SITHCCC031 Student Assessment Task 1 (3)

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Motherland Higher Secondary School *

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MISC

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Information Systems

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May 11, 2024

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Assessment Details Qualification Code/Title SIT40521 Certificate IV in Kitchen Management Assessment Type Assessment Task 1 Time allowed Due Date Location Term / Year Unit of Competency National Code/Title SITHCCC031 Prepare vegetarian and vegan dishes Student Details Student Name Student ID IIE Student Declaration: I declare that the work submitted is my own, and has not been copied or plagiarised from any person or source. Signature: Date: Assessor’s Name RESULTS (Please Circle) ☐ SATISFACTORY ☐ NOT SATISFACTORY Feedback to student: Assessor Declaration *If Student is Not Satisfactory Reassessment Required ☐ Yes ☐ No Assessor Declaration: I declare that I have conducted a fair, valid, reliable and flexible assessment with this student, and I have provided appropriate feedback. Signature : Date: Is This Theory Only Task ☐ Yes ☐ No Have student already completed practical/ Vocational Placement Component? ☐ Yes ☐ No Instructions to the Candidates  This assessment is to be completed according to the instructions given below in this document.  Should you not answer the tasks correctly, you will be given feedback on the results and gaps in knowledge. You will be entitled to one (1) resubmit in showing your competence with this unit.  If you are not sure about any aspect of this assessment, please ask for clarification from your assessor.  Please refer to the College re-submission and re-sit policy for more information.  If you have questions and other concerns that may affect your performance in the Assessment, please inform the assessor immediately.  Please read the Tasks carefully then complete all Tasks.  To be deemed competent for this unit you must achieve a satisfactory result with tasks of this Assessment along with a satisfactory result for another Assessment.  This is an Open book assessment which you will do in your own time but complete in the time designated by your assessor. Remember, that it must be your own work and if you use other sources then you must reference these appropriately  Submitted document must follow the given criteria. Font must be Times New Roman, Font size need to be 12, line spacing has to be Single line and Footer of submitted document must include Student ID, Student Name and Page Number. Document must be printed double sided.  This is Individual Assessments. Once you have completed the assessment, please provide the Hard copy of the Assessments to your Trainer/ Assessor.  Plagiarism is copying someone else’s work and submitting it as your own. Any Plagiarism will result in a mark of Not Satisfactory. © International Institute of Education RTO:45150 | CRICOS:03838G File Name: SITHCCC031 Student Assessment Task 1 Revised Date: 30/09/2022 Version: 1.0 Page:1

Introduction 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 required You 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 . © International Institute of Education RTO:45150 | CRICOS:03838G File Name: SITHCCC031 Student Assessment Task 1 Revised Date: 30/09/2022 Version: 1.0 Page:2

Assessment Task 1: Knowledge questions Information for students 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 information Information 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 completed  the maximum time allowed for completing this assessment task  whether 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. © International Institute of Education RTO:45150 | CRICOS:03838G File Name: SITHCCC031 Student Assessment Task 1 Revised Date: 30/09/2022 Version: 1.0 Page:3 i

Questions Provide answers to all of the questions below. 1. List and briefly describe five different substitute ingredients used for vegetarian and vegan dishes for each of the food categories below. Substitute Description Meat Dairy © International Institute of Education RTO:45150 | CRICOS:03838G File Name: SITHCCC031 Student Assessment Task 1 Revised Date: 30/09/2022 Version: 1.0 Page:4

Substitute Description Egg © International Institute of Education RTO:45150 | CRICOS:03838G File Name: SITHCCC031 Student Assessment Task 1 Revised Date: 30/09/2022 Version: 1.0 Page:5

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