Assessment 2

KAA4054 Gastronomy 4 Assessment 2
Kingsford Academy Australia |CRICOS: 04036M RTO: 45882|KAA4054| v1.0 Page 2 of 35

TABLE OF CONTENT
Contents
Introduction............................................................................................................................................3
Assessment for this unit.........................................................................................................................3
Appendix A: ASSESSMENT COVERSHEET.....................................................................................4
Appendix B: Pre-assessment Checklist.................................................................................................5
Appendix 1: WORKFLOW PLAN AND EQUIPMENT DETAILS....................................................6
Appendix 2: Standard Recipe Card (SRC)............................................................................................9
Appendix 3: Prepare the following dishes to the criteria set out below:.............................................15
Appendix 4: Standard recipes..............................................................................................................19

Welcome to KAA4054 Gastronomy 4 Assessment 2. This KAA unit covers the following unit/s of
competency.
COMPETENCY DEMONSTRATION
KAA subject code KAA4054 KAA subject name Gastronomy 4
Unit of competency Unit Title

 Prepare meat dishes
code: SITHCCC036
 Prepare seafood dishes
SITHCCC037  Plan and implement service of
buffets
SITHKOP011
This unit describes the performance outcomes, skills and knowledge required to prepare and cook a range
of meat dishes following standard recipes. It requires the ability to select, prepare and portion meat, and to
use relevant equipment, and cookery and food storage methods.
This unit describes the performance outcomes, skills and knowledge required to prepare and cook a range
of fish and shellfish dishes following standard recipes. It requires the ability to select, prepare and portion
seafood, and to use relevant equipment, and cookery and food storage methods.
This unit describes the performance outcomes, skills and knowledge required to design, plan and oversee
presentation of buffets. It requires the ability to consult on buffet requirements, design the total buffet
concept, plan and document operational requirements and supervise food service through implementation
of creative buffet displays.
https://training.gov.au/Training/Details/SITHCCC036
https://training.gov.au/Training/Details/SITHCCC037
https://training.gov.au/Training/Details/SITHKOP011
Prerequisite units:
Students must have completed the following pre-requisite listed below
 SITXFSA005 Use hygienic practices for food safety
 SITHCCC027 Prepare dishes using basic methods of cookery.
Introduction
Welcome to the Student Assessment Task 2 for KAA4054 Gastronomy 4. These tasks have been designed to
help you demonstrate the skills and knowledge that required to prepare range of meat dishes and seafood dishes

following standard recipes and it requires the ability to select, prepare and portion meat and seafood dishes, and
to use relevant equipment, cookery and food storage methods and also required to design, plan and oversee
presentation of buffets. It requires the ability to consult on buffet requirements, design the total buffet concept,
plan and document operational requirements and supervise food service through implementation of creative
buffet displays.
Please ensure that you read the instructions provided with these tasks carefully. You should also follow the
advice provided in the Student User Guide. The Student User Guide provides important information for you
relating to completing assessment successfully.
Assessment for this unit

For you to be assessed as competent, you must successfully complete two assessment tasks:
 Assessment Task 1: Knowledge questions – You must answer all questions correctly.
 Assessment Task 2: Practical Observation – You must complete a range of food preparation tasks using
commercial fixed and handheld equipment and complete the required documents. The assessor must also
observe a range of cooking tasks.
 Assessment Task 3: Project – design and plan buffet setup using appropriate equipment and service-ware.
Kitchen time required
You will require time in the kitchen to complete Assessment Task 2. You will find more information about
the requirements for training/commercial kitchens in the student user guide and details in assessment 2.
 where this task should be completed
 the maximum time allowed for completing this assessment task
Note: You must complete and submit an assessment cover sheet with your work. A template is provided in
Appendix A and appendix B of the Student User Guide.
ASSESSMENT COVERSHEET
Unit:
Course Name:
Assessment Tool:
Student must fill this section:

Student Name:
Student ID:
Privacy Release “I give my permission for my assessment material to be used in the auditing, assessment
Clause: validation & moderation Process”
“I declare that:
 The material I have submitted is my own work;
Authenticity  I have kept a copy of all relevant notes and reference material that I used in the
Declaration: production of my work;
 I have given references for all sources of information that are not my own, including
the words, ideas and images of others.”
Information for Student:
 All work is to be entirely of the student.

 Read the instructions for each question very carefully.
 Be sure to PRINT your FULL name & LAST name in every place that is provided.
 Short questions must be answered in the spaces provided or follow the word limits as instructed.
 For those activities requesting extra evidence such as: research reports, ESSAY reports, etc. The student must
attach its own work formatted in double space, Arial 12 pts.
 All assessment tasks must be addressed correctly in order to obtain a competence for the unit of competency.
 If the Student doesn’t understand the assessment, they can request help from the assessor to interpret the
assessment.
All assessments must be submitted online. Login to www.kaaonline.edu.au and follow the subject link to submit your
assessments. Note that the hard copy of the assessments will not be accepted.
Assessment Completion Status
Attempt Satisfactory Non-Satisfactory Date Assessor’s Signature
Initial attempt □ □
2nd attempt/Re-
assessment □ □
“I understand all the above rules and guidelines for the assessment”
Full Name Signature Date (dd/mm/yyyy)
Pre-assessment Checklist
Your assessor will go through the assessment for this unit. It is important that you understand this assessment
before taking on the questions and tasks. To confirm that you have been given this overview, we ask you to
complete the following Pre-Assessment Checklist.
You are required to carefully read each checklist item provided below and tick either ‘Y’ to confirm your
understanding or ‘N’ if you disagree. In case you disagree with an item, please provide your reason under the

‘Comments’ column.
When you have done this, we ask you to sign this Pre-Assessment Checklist. This acknowledges that your
Trainer/Assessor has discussed all of the information with you prior to undertaking this assessment.
Pre – assessment Checklist Comments
Y¨ ¨N I, the student, understand the purpose of the assessment.
I understand when and where the assessment will occur, who will assess and
Y¨ ¨N
in what format the assessment will be submitted.as
Y¨ ¨N I understand the methods of assessment.
Y¨ ¨N I understand what resources are required to complete this assessment.
Y¨ ¨N I understand the performance level required for each assessment event.
I understand that it must be my own work. I have been explained and

Y¨ ¨N
understand the serious consequences in case this work is found plagiarised.
Y¨ ¨N I understand the process if I am deemed not yet competent.
Y¨ ¨N I understand the feedback process and the appeals process.
The assessor has discussed with me if I have any special needs and if so,
Y¨ ¨N
what arrangements have been made.
Student Full Name Student ID Student Signature Date (dd/mm/yyyy)

ASSESSMENT 2 – Practical Observation

Assessment Instructions
This practical demonstration session requires you to safely use commercial kitchen equipment to prepare
and cook a range of meat and seafood dishes following standard recipes.
It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery and
food storage methods.
Your assessor will do the following:

 Observe you in KAA kitchen, preparing and producing a range of dishes using various
cooking methods and preparation techniques.
 Provide a range of recipes and ingredients.
 Use the checklist to observe while you use a range of preparation techniques and cooking
methods.
 Use the checklist in conjunction with Observation checklist below.
 Observe you over a period while you learn and use various skills/tasks.
 Observe you while preparing various dishes customers during multiple sessions.
 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 demonstrate preparation of a range of dishes using various cooking methods and
preparation techniques in KAA kitchen.
 Prepare dishes for different customers.
 Use standard recipe for the session menu.
 Consistently perform all tasks multiple times satisfactorily.
 Use the template provided where applicable and insert your response.
Your Tasks:
You are required to prepare a menu example for each of the recipe categories set out below. Your trainer
will provide you with specific recipes (see appendices 4) for each instance. The criteria overleaf
provide an overview of the criteria which will be observed during each instance for each preparation or as
instructed.
Required documents and equipment:
 KAA Commercial Kitchen with access to all the equipment and variety of ingredients defined
in Appendix at the back of this tool.
 Chef Uniform. (Students to organise themselves)
 Knife Kit. (Students to organise themselves)
 Chef Equipment and tool. (KAA)
 Recipes. (Student must print from learner guide)

 KAA shall make available the ingredients as per recipe.
Evidence specifications:
At the end of the assessment, you will be required to submit the following evidence before
the due date specified by the assessor:
- Completed Production plan for each Practical Demonstration Session. including recipe
cards.
- Cook and present all the menu items for each session and present to assessor.
- Portfolio photos for the sessions.
- Complete and sign the cover sheet for the assessment task.
Evidence submission:
- Documentation can be submitted electronically.
- Your assessor will record the assessment outcome on the assessment cover sheet.
Practical Demonstration instructions

In this practical demonstration assessment, you are required to follow standard recipes for
dishes that demonstrate use of each of the following major food types for different
customers:
 dairy products
 dry goods
 frozen goods
 poultry
 fruits and vegetables
 bread
 small goods
 dessert items
 beef
 game:
•kangaroo or wallaby
•specialty meats
 lamb
 pork
 offal
 seafood
 flat and round fish
 oily and white fish
 ocean and freshwater fish
 shellfish:
•crustaceans including green prawns
•molluscs
•octopus and squid
use each of the following cookery methods and complete mise en place activities when preparing the
above dishes:
 braising
 deep-frying
 shallow frying
 grilling
 poaching
 roasting
 shallow frying
 sous vide
 steaming
 whole baked
You will complete this in the KAA training kitchen with access to staff, assessor as customer. You must
invite KAA staff members and other students as internal customer to taste meals and ask students to
adjust the meals as per dietary requirements.
You must prepare finish food production:
 within commercial time constraints and deadlines.
 responding to at least one special customer request.
 following procedures for portion control and food safety practices when handling and storing
different food types.
At the start of session your assessor will check if you are in full uniform and carrying your knife kit.
Assessors will be checking your uniform for cleanliness and that you have full uniform on prior to
allowing you to begin the session.
As per the criteria from performance evidence, your assessor will provide you standard recipe cards.
Read carefully all the recipe information given to you when you receive it. If you do not understand any
part, please ask your assessor.
Your Tasks:
Task 1: Production Plan

Use Workflow plan template (Appendix 1, Appendix 3) to complete this section . Task 1 must be
completed prior to this practical. You may not be allowed to undertake the practical if your workflow plan
(Appendix 1 part A & B) is not complete.
You are required to consult your assessor and internal customers (staff and students) for the
session whom you will be serving food to confirm the food production requirements from session
menu and standard recipes including:
After confirming the food production requirements, you must write Production Plan in the
template provide in Appendix 2 at the back of this guide according to the menu for the
session.
Production plan has following Parts:

Part A- Menu details and food production requirements:
Use Workflow plan template (Appendix 1 Part A) to complete this section.
 Write all dishes from the menu for the session and number of serves your assessor
asked you to cook.

