Assessment Summary Sheet

Final Record Sheet

Student Name

Student ID Number

Qualification
SIT40516 - Certificate IV in Commercial Cookery

School Culinary Arts School

Term Two

Unit Code

Unit Name

Satisfactory/Not Yet Assessor

Critical Assessment Tasks (CATs)
Satisfactory Initials

CAT 1 – ☐S / ☐ NS

CAT 2 – ☐S / ☐ NS

CAT 3 – ☐S / ☐ NS

CAT 4 – ☐S / ☐ NS

CAT 5 – ☐S / ☐ NS

CAT 6 – ☐S / ☐ NS

Formative Activities Submitted

Student’s Declaration
I confirm that all evidence submitted by me for assessment is the product of my own work (unless otherwise stated) and
contains no material previously published or written by another person, except where due reference is given in the text.
Trainer/Assessor provided me constructive feedback, where I need to improve and discuss my strengths as well.

Student’s signature
Date

Assessor’s Feedback

© Skilled Up Pty Ltd. Assessment Summary Sheet V1.0.21 Next Review Dec 21. RTO # 40471
CRICOS # 03666M 1

Page | 1
 Assessment Summary Sheet
Competent
Unit of Competency Final Result
Not Yet Competent

Resubmission arrangements if NYC:

Re-submission Date:

Assessor’s Declaration
I confirm that the above-named candidate has satisfied all requirements of this unit of competency. I have informed the
participant of the assessment decision.

Assessor’s Name: Date:

Assessor’s Signature:

Re-Submission:
Re-Submission 1:
Competent
Unit of Competency Final Result
Not Yet Competent

Resubmission arrangements if NYC:

Re-submission Date:

Re-Submission 2:
Competent
Unit of Competency Final Result
Not Yet Competent

Re-Submission – Assessor’s Declaration

I confirm that the above-named candidate has satisfied all requirements of this unit of competency. I have informed the
participant of the assessment decision.

Assessor’s Name: Date:

Assessor’s Signature:

Note: No further resubmission allows after 2 re-submission. Student may need to re-do the whole unit
of competency.
Office use:
Yes
Result Recorded by Admin staff in VETtrak
Date:

© Skilled Up Pty Ltd. Assessment Summary Sheet V1.0.21 Next Review Dec 21.
RTO # 40471 CRICOS # 03666M 2

Page | 2
 SITHKOP005 –
Coordinate
cooking
operations

SIT40516 –
Certificate IV
in Commercial
Cookery Student assessment workbook

RTO # 40471
Student Assessment Workbook CRICOS # 03666M
 Intellectual Property of Skilled Up

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Please email assessmentcentre@skilledup.edu.au to inform us of any inaccuracies or

breaches of copyright so these instances can be immediately rectified.

No part of this document may be reproduced, transmitted or communicated without the

permission of the authors. The Intellectual Property belongs to Skilled Up Pty Ltd, unless
otherwise agreed.

©Skilled Up
2020 Skilled Up
Pty Ltd
59 – 61 Curzon Street North
Melbourne VIC 3051 Phone:
03-8608 9901
assessmentcentre@skilledup.edu.au

© Skilled Up Pty Ltd. Assessment (SITHKOP005) V:1.0.21 CRICOS # 03666M RTO # 40471 Next Review: Dec.2021
Page 2 of 43
Assessment Guidelines
What will be assessed
The purpose of this assessment is to assess your knowledge required to complete the tasks outlined
in elements and performance criteria of this unit:

• for at least three of the hospitality and catering organisations detailed in the unit’s application:
• comprehensive details of food production processes for:
▪ receiving
▪ mise en place
▪ preparing or cooking
▪ post-cooking storage
▪ reconstitution
▪ re-thermalisation
▪ serving
• critical control points in food production where food hazards must be controlled
• menus and recipes for items produced in performance evidence
• indicators of quality food products:
▪ appearance and visual appeal
▪ colour
▪ consistency
▪ moisture content
▪ mouth feel and eating properties
▪ plate presentation
▪ portion size
▪ shape
▪ taste
▪ texture
• types of food service styles:
• à la carte
• buffet
• set menu
• table d’hôte
• bulk cooking operations
• functions and events
• festivals
• use of designated decorations, garnishes or sauces
• types of food production systems and their characteristics for different production methods specified
in the performance evidence
• range of formats and content for:
o kitchen workflow schedules
o mise en place plans
• food preparation lists.
Place/Location where assessment will be conducted
Theory assessment at: 59-61, Curzon street, North Melbourne
Resource Requirements
Pen, paper, calculator
Instructions for assessment including WHS requirements
You are required to address each question in this assessment.
Once you have completed all questions, check all responses and calculations.
Your trainer will be providing you with feedback.

© Skilled Up Pty Ltd. Assessment (SITHKOP005) V:1.0.21 CRICOS # 03666M RTO # 40471 Next Review: Dec.2021
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 Statement of Authenticity

I acknowledge that I understand the requirements to complete the assessment tasks

The assessment process including the provisions for re-submitting and academic appeals
were explained to me and I understand these processes
I understand the consequences of plagiarism and confirm that this is my own work and I
have acknowledged or referenced all sources of information I have used for the purpose of
this assessment
I acknowledge that I have made a photocopy or electronic copy or photograph of my
assessment task, which I can produce if the original is lost.
Student Signature: Date: / /

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 Assessment Cover Sheet:
Student Details
Student Name:
Student ID:
Group No: Term 2 (Mon/Tue)

Assessment Details
Unit of competency: SIHKOP005 – Coordinate cooking operations
Assessment task: 1. Written questions

Date of submission:

Assessment Outcome: Satisfactory Not Satisfactory Not Assessed

Assessor Signature:
Assessor Name:
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: 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
Student: I have received, discussed and
Google check for plagiarism Yes No
accepted my result as above for this task and I
Check for Copying/Collusion Yes No am aware of my appeal rights.
Check for Authenticity(own work) Yes No
Cheating or use of model answers Yes No

Signature:......................................................... Signature:..................................................
Date:................................................................. Date:..........................................................

© Skilled Up Pty Ltd. Assessment (SITHKOP005) V:1.0.21 CRICOS # 03666M RTO # 40471 Next Review: Dec.2021
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Assessment 1 Written Questions
Your task
You are required to complete all questions and tasks listed below.

1. Describe the characteristics of each of the following food production processes, list examples
where these production processes are commonly used, and provide examples for advantages and
disadvantages for each process:

Bulk cooking
Description

Application/Use

Advantage

Disadvantage

Cook chill for extended life

Description

Application/Use

Advantage

Disadvantage

Cook chill for five day shelf life

Description

Application/Use

Advantage

Disadvantage

Cook freeze
Description

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 Application/Use

Advantage

Disadvantage

Fresh cook
Description

Application/Use

Advantage

Disadvantage

 Satisfactory  Not Satisfactory

Trainer’s comment :

2. List the essential factors you need to consider when planning a food production process for
cooking operations:

 Satisfactory  Not Satisfactory

Trainer’s comment :

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3. You are preparing for a cook-chill (Short shelf life - 5 day) operation. Which aspects must be
considered for each of the following steps in a production flowchart for this food production
process?

1. Selection of the raw commodities

2. Storage of raw materials

3. Preparation

4. Cooking

5. Portioning

6. Blast Chilling

7. Storage of chilled foods

8. Distribution

9. Reheating

10. Service

 Satisfactory  Not Satisfactory

Trainer’s comment :

4. You are receiving 25 frozen ducks which you will require for a cook fresh function in 2 days where
they feature in the main course for Roasted Duck à l’orange. Identify the Critical Control Points for
each of the following processes and outline the key aspect which must be considered for each:

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 Receiving

Thawing

Storage

Mise en place

Preparing or cooking

Post-cooking storage

Reconstitution

Re-thermalisation

Serving

 Satisfactory  Not Satisfactory

Trainer’s comment :

5. List 5 processes you can implement to ensure food safety when preparing foods:

1.

2.

3.

4.

5.

 Satisfactory  Not Satisfactory

Trainer’s comment :

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Page 10 of 43
6. List 5 processes you can implement to ensure food safety when processing, packaging and holding
foods:

1.

2.

3.

4.

5.

 Satisfactory  Not Satisfactory

Trainer’s comment :

7. List 5 processes you can implement to ensure food safety when transporting food to minimise any
adverse effects on food:

1.

2.

3.

4.

5.

 Satisfactory  Not Satisfactory

Trainer’s comment :

8. One of your menus includes Rack of Lamb with Mint Crust and Rosemary Jus. Provide the
evaluation criteria in the table below to use as a guideline for your staff during service:

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 Quality indicators Rack of lamb Mint crust Rosemary jus
Appearance and eye
appeal
Colour consistency
Moisture content
Mouth feel and eating
properties
Plate presentation
Portion size
Shape
Taste
Texture
Sauces
Decorations and
garnishes
 Satisfactory  Not Satisfactory

Trainer’s comment :

© Skilled Up Pty Ltd. Assessment (SITHKOP005) V:1.0.21 CRICOS # 03666M RTO # 40471 Next Review: Dec.2021
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 Checklist for Assessment 1 – Written questions

Student Name:

Assessor Name:

Unit of Competency: SITHKOP005 – Coordinate cooking operations

Has the candidate satisfied the following questions: Satisfactory Response

1. Yes No 2. Yes No 3. Yes No

4. Yes No 5. Yes No 6. Yes No

7. Yes No 8. Yes No

Did the candidate’s overall performance meet the standard? Yes No

Comments:

Student’s overall  Satisfactory (S)  Not Satisfactory (NS)

performance is:

Is re-assessment  Yes  No
necessary?

Student Signature Date:

Assessor
Date:
Signature

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 Assessment Cover Sheet:
Student Details
Student Name:
Student ID:
Group No:

Assessment Details
Unit of competency: SITHKOP005 – Coordinate cooking operations
Assessment task: 1. Multiple choice

Date of submission:

Assessment Outcome: Satisfactory Not Satisfactory Not Assessed

Assessor Signature:
Assessor Name:
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: 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
Student: I have received, discussed and
Google check for plagiarism Yes No
accepted my result as above for this task and I
Check for Copying/Collusion Yes No am aware of my appeal rights.
Check for Authenticity(own work) Yes No
Cheating or use of model answers Yes No

Signature:......................................................... Signature:..................................................
Date:................................................................. Date:..........................................................

© Skilled Up Pty Ltd. Assessment (SITHKOP005) V:1.0.21 CRICOS # 03666M RTO # 40471 Next Review: Dec.2021
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 Assessment Task 2 - MCQs

What will be assessed

The purpose of this assessment is to assess your underpinning knowledge to complete the tasks
outlined in the elements and performance criteria for this unit of competency and relating to the
following aspects:

• for at least three of the hospitality and catering organisations detailed in the unit’s application:
• comprehensive details of food production processes for:
• receiving
• mise en place
• preparing or cooking
• post-cooking storage
• reconstitution
• re-thermalisation
• serving
• critical control points in food production where food hazards must be controlled
• menus and recipes for items produced in performance evidence
• indicators of quality food products:

▪ appearance and visual appeal

▪ colour
▪ consistency
▪ moisture content
▪ mouth feel and eating properties
▪ plate presentation
▪ portion size
▪ shape
▪ taste
▪ texture
▪ types of food service styles:

▪ à la carte
▪ buffet
▪ set menu
▪ table d’hôte
▪ bulk cooking operations
▪ functions and events
▪ festivals

▪ use of designated decorations, garnishes or sauces

▪ types of food production systems and their characteristics for different production methods specified
in the performance evidence
▪ range of formats and content for:

▪ kitchen workflow schedules

▪ mise en place plans
▪ food preparation lists.

Place/Location where assessment will be conducted

Theory Assessment at: 59-61 Curzon street, North Melbourne
Resource Requirements
Pen, Paper, calculator, Safety Data Sheet (to be attached), Manufacturer’s Instructions,
Cleaning schedule templates “Equipment” and “Bar area” (to be attached)
Instructions for assessment including WHS requirements

© Skilled Up Pty Ltd. Assessment (SITHKOP005) V:1.0.21 CRICOS # 03666M RTO # 40471 Next Review: Dec.2021
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 You are required to address all questions to achieve competence. Your trainer will provide you with
instructions for time frames and dates to complete this assessment.
Once completed, carefully read the responses you have provided and check for completeness. Your
trainer will provide you with feedback and the result you have achieved.

© Skilled Up Pty Ltd. Assessment (SITHKOP005) V:1.0.21 CRICOS # 03666M RTO # 40471 Next Review: Dec.2021
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1. Multiple True or False

The planning and production requirements in food operations are typically based on
the target market and customer expectations which may include the following aspects:

True False
1. Most businesses have a target market and existing clients. The target
market needs to be considered in all aspects of the service provision,
particularly the menu options.

2. Certain customers such as the elderly may have specific dietary

requirements that need to be catered for, e.g. diabetes, hi-fibre or low-fat
diets.
3. Young people may prefer snacks or tapas in a trendy bar, but on the
other hand they may also require a special diet meal for expecting
mothers.
4. Athletes may need or prefer high carbohydrate meals whilst pre-school or
school canteens require nutritionally sound meals on a budget.

5. Restaurants and bistros will have a certain following of clients based on

their food style, customer service and pricing.

6. Client preferences and expectations never impact on production

processes and timelines as a competent chef will plan accordingly.

 Satisfactory  Not Yet Satisfactory

Trainer’s comment:

2. Multiple True or False

The following measures can assist a head chef to manage timeframes and deadlines
when determining food production requirements:

True False
1. All menu items must be clearly defined and standard recipe cards
should be in place for all dishes to maintain consistency of product
regardless of the time pressures or who is cooking the dishes.
2. Checking the bookings at the beginning of the shift and at intervals
during preparation will allow the chef to make adjustments to all mise
en place to prepare effectively for service.
3. The chef always has to juggle expected customer demand during the
preparation stages and judge how many serves of each dish need to be
prepared.

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 4. In a busy operation a clever chef will ensure that all menu items are
prepared or pre-cooked to ensure a smooth, stress free service period.
5. Estimating required quantities is often based on historical sales data as
well as situations like weather, season and special events which may
Impact on business volume.
 Satisfactory  Not Yet Satisfactory

Trainer’s comment:

3. Multiple True or False

The following aspects must be considered when creating a production flow chart for a
dish:

True False
1. A production flow chart is a step-by-step procedure which clearly describes
each stage in the process of preparing a product.
2. All stages must be included, from the point of receiving commodities until
service or distribution of the final product.
3. Flow charts are only created for dishes which are served hot.

4. Flow charts should be simple in design, but sufficiently detailed in order to

enable the HACCP team to establish CCPs.
5. Once you have established a flowchart for a dish on your menu, the HACCP
team should follow each production step in order to physically verify them
and to suggest corrective actions where required.
 Satisfactory  Not Yet Satisfactory

Trainer’s comment:

4. Multiple True or False

The following information should be included in all production flow charts:

True False

1. Details of products or commodities received, including data for

receiving, packaging, biological, chemical and physical condition, as
well as storage details
2. Tasting notes for each product including specifications for garnishes
during service

3. Details of all processing and preparation stages

4. Timeframes and temperatures during all stages of processing

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 5. Design and features of equipment used during processing and
preparation
6. Details of re-thermalisation and cooling procedures
7. Storage locations, times and temperatures

8. Distribution details and customer feedback

 Satisfactory  Not Yet Satisfactory

Trainer’s comment:

5. Multiple True or False

The Cook-Chill – Short Shelf life process employs the following production principles:

True False
1. This process is used to produce fully cooked food that is then chilled
rapidly and stored under controlled conditions until needed.

2. The meals can be distributed to where they will be used, e.g. from a
commissary kitchen to service outlets. They will then be re-thermalised
and used for service.

3. The process relies on a piece of equipment know as a blast chiller which

allows the item to be cooled quickly, while maintaining food quality.

4. The intention of a cook-chill system is to produce all food for the week
ahead to save on labour costs.

5. Using the Cook-Chill process the food can last for up to 5 days, provided
all steps are followed properly.

6. The shelf life is a fallback – if you have produced too much for the first
usage, then the shelf life means you may still be able to use the item
the next day or day after, provided it is still in acceptable condition.

7. All hot food must be re-thermalised correctly to achieve the required

core temperature of at least 70°C.

8. The Cook-Chill technique is only suitable for large scale catering

operations.

 Satisfactory  Not Yet Satisfactory

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 Trainer’s comment:

6. Match
Match the steps of the Cook-Chill process to the relevant procedures: (Please indicate
with number in front of correct match)
1 Selecting Portioning cannot take longer than 30 minutes. Correct food
commodities – handling processes must be used. Portioning can also be done
after chilling.
2 Storage of raw Food must be reheated above 70°C core temperature and be
materials – held at this temperature for at least 2 minutes.

3 Preparation – Avoiding cross-contamination and separating the food

preparation area from the cooking and post cooking areas are
important.
4 Cooking – Food must be chilled to below 5°C within 2 to 4 hours of
commencing the blast chill cycle.

5 Portioning – Remember the GIGO rule – garbage in, garbage out. Food will
only be as good as the base commodities used.

6 Blast Chilling – Chilled food immediately must be stored below 5°C to control
growth of microorganisms. Separate fridges or coolrooms are
recommended.
7 Storage of Ensure that the core temperature of the food reaches at least
chilled foods – 65°C and is held for at least 2 minutes to destroy any
pathogenic microorganisms.
8 Reheating – All deliveries must be stored according to food safety
principles, to keep food at the appropriate temperature and
humidity levels.
 Satisfactory  Not Yet Satisfactory

Trainer’s comment:

7. Drag and Match

Match the steps used for the Cook-Chill – Long Shelf Life procedure to the correct
processes: (Please indicate with number in front of correct match)

1. Food The bag is securely closed with a clip or heat seal closure
Preparation
and Cooking
2. Bag Fill Once the food has reached the correct degree of doneness,
but above 70°C, the food is filled directly into special
cook-chill bags.
3. Bag Seal The sealed bag is immediately chilled either in a specially
designed tumble chiller or by submerging the bag into
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 iced water. This stops the cooking process immediately
and reduces. The aim is to reduce the core temperature of
the food to below 5°C within 1 hour.
4. Rapid Chilling Food is prepared onsite or at a central location such as a
commissary kitchen using strict quality control standards.
It is then cooked in large volume.
 Satisfactory  Not Yet Satisfactory

Trainer’s comment:

8. Tick the correct answers

Tick the correct statements relating to the Cook-Freeze procedure:

1. For the Cook-Freeze procedure food is cooked and then packed in shallow
covered trays and frozen quickly to reach -20°C within 90 minutes of cooking.

2. The food can be stored for months and is reheated following the same steps
outlined in the cook-chill long shelf life process.

3. The cook-freeze process is not suitable for large scale catering such as in
hospitals.

4. Many domestic meals that can be purchased in supermarkets are made using
the same principle.

 Satisfactory  Not Yet Satisfactory

Trainer’s comment:

9. Multiple True or False

Using the Cook-Freeze process commonly has the following advantages:

True False
1. Improved food safety over cook-chill process

2. Low energy costs during production and storage

3. Food is less temperature sensitive

4. Easy to handle and transport

5. Longer product shelf-life

6. Requires fewer deliveries of finished product to other outlets

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 7. Reduced wastage

8. Provides consistent quality

 Satisfactory  Not Yet Satisfactory

Trainer’s comment:

10. Multiple True or False

What are the key principles to be considered when using the Cook-Fresh– Small Scale process?

1.
True False
2. The food items are prepared fresh from scratch, processed, e.g. par-cooked
and then served during service.

3. Some convenience products such as stock powder, seasoning mix, pre-cut

vegetables, etc. may be used to address issues such as lack of space,
limitations in staff skills or lack of staff.

4. The shelf life depends on the item and is generally restricted to 4-5 days.

5. As food is prepared fresh, no HACCP procedures need to be implemented.

6. The key challenge with smaller scale processing is to ensure that sufficient
food is prepared to allow for smooth service.

7. As client numbers can be unpredictable you need to strike a balance between

not running out of food during service; and not having lots of food leftover that
is simply wasted.

 Satisfactory  Not Yet Satisfactory

Trainer’s comment:

11. Tick the correct answer

Tick the correct statement according to what are the typical applications for the Cook-
Fresh – Bulk Scale process? Which principles need to be considered when planning
bulk cook processes?

1. The Cook-Fresh – Bulk Scale production process is used in many function centres, hotels
and resorts for functions and banquets.
2. Menus often have no or limited choice and therefore the calculations of all ingredients
required is relatively simple.
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 3. Banquetting is a common term used to describe large scale catering and Banquet Menu
Analysis sheets are a simple mechanism used to determine total food production
requirements.

4. A Banquet Analysis Sheet is a spreadsheet is constructed that combines all of the

ingredients of the menu used across the different items and then calculates how much
is needed of each item.

5. When cooking menus on a bulk scale the standard recipes are multiplied to obtain the
required number of serves for all ingredients including seasonings and liquids.
6. Bulk cooking requires little coordination as there are no time pressures like typically
encountered in à la carte operations.
 Satisfactory  Not Yet Satisfactory

Trainer’s comment:

12. Multiple True or False

The following aspects need to be evaluated when selecting a cooking system suitable for the
organisation:

True False
1. When selecting a suitable system you must consider the required
equipment, food production processes nutritional requirements and
impacts, workflow and other aspects of the systems.

2. Quite often a combination of processes is used in bulk cooking

operations.
3. Cook-chill operations may be suited to banquetting, whilst the
restaurant may most commonly use cook fresh, except for some
dishes such as stews, sauces or braises.
4. In an existing operation it makes no sense to assess the existing
customer base, menus and equipment currently in use as all
processes would be in place.
5. In a working operation it is important to evaluate whether the existing
systems are functional or have been decided upon based on
preferences or due to equipment restrictions in the past.
 Satisfactory  Not Yet Satisfactory

Trainer’s comment:

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Page 23 of 43
13. Tick the correct answer

Tick the correct statement according to what the key management approaches for food
production include:

1. Determining production requirements for the period

2. Planning and writing menus
3. Using standard recipes
4. Developing workflow schedules
5. Implementing a food safety plan
6. Creating specific mise en place lists

 Satisfactory  Not Yet Satisfactory

Trainer’s comment:

14. Tick the correct statement

For the purpose of bulk food production a Standard Recipe Card should list the
following information:
(Tick the correct statement)

1. Ingredients
2. Cost of ingredients
3. Key skills
4. Equipment needs
5. Sales Price
6. Preparation method and cooking time
7. Serving size for portion control
8. Ingredient quantities and weights, e.g. kg, g, L or mL in a consistent manner

 Satisfactory  Not Yet Satisfactory

Trainer’s comment:

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Page 24 of 43
15. Multiple True or False

What are the key procedures for organising supplies for a given production period?

True False
1. The first step to calculate supplies is to determine how much of each
ingredient is needed.
2. Calculating the required ingredients will depend on the menu.
3. The production processes and the number of services you are preparing
for do not impact on the required quantities of ingredients.
4. If we assume a function for 60 people then all ingredients for each recipe
should be entered into a Banquet Analysis Sheet or a database to arrive at
the total requirements.

5. All food items are sorted by supplier so that you can group the items when
requisitioning stock or placing an order.
6. To prevent waste, any existing stock in store needs to be identified and
ticked off against the required items.
7. Where you have identified any shortfalls you need to order these
ingredients.
8. Any ordering of stock must comply with the purchasing procedures of the
organisation.

 Satisfactory  Not Yet Satisfactory

Trainer’s comment:

16. Match

Match the ordering system to the relevant processes: (Please indicate with number in
front of correct match)

1. Direct orders The head chef or owner will go directly to markets or suppliers
to purchase goods.
2. Direct An internal system where stock is ordered from the central
purchases store. These provide a track of goods moving within the
organisation for correct accounting.

3. Centralised The head chef or owner orders items directly from the various
ordering suppliers via phone or email.
system
4. Requisition Many large companies and wholesalers provide a supply chain
system management system that allows their customers to order
online.

 Satisfactory  Not Yet Satisfactory

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 Trainer’s comment:

17. Tick the correct answers

The following are standard procedures for systematically checking deliveries on arrival:
(Tick the correct statement)

1. Use a data logger in transit and check the temperature of refrigerated items

2. Check for any signs of deterioration, such as frozen food starting to thaw
3. Food items should have no obvious contamination
4. Measure the temperatures of all perishable foods once these have been unloaded
5. Packaging needs to be in its original condition with each food item separated from
others

6. Canned foods must not have dents or protrusions

7. Milk products must be the normal shape, e.g. yoghurt containers are not bloated
8. Ensure separation of cooked and raw foods to prevent cross-contamination

 Satisfactory  Not Yet Satisfactory

Trainer’s comment:

18. Tick the correct answers

Select the correct requirements for the correct and safe storage of foods:
(Tick the correct statement)

1. All perishable foods must be stored outside the danger zone below 5C or above 60C.

2. Keep items separated and stored according to their potential for cross-contamination,
e.g. cooked foods on the top shelf, raw foods below, all food to be covered.

3. Foods which exceed the temperature requirements on delivery must be refrigerated

immediately.

4. Keep main food groups separate in coolroom, e.g. dairy, meat and vegetables on
different shelves at the appropriate temperature, i.e. below 5°C.

5. Use clean, sanitised containers made from food safe materials for the storage of raw and
prepared foods.

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 6. Store dry foods in a cool, dry location on shelves with even temperature and good
ventilation.

 Satisfactory  Not Yet Satisfactory

Trainer’s comment:

19. Multiple True or False

The following food safety measures need to be considered when processing, packaging and
holding foods during par-cooking, precooking and cook-chill processes:

True False
1. When filleting fish or boning meat or poultry, only do small amounts at a
time to minimise bacterial growth.
2. Return prepared goods to the correct storage conditions immediately,
e.g. seafood on drip trays covered with ice, meat separated on trays and
covered, poultry trussed or cut and covered on trays.
3. High risk items which are below 70°C, e.g. custard sauce and hollandaise,
need to be used quickly.
4. Most pathogens are destroyed during cooking when the internal
temperature exceeds 70°C.
5. Spores and viruses, as well as toxins will be destroyed through proper
heating.
6. Packaged processed food must be in sealed sterile packaging with
appropriate labelling, such as use-by date and nutritional information
 Satisfactory  Not Yet Satisfactory

Trainer’s comment:

20. Multiple Choice

The food safety standards require the internal temperature of food to be reduced from:
(Tick only the correct statement)

A. 90°C to 41°C in a maximum of 4 hours and from 41°C to 1°C within a further
maximum period of 2 hours.
B. 60°C to 21°C in a maximum of 2 hours and from 21°C to 5°C within a further
maximum period of 4 hours.
C. 60°C to 21°C in a maximum of 4 hours and from 21°C to 3°C within a further
maximum period of 2 hours.
D. 80°C to 21°C in a maximum of 2 hours and from 21°C to 5°C within a further
maximum period of 4 hours.

 Satisfactory  Not Yet Satisfactory

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 Trainer’s comment:

21. Multiple True or False

What are the requirements for transportation of foods?

True False
1. Prevent any cross-contamination and apply general food handling principles.
2. Transport food at the correct temperature.

3. Ensure that frozen food remains frozen while in transit.

4. Use a data logger to record food temperatures during transport.
5. Check portable food storage equipment annually for temperature compliance.

 Satisfactory  Not Yet Satisfactory

Trainer’s comment:

22. Multiple True or False

The following aspects need to be considered when assessing work flow procedures in
an operational team:

1. In order to monitor and review your workflow schedules you will need to
determine whether the workflows you have implemented are in line with
achieving organisational goals.
2. If staff meet their objectives and timelines this would indicate a realistic
workflow schedule.
3. Operational staff will be the first to understand the operational difficulties
that you may not have foreseen and it is therefore important that you ask
your staff for feedback on their tasks.
4. You should also always make yourself available to assist your staff with
organising their own workflows.
5. It may reflect negatively on your leadership qualities if you are open to
suggestions from staff on how to improve a workflow.
6. Using a coordinated approach of all production processes can be useful to
determine e.g. insufficient equipment for certain processes which could
cause a delay.
7. One of the most common causes of operational problems is workload.
Having too much work to do in the timeframe provided means that staff will
be stressed and overworked or the quality produced is below standard.
 Satisfactory  Not Yet Satisfactory

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 Trainer’s comment:

23. Multiple True or False

The key to solving problems in food production areas needs to focus on the following
principles:
True False
1. The key to solving a problem is quick thinking and a willingness to get
involved.
2. The most important thing is to get the job done and minimise the amount of
disruption or delays that might occur.
3. Before deciding on a quick solution it is essential to consider the potential
flow on effects which may affect the entire production and service flow.
4. Consider the legal requirements relating to food safety and impacts as a
result, as well as workplace health and safety and industrial relation
legislation which applies to staff.
5. The review of decisions should form a part of your regular operational review
process.
6. It is important that you remain subjective when you review decisions that
you have made previously – it does not look professional if you change your
mind down the track.
 Satisfactory  Not Yet Satisfactory

Trainer’s comment:

24. Multiple True or False

The following workspace design aspects must be considered and reviewed to ensure
logical and safe production processes:

True False
1. Food must be cooked, cooled, packaged, stored and transported and
each of these processes must be tightly controlled.
2. A well-planned layout assists in maintaining workflows and adhering to
hygiene requirements.
3. If the existing workspace design is inefficient you need to discuss
renovations as soon as possible.
4. Workspaces must be organised so that cooked food can be chilled,
packaged and stored quickly and safely.
5. An awkward workspace design may require that you review production
processes or adjust workflow procedures.
6. Cooling areas must be equipped with adequate shelving and space so
that air can freely circulate, which helps to ensure quick cooling.
7. Aggregates and compressors need to be serviced regularly and must
adequately control the temperature in the refrigerator.

 Satisfactory  Not Yet Satisfactory

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 Trainer’s comment:

25. Multiple True or False

The following key control measures should be applied at each step of the catering cycle
to monitor quality control:
True False
1. Set standards and requirements
2. Be present to monitor each process
3. Implement observation and control measures
4. Develop reporting, auditing and feedback mechanisms to identify
problems
5. Avoid documentation and deal with issues pro-actively as they arise
6. Create solutions based on reports, audits and feedback

 Satisfactory  Not Yet Satisfactory

Trainer’s comment:

26. Tick

Quality control measures that need to be implemented for each of the following steps of the
catering cycle include:
(Tick the only correct statements)
1. Menu Design and SRCs
2. Ordering
3. Receipt and Storage
4. Requisition
5. Preparation
6. Storage
7. Transportation
8. Service
9. De-brief
10. Clean up
 Satisfactory  Not
Yet Satisfactory

Trainer’s comment:

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27. Ticks

How does a food safety program contribute effectively to quality control procedures?
(Tick only the correct statements)

1. The organisation’s food safety program (FSP) is an essential component of any food
business’ quality control procedures.
2. A food safety program will include guidelines for ordering supplies, procedures for
receipt of goods and requirements for storage.
3. For successful implementation the whole process must be documented and staff
trained adequately.
4. A food safety program is particularly important where food is produced for high risk
customers such as the elderly, pregnant women and children.
5. A good quality control system replaces the requirement of a food safety program.
6. It is important to incorporate the relevant state legislation and other legal compliance
issues into a well documented process.
 Satisfactory  Not Yet Satisfactory

Trainer’s comment:

28. Drag and Match

Match the control measure for ensuring consistent quality of foods during preparation,
cooking and presentation to the relevant example: (Please indicate with number in
front of correct match)

1. Portion Have various capacities and should be used to make sure that
weights – the same amount of soup or sauce is served for a specific dish
2. Ladles – Must address all critical control points throughout the cycle
from delivery to the plate and storage of cooked product
3. Correct Cut meat into pre-determined portion sizes or order
cookery individual portion cuts from a butcher
methods–
4. HACCP Applying the correct principles is important as it ensures that
processes the final product reflects the desired standard. If you boil a
rabbit leg instead of braising it, it will be tough and not very
palatable.
Satisfactory Not Satisfactory

29. Ticks

Examples of corrective actions in case a critical limit has been reached at a CCP include:
(Tick the only correct statements)

1. Keeping part of the batch for testing and analysis.

2. Using samples for staff meals to observe any effects.
3. Removing and discarding the item or product, or placing it on hold until testing has
been carried out.
4. Selling the products for “quick sale” or use in specials at a reduced price.
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 5. Assessing and rectifying the cause of the hazard.
6. Seeking professional advice.

 Satisfactory  Not Yet Satisfactory

Trainer’s comment:

30. Match

Match the key processes for setting quality standards in an organisation to the relevant
actions: (Please indicate with number in front of correct match)

1. Define Standards Use questioning techniques and observations to

determine whether staff know what is expected.
2. Define The finished product must be saleable. It must reflect
Checkpoints the establishment, meet criteria, be palatable and
well presented.
3. Explain the Use a checklist with observable criteria to evaluate
Requirements the quality of the dish e.g. correct shapes and sizes,
well seasoned, well garnished.
4. Confirm The defined standards and criteria must be explained
Understanding of to staff. A finished dish including correct garnish,
Standards sauce, accompaniments and presentation is often
used as a reference.
5. Get Staff to Self- Allow staff to apply the criteria themselves, e.g. ask
check them whether they would be happy to pay the price
for the item.
6. Get Direct The easiest way is to observe the operations and
Supervisors to sample dishes before and during service.
Check
7. Confirm Quality Passing on responsibilities to sous-chef, partie chefs
Outcomes or demi-chefs de partie can be used to train up future
staff leaders within the organisation.
 Satisfactory  Not Yet Satisfactory

Trainer’s comment:

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 Checklist for Assessment 2 – Multiple choice
Student Name:

Assessor Name:

Unit of Competency: SITHKOP005 – Coordinate cooking operations

Has the candidate satisfied the following questions: Satisfactory Response

1. Yes No 2. Yes No 3. Yes No

4. Yes No 5. Yes No 6. Yes No

7. Yes No 8. Yes No 9. Yes No

10. Yes No 11. Yes No 12. Yes No
13. Yes No 14. Yes No 15. Yes No
16. Yes No 17. Yes No 18. Yes No
19. Yes No 20. Yes No 21. Yes No
22. Yes No 23. Yes No 24. Yes No
25. Yes No 26. Yes No 27. Yes No
28. Yes No 29. Yes No 30. Yes No

Did the candidate’s overall performance meet the standard? Yes No

Comments:

Student’s overall  Satisfactory (S)  Not Satisfactory (NS)

performance is:

Is re-assessment  Yes  No
necessary?

Student Signature Date:

Assessor
Date:
Signature

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 Assessment Cover Sheet:
Student Details
Student Name:
Student ID:
Group No:

Assessment Details
Unit of competency: SITHKOP005 – Coordinate cooking
Assessment task: 3. Assessment Activities

Date of submission:

Assessment Outcome: Satisfactory Not Satisfactory Not Assessed

Assessor Signature:
Assessor Name:
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: 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
Student: I have received, discussed and
Google check for plagiarism Yes No
accepted my result as above for this task and I
Check for Copying/Collusion Yes No am aware of my appeal rights.
Check for Authenticity(own work) Yes No
Cheating or use of model answers Yes No

Signature:......................................................... Signature:..................................................
Date:................................................................. Date:..........................................................

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 Assessment Task 3: Assessment Activities
Assignment Activity
Assignment Activity 1
Complete and attach two HACCP kitchen documents.

Approved Suppliers record

Supplier Contact details Goods Notes*

Supplied
Scales

Latina’s

Bob’s Meats

Paul’s Poultry

Coffee X

Dairy Cheese

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Storage Unit Temperature Log
Outlet: Main Kitchen Month: May

Tick type Refrigeration Hot Box Dishwasher

of record
√

DATE TIME TEMP TIME TEMP CORRECTIVE ACTION SIGN

AM DEG C PM DEG C

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Ready to eat food display log

DATE Type of ready to eat Time in Time out Time food used or
food temperature temperature discarded after 4
For example: danger zone danger zone hours (cumulative
Sandwiches, quiche, time)
platters, prepared
salads or foods
including meat,
seafood, poultry,
eggs and dairy

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Calibration log
Date Thermometer Result in Result in Result Corrective
type iced boiling (+/- Action (if
water (0 water from 0 required)
deg C) (100 Deg Deg C)
C)

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Assignment Activity 2
Complete and attach two orders of food from suppliers made using a purchasing list.

A simple purchase list could look something like this:

Fruit and vegetable list Date:

Vegetables Amount to order
Round beans
Carrots
Snow peas
Bean shoots
Butternut pumpkin
Brussel sprouts

Assignment Activity 3
Complete and attach one mis en place list including the day’s production for a section of
the kitchen.

A mis en place list could be as simple as:

Task Amount

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Assignment Activity 4
Attach one standard recipe for an item served in your workplace.

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Assignment Activity 5
Make a case study of one kitchen problem and give a number different actions you
could take to solve the problem.

A chef may need to:

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 Checklist for Assessment 3 – Assessment Activities

Student Name:

Assessor Name:

Unit of Competency: SITHKOP005 – Coordinate cooking operations

Has the candidate satisfied the following questions: Satisfactory Response

1 Yes No 4 Yes No

2 Yes No 5 Yes No

3 Yes No

Did the candidate’s overall performance meet the standard? Yes No

Comments:

Student’s overall  Satisfactory (S)  Not Satisfactory (NS)

performance is:

Is re-assessment  Yes  No
necessary?

Student Signature Date:

Assessor
Date:
Signature

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