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SITHCCC024 Workplace Assessment Task 3 Observation Form v1.0 Flipbook PDF
SITHCCC024 Workplace Assessment Task 3 Observation Form v1.0
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SITHCCC024 - Prepare and present simple dishes
WORKPLACE ASSESSMENT TASK 3 – OBSERVATION FORM This form is for the assessor’s use only.
E
This Observation Form outlines the specific criteria that the candidate must demonstrate/perform while completing Workplace Assessment Task 3.
This form is to be completed by the candidate’s assessor to document their observation of the candidate’s performance in Workplace Assessment Task 3.
Task Overview
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This task requires the candidate to clean work area and store or dispose of food items after preparing the dishes in Workplace Assessment Task 2. In this task, candidate will be assessed on their:
Practical knowledge of organisational procedures for o
Storing and disposing food
o
Cleaning work area
Practical skills in the following: o
Storing and disposing of food
o
Cleaning work area
This task requires the candidate to complete the following while being observed by the assessor:
o
Surplus dishes to be stored or disposed of
o
Surplus ingredients to be stored and disposed of
o
Other by-products to be stored and disposed of
Store the following by-products: o
Surplus dishes that can be stored
o
Surplus ingredients that can be stored
o
Other by-products that can be reused
SA
Identify the following by-products of the dishes candidate prepared in Workplace Assessment Task 2:
Clean the work area used in Workplace Assessment Task 2 based on workplace procedure. This includes disposing of the by-products that must be disposed of.
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Instructions to the Assessor Before the assessment Access and review the following workplace documents: o
o
•
Storing and disposing of food
•
Cleaning work area
Safety data sheets of cleaning agent and chemicals candidate will use
Review the items in this checklist and contextualise, as appropriate to the workplace context of the candidate. This includes adapting other workplace documents candidate must follow when using cleaning agent and chemicals other than the safety data sheets accessed.
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Organisational procedures for
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Discuss the resources required by the candidate to complete the task, and ensure that they have access to these resources prior to the practical observation.
Discuss this assessment task with the candidate, including the practical skills they need to demonstrate and the criteria to satisfactorily demonstrate each skill.
Review this form with the candidate and address any queries or concerns they may have about it.
While observing the candidate
For each practical skill listed in this Observation Form: o
Tick YES if you confirm you have observed the candidate demonstrate/perform the practical skill.
o
Tick NO if you have not observed the candidate demonstrate/perform the practical skill.
For skills where you ticked YES, indicate the date when you observed the candidate demonstrate this skill.
For skills where you ticked NO, provide additional information on how the candidate can satisfactorily demonstrate the practical skill for this task.
Write specific comments on the candidate’s performance in each criterion. Your feedback/insights will help address any area(s) for improvement.
SA
After observing the candidate
Complete all parts of the Observation Form, including the Assessor Declaration on the last page of this form. Your signature must be handwritten.
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Candidate Details Candidate Name
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Title/Designation
Assessor/Observer Details Assessor/Observer Name Training Organisation
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Relevant Qualifications Held
Assessment Context
Assessment Environment
☐ Candidate’s Workplace
☐ Simulated Workplace
☐ Direct Observation
Assessor must be physically present in the assessment environment.
Mode of Observation
☐ Observation via video recording
Candidate and the assessment requirements must be present in the video recording.
Date of Observation
Workplace/Organisation
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State/Territory
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☐ Opportunity for candidate to clean preparation area and store or dispose of food items ☐ Workplace documents, which include:
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☐ Organisational procedures for storing and disposing of food ☐ Organisational procedures for cleaning work area
☐ Safety data sheets of cleaning agent and chemicals candidate will use
M PL
☐ Equipment used in Workplace Assessment Task 1 during preparation of ingredients
☐ Equipment used in Workplace Assessment Task 2 during preparation of dishes ☐ Cleaning agent and chemicals
☐ Cleaning materials and equipment ☐ Cleaning cloths
Resources required for assessment
☐ Commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens, equipment and food storage areas ☐ Dustpans ☐ Brooms
☐ Garbage bins
☐ Garbage bags
☐ Hand towel dispenser ☐ Hand towels ☐ Mops
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☐ Buckets
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☐ Hand basin ☐ Hand soap ☐ Sponges ☐ Brushes ☐ Scourers ☐ Tea towels
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Candidate Assessment Briefing Date of assessment briefing
YES/NO
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The assessor confirms:
They have discussed with the candidate the workplace task they are required to complete for this assessment.
☐ YES
☐ NO
2.
They have discussed with the candidate the resources they are required to access to complete the workplace task.
☐ YES
☐ NO
M PL
1.
The candidate understands they will be assessed while completing this workplace task, as well as any document(s) they will complete as part of this task.
☐ YES
☐ NO
4.
They have discussed with the candidate the instructions on how they are to undertake the workplace task.
☐ YES
☐ NO
5.
They have provided the candidate guidance on how they can satisfactorily complete the task.
☐ YES
☐ NO
6.
They have discussed with the candidate the practical skills (outlined below) they are required to meet to satisfactorily complete the task.
☐ YES
☐ NO
7.
They have addressed the candidate’s questions or concerns about the workplace task and the assessment process.
☐ YES
☐ NO
SA
3.
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OBSERVATION FORM During the cleaning of work area, candidate must:
Date Observed
Assessor’s comments
Identify the following by-products of the dishes candidate prepared in Workplace Assessment Task 2 that must be disposed of or can be stored. At a minimum, this must include ALL of the following: a.
Surplus dishes to be disposed of
☐ YES ☐ NO
M PL
Surplus dishes refer to the leftover dishes that were not served to customers.
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1.
YES/NO
Dishes candidate must dispose of are those that are either spoilt or contaminated.
For example, there were too many pasta dishes candidate cooked. The may have been leftovers contaminated so they must be disposed of.
b.
Surplus ingredients to be disposed of
☐ YES ☐ NO
Surplus ingredients refer to the leftover ingredients that were not used when preparing the dishes.
Ingredients candidate must dispose of are those that are either spoilt or contaminated.
For example, there were too many chopped onions candidate prepared. The leftovers may have been spoilt so they must be disposed of. Other by-products to be disposed of
☐ YES ☐ NO
SA
c.
Other by-products refer to the leftovers, trimmings or cuttings from the ingredients used. For example, fruit and vegetable peels cannot be reused to prepare dishes so they must be disposed of.
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d.
Surplus dishes that can be stored Dishes candidate must store are those that can still be served or prepared in the next service period because they have not yet spoilt or been contaminated.
Date Observed
Assessor’s comments
☐ YES ☐ NO
M PL
For example, candidate prepared too many deep-fried chickens. The leftovers can still be reheated during the next service period so they must be stored.
YES/NO
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During the cleaning of work area, candidate must:
e.
Surplus ingredients that can be stored
☐ YES ☐ NO
Ingredients candidate must store are those that can still be used to prepare the dishes in the next service period because they have not yet spoilt or been contaminated.
For example, there are still bread slices that were left after the candidate prepared the sandwich dish. The leftovers can still be used to prepare sandwich dishes in the next service period so they must be stored.
f.
Other by-products that can be stored
☐ YES ☐ NO
Other by-products candidate must store are those that can still be used to prepare the dishes and have not yet spoilt or been contaminated.
SA
For example, candidate can use leftover bones from meat and poultry to make stocks and broths. So, candidate must store these bones properly.
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During the cleaning of work area, candidate must:
2.
YES/NO
Date Observed
Assessor’s comments
Store the reusable by-products.
Surplus dishes that can be stored
Surplus ingredients that can be stored
Other by-products that can be stored
E
This must correspond with the following candidate identified that can be stored for future use:
This must also correspond with the organisational procedures for storing food candidate accessed and reviewed in this task.
M PL
At a minimum, storing food must correspond to the following: a.
Environmental considerations
These refer to actions candidate must take to ensure that by-products are stored in an environmentally friendly way. In demonstrating this, candidate must:
Place each food item in a reusable container to avoid generating wastes from disposable containers.
☐ YES ☐ NO
For example, candidate must keep excess bread loaves in a bread box rather than in a disposable plastic bag.
Store the food containers in appropriate locations to prevent spoilage of food items that may generate wastes.
☐ YES ☐ NO
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For example, candidate must keep the bread box containing the loaves in the refrigerator to ensure that the loaves stay fresh longer and do not spoil easily.
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Separate different ingredients into own areas in the storage to prevent food items from mixing together that may cause contamination.
Date Observed
Assessor’s comments
☐ YES ☐ NO
M PL
For example, candidate must store the bread loaves away from raw fruits and vegetables to prevent the fruits and vegetables from possibly contaminating the bread.
YES/NO
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During the cleaning of work area, candidate must:
b.
Cost-reduction initiatives
These refer to the ways that lessen costs in the kitchen. In demonstrating this, candidate must:
Place the ingredients or food items in clean and reusable containers to avoid additional purchases of containers.
☐ YES ☐ NO
For example, place leftover bread loaves in a bread box that can be cleaned and reused instead of in disposable plastic bags. It cuts the cost of buying more disposable bags to replace those thrown after use. Place the leftover reusable dishes in a refrigerated area so they can still be reheated and served in the next service period.
☐ YES ☐ NO
SA
For example, place leftover bread loaves in the refrigerator to keep them fresh longer. It cuts the cost of buying more bread loaves because the leftover loaves are still usable.
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Place leftover reusable ingredients at the front of the storage shelves so they can be used first before other unused ingredients.
Date Observed
Assessor’s comments
☐ YES ☐ NO
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For example, place leftover bread loaves at the front of the refrigerator where candidate can see and use it first, so it does not get left behind until it can no longer be reused. It cuts the cost of buying more bread loaves because the leftover loaves are still usable.
YES/NO
E
During the cleaning of work area, candidate must:
3.
Clean the preparation area used in Workplace Assessment Task 2 based on workplace procedures. In demonstrating this, candidate must: a.
Use appropriate cleaning materials and equipment
This must correspond with the organisational procedures for cleaning work area that candidate accessed and reviewed in this task. At a minimum, candidate must use ALL of the following: i.
Cleaning cloths
☐ YES ☐ NO
SA
For example, if the organisation specifies that the candidate only uses clean cotton cloth to wipe metal equipment, then candidate must use that type of cloth.
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ii.
Cleaning and sanitising agents and chemicals This must correspond with the following that candidate accessed and reviewed in this task: Safety data sheets
Organisational procedures for cleaning work area
Date Observed
Assessor’s comments
☐ YES ☐ NO
M PL
YES/NO
E
During the cleaning of work area, candidate must:
For example, the candidate’s organisation specifies that they cannot use cleaning and sanitising agents or chemicals that are abrasive to metal surfaces. Then, candidate must check that the cleaning and sanitising agents or chemicals they are using are not abrasive to metal surfaces.
iii.
Dustpans
☐ YES ☐ NO
SA
For example, if the candidate’s organisation specifies that candidate must use a handheld and standing dustpan, candidate must use this to collect dirt or dust off the kitchen floor.
iv.
Brooms
☐ YES ☐ NO
For example, if candidate’s organisation specifies that candidate must use a soft broom, candidate must use this to sweep dirt or dust off the kitchen floor.
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v.
Garbage bins For example, if candidate’s organisation has their garbage bins integrated in their lower kitchen cabinet, candidate must throw or dispose of waste items in the bins before taking them out. Garbage bags
Date Observed
Assessor’s comments
☐ YES ☐ NO
☐ YES ☐ NO
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vi.
YES/NO
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During the cleaning of work area, candidate must:
For example, if candidate’s organisation specifies that candidate must use compostable bags for food wastes, candidate must place the bags in the garbage bin for throwing or disposing of biodegradable wastes.
vii.
Hand towel dispenser
☐ YES ☐ NO
For example, if candidate’s organisation has their hand towel dispensers mounted on the wall, candidate must draw out microfibre paper towels to dry their hands.
viii.
Hand towels
☐ YES ☐ NO
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For example, if candidate’s organisation specifies that candidate must use microfibre-based hand towels, candidate must use this when drying their hands.
ix.
Mops
☐ YES ☐ NO
For example, if candidate’s organisation specifies that candidate must use a flat mop to clean the vinyl or hardwood kitchen flooring, candidate must use this to wipe the floor.
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x.
Buckets For example, if candidate’s organisation specifies that candidate must use a metal bucket with lid to fill up cleaning water, candidate must use this when they are cleaning the kitchen floor. Hand basin
Date Observed
Assessor’s comments
☐ YES ☐ NO
☐ YES ☐ NO
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xi.
YES/NO
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During the cleaning of work area, candidate must:
For example, if candidate’s organisation specifies that candidate must use the workstation basin for handwashing and the double basin sink for washing raw food items, candidate must use their workstation basin to wash their hands well.
xii.
Hand soap
☐ YES ☐ NO
For example, if candidate’s organisation specifies that that candidate must use lemon-infused neutralising hand soap, candidate must use this to foam their hands while doing correct handwashing practices.
xiii.
Sponges
☐ YES ☐ NO
SA
For example, if candidate’s organisation specifies that candidate must use a long bar sponge when cleaning kitchen countertops, candidate must use this the long bar sponge to brush off fats and food stains on the surface of the candidate’s workstation.
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xiv.
Kitchen brushes
Date Observed
Assessor’s comments
☐ YES ☐ NO
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For example, if candidate’s organisation specifies that candidate must clean the oven surface with a wire brush, candidate must use this to clean off the fats and other shortening that have attached on the surface of the oven.
YES/NO
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During the cleaning of work area, candidate must:
xv.
Scourers
☐ YES ☐ NO
For example, if candidate’s organisation specifies that candidate must use a heavyduty scouring pad when cleaning pans and pots, candidate must use the scourer to remove the oils and butter that were left suspended on the surface of the pots or pans used.
xvi.
Tea towels
☐ YES ☐ NO
SA
For example, if candidate specifies that candidate must use a linen tea towel to dry the washed crockery, candidate must use the said towel to wipe and dry each crockery used.
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b.
Clean the workstation used in Workplace Assessment Task 1 and Workplace Assessment Task 2 This must correspond with the procedures for organisational cleaning work area candidate accessed and reviewed in this task.
Date Observed
Assessor’s comments
☐ YES ☐ NO
M PL
For example, candidate sanitises the surface of their workstation. The candidate’s organisation specifies that they must apply isopropyl alcohol on the surface of kitchen countertops after cleaning and drying them well. Then, candidate must spray alcohol on the entire surface area of their workstation.
YES/NO
E
During the cleaning of work area, candidate must:
c.
Clean the equipment used in Workplace Assessment Task 1 and Workplace Assessment Task 2
☐ YES ☐ NO
This must correspond with the organisational procedures for cleaning work area candidate accessed and reviewed in this task.
SA
For example, candidate washes the paring knife they used to peel off vegetables. The candidate’s organisation specifies that candidate must thoroughly wash knives using sponge, dish soap and hot water. Then, candidate must lather the sponge in hot, soapy water, then proceed by cleaning the blade of the paring knife first.
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During the cleaning of work area, candidate must:
d.
YES/NO
Date Observed
Assessor’s comments
Dispose the by-products that cannot be reused to prepare dishes
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This must correspond with the following candidate identified that must be disposed of:
Surplus dishes to be disposed of
Surplus ingredients to be disposed of
Other by-products to be disposed of
This must also correspond with the organisational procedures for disposing of food candidate accessed and reviewed in this task.
M PL
At a minimum, disposing of food must correspond to the following: i.
Environmental considerations
These refer to actions candidate must take to ensure that by-products are disposed in an environmentally friendly way. In demonstrating this, candidate must:
Place wet and dry in by-products separate garbage bags so that the by-products that can be recycled can still be recycled.
☐ YES ☐ NO
SA
For example, separate eggshells from leftover liquid seasoning, so the eggshells can still be used as a compost to act as plant fertiliser.
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Separate biodegradable from nonbiodegradable byproducts so that it will be easier to recycle the byproducts that can still be recycled.
Date Observed
Assessor’s comments
☐ YES ☐ NO
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For example, separate eggshells from glass bottles. The eggshells can still be used as a compost to act as plant fertiliser, while the glass bottles can be cleaned and sanitised to be reused as a container for other items.
YES/NO
E
During the cleaning of work area, candidate must:
Transfer the garbage bags to the garbage bins to keep them away from being damaged.
☐ YES ☐ NO
SA
For example, put the garbage bags inside the garbage bins to keep the animals from tearing the bags to get any leftover food inside.
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Close the lids of the garbage bins to keep all the waste items inside.
Date Observed
Assessor’s comments
☐ YES ☐ NO
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For example, screw on the lid of the garbage bin tightly to prevent animals from rummaging inside the bin that may tip the bins over and spill garbage all over the ground.
YES/NO
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During the cleaning of work area, candidate must:
ii.
Cost-reduction initiatives
These refer to the ways that lessen costs in the kitchen. In demonstrating this, candidate must:
Press food waste against the garbage bag to maximise space for other waste items to place inside.
☐ YES ☐ NO
SA
For example, the garbage bag contains fruits and vegetable peels. If necessary, candidate can press the wastes against the bag to make room for additional wastes to minimise number of garbage bags to be used.
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Recycle any byproduct that cannot be stored but can be used for other purposes.
Date Observed
Assessor’s comments
☐ YES ☐ NO
SA
M PL
For example, using vegetable peels and trimmings for compost to act as a plant fertiliser in case the candidate’s organisation grows their own produce. It can cut the cost of buying commercial fertiliser.
YES/NO
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During the cleaning of work area, candidate must:
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Assessor Declaration By signing here, I confirm that I have observed the candidate, whose name appears above, in cleaning work area candidate used to prepare the dishes.
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I confirm that the information recorded on this Observation Form is true and accurately reflects the candidate’s performance during their completion of the workplace task. Assessor’s signature Assessor’s name
M PL
Date signed
SA
END OF OBSERVATION FORM
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