Ultimo RTO 90072 Stage 6 Hospitality - Home - Picton High .

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Picton High SchoolUltimo RTO 90072Stage 6 HospitalityKitchen Operations2019-2020Cluster AAssessment TaskGetting Ready for Work(as a sandwich artist)Units of Competency:SITXFSA001 – Use hygienic practices for food safetySITXWHS001 – Participate in safe work practicesSITHCCC003 – Prepare and present sandwichesStudent Name:Date of Issue:Due Date: 12:00 (Mid-Day) 4th April 2019Teachers: The completed student assessment task and the Evidence and Answer Guide must be securely retained on QMS for sixmonths after the completion of the course. Also retain any other evidence that demonstrated how the student was deemedcompetent e.g. written tasks, photographs, videos.2019-2020 / Stage 6 Hospitality (Kitchen Operations)SIT20416 Certificate II in Kitchen Operations / Cluster A / SIT – Tourism, Travel & Hospitality (Release 1.2)Page 1 of 33

Picton High SchoolUltimo RTO 90072STUDENT ASSESSMENT TASKName of TaskCluster A – Getting Ready for Work (as a sandwich artist)Name of VET CourseHospitality (Kitchen Operations)Qualification Code and NameSIT20416 Certificate II in Kitchen OperationsAssessor Name(s)MR G. ReynoldsEmail :- gordon.reynolds3@det.nsw.edu.auUnits of Competency AssessedSITXFSA001 – Use hygienic practices for food safetySITHWHS001 – Participate in safe work practicesSITHCCC003 – Prepare and present sandwichesPre-requisite unitsSITXFSA001 – Use hygienic practices for food safetyAssessment ConditionsSITXFSA001 - Use hygienic practices for food safetySkills must be demonstrated in an operational food preparation area. This can be: an industry workplace a simulated industry environmentAssessment must ensure access to: work bench, storage facilities (for hot & cold), food handler gloves, knives, choppingboards, crockery, cutlery, packaging materials, serving utensils, hand washingfacilities, food ingredients and ready to eat food, food safety documents and programs,ANZFS CodeSITXWHS001 – Participate in safe work practicesSkills must be demonstrated in an operational business environment. This can be: an industry workplace a simulated industry environmentAssessment must ensure access to: WHS documentation, code or practice and standards, WHS information and manualsResources and equipmentrequired for AssessmentSITHCCC003 Prepare and present sandwichesSkills must be demonstrated in an operational commercial kitchen. This can be: an industry workplace a simulated industry environment, such as a training kitchen servicing customers. industry realistic ratios of kitchen staff to customersAssessment must ensure access to: Storage areas for dry goods and perishables, scales, slicing machine, containers for hotand cold food, food handling gloves, knife sharpening equipment, packaging material,presentation and display items, cleaning equipment, standard recipes, SDS for cleaningproducts, ingredients to prepare sandwiches, manufacturer’s instructions for equipment,food safety plan, guidelines for disposal, storage and presentation of foodStudents must provide the following for this assessment: Full chef Uniform Chef jacket, buttons, neck-tie, apron, Chef’s hat or chef cap, blackleather shoes, which constitutes full Personal Protection Equipment (PPE) workflow plan,recipes for dishes, copied from assessment taskPicton High school will provide Knives, chopping boards, all ingredients required, Tea towels, cleaning equipment, originalrecipes and method, demonstration of all items to be assessed.2019-2020 / Stage 6 Hospitality (Kitchen Operations)SIT20416 Certificate II in Kitchen Operations / Cluster A / SIT – Tourism, Travel & Hospitality (Release 1.2)Page 2 of 33

Picton High SchoolUltimo RTO 90072Students must complete knowledge and skills development activities which prepare for and may contribute toassessment of competence.AssessmentUnits of CompetencyDurationDue DateMethodThree (3) hours, completed in ownPart A:StructuredSITHCCC003 – Prepare and present sandwichestime, can access class notes, The completed clustertextbooks and learning resources assessment task is totask: Scenariobe submitted.Part B:Three (1) hour, completed in own To the assessorStructuredSITHWHS001 – Participate in safe work practicestime, can access class notes,Mr ReynoldsActivity –textbooks and learning resources By 12:00 mid-day 4thScenarioApril 2019,SITXFSA001 – Use hygienic practices for food safety Two (2) weeks, completed in ownPart C: in class / beforeSITHWHS001 – Participate in safe work practicesWrittentime, can access class notes,roll call on the dueSITHCCC003 – Prepare and present sandwichestextbooks and learning /resourcesquestioningdatePart D: online to theSITXFSA001 – Use hygienic practices for food safety Performance to be observed duringDirectschool Email onSITHWHS001 – Participate in safe work practicespractical lessons, assessmentobservation ofpage 2events, service periodsSITHCCC003 – Prepare and present sandwichespractical workFoundation Skills incorporating language, literacy, numeracy and employment skills required for competent performance areembedded in the units of competency.Additional RequirementsI have special needs and require adjustments to undertake this task. YES NODescribe here how the task was modified for special needs and/or EAL/DOne Student requires coloured paper for the assessment task to be printed onStudent Acknowledgement (To be completed before student is assessed)I understand: The requirements of the assessment task and assessment methods. What is being assessed and can perform the tasks described in this assessment. I can apply for Recognition of Prior Learning (RPL), or Credit Transfer All work submitted must be my own and must not be copied from another person or source. The assessment appeals process.Name Student’s Signature: . . Date: .2019-2020 / Stage 6 Hospitality (Kitchen Operations)SIT20416 Certificate II in Kitchen Operations / Cluster A / SIT – Tourism, Travel & Hospitality (Release 1.2)Page 3 of 33

Picton High SchoolUltimo RTO 90072PART A: Structured task: Scenario (SITHCCC003 Prepare and Present Sandwiches)Instructions to students: Part A - To successfully complete this assessment and demonstrate your knowledge, you must attempt and complete ALLquestions satisfactorily. Answer all questions in the space provided.This section is to be completed in your class time/own time (approximately 3 hours).You may use your class notes, textbook and learning resources.1) Scenarioa) In response to a customer request, you have been asked to prepare, present and store the following sandwiches tobe used to cater for an event for 20 (or more) guests. The menu is: Open Grilled Sourdough with Smashed Avocado and Feta Turkey Filled Roll Tea (or Pullman) Sandwichb) Calculate the scenario quantities (for 20 customers) within each standard recipe card prior to creating your workflow plan for Question1.Standard RecipesOpen Grilled Sourdough with Smashed Avocado and FettaYield: 1 PortionStep1234IngredientsRecipe ScenarioQuantity QuantitySourdough breadAvocadoLemon juiceSalt and pepper (to season)Fetta Cheese (to be crumbled)Cherry tomato (quartered)Garnish – Baby spinach, basil leaves, rocket1 slice¼5mls20g2MethodLightly toast sourdough under salamanderMash avocado with lemon juice and season with salt and pepperSpread mashed avocado on sourdough and top with crumbled feta and cherry tomatoesServe on plate/plater and garnish as desiredTurkey Filled RollYield: 1 PortionIngredientsRecipe ScenarioQuantity QuantityBread Roll (ready bake)2Smoked turkey2 slicesCranberry sauce1TSwiss cheese1 sliceBaby spinach5 leavesGarnish – toothpick/wooden skewer, glad bake paper & stringOptional – butter, tomato and cucumberStep1234MethodWash and drain spinach leaves. Cut roll in half (lengthwise).Spread roll with cranberry sauce. (Butter optional).Top with smoked turkey, swiss cheese and baby spinach.Serve roll on plate/plater and garnish if desired.2019-2020 / Stage 6 Hospitality (Kitchen Operations)SIT20416 Certificate II in Kitchen Operations / Cluster A / SIT – Tourism, Travel & Hospitality (Release 1.2)Page 4 of 33

Picton High SchoolUltimo RTO 90072Tea (or Pullman) SandwichYield: 1 PortionIngredientsRecipe ScenarioQuantity QuantityIceberg lettuce leaf1Egg1Curry powder1tWhole egg mayonnaise1TWhole grain bread2 slicesRye bread1 sliceGarnish – as preferredOption – Lettuce could be replaced with sliced cucumberStep123456MethodWash and tear lettuceBoil egg in saucepan over high heat for 5-7 minutes. Remove egg, allow to cool in a bowl of cold water.Peel and mash egg with fork. Combine curry powder and mayonnaise with egg.Lay one slice of wholegrain and one slice of rye bread on chopping board and spread both with egg mixture toone side only.Add lettuce to both on top of the egg mixture.Place rye bread on top of the wholegrain bread (with egg mixture).Place second slice of wholegrain bread (plain with no egg mixture) on the rye bread, forming a triple layeredsandwich.Remove crusts, portion and cut as desired.Serve on plate/plater and garnish as desired.2019-2020 / Stage 6 Hospitality (Kitchen Operations)SIT20416 Certificate II in Kitchen Operations / Cluster A / SIT – Tourism, Travel & Hospitality (Release 1.2)Page 5 of 33

Picton High SchoolUltimo RTO 90072Questions2. After calculating the required scenario quantities above, complete the workflow plan and indicate the mise en place tasks. Allthree recipes are to be prepared, presented and stored, for collection by the customer. Customer pick up time is in 3 hours.TIME TASKINGREDIENTSUTENSILS/EQUIPMENTFood storage/holding temperatures to prevent microbial contamination should be used at the critical control points2019-2020 / Stage 6 Hospitality (Kitchen Operations)SIT20416 Certificate II in Kitchen Operations / Cluster A / SIT – Tourism, Travel & Hospitality (Release 1.2)Page 6 of 33

Picton High SchoolUltimo RTO 90072TIME TASKINGREDIENTSUTENSILS/EQUIPMENTFood storage/holding temperatures to prevent microbial contamination should be used at the critical control points2019-2020 / Stage 6 Hospitality (Kitchen Operations)SIT20416 Certificate II in Kitchen Operations / Cluster A / SIT – Tourism, Travel & Hospitality (Release 1.2)Page 7 of 33

Picton High SchoolUltimo RTO 90072TIMETASKINGREDIENTSUTENSILS/EQUIPMENT Food storage/holding temperatures to prevent microbial contamination should be used at the critical control pointsNB Students – insert additional pages as required2019-2020 / Stage 6 Hospitality (Kitchen Operations)SIT20416 Certificate II in Kitchen Operations / Cluster A / SIT – Tourism, Travel & Hospitality (Release 1.2)Page 8 of 33

Picton High SchoolUltimo RTO 900723. List two ways you can minimise waste and reduce costs when preparing these recipes. 4. Which sandwich preparation and making technique/s are used to prepare these sandwiches? (Please tick) CuttingMoulding GarnishingPortioning LayeringSpreading5. Describe how portion control and uniformity is achieved when cutting ingredients, preparing and presenting sandwiches. 6. The customer has asked for a vegetarian option for 5 clients. Describe how the turkey filled roll could be modified to meet thisrequest. 7. Describe how you would cut, present and garnish the Tea (Pullman) Sandwich, to ensure uniformity, appropriate appearanceand 8. Describe how these sandwiches will be stored for the customer to pick up and serve in 3 hours time. 9. List two signs of spoilage or contamination in fresh lettuce or leafy greens such as the baby spinach. 2019-2020 / Stage 6 Hospitality (Kitchen Operations)SIT20416 Certificate II in Kitchen Operations / Cluster A / SIT – Tourism, Travel & Hospitality (Release 1.2)Page 9 of 33

Picton High SchoolUltimo RTO 9007210. a) If the sour dough was out of date, what impact would you expect on the freshness and quality of bread? What action wouldyou take? b) If the sour dough bread was contaminated, identify an alternate bread (with similar characteristics) that could be used for anopen sandwich. 11. a) List two quality indicators to look for when selecting cold meat for a sandwich. b) Describe how rotation labels are used to minimise stock loss. 12. Label the sandwiches, using the following trade names: Open Focaccia Wrap Pullman Pinwheel2019-2020 / Stage 6 Hospitality (Kitchen Operations)SIT20416 Certificate II in Kitchen Operations / Cluster A / SIT – Tourism, Travel & Hospitality (Release 1.2)Page 10 of 33

Picton High SchoolUltimo RTO 90072Student Feedback - Part A: ScenarioStudent competently answers questions and demonstrates knowledgeabout: Demonstrates knowledge to select ingredients, make,present and store sandwiches based on standard recipesand customer requests.Demonstrates knowledge of stock dates, rotation labels andculinary terms and trade names for different types ofsandwiches and breads.Demonstrates knowledge of characteristics of differentsandwiches and methods used in sandwich preparation.Assessor signature: Satisfactory More Evidence RequiredAssessor comment:Date:Part B – Structured Task: Scenario – Potential Emergency EvacuationInstructions to students: Part B – To successfully complete this assessment you must actively participate in a (potential) emergencyevacuation, a WHS consultation activity and satisfactorily attempt and complete all written questions. Answer ALL questions the space provided. You may use your class notes, textbook and learning resources (eg. Didasko, Futura) This section is to be completed in your own time (approximately 1 hour)SITXWHS001 – Participate in safe work practices(Potential) Emergency Evacuation during a Practical LessonAs a worker in the hospitality industry you are required to follow evacuation procedures if an emergency such as a fire ina kitchen occurs. Your teacher will run a ‘simulated emergency situation’ during a practical lesson and you are requiredto demonstrate your knowledge to respond to a potential emergency situation and to follow the training you havereceived to safely evacuate the kitchen. You may ask for assistance if needed.1. List three (3) hazards that could be caused by a fire in the kitchen. 2. Describe the procedures you followed during the emergency evacuation (refer to the WHS induction training youreceived). 2019-2020 / Stage 6 Hospitality (Kitchen Operations)SIT20416 Certificate II in Kitchen Operations / Cluster A / SIT – Tourism, Travel & Hospitality (Release 1.2)Page 11 of 33

Picton High SchoolUltimo RTO 900723. Who can you ask for assistance during an evacuation? 4. During the evacuation, one of your classmates (colleagues) has a fall and injures his back.Matt tripped over a bag that hadbeen left on the floor of the cafeand fell injuring his back. Hissupervisor and two colleagueswitnessed the incident.a) Complete the Incident and Accident Report form below for the injury to your classmate (colleague).Incident and Accident ReportDETAILS OF THE ACCIDENT / INCIDENTDateTimeLocation (dining room, kitchen)Describe the injury or incident:What happened? How did it happen?Were there any witnesses?If so, give their contact details (name, phone, address)WAS ANYONE INJURED? Y/N (if Yes complete the following)NameAge M FEmployerAddressPhone(If more than one person was injured, complete a separate “Incident & Accident Report Form.”)2019-2020 / Stage 6 Hospitality (Kitchen Operations)SIT20416 Certificate II in Kitchen Operations / Cluster A / SIT – Tourism, Travel & Hospitality (Release 1.2)Page 12 of 33

Picton High SchoolUltimo RTO 90072TREATMENT DETAILS None First Aid Outpatient Clinic Advised to see own GP Hospital Hospital Stay? How many nights?. Absent from work? How many days? Other treatment detailsACTION What action has been taken to prevent a reoccurrence?FORM COMPLETED BY:NameTitlePhoneAddressDateb) Complete Section 1 of the a Report Form for the scenario in the image you have chosen.Hazard Report FormSection 1: To be completed by the person reporting the hazardDate:Location of the hazard:Reported By: Name: Reported to:Brief description of hazard:What is the risk and who is at risk?Recommended action to control the hazard:Signature:Date:Supervisor:Date:2019-2020 / Stage 6 Hospitality (Kitchen Operations)SIT20416 Certificate II in Kitchen Operations / Cluster A / SIT – Tourism, Travel & Hospitality (Release 1.2)Page 13 of 33

Picton High SchoolUltimo RTO 90072Section 2: This section is to be completed following a discussion with the workplace manager or supervisorCorrective Action: Completed IncompleteShort term control(s) required:Long term control(s) required:Workplace Supervisor/Managers Signature: Date:c) Submit Section 1 of the Hazard Report Form to your supervisor. Have a discussion with your supervisor (teacher)about the hazard identified, any corrective action or recommended action. After the discussion, complete Section 2and ask your supervisor to signd) List two (2) suggestions to improve workplace safety in the kitchen/café. e) Draw the route for staff and customers (with arrows) to evacuate from Room 123 to the Assembly Point in anemergency situation.2019-2020 / Stage 6 Hospitality (Kitchen Operations)SIT20416 Certificate II in Kitchen Operations / Cluster A / SIT – Tourism, Travel & Hospitality (Release 1.2)Page 14 of 33

Picton High SchoolUltimo RTO 90072Student Feedback – Part B Structured Task: Scenario(Potential Emergency Evacuation)Student competently answersknowledge about:questions anddemonstratesStudent competently answers questions and demonstratesknowledge about: WHS policies, procedures and practices, including hazardidentification and WHS induction training Identifying workplace hazards and responding to emergencysituations Following procedures and seeking assistance duringemergency situations Writing skills to complete hazards and incident and accidentemergency reporting Oral communication skills to report hazards or emergencyincidents and consult with supervisor about a WHS matter Reading skills to interpret emergency evacuation plansEmergency Evacuation Student followed correct proced

Name of Task Cluster A – Getting Ready for Work (as a sandwich artist) Name of VET Course Hospitality (Kitchen Operations) Qualification Code and Name SIT20416 Certificate II in Kitchen Operations . Answer all questions in the space provided. This section is to be completed in your class time/own time (approximately 3 hours).

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