Hospitality Competency Assessment Event

Hunter Central Coast Region RTO 90222 Hospitality Competency Assessment Event 10 2011 School: HSC Student Name: Assessment Date : Event Name: Function 2 Qualification Code: Certificate II Hospitality SIT20207 Framework/BEC Hospitality Commercial Cookery Commercial kitchen assessment environment meets SIT07 Training Package and ICFIP guidelines Commercial Kitchen Location: Code / Unit of Competency SITHCCC005A Use basic methods of cookery SITHCCC004A Clean and maintain kitchen premises Element 1 Select and use cooking equipment and technology 2 Prepare and cook food using basic methods of cookery 1 Clean, sanitise and store equipment 2 Clean and sanitise premises Performance Criteria 1.1 Select appropriate equipment and technology for particular cooking methods 1.2 Use equipment hygienically, safely and according to manufacturer instructions 2.1 Use various cookery methods to prepare dishes to enterprise standard 2.2 Calculate correct quantities and ratios of commodities for specific cookery methods 2.3 Complete the cooking process in a logical and safe manner 2.4 Identify problems with the cooking process promptly and take corrective action 2.5 Prepare dishes using a range of methods and current technology within acceptable enterprise and customer timeframes 2.6 Work cooperatively with kitchen and front-of-house colleagues to ensure timely preparation of dishes 1.1 Select and use chemicals for cleaning and sanitising kitchen equipment and utensils 1.2 Clean and sanitise equipment and utensils according to manufacturer instructions and without causing damage 1.3 Store or stack cleaned equipment and utensils safely and in the designated place 1.4 Use cleaning equipment safely and according to manufacturer instructions 1.5 Assemble and disassemble cleaning equipment in a safe manner 1.6 Store cleaning equipment safely and correctly in the designated position and area 2.1 Follow cleaning schedules correctly 2.2 Use chemicals and equipment correctly and safely to clean and sanitise walls, floors, shelves and other surfaces 2.3 Clean and sanitise walls, floors, shelves and working surfaces without causing damage to health or property 2.4 Follow procedures in the event of a chemical accident according to enterprise policy and procedures 3 Handle waste and linen 3.1 Sort waste and dispose of it according to hygiene regulations, enterprise practices and procedures and environmental considerations 3.2 Dispose of cleaning chemicals safely and according to environmental considerations 3.3 Sort linen and safely remove it according to enterprise procedures Employability Skills Self-management Teamwork Initiative and enterprise Planning and organising Learning Problem solving Communication Technology Cross-cultural understanding Hunter Central Coast Region RTO 90222 Hospitality SIT07 V2 13/11/09 1

Task instructions The assessment for this event is made up of two parts written and practical The written task consists of the planning steps required as preparation for the practical task. It is to be completed prior to the event and submitted at the conclusion for assessment The practical may occur on a single occasion or over a period of time during events such as functions or a school cafe. You are required to work as a team to produce dishes using the given recipes. Within your job role you are required to demonstrate skills/knowledge in food safety and hygiene, basic food preparation and presentation, cleaning and team work. The selected dishes are to be plated, garnished and presented to industry standard Correct PPE uniform must be worn The principles of hygiene and safe knife handling apply throughout this event Workplace organisation and cleaning procedures are to be followed during this event Function description PURPOSE: PLACE: MENU: NO. OF CUSTOMERS: SPECIAL DIETARY REQUIREMENTS: DUTIES INCLUDE: Part 1: Written planning task to be completed and submitted in a folio Your teacher will provide/suggest a selection of recipes that use different methods of cookery and allocate students to work teams. Each team is to choose three recipes that use different methods of cookery, one of which should be served hot. Each team is to: 1. Prepare a standard recipe card for each recipe that could be used in the practical assessment 2. Prepare a commodity requisition for the supply of your food for the practical assessment 3. Prepare an equipment list for preparation, cooking and serving the menu item 4. Prepare a workflow plan to integrate the activities of the team ensuring the mise en place is completed first before final cooking commences Attachment A includes a scaffold for questions 1-4; this scaffold can be completed as a team, however you are to include a copy in your own folio for marking Hunter Central Coast Region RTO 90222 Hospitality SIT07 V2 13/11/09 2

See Attachment B for the scaffold for questions 5 8. 5. Design a plating layout for two of the menu items, showing awareness of current trends to enhance its appearance 6. List three considerations you would give to the plated menu item before it is served 7. Discuss one holding method used in industry so that your menu item could be kept either hot or cold prior to service 8. Waste minimisation in the food industry is important, wastage costs money i) Explain how portion control can save the restaurant owner money ii) How can correct storage, handling and preparation minimise waste in the commercial kitchen? iii) Explain environmental considerations for the correct disposal of waste from the kitchen. Part 2: Practical task As a class you will prepare dishes for a function with a minimum of two hot / two cold dishes aiming to include a balance of wet and dry cooking methods (with a minimum of six different methods used) You are to: - prepare the assigned dish/es using appropriate cooking methods - nominate members for the front of house team; liaise with the front house staff for the appropriate time of service - participate in the cleaning and storing of equipment during the practical event and participate in final cleaning procedures at the conclusion of the event. Hunter Central Coast Region RTO 90222 Hospitality SIT07 V2 13/11/09 3

Assessor Feedback for Students Student Name: Assessor s Name: Assessment Date: Part A Written Satisfactory Prepare accurate standard recipe cards Prepare accurate commodity requisition form Prepare accurate equipment list Prepare logical workflow plan Design plating layout and considerations Discuss one holding method Describe waste minimization procedures Verbal questions Part B Practical Use equipment hygienically, safely and according to manufacturer instructions Prepare assigned dishes in a logical and safe manner using various cookery methods i) ii) iii) Clean, sanitise and store equipment safely and according to manufacturer instructions Clean and sanitise premises according to requirements and schedule Handle waste and linen; sorting and disposing of it according to hygiene regulations, enterprise practices and procedures and environmental considerations Requires additional information Assessor Comment: Strategies for Improvement:: Assessor Signature: Date: Student self evaluation comment: I agree / do not agree with this assessment (circle correct response) Student Signature: Date: Hunter Central Coast Region RTO 90222 Hospitality SIT07 V2 13/11/09 4

Attachment A Standard Recipe Card Card No: Name of menu item: Type of food: Appetiser Entrée Main Dessert Recipe Reference: Cooking Temperature: Cooking Methods: c Portion size: No. Portions: Preparation time: Portion cost: Cooking time: Portion size: g Total time: Date of costing: Ingredient Selling price: weight g/ml Method Unit description ie g/ml Unit cost/kg Total cost $ 1. $ 2. 3. 4. 5. 6. 7. 8. 9. 10. Attach photograph TOTAL COST Hunter Central Coast Region RTO 90222 Hospitality SIT07 V2 13/11/09 5

Attachment A Commodity Requisition Date Day Period/s Teacher Year Class Student/s Lesson/Task Quantity/weight Commodity Specification Dry goods/groceries Dairy/eggs Meat/fish/smallgoods Hunter Central Coast Region RTO 90222 1

Fruit and vegetables Other items Hunter Central Coast Region RTO 90222 2

Attachment A Equipment List Recipe 1: Method/s of Cookery: Tools and Utensils Mechanical and Large Equipment Recipe 2: Method/s of Cookery: Tools and Utensils Mechanical and Large Equipment Hunter Central Coast Region RTO 90222 3

Attachment A Recipe 3: Method/s of Cookery: Tools and Utensils Mechanical and Large Equipment Hunter Central Coast Region RTO 90222 4

Attachment A Name Practical application Workflow Plan Date Time Commodities Method of cooking and equipment used Activity Hunter Central Coast Region RTO 90222 5

Attachment B Plating Design Hot Cold Name of menu item: 5. Plating layout: 6. Plating considerations: Hot Cold Name of menu item: 5. Plating layout: 6. Plating considerations: Hunter Central Coast Region RTO 90222 6

Attachment B 7. Discuss one holding method used in industry so that your menu item could be kept either hot or cold prior to service 8. Waste minimisation in the food industry is important, wastage costs money. i) Explain how portion control can save the restaurant owner money. ii) How can correct storage, handling and preparation minimise waste in the commercial kitchen? iii) Explain environmental considerations for the correct disposal of waste from the kitchen. Hunter Central Coast Region RTO 90222 1

HUNTER CENTRAL COAST REGION RTO 90222 Teacher Checklist for - Written Work and Questioning - Use Basic Methods Framework: Qualification Code: Hospitality Certificate ll Hospitality SIT20207 School: Assessor Name: Assessment Event 10: Function 2 *The assessor is to indicate or X in the column next to each skill demonstrated in the student s work. Date of Assessment Units of Competency SITHCCC005A Use basic methods of cookery SITHCCC004A Clean and maintain kitchen premises Individual student feedback to be noted on assessment task Student Names The task provided satisfactory evidence of : Part A Written Prepare accurate standard recipe cards Prepare accurate commodity requisition form Prepare accurate equipment list Prepare logical workflow plan Design plating layout and considerations Discuss one holding method Describe waste minimization procedures Verbal questions The candidate s overall performance was satisfactory Hunter Central Coast Region RTO 90222 1

HUNTER CENTRAL COAST REGION RTO 90222 Teacher Checklist for Observation of Practical Work Use Basic Methods and Cleaning Framework: Qualification Code: Hospitality Certificate ll Hospitality SIT20207 School: Assessor Name: Assessment Event 10: Function 2 *The assessor is to indicate or X in the column next to each skill demonstrated in the student s work. Date of Assessment Units of Competency SITHCCC005A Use basic methods of cookery SITHCCC004A Clean and maintain kitchen premises Individual student feedback to be noted on assessment task Student Names The task provided satisfactory evidence of : Part B Practical Use equipment hygienically, safely and according to manufacturer instructions Prepare assigned dishes in a logical and safe manner using various cookery methods i) ii) iii) Clean, sanitise and store equipment safely and according to manufacturer instructions Clean and sanitise premises according to requirements and schedule Handle waste and linen; sorting/disposing of it according to hygiene regulations, environmental and enterprise practices/procedures The candidate s overall performance was satisfactory Hunter Central Coast Region RTO 90222 2