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Learner Assessment Pack
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SITHCCC040 Prepare and serve cheese
LEARNER ASSESSMENT PACK 1
SITHCCC040 - Prepare and serve cheese (Release 1) Learner Assessment Pack Produced 19 August 2022 © Precision RTO Resources
Learner Assessment Pack
Precision RTO Resources Level 13, 269 Wickham St, Fortitude Valley 4006 Email:
[email protected] Website: www.precisionrtoresources.com.au
SITHCCC040 - Prepare and serve cheese (Release 1) This resource has been developed for Precision RTO Resources (Australia) by Academy of Professional Excellence (APEX) Pty Ltd. Email:
[email protected]
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Website: www.apexeducation.edu.au
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© 2022 Precision RTO Resources
Copyright Notice
Copying for Educational Purposes
No part of this resource may be reproduced in any form or by any means, electronic or mechanical, including photocopying or recording, or by an information retrieval system without written permission from Precision RTO Resources. Legal action may be taken against any person who infringes their copyright through unauthorised copying.
The Australian Copyright Act 1968 allows 10% of this resource to be copied by any educational institute for educational purposes, provided that the institute (or the body that administers it) has given a remuneration notice to the Copyright Agency Limited (CAL) under the Act. For more information, visit www.copyright.com.au.
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These terms are subject to the conditions prescribed under the Australian Copyright Act 1968.
Disclaimer
Precision RTO Resources has made a great effort to ensure that this material is free from error or omissions. However, you should conduct your own enquiries and seek professional advice before relying on any fact, statement or matter contained in this document. Precision RTO Resources is not responsible for any injury, loss or damage as a result of resource included or omitted from this material. Information in this course material is current at the time of publication.
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SITHCCC040 - Prepare and serve cheese (Release 1) Learner Assessment Pack Produced 19 August 2022 © Precision RTO Resources
Prepare and s che
Learner Assessment Pack
Version Control & Document History Summary of modifications
Version
19 August 2022
Version 1 produced following assessment validation.
1.0
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Date
SITHCCC040 - Prepare and serve cheese (Release 1) Learner Assessment Pack Produced 19 August 2022 © Precision RTO Resources
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Learner Assessment Pack
Table of Contents Assessment Delivery ............................................................................................................................... 5 Candidate Information ............................................................................................................................ 6
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Steps for Candidates ............................................................................................................................... 8 Reasonable Adjustment .......................................................................................................................... 9 Resources Required for Assessment ..................................................................................................... 10
Accessing Intranet Pages ...................................................................................................................... 13 Assessment Agreement ........................................................................................................................ 14
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Assessment Tasks .................................................................................................................................. 19 Contextualisation of Assessments by RTOs .......................................................................................... 20 Knowledge Assessment .............................................................................................................21 Practical Assessment .................................................................................................................38 Workplace Assessment..........................................................................................................39 Assessment Overview .............................................................................................................. 39 Task 1: Select Cheese from Stores as per Standard Recipes..................................................... 41
Task 2: Prepare and Cook Cheese ............................................................................................. 43 Task 3: Store Cheese ................................................................................................................. 46 Task 4: Clean the Kitchen Area ................................................................................................. 47
Assessment Workbook Checklist .......................................................................................................... 49 Assessment Workbook Checklist ...............................................................................................50
Recording .............................................................................................................................................. 51
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Record of Assessment ...............................................................................................................52
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SITHCCC040 - Prepare and serve cheese (Release 1) Learner Assessment Pack Produced 19 August 2022 © Precision RTO Resources
Learner Assessment Pack
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Assessment Delivery
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Learner Assessment Pack
SITHCCC040 - Prepare and serve cheese (Release 1) Learner Assessment Pack Produced 19 August 2022 © Precision RTO Resources
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Learner Assessment Pack
Candidate Information
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This Learner Assessment Pack is designed for you to complete the assessment for SITHCCC040 Prepare and serve cheese (Release 1). It may refer to your own workplace/organisation, or to a simulated business provided by your assessor.
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The assessment tasks include Knowledge Assessment where you need to demonstrate your knowledge and understanding of the unit, and the Practical Assessment, where you need to demonstrate your skills required in the unit. It is recommended that you complete the Practical Assessments in your own workplace/organisation. If you don’t have access to a real workplace, you can complete the assessment in a simulated environment where resources and conditions similar to a workplace must be accessed. Ensure to discuss this with your assessor prior to commencing with the assessment.
Each Learner Assessment Pack is made up of four parts:
Assessment Delivery
Candidate Information Steps for Candidate
Assessment Agreement
Assessment Tasks
Assessment Tasks, including:
Knowledge Assessment
Practical Assessment
Assessment Workbook Checklist
Assessment Workbook Checklist
Recording
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Record of Assessment
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SITHCCC040 - Prepare and serve cheese (Release 1) Learner Assessment Pack Produced 19 August 2022 © Precision RTO Resources
Learner Assessment Pack
Before you commence your assessment, ensure that you have a good knowledge of the subject, have thoroughly read your Learner Resource, and clearly understand the assessment requirements and the expectations of the industry to which the assessment is related.
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Assessments are designed to be completed using your industry/organisation, but your Registered Training Organisation (RTO) may assist you by contextualising the unit to be completed in a simulated workplace environment.
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You will be required to demonstrate knowledge and skills which must be observed directly by your assessor. Where the observation task may be difficult for the assessor to directly observed, a video recording of the practical observation task must be submitted as supplementary evidence. Verification from at least one third-party signatory, and preferably two or more witnesses is required to confirm your demonstration of these practical knowledge and skills. These witnesses would usually be your current or recent supervisors, or your assessor. The practical assessment tasks may be completed using your own workplace, a simulated environment, or a mix of both, as instructed by your assessor. To contextualise this assessment to your industry/organisation, you may be asked by your assessor to provide additional information based on your industry/organisation.
Instructions are given for each task. If you have questions, or unclear how to proceed, consult with your assessor. Records of all aspects of the assessment must be kept in your Learner Assessment Pack
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The record of assessment is a legal document and must be signed, dated, and a copy stored as required by your Registered Training Organisation (RTO).
SITHCCC040 - Prepare and serve cheese (Release 1) Learner Assessment Pack Produced 19 August 2022 © Precision RTO Resources
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Learner Assessment Pack
Steps for Candidates Your Learner Assessment Pack:
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1. Upon receiving your Learner Assessment Pack, discuss with your assessor the expectations and requirements of this assessment. You may also need to supply contact details of one or two work referees who can confirm your skills in the industry. Discuss with your assessor if you intend to undertake the practical assessment tasks based on your employing organisation, in a simulated business, or in a mix of both.
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2. Your Learner Assessment Pack is where you will get the task information. Complete each task as instructed using either your own workplace, or using a simulated business, as discussed with your assessor.
3. After you complete your assessment, gather and submit your evidence documents as detailed in the task(s) in the timeframe agreed with your assessor.
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Your assessor will advise you if there are any further steps for you to take to satisfactorily complete this assessment.
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SITHCCC040 - Prepare and serve cheese (Release 1) Learner Assessment Pack Produced 19 August 2022 © Precision RTO Resources
Learner Assessment Pack
Reasonable Adjustment Adapted Reasonable Adjustment in teaching, learning and assessment for candidates with a disability - November 2010 - Prepared by - Queensland VET Development Centre
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Reasonable adjustment in VET is the term applied to modifying the learning environment or making changes to the training delivered to assist a candidate with a disability. A reasonable adjustment can be as simple as changing classrooms to be closer to amenities or installing a particular type of software on a computer for a person with vision impairment. Why make a reasonable adjustment?
We make reasonable adjustments in VET to make sure that candidates with a disability have: The same learning opportunities as candidates without a disability, and
The same opportunity to perform and complete assessments as those without a disability.
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Reasonable adjustment applied to participation in teaching, learning and assessment activities can include:
Customising resources and assessment activities within the training package or accredited course
Modifying the presentation medium
Candidate support
Use of assistive/adaptive technologies
Making information accessible both before enrolment and during the course
Monitoring the adjustments to ensure candidates needs continue to be met
Assistive/Adaptive Technologies
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Assistive/Adaptive technology means ‘software or hardware that has been specifically designed to assist people with disabilities in carrying out daily activities’ (World Wide Web Consortium - W3C). It includes screen readers, magnifiers, voice recognition software, alternative keyboards, devices for grasping, visual alert systems, digital note-takers. IMPORTANT:
Reasonable adjustment made for collecting candidate assessment evidence must not impact on the standard expected by the workplace, as expressed by the relevant unit(s) of competency. For example, if the assessment were gathering evidence of the candidate’s competency in writing, allowing the candidate to complete the assessment verbally would not be a valid assessment method. The method of assessment used by any reasonable adjustment must still meet the competency requirements.
SITHCCC040 - Prepare and serve cheese (Release 1) Learner Assessment Pack Produced 19 August 2022 © Precision RTO Resources
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Learner Assessment Pack
Resources Required for Assessment To complete the Practical Assessment tasks, you will require access to: Computer with internet and email access, and a working web browser
Installed software: Word, Adobe Acrobat Reader
An industry workplace or a stimulated industry environment, such as an industry-realistic kitchen servicing customers, that will allow you access to: o
Fixtures and large equipment: Commercial: -
Blender
-
Food processor
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•
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Commercial grade work benches (1.5 m per person)
•
Commercial oven with trays (one per two persons)
•
Commercial refrigeration facilities
•
Sink
•
Gas, electric or induction stove top (two burners per person)
•
Storage facilities
Small equipment •
Baking sheets and trays
•
Containers for hot and cold food
•
Cutting boards
•
Knife sharpening equipment: -
Sharpening steel
-
Sharpening stone
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•
•
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Knives -
Cheese knife
-
Chef’s knife
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Utility knife
SITHCCC040 - Prepare and serve cheese (Release 1) Learner Assessment Pack Produced 19 August 2022 © Precision RTO Resources
Learner Assessment Pack
Measures -
Measuring jugs
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Measuring spoons
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Portion control scoops
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•
•
Pots and pans for small and large production
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Service-ware: Crockery
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Cutlery and serving utensils
Scales
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•
-
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Food safe gloves
o
Cleaning materials and equipment:
o
•
Cleaning cloths
•
Commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens, equipment and food storage areas
•
Dustpans and brooms
•
Garbage bins and bags
•
Hand towel dispenser and hand towels
•
Mops and buckets
•
Separate hand basin and soap for hand washing
•
Sponges, brushes and scourers
•
Tea towels
Organisational specifications:
Current commercial stock control procedures and documentation for ordering, monitoring and maintaining stock
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•
o
•
Mise en place lists
•
Food safety plans including food safety practices
•
Guidelines relating to food disposal, storage and presentation requirements
•
Safety data sheets (SDS) for cleaning agents and chemicals
Diverse and comprehensive range of cheeses, garnishes and accompaniments
SITHCCC040 - Prepare and serve cheese (Release 1) Learner Assessment Pack Produced 19 August 2022 © Precision RTO Resources
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Learner Assessment Pack
Organisational documentation on: •
Storage and disposal of surplus and by-products: -
Organisational procedures
-
Environmental considerations
-
Cost-reduction initiatives
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Policies and procedures on hygiene requirements relating to possible bacterial spoilage of cheese
•
Standard recipes on cheese dishes
•
Standards on:
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Preparation of garnishes and accompaniments
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Plating and dish presentation
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Waste reduction during preparation and cooking
•
Guidelines on commercial time constraints and deadlines
•
Procedures on cleaning the kitchen area
Opportunity to: •
Select cheese from stores as per standard recipes
•
Prepare and cook cheese
•
Cook cheese dishes
•
Store cheese
•
Clean the kitchen area
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o
-
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SITHCCC040 - Prepare and serve cheese (Release 1) Learner Assessment Pack Produced 19 August 2022 © Precision RTO Resources
Learner Assessment Pack
Accessing Intranet Pages Some assessment tasks may require you to access specific pages from the simulated business, The Continent Hotel. Links to these pages are formatted in Blue Text.
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To access these, hold the Ctrl key for Windows users while clicking on these links. For Mac users, directly click the link. The simulated business, The Continent Hotel, can be accessed by going to http://bouncefitness.precisiongroup.com.au / https://thecontinenthotel.precisiongroup.com.au/.
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Login to The Continent Hotel using the username and password provided by your Registered Training Organisation (RTO).
SITHCCC040 - Prepare and serve cheese (Release 1) Learner Assessment Pack Produced 19 August 2022 © Precision RTO Resources
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Learner Assessment Pack
Assessment Agreement Instructions:
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Discuss and accomplish this section with your assessor before commencing then sign the confirmation at the end of this Agreement.
Please tick at least one of the following for each section: Delivery Method
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Classroom
Small Group
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One-on-One
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Online
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Other (please describe)
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Assessment Pathway (for Practical Assessment)
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Simulated Workplace Environment (Contextualised by RTO)
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Candidate’s Organisation (Pre-assessment meeting conducted)
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SITHCCC040 - Prepare and serve cheese (Release 1) Learner Assessment Pack Produced 19 August 2022 © Precision RTO Resources
Learner Assessment Pack
Assessment Conditions Skills must be demonstrated in an operational commercial kitchen. This can be: an industry workplace; or
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A simulated industry environment, such as an industry-realistic training kitchen servicing customers. Assessment must ensure access to:
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Fixtures and large equipment:
☐
Commercial: Blender
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Food processor
☐
Commercial grade work benches (1.5 m per person)
☐
Commercial oven with trays (one per two persons)
☐
Commercial refrigeration facilities
☐
Sink
☐
Gas, electric or induction stove top (two burners per person)
☐
Storage facilities
☐
Small equipment:
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Baking sheets and trays
☐
Containers for hot and cold food
☐
Cutting boards
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SITHCCC040 - Prepare and serve cheese (Release 1) Learner Assessment Pack Produced 19 August 2022 © Precision RTO Resources
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Learner Assessment Pack
Knife sharpening equipment:
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Sharpening stone
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Knives: Cheese knife Chef’s knife
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☐
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Utility knife
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Sharpening steel
Measures:
Measuring jugs
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Measuring spoons
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Portion control scoops
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Pots and pans for small and large production
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Service-ware: Crockery
☐
Cutlery and serving utensils
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Scales
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Food safe gloves
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SITHCCC040 - Prepare and serve cheese (Release 1) Learner Assessment Pack Produced 19 August 2022 © Precision RTO Resources
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Cleaning materials and equipment:
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Commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens, equipment and food storage areas
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Dustpans and brooms
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Garbage bins and bags
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Hand towel dispenser and hand towels
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Cleaning cloths
Mops and buckets
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Separate hand basin and soap for hand washing
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Sponges, brushes and scourers
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Tea towels
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Organisational specifications:
Current commercial stock control procedures and documentation for ordering, monitoring and maintaining stock
☐
Mise en place lists
☐
Food safety plans
☐
Guidelines relating to food disposal, storage and presentation requirements
☐
Safety data sheets (SDS) for cleaning agents and chemicals
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Diverse and comprehensive range of cheeses, garnishes and accompaniments specified in the performance evidence.
SITHCCC040 - Prepare and serve cheese (Release 1) Learner Assessment Pack Produced 19 August 2022 © Precision RTO Resources
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Learner Assessment Pack
Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors and: ☐
Hold a trade certificate as a cook or chef or equivalent; and
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Have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency.
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Have achieved the Certificate III or Certificate IV in Commercial Cookery, or Certificate III or IV in Catering Operations, or Certificate III or IV in Patisserie, or their successors; or
I confirm that the activities and assessment completed for this unit are my own work, and comply with all relevant copyright and plagiarism rules.
I understand that if there are any issues found in the authenticity of any piece of my assessment, I may be orally re-assessed OR asked to complete further assessment tasks. Candidate’s name
Candidate’s signature
Date
Assessor’s name
Assessor’s signature
Date
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End of Assessment Agreement
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Learner Assessment Pack
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Assessment Tasks
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Learner Assessment Pack
SITHCCC040 - Prepare and serve cheese (Release 1) Learner Assessment Pack Produced 19 August 2022 © Precision RTO Resources
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Learner Assessment Pack
Tasks Complete all tasks in this assessment as instructed. If you have questions, consult with your assessor.
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Contextualisation of Assessments by RTOs
Contextualisation is the process of modifying assessment tools to make learning more meaningful for candidates and their employers.
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Precision RTO Resources recommends that your RTO contextualise the assessment tools to suit particular industry requirements and specific organisational requirements before using them. Contextualisation must retain the integrity of the assessment and the outcome of the unit of competency.
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Learner Assessment Pack
Knowledge Assessment
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Question 1 Complete the table below about the culinary terms related to different cheeses:
a. Identify at least one cheese commonly used in the industry, based on the classification of cheese provided below. b. Identify at least one culinary term related to the identified cheese.
c. In 30 words or more, briefly explain the relation of the culinary term identified to each classification of cheese listed.
Classification of Cheese
i.
Cheddar
ii.
White mould
iii.
Blue mould
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Cheese Commonly Used in the Industry
SITHCCC040 - Prepare and serve cheese (Release 1) Learner Assessment Pack Produced 19 August 2022 © Precision RTO Resources
Culinary Term Related to the Cheese
Brief Explanation of the Culinary Term
Cheese Commonly Used in the Industry
Culinary Term Related to the Cheese
Brief Explanation of the Culinary Term
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Classification of Cheese
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Learner Assessment Pack
iv.
Washed rind
v.
Hard
vi.
Semi-hard
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Learner Assessment Pack
Cheese Commonly Used in the Industry
Culinary Term Related to the Cheese
Brief Explanation of the Culinary Term
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Classification of Cheese
vii.
Eye
viii.
Fresh
ix.
Stretched curd
SITHCCC040 - Prepare and serve cheese (Release 1) Learner Assessment Pack Produced 19 August 2022 © Precision RTO Resources
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Question 2 Complete the table below about the classifications of cheese:
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a. Identify the following related to each classification of cheese provided.
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Learner Assessment Pack
At least one visual characteristic
At least one taste or flavour-related characteristic
At least one texture-related characteristic
b. Identify at least one common use of each classification of cheese.
Classification of Cheese
i.
Cheddar
ii.
White mould
iii.
Blue mould
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Visual Characteristic
SITHCCC040 - Prepare and serve cheese (Release 1) Learner Assessment Pack Produced 19 August 2022 © Precision RTO Resources
Taste
Texture
Common Use of Each Classification
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Learner Assessment Pack
Visual Characteristic
Taste
Common Use of Each Classification
Texture
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Classification of Cheese
iv.
Washed rind
v.
Hard
vi.
Semi-hard
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Visual Characteristic
Taste
Texture
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Classification of Cheese
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Learner Assessment Pack
vii.
Eye
viii.
Fresh
ix.
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Stretched curd
SITHCCC040 - Prepare and serve cheese (Release 1) Learner Assessment Pack Produced 19 August 2022 © Precision RTO Resources
Common Use of Each Classification
Learner Assessment Pack
Question 3 Complete the table below about the manufacturing methods of cheese:
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a. Identify at least one manufacturing method used to make cheeses in each classification provided below. b. In 30 words or more, briefly explain how the identified manufacturing method is performed. Manufacturing Method Used
How the Manufacturing Method is Performed
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Classification of Cheese
Cheddar
ii.
Blue mould
iii.
Washed rind
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i.
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SITHCCC040 - Prepare and serve cheese (Release 1) Learner Assessment Pack Produced 19 August 2022 © Precision RTO Resources
Learner Assessment Pack
Question 4
a. Identify the place of origin of the cheese
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Answer the following questions about the place of origin, historical aspects and cultural aspects of cheese.
b. In 30 words or more, briefly describe the following:
Historical aspect of the cheese
Cultural aspect of the cheese
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Classification of Cheese
Cheddar
ii.
Blue mould
iii.
Washed rind
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i.
Place of Origin
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SITHCCC040 - Prepare and serve cheese (Release 1) Learner Assessment Pack Produced 19 August 2022 © Precision RTO Resources
Historical Aspect
Cultural Aspect
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Question 5 Read the scenario below. Answer the questions that follow about the garnish and accompaniment requirements.
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Monica is a senior chef at The Continent Hotel’s new restaurant, Le Jardin. The restaurant is hosting a three-course table d'hôte for food critics to promote the restaurant. One of her responsibilities is to ensure there are three types of cheese dishes served – one hot, one cold, one cheese plate, along with appropriate garnishes and accompaniments. She chose the following dishes with their garnishes and accompaniments for the event: Hot dish: Swiss cheese fondue
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Garnish: Pine nuts
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Accompaniments: Cut vegetables and croutons
Cold dish: Cheesecake o
Garnish: Mint sprig
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Accompaniments: Fresh fruit
Cheese Plate o
Garnish: Walnuts, honey
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Accompaniments: Carrot and celery sticks
a. Identify the hot dish Monica chose for the event.
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b. Identify the garnish to be used on the hot dish chosen.
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Learner Assessment Pack
c. Identify the two accompaniments to be used with the hot dish chosen.
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ii.
d. Identify the cold dish Monica chose for the event.
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e. Identify the garnish to be used on the cold dish chosen.
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SITHCCC040 - Prepare and serve cheese (Release 1) Learner Assessment Pack Produced 19 August 2022 © Precision RTO Resources
Learner Assessment Pack
f.
Identify the two accompaniments to be used with the cold dish chosen.
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ii.
g. Identify the garnish to be used on the cheese plate.
h. Identify the two accompaniments to be used with the cheese plate.
i.
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ii.
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Question 6
a. Define degree of ripeness of cheese.
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b. Answer the following questions:
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Answer the following questions about the optimum conditions for serving cheese.
i.
Briefly explain how the optimum degree of ripeness of each type of cheese is determined before serving.
ii. Identify the optimum temperature for serving the type of cheese.
Type of Cheese
Cheddar cheeses
ii.
Fresh cheeses
iii.
White mould cheeses
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i.
Brief Explanation on How the Optimum Degree of Ripeness is Confirmed
Optimum Temperature for Serving Cheese
c. In 30 words or more, briefly explain the importance of serving cheeses at appropriate temperatures.
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Learner Assessment Pack
Question 7 Complete the table below about the types of bases from which cheese is made:
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a. Identify at least one distinct characteristic of the types of cheese bases provided below. b. Identify at least one cheese made from the types of bases provided below.
Distinct Characteristic of the Cheeses Made from Each Type of Base
Example of Cheese Made from Each Type of Base
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Types of Cheese Bases
Cow milk
ii.
Sheep milk
iii.
Goat milk
iv.
Buffalo milk
v.
Soy milk
vi.
Specialty cheese
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i.
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Learner Assessment Pack
Question 8 Complete the table below about the contexts in which cheese is served:
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a. Identify at least one cheese commonly served in the context. b. In 30 words or more, briefly explain the contexts in serving cheese provided below. Cheese Commonly Served in the Context
Brief Explanation of the Context
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Context in Which Cheese is Served
Appetisers
ii.
Entrees
iii.
Cheese course
iv.
Dessert course
v.
Cheese tastings
vi.
Stand-alone meal
vii.
Buffet
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i.
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Learner Assessment Pack
Question 9 Access and review documents on your organisation’s food safety practices to complete the table below.
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a. Identify at least two food safety practices for each process involving cheese provided below. b. In your own words, briefly explain how each food safety practice identified is followed. Your response must be in 30 words or more. Process Involving Cheese
Brief Explanation on How to Follow the Identified Food Practices
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Food Safety Practices
i.
1. Handling cheese
ii.
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i.
2. Storing cheese
ii.
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Learner Assessment Pack
Question 10 Access and review documents on your organisation’s policies and procedures on hygiene requirements relating to possible bacterial spoilage of cheese and complete the table below.
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a. Identify at least two hygiene requirements relating to possible bacterial spoilage of cheese during the processes provided below. b. In 30 In your own words, briefly explain how each hygiene requirement identified is met. Your response must be in 30 words or more. Hygiene Requirements Relating to Possible Bacterial Spoilage of Cheese
Brief Explanation on How to Meet Identified Hygiene Requirements
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Process Involving Cheese
i.
ii.
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1. Preparation of cheese
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Hygiene Requirements Relating to Possible Bacterial Spoilage of Cheese i.
ii.
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2. Storage of cheese
Brief Explanation on How to Meet Identified Hygiene Requirements
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Process Involving Cheese
i.
ii.
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3. Service of cheese
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Learner Assessment Pack
Practical Assessment
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The Practical Assessment is a set of tasks that must be completed in an operational commercial kitchen. This can be an industry workplace; or a simulated industry environment, such as an industry-realistic training kitchen servicing customers. To be assessed for this unit of competency, you must demonstrate your skills and knowledge to prepare and serve cheese and cheese dishes. The Practical Assessments in this workbook include: 1. Workplace Assessment
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A series of tasks assessing the candidate’s practical knowledge and skills relevant to the unit of competency. This includes the candidate completing workplace documents or similar as evidence of competent performance.
2. Workplace Practical Observation
A set of assessment tasks where the candidate must demonstrate practical skills relevant to the unit of competency. These skills are to be demonstrated while being observed by the assessor. IMPORTANT!
All signatures/initials in your submissions, including yours, must be handwritten and dated. Submissions with signatures/initials must be scanned.
The supervisor/observer who completes and signs your evidence submissions must provide their real name, contact number, and email address for your assessor’s reference.
Should you encounter issue or concerns regarding your assessment, contact your assessor.
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Learner Assessment Pack
Workplace Assessment Assessment Overview
This assessment is divided into four tasks:
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This workplace assessment requires you to prepare, plate and present at least three cheese dishes, including the storage and disposal of surplus, and the cleaning of the work areas.
Task 1: Select Cheese from Stores as per Standard Recipes
Task 2: Prepare and Cook Cheese
Task 3: Store Cheese
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Task 4: Clean the Kitchen Area
You are required to complete the assessment tasks in an operational commercial kitchen. This can be an industry workplace; or a simulated industry environment, such as an industry-realistic training kitchen servicing customers. Each task comes with a set of instructions. You are to follow these instructions to complete the assessment. Each task will require you to demonstrate task requirements while being observed by the assessor.
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Before starting this assessment, your assessor will discuss with you these instructions, resources, and guidance for satisfactorily completing the tasks.
SITHCCC040 - Prepare and serve cheese (Release 1) Learner Assessment Pack Produced 19 August 2022 © Precision RTO Resources
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Learner Assessment Pack
You are required to: Complete the tasks within the time allowed, as scheduled in-class roll.
Identify cheese requirements using organisational standard recipes.
Select required cheeses from stores.
Prepare and portion ingredients and cheeses.
Cook at least two portions each of three different cheese dishes.
Plate and present the dishes for service.
Store or dispose of any surplus or re-usable by-products.
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Clean and sanitise the kitchen area.
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Resources Required for Assessment
Resources you need to access to complete the workplace assessment are outlined in the Resources Required for Assessment section of this workbook, and in the corresponding Observation Form of each task.
Discuss each requirement with your assessor before commencing with each task. They will organise the resources required for this assessment. IMPORTANT: Additional workplace resources may be required upon the contextualisation of this assessment.
Observation Forms
Observation forms to be used for the assessments are specified for each task. These can be accessed from the following link: SITHCCC040 Observation Forms
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Review these observation forms with your assessor before starting the task.
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SITHCCC040 - Prepare and serve cheese (Release 1) Learner Assessment Pack Produced 19 August 2022 © Precision RTO Resources
Learner Assessment Pack
Task 1: Select Cheese from Stores as per Standard Recipes ASSESSMENT INSTRUCTIONS
STEPS TO TAKE
E
While being observed by your assessor, identify types of cheese required based on organisational standard recipes and stock rotation requirements, and select them from stores.
1. Access and review documents and/or sources of information on the following: Organisational standard recipes for cheese dishes
Organisational standards on:
M PL
o
Quality of cheeses
o
Freshness of cheeses
Organisational procedures for stock rotation requirements of cheese items
2. Identify recipe requirements from organisational standard recipes, including:
Ingredients required
Accompaniments required
Garnishes required
3. Identify the following cheese types from stores: Cheddar White mould
Blue mould
Washed rind
Hard
Semi-hard
Eye
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Fresh
Stretched curd
SITHCCC040 - Prepare and serve cheese (Release 1) Learner Assessment Pack Produced 19 August 2022 © Precision RTO Resources
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Learner Assessment Pack
Quality requirements
Freshness requirements
Stock rotation requirements
YOU WILL BE ASSESSED ON YOUR Practical knowledge of: o
Recipe requirements
o
Cheese types.
Practical skills relevant to:
M PL
E
4. Select cheeses from stores according to:
o
Identifying requirements
o
Identifying cheese types
o
Selecting cheeses from stores.
OBSERVATION FORM
Before starting this task, review the Workplace Assessment Task 1 – Observation Form provided along with this workbook. This form lists all the practical skills you need to demonstrate while completing this task. YOUR ASSESSOR WILL
Organise workplace resources required for you to complete this assessment.
Advise you on the time and location of the assessment.
Discuss with you the practical skills listed in the Observation Form prior to the assessment.
Address your queries and concerns regarding this task.
SA
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SITHCCC040 - Prepare and serve cheese (Release 1) Learner Assessment Pack Produced 19 August 2022 © Precision RTO Resources
Learner Assessment Pack
Task 2: Prepare and Cook Cheese ASSESSMENT INSTRUCTIONS
E
While being observed by your assessor, prepare cheese, complete mise en place and cook cheese dishes for service adhering to portion requirements. STEPS TO TAKE
1. Access and review documents and/or sources of information on the following: Organisational standard recipes for cheese dishes
Organisational standards on the following:
M PL
o
Preparation of garnishes
o
Preparation of accompaniments
o
Dish presentation
Organisational guidelines/information on: o
Portion control procedures
o
Equipment requirements based on organisational standard recipes
o
Waste reduction during preparing and cooking cheese
o
Commercial time constraints
o
Meeting deadlines
o
Food safety practices when handling cheese
2. Collect at least three food orders, including: At least one hot dish
At least one cold dish
At least one cheese plate
At least one special customer request
At least one cheese from each cheese type identified in Workplace Assessment Task 1.
SA
3. Confirm the following food production requirements identified in Workplace Assessment Task 1. 4. Identify the following food production requirements:
Portions required according to organisational standard recipes
SITHCCC040 - Prepare and serve cheese (Release 1) Learner Assessment Pack Produced 19 August 2022 © Precision RTO Resources
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Learner Assessment Pack
Optimum conditions for various types of cheese, including: o
Temperature requirements
o
Degree of ripeness
Types of suitable equipment required
Sizes of suitable equipment required
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5. Bring each cheese identified to room temperature.
6. Create optimum conditions for each cheese identified based on: Type of cheese Service style
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7. Select the suitable equipment based on:
Type of equipment required
Size of equipment required
8. Sort ingredients based on the type of ingredients.
9. Assemble ingredients in the order of preparation, according to the standard recipe. 10. Prepare ingredients based on the standard recipes by completing the following:
Weigh the ingredients required
Measure the quantity of ingredients required
Create portions
11. Prepare the following according to organisational standards:
At least two appropriate garnishes
At least two appropriate accompaniments
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12. Use relevant cookery methods from organisational standard recipes to cook at least two portions of each of the following dishes:
One hot dish
One cold dish
Cheese plate
13. Determine suitable portion sizes for plating. 14. Present dishes attractively:
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Based on their context of service
On appropriate service-ware
SITHCCC040 - Prepare and serve cheese (Release 1) Learner Assessment Pack Produced 19 August 2022 © Precision RTO Resources
Learner Assessment Pack
15. Add the following to the dish presentation:
Accompaniments
Garnishes
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16. Identify at least two inconsistencies in dishes and organisational standards through visual inspection.
17. Adjust dish presentation to resolve each inconsistency identified based on organisational standards. 18. Adhere to the following while preparing and cooking dishes: Waste reduction guidelines
Commercial time constraints
Meeting deadlines
Food safety practices while handling food
M PL
YOU WILL BE ASSESSED ON YOUR
Practical knowledge of: o
Ingredient and cheese preparation
o
Optimum conditions for cheese
o
Cookery methods to cook cheese dishes
Practical skills relevant to: o
Identifying and selecting cheese
o
Preparing ingredients and cheeses
o
Cooking cheese dishes using various equipment and cookery methods
OBSERVATION FORM
SA
Before starting this task, review the Workplace Assessment Task 2 – Observation Form provided along with this workbook. This form lists all the practical skills you need to demonstrate while completing this task. YOUR ASSESSOR WILL
Organise workplace resources required for you to complete this assessment.
Advise you on the time and location of the assessment.
Discuss with you the practical skills listed in the Observation Form prior to the assessment.
Address your queries and concerns regarding this task.
SITHCCC040 - Prepare and serve cheese (Release 1) Learner Assessment Pack Produced 19 August 2022 © Precision RTO Resources
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Learner Assessment Pack
Task 3: Store Cheese ASSESSMENT INSTRUCTIONS
STEPS TO TAKE 1. Access and review the following:
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While being observed by your assessor, store necessary surplus and re-usable by-products.
Organisational procedures for food safety practices for the storage of cheese
Documents containing information on appropriate environmental conditions for cheese types
M PL
2. Identify appropriate environmental conditions for storing each cheese type. 3. Store each cheese type in appropriate environmental conditions identified.
YOU WILL BE ASSESSED ON YOUR
Practical knowledge of appropriate environmental conditions for cheese.
Practical skills relevant to storing cheeses in appropriate environmental conditions.
OBSERVATION FORM
Before starting this task, review the Workplace Assessment Task 3 - Observation Form provided along with this workbook. This form lists all the practical skills you need to demonstrate while completing this task. YOUR ASSESSOR WILL
Organise workplace resources required for you to complete this assessment.
Advise you on the time and location of the assessment.
Discuss with you the practical skills listed in the Observation Form prior to the assessment.
Address your queries and concerns regarding this task.
SA
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SITHCCC040 - Prepare and serve cheese (Release 1) Learner Assessment Pack Produced 19 August 2022 © Precision RTO Resources
Learner Assessment Pack
Task 4: Clean the Kitchen Area ASSESSMENT INSTRUCTIONS
STEPS TO TAKE 1. Access and review the following: Organisational procedures on o
Storage and disposal of surplus and re-usable by-products
o
Cleaning the kitchen area
M PL
E
While being observed by your assessor, dispose of and store any surplus and re-usable by-products, and clean the kitchen area.
Environmental considerations on: o
Storage and disposal of surplus and re-usable by-products
o
Cleaning the kitchen area
Cost-reduction initiatives on: o
Storage and disposal of surplus and re-usable by-products
o
Cleaning the kitchen area
2. Identify the following by-products:
At least one surplus by-product for disposal
At least one surplus by-product to be stored
At least one re-usable by-product to be stored
3. Store identified surplus and re-usable by-products. 4. Dispose of identified surplus by-products.
SA
5. Clean the kitchen area.
SITHCCC040 - Prepare and serve cheese (Release 1) Learner Assessment Pack Produced 19 August 2022 © Precision RTO Resources
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Learner Assessment Pack
YOU WILL BE ASSESSED ON YOUR
Food storage and disposal
Cleaning of a kitchen
2. Practical skills relevant to:
E
1. Practical knowledge of:
Storage and disposal of surplus and re-usable by-products
Cleaning kitchen areas
OBSERVATION FORM
M PL
Before starting this task, review the Workplace Assessment Task 4 - Observation Form provided along with this workbook. This form lists all the practical skills you need to demonstrate while completing this task. YOUR ASSESSOR WILL
Organise workplace resources required for you to complete this assessment.
