:
Assessor/Teacher Name:
Assessment Task Title:	Organisational Report
Concept:	Industry Orientation
Key Learning Ideas:	Career opportunities Communication in the workplace Team work Occupational health and safety
Date handed out:
Due date:
Training Package: (code & name)	Tourism, Hospitality and Events Training Package
Qualification: (code & name)	Certificate II in Hospitality (Commercial cookery ) THH02

UNITS OF COMPETENCY BEING ASSESSED:

CODE	UNIT	HSC REQUIREMENTS (Part B of Syllabus)
THHHCO01B	Develop and update hospitality industry knowledge	pp 61-68
THHCOR01B	Work with colleagues and customers	pp 8-19
THHCOR03B	Follow health, safety and security procedures	pp 27-34

STUDENT CHECKLIST:

Please tick

	YES	NO
I understand the purpose of this Assessment Task
I have been provided with information on RPL
I have been provided with information on the Appeals system
I have notified the assessor of any special needs to be considered during this Assessment Task
I can perform the task described (refer to performance criteria)

Student Comment:

Student Signature_______________________________ Date______________________

ASSESSMENT TASK

Task Title	Organisational Report
Date handed out
Assessment due date
Methods of Assessment (e.g. Report, Demonstration, Project)	Report
Time	1 week
Tools & Equipment	Work placement journal, interview notes, paper
OH&S Requirements	Apply safe working practices in all areas, according to OHS legislation and codes of practice.

Task Description and Instructions to Students

TASK 1

Recently you have been employed by one of Sydney’s leading recruitment agencies to write a two page report in their weekly magazine. Your supervisor informs you that the magazine is the agencies main form of communication and is accessed by over 50, 000 people. The report that you have been employed to write is a new addition to the magazine with it coming about due to client feedback in a recent survey.

On your first day at the agency, you, your supervisor and the magazine committee meet to discuss what will be involved with your report. The theme of your report focuses on organisations and the career prospects available. You will be required to visit different organisations on a weekly basis and find out as much about the business and its employees as possible. This way, clients reading the magazine will have an understanding of what the organisation does as well as gain important information on such things as career opportunities, qualifications, skills and dress code amongst other things.

At the end of a long meeting, the following guidelines are established for your two page report in which all must be addressed. Your report will need to:

Provide a detailed description of the organisation including the services offered.

Illustrate using a flow chart, the names of the staff and their positions.

Outline at least two different types of career opportunities available in the organisation. Include the qualifications and skills required for each career.

From observation, create a list of activities which involve teamwork within the organisation.

Identify the specific types of communication used within the organisation and outline the benefits of each to the organisation.

Provide a detailed description of the equipment used within the organisation. Include the functions and safety features of the equipment.

Outline and provide reasons for the chosen dress code of the organisation.

Identify the people within the organisation involved in occupational health and safety. Explain the role of each person.

NORTHERN SYDNEY REGION RTO 90226

Certificate II in Hospitality (Commercial Cookery) THH02 Report Checklist Date: ___________________

Assessor Name

Assessment Task

Organisational Report

Units of Competency

THHHCO01B, THHCOR01B,THHCOR03B

*The assessor is to indicate ‘Y’ or ‘N’ in the column next to each skill demonstrated in the student’s work. Individual student feedback to be noted on assessment task.

The contents of the written report provided satisfactory evidence of :

Student Names

1. The organisation including the services offered.2. An illustrated flow chart showing the names of staff and their positions within the organisation.3. At least two different types of career opportunities available in the organisation. Including the qualifications and skills required for each career.4. A list of activities which involve teamwork within the organisation.5. The specific types of communication used within the organisation and an outline of the benefits of each to the organisation6. A detailed description of the equipment used within the organisation. Including the functions and safety features of the equipment7. Reasons for the chosen dress code of the organisation.8. The people within the organisation involved in occupational health and safety and an explanation of their role.The candidate`s overall performance was satisfactory (S) / not satisfactory (NS)

UNITS, ELEMENTS AND PERFORMANCE CRITERIA BEING ASSESSED

	C	NYC
THHHCO01B Develop and update hospitality industry knowledge
1. Seek information on the hospitality industry.
1.1 Identify and access information sources on the hospitality industry appropriately and correctly.
1.2 Obtain information to assist effective work performance within the industry.
1.3 Access and update specific information on relevant sectors of work.
THHCOR01B Work with colleagues and customers
1. Communicate with customers.
1.8 Select an appropriate *medium of communication* for the particular audience, purpose and situation, taking into consideration the characteristics of each medium and the relevant *factors* involved.
2. Maintain personal presentation standards
2.1 Practise high standards of *personal presentation* according to organisation requirements, work location, impacts on different types of customers and specific requirements for particular work functions.
5. Work in a team
5.1 Demonstrate trust, support and respect towards team members in day to day work activities.
5.3 Identify work team goals jointly with colleagues and relevant others.
THHCOR03B Follow health, safety and security procedures
1. Follow workplace procedures for health, safety and security
1.1 Correctly and consistently follow the organisation’s *health, safety and security procedures* according to relevant legislative requirements
1.2 Incorporate *safe work practices* into all workplace activities.
1.3 Follow the safety directions of supervisors or managers and heed any workplace safety warning signs.
1.4 Use any required protective equipment and wear any required personal protective clothing.
1.5 Identify and promptly report unsafe work practices, *issues and breaches of health, safety and security procedures*.
1.6 Report any suspicious behaviour or unusual occurrences promptly to the designated person.

