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Student Name: Class: 12 Hospitality

Training Package SIT07 Assessor/Teacher: E GallagherAQF Qualification

SIT20307 – Certificate II in Hospitality (Kitchen Operations)

Due Issued:Task Title: e-PortfolioDue Date:

BOS VET Course: Hospitality Task No.:Duration:

In this task you will be required to undertake activities that, assessed in conjunction with other units of competency in the qualification, will lead to competency being demonstrated in :

Unit Code(s): SITHCCC027ATitles(s): Prepare, Cook and serve food for food service

In order to achieve competency in this Unit students must complete:Task 1:Task 2:Task 3:

Record of Achievement Candidates who have successfully achieved competency in this unit can access a copy of their Record of Achievement through Board of Studies Students Online http://studentsonline.bos.nsw.edu.au selecting Results/enrolment information Additional VET details Yes

Elements of Competency being assessed in this task

Performance Criteria being assessed in this task S: Satisfactory NS: Not Satisfactory

S NS

1. Organise and prepare for food service 1.1 Calculate commodity quantities for a dish and determine requirements for quality and style according to recipes and specifications.1.2 Prepare a jobs checklist for food that is clear, complete and appropriate to the situation.

1.3 Liaise with other team members about menu requirements and job roles.

1.4 Follow a work schedule to maximise efficiency, taking into consideration roles and responsibilities of other team members.

1.5 Organise and prepare food items in correct quantities and according to requirements.

1.6 Store food items appropriately in readiness for service.

2. Cook and serve menu items for food service

2.1 Identify and use appropriate commercial equipment to produce menu items.

2.2 Cook and serve menu items according to menu type and service style, using appropriate cookery methods.

2.3 Meet special requests or dietary requirements of customers under direction.

2.4 Work cooperatively as part of a kitchen team.

2.5 Follow workplace safety and hygiene procedures according to enterprise and legislative requirements.

3. Complete end of service requirements. 3.1 Carry out end of service procedures according to enterprise practices and regulatory requirements.

Stella Maris College VET Competency Assessment Notification 2010. Version 2 28/11/12

Stella Maris College

Vocational Education and TrainingCompetency Assessment Notice

3.2 Store food items appropriately to minimise food spoilage, contamination and wastage, and label them according to enterprise procedures.3.3 Participate in post service debrief.

Task Type: E- Portfolio

Task Description:

Create an e-portfolio of evidence showing the preparation and service of multiple items for a minimum of 12 complete food service periods.

Resources Required:

A recipe for a dish prepared, cooked and served during TWO service period Menus from each service period Jobs checklist template ICT resources to collect and present evidence from service periods

HSC Requirements:

Preparation: Make arrangements for 12 service periods Research and discuss with your teacher how to do and present a e-portfolio

Employability Skills assessed in this task

Communication

Teamwork Problem Solving Learning

Initiative & Enterprise

Planning & Organising

Self-management Technology

TASKCreate an e-portfolio of evidence showing the preparation and service of multiple items for a minimum of 12 complete food service periods.

This e-portfolio needs to incorporate evidence of the integration of knowledge and skills to: prepare, cook and serve food items for food service; work as part of a team; work correctly, safely and hygienically; use a variety of appropriate commercial cooking equipment and cookery methods, and include a variety of menu items from a selection of menu types.

For TWO service periods:e) Calculate commodity requirements for a recipe of a dish and list 4 requirements for quality and style, in

accordance with the recipe and specifications. f) Prepare a jobs checklist (template attached) that reflects the workflow for this dish. g) State your role as a member of the kitchen staff. Analyse how you need to liaise with each of the other

team members to meet the job the requirements of the dish.h) Using ICT, collect and present evidence of your preparation, cooking and serving of the dish.

Complete an end of service analysis (Q1-6 below).


Interrelationship of Kitchen Roles

Name of your role:______________________

Relationship with other team members

Role Description:


Jobs ChecklistDish / Menu item: ____________________________________________ Menu type: _____________________________________________

Cookery Method/s: __________________________________________ Equipment: _____________________________________________

Time TaskFood Safety Considerations

(HACCP: Note specific CCPs, monitoring procedures and corrective actions)

Job Role / ResponsibilityHead Chef

Commis Chef

Appren tice

Kitchen Hand

[Name] [Name] [Name] [Name]


End of Service Analysis

1. Explain how this jobs checklist took into consideration job roles and responsibilities and so maximised your team’s efficiency?

2. Rate how well your jobs checklist met the requirements for quantity, quality and style as specified by the recipe?

3. Evaluate the safe preparation of food for this dish. (N.B. Refer to the Hospitality Syllabus: Implement food safety procedures) 4. For each ingredient of the dish, justify the storage conditions you used

(specify temperatures and time periods).

5. In relation to this service period, discuss how you met special requests or dietary needs of customers in at least one of the following situations:

a) cultural needs and restrictionsb) specific dietary requirements related to medical requirements (e.g.: food

exclusions for allergies and medications, and diabetic or other diets)

6. Outline the end of service procedures that you and your team members completed for this service period. This may have included:

a) safe storage of food itemsb) cleaning procedures related to kitchen and equipmentc) debriefing sessions


c) preference for particular ingredients and cooking methods, (eg: vegetarian, seasonal / local / available produce).

d) quality reviewse) restockingf) preparations for the next food service period

Teacher/Assessor Feedback


Student Checklist and EvaluationRate the following aspects of your performance on this task as Yes/No

I was organised This is my best work I understood the task I took notice of the marking criteria

I have been provided with information on RPL I have been provided with information on the Appeals system

I have notified my teacher of any special needs I understand what evidence is to be collected

The Elements of Competency I feel I have demonstrated satisfactorily were

The Performance Criteria I feel I have demonstrated satisfactorily were

In the next task I will:

When your task is returned complete the following

I could improve the following by:

Skill Method of improvement

I would like some further assistance with:

Student Confirmation

Student Name: Assessors Name:Assessment

Date/Due:Training Package

Qualification:SIT20307Certificate II in Hospitality (Kitchen Operations)

Unit Code:

SITHCCC027A

Unit Title:

Prepare, cook and serve food for food service

The student was assessed as Satisfactory Unsatisfactory

Feedback for future action:

Overall performance

Gaps in performance


Strategies for further improvements

Teacher/Assessors Signature ______________________________ Date: _______________________

Marking Guidelines

Unit Code: SITHCCC027A Title: Prepare, cook and serve food for food serviceTask No.: Date: Activity/Task: e-PortfolioTeacher/Assessor:The candidate was able to demonstrate the following:

Task Criteria Yes No CommentService period The e-portfolio incorporates evidence of the integration of knowledge and skills to:

prepare, cook and serve food items for food service;

work as part of a team; work correctly, safely and hygienically; use a variety of appropriate commercial

cooking equipment and cookery methods, and include a variety of menu items from a selection

of menu types.(a) Demonstrates an ability to determine specifications for a recipe by correctly calculating commodity requirements


The following set of marking guidelines will be used for each service period

Correctly list 4 requirements for quality and style of the chosen recipe

(b) Appropriately completes a jobs checklist that reflects the workflow for the chosen dish

(c) Clearly states their role as a member of the kitchen staff and identifies the key components of liaising with team members to meet the requirements of the chosen dish

(d) Uses appropriate ICT to present evidence of preparing, cooking and serving the chosen dish

(e)

1. Makes the relationship between job roles and responsibilities evident to provide why and/or how it maximises the teams efficiency

2. Estimates the value of the jobs checklist in meeting the requirements for quantity, quality and style specified by the chosen recipe.

3. Makes an appropriate judgement about the safe preparation of food for the chosen dish

4. Presents appropriate arguments for the storage conditions used for each ingredient specified for the dish (specifying temperatures and time periods)

5. Chooses one situation and provides points for/and or against how dietary needs of customers were met during the service period


6. Indicates the main features of end of service procedures that were completed during the service period (student and team)


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