Scribd
Upload
213 views6 pages

SITHCCC023 Assessment 2 - October 2023 (Theory)

This document provides instructions and assessment criteria for evaluating learners on the unit SITHCCC023 Use food preparation equipment. It states that learners must receive satisfactory results on all assessment criteria to be deemed competent. It outlines the assessment activities, which include explaining uses of kitchen equipment and correctly answering questions about cleaning, sanitation, mise en place, and portion control. Reasonable adjustments can be made for learners with additional needs.

Uploaded by

gslnnargnt
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
213 views6 pages

SITHCCC023 Assessment 2 - October 2023 (Theory)

This document provides instructions and assessment criteria for evaluating learners on the unit SITHCCC023 Use food preparation equipment. It states that learners must receive satisfactory results on all assessment criteria to be deemed competent. It outlines the assessment activities, which include explaining uses of kitchen equipment and correctly answering questions about cleaning, sanitation, mise en place, and portion control. Reasonable adjustments can be made for learners with additional needs.

Uploaded by

gslnnargnt
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
You are on page 1/ 6

Learner Assessment Guide

SITHCCC023 Use food preparation


equipment

Assessment 2- Activity
SITHCCC023 Use food preparation equipment RTO No: 21595 | CRICOS Code:02634E

 You must achieve a satisfactory outcome for each of the required criteria of this assessment to be
deemed satisfactory for this assessment. You must achieve a satisfactory result for the assessments
for this unit of competency to achieve a competent result for the unit. If one or more of the
assessment results are not satisfactory, you will be Not Yet Competent for this unit.
 You may follow the Assessment Appeals process in the Student Handbook
(www.academia21.com) if you are not satisfied with:

o the assessment result; or


o the way an assessment was carried out by your trainer; or
o the conditions or structure of the assessment

The student handbook has the steps for reassessment if you receive a Not Yet Competent mark and do not
want to appeal.

Reasonable adjustment for assessment

Where students have highlighted Language, Literacy, Numeracy and Digital (LLND) issues reasonable
adjustment to the assessment can be made. Should you receive a ‘Not Yet Competent’ or ‘Resubmit’ result
for the assessment you will be given the opportunity to re-submit your assessment work with any
amendments requested by your trainer.

The adjustment may include actions such as:

• Student demonstrating knowledge through verbal discussion to identify correct answers


• Student demonstrating knowledge through applied skills
• Allowing additional time relating to disability
• Through consultation amending assessment timeframes
• Assistance in the form of the training location to allow easier access
• Accessing relevant equipment or aids to assist the student
• Adjustments to the assessment methods to cater for any special needs (without effecting the integrity of
the outcome)

If a student requests or is identified as requiring reasonable adjustment to the training and assessment
process a detailed training and assessment plan including timetables, notes regarding the required
adjustments, and any related communications regarding the adjustments must be maintained in the student’s
file.

The RTO Manager must review and authorise any request for ‘reasonable adjustment’ to ensure that any
adjustments and resulting outcomes are not affecting the integrity of the training and assessment process.

Assessment 2- Activity October 2023 Page 1 of 6


© Copyright Academia International 2023 Prepared by: Johnny Quirk Approved by: Curriculum Manager
SITHCCC023 Use food preparation equipment RTO No: 21595 | CRICOS Code:02634E

Assessment 2- Activity

Part 1:

Student Instructions

Q1. Students are to research and briefly explain a practical example of use for the following equipment in
a commercial kitchen.

Assessment 2- Activity October 2023 Page 2 of 6


© Copyright Academia International 2023 Prepared by: Johnny Quirk Approved by: Curriculum Manager
SITHCCC023 Use food preparation equipment RTO No: 21595 | CRICOS Code:02634E

Brat pan

Sous Vide water bath

Combi oven

Assessment 2- Activity October 2023 Page 3 of 6


© Copyright Academia International 2023 Prepared by: Johnny Quirk Approved by: Curriculum Manager
SITHCCC023 Use food preparation equipment RTO No: 21595 | CRICOS Code:02634E

Part 2

Student is required to read and answer the following questions to the best of their ability, all questions must
be answered correctly for a successful result.

Q1. Chopping boards, slicers and other utensils need to be cleaned how often?

Q2. Why is it important to clean and sanitise all equipment properly between tasks?

Q3. Give two examples of preparing equipment ready for a service period.

Q4. What is portion control?

Q5. Match each term to its description.

Par stock levels

Mise en Place

Standard recipe

An indication of the amount of orders expected from the customers in a meal service.

The instructions and ingredients used to prepare a dish.

The preparation done by a cook before the cooking process.

Assessment 2- Activity October 2023 Page 4 of 6


© Copyright Academia International 2023 Prepared by: Johnny Quirk Approved by: Curriculum Manager
SITHCCC023 Use food preparation equipment RTO No: 21595 | CRICOS Code:02634E

Marking Criteria

Not satisfactory
Not Attempted

Satisfactory
Assessment 2- Activity 0 1 2 Comments
SITHCCC023 Use food preparation equipment
Part 1:
Q1. explain a practical example of use for the
Following equipment in a commercial kitchen.
Part 2.
Q1. Chopping boards, slicers and other utensils need to be
cleaned how often?
Q2. Why is it important to clean and sanitise all equipment
properly between tasks
Q3. Give two examples of preparing equipment ready for a
service period.
Q4. What is portion control?
Q5. Match each term to its description

Assessment 2- Activity October 2023 Page 5 of 6


© Copyright Academia International 2023 Prepared by: Johnny Quirk Approved by: Curriculum Manager

You might also like

pFad - Phonifier reborn

Pfad - The Proxy pFad of © 2024 Garber Painting. All rights reserved.

Note: This service is not intended for secure transactions such as banking, social media, email, or purchasing. Use at your own risk. We assume no liability whatsoever for broken pages.


Alternative Proxies:

Alternative Proxy

pFad Proxy

pFad v3 Proxy

pFad v4 Proxy