ASSESSOR FEEDBACK AND

STUDENT COMMENT FORM NORTHERN SYDNEY REGION

RTO 90226

ASSESSOR FEEDBACK FOR FUTURE ACTION

Gaps in Performance:

Strategies for further improvements:

Assessor Signature____________________________________Date____________________

Student Comment:

………………………………………………………………………………………………………….........

Student Signature_____________________________________ Date____________________

ASSESSMENT TASK 4

EXTENDED RESPONSE TASK

DATE DUE: Term 3, week 1

Competencies to be assessed:

Use basic methods of Cookery THHBCC01B

Implement food safety procedures THHBCC11B

Resources/Materials:

Textbook

Methods and Principles manual

Notes

Date of issue to Student: Week 11 Term 2

HOSPITALITY OPERATIONS

Notice of Assessment Task 4

Task Description Basic Methods of Cookery

Safe Food Handling Practices including HACCP

Date Issued Week 11 term 2 2009

Received by Student: __________________________ Date: _______

PRINT NAME	SIGNATURE

THE TASK

HOSPITALITY OPERATIONS TASK No 4

Research and prepare response to the following questions.

You will be expected to hand this is in as an assignment.

Minestrone

Chicken a la King

Boiled Jasmine Rice

Honey Glazed Carrots

Poached Pears with a Mocha Sauce

With reference to the above menu:

Identify and describe the principles of TWO methods of cookery used in the preparation of this 3 course meal

(include in your answer on outline of the utensils and equipment required for each method)

Outline safe food handling practices involved in the preparation of this menu and include an analysis of a HACCP for receiving, handling and preparation of the fresh chicken used in the Chicken a la King.

(Marks are just the guide, you will pass or fail the task)

Criteria	Marks
Demonstrate an extensive knowledge and understanding of the principles of TWO methods of cookery. Outlines all the necessary equipment and utensils for each method of cookery. Demonstrates a detailed knowledge of safe food handling practices including HACCP and applies this knowledge to this menu.	13-15
Demonstrate thorough knowledge and understanding of the principles of TWO methods of cookery. Outlines equipment and utensils for each method of cookery. Demonstrates a thorough knowledge of safe food handling practices including HACCP and applies this knowledge to this menu. Demonstrate a sound knowledge and understanding of the principles of ONE method of cookery or TWO methods in less detail. List some relevant equipment and utensils for each method of cookery. Oulines safe food handling practices including HACCP with some application to this menu.	10-12
Basic knowledge on ONE method of cookery. Lists some relevant equipment and utensils. Outlines some food handling practices including HACCP with little application to the menu.	7-9
Basic knowledge on ONE method of cookery. Lists some relevant equipment and utensils. Outlines some safe food handling practices including HACCP with little application to the menu.	4-6
Identifies ONE method of cookery. Lists one-two relevant utensils and equipment. Lists one or two safe food handling practices; mentioning HACCP with no application to the menu.	1-3

Department of Education & Training Northern Sydney Region 90226

Hospitality Yr 12 Assessment Task (Organisational Report) _v2 20/11/08

Department of Education & Training Northern Sydney Region 90226

Hospitality Yr 12 Assessment Task (Organisational Report) _v2 20/11/08

Task 4

ASSESSMENT TASK 4

EXTENDED RESPONSE TASK

DATE DUE: Term 3, week 1

Competencies to be assessed:

Use basic methods of Cookery THHBCC01B

Implement food safety procedures THHBCC11B

Resources/Materials:

Textbook

Methods and Principles manual

Notes

Date of issue to Student: Week 11 Term 2

HOSPITALITY OPERATIONS

Notice of Assessment Task 4

Task Description Basic Methods of Cookery

Safe Food Handling Practices including HACCP

Date Issued Week 11 term 2 2009

Received by Student: __________________________ Date: _______

PRINT NAME	SIGNATURE

THE TASK

HOSPITALITY OPERATIONS TASK No 4

Research and prepare response to the following questions.

You will be expected to hand this is in as an assignment.

Minestrone

Chicken a la King

Boiled Jasmine Rice

Honey Glazed Carrots

Poached Pears with a Mocha Sauce

With reference to the above menu:

Identify and describe the principles of TWO methods of cookery used in the preparation of this 3 course meal

(include in your answer on outline of the utensils and equipment required for each method)

(Marks are just the guide, you will pass or fail the task)

Criteria	Marks
Demonstrate an extensive knowledge and understanding of the principles of TWO methods of cookery. Outlines all the necessary equipment and utensils for each method of cookery. Demonstrates a detailed knowledge of safe food handling practices including HACCP and applies this knowledge to this menu.	13-15
Demonstrate thorough knowledge and understanding of the principles of TWO methods of cookery. Outlines equipment and utensils for each method of cookery. Demonstrates a thorough knowledge of safe food handling practices including HACCP and applies this knowledge to this menu. Demonstrate a sound knowledge and understanding of the principles of ONE method of cookery or TWO methods in less detail. List some relevant equipment and utensils for each method of cookery. Oulines safe food handling practices including HACCP with some application to this menu.	10-12
Basic knowledge on ONE method of cookery. Lists some relevant equipment and utensils. Outlines some food handling practices including HACCP with little application to the menu.	7-9
Basic knowledge on ONE method of cookery. Lists some relevant equipment and utensils. Outlines some safe food handling practices including HACCP with little application to the menu.	4-6
Identifies ONE method of cookery. Lists one-two relevant utensils and equipment. Lists one or two safe food handling practices; mentioning HACCP with no application to the menu.	1-3