Assessment Tasks and Instructions

Student Name Waqar Riaz

Student Number 10258
Course and Code Commercial Cookery III
Unit(s) of Competency and Code(s) SITHKOP001 Clean kitchen premises and equipment
Stream/Cluster
Trainer/Assessor

Assessment for this Unit of Competency/Cluster Details

Assessment 1 Assignment
Assessment 2 Practical observation
Assessment 3
Assessment conducted in this instance: Assessment 1 2 3

Reasonable Adjustment
1. Has reasonable adjustment been applied to this assessment?
No No further information required

Yes Complete 2.
2. Provide details for the requirements and provisions for adjustment of assessment:

Student to complete
My assessor has discussed the adjustments with me
I agree to the adjustments applied to this assessment
Signature Waqar Riaz Date 01/03/2023

2nd Assessor to complete

I agree the adjustments applied to this assessment are reasonable
Name
 Signature Date

Assessment Guidelines

What will be assessed

The purpose of this assessment is to assess your ability to complete tasks outlined in elements and
performance criteria of this unit in the context of the job role, and:

 efficiently follow cleaning schedules to clean food preparation and food storage areas in a commercial kitchen on at
least six different occasions
 clean each of the following large and small equipment items on at least six occasions according to cleaning
schedules:
o cooking equipment:
 large and small pots
 fry pans
 deep-fryers
 baking trays
o dishwashers
o garbage bins
o glasswashers
o measures:
 scales
 temperature probes
o mechanical food preparation equipment:
 commercial mixers: food processors, blenders and attachments
 mincers
 slicing machines
o ovens
 clean and replenish the following commercial service-ware and utensils on at least six occasions:
o cutting boards
o containers
o cooking utensils
o crockery and dishes
o cutlery
o glassware
o graters and peelers
o knives
 sort soiled linen and prepare for collection by laundry staff according to organisational procedures on at least six
occasions:
o cleaning cloths
o clothing
o napkins
o serving cloths
o tablecloths
o tea towels
 perform the above cleaning work demonstrating use of:
o different types of cleaning agents and chemicals for kitchens and equipment
o cleaning, sanitising and disinfecting methods for kitchens and equipment
o correct and environmentally sound disposal methods for waste and hazardous substances
o efficient use of energy, water and other resources
 complete above cleaning tasks:
o within commercial time constraints
o selecting and using correct personal protective equipment.
Place/Location where assessment will be conducted
SSH to complete

Resource Requirements
Refer to the Assessment conditions attached to the SSH Group Mapping Document located in the teacher
support tools folder or the “Assessment Conditions” for this unit in the SIT 1.0 Training Package.

Instructions for assessment including WHS requirements

1. To undertake this assessment you must have been instructed how to use each piece of equipment in
your work area or workplace and participated in an induction in your workplace or place of
training/study.
2. You are required to wear a complete uniform
3. Your personal presentation must reflect the standards typically expected and acceptable in the
hospitality and tourism industry.
4. The practical observations for this unit of competency include the following requirements:

You will be observed on 6 separate occasions, performing cleaning procedures in a kitchen including all the
equipment and utensils listed in the observation checklist on the following pages.

Statement of Authenticity
I acknowledge that I understand the requirements to complete the assessment tasks
The assessment process including the provisions for re-submitting and academic appeals were explained
to me and I understand these processes
I understand the consequences of plagiarism and confirm that this is my own work and I have
acknowledged or referenced all sources of information I have used for the purpose of this assessment
Student Signature: Waqar Riaz Date: 01 / 03 /2023

This assessment: First Attempt 2nd Attempt 3nd Attempt Extension – Date:    /    /   
Instance 1 Satisfactory Not Yet Satisfactory
Instance 2 Satisfactory Not Yet Satisfactory
RESULT OF Instance 3 Satisfactory Not Yet Satisfactory
ASSESSMENT Instance 4 Satisfactory Not Yet Satisfactory
Instance 5 Satisfactory Not Yet Satisfactory
Instance 6 Satisfactory Not Yet Satisfactory
 Feedback to Student:

Assessor(s)
Date:    /    /     
Signature(s):
Student Signature Waqar Riaz Date: 01/ 03 / 2023
Assessment 2

Your Tasks

You will be observed on 6 separate occasions, performing cleaning procedures in a kitchen including all the
equipment and utensils listed in the observation checklist on the following pages. Your trainer will select the
Equipment, Utensils to be cleaned and requirements for sorting Linen relevant for each instance.

The criteria in the checklist below provide a general guideline for the performance requirments.

Clean Equipment Clean Utensils Sort Linen

large pots cutting boards cleaning cloths
Instance 1: small pots containers clothing
Performing cleaning fry pans cooking utensils napkins
deep-fryers cutlery serving cloths
Procedures in a kitchen baking trays glassware tablecloths
Occasion 1 dishwashers graters and peelers tea towels
garbage bins knives
food processors, blenders temperature probes
mincers scales
slicing machines
ovens
microwaving
large pots cutting boards cleaning cloths
Instance 2: small pots containers clothing
Performing cleaning fry pans cooking utensils napkins
deep-fryers cutlery serving cloths
Procedures in a kitchen baking trays glassware tablecloths
Occasion 2 dishwashers graters and peelers tea towels
garbage bins knives
food processors, blenders temperature probes
mincers scales
slicing machines
ovens
microwaving
large pots cutting boards cleaning cloths
Instance 3: small pots containers clothing
Performing cleaning fry pans cooking utensils napkins
deep-fryers cutlery serving cloths
Procedures in a kitchen baking trays glassware tablecloths
Occasion 3 dishwashers graters and peelers tea towels
garbage bins knives
food processors, blenders temperature probes
mincers scales
slicing machines
ovens
microwaving
large pots cutting boards cleaning cloths
Instance 4: small pots containers clothing
Performing cleaning fry pans cooking utensils napkins
deep-fryers cutlery serving cloths
Procedures in a kitchen baking trays glassware tablecloths
Occasion 4 dishwashers graters and peelers tea towels
garbage bins knives
food processors, blenders temperature probes
mincers scales
slicing machines
 ovens
microwaving
large pots cutting boards cleaning cloths
Instance 5: small pots containers clothing
Performing cleaning fry pans cooking utensils napkins
deep-fryers cutlery serving cloths
Procedures in a kitchen baking trays glassware tablecloths
Occasion 5 dishwashers graters and peelers tea towels
garbage bins knives
food processors, blenders temperature probes
mincers scales
slicing machines
ovens
microwaving
large pots cutting boards cleaning cloths
Instance 6: small pots containers clothing
Performing cleaning fry pans cooking utensils napkins
deep-fryers cutlery serving cloths
Procedures in a kitchen baking trays glassware tablecloths
Occasion 6 dishwashers graters and peelers tea towels
garbage bins knives
food processors, blenders temperature probes
mincers scales
slicing machines
ovens
microwaving
Instance Date Duration from ... to... Tasks to be completed
What will be observed?
Instance 1:
Performing cleaning 01/01/2023 9:00 am to 11:00 pm Performing cleaning
Procedures in a kitchen Procedures in a kitchen
Occasion 1

Instance 2:
Performing cleaning 03/01/2023 9:00 am to 11:00 pm Performing cleaning
Procedures in a kitchen Procedures in a kitchen
Occasion 2

Instance 3:
Performing cleaning 09/01/2023 9:00 am to 11:00 pm Performing cleaning
Procedures in a kitchen Procedures in a kitchen
Occasion 3

Instance 4:
Performing cleaning 17/01/2023 9:00 am to 11:00 pm Performing cleaning
Procedures in a kitchen Procedures in a kitchen
Occasion 4

Instance 5:
Performing cleaning 28/01/2023 9:00 am to 11:00 pm Performing cleaning
Procedures in a kitchen Procedures in a kitchen
Occasion 5

Instance 6:
Performing cleaning 09/02/2023 9:00 am to 11:00 pms Performing cleaning
Procedures in a kitchen Procedures in a kitchen
Occasion 6

Instances 1-3 1.Instance 2.Instance 3.Instance

Observation Criteria S NYS S NYS S NYS Comments
Kitchen Area: _______________________________
The cleaning schedule/ instructions are identified
The cleaning equipment for tasks is identified
Cleaning equipment is checked and prepared
The PPE is identified
The PPE is prepared
Suitable chemicals are identified
Labels are interpreted correctly and chemicals are mixed to ratio
Suitable warning signs are erected
Wears protective equipment /clothing for tasks where these are
prescribed or instructed for use
The area is cleared of loose dirt
The area is washed according to standards
The area is sanitised as required
Floors are mopped using correct techniques
Carpets are vacuumed as required using correct techniques
Tasks are undertaken without disruption to others
Removes workplace hazards within own capacity
Reports workplace hazards as they arise
The area is clean and presented to industry standard
Crockery is checked for cleanliness
Crockery is checked for chips /cracks
Damage and breakages are reported promptly
Sufficient warm and cool crockery is available as required for
service
Rubbish is separated into waste and recycling
Correct recyclables are identified
Resources are used without wastage according to required
quantities
Safe manual handling procedures are applied where required:
______________________

List additional criteria relevant for each of the 3 instances as

relevant below

Equipment: ___________________________________
The cleaning schedule/ instructions are identified
The cleaning equipment for tasks is identified
Cleaning equipment is checked and prepared
The PPE is identified
The PPE is prepared
Suitable chemicals are identified
Labels are interpreted correctly and chemicals are mixed to ratio
Suitable warning signs are erected
Wears protective equipment /clothing for tasks where these are
prescribed or instructed for use
Equipment is unplugged and/or switched off as required
Equipment is cleaned according to manufacturer’s instructions
Equipment is disassembled and re-assembled correctly
Equipment is cleaned using the correct techniques
Equipment and utensils are sorted for use in dishwasher
Handwashing is used for equipment and utensils as relevant
Equipment sanitised by using dishwasher
Clean items are stored in the correct location
Parts not washed in a dishwasher are sanitised using a food grade
sanitiser
Utensils are sanitised as required
Deep-fryer is cooled to a safe temperature
A sufficient container is used to catch used oil
The oil is drained safely
Oil is cleaned or recycled as required
The deep fryer is cleaned with hot soapy water
The deep fryer is rinsed
The interior is dried, free from any water
The valve is closed and oil is filled to at least minimum level
Linen is segregated and counted
Line stock is recorded and reported

List additional criteria relevant for each instance as relevant

below

Instances 4-6 4.Instance 5.Instance 6.Instance

Observation Criteria S NYS S NYS S NYS Comments
Kitchen Area: _______________________________
The cleaning schedule/ instructions are identified
The cleaning equipment for tasks is identified
Cleaning equipment is checked and prepared
The PPE is identified
The PPE is prepared
Suitable chemicals are identified
Labels are interpreted correctly and chemicals are mixed to ratio
Suitable warning signs are erected
Wears protective equipment /clothing for tasks where these are
prescribed or instructed for use
The area is cleared of loose dirt
The area is washed according to standards
The area is sanitised as required
Floors are mopped using correct techniques
Carpets are vacuumed as required using correct techniques
Tasks are undertaken without disruption to others
Removes workplace hazards within own capacity
Reports workplace hazards as they arise
The area is clean and presented to industry standard
Crockery is checked for cleanliness
Crockery is checked for chips /cracks
Damage and breakages are reported promptly
Sufficient warm and cool crockery is available as required for
service
Rubbish is separated into waste and recycling
Correct recyclables are identified
Resources are used without wastage according to required
quantities
Safe manual handling procedures are applied where required:
______________________

List additional criteria for each instance as relevant below

Equipment: ___________________________________
The cleaning schedule/ instructions are identified
The cleaning equipment for tasks is identified
Cleaning equipment is checked and prepared
The PPE is identified
The PPE is prepared
Suitable chemicals are identified
Labels are interpreted correctly and chemicals are mixed to ratio
Suitable warning signs are erected
Wears protective equipment /clothing for tasks where these are
prescribed or instructed for use
Equipment is unplugged and/or switched off as required
Equipment is cleaned according to manufacturer’s instructions
Equipment is disassembled and re-assembled correctly
Equipment is cleaned using the correct techniques
Equipment and utensils are sorted for use in dishwasher
Handwashing is used for equipment and utensils as relevant
Equipment sanitised by using dishwasher
Parts not washed in a dishwasher are sanitised using a food grade
sanitiser
Utensils are sanitised as required
Clean items are stored in the correct location
Deep-fryer is cooled to a safe temperature
A sufficient container is used to catch used oil
The oil is drained safely
Oil is cleaned or recycled as required
The deep fryer is cleaned with hot soapy water
The deep fryer is rinsed
The interior is dried, free from any water
The valve is closed and oil is filled to at least minimum level
Linen is segregated and counted
Line stock is recorded and reported
List additional criteria relevant for each instance as relevant
below