Maintain the quality of perishable items

STUDENT ASSESSMENT BOOKLET

Certificate IV in Commercial Cookery

AssignmentTutorOnline

SITXINV002 Maintain the quality of perishable items

Student first name: __________________________________________________________________________

Student last name: __________________________________________________________________________

1. 
   
2. 
   

3. Australian Careers College Pty. Ltd

4. Darwin City College

5. 1/48 Woods St,

6. Darwin, NT 0800

7. Parap College

8. 37 Gregory St, Parap, NT 0820

9. Sydney College

10. 586-590 Parramatta Road, Petersham, NSW 2049

Contents

Assessment overview. 4

Assessment plan. 5

Assessment Task Cover Sheet – Assessment Task 1. 7

Assessment Task 1: Written questions. 9

Assessment Task Cover Sheet – Assessment Task 2. 15

Assessment Task 2: Research report 17

Assessment Task 3: Observations. 19

1. Assessment overview

2. This Student Assessment Booklet includes all your tasks for assessment of SITXINV002 Maintain the quality of perishable items.

About your assessments

1. This unit requires that you complete 3 assessment tasks. You must complete all tasks to achieve competency for this unit.Assessment TaskAbout this taskAssessment Task 1: Written questionsYou must correctly answer all questions in this task to show that you understand the knowledge required of this unit.Assessment Task 2: Research reportYou are required to conduct research and report on different types of food contamination.Assessment Task 3: ObservationsYou will be observed as you conduct temperature and quality checks upon delivery of perishable food supplies, correctly package different food items and dispose of contaminated food.

How to submit your assessments

1. When you have completed each assessment task you will need to submit it to your assessor.

2. Instructions about submission can be found at the beginning of each assessment task.

3. Make sure you photocopy your written activities before you submit them – your assessor will put the documents you submit into your student file. These will not be returned to you.

Assessment Task Cover Sheet

1. At the beginning of each task in this booklet, you will find an Assessment Task Cover Sheet. Please fill it in for each task where you need to submit items for assessment, making sure you sign the student declaration.

2. Your assessor will give you feedback about how well you went in each task, and will write this on the back of the Task Cover Sheet.

Assessment appeals

1. You can make an appeal about an assessment decision by putting it in writing and sending it to us. Refer to your Student Handbook for more information about our appeals process.

Assessment plan

1. The following outlines the requirements of your final assessment for this unit. You are required to complete all tasks to demonstrate competency for the unit.

2. Your assessor will provide you with the due dates for each assessment task. Write them in the table below.Assessment RequirementsDue date1.     Written questions 2.     Research report 3.     Observations

3. Agreement by the student Read through the assessments in this booklet before you fill out and sign the agreement below. Make sure you sign this before you start any of your assessments.Have you read and understood what is required of you in terms of assessment?¨   Yes¨  NoHave you read and understood the RTO’s policies and procedures related to reassessment?¨   Yes¨  NoDo you understand the requirements of this assessment?¨   Yes¨  NoDo you agree to the way in which you are being assessed?¨   Yes¨  NoDo you have any special needs or considerations to be made for this assessment?  If yes, what are they?

_____________________________________________________________________________________________¨   Yes¨  NoDo you understand your rights to appeal the decisions made in an assessment?¨   Yes¨  No

1. Student name: _________________________________________________________________________________

2. Student signature: _________________________________________________ Date: _____________________

3. Assessor name: _______________________________________________________________________________

4. Assessor signature: ________________________________________________ Date: _____________________

5. 
   
6. 
   

1. 
   

Assessment Task Cover Sheet – Assessment Task 1

1. Students: Please fill out this cover sheet clearly and accurately. Make sure you have kept a copy of your work.Name:Date of submission:Unit: SITXINV002 Maintain the quality of perishable items Assessor to completeAssessment TaskSatisfactory/ Not satisfactoryDateWas this a resubmission? Y/NWritten questions

2. STUDENT DECLARATION

3. I ____________________________________________________ declare that these tasks are my own work.

4. None of this work has been completed by any other person.

5. I have not cheated or plagiarised the work or colluded with any other student/s.

6. I have correctly referenced all resources and reference texts throughout these assessment tasks.

7. I understand that if I am found to be in breach of policy, disciplinary action may be taken against me.

8. Student signature: _____________________________________________________________________________

9. Student name: _________________________________________________________________________________

10. 
    
11. 
    
12. 
    

13. ASSESSOR FEEDBACK

14. Assessors: Please return this cover sheet to the student with assessment results and feedback.

15. A copy must be supplied to the office and kept in the student’s file with the evidence.

16. _____________________________________________________________________________________________

17. _____________________________________________________________________________________________

18. _____________________________________________________________________________________________

19. _____________________________________________________________________________________________

20. _____________________________________________________________________________________________

21. _____________________________________________________________________________________________

22. _____________________________________________________________________________________________

23. _____________________________________________________________________________________________

24. _____________________________________________________________________________________________

25. _____________________________________________________________________________________________

26. _____________________________________________________________________________________________

27. _____________________________________________________________________________________________

28. _____________________________________________________________________________________________

29. _____________________________________________________________________________________________

30. _____________________________________________________________________________________________

31. _____________________________________________________________________________________________

32. Assessor signature: ____________________________________________________________________________

33. Assessor name: _______________________________________________________________________________

34. Date: ________________________________________________________________________________________

35. 
    

36. Assessment Task 1: Written questions

Task summary

You must answer all questions below correctly.

Resources and equipment required to complete this task:

1. Access to textbooks and other learning materials

2. Access to a computer, printer, Internet and email software (if required)

3. Access to Microsoft Word (or a similar program).

When and where is this task to be completed?

1. This task may be done in your own time as homework or you may be given time to do this task in class (where applicable).

2. Your assessor will provide you with the due date for this assessment.

What happens if I get something wrong?

1. If your assessor marks any of your answers as incorrect, they will make arrangements with you about resubmission. Your assessor may ask you some questions verbally to check your understanding, or you may need to provide new written responses to the questions that were answered incorrectly. Your assessor will give you a due date by which this must be provided.

Student instructions for Task 1

1. This is an open book test – you can use your learning materials as reference.

2. You must answer all questions in this task correctly.

3. You must answer the questions by typing your answers in Microsoft Word or a similar program – your assessor will advise as to whether you must email them your completed assessment, submit the file on a USB drive or hand in a hard copy. If there are tables included in your task that you need to fill out, you may choose to recreate them in a word processing application. If you have been provided with an electronic version of this booklet, you may prefer to type your answers directly into the document.

Written answer question guidance

1. The following written questions may use a range of ‘instructional words’, such as ‘identify’ or ‘explain’. These words will guide you as to how you should answer the question. Some questions will also tell you how many answers you need to give – for example, ‘Describe three strategies…’.

2. Describe – when a question asks you to ‘describe’, you will need to state the most noticeable qualities or features. Generally, you are expected to write a response of two or three sentences in length.

3. Explain – when a question asks you to ‘explain’, you will need to make clear how or why something happened or the way it is. Generally, you are expected to write a response of two or three sentences in length.

4. Identify – when a question asks you to ‘identify’, you will need to briefly describe the required information. Generally, you are expected to write a response of two or three sentences in length.

5. List – when a question asks you to ‘list’, this means you will need to briefly state information in a list format, often with a specific number of items indicated.

Question 1

1. A perishable food item is a food that has a reasonably short shelf life. Complete the table below by filling in the six different categories of perishable food items along with at least three examples for each category.CategoryExamples

2. List three semi-perishable food items.

1. Explain why it is important for any food business to protect perishable food items from contamination. Provide at least six reasons.

Question 2

1. You have been asked to conduct temperature checks on a delivery of perishable food supplies. You must complete the table below, assuming that all food supplies have been received at the adequate temperature for delivery.Food typeTemperatureCooked meat Uncooked fish Frozen food Milk and cream Leafy green vegetables Eggs

Question 3

1. Describe the meaning of ‘wastage’ of food in a commercial catering organisation.

1. Explain why all measures should be taken to avoid wastage.

Question 4

What are the three generic types of contamination that food must be protected from?

Question 5

1. Describe the potential deficiencies of perishable food items on delivery.

Question 6

1. What are the parameters of the ‘temperature danger zone’?

1. You are unloading a pallet of food that has just been delivered to your restaurant. You notice that the frozen fish appears to be thawing out and the fresh beef has a slightly strange odour. You immediately check the temperature of the food supplies and notice that all of the frozen and chilled foods are within the temperate danger zone. What action would you take to reject the potentially contaminated food?

Question 7

1. Describe four situations that may cause food to become contaminated.

Question 8

1. For each of the following food items, suggest the most practical food storage area.Bulk delivery of fresh beef 10kg bag of rice Frozen fish 2 dozen eggs

2. At what temperature should frozen food be stored at?

1. At what temperature should food cool rooms / refrigerators operate at?

Question 9

1. Provide five examples of food safety procedures and standards for storage of perishable supplies.

Question 10

1. For each of the following food items, provide two examples of what to look for to check for spoilage or contamination.

2. Apples

1. Bag of flour

1. Cheese

Question 11

1. Describe how you can you check the quality of a perishable food item.

Question 12

1. Describe three factors that need to be taken into account to ensure food waste from kitchens is disposed of safely.

1. Describe the correct procedure for disposing of identified hazardous substances.

Submission requirements for Task 1:

¨  Your answers to each question.

Assessment Task Cover Sheet – Assessment Task 2

1. Students: Please fill out this cover sheet clearly and accurately. Make sure you have kept a copy of your work.Name:Date of submission:Unit: SITXINV002 Maintain the quality of perishable items Assessor to completeAssessment TaskSatisfactory/ Not satisfactoryDateWas this a resubmission? Y/NResearch report

2. STUDENT DECLARATION

3. I ____________________________________________________ declare that these tasks are my own work.

4. None of this work has been completed by any other person.

5. I have not cheated or plagiarised the work or colluded with any other student/s.

6. I have correctly referenced all resources and reference texts throughout these assessment tasks.

7. I understand that if I am found to be in breach of policy, disciplinary action may be taken against me.

8. Student signature: _____________________________________________________________________________

9. Student name: _________________________________________________________________________________

10. 
    
