Student Must Fill this Section

Student 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

Satisfactory

Not Yet Satisfactory

Date

Assessor Signature

Initial attempt





2^nd attempt/Re-assessment





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 faculty 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, the 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 WSC- 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, Western Sydney College (WSC), 55 High St, Parramatta NSW 2150, Email: [email protected]

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.

Your assessor will be observing you as you set up, prepare, cook and store the stock. During the observation, your assessor will be looking to see that you can:

Read recipe and food preparation lists prior to making the dish

Confirm and communicate customer dietary requirements

Access special dietary recipes and selected alternative ingredients to cater to special dietary requirements

Write out a set of instructions to change the recipe for the customer with the dietary requirement.

Calculate ingredient amounts

Collect the required ingredients (additional or substitute ingredients may be used in the case of meeting specific dietary requirements)

Check for spoilage or contamination

Select ingredients according to stock rotation requirements

Thaw seafood according to food safety guidelines

Read date codes and rotation labels when selecting ingredients

Visually check and select fresh ingredients to ensure the optimum nutritional quality

Gather appropriate equipment required to prepare and cook the dish

Use appropriate cooking methods, as per recipe

Ensure the cleanliness of equipment prior to use

Safely assemble cooking equipment

Set up ingredients and equipment in an order to ensure easy access and work flow

Follow manufacturer instructions to set up equipment

Correctly determine cooking times and temperatures

Use techniques to retain the nutrition in the ingredients

Minimise waste

Use accompaniments and sauces as per recipes

Check the taste, texture and temperature

Weigh and measure ingredients

Clean and cut all ingredients using basic culinary cuts

Work productively, in a timely manner

Read and follow recipe instructions

Make quality food adjustments where required

Dispose of or store surplus food ingredients according to kitchen procedures

Mark and separate food to be disposed of from other foods

Recycle where possible

Remove all dirt, food waste and grease from kitchen area and surfaces

Clean and sanitise food utensils using appropriate cleaning agents and quantities

Dispose of food promptly to avoid contamination

Follow correct food safety procedures at all times when preparing, cooking, storing and cleaning

Recipe: Black mussels

Yield: Serves 2

Ingredients:

24x black local fresh mussels

2x medium chilli –red

3x large cloves of garlic

2x large tomatoes –ripe

1x cup white wine

½ brown onion

Seasoning

Fresh basil

2x spring onion

¼ crusty French stick bread

Cooking instructions:

Clean and slice chilli, peel and crush garlic cloves.

Roughly dice tomatoes.

Roughly dice brown onion.

Separate leaves from basil stalks.

Slice spring onions to small rounds.

Clean and de-beard mussels.

Drizzle olive oil in heavy based saucepan.

Add onion, chilli, garlic and seasoning. Sweat on medium flame.

Increase flame to full, add mussels, tomatoes, 1/2 spring onion and stir constantly.

De-glaze with wine, and cover with lid for approx. 2 minutes.

Remove lid and return to half flame. Simmer, stirring constantly, until shells start to open.

Add basil leaves and remaining spring onion, stir through.

Remove opened mussels to serving bowl.

Pour remaining soup over shells and serve with crusty bread.

Your assessor will be observing you as you set up, prepare, cook and store the stock. During the observation, your assessor will be looking to see that you can:

Read recipe and food preparation lists prior to making the dish

Confirm and communicate customer food requirements with others involved in preparing the dish

Calculate ingredient amounts

Collect the required ingredients (additional or substitute ingredients may be used in the case of meeting specific dietary requirements)

Check for spoilage or contamination

Select ingredients according to stock rotation requirements

Thaw seafood according to food safety guidelines

Read date codes and rotation labels when selecting ingredients

Visually check and select fresh ingredients to ensure the optimum nutritional quality

Gather appropriate equipment required to prepare and cook the dish

Use appropriate cooking methods, as per recipe

Ensure the cleanliness of equipment prior to use

Safely assemble cooking equipment

Set up ingredients and equipment in an order to ensure easy access and work flow

Follow manufacturer instructions to set up equipment

Correctly determine cooking times and temperatures

Use techniques to retain the nutrition in the ingredients

Minimise waste

Use accompaniments and sauces as per recipes

Check the taste, texture and temperature

Weigh and measure ingredients

Clean and cut all ingredients using basic culinary cuts

Work productively, in a timely manner

Read and follow recipe instructions

Make quality food adjustments where required

Dispose of or store surplus food ingredients according to kitchen procedures

Mark and separate food to be disposed of from other foods

Recycle where possible

Remove all dirt, food waste and grease from kitchen area and surfaces

Clean and sanitise food utensils using appropriate cleaning agents and quantities

Dispose of food promptly to avoid contamination

Follow correct food safety procedures at all times when preparing, cooking, storing and cleaning

Recipe: Garlic prawns

Yield: Serves 1

Ingredients:

250g tiger prawns cleaned, de-headed and de-veined

1 cup jasmine rice (cooked)

1 large freshly crushed garlic clove

Plain flour

300 ml cream

Seasoning

100ml cottonseed oil/olive oil

½ cup roughly chopped flat leaf parsley

200 ml white wine

Cooking instructions:

Place oil, butter and crushed garlic in hot fry pan.

Lightly dust prawn meat in plain flour.

Sautee till opaque and light colour change.

De-glaze with wine and add parsley and half the cream.

Season to taste.

Slowly add rest of cream whilst reducing until it coats back of spoon (if happening too slow, remove prawn meat to avoid over-cooking and return to heat when consistency has been achieved).

Serve over hot jasmine rice.

Your assessor will be observing you as you set up, prepare, cook and store the stock. During the observation, your assessor will be looking to see that you can:

Read recipe and food preparation lists prior to making the dish

Calculate ingredient amounts

Collect the required ingredients (additional or substitute ingredients may be used in the case of meeting specific dietary requirements)

Check for spoilage or contamination

Select ingredients according to stock rotation requirements

Thaw seafood according to food safety guidelines

Read date codes and rotation labels when selecting ingredients

Visually check and select fresh ingredients to ensure the optimum nutritional quality

Gather appropriate equipment required to prepare and cook the dish

Use appropriate cooking methods, as per recipe

Ensure the cleanliness of equipment prior to use

Safely assemble cooking equipment

Set up ingredients and equipment in an order to ensure easy access and work flow

Follow manufacturer instructions to set up equipment

Correctly determine cooking times and temperatures

Use techniques to retain the nutrition in the ingredients

Minimise waste

Use accompaniments and sauces as per recipes

Check the taste, texture and temperature

Weigh and measure ingredients

Clean and cut all ingredients using basic culinary cuts

Work productively, in a timely manner

Read and follow recipe instructions

Make quality food adjustments where required

Dispose of or store surplus food ingredients according to kitchen procedures

Mark and separate food to be disposed of from other foods

Recycle where possible

Remove all dirt, food waste and grease from kitchen area and surfaces

Clean and sanitise food utensils using appropriate cleaning agents and quantities

Dispose of food promptly to avoid contamination

Follow correct food safety procedures at all times when preparing, cooking, storing and cleaning

Recipe: Salt and pepper squid

Yield: Serves 1

Ingredients:

1 x whole squid (calamari)

1/3 cup plain

1/2 cup corn flour

Seasoning (sea salt & cracked black pepper)

1 x lemon

1 cup mesclin lettuce

20 ml vinaigrette (see recipe below)

Cooking instructions:

Clean skin from squid and remove tentacles and translucent backbone.

Rinse squid under cold tap to make sure there is nothing missed.

Cut calamari in half lengthways following the creases naturally on the body then score the inside flesh side (without cutting all the way through), a 2mm line from top to bottom then side to side. (This is known as pineapple cut and will tenderise as well as assist with curling effect.)

Slice each squid half crossways forming long triangles starting from 1-2 inches wide down to a point.

Mix both flours and add seasoning and gently toss calamari through to create a fine coat.

Mix mesclin through vinaigrette and place as a bed for squid.

Deep fry squid in oil at 180°C (continuously moving basket to avoid them sticking together) until golden brown.

Shake basket well to remove excess oil and put squid in stainless bowl, add further seasoning and toss and place over mesclin lettuce.

