Assessment cover sheet

Student Must Fill this Section

Unit Code / Title SITHCCC031-Prepare vegetarian and vegan dishes
Qualification Code /
SIT50422 - Diploma of Hospitality Management
Title:
Due Date:
2 June

Student Name: Sujal Kutal

Cohort/Batch: Campus: Kogarah

Student ID: 20220383 Term:1 Year: 2024

Privacy Release “I give my permission for my assessment material to be used in the auditing,
Clause: assessment validation & moderation Process”.
“I declare that:
Authenticity • The material I have submitted is my own work;
Declaration: • I have given references for all sources of information that are not
my own, including the words, ideas and images of others”.
Student Signature: Sujal Date:02/06/2024

Assessment Outcome

Assessor Name:

Not Yet
Attempt and Tasks Satisfactory Date Assessor Signature
Satisfactory

Initial attempt  

Re- attempt/Re-
assessment  

Assessment Task 1  

Assessment Task 2  
Assessor Feedback to Students

Assessment Outcome: Competent Not yet Competent

Assessor Name:

Assessor Signature and date:

Information for Student:
❖ This assessment is to be completed according to the instructions given below in this document.
❖ Should you not answer the tasks correctly, you will be given feedback on the results and gaps in knowledge. You
will be entitled to one (1) resubmission in showing your competence with this unit. Each onward attempt will
incur a resubmission fee.
❖ If you are not sure about any aspect of this assessment, please ask for clarification from your assessor.
❖ Please refer to the College re-submission and re-sit policy for more information.
❖ If you have questions and other concerns that may affect your performance in the Assessment, please inform
the assessor immediately.
❖ This is an Open book assessment which you will do in your own time but complete in the time designated by your
assessor. Remember, that it must be your own work and if you use other sources then you must reference these
appropriately.
❖ Student must submit the completed Assessments on Moodle

Re-assessment of Result and Academic Appeal Procedures:

If a student is not happy with his/ her results, that student may appeal against their grade via a written letter, clearly
stating the grounds of appeal to the Chief Executive Officer. This should be submitted after completion of the subject
and within fourteen days of commencement of the new term.

Re-assessment Process:
• An appeal in writing is made to the Academic Manager providing reasons for re-assessment /appeal.
• Academic Manager will delegate another member to review the assessment.
• The student will be advised of the review result done by another assessor.
• If the student is still not satisfied and further challenges the decision, then a review panel is formed comprising
the trainer in charge and the Academic Manager or if needed, an external assessor.
• The Institute will advise the student within 14 days from the submission date of the appeal. The decision of the
panel will be deemed to be final.
• If the student is still not satisfied with the result, he / she has the right to seek independent advice or follow
external mediation option with nominated mediation agency.
• Any student who fails a compulsory subject or appeals unsuccessfully will be required to re-enrol in that
subject.

The cost of reassessment will be borne by the Institute. The external assessor will base his/her judgement based on
principles of assessment. These principles require assessment to be reliable, fair, practical and valid.

Academic Appeals:
• If you are dissatisfied with the outcome of the re-evaluation process, you have a right to appeal through academic
appeals handling protocol.
• To appeal a decision, the person is required to complete the ASIA’s Request for Appeal of a Decision Form with
all other supporting documents, if any. This form is available at the admin office. The completed Request for
Appeal form is to be submitted to the Student Support Officer either in hard copy or electronically via the
following contact details:
• Student Support Officer: ASIA Head Office at Leve 5, Suite 513A, Westfield Parramatta, NSW 2150
Email: [email protected]
 • The notice of appeal should be in writing addressed to the Chief Executive Officer and submitted within seven
days of notification of the outcome of the re-evaluation process.
• If the appeal is not lodged in the specified time, the result will stand, and you must re-enrol in the unit.
• In emergency circumstances, such as in cases of serious illness or injury, you must forward a medical certificate
in support of a deferred appeal. The notice of appeal must be made within three working days of the concluding
date shown on the medical certificate.
• The decision of Chief Executive Officer will be final.
• Student would then have the right to pursue the claim through an independent external body as detailed in the
students’ complaint / grievance policy.

Plagiarism:
Plagiarism means to take and use another person's ideas and or manner of expressing them and to pass them
off as your own by failing to give appropriate acknowledgement. This includes material sourced from the
internet, ASIA staff, other students, and from published and unpublished work.
Plagiarism occurs when you fail to acknowledge that the ideas or work of others arebeing used, which
includes:
• Paraphrasing and presenting work or ideas without a reference
• Copying work either in whole or in part
• Presenting designs, codes or images as yourown work
• Using phrases and passages verbatim without quotation marks or referencing the author or web page
• Reproducing lecture notes without proper acknowledgement.

Collusion:
Collusion means unauthorised collaboration on assessable work (written, oral or practical) with other people.
This occurs when a student presents group work as their own or as the work of someone else.
Collusion may be with another RTO student or with individuals or students external to ASIA. This applies to
work assessed by any educational and training body in Australia or overseas.
Collusion occurs when youwork without the authorisation of the teaching staff to:
• Work with one or more people to prepare and produce work
• Allow others to copy your work or share your answer to an assessment task
• Allow someone else to write or edit yourwork (without rto approval)
• Write or edit work for another student
• Offer to complete work or seek payment for completing academic work for other students.

Both collusion and plagiarism can occur in group work. For examples of plagiarism, collusion and academic
misconduct in group work please refer to ASIA’s policy on Academic integrity, plagiarism and collusion.
Plagiarism and collusion constitute cheating. Disciplinary action will be taken against students who engage in
plagiarism and collusion as outlined in ASIA’s policy.
Proven involvement in plagiarism or collusion may be recorded on students’ academic file and could lead to
disciplinary actions.
Assessment Requirements
You are required to complete and pass every task in the assessment in order to be deemed
competent.

Assessment Schedule
Task Due Date Student Signature Trainer Signature Comments

Task 1-2 Week

Introduction
Welcome to the Student Assessment Tasks for SITHCCC031 Prepare vegetarian and vegan
dishes. These tasks have been designed to help you demonstrate the skills and knowledge that
you have learnt during your course.
Please ensure that you read the instructions provided with these tasks carefully. You should also
follow the advice provided in the Hospitality Works Student User Guide. The Student User Guide
provides important information for you relating to completing assessment successfully.

• Assessment for this unit

For you to be assessed as competent, you must successfully complete two assessment tasks:

• Assessment Task 1: Knowledge questions – You must answer all questions correctly.

• Assessment Task 2: Student Logbook – You must complete a range of food preparation tasks
using commercial fixed and handheld equipment and complete a Student Logbook. The
assessor must also observe a range of cooking tasks.

Kitchen time required

You will require time in the kitchen to complete Assessment Task 2. You will find more
information about the requirements for training/commercial kitchens in the Hospitality Works
Student User Guide.
Assessment Task 1: Knowledge questions

• Information for students

Knowledge questions are designed to help you demonstrate the knowledge which you have
acquired during the learning phase of this unit. Ensure that you:
1. review the advice to students regarding answering knowledge questions in the Hospitality
Works Student User Guide
2. comply with the due date for assessment which your assessor will provide
3. adhere with your RTO’s submission guidelines
4. answer all questions completely and correctly
5. submit work which is original and, where necessary, properly referenced
6. submit a completed cover sheet with your work
7. avoid sharing your answers with other students.

i Assessment information
Information about how you should complete this assessment can be found in Appendix A of the
Hospitality Works Student User Guide. Refer to the appendix for information on:
• where this task should be completed
• the maximum time allowed for completing this assessment task
• whether or not this task is open-book.
Note: You must complete and submit an assessment cover sheet with your work. A template is
provided in Appendix B of the Student User Guide. However, if your RTO has provided you with
an assessment cover sheet, please ensure that you use that.
• Questions
Provide answers to all of the questions below.

List and briefly describe five different substitute ingredients used for vegetarian and vegan dishes
for each of the food categories below.
Substitute Description
Tempeh A fermented soy-based product that has a nutty flavour and a
firm texture, often used as a meat alternative in stair fries and
sandwiches.

Seitan Made from wheat gluten seitan is commonly used as a meat

replacement with a chewy and protein rich texture.

