SITHCCC040 Prepare and serve cheese:
SITHCCC040 prepare and serve cheese
Assessment Task Cover Sheet
Student declaration
To be filled out and submitted with assessment responses
I declare that this task is all my own work and I have not cheated or plagiarised the work or colluded with any other student(s).
I understand that if I am found to have plagiarised, cheated or colluded, action will be taken against me according to the process explained to me.
I have correctly referenced all resources and reference texts throughout these assessment tasks.
Student name Student ID number Student signature Date
Assessor declaration
I hereby certify that this student has been assessed by me and that the assessment has been carried out according to the required assessment procedures.
Assessor name Assessor signature Date Assessment outcomeSNSDNSResubmissionYN
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Introduction
Welcome to the Student Assessment Tasks for SITHCCC040 Prepare and serve cheese. 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 – Students must answer all questions correctly.
Assessment Task 2: Student Logbook – Students 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 2: Student Logbook
Information for students
Cooking tasks required for this unit : This unit of competency requires that you: prepare and serve cheeses using each of the following service styles: cheese plate o cheese as the main component of at least two different finished dishesone hot dishone cold dish. prepare and serve cheeses using each of the following cheese types with suitable garnishes and accompaniments: cheddar o semi-hardwhite mould o eyeblue mould o freshwashed rind o stretched curd.hard You must also: prepare, plate and present two portions of each of the above cheese plates and finished dishes: within commercial time constraints o following procedures for portion and deadlines control and food safety practicesresponding to at least one special when handling and storing cheese.customer request Instructions for how you will complete these requirements are included below.
Activities
Complete the following activities.
1.Carefully read the following information.
Successful completion of this unit requires that you complete the range of cooking tasks listed above. It is important that you provide evidence that you have successfully completed each task. We have provided a Student Logbook to help you.
Below is a guide to the skills and knowledge you must demonstrate when you are completing each task. We have provided a number of documents to assist you and you will find these in your Student Logbook.
What do I need to demonstrate?
During your practical assessments you will be required to demonstrate a range of the skills and knowledge that you have developed during your course. These include:
interpreting standard recipes and food preparation lists
identifying and selecting cheeses from stores according to quality, freshness and stock rotation requirementsbringing cheese to room temperature before servingcreating optimum conditions for various cheesespreparing garnishes and accompanimentsconfirming food production requirementscalculating ingredient amountsweighing and measuring ingredients accuratelyselecting the knives and equipment required for the food to be preparedselecting routine and specialised equipment and utensils for the food to be preparedensuring that food preparation equipment is safely assembled, clean and ready for useusing equipment safely and hygienicallyfollowing standard recipes accuratelyusing the relevant cookery method for cheese dishesadding attractive garnishes and accompanimentspresenting cheese and cheese dishes attractively
visually evaluating the dish before being served and adjusting the presentation as required
storing cheese in appropriate conditions
cleaning the work areadisposing of wasteworking safely and hygienically at all times
working sustainably by minimising waste and using energy responsibly.
How will I provide evidence?
In your Student Logbook you will find some detailed information about providing evidence, the preparation and planning documents you must complete each time you cook, a logbook summary and a Reflective journal. Each time you prepare a dish for assessment of this unit, you will need to:
complete a Service planning document
complete a Reflective journal (a reflective journal provides an opportunity for you to think about the processes you undertook – what went well, what you would do differently next time); it also helps you to provide evidence for your assessment
ask your supervisor/assessor to sign the Supervisor Declaration section at the end of your Reflective journal.
Your assessor will also observe some of your cooking and food preparation and complete an observation checklist.
Tips for completing your Student Logbook
Read through this assessment and your Student Logbook before you get started and make sure you understand what you need to do. If you are unsure, speak to your assessor and/or supervisor.
Stay up to date! Complete a logbook entry at the end of each time you cook and ask your supervisor to do the same. Providing organised, complete evidence forms part of your assessment.
Stay in touch with your assessor. Ask questions, raise issues, check in, communicate.
Most importantly, ask for help if you are having trouble!
Prepare cheese for service.
To ensure you have everything you need to prepare the required food, you will need to:
interpret the standard recipe and associated food preparation list which you will be working from and:
confirm the cheese requirements for food production
calculate the number of portions and the amount of each ingredient that you requireidentify the food preparation equipment that you requireensure the appropriate food preparation equipment is clean, safe and ready for useidentify and select cheese types and cheeses from storesbring cheeses to room temperature before serving if for a cold dishcook cheese following standard recipe for hot dishesprepare garnishes and accompanimentsminimise waste.A Service planning template has been provided to help you.
Cook and present cheese dishes.
Now it’s time to put all of that planning and organising to work. Prepare the required foods as per the standard recipe and food preparation list. Ensure that: all food is handled and prepared safely and hygienicallyyou follow portion control proceduresyou manage your own speed, timing, sequencing and productivity to ensure efficiencyyou assemble and use all equipment safely and hygienically as per manufacturer’s instructionsyou check that equipment is clean and ready for useyou demonstrate the range of precision cuts required of this taskyour knife selection is appropriate to the type of food being preparedyou work sustainably to minimise the amount of waste produced and to reduce the use of energy and resourcesyou work within commercial time constraintsadd garnishes and accompanimentspresent dish attractivelyuse appropriate service warevisually evaluate dish.Complete a Reflective journal for each time you prepare food as part of your assessment for this unit. Don’t forget to ask your supervisor/assessor to complete the declaration.
Store cheese.
Now it’s time to pack everything up and store the cheeses. Ensure that:
cheese is stored in appropriate conditions
store cheese to allow it to breathfollow FIFO and labelling principlesclean work areadispose of any wastere-use products where possible
practice cost reduction initiatives.
Submit documents to your assessor.
Finalise your Student Logbook. Ensure all documents are clear and complete. It should include the following completed documents for each time you cook a dish as part of your assessment for this unit.
Service planning
Reflective journal (endorsed by your supervisor/assessor). Send or submit the completed Student Logbook to your assessor.
Assessment Task 2: Checklist
Student’s name: Completed successfully? CommentsHas the following been completed?YesNoThe student has satisfactorily completed a Reflective journal for each cheese dish. Assessor observations have been completed and collectively across all observations (either singular or on multiple occasions) all boxes have been checked as Yes and the student demonstrated their competence as per the Quality indicators provided in the assessor logbook. The student’s workplace supervisor (or the assessor if in a training kitchen) has completed the Supervisor Declaration Section in the student’s logbook and you are satisfied that they have answered Yes to each question, the supervisor has provided comments/feedback and you have followed up on any gaps or concerns you have by discussing this with the supervisor. Provide details of any discussions that took place in the Comments column. The Logbook summary table has been satisfactorily completed and all boxes have been ticked and there is a matching corresponding numbered reflective journal entry for each line. Task outcome:SatisfactoryNot satisfactoryAssessor signature: Assessor name: Date: SITHCCC040 Prepare and serve cheese
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