Level 11, 190 Queen St, Melbourne, 3000

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Final Assessment Summary Sheet

This summary is to be completed by the Assessor and to be used as a final record of student competence

Student Name: RITIK Student ID: NTCA230174

Start Date: 24/07/23 Completion Date: 6/8/23

Unit Code: SITHCCC023

Unit Title: Use Food Preparation Equipment

Student Declaration: CHEATING & PLAGARISM
In accordance with NTCA’s Plagiarism Policy and Procedure, I hereby acknowledge by signing this declaration that I have not
cheated or plagiarised any work in all the assessment tasks undertaken in this unit of competency except where the work has
been correctly acknowledged or as per the specific assessment task instructions.

Student Signature: _____________________________________________________________

Result (Please circle)
Assessment
Assessments Assessment Evidence S - Satisfactory
Method
NS – Not Satisfactory
Written  Assessment coversheet
Assessment 1 Completed Written Assessment S | NS
Assessment

 Assessment coversheet
Assessment 2 Student Logbook S | NS
 Completed Logbook
Final Assessment Result for this unit: COMPETENT NOT YET COMPETENT
(Assessor to tick the appropriate box)
If Not Yet Competent (please provide reason): -

Student Declaration: Assessor Declaration:

I declare that the evidence I have submitted for this unit of I declare that:
competency is my own work and that:
 I have conducted these assessments in
 I have been assessed in this unit. accordance with principles of assessment and
 I have been provided with feedback. rules of evidence
 I have been advised of my result.  I have provided appropriate feedback to the
 I am aware of my appeal rights. student
 I believe that the evidence submitted by the
student for this unit of competency is students
Student name: _____RITIK_______________ own work.
__________
Signature: _______RITIK______________ Assessor name: ____________________________
Date: ____/_____/_____ Signature: ____________________________
Date: ____/_____/_____

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For office use only

Final Assessment Result Entered onto

Student Management Database Date Initials

International students: All completed student assessment items for this unit of competency will be securely retained by RTO
for a period of six months from the date on which the judgment of competence is made

Local students: RTO will securely retain all completed student assessment items for this unit of competency for a period of
two years from the date on which the judgment of competence is made

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SITHCCC023
Use Food Preparation Equipment

Assessment Tool

Assessment Resource Summary

Assessment Type This is a summative assessment, which requires the assessment to be
conducted in conditions that are safe and replicate the workplace
Unit Assessment Task 1 Written Assessment

Assessment Tasks
Unit Assessment Task 2 Student Logbook

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Assessment Cover Sheet

Please complete cover sheet clearly and accurately for assessment tasks and other types of evidence you submit for your course. All student assessment tasks
submissions including any associated checklists where applicable, are to be attached to this cover sheet.

Student Use
Student ID No NTCA230174
Student Name RITIK

Unit Code SITHCCC023

Unit Title Use Food Preparation Equipment

Assessment No. 1
Assessment Method Written Assessment
 Initial Submission  Re-Submission

Student Declaration I declare that:

 These tasks are my own work.  I have read and understood NTCA’s policy on Plagiarism, cheating and
 None of this work has been completed by any other collusion and understand that if I am found to be in breach of this
person policy, disciplinary action may be taken against me by NTCA.
 These tasks are not plagiarised or colluded with any  I have a copy of my assessment work with me, which I can produce if
other student/s. the original is lost.
 I have correctly referenced all resources and reference
texts throughout these assessment tasks.
Student Signature: RITIK Submission Date:

Assessor Use Only

Outcome

Satisfactory / Not Satisfactory

Assessor Feedback:

Assessor Name: Signature: Date:

Student Submission Receipt:Your submission has been received. Please keep a copy of this record.

Student ID & Name: ……………………………….…………………….….. Submission Date: …………………..…………………………….

Unit Code: ………………………………..……………… Assessment No & Method: ……………………………………..….……..………….

 Initial Submission  Re-Submission

Received By (Name): …………………………………….…. Signature: …………………..……….. Date: …………………..………………..

The results will be updated within twenty-one (21) days from your final submission. Please check your student portal regularly to make sure
that your results are updated. If there are any discrepancies, please discuss with the Trainer/Student Support Officer.

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Assessment Task 1: Written Assessment

Task instructions
 This is an individual assessment.
 To make full and satisfactory responses you should consult a range of learning resources, other
information such as handouts and textbooks, learners’ resources and slides.
 All questions must be answered in order to gain competency for this assessment.
 You must include the following particulars in the footer section of each page of the attached sheets:
o Student ID or Student Name
o Unit ID or Unit Code
o Course ID or Course Code
o Trainer and assessor name
o Page numbers

Questions
Provide answers to all of the questions below.

1. Define mise en place and explain its purpose in regard to preparing, cooking and presenting food.
Ans:-
Mise en place is a French term meaning "everything in its place," referring to the practice of preparing and
organizing all ingredients and tools before cooking begins. Its purpose is to streamline the cooking process by
ensuring efficiency and consistency. In preparing food, it allows for quick access to prepped ingredients, reducing
delays. During cooking, it ensures smooth execution of recipes and precise techniques. For presentation, it
enables accurate and attractive plating. Overall, mise en place enhances workflow, improves food quality, and
supports timely, professional service.

2. Briefly describe uses for the following commercial equipment.

Equipment Uses/functions

Blender Mixes, purees, and emulsifies ingredients; used for smoothies, soups, sauces,
and batters.

Deep fryer Cooks food by submerging it in hot oil; ideal for frying items like French fries,
chicken, and doughnuts.

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Equipment Uses/functions

Food Processor   Chops, slices, grates, and mixes ingredients; versatile for
prepping vegetables, making dough, and blending sauces.

Grater Shreds or grates food items like cheese, vegetables, and fruits into fine pieces
or shreds.

Cryovac machine Vacuums seals food in plastic bags; extends shelf life and prevents freezer burn.

Mandolin slicer Slices fruits and vegetables into uniform pieces; adjustable for different
thicknesses.

Measures Provides accurate measurements of ingredients for recipes; includes measuring

cups, spoons, and scales.

Microwave Quickly heats or cooks food using microwave radiation; ideal for reheating and
defrosting.

Mouli Hand-operated tool for pureeing and straining food; used for sauces, soups, and
purees.

Oven Bakes, roasts, and heats food using dry heat; essential for bread, pastries,
meats, and casseroles.

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Equipment Uses/functions

Peeler, corer or slicer Removes skins from fruits and vegetables (peeler), removes cores (corer), or
slices produce (slicer).

Planetary mixer Mixes large quantities of dough or batter; includes attachments for mixing,
whisking, and kneading.

Salamander Broils and finishes dishes; used for melting cheese, browning, and gratinating.

Scales Weighs ingredients to ensure accurate measurements for recipes.

Slicing machine Slices meats, cheeses, and vegetables into consistent, thin slices.

Stove top Cooks food using direct heat from burners; used for boiling, frying, sautéing, and
simmering

Thermometer Measures the internal temperature of food to ensure proper cooking and food
safety.

Water bath (not bain Cooks food slowly and evenly in a water-filled container; used for sous vide
marie) cooking.

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Equipment Uses/functions

Whisk Beats, mixes, and incorporates air into ingredients; used for whipping cream,
eggs, and sauces.

3. Identify correct food safety procedures for the following:

Vegetables  Washing: Wash all vegetables thoroughly under running

water to remove dirt, bacteria, and pesticides. Use a vegetable
brush for produce with rough skins.
 Storage: Store vegetables in the refrigerator or a cool, dry
place depending on the type. Keep them in clean, airtight
containers or plastic bags to prevent contamination.
 Cross-Contamination: Keep vegetables separate from raw
meat and seafood to avoid cross-contamination. Use separate
cutting boards and utensils.

Eggs  Storage: Store eggs in their original carton in the

refrigerator at or below 4°C (39°F). This helps maintain
freshness and reduce the risk of Salmonella.
 Handling: Wash hands and any surfaces that come into
contact with raw eggs. Avoid eating raw or undercooked eggs
due to the risk of Salmonella.
 Cooking: Cook eggs until both the white and yolk are firm.
For dishes containing eggs, ensure they reach a minimum
internal temperature of 71°C (160°F).

