| APPLICANT DETAILS | |
| FIRST NAME/S | SURNAME |
| EMAIL ADDRESS | CONTACT PHONE |
| SIT40516: Certificate IV in Commercial Cookery (Chef) ANZSCO: 351311 Applicant Information Work History Evidence Register |
Competencies covered in this Assessment
SIT40516 Certificate IV in Commercial Cookery ANZSCO 351311
This qualification reflects the role of commercial cooks who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems.
Packaging Rules for the Qualification
To be awarded the Qualification: SIT40516 – Certificate IV in Commercial Cookery
Requirements for completion of this qualification
The requirements for granting this qualification will be met when competency is demonstrated and achieved for:
- 33 units of competency:
- 26 core units
- 7 elective units from the provided list of electives.
This assessment addresses both the CORE UNITS and Specified ELECTIVE UNITS for the qualification.
Instructions for Applicant
To have skills formally recognised in the national system, assessors must make sure you have the skills and knowledge to meet the industry standard. This means you must be involved in a careful and comprehensive process, which your assessor will also explain to you, that covers the content of all unit/s or qualification/s you can be recognised for.
Assessment happens in a variety of ways. Being prepared can save you valuable time and hassle and make the recognition process stress-free for you.
Once your application and self-assessment forms are completed you will be required to make a declaration which you must sign to confirm that the information you have given is true and correct. This is found following the Information for Applicants in this document.
You then go on to collect, register and collate your evidence for submission.
Complete the Evidence Register and number each document / photograph / video that you provide as evidence. This will ensure that all evidence that you provide is received by the assessor. This should also be noted in the supporting evidence section of the “Work History” section of this kit.
Remember that any photographic or video evidence that you submit must be an “action” photograph or video and you must be in the photograph or video. In the evidence register, you will need to provide details of what the photograph / video is demonstrating and why you have included it with your evidence.
The assessor is to identify which units will form the qualification packaging for the applicant, within the relevant qualification packaging rules, based on the responses to the self-assessment and core unit requirements.
The units selected in this section, and the level of applicant’s experience, will determine the competency conversation that must be completed.
Steps in the Process
Step 1: Application
Step 2: Self-Assessment
Step 3: Provide information of your skills and experience – Work History
Provide as much information and documentary supporting evidence of your previous experience as you can. This is your opportunity to provide proof of your variety of experience in the industry. Answer each statement in the ‘Work History’ section, providing details of when, where, how and why and the outcome of the task. Support your statements with evidence
You are required to provide documentary copies of examples of your work history.
Copies of Evidence to Include
Some examples of different types of evidence that you could provide include:
- A Resume or CV describing where you have worked
- Testimonials from clients
- Job descriptions
- Workplace documents
- Photographs (must have a full description of image), videos, samples of work
- Records of formal or informal training you may have done on the job
- References
- A discussion with an assessor of work you have done and where you have carried out this work
Copies of documents will not be returned to you, they must be retained by the RTO as evidence to support your application
Applicant – Employment History
| PERSONAL DETAILS | |||
| Last Name | |||
| First Name/s | |||
| Any other name used | |||
| Telephone numbers | Home | mobile | work |
| Email address |
| CURRENT EMPLOYMENT (INCLUDING SELF EMPLOYMENT) | |
| Name of your current employer | |
| Your job title | |
| Month and year you started work | |
| Hours per week | |
| Name of your current supervisor | |
| Self Employed / Contractor |
| THIRD PARTY REFEREE DETAILS – Please ensure you advise your referees that the assessor will contact them as part of this process | ||||
| Referee 1 | ||||
| Name of Supervisor/Referee* | ||||
| Name of Employer/Contractor* | ||||
| Telephone number* | work | mobile | ||
| Email Address of Supervisor / Referee | ||||
| Period of time that the referee has supervised your work | ||||
| Referee 2 | ||||
| Name of Supervisor/Referee* | ||||
| Name of Employer/Contractor* | ||||
| Telephone number* | work | mobile | ||
| Email Address of Supervisor / Referee | ||||
| Period of time that the referee has supervised your work | ||||
| Referee 3 (if required) | ||||
| Name of Supervisor/Referee* | ||||
| Name of Employer/Contractor* | ||||
| Telephone number* | work | mobile | ||
| Email Address of Supervisor / Referee | ||||
| Period of time that the referee has supervised your work |
| EMPLOYMENT HISTORY This is to be detailed enough so your assessor can identify the job roles you have undertaken in the past and the outcomes you have achieved whilst undertaking work that relates to this qualification you are seeking. If you have a detailed CV/resume, you may attach it instead of completing the Employment History section of this form. Should you need assistance with this please ask your assessor for help. | |||||||
| Name, Address and Phone Number / Email Address of Employers | Period of Employment | Position/Job Title | Hrs Worked | Part-Time (PT) | Full-Time (FT) | Casual (C) | |
| FROM | TO | ||||||
| 1. | ☐ | ☐ | ☐ | ||||
| 2. | ☐ | ☐ | ☐ | ||||
| 3. | ☐ | ☐ | ☐ |
| Work History Tell us about how you get things done in your workplace to support your self – assessment. If you cannot supply evidence to support how you do something, then a written explanation is required. Provide details and identify the evidence to support your self-assessment, by completing the information below. if there is insufficient space please add another sheet – ensure your name is on it. Description of Evidence Required Briefly explain what you do, for each of the points specified? Provide any hard copy documentary evidence BSBDIV501 Manage diversity in the workplace Evidence of the ability to: Demonstrate the application of diversity policy in a work context Critically review a diversity policy Implement strategies to ensure that diversity is understood and respected in the work team Demonstrate compliance with procedures for handling complaints or harassment allegations Promote the benefits of diversity to others. In my current workplace, I can clearly observe the diversity as employees are from different countries with different ethical, cultural background. So, it is important to have a comprehensive training policy in building and managing ethically diverse team. For example, awareness, communication, interpersonal and cultural management should be resolved in positive way. Also, keeping the rules for zero tolerance for any ethnic, racial or discrimination can also lead to no complaints within the workplace. With equal opportunities environment, we can boost talents, better performance, increased profits, innovation and also positive perspective rises. Detailed photos. Videos Workplace reports You must provide evidence. Please refer to page 3 ‘Types of Evidence’ section for more information. Description of Evidence Required Briefly explain what you do, for each of the points specified? Provide any hard copy documentary evidence BSBSUS401 Implement and monitor environmentally sustainable work practices Evidence of the ability to: Analyse information from a range of sources to identify current procedures, practices and compliance requirements in relation to environmental and resource sustainability Consult and communicate with relevant stakeholders to seek input and encourage engagement with developing and implementing sustainability improvements, encourage feedback and suggestions and report on outcomes Plan and organise work group activities to: Measure current resource usage Solve problems and generate ideas for improvements Evaluate and implement strategies to improve resource usage Plan, implement and integrate improvements into operations Meet environmental requirements Apply continuous improvement approach to sustainability performance Apply change management techniques to support sustainability performance. Note: Evidence must be provided at least once. WHS: Wearing PPE AND WORK HEALTH AND SAFETHY PRACTICES IMPLEMENT Learning: Proper knowledge over environmental law and regulation Work flow/Planning and Organising: perfectly followed guidance. Technology: efficient technology and use LED bulbs instead of common bulbs Time Constraints: use time frame on the basis of six month Team work: customer, staff, stakeholders, suppliers Communication between customer, staff, stakeholders, suppliers Problem solving: use environment friendly electricity equipment’s and dis washing machine voltage stabilizer need to replace Self–Management: Follow the environmental policy to reduce the carbon emission Initiative and Enterprise: A plan is a detailed for the use of dishwashing machine and outlined of the work that must be completed for a business to achieve its objectives. General: We should report it to the appropriate personnel. This can be difficult when you have identified a breach or potential breach performed by another employee. Most people do not like to feel like they are creating trouble for their peers or colleagues. However, you must remember that breaches can put you, other employees or the environment at risk. Detailed photos. Videos Workplace reports You must provide evidence. Please refer to page 3 ‘Types of Evidence’ section for more information. Description of Evidence Required Briefly explain what you do, for each of the points specified? Provide any hard copy documentary evidence SITHCCC001 Use food preparation equipment Evidence of the ability to: Safely and hygienically prepare food using each of the following fixed and hand-held commercial equipment: Blenders Food processors Graters Knife sharpening equipment: Sharpening steels and stones Knives: Butcher and boning Filleting Palette Mandolin slicers Measures Mouli Peelers, corers or slicers Planetary mixers Scales Thermometers Whisks: fine and coarse stainless steel wire Use food preparation equipment to prepare each of the following food types: Fruit and vegetables General food items: Batters Coatings Condiments and flavourings Garnishes Oils Sauces and marinades Meat Poultry Seafood Make precision cuts on fruit and vegetables Complete food preparation tasks within commercial time constraints. Dish 1: Seasonal fruits and vegetables Food Preparation equipment: Blender, Food processor, grater, sharpening tools and stones, Knives( blutcher, boning, filleting, palette), Mandolin, measures, mouli, Peeler and slicer General food items- batter/coating/condiment Garnishes: oils/salads/marinades Dish 2: Meat – Lamb cutlets Food Preparation equipment: Food processor, sharpening tools and stones, Knives( blutcher, boning, filleting, palette), measures, mouli, Peeler and slicer, whisk General food items- coating/condiment Garnishes: oils/salads/marinades/flavouring Dish 3: Poultry – Tandoori Chicken Food Preparation equipment: Food processor, sharpening tools and stones, Knives( blutcher, boning, filleting, palette), measures, mouli, Peeler and slicer,whisk General food items- coating/condiment Garnishes: oils/salads/marinades/flavouring Dish 4: Seafood – Fried fish Food Preparation equipment: Food processor, sharpening tools and stones, Knives (blutcher, boning, filleting, palette), measures, mouli, Peeler and slicer, whisk General food items- batter/coating/condiment/sauces Garnishes: oils/salads/marinades/flavouring Detailed photos. Videos Workplace reports Menus You must provide evidence. Please refer to page 3 ‘Types of Evidence’ section for more information. Description of Evidence Required Briefly explain what you do, for each of the points specified? Provide any hard copy documentary evidence SITHCCC005 Prepare dishes using basic methods of cookery Evidence of the ability to: Follow standard recipes for dishes that demonstrate use of each of the following major food types: Dairy products Dry goods Frozen goods Fruit Meat Poultry Seafood Vegetables Demonstrate food safety practices for handling and storing each of the major food types Use each of the following cookery methods and complete mise en place activities when preparing the above dishes: Baking Blanching Boiling Braising Deep-frying Grilling Poaching Roasting Shallow frying (pan-fry, sauté or stir-fry) Steaming Stewing Microwaving Prepare the above dishes for at least SIX different customers: Within commercial time constraints and deadlines Reflecting required quantities to be produced Demonstrating portion control procedures Responding to special customer requests and dietary requirements Dish 1: Grilled salmon served in sizzling hot plate with salads as a base and mint sauce on side Methods of cookery applied: Grilled, microwaving Major food groups used: Frozen goods, seafood, fresh vegetables Dish 2: Lamb leg served with green salads Methods of cookery applied: Deep-frying, braising, steaming Major food groups used: meat Dish 3: Rice pudding Methods of cookery applied: boiling Major food groups used: Rice, dairy products(milk), sugar Dish 4: Mixed vegetables Methods of cookery applied: boiling, steaming, pan fry Major food groups used: Fresh mixed vegetables Dish 5: Peshawari Naan (dry fruits stuffed bread) Methods of cookery applied: baking Major food groups used: Mixed dry goods, white flour, sugar Dish 6: Chicken tikka masala Methods of cookery applied: grilling, pan frying Major food groups used: poultry Detailed photos. Videos Workplace reports Menus You must provide evidence. Please refer to page 3 ‘Types of Evidence’ section for more information. Description of Evidence Required Briefly explain what you do, for each of the points specified? Provide any hard copy documentary evidence SITHCCC006 Prepare appetisers and salads Evidence of the ability to: Follow standard recipes for dishes that demonstrate use of each of the following ingredients: Bread and bakery items Condiments Dairy products Dressing ingredients Dry goods Eggs Farinaceous products Frozen goods Fruit Herbs and spices Meat Poultry Seafood Vegetables Follow standard recipes to prepare the following appetisers and salads: Appetisers: Antipasto Canapés Hors d’oeuvres Tapas Salads: Classical Modern Cold Warm Fruit Use at least FOUR of the following cookery methods and complete mise en place activities when preparing the above dishes: Baking Boiling Blanching Frying Grilling Poaching Roasting Steaming Prepare the above dishes for at least SIX different customers: Within commercial time constraints and deadlines Reflecting required quantities to be produced Following procedures for portion control and food safety practices when handling and storing different food types Responding to special customer requests and dietary requirements Dish 1: Antipasto Ingredients used: Bread and bakery items, meat, vegetables Cookery method: Baking, grilling Dish 2: Pani puri (Canape with sweet tangy & spicy dips) Ingredients used: Bread and bakery items, dairy product, herbs and spices, vegetables, fruit Cooking method: frying, steaming Dish 3: Fritters (Vegetable Pakoras) Ingredients used: herbs and spices, vegetables, bread and bakery items Cooking method: battering and frying Dish 4: Spanish tortilla Ingredients used: vegetables, dairy products, eggs Cooking method: baking Dish 5: Fruit salad (classical and cold salad) Ingredients used: fruits, herbs and spices, dressing ingredients, dairy products, dry goods Dish 6: Potato salad (warm salad) Ingredients used: vegetables, dressing ingredients, herbs and spices Cooking method: Boiling Detailed photos. Videos Workplace reports Menus You must provide evidence. Please refer to page 3 ‘Types of Evidence’ section for more information. Description of Evidence Required Briefly explain what you do, for each of the points specified? Provide any hard copy documentary evidence SITHCCC007 Prepare stocks, sauces and soups Evidence of the ability to: Follow standard recipes to prepare each of the following stocks: Brown beef stocks Chicken stocks Fish stocks Vegetable stocks Prepare the above stocks for use in different recipes: Within commercial time constraints and deadlines Reflecting required quantities to be produced Following procedures for portion control and food safety practices when handling and storing different food types Responding to special customer requests and dietary requirements Follow standard recipes, from a range of cultural backgrounds, to prepare each of the following: Sauces: Béchamel Chicken and fish velouté Coulis Demi glacé Hollandaise or béarnaise Jus Mayonnaise based sauces Tomato based sauces Soups both hot and cold: Clear Broth Purée Cream Prepare the above sauces or soups for at least SIX different customers: Within commercial time constraints and deadlines Reflecting required quantities to be produced Following procedures for portion control and food safety practices when handling and storing different food types Responding to special customer requests and dietary requirements. Brown beef stocks: Cooking – 5 hours, Servings – 4 Ingredients: 3kgs beef bones, 2 carrots peeled and cut into chunks, 2 stalk celery cut into chunks, 30ml tomato paste, 3 cloves garlic, 1 bay leaf, parsley springs, 5ml whole peppercorns, 1 clove, 3 litres water Preparation: Preheat oven to 200F with rack in middle position. Scatter bones, carrots, celery and onions on baking sheet. Bake for 1 hour stirring frequently until bones are golden brown. Remove baking sheets from oven, brush bones with tomato paste and continue cooking for 15 minutes. In saucepan, place bones and vegetables. Add all ingredients, boil and simmer for 4 hours. Pass through a sieve and use within 3 days. Chicken Stocks: (Gluten and dairy free) Cooking time – 4 hours 20 minutes Ingredients: 2 kg chicken carcasses, legs or wings chopped, half bulb of garlic, 5 sticks celery, 2 medium leeks, 2 medium onions, 2 large carrots, 3 bay leaves, 2 springs- rosemary, parsley, thyme; 5 whole black peppercorns, 6 litres cold water Method: Chop celery, leeks, onions and carrots. Bash the half bulb of garlic. Place all these ingredients in a pan. Add cold water, bring to boil, skim, and heat down to simmer. Continue to simmer for 3-4 hours and pass stock through a fine sieve. Allow to cool for 30 mins, then refrigerate. Fish Stock: (Gluten and dairy free) Preparation: 5 minutes; Cooking: 30 minutes Ingredients: Butter, 1 onion, roughly chopped, 1 kg white fish heads and bones, 250ml white wine, 2 parsley stalks, 2 sprigs of thyme, 1 bay leaf Method: Melt the butter in large saucepan, add onions and cook for 3 minutes. Tip fish heads and bones and cook and stir when needed. Pour wine and a litre of cold water. Add herbs and salt as needed. Bring to boil, reduce heat to simmer and cook for 20 minutes, skim as needed. Pass through a sieve and use for intended recipe. Vegetables stock: Gluten free Preparation: 5 minute; Cooking: 2 hours Ingredients: chunks of 4 celery sticks, 2 leeks, 2 carrots, 1 onions cut into quarters, 2 garlic cloves bashed 5 peppercorns. Bouquet garni of 2 parsley stalks, thyme, bay leaves Method: Tip everything into large saucepan with pinch of salt then cover with 2 litres of water. Bring to boil, then reduce to simmer and cook for 2 hours. Pass through sieve and use for intended receipe. Jus: Season the meat and place on a trivet (preferably bones). Turn every 15-20 minutes while roasting. Add the mirepoix approximately 1/2 hour before the finishing time. Remove the meat and rest. Reduce the roasting juices until they form a layer in the pan. Degrease then release the sediment using cold stock. Simmer for approximately 1 hour to intensify the flavour. Thicken with arrowroot if desired. Strain through a fine chinois and label with type and date of production Detailed photos. Videos Workplace reports Menus You must provide evidence. Please refer to page 3 ‘Types of Evidence’ section for more information. Description of Evidence Required Briefly explain what you do, for each of the points specified? Provide any hard copy documentary evidence SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes Evidence of the ability to: Follow standard recipes to prepare dishes for at least SIX different customers using each of the following types of products: Vegetables and fruit: Dried Fresh Frozen Eggs used for the following applications: Aerating Binding Setting Coating Enriching Emulsifying Glazing Clarifying Garnishing Thickening Farinaceous items: Couscous Pasta and noodles Polenta Pulses Rice Prepare dishes using each of the following cookery methods at least once: Boiling Braising Deep and shallow frying Poaching or scrambling Roasting Stewing Prepare at least THREE different types of fresh pasta Prepare the above dishes: Within commercial time constraints and deadlines Reflecting required quantities to be produced Following procedures for portion control and food safety practices when handling and storing different food types Responding to special customer requests and dietary requirements. Detailed photos. Videos Workplace reports Menus You must provide evidence. Please refer to page 3 ‘Types of Evidence’ section for more information. Description of Evidence Required Briefly explain what you do, for each of the points specified? Provide any hard copy documentary evidence SITHCCC012 Prepare poultry dishes Evidence of the ability to: Follow standard recipes to prepare poultry dishes using each of the following poultry items: Chicken Duck Feathered game Turkey Use each of the following poultry preparation techniques at least once when preparing above poultry dishes, as appropriate: Barding De boning Marinating Rolling Trussing Stuffing Trimming Prepare the required poultry dishes using each of the following cookery methods at least ONCE: Braising Deep frying Grilling Poaching Roasting Sautéing Stewing Prepare above food for at least SIX different customers: Within commercial time constraints and deadlines Reflecting required quantities to be produced Following procedures for portion control and food safety practices when handling and storing poultry Responding to special customer requests and dietary requirements Detailed photos. Videos Workplace reports Menus You must provide evidence. Please refer to page 3 ‘Types of Evidence’ section for more information. Description of Evidence Required Briefly explain what you do, for each of the points specified? Provide any hard copy documentary evidence SITHCCC013 Prepare seafood dishes Evidence of the ability to: Follow standard recipes to prepare the following seafood classifications: Flat and round fish Oily and white fish Ocean and freshwater fish Octopus and squid Shellfish: Crustaceans Molluscs Whole or filleted fish Use each of the following seafood preparation techniques in preparing above seafood as required: Cleaning De-scaling Pin-bone removal Filleting Portioning Shelling Skinning Follow standard recipes to prepare fresh, frozen and preserved seafood dishes using the following cookery methods: Deep and shallow frying Grilling Poaching Roasting Sautéing Steaming Prepare above food for at least SIX different customers: Within commercial time constraints and deadlines Reflecting required quantities to be produced Following procedures for portion control and food safety practices when handling and storing seafood Responding to special customer requests and dietary requirements. Detailed photos. Videos Workplace reports Menus You must provide evidence. Please refer to page 3 ‘Types of Evidence’ section for more information. Description of Evidence Required Briefly explain what you do, for each of the points specified? Provide any hard copy documentary evidence SITHCCC014 Prepare meat dishes Evidence of the ability to: Follow standard recipes to prepare meat dishes using each of the following meat items: Beef Game: Kangaroo Venison Specialty meats Lamb Pork Veal Offal: Kidney Liver Use each of the following meat preparation techniques at least once when preparing the above dishes, as appropriate: Ageing Barding Boning and trimming Cutting and portioning Larding Marinating Mincing Rolling Tenderising Trussing and tying Skewering Prepare the required meat dishes using each of the following cookery methods at least once: Braising Frying Grilling Roasting Stewing Prepare above food for at least SIX different customers: Within commercial time constraints and deadlines Reflecting required quantities to be produced Following procedures for portion control and food safety practices when handling and storing meat Responding to special customer requests and dietary requirements Detailed photos. Videos Workplace reports Menus You must provide evidence. Please refer to page 3 ‘Types of Evidence’ section for more information. Description of Evidence Required Briefly explain what you do, for each of the points specified? Provide any hard copy documentary evidence SITHCCC018 Prepare food to meet special dietary requirements Evidence of the ability to: Follow recipes to prepare SIX DIFFERENT dishes that cater to customers with different dietary requests, including at least one of each of the following: Food restrictions Food preferences Cultural or religious requirements Modify recipes and menu items to meet dietary requests specified above, excluding or substituting ingredients while maintaining equivalent nutritional value Produce above dishes for at least SIX DIFFERENT customers: Within commercial time constraints and deadlines Reflecting required quantities to be produced Following procedures for portion control and food safety practices when handling and storing food Detailed photos. Videos Workplace reports Menus You must provide evidence. Please refer to page 3 ‘Types of Evidence’ section for more information. Description of Evidence Required Briefly explain what you do, for each of the points specified? Provide any hard copy documentary evidence SITHCCC019 Produce cakes, pastries and breads Evidence of the ability to: Follow standard recipes to produce and decorate FOUR of each of the following: Cakes from the list in the knowledge evidence Pastries from the list in the knowledge evidence Breads from the list in the knowledge evidence Produce each of the above cakes, pastries and breads of the same type: That are consistent in quality, size, shape and appearance Within commercial time constraints and deadlines Reflecting required quantities to be produced Following procedures for portion control and food safety practices when handling and storing food Responding to special customer requests and dietary requirements Detailed photos. Videos Workplace reports Menus You must provide evidence. Please refer to page 3 ‘Types of Evidence’ section for more information. Description of Evidence Required Briefly explain what you do, for each of the points specified? Provide any hard copy documentary evidence SITHCCC020 Work effectively as a cook Evidence of the ability to: Safely and hygienically prepare, cook and present menu items for a minimum of 48 COMPLETE food service periods that cover: Breakfast Dinner Lunch Special function Prepare, cook and present items for at least three of the following different menu styles: À la carte Set menu Table d’hôte Buffet Cyclical Prepare, cook and serve items from the following food types that meet quality requirements: Appetisers and salads Fish and shellfish Hot and cold desserts Meat, poultry and game Pastries, cakes and yeast goods Stocks, sauces and soups Vegetables, fruit, eggs and farinaceous products Multi-task and integrate technical and other skills to respond to multiple demands simultaneously Work professionally as part of a team and coordinate team activities in line with kitchen roles and responsibilities, and organisational requirements Respond to special customer requests and dietary requirements Prepare dishes for customers within the typical time constraints of a busy commercial kitchen. Detailed photos. Videos Workplace reports Menus You must provide evidence. Please refer to page 3 ‘Types of Evidence’ section for more information. Description of Evidence Required Briefly explain what you do, for each of the points specified? Provide any hard copy documentary evidence SITHKOP002 Plan and cost basic menus Evidence of the ability to: Identify and evaluate the food preferences of customer groups with differing characteristics and use to inform menu planning Develop and cost each of the following menu types based on above information: À la carte Buffet Cyclical Degustation Ethnic Set Table d’hôte Seasonal Evaluate success of the above menus by obtaining at least TWO of the following types of feedback: Customer satisfaction discussions with: Customers Employees during the course of each business day Customer surveys Improvements suggested by: Customers Managers Peers Staff Supervisors Suppliers Regular staff meetings that involve menu discussions Seeking staff suggestions for menu items Develop the above menus within commercial time constraints, demonstrating: Use of balanced variety of dishes and ingredients Methods for determining costs of supply for ingredients Methods and formulas for calculating portion yields and costs from raw ingredients Methods for responding to feedback and adjusting menus Methods for achieving desired profit margins, mark-up procedures and rates Use of different types and styles of menus for dishes or food production ranges Detailed photos. Videos Workplace reports Menus You must provide evidence. Please refer to page 3 ‘Types of Evidence’ section for more information. Description of Evidence Required Briefly explain what you do, for each of the points specified? Provide any hard copy documentary evidence SITHKOP004 Develop menus for special dietary requirements Evidence of the ability to: Develop and cost at LEAST SIX MENUS or MEAL PLANS that individually or in combination meet at LEAST SIX DIFFERENT special dietary requirements as specified in the knowledge evidence TWO of the above menus or meal plans must reflect one or more cultural or religious dietary requirements: TWO of the above menus or meal plans must address the special dietary requirements of different customer groups Evaluate each of the above menus by obtaining at least TWO of the following types of feedback: Customer satisfaction discussions with: Customers Employees during the course of each business day Customer surveys Improvements suggested by: Customers Managers Peers Staff Supervisors Suppliers Regular staff meetings that involve menu discussions Satisfaction discussions with: Customers Allied health professionals Dietitians Medical specialists Seeking staff suggestions for menu items Develop above menus and menu plans within commercial time constraints, demonstrating: Methods for responding to feedback and adjusting menus Basic principles and practices of nutrition. Detailed photos. Videos Workplace reports Menus You must provide evidence. Please refer to page 3 ‘Types of Evidence’ section for more information. Description of Evidence Required Briefly explain what you do, for each of the points specified? Provide any hard copy documentary evidence SITHKOP005 Coordinate cooking operations Evidence of the ability to: Supervise food production processes and monitor and report on the quality of kitchen outputs for a MINIMUM of TWELVE complete service periods (shifts) including: Development of: Kitchen workflow schedules Mise en place lists Food preparation lists Calculating and ordering food supplies for at LEAST FOUR of the types of food service styles listed in the knowledge evidence Coordinate cooking operations within commercial time constraints for food production processes, which must include at LEAST TWO of the following categories: Bulk cooking Cook chill for extended life Cook chill for five day shelf life Cook freeze Fresh cook Detailed photos. Videos Workplace reports Menus You must provide evidence. Please refer to page 3 ‘Types of Evidence’ section for more information. Description of Evidence Required Briefly explain what you do, for each of the points specified? Provide any hard copy documentary evidence SITHPAT006 Produce desserts Evidence of the ability to: Follow standard and special recipes to produce at LEAST TEN DIFFERENT desserts from the common desserts listed in the knowledge evidence. Ensure that at LEAST TWO of the above desserts are produced to meet requirements of different special dietary requirements. Produce and use each of the following sauces at LEAST ONCE when preparing above range of desserts: Chocolate based sauces Custards and crèmes Flavoured butters and creams Fruit purées, sauces or coulis Fruit syrups Sabayon and zabaglione Sugar syrups Use each of the garnishes and decorations listed in the knowledge evidence at least once when preparing above desserts Use appropriate cookery methods from the