Reference no: EM133784905

Assessment Tasks

Knowledge Assessment
Question 1
Complete the table about cooking principles:
Identify at least two cooking principles in food production
In your own words, explain why each identified principle is important in the kitchen
Explanation must be in 30 words or more.

Question 2
Complete the table about different cooking methods:
Identify each common cooking method under each given category.
In your own words, describe how each identified cooking method cooks food.
Description must be in 30 words or more.

Question 3
Listed below are different culinary terms commonly used in the industry. In your own words, describe each listed culinary term below. Responses must be in 30 words or more.

Question 4
Complete the table below about different food categories.
Identify at least one food item for each food category
Identify at least two characteristics of each food item.

Question 5
In your own words, define each part of the standard recipe card.

Question 6
In your own words, explain how each strategy is used to manage conflicts in the kitchen. Responses must be in 30 words or more.

Question 7
Identify at least two principles for each aspect of commercial kitchen service provided below.

Question 8
Identify at least two practices for each aspect of commercial kitchen service.

Question 9
Identify three distinct requirements of each service period provided.

Question 10
Identify three distinct requirements of each menu provided.

Question 11
Complete the table about kitchen equipment by identifying at least one each of the following:
Essential function for each equipment listed.
Essential feature that helps the equipment perform the identified function
Safe operational practice when using the equipment
Hygienic operational practice when using the equipment.

Practical Assessment

The Practical Assessment is a set of tasks that must be completed in an operational commercial kitchen. This can be an industry workplace; or a simulated industry environment, such as an industry-realistic training kitchen servicing customers.
To be assessed for this unit of competency, you must demonstrate your skills and knowledge to work as a cook.
The Practical Assessments in this workbook include:
Workplace Assessment
A series of tasks assessing the candidate's practical knowledge and skills relevant to the unit of competency. This includes the candidate completing workplace documents or similar as evidence of competent performance.
Workplace Practical Observation
A set of assessment tasks where the candidate must demonstrate practical skills relevant to the unit of competency. These skills are to be demonstrated while being observed by the assessor.

Your State/Territory

Some tasks in this Practical Assessment require you to refer to workplace safety and hygiene legislation applicable to the state/territory where you will prepare, cook and serve menu items for this practical assessment is based or located in.
For your assessor's reference, indicate below which state/territory your workplace/organisation is based or located in by ticking the box that corresponds to your answer.
When completing these tasks, refer to workplace safety and hygiene legislation applicable to the state/territory you ticked below.

Assessment Overview

This workplace assessment requires you to plan for, prepare, cook and serve menu items for at least 48 service periods in a commercial kitchen.
This assessment is divided into three tasks:
Task 1: Complete Workplace Task List and Mise en Place List
Task 2: Cook and Serve Menu Items
Task 3: Complete End-of-Shift Pack Down Procedures
You are required to complete the assessment tasks in an operational commercial kitchen. This can be an industry workplace; or a simulated industry environment, such as an industry-realistic training kitchen servicing customers.
Each task comes with a set of instructions. You are to follow these instructions to complete the assessment. Each task will require you to either:
Submit completed workplace templates and/or any required documentation; or
Demonstrate task requirements while being observed by the assessor.
Some tasks may include both requirements. These will serve as evidence of your task completion.
Before starting this assessment, your assessor will discuss with you these instructions, resources, and guidance for satisfactorily completing the tasks.

You are required to:
Complete the tasks within the time allowed, as scheduled in-class roll.
Create workplace task lists and mise en place lists for at least 48 service periods.
Communicate with and debrief at least two kitchen team members about each service period.
Prepare, cook and serve menu items identified for each service period.
Complete the following end-of-shift pack down procedures for each service period:
Cleaning procedures for the kitchen area
Post-shift debriefs and handover with the kitchen team
Preparation of the kitchen area for the next service period

Task 1: Complete Workplace Task List and Mise en Place List

This task requires you to create workplace task lists and mise en place list for at least 48 complete service periods.
STEPS TO TAKE
Access and review the following:
Organisational documents for the following:
Work schedules for at least 48 work shifts
Kitchen team work roles and workgroup assignments
Menu documents
Food production requirements for kitchen team work tasks
Quality and style requirements for specific dishes
Requirements for mise en place lists
Workflow efficiency strategies
Workplace safety and hygiene procedures
Standard recipe cards for dishes that will be prepared
Work health and safety legislation and regulation applicable to the candidate's state/territory
Create a workplace task list for at least 48 work shifts that the candidate must complete
Identify the following for each work shift:
At least two types of service periods that will be completed for the work shift
Each of the following service periods must be identified at least once across the 48 work shifts:
Breakfast
Lunch
Dinner
Menu style for each service period

Dishes that must be prepared
Across the 48 work shifts, you must identify a dish that falls under each of the following dish types at least once:
Appetisers
Salads
Fish
Shellfish
Hot desserts
Cold desserts
Meat
Poultry
Game
Stocks
Sauces
Soups
Vegetables
Fruits
Eggs
Farinaceous products
Ingredients required for each dish
Work roles and responsibilities of kitchen team members
Instructions for at least two work tasks
Use your organisation's template for documenting workplace task lists, or you may use the Workplace Task List template provided at The Continent Hotel site.
Create a mise en place list for at least 48 work shifts that the candidate must complete
Identify the following for each work shift:
All dishes that must be prepared
All ingredients for each dish identified
Use your organisation's template for documenting mise en place lists, or you may use the Mise en Place List template provided at The Continent Hotel site.

While being observed by your assessor, meet with at least two kitchen team members to discuss their scheduled work shifts
Discussion must include:
Information about each work shift
Delegation of work tasks for each team member
YOU WILL BE ASSESSED ON YOUR
Practical knowledge of information that must be included in the workplace task list and mise en place list
Practical skills relevant to creating workplace task lists and mise en place lists and communicating with team members about service period requirements
OBSERVATION FORM AND ASSESSOR'S CHECKLIST
Before starting this task, review the following checklists provided along with this workbook.
Workplace Assessment Task 1 - Observation Form
This form lists all the practical skills you need to demonstrate while completing this task.
Workplace Assessment Task 1 - Assessor's Checklist
This form lists the criteria your submission must address to complete this task satisfactorily.
YOUR ASSESSOR WILL
Organise workplace resources required for you to complete this assessment.
Advise you on the time and location of the assessment.
Discuss with you the practical skills listed in the Observation Form prior to the assessment.
Discuss with you the requirements listed in the Assessor's Checklist prior to the assessment.
Address your queries and concerns regarding this task.
EVIDENCE TO BE SUBMITTED
After completing this task, submit the following to your assessor:
At least 48 workplace task lists
At least 48 mise en place lists

Task 2: Cook and Serve Menu Items

While being observed by your assessor, complete the following:
Prepare ingredients required to cook menu dishes for at least 48 work shifts
Cook and serve all work dishes required by each work shift
STEPS TO TAKE FOR EACH WORK SHIFT
Access and review the following:
Workplace task list for the work shift created in Workplace Assessment Task 1
Mise en place list for the work shift created in Workplace Assessment Task 1
Standard recipe cards for each dish to be prepared for the work shift
Organisational requirements for the following:
Food production
Quality and style requirements for specific dishes
Manufacturer specifications for equipment used
Documents with customer requirements, including customer special requests and dietary requirements
Identify the following customer requirements for each dish that will be prepared for the work shift:
Customer special requests
Customer dietary requirements
Throughout the completion of all tasks during the work shift:
Work together with kitchen team members while showing respect for differences in values, beliefs, culture and language
Anticipate and respond to at least two of each of the following kitchen challenges across the 48 work shifts:
Conflicts
Problems
Issues
Complete tasks while maximising efficiency and productivity
Demonstrate technical and other skills relevant to working in the kitchen
Select and prepare equipment that will be used throughout the work shift

Select and prepare all ingredients required by each dish to be prepared for the work shift
Identify and use appropriate cookery methods to prepare each dish for the work shift
Maintain cleanliness and tiding off the kitchen area after preparing all dishes
Examine and serve each prepared dish to meet organisational quality and style requirements
YOU WILL BE ASSESSED ON YOUR
Practical knowledge of appropriate equipment for cooking dishes and procedures for different cookery methods
Practical skills relevant to preparing ingredients, preparing and serving dishes and working with kitchen team members
OBSERVATION FORM
Before starting this task, review the Workplace Assessment Task 2 - Observation Form provided along with this workbook. This form lists all the practical skills you need to demonstrate while completing this task.
YOUR ASSESSOR WILL
Organise workplace resources required for you to complete this assessment.
Advise you on the time and location of the assessment.
Discuss with you the practical skills listed in the Observation Form prior to the assessment.
Address your queries and concerns regarding this task.

Task 3: Complete End-of-Shift Pack Down Procedures

While being observed by your assessor, complete end-of-shift pack down procedures for at least 48 work shifts.
STEPS TO TAKE FOR EACH WORK SHIFT
Access and review the following:
Workplace task list for the work shift created in Workplace Assessment Task 1
Mise en place list for the work shift created in Workplace Assessment Task 1
Organisational end-of-shift procedures for the following:
Post-shift debrief or handover
Preparing for the next work shift
Re-stocking and storing food items
Cleaning kitchen area
Participate in post-shift debrief and handover with at least two kitchen team members according to organisational procedures
Seek and respond to feedback from kitchen team members
Prepare for the next work shift according to organisational procedures by doing the following:
Prepare ingredients required by the next service period
Store food items prepared and required by the next service period
Prepare kitchen work area for the next work shift
Brief at least two kitchen team members who are responsible for the next work shift
Restocking and storing ingredients for the next work shift
Cleans the kitchen area according to organisational procedures

YOU WILL BE ASSESSED ON YOUR
Practical knowledge of organisational end-of-shift procedures
Practical skills relevant to participating in post-shift debrief and handover, preparing for the next work shift and cleaning the kitchen area
OBSERVATION FORM
Before starting this task, review the Workplace Assessment Task 3 - Observation Form provided along with this workbook. This form lists all the practical skills you need to demonstrate while completing this task.
YOUR ASSESSOR WILL
Organise workplace resources required for you to complete this assessment.
Advise you on the time and location of the assessment.
Discuss with you the practical skills listed in the Observation Form prior to the assessment.
Address your queries and concerns regarding this task.