Raw meat  Storage: Store raw meat in the refrigerator at or below 4°C
(39°F) or freeze at -18°C (0°F). Keep it in leak-proof
containers to prevent cross-contamination.
 Handling: Use separate cutting boards and utensils for raw
meat. Wash hands, surfaces, and utensils with hot, soapy water
after handling raw meat.
 Cooking: Cook meat to the recommended internal
temperature to kill harmful bacteria. For example, ground beef
should reach 71°C (160°F), and poultry should reach 74°C
(165°F).

Reheating food  Temperature: Reheat food to an internal temperature of at

least 74°C (165°F) to ensure it is hot enough to kill any
bacteria.
 Timing: Reheat food only once and consume it
immediately. Do not leave reheated food out at room
temperature for extended periods.
 Method: Use a food thermometer to check the temperature
and ensure even reheating. Stir food during reheating to ensure
even heat distribution.
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Cooling food  Temperature: Cool food from 60°C (140°F) to 21°C

(70°F) within 2 hours, and then from 21°C (70°F) to 4°C
(39°F) or below within an additional 4 hours.
 Method: Use shallow containers to speed up the cooling
process. Alternatively, use an ice bath or blast chiller for
quicker cooling.
 Storage: Once cooled, store food in airtight containers in
the refrigerator or freezer to prevent contamination and
spoilage.

4. Describe each of these precision cuts:

Brunoise  Description: A finely diced cut where vegetables are first

julienned into thin strips and then diced into small, uniform
cubes (typically about 1/8-inch).
 Uses: Often used for garnishes, sauces, or soups where a
delicate texture and appearance are desired.

Chiffonade  Description: A technique used to cut leafy vegetables or

herbs into thin strips. The leaves are stacked, rolled tightly,
and then sliced crosswise into fine ribbons.
 Uses: Commonly used for garnishing or adding a delicate
texture to salads, soups, and pasta dishes.

Concasse  Description: A method of cutting tomatoes into small

pieces. The tomatoes are first blanched to remove the skin,
then the seeds are removed, and the flesh is diced into small
cubes.
 Uses: Used in sauces, soups, and as a base for various
dishes, providing a consistent texture and flavor.

Jardinière  Description: A cut where vegetables are diced into small,

uniform sticks, typically around 1/4-inch in size.
 Uses: Often used for vegetables in stews, soups, or as a
side dish, offering a classic presentation and even cooking.

Julienne  Description: Vegetables are cut into thin, matchstick-like

strips, usually about 1/8-inch wide and 2-3 inches long.
 Uses: Used in stir-fries, salads, and garnishes, providing a
uniform texture that cooks quickly and evenly.

Macedoine  Description: A cut where vegetables or fruits are diced

into small, uniform cubes, typically around 1/4-inch.
 Uses: Common in salads, soups, or as a garnish, where a
consistent size and shape are desired for visual appeal and
even cooking.

Mirepoix  Description: A rough cut consisting of diced onions,

carrots, and celery, usually in a larger dice, around 1/4 to
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1/2-inch. It is often used as a flavor base for stocks and

soups.
 Uses: Provides a foundational flavor in stocks, sauces,
and soups, adding depth and complexity to dishes.

Paysanne  Description: A cut where vegetables are sliced into thin,

flat pieces, often with a shape resembling small rounds or
triangles. Typically about 1/8-inch thick.
 Uses: Used for soups, stews, and garnishes where a
decorative yet simple cut is desired. It allows for quick
cooking and even texture.

5. Explain the difference between sharpening a knife and honing a knife, when each should be performed
and what equipment you use.
Ans:-

Sharpening a Knife

Purpose:

 Sharpening restores the knife’s edge by removing metal to create a new, sharp edge. It is necessary when the blade
becomes dull or damaged.

When to Perform:

 Frequency: Sharpening is done less frequently compared to honing, typically when you notice that the knife isn’t cutting
as efficiently or feels dull.
 Indicators: If the knife is struggling to cut through foods or if you notice visible nicks or damage on the blade, sharpening
is required.

Equipment Used:

 Sharpening Stone (Whetstone): A common tool for manually sharpening knives. It usually comes in different grits
(coarse, medium, fine) for various stages of sharpening.
 Electric Sharpener: A powered device that sharpens knives quickly and is user-friendly, but may not offer the precision
of a whetstone.
 Manual Sharpener: Includes tools like pull-through sharpeners, which have preset angles to guide the blade through.

Honing a Knife

Purpose:

 Honing realigns the knife’s edge by straightening it, rather than removing metal. It corrects minor bends and maintains
the blade’s sharpness between sharpenings.

When to Perform:

 Frequency: Honing should be done regularly, even before each use, to maintain the blade’s edge and ensure optimal
performance.
 Indicators: When you notice that the knife starts to feel dull or isn’t cutting as smoothly as usual, it’s time for honing.

Equipment Used:

 Honing Steel: A long, rod-like tool that aligns the blade’s edge. It can be smooth or ridged, and it is often used to keep
the edge straight and sharp.
 Honing Rod: Similar to a honing steel, but with a more specific design to align the edge of the blade.
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6. Briefly explain the purpose/use of each of these knives:

Chef  Purpose/Use: A versatile, all-purpose knife used for

chopping, slicing, dicing, and mincing. It has a broad, curved
blade that facilitates a rocking motion for efficient cutting.
 Typical Use: Ideal for handling a wide variety of tasks,
including cutting meat, vegetables, and herbs.

Filleting  Purpose/Use: Designed specifically for filleting fish, this

knife features a flexible, thin blade that allows precise cuts to
separate the flesh from the bones.
 Typical Use: Used for removing the bones from fish and
making delicate, precise cuts.

Palette  Purpose/Use: A thin, flat knife with a rounded edge,

often used for spreading, smoothing, or lifting. It’s not
typically used for cutting.
 Typical Use: Ideal for tasks such as spreading icing on
cakes, lifting delicate items, or smoothing out ingredients.

Utility  Purpose/Use: A medium-sized knife that is versatile and

used for various tasks where a chef’s knife might be too
large. It has a narrower blade than a chef’s knife, making it
suitable for precise work.
 Typical Use: Ideal for slicing sandwiches, cutting small
fruits and vegetables, and general food preparation.

Vegetable  Purpose/Use: Specifically designed for cutting

vegetables, it usually has a straight, wide blade that allows
for efficient chopping and slicing.
 Typical Use: Used primarily for preparing vegetables,
including slicing, dicing, and julienning.

7. It’s important to work safely when using kitchen equipment. Many of the safety requirements apply to all
equipment. Identify three key things you can do when working safely with equipment that blends, mixes, grates or
slices (both electrical and handheld).
Ans:-

Follow Proper Operation and Maintenance Guidelines

 Description: Always read and adhere to the manufacturer’s instructions for operating and maintaining equipment. This includes
understanding how to safely use and clean the equipment.
 Safety Measures: Ensure that you are familiar with the equipment’s features, such as safety locks, speed settings, and
assembly/disassembly instructions. Regularly check and maintain the equipment to prevent malfunction or accidents.

2. Use Equipment Correctly and Avoid Improper Handling

 Description: Use the equipment solely for its intended purpose and handle it carefully to avoid accidents. For electrical equipment,
ensure that it is properly assembled and that all safety guards are in place.
 Safety Measures: For blenders and mixers, make sure the lid is securely closed before operating. For grating and slicing, use the safety
guards or hand protectors provided to avoid cuts and injuries. Avoid putting hands or utensils into moving parts.

3. Keep Work Areas and Equipment Clean and Organized

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 Description: Maintain a clean and organized work area to reduce the risk of accidents and ensure that equipment functions properly.
 Safety Measures: Clean equipment after use to prevent buildup that can lead to malfunctions or contamination. Ensure that work
surfaces are dry to prevent slips and that tools are stored properly when not in use. Keep cords and electrical connections away from
water and hot surfaces.

8. List three key safety considerations you need to make when using hot equipment such as ovens, deep
fryers, salamanders, stove top, or microwaves (both gas and electric).
Ans:-

1. Protect Yourself from Burns and Heat

 Description: Hot equipment can cause serious burns and injuries if proper precautions are not taken.
 Safety Measures: Always use oven mitts or heat-resistant gloves when handling hot trays, pans, or equipment. Avoid
wearing loose clothing that could catch fire and ensure that long hair is tied back. Be cautious when opening hot ovens or
fryers to avoid steam burns or splashes of hot oil.

**2. Maintain Proper Equipment Handling and Usage

 Description: Improper use of hot equipment can lead to accidents, fires, or equipment damage.
 Safety Measures: Follow the manufacturer’s instructions for operating and maintaining equipment. Keep flammable
materials away from hot surfaces and ensure that all equipment is functioning properly before use. Never leave hot
equipment unattended while in operation, and always turn off equipment when not in use.

**3. Ensure Proper Ventilation and Safety Around Heat Sources

 Description: Good ventilation is crucial when using hot equipment to prevent overheating and ensure safe operation.
 Safety Measures: Ensure that your work area is well-ventilated, especially when using equipment like deep fryers or
salamanders that generate significant heat and fumes. For gas appliances, make sure the area is free from gas leaks, and
check that ventilation systems are operational. Regularly inspect and clean vents and filters to maintain airflow and
reduce fire hazards.

9. List three key safety considerations you need to make when working with a Cryovac machine.
Ans:-

Avoiding Injury from Moving Parts

 Description: Cryovac machines have moving parts and sharp edges that can cause injuries if not handled properly.
 Safety Measures: Always ensure that the machine is turned off and unplugged before cleaning or performing any maintenance. Use
caution when handling the sealing bar and other components to avoid cuts or pinches. Keep fingers and other body parts away from the
sealing area while the machine is in operation.

**2. Preventing Electrical Hazards

 Description: Cryovac machines are electrically powered, and improper handling can lead to electrical hazards.
 Safety Measures: Check that the power cord and plug are in good condition and free from damage. Ensure the machine is properly
grounded and connected to an appropriate power source. Avoid using the machine with wet hands or in damp environments to reduce
the risk of electric shock.

**3. Proper Handling of Packaging Materials

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 Description: Incorrect use of packaging materials or improper sealing can affect the machine’s performance and safety.
 Safety Measures: Use only compatible vacuum-seal bags or rolls recommended by the manufacturer to avoid damage to the machine.
Ensure that the bags are properly aligned and that the edges are clean before sealing. Avoid overfilling the bags, as this can cause
malfunction or incomplete sealing.

10. List three key procedures you need to follow when cleaning and maintaining equipment.
Ans:-

Follow Manufacturer’s Instructions

 Description: Adhering to the manufacturer’s guidelines ensures proper cleaning techniques and
maintenance procedures.
 Procedure: Refer to the equipment's manual for specific cleaning instructions, recommended
cleaning agents, and maintenance schedules. This includes disassembling parts if needed and using
appropriate tools and cleaners.

**2. Clean Equipment Thoroughly and Regularly

 Description: Regular and thorough cleaning prevents buildup of residues and contaminants, ensuring
optimal performance and longevity of the equipment.
 Procedure: Remove any food particles, grease, or residue from equipment after each use. Use
appropriate cleaning agents and tools, such as brushes, cloths, or sponges. For deeper cleaning,
follow the manufacturer’s recommendations for disassembling and washing removable parts.

**3. Inspect and Maintain Equipment

 Description: Regular inspection and maintenance help identify potential issues before they become
serious problems, ensuring safe and efficient operation.
 Procedure: Check equipment for wear and tear, damage, or malfunction regularly. Perform routine
maintenance tasks such as lubricating moving parts, tightening loose bolts, and replacing worn-out
components. Report any issues that cannot be fixed immediately and schedule professional servicing
if needed.

11. List five items you need to clean equipment and your work area.
Ans:-

Cleaning Cloths or Rags

 Description: Used for wiping down surfaces, removing spills, and cleaning equipment.
 Usage: Choose absorbent, lint-free cloths for general cleaning and disinfecting. Ensure cloths are changed regularly to avoid cross-
contamination.

**2. Sponges or Scrubbers

 Description: Used for scrubbing surfaces and removing stubborn residues.

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 Usage: Select sponges or scrubbers with appropriate abrasiveness for the type of surface or equipment being cleaned. Avoid using
abrasive scrubbers on delicate surfaces to prevent damage.

**3. Cleaning Agents (Detergents and Disinfectants)

 Description: Chemical products used to clean and sanitize surfaces and equipment.
 Usage: Use food-safe detergents for general cleaning and disinfectants for sanitizing surfaces. Follow the manufacturer’s instructions
for dilution and application to ensure effectiveness and safety.

**4. Brushes

 Description: Used for cleaning hard-to-reach areas and removing debris from equipment.
 Usage: Use different brushes (e.g., small detail brushes, bottle brushes) depending on the equipment and area being cleaned. Ensure
brushes are cleaned and sanitized regularly.

**5. Brooms and Mops

 Description: Used for sweeping and mopping floors and other large surfaces.
 Usage: Use brooms to remove loose debris and mops for cleaning and sanitizing floors. Select appropriate mop heads and cleaning
solutions for the type of flooring and level of soiling.

Assessor Checklist: Assessment Task 1 (Written Assessment)

Questions Satisfactory

Q1.  Yes  No

Q2.  Yes  No

Q3.  Yes  No

Q4.  Yes  No

Q5.  Yes  No

Q6.  Yes  No

Q7.  Yes  No

Q8.  Yes  No

Q9.  Yes  No

Q10.  Yes  No

Q11.  Yes  No

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Assessment Cover Sheet

Please complete cover sheet clearly and accurately for assessment tasks and other types of evidence you submit for your course. All student assessment tasks
submissions including any associated checklists where applicable, are to be attached to this cover sheet.

Student Use
Student ID No NTCA230174

Student Name RITIK

Unit Code SITHCCC023

Unit Title Use Food Preparation Equipment

Assessment No. 2
Assessment Method Student Logbook
 Initial Submission  Re-Submission

Student Declaration I declare that:

 These tasks are my own work.  I have read and understood NTCA’s policy on Plagiarism, cheating
 None of this work has been completed by any other and collusion and understand that if I am found to be in breach of
person this policy, disciplinary action may be taken against me by NTCA.
 These tasks are not plagiarised or colluded with any  I have a copy of my assessment work with me, which I can produce
other student/s. if the original is lost.
 I have correctly referenced all resources and reference
texts throughout these assessment tasks.
Student Signature: RITIK Submission Date:

Assessor Use Only

Outcome

Satisfactory / Not Satisfactory

Assessor Feedback:

Assessor Name: Signature: Date:

Student Submission Receipt:Your submission has been received. Please keep a copy of this record.

Student ID & Name: ……………………………….…………………….….. Submission Date: …………………..…………………………

Unit Code: ………………………………..……………… Assessment No & Method: ……………………………………..….……..………….

 Initial Submission  Re-Submission

Received By (Name): …………………………………….…. Signature: …………………..……….. Date: …………………..………………..

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The results will be updated within twenty-one (21) days from your final submission. Please check your student portal regularly to make sure
that your results are updated. If there are any discrepancies, please discuss with the Trainer/Student Support Officer.

Assessment Task 2 –Student Logbook

Information for students:

Tasks required for this unit

This unit of competency requires that you:
 safely and hygienically prepare food using each of the following fixed and hand-held
commercial equipment:

o blender o measures

o deep-fryer o microwave

o food processor o mouli

o grater o oven

o cryovac machine o peeler, corer or slicer

o knife sharpening equipment: o planetary mixer

 sharpening steels and stones o salamander

o knives: o scales
 chef’s knife o slicing machine
 filleting knife o stove top
 palette knife o thermometer
 utility knife o water bath (not bain marie)
 vegetable knife o whisk
o mandolin slicer

 make basic and precision cuts on fruit and vegetables using each of the following types of
cuts at least once:

o brunoise o julienne

o chiffonnade o macédoine

o concasse o mirepoix

o jardinière o paysanne

 complete food preparation tasks within commercial time constraints.

Instructions for how you will complete these requirements are included below.

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 Level 11, 190 Queen St, Melbourne, 3000
Tel: 03 9606 0032 | Web: www.ntca.edu.au
RTO#6527 | CRICOS#03399C

Activities
Complete the following activities.