 Number of serves you have been asked to cook may differ from the number of serves
specified in the standard recipe you have been provided. You are required to adjust quantity
of ingredients according to number of serves you are cooking.
 Modify menu to prepare different dishes that cater to customers with any special dietary
requirements.
 Also record your name, student number and the date of each Practical
Demonstration session in the production plan template.
Part B-Equipment:
Use Workflow plan template (Appendix 1 Part B) to complete this section.
This part requires you to identify and list all the equipment’s including
appropriate knives required to cook for individual dish from the session menu.
You must select correct equipment type and size for each dish and mention for which
cooking method the equipment has been used and the specification e.g. Oven, if its gas
oven or fan forced or convention oven.
Your Assessor will observe if you have selected right equipment for the job and will observe
you while assembling equipment and safety requirements as per operating manual. The assessor
will also check if the equipment you are using is clean as per standard.
You must enter following in your production plan for the session and equipment details:
 You must identify and list appropriate knives and other equipment for each
dish.
 You must enter detail of cleanliness requirements for each equipment
before.
 You must enter detailing including assembling requirements for the

equipment and use safely and hygienically requirements
 Your trainer will confirm your knowledge and skills to operate these
equipment effectively as per standard operating procedures
 You must select, identify and list suitable knife for precision cuts.
 One equipment might be used for multiple dishes, please list the equipment under
each item, also indicate which equipment is suitable for cooking method and
equipment specifications
 e.g. oven can be gas oven, induction or Combo oven.
 You must list and follow environment friendly practices while using
equipment
 You must maintain the condition of equipment while operating and make any minor
adjustments if required.
 You must report any fault or hazard identified in the equipment and rectify it if safe
to do so.

Part C-Recipe card: Ingredients:

Use Appendix 2 (Standard recipe card) to complete this task.
This part requires you to identify all the ingredients from standard recipes provided to you and
calculate ingredient amounts according to per number of serves you are preparing. Enter the
ingredients on production plan. This will require your numeracy skills to calculate the quantity
and number of serves and you must use standard trade names for ingredients and various
products as per recipe.
Part D-Workflow Plan:

Use Workflow plan template (Appendix 1 Part B) to complete this section.
You are required to list tasks for Mis-en-place and preparation which includes weighing,
measuring ingredients, creating portions, cutting and portioning as per recipe and write measures
to minimise the waste.
Task 2: Prepare and cook menu items

After you have successfully written production plan, you are then required to put this
production plan in to action and following must be completed to successfully complete this
task:
You are required to complete this task in three (3) steps, each step should have at least one photo.
In total, you must provide at least 5 photos for task 2. You must be clearly visible in the photo while
completing each step.
Step 1- Mis-en-place (Food preparation)
 Select the correct size and type of equipment including suitable knives (e.g. Boning
knife, mincers) for each dish and assemble and clean them and use them safely as per
instruction manual. Your assessor may ask you questions on how will you use the equipment
safely and will observe you while using the equipment and knives safely.
E.g. The basic tools are knives, peeler, knife sharpening equipment, hand whisks, etc.
Select correct food preparation equipment for the dish
 Confirm number of portions you are cooking from production plan for session
prepared task 1.
 Identify and select the correct size and type of equipment including suitable knives
(e.g. pasta machine etc) and specialised equipment for each dish.
 You must ensure Equipment are clean before use.
 You may require to use other equipment for preparing dishes in practical
demonstrations:
 blender
 deep-fryer
 food processor
 grater
 cryovac machine
 knife sharpening equipment:
 sharpening steels and stones

 knives:
 chef’s knife
 boning knife
 filleting knife
 palette knife
 utility knife
 vegetable knife
 mandolin slicer
 measures
 microwave
 mouli
 oven
 peeler, corer or slicer
 planetary mixer
 salamander
 scales
 slicing machine
 stove top
 thermometer
 water bath (not bain marie)
 whisk
 Select the major food item and other ingredients from store according to recipe
ensuring quality, freshness and stock rotation (LIFO and FIFO) requirements. Also
check if perishable items are fresh, there is no spoilage or contamination, check
contents of stocks take dates, read labels before picking ingredients and implication
on quality of dish prepared.
 If selection of major food item is poultry, you must make sure the poultry item is
plump, firm, skin should not be broken, dry and not slimy
 You must thaw frozen food items if required according to food safety guidelines
ensuring correct thawing methods and avoiding contamination.
 Sort and assemble all ingredients as per food production sequence defined in
recipe.
 Weigh, measure and portion ingredients according to recipes and number of serves you are cooking
as mentioned in production plan. Also make sure you are using appropriate measure equipment and
correct units of measurement.
 Clean and cut other ingredients using basic cuts according to culinary standards
e.g. right shape and size for each cut. Make sure you use right knife for cuts and
minimise waste to maximise yield and profitability e.g. while peeling potatoes
make sure you use peeler and don’t peel too much.
 Complete mis-en -place and preparation.
Step 2- Use equipment to prepare the session menu.
After selecting correct equipment and ensuring cleanliness, of equipment, you are required to
assemble equipment safely and hygienically as per instruction manual for equipment. Your
assessor may ask you questions on how will you use the equipment safely and will observe you
while using the equipment.
You must use equipment for following food types by preparing all the dishes in practical
demonstrations
 Prepare meat dishes
https://training.gov.au/TrainingComponentFiles/SIT/
SITHCCC036_AssessmentRequirements_R1.pdf
 Prepare seafood dishes
SITHCCC037_AssessmentRequirements_R1.pdf
 Plan and implement service of buffets
SITHKOP011_AssessmentRequirements_R1.pdf
Step 3- Cook the dishes
You are required to follow the standard recipe for dishes that demonstrate the use of the
following major food types:
 You are required to identify suitable cooking method for each dish and identify
temperature.
 You are required to write step by step plan for how you will produce items from
menu using logical flow to put the final dish.
 Logical flow means for each dish you are required to follow steps in sequence as per standard recipe
to ensure final dish is cooked as per industry standards
e.g. For cooking Dish Roast beef with jus lie, it’s important to get the Jus lie
ready before you roast your beef.
 Identify any possible problem with cooking process and corrective action to be taken.
 Tasks for colleagues if working in group.

 Identify cutlery and crockery required for presentation and serving temperature for Dish.
Task 3- Present and store dishes (practical)

Evidence: attach photos of plating for each dish You must be clearly visible in the photos while
holding the plate.
You are required to present the dish according to standards by using appropriate service
ware. The presentation must be neat and you must ensure each customer receives the same
portion size. E.g. Check the service ware is not chipped, cracked or dirty.
 When serving, choose appropriate service ware by making sure the plate or the bowl is
of appropriate size. If it is too small, it won’t hold the correct portion and if it is too
large the portion looks meagre.

 You must add appropriate garnish, accompaniment or sauce to blend, enhance or

dominate the flavour of the dish according to standard recipe for the dish. Add
suitable garnishes according to standard recipe to enhance the colour, flavour,
texture and the overall presentation of the meal.
 E.g. Bolognese is a rich minced meat and tomato based sauce. Crushed nuts as
garnish for side salads, rice, etc.
 Pappadams, chutney, naan bread and raita served as accompaniment with curries.
 Before presenting the dish to the assessor, you are also required to visually evaluate
the dish. Adjust presentation including accompaniments and garnishes that maximise
visual appeal including balance, colour, contrast. It also includes plating food for
practicality of customer consumption or service style and wiping any drips and spills
on plate.
 Final dish must be presented at par with industry standards. Present them to your
assessor for assessment. Your assessor and internal staff (invited to taste meals) will
act as customer for your cooked dish and your assessor or customer may ask you to
adjust dishes according to their preference.
Task 4- Clean and maintain food preparation equipment (practical)

Use Appendix 1 part C to complete this task
 After you finish your cooking, you must clean each equipment using suitable
cleaning agents
 You must ensure have environmental consideration while using and cleaning
equipment and use water, energy and other resources efficiently to reduce waste and
negative environmental impacts.
 You must maintain equipment in good condition and make minor

adjustments if required within scope of responsibility.
 You must Identify and report any fault and safety issue in the equipment or
rectify if there is minor fault and if it’s safe to do so.

 You must enter the details of person whom you reported the fault in the
production plan.
Task 5 -End of service Procedures (practical)

Use Appendix 1 part C to complete this task
 After you finish your presentation to your assessor, you must store the food items at
the appropriate temperature and under the correct storage conditions to maintain
quality, freshness, to minimise wastage and spoilage. This will include storing in
appropriate environmental conditions Including:
• Humidity
• Atmosphere
• light
• packaging
• temperature
• use of containers
• ventilation
 You must then clean the kitchen according to the cleaning schedule and dispose of
or store surplus and reusable by-products according to KAA kitchen storage
requirements and procedures, environmental considerations defined above, and
cost reduction initiatives.
 Ensure that all bins are taken out before you leave the kitchen.
Task 6 -Portfolio of work done (insert photos)

You are required to take at least 8 photos during the entire practical covering all steps as
instructed earlier in individual tasks. Complete appendix 3.
 Demonstration and affix them at the space provided in Portfolio Template provided.
 You should write name of Dish for each photo and date when it was taken.
Kitchen Practical Task Summary:

 prepare, plate and present
 two portions of each from meat dishes.
 two portions each of from seafood dishes.
 within commercial time constraints and deadlines
 following procedures for portion control and food safety practices when handling and storing different
food types.
 responding to at least one special customer request.
Simulation Setup for the practical assessment.

The simulation chosen is to give the student the opportunity to provide evidence that demonstrates their ability to
perform the entire cooking process methodically. We have tried to make this simulation as real as possible within a
commercial kitchen setting that typify the workplace. To carry out your role in this simulation will require you to
follow these steps:
At the commencement of the unit, you will overview the assessment and sign the declaration of
Step 1.
understanding located in the Assessment 3 (Pre-Assessment Checklist).
Prior to the commencement of this assessment:
Step 2.
 You will need the following resources:
- Uniform and tool kit
- Workflow template (appendix 1)
- Standard recipe card (SRC) template (appendix 2)
- Appendix 3
- Menu and Recipes (appendix 4)
 With the student, you will review all of the sources listed above in addition the following:

