SITHCCC043-Major-assessment-C-v1 0 Docx v1 0
SITHCCC043-Major-assessment-C-v1 0 Docx v1 0
SITHCCC043-Major-assessment-C-v1 0 Docx v1 0
Student Name:
Student ID Number:
Trainer/Assessor
Name:
Class:
This activity will enable you to demonstrate the following performance evidence:
Safely and hygienically prepare, cook and serve menu items for a minimum of 48 complete
service periods in a commercial kitchen, that cover a combination of:
o breakfast
o dinner
o lunch
During the above service periods, prepare, cook and present items for at least two of the
following different menu styles:
o à la carte
o set menu
o buffet
o cyclical
During the above service periods, prepare, cook and serve items from the following food
types that meet industry and organisational quality requirements:
o appetisers and salads
o fish and shellfish
o hot and cold desserts
o meat, poultry and game
o stocks, sauces and soups
o vegetables, fruit, eggs and farinaceous products
During the above service periods:
o multi-task and integrate technical and other skills to respond to multiple demands
simultaneously
o work professionally as part of a team and coordinate team activities in line with kitchen
roles and responsibilities, and organisational requirements
o respond to special customer requests and dietary requirements
o prepare, plate and present dishes within the typical time constraints of a commercial
kitchen.
Equipment needed:
In a real or simulated workplace, you are required to safely and hygienically prepare, cook, and
serve menu items for a minimum of 48 complete service periods in a commercial kitchen. This
should cover a combination of:
Breakfast
Dinner
Lunch.
During the service periods stated above, you are required to prepare, cook, and present items for
at least two of the following different menu styles:
À la carte
Set menu
Buffet
Cyclical.
You are also required to prepare, cook and serve items from the following food types that meet
industry and organisational quality requirements:
This task requires the completion of a journal. You will need to submit the completed journal as
part of your assessment for evidence and reference purposes.
Develop a work schedule for each upcoming service period to prioritise, sequence, delegate
and monitor tasks and processes for all the staff expected to be on shift.
You should have an example work schedule to use as a reference. If working in a simulated
environment, you should refer to Case Study C – Work schedule template.
Organise a briefing session with all staff before each service period commences. This should
involve:
Providing them with information about the upcoming service period
Asking questions to clarify when further information is necessary
Briefing members of the kitchen team on new products and recipes
Anticipating and responding to any kitchen operation challenges.
During each service period, you are required to gather and prepare the ingredients for a dish
that needs to be prepared. You must measure the quantities of ingredients required using
simple measuring instruments and follow all organisational procedures, hygiene practices and
mise en place lists.
If working in a simulated environment, you should refer to Case Study D – Dish options.
You should then interpret any required changes to food preparation lists and recipes within
the dish according to customer special requests and dietary requirements, taking care to
follow organisational requirements.
You should describe your key findings and any changes that need to be made within your
journal.
Upon completion of dishes within a service period, you should evaluate the quality and make
adjustments to a dish when necessary.
You should explain any adjustments you make and the reasoning behind them within your
journal.
After the completion of each service period, you should organise a debriefing session with all
members of staff. Within this session you should:
6. Once you have completed all 48 service periods, you should describe within your journal how
you have dealt with the pressure of work and coordinated your own safe work across multiple
tasks.
Use the table below to structure your answer.
Briefing session
Dishes prepared
Debriefing session
Self-evaluation
Case Study B – Simulated organisational procedures
These policies and procedures have been created for all employees and customers health and safety
Therefore, you are responsible for closely observing these policies and rules.
General conduct
Eating, chewing gum, using cell phone or taking breaks in food-serving areas is strictly
prohibited
Food storage
All ingredients and supplies should be correctly labelled so that employees can quickly find
exactly what they need in the storeroom
When shipments are received, all food temperatures will be checked to ensure they have
been maintained during transport preventing any spoilage
Kitchens need to be equipped with fridge and freezer equipment that is of sufficient capacity
to properly store food
All prepared, ready-to-eat foods and raw vegetables in refrigerated storage will not be
permitted to be stored below raw meat and fish products
All food items need to be stored separately from all non-food items.
Marking certain dishes on the menu with information such as dairy free (DF), or gluten free (GF) will
be helpful for guests and helps to indicate that we can cater for certain diets and special requests.
You should use separate equipment to cater for people with food allergies or intolerances. This
includes an extra sandwich press, deep fryer, and kitchen utensils such as chefs’ knives that should
all be clearly marked. Use a clear food labelling system to keep track of all ingredients in the kitchen.
The proper cleaning of kitchen equipment such as food processors is also important to avoid cross-
contamination.
The following points outline considerations that must be taken when serving specialist diets:
Specialist organisations such as the Vegetarian and Vegan Society can go over your current
menu, ingredient by ingredient, to establish which dishes are worth converting
For vegetarian or low-carb diets, the swaps are usually simpler as they do not require special
attention to allergens. However, broths and sauces can contain gelatine or other animal
products
Use a separate counter and dedicated tools for gluten-free menu items. This will help
prevent cross-contamination, which can be harmful to those with celiac disease. The same
practice applies to nut allergies. Customers with a severe nut allergy require complete
sanitation of cooking materials, utensils, and plates
Use icons to label specialty diet items such as easy-to-read icons on food packaging that
declare specialty diets including non-GMO, gluten-free, paleo, dairy-free and vegan
Have a list of ingredients readily available and update menus with new specialty diet dishes.
Make copies for chefs and servers to easily access if a customer requests the information
Have chef or manager “on call” to speak with diners about their dietary restrictions upon
their request.
Case Study C – Work schedule template
Time/Period Duration/Day Designated Menu Health and Additional
of week tasks requirements safety notes
requirements
Case Study D – Dish options
Dish 1 – Creamy mushroom pasta Dish 2 – Chicken satay salad
Ingredients: Ingredients:
Ingredients: Ingredients: