ASSESSMENT 2 – Direct observation – Demonstration

This cover sheet is to be completed by the assessor and used as a record of outcome of this assessment task
Student Name:

Student ID No:

Unit code SITHCCC001

Unit Title Use Food Preparation Equipment

In accordance Note to Assessor:
• You are to use this checklist when assessing the evidence provided by the student as a result of the student
completing this assessment task. You should conduct your assessment in accordance with the Principles of
Assessment and Rules of Evidence as outlined in Standards for RTO’s 2015: Clause 1.8.

• Attach student`s hand out during the coaching session if applicable .

Satisfactor If Not Satisfactory,

Assessment Criteria
y please comment
 Yes 
 Attached completed Assessor observation checklist
No
 Satisfactory  Not Yet If Not Yet Satisfactory – Please identify the re-assessment arrangements:

Satisfactory
(Please tick the assessment result for this
task)
Comments/ Feedback (If the student is deemed Not Satisfactory the Assessor MUST state the circumstances
and reasons why this judgment has been made):

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 student Declaration: I hereby acknowledge Assessor Declaration: I declare that I have conducted
by signing this declaration that I have not a fair, valid, reliable and flexible assessment with this
cheated or plagiarised any work in all the student, and I have provided appropriate feedback
assessment tasks undertaken in this unit of
competency except where the work has been
correctly acknowledged or as per the specific Assessor Name: _____________________________
assessment task instructions.

I declare that I have been assessed in this Signature: ____________________________

assessment task, have been provided with
feedback and I have been advised of my Date: ____/_____/_____
result. I also am aware of my appeal rights

Student name:
_____________________________

Signature: ____________________________

Date: ____/_____/_____

Assessment Guidelines for Student:

Conditions of assessment:
 This assessment will be conducted in QCVE’s training kitchen over two sessions.
 The approximate time required to complete this assessment is 8 hours.
 Your evidence submitted for this Assessment Task will be graded as either S – Satisfactory or NS – Not
Satisfactory. Your Assessor will provide you with feedback.
 If the evidence is graded as NS – Not 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 you can improve your skills / knowledge prior to reassessment.

Submitting assessments
You must submit the completed assessment cover sheet and your answers to your assessor. Your assessor
will tell you how to submit your responses to this task.

When and where will this assessment take place?

The task must be done in your classroom.
Your assessor will also tell you when your work should be submitted by.

What if the assessment is not suitable?

If you are unable to respond to the questions in writing, your assessor may be able to provide you with an
alternative method, such as asking you verbal questions. Discuss this with your assessor.

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Reasonable adjustment or special needs
Reasonable adjustment will be provided for students with a disability or learning difficulty according to the
nature of the disability or difficulty. Reasonable adjustments are made to ensure that the student is not
presented with artificial barriers to demonstrating achievement in the program of study. Reasonable
adjustments may include the use of adaptive technology, educational support and alternative methods of
assessment such as oral assessment.

In assessing the competence of individuals, assessors must provide for reasonable adjustments to ensure
the assessment principles of fairness and flexibility are addressed. However, assessors must be confident
that reasonable adjustments do not compromise the outcomes of the unit and the integrity of the
qualifications and Statements of Attainment issued as certification of achievement.

What if the answers are not satisfactory?

You have 2 attempts of submission for each unit of competency.
For each assessment re-submission, you should complete any assessment tasks that were marked as NYS
and resubmit. Students should meet the student support officer and book for the reassessment at this
stage.

Third attempt to submit the assessment will require further training and you will need to enrol in the unit
of competency and subsequently extend your CoE.
If you are dissatisfied with an assessment decision, you should make an appeal to the CEO in writing no
longer than 20 days following advice of the assessment decision.

What if I missed my assessment day?

You will be required to attempt the assessment during the re-assessment week. Please check the fee and
charges policy for any fee that may apply for re-assessment.

Cheating and Plagiarism

QCVE has a zero-tolerance policy for cheating and plagiarism. The work that you submit should be your
own. must not be a used or reproduced (all or parts) of another student's work.
o Must not be collaborated with another student on work that is intended to be completed
individual submission
o Must not be performed/submitted by another person on your behalf
o contracted another person to do the work for you
o allowed or contracted another person to edit and substantially change your work
Feedback
Students are encouraged to reflect on key observations and issues encountered during their studies to
encourage learning. Knowing what you understand or have mastered and identifying where you need to
improve the critical skills for successful learning.
Your assessor will give you feedback throughout the duration of the unit you are studying and after
assessment results. The feedback given to you will always be to support your achievements and to
monitor your progress throughout your studies.

Context of and specific resources for assessment

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 QCVE training kitchen with fixtures, large and small equipment and workplace documentation
 industry-realistic ratios of kitchen staff to customers.
 food production plan and standard recipes
 a variety of commercial ingredients

Tasks to be completed by the student

Use sharpening steel and stone to maintain knives and Prepare following dishes using the recipes
provided as per the criteria listed in the Assessor Observation checklist.
Avocado and Orange Salad
Braised Lamb Shanks with mashed potatoes
Session 1
Bread Rolls
Spinach Timbales
Battered Fish Fillet with potato chips
Crumbed Chicken Breast
Session 2
Turned Carrots Glacé Style
Cucumber Raita

For this Assessment your Assessor will Assess you against the criteria listed in the
Assessor Observation checklist

Evidence to be collected for this assessment:

 Completed Assessor Observation checklist

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 Assessment 2- Assessor observation checklist

Student Name:

Student ID:

Key Legend
Satisfactory= S Not Satisfactory = NS
Session 1 Session 2
Date: ____/____/_____ Date: ____/____/_____
Battered Fish Fillet with potato
Avocado and Orange Salad

Turned Carrots Glacé Style

Assessment criteria
Braised Lamb Shanks with

Crumbed Chicken Breast

Observable skills/tasks
(During the observation did
the student)
mashed potatoes

Spinach Timbales

Cucumber Raita
Bread Rolls

chips

read, interpret and confirm

food preparation
requirements from recipes,  S  NS  S  NS  S  NS  S  NS  S  NS  S  NS  S  NS  S  NS
lists and other workplace
information
Identify and select knives and
other routine and specialised
 S  NS  S  NS  S  NS  S  NS  S  NS  S  NS  S  NS  S  NS
equipment suited to the food
preparation task
Confirm cleanliness of
 S  NS  S  NS  S  NS  S  NS  S  NS  S  NS  S  NS  S  NS
equipment before use
interpret manufacturer  S  NS  S  NS  S  NS  S  NS  S  NS  S  NS  S  NS  S  NS

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instructions to assemble and
use equipment safely and
hygienically
Prepare food items using
suitable knives to make  S  NS  S  NS  S  NS
precision cut
Measure and use cleaning
agents on food preparation
 S  NS  S  NS  S  NS  S  NS  S  NS  S  NS  S  NS  S  NS
equipment to Maintain
equipment cleanliness
Weigh and measure
ingredients using numerical  S  NS  S  NS  S  NS  S  NS  S  NS  S  NS  S  NS  S  NS
features of equipment

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 Session 1 Session 2
Date: ____/____/_____ Date: ____/____/_____

Crumbed Chicken Breast

Battered Fish Fillet with
with mashed potatoes
Assessment criteria

Turned Carrots Glacé

Braised Lamb Shanks
Avocado and Orange
Observable skills/tasks

Spinach Timbales
(During the observation did

Cucumber Raita
the student)

potato chips
Bread Rolls
Salad

Style
efficiently sequence food
preparation tasks to prepare
 S  NS  S  NS  S  NS  S  NS  S  NS  S  NS  S  NS  S  NS
above dishes within time
allocated
Use energy, water and other
resources efficiently to reduce
 S  NS  S  NS  S  NS  S  NS  S  NS  S  NS  S  NS  S  NS
negative environmental
impacts
Maintain the condition of
equipment and make minor
 S  NS  S  NS  S  NS  S  NS  S  NS  S  NS  S  NS  S  NS
adjustments as required
within scope of responsibility
Make precision cuts on fruit
 S  NS  S  NS  S  NS
and vegetables
Use sharpening steel and
 S  NS
stone to maintain knives
Identify and report unsafe or
 S  NS
faulty equipment

I have been assessed and

have received feedback for
this session Student Signature Student Signature
I have assessed the student
and provided feedback for
this session
Assessor Signature Assessor Signature

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