Work effectively as a cook

Assessment-2

SITHCCC020 Work effectively as a cook

Student Must Fill this Section

Student Name:

Student ID:

Term:

Year:

Privacy Release Clause:

I give my permission for my assessment material to be used in the auditing, assessment validation & moderation Process”.

Authenticity Declaration:

I declare that:

The material I have submitted is my own work;

I have given references for all sources of information that are not my own, including the words, ideas and images of others”.

Student Signature:

Date:

Assessment Outcome

Assessor Name:

Attempt

Satisfactory

Not Yet Satisfactory

Date

Assessor Signature

Initial attempt

2nd attempt/Re-assessment

Information for Student:

All work is to be entirely of the student.

General Information for this assessment:

Read the instructions for each question very carefully.

Be sure to PRINT your FIRST name & LAST name in every place that is provided.

Short questions must be answered in the spaces provided.

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 activities 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.

Re-submission of assessment after the term will incur additional fees.

Re-assessment of Result & Academic Appeal procedures:

If a student is not happy with his/ her results, that student may appeal against their grade via a written letter, clearly stating the grounds of appeal to the Chief Executive Officer. This should be submitted after completion of the subject and within fourteen days of commencement of the new term.

Re-assessment Process:

An appeal in writing is made to the Academic Manager providing reasons for re-assessment /appeal.

Academic Manager will delegate another faculty member to review the assessment.

The student will be advised of the review result done by another assessor.

If the student is still not satisfied and further challenges the decision, then a review panel is formed comprising the lecturer/trainer in charge and the Academic Manager OR if need be an external assessor.

The Institute will advise the student within 14 days from the submission date of the appeal. The decision of the panel will be deemed to be final.

If the student is still not satisfied with the result, the he / she has the right to seek independent advice or follow external mediation option with nominated mediation agency.

Any student who fails a compulsory subject or appeals unsuccessfully will be required to re-enrol in that subject.

The cost of reassessment will be borne by the Institute. The external assessor will base his/her judgement based on principles of assessment. These principles require assessment to be reliable, fair, practical and valid.

Academic Appeals:

If you are dissatisfied with the outcome of the re-evaluation process, you have a right to appeal through academic appeals handling protocol.

To appeal a decision, the person is required to complete the WSC- Request for Appeal of a Decision form with all other supporting documents, if any. This form is available via our website. The completed Request for Appeal form is to be submitted to the Student Support Officer either in hard copy or electronically via the following contact details:

Student Support Officer, Western Sydney College (WSC), 55 High St, Parramatta NSW 2150, Email: [email protected]

The notice of appeal should be in writing addressed to the Chief Executive Officer and submitted within seven days of notification of the outcome of the re-evaluation process.

If the appeal is not lodged in the specified time, the result will stand and you must re-enrol in the unit.

In emergency circumstances, such as in cases of serious illness or injury, you must forward a medical certificate in support of a deferred appeal. The notice of appeal must be made within three working days of the concluding date shown on the medical certificate.

The decision of Chief Executive Officer will be final.

Student would then have the right to pursue the claim through an independent external body as detailed in the students’ complaint / grievance policy.

Comments/Feedback to Students

Assessment Task 2: Student Logbook and Assessor Observation

Task summary

In this task, you are required to demonstrate your skills in an operational commercial kitchen across 48 service periods. You will complete a logbook which incorporates reflective journals and third-party supervisor reports. You will also be observed in the workplace.

This assessment is to be completed in the simulated work environment in the RTO.

Required

Access to textbooks and other learning materials

Computer with Microsoft Office and internet access

An industry workplace or a simulated industry environment, such as a training kitchen servicing customers

A simulated training kitchen with access to the list of equipment and organisational specifications described in the Assessment Conditions section of the unit of competency (available at https://training.gov.au/Training/Details/SITHCCC020). The list of equipment and organisational specifications can also be found in the Training and Assessment Strategy (TAS) for this unit.

Assessor Observation Logbook

Student Logbook.

Timing

Your assessor will advise you of the due date of these submissions.

Submit

Completed student logbook.

Assessment criteria

For your performance to be deemed satisfactory in this assessment task, you must satisfactorily address all of the assessment criteria. If part of this task is not satisfactorily completed, you will be asked to complete further assessment to demonstrate competence.

Resubmission opportunities

You will be provided feedback on your performance by the assessor. The feedback will indicate if you have satisfactorily addressed the requirements of each part of this task.

If any parts of the task are not satisfactorily completed, the assessor will explain why, and provide you with written feedback along with guidance on what you must undertake to demonstrate satisfactory performance. Reassessment attempt(s) will be arranged at a later time and date.

You have the right to appeal the outcome of assessment decisions if you feel that you have been dealt with unfairly or have other appropriate grounds for an appeal.

You are encouraged to consult with the assessor prior to attempting this task if you do not understand any part of this task or if you have any learning issues or needs that may hinder you when attempting any part of the assessment.