Garnish with fresh lemon and serve.

Recipe: Vinaigrette

Ingredients:

250ml White wine vinegar

750ml Salad or olive oil

Pepper and salt to season

Cooking instructions:

Combine all ingredients in a bowl and mix well.

Mix and stir again before using.

Your assessor will be observing you as you set up, prepare, cook and store the stock. During the observation, your assessor will be looking to see that you can:

Read recipe and food preparation lists prior to making the dish

Confirm and communicate customer food requirements with others involved in preparing the dish

Calculate ingredient amounts

Collect the required ingredients (additional or substitute ingredients may be used in the case of meeting specific dietary requirements)

Check for spoilage or contamination

Select ingredients according to stock rotation requirements

Thaw seafood according to food safety guidelines

Read date codes and rotation labels when selecting ingredients

Visually check and select fresh ingredients to ensure the optimum nutritional quality

Gather appropriate equipment required to prepare and cook the dish

Use appropriate cooking methods, as per recipe

Ensure the cleanliness of equipment prior to use

Safely assemble cooking equipment

Set up ingredients and equipment in an order to ensure easy access and work flow

Follow manufacturer instructions to set up equipment

Correctly determine cooking times and temperatures

Use techniques to retain the nutrition in the ingredients

Minimise waste

Use accompaniments and sauces as per recipes

Check the taste, texture and temperature

Weigh and measure ingredients

Clean and cut all ingredients using basic culinary cuts

Work productively, in a timely manner

Read and follow recipe instructions

Make quality food adjustments where required

Dispose of or store surplus food ingredients according to kitchen procedures

Mark and separate food to be disposed of from other foods

Recycle where possible

Remove all dirt, food waste and grease from kitchen area and surfaces

Clean and sanitise food utensils using appropriate cleaning agents and quantities

Dispose of food promptly to avoid contamination

Follow correct food safety procedures at all times when preparing, cooking, storing and cleaning

Recipe: Flounder meuniere

Yield: Serves 1

Ingredients:

1 x whole flounder (Estuary or New Zealand black)

½ cup plain flour

100g salted butter

100ml white wine

1 x lemon

1 x bunch continental (flat leaf parsley)

Sea salt and pepper to season

Cooking instructions:

Skin the dark side only of the flounder, starting from the tail, using your fingers to separate where possible.

Remove caviar sack and score flesh into 1 inch diamonds (skun side only).

Lightly season with sea salt and cracked pepper.

Spread flour on a tray or plate for dusting and dust flounder both sides, shaking off residue.

Place flounder gently into large frypan with 1 inch hot oil sun and scored side first.

Shallow fry until golden brown and gently turn over.

After a few minutes remove from pan and let drain, skin side down, on paper towel to absorb excess oil, then put on serving plate.

Put butter, lemon juice, seasoning, wine and roughly-chopped parsley in a small pan, constantly moving until butter has fully melted, and immediately pour over flounder.

(Do not overheat butter, as it will separate)

NB: If multiple orders are required then brown the skun/scored side only and place on large flat trays lightly oiled and finish in 180°C pre heated oven for 15-20 minutes.

Your assessor will be observing you as you set up, prepare, cook and store the stock. During the observation, your assessor will be looking to see that you can:

Read recipe and food preparation lists prior to making the dish

Calculate ingredient amounts

Collect the required ingredients (additional or substitute ingredients may be used in the case of meeting specific dietary requirements)

Check for spoilage or contamination

Select ingredients according to stock rotation requirements

Thaw seafood according to food safety guidelines

Read date codes and rotation labels when selecting ingredients

Visually check and select fresh ingredients to ensure the optimum nutritional quality

Gather appropriate equipment required to prepare and cook the dish

Use appropriate cooking methods, as per recipe

Ensure the cleanliness of equipment prior to use

Safely assemble cooking equipment

Set up ingredients and equipment in an order to ensure easy access and work flow

Follow manufacturer instructions to set up equipment

Correctly determine cooking times and temperatures

Use techniques to retain the nutrition in the ingredients

Minimise waste

Use accompaniments and sauces as per recipes

Check the taste, texture and temperature

Weigh and measure ingredients

Clean and cut all ingredients using basic culinary cuts

Work productively, in a timely manner

Read and follow recipe instructions

Make quality food adjustments where required

Dispose of or store surplus food ingredients according to kitchen procedures

Mark and separate food to be disposed of from other foods

Recycle where possible

Remove all dirt, food waste and grease from kitchen area and surfaces

Clean and sanitise food utensils using appropriate cleaning agents and quantities

Dispose of food promptly to avoid contamination

Follow correct food safety procedures at all times when preparing, cooking, storing and cleaning

Recipe: Grilled crayfish

Yield: Serves 1

Ingredients:

1x 600-700grm crayfish

2grm sumac

1x lemongrass

3x birds eye chillies

4x large garlic cloves

200grm salted butter

Salt and pepper to season

Cooking instructions:

Cut cray in half, length ways, de-vein and clean.

Loosen the meat enough to apply butter between shell and meat without totally removing.

Get the butter to room temperature and set aside.

Slice lemongrass into thin rounds and place in mortar & pestle with rest of ingredients and crush with seasoning to a fine paste.

Mix this paste through the butter and put one third between the shell and cray meat.

Lightly butter flesh side and place flesh side down on hot char grill. Check after 2 mins for score lines and turn 90 degrees to score crisscross effect.

Turn cray over to shell side down and start basting continuously keeping only enough butter for last baste before serving.

Cooking time should be between 9-15 mins depending on grill and cray size.

Serve cray with any salad.

Your assessor will be observing you as you set up, prepare, cook and store the stock. During the observation, your assessor will be looking to see that you can:

Read recipe and food preparation lists prior to making the dish

Calculate ingredient amounts

Collect the required ingredients (additional or substitute ingredients may be used in the case of meeting specific dietary requirements)

Check for spoilage or contamination

Select ingredients according to stock rotation requirements

Thaw seafood according to food safety guidelines

Read date codes and rotation labels when selecting ingredients

Visually check and select fresh ingredients to ensure the optimum nutritional quality

Gather appropriate equipment required to prepare and cook the dish

Use appropriate cooking methods, as per recipe

Ensure the cleanliness of equipment prior to use

Safely assemble cooking equipment

Set up ingredients and equipment in an order to ensure easy access and work flow

Follow manufacturer instructions to set up equipment

Correctly determine cooking times and temperatures

Use techniques to retain the nutrition in the ingredients

Minimise waste

Use accompaniments and sauces as per recipes

Check the taste, texture and temperature

Weigh and measure ingredients

Clean and cut all ingredients using basic culinary cuts

Work productively, in a timely manner

Read and follow recipe instructions

Make quality food adjustments where required

Dispose of or store surplus food ingredients according to kitchen procedures

Mark and separate food to be disposed of from other foods

Recycle where possible

Remove all dirt, food waste and grease from kitchen area and surfaces

Clean and sanitise food utensils using appropriate cleaning agents and quantities

Dispose of food promptly to avoid contamination

Follow correct food safety procedures at all times when preparing, cooking, storing and cleaning

Recipe: Oven baked whole baby snapper

Yield: Serve 1

Ingredients:

1x 500g snapper

1x 10inch bamboo skewer

Toothpicks

1x lemon

200g salted butter

Sea salt and pepper to season

Cooking instructions:

Prepare snapper by gutting and scaling.

Score snapper to the bone on each side with 3x 45-degree angle cuts starting behind the head, down. Insert bamboo skewer through the meat one inch from tail just under the backbone. Supporting the fish, use same skewer and spear through both pectoral fins. Now spread pectoral fins to help support fish to stand. Pull forward the dorsal fin and use toothpicks to hold erect.

Use butter to grease tray and place snapper on tray and squeeze half lemon over fish and lightly season (the spent or empty lemon half can go under pectoral fin and head to help support fish while baking).

Bake in 180degree oven on low shelf for 15-20 minutes.

Your assessor will be observing you as you set up, prepare, cook and store the stock. During the observation, your assessor will be looking to see that you can:

Read recipe and food preparation lists prior to making the dish

Wrote out a set of instructions to change the recipe for the customer with the allergy.

Calculate ingredient amounts

Collect the required ingredients (additional or substitute ingredients may be used in the case of meeting specific dietary requirements)

Check for spoilage or contamination

Select ingredients according to stock rotation requirements

Thaw seafood according to food safety guidelines

Read date codes and rotation labels when selecting ingredients

Visually check and select fresh ingredients to ensure the optimum nutritional quality

Gather appropriate equipment required to prepare and cook the dish

Clean, pin bone and portion tuna

Use appropriate cooking methods, as per recipe

Ensure the cleanliness of equipment prior to use

Safely assemble cooking equipment

Set up ingredients and equipment in an order to ensure easy access and work flow

Follow manufacturer instructions to set up equipment

Correctly determine cooking times and temperatures

Use techniques to retain the nutrition in the ingredients

Minimise waste

Use accompaniments and sauces as per recipes

Check the taste, texture and temperature

Weigh and measure ingredients

Clean and cut all ingredients using basic culinary cuts

Work productively, in a timely manner

Read and follow recipe instructions

Make quality food adjustments where required

Dispose of or store surplus food ingredients according to kitchen procedures

Mark and separate food to be disposed of from other foods

Recycle where possible

Remove all dirt, food waste and grease from kitchen area and surfaces

Clean and sanitise food utensils using appropriate cleaning agents and quantities

Dispose of food promptly to avoid contamination

Follow correct food safety procedures at all times when preparing, cooking, storing and cleaning

Recipe: Steamed pepper crust tuna salad

Yield: Serves 1

Ingredients:

1x 250g tuna steak

2 teaspoons cracked black peppercorn

1 teaspoon Szechuan powder

1x small baby cos lettuce

½ bunch dill

60 g goat’s cheese

1x orange

I x medium boiled and peeled beetroot

2 x eggs

250ml olive oil

¼ teaspoon French mustard

1x lemon

Cooking instructions:

Separate egg yolks. Put yolks in blender on high speed and drizzle oil slowly into yolks until it binds, thickens and gets to a mayonnaise consistency.

Add ½ dill leaves, ¼ teaspoon French mustard and juice of half lemon (keeping other half as accompaniment garnish), set aside.

Combine Szechuan and pepper.

Remove pin bones (if any) from tuna and coat with pepper (like bread crumbs), push pepper into meat.

Clean and segment orange and dice beetroot,

Place crusted tuna into steamer,

Prepare layer of washed cos leaves on large bowl or plate like petals.

Place beetroot, orange segments and goats cheese in centre of plate. Drizzle large spoon of dill mayonnaise over.

Remove tuna from steamer after 3 minutes ensuring entire outside of tuna is opaque. Slice tuna into 1cm strips and layer over top of salad (should be rare to med rare). Top with another drizzle of dill mayonnaise, fresh dill, and serve with lemon.

NB: Salmon can also be used in this dish and is also accepted to eat rare to med rare.

Dish 1:

Black mussels

Dish 2:

Garlic prawns

Dish 3:

Salt & pepper squid

Dish 4:

Flounder meuniere

Did the student…

Yes

No

Yes

No

Yes

No

Yes

No

Follow correct food safety procedures at all times when preparing, cooking, storing and cleaning?

Wore disposable gloves and changed as required

Used food thermometers to check temperature of food

Completed required logs, records and registers

Kept potentially hazardous food out of Temperature Danger Zone as much as possible

Handled food as little as possible

Protected food from contamination

Timed food preparation activities where necessary

Washed hands as required

Followed stock rotation requirements

Comments:

Please note any reasonable adjustments made for this task below.

Dish 1 Outcome:

Satisfactory  Not Satisfactory 

Date:

Dish 2 Outcome:

Satisfactory  Not Satisfactory 

Date:

Dish 3 Outcome:

Satisfactory  Not Satisfactory 

Date:

Dish 4 Outcome:

Satisfactory  Not Satisfactory 

Date:

Trainer/Assessor name:

Trainer/Assessor signature:

Yes

No

Yes

No

Yes

No

Collect the required ingredients?

Read recipe and food preparation lists prior to preparing the dish

Collected the required ingredients according to stock rotation requirements

Checked date codes and rotation labels on food items

Checked for spoilage or contamination prior to preparing the dish

Selected fresh ingredients to ensure the optimum nutritional quality of the dish

Confirm and communicate customer food requirements with others involved in preparing the dish?

Discussed customers dietary requirements with team members

Wrote out a set of instructions to change the recipe for the customer with the allergy

Accessed special dietary recipes and selected alternative ingredients to cater to special dietary requirements

Prepared a gluten free dish to meet the dietary needs of a customer

NA

NA

Prepare and gather appropriate equipment?

Gathered appropriate equipment required to prepare the dish

Selected suitable type and size of knives

Ensured the cleanliness of equipment prior to use

Safely assembled cooking equipment

Correctly calculate ingredient amounts to prepare the dishes for six customers?

Adjusted recipe qualities to cater for six people

Correctly weighed ingredients

Correctly measured ingredients

Correctly cut and portioned ingredients according to recipe

Yes

No

Yes

No

Yes

No

Prepare and cook the dishes in a logical, planned and safe manner?

Sorted and assembled ingredients according to food production sequence

Correctly determined cooking times and temperatures

Used techniques to retain the nutrition in the ingredients

Minimised waste

Collaborated with others in the kitchen

Managed their time, work schedule and production targets

Responded calmly to workplace pressure

Follow kitchen safety procedures?

Used correct manual handling techniques

Wore correct PPE

Removed or contained hazards to minimise risks

Followed equipment and manufacturer instructions

Used knives and equipment hygienically and safely

Safely handled knives

Ensured safety guards were in place and used on equipment

Sought advice when unsure

Stopped work when it was considered unsafe to proceed

Use a variety of appropriate cooking methods?

Thawed frozen seafood in line with food safety guidelines (if applicable)

Prepared accompaniments and sauces as per recipe

Used correct seafood preparation techniques as per recipe

Dish 5

Cleaned the crayfish

Grilled the crayfish

Dish 6

De-scaled the snapper

Roasted the snapper

Dish 7

Cleaned, pin boned and portioned the tuna

Steamed the tuna

Select and use appropriate service-ware to present the dishes?

Selected appropriate size and type of plates and/or bowls and cutlery

Checked and disposed of or reported any chipped, broken or cracked eating, drinking and food handling utensils

Appropriately garnish, evaluate and adjust the presentation of the dishes before serving?

Garnished and added sauces to maximise visual appeal, balance, colour, taste and contrast

Wiped drips and spills

Checked the taste, temperature and texture of dish

Visually evaluated the dish and made appropriate adjustments before serving

Worked with others to plate a quality dish within time constraints

Portioned dish according to recipe

Presented dish in an appetising and attractive manner

Food safety and hygiene

Yes

No

Yes

No

Yes

No

Thoroughly clean the work area?

Disposed or stored surplus food according to kitchen procedures

Recycled where possible

Used appropriate cleaning products according to workplace procedures

Store food appropriately?

Stored any leftover uncooked seafood in a fridge 5°C or below

Used appropriate, air-tight containers

Stored raw seafood away from cooked meat products

Storage space adequately ventilated, at correct humidity

Yes

No

Yes

No

Yes

No

Follow correct food safety procedures at all times when preparing, cooking, storing and cleaning?

Wore disposable gloves and changed as required

Used food thermometers to check temperature of food

Completed required logs, records and registers

Kept potentially hazardous food out of Temperature Danger Zone as much as possible

Handled food as little as possible

Protected food from contamination

Timed food preparation activities where necessary

Washed hands as required

Followed stock rotation requirements

Comments:

Please note any reasonable adjustments made for this task below.

Dish 1 Outcome:

Satisfactory  Not Satisfactory 

Date:

Dish 2 Outcome:

Satisfactory  Not Satisfactory 

Date:

Dish 3 Outcome:

Satisfactory  Not Satisfactory 

Date:

Dish 4 Outcome:

Satisfactory  Not Satisfactory 

Date:

Trainer/Assessor name:

Trainer/Assessor signature: