SITHCCC031 prepare vegetarian and vegan dishes:
SITHCCC031 prepare vegetarian and vegan dishes
SITHCCC031 prepare vegetarian and vegan dishes
Student Must Fill this SectionQualificationSIT40521 Certificate IV in Kitchen ManagementStudent Name: Student ID: Term: Year: Privacy Release Clause:“I give my permission for my assessment material to be used in the auditing, assessment validation & moderation Process”.Authenticity Declaration:“I declare that: The material I have submitted is my own work;I have given references for all sources of information that are not my own, including the words, ideas and images of others”.Student Signature: Date:
Assessment Outcome Assessor Name:AttemptSatisfactory Not Yet SatisfactoryDateAssessor Signature Initial attempt 2nd attempt/Re-assessment
Information for Student:All work is to be entirely of the student. General Information for this assessment: Read the instructions for each question very carefully. Be sure to PRINT your FIRST name & LAST name in every place that is provided. Short questions must be answered in the spaces provided. For those activities requesting extra evidence such as: research reports, essay reports, etc. The student must attach its own work formatted in double space, Arial 12 pts. All activities must be addressed correctly in order to obtain a competence for the unit of competency. If the student doesn’t understand the assessment, they can request help from the assessor to interpret the assessment. Re-submission of assessment after the term will incur additional fees.Re-assessment of Result & Academic Appeal procedures: If a student is not happy with his/ her results, that student may appeal against their grade via a written letter, clearly stating the grounds of appeal to the Chief Executive Officer. This should be submitted after completion of the subject and within fourteen days of commencement of the new term. Re-assessment Process: An appeal in writing is made to the Academic Manager providing reasons for re-assessment /appeal. Academic Manager will delegate another faculty member to review the assessment. The student will be advised of the review result done by another assessor. If the student is still not satisfied and further challenges the decision, then a review panel is formed comprising the lecturer/trainer in charge and the Academic Manager OR if need be an external assessor. The Institute will advise the student within 14 days from the submission date of the appeal. The decision of the panel will be deemed to be final. If the student is still not satisfied with the result, the he / she has the right to seek independent advice or follow external mediation option with nominated mediation agency. Any student who fails a compulsory subject or appeals unsuccessfully will be required to re-enrol in that subject. The cost of reassessment will be borne by the Institute. The external assessor will base his/her judgement based on principles of assessment. These principles require assessment to be reliable, fair, practical and valid. Academic Appeals: If you are dissatisfied with the outcome of the re-evaluation process, you have a right to appeal through academic appeals handling protocol. To appeal a decision, the person is required to complete the WSC- Request for Appeal of a Decision form with all other supporting documents, if any. This form is available via our website. The completed Request for Appeal form is to be submitted to the Student Support Officer either in hard copy or electronically via the following contact details: Student Support Officer, Western Sydney College (WSC), 55 High St, Parramatta NSW 2150, Email: info@wsc.nsw.edu.au The notice of appeal should be in writing addressed to the Chief Executive Officer and submitted within seven days of notification of the outcome of the re-evaluation process. If the appeal is not lodged in the specified time, the result will stand and you must re-enrol in the unit. In emergency circumstances, such as in cases of serious illness or injury, you must forward a medical certificate in support of a deferred appeal. The notice of appeal must be made within three working days of the concluding date shown on the medical certificate. The decision of Chief Executive Officer will be final. Student would then have the right to pursue the claim through an independent external body as detailed in the students’ complaint / grievance policy.
Comments/Feedback to Students
Welcome to the Student Assessment Tasks for SITHCCC031 Prepare vegetarian and vegan dishes. These tasks have been designed to help you demonstrate the skills and knowledge that you have learnt during your course.
Please ensure that you read the instructions provided with these tasks carefully. You should also follow the advice provided in the Hospitality Works Student User Guide. The Student User Guide provides important information for you relating to completing assessment successfully.
Assessment for this unit
For you to be assessed as competent, you must successfully complete two assessment tasks:
Assessment Task 1: Knowledge questions – You must answer all questions correctly.
Assessment Task 2: Student Logbook – You must complete a range of food preparation tasks using commercial fixed and handheld equipment and complete a Student Logbook. The assessor must also observe a range of cooking tasks.
Kitchen time requiredYou will require time in the kitchen to complete Assessment Task 2. You will find more information about the requirements for training/commercial kitchens in the Hospitality Works Student User Guide.
Assessment Task 1: Knowledge questions
Knowledge questions are designed to help you demonstrate the knowledge which you have acquired during the learning phase of this unit. Ensure that you:
review the advice to students regarding answering knowledge questions in the Hospitality Works Student User Guide
comply with the due date for assessment which your assessor will provide
adhere with your RTO’s submission guidelines
answer all questions completely and correctly
submit work which is original and, where necessary, properly referenced
submit a completed cover sheet with your work
avoid sharing your answers with other students.
Assessment informationInformation about how you should complete this assessment can be found in Appendix A of the Hospitality Works Student User Guide.Refer to the appendix for information on: where this task should be completedthe maximum time allowed for completing this assessment taskwhether or not this task is open-book. Note: You must complete and submit an assessment cover sheet with your work. A template is provided in Appendix B of the Student User Guide. However, if your RTO has provided you with an assessment cover sheet, please ensure that you use that.
Provide answers to all of the questions below.
List and briefly describe five different substitute ingredients used for vegetarian and vegan dishes for each of the food categories below.
SubstituteDescriptionMeat Dairy Egg
List four types of fresh products used in standard recipes for vegetarian and vegan dishes and give two examples of each.
List five culinary terms used for vegetarian and vegan dishes.
List three labels that could be used and what would be on the label.
List two vegetarian or vegan dishes and describe their characteristics.
Briefly describe how the following can enhance the appearance and presentation of vegetarian and vegan dishes.
Balance Colour Contrast Texture Taste
List two reasons for modern variations on vegetarian and vegan dishes and provide an example for each.
Complete the following table for two vegetarian or vegan ingredients/products and how to identify freshness and quality.
Vegetarian or vegan ingredients/productsFreshness and quality indicators
List three important points when selecting ingredients for preparing vegetarian and vegan dishes.
List six common accompaniments and six sauces used in vegetarian and vegan dishes.
AccompanimentSauces
List and briefly describe two historical and cultural origins of different vegetarian and vegan dishes or products.
List eight common cookery methods used in vegetarian and vegan dishes and provide an example.
ProductCommon cookery methods
What food safety risks are associated with raw eggs and alternative egg products?
List four ways to minimise food safety risks with raw eggs and alternative egg products.
How does mise en place differ for vegetarian and vegan dishes?
List five common vegetarian or vegan products and their appropriate storage conditions.
Item storedStorage conditions
How can you ensure food safety and optimise shelf life of vegetarian and vegan ingredients and products?
How can you ensure that you follow safe operational practices when using equipment to produce vegetarian and vegan dishes?
Student’s name: Did the student provide a sufficient and clear answer that addresses the suggested answer for the following?Completed successfully?CommentsYesNoQuestion 1 Question 2 Question 3 Question 4 Question 5 Question 6 Question 7 Question 8 Question 9 Question 10 Question 11 Question 12 Question 13 Question 14 Question 15 Question 16 Question 17 Question 18
Task outcome:SatisfactoryNot satisfactoryAssessor signature: Assessor name: Date:
Visit:https://aussienment.com/
Also visit:https://www.notesnepal.com/archives/767
The post SITHCCC031 prepare vegetarian and vegan dishes appeared first on Aussienment.
