20220129_Krishna Thakkar_SITHCCC006 Prepare Appetisers and salads_Student Assessment Guide
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ASSESSMENT RECEIPT FORM
STUDENT NAME:
Krishna Thakkar
STUDENT ID:
20220129
COURSE CODE:
SIT40516
COURSE TITLE:
Certificate IV in Commercial Cookery
TRAINER’S/ASSESSOR’S NAME:
Aziza Nabali
(02) 4608 9972
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
AUSTRALIA
ABN: 80 600 951 264
RTO: 41322
CRICOS: 03858C
info@asia.edu.au
www.asia.edu.au
Version 2.1
Release Date: Dec 2020
Page No: 1
Level-6, Suite 6.01/138 Queen Street, Campbelltown, NSW 2560 SIT40516- Certificate IV in Commercial Cookery
SITHCCC006- Prepare Appetisers and Salads
Student Assessment Guide
ABN: 80 600 951 264RTO: 41322CRICOS:
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560.
+000 12345 6789
+000 12345 6789
info@asia.edu.au
www.astralskillsinstitute.com
Version 1.0
Release Date: September 2019
Page No:
ASTRAL SKILLS INSTITUTE OF AUSTRALIA
DUE DATE
09/01/2023
UNIT CODE AND DESCRIPTION
SITHCCC006- PREPARE APPETISERS AND SALADS
NOTE:
1.
This form must be stapled on top of the Assessment Workbook upon submission.
2.
This Assessment Receipt Form must be dated and signed in.
DECLARATION
1.
I am aware that penalties exist for plagiarism and academic dishonesty.
2.
I am aware of the requirements set by my Trainer/Assessor.
3.
I have retained a copy of my Assessment.
Student Signature:
Date: 09/01/2023
ASSESSMENT RECEIVED BY ASTRAL INSTITUTE Staf
Name:
Date:
Signature: ================================= Tear Here ===========================
Students must retain this as a Record of Submission.
Assessment Handed On:
Unit Code & Description: SITHCCC006- PREPARE APPETISERS AND SALADS
ASTRAL INSTITUTE
Student
Assessment Received by ASIA Staff Name: …...……
..............
……...……...
Signature: ……………...……...……...…………..…...
Student ID: 20220129
Student Signature:
(02) 4608 9972
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
AUSTRALIA
ABN: 80 600 951 264
RTO: 41322
CRICOS: 03858C
info@asia.edu.au
www.asia.edu.au
Version 2.1
Release Date: Dec 2020
Page No: 2
Level-6, Suite 6.01/138 Queen Street, Campbelltown, NSW 2560
ABN: 80 600 951 264RTO: 41322CRICOS:
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560.
+000 12345 6789
+000 12345 6789
info@asia.edu.au
www.astralskillsinstitute.com
Version 1.0
Release Date: September 2019
Page No:
ASTRAL SKILLS INSTITUTE OF AUSTRALIA
This page is intentionally Left Blank
ABOUT THIS BOOKLET
This assessment booklet and tool has been designed for students undertaking face to face mode
of study to provide information before students take assessments and contains assessment tools
to assess the skills and knowledge required from students to be deemed competent in this unit.
This booklet might not be suitable for students taking other modes of study e.g. online or work
based.
Please read all the information given to you when you receive this assessment booklet. If you do
not understand any part of this booklet, please inform your assessor/trainer.
The assessment booklet contains two (2) parts:
(02) 4608 9972
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
AUSTRALIA
ABN: 80 600 951 264
RTO: 41322
CRICOS: 03858C
info@asia.edu.au
www.asia.edu.au
Version 2.1
Release Date: Dec 2020
Page No: 3
Level-6, Suite 6.01/138 Queen Street, Campbelltown, NSW 2560
Your preview ends here
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ABN: 80 600 951 264RTO: 41322CRICOS:
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560.
+000 12345 6789
+000 12345 6789
info@asia.edu.au
www.astralskillsinstitute.com
Version 1.0
Release Date: September 2019
Page No:
ASTRAL SKILLS INSTITUTE OF AUSTRALIA
PART 1: Assessments information:
This part contains information on assessments for this unit of
competency and how assessment will be conducted throughout the unit to achieve the
competency. It includes:
Application of the unit of competency.
Purpose of assessment.
Elements, performance evidence and knowledge evidence requirements of the unit.
Conditions, context, required resources and location of the assessment.
Assessment tasks.
Outline of evidence to be collected.
Administration, recording and reporting the requirements including special adjustments,
appeals, reasonable adjustments and assessors’ intervention. PART 2: Assessment tasks:
This part contains the information to successfully undertake the
assessment task. In each assessment task, students will find the following information:
Task instructions.
Role play / Practical Demonstration information.
Information on resources required, where applicable
Appendix1- Assessment resource in ASTRAL INSTITUTE Kitchen
PART 1 (02) 4608 9972
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
AUSTRALIA
ABN: 80 600 951 264
RTO: 41322
CRICOS: 03858C
info@asia.edu.au
www.asia.edu.au
Version 2.1
Release Date: Dec 2020
Page No: 4
Level-6, Suite 6.01/138 Queen Street, Campbelltown, NSW 2560 Assessment Information
ABN: 80 600 951 264RTO: 41322CRICOS:
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560.
+000 12345 6789
+000 12345 6789
info@asia.edu.au
www.astralskillsinstitute.com
Version 1.0
Release Date: September 2019
Page No:
ASTRAL SKILLS INSTITUTE OF AUSTRALIA
Application of the unit of competency:
This unit describes the performance outcomes, skills and knowledge required to prepare appetisers and salads following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery and food storage methods.
The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers.
(02) 4608 9972
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
AUSTRALIA
ABN: 80 600 951 264
RTO: 41322
CRICOS: 03858C
info@asia.edu.au
www.asia.edu.au
Version 2.1
Release Date: Dec 2020
Page No: 5
Level-6, Suite 6.01/138 Queen Street, Campbelltown, NSW 2560
ABN: 80 600 951 264RTO: 41322CRICOS:
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560.
+000 12345 6789
+000 12345 6789
info@asia.edu.au
www.astralskillsinstitute.com
Version 1.0
Release Date: September 2019
Page No:
ASTRAL SKILLS INSTITUTE OF AUSTRALIA
It applies to individuals who work with very little independence and under close supervision and guidance of more senior chefs. They follow predefined organisational procedures and report discrepancies to a higher level staff member for action.
No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.
Purpose of assessment:
The purpose of assessment is to determine competency in the unit SITHCCC006 - PREPARE APPETISERS AND SALADS
Elements
Element
s
Elements Title
1
Select ingredients.
2
Select, prepare and use equipment.
3
Portion and prepare ingredients.
4
Prepare appetisers and salads.
5
Present and store appetisers and salads.
Performance evidence:
Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:
follow standard recipes for dishes that demonstrate use of each of the following
ingredients:
bread and bakery items
condiments
dairy products
dressing ingredients
dry goods
eggs
farinaceous products
frozen goods
fruit
herbs and spices
meat
poultry
seafood
vegetables
follow standard recipes to prepare the following appetisers and salads:
(02) 4608 9972
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
AUSTRALIA
ABN: 80 600 951 264
RTO: 41322
CRICOS: 03858C
info@asia.edu.au
www.asia.edu.au
Version 2.1
Release Date: Dec 2020
Page No: 6
Level-6, Suite 6.01/138 Queen Street, Campbelltown, NSW 2560
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ABN: 80 600 951 264RTO: 41322CRICOS:
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560.
+000 12345 6789
+000 12345 6789
info@asia.edu.au
www.astralskillsinstitute.com
Version 1.0
Release Date: September 2019
Page No:
ASTRAL SKILLS INSTITUTE OF AUSTRALIA
appetisers:
antipasto
canapés
hors d’oeuvres
tapas
salads:
classical
modern
cold
warm
fruit
use at least four of the following cookery methods and complete mise en place
activities when preparing the above dishes:
baking
boiling
blanching
frying
grilling
poaching
roasting
steaming
prepare the above dishes for at least six different customers:
within commercial time constraints and deadlines
reflecting required quantities to be produced
following procedures for portion control and food safety practices when handling
and storing different food types
responding to special customer requests and dietary requirements.
Knowledge Evidence
Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:
culinary terms and trade names for ingredients commonly used in the production of different appetisers and salads
contents of stock date codes and rotation labels and their implication for food quality standards
characteristics of different appetisers and salads:
appearance and presentation
classical and contemporary variations
(02) 4608 9972
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
AUSTRALIA
ABN: 80 600 951 264
RTO: 41322
CRICOS: 03858C
info@asia.edu.au
www.asia.edu.au
Version 2.1
Release Date: Dec 2020
Page No: 7
Level-6, Suite 6.01/138 Queen Street, Campbelltown, NSW 2560
ABN: 80 600 951 264RTO: 41322CRICOS:
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560.
+000 12345 6789
+000 12345 6789
info@asia.edu.au
www.astralskillsinstitute.com
Version 1.0
Release Date: September 2019
Page No:
ASTRAL SKILLS INSTITUTE OF AUSTRALIA
freshness and other quality indicators
nutritional value
service style
taste
texture
quality indicators for appetisers and salads
cookery methods for appetisers and salads
dressings, sauces and garnishes for salads
mise en place requirements for appetisers and salads
appropriate environmental conditions for storing appetiser and salad products to:
ensure food safety
optimise shelf life
safe operational practices using essential functions and features of equipment used to produce appetisers and salads.
Context and conditions for assessments:
To comply with the assessment condition of this unit:
ASTRAL INSTITUTE will conduct practical assessment for this unit in its Commercial Kitchen Located at Kogarah with serving internal staff and students as customers.
Kitchen has access to wide range ingredients including Appetisers and salads mentioned in this unit and access to industry-realistic ratios of kitchen staff to customers; This includes
ASTRAL INSTITUTE staff as internal customers invited to taste meals during the assessment process; or
Fellow students and assessor who participate in role of customer practical assessment in ASTRAL INSTITUTE Kitchen
Access to range of documents and equipment found in commercial Kitchen (Please refer Appendix1 at the end of this assessment tool for detailed list of assessment resources).
Knowledge assessment for this unit will be conducted at ASTRAL INSTITUTE classroom at location identified at timetable.
All ASTRAL INSTITUTE assessor those are assessing this unit will have achieved the Certificate III in Commercial Cookery or Certificate IV in Commercial Cookery to assess this
unit as part of a Certificate III in Commercial Cookery or Certificate IV in Commercial Cookery qualification; and
have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency.
Resources Required:
(02) 4608 9972
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
AUSTRALIA
ABN: 80 600 951 264
RTO: 41322
CRICOS: 03858C
info@asia.edu.au
www.asia.edu.au
Version 2.1
Release Date: Dec 2020
Page No: 8
Level-6, Suite 6.01/138 Queen Street, Campbelltown, NSW 2560
ABN: 80 600 951 264RTO: 41322CRICOS:
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560.
+000 12345 6789
info@asia.edu.au
www.astralskillsinstitute.com
Version 1.0
Release Date: September 2019
ASTRAL SKILLS INSTITUTE OF AUSTRALIA
The assessor will ensure that assessment is conducted in a safe environment and you have access
to the following resources for the unit.
-
Computers with access to internet and printers. -
DIDASKO learner guide for unit SITHCCC006.
-
Access to ASTRAL INSTITUTE training Kitchen with access to equipment and documents defined in conditions of assessment above.
Clustering/holistic assessment:
There is no provision for clustering of assessments in this unit.
Competency Requirements:
To be judged competent in this unit, you will be required to demonstrate all indicators which are shown in the Marking Guide (assessor’s document).
You must satisfactorily complete all assessment tasks to be Competent (C) in the unit. Students with unsatisfactory completion of any of the assignment tasks will be deemed Not Yet Competent
(NYC).
Assessors will ensure that the evidence collected meets the requirements of the Rules of Evidence (authentic, current, sufficient and valid) prior to entering results into the competency record sheet. Students unsuccessful at achieving “Satisfactory” for any assessment at the first attempt will be given two opportunities for reassessment. If the student is still deemed Not Yet Competent (NYC) after two reassessments in a unit of competency student will be required to repeat the unit as per the scheduled delivery of the course. For further details, refer to ASTRAL INSTITUTE Re-
Assessment Policy and ASTRAL INSTITUTE Course Progress Policy. Assessment tasks
Assessment description
Due date
Location of assessment
Assessment Task 1 (AT1) – Knowledge Test
You are required to choose the correct option(s) from the choices given for the questions and short answers. You must present your assignment in a clear and professional manner.
You will be given 3 hours to complete this task.
Needs to be completed in the classroom
Assessment Task 2 (AT2) – Practical This is Practical Demonstration in ASTRAL INSTITUTE kitchen preparing a range of appetisers and salads following standard Needs to be completed in ASTRAL (02) 4608 9972
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
AUSTRALIA
ABN: 80 600 951 264
RTO: 41322
CRICOS: 03858C
info@asia.edu.au
www.asia.edu.au
Version 2.1
Release Date: Dec 2020
Page No: 9
Level-6, Suite 6.01/138 Queen Street, Campbelltown, NSW 2560
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Demonstration
recipe provided, using range of ingredients and at least four (4) cookery methods for six (6) customers.
This will be done over 3 sessions of 4 hours each.
INSTITUTE Kitchen
Assessment Task:
To achieve competency in this unit, you must satisfactorily complete all the following assessment
tasks within the date and time specified in the session plan. This will demonstrate that you have
all the required skills and knowledge for this unit. Outline of evidence to be collected:
You must submit the following evidence to be marked competent for this unit. Your assessor will ensure that the evidence submitted meets the Rules of Evidence which are valid, sufficient, current and authentic. Assessment Task 1
(AT1) – Knowledge
Test
Completed knowledge test with questions answered and submit
to your assessor electronically or paper-based.
Complete and sign the cover sheet for assessment task.
Assessment Task 2
(AT2) – Practical
Demonstration
Completed Production plan for each Practical Demonstration
Session including recipe cards. (Total 3)
Cook and present all the menu items for each session and
present to assessor.
Portfolio photos for all sessions.
Completed and sign the cover sheet for assessment task
Administration, recording and reporting requirements: You must read and follow this information carefully while completing assessments for this unit of
competency and if you are unsure of any instruction, please contact your assessor to clarify. The assessments are intended to be equitable, fair and flexible. Submission of assessment: You must ensure that the completed assessment tasks are submitted along with the assessment
cover sheet:
(02) 4608 9972
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
AUSTRALIA
ABN: 80 600 951 264
RTO: 41322
CRICOS: 03858C
info@asia.edu.au
www.asia.edu.au
Version 2.1
Release Date: Dec 2020
Page No: 10
Level-6, Suite 6.01/138 Queen Street, Campbelltown, NSW 2560
ABN: 80 600 951 264RTO: 41322CRICOS:
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560.
+000 12345 6789
+000 12345 6789
info@asia.edu.au
www.astralskillsinstitute.com
Version 1.0
Release Date: September 2019
Page No:
ASTRAL SKILLS INSTITUTE OF AUSTRALIA
Your assessor will mark the submitted assessment, provide feedback to you and complete
the comments section against each task, where applicable.
ALL tasks must be completed in legible English. It is preferred that the tasks submitted for
assessments are typed and that they are legible and clear, if handwritten.
You must submit all assessments on or before the due date specified by the assessor as
per the training plan.
Extensions for individual assessment tasks may be negotiated in specific circumstances
with your assessor/trainer. However, you need to provide genuine evidence/documents
when seeking an extension (e.g. extensions due to illness will require a medical
certificate). To arrange an extension, you must speak to your assessor prior to the due
date. Extensions must be confirmed by the trainer in writing.
You are permitted to use dictionaries and to seek support (as required) unless it puts in
jeopardy the integrity of the assessment. Your assessor will let you know if this is the case.
Unless the assessment task specifically allows working in pairs or group activities such as
brainstorming, you must submit your own original work and must not copy the work of
other students. Plagiarism is unacceptable.
You can submit your assessment tasks through the learning management system or hand
in hard copies in the classroom.
Recording an assessment result:
Once the assessments have been completed, the assessor will record the assessment results on the student assessment record sheets and LMS/student management system and all results will be approved by the course coordinator. Assessors will check that you have completed the student declaration prior to filling out the assessment sheet. Retaining assessment records:
ASTRAL INSTITUTE will securely retain all completed student assessment items for each student for a period of six months from the date on which the judgement of competence for the student was made. ASTRAL INSTITUTE will also retain sufficient data to be able to reissue AQF certification documentation for a period of 30 years. All assessment records submitted to the assessor for marking will be stored and retained properly. And a hard copy will be submitted to student administration for filing along with the evidence. The assessor will ensure that the student records are securely retained in accordance with the ASTRAL INSTITUTE record control policy accessible by the Student Administration Officer. Assessment outcomes:
(02) 4608 9972
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
AUSTRALIA
ABN: 80 600 951 264
RTO: 41322
CRICOS: 03858C
info@asia.edu.au
www.asia.edu.au
Version 2.1
Release Date: Dec 2020
Page No: 11
Level-6, Suite 6.01/138 Queen Street, Campbelltown, NSW 2560
ABN: 80 600 951 264RTO: 41322CRICOS:
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560.
+000 12345 6789
+000 12345 6789
info@asia.edu.au
www.astralskillsinstitute.com
Version 1.0
Release Date: September 2019
Page No:
ASTRAL SKILLS INSTITUTE OF AUSTRALIA
For unit of competency: There are two outcomes for assessments: C = Competent and NYC = Not Yet Competent (requires more training and experience). You will be awarded C = Competent on completion of the unit when the assessor is satisfied that you have completed all assessments and have provided the appropriate evidence required to meet all criteria in line with the Rules of Evidence. If you fail to meet this requirement, you will receive the result NYC = Not Yet Competent and will be eligible to be re-assessed in accordance with the ASTRAL INSTITUTE Re-Assessment Policy and ASTRAL INSTITUTE Course Progress Policy.
For assessment task: There are two assessment outcomes for tasks. S = Satisfactory and NS = Not Satisfactory. On the individual assessment cover sheet for assessment tasks you will be marked Satisfactory, if you have completed the task successfully, submitted all evidence and satisfied the assessment criteria and Not Satisfactory, if you have not completed the task, the evidence is not sufficient or does not meet the requirements of the assessment criteria. Re-assessment:
If you are unsuccessful at achieving competency at the first attempt, you will be given two further
opportunities for re-assessment at a mutually agreed time and date. For further details, refer to the ASTRAL INSTITUTE Re-Assessment Policy and ASTRAL INSTITUTE Course Progress Policy. As this is a competency based program, the assessment continues throughout the program until you
either achieve Competency in the assessment tasks or a further training need is identified and addressed.
Student access to records:
You have the right to access current and accurate records of your participation and results at any time. You can see your results or attendance progress by logging in to the Learning Management System at any time or you can request a copy of your records by contacting the student administration and the assessor.
Support:
You may seek clarification about the assessment information and the instructions and tasks at any time from the assessor. Reasonable adjustments and special learning needs:
(02) 4608 9972
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
AUSTRALIA
ABN: 80 600 951 264
RTO: 41322
CRICOS: 03858C
info@asia.edu.au
www.asia.edu.au
Version 2.1
Release Date: Dec 2020
Page No: 12
Level-6, Suite 6.01/138 Queen Street, Campbelltown, NSW 2560
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ABN: 80 600 951 264RTO: 41322CRICOS:
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Campbelltown, NSW 2560.
+000 12345 6789
+000 12345 6789
info@asia.edu.au
www.astralskillsinstitute.com
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Release Date: September 2019
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ASTRAL INSTITUTE works to ensure that students with recognized disadvantages can access and participate in education and training on the same basis as other students. Disadvantages may be based, for example, upon age, cultural background, physical disability, limited or non-current industry experience, language, numeracy or digital literacy issues.
Where pre-training interviews and assessments reveal that a student may require special support
or where, after enrolment, it is made apparent that the student requires special support, reasonable adjustments will be made to the learning environment, training delivery, learning resources and/or assessment tasks to accommodate the needs of the student. An adjustment is reasonable if it can accommodate the student’s needs, while also taking into account factors such
as the student’s views, the potential effect of the adjustment on the student and others and the costs and benefits of making the adjustment.
Any adjustments made must: a.
Be discussed, agreed and documented in the assessment record.
b.
Benefit the student. c.
Maintain the integrity of the competency standards and course requirements as stipulated in the training package. d.
Be reasonable to expect in a workplace.
Reasonable adjustment may consist of: a.
Providing additional time for students to complete learning and assessment tasks. b.
Presenting questions orally for students with literacy issues.
c.
Asking questions in a relevant practical context.
d.
Using large print material.
e.
Extending the course duration.
f.
Presenting work instructions in diagrammatic or pictorial form instead of words and sentences.
Complaints and appeals:
If you are dissatisfied with an assessment outcome, you may appeal the assessment decision. In the first instance, you are encouraged to appeal informally by contacting the assessor and discussing the matter with them. If you are dissatisfied with the outcome of such discussion, you may appeal further to either the course coordinator and/or Head of Department. If you are still dissatisfied, you may appeal formally and in writing to have the result reviewed. For more information, refer to the Assessment Policy and the Complaints and Appeals Policy and Procedures.
Assessor intervention:
(02) 4608 9972
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
AUSTRALIA
ABN: 80 600 951 264
RTO: 41322
CRICOS: 03858C
info@asia.edu.au
www.asia.edu.au
Version 2.1
Release Date: Dec 2020
Page No: 13
Level-6, Suite 6.01/138 Queen Street, Campbelltown, NSW 2560
ABN: 80 600 951 264RTO: 41322CRICOS:
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560.
+000 12345 6789
+000 12345 6789
info@asia.edu.au
www.astralskillsinstitute.com
Version 1.0
Release Date: September 2019
Page No:
ASTRAL SKILLS INSTITUTE OF AUSTRALIA
Assessors will check if you are ready for the assessment, and defer the assessment if you are not. Feedback will be given to you at the completion of the assessment.During role play, the assessor may act as a client or employer, where required, but the assessor will not interfere with the assessment. If the assessment activities might impact on your safety or that of others, the assessor will stop the assessment immediately.
Plagiarism, cheating and assessment dishonesty:
ASTRAL INSTITUTE considers plagiarism and cheating as a serious misdemeanour. Evidence of plagiarism and cheating is treated on a case by case basis and the consequences for students engaging in such practices may include failure of the assessment or unit or exclusion from the course. For more information, refer to ASTRAL INSTITUTE’s Assessment Policy.
Assessor feedback:
Assessors will provide feedback on the assessment that you have submitted. This can identify
your strengths and weaknesses or be an overall comment on your submission. A copy of the
feedback along with your submission will be given to you and you must keep a copy of it
throughout the completion of the course. Student Declaration: I Krishna Thakkar
have read and understood the information provided above and accept that any
act of plagiarism and academic dishonesty may have penalties including cancellation or suspension of my enrolment with ASTRAL INSTITUTE. I further declare that:
All assessment work submitted for this unit competency is my own original work and
plagiarism and collusion has not occurred.
Assessment work has not been copied or submitted for any other unit/course.
I have taken proper care and effort to ensure my work has not been copied by another
person.
I have retained a copy of this assessment for my own records in the event I must reproduce
my work.
I am aware that any assessment deemed unsatisfactory will require me to undergo
reassessment which may be different to the one originally submitted.
Student signature:
Date: 09/01/2023
(02) 4608 9972
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
AUSTRALIA
ABN: 80 600 951 264
RTO: 41322
CRICOS: 03858C
info@asia.edu.au
www.asia.edu.au
Version 2.1
Release Date: Dec 2020
Page No: 14
Level-6, Suite 6.01/138 Queen Street, Campbelltown, NSW 2560
ABN: 80 600 951 264RTO: 41322CRICOS:
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560.
+000 12345 6789
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PART 2
Assessment tasks (02) 4608 9972
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Assessment Cover Sheet: Assessment Task 1 (AT1)
Student Detail
Student Name:- Krishna Thakkar
Student Id:- 20220129
Group No (If Applicable):
Assessment Details
Unit of Competency
SITHCCC006- PREPARE APPETISERS AND SALADS
Assessment Task
Knowledge Test
Due Date
09/01/2023
Date of Submission
09/01/2023
Assessment Outcome Satisfactory □ Not Satisfactory □ Not completed □
Date
09/01/2023
Assessor name
Aziza Nabali
Assessor Signature and Date
Comments/Feedback
Student Plagiarism Declaration:
By submitting this assessment to the college, I declare that this assessment task is original and has not been copied or taken from another source
except where this work has been correctly acknowledged. I have made a photocopy or electronic copy or photograph of my assessment task, which I can produce if the original is
lost.
Assessor
Student
I declare that I have conducted a fair, valid, reliable and flexible assessment with this student, and I have provided appropriate feedback. I also declare that I have undertaken the indicated assessment integrity checks Google check for plagiarism
Yes
No
Check for Copying/Collusion
Yes
No
Check for Authenticity (own work)
Yes
No
Cheating or use of model answers
Yes
No
Signature: ........................................................
Date: ................................................................
I have received, discussed and accepted my result as above for this task and I am aware of my appeal rights. Signature: Date: 09/01/2023
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Level-6, Suite 6.01/138 Queen Street, Campbelltown, NSW 2560
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Assessment task 1: Knowledge Test
Required documents and equipment:
-
Computer with internet connection to refer to various resources.
-
Student assessment booklet and a pen (organized by the student).
-
ASTRAL INSTITUTE Learners’ resources for the unit SITHCCC006 – Prepare Appetisers and Salads (organised by the trainer).
-
Learner’s notes.
Instructions for students:
This assessment will be conducted in the ASTRAL INSTITUTE classroom or outside the campus with access to the resources listed above.
You must satisfactorily perform all tasks to be deemed satisfactory for the assessment.
Planning the assessment
-
Recommended date for assessment: [
Trainer to provide]
-
Access all resources mentioned in required resources either printed copies or access via the internet.
-
Time required for assessment: 3 hours
-
You must:
o
Answer all the questions satisfactorily to be deemed competent. o
Complete the assessment and submit in due timeline.
o
Submit with a completed assessment cover sheet.
-
Your assessor will set a time to provide feedback.
Evidence specifications:
At the end of the assessment, you will be required to submit the following evidence before the due date specified by the assessor:
-
You are required to submit a completed (ticked) multiple choice question listed in Knowledge
test.
-
Completed and signed cover sheet for assessment.
Evidence submission:
-
Documentation can be submitted electronically or paper-based.
-
Your assessor will record the assessment outcome on the assessment cover sheet.
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1.
What information is provided on a food preparation list? (a)
Standard recipes with an ingredients list.
(b)
Anticipated bookings for the next service period.
(c)
Requirements for preparation of daily specials and menu variations.
(d)
Food production requirements and preparation deadlines. 2.
What are two factors that determine the quantities of ingredients required to prepare a dish? (a)
The standard recipe and number of portions required. (b)
The standard recipe and any dietary variations required.
(c)
The number of portions and a list of menu items.
(d)
The preparation list and ingredients list.
3.
What are three factors which help you select from stores the appropriate ingredients required for your menu items? (a)
Number of portions required, availability of ingredients, and location in storage area.
(b)
The requirements listed in the standard recipe, expiry dates of ingredients, and workplace
quality standards. (c)
If any of the ingredients have already been pre-prepared, expiry dates of ingredients, and their appearance.
(d)
Preparation deadlines, the ingredients list of the recipe, and access to appropriate equipment.
4.
What are two indications of spoilage in fresh lettuce and leafy greens?
(a)
Clear green colour and brown stems where it has been cut.
(b)
Mould where the leaves join the stem and a soft texture.
(c)
An earthy smell that indicates soil damage and an open, soft head.
(d)
Browning and limp, soggy leaves. 5.
If you wanted to remove excess moisture from washed lettuce, which item of equipment would remove the most water? (a)
A colander.
(b)
A steamer.
(c)
A cake rack.
(d)
A salad spinner. (02) 4608 9972
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6. Why is it very important to make sure equipment is clean before preparing ingredients for salads and appetisers? (a)
Many ingredients in salads have a high-water content, which could cause the equipment to rust and discolour the ingredients being prepared.
(b)
Recipes require ingredients to be cut very finely so there is a greater risk of food becoming stuck in the equipment.
(c)
Many of the ingredients are high-risk foods that may not be processed further during preparation, so the risk of cross-contamination is higher. (d)
The recipes usually combine ingredients from many different types of food groups together, so the risk of cross-contamination is higher.
7.
What safety procedures should you follow when steaming potatoes in an atmospheric steamer for a potato salad? (a)
Use protective gloves and open the door carefully to release the steam before retrieving the tray of hot potatoes. (b)
Make sure there is a towel on the floor in front of the steamer so the floor does not become wet and slippery.
(c)
Turn the steamer off and allow it to completely cool before opening.
(d)
Use a damp tea towel to carry the tray of hot potatoes as this will absorb the steam and reduce the risk of burns.
8.
Why should you sort and assemble all your ingredients prior to starting to prepare them? (a)
It allows you to check your portion sizes before you start preparation.
(b)
It makes you read the recipe prior to commencing.
(c)
It helps ensure you have all the required ingredients and speeds up the preparation process. (d)
It helps you get the meals out on time.
9.
Weighing and measuring ingredients accurately is an important part of the preparation process (mise en place). Why? (a)
It ensures that the dish is presented the same way every time it’s made.
(b)
It will help produce dishes that look and taste appropriate and yield the correct portions. (c)
Correctly calculating measurements increases yield and allows you to accurately portion food later.
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(d)
If ingredients are weighed and measured accurately, you will be able to make the dish faster. 10.
Why must you thoroughly wash lettuce, salad greens and other vegetables? (a)
To remove all grit, dirt, soil and other vegetable matter. (b)
To make sure they have a fresh, brightly coloured appearance.
(c)
To remove all traces of cross-contamination from other vegetables, especially root vegetables.
(d)
To remove any part which has begun to show signs of spoilage.
11.
How can you minimise waste to maximise profitability of a dish when preparing salads and appetisers?
(a)
Make sure all off-cuts, such as stems from leafy greens and bread crusts, are used in other
production processes.
(b)
Use stock rotation processes to ensure only the freshest, most recently delivered ingredients are used.
(c)
Keep a log of all wastage for a period of time to identify which dishes have the highest wastage and remove them from the menu.
(d)
Use as much of the ingredient as possible while not compromising quality. 12.
What method of cookery is used to very lightly cook vegetables while keeping their colour
and texture? (a)
Steaming.
(b)
Roasting.
(c)
Blanching. (d)
Boiling.
13.
You are making bread bases for canapés. What are two methods of cookery you could use
to produce a golden, crisp base? (a)
Deep frying or roasting.
(b)
Shallow frying and grilling.
(c)
Steaming and baking.
(d)
Baking and grilling. (02) 4608 9972
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14.
When making mayonnaise, you are using egg yolks to combine two different types of liquid together. What is this called? (a)
An emulation.
(b)
An emulsion. (c)
A vinaigrette.
(d)
A hollandaise.
15.
What modern salad dressing for warm salads requires the dressing to be boiled and then cooled? (a)
An Asian salad dressing.
(b)
A reduction sauce. (c)
A caesar salad dressing.
(d)
A vinaigrette.
16.
What food quality adjustments might you need to make during the preparation process? (a)
Adjust the flavour by adjusting seasonings, amount of dressing or sauces, or ratio of ingredients. (b)
Adjust the type of service ware used to serve the dish.
(c)
Adjust the size of each portion to achieve the required yield.
(d)
Select different ingredients from those listed in the standard recipe if they are fresher.
17.
What type of service ware would be used to present hot and cold multiple portion appetisers at a stand-up cocktail party? (a)
Dinner plates.
(b)
Large bowls.
(c)
Entrée plates. (d)
Large platters. 18.
What must you consider when garnishing cold canapés? (a)
Canapés are relatively small so the garnish must be in proportion to the item. (b)
Canapés must catch the customer’s eye, so a brightly coloured garnish is required.
(c)
When producing large numbers of the same canapé, use different garnishes for variety.
(d)
Fruit garnishes will deteriorate quickly, making the base of the canapé soggy.
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19.
What are two mayonnaise-based sauces often served with hot seafood appetisers?
(a)
Mustard and vert sauce.
(b)
Piquant and roquefort sauce.
(c)
Aioli and cocktail sauce. (d)
Acidulated and chilli sauce.
20.
What adjustments to presentation might you need to make after visually evaluating a dish
before service? (a)
Modify ingredients to adjust the flavour and texture of the dish.
(b)
Increase portion sizes if the dish looks too small.
(c)
Clean up drips and spills. Change dips or sauces if they are incorrect. (d)
Make sure any special dietary requests have been met.
21.
As appetisers and salads contain high-risk, perishable items, what temperature should they be stored at? (a)
In the dry store at 10 °C to 15 °C so canapé bases don’t become soggy.
(b)
In the refrigerator between 1 °C and 4 °C. (c)
In the refrigerator between 1 °C and 3 oC until one hour before service, when they can be placed on a kitchen bench to warm up.
(d)
In the refrigerator at 1 °C.
22.
How should you store by-products and off-cuts for later use elsewhere in the production process? (a)
Cover and place in the area of the kitchen where they will be required later.
(b)
Place in a lidded, tightly sealed container, label with the date and freeze until required.
(c)
Refrigerate food items on a tray near the door of the refrigerator for easy visibility and access.
(d)
Place in a clean container, cover and clearly label what the contents are. Place in the refrigerator. 23.
How can you reduce the number and type of cleaning tasks you have to complete at the end of a service period? (a)
Use the cleaning schedule to ensure everyone knows their responsibilities.
(b)
Allocate cleaning tasks at the start of a shift amongst the team and monitor completion.
(c)
Clean and tidy your work area as you complete each task during preparation and service. (d)
Train all staff in correct cleaning techniques, so equipment and work areas are cleaned correctly, reducing repetition of tasks.
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SHORT ANSWERS
Marking Guide
While marking the students written answers, ensure that each student has a thorough
understanding of the required knowledge and underpinning skills. SECTION 1: SELECT INGREDIENTS
24:
List three factors you must consider when confirming food production requirements.
Three factors when confirming food production requirements:
Deadlines: time taken to prepare, complete or reheat a dish.
Portion control: for cooking and serving, for lunch or dinner serves, etc.
Quantities to be produced.
25:
You need to prepare 50 mini quiches for a cocktail function. Based on the recipe below,
calculate the amounts required for each ingredient.
Ingredients
Quantity (10 portions)
Quantity (50 portions)
Shortcrust or puff pastry
250 g
1250gms
Bacon, small dice
70 g
350gms
Cheddar cheese, grated
70 g
350gms
Chives, finely chopped
¼ bunch
1 full bunch and ¼ bunches
Eggs
2
10 eggs
Cream
360 ml
1800ml
26:
List three quality checks you should make when selecting lettuces and other leafy greens
for appetisers or salads.
The quality checks are :
Check lettuces are dirt free or not if not wash them
Check if there is any bugs then wash properly
Check if any lettuce is damaged then throw that on
27: You are making a Caesar salad and must locate the cos lettuce in the refrigerator. What is a
key characteristic of this lettuce that will help you identify it?
The spoon-shaped leaves and a strong sweet flavour helps to identify lettuce in the
refrigerator.
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28:
You are about to prepare fresh prawns for canapés. What are two signs of spoilage or
contamination you should look for before commencing preparation?
Discolouration( fresh uncooked prawns have light pink colour)
Make sure prawns are not slimy
Fresh prawns have sea smell
SECTION 2: Select, prepare and use equipment
29:
What is the purpose of a spinner? How does it work?
A spinner is a culinary equipment which is used to drain the lettuce . When some wet
vegetables are kept inside the spinner due to centrifugal force the drain gets out of the things
so it dry quickly.
30:
When making mini curried vegetable filo parcels as a hot appetiser, what are six items of
equipment you need to prepare them?
The equipment that you need to prepare them are:
Roll pin
Bowl
Sauce pan
Spatula
Measuring spoon
Oven
Baking trays
Food processor
31: You are preparing roast beef and wasabi cream cold canapés. Your preparation tasks
include finely slicing the pre-cooked beef using the mechanical slicer, baking bread bases
and making a wasabi-flavoured mayonnaise using the mixer. What are four safety and
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hygiene practices you should follow when assembling and using equipment to prepare
these items?
The four safety and hygiene practices you should follow when assembling and using
equipment to prepare these items are :
1. Make sure meat slicer is clean and ready to use.
2. assemble the mixer well and use properly 3. Be focused while slicing the beef or it will cut.
4. Check if there is any problem in the using equipment If not fix that one before use.
SECTION 3: portion and prepare ingredients
32:
Why is it important to thoroughly wash vegetables and leafy greens before preparing salads
and appetisers? List two reasons.
It is important to wash thoroughly wash vegetables and greens before preparing salads
because:
There may be soil and stone particle
There may be bugs and other insects
SECTION 4: Prepare appetisers and salads
33:
What method of cookery is used to make caramelised onions for the caramelised onion,
olive and goat cheese tart mentioned in Q11?