Advise you on the time and location of the assessment.
Discuss with you the practical skills listed in the Observation Form prior to the assessment.
Address your queries and concerns regarding this task.
SA
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SITHCCC040 - Prepare and serve cheese (Release 1) Learner Assessment Pack Produced 19 August 2022 © Precision RTO Resources
Learner Assessment Pack
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Learner Assessment Pack
SA
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Assessment Workbook Checklist
SITHCCC040 - Prepare and serve cheese (Release 1) Learner Assessment Pack Produced 19 August 2022 © Precision RTO Resources
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Learner Assessment Pack
Assessment Workbook Checklist Instructions:
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Your assessor will review your submissions against the checklist below. This section is to be completed by your assessor.
The candidate has completed the Knowledge Assessment in this workbook
☐
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Knowledge Assessment Questions
The candidate has completed the Practical Assessments in this workbook and has submitted all the required evidence:
Workplace Assessment
Task 1: Select Cheese from Stores as per Standard Recipes
Video recording of the candidate selecting cheese from stores
☐
Only if direct observation is not possible.
Task 2: Prepare and Cook Cheese
Video recording of the candidate preparing and presenting at least two portions each of three cheese dishes
☐
Only if direct observation is not possible.
Task 3: Store Cheese
SA
Video recording of the candidate storing and disposing of surplus and reusable by-products
☐
Only if direct observation is not possible.
Task 4: Clean the Kitchen Area
Video recording of the candidate cleaning and sanitising all work areas in the kitchen Only if direct observation is not possible.
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SITHCCC040 - Prepare and serve cheese (Release 1) Learner Assessment Pack Produced 19 August 2022 © Precision RTO Resources
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Learner Assessment Pack
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M PL
Recording
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Learner Assessment Pack
SITHCCC040 - Prepare and serve cheese (Release 1) Learner Assessment Pack Produced 19 August 2022 © Precision RTO Resources
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Learner Assessment Pack
Record of Assessment This section is to be completed by your assessor.
Assessment Details Candidate
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Course Code
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Instructions:
Unit of Competency
SITHCCC040 - Prepare and serve cheese
Assessor Name RTO
Satisfactory
Needs more evidence
Knowledge Assessment Question 1
☐
☐
Knowledge Assessment Question 2
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Knowledge Assessment Question 3
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☐
Knowledge Assessment Question 4
☐
☐
Knowledge Assessment Question 5
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Knowledge Assessment Question 6
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☐
Knowledge Assessment Question 7
☐
☐
Knowledge Assessment Question 8
☐
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Knowledge Assessment Question 9
☐
☐
Knowledge Assessment Question 10
☐
☐
Assessment Activity
SA
Knowledge Assessment
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SITHCCC040 - Prepare and serve cheese (Release 1) Learner Assessment Pack Produced 19 August 2022 © Precision RTO Resources
Learner Assessment Pack
Assessment Activity
Satisfactory
Needs more evidence
Task 1: Select Cheese from Stores as per Standard Recipes Task 2: Prepare and Cook Cheese Task 3: Store Cheese
☐
☐
☐
☐
☐
☐
☐
☐
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Task 4: Clean the Kitchen Area
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Workplace Assessment
SA
Context Details
Satisfactory
Needs more evidence
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
☐
SITHCCC040 - Prepare and serve cheese (Release 1) Learner Assessment Pack Produced 19 August 2022 © Precision RTO Resources
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Learner Assessment Pack
Supervisor/Observer Verification Log
Contact Details
Date of Contact
Supervisor/Observer verifies the candidate’s submissions
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Role in the Assessment
☐ Yes
☐ No
☐ Yes
☐ No
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Supervisor/Observer Name
Assessor’s Comments Remarks/feedback
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Details of further evidence required
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SITHCCC040 - Prepare and serve cheese (Release 1) Learner Assessment Pack Produced 19 August 2022 © Precision RTO Resources
☐ Yes
☐ No
☐ Yes
☐ No
Learner Assessment Pack
Yes
No
Comments and further action required are noted in the Learner Assessment Pack
☐
☐
Results discussed and agreed to by the candidate
E
Please tick the appropriate box.
You have the right to appeal the outcome of your assessment. The Candidate is
☐
☐ Competent
☐ Not Yet Competent
Date signed
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Assessor’s signature
☐
I further confirm that I have verified the candidate’s submissions by contacting the candidate’s supervisor and/or observer whose names appear in the Supervisor/Observer Verification Log above. After reassessment, the Candidate is:
☐ Competent
Assessor’s signature
Date signed
☐ Not Yet Competent
SA
Candidate’s Comments
The signature confirms that I have submitted all my own work, and agree with the assessment decision and feedback. Candidate’s signature
Date signed
SITHCCC040 - Prepare and serve cheese (Release 1) Learner Assessment Pack Produced 19 August 2022 © Precision RTO Resources
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Learner Assessment Pack
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End of Document
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SITHCCC040 - Prepare and serve cheese (Release 1) Learner Assessment Pack Produced 19 August 2022 © Precision RTO Resources