Textured Made from soy flour it has a texture reminiscent of ground

vegetable meat making it a popular substitute in dishes like chili or
protein tacos.
Meat

Lentils These legumes can be cooked and seasoned to resemble

ground meat, making them a versatile meat substitutes in
recipes like burgers or meatloaf.

Jackfruit Popular for its meaty texture young jackfruit is often used as a
substitute for pulled pork or chicken in savory dishes.

Almond milk Made from round almonds and water, it is a popular substitute
for cow’s milk it has a slightly nutty flavour and can be used in
a variety of dishes and drinks.

Dairy
Coconut milk Extracted from the flesh and creamy texture. It is commonly
used in curries soups and desserts.
 Substitute Description
Cashew cheese Made by blending cashew nuts with water lemon juice and
nutritional yeast it has a creamy consistency and ca be used
as a spread or in recipes that call for melted cheese.

Soy yogurt Made from soy milk it has a yogurt like texture and is often
flavoured with fruits or sweeteners.

Nutritional yeast A deactivated yeast commonly used as a cheesy substitute

in vegan dishes it has a nutty cheesy flavour and often
sprinkled over recipes or used as a sauce thickener.

Applesauce Used as a binding agent in baking applesauce can replace

eggs to add moisture and structure to cakes, muffins, and
bread.

Flaxseed When mixed with water ground flaxseed forms a gel-like

consistency that acts as a binding agent. It is often used in
baking as an egg substitute.

Silken tofu Blended silken tofu can replace eggs in recipes that require
moisture, richness, and binding and pies.
Egg

Mashed With their creamy texture mashed bananas are a suitable egg
bananas replacement in baking recipes particularly in sweet treats like
pancakes, cookies, and cakes.

Aquafaba The liquid from canned chickpeas, aquafaba ca be whipped

and used as a substitute for egg whites in recipes that require
aeration such as meringues and macarons.
List four types of fresh products used in standard recipes for vegetarian and vegan dishes and give
two examples of each.

1.Vegetables
- Broccoli: can be used in stir-fries or as a side dish.
- Bell peppers: can be stuffed or used in salads or fajitas.
2. Fruits:
- Avocado: can be used in sandwiches, salads, or as a topping.
- Berries (such as strawberries or blueberries): can be used in smoothies, desserts, or as a
topping for oatmeal.
3. Legumes:
- Chickpeas: can be used in curries, salads, or hummus.
- Lentin: can be used in soups, stews, or as a protein source in salads
4. herbs and spices
-Basil can be used in pasta sauce, pesto, and garnish
-cumin can be used in Indian and Mexican dishes such as tacos and carries

List five culinary terms used for vegetarian and vegan dishes.

• Tofu – a popular plant-based protein made from soybeans.

• Seitan – a high protein meat substitute made from wheat gluten.
• Nutritional yeast – a deactivated yeast often used as a cheese substitute in vegan dishes.
• Plant based milk- non-dairy milk alternatives made from plants such as almond, spy, or
oat.
• Tempeh – a fermented soybean product that is commonly used as a meat replacement in
vegetables and vegan cooking.

List three labels that could be used and what would be on the label.
Nutritional information per serving (e.g., calories, fat, sugar content)
Allergen information (e.g., contains nuts)
Dietary information (e.g., gluten-free, organic)
Storage instructions (e.g., refrigerate after opening)

Expiry or best before date

clearlybe
would identified
on the label.
for consumers (not a P.O. bo4. List three labels that could be used and what

List two vegetarian or vegan dishes and describe their characteristics.

• Quinoa Salad with Roasted Vegetables:

• Characteristics:
o Nutrient-rich: Quinoa is a complete protein source, providing all nine essential
amino acids, making this dish protein-packed.
o Colourful and Flavourful: The roasted vegetables add vibrant colours and a
depth of flavour to the dish, enhanced by the caramelization from roasting.
• Vegetable Stir-Fry with Tofu:

• Characteristics:
o Protein-packed: Tofu serves as the main protein source, making this dish
satisfying and nutritious.
o Colourful and Crunchy: A variety of vibrant vegetables provide different textures
and colours, creating an appealing presentation and a crunchy bite.

Briefly describe how the following can enhance the appearance and presentation of vegetarian and
vegan dishes.

Balance Vegetarian sausage rolls should have a balanced appearance with the
pastry and filling evenly distributed the size of the roll should be consistent
and the filling should not be overflowing.

Colour The pastry should have a golden-brown colour indicting it is well cooked
the filling depending on the ingredients used should have a vibrant and
appealing colour

Contrast The contrast the golden pastry and the colourful filling can make the dish
visually appealing
 Texture The texture if the pastry should be flaky and chirp, while the filling should
be soft and moist.

Taste The taste of vegetarian sausage rolls can vary depending on the
ingredients used. However it should have a savory flavour with a hint of
species and herbs.

List two reasons for modern variations on vegetarian and vegan dishes and provide an example for
each.

Culinary Innovation:

• Reason: Chefs and home cooks constantly seek to experiment with new ingredients,
techniques, and flavour combinations to create innovative and exciting dishes.
• Example: "Vegan Jackfruit Tacos with Mango Salsa"
o This dish replaces traditional meat with jackfruit, a versatile fruit that has a meat-
like texture when cooked. The jackfruit is seasoned with a blend of spices, then
served in taco shells or tortillas and topped with a refreshing mango salsa, offering
a unique and flavourful twist on traditional tacos.

Environmental Concerns:

• Reason: Concerns about environmental sustainability drive the development of vegetarian

and vegan dishes that use plant-based ingredients with a lower carbon footprint compared
to animal products.
• Example: "Plant-Based Beyond Burger"
o The Beyond Burger is a plant-based burger patty made primarily from pea protein,
coconut oil, and beet juice extract for a meat-like appearance and flavour. It aims
to mimic the taste and texture of traditional beef burgers while using significantly
fewer environmental resources, such as water and land, and producing fewer
greenhouse gas emissions.

Complete the following table for two vegetarian or vegan ingredients/products and how to identify
freshness and quality.
 Vegetarian or vegan Freshness and quality indicators
ingredients/products
Plant based meat alternatives Check the ingredients list for whole-food
ingredients and minimal processing. Look for
options with no artificial preservatives or
Flavors. Check for a firm texture and no signs
of freezer burn if buying frozen products.

Tofu and tempeh Look for tofu with a firm texture and no excess
liquid in the package. Tempeh should be firm
and free of any Mold or off Odors. Check for
organic options to avoid GMOs.

List three important points when selecting ingredients for preparing vegetarian and vegan dishes.

• Here are some important points to keep in mind:

1. Nutritional Balance: Choose ingredients that provide essential nutrients such as protein,
vitamins, minerals, and healthy fats. Include a variety of whole grains, legumes, nuts,
seeds, fruits, and vegetables to ensure a well-rounded diet.
2. Seasonal and Local Produce: Choose seasonal and locally sourced produce whenever
possible to support local farmers, reduce environmental impact, and ensure freshness and
flavour.
3. Allergies and Dietary Restrictions: Be mindful of common food allergies and dietary
restrictions when selecting ingredients. Avoid common allergens such as nuts, gluten, soy,
and dairy if necessary, and offer alternative options for individuals with specific dietary
needs.

List six common accompaniments and six sauces used in vegetarian and vegan dishes.

Accompaniment Sauces
Often paired with stir-fried vegetables, tofu, Pea nut sauce
or noodles. It's also great as a dipping sauce
for spring rolls or satay skewers.

Typically served with pasta dishes like Basil pesto

spaghetti or linguine, mixed with roasted
vegetables, or used as a spread for
sandwiches and wraps.
 Accompaniment Sauces
Perfect alongside grilled or roasted Mango salsa
vegetables, tofu, or plant-based proteins like
tempeh or seitan. It adds a refreshing tropical
twist to savory dishes.

Drizzled over roasted or steamed vegetables, Tahini dressing

grain bowls, falafel, or salads. It adds
creaminess and nuttiness to a variety of
dishes.

Served with rice, quinoa, or noodles Coconut curry sauce

alongside vegetables, tofu, or chickpeas. It's
a flavourful accompaniment for curries, stir-
fries, or noodle bowls.

Paired with grilled or roasted vegetables, Roasted red pepper sauce

stuffed into wraps or sandwiches, or served
as a dipping sauce for bread or crudites. It
adds sweetness and smokiness to dishes.

List and briefly describe two historical and cultural origins of different vegetarian and vegan dishes
or products.

Falafel:

• Origin: Middle Eastern cuisine, particularly prevalent in Egypt, Israel, and Lebanon.
• Description: Falafel is made from ground chickpeas or fava beans, mixed with herbs and
spices, formed into balls or patties, and then deep-fried. It's often served in pita bread with
salad and tahini sauce.

Tofu:

• Origin: China.
• Description: Tofu, also known as bean curd, is made from soybeans. It has a creamy
texture and is versatile, often used as a meat substitute in vegetarian and vegan dishes.
Tofu is made by coagulating soy milk and pressing the resulting curds into soft, white
blocks.

List eight common cookery methods used in vegetarian and vegan dishes and provide an example.

Product Common cookery methods

tofu Tofu can be stir-fried, baked, grilled, or used
in soups and stews.
 Product Common cookery methods
tempeh Tempeh can be marinated and grilled, stir-
fried, baked, or crumbled and used as a
meat substitute in various dishes.

seitan Seitan can be simmered, baked, grilled, or

stir-fried. It absorbs Flavors well and can
mimic the texture of meat when cooked.

legumes Legumes can be boiled, simmered, or

pressure cooked to make soups, stews,
curries, salads, and spreads like hummus.

Vegetables Vegetables can be roasted, grilled, sautéed,

steamed, stir-fried, or baked to make a wide
variety of dishes, including salads, side
dishes, and main courses.

Whole grains Whole grains can be boiled, steamed, or

cooked in a rice cooker to serve as a base
for salads, pilaffs, bowls, and casseroles.

Nuts and seeds Nuts and seeds can be toasted and

sprinkled on salads or dishes, ground into
spreads like almond butter or tahini, or used
as a crunchy topping in various recipes.

Plant based milk Plant-based milk can be used as a

substitute for dairy milk in cooking and
baking, such as in sauces, soups, desserts,
and beverages.

What food safety risks are associated with raw eggs and alternative egg products?

• Raw eggs and alternative egg products pose several food safety risks, primarily due to the
potential presence of harmful bacteria such as Salmonella. Here are some of the key risks
associated with raw eggs and alternative egg products:

1. Salmonella Contamination: Raw eggs can be contaminated with Salmonella bacteria,

which can cause foodborne illness if consumed. Salmonella contamination can occur on
the eggshell surface and occasionally inside the egg, particularly in eggs from infected
chickens.
2. Cross-Contamination: Cross-contamination can occur when raw eggs or surfaces
touched by raw eggs meet other foods, utensils, or surfaces in the kitchen. This can lead to
the spread of harmful bacteria to other foods and increase the risk of foodborne illness.
 3. Improper Storage: If raw eggs or alternative egg products are not stored at the proper
temperature (below 40°F or 4°C for refrigeration), bacteria can multiply rapidly, increasing
the risk of contamination and foodborne illness.
4. Consumption of Undercooked Products: Consuming undercooked or raw egg products,
such as raw cookie dough, homemade mayonnaise, or lightly cooked eggs, increases the
risk of foodborne illness. Cooking eggs to the proper temperature (160°F or 71°C) helps kill
bacteria and reduce the risk of illness.

List four ways to minimise food safety risks with raw eggs and alternative egg products.

• here are four ways to minimize food safety risks associated with raw eggs and alternative
egg products:

1. Proper Storage: Store raw eggs and alternative egg products in the refrigerator at 40°F
(4°C) or below to prevent the growth of harmful bacteria. Keep eggs in their original carton
and use them within the recommended timeframe specified on the packaging. Alternative
egg products should also be stored according to the manufacturer's instructions.
2. Safe Handling Practices: Wash hands, utensils, and surfaces thoroughly with soap and
water after handling raw eggs or alternative egg products to prevent cross-contamination.
Avoid touching your face, mouth, or other food items while handling raw eggs. Use
separate utensils and cutting boards for raw eggs and other foods to prevent the spread of
bacteria.
3. Proper Cooking: Cook eggs and egg-containing dishes to the proper temperature to
ensure they are safe to eat. For traditional eggs, cook them until both the yolk and white
are firm, with an internal temperature of 160°F (71°C). Alternative egg products should be
cooked according to the manufacturer's instructions to ensure they reach a safe
temperature.
4. Avoid Consuming Raw Eggs: To minimize the risk of foodborne illness, avoid consuming
raw or undercooked eggs and egg-containing products, such as raw cookie dough,
homemade mayonnaise, or lightly cooked eggs. Opt for cooked or pasteurized egg
products in recipes that call for raw eggs, especially for those at higher risk of foodborne
illness, such as pregnant women, young children, older adults, and individuals with
weakened immune systems.
How does mise en place differ for vegetarian and vegan dishes?

Here's how mise en place might differ for vegetarian and vegan dishes:

ingredient Selection:

• Vegetarian dishes may include ingredients such as eggs, dairy products (like milk, cheese,
yogurt), and honey, depending on the dietary preferences of the individual.
• Vegan dishes, on the other hand, strictly avoid any animal-derived ingredients, so
alternatives such as plant-based milk, vegan cheese, tofu, tempeh, and plant-based
sweeteners like maple syrup or agave nectar would be used instead.

Protein Sources:

• Vegetarian dishes may include protein sources like eggs, dairy, and honey.
• Vegan dishes rely on plant-based protein sources such as legumes (beans, lentils,
chickpeas), tofu, tempeh, seitan, nuts, seeds, and whole grains.

List five common vegetarian or vegan products and their appropriate storage conditions.

Item stored Storage conditions

Vegetables Fresh vegetables should be stored in the refrigerator, preferably
in the crisper drawer, in perforated plastic bags or containers to
maintain humidity. Leafy greens should be wrapped in paper
towels to absorb excess moisture. Some vegetables, like
potatoes, onions, and garlic, can be stored in a cool, dark place
outside the refrigerator.

Plant based milk Plant-based milk should be stored in the refrigerator and
consumed within 7-10 days after opening. Shake well before
use, as separation may occur.

Nuts and seeds Nuts and seeds should be stored in a cool, dry place, such as a
pantry or cupboard, in airtight containers to prevent them from
becoming rancid. They can also be stored in the refrigerator or
freezer for longer shelf life.
 Item stored Storage conditions
Legumes Dried beans and lentils should be stored in a cool, dry place,
such as a pantry or cupboard, in airtight containers to prevent
moisture and pests. Once cooked, legumes should be stored in
the refrigerator and consumed within 3-5 days.

tofu Tofu should be stored in the refrigerator, preferably in its original

packaging submerged in water. Change the water daily to keep
the tofu fresh. Once opened, tofu should be consumed within 3-
5 days.

How can you ensure food safety and optimise shelf life of vegetarian and vegan ingredients and
products?

• wash everything. Since fruits and vegetables could have chemicals and even dirt on them
you will need to wash them thoroughly before you do anything else with them Store
vegetarian and vegan ingredients and products according to their specific storage
requirements Maintain appropriate temperatures to prevent spoilage and bacterial growth
Use separate cutting boards, utensils, and equipment for raw and cooked foods Clean and
sanitize surfaces, utensils, and hands frequently, especially after handling raw ingredients

How can you ensure that you follow safe operational practices when using equipment to produce
vegetarian and vegan dishes?

• Ensuring safe operational practices when using equipment to produce vegetarian and
vegan dishes is essential to prevent accidents, injuries, and foodborne illnesses. Here are
some key steps to follow:

1. Read Equipment Manuals: Familiarize yourself with the operation and safety instructions
provided in the manuals of all equipment you use in your kitchen. Follow manufacturer
guidelines for proper use, maintenance, and cleaning.
2. Training and Education: Provide training to kitchen staff on the safe and proper use of
equipment. Ensure they understand how to operate each piece of equipment safely and
efficiently.
3. Personal Protective Equipment (PPE): Encourage staff to use appropriate PPE, such as
gloves, aprons, and non-slip footwear, when operating equipment to protect against cuts,
burns, and other hazards.
4. Inspect Equipment Regularly: Conduct routine inspections of equipment to identify any
signs of wear, damage, or malfunction. Repair or replace faulty equipment promptly to
prevent accidents.
Assessment Task 1: Checklist

Student’s name:

Did the student provide a Completed

sufficient and clear answer successfully?
that addresses the
suggested answer for the
Yes No
following? Comments

Question 1

Question 2

Question 3

Question 4

Question 5

Question 6

Question 7

Question 8

Question 9

Question 10

Question 11

Question 12

Question 13

Question 14

Question 15

Question 16

Question 17

Question 18
Task outcome: Satisfactory Not satisfactory

Assessor signature:

Assessor name:

Date:
Assessment Task 2: Student Logbook

• Information for students

Cooking tasks required for this unit

This unit of competency requires that you:
• complete mise en place activities and follow standard recipes, using each of the following
cookery methods at least once, to prepare at least eight finished dishes:
o boiling o grilling
o braising o blanching
o deep and shallow frying o roasting
o poaching o stewing
o steaming
• use each of the following types of products at least once when preparing four of the above
dishes for vegetarian consumption:
o fruit and vegetables: o nuts and seeds
− dried o arborio rice
− fresh o eggs
− frozen o grains and pulses
− fermented o legumes
o dairy products
• use each of the following types of products at least once when preparing four of the above
dishes for vegan consumption:
o fruit and vegetables: o meat substitutes:
− dried − whole cuts
− fresh − mince
− frozen o tofu:
− fermented − firm
o dairy substitutes: − silken
− coconut products − emulsion
i. plant-based milks o egg substitutes:
ii. cashew cheese − flaxeggs

iii. butter alternatives − chia

− soy-based cheese
• prepare, plate and present two portions each of the four vegetarian and four vegan finished
dishes above:
o within commercial time constraints and deadlines
o following procedures for portion control and food safety practices when handling and
storing different food types.
• Activities
Complete the following activities.

1. Carefully read the following information.

Successful completion of this unit requires that you complete the range of cooking
tasks listed above. It is important that you provide evidence that you have
successfully completed each task. We have provided a Student Logbook to help
you.
Below is a guide to the skills and knowledge you must demonstrate when you are
completing each task. We have provided a number of documents to assist you and
you will find these in your Student Logbook.

What do I need to demonstrate?

During your practical assessments you will be required to demonstrate a range of
the skills and knowledge that you have developed during your course. These
include:
• confirm ingredients needed from standard recipe
• calculate ingredients
• get fresh quality ingredients from the stores
• select correct clean equipment
• assemble and used equipment safely
• follow workflow planning
• weigh and measure ingredients
• avoid contact with animal products
• clean and cut ingredients
• use waste minimisation techniques
• use correct cookery method
• add accompaniment that complements the dish (if required)
• make food quality adjustments
• demonstrate good plating and presentation
• label and store prepared food in correct conditions
• clean work area
• complete tasks within commercial time constraints and deadlines
• follow procedures for portion control
• follow procedures for food safety practices when handling and storing different
food types
• prepare, cook and plate four vegetarian and vegan dishes.

How will I provide evidence?

In your Student Logbook you will find some detailed information about providing
evidence, the preparation and planning documents you must complete each time
you cook, a logbook summary and a Reflective journal. Each time you prepare a
dish for assessment of this unit, you will need to:
• complete a Reflective journal (a reflective journal provides an opportunity for
you to think about the processes you undertook – what went well, what you
would do differently next time); it also helps you to provide evidence for your
assessment
• ask your supervisor/assessor to sign the Supervisor Declaration section at the
end of your Reflective journal.
Your assessor will also observe some of your cooking and food preparation and
complete an observation checklist.

Tips for completing your Student Logbook

 • Read through this assessment and your Student Logbook before you get
started and make sure you understand what you need to do. If you are unsure,
speak to your assessor and/or supervisor.
• Stay up to date! Complete a logbook entry at the end of each time you cook
and ask your supervisor to do the same. Providing organised, complete
evidence forms part of your assessment.
• Stay in touch with your assessor. Ask questions, raise issues, check in,
communicate.
Most importantly, ask for help if you are having trouble!