- Tasks
You will confirm their understanding before commence working on the assessment.
Your assessor will remind you the date of their submission for the simulation (practical observation). Your
Step 3.
assessor will also clearly outline the deadlines for all the deliverables of this assessment at the beginning
of this unit.
Step 4. Before the commencing your work, you will need access to the equipment and facility needs of the student
which will include the following at a minimum:
 Training Kitchen (for observation sessions)
 First aid kit (for any accidents)
 Tools and equipment’s (for preparation and cooking)
 Ingredients (for cooking)
 Cleaning products (for dishwashing and floor cleaning)
 Garbage bins (for disposing)
 any other kitchen equipment required by the student.
Before the observation session, you will need to ensure that you have available any equipment to ensure
Step 5.
the environment will allow them to perform at their best. In case you may face an issue with arranging
these resources, your trainer will communicate with your trainer.
You are required to be in clean and full chef uniform during the demonstrations
Step 6.
You must identify and confirm the food preparation requirements from the menus and recipes provided to
Step 7.
you. Check the number of serves your trainer had asked you to cook. The number of serves may vary from
the standard recipe you have been provided with. You are required to calculate the quantity of ingredients
to match the number of serves you are cooking. This will require your numeracy skills to calculate the
quantity and number of portions.
You are required to identify and select ingredients from stores according to each recipe, quality, freshness
Step 8.
and stock rotation requirements. You should also locate and read date codes and rotations labels on food
products before selecting them.
You must check perishable ingredients to ensure there is no spoilage and contamination.
Step 9.
You need to identify and select all the required routine and specialised equipment based on the type and
Step 10.
size required for the task.
In this step you are to assemble all equipment and check for cleanliness. Use safety and hygienically
Step 11.
according to manufacturer instructions.
You are required to sort and assemble ingredients according to the sequence of the recipe.
Step 12.
You should Complete the mise en place, including:

Step 13.
a. Weighing and portioning ingredients according to the sequence of the standard recipe.
b. cleaning and cutting ingredients as required using basic culinary cuts according to culinary standards
and make sure you reduce wastage while cleaning and cutting ingredients.
C. Safely store usable by products and discard by products

You must make sure you take into account any food preferences or dietary restrictions while cooking. In
Step 14.
this step you are required to go through each recipe and determine any dietary restrictions in place.
You cook each item according to the standard recipe in a logical, planned and safe manner using relevant
Step 15.
cookery methods for preparing dishes. Student should also determine appropriate cooking times and
temperatures based on the standard recipes.
You should select and add right accompaniments to the dishes
Step 16.
You need to ensure the taste the finished product before plating, and adjust taste, texture or appearance if
Step 17.
required.
You must present the dishes to trainer.

Step 18.
when presenting you r dish you must check appearance and ensure that:
 looks visually attractive in terms of balance, colours and contract and without any greasy marks or
drips.
 Dips and sauces are according to standard recipes and regional variations, if any
 Appropriate garnish is used.
 Warm plates are used for warm and cold plates are used for cold foods.
 Service ware is clean and not damaged.
You must store the food items at the appropriate temperature and under the correct storage conditions in
Step 19.
order to maintain quality, freshness and customer appeal, and to minimise wastage and spoilage.
Ensure that re suable by products are stored correctly and future use.
You must ensure that during and after completing the food preparation, you should maintain the
Step 20.
cleanliness and hygiene of equipment using appropriate cleaning agents and apply proper safety
procedures.
You must then clean and tidy the kitchen according to the cleaning schedule and ensure that all ins are
Step 21.
taken out before you leave.
Upon completion of the practical, finalise all documentation including your completed Observation Check
Step 22.
Sheet and attach to the assessment with the cover page and Pre-Assessment Checklist.
Appendix 1: WORKFLOW PLAN AND EQUIPMENT DETAILS
WORKFLOW PLAN AND EQUIPMENT DETAILS

Note: You are required to complete this workflow plan for each skills Demonstration session and submit this
plan to your trainer at the end of each session as evidence for marking.
Student Name:

Student Id:
Subject name and Code:
Date of Skills Demonstration:

Equipment required for each Dish Notes:
 You must identify and select appropriate knives and other equipment for each dish.
 You must confirm cleanliness for each equipment before use.
 You must assemble the equipment and use safely and hygienically during preparation.
 Your trainer will confirm your knowledge and skills to operate these equipment effectively as per standard operating procedures
 You must select and identify suitable knife for precision cuts.
 You might require sharing some large equipment e.g. Ovens, salamander students will have access to 2 burners per students) One
equipment might be used for multiple dishes, please list the equipment under each item, also indicate which equipment is suitable
for cooking method and equipment specifications e.g. over can be gas oven, induction or Combo oven.
 You must follow environment friendly practices while using equipment
 You must maintain the condition of equipment while operating and make any minor adjustments if required.
 You must report any fault or hazard identified in the equipment and rectify it if safe to do so.
Part A: Menu Details
Name of Dish No. of List equipment of correct type and size,

serves required for dish. (Provide all the equipment
being used for all the task including knives)
Dish 1
Dish 2
Dish 3
Dish 4
Dish 5
Dish 6
Part. B: WORK FLOW PLAN FOR THE WHOLE KITCHEN OPERATION/ PRODUCTION
Time Tasks Equipment specification and
cooking method (Include all
the cooking methods
equipment specification and
usage)

Part C: End of Service Procedure: Cleaning/ Sanitation
Task (e.g. cleaning floor or equipment/dishwasher/stove Tools used for cleaning (e.g. Explain the Cleaning
etc.) Detergent) method/process
List three (3) Environmental consideration while using above equipment

Identify and report any faults or safety issue in equipment or rectify if safe to do so
Fault Reported
to:
Things to remember
 Use logical sequence for the tasks in both mise-en place and cooking  Some recipes may require
 Times are for guidance, may vary depending on the recipe/s adjustment
 “Clean as you go” will save
you time
Appendix 2: Standard Recipe Card (SRC)

Copy this template as per your requirements.
STUDENT NAME:
STUDENT NUMBER:
Portion
Name of dish: #:
Ref.source:
Total Cost: Portion size:
Portion Cost: Sale Price at
%
( Food Cost)

Food
Sales Price Cost %
Ingredients:
Weight Actual
Item Specification kg/l/Unit Cost per kg/l/Unit cost
Total
Cost
Portion
Cost
Standard Recipe Card
STUDENT NAME:
STUDENT NUMBER:
Portion
Name of dish: #:
Ref.source:
%
(Food Cost)

Food
Sales Price Cost %
Ingredients:
Weight Actual
Total
Cost
Portion
Cost
STUDENT NAME:
STUDENT NUMBER:
Portion
Name of dish: #:
Ref.source:
%
(Food Cost)
Food
Sales Price Cost %
Ingredients:
Weight Actual
Total
Cost
Portion
Cost
STUDENT NAME:
STUDENT NUMBER:
Portion
Name of dish: #:
Ref.source:
%
(Food Cost)
Food
Sales Price Cost %
Ingredients:
Item Specification Weight Cost per kg/l/Unit Actual
kg/l/Unit cost
Total
Cost
Portion
Cost

STUDENT NAME:
STUDENT NUMBER:
Portion
Name of dish: #:
Ref.source:
%
(Food Cost)
Food
Sales Price Cost %
Ingredients:
Weight Actual
Total
Cost
Portion
Cost

STUDENT NAME:
STUDENT NUMBER:
Portion
Name of dish: #:
Ref.source:
%
(Food Cost)
Food
Sales Price Cost %
Ingredients:
Weight Actual
Total
Cost
Portion
Cost
Appendix 3: Prepare the following dishes to the criteria set out below:
Dish to be prepared & Method(s) of Major food groups used Accompanim
Not Yet Satisfactory

ent
Preparation process cookery applied
Sauce/
Satisfactory
Starch/
Vegetable/
Garnish
beef
Dish 1:
game:
braising
 kangaroo or wallaby
 specialty meats
Recipe name: lamb
deep-frying
pork
offal
No. of serves: shallow-frying
________________ meat preparation techniques:
 barding
grilling  de-boning 1.
 Prepared within  trimming
commercial time 2
poaching  Frenching
constraints and deadlines
 Portioning
 Reflected required 3
roasting  wet and dry marinating
quantities to be
produced
 mincing
 Demonstrated portion sous vide  rolling
control procedures
 tendering
 Responded to special stewing  tying
customer requests and

 skewering
dietary requirements steaming Seafood:

 flat and round fish
whole baked  oily and white fish
 ocean and freshwater fish
 shellfish:
beef cut steak  crustaceans including
preference: green prawns
 blue  molluscs
 rare  octopus and squid
 medium rare
 medium Seafood preparation techniques:
 medium well
 cleaning
 Well done
 scaling
 pin-bone removal
 filleting - flat and round
fish
 portioning
 shelling
 skinning

beef
Dish 2:
game:
braising
 specialty meats
Recipe name: lamb
deep-frying
pork
offal
 barding
commercial time 2
 Portioning
quantities to be
produced  mincing
control procedures  tendering
customer requests and  skewering
 shellfish:
 medium rare
 medium well
 cleaning
 Well done
 scaling
fish
 portioning
 shelling
 skinning

beef
Dish 3:
game:
braising
 specialty meats
Recipe name: lamb
deep-frying
pork
offal
 barding
commercial time 2
 Portioning
quantities to be
produced
 mincing
control procedures
 tendering

 skewering

 shellfish:
 medium rare
 medium well
 cleaning
 Well done
 scaling
fish
 portioning
 shelling
 skinning

beef
Dish 4:
game:
braising
 specialty meats
Recipe name: lamb
deep-frying
pork
offal
 barding
commercial time 2
 Portioning
quantities to be
produced
 mincing
control procedures
 tendering

 skewering

 shellfish:
 medium rare
 medium well
 cleaning
 Well done
 scaling
fish
 portioning
 shelling
 skinning

Note: Check list for the assessor in marking has been integrated in Moodle for each student assessment.
Please be reminded as well that you need to attach the photos before, during and after the kitchen
operation/ session which is a minimum of 3 photos per dish.
Assessment 2 Checklist

KAA Unit Code: KAA4054 Gastronomy 4
Unit/s of Competency Covered in this subject

SITHCCC036 Prepare meat dishes
SITHCCC037 Prepare seafood dishes
SITHKOP011 Plan and implement service of buffets
Student’s Name Student ID.
Assessor’s Name
Assessment Date/s
Skills Observation Checklist (To be completed by Assessor) Plan and

implement
Prepare meat Prepare seafood service of Comments
dishes dishes buffets
Observable skills/tasks the learner is required to Satisfactory Satisfactory Satisfactory
demonstrate
Yes No Yes No Yes No
1. Student identified and confirmed food preparation

requirements from production plan and recipes for the
session.
2. Efficiently sequences food preparation tasks.
3. Student identifies, selects and uses knives and specialised

equipment appropriate for precision cuts and food
preparation tasks including:
 blenders
 food processors
 graters
 knife sharpening equipment:
 sharpening steels and stones
 knives:
 butcher and boning
 filleting
 palette
 mandolin slicers
 measures
 mouli
 peelers, corers or slicers
 planetary mixers
 scales
 thermometers
4. Works with numerical features of equipment to weigh and
measure ingredients.
5. Student ensures cleanliness of equipment before using it

for the task.
6. Safely and hygienically assembles and uses equipment to

prepare a range of food types including:

general food items:

 batters
 coatings
 condiments and flavourings
 garnishes
 oils
 sauces and Soups
 Stocks
 marinades
7. Prepares food items using suitable knives and makes

precision cuts on vegetable seafood and meat e.g.
8. Measures and uses familiar types of cleaning agents to

keep food preparation equipment clean.
9. Uses energy, water and other resources efficiently to

reduce negative environmental impacts.
10. Student can maintain and make minor adjustments to

equipment when problems arise within scope of
responsibility and if it’s safe to do so.
11. Can recognise, report on, or fix unsafe or faulty equipment

according to their level of responsibility if it’s safe to
repair.
12. Student reports faults or safety issue to colleagues and

students.
13. Student completed food preparation tasks within

commercial time constraints for the session.
14. Student completed the production including all parts of

plan where student Identified menu items and adjusted
number of serves as per instructions and Menu details,
Ingredients, equipment’s and workflow plan in
production.
15. During Planning and preparing for cooking student

completed following tasks:
Locates, reads and interprets recipes, food preparation
lists, menus and task sheets to check food production
requirements.
Student confirmed food production requirements with assessor
from session menu and standard recipes including:
o deadlines
o portion control
o quantities to be produced
o special customer requests special dietary requirements

16. Efficiently sequenced food preparation and production

tasks out lined in workflow plan and production plan as
per recipe.
17. Student calculates ingredient amounts according to

requirements in the recipes and food production plan and
adjusted the quantity according to number of serves
cooking.
18. Student could Identify and select ingredients according to

recipe, quality, freshness, codes and labels and ensures
stock rotation requirements (e.g. LIFO and FIFO) by
checking use by dates.
19. When selecting ingredients and major food types, student

checks perishable supplies for spoilage or contamination
quality by visual inspections and using quality criteria e.g.
no unpleasant odour, no bruises or blemishes)
20. During preparation and cooking student could select

correct type and size of equipment including suitable
knives required to prepare each product from menu and
safely assemble the equipment before use and used
selected equipment in safely and hygienic manner
following manufacturer instructions.
21. Student follows food and workplace safety procedures

when assembling equipment and checks cleanliness prior
to use.
22. Student uses equipment safely and hygienically when

preparing and cooking food and wipes any spillage and
ensures any safety guards and manual instructions.
23. Student could organise, sort and assemble ingredients

according to food steps identified in standard recipe
maintaining sequencing of production steps.
24. Thaw frozen foods according to food safety guidelines

where required ensuring spills from thawing does not
contaminate other food.
25. Student weighs and measures ingredients correctly by

portioning ingredients as per recipes. Student also selects
right scale and measuring units to weigh ingredients.
26. Cleans and cuts ingredients using basic culinary cuts

including precision cuts for vegetables, washing
ingredients property, and selecting correct knife for cuts
as per recipes.

27. Minimises waste by using waste minimisation techniques

e.g. correct peeling and chopping techniques, use by
products of meats and vegetables (e.g. using meat
trimmings and bones for stocks or other dishes)
28. Prepares mise en place and selects and uses right cookery
methods (as listed in the skills log) for each dish. Student
covers all the cooking methods at least once by
completing all the practical sessions.
- boiling
- braising
- deep-frying
- grilling
- poaching
- roasting
- sauteing
- sous vide
- stewing
- steaming
- whole baking
29. Uses numeracy skills to calculate number of portions and

determines correct cooking time and temperatures for
each.
30. Follows standard recipes for dishes using food types listed
in the skills log and production plan for the session.
31. Prepares dishes for each session (for at least two portions
of meat and seafood):
 within commercial time constraints and deadlines.
 reflecting required quantities to be produced.
 Demonstrating portion control procedures.
 responding to special customer requests and dietary
requirements.
 managing own speed, timing and productivity.
32. Portions and serve meat and seafood according to recipe.
33. Student prepares suitable garnishes and accompaniments

according to the recipe (e.g. Bolognese marinara) and
accompaniments.
34. Adds appropriate sauces and garnishes to dishes.
35. Student follows standard recipe provided by assessor and

make food quality adjustments including any cooking
preference.
36. Student adjusted the dishes for any dietary preferences e.g.
low sodium diets and gluten free or any allergy

37. Student followed food safety during each production step

e.g. Selecting right chopping board for different food
types or washing hands after handling different foods and
following ‘clean as you go’ principle.
38. Student Identifies any problem during cooking process and

takes corrective action. Student works with speed, is
organized and finishes the all the dishes in given time
frame.
39. Presents dishes on appropriate service ware for each dish

with enhances presentation techniques e.g. colour, texture
and aroma.
40. Add suitable garnishes according to standard recipe to

enhance the colour, flavour, texture and the overall
presentation of the meal. Student ensures garnish is
correct in size and is edible and appropriate to dish type.
41. Visually evaluates the dish and adjusts presentation, if

necessary.
 accompaniments and garnishes that maximise
visual appeal:
 balance
 colour
 contrast
 plating food for practicality of:
 customer consumption
 service
 wiping drips and spills.
42. Student presents the Final dish must be presented at par

with industry standards. student presents dish to the
assessor for assessment. Student adjust dishes according
to assessor and internal staff (invited to taste meals)
preference.
43. Student takes photos of each dish during the Practical

Demonstration and completes the Portfolio Template
along with all the details.
44. Student stores food items at the appropriate temperature

and under the correct storage conditions to maintain
quality, freshness and to minimise wastage and spoilage.
This will include storing in appropriate environmental
conditions Including:
o humidity
o light
o packaging
o temperature
o use of containers
o ventilation
45. Cleaned work benches and areas, and stored all unused
ingredients to dry store

and cool rooms ensuring correct storage temperature and by-

products according to organisational procedures,
environmental considerations, and cost- reduction initiatives.
Emptied all bins and disposed waste in correct bins.
ASSESSOR USE ONLY

The learner achieved the following result Satisfactory Not Yet Satisfactory
For Not Yet Satisfactory result, re-assessment due on: ____________________
Comments
Assessor’s Signature Date

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KAA4054 Gastronomy 4 Assessment 2

Kingsford Academy Australia |CRICOS: 04036M RTO: 45882|KAA4054| v1.0 Page 2 of 35

Kingsford Academy Australia |CRICOS: 04036M RTO: 45882|KAA4054| v1.0 Page 3 of 35

KAA subject code KAA4054 KAA subject name Gastronomy 4

Unit of competency Unit Title

Students must have completed the following pre-requisite listed below

 SITXFSA005 Use hygienic practices for food safety

 SITHCCC027 Prepare dishes using basic methods of cookery.

Kingsford Academy Australia |CRICOS: 04036M RTO: 45882|KAA4054| v1.0 Page 4 of 35

Assessment for this unit

Kitchen time required

 where this task should be completed

 the maximum time allowed for completing this assessment task

Kingsford Academy Australia |CRICOS: 04036M RTO: 45882|KAA4054| v1.0 Page 5 of 35

Information for Student:

 All work is to be entirely of the student.

Assessment Completion Status

Attempt Satisfactory Non-Satisfactory Date Assessor’s Signature

Full Name Signature Date (dd/mm/yyyy)

Kingsford Academy Australia |CRICOS: 04036M RTO: 45882|KAA4054| v1.0 Page 6 of 35

Pre – assessment Checklist Comments

Y¨ ¨N I, the student, understand the purpose of the assessment.

Y¨ ¨N I understand the methods of assessment.

Y¨ ¨N I understand what resources are required to complete this assessment.

Y¨ ¨N I understand the performance level required for each assessment event.

I understand that it must be my own work. I have been explained and

Y¨ ¨N I understand the process if I am deemed not yet competent.

Y¨ ¨N I understand the feedback process and the appeals process.

Student Full Name Student ID Student Signature Date (dd/mm/yyyy)

Kingsford Academy Australia |CRICOS: 04036M RTO: 45882|KAA4054| v1.0 Page 7 of 35

ASSESSMENT 2 – Practical Observation

Your assessor will do the following:

 Recipes. (Student must print from learner guide)

Practical Demonstration instructions

 within commercial time constraints and deadlines.

 responding to at least one special customer request.

Task 1: Production Plan

Production plan has following Parts:

Kingsford Academy Australia |CRICOS: 04036M RTO: 45882|KAA4054| v1.0 Page 10 of 35

 You must enter detailing including assembling requirements for the

Kingsford Academy Australia |CRICOS: 04036M RTO: 45882|KAA4054| v1.0 Page 11 of 35

Part C-Recipe card: Ingredients:

Part D-Workflow Plan:

Task 2: Prepare and cook menu items

Kingsford Academy Australia |CRICOS: 04036M RTO: 45882|KAA4054| v1.0 Page 12 of 35

Step 3- Cook the dishes

 Tasks for colleagues if working in group.

Task 3- Present and store dishes (practical)

Kingsford Academy Australia |CRICOS: 04036M RTO: 45882|KAA4054| v1.0 Page 14 of 35

 You must add appropriate garnish, accompaniment or sauce to blend, enhance or

Task 4- Clean and maintain food preparation equipment (practical)

 You must maintain equipment in good condition and make minor

rectify if there is minor fault and if it’s safe to do so.

Task 5 -End of service Procedures (practical)

Task 6 -Portfolio of work done (insert photos)

Kitchen Practical Task Summary:

Simulation Setup for the practical assessment.

Kingsford Academy Australia |CRICOS: 04036M RTO: 45882|KAA4054| v1.0 Page 16 of 35

You should Complete the mise en place, including:

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You must present the dishes to trainer.

Appendix 1: WORKFLOW PLAN AND EQUIPMENT DETAILS

WORKFLOW PLAN AND EQUIPMENT DETAILS

Kingsford Academy Australia |CRICOS: 04036M RTO: 45882|KAA4054| v1.0 Page 18 of 35