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ABN 28 615 702 335 ACN 615 702 ABN 28 615 702 335 ACN 615 702 335 CRICOS Provider Code: 03647C RTO Provider Code: 45272 Assessment Tasks and Instructions SITHCCC018-Prepare food to meet special dietary requirements Blue Bay College 89 Marsden Street Parramatta NSW 2150 T: (02) 8897 3814 https://bluebaycollege.com.au/ [email protected] ABN 28 615 702 335 ACN 615 702 335 CRICOS Provider Code: 03647C RTO Provider Code 45272 Your Workplace Health and Safety (WHS) at Blue Bay College 1. It is your duty to inform staff at Blue Bay College if you see, hear or come across any incident, situation or hazard that might require immediate attention 2. In case of an emergency evacuation, you are required to follow the instructions provided by your trainer. While exiting the building, keep calm and walk alongside the hand rails. The Assessment Process Why are assessment tasks important? To complete your qualification, you are required to apply the ideas you have been learning from this unit of competence. The assessment activities are an important part of your training program as they provide an opportunity to apply what you have been learning and they give both you and your trainer feedback on your progress. How will you be assessed? You will be required to complete a variety of written and practical exercises. Instructions for how to complete the assessments are provided within each assessment task in this booklet. What is required for successful completion? Please read this section carefully before commencing the assessment tasks. You must carefully complete EVERY task in this booklet. You must achieve a ‘Satisfactory’ mark for all assessment tasks to be deemed Competent for the unit. If you are assessed as Not Competent, you will be given some suggestions for improvement and asked to redo your assessment. At the successful completion of the assessment tasks, you will have demonstrated your competence against all of the requirements of the unit. Submission of assessments Your trainer will advise you when to commence the assessments in this booklet. You are required to complete the written assessments on a separate document. You have access to computers which are equipped with 2010 Microsoft suite of products. You will also have access to the internet at the College to assist with research and resources. Assessment responses should be typed; however, handwritten submissions will be accepted if they are clear and legible. On the document please include: · Your name o The date o The Assessment Number and Task Number. For example: · Will Smith o 10 August 2015 o Assessment 1 - Question 1 (Record your answer). Please note that some assessments require additional documentation, such as a form or a procedure, which must be included with your submission. Make sure you check your material before submission. You must keep a copy of all work submitted. Access and equity A student’s access to the assessment process should not be affected by restrictions placed on the location or context of assessment beyond the requirements specified in the training package. Reasonable adjustments can be made to ensure equity in assessment for people with disabilities, including language and literacy. Adjustments include any changes to the assessment process or context that meet the individual needs of the person with a disability, but do not change competency outcomes. If you believe you have a disability that may affect the completion of these assessment tasks please speak to your trainer. Assessment outcomes Your assessment submission will be assessed and you will be given feedback. Each assessment task will be marked as either Satisfactory or Unsatisfactory and once all assessments have been marked you will be given an outcome of Competent or Not Competent for the unit of competence. What can you do if you don’t agree with the assessment result? If you do not think the assessment process is valid, disagree with the assessment outcome, or believe that you have been treated unfairly, you can appeal. The first step is to discuss the matter with your trainer. If you still do not agree, you are able to request a re-assessment. It is possible to have your assessment submission assessed by a different assessor. If you remain dissatisfied after the re-assessment, you should contact your trainer. Full details of the appeals process are contained in your Student Handbook. Declaration of Authenticity You are required to sign a Declaration of Authenticity for every written assessment submission. The Declaration is a signed statement from you stating that the assessment submission is your own work. Declaration of Authenticity Student Name Student ID Term I declare that all work completed in this assessment is my own Student Signature Date Trainer/Assessor Name Assessment Tasks and Instructions Student Name Student Number Course and Code Unit(s) of Competency and Code(s) SITHCCC018 Prepare food to meet special dietary requirements Stream/Cluster Trainer/Assessor Assessment for this Unit of Competency/Cluster Details Assessment 1 Assignment Assessment 2 Practical Observation Assessment 3 Assessment conducted in this instance: Assessment 1 2 3 Reasonable Adjustment 1. Has reasonable adjustment been applied to this assessment? No No further information required Yes Complete 2. 2. Provide details for the requirements and provisions for adjustment of assessment: Student to complete My assessor has discussed the adjustments with me I agree to the adjustments applied to this assessment Signature Date 2 nd Assessor to complete I agree the adjustments applied to this assessment are reasonable Name Signature Date Assessment Guidelines What will be assessed – Performance Evidence The purpose of this assessment is to check your ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and: · 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 o 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 o reflecting required quantities to be produced · following procedures for portion control and food safety practices when handling and storing food. Place/Location where assessment will be conducted including timeframes RTO to complete Resource Requirements Refer to the Assessment conditions attached to the Futura Group Mapping Document located in the teacher support tools folder or the “Assessment Conditions” for this unit in the SIT 1.0 Training Package. Recipes Instructions for assessment including WHS requirements You are required to prepare a menu example for each of the recipe categories set out below. Your trainer will provide you with specific recipes for each instance. The criteria overleaf provide an overview of the criteria which will be observed during each instance for each preparation or as instructed. You are required to follow the Work Place Health and Safety practices and Hygiene procedures as instructed during the training sessions you have participated in for this unit of competency. Statement of Authenticity I acknowledge that I understand the requirements to complete the assessment tasks The assessment process including the provisions for re-submitting and academic appeals were explained to me and I understand these processes I understand the consequences of plagiarism and confirm that this is my own work and I have acknowledged or referenced all sources of information I have used for the purpose of this assessment Student Signature: Date: / /201 This assessment: First Attempt 2nd Attempt Extension – Date:    /    /    RESULT OF ASSESSMENT Satisfactory Not Yet Satisfactory Feedback to Student: Assessor(s) Signature(s): Date:    /    /      Student Signature Date:    /    /      Assessment 2 Your Tasks RTO to complete schedule and provide relevant recipes – dish 1-2 are examples You are required to prepare a menu example for each of the recipe categories set out below. Your trainer will provide you with specific recipes for each instance. The criteria overleaf provide an overview of the criteria which will be observed during each instance for each preparation or as instructed. Dish to be prepared Dietary request Dish 1: Flourless Chocolate Cake Recipe Source: Futura Group recipe book, e-coach recipes SITHCCC018 No. of serves: X food restriction Detail: Coeliac food preference Detail:____________________ cultural/religious requirement Detail:____________________ Dish 2: Moroccan Tofu with Mograbieh Recipe Source: Futura Group recipe book, e-coach recipes SITHCCC018 No. of serves: food restriction Detail:____________________ X food preference Detail: vegetarian cultural/religious requirement Detail:____________________ Dish 3: RTO to complete Recipe Source: Futura Group recipe book, e-coach recipes SITHCCC018 No. of serves: food restriction Detail:____________________ food preference Detail:____________________ cultural/religious requirement Detail:____________________ Dish 4: RTO to complete Recipe Source: Futura Group recipe book, e-coach recipes SITHCCC018 No. of serves: food restriction Detail:____________________ food preference Detail:____________________ cultural/religious requirement Detail:____________________ Dish 5: RTO to complete Recipe Source: Futura Group recipe book, e-coach recipes SITHCCC018 No. of serves: food restriction Detail:____________________ food preference Detail:____________________ cultural/religious requirement Detail:____________________ Dish 6: RTO to complete Recipe Source: Futura Group recipe book, e-coach recipes SITHCCC018 No. of serves: food restriction Detail:____________________ food preference Detail:____________________ cultural/religious requirement Detail:____________________ SITHCCC018_Prepare food to meet special dietary requirements.docx 12.01.20 Modified @ Blue Bay College Version 1.0 SITHCCC018_Prepare food to meet special dietary requirements.docx 12.01.20 Modified @ Blue Bay College Version 1.0 SITHCCC018_Prepare food to meet special dietary requirements.docx 12.01.20 Modified @ Blue Bay College Version 1.0 Each piece of equipment is checked for cleanliness Each piece of equipment is assembled according to manufacturer’s instructions and stored Maintenance issues are reported as relevant. Each piece of equipment is checked for cleanliness Each piece of equipment is assembled according to manufacturer’s instructions SITHCCC018_Prepare food to meet special dietary requirements.docx 12.01.20 Modified @ Blue Bay College Version 1.0 SITHCCC018_Prepare food to meet special dietary requirements.docx 12.01.20 Modified @ Blue Bay College Version 1.0 SITHCCC018_Prepare food to meet special dietary requirements.docx 12.01.20 Modified @ Blue Bay College Version 1.0 Suitable cleaning chemicals and sanitisers are used Cleaning equipment is rinsed, checked, correctly maintained and stored Maintenance issues are reported as relevant. The dish is free of drips, smears and finger marks The service for dishes overall for an order is well timed and acceptable Re-useable ingredients are identified, wrapped, labelled and stored correctly Waste and perishables are discarded Food scraps are removed Equipment is transferred to wash-up area The workplace is cleaned, using suitable equipment Suitable cleaning chemicals and sanitisers are used Cleaning equipment is rinsed, checked, correctly maintained and stored Maintenance issues are reported as relevant. SITHCCC018_Prepare food to meet special dietary requirements.docx 12.01.20 Modified @ Blue Bay College Version 1.0 SITHCCC018_Prepare food to meet special dietary requirements.docx 12.01.20 Modified @ Blue Bay College Version 1.0 SITHCCC018_Prepare food to meet special dietary requirements.docx 12.01.20 Modified @ Blue Bay College Version 1.0