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SITHCCC031 Student Assessment Tasks-1

The document outlines the assessment tasks for the unit SITHCCC031, which focuses on preparing vegetarian and vegan dishes. It details two main assessment tasks: knowledge questions and a student logbook for practical cooking activities, emphasizing the importance of following safety and quality standards. Additionally, it provides guidelines for completing the assessments, including required cooking methods, ingredient selection, and documentation procedures.
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0% found this document useful (0 votes)
21 views26 pages

SITHCCC031 Student Assessment Tasks-1

The document outlines the assessment tasks for the unit SITHCCC031, which focuses on preparing vegetarian and vegan dishes. It details two main assessment tasks: knowledge questions and a student logbook for practical cooking activities, emphasizing the importance of following safety and quality standards. Additionally, it provides guidelines for completing the assessments, including required cooking methods, ingredient selection, and documentation procedures.
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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SITHCCC031

prepare vegetarian
and vegan dishes
First published 2022

Version 1.0

RTO Works
www.rtoworks.com.au
[email protected]

© 2022 RTO Works

This resource is copyright. Apart from any fair dealing for the purposes of private study, research, criticism or review as
permitted under the Copyright Act 1968, no part may be reproduced by any process without written permission as
expressed in the RTO Works License Agreement.

The information contained in this resource is, to the best of the project team’s and publisher’s knowledge true and
correct. Every effort has been made to ensure its accuracy, but the project team and publisher do not accept
responsibility for any loss, injury or damage arising from such information.

While every effort has been made to achieve strict accuracy in this resource, the publisher would welcome notification of
any errors and any suggestions for improvement. Readers are invited to write to us at [email protected].

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

SITHCCC031 Prepare vegetarian and vegan dishes


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.

SITHCCC031 Prepare vegetarian and vegan dishes


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:
 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.

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.

SITHCCC031 Prepare vegetarian and vegan dishes


Questions
Provide answers to all of the questions below.

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

SITHCCC031 Prepare vegetarian and vegan dishes


Substitute Description

Egg

SITHCCC031 Prepare vegetarian and vegan dishes


2. List four types of fresh products used in standard recipes for vegetarian and vegan dishes and
give two examples of each.

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.

5. List two vegetarian or vegan dishes and describe their characteristics.

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

Balance

Colour

SITHCCC031 Prepare vegetarian and vegan dishes


Contrast

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.

Vegetarian or vegan Freshness and quality indicators


ingredients/products

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

SITHCCC031 Prepare vegetarian and vegan dishes


10. List six common accompaniments and six sauces used in 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.

SITHCCC031 Prepare vegetarian and vegan dishes


Product Common cookery methods

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.

SITHCCC031 Prepare vegetarian and vegan dishes


SITHCCC031 Prepare vegetarian and vegan dishes
15. How does mise en place differ for vegetarian and vegan dishes?

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

Item stored Storage conditions

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

SITHCCC031 Prepare vegetarian and vegan dishes


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

SITHCCC031 Prepare vegetarian and vegan dishes


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

SITHCCC031 Prepare vegetarian and vegan dishes


Task outcome:  Satisfactory  Not satisfactory

Assessor signature:

Assessor name:

Date:

SITHCCC031 Prepare vegetarian and vegan dishes


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
 plant-based milks o egg substitutes:
 cashew cheese  flaxeggs

SITHCCC031 Prepare vegetarian and vegan dishes


 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.

SITHCCC031 Prepare vegetarian and vegan dishes


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

SITHCCC031 Prepare vegetarian and vegan dishes


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!

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

o ensure the appropriate food preparation equipment is clean, safe and


ready for use.

SITHCCC031 Prepare vegetarian and vegan dishes


SITHCCC031 Prepare vegetarian and vegan dishes
3. 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.

4. 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.

SITHCCC031 Prepare vegetarian and vegan dishes


5. 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.

SITHCCC031 Prepare vegetarian and vegan dishes


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:
 mise en place activities
 following standard recipes
 using the eight cookery methods
 using vegetarian and vegan
ingredients listed in the Student
Logbook at least once
 preparing, plating and presenting
two portions each of the four
vegetarian and four vegan finished
dishes:
o within commercial time
constraints and deadlines
o 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

SITHCCC031 Prepare vegetarian and vegan dishes


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:

SITHCCC031 Prepare vegetarian and vegan dishes


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: _________________

SITHCCC031 Prepare vegetarian and vegan dishes

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