Mise en place.
To ensure you have everything you need to prepare the required food, you will
need to:
• interpret the standard recipe and associated food preparation list which you
will be working from and:
o confirm the food production requirements
o calculate the number of portions and the amount of each ingredient that
you require
o identify the food preparation equipment that you require
o ensure the appropriate food preparation equipment is clean, safe and
ready for use.
Cook vegetarian and vegan dishes.

Now it’s time to put all of that planning and organising to work. Prepare the required
foods as per the standard recipe and food preparation list. Ensure that:

• all food is handled and prepared safely and hygienically

• you follow portion control procedures

• you manage your own speed, timing, sequencing and productivity to ensure
efficiency

• you assemble and use all equipment safely and hygienically as per
manufacturer’s instructions

• you check that equipment is clean and ready for use

• you demonstrate the range of precision cuts required of this task

• your knife selection is appropriate to the type of food being prepared

• clean and cut ingredients

• you work sustainably to minimise the amount of waste produced and to reduce
the use of energy and resources

• you make sure that the food does not come into come with animal products

• use the correct cooking methods

• you work within commercial time constraints.

 Complete a Reflective journal for each time you prepare a vegetarian or vegan dish
as part of your assessment for this unit. Don’t forget to ask your
supervisor/assessor to complete the declaration.

Present and store vegetarian and vegan dishes.

You dish is now ready to serve to customers and you also need to store prepared
vegetarian and vegan products. For this you must ensure that you:

• follow procedures for portion control

• add accompaniments that complement the dish (if required)

• make food quality adjustments

• demonstrate good plating techniques

• label and store prepared food in correct conditions

• follow procedures for food safety practices when handling and storing different
food types

• clean work area.

Submit documents to your assessor.

Finalise your Student Logbook. Ensure all documents are clear and complete. It
should include the following completed documents for each time you cook a dish as
part of your assessment for this unit.

• Reflective journal (endorsed by your supervisor/assessor).

Send or submit the completed Student Logbook to your assessor.
Assessment Task 2: Checklist

Student’s name:

Completed
successfully?

Has the following been completed? Yes No Comments

The student has satisfactorily completed

a Reflective journal for each occasion
they worked on activities for this unit
which includes:
a) mise en place activities
b) following standard recipes
c) using the eight cookery methods
d) using vegetarian and vegan
ingredients listed in the Student
Logbook at least once
e) preparing, plating and presenting
two portions each of the four
vegetarian and four vegan finished
dishes:
a. within commercial time
constraints and deadlines
b. following procedures for
portion control and food safety
practices when handling and
storing different food types.

Assessor observations have been

completed and collectively across all
observations (either singular or on
multiple occasions) all boxes have been
checked as Yes and the student
demonstrated their competence as per
the Quality indicators provided in the
Assessor Logbook.

The student’s workplace supervisor (or

the assessor if in a training kitchen) has
completed the Supervisor Declaration
Section in the student’s logbook and you
are satisfied that they have answered
Yes to each question, the supervisor has
provided comments/feedback and you
have followed up on any gaps or
concerns you have by discussing this
with the supervisor.
Provide details of any discussions that
took place in the Comments column.

The Logbook summary table has been

satisfactorily completed and all boxes
have been ticked and there is a
matching corresponding numbered
reflective journal entry for each line.

Task outcome: Satisfactory Not satisfactory

Assessor signature:

Assessor name:

Date:
Final results record

Student name:

Assessor name:

Date:

Unit name: SITHCCC031 Prepare vegetarian and vegan dishes

Qualification name:

Final assessment results

Result

Task Type Satisfactory Unsatisfactory Did not submit

Assessment Task 1 Knowledge Questions S U DNS

Assessment Task 2 Student Logbook S U DNS

Overall unit results C NYC

Feedback

My performance in this unit has been discussed and explained to me.

I would like to appeal this assessment decision.

Student signature: ________________________________________ Date: ________________

I hereby certify that this student has been assessed by me and that the assessment has been
carried out according to the required assessment procedures.

Assessor signature: ______________________________________ Date: _______________