list in the knowledge evidence when producing the above desserts Present desserts, accompaniments and garnishes attractively and decoratively Prepare above desserts: That are consistent in quality, size, shape and appearance Within commercial time constraints Reflecting required quantities to be produced Following procedures for portion control and food safety practices when handling and storing desserts Responding to special customer requests and dietary requirements Detailed photos. Videos Workplace reports Menus You must provide evidence. Please refer to page 3 ‘Types of Evidence’ section for more information. Description of Evidence Required Briefly explain what you do, for each of the points specified? Provide any hard copy documentary evidence SITXCOM005 Manage conflict Evidence of the ability to: Resolve escalated complaints or disputes with customers in relation to at LEAST THREE of the following matters: Delays or poor timing of product or service supply Incorrect pricing of product or service Delays or errors in providing product or service Misunderstanding of customer request or communication barrier Problem or fault with product or service Refused entry or ejection from premises Resolve team member disputes in relation to at LEAST TWO of the following complex matters: Dispute or argument among work colleagues Job duties or rosters Lack of competence Worker mistake Dismissal Cultural misunderstanding Take appropriate action in response to at LEAST TWO of the following threat or conflict situations: Customer refusing to leave or be pacified Drug or alcohol-affected person Person who appears to be violent or are threatening People involved in physical violence Person with gun or arms Situation where someone has been or may be hurt Use a range of conflict-resolution techniques and communication skills when seeking to resolve above situations. Detailed photos. Videos Workplace reports Menus You must provide evidence. Please refer to page 3 ‘Types of Evidence’ section for more information. Description of Evidence Required Briefly explain what you do, for each of the points specified? Provide any hard copy documentary evidence SITXFIN003 Manage finances within a budget Evidence of the ability to: Manage a budget for a business over a three-month period that meets the specific business’ needs Undertake at least two of the following to inform management of the above budget: Discussions with existing suppliers Evaluation of staffing and rostering requirements Evaluation of impact of potential roster changes Review of operating procedures Sourcing new suppliers Monitor income and expenditure and evaluate budgetary performance over the above budgetary life cycle Complete financial reports related to the above budget within designated timelines and using correct budget terminology Detailed photos. Videos Workplace reports Menus You must provide evidence. Please refer to page 3 ‘Types of Evidence’ section for more information. Description of Evidence Required Briefly explain what you do, for each of the points specified? Provide any hard copy documentary evidence SITXFSA001 Use hygienic practices for food safety Evidence of the ability to: Demonstrate use of safe food handling practices in food handling work functions in line with organisational hygiene procedures on at least three occasions Demonstrate procedures to: Identify food hazards Report unsafe practices Report incidents of food contamination Detailed photos. Videos Workplace reports Menus You must provide evidence. Please refer to page 3 ‘Types of Evidence’ section for more information. Description of Evidence Required Briefly explain what you do, for each of the points specified? Provide any hard copy documentary evidence SITXFSA002 Participate in safe food handling practices Evidence of the ability to: Demonstrate use of safe food handling practices in food handling work functions on at LEASR THREE occasions Demonstrate the correct methods of controlling food hazards at EACH of the following critical control points: Receiving Storing Preparing Processing Displaying and/or serving Packaging Transporting Disposing. Detailed photos. Videos Workplace reports Menus You must provide evidence. Please refer to page 3 ‘Types of Evidence’ section for more information. Description of Evidence Required Briefly explain what you do, for each of the points specified? Provide any hard copy documentary evidence SITXHRM001 Coach others in job skills Evidence of the ability to: Provide effective on-the job coaching to FOUR DIFFERENT colleagues Address identified performance problems or difficulties experienced by colleagues in each of the above coaching sessions and rectify or refer as appropriate Evaluate colleagues’ performance and provide constructive feedback as part of above coaching sessions Demonstrate the following during each of the above coaching activities: Clear communication and demonstration of the organisational tasks required of the colleague Completion of training within commercial time constraints Application of the key principles of training. Detailed photos. Videos Workplace reports Menus You must provide evidence. Please refer to page 3 ‘Types of Evidence’ section for more information. Description of Evidence Required Briefly explain what you do, for each of the points specified? Provide any hard copy documentary evidence SITXHRM003 Lead and manage people Evidence of the ability to: Monitor individual or team performance demonstrating at LEAST FOUR of the following leadership and management roles: Decision making Delegation of tasks Information provision Provision of feedback Motivation through recognition and rewards Planning and organising Seek and respond to feedback from team members during the above service periods, in line with organisational goals and policies in the following areas: Allocation or performance of work Effectiveness of communication within team, between other teams or within organisation Efficiency or deficiency in workplace practices Detailed photos. Videos Workplace reports Menus You must provide evidence. Please refer to page 3 ‘Types of Evidence’ section for more information. Description of Evidence Required Briefly explain what you do, for each of the points specified? Provide any hard copy documentary evidence SITXINV002 Maintain the quality of perishable items Evidence of the ability to: Conduct temperature and quality checks on each of the following delivered goods to establish whether they are within allowable tolerances: Cold or chilled foods Frozen foods Raw foods Reheated foods or ingredients Maintain quality of at LEASR SIX of the following range of perishable supplies for food and beverage, commercial cookery or catering operations: Beverages Dairy products Frozen goods Fruit Meat Poultry Seafood Vegetables Identify spoilt stock and dispose of according to organisational procedures Detailed photos. Videos Workplace reports Menus You must provide evidence. Please refer to page 3 ‘Types of Evidence’ section for more information. Description of Evidence Required Briefly explain what you do, for each of the points specified? Provide any hard copy documentary evidence SITXMGT001 Monitor work operations Evidence of the ability to: Plan and organise workflow for a team operation or activity that takes into account at LEAST SIX of the following contingencies: Delays and time difficulties Difficult customer service situations Equipment breakdown or technical failure Financial resources Staffing levels and skill profiles Rostering requirements Staff performance Procedural requirements Product development and marketing Monitor and respond to team-based operational and service issues during the above operation or activity Complete each of the following organisational records for the above operation or activity: Performance reports Staff records Detailed photos. Videos Workplace reports Menus You must provide evidence. Please refer to page 3 ‘Types of Evidence’ section for more information. Description of Evidence Required Briefly explain what you do, for each of the points specified? Provide any hard copy documentary evidence SITXWHS003 Implement and monitor work health and safety practices Evidence of the ability to: Implement and monitor adherence to workplace health and safety procedures in THREE of the following real or simulated situations: Evacuation of staff and customers Security management of cash, documents, equipment, keys or people Handling chemicals and hazardous substances Hazard identification and reporting Incident and accident reporting Risk assessment and reporting Coordinate consultative processes for managing the above workplace health, safety and security issues Coordinate risk assessments, WHS training, and the maintenance of records relating to above situations Monitor the effectiveness of the WHS system and identify: Required adjustments Staff training needs Demonstrate management practices that must be implemented for compliance with state or territory occupational health and safety (OHS) or WHS legislation during above situations. Detailed photos. Videos Workplace reports Menus You must provide evidence. Please refer to page 3 ‘Types of Evidence’ section for more information. Description of Evidence Required Briefly explain what you do, for each of the points specified? Provide any hard copy documentary evidence SITHCCC015 Produce and serve food for buffets Evidence of the ability to: Produce or prepare as required each of the following hot and cold buffet foods: Breakfast foods Meat or poultry Seafood Salads Pasta or noodles Breads Fruit or vegetables Cheese Smallgoods Dessert and pastry items Accompaniments Glazed foods, galantines and forcemeats Themed foods Foods selected to meet special dietary requirements Present, serve and replenish at LEAST ONE buffet for each of the following: Indoor venue Outdoor venue Breakfast Lunch or dinner Event or function Produce a quantity of buffet dishes and items for above buffets that: Are consistent in quality, size, shape and appearance for each buffet service period Use appropriate garnish and presentation techniques Prepare above buffets: Within commercial time constraints and deadlines Reflecting required quantities to be produced Following procedures for portion control and food safety practices when producing, displaying and serving hot and cold buffet food Using appropriate showpieces and decorations Responding to special customer requests and dietary requirements Detailed photos. Videos Workplace reports Menus You must provide evidence. Please refer to page 3 ‘Types of Evidence’ section for more information. Description of Evidence Required Briefly explain what you do, for each of the points specified? Provide any hard copy documentary evidence SITHCCC017 Handle and serve cheese Evidence of the ability to: Serve cheeses using each of the following service styles: Buffet presentation Cheese plates Table service Prepare and present cheese from each of the following cheese types with suitable garnishes and accompaniments: Cheddar Brie or camembert Blue Washed rind Chèvre Gruyère Flavoured Prepare and serve cheese for at least six different customers: Within commercial time constraints and deadlines Reflecting required quantities to be produced Following procedures for portion control and food safety practices when handling and storing cheese Responding to customer requests and dietary requirements. Detailed photos. Videos Workplace reports Menus You must provide evidence. Please refer to page 3 ‘Types of Evidence’ section for more information. Description of Evidence Required Briefly explain what you do, for each of the points specified? Provide any hard copy documentary evidence SITHIND002 Source and use information on the hospitality industry Evidence of the ability to: Source and document current and emerging industry information on the hospitality industry using at least THREE information sources listed in the knowledge evidence Source and interpret information on the following from the above sources and share with colleagues to improve knowledge of the hospitality industry: Current and emerging products and services Current issues Career opportunities Relationship between other related industries Compliance issues and quality assurance New products, technology, techniques and services Work ethic required to work in the industry Identify ways to integrate current hospitality industry information into daily work activities to enhance the quality of work performance Detailed photos. Videos Workplace reports Menus You must provide evidence. Please refer to page 3 ‘Types of Evidence’ section for more information. Description of Evidence Required Briefly explain what you do, for each of the points specified? Provide any hard copy documentary evidence SITXFSA004 Develop and implement a food safety program Evidence of the ability to: Develop and implement a complete food safety program for a service industry food preparation organisation in line with regulatory requirements outlined in: The organisation’s policies and procedures Product specifications Monitoring documentation Ensure that the above food safety program: Reflects the following organisational characteristics: Average clientele and at risk client groups with a higher than average risk of harm from food contamination Equipment Existing prerequisite programs Facilities Food items prepared and sold Re-thermalisation and service requirements Size and nature of organisation Provides suitable food safety systems and options for the organisation for which it has been prepared Monitor, evaluate and identify improvements to the above food safety program. Detailed photos. Videos Workplace reports Menus You must provide evidence. Please refer to page 3 ‘Types of Evidence’ section for more information. Description of Evidence Required Briefly explain what you do, for each of the points specified? Provide any hard copy documentary evidence SITXHRM002 Roster staff Evidence of the ability to: Prepare staff rosters that meet diverse operational requirements across THREE different roster periods Demonstrate the following when preparing each of the above staff rosters: Sufficient staff to ensure the delivery of required services within wage budget constraints Appropriate skills mix of the team Compliance with industrial provisions and organisational policy Completion of rosters within commercial and staff time constraints. Detailed photos. Videos Workplace reports Menus You must provide evidence. Please refer to page 3 ‘Types of Evidence’ section for more information. Description of Evidence Required Briefly explain what you do, for each of the points specified? Provide any hard copy documentary evidence SITXINV003 Purchase goods Evidence of the ability to: Determine and confirm purchasing requirements for at least SIX of the goods listed in the knowledge evidence Make purchase arrangements for the goods to meet different: End product requirements Customer specifications: Numbers Special requests Assess supplier capacity to meet price, quality and delivery expectations for each of the above goods Complete above purchasing activities following organisational requirements for stock ordering, including procedures and documentation. Detailed photos. Videos Workplace reports Menus You must provide evidence. Please refer to page 3 ‘Types of Evidence’ section for more information. Description of Evidence Required Briefly explain what you do, for each of the points specified? Provide any hard copy documentary evidence SITXINV004 Control stock Evidence of the ability to: Order, control and administer continuous and efficient supply relating to at least SIX different types of stock items Use stock control procedures to monitor and maintain stock levels for the above items over a stock life cycle period that includes a stocktake Produce and distribute stock control reports Complete above stock order and reporting activities within commercial time constraints. Detailed photos. Videos Workplace reports Menus You must provide evidence. Please refer to page 3 ‘Types of Evidence’ section for more information. Description of Evidence Required Briefly explain what you do, for each of the points specified? Provide any hard copy documentary evidence SITHKOP003 Plan and display buffets Evidence of the ability to: • read and interpret supplier information to decide best purchasing option. • write comprehensive food preparation and display plans. • calculate required quantities of buffet food for expected customer traffic • calculate supplies for food production. • recognise potential customer traffic flow issues and design a layout for efficient and safe customer and staff accessibility. • develop creative ideas and explore a range of designs for the display of buffet foods. • invite and consider the input of staff members and external professionals in the buffet planning and production process. • access and sort all information required for buffet design and coordinate a timely and efficient planning process. • use computers and software programs to produce food preparation lists and display plans. You must provide evidence. Please refer to page 3 ‘Types of Evidence’ section for more information. Description of Evidence Required Briefly explain what you do, for each of the points specified? Provide any hard copy documentary evidence SITHKOP006 Plan catering for events or functions Evidence of the ability to: Operational information must involve consideration of the following factors: • budget • capacity of facilities to produce catering • concept, style and theme • consideration of negative environmental impacts and minimal impact practices for the venue • date and time • duration • guest numbers • guest profile • location of: • food production kitchen • service venue • nature and parameters of the venue: • type (internal or external) • dimensions of delivery access and storage areas • access to cooking facilities • off and on-site staff requirements • resources that will be used: • physical • human • food and beverage supplies • suppliers, and supply and cost specifications • special, new or hired equipment required to provide catering • transportation requirements. You must provide evidence. Please refer to page 3 ‘Types of Evidence’ section for more information. Description of Evidence Required Briefly explain what you do, for each of the points specified? Provide any hard copy documentary evidence SITHCCC021 Prepare specialised food items Evidence of the ability to: Food quality adjustments must involve consideration of factors relating to: • taste • temperature • texture. Adjusting presentation must involve consideration of: • accompaniments and garnishes that maximise visual appeal: • balance • colour • contrast • plated food for practicality of: • customer consumption • service • wiping drips and spills. Environmental conditions must ensure appropriate: • atmosphere • humidity • light • packaging • temperature • use of containers • ventilation. You must provide evidence. Please refer to page 3 ‘Types of Evidence’ section for more information. |
Evidence Register
| Evidence Register – a listing of evidence provided for consideration by the assessor. List each document /Photograph / Video that you submit as evidence in the space below write the corresponding line number onto the document / file / evidence to ensure that your assessor receives all evidence that you are sending. For photographic / video evidence please note: must have full discription of image / video – remember to enter the number into the supporting evidence section of the “Work History” section above. | |||||
| Received by Assessor | Document Number | Title | Description / Details (for photographs / videos descibe what is being demonstrated) | Authenticy Verified | |
| ☐Yes | 1 | CV / Resume and Employment History | Detailed CV outlining last 5 years of work and training experience. | ☐Yes | |
| ☐ Yes | 2 | ☐Yes | |||
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| ☐ Yes | 69 | ☐Yes | |||
| ☐ Yes | 70 | ☐Yes |