Professional Documents
Culture Documents
ST 2 CC SITHCCC012 Assessment 1 Practical WK 9 PDF
ST 2 CC SITHCCC012 Assessment 1 Practical WK 9 PDF
Assessment Guide
SITHCCC012 Prepare
poultry dishes
Assignment Coversheet
Name:
Student ID:
Email Address:
Class:
Unit name:
Unit Code:
Assignment name:
Student Declaration
I declare that –
Assessment Information
• You must achieve a satisfactory outcome for each of the required criteria of this assessment to be
deemed satisfactory for this assessment. You must achieve a satisfactory result for the assessments for
this unit of competency to achieve a competent result for the unit. If one or more of the assessment
results are not satisfactory, you will be Not Yet Competent for this unit.
• You may follow the Assessment Appeals process in the Student Handbook (www.academia21.com) if
you are not satisfied with:
o the assessment result; or
o the way an assessment was carried out by your trainer; or
o the conditions or structure of the assessment
The student handbook has the steps for reassessment if you receive a Not Yet Competent mark and do not
want to appeal.
Where students have highlighted Language, Literacy and Numeracy issues reasonable adjustment to the
assessment can be made. Should you receive a ‘Not Yet Competent’ or ‘Resubmit’ result for the
assessment you will be given the opportunity to re-submit your assessment work with any amendments
requested by your trainer.
If a student requests or is identified as requiring reasonable adjustment to the training and assessment
process a detailed training and assessment plan including timetables, notes regarding the required
adjustments, and any related communications regarding the adjustments must be maintained in the students
file.
The RTO Manager must review and authorise any request for ‘reasonable adjustment’ to ensure that any
adjustments and resulting outcomes are not affecting the integrity of the training and assessment process.
The location of the assessment will depend upon the nature of the assessment. Direct observation of
student’s skills will be assessed in the commercial kitchens at Academia, the timeframes for these
assessments will be related to the scheduled times of the practical classes. Other assessments such as; role
plays, in class activities, presentations and written tests will be conducting in the classroom. The timeframes
and due dates for these assessments, as well as any reports, projects or research assignments, are
documented in the stage outlines. Stage outlines are handed out at the beginning of each term.
• Follow the instruction of your practical trainer and follow all guidelines set clearly in your
demonstration day in relation to preparation, time constraints, hygiene and safety in the kitchen.
• Follow the organisations work attitude, their policies and procedures as would be expected in any
operating commercial kitchen.
• All assessments must include complete clear recipe cards, workflow plan and ingredients list
for all items being prepared.
This assessment record will be kept by Academia as part of your evidence for these units. It clearly
defines that you are able to produce items to the standards required by the training package.
• Produce a variety of dishes that relate to the modules you have studied during the term.
• All of the recipes required for the day are attached but are not of the correct portion amount for the
menu, you are to adjust each of the recipes to the correct portions as per your menu.
• You will be required to adjust recipes where specified to meet specific dietary requirements.
• Produce a workflow plan for the day’s activities
• Demonstrate how you work in a clean and methodical manner
• Organisational skills and teamwork
• Demonstrate Time management, ensuring all dishes are prepared on time
• Ensure hygienic handling and storage of all commodities within the kitchen environment
• Show creative presentation techniques that are in line with industry standards which includes
temperature of dishes and equipment used for service
• Show you have the knowledge for waste minimisation techniques
At the end of this document is the marking guide that will be used by the trainer. Each dish will be
marked on the following areas
Presentation - Final dish presentation to industry standard, no spills or marks on plate. Appropriate size
serving for dish, garnish appropriate for dish along with correct size of garnish
Temperature – Hot food is served hot and on a hot plate, cold food is served cold and on cold plate
Taste – Seasoning is correct, taste of dish correct to industry standard; food is not over cooked or under
cooked
Storage – hygiene – During the day students have taken all necessary measures to ensure the safety of the
client by placing perishable items in appropriate temperatures until required.
You will also be marked on the following areas for the overall day
Portion control
Dhal 2 Basic p 73
Ratatouille 1 Basic p 74
*Bone out whole bird – removing 1 Maryland (Thai Curry) 1 Breast (Chasseur)
Students must individually produce and upload on LMS (Moodle) complete and clear recipe cards,
workflow plan and ingredients list for all items being prepared.
You are also required to individually upload pictures of the final completed dishes that you have
produced and presented along with your student ID card placed next to the dish. This is required for
all menu items that you produce during the practical assessment session. This will be maintained as
evidence of your competency on your file.
Students are to check and address all the marking criteria points in the following page and present
food to the trainer to be assessed.
Marking Guide
Not Satisfactory
Not attempted
Satisfactory
Excellent
Practical Assessment 1 0 1 2 3 Comments
SITHCCC012 Prepare poultry dishes
1. Work plan is clear and detailed (maps all the daily
tasks with appropriate timing) and includes: • Work
schedule • Recipe • Ingredients list • Maintain
Perishable Items Checklist • Dietary information •
Food allergens/additive matrix • Product Feedback
2. Weigh ingredients according to recipe
3. Follow recipe according to industry standard
4. Hygiene practices are used
5. Food safety procedures are followed correctly
6. Appropriate equipment is selected, assembled,
and used correctly (including correctly cleaning and
storage procedures)
7. Safe work practices used
8. Personal Presentation is to industry standard
9. Student able to explain the unpinning knowledge
required for the recipes
10. Methods of cookery are correctly used to produce
poultry dishes
11. Student works effectively with colleagues to
produces poultry dishes
12. Poultry dishes are presented according to the
standard recipe
Total marks out of 36