‘Queens College of Vocational Education TOID: 20743 cRICOS ID: 02403), Level 2, 376 Bourke Street, WIC 3000 ASSESSMENT 2 ~~ Direct observation - Demonstration This cover sheet sto be completed by the assessor and used as a record of outcome ofthis assessment tak ae Senodha _Neyanacfrorakea = QCoo64e ‘ni code strneccoos nit Tie Prepare vegetable fut eggs and farnaceous dishes ‘Note to Assessor: we + You are to use this checklist when assessing the evidence provided by the student asa 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. If Not Satisfactory, ‘Assessment Criteria Satisfactory | Nene comment EER Area Observation ceclst sss, VA RVERESNG | Des No ‘Completed Assessor Observation checklist ~sessi F Observation checklist ~ session 3 TINot Yet Satisfactory ‘sessment result for this task) ‘Comments/ Feedback (lithe student is dec reasons why this judgment has been made): ‘Student Declaration: {hereby acknowledge by | Assessor Declaration: | deciare that Ihave conducted a Signing this declaration that | have not cheated or | fair, valid, reliable and flexible assessment with this, plagiarised any work in all the assessment tasks | student, and | have provided appropriate feedback Undertaken in this unit of competency except edd where the work has been correctly acknowledged or as per the specific assessment task instructions. | Assessor Name: | declare that | have been assessed in this assessment task, have been provided with Signature: feedback and | have been advised of my result. | f | also am aware of my appeal rights Date: 2Bp 03) 2. student name, ha signature: Zouk’ vate: 2A 03 2.3 ASSESSMENT2 SITHCCCOOB Prepare vegetable fru, eggs andfainaceous dishes Version2.0Nov2019——1of 10.Re Queens College of Vocational Educa RTOID: 30743 CRICOSID: 02403), . Level2, 376 Bourke Street, VIC3000 Assessment Guidelines for Student: Conditions of assessment: ‘This assessment will be conducted in QCVE's kitchen over three sessions. ‘Your assessor will advise you the Dates and timing for this assessment as per the timetable * 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. * 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 80 that you can improve your skills / knowledge prior to reassessment, Submitting assessments ‘Youmust submit the completed assessment cover sheet and your answers to your assesso 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? Ifyou 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. Reasonable adjustment or special needs Reasonable adjustment will be provided for students with a disability or learning difficulty cording to the nature of the disability or dificulty, 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 Cof. ASSESSMENT 2 SITHCCCOO8 Prepare vegetable frit, eggs and farinaceous dishes Version20 Nov2019 —-2of 10ASSESSMENT 2 STHCCCOO8 Prepare vegetable, rl, eggs and farinaceous dishes Queens College of Vocational Education RTOID:20743 cRICOSID:c2403) Level2, 376 Bourke Street, VIC 2000 If youre 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 | missed my assessment day? You will be required to atternpt the assessment during the re-assessment week. Please check the fee and charges policy for any fee that may apply forre-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. © Must not be collaborated with another student on work that is intended to be completed individual submission © Must not be performed/submitted by another person on your behalf © contracted another person to do the work for you 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 alway: t your achievements and to ‘monitor your progress throughout your studies Context of and specific resources for ass: ‘Training kitchen serving customers Standard recipes food safety plan work schedule ‘Tasks to be completed by the student Prepare following dishes for six different customers using the recipes provided as per the criteria listed in the Assessor Observation checklists session 1,2.and 3. Sesser T Session? = iseston sma Parsley Gnocchi Stuffed Capsicum | Vegetable Curry Battered Potato Scallops with Ail | Polenta Couscous Fettuccine Carbonara |owaswinrcesedtectoot | Oa poached inredwine with anglaise | Spaetzle with basi pesto Raspberry soufié sauce onsommé Royale Version -Now2019of0Queens College of Vocational Education RTOI0: 30743 cRiCOS10:c24o3) Level2, 376 Bourke Street, WiC 3000, ‘Special customer request: one of your customer ordering Poached pear in red wine with anglaise sauce have requested to avoid any alcohol in the dish. You are required to discuss the substitute for red wine with your Assessor and once approved use itin the dish. Sustomer dietary requirement: one of your customer ordering Raspberry soufflé has indicated that they arp clabetic. You are required to discuss with your Assessor which ingredient you will subst cute with any other ingredient and once approved use it in the dish For this Assessment your Assessor will Assess you against the crit: Assessor Observation checklist inthe You will also be required take a photo of each di student ID card and subi ish prepared by you with your as evidence for this assessment Evidence to be collected for this assessment Evidence to be collected for this assessment: * Completed Assessor Observation checklists session 1, 2 and 3 ~~ ‘ASSESSMENT 2 SITHCCCOOS Prepare vegetable trl, eggs and fatiaceous dishes Version20 Nov2019. af 10.Assessor Observation chec! Queens College of Vocational Education ATO ID: 20743 cRicOsi0: 024031 Level2, 376 Bourke Street, VC3000 Session 1 BSamacdywa (Noasyaned here ka Cc 06% DA (03L2% = Satisfactory _/_NS = Not Satisfactory t | ae 3 Adsessment criteria 4 |e Observable skils/tasks 23 (uring the observation did the student) ae fee i 3 ic be Confirm food production requirements from food preparation list and standard | E¥S erage eet yt Ure ONs/] ONS it to portion requireme Be Calelat ingesent amounts scoring to portion requirements Te Bi Identify and select ingredients fron stores according to recipe, quality, Os |As freshness and stock 0 ements, ns | ons locate and read date codes and rotation labels on food products SaaS doce gcd p Zp Ons | Ons. RE as [os ‘Check perishable supplies for spoilage or contamination prior to préparation. perishable supplies or sola tion prior to prévarat elas era as jas Select type and size of equipment suitable to requirements ape! ees Sune = OONs | ONS nue Ns | Ns | CONs | ns eas nec! 5 jocturer instructions. | cyins | CONS | CONS | CONS Sort and assemble ingredients according to food pfoduction sequencing Ss (as |gs) las x Be ae et Ei GINS | CONS | CONs | CONS Weigh and measure ingredients and create postions | wrding to recipe. eas tes. E= = sale eeepc fared Gns | Ons | cins | ONs | [ Glean and cut ingredients as required using Basic culinary cuts according to as las jas |as culinary standards. CONs | CNS | ONS | CONS Prepare eggs for different culinar Os |gs (Gs (es tala ES Ons| Ons| ons | ons| Prepare fresh farinaceous ingré ts. as eee ie wrt cans | fins | ons | Ns as [Os |as |as Minimise waste to maximise ity of food items prepar. mise waste to maximise prftabilty of food items prepared Gans | ns | Ns | CONS Follow standard recipes to select and use relevant cookery methods, cooking |S |@s |@s |@s times and temperatures for vegetable, fruit, egg and farinaceous foods. Ons | Ons | Ons | Ns ASSESSMENT 2 SITHCCCOO8 Prepare vegetable, rut eggs and frinaceous dishes Version 2.0 Nov2039 soto‘Queens College of Vocational Education ATOID:30743 CRICOSID- 02403) Level2, 376 Bourke Street, C3000 Visually evaluate dish and adjust presentation Store dishes in appropriate environmental conditions | Clean work area and dispose of or st ‘according to organisational procedures, environmen Assessment criteria | 4 Observable skills/tasks lene (During the observation did the student) leas is as Selectand add accompaniments suited tothe dish ons Pe. —— ae las Make food quality adjustments within scope of responsiilty, as: a ih as Present dishes attractively on appropriate service-ware ans | A ibs sauces and earishes according to Wandardrecbesandvegonar VT variations te —_\ | ons efficiently sequence the stages of food preparation and production aero loons Manage own speed, timing and Productivity Be oases plus and re-usable by. as tins | ns | ons | as jas jas ns | ns | ons| al Considerations and js jas | cost-reduction initiatives. Boek on aw | SUNG SONS GINS foo procedures fo prion coneland toate raccesnnentaning [sas Se Lars Bere iwiescues ons Ons | Ons|crts| ans peertne eee ian as | + | Uhave been assented and received eedback rts session | Fron Sie ere oe 'have provided feedback for this session | Assegsor Signature ASSESSMENT 2SITHCCCOD8 Prepare vegetable, fut eggs and farinaceous dishes Version. Nov2019 Gof 10Queens College of Vocational Education TOD: 30743 cRICOS 0: 02403) evel2, 376 Bourkestreet, MC 3000 ASSESSMENT 2 - Assessor Observation checklist - Session 2 24 lo® f23— a E Assessment criteria 2 Observable skils/tasks (Duting the observation did the student) Bowties with roasted beetroot Stuffed Os CONs | CONs | Ns Gs [os jas CONs| Ons | ns os [as jas Ons Confirm food production requirements from food preparation list and siéndard |S recipes Calculate ingredient amounts according to portion requirements. | Identify and select ingredients from stores acc: freshness and stock rotation requirements. locate and read date codes and rotation lateis on foce py Ons | cins| ons @s jos jas CONS | ONs | Ns as jas jas Ons | Ons | Ons as |Os jas Ons | ons | cons as [as jas | ons | ons | cins as fas os Ons | OONs | OiNs as [os [as a Ons | ons | ons | Ons Clean and cut ingredients as requirgd using basic culinary cuts accordingto.-~* |S [Gs /@s [Os | culinary standards Ons | ons | ons | ons Gs |Gs jas jas ns | ins | cons | cINs as |ds Jas jas ns | ons | ons | Ons @s (Gs /as [as ns | cons | cons | ons Follow standard recipes to select and use relevant cookery methods, cooking | As |@s |as |as | times and temperatures for vegetable, fruit, egg and farinaceous foods. OONs | Cons | CONs | CONs | Check perishable supplies for spoilage or conta’ Select type and size of equipment suitable to requi/ements Use equipment safely and hygienically according to manufacturer instructions, | Sort and assemble ingredients according #o food production sequencing. Weigh and measure ingredients and cyeate portions according to recipe. r Minimise wate to maxmiseproftabity of food items prepared. ASSESSMENT 2 SITHCCCI08 Prepare vegetable fut eggs andfarinaceous dishes Version2.0.Nov2019— 7 of 10.‘Queens College of Vocational Education RTOIO: 30743 CRICOS IO: d24031 Level2, 376 Bourke Street, M3000 variations, effi ‘manage own speed, timing and productivity Visually evaluate dish and adjust presentation, | Store dishes in appropriate environmental conditions. | clean work Cost-reduction initiatives, | and storing different food types = ee ‘Add dips, sauces and garnishes according to standard recipes an iciently sequence the stages of food preparation and production atea and dispose of or store surplus and re-usable by according to organisational procedures, environmental consideratia follow procedures for portion control and food safety practices when har naling z | § 13 Assessment criteria Ele Observable skils/tasks aes {During the observation did the student) else = § |esita ep Gs Jos jos Select and add accompaniments suited to the dish Ons | Ns | ONs a as jas [ers Make food quality adjustments within scope of responsibilty Ons | ons | ons | 7 Gs [ts fers | Present dishes attractively on appropriate service-ware Poe ae Ons ea ia jas jas jos jas }Ons| ns | ons | ans of I a Maa jas jas [as fas GNs| ONs| CNS | ns | | "have been assessed and received feedback for this session have provided feedback for this session ASSESSMENT 2 SITHCCCOO8 Prepare vegetable, fut, eggs and farinaceous dishes Version 2.0 Now 2019 8of10‘Queens College of Vocational Education RTOID: 30743 cRICOS IO: 2403) Level2, 376 Bourke Steet, IC 3000 ASSESSMENT 2 - Assessor Observation checklist - Session 3 [ Secke —Biegcetaorkn olcO. @co6 ae O24 (oa 723 z Z Kevlegehd /S= Satisfactory” _NS = Not Satisfactor | ‘AdGessment criteria Ey | ‘Observable sills/tasks ca] | (During the observation did the student) 2 3 | eae | B) 3 | lee lao |. i tera | Confirm food production requirements from food preparation stand | IS [BIS | standardrecipes. E "er" [ons [ons] [eteteee Slen nstrcritem parserieanenens | Coa eRe seu ie peta A BERESS. PEIN! identify and select ingredients from stores according to recipe, quali [as | freshness and stock rotation require Ns | ONS locate and read date codes and rotation labels on food produits [ese seal | locate and read date codes and rotation lab ed products [ns [ns | Check perishable supplies for spollage or contamination preparation me s Safely assemble and ensure cleanliness of equipment before use. ae area a eye eee lite a ea fens | Weigh and measure ingredients and create poftions according to recipe. i: Glean and cut ingredients as required maf culinary eats according to culinary standards Prepare eggs for different culinary us | Prepare fresh farinaceous ingrediets Gns| Ons | Ns Follow standard recipes toélect and use relevant cookery methods, | eye ae aa eg eeeelcert and asic wealtate tere latte ASSESSMENT?2 SITHCCCOO8 Prepare vegetable, rl, eggs andfarinaceous dshes Version2.0Nov2019 «Saf 10{Queens College of Vocational Education, TOID: 30743, cRICOS!0- 02403), evel2, 376 Bourke Street, WC-3000 | Assessment criteria s | Observable sills/tasks 8 (During the observation did the student), F as Select and add accompaniments suited to the dish ons Make food quality adjustments within scope of responsibilty. Gs jas [as |as iS [ONS | CONS | Sons | Ns Os Present dishes attractively on appropriate service-ware. | Add dips, sauces and garnishes according to standard recipes and regional variations. Seem Ty ONs | GNns | Gns | Ons | ercerty seiner the suet ottondpepeatonandprediain (25, [95,/ 85.135 [as | a = (8s |as las jas tas merase ownsseedtmingandprosutvty _|5¥s| Ste) 31s | 3as| aes] Qs Jas fas fas tas] Eaemonewdetpemn (8%, (a5. (2 ESE ‘Store dishes in appropriate environmental conditions. sq 2seliosmias |as = is : Rhee [GUNS | OONs | Ns | CINs | INS Clean work area and dispose of or store surplus and re-usable by. | as jas jas las Jas products according to organisational procedures, environmental |9s jas | | considerations, and cost-reductionintiatves. SNS JERS MENS poe LE follow procedures for portion control and food safety practiceswhen [Qs |@s las las las | handling and storing different food types | ONS) ONs | ons | ons | ons | respond to dietary requirements aS have been assessed and received feedback for this session have provided feedback for this session ASSESSMENT 2 SITHCCCOOS Prepare vegetable fru eggs and farinaceous dishes Version2.0Nov2019 «a of 10Queens College of Vocational Education RTO ID:30743cRICOS1D:024021 Level 2,376 Bourke Stree, WIC 3000 Production Plan Unit Code: | SITHCCCOO8 Unit Name: | Prepare vegetable, fruit, egg and farinaceous dishes Session: Part A: Menu Items: | | | Disha. Parsley Gnocchi i om 6 Dish 3 Fettucine Carbonara iS Dish 4 Beer Battered Potato Scallops a | Pert B: Equipment required: ZE Wooden Spoon Gnocchi Knives Poached Pears | Medium P | Parisienne Cutter Chef's knife ___| Peeler | ___| Slotted spoon = ae . Fettucine Carbonara Chef's knife / Pot Pan Tongs ) | Peeler Chef's knife = ) ieee Whisk i Strainer or Colander b Beer Battered Potatoes Strainer (to sift) Whisk ) Knife (chef's knife) Deep fryer _| TongsQueens College of Vocational Educ TO 1D:0743CRICOS ID: 024035 evel 2,376 Bourke strees, WC 2000, Part C: Ingredients required: (Note: You are required to calculate and adjust the quantity of ingredients from recipes as per number of serve | you are cooking for each dish) z Ingredient, Gnocchi Desiree Potatoes ‘Sunflower Seeds ‘Shaved Parmesan | Ginnamon Quill | Water Fettucine Carbonara 1 Fettucine | Button Onions Bacon Butter is Cream mil fees unit [Shaved Parmesan : I | Beer Battered Potatoes6102 AON O° LOS:9 1 UORSSOS - BODDODHLIS ~ Beda. 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Pot (Medium) | | 4 | Chinois /strainer Whisk | _ 1 l 1 a :WLQueens Collere of Vocational Education RTO ID:20743CRICOS 10: 02403) Level 2, 376 Bourke street, VC 3000 femon Thyme 5 = Lemons unit a | Pine nuts up Spaetzle w/basil pesto T Flour eo al ae a ae =a ta — i i Nutmeg @ Salt 8 Butter 2 as @ Basil Pesto Fresh Basil cf Shaved Parmesan Extra Virgin Olive Oi! 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