It. Application. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in-flight and other transport caterers, and. SITHCCC027 – Assessment Booklet - Student copy Version 1. Ingredient list Recipe _____ Ingredient Qty Qty/serves Qty x serves required Select the cookery. •. Close suggestions Search Search. 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 3 of 50 TASK 1 KNOWLEDGE REVIEW LEARNER INSTRUCTION • Answer all the questions. Study Resources. docx from MANAGEMENT HUMAN RESO at School of Advance Business and Commerce, Faisalabad. docx from TVL 356 at University of Notre Dame. au | SITHCCC027 Prepare dishes using basic methods of cookery Chambers School of Business| CRICOS Code: 03867B | RTO ID: 45629 Page 3 of 13 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. 00: $131. . :45062 | CRICOS:104311J | L4 & L5, 14 Railway. Expert Help. 4. Details of Assessment Term and Year Assessment No Assessment Type Time allowed 2 or 2 Practical Room Due. SITHCCC036 Assessment. How many meals are required?. Victoria University. 2. docx from SITHCCC 027 at Imagine Education. SITHCCC027 RTO Trainer Manual Your SITHCCC027 training package comes with a mapping tool to help you find and demonstrate where unit requirements are assessed in the RTO training resources. The Learner Resource document provides heaps of important information and learning activities to help prepare students for the course assessments. Study Resources. Upload to Study. 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 – Learner Guide Version 1. Follow a work schedule to maximise efficiency, taking into consideration time, resources and the roles and responsibilities of other team members. 1 | Last Reviewed: July 2022 | Next review Date: As required | Page 1 of 1 LEARNER GUIDE – SITHCCC027. SITHCCC027 Prepare dishes using basic methods of cookery ISALISBURY COLLEGE AUSTRALIA 2020 | RTO No. 0 RTO 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 plagiarized from any person or source. docx from BSC MISC at Western Michigan University. It requires the ability to select and prepare ingredients, use relevant equipment, and present the final product. au Footer - Bottom links. As a. Upload to Study. SITHCCC027 - Prepare dishes using basic methods of cookeryStudent Assessment Tasks submitting assessments assessment appeals re-assessment guidelines responding to written questions. 4 Pick, wash and chiffonade the basil and parsley leaves. Log in Join. v1. Doc Preview. Present fish and shellfish. Expert Help. 1. 2) Student fiView SITHCCC027 Student Assessment Tasks. RTO 3113. View SITHCCC027 Student Assessment Tasks c. Add sauces and garnishes according to standard recipes. Pages. docx from MANA HUMAN RESO at Glendale High School. These tasks have been designed to help you demonstrate the skills and knowledge that you have learnt during your course. Log in Join. We offer training materials for your students to complete the requirements for SIT20421 – Certificate II in Cookery. 00 Add to cart Type: Learning and Assessment Kit Description Our learner and assessment resources contain everything you need to begin training and assessing your learners. Study Resources. TEQSA No. Resources included. Peach County High School. RTO Works has developed this content in partnership with Reubarquin Press and with the expert industry guidance of Dominique Bendebiza-Caron from Brighton College. :45062 | CRICOS:104311J | L4 & L5, 14 Railway Parade, BURWOOD, NSW 2134 13 Question 2 Complete the table below about major food types used in a commercial kitchen: a. Salt and black pepper- as per taste Soy sauce 3 tbsp. 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. au | RTO Works has developed this content in partnership with Reubarquin Press and with the expert industry guidance of Dominique Bendebiza-Caron from Brighton College. 41089 I CRICOS NO. View SITHCCC027-Learner-Guide-V1. pdf from ECON 11123 at Loreto Grammar School for Girls. edu. Hospitality Works is a series of training and assessment resources developed for qualifications. Portion and serve fish and shellfish according to recipe requirements. Students are required to bring their own laptop with Office 365 (or similar program) to all classes. Document: SITHCCC027 Service Planning Template RTO # 41380 | CRICOS # 03632K |Version: 1. It is important that you provide evidence that you have successfully completed each task. Identified Q&As 18. RTO Entry Requirements. Identify appropriate combinations of food to meet macro- and micro-nutrient requirements. + STUDENT ASSESSMENT PACK (Summative) SIT HCCC027 P R E P A R E D I S H E S U S I N G B A S I C ME T H OBJSB Pty Ltd. Log in Join. RTO Works has developed this content in partnership with Reubarquin Press and with the expert industry guidance of Dominique Bendebiza-Caron from Brighton College. 1 (1). BSB R7 (Precision) - Business Services; FSK (RTO Learning Materials) - Foundation Skills; SIT 16 – Tourism, Travel and Hospitality; eLearning solutions. 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. SITHCCC027 Prepare dishes using basic methods of cookery Application This unit describes the performance outcomes, skills and knowledge required to use a range of basic cookery methods to prepare dishes. 0 – Updated on 21 st September 2022 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 – AT2 Practical Demonstration | Version 1. docx from BUSINEES SITHKOP004 at Kent Institute. The unit knowledge guide is a tool that can be used to help a student extend. Your SITHCCC027 training package comes with a mapping tool to help you find and demonstrate where unit requirements are assessed in the RTO training resources. Food Network: A great resource for recipes that include dairy products, dry goods, and fruit, with options. 0. Our learner and assessment resources contain everything you need to begin training and assessing your learners. 00 $ 238. All of the learning materials and test books required to complete this course will be provided. SITHCCC027 - Prepare dishes using basic methods of cookery | Assessment Task 2 V1. Your SIT30821 Certificate III in Commercial Cookery RTO learning materials package will include access to virtual workplace resources! SIT30821 Virtual workplace resources may include forms, templates, policies, procedures, case studies, scenarios, reports, and other files. For example, if the dish is a roasted chicken, then I would use the roasting method. : 03489A Melbourne Campus: Level 4, 123-129 Lonsdale Street Melbourne, Victoria 3000 Australia Ph: 1300 781 194 E: [email protected] W: Resources required to complete the assessment task: • Access to learner guide and other learning materials. Log in Join. 0 – Updated on 21 st September 2022SIT30821 – Be a Certificate III in Commercial Cookery Provider. • Avoiding food poisoning: o Keep raw seafood below 2°C (for example, over ice in the fridge) until it is ready to be cooked. Document Name: Assessment Task cover sheet RTO Code: 45763 CRICOS Code: 03956A Version: 1. It may refer to your own workplace/organisation, or to a simulated business provided by your assessor. In order to ach. Sr. docx - SITHCCC027 Prepare dishes. Solutions available. Pages 12. School Of. The unit applies to cooks working in hospitality and. You are free to rebrand and reproduce these within your registered training organisation (RTO). 3431 Pacific Hwy Slacks Creek QLD 4127 Ph +61 07 3208 3182. SITHCCC027 Slideshow. Fish fillet, nice shape, well cooked Dish 2☒ Dish 2☐ Mashed potatoes, creamy, smooth, warm, tasty 2. SITHCCC029 - Prepare stocks, sauces and soups Student Assessment Booklet Page: 1 of 81 Version: 1. AI Homework Help. We are here to simplify and alleviate the daunting and exhausting student learning and assessment process for your RTO with the help of our learning and assessment bundle for the “SITHCCC027 Prepare dishes using basic methods of cookery” unit of competency, by providing you with the following necessary resources and tools: • Student Learner GuideSITHCCC027 Prepare dishes using basic methods of cookery Version: 1. SITHCCC027 - Prepare dishes using basic methods of cookery $ 550. docx - SITHCCC027 prepare dishes. • How. 1. SITHCCC027 Prepare dishes using basic methods of cookery Service Planning Assessor 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. Vinegar3 tbsp. Document sithccc027 student guide rto 41380 cricos. Our learner and assessment resources can be used for an unlimited number of students within your RTO. This could include restaurants,. While every effort has been made to achieve strict accuracy in this resource, the publisher would welcome notification of any errors and any 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. Pages 40. RTO Code: 45680 | CRICOS Code: 03907K Unit Assessment Pack (UAP) | Page 4 of 37 V 2: August 2022, Approved: Academic Manager, Next Review: August 2023 Unit outcome • This unit is not graded and the student must complete and submit all requirements for the assessment task for this cluster or unit of competency to be deemed competent. The unit applies to cooks working in hospitality and catering organisations. View SITHCCC027_Student_Logbook_. 0. Identify and manage legal risks and comply with law. 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 (MarView SITHCCC027 Service Planning Template. RTO 32473 CRICOS 03328G. It requires the ability to select, prepare and portion poultry, and to use relevant equipment, cookery and food storage methods. View MergeResult_2023_09_10_10_13_41. Log in Join. bc. 1. Suite 1, Level 1, 37 – 39 George Street, Parramatta, NSW 2150 P: +61 2 8677 4637 | E:. Be sure to PRINT your FIRST name & LAST. 0 Website: Email: [email protected] Page 1 of 3Service Planning: SITHCCC027 Prepare dishes using basic methods of cookery Determine production requirements Recipe1: Vegetable bake with poached egg Confirm food production requirements. pdf from BUS 100-300 at Alliance. Log in Join. This qualification provides a pathway to work as a cook in organisations such as restaurants, hotels, clubs, pubs, cafes, and coffee shops. RTO Training and Assessment Resources From $700 Per Unit. SITHCCC027 prepare dishes using basic methods of cookery SITHCCC027 Prepare dishes using basic methods. SITHCCC027 Prepare dishes using basic methods of cookery Release: 1 SIT HCCC027 Prepare dishes using. Assessment Task 1: Knowledge questions Information for students Knowledge questions are designed to help you demonstrate the knowledge which you. docx from MATH 123 at Dav Sr. N. 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 (Marking. Public School. Log in Join. Suite 1, Level 1, 37 - 39 George Street, Parramatta, NSW 2150 P: +61 2 8677 4637 | E: A template is provided in Appendix C of the Student User Guide. 2. SITHCCC027 - Prepare dishes using basic methods of cookery Chambers School of Business| CRICOS Code: 03867B | RTO ID: 45629 Page 4 of 29 i Resources such as a. The Imperial College of Australia A. 0_RGIT. If your logbook contains entries from different kitchens and venues then. docx from COOKERY SITHCCC003 at Central Queensland University. View Assessment - SITHCCC027-LearningActivityBook-V1. -Material Fee including Kitchen Ingredients and Learning Resources: $ 1000. PRV12152, Provider Category: Australian. v1. docx - Level 11 190 Queen St. Both landlords and renters have specific rights in a tenancy. We are here to simplify and alleviate the daunting and exhausting student learning and assessment process for your RTO with the help of our learning and assessment bundle for the “SITHCCC027 Prepare dishes using basic methods of cookery” unit of competency, by providing you with the following necessary resources and tools: • Student Learner GuideAll resources go through a compliance and quality check with highly experienced professionals who have worked in the VET sector, with ASQA and other regulators. ACC @2023 V1. SITHCCC027 Prepare dishes using basic methods of cookery Student Guide SITHCCC027 prepare dishesSITHCCC027 - Prepare dishes using basic methods of cookery. edu. 00: $2,465. Developing and rewarding Human Resources. Identified Q&As 8. View SITHCCC027_Prepare_dishes_using_basic_methods_of_cookery. B. Expert Help. Our learner and assessment resources can be used for an unlimited number of students within your RTO. 0 | Page 9 of 12 Supervisor Declaration Section Note for student: Please note, that one of these declarations must be completed by each workplace supervisor. Log in Join. Supporting resources: Supporting resources include templates, journals, workbooks and portfolios which can be used to support you in providing evidence of your competence. 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. 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. Expert Help. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHCCC027 Student Pack Version: February 2023 Page 2 of 63. edu. 4 Preparing for assessment. RTO Code: 41578| CRICOS Code: 03806D Page Sequence: 1 . Greenwich English College. RTO Connect Pty Ltd T/A Australian Study Link Institute Version 8. The Imperial College of Australia A. pdf. HRD & Career Managemen. Canberra Institute of Education and Technology CRICOS Provider Code: 03835K | RTO Code: 45592 Introduction Welcome to the Student Assessment Tasks for SITHCCC027 Prepare dishes using basic methods of cookery. This unit describes the performance outcomes, skills and knowledge required to produce pâtés and terrines from standard recipes. Contents Student assessment agreement 3 Assessment Task 1 Cover Sheet 4 Introduction 5 Assessment for. Precision RTO Resources recommends that your RTO contextualise the assessment tools to suit particular industry requirements and specific organisational requirements before using them. 5. Baking can be used for a wide range of foods, including bread, cakes, cookies, and meats. It requires the ability to confirm the dietary requirements of customers, use special recipes, select special ingredients and produce food to satisfy. LTD. If your logbook contains entries. SITHCCC027. 4. 0. 1. SITHCCC027 - Student Logbook. Describe each of the following cookery methods and how they impact different types of food. docx - SITHCCC027 prepare dishes. By focusing on providing well researched, real world RTO resources, we’re able to create SIT learning and assessment materials for a wide range of topics including hospitality, commercial cookery and more. T/A CANBERRA INSTITUTE OF EDUCATION AND TECHNOLOGY Ground Floor 15 Barry Drive, Turner CRICOS Provider Code: 03835K | RTO Code: 45592 Telephone: 0261703300 Email: [email protected] Website: | V1. Guide. 00124K (Melbourne), 02475D (Sydney and Brisbane). AI Homework Help. Identified Q&As 1. internet connection to refer to various resources including ICT Labs • Student assessment booklet • UIA Learners ’ resources for the unit. As a student, you are required to: RTO Code: 45680 | CRICOS Code: 03907K Unit Assessment Pack (UAP) | Page 2 of 39 V 3: August 2022, Approved: Academic Manager, Next Review: August 2023 What the student can expect to learn by studying this unit of competency Training and assessment resources required for this unit of competency. •. docx - Assessment Outcome Sheet SITHCCC027. Open navigation menu. Expert Help. If you completed all your shifts at the one venue then you would only submit one. N. SITHCCC027* Prepare dishes using basic methods of cookery. AI Homework Help. o Don’t leave seafood at room temperature for longer than. View SITHCCC027 Student Assessment Task. View SITHCCC027 Student Assessment Tasks. au Contact us. The activities align with the assessment tools to ensure the content and language are consistent (this is a common problem when RTOs who buy assessment tool-only. Doc Preview. SITHCCC027: Prepare dishes using basic methods of cookery: SITHCCC028:. AI Homework Help. Vinegar3 tbsp. Our unit class activities books support your learners to understand the underpinning knowledge of the training package. $1,500. Study Resources. Doc Preview. This unit describes the performance outcomes, skills and knowledge required to prepare dishes for people who have special dietary needs for lifestyle, medical or religious reasons. 0 Page 2 of 60 Created: September 2022 Last Reviewed: September 2022 Central Australian Institute of Technology Pty Ltd | CRICOS: 03217C |TOID: 22302 ASSESSMENT COMPETENCY RECORD This form is to be completed by the assessor and used as the final record of. . 1. Food types may be frozen or fresh. Mashed potatoes, creamy, smooth, warm, tasty 3. SITHCCC027 Prepare Dishes Using Basic Methods of Cookery Contents Introduction. 45316 Page | 1 1 Welcome to your assessment on the following unit(s) of competency Assessment Resource Summary Unit Details SITHCCC027 - Prepare dishes using basic methods of cookery Assessment Type This is a summative assessment, which requires as a demonstration by the trainer of the practical component. When you complete the Certificate III in Patisserie you will have the skills to work as a patissier or pastry chef in a patisserie, café, restaurant or hotel. The food is half covered rather than fully submerged. The information contained in this resource is, to the best of the project team’s and publisher’s knowledge true and correct. Resources such as a. AI Homework Help. SITHCCC027 prepare dishes using basic methods of cookery First published 2022 Version 1. Expert Help. Premier provider of quality RTO training resources . Doc Preview. These learning and assessment resources were made to help your RTO deliver only the best training experience. Self-Study Guide-SITHCCC027 Prepare dishes using basic methods of cookery Regular price $52. 00. retain the moisture and flavor inside. Tenancy Agreements for Manufactured Home Sites. View SITHCCC027 Student Assessment Tasks. Study Resources. Doc Preview. pdf. CE. Log in Join. Study Resources. BIOL MISC. 2. View SITHCCC027 Student Assessment Record. While every effort has been made to achieve strict accuracy in this resource, the publisher would welcome notification of any errors and any 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 plagiarized from any person or source. Turn saucepan handles away from the edge of the stove so that. You need to answer all of the written questions correctly. SITHCCC027 prepare dishes using basic methods of cookery SITHCCC027. 1300 554 100. Explain your decision. SITHCCC027 Prepare dishes using basic methods of cookery Activities Complete the following activities. If you completed all your shifts at the one venue then you would only submit one. 3. M. Page 2 of 12 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 – Self Study Guide Version 1. docx Solutions Available Duke College BUSINESS MISC Suite 1, Level 1, 37 – 39 George Street, Parramatta, NSW 2150 P: +61 2 8677 4637 | E:. Total views 39. I will correctly reference all resources and. 00. Pages 14. 03664B RTO No. SITHCCC027 Student. First I marinate the chicken with salt, pepper oregano and rosemary and put inside the cool room for 15 to 20 minutes. Student User Guide comply with the due date for assessment. Our learner resources include: Learner Guide PowerPoint Presentation Session Plan Classroom Activities Self Study Guide Our learner resources have been aligned to learner cohorts, industry needs and ACSF indicated levels. docx from ACT 1968 at Rockford University. Ensure that you: review the advice to students regarding answering knowledge questions in the Hospitality Works Student User Guide comply with the due date for assessment which your assessor will provide adhere with your RTO’s submission guidelines answer all questions completely and correctly submit work which is original and, where. Our learner and assessment resources contain everything you need to begin training and assessing your learners. 