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Evidence Guide: SITHCCC101 - Use food preparation equipment

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!

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SITHCCC101 - Use food preparation equipment

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

Select food preparation equipment.

  1. Confirm food preparation requirements from recipes, lists or other workplace information.
  2. Identify and select knives and other equipment suited to the food preparation task.
Confirm food preparation requirements from recipes, lists or other workplace information.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and select knives and other equipment suited to the food preparation task.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use equipment to prepare food.

  1. Safely assemble and ensure cleanliness of equipment before use.
  2. Use equipment safely and hygienically according to manufacturer instructions.
  3. Prepare food items using suitable knives to make precision cuts.
Safely assemble and ensure cleanliness of equipment before use.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use equipment safely and hygienically according to manufacturer instructions.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare food items using suitable knives to make precision cuts.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Clean and maintain food preparation equipment.

  1. Maintain the cleanliness of equipment using appropriate cleaning agents.
  2. Use energy, water and other resources efficiently to reduce negative environmental impacts.
  3. Maintain the condition of equipment and make minor adjustments as required within scope of responsibility.
  4. Recognise and report on unsafe or faulty equipment or rectify according to level of individual responsibility.
Maintain the cleanliness of equipment using appropriate cleaning agents.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use energy, water and other resources efficiently to reduce negative environmental impacts.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain the condition of equipment and make minor adjustments as required within scope of responsibility.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Recognise and report on unsafe or faulty equipment or rectify according to level of individual responsibility.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

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.

Required Skills and Knowledge

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.

Range Statement

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.