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SITHCCC025 Workplace Assessment Task 1 Observation Form Flipbook PDF
SITHCCC025 Workplace Assessment Task 1 Observation Form
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SITHCCC025 – Prepare and present sandwiches
WORKPLACE ASSESSMENT TASK 1 – 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 1.
This form is to be completed by the candidate’s assessor to document their observation of the candidate’s performance in Workplace Assessment Task 1.
Task Overview
M PL
This task requires the candidate to prepare and present each type of sandwich, at least once, according to organisational recipe and customer requests. In this task, the candidate will be assessed on their:
Practical knowledge of using equipment and following instructions to prepare sandwiches
Practical skills relevant to communicating with customers and preparing and presenting sandwiches
This task requires the candidate to complete the following while being observed by the assessor:
Evaluates the quality of perishable supplies
Collects orders from customers to identify the following: o
•
Club
•
Filled
•
Open
•
Pressed
•
Wraps.
o
Customer requests from each order
o
Customer preference
Prepares each type of sandwich at least once based on standard recipes and customer requests.
SA
At least one of each of the following sandwich type:
o
Identify type of bread to be used.
o
Identify fillings to be used.
o
Cut ingredients properly to minimise waste.
o
Assemble sandwiches within organisational time constraints.
o
Cut finished sandwich into portions.
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Presents sandwiches in according to organisational presentation requirements o
Identify appropriate service-ware to present sandwiches on
o
Add suitable garnishes as required
Evaluates the sandwiches visually and adjust presentation as needed.
Uses safe-food handling practices in preparing and presenting sandwiches.
Communicates with customers
Instructions to the Assessor Before the assessment Access and review the following:
M PL
E
o
o
Organisational recipe cards, which includes: •
Flavour combinations for each sandwich
•
Standard recipe of each sandwich
•
Suitable garnishes for sandwiches
Documents containing information on: •
Safe operational practices in handling equipment
•
Equipment manufacturer instructions
•
Organisational presentation requirements
o
Organisational food safety plan
o
Organisation’s mise en place list
Review the items in this checklist and contextualise, as appropriate to the workplace context of the candidate.
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.
SA
Review this form with the candidate and address any queries or concerns they may have about it.
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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.
E
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.
M PL
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.
Candidate Details
Candidate Name
Title/Designation
Assessor/Observer Details Assessor/Observer Name Training Organisation
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Relevant Qualifications Held
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Assessment Context Assessment Environment
☐ Candidate’s Workplace
☐ Simulated Workplace
☐ Direct Observation
Mode of Observation
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Assessor must be physically present in the assessment environment.
☐ Observation via video recording
Candidate and the assessment requirements must be present in the video recording.
M PL
Date of Observation Workplace/Organisation State/Territory
☐ Opportunity for candidate to prepare and present each type of sandwich at least once. ☐ Commercial grade work benches (1.5 m per person)
☐ Designated storage areas for dry goods and perishables ☐ Sink
☐ Refrigeration unit with shelving ☐ Burner
☐ Salamander grill (one per eight persons) ☐ Sandwich press
SA
Resources required for assessment
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☐ Scales
☐ Cutting boards
☐ Knife sharpening equipment ☐ Sharpening steel ☐ Sharpening stone ☐ Knives ☐ Bread knife ☐ Chef’s knife ☐ Palette knife ☐ Paring knife ☐ Utility knife
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☐ Small utensils ☐ grater ☐ peelers, corers and slicers
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☐ tongs and serving utensils ☐ sandwich cutting guide ☐ Packaging materials
☐ Receptacles for presentation and display purposes
☐ Variety of commercial ingredients for preparing sandwiches
M PL
Resources required for assessment
☐ Food safe gloves
☐ Organisational food safety plan
☐ Organisational mise en place list ☐ Organisational recipe cards
☐ Documents containing information on:
☐ Safe operational practices in handling equipment ☐ Equipment manufacturer instructions
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☐ Organisational presentation requirements
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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
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3.
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OBSERVATION FORM
1.
Evaluates the quality of perishable supplies. In demonstrating this, candidate must:
YES/NO
Date Observed
Assessor’s comments
E
During the preparation of sandwich orders, candidate:
Locate the date codes on packaged food products.
☐ YES ☐ NO
b.
Read the date codes on packaged food products.
☐ YES ☐ NO
M PL
a.
c.
Locate the rotation labels on food products.
☐ YES ☐ NO
d.
Read rotation labels on food products.
☐ YES ☐ NO
e.
Check the quality of vegetables.
Quality refers to the freshness, colour and appearance and texture. At a minimum, it must include ALL of the following: Vegetables must be firm to touch. They must not be mushy or slimy.
☐ YES ☐ NO
ii.
The general appearance of vegetables should have bright colours.
☐ YES ☐ NO
iii.
There should be no dark spots. There should be no visible mould growth.
☐ YES ☐ NO
iv.
There should be no visible mould growth.
☐ YES ☐ NO
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i.
v.
Observation Form © Precision RTO Resources
Vegetables of bad quality must be taken out.
☐ YES ☐ NO
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During the preparation of sandwich orders, candidate: f.
YES/NO
Date Observed
Assessor’s comments
Check the quality of meat products
E
Quality refers to the freshness, colour and appearance and texture. At a minimum, it must include ALL of the following: i.
Meat should not smelling bad or sour.
be
☐ YES ☐ NO
ii.
There should be no dull grey spots.
☐ YES ☐ NO ☐ YES ☐ NO
M PL iii.
g.
Meat of bad quality must be taken out.
Checks the quality of breads.
Quality refers to the freshness, colour and appearance and texture. At a minimum, it must include ALL of the following:
2.
i.
Breads should have a nice crisp outer layer. It should spring back when pressed with a finger.
☐ YES NO
ii.
There should be no visible mould growth.
YES NO
iii.
Bread of bad quality must be taken out.
☐ YES ☐ NO
Collect orders from customers to identify each sandwich type.
Sandwiches refers to bread slices placed on top of each other while having other food items between them.
This must correspond with the organisational recipe cards for sandwiches in the candidate’s organisation that they accessed and reviewed in this task.
SA
At a minimum, these orders must include ALL of the following: a.
At least one club sandwich
☐ YES ☐ NO
This refers to sandwiches which consists of three slices of bread with fillings in the middle.
b.
At least one filled sandwich
☐ YES ☐ NO
This refers to bread rolls filled with requested ingredients.
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c.
At least one open sandwich This refers to slice of bread with topping but no top slice of bread.
d.
At least one pressed sandwich
Date Observed
Assessor’s comments
☐ YES ☐ NO
☐ YES ☐ NO
M PL
This refers to a sandwich that is filled with ingredients and wrapped with plastic wrap. Heavy objects are placed on top while it is stored in the refrigerator.
YES/NO
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During the preparation of sandwich orders, candidate:
e.
At least one wrap sandwich
☐ YES ☐ NO
This refers to a sandwich made with a soft flatbread rolled with filling. The filling may include sliced meat and vegetables.
f.
Customer requests for each order.
☐ YES ☐ NO
This refers to adding or removing ingredients from the standard recipe.
g.
Customer preference for each order.
☐ YES ☐ NO
This refers to what type of product the customer likes or dislikes.
3.
Prepare each order taken.
Preparation of sandwiches must correspond to the organisational food safety plan accessed and reviewed in this task. In demonstrating this, candidate must:
Identify type of bread to be used.
SA
a.
Bread types to be used must correspond to the identified customer requests and preferences and organisational recipe cards accessed and reviewed in this task. At a minimum, it must include ALL of the following: i.
At least one commercial sliced bread
☐ YES ☐ NO
This refers to a type of loaf bread that a machine has pre-sliced.
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At least one focaccia
ii.
This refers to a flat Italian bread seasoned with olive oil and herbs. It has a similar style and texture to a pizza crust. At least one gluten-free bread
iii.
Date Observed
Assessor’s comments
☐ YES ☐ NO
☐ YES ☐ NO
M PL
This refers to bread that does not contain gluten. It is usually made using grains free of gluten, including rice and almond.
YES/NO
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During the preparation of sandwich orders, candidate:
At least one sourdough
iv.
☐ YES ☐ NO
This refers to a type of leavened bread in a natural way. It uses a fermented flour and water mixture with good bacteria and wild yeast.
At least one flatbread
v.
☐ YES ☐ NO
This refers to a kind of bread made without yeast. The main ingredients are flour, water and salt.
b.
Identify fillings to be used
Fillings to be used must correspond to the identified customer requests and preferences and organisational recipe cards accessed and reviewed in this task.
SA
At a minimum, it must include ALL of the following: i.
Fresh meat slices
☐ YES ☐ NO
This refers to uncooked meat that must be packed in vacuum-sealed containers.
ii.
Deli meat
☐ YES ☐ NO
This refers to cold cuts, these are precooked or cured meat that are sliced and served cold or hot.
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iii.
Vegetables This refers to the vegetable components of a sandwich such as a tomato, lettuce, cucumber, onion etc.
iv.
Cheese
Date Observed
Assessor’s comments
☐ YES ☐ NO
☐ YES ☐ NO
☐ YES ☐ NO
M PL
This refers to the dairy product made from milk.
YES/NO
E
During the preparation of sandwich orders, candidate:
v.
Dressing
This refers to the different condiments added to a sandwich such as mayonnaise, ketchup and mustard.
c.
Cut ingredients to ensure uniformity of presentation.
This must correspond to the organisational recipe cards and documents containing information on organisational presentation requirements accessed and reviewed for this task. In demonstrating this, candidate:
Uses peelers, corers and slicers to prepare vegetables properly to minimise waste.
☐ YES ☐ NO
ii.
Uses different cutting methods using the appropriate knife to ensure uniformity in size.
☐ YES ☐ NO
iii.
Slices cheese products with the appropriate thickness to ensure uniformity in size.
☐ YES ☐ NO
SA
i.
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During the preparation of sandwich orders, candidate: d.
YES/NO
Date Observed
Assessor’s comments
Assemble sandwiches within organisational time constraints.
In demonstrating this, candidate must:
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Assembly of sandwiches must meet the organisation’s standard speed, timing and productivity for this task.
Collects the ingredients for the sandwich to be prepared.
☐ YES ☐ NO
ii.
Toast or heat the bread if requested by the customer.
☐ YES ☐ NO
Adjust the equipment’s temperature setting to avoid burning the bread.
☐ YES ☐ NO
Combine ingredients on the bread.
☐ YES ☐ NO
M PL
i.
iii.
iv.
☐ NA
☐ NA
This refers to layering the ingredients to assemble the sandwich. Ingredients’ combination must correspond to the identified customer preference and flavour combinations based on the standard recipe cards accessed for this task.
v.
Use the heating or toasting equipment on the finished sandwich, depending on the customer’s request.
☐ YES ☐ NO ☐ NA
SA
This must correspond to the safe operational practices in handling equipment that you accessed and reviewed for this task.
vi.
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Adjust the equipment’s temperature setting to avoid burning the sandwich.
☐ YES ☐ NO ☐ NA
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During the preparation of sandwich orders, candidate: e.
YES/NO
Date Observed
Assessor’s comments
Cut finished sandwich to ensure uniformity in presentation.
E
In demonstrating this, candidate: Cuts the prepared sandwich to prepare it for presentation.
☐ YES ☐ NO
ii.
Counts the portions of the prepared sandwich to ensure that it corresponds to the standard recipe card.
☐ YES ☐ NO
M PL
i.
4.
Presents sandwiches in line with their organisational presentation requirements
This refers to making sure that the presentation of prepared sandwiches is in accordance with organisational presentation requirements. This must correspond to the organisational presentation requirements accessed and reviewed in this task. At a minimum, this must include ALL of the following: a.
Identifies appropriate service-ware
☐ YES ☐ NO
This refers to determining the appropriate service-ware to present sandwiches on based on the organisation’s requirements.
This also includes placing the prepared sandwich on the identified service-ware.
b.
Adds garnishes
☐ YES ☐ NO
This refers to placing the appropriate and identified garnish on the dish.
SA
For example, the candidate can indicate lettuce, cherry tomatoes and parsley as the garnishes to be added.
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During the preparation of sandwich orders, candidate: 5.
YES/NO
Date Observed
Assessor’s comments
Evaluates each dish to adjust presentation as needed.
a.
E
In demonstrating this, candidate must: Identify deficiencies in the appearance of the sandwich.
This refers to visually evaluating the sandwiches to identify deficiencies. In demonstrating this, candidate must: Check the colour combination of the ingredients and garnishes to meet the requirement in the recipe card.
☐ YES ☐ NO
ii.
Check the ingredients of the sandwich to ensure that they are uniform in size.
☐ YES ☐ NO
iii.
Check the ingredients of the sandwich to ensure that they do not have any signs of spoilage.
☐ YES ☐ NO
iv.
Check the portions of the sandwich to ensure that there is the right number of sandwich slices.
☐ YES ☐ NO
v.
Check the condition of the bread used to ensure that it is not burnt or soggy from the dressing and fillings.
☐ YES ☐ NO
M PL
i.
Make adjustments presentation as needed.
to
the
☐ YES ☐ NO
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b.
This refers to making changes to the presentation to ensure a quality product. A quality product refers to sandwiches that are
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During the preparation of sandwich orders, candidate: 6.
YES/NO
Date Observed
Assessor’s comments
Use safe-food handling practices in preparing and presenting sandwiches.
At a minimum, this must include ALL of the following: a.
Handwashing
E
This must correspond to the organisational food safety plan accessed and reviewed in this task.
This refers to cleaning one’s hands with water and soap to remove dirt, bacteria and other harmful and unwanted substances on the hand. In demonstrating this, candidate must: Wash hands before starting with the preparation.
☐ YES ☐ NO
ii.
Wash hands before and after touching an ingredient to avoid crosscontamination.
☐ YES ☐ NO
M PL
i.
b.
Use of protective gear
This refers to wearing personal protective equipment to protect yourself and the food you are preparing from microorganisms. In demonstrating this, candidate must: Wear hairnets or beard nets to prevent hair from falling into the food.
☐ YES ☐ NO
ii.
Wear apron uniform.
over their
☐ YES ☐ NO
iii.
Wear food-safe gloves when touching the ingredients
☐ YES ☐ NO
iv.
Change gloves as frequent as required by your organisational food safety plan.
☐ YES ☐ NO
SA
i.
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During the preparation of sandwich orders, candidate: 7.
YES/NO
Date Observed
Assessor’s comments
Communicate with customers to confirm customer requirements and preferences.
a.
E
At a minimum, this must include ALL of the following: Uses active listening techniques to confirm customer requirements and preferences. In demonstrating this, candidate must: Refrains from interrupting the person speaking.
☐ YES ☐ NO
ii.
Focuses on the words spoken by the other person.
☐ YES ☐ NO
iii.
Uses appropriate facial expressions such as nodding or smiling to show that they are listening.
☐ YES ☐ NO
iv.
Summarises discussion point or questions from the speaker to confirm understanding.
☐ YES ☐ NO
v.
Provides relevant responses to the person’s questions.
☐ YES ☐ NO
M PL
i.
b.
Uses questioning skills to clarify or confirm understanding of customers regarding the explanations of sandwich range provided. In demonstrating this, candidate must: Encourages audience to ask questions.
☐ YES ☐ NO
ii.
Uses open-ended questions to quickly review the sandwich information discussed.
☐ YES ☐ NO
Uses close-ended questions to confirm customer’s responses to the discussions.
☐ YES ☐ NO
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i.
iii.
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Assessor Declaration By signing here, I confirm that I have observed the candidate, whose name appears above prepare and present sandwiches.
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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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