Unit assessment pack (UAP) Australian College of the Professions RTO No XXXXXXXXXXCRICOS No. 03608K ACP-SITHCCC008 V XXXXXXXXXXLW XXXXXXXXXXPage 1 of 103 SIT40516 Certificate IV in Commercial Cookery...

Unit assessment pack (UAP)


Australian College of the Professions
RTO No XXXXXXXXXXCRICOS No. 03608K
ACP-SITHCCC008 V XXXXXXXXXXLW XXXXXXXXXXPage 1 of 103



SIT40516 Certificate IV in Commercial Cookery


Student ID:
Student Name:
Assessor Name:
Date:
FOR TRAINER ONLY
Assessment Attempt
Completion Status
FINAL RESULT
Completion Date:
Assessed by:
TRAINER SIGNATURE
SITHCCC008
Prepare vegetable, fruit, eggs and farinaceous dishes
LEARNER WORKBOOK


Australian College of the Professions
RTO No XXXXXXXXXXCRICOS No. 03608K
ACP-SITHCCC008 V XXXXXXXXXXLW XXXXXXXXXXPage 2 of 103

Unit Assessment Pack (UAP) – Cover Sheet
Student and Traine
Assessor Details
Student ID
Student name
Contact number
Email address
Traine
Assessor name

Student Declaration

• I certify that the work submitted for this assessment pack is my own. I have clearly
eferenced any sources used in my submission. I understand that a false declaration is a
form of malpractice;
• I have kept a copy of this assessment pack and all relevant notes, attachments, and
eference material that I used in the production of the assessment pack;
• For the purposes of assessment, I give the traine
assessor of this assessment the
permission to:
o Reproduce this assessment and provide a copy to another member of staff; and
o Take steps to authenticate the assessment, including communicating a copy of this
assessment to a checking service (which may retain a copy of the assessment on its
database for future plagiarism checking).

Student signature: ________________________________


Date:





Australian College of the Professions
RTO No XXXXXXXXXXCRICOS No. 03608K
ACP-SITHCCC008 V XXXXXXXXXXLW XXXXXXXXXXPage 3 of 103

Assessment Plan
To demonstrate competence in this unit, you must be assessed as satisfactory in each of the
following assessment tasks.

Evidence recorded Evidence Type/ Method of assessment Sufficient evidence
ecorded/Outcome
Unit Assessment Task 1 Unit Knowledge Test (UKT) S / NS (First Attempt)
S / NS (Second Attempt)
Unit Assessment Task 2 Role Play S / NS (First Attempt)
S / NS (Second Attempt)
Unit Assessment Task 3 Unit Skills Test S / NS (First Attempt)
S / NS (Second Attempt)
Final result C/NYC Date assessed
Traine
Assessor
Signature


Australian College of the Professions
RTO No XXXXXXXXXXCRICOS No. 03608K
ACP-SITHCCC008 V XXXXXXXXXXLW XXXXXXXXXXPage 4 of 103

Assessment Conditions
Unit purpose/application
This unit describes the performance outcomes, skills and knowledge required to prepare and cook
various vegetable, fruit, egg and farinaceous dishes following standard recipes. It requires the ability
to select and prepare ingredients, and to use relevant equipment, cookery and food storage
methods.
The unit applies to cooks working in hospitality and catering organisations. This could include
estaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes,
esidential caterers, in flight and other transport caterers, and event and function caterers.
It applies to individuals who work with very little independence and under close supervision and
guidance of more senior chefs. They follow predefined organisational procedures and report any
discrepancies to a higher-level staff member for action.
No occupational licensing, certification or specific legislative requirements apply to this unit at the
time of publication.
What the student can expect to learn by studying this unit of competency
• Select ingredients for vegetable, fruit, egg and farinaceous dishes.
• Select, prepare and use equipment.
• Portion and prepare ingredients.
• Cook vegetable, fruit, egg and farinaceous dishes.
• Present and store vegetable, fruit, egg and farinaceous dishes.
Training and assessment resources required for this unit of competency
The student will have access to the following:
 Learner guide
 Unit Assessment Pack (UAP)
 Access to other learning materials such as textbooks
The resources required for these assessment tasks also included:
 Business related environment area, this can be a:
o Real industry workplace
o Simulated industry environment
 Codes of practice and standards issued by government regulators or industry groups


Australian College of the Professions
RTO No XXXXXXXXXXCRICOS No. 03608K
ACP-SITHCCC008 V XXXXXXXXXXLW XXXXXXXXXXPage 5 of 103

 Submission instructions
The learner shall be given one chance to resubmit their assessment after consulting with the trainer on
the improvement areas.
Re-assessment fees-
Assessment- $180 per assessment
Practical/ Examination- $100 per practical/examination

Late Assessment fees-
Up to 2 days late - $25 per assessment
From 3 up to 5 days late - $50 per assessment
More than 5 days late - $180 per assessment
If the assessment has been found to be plagiarised there will be no second attempt for the student
and the student will be deemed incompetent
Academic integrity, plagiarism and collusion
Academic Integrity
Academic Integrity is about the honest presentation of your academic work. It means acknowledging
the work of others while developing your own insights, knowledge and ideas.
As a student, youare required to:
• Undertake studies and research responsibly and with honesty and integrity
• Ensure that academic work is in no way falsified
• Seek permission to use the work of others, where required
• Acknowledge the work of others appropriately
• Take reasonable steps to ensure other students cannot copy or misuse yourwork.
Plagiarism
Plagiarism means to take and use another person's ideas and or manner of expressing them and to
pass them off as your own by failing to give appropriate acknowledgement. This includes material
sourced from the internet, RTO staff, other students, and from published and unpublished work.
Plagiarism occurs when you fail to acknowledge that the ideas or work of others arebeing used,
which includes:
• Paraphrasing and presenting work or ideas without a reference
• Copying work either in whole or in part
• Presenting designs, codes or images as yourown work
• Using phrases and passages ve
atim without quotation marks or referencing the author or
web page
• Reproducing lecture notes without proper acknowledgement.
Collusion


Australian College of the Professions
RTO No XXXXXXXXXXCRICOS No. 03608K
ACP-SITHCCC008 V XXXXXXXXXXLW XXXXXXXXXXPage 6 of 103

Collusion means unauthorised collaboration on assessable work (written, oral or practical) with
other people. This occurs when a student presents group work as their own or as the work of
someone else.
Collusion may be with another RTO student or with individuals or students external to the RTO. This
applies to work assessed by any educational and training body in Australia or overseas.
Collusion occurs when youwork without the authorisation of the teaching staff to:
• Work with one or more people to prepare and produce work
• Allow others to copy your work or share your answer to an assessment task
• Allow someone else to write or edit yourwork (without rto approval)