1. SITHCCC027 RTO Materials – Prepare Dishes Using Basic Methods of Cookery. Doc Preview. This Student Logbook is where you will record evidence of the knowledge and skills you. SITHCCC027 Prepare dishes using basic methods of cookery Supervisor Declaration Section Note for student: Please note, that one of these declarations must be completed by each workplace supervisor. , open or closed book, time limits for completion, etc. docx from COOKERY SITHCCC002 at Australian National University. 50 Unit price / per . Australian Harbour International College RTO ID: 41338 CRICOS Provider Code: 03449J ABN: 74 603 036 102 T: 02 9268 0085 E: [email protected] W: A: Level 4, 114-120 Castlereagh Street Sydney NSW 2000 Australia Student Declaration: I declare that I have been assessed in this unit, and I have been advised of my result. Supervisor Declaration Section Note for student: Please note, that one of these declarations must be completed by each workplace supervisor. SITHCCC027 - Prepare dishes using basic methods of cookery Student Assessment Tasks SITHCCC027 - Prepare dishes using basic methods of cookery Chambers School of Business| CRICOS Code: 03867B | RTO ID: 45629 Page 4 of 20 Information for students Knowledge questions are designed to help you demonstrate the knowledge which you have acquired during the learning phase of this unit. SITHCCC023 Prepare dishes using basic methods of cookery RTO No:45620 CRICOS No:. Document: SITHCCC027 Assessment Tasks RTO # 41380 CRICOS # 03632K |Version: 1. docx - SITHCCC027. docx. International College Pty Ltd ABN 73127947326 RTO ID: 40268 CRICOS ID: 02915G SITHCCC027 Prepare dishes using basic methods of cookery Q. pdf from MANA MKT401 at Loreto Grammar School for Girls. sithccc027 | rto: 45680 | cricos: 03907k 31 3. 0. • To ensure your responses are satisfactory, consult a range of learning resources and other information such as handouts, textbooks, learner resources etc. Log in Join. 5. Assessment Tasks and Instructions V1. red wine braised beef adobong kangkong Roasting In direct heat, the food is cooked with the aid of fat as part of the cooking process. N. (RTO). Ensure that: all food is prepared safely and hygienically you follow portion control procedures you manage your own speed, timing, sequencing and productivity to. Baking This includes reheating your food inside a closed space using dry convection. Pages 12. v1. Pages 14. 0 Page 2 of 60 Created: September 2022 Last Reviewed: September 2022 Central Australian Institute of Technology Pty Ltd | CRICOS: 03217C |TOID: 22302 ASSESSMENT COMPETENCY RECORD This form is to be completed by the assessor and used as the. edu. Pages 34. pdf from PRINCIPLE POM at Alliance. Follow a work flow to maximise efficiency, taking into consideration time, resources and the roles and responsibilities of other team members. docx from MANAGEMENT MN4062 at Davenport University. Study Resources. Southwestern High School. Study Resources. Describe each of the following cookery methods and how they impact different types of food. 3 Minimise waste to maximise profitability of dishes produced. A sweet career creating tasty delights. If you completed all your shifts at the one venue then you would only submit one. ca Website:. Student name: Bhishma lamichhane_____ Student number: S211335_____ This unit of. Expert Help. Describe the features, functions, and safe operating practices for the following fixed commercial equipment used in the kitchen. Supporting resources: Supporting resources include templates, journals,. • Please ensure that you have all the required resources needed to complete this Unit Assessment Task. You will need to take your notes/completed activities. Upload to Study. Australian Harbour International College RTO ID: 41338 CRICOS Provider Code: 03449J ABN: 74 603 036 102 T: 02 9268 0085 E: [email protected] W: A: Level 4, 114-120 Castlereagh Street Sydney NSW 2000 Australia Assessment Details Qualification Code/Title SIT40521 Certificate IV in Kitchen Management Assessment Type Assessment -01 (Knowledge Questions) Assessment- 02 (Logbook) Time allowed Due. docx from COOKERY SITHCCC019 at Edith Cowan University. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067. SITHCCC027 - Prepare dishes using basic methods of cookery Student Assessment Tasks submitting assessments assessment appeals re-assessment guidelines responding to written questions. Study Resources. Log in Join. 1| Page 3 of 19 Assessment 1 – Written Questions Instructions: • This is an individual assessment. 57. SITHCCC027* Prepare dishes. 1. if your RTO has provided you with an assessment cover sheet. SITHCCC027 Prepare dishes using basic methods of cookery Service Planning Assessor 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. The recipe also includes a variety of root. Suite 1, Level 1, 37 – 39 George Street, Parramatta, NSW 2150 P: +61 2 8677 4637 | E: reception@csb.