1. Carefully read the following information.

Successful completion of this unit requires that you complete the range of cooking
tasks listed above. It is important that you provide evidence that you have
successfully completed each task. We have provided a Student Logbook to help
you.

How will I provide evidence?

In your Student Logbook you will find some detailed information about providing
evidence, the preparation and planning documents you must complete each time
you cook, a logbook summary and a Reflective journal. Each time you prepare a
dish for assessment of this unit, you will need to:
 Complete a Service planning document
 Complete a Reflective journal (a reflective journal provides an opportunity for
you to think about the processes you undertook – what went well, what you
would do differently next time); it also helps you to provide evidence for your
assessment
 Ask your supervisor/assessor to sign the Supervisor Declaration section at the
end of your Reflective journal.
Your assessor will also observe some of your cooking and food preparation and
complete an observation checklist.

2. Determine production requirements.

To ensure you have everything you need to prepare the required food, you will
need to:
 interpret the standard recipe and associated food preparation list which you
will be working from and:
o Confirm the food production requirements

o Calculate the number of portions and the amount of each ingredient that
you require
o Identify the food preparation equipment that you require

o Ensure the appropriate food preparation equipment is clean, safe and

ready for use.
A Service planning template has been provided to help you.

3. Use equipment to prepare food.

Now it’s time to put all of that planning and organising to work. Prepare the required
foods as per the standard recipe and food preparation list. Ensure that:
 all food is handled and prepared safely and hygienically

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 Level 11, 190 Queen St, Melbourne, 3000
Tel: 03 9606 0032 | Web: www.ntca.edu.au
RTO#6527 | CRICOS#03399C

 you follow portion control procedures

 you manage your own speed, timing, sequencing and productivity to ensure
efficiency
 you assemble and use all equipment safely and hygienically as per
manufacturer’s instructions
 you check that equipment is clean and ready for use
 you demonstrate the range of precision cuts required of this task
 your knife selection is appropriate to the type of food being prepared
 you work sustainably to minimise the amount of waste produced and to reduce
the use of energy and resources
 you clean equipment by using the correct amount and type of cleaning agents
 you make minor adjustments including oiling and blade adjustment
 you work within commercial time constraints.
Where any equipment shows signs of faults or other issues that indicate it may be
unsafe to use, report immediately to your trainer/assessor or supervisor.

Complete a Reflective journal for each time you receive and store stock as part of
your assessment for this unit. Don’t forget to ask your supervisor/assessor to
complete the declaration.

4. Submit documents to your assessor.

Finalise your Student Logbook. Ensure all documents are clear and complete. It
should include the following completed documents for each time you cook a dish as
part of your assessment for this unit.
 Service planning
 Reflective journal (endorsed by your supervisor/assessor).
Send or submit the completed Student Logbook to your assessor.

Document: SITHCCC023 - Student Assessment | Version: 1.1 | Page 19 of 20

 Level 11, 190 Queen St, Melbourne, 3000
Tel: 03 9606 0032 | Web: www.ntca.edu.au
RTO#6527 | CRICOS#03399C

Performance Checklist: Task 2

Your task must address the following performance criteria/ performance checklist.
S N/S Trainer/Assessor to complete
To be assessed as satisfactory (S) in this
(Comment and feedback to
assessment task the student needs to
students)
demonstrate competency in the following critical
aspects of evidence:

a) The student has satisfactorily completed a Service

Planning document for each session.

b) The student has satisfactorily completed a Reflective
journal for each type of equipment, knives and precision

cuts they have demonstrated.
c) Assessor observations have been completed and
collectively across all observations (either singular or on

multiple occasions) all boxes have been checked as Yes
and the student demonstrated their competence as per
the Quality indicators provided in the assessor logbook.
d) The student’s workplace supervisor (or the assessor if in
a training kitchen) has completed the Supervisor

Declaration Section in the student’s logbook and you are
satisfied that they have answered Yes to each question,
the supervisor has provided comments/feedback and
you have followed up on any gaps or concerns you have
by discussing this with the supervisor.
e) Provide details of any discussions that took place in the
Comments column.

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