Assessor Resource

SITHCCC027A
Prepare, cook and serve food for food service

Assessment tool

Version 1.0
Issue Date: March 2024


This unit applies to hospitality and catering operations where food is prepared and served.

This unit describes the performance outcomes, skills and knowledge required to prepare, cook and serve food items for a food service. It incorporates aspects of preparing, cooking and serving a variety of food items for a service period in a hospitality enterprise, using a range of basic cooking methods and working as part of a team. The unit integrates key technical and organisational skills required by a short order cook or caterer. It brings together the skills and knowledge covered in individual units and focuses on the way these must be applied in a commercial kitchen. This unit underpins the more advanced integrated unit SITHCCC028A Prepare, cook and serve food for menus.

Food service periods may be breakfast, lunch, dinner, supper or special functions and events.

Styles of menus may be classical, contemporary or ethnic and may be formal or informal according to enterprise requirements.

No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.

You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)

Prerequisites

This unit must be assessed after the following prerequisite units:

SITHCCC001B Organise and prepare food

SITHCCC002A Present food

SITHCCC003B Receive and store kitchen supplies

SITHCCC005A Use basic methods of cookery

SITXOHS002A Follow workplace hygiene procedures.


Employability Skills

The required outcomes described in this unit of competency contain applicable facets of employability skills. The Employability Skills Summary of the qualification in which this unit is packaged will assist in identifying employability skills requirements.




Evidence Required

List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, the range statement and the Assessment Guidelines for this Training Package.

Critical aspects for assessment and evidence required to demonstrate competency

Evidence of the following is essential:

collection of direct, indirect and supplementary evidence showing preparation and service of multiple items for a minimum of 12 complete food service periods to ensure integration of skills and consistency of performance in different circumstances

use of a range of cookery methods appropriate to menu items

production of a range of menu items to industry and enterprise standards of quality

safe food hygiene and work practices

ability to multi-task and respond to multiple demands and requests simultaneously

ability to work as part of a team in a positive and courteous manner

preparation of dishes for customers within the typical workplace time constraints of a busy commercial kitchen.

Context of and specific resources for assessment

Assessment must ensure:

use of a wide range of suitable ingredients for preparing, cooking and serving food items for food service

demonstration of skills within normal operating conditions of a fully equipped commercial kitchen, including industry-current equipment, as defined in the Assessment Guidelines

industry-realistic ratios of kitchen staff to customers.

Methods of assessment

A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:

direct observation of the candidate working as part of a kitchen team

sampling of menu items produced by the candidate

evaluation of customer feedback about menu items and speed and timing of service

written or oral questions to test knowledge about commodities, cookery techniques, equipment and food hygiene

review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate.

Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended. For example, it is expected that candidates will have completed a selection of other units dealing with basic cookery skills. These must be selected according to enterprise requirements and reflect the knowledge and skills required to cook a range of menu items for a food service period in a commercial kitchen.

Assessing employability skills

Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts.

Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role.


Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assingnment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)


Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

This section describes the essential skills and knowledge and their level, required for this unit.

The following skills must be assessed as part of this unit:

food presentation techniques

portion control and waste minimisation

teamwork and communication

safe work practices, particularly in relation to bending and lifting, and using cutting implements, appliances, heated surfaces and other equipment that carries a risk of burns

problem-solving skills to deal with problems such as shortages of food items, over or undercooked food, pressure of work and kitchen conditions

literacy skills to read menus, recipes and task sheets

numeracy skills to weigh and measure quantities of ingredients.

The following knowledge must be assessed as part of this unit:

characteristics of different foods from all main food categories served in the enterprise and appropriate cookery methods

standard recipes

mise en place procedures

basic principles and methods of cookery

principles and practices of planning and organising work

principles and practices related to food safety

nutrition in relation to meeting specific dietary requirements under direction

culinary terms commonly used in the industry and enterprise.

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording in the performance criteria is detailed below.

Organising and preparing fooditems (mise en place) includes as required:

cleaning and preparing vegetables and other commodities

preparing and portioning meat, poultry and seafood

preparing stocks, sauces and dressings

preparing garnishes

cooking soups and other precooked items

preparing or cooking desserts

selecting and using serviceware and equipment.

Appropriate commercial equipment may include:

electric, gas or induction ranges

ovens, including combi ovens

microwaves

grills and griddles

deep-fryers

salamanders

food processors

blenders

mixers

slicers

tilting frypan and bratt pan

steamers

bains marie.

Menu type will vary according to the enterprise and occasion and may include:

à la carte

set menu (table d'hôte)

function or buffet.

Cookery methods may include:

boiling

poaching

steaming

stewing

braising

roasting

baking

grilling

shallow frying

deep-frying

stir-frying

pan-frying.

Special requests or dietary requirements of customers may include:

cultural needs and restrictions

specific dietary requirements related to medical requirements, such as food exclusions for allergies and medications, and diabetic or other diets

preferences for particular ingredients and cooking methods, such as vegetarian.

End of service procedures may include:

safe storage of food items

cleaning procedures related to kitchen and equipment

debriefing sessions

quality reviews

restocking

preparations for the next food service period.

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
Calculate commodity quantities for a dish and determine requirements for quality and style according to recipes and specifications. 
Prepare a jobs checklist for food that is clear, complete and appropriate to the situation. 
Liaise with other team members about menu requirements and job roles. 
Follow a work schedule to maximise efficiency, taking into consideration roles and responsibilities of other team members. 
Organise and prepare food items in correct quantities and according to requirements. 
Store food items appropriately in readiness for service. 
Identify and use appropriate commercial equipment to produce menu items. 
Cook and serve menu items according to menu type and service style, using appropriate cookery methods. 
Meet special requests or dietary requirements of customers under direction. 
Work cooperatively as part of a kitchen team. 
Follow workplace safety and hygiene procedures according to enterprise and legislative requirements. 
Carry out end of service procedures according to enterprise practices and regulatory requirements. 
Store food items appropriately to minimise food spoilage, contamination and wastage, and label them according to enterprise procedures. 
Participate in post-service debrief. 

Forms

Assessment Cover Sheet

SITHCCC027A - Prepare, cook and serve food for food service
Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:


Assessment Record Sheet

SITHCCC027A - Prepare, cook and serve food for food service

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: