SITXINV002 Maintain the quality of perishable items :
SITXINV002 Maintain the quality of perishable items
Assessment cover sheet
Unit:SITXINV002 Maintain the quality of perishable itemsCourse Name:SIT40516 Certificate IV in Commercial Cookery Training Package:SITAssessment Type:Knowledge questions, Observation
Student Must Fill this SectionStudent Name: Student ID: Term: Year: Privacy Release Clause:“I give my permission for my assessment material to be used in the auditing, assessment validation & moderation Process”.Authenticity Declaration:“I declare that: The material I have submitted is my own work;I have given references for all sources of information that are not my own, including the words, ideas and images of others”.Student Signature: Date:
Assessment Outcome Assessor Name: Attempt and TasksSatisfactory Not Yet SatisfactoryDateAssessor Signature Initial attempt Re- attempt/Re-assessment Task 1 Task 2 Task 3
Assessor Feedback to Students
Assessment Outcome:Competent Not yet CompetentAssessor Name: Assessor Signature:
Information for Student:All work is to be entirely of the student. General Information for this assessment: Read the instructions for each question very carefully. Be sure to PRINT your FIRST name & LAST name in every place that is provided. Short questions must be answered in the spaces provided. For those activities requesting extra evidence such as: research reports, essay reports, etc. The student must attach its own work formatted in double space, Arial 12 pts. All activities must be addressed correctly in order to obtain a competence for the unit of competency. If the student doesn’t understand the assessment, they can request help from the assessor to interpret the assessment. Re-submission of assessment after the term will incur additional fees. Re-assessment of Result & 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 lecturer/trainer in charge and the Academic Manager or if need be 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 TKL- Request for Appeal of a Decision form with all other supporting documents, if any. This form is available via our website. 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, TKL College Suite 707, Level 7 159-175 Church Street, Westfield Shopping Centre, Parramatta, NSW 2150 , Email: info@tkl.edu.au 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.
Assessment Requirements
You are required to complete and pass every task in the assessment in order to be deemed competent.
Assessment Schedule
TaskDue DateStudent SignatureTrainer SignatureComments Task 1- 2Week 1
Welcome to the Student Assessment Tasks for SITXINV002 Maintain the quality of perishable items. 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.
SITXINV002 Maintain the quality of perishable items describes the performance outcomes, skills and knowledge required to maintain the quality of perishable supplies for food and beverage, commercial cookery or catering operations. It requires the ability to store perishable supplies in optimum conditions to minimise wastage and avoid food contamination.
For you to be assessed as competent, you must successfully complete two assessment tasks:
Please read through all of the assessment tasks and related documents carefully before you get started. Ensure that you have everything that you need and seek clarification from your trainer, assessor or workplace supervisor if you have any questions.
Once you have read through the assessment tasks and are satisfied that you are clear on the requirements and submission dates, complete and sign a Student Assessment Agreement. Your assessor will countersign the agreement and keep it on file. You will find a Student Assessment Agreement in Appendix B of your Hospitality Works Student User Guide or your RTO will provide you with one.
Remember to check your Hospitality Works Student User Guide for information about:
Assessment Task 1: Knowledge questions
Knowledge questions are designed to help you demonstrate the knowledge which you have acquired during the learning phase of this unit. Ensure that you:
review the advice to students regarding answering knowledge questions in the Hospitality Works Student User Guide
comply with the due date for assessment which your assessor will provide
adhere with your RTO’s submission guidelines
answer all questions completely and correctly
submit work which is original and, where necessary, properly referenced
submit a completed cover sheet with your work
avoid sharing your answers with other students.
Assessment informationInformation 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 completedthe maximum time allowed for completing this assessment taskwhether 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 C of the Student User Guide. However, if your RTO has provided you with an assessment cover sheet, please ensure that you use that.
Contaminant Contamination Potentially hazardous foods
Physical contamination Chemical contamination Microbiological contamination
.
Degradation of flavour, aroma, colour and texture Enzymic browning Drying and hardening Crystallisation Infestation of animal and pest waste MouldAn example of mould contamination is when bread or cheese becomes covered in mould due to exposure to air or high humidity levels. This type of contamination can also occur in other types of food, such as fruits, vegetables, and grains.OdourAn example of odour contamination is when strong-smelling foods such as onions or garlic are stored in the same container or area as other foods, causing them to absorb the odour and become tainted. This can also occur when food is stored in the same area as cleaning chemicals or other strong-smelling products.
ItemTemperatureBeverages Hard cheese Ice cream Eggs Butter Portioned meat (not frozen) Minced meat/processed meat (not frozen) Frozen meat Fresh poultry Frozen poultry Fresh seafood Frozen seafood Vegetables (tinned) Strawberries Oranges Lettuce Cauliflower
Best before or use by datesFreshnessSizeWeight
Inadequate ventilation in the kitchen area Correct air conditioning and heating Humidity Damage through people traffic/ handling Environmental heat and light Incorrect temperatures in refrigerators/cool rooms and freezers Temperature of dry stores.
Student’s name:Did the student provide a sufficient and clear answer which met the requirements of the assessor marking guide?Completed successfully?CommentsYesNo 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 Question 19 Question 20 Task outcome:SatisfactoryNot satisfactoryAssessor signature: Assessor name: Date:
Assessment Task 2: Observation
Important assessment information Two assessment options have been provided for this unit of competency. Do not complete both options! Read through each option and work with your assessor to select the one that best suits your circumstances.
Option 1: Training kitchen based
Select Option 1 or Option 2. Do not complete both.
This unit of competency requires that you can maintain the quality of perishable items during your work in the commercial kitchen.
If the majority of your work for this unit is completed in a simulated industry environment (for example, the training kitchen attached to your RTO), it is likely that your assessor will suggest that you complete this assessment using Option 1.
or
Option 2: Workplace based
Select Option 1 or Option 2. Do not complete both.
If the majority of your work for this unit has been completed in a commercial kitchen in your workplace and you have the opportunity to receive and store goods, then workplace-based assessment may be suitable for you.
You should speak to your assessor to confirm that this option is suitable before starting your assessment.
Activities: Option 1 – Training kitchen based
Complete the following activities.
Successful completion of this unit requires that you demonstrate your skills and knowledge by maintaining the quality of perishable items in the kitchen. It is important that you provide evidence that you have done this. It is possible that parts of this unit may be assessed side-by-side with cookery units from your course as these units will have specific requirements that are also addressed in this unit. Your assessor will advise you if this is to be the case. Assessment will take place in the training kitchen attached to your RTO. Below is a guide to the skills and knowledge you must demonstrate during this assessment. What do I need to demonstrate? During this assessment, you will be required to demonstrate a range of the skills and knowledge that you have developed as part of this unit. These include: How will I provide evidence? Your assessor will observe you as you work in the kitchen to store supplies and maintain the quality of perishable supplies. This observation may occur during one assessment event, or you may be observed over a period of time as you undertake your other assessments for this course, specifically those related to cooking. You will need to complete a range of documentation in the kitchen related to monitoring temperatures and the quality of food in storage. Copies of these documents must be submitted.
In this activity you will need to participate in the delivery of perishable items for your training kitchen. You will need to show that you can conduct temperature and quality checks on the following: Before you begin, you must read your training kitchen’s policies and procedures related to food delivery processes and associated record keeping. As part of this activity, you will need to:
In this activity you will need to demonstrate that you are able to, as part of your day-to-day kitchen activities, check the quality of perishable items in storage in your training kitchen. This includes regularly: As part of this activity, you will need to ensure that you have regularly checked and monitored the quality of at least six of the following perishable items: Complete all required documentation as per your training kitchen’s food safety program and food safety procedures. Your assessor will observe you as you complete these activities.
Provide copies of all documentation that you have completed as part of this task. The documents you submit must show that you have: Send or submit the completed documents/records to your assessor.
Assessment Task 2: Option 1 – Checklist
Student’s name:Did the student:Completed successfully?CommentsYesNo Conduct temperature checks and quality checks on the following items delivered to the training kitchen to ensure they are within specified tolerances: Maintain the quality of at least six of the following perishable items: Complete records/logs of temperature checks? Reject supply of items that were identified as deficient? Identify and prepare correct environmental conditions for storage of delivered perishable items? Prepare and attach date labels and stock rotation labels to food items? Store food in appropriate storage conditions promptly to avoid further risk of contamination? Regularly check the quality/condition of perishable items? Check date labels and stock rotation labels and rotate items as required? Protect perishable items from cross contamination and pest infestation? Take action to make adjustments where conditions may not be optimal? Report any deficiencies identified and record/log as per the food safety program and workplace procedures? Identify and dispose of spoilt stock as per food safety program and workplace sustainability procedures? Task outcome:Assessor signature: Assessor name: Date:
Activities: Option 2 – Workplace based
Complete the following activities.
Successful completion of this unit requires that you demonstrate your skills and knowledge by maintaining the quality of perishable items in the kitchen. It is important that you provide evidence that you have done this. It is possible that parts of this unit may be assessed side-by-side with cookery units from your course as these units will have specific requirements that are also addressed in this unit. Your assessor will advise you if this is to be the case. Assessment will take place in your workplace. Below is a guide to the skills and knowledge you must demonstrate during this assessment. What do I need to demonstrate? During this assessment, you will be required to demonstrate a range of the skills and knowledge that you have developed as part of this unit. These include: How will I provide evidence? Your assessor will observe you as you work in the kitchen to store supplies and maintain the quality of perishable supplies. This observation may occur during one assessment event, or you may be observed over a period of time as you undertake your other assessments for this course, specifically those related to cooking. You will need to complete a range of documentation in the kitchen related to monitoring temperatures and the quality of food in storage. Copies of these documents must be submitted.
In this activity you will need to participate in the delivery of perishable items for your kitchen. You will need to show that you can conduct temperature and quality checks on the following: Before you begin, you must read your kitchen’s policies and procedures related to food delivery processes and associated record keeping. As part of this activity, you will need to:SITXINV002 Maintain the quality of perishable items
In this activity you will need to demonstrate that you are able to, as part of your day-to-day kitchen activities, check the quality of perishable items in storage in your kitchen. This includes regularly: As part of this activity, you will need to ensure that you have regularly checked and monitored the quality of at least six of the following perishable items: Complete all required documentation as per your kitchen’s food safety program and food safety procedures. Your assessor will observe you as you complete these activities.
Provide copies of all documentation that you have completed as part of this task. The documents you submit must show that you have: Send or submit the completed documents/records to your assessor.SITXINV002 Maintain the quality of perishable items
Assessment Task 2: Option 2 – Checklist
Student’s name:Did the student:Completed successfully?CommentsYesNo Conduct temperature checks and quality checks on the following items delivered to the kitchen to ensure they are within specified tolerances: Maintain the quality of at least six of the following perishable items: Complete records/logs of temperature checks? Reject supply of items that were identified as deficient? Identify and prepare correct environmental conditions for storage of delivered perishable items? Prepare and attach date labels and stock rotation labels to food items? Store food in appropriate storage conditions promptly to avoid further risk of contamination? Regularly check the quality/condition of perishable items? Check date labels and stock rotation labels and rotate items as required? Protect perishable items from cross contamination and pest infestation? Take action to make adjustments where conditions may not be optimal? Report any deficiencies identified and record/log as per the food safety program and workplace procedures? Identify and dispose of spoilt stock as per food safety program and workplace sustainability procedures? Task outcome:Assessor signature: Assessor name: Date: SITXINV002 Maintain the quality of perishable items
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