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Macquarie Park RTO 90222

Competency Assessment Task

Course Name Hospitality (Kitchen Operations and Cookery Stream)

Cluster C – Safe Food Handling

Qualification Name SIT20416 Certificate II in Kitchen Operations

Units of Competency

SITXFSA002 Participate in safe food handling practices

Follow food safety program Store food safely Prepare food safely Provide safe single use items Maintain a clean environment Dispose of food safely

SITXINV002 Maintain the quality of perishable items

Store supplies in appropriate conditions Maintain perishable supplies at optimum quality Check perishable supplies and dispose of spoilt stockSITHCCC002 Prepare and present simple dishes Prepare for service Prepare food Present and store food in clean work area

Student Name

Date of Issue Due Date

Pre-requisite units SITXFSA001 Use hygienic practices for food safety

STUDENT ACKNOWLEDGEMENT Please tick

Students must complete knowledge and skills development activities which prepare for and may contribute to assessment of competence.

I understand the requirements of the assessment task and assessment methods.

I understand what is being assessed and can perform the tasks described in this assessment.

I have been provided with information about RPL, Credit Transfer and Assessment Appeals.

I have notified the assessor of any special needs to be considered

I declare that the work submitted is my own.

Student signature Date

SIT20416 KO Task Cluster C Jan 2017 of 15 Public Schools NSW, Macquarie Park RTO 90222


Assessment Methods

Part A: Practical task - Food safety procedures and workflow

Part B: Written task - Multiple choice and short answer questions

Part C: Integrated Practical Task - Simple Dishes Summary

Foundation skills

Learning Skills Reading skills

Writing Skills Oral communication skills

Numeracy Navigate the world of work

Interact with others Get the work done

Problem-solving skills Self-management Skills

Technology Skills Initiative and enterprise Skills

Planning and organising Teamwork

Nationally Consistent Collection of Data (NCCD)ASSESSOR/ TRAINER USE ONLY: Additional requirements for students with special needs and /or Education as an Additional Language/ Dialect (EALD) for the completion of this task.Please tick and explain

No assistance required

Providing support staff

Providing tutorial sessions

Altering assessment methods

Simplifying and rephrasing language Provide additional time to complete the task Further Assistance provided:



Task OutlineAs you complete this assessment task you will be demonstrating your skills and knowledge to your assessor. The assessor may also observe your practical skills and techniques and ask you questions. Ensure in your work practices that you work safely and efficiently, check that equipment is ready for use and work with others to improve work practices.

Part A: Practical task - Food safety procedures and workflow You are to prepare the menu item - Chicken Caesar Salad (plus workflow) and follow food safety

guidelines, (or use an alternative recipe of your choice, such as Pad Thai, Chicken Chilli Stir Fry It is to be served as single use item, garnished and presented to industry standard Correct PPE uniform must be worn The principles of hygiene, safe knife handling and food safety apply Workplace organisation and cleaning procedures are to be followed.

Procedure

1. Read through the recipe, refer to the photograph of the suggested presentation2. Prepare a workflow plan using the template provided, identify the critical control points3. Prepare the Chicken Caesar Salad recipe, including appropriate storage techniques to minimise

the risk of food contamination.4. The time listed can either be the time of day, or the estimated time it will take you to complete the

task (in minutes).5. Prepare a detailed list of all equipment you will need and record it on the work flow plan6. During the practical task your teacher will be observing your skills and application of the food

safety principles.



Chicken Caesar SaladSample recipe

Quantity: Serves 4

Ingredients 2 slices of white bread ½ cup (125 mil) olive oil 1 clove garlic, crushed 400g chicken breast fillets 4 bacon rashers (280g), rind removed 1 baby cos lettuce, trimmed, torn 2 green onions, sliced thinly ¼ cup coarsely chopped fresh flat-leaf parsley 100g parmesan cheese, shaved 2 eggs

Caesar Dressing 2 tablespoons lemon juice 1 teaspoon Dijon mustard 2 drained anchovy fillets ¾ cup (180ml) olive oil (light) or vegetable oil 1 tablespoon hot water, approximately 1 egg yolk

To serve: single serve container/s

Method1. Preheat oven to moderate. Make Caesar dressing.2. Remove crusts and cut bread into 1cm squares. Combine oil and garlic in large bowl;

add bread, toss to coat oil mixture. Place bread, in single layer. On oven trays; toast in moderate oven about 10 minutes, or until croûtes are browned lightly.

3. Boil eggs until hard boiled, cool, peel and cut into quarters.4. Meanwhile, cook chicken, in batches, on heated oiled grill plate (or grill or barbecue)

until browned both sides and cooked through. Cook bacon on same grill plate until browned and crisp; drain on absorbent paper (keep warm if assembling later). Slice chicken thinly; slice bacon thinly.

5. Combine half of the chicken, half of the bacon, half of the croûtes and half of the dressing in large bowl with lettuce, half of the onion, half of the parsley and half of the cheese; toss gently to combine.

6. Divide salad among single serve containers; top with remaining chicken, bacon, boiled eggs, croûtes, onion, parsley and cheese, drizzle with remaining dressing.

Caesar DressingBlend or process egg, garlic, juice, mustard and anchovies until smooth. With motor operating, use a whisk or stick blender until dressing thickens. If thinner dressing is preferred, stir in as much of the water as desired.



WORKFLOW Student Name: _____________________________ Date: __________

To be followed during the practical task for Chicken Caesar SaladThe operations listed below should assist with your food safety procedures and workflow organisation

Operations and Workflow Organisation Identified Control Points - indicate the critical control points

Preparation Receiving Supples

Storage

Cooking Processing

Preparation

Display

Assembly

Service

Disposal

Packing

Transport

List the equipment you will need:



Practical Observation Checklist

Your teacher will be observing the following practices and recording the evidence

Student name:

Units of competency:SITXFSA002 Participate in safe food handling practicesSITXINV002 Maintain the quality of perishable itemsSITHCCC002 Prepare and present simple dishes

Date of Practical Observation:

Workflow Complete Yes No

During the demonstration of skills, did the candidate:

Yes No

Workflow planning sheet

Present accurate workflow, indicating control points and processes

Food Safety Practical

Prepare food safely

Use heating and/or cooling processes and monitor temperature of food throughout the preparation process to achieve microbiological safety

Store food safelyUse appropriate storage conditions and containers

Not reuse items intended for single useServe menu item for single use

Maintain a clean work space/environment

Stores leftover perishable supplies appropriately

Dispose of food safely and promptly to ensure no cross contamination of other foodstuffs

The candidate’s performance was: Not Satisfactory Satisfactory

Feedback to Student:

Feedback from Student:



PART B: Written Task

1. Which of these are examples of policies and procedures, which are commonly found in a business’s food safety program?

a) Corrective action reports, personal hygiene standards, standard recipes, presentation methods

b) Food display monitoring procedures, risk assessment procedures, temperature control procedures, critical control point evaluations

c) Monitoring processes, manufacturer’s instructions for equipment usage, service procedures, breakages reports

d) Methods of controlling food hazards, cleaning and maintenance schedules, dress and personal hygiene standards

2. You have a contaminated batch of raw chicken breasts, which is to be returned to the supplier, what should you do if you have to store it for a period of time?

a) Store it in a separate storage area so it cannot contaminate other safe food

b) Clearly label the food with the name of the supplier and store in the delivery dock

c) Place the food in a plastic garbage bin liner in the refrigerator until returned to the supplier

d) Store it away from other foods and mark it ‘not fit for consumption’

3. The food safety regulations suggest coloured chopping boards and equipment in kitchens should be used when preparing food for commercial and non-commercial purposes. In the space provided list the food items in the recipe and the coloured boards that were used

Food item Coloured board used Food item Coloured board usedBread Anchovy filletsChicken breast fillets Parmesan cheeseCos lettuce Bacon rashers

4. Name TWO ways the chicken Caesar Salad can develop microbiological contamination in the kitchen and describe how each of these contaminations can be avoided.

a)

b)

5. Explain what could occur and who could be held accountable if the hygiene standards were not brought in line with the legislation standards



6. Explain how heating/cooling processes were monitored for the chicken breast in the recipeFood Preparation Temperature Storage ConditionsDelivery of chicken breast

Storage of chicken breast in freezer

Preparation of chicken breast

Holding temperature of chicken breast in hoy display

7. What would you use to ensure that food delivered to your premises meets the legal temperature requirements?

8. How would you use a temperature probe?

9. How would you store the following foods? Complete chart below

Food Storage locationEnvironmental conditionseg temperature, humidity, location in storage area, special storage needs

Frozen chicken breast Freezer _______oC

Whole gutted and cleaned fresh calamari

1 oC

Store on ice in the coldest part of the refrigerator

Case of mescalin lettuce1 to 3 oC

Warmest part of the refrigerator

Case of oranges Refrigerator3 to ___________

Warmest part of the refrigerator

Cartons of pineapple juice 3 to 4 oC

Whole, unripened bananas Cool, dry environment

20 L tin of olive oil Dry store

Fresh parmesan cheese 3 to 4 oC

10. How is contamination defined by the Food Standards Code?



11. What is the Food Standards Code definition of a ‘contaminant’?

12. How would you clean and sanitise storage areas before a delivery?

13. Describe THREE common faults in deliveries which would require your action

a)

b)

c)

14. It is important that food is completely thawed before cooking. If the food is still partly frozen it may not reach the right temperature on the inside to kill food poisoning bacteria.List THREE examples of safe practice when thawing frozen food.

a)

b)

c)

15. What is the meaning of the FIFO principle? What do you need to do to apply this effectively?

16. How would you dispose of the following waste/ substances in an environmentally sound method:

a) Mouldy fruit trimmings

b) Cooking oil

c) Sanitiser containers

17. When buying the best quality perishable foods, you would not buy foods which showed signs of



a) Lots of dirt and dust where food is stored, potatoes stored in direct sunlight, food that smells ‘off’

b) Moisture levels unnecessarily high, damaged packaging, ice crystals

c) Crystallisation, drying and hardening of the food, mould evident, enzymatic browning

d) All of the above

18. Why must you report any incidents of infestations by animals or pests as soon as you identify them?

a) The chef needs to know so he can order more food to replace any damaged stock

b) The source of infestation must be located and steps taken to remove the cause and all contaminated food as quickly as possible

c) The situation can only be dealt with by a supervisor or manager

d) You are not qualified to deal with the situation. A pest control company must be brought in.

19. What environmental conditions should be checked on a regular basis to ensure the quality of perishable supplies is maintained? List FOUR.

a)

b)

c)

d)

20. Dry foods like flour, tea, coffee, dried pasta, sugar, breadcrumbs, herbs and spices can be kept in the dry store or pantry. These foods have a long shelf life because they are dry. They can be kept at room temperature.

Name two ways to ensure the dry store is a safe place to store food.a)

b)

21. Outline four indicators of quality of perishable itemsa)

b)

c)

d)



Part C: Integrated Practical Task and Simple Dishes SummaryThroughout the term you will participate in activities that focus upon food preparation,

cooking, storage and service of simple dishes. These menu items are characterised by:

containing a small number of ingredients

require singular or limited cooking and preparation techniques

they may be pre - prepared and re-heated.

As evidence for assessment, you are to complete the Simple Dishes Summary and name

i) menu items that you prepared, include the date

ii) food preparation techniques

iii) cookery methods undertaken

Include photographs of the menu items.

This may be completed/handed in as digital or printed formats

During your practical activities you must demonstrate safe and hygienic work practices in:

Use of personal protective equipment and clothing

Correct personal hygiene – hands and nails, hair, uniform and clothing, accessories (eg

jewellery)

Regular and correct hand washing in a designated hand washing sink

Safe and hygienic handling of food and beverages

Correct food storage and compliance with food safety program

Avoidance of cross contamination

Hygienic cleaning practices and timely sanitising

Appropriate handling and disposal of garbage



Simple Dishes Summary

Type of simple dishes Food preparation technique(Application) Cooking method R

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clea

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slic

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batte

rs

coat

ings

garn

ishe

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baki

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boili

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Dee

p/ s

hallo

w

fryi

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grill

ing

poac

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Pres

sure

co

okin

g

stea

min

g

Baked/roastedMENU ITEM/S:

Deep-friedMENU ITEM/S:

Pasta and noodlesMENU ITEM/S:




e-he

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slic

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w

batte

rs

coat

ings

garn

ishe

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baki

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boili

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brai

sing

Dee

p/ s

hallo

w

fryi

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grill

ing

poac

hing

Pres

sure

co

okin

g

stea

min

g

Poached eggsMENU ITEM/S:

SaladsMENU ITEM/S:

SandwichesMENU ITEM/S:




e-he

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clea

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slic

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w

batte

rs

coat

ings

garn

ishe

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mar

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baki

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boili

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brai

sing

Dee

p/ s

hallo

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fryi

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grill

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Pres

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Sample student entryDeep-friedMENU ITEM/S:Fish tacos and wedges – 12 Aug

Pasta and noodlesMENU ITEM/S:Pesto Chicken Pasta – Sept 20EVENT:Parent welcome function in school hall



ASSESSOR FEEDBACK TO STUDENTSAssessor’s Name Cluster C

Student Name Date

Units of competency being assessed Assessment Outcome

SITXFSA002Participate in safe food handling practices

Competent Not yet competent

If NYC - Refer to shaded section below

SITXINV002Maintain the quality of perishable itemsSITHCCC002Prepare and present simple dishesIf you have been deemed NOT YET COMPETENT the following further action is required:SITXFSA201Participate in safe food handling practices

Date of Reassessment/Date Competent

SITXINV202Maintain the quality of perishable itemsSITHCCC102Prepare simple dishesAssessor general comment:

I declare that I have conducted a fair, valid, reliable and flexible assessment with this student and have provided appropriate feedbackAssessor Signature Date

Assessors: the completed student assessment task and assessor feedback sheets must be uploaded to QMSStudent Feedback (to be completed after student receives assessor feedback)Tick only one I agree with the outcome of this assessment I do not agree with this assessment outcome and will speak with assessor re: appeals processWhat did I learn from this task?

Student Signature Date


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