SITHCCC012 Prepare poultry dishes

SITHCCC012 Prepare poultry dishes – Summative Assessment Tool
SRAGILL Pty Ltd T/A AVETA – Australian Vocational Education & Training Academy, www.aveta.edu.au
CRICOS Provider Code: 02826G, RTO Number: 21888 Page 1 of 30
SUMMATIVE ASSESSMENT TOOL
This Assessment Summary is to be completed by the Assessor and used as the final record of student competence for this Unit of
Competency.

Student Name: Student Group:
Student ID No: Completion Date:
Unit Code: SITHCCC012
Unit Title: Prepare poultry dishes
Assessment Task Outline Result
S ‐ Satisfactory
NS – Not Satisfactory
Assessment Task 1  Produce 8 Dishes (to Standard Recipes) – Student /
Dishes Photos attached
 Observable Behaviours Assessor Checklist
S | NS
Assessment Task 2  Knowledge Evidence
 Assessor Knowledge Evidence Checklist
S | NS
Final Assessment Result for this unit  COMPETENT  NOT YET COMPETENT
Student Declaration:
I declare that the evidence I have submitted
for this unit of competency is my own work
and that I have been assessed in this unit. In
addition I have been provided with
appropriate feedback and I have been advised
of my result. I also am aware of my appeal
rights.
Name: ________________________________
Signature: __________________________
Date: ____/_____/_____
Assessor Declaration:
I have assessed this student’s evidence as per the
Principles of Assessment and the Rules of Evidence
and have provided appropriate feedback to the
student. All the attached evidence is, to the best of
my knowledge, is this student’s work.
Name: ________________________
Signature: ______________________
Date: ____/_____/_____

Note – For International students, AVETA will securely retain all completed assessment items relating to this unit
of competency for six months from the date the decision on competence for the individual unit is made.
Completed assessment items will be attached, where indicated, and not be handed back to the student.
Administrative use only

Entered onto Student Management Database ________________
Date
Initials

SITHCCC012 Prepare poultry dishes – Summative Assessment Tool
SRAGILL Pty Ltd T/A AVETA – Australian Vocational Education & Training Academy, www.aveta.edu.au
CRICOS Provider Code: 02826G, RTO Number: 21888 Page 2 of 30
STUDENT INFORMATION
Copyright:
The contents of this document have been developed by AVETA for use by enrolled students studying with AVETA
for the purposes of completion of a SIT30816 Certificate III in Commercial Cookery qualification only. Your use of
this document is subject to the following terms:
 You will not share this Assessment Tool or its contents with anyone.
 You will not copy, print or email this Assessment Tool unless it is for the sole purpose of completing your
SIT30816 Certificate III in Commercial Cookery qualification.
You will not sell or attempt to sell this document or any of its contents or distribute it free of charge.
In addition except as provided by the Copyright Act 1968, no part of this publication may be reproduced, stored in
a retrieval system or transmitted in any form or by any means without the prior written permission of AVETA.
Legal action may be taken against any person who infringes this copyright through unauthorised copying.
Reasonable Adjustments to the Assessment Tasks – by student request
If you are a student who requires adjustments to be made to the Assessment Tasks for this Unit of Competency to
cater for your specific needs please contact your Trainer or Assessor, as soon as possible, to explain your situation
so that alternative approaches can be made to suit you.
Requirements for Assessment:
In designing this Summative Assessment Tool, AVETA has taken into account the SIT Release 1.2, Sep, 2018
requirements of this Unit of Competency in terms of performance and knowledge.
Assessor to outline a brief summary of the feedback that has been provided to the student for this Unit
of Competency:
SITHCCC012 Prepare poultry dishes – Summative Assessment Tool
SRAGILL Pty Ltd T/A AVETA – Australian Vocational Education & Training Academy, www.aveta.edu.au
CRICOS Provider Code: 02826G, RTO Number: 21888 Page 3 of 30
Assessment Guidelines for Student:
 You are to complete all the assessments that are outlined in this document i.e. Assessment Tasks 1 & 2
and present your evidence to your Assessor so that you can be graded as either S – Satisfactory or NS –
Not Satisfactory for each assessment. In all cases your Assessor will provide you with feedback.
 If the evidence is graded as NS – Not Satisfactory you will be required to re‐submit the evidence. In this
case you will be provided with clear and constructive feedback based on the assessment decision so that
you can improve your skills / knowledge prior to reassessment.
 Only when all assessments have been graded as S ‐ Satisfactory you will be deemed C – Competent; if you
do not satisfactorily complete all the assessment tasks you will be deemed NYC – Not Yet Competent
 Your Assessor will use the Assessor Checklists, in this document, to ensure that all the assessment
requirements have been assessed.
 If you are dissatisfied with an assessment decision you should make an appeal to AVETA’s CEO in writing
no longer than 20 days following advice of the assessment decision.
 To undertake the Assessment Tasks for this Unit of Competency, as it has been determined that you can
use the “Open‐Book Method” to research for information using the Student Resource that has been
provided to you for this Unit of Competency, or where you search the Internet for an appropriate
response, in either case you will be required to provide, a reference to your source, as part of your
Knowledge or Performance evidence submitted for summative assessment.
Note to the Assessor:
That during the Assessment Task 1, you must ensure that the student has access to equipment and facilities that are listed
below (as outlined in the Assessment Conditions – Performance Evidence for this Unit of Competency):‐
 fixtures and large equipment:
 commercial:
 mixers
 commercial grade work benches (1.5 m/person)
 commercial ovens with trays (one per two persons)
 commercial refrigeration facilities:
 cool room and/or fridge
 freezer
 deep‐fryer
 designated storage areas for dry goods and perishables
 double sink
 gas, electric or induction stove tops (two burners per person)
 hot plate or griddle
 salamander or other form of griller (one per four persons)
 storage facilities:
 shelving
 trays
• small equipment:
 baking sheets and trays
 containers for hot and cold food
 cutting boards
 food handler gloves
 graters
 knife sharpening equipment
 sharpening steels and stones
 knives and cleavers:
SITHCCC012 Prepare poultry dishes – Summative Assessment Tool
SRAGILL Pty Ltd T/A AVETA – Australian Vocational Education & Training Academy, www.aveta.edu.au
CRICOS Provider Code: 02826G, RTO Number: 21888 Page 4 of 30
 boning knives
 carving knives
 chef knives
 utility knives
• measurers:
 metric calibrated measuring jugs
 measuring spoons
 portion control scoops
• meat mallet
• oven mitts
• pans and pots for small and large production:
 stainless steel, cast iron, iron and non‐stick fry pans
 large and small pots
• scoops, skimmers and spiders
• scales
• sets of stainless steel bowls
small utensils:
 flour and drum sieves
peelers, corers and slicers
 strainers and chinois
 scrapers
 spatulas
 tongs and serving utensils
• whisks:
 fine stainless steel wire
 coarse stainless steel wire
• service‐ware:
 platters, dishes, and bowls
 cutlery and serving utensils
• spoons:
 large plain and slotted metal spoons
 ladles in a variety of sizes
 serving spoons
 wooden spoons
 temperature probes
 thermometers
• cleaning materials and equipment:
 cleaning cloths
 commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens, equipment and
food storage areas
 dustpans and brooms
 garbage bins and bags
 hand towel dispenser and hand towels
 mops and buckets
 separate hand basin and antiseptic liquid soap dispenser for hand washing
 sponges, brushes and scourers
 tea towels