Barrenjoey High School

COMPETENCY ASSESSMENT TASK - Year 11 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 (SIT07)

Qualification:

(code & name)

Statement of Attainment towards SIT20307 Certificate II in Hospitality (Kitchen Operations)

CODE

UNIT

HSC REQUIREMENTS

(Part B of Syllabus)

SITHCCC001A

Organise and prepare food

pp 128 – 137

SITHCCC002A

Present food

pp 138 – 146

SITHCCC004A 

Clean and maintain kitchen premises

pp 147 - 157

SITHCCC005A

Use basic methods of cookery

pp 158 - 165

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)

Task Title

Preparation of two dishes 

Date handed out

Assessment due date

Methods of Assessment 

(e.g. Report, Demonstration, Project)

Demonstration of performance, student product sampling

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 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:

Phad Thai (Appendix 1)

Saucy chocolate almond dessert (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

TASK 2 

Safe work method statement

Before you prepare your two dishes for the Head Chef, you are to complete a Safe Work Method Statement (Appendix 3).  This is a written document that describes the work to be carried out, outlines the hazards involved with the work, lists the control measures for the hazards identified and specifies who is responsible for the control measures.

There are four (4) columns in the Safe Work Method Statement:

Work Activity – list the type of work you will be doing

Potential Hazards – list potential hazards associated with this type of work

Hazard Control – list how the hazard will be controlled

Responsibility – list who is responsible for the hazard control

Work Activity

Potential Hazards

Hazard Controls 

Responsibility

Assessor Name

Assessment Task

Preparation of two dishes

Units of Competency  

SITHCCC001A, SITHCCC002A, SITHCCC004A, SITHCCC005A

*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.

Assessor Name

Assessment Task          

Preparation of two dishes

Units of Competency   

SITHCCC001A, SITHCCC002A, SITHCCC004A, SITHCCC005A

*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. 

C

NYC

SITHCCC001A 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.

4. Prepare meat, seafood and poultry

4.2 Trim, mince or slice and prepare meat correctly.

SITHCCC002A - 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.

3. Work in a team

3.3 Maintain a high standard of personal and work related hygiene practices.

SITHCCC004A – Clean and maintain kitchen premises

1. Clean, sanitise and store equipment

1.2 Clean and sanitise equipment and utensils according to manufacturer instructions and without causing damage.

1.3 Store or stack cleaned equipment and utensils safely and in the designated place.

SITHCCC005A -  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.

Gaps in Performance:

Strategies for further improvements: