. SITHCCC027 - Prepare dishes using basic methods of cookery WORKPLACE ASSESSMENT TASK 3 – OBSERVATION FORM This form is for the assessor’s use only. N. pdf from BUSINESS A00081463 at Canadore College. SITHCCC027 Prepare dishes using basic methods of cookery STUDENT LOGBOOK SITHCCC027 - Student Logbook • How did I ensure. SITTTOP008 Allocate tour or activity resources 30 SITTTOP009 Set up and operate a camp site 50 SITTTOP010 Operate tours in a remote area 70 SITTTVL001:Study Resources. 3. SITHCCC027 Prepare dishes using basic methods of. docx from CHEM 301 at Kathmandu University School of Management. 8. docx. 1. of cookery. Boiling - This entails submerging food in water which has been heated and this approach is utilized for food such as pasta, vegetables and our category. SITHCCC027 SITHCCC027 - Prepare dishes using basic methods of cookery Student logbook About this. 1. docx from BSC MISC at Western Michigan University. How many meals are requi This document is Service planning template It is part of the supporting assessment resources for Assessment Task 2 of SITHCCC027 For the Ultimate Bread and Pudding, we will need the following food preparation tools: A sizable bowl A whip A baking pan A sharp blade A chopping block A measuring vessel The measurement spoon A grinder The spatula We will ensure that all of the food preparation. Log in Join. View SITHCCC027-LAP-F-v1. COOKERY SITXINV006. Page 6 of 17 Hilton Academy: Level 6, 250 Collins Street, Melbourne VIC 3000, Australia Email: [email protected] | Website: RTO: 40735 CRICOS: 03796A ABN: 24 111 139 578 SITHCCC027 – Class Activities Book (Student) Version 1. Roasting: - Dish: Roasted vegetables. docx from MANAGE QUALITY CUSTOMER SERVICE 1 at Greenwich English College. Level 11, 190 Queen St, Melbourne, 3000 Tel: 03 9606 0032 | Web: RTO#6527 | CRICOS#03399C Final. SITHCCC027 Student Assessment Task 1. HOSPITALIT SITXHRM010. 5 gm 25 gm Quinoa 1 gm ½ gm 1 gm Green Lentil 1 gm ½ gm 1 gm Spring thyme 2 pc ½ piece 1 pc SITHCCC027. Doc Preview. Assessment Tasks and Instructions V. These learning and assessment resources were made to help your RTO deliver only the best training experience. You will have access to all the resources as specified in the Task Resource Requirements. 25910Strawberries750 grams1952850Caster sugar85 grams19. If your logbook contains entries from different kitchens. For this unit, the supporting resources comprise: Student Logbook (Assessment Task 2)View SITHCCC027 Student Logbook. • How many meals are required?. SITHCCC027 LEARNER ASSESSMENT PACK 22 View SITHCCC027 Assessment 1. View SITHCCC023 SITHCCC027 Task 2 Performance. Explain your decision. The information contained in this resource is, to the best of the project team’s and publisher’s knowledge true and correct. If your logbook contains entries. View SITHCCC027 - Student Assessment. SITHCCC027 - Prepare Dishes Using Basic Methods Of Cookery #1. Salisbury College Australia SITHCCC027 Prepare dishes using basic methods of cookery STUDENT Assessment. AI Homework Help. pdf from ACCOUNTING 240A at Swinburne University of Technology . Expert Help. Cookery method Description Impact on food Grilling Cooking food over an open flame or a high heat source, like a grill or barbeque, is referred to as grilling. This is enough for 6-8 servings, with about 1/2 cup per serving. SITHCCC027 PREPARE DISHES USING BASIC METHODS OF COOKERY – Observation report ASSESSMENT B – OBSERVATION REPORT ASSESSMENT INFORMATION Learner name Learner ID Assessor name Date Observable skill/task Use basic methods of cookery to complete two portions of a dish. SITHCCC027. Total views 18. To ensure your responses are satisfactory, consult a range of learning resources and other information such as handouts, textbooks,. Total views 9. View SITHCCC027 Student Guide. Solutions available. Braising Food partially suspended in liquid , cooked in the oven covered with a lid . au | CRICOS Code: 03867B | RTO ID: 45629 Student Assessment Tasks SITHCCC027 - Prepare dishes using basic methods of cookery SITHCCC027 Prepare dishes using basic. Henan Polytechnic University. Log in Join. • Chili Cause 3 tbsp. COOKERY. SITHCCC027 – Prepare dishes using basic methods of cookery Student Assessment Guide | Version 1 Pass Global Pty Ltd t/a ALTEC College |Provider Code: 22034 | CRICOS Code: 02926D Page 18 of 50 b) 250 ml water c) 8 button mushrooms Access your digital learner resource or the PDF Recipe book on your Course files and answer Q17 to Q25 based on. View Lincoln’s full profile. It also serves as a handy reference guide on what you need to do during your assessment and how you. Expert Help. Log in Join. View SITHCCC027-Assessment 1-Short Answer Questions-V1. NOTE: This is a sample only. Pages 3. SITHCCC027 Prepare dishes using basic methods of cookery Student Logbook Supervisor Declaration Section Note for student: Please note, that one of these declarations must be completed by each workplace supervisor. Food Network: A great resource for recipes that include dairy products, dry goods, and fruit, with options ranging from quick and easy meals to more complex dishes. docx - About this document This. Bakin g Baking is a method of preparing food that uses dry heat, normally in an oven , but can also be done in hot ashes , or on hot stones . CHCECE004-Learner-Resource_-V2_-300617 (1). Bakin g Baking is a method of preparing food that uses dry heat, normally in an oven, but can also be done in hot ashes, or on hot stones. Resources and equipment required to complete this assessment • Access to textbooks and other learning materials. SITHCCC027 Prepare dishes using basic methods of cookery Student Logbook Supervisor Declaration Section Note for student: Please note, that one of these declarations must be completed by each workplace supervisor. Planning the Assessment Recommended date for assessment - [assessor to set a date as per time table] Access all resources mentioned in required resources either printed copies or access via the internet Time required for assessment: 4 hours. SITHCCC027 Prepare dishes using basic methods of cookery Student Logbook During your assessment for this unit, you will be required to demonstrate a range of the skills and knowledge that you have developed during your course. School Of Engineering And Technology. Suite 1, Level 1, 37 – 39 George Street, Parramatta, NSW 2150 P: +61 2 8677 4637 | E: reception@csb. Assessment for this unit For you to be assessed as competent, you must successfully complete two assessment tasks: Assessment Task 1: Knowledge questions – You must. Log in Join. v1. Anie sithccc027 sat v10 page 14 of 26 sithccc027. Peach County High School. These tasks have been designed to help you demonstrate the skills and knowledge that you have learnt during your course. shawarma vadouvan-roasted cauliflower with harissa chickpea Grilling It is when food is. Remove from heat and strain. Solutions Available. SITHCCC027 Prepare dishes using basic methods of cookery Student Logbook During your assessment for this unit, you will be required to demonstrate a range of the skills and knowledge that you have developed during your course. Place the butter and oil together in a heavy-based frying pan and heat until the cooking. COOKERY. Doc Preview. docx from UNIVERSITY 116 at University of the Fraser Valley. Contextualisation must retain the integrity of the assessment and the outcome of the unit of competency. SITHCCC027 Prepare dishes using basic methods of cookery Document: SITHCCC027 Student Logbook RTO #. SITHCCC027 Student Guide. Food Network: A great resource for recipes that include dairy products, dry goods, and fruit, with options ranging from quick and easy meals to. These. Dishes Cooking time and temperature Easy braised chicken Depending on the thickness of the chicken breast, it takes 30-35 minutes. Log in Join. Study Resources. These tasks have been designed to help you demonstrate the skills and knowledge that you have learnt during your course. Please note that you may complete a number of cooking methods and food types during one session, therefore you will only need to complete a single reflective journal for these cases. Log in Join. 0 Updated on 14 July 2022 This document is uncontrolled when printed (printed on 14 July 2022) Page 5 of 29 Technology skills to: • use food preparation equipment. Log in Join. edu. If any items of the checklist are incomplete or not clear to the student,. SITHCCC023 Use food preparation equipment/SITHCCC027 Prepare dishes using basic methods of cookery cluster v1. pdf - SITHCCC027 Prepare dishes. 12. SITHCCC027 - Student Logbook. Victorian Institute of Technology. . . View SITHCCC027 Assessment 1 -Assignment (10). Introduction Welcome to the Student Assessment Tasks for SITHCCC027 Prepare dishes using basic methods of cookery. Student Assessment Task SITHCCC027 Prepare dishes using basic methods of cookery First published. SITHCCC023 Use food preparation equipment /SITHCCC027 Prepare dishes using basic methods of cookery cluster v1. pdf from BSBMKG 438 at Melbourne Institute of Business & Technology. 1. View SITHCCC027 Assessment 1 NADINE-Short answer questions V1. - Cooking Method: Gently cooking eggs in simmering water until the whites are set but the yolks remain runny. docx from BUSI 1000 at FIST Peshawar. Introduction. docx from KWN, KEWARGANEGARAAN 123 at SMA Negeri 9 Manado. 7. These tasks have been designed to help you demonstrate the skills and knowledge that you have learnt during your course. Describe the features, functions, and safe operating practices for the following fixed commercial equipment used in the kitchen. These tasks have been designed to help you. Get the latest SITHCCC027 Prepare dishes using basic methods of cookery training materials from one of the most trusted resource developers — Precision RTO. pdf. . Let’s look at what you w ill learn on completion of this unit. Suite 1, Level 1, 37 – 39 George Street, Parramatta, NSW 2150 P: +61 2 8677 4637 | E: [email protected] Prepare dishes using basic methods of cookery Assessment Task 1: Knowledge questions Qualification SIT40521 – Cert IV in Kitchen Management Unit Code/Name SITHCCC027 – Prepare dishes using basic methods of cookery Re-Assessment Yes No Student ID Student Name Student Email Address @brighton. Solutions Available. Pages 2. Log in Join. Used for large joints of meat , large portions cuts or fibrous vegetables Braised beef in red wine , lamb shanks Braised fennel in orange juice an a bouquet garni , stuffed cabbage rolls Roasting Food exposed to direct heat in an oven or an open fire . Pages 59. 1. Log in Join. . Our learner resources include: Learner Guide PowerPoint Presentation Session Plan Classroom Activities Self Study Guide Our assessment resources include: Assessment Pack (Student) Trainer Assessment Pack (Mar. • Provide access to industry current equipment, technology and software, and legislative and regulatory resources and documentation as specified in the assessment conditions. Upload to Study. View SITHCCC027 Service Planning Template. SITHCCC027 – Prepare dishes using basic methods of cookery Student Assessment. View SITHCCC027 Student Assessment Tasks RA. How many meals are required? Describe how you will ensure that the correct number of. View SITHCCC027 - Assessment Requirements. Please note that some assessment tasks require you to submit completed forms and templates. Unit Code Unit Name Name of the Document SITHCCC027 Prepare dishes using basic methods of cookery Student Guide RTO. AI Homework Help. pdf from MANAGEMENT HUMAN RESO at Lahore University of Management Sciences, Lahore. If you completed all your shifts at the one venue then you would only submit one. Study Resources. For you to be assessed as competent, you must successfully complete two assessment tasks: Assessment Task 1: Knowledge questions – You must answer all questions. Assessment Tasks and Instructions Student Name BHAWANJEET SINGH SAINI Student Number 19675 Course and. Total views 2. . Identified Q&As 12. bikash456. docx. docx. Study Resources. Study Resources. Solutions available. 153Icy butter, cut into a few dices165 grams42. BrigadierMantis3241. SITHCCC 017. The information contained in this resource is, to the best of the project team’s and publisher’s knowledge true and correct. Q1: Calculate the ingredient amounts needed to prepare 15 portions of the recipe. 3 Minimise waste to maximise profitability of dishes produced. docx from MSC 32 at St. : Portion Cost: Sale Price at 30% ( Food Cost) Sales Price Food Cost % Commodities Item Specification Weight kg/l/Unit Cost per kg/l/Unit Actual cost Ham 50 g Eggs 6 ea Salt Pepper Butter 60 g Bread slice 1 ea Tomato. Students also studied. The unit applies to cooks working in hospitality and catering organisations. Scribd is the world's largest social reading and publishing site. • You will require access to the learner resource for this unit, the internet and a computer (if submitting via LMS) or a. 0 – Updated on 26 September 2022 Page 3 of 16 Cooking Steps 1 Heat the butter in a pot. Doc Preview. STUDENT ASSESSMENT GUIDE SITHCCC027 Prepare dishes using basic methods of. docx from WLN 101 at University of Rochester. Address your queries and concerns regarding this task Answer SITHCCC027 Prepare from MGMT STRATEGIC at Australian National UniversityView SITHCCC027_Student Logbook_v1. View SITHCCC027 - Student Logbook. ACT 1968. : 2. Study Resources. v1. These include: interpreting standard recipes and food preparation lists confirming food production requirements. Page 9 Department of Training and Workforce Development. The unit applies to cooks working in hospitality and catering organisations. ☐ The due date of this assessment task is in accordance with your timetable. Expert Help. 4. Doc Preview. _____ SITHCCC027 Assessment Instruction Version: 1. Pages 3. SITHCCC027 Prepare dishes using basic methods of cookery chef’s knife filleting knife palette knife paring knife utility knife measures: measuring jugs measuring spoons portion control scoops mortar and pestle mouli pots and pans service-ware: crockery cutlery and serving utensils scoops, skimmers and spiders scales stainless steel bowls small. Pages 26. Supporting resources: Supporting resources include templates, journals, workbooks and portfolios which can be used to support you in. docx - Task 2 1. docx - Self-Study Guide. SITHCCC027 Prepare dishes using basic methods of cookery For you to be assessed as competent, you must successfully complete two assessment tasks: Assessment Task 1: Knowledge questions – You must answer all questions correctly. Doc Preview. docx from MATH 123 at Dav Sr. docx from MANAGMENT 120 at Trident Technical College. N. Your assessor will discuss the tasks to be. pdf from BUS 100-300 at Alliance. The SITHCCC027 RTO materials are now available for delivery. HISTORY 041. a) 1 tbsp honey SITHCCC027 – Prepare dishes using basic methods of cookery. To ensure your responses are satisfactory, consult a range of learning resources and other information such as handouts, textbooks,. source: Total Cost: Portion size. Sithccc027 prepare dishes using basic methods of. Doc Preview. Assessment Details Qualification Code/Title. Suite 1, Level 1, 37 - 39 George Street. MasterPorcupinePerson560. Service Planning Template Determine production requirements Confirm food production requirements Analyse. Pages 40. 2 Written Assignment - Student. Pages 41. SITHCCC027 Prepare dishes using basic methods of cookery Introduction Welcome to the Student Assessment Tasks for SITHCCC027 Prepare dishes using. Place/Location where assessment will be conducted Resource Requirements Pen, paper,. SITHCCC027 – Prepare dishes using basic methods of cookery Student Assessment Guide | Version 1 Pass Global Pty Ltd t/a ALTEC College |Provider Code: 22034 | CRICOS Code: 02926D Page 24 of 50 Q23: Recipes: Stir fry vegetables and Veal medallions in mushroom cream sauce a) Briefly describe the stir fry frying method of cooking and the appearance. Cookery method Description Impact on food Baking Baking is a sort of dry heat cooking, similar to roasting that takes place in a confined space, such as an oven, rather than over an open flame. 07/02/2023. CHCECE004-Learner-Resource_-V2_-300617 (1). . Food is impacted in a variety of. SITHCCC027 Prepare dishes using basic methods of cookery Student Resources Service Planning Template Determine production requirements- 1 Confirm. View Harvinder Gill - SITHCCC027_Assessment_A_Short_Answer. SITHCCC027 PREPARE DISHES USING BASIC METHODS OF COOKERY – Short answer c) 8 button mushrooms Access your digital learner resource or the PDF Recipe book on your Course files and answer Q17 to Q25 based on the nominated recipe and your learner resource. Study Resources. Pages 23. SITHCCC027 Prepare dishes using basic methods of cookery Student Logbook SITHCCC027. docx - CLUSTER 2. De-seed and slice chilli. SITHCCC027 Student Logbook v1. sithccc027 | rto: 45680 | cricos: 03907k 31 3. Assessment Task 1: Knowledge questions Information for students Knowledge questions are designed to help you demonstrate the knowledge. docx from BSC MISC at Western Michigan University. The unit applies to cooks working in. Questions Provide answers to all of the questions below. SITHCCC027 Prepare dishes using basic methods of cookery Student Logbook Supervisor Declaration Section Note for student: Please note, that one of these declarations must be completed by each workplace supervisor. ccc005 Task 2. SITHCCC 017 * We aren't endorsed by this school. SITHCCC027 Prepare dishes using basic methods of cookery Student Logbook Supervisor Declaration Section Note for student: Please note, that one of these declarations must be completed by each workplace supervisor. as to the, as to the, as to the, as to the, as to the, as to Supporting resources: Supporting resources include templates, journals, workbooks and portfolios which can be used to support you in providing evidence of your competence. P0056405 Learning Resource CHCCCS007. 00 Ref. View Assignment - SITHCCC027 Student Assessment Tasks (1). Fat is used to aid in the cooking process Meat - Roast lamb, beef, pork, etc Poultry - Roast duck, chicken, guineafowl, etc Eggplant - Roast eggplant Potatoes - Roast potatoes J:VETHospitalitySIT30821 Certificate III in Commercial CookerySITHCCC027STUDENT GUIDESITHCCC027 Student Assessment v1. Total views 2. DIPLOMA OF LEADERSHIP AND MANAGEMENT 511. docx - SITHCCC027 Prepare dishes using. Log in Join. 0 Updated on 14 July 2022 This document is uncontrolled when printed (printed on 14 July 2022) Page 21 of 292. SITHCCC027 Student Logbook. . 1_2023 Dishes Ingredients according to food production sequencing Production step walnut salad Finely grated zest and juice of oranges Finely grated zest and juice of lemon Soy sauce Chicken stock Orange marmalade Duck breast. AA. The following resources and tools are required to complete this assessment: a) Internet access b) Word processing software c) Access to workplace documents (if. Identified Q&As 6. docx - Final results. AI Homework Help. If your logbook contains entries from different kitchens. docx from MANAGEMENT HUMAN RESO at School of Advance Business and Commerce, Faisalabad. Log in Join. Business document from Southern New Hampshire University, 5 pages, Service Planning Template Determine production requirements Confirm food production requirements Analyse the standard recipe and associated food preparation list which you will be working from and answer the following questions. 1 April 2023 SITHCCC027 Prepare dishes using basic methods of Your Task Complete the following commercial kitchen activities demonstrating skills and knowledge to use a range of basic cookery. Expert Help. Log in Join. View SITHCCC027 Lesson outline (2). Poaching • Tough cuts – Tough cuts are the parts of meat that contain a lot of collagen, making it firm to touch and hard to cook. 1. Vinegar3 tbsp. Pages 12. Total views 25. Please refer to the Unit Application Page. Service Planning: SITHCCC027 Prepare dishes using basic methods of cookery Determine production requirements Recipe1: AI Homework Help. SITHCCC027 LEARNER ASSESSMENT PACK 5 Before you commence your assessment, ensure that you have a good knowledge of the subject, have thoroughly read your Learner Resource, and clearly understand the assessment requirements and the expectations of the industry to which the assessment is related. The unit applies to cooks working in hospitality and catering organisations. 1. BSBWRT. SITHCCC027 prepare dishes using basic methods of cookery First. Supporting resources: Supporting resources include templates, journals, workbooks and portfolios which can be used to. 2. COOK SITHCCC029. View SITHCCC027_Student_Logbook. View SITHCCC027_Student Assessment tool_V1_2023. • You will require access to the learner resource for this unit, the internet and a computer (if submitting via LMS) or a. Tribhuvan University. Description This unit describes the performance outcomes, skills and knowledge required to use a. 03664B RTO No. SITXMGT 001. Bread, rolls, cookies, pies, pastries,. Pages 7. AI Homework Help. docx - Service. Pages 3. Solutions available. Your SITHCCC027 RTO training package will include this set of materials: Learner. Log in Join. Please ensure that you read the instructions provided with these tasks carefully. SITHCCC027 Prepare Dishes Using Basic Methods of Cookery Task 1 QnA #1. Cluster 2. P0056405 Learning Resource CHCCCS007 13 New South Wales Technical and Further. Identified Q&As 36. SITHCCC027 - Prepare dishes using basic methods of cookery Student Assessment Tasks Questions 1. pdf - Assessment. SITHCCC027 - Prepare dishes using basic methods of cookeryStudent Assessment Tasks Questions 1. Using a meat bat, flatten out the chicken breast to an even thickness, about 5 mm. Suite 1, Level 1, 37 - 39 George Street, Parramatta, NSW 2150 P: +61 2 8677 4637 | E: SITHCCC027 PREPARE DISHES USING BASIC METHODS OF COOKERY – Short answer 3. Doc Preview. ASSESSMENT COVER SHEET: ASSESSMENT TASK 1 (AT1) Student Detail Student Name Student Id: Group No (If Applicable): Assessment Details Unit of Competency SITHCCC027 - Prepare dishes using basic methods of cookery. If you completed all your shifts at the one venue then you would only submit one. Total views 22. These tasks have been designed to help you demonstrate the skills and knowledge that you have learnt during your course. John's University. 0. SITHCCC027 prepare dishes using basic methods. 0. 1 (1). Precision RTO Resources recommends that your RTO contextualise the assessment tools to suit particular industry requirements and specific organisational requirements before using them. View SITHCCC027_Student Assessment tool_V1_2023. These tasks have been designed to help you demonstrate the skills and knowledge that you have learnt during your course. Rockford University. SITHCCC027 Prepare dishes using basic methods of cookery Assessment 1 – Knowledge Question Assessment Cover Sheet &. Unit Summary Unit Details SITHCCC027 - Prepare dishes using basic methods of cookery Assessment Type This is a summative assessment, which requires each student to have adequate practice prior to undertaking this assessment. • To ensure your responses are satisfactory, consult a range of learning resources and other information such as handouts, textbooks, learner resources etc. Moodle), or independent learning. SITHCCC027 Self-Study Guide. How many meals are required? Describe how you will. • Access to a computer, printer, Internet and email software (if required). Drain and keep heated using paper towels. pdf from HOSPITALITY 00000 at William Angliss Institute. . B. CHEM. Introduction Welcome to the Student Assessment Tasks for SITHCCC027 Prepare dishes using basic methods of cookery. You must respond to all questions and submit. View SITHCCC027 Student Assessment Tasks (2). Student Assessment Task SITHCCC027 Prepare dishes using basic methods of cookery First published 2020 RTO. Study Resources. AI Homework Help. an industry workplace; or 2. SITHCCC029 Service Planning Template. To ensure your responses are satisfactory, consult a range of learning resources and other information such as. au. Expert Help. SITHCCC027 Prepare dishes using basic methods of cookery 10. View 7. : 03457B The SITHCCC027 RTO materials are now available for delivery. Given: Total amount of lamb cubes available: 400 grams Desired portions: 2 To calculate the number of portions: SITHCCC027 Prepare dishes using basic methods of cookery 16 Divide the total amount of lamb cubes by the serving size per portion: 400 grams / 2 portions = 200 grams per portion So, in this case, each portion will consist of 200. SITHCCC027- Task 2 – Skill Test Unit Code SITHCCC027 Unit Description Prepare dishes using basic methods of cookery Assessment Type Task 2 – Skills Test Assessment Location Kitchen - 460 Cleveland St, Surry Hills By submitting this work, I declare that: I have been advised of the assessment requirements, have been made. Identified Q&As 55. SITHCCC027 - Prepare dishes using basic methods of cookery Student Assessment Tasks submitting assessments assessment appeals re-assessment guidelines responding to written questions. View SITHCCC027 Student Guide. Identified Q&As 3. James Cook University. AI Homework Help. SITHCCC027 Student Logbook. View SITHCCC027 Assessment 1 -Assignment (1). Page 6 of 17 Hilton Academy: Level 6, 250 Collins Street, Melbourne VIC 3000, Australia Email: [email protected] | Website: RTO: 40735 CRICOS: 03796A ABN: 24 111 139 578 SITHCCC027 – Class Activities Book (Student) Version 1. 1. 1_2023 Assessment task description: This is the first (1) assessment task you must successfully complete to be deemed competent in this unit of competency. You will have access to all the resources as specified in the Task Resource Requirements. Assessments are designed to be completed. Study Resources. edu. 6. Identified Q&As 6. SITHCCC027| Prepare dishes using basic methods of cookery - Task 1 V1. docx from MANAGEMENT MISC at Far Eastern University. STUDENT ASSESSMENT GUIDE SITHCCC027 Prepare dishes using basic methods of. . SITHCCC027- Task 2 – Skill Test Unit Code SITHCCC027 Unit Description Prepare dishes using basic methods of cookery Assessment Type Task 2 – Skills Test Assessment Location Kitchen - 460 Cleveland St, Surry Hills By submitting this work, I declare that: I have been advised of the assessment requirements, have been made aware of my rights and responsibilities as an assessment learner, and. Total views 12. docx - SITHCCC027 - Prepare Dishes. Assessment Details Qualification Code/Title Assessment Type Task 1 Time allowed Due Date Location Term / Year Unit of Competency National Code/Title SITHCCC027 Prepare dishes using basic methods of cookery Student Details Student Name Student ID Student Declaration: I declare that the work submitted is my own and has not been copied or. Suite 1, Level 1, 37 - 39 George Street, Parramatta, NSW 2150 P: +61 2 8677 4637 | E: Assessment Task 1: Knowledge questions Information for students Knowledge questions are designed to help you demonstrate the knowledge which you have acquired during the learning phase of this unit. Questions Provide answers to all of the questions below. Poaching is. If you completed all your shifts at the one venue then you would only submit one. If you completed all your shifts at the one venue then you would only submit one.