cookery course

Student Name

Student Number

Course and Code

Unit(s) of Competency and Code(s)

SITHCCC026 Package prepared foodstuffs

Stream/Cluster

Trainer/Assessor

Assessment for this Unit of Competency/Cluster

Details

Assessment 1

Short Answers

Assessment 2

Practical Observation

Assessment 3

Assessment conducted in this instance: Assessment 1 |_| 2 |X| 3 |_|

Reasonable Adjustment

1. Has reasonable adjustment been applied to this assessment?

No |_| No further information required

Yes |_| Complete 2.

2. Provide details for the requirements and provisions for adjustment of assessment:

Student to complete

|_|

My assessor has discussed the adjustments with me

|_|

I agree to the adjustments applied to this assessment

Signature

Date

2nd Assessor to complete

|_|

I agree the adjustments applied to this assessment are reasonable

Name

Signature

Date

What will be assessed

The purpose of this assessment is to assess you underpinning knowledge to complete the tasks outlined in the elements and performance criteria for this unit of competency and relating to the following aspects:

demonstrate procedure to check quality of foodstuffs against quality criteria

appropriately package and label each of the following foodstuffs:

· beverages

· dairy products

· dry goods

· frozen goods

· fruit and vegetables

· meat, poultry or seafood

select and use the following aseptically treated packaging materials for the above foodstuffs:

· plastic cling wrap

· plastic or foil containers

· polystyrene foam

· recyclable packaging materials

package foodstuffs within commercial time constraints

maintain packaging work area in line with food safety environmental requirements.

Place/Location where assessment will be conducted including timeframes

Resource Requirements

Refer to the assessment requirements outlined in the SIT training Package for the Unit SITHCCC026 Package prepared foodstuffs.

· Pen, paper

· Calculator

· Packaging materials to meet the assessment requirements outlined in the performance evidence

· Packaging equipment as determined

· Labels

Other: (list here)

1.

2.

3.

Instructions for assessment including WHS requirements

1. You are required to package each of the foodstuffs listed below. For this purpose you are required to establish a checklist which lists the quality criteria for each item to determine suitability for packaging. You are required to use this checklist and check the suitability of each food item for packaging.

2. You will be observed packaging and labelling each of the following foodstuffs:

beverages

dairy products

dry goods

frozen goods

fruit and vegetables

meat, poultry or seafood

using the following aseptically treated packaging materials:

plastic cling wrap

plastic or foil containers

polystyrene foam

recyclable packaging materials

The observation includes aspects relating to maintaining the cleanliness of the packaging area and equipment and performing the tasks within the timelines permitted for this assessment as instructed by your trainer.

The observation criteria in the checklist below provide a guideline for each requirement.

Statement of Authenticity

|_|

I acknowledge that I understand the requirements to complete the assessment tasks

|_|

The assessment process including the provisions for re-submitting and academic appeals were explained to me and I understand these processes

|_|

I understand the consequences of plagiarism and confirm that this is my own work and I have acknowledged or referenced all sources of information I have used for the purpose of this assessment

Student Signature: Date: / /201

This assessment:

First Attempt |_|

2nd Attempt |_|

Extension |_| – Date:    /    /   

RESULT OF ASSESSMENT

Instance 1

Satisfactory |_| Not Yet Satisfactory |_|

Instance 2

Satisfactory |_| Not Yet Satisfactory |_|

Instance 3

Satisfactory |_| Not Yet Satisfactory |_|

Feedback to Student:

Assessor(s) Signature(s):

Date:

   /    /     

Student Signature

Date:

   /    /     

Instance

Date

Duration from ... to...

Foodstuffs

Packaging

Instance 1:

|_| beverages

|_| dairy products

|_| dry goods

|_| frozen goods

|_| fruit and vegetables

|_| meat, poultry or seafood

|_| plastic cling wrap

|_| plastic or foil containers

|_| polystyrene foam

|_| recyclable packaging materials

Instance 2:

|_| beverages

|_| dairy products

|_| dry goods

|_| frozen goods

|_| fruit and vegetables

|_| meat, poultry or seafood

|_| plastic cling wrap

|_| plastic or foil containers

|_| polystyrene foam

|_| recyclable packaging materials

Instance 3:

|_| beverages

|_| dairy products

|_| dry goods

|_| frozen goods

|_| fruit and vegetables

|_| meat, poultry or seafood

|_| plastic cling wrap

|_| plastic or foil containers

|_| polystyrene foam

|_| recyclable packaging materials

Food stuff category

Product selected

beverages

dairy products

dry goods

frozen goods

fruit and vegetables

meat, poultry or seafood

Food stuff category

Product selected

Packaging Material selected

beverages

dairy products

dry goods

frozen goods

fruit and vegetables

meat, poultry or seafood

Instances 1-3 (or all combined in 1 instance as relevant)

Observation Criteria

1.Instance

2. Instance

3. Instance

S

NYS

S

NYS

S

NYS

Comments

1

Provides a detailed checklist which lists the quality criteria for each product identified for packaging

The criteria listed for quality of each product are sufficient in detail

The criteria provided are suitable for the products listed

The quality criteria of each foodstuff/product is checked using the appropriate techniques e.g. temperature checks etc. according to criteria and entered in checklist

1.

2.

3.

4.

5.

6.

Any discrepancies or issues are reported as relevant

2.

Suitable packaging materials are identified for each foodstuff /product

3.

The packaging area is clean and sanitised

The equipment/utensils are checked for safe operation

The equipment/utensils are checked for cleanliness and sanitation as relevant

The utensils required for packaging are prepared and are in foodsafe condition

Food labels are prepared/available

Pen or printing provisions are prepared for labelling

The storage areas/provisions are prepared and clean

A logical workflow is prepared in the packaging area

4.

Each food product is packaged using the correct technique

The product is labelled with correct details.

The correct storage requirements are identified

The packaged item is removed to storage promptly

The packaging area is cleaned and maintained between change of food products/ commodities for packaging as relevant

5.

The food packaging area is cleaned and sanitised

Equipment is cleaned and sanitised as required

Any maintenance requirements are identified

The stock levels of packaging materials are checked

Maintenance requirements are reported

Ordering requirements for packaging materials are reported

Each packaging task has been completed within acceptable timeframes to industry standards:

1.

2.

3.

4.

5.

6.