SITHCCC031 Student Assessment Tasks-1
SITHCCC031 Student Assessment Tasks-1
prepare vegetarian
and vegan dishes
First published 2022
Version 1.0
RTO Works
www.rtoworks.com.au
[email protected]
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Hospitality Works is a series of training and assessment resources developed for qualifications within the Tourism,
Travel and Hospitality Training Package.
Contents
Introduction 4
Assessment for this unit 4
Assessment Task 1: Knowledge questions 5
Information for students 5
Questions 6
Assessment Task 1: Checklist 14
Assessment Task 2: Student Logbook 16
Information for students 16
Activities 18
Assessment Task 2: Checklist 22
Final results record 24
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.
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.
1. List and briefly describe five different substitute ingredients used for vegetarian and vegan
dishes for each of the food categories below.
Substitute Description
Meat
Dairy
Egg
3. List five culinary terms used for vegetarian and vegan dishes.
4. List three labels that could be used and what would be on the label.
6. Briefly describe how the following can enhance the appearance and presentation of vegetarian
and vegan dishes.
Balance
Colour
Texture
Taste
7. List two reasons for modern variations on vegetarian and vegan dishes and provide an
example for each.
8. Complete the following table for two vegetarian or vegan ingredients/products and how to
identify freshness and quality.
9. List three important points when selecting ingredients for preparing vegetarian and vegan
dishes.
Accompaniment Sauces
11. List and briefly describe two historical and cultural origins of different vegetarian and vegan
dishes or products.
12. List eight common cookery methods used in vegetarian and vegan dishes and provide an
example.
13. What food safety risks are associated with raw eggs and alternative egg products?
14. List four ways to minimise food safety risks with raw eggs and alternative egg products.
16. List five common vegetarian or vegan products and their appropriate storage conditions.
17. How can you ensure food safety and optimise shelf life of vegetarian and vegan ingredients
and products?
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
Assessor signature:
Assessor name:
Date:
o boiling o grilling
o braising o blanching
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:
use each of the following types of products at least once when preparing four of the above
dishes for vegan consumption:
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.
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.
2. 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
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.
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.
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.
Completed
successfully?
Assessor signature:
Assessor name:
Date:
Assessor name:
Date:
Qualification name:
Result
Feedback
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.