11. 
    
12. 
    

13. ASSESSOR FEEDBACK

14. Assessors: Please return this cover sheet to the student with assessment results and feedback.

15. A copy must be supplied to the office and kept in the student’s file with the evidence.

16. _____________________________________________________________________________________________

17. _____________________________________________________________________________________________

18. _____________________________________________________________________________________________

19. _____________________________________________________________________________________________

20. _____________________________________________________________________________________________

21. _____________________________________________________________________________________________

22. _____________________________________________________________________________________________

23. _____________________________________________________________________________________________

24. _____________________________________________________________________________________________

25. _____________________________________________________________________________________________

26. _____________________________________________________________________________________________

27. _____________________________________________________________________________________________

28. _____________________________________________________________________________________________

29. _____________________________________________________________________________________________

30. _____________________________________________________________________________________________

31. _____________________________________________________________________________________________

32. Assessor signature: ____________________________________________________________________________

33. Assessor name: _______________________________________________________________________________

34. Date: ________________________________________________________________________________________

35. 
    

36. Assessment Task 2: Research report

Task summary

For this task you are required to conduct research and report on different types of food contamination.

Resources and equipment required to complete this task:

1. Access to textbooks and other learning materials

2. Access to a computer, printer, Internet and email software (if required)

3. Access to Microsoft Word (or a similar program).

4. Access to a copy of the Australian New Zealand Food Standards Code: https://www.legislation.gov.au/Details/F2009C00816

When and where is this task to be completed?

1. This task may be done in your own time as homework or you may be given time to do this task in class (where applicable).

2. Your assessor will provide you with the due date for this assessment.

What happens if I get something wrong?

1. If your assessor identifies that you have completed this task incorrectly and/or have not covered all the criteria required, you will be given feedback and a date for resubmission. Your assessor will provide you with guidance as to what needs to be resubmitted and how.

Student instructions for Task 2

1. Access and read a copy of the Australian New Zealand Food Standards Code.

2. Using Microsoft Word or a similar program, write a report that addresses the following points:

3. The definition of contaminant and contamination (as defined by the Food Standards Code).

4. The definition of potentially hazardous foods (as defined by the Food Standards Code).

5. The contrast between microbiological contamination, chemical contamination and physical contamination. Include examples.

6. Indicators of contamination to food supplies.

7. Submission requirements for Task 2:

¨  Research report.

TASK 2 RESEARCH REPORT

Assessment Task 3: Observations

Task summary

Students are required to demonstrate their ability to conduct temperature and quality checks upon delivery of perishable food supplies, correctly package different food items and dispose of contaminated food.

Resources and equipment required to complete this task:

1. Access to a real or simulated workplace environment (training kitchen)

2. Commercial kitchen resources and equipment (RTO to ensure)

3. Commercial Cookery Observation Booklet (if applicable)

When and where is this task to be completed?

1. Workplace based students will complete this task in the workplace.

2. Classroom based students will complete this task in their RTO’s training kitchen.

3. Your assessor will provide you with the data and time of each observation.

What happens if I get something wrong?

If you do not correctly or adequately demonstrate the skills and knowledge required of this task, your assessor will provide you with feedback. Depending on the level of your performance and the types of areas in which you did not show competence, your assessor may:

1. let you to redo the task during the same observation session once you have considered the feedback

2. let you attempt to demonstrate competence during other observation tasks throughout the course

3. request that you undertake further learning and redo the task at a later date.

Student Instructions for Task 3

1. For this task you are required to correctly package different food items upon delivery and dispose of any contaminated food.

2. Your assessor will observe you as you follow the correct procedures to check and package each of the following foods:

3. Cheese

4. Frozen fish

5. Fresh beef, lamb or pork

6. Fresh chicken

7. Fruit

8. Vegetables

9. Cook-chilled food

Your assessor will observe you as you follow the correct procedures to conduct temperature and quality checks and dispose of any spoilt or contaminated food items.

During the observation, your assessor will ask you some verbal questions relating to:

1. Food storage environmental checks

2. Conducting temperature checks on supplies

3. Pest control and reporting

4. Disposing of supplies within scope of job role

5. Safe, environmentally friendly disposal of unusable food supplies.

During the observation your assessor will be looking to see that you:

§  conduct temperature checks

§  record temperature results as per kitchen procedures

§  identify spoilt or contaminated food and dispose of as per kitchen procedures

§  store perishable foods in the correct area and environmental conditions

§  check the cleanliness and suitability of storage areas and containers before re-stocking

§  check and adjust environmental conditions as required

§  date code perishable foods

§  ensure supplies are protected from damage, cross-contamination and pests

§  write stock rotation labels and follow rotation system for storage

§  safely suppose of spoilt stock.

Submission requirements for Task 3:

You are not required to submit anything for this task.