Assessor Resource

SITHCCC101
Use food preparation equipment

Assessment tool

Version 1.0
Issue Date: April 2024


This unit applies to hospitality and catering organisations, and to kitchen and catering staff who are responsible for general food preparation tasks and work under supervision.

This unit describes the performance outcomes, skills and knowledge required to safely use commercial kitchen equipment, including knives, to prepare a range of different food types.

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 unit:

SITXFSA101

Use hygienic practices for food safety

Employability Skills

This unit contains employability skills.



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, range statement and the Assessment Guidelines for the Training Package.

Overview of assessment

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Evidence of the ability to:

safely use equipment to prepare food, including commercial:

blenders

food processors

mixers

graters

knife sharpening equipment

knives, cleavers and utensils:

butcher and boning knives

butter spreading knives

filleting knives

vegetable peeler or knives, slicers

measures

scales

thermometers

whisks

make precision cuts on a range of food items

use equipment to prepare a range of foods, including:

dairy products

dough

dry goods

fruit

general food items:

batters

coatings

condiments and flavourings

garnishes

sauces

meat

pastry

poultry

seafood

vegetables

complete food preparation tasks within commercial time constraints

integrate knowledge of:

food safety practices for handling and storing different food types.

Context of and specific resources for assessment

Assessment must ensure use of:

an operational food preparation area with the fixtures, large and small equipmentdefined in the Assessment Guidelines; this can be a:

real industry workplace

simulated industry environment such as a training kitchen servicing customers

industry-realistic ratios of staff to customers

food preparation lists and standard recipes

a variety of commercial ingredients.

Method 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 individual using equipment to prepare food

written or oral questioning to assess knowledge of equipment, cutting techniques and safety considerations

review of portfolios of evidence and thirdparty workplace reports of onthejob performance by the individual.

Guidance information for assessment

The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector, workplace and job role, for example:

SITHCCC102 Prepare simple dishes.

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.

Required skills

literacy skills to:

interpret food preparation lists and standard recipes

interpret manufacturer instructions for equipment

numeracy skills to:

calculate the number of portions

weigh and measure ingredients

work with numerical features of equipment

planning and organising skills to efficiently sequence food preparation tasks

problem-solving skills to respond to simple equipment problems

self-management skills to manage own speed and timing

technology skills to use food preparation equipment.

Required knowledge

the meaning and role of mise en place in the process of preparing, cooking and presenting food

equipment used in food preparation, including essential features and functions safe operational practices and maintenance requirements for:

commercial:

blenders

food processors

mixers

graters

knife sharpening equipment

knives, cleavers and utensils:

butcher and boning knives

butter spreading knives

filleting knives

vegetable peeler or knives, slicers

measures

scales

thermometers

whisks

equipment used to prepare different types of foods, including:

dairy products

dry goods

fruit

general food items:

batters

coatings

condiments and flavourings

garnishes

oils

sauces

meat

poultry

seafood

vegetables

precision cuts used in a commercial kitchen:

brunoise

chiffonnade

concasse

jardinière

julienne

macedoine

mirepoix

paysanne.

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, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Other equipmentmay include:

fixed equipment

hand-held equipment

specialised items for different:

cooking methods

food types.

Minor adjustments may include:

adjusting blades

oiling machines

sharpening knives.

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
Confirm food preparation requirements from recipes, lists or other workplace information. 
Identify and select knives and other equipment suited to the food preparation task. 
Safely assemble and ensure cleanliness of equipment before use. 
Use equipment safely and hygienically according to manufacturer instructions. 
Prepare food items using suitable knives to make precision cuts. 
Maintain the cleanliness of equipment using appropriate cleaning agents. 
Use energy, water and other resources efficiently to reduce negative environmental impacts. 
Maintain the condition of equipment and make minor adjustments as required within scope of responsibility. 
Recognise and report on unsafe or faulty equipment or rectify according to level of individual responsibility. 

Forms

Assessment Cover Sheet

SITHCCC101 - Use food preparation equipment
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

SITHCCC101 - Use food preparation equipment

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: