NTISthis.com

Evidence Guide: SITHCCC102 - Prepare 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

 

SITHCCC102 - Prepare 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 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 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.

  1. Present food according to organisational guidelines.
  2. Display and store food in appropriate environmental conditions.
Present food according to organisational guidelines.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Display and store food in appropriate environmental conditions.

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:

prepare a variety of simple dishes within commercial time constraints to meet multiple and diverse customer requests

integrate knowledge of:

preparation methods for simple dishes

essential features and functions of food preparation equipment

food safety practices.

Context of and specific resources for assessment

Assessment must ensure use of:

an operational food preparation area with the fixtures, large and small equipment defined 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 preparing and serving simple dishes

evaluation of the taste of food produced by the individual

written or oral questioning to assess knowledge of the product characteristics of a range of simple dishes, equipment, cookery methods and

appropriate environmental storage conditions

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:

SITHCCC101 Use food preparation equipment

SITHCCC206 Rethermalise chilled and frozen foods.

Required Skills and Knowledge

Required skills

communication skills to:

interact with customers in a polite and friendly manner

provide clear and accurate information

literacy skills to:

interpret instructions, menus and recipes

write orders

numeracy skills to:

weigh and measure ingredients

determine cooking times and temperatures

planning and organising skills to efficiently sequence the stages of food preparation

problem-solving skills to adjust preparation and cooking to meet work requirements

self-management skills to manage own speed and timing

technology skills to use food preparation and cooking equipment.

Required knowledge

characteristics of a range of simple dishes

basic cookery methods for simple dishes, including:

boiling

barbecuing

frying:

deep

shallow

grilling

microwaving

reheating

roasting

presentation methods for different types of food

equipment used to produce simple dishes:

essential features and functions

safe operational practices

storage of ingredients and simple dishes:

correct environmental conditions to ensure food safety

appropriate methods to optimise shelf life.

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.

Simple dishesmay 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:

finger food

fish and chips

fried chicken

hamburgers

hot dogs

kebabs

noodles

pasta

pies

pizza

preprepared soups

salads

sandwiches.

Food preparation may include:

displaying food items

handling pre-prepared items:

reconstituting

thawing

rethermalising

making:

batters

coatings

garnishes

salads

sandwiches

preparing raw food:

cleaning

peeling

slicing.

Equipment may include:

bains marie

blenders

cooking ranges:

electric

gas

induction

crockery

cutlery

food processors and mixers

knives and knife sharpening equipment

fryers

grills and griddles

microwaves

ovens

pans

salamanders

scales

slicers

steamers

thermometers

utensils.

Environmental conditions relates to appropriate:

atmosphere

humidity

light

packaging

temperature

use of containers

ventilation.