 

Assessment Task 2 Instructions as provided to students

Complete the following activities:

Carefully read the following information.

  Successful completion of this unit requires that you demonstrate your skills and knowledge in an operational commercial kitchen during 48 service periods. It is important that you provide evidence that you completed each service period and we have provided you with a Student Logbook Template to help you.

You will need to understand what a ‘service period’ is to ensure that you fulfil your requirements. If you are still unsure, speak to your assessor before you get started.

What is a service period?

The SIT, Tourism, Travel and Hospitality Training Package tells us that, for the purpose of assessment Service periods do not necessarily align with shift periods worked. For example a “service period” in a hospitality environment such as a restaurant may be a breakfast service, lunch service or dinner service. A “shift” worked in a restaurant may incorporate one or more of these service periods.

So, you may work a shift that incorporates a breakfast service and a lunch service and although this is one “shift” worked, it may be used for two service periods. However, the two service periods must be clearly defined and the start/set-up and finish/close of each service period must be clearly identified.

What do I need to demonstrate?

During your service periods, you will be required to demonstrate a range of the skills and knowledge that you have developed during your course. These include:

working safely

working hygienically

maintaining a clean and tidy work environment

completing food organisation and preparation tasks

multi-tasking

working professionally as part of a team

working cooperatively with other team members

combining your technical and other skills to meet a number a demands at the same time

preparing menu items to meet quality standards

cooking menu items to meet quality standards

adjusting your cooking process/method as required

preparing dishes for customers within your organisation’s usual time constraints

responding to customers’ special requests or dietary needs

participating in end of shift procedures

storing food items correctly

completing cleaning procedures.

During the 48 service periods, you must have covered at least one:

breakfast

lunch

dinner

special function (keep in mind that Assessment 1 was a special function!).

During the 48 service periods, you must have prepared, cooked and presented items for at least three of the following menu styles:

a la carte

set menu

table d’hote

buffet (keep in mind that Assessment 1 was a buffet!)

cyclical.

During the 48 service periods, you must have prepared, cooked and served items from the following food types to meet quality requirements:

appetisers and salads

fish and shellfish

hot and cold desserts

meat, poultry and game

pastries, cakes and yeast goods

stocks, sauces and soups

vegetables, fruit, eggs and farinaceous products.

Can the dishes which you prepared in Assessment 1 cover any of these requirements?

How will I provide evidence?

In your Student Logbook Template, you will find some detailed information about providing evidence a logbook summary and a form for each service period. At the completion of each service period you will need to:

complete a reflective journal (A reflective journal provides an opportunity for you to think about the service period – what went well? What would you do differently next time? It also helps you to provide evidence for your assessment.)

ask your workplace supervisor to provide feedback by completing a brief supervisor report (A form is provided in the Student Logbook Template for your supervisor.)

Your assessor will also observe some of your service periods and complete an observation checklist.

Tips for completing your Student Logbook

Read through your logbook before you get started and make sure that you understand what you need to do. If you are unsure, speak to your assessor and/or workplace supervisor.

Stay up to date! Complete a logbook entry at the end of each service period and ask your supervisor to do the same. Providing organised, complete evidence forms part of your assessment.

Stay in touch with your assessor. Ask questions, raise issues, check in, communicate.

Most importantly, ask for help if you are having trouble!

Complete your service periods and Student Logbook

  Complete your 48 service periods and Student Logbook Template.

Submit your Student Logbook

  On completion of your industry placement, carefully check your logbook to ensure that all of the sections are complete and correct. Submit it to your assessor.

 

Assessment Task 2 Checklist

Student’s name:
Did the student:

Completed successfully?

Comments

Yes

No

Safely and hygienically prepare, cook and present menu items for a minimum of 48 food service periods?
Prepare, cook and present items for at least three of the following different menu styles:

A la carte

Set menu

Table d’hote

Buffet

Cyclical?

Prepare, cook and serve items for the following food types that meet quality requirements:

Appetisers and salads

Fish and shellfish

Hot and cold desserts

Meat, poultry and game

Pastries, cakes and yeast goods

Stocks, sauces and soups

Vegetables, fruit, eggs and farinaceous products?

Liaise with other team members about menu requirements and job roles?
Develop and follow a work schedule?
Complete food organisation and preparation?
Select and use appropriate commercial equipment to produce menu items?
Cook menu items according to menu type and service style?
Adjust menu items to meet special requests or dietary requirements?
Produce menu items to meet customer expectations and typical kitchen time constraints?
Work cooperatively as part of a kitchen team and multi-task as required?
Work safely and hygienically?
Follow organisational and legislative requirements?
Maintain a clean and tidy work environment?
Complete end of shift procedures?
Store food items appropriately?
Participate in post-shift debrief?
Task outcome:

Satisfactory

Not satisfactory

Assessor signature:
Assessor name:
Date: