C5 Producing Menu Items Student Package-Namyd

Wagga Wagga RTO 90333
Instructions to Students
Student Package
Cluster 5 Producing menu items
Units of competency covered by this assessment package
SITHCCC005 Prepare dishes using basic methods of cookery
Training Package Title SIT Tourism, Travel and Hospitality (Release1.1)
Qualification Title SIT20416 Certificate II in Kitchen Operations
Student name Amy Dean School Name Tumut High school
Fiona Smallwood Location if different

Assessor name
Rachel Job to school
Assessment date Duration
Please tick
Student Checklist
Yes No
I understand the purpose and intended outcomes of this assessment X
I understand what is being assessed and believe I can perform the task/s in this assessment X
I have been provided with information on the assessment appeals process X
I have notified the assessor of any special needs to be considered during this assessment X
I have received information about the assessment process including, its purpose and outcomes. I understand that there is an
appeals process. I have been notified of any consideration for reasonable adjustment.
Student Name Amy Dean Student signature …………………………………………………….
Date ……………………………
SIT20416 Certificate II in Kitchen Operations Public Schools NSW Wagga Wagga RTO 90333 Version 1.4 January 2018
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Please read all instructions carefully and complete the student checklist prior to attempting this assessment package.
For this assessment you will be completing a written task, three practical tasks with recipe cards and compiling a portfolio of
evidence of your competency, and a third party report.
Skills must be demonstrated in an operational commercial kitchen. This can be an industry workplace or a simulated industry
environment, such as a training kitchen servicing customers
Task 1 is a quiz and will need to be completed in class under trainer supervision
Task 2 contains 3 practical tasks with standard recipe cards and the collation of evidence in a portfolio. This will be scheduled by
your trainer.
Task 3 You will also be required to submit a third party report that is completed whilst on work placement or in your work place. This
will be supplied by your trainer or found in your work placement journal. It must be signed by a person who has industry
experience.
Assessment of this cluster is made up of 3 tasks. In order to be deemed competent in SITHCCC005 Prepare dishes using basic
methods of cookery you must successfully complete all parts unless recognition of prior learning (RPL) or credit transfer is
applicable.
If you need support to complete any of these tasks or you are not ready to be assessed in these units of competency, please
discuss with your assessor. Your assessor will organise an appropriate venue and any required equipment for each task to be
completed. Allocated times and dates are identified above and against each task.
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Task 2 Practical Food Preparation
Prepare the following Menus
Menu 1
Braised meat with mashed potatoes and steamed vegetables
Stewed fruit tart with custard
Menu 2
Bruschetta
Marinated chicken
Tempura fish
Menu 3
Poached Eggs on Corn Fritters with Hollandaise Sauce
You will need look at the recipes provided, adjust the quantities and complete a standard recipe card based on the number of
portions you are serving (6).
You are required to create a portfolio that shows your competence in preparing dishes using the basic methods of cookery. Skills
must be demonstrated in an operational commercial kitchen. This can be an industry workplace or a simulated industry
environment, such as a training kitchen servicing customers.
The types of evidence that can be used include:

Photographic evidence (describe, in words what is happening in the picture)
Video evidence
Workplace evidence (i.e. organisational policies, menus, cleaning procedures etc.)
Third Party feedback from employer, customer, teacher
Audio
Work Place Evidence App
Customer survey / feedback form
Use the following template to effectively compile and map your evidence.
The Portfolio Evidence Checklist, on the first page allows you to keep track and map which piece of evidence shows those
particular skills. You only need to show evidence of these once in your folio, so you may concentrate on gathering specific evidence
for a set of skills each time.
Your trainer will provide you with a timeframe to complete this evidence and will give you feedback as you are working on it.
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Portfolio evidence checklist for SITHCCC005 - Prepare dishes using basic
methods of cookery
This evidence checklist will help you to organise your supporting evidence.
Portfolio evidence checklist Menu 1 Menu 2 Menu3
Evidence Evidence Evidence
number number number
1 Select ingredients
Correctly select type and amount of ingredients according to recipe x
Choose ingredients according to quality, freshness and stock rotation needs x
Carry out quality check on perishable supplies
2 Select, prepare and use equipment
Select and use the correct equipment for the task
Portion and Prepare Ingredients
Prepare ingredients correctly, minimising waste
3 Cook Dishes
Prepare standard recipes successfully within the correct timeframe
Demonstrate food safety practices when handling food
Correct issues that arise during preparation
Works well in a team to ensure dishes are served on time
4 Present and store dishes
Present food in line with customer expectation and business requirements for portion
control
Clean down, storing or disposing of food and surplus ingredients correctly according to
organisational procedures and environmental considerations
Respond to special customer requests and dietary requirements
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Evidence 1 Name:
Date:
_________________________________________________________________________
Types of evidence that can be collected:
Evidence Type of evidence examples

code
P Photographic evidence (describe, in words what is happening in the picture)
V Video evidence
WE Workplace evidence (i.e. organisational policies, menus, cleaning procedures etc)
TPF Third Party feedback from employer, customer, teacher
A Audio
WPEA WorkPlace Evidence App ( NAME OF COLLECTION & DATE- MUST BE LISTED ON
EVIDENCE TITLE)
CS Customer survey / feedback form
Insert your evidence here. Add additional pages as necessary
1.1 correctly select type and amount of

1.3 carrying out quality checks. This was done to
ingredients according to the recipe. In this prac I
ensure that the chicken was cooked all the way
portion controlled and separated ingredients to
through and before it was prepared to cook we
save time and keep consistency of the food
checked the quality and the freshness of the
according to the recipe card.
chicken to ensure safety.
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Indicate the criteria evidence 1 demonstrates (tick)
Select Ingredients
Correctly select type and amount of ingredients according to recipe
Choose ingredients according to quality, freshness and stock rotation needs
Select, Prepare and use Equipment
Cook Dishes
Present and store dishes
Present food in line with customer expectation and business requirements for portion control
Clean down, storing or disposing of food and surplus ingredients correctly according to organisational procedures and
environmental considerations
Page 6 of 29
Evidence 2 Name:
Date:
_________________________________________________________________________

code
V Video evidence
A Audio
EVIDENCE TITLE)
Insert your evidence here. Add additional pages as necessary.
2.3 Prepare
ingredients correctly,
minimising waste.
Here I was using the
leftover from the
clarified butter to
cook my fritters in to
minimise wasting the
resource.
2.1 Select and use the correct equipment for the

task
Here I am using a fry pan to cook my fritter while
using a spatula to remove them from heat. This
equipment was necessary for this task.
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2.2 portion and prepare ingredients.
Here I portioned my fish and chips in to take away
containers ready for service, ensuring all are even
sized.
Page 8 of 29
Select Ingredients
Cook Dishes
Page 9 of 29
Evidence 3 Name:
Date:
_________________________________________________________________________

code
V Video evidence
A Audio
EVIDENCE TITLE)
Page 10 of 29
Select Ingredients
Cook Dishes
Page 11 of 29
3.2 Demonstrate food safety practices when 3.3 Correct issues that arise during preparation. A
handling food. Here I had to marinate the chicken. bowl broke in the dish pit because the floor mat
However we ran out of label tags so wrapped it in wasn’t on the floor. Therefore we had to clean up
glad wrap a placed my name on it. It then went the glass safety and put the mat on the floor to
into the fridge to be safely stored until used. ensure better safety in the dish pit.
3.1 prepare standard recipes successfully within

the correct timeframe.
This shows the chicken ready to go in the combi
oven this oven uses a combination of steam and
fan to quicken the process of cooking.
Evidence 4 Name:
Date:
_________________________________________________________________________
Page 12 of 29

code
V Video evidence
A Audio
EVIDENCE TITLE)
Page 13 of 29
Select Ingredients
Cook Dishes
Page 14 of 29
Evidence 4
4.2 Clean down, storing or disposing of food and 4.3 Respond to special customer requests and
surplus ingredients correctly according to dietary requirements. Here I separated a dish with
organisational procedures and environmental a tart and custard on the sides for specific
considerations. Here Callum and I worked in the customers with dietary needs to ensure they can
dish pit to clean down the kitchen by washing still be safe while eating this dessert.
dishes correctly.
4.1Present food in line with customer expectation

and business requirements for portion control. This
photo was taken ready for service before garnish
was added.
This photo also relates to 4.1
Page 15 of 29
Page 16 of 29
RECIPES
BRAISED LAMB SHANKS – serves 8
INGREDIENTS
 2 tablespoons of plain flour
 8 lamb shanks (French trimmed) or 1.6kg of equivalent braising meat.
 1 ½ tablespoons olive oil
 1 brown onion, thinly sliced
 ¼ cup rosemary leaves
 1 tablespoon fresh thyme
 1 cup red wine (Blue Nun Alcohol Free Wine)
 1 1/2 cups Campbell's Real Stock Chicken
 2 tablespoons Worcestershire sauce
 1 cup plum jam
 mashed potato and steamed green beans, to serve
 8 large potatoes
 Milk and butter for mashing
 4 carrots
 1 cup frozen baby peas
DIRECTIONS
1. Preheat oven to 200°C/180°C fan-forced. Place flour and shanks in a bowl. Toss to coat. Heat 2 tablespoons oil in a
large, heavy-based, flameproof casserole dish over high heat. Cook shanks, turning, in batches, for 4 to 5 minutes or until
browned. Transfer to a plate.
2. Reduce heat to medium-high. Heat remaining oil in casserole. Add onion, rosemary and thyme. Cook for 3 to 4 minutes or
until onion is tender. Add wine. Simmer for 1 minute. Stir in stock, sauce and jam. Season with pepper. Add shanks. Bring
to the boil. Cover dish. Transfer to oven.
3. Bake for 1 hour. Remove lid and baste shanks. Bake, uncovered, for 30 to 40 minutes or until meat is tender and falling
from the bone.
4. Boil potatoes until tender. Mash with milk and butter until smooth
5. Slice carrots into rounds. Steam with peas until tender.
6. Serve lamb with mash and other veg. Garnish as appropriate.

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Page 18 of 29
STEWED FRUIT TARTS WITH CUSTARD – serves 1
INGREDIENTS
 1 apple
 20g butter
 20g sugar
 1T lemon juice
 ½ sheet shortcrust pastry
 1egg
 100ml milk
 5g sugar
 Dash vanilla
DIRECTIONS
1. Peel and chop apple.
2. Melt butter in saucepan
3. Add apple and sweat in pan.
4. Add sugar, continue to stir.
5. Add lemon juice and stew until tender.
6. Allow to cool.
7. Place on pastry base.
8. Bake at 180°C until golden brown.
9. Heat milk in microwave for 1 minute on 70% (medium) Assuming 800w microwave – adjust for higher power.
10. Whisk the egg, sugar, and vanilla in a bowl.
11. Pour the hot milk over the egg, whisking as you go.
12. Microwave on Medium for 1 minute 30 seconds or until thickened slightly.
13. Serve tart with custard. Garnish as appropriate.
Page 19 of 29
BRUSCHETTA – serves 6
INGREDIENTS
 3 Tomatoes
 ½ Spanish onion
 ¼ bunch basil
 40ml olive oil
 1 French bread stick
 Garlic clove
DIRECTIONS
1. Concasse tomatoes
2. Brunoise onion
3. Shred basil
4. Combine with oil in bowl
5. Slice bread stick
6. Grill bread stick until toasted
7. Rub garlic over bread
8. Top with tomato mix and serve.
Page 20 of 29
MARINATED CHICKEN – will cover 250g of chicken
INGREDIENTS
 1garlic clove finely chopped
 1/2 t ginger finely chopped
 20 ml olive oil
 20 ml lemon juice
 ¼ t dried chilli
 ¼ t paprika
 2 t finely chopped parsley
 250g chicken e.g. wings, drumettes
DIRECTIONS
1. Combine marinade ingredients.
2. Coat chicken with marinade and allow to sit in fridge for at least 20 minutes (ideally overnight).
3. Place on baking tray.
4. Bake at 180°C for 15 minutes subject to chicken cut.
5. Baste with excess marinade throughout cooking.
6. Plate and garnish as appropriate.
TEMPURA FISH
INGREDIENTS
 1 packet prepared frozen tempura fish portions
 Oil for deep frying
 Tartare sauce for service.
DIRECTIONS
1. Deep fry according to instructions on package.
2. Plate and garnish as appropriate.
Page 21 of 29
POACHED EGGS ON CORN FRITTERS WITH HOLLANDAISE SAUCE
INGREDIENTS
 10 butter
 1 shortcut bacon rasher
 2 eggs
 20ml vinegar
 2 egg yolks
 100g butter – clarified
 5ml lemon juice
 Seasoning
 1 spinach leaf
DIRECTIONS
1. Reduce vinegar and 10ml of water by half.
2. Add egg yolks and reduction in a bowl and whisk over a double boiler.
3. Slowly add warm clarified butter, whisking continuously.
4. Add lemon juice and season to taste.
5. Keep warm until needed.
6. Blanch spinach.
7. Drain
8. Grill bacon.
9. Poach eggs.
10. Serve on fritter (see other recipe).
CORN FRITTER – 2 portions
INGREDIENTS
 100g flour
 1/3 t baking powder
 1 beaten egg
 110 ml milk
 2 pinch salt
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 Pinch pepper
 Pinch nutmeg
 1 ½ T corn kernels
 20g diced red onion
 30g butter
DIRECTIONS
1. Combine all ingredients to form a batter.
2. Shallow fry batter until golden brown.
Standard Recipe Card
Dish Braised lamb shank.
No of Portions 6 serves
Item Specifications Size Amount

Flour Plain T 1.5
Beef Chuck Kg 1.2
Oil Olive t 1¼
Onion Brown ¾
Rosemary Leaves T 2
Thyme Fresh t 1 /4
Wine Red C ¾
Stock Chicken mll 375
Sauce Worcestershire T 1.5
Sauce Plumb ml 190
Carrots 3
Peas Baby frozen Cup 3/4
Potato Mashed 6
Salt and pepper To taste
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Method:
1. Preheat oven to 200 degrees fan forced
2. Cut beef into 2 cm cubes
3. Toss to coast. Heat 2 table spoons of oil in a large based casserole dish over high heat.
4. Brown the steak turning in batches for 4 to 5 minutes or till brown transfer to plate.
5. Reduce heat to medium high. Heat remaining oil in casserole. Add chopped onion, rosemary, and thyme.
Cook for 3 to 4 minute or until onion is tender. Add wine simmer for 1 min. stir in stock and sauces. Season
with salt and pepper. Add beef, bring to boil uncover for 30 to 40 minutes or until meat is tender
6. Boil potatoes ready until soft enough to mash
7. Slice carrots into rounds and steam both peas and carrots.
Serve beef over mash with carrots and peas on the side
Garnish with parsley.
Time plan for Menu 1 Tasks to be completed (in order) Equipment used.
9.00am Collect apron, hat, tea towel and dish Apron, hat, t towel and dish cloth.
cloth wash hands.
9.00am Collect ingredients for all dishes
including custard
9.05am Mise en place: thinly chop/ slice onion, Chef knives
top and tail beans wash, WPRW Green board for vegies
potatoes cut into 1/4, shop rosemary, Red board for meat
take time of stem, WPRW carrots and Separate bowls for ingredients and one
slice, WPRW apples and slice into for scrap bowel.
moons then put apple into lemon juice. Apple corer
Get separate board to chop meat into 2
cm cube (RED)
Preheat oven.
9.15am 1. place flour, beef in a bowl and coat Casserole dish

with flour. 2. Put oil in casserole dish Bowel
over high heat. 3. Cook beef turning Plate
vonstantly 4 to 5 mins 4. Transfer to Tongs
plate when brown
9.20am 1. Reduce heat to medium add Foil

remaining oil. 2.add onion, rosemary and Stirring spoon
thyme cook for 3 to 4 mins or onion is Casserole dish.
tender. 3. Add wine simmer for 1 min. 4.
Stir in stock, sauces, season with salt
and pepper. 6. Add beef bring to boil. 7.
Bake for an hour remove lid at 30 mins
bake for 40 mins.
9.40am Boil potatoes starting with COLD water Pot
START TART 9.40am Make apple tarts. Pot
1. Melt butter in saucepan Spoon
Page 24 of 29
2. Add apple and sweat
3. Add sugar continue to stir
4. Add lemon juice stir until tender
9.45am 1. cut pastry into rectangles Tray
2. place in oven for 5 mins Knife
3. then cool Baking paper.
10.00 am Clean dish pit
Make custard. 1. Whisk egg yolks, cornflour to
smooth paste with a little bit of
milk
2. With the other bit of the mil
place caster sugar in a
microwave bowl
3. Heat milk until boiled
4. Remove from microwave add
egg cornflour
5. Whisk in vanilla essence for
taste
10.20am Mash potato add butter and cream to
taste
Put in proportions of potato
Label and take photos
10.25 START PLATING
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Page 26 of 29
Wagga Wagga RTO 90333
Assessment feedback form
Student Name Amy Dean
Assessor’s Name Rachel Job Fiona Smallwood
Assessment Date/s Term ¾ 2018
Cluster Cluster 5 Producing menu items
Units of Competency SITHCCC005 Prepare dishes using basic methods of cookery
List any reasonable adjustments
Reasonable Adjustments Justification that the alternative procedures for collecting candidate evidence does not
impact on the standards expected.
Not
Satisfactory Comment
satisfactory
Task 1 Quiz
All questions completed correctly and has been
marked and signed by a teacher with the industry
experience requirement, demonstrating an X
understanding of preparing dishes using basic
methods of cookery.
Task 2 Practical Menu 1
Completes standard recipe card correctly X
Selects ingredients X
Selects, prepares and uses equipment correctly and
X
safely, considering WHS issues
Portions and prepares ingredients correctly X
Prepares and cooks menu items using relevant
X
methods and techniques
Presents menu item to industry standard, including
X
garnish
Reusable ingredients are wrapped, labelled and stored
X
correctly
Reassessment required Yes No Date
Page 27 of 29
Not
satisfactory
X
X
X
garnish
X
correctly

Not
satisfactory
X
X
X
garnish
correctly
Task 3 Third Party Report
Completed fully and signed by all parties n/A
Portfolio of Supporting Evidence

Submitted and signed by teacher with industry
X
experience requirement
Page 28 of 29
Reassessment process
Need to complete third part report
Attach other work plans and recipes. Need possible a few more evidence pictures. I know this will be hard after the event. Check
your camera again
Student overall performance is deemed competent/not yet competent Competent NYC
SITHCCC005 Prepare dishes using basic methods of cookery X

Assessor comment
See above for reassessment process, It is only a couple of portfolio requirements
Assessor signature Rachel Job Date 5/5/2019
I have received feedback. Yes No
I have received information about the appeals process. Yes No
Student signature Date

Student self-evaluation comment (Optional)
Eg areas I would like to improve on, new skills learnt, or general comments
THIRD PARTY REPORT TO BE ATTACHED FROM QMS
ALSO FOUND IN WORK PLACEMENT JOURNAL
Please select and insert Wagga Wagga RTO into header.
To be supplied to all students prior to work placement or industry based work.
Page 29 of 29

C5 Producing Menu Items Student Package-Namyd

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Wagga Wagga RTO 90333

Qualification Title SIT20416 Certificate II in Kitchen Operations

Student name Amy Dean School Name Tumut High school

Fiona Smallwood Location if different

I have been provided with information on the assessment appeals process X

Student Name Amy Dean Student signature …………………………………………………….

Prepare the following Menus

The types of evidence that can be used include:

Correctly select type and amount of ingredients according to recipe x

Choose ingredients according to quality, freshness and stock rotation needs x

Carry out quality check on perishable supplies

2 Select, prepare and use equipment

Select and use the correct equipment for the task

Portion and Prepare Ingredients

Prepare ingredients correctly, minimising waste

Prepare standard recipes successfully within the correct timeframe

Demonstrate food safety practices when handling food

Correct issues that arise during preparation

Works well in a team to ensure dishes are served on time

4 Present and store dishes

Respond to special customer requests and dietary requirements

Evidence Type of evidence examples

Insert your evidence here. Add additional pages as necessary

1.1 correctly select type and amount of

Correctly select type and amount of ingredients according to recipe

Choose ingredients according to quality, freshness and stock rotation needs

Carry out quality check on perishable supplies

Select, Prepare and use Equipment

Select and use the correct equipment for the task

Portion and Prepare Ingredients

Prepare ingredients correctly, minimising waste

Prepare standard recipes successfully within the correct timeframe

Demonstrate food safety practices when handling food

Correct issues that arise during preparation

Works well in a team to ensure dishes are served on time

Present and store dishes

Respond to special customer requests and dietary requirements

Evidence Type of evidence examples

Insert your evidence here. Add additional pages as necessary.

2.1 Select and use the correct equipment for the

Correctly select type and amount of ingredients according to recipe

Choose ingredients according to quality, freshness and stock rotation needs

Carry out quality check on perishable supplies

Select, Prepare and use Equipment

Select and use the correct equipment for the task

Portion and Prepare Ingredients

Prepare ingredients correctly, minimising waste

Prepare standard recipes successfully within the correct timeframe

Demonstrate food safety practices when handling food

Correct issues that arise during preparation

Works well in a team to ensure dishes are served on time

Present and store dishes

Respond to special customer requests and dietary requirements

Evidence Type of evidence examples

Insert your evidence here. Add additional pages as necessary.

Correctly select type and amount of ingredients according to recipe

Choose ingredients according to quality, freshness and stock rotation needs

Carry out quality check on perishable supplies

Select, Prepare and use Equipment

Select and use the correct equipment for the task

Portion and Prepare Ingredients

Prepare ingredients correctly, minimising waste

Prepare standard recipes successfully within the correct timeframe