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Evidence Guide: SITHCCC002 - Prepare and present simple dishes

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

From the Wiki University

 

SITHCCC002 - Prepare and present simple dishes

What evidence can you provide to prove your understanding of each of the following citeria?

Prepare for service.

  1. Review menu or product list and recipes to determine preparation requirements for simple dishes.
  2. Check quantities and quality of food items and restock where necessary.
  3. Complete food preparation prior to service.
Review menu or product list and recipes to determine preparation requirements for simple dishes.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check quantities and quality of food items and restock where necessary.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Complete food preparation prior to service.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare food.

  1. Select and use equipment safely and hygienically according to manufacturer instructions.
  2. Use appropriate cookery methods for dishes.
  3. Re-heat pre-prepared foods at correct temperature for required length of time.
  4. Prepare dishes with appropriate speed and timing.
  5. Use portion control to maximise profitability and minimise waste.
Select and use equipment safely and hygienically according to manufacturer instructions.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use appropriate cookery methods for dishes.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Re-heat pre-prepared foods at correct temperature for required length of time.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare dishes with appropriate speed and timing.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use portion control to maximise profitability and minimise waste.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Present and store food in clean work area.

  1. Present food according to organisational guidelines.
  2. Display food in appropriate environmental conditions.
  3. Clean work area, and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives.
Present food according to organisational guidelines.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Display food in appropriate environmental conditions.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Clean work area, and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Prepare for service.

1.1.Review menu or product list and recipes to determine preparation requirements for simple dishes.

1.2.Check quantities and quality of food items and restock where necessary.

1.3.Complete food preparation prior to service.

2. Prepare food.

2.1.Select and use equipment safely and hygienically according to manufacturer instructions.

2.2.Use appropriate cookery methods for dishes.

2.3.Re-heat pre-prepared foods at correct temperature for required length of time.

2.4.Prepare dishes with appropriate speed and timing.

2.5.Use portion control to maximise profitability and minimise waste.

3. Present and store food in clean work area.

3.1.Present food according to organisational guidelines.

3.2.Display food in appropriate environmental conditions.

3.3.Clean work area, and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives.

Required Skills and Knowledge

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Prepare for service.

1.1.Review menu or product list and recipes to determine preparation requirements for simple dishes.

1.2.Check quantities and quality of food items and restock where necessary.

1.3.Complete food preparation prior to service.

2. Prepare food.

2.1.Select and use equipment safely and hygienically according to manufacturer instructions.

2.2.Use appropriate cookery methods for dishes.

2.3.Re-heat pre-prepared foods at correct temperature for required length of time.

2.4.Prepare dishes with appropriate speed and timing.

2.5.Use portion control to maximise profitability and minimise waste.

3. Present and store food in clean work area.

3.1.Present food according to organisational guidelines.

3.2.Display food in appropriate environmental conditions.

3.3.Clean work area, and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives.

Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

prepare six different simple dishes selecting one from each of the following categories of simple fresh and cooked dishes:

baked/roasted

deep-fried items

pasta and noodles

poached eggs

salads

sandwiches

use each of the following applications at least once when preparing above simple dishes:

cleaning, peeling and slicing raw food

batters

coatings

garnishes

marinades

use at least six different cookery methods from the following list when preparing above simple dishes:

baking

boiling

braising

deep and shallow frying

grilling

poaching

pressure cooking

steaming

handle and prepare pre-prepared items requiring:

reconstituting

thawing

re-thermalising

prepare each of the above simple dishes:

within commercial time constraints and deadlines

reflecting required quantities to be produced

following procedures for portion control and food safety practices when handling, storing, preparing and serving different food types

responding to special customer requests

present simple prepared and pre-prepared food in line with organisational display and food safety requirements.

Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:

characteristics of the simple dishes described in the performance evidence

basic cookery methods for simple dishes described in the performance evidence

methods for presenting types of food described in the performance evidence

food safety practices for preparing and storing ingredients and simple dishes:

appropriate environmental conditions to ensure food safety

correct processes for re-heating pre-prepared foods

appropriate methods to optimise shelf life

safe operational practices using essential functions and features of equipment used to prepare simple dishes.

Range Statement

Specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included.

Range is restricted to essential operating conditions and any other variables essential to the work environment.

Simple dishes must include:

dishes prepared off site and re-thermalised

dishes containing a small number of ingredients

dishes that require singular or limited cooking and preparation techniques.

Environmental conditions must ensure appropriate:

atmosphere

humidity

light

packaging

temperature

use of containers

ventilation.