Baking method.
34:
What method of cookery would you use to cook crumbed prawns and chicken?
Frying method.
35:
What is the oil to vinegar ratio for vinaigrette dressing?
The ratio of oil to vinegar varies depending upon the quality of the oil and vinegar used. A
general ratio is 3 parts oil to 1 part vinegar.
36: What are three examples of modern salad dressings?
The three examples of modern salad dressing are :
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Turmeric Tahini Dressing
Lemon Anchovy Vinigratte
Gribiche Dressing
37: What are four examples of classical salads?
The four example of classical salads are:
1. Caeser salad
2. Greek Salad 3. Russian Salad
4. Fruit salad
38: List the five mise en place tasks you should complete when preparing large quantities of
canapés.
1. Slice a whole loaf of bread into 1cm slices.
2. Remove crust
3. Toast the bread 4. Apply the spread and toppings 5. Cut into desired shape such as square, rectangles or rounds.
39: List four checks you should complete during preparation of salads and appetisers.
Taste
Texture
Appearance
Temperature.
SECTION 5: present and store appetisers and salads
40:
List five dips or sauces which could be served with appetisers.
Five dips or sauces:
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Tomato sauce.
Soy sauce.
Tartare sauce.
Cocktail sauce.
Savoury dip.
41:
What adjustments to presentation should you make in these situations?
Incorrect sauce has been placed on a platter of hot appetisers.
Sauce has been dripped on the edge of the plate.
The salad is not visually appealing as it looks bland and colourless.
Food is piled dangerously high on the platter and may spill when carried.
42: List three food safety or environmental requirements when storing salad and appetisers.
Three food safety or environmental requirements:
There must be adequate ventilation in the refrigerator to ensure even circulation of
cold air.
Humidity in the refrigerator should be relatively low as high levels of moisture will
cause cold canapé bases to become soft and other prepared foods to lose texture and
flavour.
Food should not be stored in bright natural sunlight or harsh artificial lighting.
43:
What information should you put on a date label attached to surplus food being stored for
service at another time or day?
Check use-by and best before dates must be recorded on a date labelled. The label may also
name the contents of the container and who stored it. This helps other staff to rotate stock
correctly and decide if the food is safe to use if it has been stored for a period.
Knowledge test checklist – to be completed by the assessor
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Marking criteria
Students response (to be completed by the assessor) After the knowledge test, the student has provided authenticity for the following questions:
1. What information is provided on a food preparation list?
S NS
2. What are two factors that determine the quantities of ingredients required to prepare a dish?
S NS
3. What are three factors which help you select from stores the appropriate ingredients required for your menu items?
S NS
4. What are two indications of spoilage in fresh lettuce and leafy greens?
S NS
5. If you wanted to remove excess moisture from washed lettuce, which item of equipment would remove the most water?
S NS
6. Why is it very important to make sure equipment is clean before preparing ingredients for salads and appetisers?
S NS
7. What safety procedures should you follow when steaming potatoes in an atmospheric steamer for a potato salad?
S NS
8. Why should you sort and assemble all your ingredients prior to starting to prepare them?
S NS
9. Weighing and measuring ingredients accurately is an important part of the preparation process (mise en place). Why?
S NS
10. Why must you thoroughly wash lettuce, salad greens and other vegetables?
S NS
11. How can you minimise waste to maximise profitability of a dish when preparing salads and appetisers?
S NS
12. What method of cookery is used to very lightly cook vegetables while keeping their
colour and texture?
S NS
13. You are making bread bases for canapés. What are two methods of cookery you could use to produce a golden, crisp base?
S NS
14. When making mayonnaise, you are using egg yolks to combine two different types of liquid together. What is this called?
S NS
15. What modern salad dressing for warm salads requires the dressing to be boiled and then cooled?
S NS
16. What food quality adjustments might you need to make during the preparation process?
S NS
17. What type of service ware would be used to present hot and cold multiple portion S NS
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Marking criteria
Students response (to be completed by the After the knowledge test, the student has provided authenticity for the following questions:
appetisers at a stand-up cocktail party?
18. What must you consider when garnishing cold canapés?
S NS
19. What are two mayonnaise-based sauces often served with hot seafood appetisers?
S NS
20. What adjustments to presentation might you need to make after visually evaluating a dish before service?
S NS
21. As appetisers and salads contain high-risk, perishable items, what temperature should they be stored at?
S NS
22. How should you store by-products and off-cuts for later use elsewhere in the production process?
S NS
23. How can you reduce the number and type of cleaning tasks you have to complete at the end of a service period?
S NS
24: List three factors you must consider when confirming food production requirements.
S NS
25: You need to prepare 50 mini quiches for a cocktail function. Based on the recipe below, calculate the amounts required for each ingredient.
Ingredients
Quantity (10 portions) Quantity(5portions)
Shortcrust or puff pastry
250 g
Bacon, small dice
70 g
Cheddar cheese, grated
70 g
Chives, finely chopped
¼ bunch
Eggs 2
Cream 360 ml
S NS
26: List three quality checks you should make when selecting lettuces and other leafy greens for appetisers or salads.
S NS
27: You are making a caesar salad and must locate the cos lettuce in the refrigerator. What is a key characteristic of this lettuce that will help you identify it?
S NS
28: You are about to prepare fresh prawns for canapés. What are two signs of spoilage
or contamination you should look for before commencing preparation?
S NS
29: What is the purpose of a spinner? How does it work?
S NS
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Marking criteria
Students response (to be completed by the After the knowledge test, the student has provided authenticity for the following questions:
30: When making mini curried vegetable filo parcels as a hot appetiser, what are six items of equipment you need to prepare them?
S NS
31: You are preparing roast beef and wasabi cream cold canapés. Your preparation tasks include finely slicing the pre-cooked beef using the mechanical slicer, baking bread bases and making a wasabi-flavoured mayonnaise using the mixer. What are four safety and hygiene practices you should follow when assembling and using equipment to prepare these items?
S NS
32:
Why is it important to thoroughly wash vegetables and leafy greens before preparing salads and appetisers? List two reasons.
S NS
33: What method of cookery is used to make caramelised onions for the caramelised
onion, olive and goat cheese tart mentioned in Q11?
S NS
34:
What method of cookery would you use to cook crumbed prawns and chicken?
35: What is the oil to vinegar ratio for vinaigrette dressing?
S NS
36:
What are three examples of modern salad dressings?
S NS
37: What are four examples of classical salads?
S NS
38: List the five mise en place tasks you should complete when preparing large quantities of canapés.
S NS
39:
List four checks you should complete during preparation of salads and appetisers.
S NS
40:
List five dips or sauces which could be served with appetisers.
S NS
41: What adjustments to presentation should you make in these situations?
Incorrect sauce has been placed on a platter of hot appetisers.
The salad is not visually appealing as it looks bland and colourless.
S NS
42: List three food safety or environmental requirements when storing salad and appetisers.
S NS
43: What information should you put on a date label attached to surplus food being stored for service at another time or day?
S NS
Task outcome
S NS
Assessor’s remarks
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Marking criteria
Students response (to be completed by the After the knowledge test, the student has provided authenticity for the following questions:
Assessor’s signature
Date
Assessment date
09/01/2023
Students signature
Date
09/01/2023
Assessment Cover Sheet: Assessment Task 2 (AT2)
Student Detail
Student Name:- Krishna Thakkar
Student Id:- 20220129
Group No (If Applicable):- Assessment Details
Unit of Competency
SITHCCC006 - PREPARE APPETISERS AND SALADS
Assessment Task
Practical Demonstration
Due Date:- 09/01/2023
AT2 Task 1- Production Plan and recipe cards
Date of Submission Satisfactory □ Not Satisfactory □ Not Completed □
AT2 Task 2- Demonstration tool
Date of Submission Satisfactory □ Not Satisfactory □ Not Completed □
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AT2 Task 3- Portfolio Photos
Date of Submission Satisfactory □ Not Satisfactory □ Not Completed □
Overall AT2 Assessment Outcome Satisfactory □ Not Satisfactory □ Not Completed □
Date: 09/01/2023
Assessor name
Aziza Nabali
Assessor Signature and Date
Comments/Feedback
Student Plagiarism Declaration: By submitting this assessment to the college, I declare that this
assessment task is original and has not been copied or taken from another source except where this work has been correctly acknowledged. I have made a photocopy or electronic copy or photograph of my assessment task, which I can produce if the original is lost.
Assessor
Student
I declare that I have conducted a fair, valid, reliable and flexible assessment with this student,
and I have provided appropriate feedback. I also declare that I have undertaken the indicated
assessment integrity checks Google check for plagiarism
Yes
No
Check for Copying/Collusion
Yes
No
Check for Authenticity (own work)
Yes
No
Cheating or use of model answers
Yes
No
Signature: .......................................................
Date: ................................................................
I have received, discussed and accepted my result as above for this task and I am aware of my appeal rights. Signature: Date:
09/01/2023
Assessment task 3: Practical Demonstration
Required documents and equipment:
ASTRAL INSTITUTE Commercial Kitchen with access to all the equipment and variety of ingredients defined in Appendix at the back of this tool.
Chef Uniform. (Students to organise themselves)
Knife Kit. (Students to organise themselves)
Chef Equipment and tool. (ASTRAL INSTITUTE)
Recipes. (Student must print from learner guide)
ASTRAL INSTITUTE shall make available the ingredients as per recipe.
Planning the assessment
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-
Recommended date for assessment: [
Trainer to provide]
-
Access all resources mentioned in required resources either printed copies or access via the internet.
-
Time required for assessment: 12 hours for 3 sessions of 4 hours each.
-
You must:
o
Produce all evidence as required in this assessment.
o
Complete the assessment and submit in due timeline.
o
Submit with a completed assessment cover sheet.
-
Your assessor will set a time to provide feedback.
Evidence specifications:
At the end of the assessment, you will be required to submit the following evidence before the due date specified by the assessor:
-
Completed Production plan for each Practical Demonstration Session including recipe cards. (Total 3)
-
Cook and present all the menu items for each session and present to assessor.
-
Portfolio photos for 3 sessions.
-
Completed and sign the cover sheet for assessment task.
Evidence submission:
-
Documentation can be submitted electronically or paper-based.
-
Your assessor will record the assessment outcome on the assessment cover sheet.
AT2-Practical Demonstration instructions In this practical demonstration assessment, you are required to Prepare Appetisers and salads listed in menu table below for at least 6 different customers.
You will complete this over three (3) sessions in the ASTRAL INSTITUTE training kitchen with access to staff, assessor as customer.
You must prepare finish food production:
within commercial time constraints and deadlines.
reflecting required quantities to be produced.
following procedures for portion control and food safety practices when handling and storing different food types.
responding to special customer requests and dietary requirements.
Practical Demonstration sessions and Menu Date of Demonstration
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timetable and session Plan
Practical Demonstration 1
Follow standard recipes to prepare each of the following appetisers:
Appetisers:
-
antipasto
-
canapés
-
hors d’oeuvres
Practical Demonstration 2
Following standard recipes to prepare each of the following Appetisers and Salads:
Appetisers:
-
Tapas
Salads:
-
classical
-
modern
Practical Demonstration 3
Following standard recipes to prepare each of the following Salads:
Salads:
-
Cold
-
Warm
-
Fruit
You must prepare the above-mentioned Appetisers and Salads by following the standard recipe. You must demonstrate the use of the following ingredients:
bread and bakery items
condiments
dairy products
dressing ingredients
dry goods
eggs
farinaceous products
frozen goods
fruit
herbs and spices
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meat
poultry
seafood
vegetables
You must use at least four (4) of the following cookery methods and complete mise en place activities when preparing the above dishes:
baking
boiling
blanching
frying
grilling
poaching
roasting
steaming
For Each Practical Demonstration session shown in menu table above you are required to complete following tasks
:
At the start of session your assessor will check if you are in full uniform and carrying your knife kit. Assessors will be checking your uniform for cleanliness and that you have full uniform on prior to allowing you to begin the session.
As per menu for defined in above Practical Demonstration session your assessor will provide you standard recipe cards. Read carefully all the recipe information given to you when you receive it. If you do not understand any part, please ask your assessor.
You will have four (4) hours
to prepare and produce the food items for each Practical Demonstration session and your Assessor will set commercial time constraints according to menu
for each dish to reflect industry environment.
Task 1: Production Plan You are required to consult assessor and internal customers (ASTRAL INSTITUTE staff and
students) for the session whom you will be serving food to confirm the food production
requirements from session menu and standard recipes including:
o
portion control.
o
quantities to be produced.
o
special customer requests.
o
special dietary requirements.
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After confirming the food production requirements, you must write Production Plan in the template provide in Appendix
at
the back of this guide according to the menu for the session. Production plan has following Parts
:
Part A- Menu details and food production requirements:
Write all dishes from the menu for the session and number of serves your assessor has asked you to prepare.
Number of serves you have been asked to prepare may differ from the number of serves specified in the standard recipe you have been provided. You are required to adjust quantity of ingredients according to number of serves you are cooking.
Also record your name, student number and the date of each Practical Demonstration session in the production plan template.
Part B-Equipment
: This part requires you to identify and list all the equipment’s required to cook
for individual dish from the session menu.
You must select correct equipment type and size for each dish and mention for which cooking method the equipment has been used and the specification e.g. Oven, if its gas oven or fan forced or convention oven.
Your Assessor will observe if you have selected right equipment for the job and will observe you while assembling equipment and safety requirements as per operating manual. The assessor will also check if the equipment you are using is clean as per standard.
Part C-Recipe card: Ingredients: This part requires you to identify all the ingredients from standard recipes provided to you and
calculate ingredient amounts according to per number of serves you are preparing. Enter the
ingredients on production plan. This will require your numeracy skills to calculate the quantity
and number of serves and you must use standard trade names for ingredients and various
products as per recipe.
Part D-Workflow Plan:
You are required to list tasks for Mis-en-place and preparation which includes weighing,
measuring ingredients, creating portions, cutting and portioning as per recipe and write
measures to minimise the waste.
You are required to identify suitable cooking method for each dish and identify
temperature.
You are required to write step by step plan for how you will produce items from menu
using logical flow to put the final dish.
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Logical flow means for each dish you are required to follow steps in sequence as per standard recipe to ensure final dish is cooked as per industry standards e.g. For making salads it’s important to keep dressing ready
.
Identify any possible problem with cooking process and corrective action to be taken.
Tasks for colleagues if working in group.
Identify cutlery and crockery required for presentation and serving temperature for Dish.
Task 2: Prepare and cook menu items
After you have successfully written production plan, you are then required to put this production
plan in to action and following must be completed to successfully complete this task. Step 1 -Mis-en-place (Food preparation)
Select the correct size and type of equipment for each dish and assemble and clean them
and use them safely as per instruction manual. Your assessor may ask you questions on how will you use the equipment safely and will observe you while using the equipment.
E.g. A salad spinner removes excess moisture from lettuce which must be used.
Select the ingredients from store to prepare appetisers and salads according to recipe ensuring quality, freshness and stock rotation requirements. Also check if perishable items
are fresh and there is no spoilage or contamination and check contents of stocks take dates and read labels before picking ingredients and implication on quality of dish prepared. E.g. You must look for signs of spoilage when selecting cabbage, carrots celery
or onions. You will check for limp leaves, spots and discolouration of the vegetable.
You are required to follow standard recipes for dishes that demonstrate use of each of the following ingredients:
bread and bakery items
condiments
dairy products
dressing ingredients
dry goods
eggs
farinaceous products
frozen goods
fruit
herbs and spices
meat
poultry
seafood
vegetables
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Sort and assemble all ingredients as per food production sequence defined in recipe.
e.g. Get toothpicks or kebab sticks ready to allow customers to handle food safely.
Weigh, measure and portion ingredients according to recipes and number of serves you are cooking as mentioned in production plan.
Clean and cut the salad ingredient using basic cuts according to culinary standards e.g. right shape and size for each cut. Make sure you use right knife for cuts and minimise waste to maximise yield e.g. while peeling potatoes make sure you use peeler and don’t peel too much.
Complete mis-en -place and preparation.
Step 2- Cook the menu items
Cook the menu items following the standard recipe and steps listed in production plan. E.g. You must prepare appetisers and salads according to the recipe given which can be Caviar egg salad canape, Greek salad, Tabouli and appetisers such as Bruschetta, Chicken or seafood crepe and Kebabs.
You must use at least four (4) of the following cookery methods:
baking
boiling
blanching
frying
grilling
poaching
roasting
steaming
You must ensure you have covered following appetisers and salads through attending all the practical sessions:
appetisers:
antipasto
canapés
hors d’oeuvres
tapas
salads:
classical
modern
cold
warm
fruit
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You must prepare appropriate dressing, dips or sauces to go with appetisers as mentioned
in the production plan.
e.g. Sausage rolls and meat balls are accompanied with tomato sauce or tomato relish. Hot canapes may be garnished simply to add colour using sprigs of herbs and lemon
wedges for seafood
You must adjust the dishes for any dietary preferences e.g. low sodium diets and gluten free or any allergy.
You must follow standard recipes provided by assessor and make food quality adjustments including any ratio of ingredients adjustment, taste or texture adjustments specified by assessor and as per production plan.
e.g. If the avocado or crab mousse is rubbery- This means there is too much gelatine content added when setting the mixture. Check recipe and use correct amount.
During preparation, you must follow food safety during each production step e.g. Selecting right chopping board for different food types or washing hands after handling different type of foods and following ‘clean as you go’ principle.
Make food quality adjustments including taste, temperature, texture within scope of responsibility or as specified by assessor.
Identify any problem during cooking process and take corrective action.
You should work with speed and should be organized to finish the dishes in given time frame.
You should work cooperatively with your colleagues If you are working in group or sharing
equipment.
Step 3- Present and store appetisers and salads:
Select appropriate crockery and cutlery and present appetisers and salads. You must add garnishes according to standard recipes.
e.g. Any appetiser that has a sauce should not be served in a flat plate as it might spill.
Seafood appetisers must be served with tartare or cocktail sauce.
When serving salads, serve in glass, china, food grade plastic or sealed wooden dishes instead of copper, aluminium, silver or brass as the acid in the dressing reacts with the metal giving an unpleasant taste.
Before presenting the dish to the assessor, you are also required to visually evaluate the dish. Adjust presentation including accompaniments and garnishes that maximise visual appeal including balance, colour, contrast. It also includes plating food for practicality of customer consumption or service style and wiping any drips and spills on plate.
E.g. You must check for clean service ware and the size of the plate you are serving in.
(02) 4608 9972
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
AUSTRALIA
ABN: 80 600 951 264
RTO: 41322
CRICOS: 03858C
info@asia.edu.au
www.asia.edu.au
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Level-6, Suite 6.01/138 Queen Street, Campbelltown, NSW 2560
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ASTRAL SKILLS INSTITUTE OF AUSTRALIA
Final dish must be presented at par with industry standards. Present them to your assessor for assessment. Your assessor and internal staff (invited to taste meals) will act as
customer for your cooked dish and your assessor or customer may ask you to adjust dishes according to their preference.
Step 4-Portfolio of work done
You are required to take at least 2 photos during each Practical Demonstration and affix
them at the space provided in Portfolio Template provided.
You should write name of Dish for each photo and date when it was taken. Step 4-End of service Procedures:
After you finish your presentation to your assessor, you must store the food items at the appropriate temperature and under the correct storage conditions to maintain quality, freshness and customer appeal, and to minimise wastage and spoilage. This will include storing in appropriate environmental conditions Including:
o
humidity
o
light
o
packaging
o
temperature
o
use of containers
o
ventilation
You must then clean the kitchen according to the cleaning schedule and dispose of or store surplus and reusable by-products according to ASTRAL INSTITUTE kitchen storage requirements and procedures, environmental considerations defined above, and cost reduction initiatives.
e.g. Vegetable cut-ofs can be used when making stocks and sauces.
Ensure that all bins are taken out before you leave the kitchen.
(02) 4608 9972
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
AUSTRALIA
ABN: 80 600 951 264
RTO: 41322
CRICOS: 03858C
info@asia.edu.au
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Level-6, Suite 6.01/138 Queen Street, Campbelltown, NSW 2560
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ASTRAL SKILLS INSTITUTE OF AUSTRALIA
SITHCCC006:AT2-Task1- Template Production Plan Student Name
Krishna Thakkar
Student ID
20220129
Date
09/01/2023
Part A-Menu Items
Portion/s
Reference Page
Time
Part D
-
Task (Description) and
Priority
Part B-Equipment
& OHS
Communication
(who, about what?)
(02) 4608 9972
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
AUSTRALIA
ABN: 80 600 951 264
RTO: 41322
CRICOS: 03858C
info@asia.edu.au
www.asia.edu.au
Version 2.1
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Page No: 41
Level-6, Suite 6.01/138 Queen Street, Campbelltown, NSW 2560
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Level-6, Suite 6.01/138 Queen Street,
+000 12345 6789
info@asia.edu.au
www.astralskillsinstitute.com
Version 1.0
Release Date: September 2019
ASTRAL SKILLS INSTITUTE OF AUSTRALIA
End of service procedures
Equipment
Communication
(who, about what?)
(02) 4608 9972
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
AUSTRALIA
ABN: 80 600 951 264
RTO: 41322
CRICOS: 03858C
info@asia.edu.au
www.asia.edu.au
Version 2.1
Release Date: Dec 2020
Page No: 42
Level-6, Suite 6.01/138 Queen Street, Campbelltown, NSW 2560
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ASTRAL SKILLS INSTITUTE OF AUSTRALIA
Post service de-brief
Communication (who, about what?)
Things to remember
Use logical sequence for the tasks in both mise en place and cooking
Times are for guidance, may vary depending on the recipe/s
Some recipes may require adjustment
“Clean as you go” will save you time
SITHCCC006:AT2-Task1- Template Production Plan Student Name
Krishna Thakkar
Student ID
20220129
Date
09/01/2023
Part A-Menu Items
Portion/s
Reference Page
Time
Part D-
Task (Description) and
Priority
Part B-Equipment
& OHS
Communication
(who, about what?)
(02) 4608 9972
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
AUSTRALIA
ABN: 80 600 951 264
RTO: 41322
CRICOS: 03858C
info@asia.edu.au
www.asia.edu.au
Version 2.1
Release Date: Dec 2020
Page No: 43
Level-6, Suite 6.01/138 Queen Street, Campbelltown, NSW 2560
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Level-6, Suite 6.01/138 Queen Street,
+000 12345 6789
info@asia.edu.au
www.astralskillsinstitute.com
Version 1.0
Release Date: September 2019
ASTRAL SKILLS INSTITUTE OF AUSTRALIA
End of service procedures
Equipment
Communication
(who, about what?)
(02) 4608 9972
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
AUSTRALIA
ABN: 80 600 951 264
RTO: 41322
CRICOS: 03858C
info@asia.edu.au
www.asia.edu.au
Version 2.1
Release Date: Dec 2020
Page No: 44
Level-6, Suite 6.01/138 Queen Street, Campbelltown, NSW 2560
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Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560.
+000 12345 6789
+000 12345 6789
info@asia.edu.au
www.astralskillsinstitute.com
Version 1.0
Release Date: September 2019
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ASTRAL SKILLS INSTITUTE OF AUSTRALIA
Post service de-brief
Communication (who, about what?)
Things to remember
Use logical sequence for the tasks in both mise en place and cooking
Times are for guidance, may vary depending on the recipe/s
Some recipes may require adjustment
“Clean as you go” will save you time
Extra space for notes:
(02) 4608 9972
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
AUSTRALIA
ABN: 80 600 951 264
RTO: 41322
CRICOS: 03858C
info@asia.edu.au
www.asia.edu.au
Version 2.1
Release Date: Dec 2020
Page No: 45
Level-6, Suite 6.01/138 Queen Street, Campbelltown, NSW 2560
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ABN: 80 600 951 264RTO: 41322CRICOS:
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560.
+000 12345 6789
+000 12345 6789
info@asia.edu.au
www.astralskillsinstitute.com
Version 1.0
Release Date: September 2019
Page No:
ASTRAL SKILLS INSTITUTE OF AUSTRALIA
(02) 4608 9972
THE EARLY CHILDHOOD LEARNING COMPANY PTY. LTD. T/A ASTRAL SKILLS INSTITUTE OF
AUSTRALIA
ABN: 80 600 951 264
RTO: 41322
CRICOS: 03858C
info@asia.edu.au
www.asia.edu.au
Version 2.1
Release Date: Dec 2020
Page No: 46
Level-6, Suite 6.01/138 Queen Street, Campbelltown, NSW 2560
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ABN: 80 600 951 264RTO: 41322CRICOS:
Level-6, Suite 6.01/138 Queen Street,
Campbelltown, NSW 2560.
+000 12345 6789
+000 12345 6789
info@asia.edu.au
www.astralskillsinstitute.com
Version 1.0
Release Date: September 2019
Page No:
ASTRAL SKILLS INSTITUTE OF AUSTRALIA
PRACTICAL DEMONSTRATION LOG- TASK 2
LOG INSTRUCTIONS Your assessor will do the following:
Observe you in a commercial kitchen, preparing and producing a range of appetisers and salads using various cooking methods.
Provide a range of recipes and ingredients.
Use the checklist to observe you while you use a range of preparation and cooking methods.
Use the checklist in conjunction with Observation checklist below.
Observe you over a period while you learn and use various skills/tasks.
Observe you while preparing appetisers and salads for at least six (6) different customers during Three (3) sessions.
Ensure that you can consistently perform all tasks multiple times satisfactorily.
Decide when you are competent at all tasks.
Regularly enter the log’s details into the LMS or hard copy to enable student to track their progress.
You are required to do the following:
You must demonstrate preparation of a range of appetisers and salads in ASTRAL INSTITUTE kitchen using various cooking methods as per session menu.
Prepare recipes using various types of ingredients following the standard recipe.
Prepare dishes for at least six different customers.
Use any recipe provided by your assessor.
Consistently perform all tasks multiple times satisfactorily.
Your assessor will submit results of your practical demonstration tasks via the LMS to track progress.
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Session No:
Learner name:
Krishna Thakkar
Date: Recipe name:
No. of customers: Recipe style
Type of food Method of cookery
Preparation process
Identified and corrected problems
Satisfactory
Signature
Appetisers
Antipasto
Canapés
Hors d’oeuvres
Tapas
Salads
Classical
Modern
Cold
Warm
Fruit
Bread and bakery items
Condiments
Dairy products
Dressing ingredients
Dry goods
Eggs
Farinaceous products
Frozen goods
Fruit
Herbs and spices
Meat
Poultry
Seafood
Vegetables
Baking
Blanching
Boiling
Frying
Grilling
Poaching
Roasting
Steaming
Prepared within commercial
time constraints and deadlines
Reflected required quantities to be produced
Followed procedures for portion control and food safety practices when handling and storing different food types
Responded to special customer requests and dietary requirements
Yes
No
Not applicable
Yes
No
Assessor feedback
Learner feedback
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Session No:
Learner name:
Krishna Thakkar
Date: Recipe name:
No. of customers: Recipe style
Type of food Method of cookery
Preparation process
Identified and corrected problems
Satisfactory
Signature
Appetisers
Antipasto
Canapés
Hors d’oeuvres
Tapas
Salads
Classical
Modern
Cold
Warm
Fruit
Bread and bakery items
Condiments
Dairy products
Dressing ingredients
Dry goods
Eggs
Farinaceous products
Frozen goods
Fruit
Herbs and spices
Meat
Poultry
Seafood
Vegetables
Baking
Blanching
Boiling
Frying
Grilling
Poaching
Roasting
Steaming
Prepared within commercial
time constraints and deadlines
Reflected required quantities to be produced
Followed procedures for portion control and food safety practices when handling and storing different food types
Responded to special customer requests and dietary requirements
Yes
No
Not applicable
Yes
No
Assessor feedback
Learner feedback
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Session No:
Learner name:
Krishna Thakkar
Date: Recipe name:
No. of customers: Recipe style
Type of food Method of cookery
Preparation process
Identified and corrected problems
Satisfactory
Signature
Appetisers
Antipasto
Canapés
Hors d’oeuvres
Tapas
Salads
Classical
Modern
Cold
Warm
Fruit
Bread and bakery items
Condiments
Dairy products
Dressing ingredients
Dry goods
Eggs
Farinaceous products
Frozen goods
Fruit
Herbs and spices
Meat
Poultry
Seafood
Vegetables
Baking
Blanching
Boiling
Frying
Grilling
Poaching
Roasting
Steaming
Prepared within commercial
time constraints and deadlines
Reflected required quantities to be produced
Followed procedures for portion control and food safety practices when handling and storing different food types
Responded to special customer requests and dietary requirements
Yes
No
Not applicable
Yes
No
Assessor feedback
Learner feedback
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Observation Checklist
Tasks and skills Session 1
Session 2
Session 3
Observable skills/tasks the learner is required to demonstrate
Satisfactory
Satisfactory
Satisfactory
Yes
No
Yes
No
Yes
No
During Planning and preparing for cooking student completed following tasks
Locates, reads and interprets recipes, food preparation lists, menus and task sheets
to check food production requirements.
Student confirmed food production requirements with assessor from session menu
and standard recipes including:
o
deadlines
o
portion control
o
quantities to be produced
o
special customer requests
special dietary requirements
Student completed the production including all parts of plan where student Identified menu items and adjusted number of serves as per instructions and Menu details, Ingredients, equipment’s and workflow plan
in production.
Efficiently sequenced food preparation and production tasks out lined in workflow plan and production plan as per recipe.
Student calculates ingredient amounts according to requirements in the recipes and food production plan and adjusted the quantity according to number of serves cooking.
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Observation Checklist
Tasks and skills Session 1
Session 2
Session 3
Observable skills/tasks the learner is required to demonstrate
Satisfactory
Satisfactory
Satisfactory
Yes
No
Yes
No
Yes
No
Student could Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements by checking use by dates, sign of
spoilage and using quality criteria e.g. Check the colour of the leafy vegetables, smell its aroma and feel the texture.
When selecting ingredients student checks perishable supplies for spoilage or contamination quality by visual inspections.
Locates and reads date codes and rotation labels on food products and checks ‘use by’ dates for dry goods.
During preparation and cooking student could select correct type and size of equipment required to prepare each product from menu and safely assemble the equipment before use and used selected equipment in safely and hygienic manner following manufacturer instructions.
e.g. Strainers are used to remove excess moisture from washed vegetables and fruit. Drain cooked pasta, rice or blanched vegetables.
Student follows food and workplace safety procedures when assembling equipment and checks cleanliness prior to use.
e.g. Use tongs, forks or serving trays to transfer food. Do not use hands.
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Observation Checklist
Tasks and skills Session 1
Session 2
Session 3
Observable skills/tasks the learner is required to demonstrate
Satisfactory
Satisfactory
Satisfactory
Yes
No
Yes
No
Yes
No
Student uses equipment safely and hygienically when preparing and cooking food and wipes any spillage and ensures any safety guards and manual instructions.
Student could organise, sort and assemble ingredients according to food steps identified in standard recipe maintaining sequencing of production steps.
Student weighs and measures ingredients correctly and creates portions as per recipes and selects right scale and measuring units to weight ingredients.
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Observation Checklist
Tasks and skills Session 1
Session 2
Session 3
Observable skills/tasks the learner is required to demonstrate
Satisfactory
Satisfactory
Satisfactory
Yes
No
Yes
No
Yes
No
Cleans and cuts ingredients using basic culinary cuts including precision cuts for vegetables, washing vegetables property, selecting correct knife for vegetables cuts. Student follows standard recipes for dishes that demonstrates the use of each of the following ingredients:
bread and bakery items
condiments
dairy products
dressing ingredients
dry goods
eggs
farinaceous products
frozen goods
fruit
herbs and spices
meat
poultry
seafood
vegetables
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Observation Checklist
Tasks and skills Session 1
Session 2
Session 3
Observable skills/tasks the learner is required to demonstrate
Satisfactory
Satisfactory
Satisfactory
Yes
No
Yes
No
Yes
No
Minimises waste by using waste minimisation techniques e.g. correct peeling and chopping techniques, use by products for stocks or other food items.
Prepares mise en place and selects and uses right cookery methods (as listed in the
skills log) for each dish.
Student uses at least four of the following cookery methods:
baking
boiling
blanching
frying
grilling
poaching
roasting
steaming
Uses numeracy skills to calculate number of portions and determines correct cooking time and temperatures for each.
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Observation Checklist
Tasks and skills Session 1
Session 2
Session 3
Observable skills/tasks the learner is required to demonstrate
Satisfactory
Satisfactory
Satisfactory
Yes
No
Yes
No
Yes
No
Follows standard recipes to prepare a range of appetisers and salads listed in the skills log and production plan for the session.
Student follows standard recipes to prepare the following appetisers and salads:
appetisers:
antipasto
canapés
hors d’oeuvres
tapas
salads:
classical
modern
cold
warm
fruit
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Observation Checklist
Tasks and skills Session 1
Session 2
Session 3
Observable skills/tasks the learner is required to demonstrate
Satisfactory
Satisfactory
Satisfactory
Yes
No
Yes
No
Yes
No
Prepares dishes for each session (for at least Six customers:
within commercial time constraints and deadlines.
reflecting required quantities to be produced.
following procedures for portion control and food safety practices.
responding to special customer requests and dietary requirements.
managing own speed, timing and productivity.
Students must prepare appropriate dips and sauces for appetisers, dressings for salads and garnishes according to the dish prepared.
e.g. Crudites must be accompanied with a savoury dip such as guacamole, cream cheese and chive.
Traditional salads consisted of raw, green leafy vegetables are served with a vinegar or acid based dressing.
Julienned vegetables are used for salads, garnishes or a base for appetiser.
Student adjusted the dishes for any dietary preferences e.g. low sodium diets and gluten free or any allergy
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Observation Checklist
Tasks and skills Session 1
Session 2
Session 3
Observable skills/tasks the learner is required to demonstrate
Satisfactory
Satisfactory
Satisfactory
Yes
No
Yes
No
Yes
No
Student followed standard recipes provided by assessor and made food quality adjustments including any ratio of ingredients adjustment, taste or texture adjustments specified by assessor and as per production plan.
Student followed food safety during each production step e.g. Selecting right chopping board for different food types or washing hands after handling different foods and following clean as you go principles.
Presents dishes on appropriate service ware for each dish with enhances presentation techniques e.g. colour, texture and aroma.
Visually evaluates the dish and adjusts presentation, if necessary.
accompaniments and garnishes that maximise visual appeal:
balance
colour
contrast
plating food for practicality of:
customer consumption
service
wiping drips and spills.
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Observation Checklist
Tasks and skills Session 1
Session 2
Session 3
Observable skills/tasks the learner is required to demonstrate
Satisfactory
Satisfactory
Satisfactory
Yes
No
Yes
No
Yes
No
Stored appetisers and salads and reusable by-products in appropriate environmental conditions.
o
humidity
o
light
o
packaging
o
temperature
o
use of containers
o
ventilation
Cleaned work benches and areas, and stored all unused ingredients to dry
store and cool rooms ensuring correct storage temperature and by-products according to organisational procedures, environmental considerations, and cost-
reduction initiatives.
Emptied all bins and disposed waste in correct bins Final Outcome:
Satisfactory
Satisfactory
Satisfactory
Yes
No
Yes
No
Yes
No
Date of demonstration:
__________
_________
_________
________
________
________
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Observation Checklist
Tasks and skills Session 1
Session 2
Session 3
Observable skills/tasks the learner is required to demonstrate
Satisfactory
Satisfactory
Satisfactory
Yes
No
Yes
No
Yes
No
Signature of the Assessor:
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You are required to attach photos of products prepared by you during each practical class. If additional photos are required you may make copies of the template.
Unit:
Prepare Appetisers and Salads
Code:
SITHCCC006
Student Name: - Krishna Thakkar
Student ID: - 20220129
Trainer: - Aziza Nabali
Submission Date: ………………………………………………………..
_______________
Trainer (signature)
Student (signature)
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Portfolio Template
Session 1
Name of Dish: Date ____________________________
Name of Dish: Date ____________________________
Name of Dish: Date ____________________________
Name of Dish: Date ____________________________
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Portfolio Template
Session 2
Name of Dish: Date ____________________________
Name of Dish: Date ____________________________
Name of Dish: Date ____________________________
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Portfolio Template
Session 3
Name of Dish: Date ____________________________
Name of Dish: Date ____________________________
Name of Dish: Date ____________________________
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AT2-Practical Assessment - Overall Result
AT2 Assessment Tasks Has it been completed and attached?
Satisfactory
(AT2 -Task 1) Production Plan and recipe cards
YES NO YES NO (AT2-Task2) Practical Demonstration log
YES NO YES NO (AT2-Task3) Portfolio photos YES NO YES NO Overall outcome of the assessment
Satisfactory Not satisfactory Feedback to Student
Student
Signature
Date: 09/01/2023
Assessor Signature
Date
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Competency Record Summary Sheet:
Competency Record Summary Sheet
Unit of Competency:
SITHCCC006- Prepare appetisers and salads
Student’s Name:
Krishna Thakkar
Student’s ID:
20220129
Assessor’s Name:
Aziza Nabali
Date of completion:
Assessments
Student Results
Satisfactory(S)
Not yet
satisfactory
(NYS)
Not
Completed
Assessment Task 1: Knowledge Test
Assessment Task 2: Practical Demonstration
Comments:
Note: student is required be marked satisfactory in all assessment tasks to be deemed competent in this unit.
Unit Outcome:
Competent
Not Competent
Is re-assessment required:
Yes
No
Assessor’s Signature:
Date:
Student’s Signature:
Date:
09/01/2023
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Appendix1- Assessment resource in ASTRAL INSTITUTE Kitchen
ASTRAL INSTITUTE will conduct practical assessment for this unit in its Commercial Kitchen Located at Kogarah with serving internal staff and students as customers and during assessment student will have access to following resources in the Kitchen:
fixtures and large equipment:
commercial:
-
blenders and food mills
-
planetary mixers
commercial grade work benches (1.5 m/person)
designated area for dry goods and perishables
commercial ovens with trays (one per two persons):
commercial refrigeration facilities:
-
cool room and/or fridge
-
freezer
deep-fryer
designated storage areas for dry goods and perishables
double sink
gas, electric or induction stove tops (two burners per person)
hot plate or griddle
microwave
salamander or other form of griller (one per four persons)
slicing machine
small equipment:
baking sheets and trays
containers for hot and cold food
cutting boards
food handler gloves
graters
juicers
knife sharpening equipment
sharpening steels and stones
knives:
-
bread knives
-
chef knives
-
palette knives
-
utility knives
measurers:
-
metric calibrated measuring jugs
-
measuring spoons
-
portion control scoops
mortar and pestle
oven mitts
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pots and pans
sauce bottles
salad spinners
scales
scoops, skimmers and spiders
sets of stainless steel bowls
service-ware:
-
platters, dishes, and bowls
-
cutlery and serving utensils
small utensils:
-
flour and drum sieves
-
peelers, corers and slicers
-
strainers and chinois
-
scrapers
-
spatulas
-
pastry brush
-
tongs and serving utensils
-
whisks:
fine stainless steel wire
coarse stainless steel wire
spoons:
-
large plain and slotted metal spoons
-
ladles in a variety of sizes
-
wooden spoons
steamers
temperature probes
thermometers
cleaning materials and equipment:
cleaning cloths
commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens, equipment and food storage areas
dustpans and brooms
garbage bins and bags
hand towel dispenser and hand towels
mops and buckets
separate hand basin and antiseptic liquid soap dispenser for hand washing
sponges, brushes and scourers
tea towels
organisational specifications:
equipment manufacturer instructions
mise en place lists, menus and standard recipes
current commercial stock control procedures and documentation for ordering, monitoring
and maintaining stock
ordering and docketing paperwork
food safety plan
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guidelines relating to food disposal, storage and presentation requirements
safety data sheets (SDS) for cleaning agents and chemicals
diverse and comprehensive range of perishable food supplies for commercial cookery or catering operations as specified in the performance evidence
industry-realistic ratios of kitchen staff to customers including ASTRAL INSTITUTE staff, trainer and students’ individuals who are invited to participate as customer for assessment, in ASTRAL INSTITUTE Kitchen.
Copyright:
Instructions in this tool have been developed by NTA and ASTRAL INSTITUTE for sole purpose of use by ASTRAL INSTITUTE. Any part of these assessment instructions cannot be reproduced in full or part for without approval of ASTRAL INSTITUTE and NTA which holds authorship rights
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ESTIMATED PROFIT AND LOSS ACCOUNT (INCOME STATEMENT) FOR KARACHI
TRADERS LTD
$
Revenue (5000 units @ $3.00)
15000
Cost of goods sold (@ $1.00 per unit)
Gross profit
5000
10000
Overhead expenses
4000
Operating profit (profit before tax and interest)
6000
Finance costs (interest)
2000
Profit before tax
4000
Corporation tax @ 20%
Profit for the year
800
3200
Dividends paid
1200
Retained profit
2000
Profit and loss account for Karachi Traders Ltd for the year ending 31 December 2014
20 marks, 40 minutes
1. By amending this profit and loss account (income statement), calculate the new
level of retained profits if the following changes actually occurred:
• each unit was sold…
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Sheffield Corp. uses the percentage-of-receivables basis to record bad debt expense and concludes that 3% of accounts receivable will become
uncollectible. Accounts receivable are $430,800 at the end of the year, and the allowance for doubtful accounts has a credit balance of $2,864.
(a) Prepare the adjusting journal entry to record bad debt expense for the year.
(b) If the allowance for doubtful accounts had a debit balance of $887 instead of a credit balance of $2,864, prepare the adjusting journal entry for
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s/ CE167-0 2202 (DeWitt)/ Week 6: Menu Prices
Week 6: Culmination Knowledge Check
Chef Amy does beginning inventory on Thursday night and finds that she has $4194 in food products in the restaurant. Throughout the week
she purchases:
• $2088 produce,
• $1678 protein,
• $870 dry goods, and
• $3914 dairy.
The following Thursday she does ending inventory and finds that she has $3464 in food. She looks at her sales and finds that she made
$30541 over the same 7 day period. What is her total food cost?
Select one:
a. $12,744
K b. $16,208
c. $8,550
d. $9,280
Chef Fabio does beginning inventory on Thursday night and finds that he has $1456 in food products in the restaurant,. Throughout the week he
ered
purchases:
1.00
• $457 produce,
• $632…
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d. $2.68
The ingredients for your skillet brownie cost $1.89. You want your food cost percentage for this item to be 30% or lower. What's the lowest
price you can charge? Round to the nearest cent.
Select one:
a. $5.98
b. $6.00
c. $6.30
O d. $5.67
The price the product costs after processing is the
Select one:
a. Contribution Margin
b. Food Cost
c. Edible Portion Price
d. As Purchased Price
The price you pay for the product is the
ed
Select one:
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Chapter 3 Quiz
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A process with no beginning work in process, completed and transferred out 85200 units during a period and had 50100 units in the
ending work in process inventory that were 20% complete. The equivalent units of production for the period for conversion costs were:
O 95220 equivalent units.
O 135300 equivalent units.
O 70200 equivalent units.
O 85200 equivalent units.
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Question 15
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Concord Industries has equivalent units of 7100 for materials and for conversion costs. Total manufacturing costs are $124370. Total
materials costs are $91000. How much is the conversion cost per unit?
O $17.52.
O $4.70.
$12.82.
O $30.33
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Florist Grump, Inc., had beginning retained earnings of $137,000. During the year, Florist Grump had net income of $63,000 and declared
and paid dividends of $18,000. What will be shown for ending retained earnings on Florist Grump's year-end balance sheet?
QUESTION 9
For the year ended December 31, Year 2
For the year ended December 31, Year 1
Revenues
$ 7,500
$ 500
Expenses
1,500
Net Income
December 31, Year 2
December 31, Year 1
Assets
$ 16,500
$ 1,000
500
Liabilities
Stock
300
300
Retained Earnings
1.$
200
Assume Year1 is the company's first year of business and there were $100 dividends in Year 1 and $100 dividends in Year 2. After
determining the missing amounts ($
Earnings 1.$
in the above…
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Pears
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Chapter: Recording Business TraNSACTIONS
Sep. 1
hed:course:7710589/products/79c3fa4c-a84f-42ba-b87a-e36a400bca00/pages/urn:pe
6
7
Proble X
P-F:2-30A. Journalizing transactions, posting journal entries to T-
accounts, and preparing a trial balance (Learning Objectives 3, 4)
15
G
New
Ann Simpson started her practice as a design consultant on September 1,
2024. During the first month of operations, the business completed the
following transactions:
3. Prepare the trial balance of Vince York, M.D., as of July 31, 2024.
30
Received $48,000 cash and issued common stock to Simpson.
Purchased office supplies, $1,200, and furniture, $1,300, on account.
Performed services for a law firm and received $1,900 cash.
X
Paid $18,000 cash to acquire land to be used in operations.
Performed services for a hotel and received its promise to pay the $1,200
within one week.
Paid for the furniture purchased on September 4 on account.
Paid assistant's semimonthly salary, $1,500.
Received cash on…
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Question 8 of 20
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2.
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Journalize the following business transactions in general journal form. Identify each transaction by number. You may omit explanations of
the transaction. (Credit account titles are automatically indented when amount is entered. Do not indent manually. If no entry is required, select "No
Entry" for the account titles and enter O for the amounts.)
connect
Owner invested $66,500 in exchange for common stock of the corporation.
Hired an employee to be paid $500 per week, starting tomorrow.
Paid two years' rent in advance, $7,100.
Paid the worker's weekly wage.
Recorded service revenue…
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Course: Intro Fin Acc- Bus 28
WileyPLUS
Exercise 9-5 (Part Level Submission)
Math Problem Solver and Caiculator
Print by: 13111810287 Vera Maria Fonda
50077495-50077495MJNV1W09_C:Intro Fin Acc - Bus 28 / Chapter 9a
*Exercise 9-5 (Part Level Submission)
Windsor Bus Lines uses the units-of-activity method in depreciating its buses. One bus was purchased on January 1, 2017, at a cost of R$245,210. Over its 7-year useful life, the bus is expected to be
driven 170,600 miles. Residual value is expected to be R$14,900.
V Your answer is correct.
Compute the depreciable cost per unit. (Round answer to 2 decimal places, e.g. e.50.)
Depreciation cost per unit
RSL.35
per mile
Attempts: 1 of 2 used
Mari
1181
*(b)
Prepare a depreciation schedule assuming actual mileage was 2017, 42,900; 2018, 49,500; 2019, 42,300; and 2020, 35,900. (Round answers to o decimal places, e.g. 2,125 except Depreciation
Cost /Unit.)
reen Sh
1222
End of Year
Computation
Annual
Accumulated…
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NSPIRON
متوقف مؤقتا
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The correct answer is: OMR 35,200
Question
10
Company XYZ is currently producing AND selling 10,000 units of product A. At this level, the total product cost was $60,000.
This included $10,000 direct materials, $20,000 direct labor and $30,000 manufacturing overhead cost, which included 20%
variable manufacturing overhead cost. The selling and administrative expenses were $100,000, which included $60,000
variable selling and administrative costs. Assume that the selling price per unit $20, how much was the total contribution
margin?
Theorrect
Mark0.00 out of
2.00
Flag
question
a. $134,000
b. None of the given answers
C. $40,000
d. $104,000
e. $194,000
The correct answer is: $104,000
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K.J. Lee, CFA, an analyst with
Water's Edge
Securities, estimates the
market risk premium is 6.80%
and the risk-free rate is
2.10%. She's calculated the
beta for Summerfield Tech as
0.94, and she estimates the
expected return is:
O Type here to search
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n Models B: Lesson 1 - Salary
Target due: 1/14/21 58
3) Choose the best answer.
Andi has a job that pays $27.35 per hour for a 40-hour work week. She is paid time
and a half for each hour over 40 that she works in a week. She is paid biweekly. What
is her gross pay for a paycheck where she worked 40 hours in each of the two weeks
for a total of 80 hours?
$2,215.35
ST
O $2,735.00
$3,283.00
$2,188.00
O $1,641.00
4) Choose the best answer.
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Cullumber Co. has the following transactions related to notes receivable during the last 2 months of the year. The company does not make entries to
accrue interest except at December 31.
r.com: 24/7 On-
Tutoring
Nov. 1 Loaned $53,400 cash to C. Bohr on a 12-month, 9% note.
ary Resources
Dec. 11 Sold goods to K. R. Pine, Inc., receiving a $5,400, 90-day, 8% note.
16 Received a $9,600, 180-day, 8% note to settle an open account from A. Murdock.
31 Accrued interest revenue on all notes receivable.
Journalize the transactions for Cullumber Co. (Omit cost of goods sold entries.) (Credit account titles are automatically indented when amount is entered.…
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lanagerial Accounting - Spring21
e / My courses / ACCT2121 yasserg Spring21/ Midterm Exam One / Midterm Exam One
stion
The adjustment of overapplied manufacturing overhead cost results in all the following, EXCEPT:
O a. decrease in net operating income.
ed
O b. increase in net operating income.
out of
Oc.
decrease in cost of goods sold
O d. none of the given answers
stion
XYZ Company had the following information for the year:
red
Direct materials used
OMR 110,000
dout of
Direct labor incurred (5,000 hours)
OMR 150,000
Actual manufacturing overhead incurred
OMR 166,000
on
The Company used a predetermined overhead rate of OMR 30 per direct labor hour for the year. Assume the only inventc
an ending Work in Process Inventory balance of OMR 17,000. What was cost…
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Auditing || fall20
Dashboard
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WEEK 7: 25 OCTOBER - 31 OCTOBER
Case study 2
Separate groups: 5
My Submissions
Case 2
Title Start Date Due Date Post Date Marks Available
Case study 2 - Case 2 27 Oct 2020 - 08:00 28 Oct 2020 - 06:00 28 Oct 2020 - 19:00 100
Summary:
On Chapters 9, 10, and 11:
The YuRaeKa charity was established in 1960. The charity’s aim is to provide support to children from disadvantaged backgrounds who wish to take part in sports such as tennis, badminton, squash, basketball and football.
YuRaeKa has a detailed constitution[1] which explains how the charity’s income can be spent. The constitution also notes that administration expenditure cannot exceed 10% of income in any year.
The charity’s income is derived wholly from voluntary donations. Sources of donations include:
(i) Cash collected by volunteers asking the public for donations in shopping areas,
(ii) Cheques sent to the charity’s head office,
(iii) Donations…
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Delaware Technical Community X
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QUESTION 6
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Delaware Technical Community College
BUS275-201
Fall 2024-Evie Zerefos
三
Submit Assignmen
Managers are paid a weekly salary, while servers are paid an hourly wage. In addition to employee compensation, the employer is responsible for payroll tax equal to 7.5% of
compensation. Complete the following table to calculate the weekly compensation and payroll tax paid by the employer. Remember that servers work 10 hours per week.
Employee Type Quantity
Wage
Compensation
Manager
2
$590/week
$0
Server
14
$10/hour
$0
Total
$0
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1-9a44-40e8-b949-939756270518/pages/urn:pearson:entity:6def11ed-9afb-4e88-94c3-91... A
End of Chapter: Merchandising Options
E-F:5-24 Journalizing purchase and sales transactions (Learning
Objectives 2, 3)
Journalize the following transactions for Soul Art Gift Shop.
Explanations are not required.
Feb. 3
&
7
9
10
12
28
7
Purchased $3,300 of merchandise inventory on account under terms 3/10,
n/EOM and FOB shipping point from Still Waters Herbs.
Returned $900 of defective merchandise purchased on February 3.
Paid freight bill of $400 on February 3 purchase.
Sold merchandise inventory on account for $4,700 to Trybe Yoga Studio.
Payment terms were 2/15, n/30. These goods cost the company $2,350.
Paid amount owed on credit purchase of February 3, less the return and
the discount.
Received cash from Trybe Yoga Studio in full settlement of their debt.
E-F:5-25 Journalizing adjusting entries including estimating sales
returns (Learning Objective 4)
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Next Activity >
els B: Lesson 1 - Salary
Target due: 1/14/21 58.33%
$344.75
$700
2) Choose the best answer.
Caleb has a job that pays $11.15 per hour for a 40-hour work week. He is paid time
and a half for every hour over 40 that he works in a week. What will his gross pay be
for a week in which he works 46 hours?
NTT
$546.35
$446
$512.90
$256.45
$769.35
O O O
O O
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Question 6 of 6
>
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Current Attempt in Progress
The comparative balance sheets of Constantine Cavamanlis Inc. at the beginning and the end of the year 2020 are as follows.
CONSTANTINE CAVAMANLIS INC.
BALANCE SHEETS
Dec. 31, 2020
Jan. 1, 2020
Inc./Dec.
Assets
Cash
$ 45,000
$ 13,000
$32,000
Inc.
Accounts receivable
91,000
88,000
3,000
Inc.
Equipment
39,000
22,000
17,000
Inc.
Less: Accumulated Depreciation-Equipment
17,000
11,000
6,000
Inc.
Total
$158,000
$112,000
Liabilities and Stockholders' Equity,
Accounts payable
$ 20,000
$ 15,000
5,000
Inc.
Common stock
100,000
80,000
20,000
Inc.
Retained earnings
38,000
17,000
21,000
Inc.
Total
$158,000
$112,000
Net…
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- w- 202106070805337561 Qv Search in Document Home Insert Draw Design Layout References Mailings Review View + Share a Calibri (Body) 11 A- A- Aa AaBbCcDc AaBbCcDdE AaBb AaBbCcDdEE AaBbCcDdEe AaBbCcDdEe Paste I U v abe X, x² A A Styles Pane Sensitivity Normal No Spacing Heading 1 Heading 2 Title Subtitle Orthodox School ESTIMATED PROFIT AND LOSS ACCOUNT (INCOME STATEMENT) FOR KARACHI TRADERS LTD $ Revenue (5000 units @ $3.00) 15000 Cost of goods sold (@ $1.00 per unit) Gross profit 5000 10000 Overhead expenses 4000 Operating profit (profit before tax and interest) 6000 Finance costs (interest) 2000 Profit before tax 4000 Corporation tax @ 20% Profit for the year 800 3200 Dividends paid 1200 Retained profit 2000 Profit and loss account for Karachi Traders Ltd for the year ending 31 December 2014 20 marks, 40 minutes 1. By amending this profit and loss account (income statement), calculate the new level of retained profits if the following changes actually occurred: • each unit was sold…arrow_forwardSheffield Corp. uses the percentage-of-receivables basis to record bad debt expense and concludes that 3% of accounts receivable will become uncollectible. Accounts receivable are $430,800 at the end of the year, and the allowance for doubtful accounts has a credit balance of $2,864. (a) Prepare the adjusting journal entry to record bad debt expense for the year. (b) If the allowance for doubtful accounts had a debit balance of $887 instead of a credit balance of $2,864, prepare the adjusting journal entry for bad debt expense.arrow_forwardown): Week 31 x CU122-0 2201 (Brown): Week 4 x Week 6: Culmination Knowledge x npt.php?attempt=D29214128cmid=866335 fr. E Enduring Word Bibl. b My Questions | bart. Financial Aid Student Accounts Resources - Campus Store g and Cost Control 2202-DeWitt s/ CE167-0 2202 (DeWitt)/ Week 6: Menu Prices Week 6: Culmination Knowledge Check Chef Amy does beginning inventory on Thursday night and finds that she has $4194 in food products in the restaurant. Throughout the week she purchases: • $2088 produce, • $1678 protein, • $870 dry goods, and • $3914 dairy. The following Thursday she does ending inventory and finds that she has $3464 in food. She looks at her sales and finds that she made $30541 over the same 7 day period. What is her total food cost? Select one: a. $12,744 K b. $16,208 c. $8,550 d. $9,280 Chef Fabio does beginning inventory on Thursday night and finds that he has $1456 in food products in the restaurant,. Throughout the week he ered purchases: 1.00 • $457 produce, • $632…arrow_forward
- wn): Week 3L x CU122-0 2201 (Brown): Week 4LX Week 6: Culmination Knowledge X + pt.php?attempt=29214128&cmid=866335 fr. Enduring Word Bibl. My Questions bart. inancial Aid Student Accounts Resources Campus Store d. $2.68 The ingredients for your skillet brownie cost $1.89. You want your food cost percentage for this item to be 30% or lower. What's the lowest price you can charge? Round to the nearest cent. Select one: a. $5.98 b. $6.00 c. $6.30 O d. $5.67 The price the product costs after processing is the Select one: a. Contribution Margin b. Food Cost c. Edible Portion Price d. As Purchased Price The price you pay for the product is the ed Select one:arrow_forwardMy Questions | bartleby b + Camden County College References Chapter 3 Quiz Ha X //camdenccinstructure.com/courses/3788/assignments/35967?module item id=88693 Next> Send to Gradebook < Prev Submitted to Gradebook, Fri, Oct 4, 2019, 9:34:35 AM (America/New York -04:00) Question 19 -/1 View Policies Current Attempt in Progress A process with no beginning work in process, completed and transferred out 85200 units during a period and had 50100 units in the ending work in process inventory that were 20% complete. The equivalent units of production for the period for conversion costs were: O 95220 equivalent units. O 135300 equivalent units. O 70200 equivalent units. O 85200 equivalent units. eTextbook and Media Attempts: 0 of 1 used Submit Answer Save for Later 11:21 AM 10/4/2019 hp ins prt sc 12 end 11 home f10 delete fg f8 f5 f4 II & num backspace 6 5 lock } { P T U Y home + 96arrow_forwardHey I was wondering if I can get help with this thank youarrow_forward
- +V My Questions | bartleby b References Chapter 3 Quiz Camden County College camdenccinstructure.com/courses/3788/assignments/35967?module_item id=88693| Next> K Prev Send to Gradebook Submitted to Gradebook, Fri, Oct 4, 2019, 9:34:35 AM (America/New York -04:00) --/1 Question 15 View Policies Current Attempt in Progress Concord Industries has equivalent units of 7100 for materials and for conversion costs. Total manufacturing costs are $124370. Total materials costs are $91000. How much is the conversion cost per unit? O $17.52. O $4.70. $12.82. O $30.33 eTextbook and Media Submit Answer Save for Later Attempts: 0 of 1 used 11:10 A 10/4/20 hp ins prt sc end home f12 11 DI delete f9 f8 f7 f6 fs 10 + & % num backspace 6 7 lock 5 { P T U Y II 96arrow_forwardus.wvu.edu/webapps/assessment/take/launch.jsp?course_assessment_id=_349525_1&course_id=_172235_1&content_id= 91004 Musketeers worldhiston H Blackboard M WVU Gmail a Discord Complete History... m HBO Max N Netflix A ALEKS- Musketeers Excel Email am and sieges v Question Completion Status: Florist Grump, Inc., had beginning retained earnings of $137,000. During the year, Florist Grump had net income of $63,000 and declared and paid dividends of $18,000. What will be shown for ending retained earnings on Florist Grump's year-end balance sheet? QUESTION 9 For the year ended December 31, Year 2 For the year ended December 31, Year 1 Revenues $ 7,500 $ 500 Expenses 1,500 Net Income December 31, Year 2 December 31, Year 1 Assets $ 16,500 $ 1,000 500 Liabilities Stock 300 300 Retained Earnings 1.$ 200 Assume Year1 is the company's first year of business and there were $100 dividends in Year 1 and $100 dividends in Year 2. After determining the missing amounts ($ Earnings 1.$ in the above…arrow_forwardI need helparrow_forward
- Pears X P W Chapter: Recording Business TraNSACTIONS Sep. 1 hed:course:7710589/products/79c3fa4c-a84f-42ba-b87a-e36a400bca00/pages/urn:pe 6 7 Proble X P-F:2-30A. Journalizing transactions, posting journal entries to T- accounts, and preparing a trial balance (Learning Objectives 3, 4) 15 G New Ann Simpson started her practice as a design consultant on September 1, 2024. During the first month of operations, the business completed the following transactions: 3. Prepare the trial balance of Vince York, M.D., as of July 31, 2024. 30 Received $48,000 cash and issued common stock to Simpson. Purchased office supplies, $1,200, and furniture, $1,300, on account. Performed services for a law firm and received $1,900 cash. X Paid $18,000 cash to acquire land to be used in operations. Performed services for a hotel and received its promise to pay the $1,200 within one week. Paid for the furniture purchased on September 4 on account. Paid assistant's semimonthly salary, $1,500. Received cash on…arrow_forwardI need help on this questionarrow_forwarddoctors EXTRA CREDIT OPPORTUNITY X WP NWP Assessment Player Ul Ap x ← C education.wiley.com/was/ui/v2/assessment-player/index.html?launchid=f9637d14-156f-4cb7-b76a-c0fea4e5b627#/question/7 b bartleby w wiley ←EXTRA CREDIT OPPORTUNITY Question 8 of 20 Current Attempt in Progress 1. 2. 3. CPO 4. bofa workjam (ulta) workjam (ulta) 5. 1. No. Account Titles and Explanation 2. A Player school school b bartleby Journalize the following business transactions in general journal form. Identify each transaction by number. You may omit explanations of the transaction. (Credit account titles are automatically indented when amount is entered. Do not indent manually. If no entry is required, select "No Entry" for the account titles and enter O for the amounts.) connect Owner invested $66,500 in exchange for common stock of the corporation. Hired an employee to be paid $500 per week, starting tomorrow. Paid two years' rent in advance, $7,100. Paid the worker's weekly wage. Recorded service revenue…arrow_forward
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