P.O Student Version V2

Enhance College of Technology
Enhance College Pty Ltd

ABN: 821 6587 1572 RTO: 41531 CRICOS: 03587K
2/35 Manilla Street, East Brisbane, Queensland 4169 Australia
Phone: 07 3895 8393 email: info@enhance.edu.au
SITHCCC013: Assessment 3 – Practical Observation
Student Name Student ID Number
Unit Start Date Unit End Date
Assessment Due Date Date Submitted
This cover sheet is to be completed by the student and assessor and used as a record to
determine student competency in this assessment task Yes / No
The assessment process and tasks were fully explained.
I am aware of which evidence will be collected and how.
I am aware of my right to appeal an assessment decision.
I am aware that I can locate the RTO’s Complaints and Appeals Policy and Procedure on
their website at http://enhance.edu.au/download/
I have discussed any additional educational support or reasonable adjustments I require in

order to undertake this assessment with the Student Support Services Officer and Trainer /
Assessor, (if applicable). e.g. Student Handbook and Access and Equity Policy
http://enhance.edu.au/download/
I have access to all required resources?
Cheating & Plagiarism Declaration
Student Declaration: In accordance with the RTO’s Plagiarism Policy, I hereby acknowledge by signing this
declaration that I have not cheated or plagiarised any work regarding the assessment tasks undertaken in this
unit of competency except where the work has been correctly acknowledged.
NOTE: Student must sign this prior to submitting their assessments to the assessor
Signature Date: / / 20
Assessment Satisfactory or Not Yet Satisfactory

Results (Please circle the assessment result for this task)
Feedback to Student - Please provide general feedback on the Student’s performance
Student Declaration: - I verify that the work completed is Assessor Declaration: - I verify that I have adequately
my own and that I was adequately informed of the explained and negotiated the assessment tasks with the
assessment process prior to commencing this assessment student prior to commencing assessment.
task.
Student Name: Assessor’s Name:
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SIT40516 Certificate IV in Commercial Cookery
Unit: SITHCCC013 – Prepare Seafood Dishes
Document Version: 2 Updated: 25Jan21 Source:
ABN: 821 6587 1572 RTO: 41531 CRICOS: 03587K
Student Signature Date Assessor Signature Date
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ABN: 821 6587 1572 RTO: 41531 CRICOS: 03587K
Student Guide for Assessment
Instructions Instructions to include, but not limited to:

1. Student will be assessed in a workplace or simulated workplace environment.
2. Ensure the student is aware of the assessment requirements at the
commencement of the unit
3. The students are required to work together in a kitchen environment to complete
observational templates.
4. The templates are aimed at evaluating the skills of use food preparation equipment.
5. The student self-assessment should be recorded in the student self-assessment
sections.
6. After the student has completed the practical assessment, the Trainer/Assessor will
provide feedback in the applicable sections.
7. The student will receive up to two (2) attempts at this assessment task. Should the
1st attempt be Not Yet Satisfactory (NYS), the Trainer/Assessor will provide
feedback and will arrange a date for the student 2 nd attempt. If the student 2nd
attempt is Not Yet Satisfactory (NYS), or the student fail to attend of date scheduled
for the 2nd attempt, the student will receive an overall unsatisfactory result for this
assessment task.
8. In special circumstances this practical assessment may be delivered as a written
assessment in which the assessor shall mark the assessment and identify the
assessment was presented in written form.
Task/s to be The tasks you will be observed undertaking are:

assessed
Your assessor will do the following.
- Observe you in an operational hospitality business using a range of skills/tasks.
- Use the checklist to observe you using a range of skills/tasks.
- Observe you over a period of time while you learn and use various skills/tasks.
- Ensure that you can consistently perform all tasks multiple times satisfactorily.
- Decide when you are competent at all tasks.
You are required to do the following.

- You must answer all verbal questions.
- You can ask your assessor for further clarification of any question, if necessary.
- Provide all necessary information when answering questions.
Oral Questioning During the assessment your assessor will ask you oral questions that will address the
knowledge aspects of the unit of competency. You will respond orally, and your assessor
may record your response or use your response to determine sufficient under pinning
knowledge.
Topics will include:
- Identify types of seafood and their different characteristics
- Explain quality indicators of different dishes and environmental conditions
- Discuss the effects of different cookery methods
- Explain mise en place and the role it plays
- Discuss contents of stock date codes and rotation labels
- Explain safe operational practices and functions and features of equipment used in
cookery methods
Time allowed On average, the Assessment should take 8-10 hours to complete
Location Assessment will be completed in a simulated workplace environment under the supervision
of a trainer/assessor.
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ABN: 821 6587 1572 RTO: 41531 CRICOS: 03587K
Decision making To achieve a satisfactory outcome, you must be able to: -

rules  culinary terms and trade names for:
 ingredients commonly used in the production of different fish and shellfish dishes
 variety of classical and contemporary seafood dishes
 different varieties of seafood and styles of cooking
 contents of stock date codes and rotation labels
 seafood classifications
 characteristics of seafood products and fish and shellfish dishes:
 appearance
 freshness and other quality indicators
 nutritional value
 taste
 texture
 preparation techniques for fish and shellfish specified in the performance evidence
 cookery methods for different varieties and cuts of fish and shellfish specified in
the performance evidence
 equipment used to produce seafood dishes:
 knife care and maintenance
 essential features and functions
 safe operating practices
 mise en place requirements for seafood dishes
 appropriate environmental conditions for storing and thawing fish and shellfish products to:
 ensure food safety
 optimise shelf life
 safe operational practices using essential functions and features of equipment used to
produce seafood dishes.
Performance The assessment methods must be by direct observation of tasks on required skills and
Observation knowledge to ensure correct interpretation and application. Your Assessor will observe you
Criteria for on the following observations:
Assessment Task  follow standard recipes to prepare the following seafood classifications:
 flat and round fish
 oily and white fish
 ocean and freshwater fish
 octopus and squid
 shellfish:
 crustaceans
 molluscs
 whole or filleted fish
 use each of the following seafood preparation techniques in preparing above seafood
as required:
 cleaning
 de-scaling
 pin-bone removal
 filleting
 portioning
 shelling
 skinning
 follow standard recipes to prepare fresh, frozen and preserved seafood dishes using
the following cookery methods:
 deep and shallow frying
 grilling
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ABN: 821 6587 1572 RTO: 41531 CRICOS: 03587K
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ABN: 821 6587 1572 RTO: 41531 CRICOS: 03587K
 poaching
 roasting
 sautéing
 steaming
 prepare above food for at least six different customers:
 within commercial time constraints and deadlines
 reflecting required quantities to be produced
 following procedures for portion control and food safety practices when handling and
storing seafood
 responding to special customer requests and dietary requirements
Assessment Assessors must satisfy NVR/AQTF assessor requirements.

conditions
Competency is to be assessed in the workplace or a simulated environment that accurately
reflects performance in a real workplace setting.
Assessment must include direct observation of tasks.
Where assessment of competency includes third-party evidence, individuals must provide
evidence that links them to the leadership or management of organisational change that the
student has performed.
Assessors must verify performance evidence through questioning on skills and knowledge
to ensure correct interpretation and application.
Resources required The following equipment will be made available to students:

- Simulated or workplace documentation and resources
- Office equipment, materials and software packages (such as laptops,
WiFi, Microsoft Suite)
- Case studies to examine or real workplace situations to analyze
- an industry workplace
- a simulated industry environment.
Assessment must ensure access to:

 an industry workplace
 a simulated industry environment, such as a training kitchen
servicing customers.
Assessment must ensure access to:

 fixtures and large equipment:
 commercial:
 blenders and food mills
 food processors
 planetary mixers
 commercial grade work benches (1.5 m/person)
 commercial ovens with trays (one per two persons)
 commercial refrigeration facilities:
 cool room and/or fridge
 freezer
 deep-fryer
 designated storage areas for dry goods and perishables
 double sink
 gas, electric or induction stove tops (two burners per person)
 hot plate or griddle
 salamander or other form of griller (one per four persons)
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ABN: 821 6587 1572 RTO: 41531 CRICOS: 03587K
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ABN: 821 6587 1572 RTO: 41531 CRICOS: 03587K
 storage facilities:
 shelving
 trays
 small equipment:
 baking sheets and trays
 containers for hot and cold food
 cutting boards
 food handler gloves
 graters
 knife sharpening equipment
 sharpening steels and stones
 knives and cleavers:
 chef knives
 filleting knives
 utility knives
 measurers:
 metric calibrated measuring jugs
 portion control scoops
 oven mitts
 poachers
 pans and pots for small and large production:
 stainless steel, cast iron, iron and non-stick fry pans
 large and small pots
 scoops, skimmers and spiders
 scales
 sets of stainless steel bowls
 service-ware:
 platters, dishes, and bowls
 cutlery and serving utensils
 small utensils:
 flour and drum sieves
 peelers, corers and slicers
 strainers and chinois
 scrapers
 spatulas
 tongs and serving utensils
 steamers
 spoons:
 large plain and slotted metal spoons
 ladles in a variety of sizes
 serving spoons
 wooden spoons
 thermometers
 cleaning materials and equipment:
 cleaning cloths
 commercial cleaning and sanitising agents and chemicals for cleaning commercial
kitchens, equipment and food storage areas
 dustpans and brooms
 garbage bins and bags
 hand towel dispenser and hand towels
 mops and buckets
 separate hand basin and antiseptic liquid soap dispenser for hand washing
 sponges, brushes and scourers
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ABN: 821 6587 1572 RTO: 41531 CRICOS: 03587K
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ABN: 821 6587 1572 RTO: 41531 CRICOS: 03587K
 tea towels
 organisational specifications:
 equipment manufacturer instructions
 current commercial stock control procedures and documentation for ordering, monitoring and
maintaining stock
 mise en place lists, menus, standard recipes, and recipes for special dietary requirements
 ordering and docketing paperwork
 food safety plan
 guidelines relating to food disposal, storage and presentation requirements
 safety data sheets (SDS) for cleaning agents and chemicals
 diverse and comprehensive range of seafood as specified in the performance evidence
 industry-realistic ratios of kitchen staff to customers; these can be:
 staff and customers in an industry workplace during the assessment process; or
 individuals who participate in role plays or simulated activities, set up for the purpose of
assessment, in a simulated industry environment operated within a training
organisation.
Assessors must satisfy the Standards for Registered Training Organisations’ requirements for
assessors; and:
 have achieved the Certificate III in Commercial Cookery or Certificate IV in Commercial
Cookery to assess this unit as part of a Certificate III in Commercial Cookery or Certificate IV in
Commercial Cookery qualification; and
- have worked in industry for at least three years where they have applied the skills
and knowledge of this unit of competency.
Results/Re-  Your Assessor will grade as either S – Satisfactory or NYS – Not Yet Satisfactory
assessment for the assessment. In all cases your Assessor will provide you with feedback.
 Only when all assessment tasks have been graded as S – Satisfactory you will be
deemed C – Competent in the final result of the unit of competency; if you do not
satisfactorily complete all the assessment tasks you will be deemed NYC – Not Yet
Competent.
 If the evidence is graded as NYS – Not Yet Satisfactory you will be required to re-
submit the evidence. In this case, you will be provided with clear and constructive
feedback based on the assessment decision so that they can improve your skills
/ knowledge prior to reassessment.
 Where a ‘NYS – Not Yet Satisfactory’ judgement is made, you will be given
guidance on steps to take to improve your performance and provided the
opportunity to resubmit evidence to demonstrate competence. The assessor
will determine and discuss the reasons for NYS – Not Yet Satisfactory on any of
the criteria and will assess you through a different method of assessment e.g.
verbal/oral questioning, problem solving exercises.
 You will be notified within 10 working days of undertaking an assessment of their
result in achieving competency
o If a student does not complete the assessment, they should notify their
trainer as to why they did not complete the assessment and if due to
illness, a medical certificate must be produced. “This process is detailed
more in
the “Training and Assessment Policy and Procedure”
o In the above scenario, student will be given an opportunity for
reassessment within 5 working days with no reassessment fee charged.
o Students who are deemed to be Not Yet Competent (NYC) will be provided
with information identifying the areas in which they failed to achieve
competency. Students will then have the opportunity to repeat the
assessment task within 5 working days of notification with no
reassessment fee charged.
o If a student is deemed NYC in the reassessment or if the student did not
approach the RTO within five working days with a valid reason for not
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ABN: 821 6587 1572 RTO: 41531 CRICOS: 03587K
availing themselves of the reassessment opportunity, then those
students
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ABN: 821 6587 1572 RTO: 41531 CRICOS: 03587K
will be given a final chance to re-sit the assessment and will be charged at
$100.00.
o After this no further reassessment attempt will be provided to the student
and the student will be required to repeat the whole unit with full fee for
the unit as per the fees policy of the RTO. The student will be made aware
of the impact of repeating the unit may have on their student visa.
o If a student is found to be cheating or plagiarising their assessment, a
$100.00 reassessment fee will be charged for reassessing the assessment
within 5 working days.
o If the student is found to be plagiarising or cheating again after conclusion
of the Intervention meeting with the Course Co-ordinator, the matter will be
referred to the CEO / Operation Manager which may result in the
suspension or cancellation of their enrolment
o The RTO has intervention strategies, including student support services
available to enable students to complete qualification in the expected time
frame. Students at risk of not completing within this time frame are
identified as early as possible and an intervention strategy is put in place.
Reasonable Assessor may adjust assessment conditions (as required) to suit workplace objectives
Adjustment provided that the integrity of the task is maintained.
Page 12
ABN: 821 6587 1572 RTO: 41531 CRICOS: 03587K
2/35 Manilla Street, East Brisbane, Queensland 4169
Australia Phone: 07 3895 8393 email:
Assessment 3 – Practical Observation
Learner name: Date:

Recipe name: No. of customers:
Identified and
Type of food Method of preparation Method of cookery Preparation process corrected Satisfactory
problems
 Flat fish  Cleaning  Deep frying  Prepared within commercial time  Yes  Yes
 Round fish  Descaling  Shallow frying constraints and deadlines  No  No
 Oily fish  Pin bone removal  Grilling  Reflected required quantities to be  Not applicable
 White fish  Filleting  Poaching produced
 Ocean/saltwater fish  Portioning  Roasting  Followed procedures for portion control
 Freshwater fish  Shelling  Sautéing and food safety practices when
 Octopus and squid  Skinning  Steaming handling and storing different food types
 Shellfish, including  Responded to special customer requests
crustaceans and and dietary requirements
molluscs
 Whole fish
 Filleted fish
Assessor feedback
Learner feedback
Oral Question: Describe the freshness and quality indicators you look for when selecting fresh whole fish or portioned fish (for example, fish fillets).
Page 8 of
ABN: 821 6587 1572 RTO: 41531 CRICOS: 03587K
Learner name: Date:

Identified and
problems
molluscs
 Whole fish
 Filleted fish
Assessor feedback
Learner feedback
Oral Question: Describe how the visual appearance of different varieties of shellfish can help you assess quality and freshness.
Page 9 of
ABN: 821 6587 1572 RTO: 41531 CRICOS: 03587K
Learner name: Date:

Identified and
problems
molluscs
 Whole fish
 Filleted fish
Assessor feedback
Learner feedback
Oral Question: You will need a variety of knives when preparing seafood. Name three examples and describe preparation tasks you would use them for.
Page 10 of
ABN: 821 6587 1572 RTO: 41531 CRICOS: 03587K
Learner name: Date:

Identified and
problems
molluscs
 Whole fish
 Filleted fish
Assessor feedback
Learner feedback
Oral Question: Why would you select a fish kettle or fish pan in preference to other standard-sized items of equipment?
Page 11 of
ABN: 821 6587 1572 RTO: 41531 CRICOS: 03587K
Learner name: Date:

Identified and
problems
molluscs
 Whole fish
 Filleted fish
Assessor feedback
Learner feedback
Oral Question: Why are high hygiene standards vital when using equipment to prepare seafood ingredients?
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ABN: 821 6587 1572 RTO: 41531 CRICOS: 03587K
Learner name: Date:

Identified and
problems
molluscs
 Whole fish
 Filleted fish
Assessor feedback
Learner feedback
Oral Question: Where can you find out how to correctly present a dish?
Page 13 of

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Enhance College of Technology

Enhance College Pty Ltd

SITHCCC013: Assessment 3 – Practical Observation

Student Name Student ID Number

Unit Start Date Unit End Date

Assessment Due Date Date Submitted

The assessment process and tasks were fully explained.

I am aware of which evidence will be collected and how.

I am aware of my right to appeal an assessment decision.

I have discussed any additional educational support or reasonable adjustments I require in

I have access to all required resources?

Cheating & Plagiarism Declaration

Assessment Satisfactory or Not Yet Satisfactory

Feedback to Student - Please provide general feedback on the Student’s performance

Student Name: Assessor’s Name:

Student Signature Date Assessor Signature Date

Student Guide for Assessment

Instructions Instructions to include, but not limited to:

Task/s to be The tasks you will be observed undertaking are:

You are required to do the following.

Decision making To achieve a satisfactory outcome, you must be able to: -

Assessment Assessors must satisfy NVR/AQTF assessor requirements.

Resources required The following equipment will be made available to students:

Assessment must ensure access to:

Assessment must ensure access to:

Learner name: Date:

Learner name: Date:

Learner name: Date:

Learner name: Date:

Learner name: Date:

Learner name: Date:

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