CC02 PRACTICAL EXAM
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School
Skills Institute Australia - Adelaide *
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Course
018
Subject
Industrial Engineering
Date
Apr 3, 2024
Type
docx
Pages
24
Uploaded by ColonelWorld10390
Subject code & Name
CC02 Kitchen preparation and methods of cookery
Unit of competency
SITHCCC030
Prepare vegetables, fruit, eggs and farinaceous dishes SITHCCC023
Use food preparation equipment SITHCCC027
Prepare dishes using basic methods of cookery SITHCCC031
Prepare vegetarian and vegan dishes
Assessment type/Tools
Practical Exam
Course Name
Certificate III in Commercial Cookery Certificate IV in Kitchen management Student name Student ID:
Name of Assessor
Date of Assessment
PRACTICAL ASSESSMENT 2 – Final Exam
Instructions to Learner
Overview
Prior to commencing the assessments, your trainer/assessor will explain each assessment task and the terms and conditions relating to the submission of your assessment task. Please consult with your trai
n
e
r/
a
ss
e
ss
o
r
i
f
yo
u
a
re u
n
s
u
re o
f
an
y
q
u
e
s
ti
o
n
s
.
I
t
is
i
mpo
rt
an
t
t
h
at
yo
u
u
n
d
e
rs
ta
n
d
a
n
d
a
d
h
e
re t
o the terms and conditions, and address fully each assessment task. If any assessment task is not fully add
res
s
e
d
,
t
h
e
n
yo
u
r
as
s
e
ss
m
e
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as
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to
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bm
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.
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r/
as
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as
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p
ro
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ss
.
Written work
Assessment tasks are used to measure your understanding and underpinning skills and knowledge of the overall unit of competency. When undertaking any written assessment tasks, please ensure that you add
res
s
th
e
f
o
ll
o
w
i
n
g
c
rit
e
ria
:
Address each question including any sub-points
Demonstrate that you have researched the topic thoroughly
Co
v
e
r
th
e
t
o
pi
c
in
a
l
o
g
ic
al
,
s
truct
u
red
m
an
n
e
r
Your assessment tasks are well presented, well referenced and word processed
Yo
u
r
a
ss
e
ss
m
e
n
t
ta
s
ks
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yo
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a
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i
n
th
e
p
r
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vi
d
e
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co
ver
pa
g
e
.
Active participation
1 | P a g e
Cluster: CC02 Kitchen preparation and methods of cookery
WIC_ Practical Exam. Updated Jul 2021.V2
It is a condition of enrolment that you actively participate in your studies. Active participation is com
ple
ti
n
g
all
th
e
a
ss
e
ss
m
e
n
t
t
as
k
s
o
n
tim
e
.
Plagiarism
Plagiarism is taking and using someone else's thoughts, writings or inventions and representing them as yo
u
r
o
w
n
.
Pl
ag
i
ar
i
s
m
i
s
a
s
e
rio
u
s
act a
n
d
m
ay
re
s
u
l
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i
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a
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ar
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e
r’s
ex
c
l
u
s
io
n
f
r
om
a
co
u
rs
e
.
W
h
e
n
yo
u have any doubts about including the work of other authors in your assessment, please consult your trainer/assessor. The following list outlines some of the activities for which a learner can be accused of plag
i
ar
i
s
m
:
Presenting any work by another individual as one's own unintentionally
Handing in assessments markedly similar to or copied from another learner
Presenting the work of another individual or group as their own work.
Handing in assessments without the adequate acknowledgement of sources used, including assessments taken totally or in part from the internet.
If it is identified that you have plagiarized within your assessment, then a meeting will be organized to discuss this with you, and further action may be taken accordingly.
Collusion
Collusion is the presentation by a learner of an assignment as their own that is, in fact, the result in w
h
o
l
e
o
r
i
n
p
ar
t
o
f
u
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au
t
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o
ri
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d
co
ll
ab
o
ra
ti
o
n
w
ith
a
n
o
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e
r
pers
o
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o
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per
s
o
n
s
.
Co
ll
u
s
i
o
n
i
n
v
o
l
ves
t
h
e cooperation of two or more learners in plagiarism or other forms of academic misconduct and, as such, bo
t
h
p
ar
tie
s
a
re s
u
bje
c
t
to
dis
c
ip
l
i
n
ar
y
a
c
ti
o
n
.
C
o
ll
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s
i
o
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co
py
in
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f
ro
m
o
ther
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e
ar
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itt
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d an
d
w
il
l
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s
u
l
t
in
a
“N
S
”
g
r
ade
a
n
d
NY
C.
As
s
e
ss
m
e
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ts
m
u
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t
be
typ
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doc
u
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o
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ar
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a
s
(
o
r
s
i
m
il
ar
t
o
)
MS
O
ff
ic
e
.
H
a
n
d
w
ritte
n assessments will not be accepted (unless, prior written confirmation is provided by the trainer/assessor to confirm).
Competency outcome:
There are two outcomes of assessments: S = Satisfactory and NYS = Not Yet Satisfactory
Once the learner has satisfactorily completed all the tasks for this module the learner will be awarded
“Competent” (C) or “Not yet Competent” (NYC) for the relevant unit of competency.
If you are deemed “Not Yet Competent” you will be provided with feedback from your assessor and “
will” be given another chance to resubmit your assessment task(s). If you are still deemed as “Not Yet Competent” you will be required to re-enroll in
the unit of competency.
Additional evidence
If we, at our sole discretion, determine that we require additional or alternative information/evidence in order to determine competency, you must provide us with such information/evidence, subject to pr
iv
acy
a
n
d
co
n
f
id
e
n
tial
ity
i
ss
u
e
s
.
We
r
e
tain
t
h
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at
a
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g
a
f
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s
u
bm
is
s
i
o
n
o
f
y
o
u
r assessments.
Confidentiality
We
w
il
l
treat
a
n
ythi
n
g
,
in
c
l
u
d
in
g
i
n
f
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ati
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ab
o
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r
job
,
w
o
rk
plac
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emp
l
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ye
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it
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tric
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f
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a
cco
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it
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aw
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o
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ib
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f
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en
s
u
rin
g
th
at
y
o
u
d
o
n
o
t provide us with anything regarding any third party including your employer, colleagues and others, that they
d
o
n
o
t
co
n
s
e
n
t
t
o
th
e
dis
c
l
o
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re o
f
.
Whi
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ay
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to
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e
in
f
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ati
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o
r
2 | P a g e
Cluster: CC02 Kitchen preparation and methods of cookery
WIC_ Practical Exam. Updated Jul 2021.V2
de
tail
s
ab
o
u
t aspects of your employer and workplace, you are responsible for obtaining necessary consents and
ensuring that privacy rights and confidentiality obligations are not breached by you in supplying us with such information.
Assessment appeals process
If you feel that you have been unfairly treated during your assessment, and you are not happy with your as
s
e
ss
m
e
n
t
a
n
d
/
o
r
t
h
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o
u
tc
om
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at
t
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atm
e
n
t,
y
o
u
h
av
e
t
h
e
r
i
g
h
t
to
l
o
d
g
e
an
a
p
peal
.
You must first discuss the issue with your trainer/assessor. If you would like to proceed further with the request after discussions with your trainer/assessor, you need to lodge your appeal to the course coo
rdi
n
at
o
r,
i
n
w
riti
n
g
,
o
u
t
l
inin
g
th
e
r
e
a
s
o
n
(
s
)
f
o
r
t
h
e
ap
pe
al.
Fo
r
mo
re i
n
f
o
r
m
ati
o
n
ple
as
e
r
e
f
e
r
to
o
u
r po
l
ic
y
a
n
d
pr
oc
e
d
u
res
by
vi
s
iti
n
g
www
.
wic
.
e
d
u
.
au
o
r
l
o
g
i
n
to
yo
u
r
L
MS
acc
o
u
n
t
.
Recognized prior learning
Candidates will be able to have their previous experience or expertise recognized on request.
Special needs
Candidates with special needs should notify their trainer/assessor to request any required adjustments as
s
oo
n
a
s
po
ss
i
ble
.
Thi
s
w
il
l
en
a
ble
th
e
t
ra
i
n
e
r/
as
s
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ss
o
r
t
o
a
dd
re
ss
th
e
i
d
e
n
ti
f
ied
n
ee
d
s
i
mm
e
d
ia
te
l
y
.
Assessment requirements
The assessment activities in this workbook assess aspects of all the elements, performance criteria, skills and knowledge and performance requirements of the unit of competency.
To demonstrate competence in this unit you must undertake all activities in this Assessment and have they deemed satisfactory by the assessor. If you do not answer some questions or perform certain tasks, and therefore you are deemed to be Not Yet Competent, your trainer/assessor may ask you s
u
pp
l
e
m
e
n
tary
q
u
e
s
ti
o
n
s
to
d
e
te
rm
i
n
e
y
o
u
r
com
pet
e
n
c
e
.
O
n
c
e
y
o
u
h
av
e
de
mo
n
s
trate
d
t
h
e
r
e
qu
ired level of performance, you will be deemed competent in this unit.
Should you still be deemed Not Yet Competent, you may have the opportunity to resubmit your assessments or appeal the result.
As part of the assessment process, all learners must abide by any relevant assessment policies as provided during induction (orientation). For more information refer to our assessment policies by visiting www
.
wic
.e
d
u
.
au
. If you feel you are not yet ready to be assessed or that this assessment is unfair, please contact your as
s
e
ss
o
r
to
dis
c
u
ss
y
o
u
r
o
ptio
n
s
.
Yo
u
h
av
e
t
h
e
r
ig
h
t
to
f
o
r
m
all
y
a
pp
e
al
an
y
o
u
t
com
e
an
d
,
i
f
y
o
u
w
i
s
h
to d
o
s
o
,
dis
c
u
ss
t
h
is
w
ith
y
o
u
r
tr
ai
n
e
r/
a
ss
e
ss
o
r.
Assessment Instructions
Your assessor will do the following:
Observe you in WIC kitchen, preparing and producing a range of dishes using various cooking methods and preparation techniques.
Provide a range of recipes and ingredients.
Use the checklist to observe while you use a range of preparation techniques and cooking methods.
Use
th
e
c
h
e
c
k
l
ist
in
co
n
j
un
c
tio
n
with
Ob
se
r
va
tio
n
c
h
e
c
k
l
ist
b
e
l
o
w
.
Ob
se
r
ve
yo
u
o
ve
r
a
p
e
r
io
d
wh
il
e
yo
u
l
e
a
rn
an
d
u
se
va
r
io
u
s
sk
il
l
s/
t
asks
.
Observe you while preparing various dishes for at least six different customers during multiple sessions.
En
su
r
e
th
at
yo
u
c
an
co
n
siste
n
tl
y
p
e
rf
o
r
m
a
ll
task
s
m
u
l
tip
l
e
ti
m
e
s
sa
tis
f
acto
r
il
y
.
3 | P a g e
Cluster: CC02 Kitchen preparation and methods of cookery
WIC_ Practical Exam. Updated Jul 2021.V2
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Decide when you are competent at all tasks.
You are required to do the following
You must demonstrate preparation of a range of dishes using various cooking m
e
th
o
ds
an
d
p
r
e
p
a
ratio
n
te
c
hn
iq
ues
in
WIC
k
itc
h
e
n
.
Pr
e
p
a
r
e
dish
e
s
f
o
r
at
l
e
ast
si
x
dif
f
e
r
e
n
t
c
u
sto
m
e
r
s
.
Use standard recipe for the session menu.
Co
n
siste
n
tl
y
p
e
rf
o
r
m
a
ll
task
s
m
u
l
tip
l
e
ti
m
e
s
sa
tis
f
acto
r
il
y
.
Use the template provided where applicable and insert your response.
Your Tasks:
You are required to prepare a menu example for each of the recipe categories set out b
e
l
o
w
.
Yo
u
r
t
r
ain
e
r
wil
l
p
r
o
vi
de
yo
u
with
spe
c
if
ic
r
e
c
ip
e
s
f
o
r
e
ach instance
.
Th
e
c
ri
te
r
ia overleaf provide an overview of the criteria which
will be observed during each instance f
o
r
e
ach
p
r
e
p
a
r
atio
n
o
r
as
in
st
r
u
c
te
d
.
4 | P a g e
Cluster: CC02 Kitchen preparation and methods of cookery
WIC_ Practical Exam. Updated Jul 2021.V2
Task 1: Production Plan
You are required to consult your assessor and internal customers (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 r
equ
ir
e
m
en
ts
.
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 th
e
se
ss
io
n
.
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 asked you to cook.
Number of serves you have been asked to cook may differ from the number of serves sp
e
c
if
ied
in
th
e
s
tan
da
r
d
r
ec
ipe
yo
u
have
b
een
provided
.
Yo
u
ar
e
r
equ
ir
e
d
to ad
j
u
s
t 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.
P
ar
t
B
-
E
q
ui
p
m
e
n
t
:
This part requires you to identify and list all the equipment’s including appropriate
k
n
ives
r
equ
ir
ed
to co
ok
f
or
in
di
vid
u
al
di
sh
f
r
om
t
h
e
ses
sio
n
m
en
u
.
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
ove
n
or
f
an
f
orc
ed
or
co
n
ven
tio
n
ove
n
.
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.
You must enter following in your production plan for the session and equipment details:
•
Yo
u
m
u
st
id
en
tify
and
li
st
app
r
o
priate
k
n
ive
s
a
n
d
ot
h
er equ
ip
m
e
n
t
f
or
each
di
s
h
.
•
You must enter detail of cleanliness requirements for each equipment before use.
•
You must enter detailing including assembling requirements for the equipment and use safely and hygienically requirements
.
•
Your trainer will confirm your knowledge and skills to operate these equipment effectively as per standard operating procedures
•
Yo
u
m
u
st
sele
c
t
,
id
en
tif
y
and
list
su
i
tab
le
k
n
if
e
f
or
prec
isi
on
c
u
ts
.
•
One equipment might be used for multiple dishes, please list the equipment under each item, also indicate which equipment is suitable for cooking method and equipment specifications e.
g.
oven
c
a
n
be
gas
o
v
en
,
in
d
u
c
tio
n
or
Co
mbo
oven
.
•
You must list and follow environment friendly practices while using equipment
•
You must maintain the condition of equipment while operating and make any minor adjustments if required.
•
You must report any fault or hazard identified in the equipment and rectify it if safe to do
so
.
Cluster: CC02 Kitchen preparation and methods of cookery
WIC_ Practical Exam. Updated March 2021.v1
Part C
- Recipe card: Ingredients & methods:
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. En
ter
th
e
in
gred
ie
n
t
s
on
produ
c
ti
on
pla
n
.
This
wil
l
r
equ
ir
e
yo
u
r
n
u
m
er
a
c
y
sk
ills
t
o
c
al
c
u
la
te 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 minimize the waste.
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 th
is
ta
sk
:
Step 1- Mis-en-place (Food preparation)
Step 2- Use equipment to prepare the session menu.
Step 3- Cook the dishes
Step 4- Present and store dishes
Step 5- Clean and maintain food preparation equipment.
Step 6-Portfolio of work done
Step 7-End of service Procedures
Step 1- Mis-en-place (Food preparation)
Select the correct size and type of equipment including suitable knives (e.g. Boning knife, mincers) 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 and knives safely.
E.
g.
the
basic
t
oo
l
s
a
r
e
kn
ive
s,
pee
ler
,
k
n
if
e
sh
a
r
pen
i
n
g
equ
ip
m
e
n
t,
h
an
d
wh
isk
s,
et
c
.
Select correct food preparation equipment for the dish
Confirm number of portion you are cooking from production plan for session prepared task 1.
I
d
e
n
tif
y
a
n
d
s
e
l
e
c
t
the co
r
rec
t
s
ize
a
n
d
ty
pe
o
f
equ
i
pm
e
n
t
i
n
c
l
u
d
i
n
g
s
u
itab
l
e
k
n
iv
e
s
(
e
.
g
. pa
ri
n
g
kn
if
e
et
c.
)
an
d
s
pec
i
aliz
e
d
equ
ip
m
e
n
t
f
o
r
e
ach
d
is
h
.
Yo
u
m
u
s
t
e
n
s
u
re E
qu
i
pm
e
n
t
ar
e
c
l
e
an
bef
o
re u
s
e
.
You must cover following equipment by preparing all the dishes in both practical demonstrations:
blenders
food processors
graters
knife sharpening equipment:
sharpening steels and stones
knives:
butcher and boning
filleting
palette
mandolin slicers
measures
mouli
peelers, corers or slicers
planetary mixers
scales
thermometers
Cluster: CC02 Kitchen preparation and methods of cookery
WIC_ Practical Exam. Updated Jul 2021.V2
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wh
is
ks
:
f
in
e
and
c
oarse
st
ainl
ess-
st
e
el
wire
Select the major food item and other ingredients from store according to recipe en
s
u
r
in
g
q
u
alit
y,
f
r
esh
n
ess
and
st
ock
r
ot
ati
on
(
L
IFO
and
FIFO
)
r
equ
ir
e
m
en
ts
.
Also check if perishable items are fresh, there is no spoilage or contamination, check contents of
stocks take dates, read labels before picking ingredients and implication on quality of dish prepared.
e.g. If selection of major food item is poultry, you must make sure the poultry item is plump, firm, skin should not be broken, dry and not slimy
You must thaw frozen food items if required according to food safety guidelines en
s
u
r
in
g
c
orr
e
c
t
th
a
win
g
m
et
h
od
s
a
n
d
avoidi
n
g
c
on
ta
m
i
n
ati
on
.
Sort and assemble all ingredients as per food production sequence defined in recipe.
Weigh, measure and portion ingredients according to recipes and number of serves yo
u
ar
e
co
ok
i
n
g
as
m
e
n
tio
n
ed
in
prod
u
c
t
io
n
plan
.
Also
m
a
ke
su
r
e
you
ar
e
u
sin
g appropriate measure equipment and correct units of measurement.
Clean and cut other ingredients 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 and profitability e.g. while peeling potatoes make sure you u
se
pe
eler
and
don
’
t
p
e
el
to
o
m
u
c
h
.
Complete mis-en -place and preparation.
Step 2- Use equipment to prepare the session menu.
After selecting correct equipment and ensuring cleanliness, of equipment, you are required to assemble equipment safely and hygienically as per instruction manual for
equipment. Your assessor may ask you questions on how will you use the equipment safely and will observe you while using the equipment.
You must use equipment for following food types by preparing all the dishes in both practical demonstrations
fruit and vegetables
general food items:
batters
coatings
condiments and flavourings
garnishes
oils
sauces and marinades
meat
poultry
seafood
make precision cuts on fruit and vegetables
Step 3- Cook the dishes
You are required to follow the standard recipe for dishes that demonstrate the use of the f
ollo
wi
n
g
m
ajo
r
f
ood
ty
pes
:
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 u
sin
g
log
i
c
al
f
low
t
o
pu
t
th
e
f
in
al
di
sh
.
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 cooking Dish Roast beef with jus lie, it’s important to get the Jus lie ready before you roast your beef.
Iden
tify
a
n
y
po
ss
i
ble
pr
ob
le
m
wit
h
coo
ki
n
g
pr
oc
es
s
a
n
d
c
orr
ec
tiv
e
ac
ti
on
to b
e
tak
e
n
.
Tasks for colleagues if working in group.
Iden
tify
c
u
t
ler
y
and
c
r
oc
kery
r
equ
ir
ed
f
or
prese
n
tati
on
and
s
er
ving
t
em
peratu
r
e
f
or
Dis
h.
Step 4- Present and store dishes
You are required to present the dish according to standards by using appropriate service ware. The presentation must be neat and you must ensure each customer receives the same portion size.
Cluster: CC02 Kitchen preparation and methods of cookery
WIC_ Practical Exam. Updated Jul 2021.V2
Check the service ware is not chipped, cracked or dirty.
When serving, choose appropriate service ware by making sure the plate or th
e
b
ow
l
is
of
app
r
op
r
ia
te
size.
If
it
is
to
o
sm
al
l,
i
t
wo
n
’
t
hold
th
e
c
orr
e
c
t portion and if it is too large the portion looks meagre.
You must add appropriate garnish, accompaniment or sauce to blend, enhance or dom
i
n
ate t
h
e
f
lavo
u
r
of
th
e
di
s
h
ac
c
ordi
n
g
to st
andar
d
r
ec
ipe
f
or
th
e
di
sh
.
Ad
d suitable garnishes according to standard recipe to enhance the colour, flavour, texture and the overall presentation of the meal.
E.g. Bolognese is a rich minced meat and tomato based sauce. Crushed nuts as garnish for side salads, rice, etc.
Pappadams, chutney, naan bread and raita served as accompaniment with curries.
Before presenting the dish to the assessor, you are also required to visually evaluate th
e
di
s
h
.
Ad
j
u
st
prese
n
t
ation
i
n
c
l
u
di
n
g
ac
comp
anim
en
t
s
a
n
d
garn
i
sh
e
s
th
at m
axim
i
se
v
is
u
al
app
ea
l
in
c
l
u
di
n
g
bala
n
c
e
,
c
olo
u
r
,
and contrast
.
It
also
in
c
l
u
des
plati
n
g food for practicality of customer consumption or service style and wiping any drips and spills on plate.
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 5- Clean and maintain food preparation equipment.
Af
ter
yo
u
f
in
is
h
yo
u
r
co
ok
in
g
,
you
m
u
s
t
c
lea
n
e
ach
e
qu
i
pm
e
n
t
u
sin
g
su
itable cleaning agents
You must ensure have environmental consideration while using and cleaning equipment and use water, energy and other resources efficiently to reduce waste and
n
ega
tive
en
vir
on
m
en
tal
i
m
pa
c
ts
.
You must maintain equipment in good condition and make minor adjustments if required within scope of responsibility.
You must Identify and report any fault and safety issue in the equipment or rectify if th
er
e
is
m
i
n
or
f
aul
t
and
if
it’
s
saf
e
to do
so
.
You must enter the details of person whom you reported the fault in the production plan
.
Step 6-Portfolio of work done
You are required to take at least 2 photos during each Practical recipe and affix them at the space provided in Portfolio Template provided.
Yo
u
s
h
o
u
ld
write
n
ame
of
Dis
h
f
or
each
p
h
ot
o
a
n
d
da
te
whe
n
it
was
tak
en
.
Step 7-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, to minimize wastage and spoilage. This will include storing in appropriate environmental conditions Including:
o
Humidity
o
Atmosphere
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 RGIT kitchen storage requirements and procedures, environmental considerations defined above, and cost reduction initiatives.
En
s
u
r
e
th
at
all
bi
n
s
a
r
e
t
aken
o
u
t
before
yo
u
leave
th
e
ki
tc
h
e
n
.
Cluster: CC02 Kitchen preparation and methods of cookery
WIC_ Practical Exam. Updated Jul 2021.V2
Dishes to prepare, cook and produce.
You are required to follow the standard recipe for the following 4 dishes from the recipe book.
RECIPE 10. – Raspberry jam Swiss roll
RECIPE 16. – Smoked salmon tarts
RECIPE 1. – Precision cuts
RECIPE 7. – Egg pasta carbonara
Recipe 23 a - Chicken, mix greens and soft egg salad
Please refer to WIC recipe’s book for standard recipe card for the above recipes Cluster: CC02 Kitchen preparation and methods of cookery
WIC_ Practical Exam. Updated Jul 2021.V2
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TEMPLATES
Task 1 Production Plan and Equipment Details
Note: you are required to complete this production plan for each skills Demonstration session and submit this plan to your trainer at the end of each session as evidence for marking.
Please complete all the section in this production plan.
Student Name:
Student Id:
Unit Code: Units name:
Part A: Menu Details
Name of Dish
Number of serves
Date dish cooked
Dish 1
《 》
《 》
《 》
Dish 2
《 》
《 》
《 》
Dish 3
《 》
《 》
《 》
Dish 4
《 》
《 》
《 》
Dish 5
《 》
《 》
《 》
Cluster: CC02 Kitchen preparation and methods of cookery
WIC_ Practical Exam. Updated Jul 2021.V2
Part B: Equipment required for each Dish Notes:
You must identify and select appropriate knives and other equipment for each dish.
You must confirm cleanliness for each equipment before use.
You must assemble the equipment and use safely and hygienically during preparation.
Your trainer will confirm your knowledge and skills to operate these equipment effectively as per standard operating procedures
You must select and identify suitable knife for precision cuts.
You might require sharing some large equipment e.g. Ovens, salamander students will have access to 2 burners per students) One equipment might be used for multiple dishes, please list the equipment under each item, also indicate which equipment is suitable for cooking method and equipment specifications e.g. over can be gas oven, induction or Combo oven.
You must follow environment friendly practices while using equipment
You must maintain the condition of equipment while operating and make any minor adjustments if required.
You must report any fault or hazard identified in the equipment and rectify it if safe to do so.
Dish 1:
List of correct equipment for the dish
cooking method
Equipment cleanliness
requirements
Safety and hygiene consideration while using equipment
《 》
《 》
《 》
《 》
Dish 2:
List of correct equipment for the dish
cooking method
Equipment cleanliness
requirements
Safety and hygiene consideration while using equipment
《 》
《 》
《 》
《 》
Cluster: CC02 Kitchen preparation and methods of cookery
WIC_ Practical Exam. Updated Jul 2021.V2
Dish 3:
List of correct equipment for the dish
cooking method
Equipment cleanliness
requirements
Safety and hygiene consideration while using equipment
《 》
《 》
《 》
《 》
Dish 4:
List of correct equipment for the dish
cooking method
Equipment cleanliness
requirements
Safety and hygiene consideration while using equipment
《 》
《 》
《 》
《 》
Dish 5:
List of correct equipment for the dish
cooking method
Equipment cleanliness
requirements
Safety and hygiene consideration while using equipment
《 》
《 》
《 》
《 》
Part C- STANDARD RECIPE TEMPLATE
Dish 1 name: 《 》
Portion No: 《 》
Date the dish produced: 《 》
Cluster: CC02 Kitchen preparation and methods of cookery
WIC_ Practical Exam. Updated Jul 2021.V2
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Ingredients Qty
Method
《 》
《 》
《 》
Plates presentation Photos Insert photo 1 here
Insert photo 1 here
Insert photo 3 here
Insert group photo here
Cluster: CC02 Kitchen preparation and methods of cookery
WIC_ Practical Exam. Updated Jul 2021.V2
Part C- STANDARD RECIPE TEMPLATE
Cluster: CC02 Kitchen preparation and methods of cookery
WIC_ Practical Exam. Updated Jul 2021.V2
Dish 2 name: 《 》
Portion No: 《 》
Date the dish produced:
《 》
Ingredients Qty
Method
《 》
《 》
《 》
Plates presentation Photos Insert photo 1 here
Insert photo 1 here
Insert photo 3 here
Insert group photo here
Cluster: CC02 Kitchen preparation and methods of cookery
WIC_ Practical Exam. Updated Jul 2021.V2
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Cluster: CC02 Kitchen preparation and methods of cookery
WIC_ Practical Exam. Updated Jul 2021.V2
Part C- STANDARD RECIPE TEMPLATE
Dish 3 name: 《 》
Portion No: 《 》
Date the dish produced: 《 》
Ingredients Qty
Method
《 》
《 》
《 》
Photos portfolio Insert photo 1 here
Insert photo 1 here
Insert photo 3 here
Insert group photo here
Cluster: CC02 Kitchen preparation and methods of cookery
WIC_ Practical Exam. Updated Jul 2021.V2
Part C- STANDARD RECIPE TEMPLATE
Dish 4 name: 《 》
Portion No: 《 》
Date the dish produced: 《 》
Cluster: CC02 Kitchen preparation and methods of cookery
WIC_ Practical Exam. Updated Jul 2021.V2
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Ingredients Qty
Method
《 》
《 》
《 》
Photos portfolio
Insert photo 1 here
Insert photo 1 here
Insert photo 3 here
Insert group photo here
Cluster: CC02 Kitchen preparation and methods of cookery
WIC_ Practical Exam. Updated Jul 2021.V2
Cluster: CC02 Kitchen preparation and methods of cookery
WIC_ Practical Exam. Updated Jul 2021.V2
Part C- STANDARD RECIPE TEMPLATE
Dish 5 name: 《 》
Portion No: 《 》
Date the dish produced: 《 》
Ingredients Qty
Method
《 》
《 》
《 》
Plates presentation Photos Insert photo 1 here
Insert photo 1 here
Insert photo 3 here
Insert group photo here
Cluster: CC02 Kitchen preparation and methods of cookery
WIC_ Practical Exam. Updated Jul 2021.V2
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Part D- Workflow plan Cluster: CC02 Kitchen preparation and methods of cookery
WIC_ Practical Exam. Updated Jul 2021.V2
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Time
Task (Description) and Priority
Equipment & OHS
Communication
(who,
about what?)
《 》
《 》
《 》
《 》
Step 7-End of service Procedures
Equipment
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
Cluster: CC02 Kitchen preparation and methods of cookery
WIC_ Practical Exam. Updated Jul 2021.V2
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Practical Assessment Exam Feedback
Assessor to complete
Practical exam Result: ☐
satisfactory ☐
Not
Yet satisfactory
Feedback to student
《 》
Assessor Name: 《 》
Assessor Signature : 《 》
Date: 《 》
Cluster: CC02 Kitchen preparation and methods of cookery
WIC_ Practical Exam. Updated Jul 2021.V2
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