This includes material sourced from the internet, RTO staff, other students, and from published and unpublished work. Expert Help. SITHCCC030* Prepare vegetable, fruit, eggs and farinaceous dishes . The unit applies to cooks working in hospitality and catering organisations. THIS PAGE IS INTENTIONALLY LEFT BLANK ANIT Australia Pty Ltd T/A Albright Institute of Business and Language RTO #: 45041 CRICOS #: 03553J Head Office Address: Level 2,4 & 8,341- 345 Queen Street, Melbourne VIC 3000 Tel: 1300 189 154 Campuses at: Sydney, Brisbane, Adelaide TRG-DOC-09 Assessment Booklet - UNIT CODE | Version: 1. B. $1,500. Scribd is the world's largest social reading and publishing site. Register or sign in; 0 Items $ 0. BSBWRT 301. 1. docx - SITHCCC027. 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. Describe the features, functions, and safe operating practices for the following fixed commercial equipment used in the kitchen. In the original recipe, the. Want to. 1_2023 Q7: Satisfactory response Greenwich College | ABN 31 114 584 940 | RTO 91153 | CRICOS 02672K Page 13 of 16 SITHCCC027| Prepare dishes using basic methods of cookery - Task 1 V1. 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. OASDAD. 2. Doc Preview. Doc Preview. The Imperial College of Australia A. 0. 1. View SITHCCC027 Lesson outline (2). Total views 16. Expert Help. 2. 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. View SITHCCC027 Student Assessment Tasks - Copy. Don't forget. Pages 12. 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. 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. Assessment Tasks and Instructions V1. • How. • To ensure your responses are satisfactory, consult a range of learning resources and other information such as handouts, textbooks, learner resources etc. Study Resources. . Describe each of the following cookery methods and how they impact different types of food. Student details Student number Student name Assessment declaration Note: If you are an online student, you will be required to. The most common baked. •. 0. COOKERY. Welcome to the Student Assessment Tasks for SITHCCC027 Prepare dishes using basic methods. AI Homework Help. 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. Set on a dish. 1. 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. AI Homework Help. Log in Join. 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. All units in the SITHCCC027 RTO resources package come with the Learner Resource. Total views 17. Le’ Culinaire Hospitality Institute RTO# 45326 / CRICOS# 03667K / ABN 66 615266790 P: +61 02 9211 3945 E: [email protected] A: 424 Harris Street Ultimo 2007 W: Lesson plan Unit of Competence – SITHCCC027 Prepare dishes using basic methods of cookery This unit describes the performance outcomes, skills and. Law document from University of Notre Dame, 74 pages, + STUDENT ASSESSMENT PACK (Summative) SI THC CC027 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 O D S O F CO O K E R Y SIT30821 Certificate III in Commercial Cookery SIT16 - Tourism, Travel and Hospitality Training Package (Release 1. 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. If you completed all your shifts at the one venue then you would only submit one. Sweat the onion and garlic till. SITHCCC027 Contents Introduction. Document: SITHCCC027 Student Logbook RTO # 41380 | CRICOS # 03632K |Version: 1. CAQA, and RTO Training Resources, covered by the license agreement Greenwich College | ABN 31 114. You need to answer all of the written questions correctly. 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. Pages 34. :45062 | CRICOS:104311J | L4 & L5, 14 Railway. The simulated business, The Continent Hotel, can be accessed by going to Username: spencercollegelearner Password: spencercollege@123 Login to The. Study Resources. 4. First I marinate the chicken with salt, pepper oregano and rosemary and put inside the cool room for 15 to 20 minutes. Expert Help. View SITHCCC027_Student Assessment tool_V1_2023. 1. SITHCCC027 1 . SITHCCC027 Assessment THEORY Answer. Assessment Task 1: Knowledge questions – You must answer all questions correctly. 86: SITHCCC028: Prepare appetisers and salads: $0. Introduction. docx. RTO Code: 52787. Students are required to bring their own laptop with Office 365 (or similar program) to all classes. AI Homework Help. Bon Appétit: A popular food magazine that offers a variety of recipes, including those that incorporate dairy products, dry goods, and fruit. View SITHCCC027_Student Assessment tool_V1_2023. Expert Help. docx from COOKERY SITHCCC007 at Central Queensland University. 3 Clean work. SITHCCC027 Student Assessment Tasks. This qualification provides a pathway to work as a cook in organisations such as restaurants, hotels, clubs, pubs, cafes, and coffee shops. These RTO resources will provide you with all the instructions and information required to begin assessingSITHCCC027 Prepare dishes using basic methods of cookery Version: 1. 57. 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. View SITHCCC027 Student Assessment Tasks. Ingredient Qty Qty/serves Qty x serves required Extra virgin oil 1 ½ tp 1 ½ tp 1 ½ x 3 = 4. Solutions available. RTO 32473 CRICOS 03328G. 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. APEX AUSTRALIA VOCATIONAL EDUCATION | SITHCCC027 Assessment Pack v1. ACC@ 2023 V1. If you completed all your shifts at the one venue then you would only submit one. Log in Join. • You will require access to the learner resource for this unit, the internet and a computer (if submitting via LMS) or a. In order to achieve this, we have. As one of the foundational courses in Hospitality and Cookery, we’ve created our SITHCCC027 resources to. SITHCCC027 Student Logbook v1. 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. • You will require access to the learner resource for this unit, the internet and a computer (if submitting via LMS) or a. These tasks have been designed to help you demonstrate the skills and knowledge that you have learnt during your course. . As required | Page 1 of 1 LEARNER GUIDE – SITHCCC027 This Learner Resource has five chapters. SITHCCC027 SITHCCC027 - Prepare dishes using basic methods of cookery Student logbook About this. SITHCCC027: Prepare dishes using basic methods of cookery: SITHCCC028:. . pdf from HOSPITALIT SITXHRM010 at Tribhuvan University. I will correctly reference all resources and. 5. Study Resources. Resources included. docx from BSBPMG 516 at Lonsdale Institute. 0 – Updated on 21 st September 2022SIT30821 – Be a Certificate III in Commercial Cookery Provider. Log in Join. 1 1. docx from KWN, KEWARGANEGARAAN 123 at SMA Negeri 9 Manado. _____ SITHCCC027 Assessment Instruction Version: 1. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web Email [email protected] BJSB Pty Ltd. Page 27 of 71 sithccc027 s2 student assessment pack. SITHCCC023 Use food preparation equipment/SITHCCC027 Prepare dishes using basic methods of cookery cluster v1. 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. Study Resources. Unit Name. 0: March 2023, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K o Don’t let raw meat or associated blood and juices come into contact with other food types. Document: SITHCCC027 Assessment Tasks RTO # 41380 CRICOS # 03632K |Version: 1. It requires the ability to confirm the dietary requirements of customers, use special recipes, select special ingredients and produce food to satisfy. The unit applies to cooks working in hospitality and. LTD. SITHCCC027 - Prepare dishes using basic methods of cookeryStudent Assessment Tasks Questions 1. 1. SITHCCC027 Prepare dishes using basic methods of cookery performance outcomes, skills and knowledge required to use a range of basic cookery methods to prepare dishes. Questions Provide answers to all of the questions below. 1 | Last Reviewed: July 2022 | Next review Date: As required | Page. Our learner and assessment resources can be used for an unlimited number of students within your RTO. SITHCCC027: Prepare dishes using basic methods of cookery: $0. SITHCCC027 prepare dishes using basic methods of cookery SITHCCC027 Prepare dishes using basic. 1. Grilling is a healthy cooking method since it can let extra. Expert Help. Note: You must. This could include restaurants, educational institutions,. 0 CRICOS No. If any gaps are identified the RTO must develop their own evidence gathering methods, assessment. SITHCCC027 Student. Doc Preview. Salisbury College Australia SITHCCC027 Prepare dishes using basic methods of cookery STUDENT Assessment. Successful completion of this unit requires that you complete the range of cooking tasks listed above. • To ensure your responses are satisfactory, consult a range of learning resources and other information such as handouts, textbooks, learner resources etc. Add the onion and sweat without adding colour. :421279 CRICOS No. 2023 Page | 2 International College of Australia Pty Ltd T/A Western Sydney College RTO: 45360 | CRICOS: 03690M Information for Student: All work is to be entirely of the student. Explain your decision. SITHCCC027 - Prepare dishes using basic methods of cookery Chambers School of Business| CRICOS Code: 03867B | RTO ID: 45629 Page 4 of 29 i SITHCCC027 Prepare dishes using basic methods of cookery 5 Logbook summary Use this list to keep track of your progress. SITHCCC027 Learner Resource. Assessment Task 2: Student Logbook – You must complete a range of food preparation tasks using. This unit of competency is also included as part of. SITHCCC029* Prepare stocks, sauces and soups . Our learner and assessment resources contain everything you need to begin training and assessing your learners. 00 Sale price $52. Identified Q&As 1. Unit Type. Victoria University, CRICOS No. View SITHCCC027 Student Logbook. The RPL Kits are written for each qualification and include carefully designed documentation and simple instructions for evidence submission. SITHFAB021 - Provide responsible service of alcohol as a pre–requisite unit of competency. 41089 I CRICOS NO. kuldeep kaur Name of RTO: BIC darwin Trainer/assessor name: edwin escudero If this. qld. Your SITHCCC027 training package will include high-quality and detailed RTO assessment tools, RTO learning resources, and extensive mapping documentation to. Study Resources. Log in Join. The. Solutions Available. Assessment Task 2: Student Logbook – You must complete a range of food. View SITHCCC027_Student_Assessment_Tasks___Copy. If you completed all your shifts at the one venue then you would only submit one. VET Resources Assessment Kits are quality assured RTO resources with audit and update guarantee. Solutions available. Southwestern High School. Application. Expert Help. It typically produces a golden brown crust on the outside of the food while keeping the inside moist and tender. SITHCCC027-LearningActivityBook-V1. SITHCCC027 prepare dishes using basic methods of cookery SITHCCC027 Prepare dishes using basic methods. . Our learner and assessment resources can be used for an unlimited number of students within your RTO. Explain your decision. auSITHCCC027 Prepare dishes using basic methods of cookery Student Resources 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. Level 3, 633 Princes Highway. g. Pages 26. Work cooperatively with colleagues to ensure timely preparation of dishes. Page 27 of 71 SITHCCC027 S2 Student Assessment Pack v11 Durban International from MANAGEMENT 10 at Invertis University. How many meals are required?. 1 Student Full Name David Santiago Buitrago Alarcon Preferred. of cookery. Calculate the number of portions that you need (show your workings). SITHCCC027* Prepare dishes. v1. B. reflective journal sithccc027. SITHCCC027 Prepare dishes using basic methods of cookery Rockford College BRA. 4 Preparing for assessment. , with the learner as described in the RTO’s training and assessment. 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. RTO Code: 45680 | CRICOS Code: 03907K Unit Assessment Pack (UAP) | Page 3 of 61 V 2: August 2022, Approved: Academic Manager, Next Review: August 2023 As a student, you are 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. 4. v1. pdf from BSBMKG 438 at Melbourne Institute of Business & Technology. 2 Add garnishes and accompaniments according to standard recipes. 1. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHCCC027 Student Pack Version: February 2023 Page 2 of 62 The purpose of this. (RTO). . 1 STUDENT GUIDE SITHCCC035 Prepare poultry dishes 9 o ‘days of the week’ stickers o use by food labels o prep labels (item, name, quantity, date, use by) o ‘use first’ or ‘new stock/old stock’ labels. If your logbook contains entries from different kitchens. View SITHCCC027_Student Assessment tool_V1_2023. Industry average 15 2. 3 Dice the eggplant and zucchini into 2 cm pieces. 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. It is important that you provide evidence that you have successfully completed each task. Developing and rewarding Human Resources. 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. RTO Code: 45680 | CRICOS Code: 03907K Unit Assessment Pack (UAP) | Page 4 of 39 Question 1: Give below are Major food types and their quality characteristics. Solutions available. A template is provided in Appendix C of the Student User Guide. Log in Join. 5. 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. Over moderate to low. Vinegar3 tbsp. Expert Help. • How many meals are required?. docx from COMPUTER E 123 at Henan Polytechnic University. 3 Minimise waste to maximise profitability of dishes produced. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067View SITHCCC027-Assessment 1-Short Answer Questions-V1. AI Homework Help. Resources required for this Assessment Task SITHCCC023 Use food preparation equipment & SITHCCC027 Prepare dishes using. SITHCCC027 Prepare dishes using basic methods of cookery Student Resources Service Planning Template Determine production requirements- 1 Confirm food production requirements Analyse the standard recipe and associated food preparation list which you will be working from and answer the following questions. v1. edu. 0 Responsibility:. 4. Poaching: - Dish: Poached eggs. 2. Unit Code: SITHCCC027 Student Assesment Pack New Era Institute (RTO 41543 – CRICOS 03509B) Page 11 of 102 Student Pack . Baking This includes reheating your food inside a closed space using dry convection. SITHCCC027 - Prepare dishes using basic methods of cookery (Release 1) Summary Usage recommendation: Current Mapping: Release Status: Current Releases: Companion volumes: Unit of competency Companion Volume implementation guides are found in VETNet Assessment requirements Companion Volume implementation guides are found in VETNet Delivery: Get the latest SITHCCC027 Prepare dishes using basic methods of cookery training materials from one of the most trusted resource developers — Precision RTO Resources. This unit describes the performance outcomes, skills and knowledge required to produce pâtés and terrines from standard recipes. docx from ACT 1968 at Rockford University. These training and assessment materials are a commercially produced resource designed to underpin training and assessment delivery strategies. Pages 19. This could include restaurants, educational institutions, health. SITHCCC027 - Prepare dishes using basic methods of cookery Student Assessment Tasks meat poultry seafood. Study Resources. SITHCCC027 Prepare dishes using basic methods of cookery Student Resources Service Planning Template Determine production requirements- 1 Confirm food production requirements Analyse the standard recipe and associated food preparation list which you will be working from and answer the following questions. 10 ways to minimise waste and maximise the profitability of cakes, pastries, and breads produced: Measure food waste Forecast food orders Engage staff Practise good stock control. RTO Works has developed this content in partnership with Reubarquin Press and with the expert industry guidance of Dominique Bendebiza-Caron from Brighton College. v1. 2. This document is Service planning template It is part of the supporting assessment resources for Assessment Task 2 of SITHCCC027 To determine how many servings are required for the first recipe, "The Ultimate Bread & Butter Pudding," we can refer back to the original recipe and the modifications made for two servings. SITHCCC027 Self-Study Guide. Level 4, 4 Railway Pde, Burwood NSW 2134 Australia National Number 1800318181The cooking time for chicken noodle soup is around 30 to 1 hour included with its preparation timing and all. pdf. f Level 11, 190 Queen St, Melbourne, 3000. SITHCCC027 Student Logbook. Identified Q&As 40. SITHCCC027 Assessment THEORY Answer. 0. SITHCCC027. These tasks have been designed to help you demonstrate the skills and knowledge that you have learnt during your course. Name of RTO: WSC. If your logbook contains entries from different kitchens. Level 2,95 Bathurst Street. Upload to Study. au W: Sydney (Head Office):. 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. roast beef might decrease by up to 40 per cent due to lengthy cooking durations at high temperatures. Follow a work schedule to maximise efficiency, taking into consideration time, resources and the roles and responsibilities of other team members. docx from FINANCE 650 at Alliance. Public School. Service Planning Template Determine production requirements Confirm food production requirements Analyse. For example, if the dish is a roasted chicken, then I would use the roasting method. 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. STUDENT ASSESSMENT GUIDE SITHCCC027 Prepare dishes using basic methods of. 1 (1). Peach County High School. Use the recipe provided or one supplied by your assessor. In order to achPremier provider of quality RTO training resources . Now it’s time to put all of that planning and organising to work. 00:. docx - SITHCCC027 prepare. WSC-ASSSITHCCC027-V1. HUNGARIAN GOULASH YIELD: 5 PORTIONS Ingredients Quantity Cubed beef topside (3 cm cube) 700 g Flour 50 g Cooking oil 50 ml Onion, diced (large) 120 g. DukeSalmon679. RTO No. Doc Preview. SITHCCC027* Prepare dishes using basic methods of cookery. 4 Assessment for this unit. Food Type Characteristics Correct option 1. You will have access to all the resources as specified in the Task Resource Requirements. View SITHCCC027 S2 Student Assessment Pack v1. Study Resources. If you completed all your shifts at the one venue then you would only submit one. The unit applies to cooks working in hospitality and catering organisations. Canberra Institute of Education and Technology CRICOS Provider Code: 03835K | RTO Code: 45592 Then I covered 1 chicken pieces in flour and then shook the excess and sunk into the mixture of an egg. STUDENT ASSESSMENT GUIDE SITHCCC027 Prepare dishes using basic methods of. All of the learning materials and test books required to complete this course will be provided. Total views 4. Solutions available. Customer Support 1800 266 160. The Imperial College of Australia A. RTO No: 90438. SITHCCC027 Prepare dishes using basic methods of cookery Service planning template Calculate the amount of each ingredient that you require. SITHCCC027 Learner Resource. Level 2, 8 Clunies Ross Court, Eight Mile Plains QLD 4113; 07 3519 5680Make resources, assessments, and supporting tools available to your learners today. Turn saucepan handles away from the edge of the stove so that. Special Sale - Get 65% off RTO Resources! 1800 266 160This qualification reflects the role of chefs and cooks who have a supervisory or team leading role in the kitchen. Details of Assessment Term and Year Assessment No Assessment Type Time allowed 2 or 2 Practical Room Due. pdf. Pages 64. Complete food organisation and preparation according to different workgroup, food production and service requirements. 00. SITHCCC027* Prepare dishes using basic methods of cookery: SITXFSA005 Use hygienic practices for food safety:. 00124K (Melbourne), 02475D (Sydney and Brisbane). • Make sure use by or best before dates are not removed from packaging. Study Resources. docx from ENG 30004 at University of Melbourne. docx from BSBLDR 502 at The University of Sydney. Total views 23. docx from MANA HUMAN RESO at Glendale High School. Add to cart Couldn't load pickup availability. docx from BUILDING A 5011A at Lovely Professional University. Precision RTO Resources’ SIT30821 RTO materials include detailed, informative, and up-to-date learner resources which will be critical for your students’ success in the course. COOKERY SITXGLC001. Expert Help. In order to achSITHCCC027- Prepare dishes using basic methods of cookery. docx from CE 22 at Peach County High School. Study Resources. Unit Knowledge Guide-SITHCCC027 Prepare dishes using basic methods of cookery $ 680. Complete food organisation and preparation according to different workgroup, food production and service requirements. of assessment, e. Expert Help. 0 20. AI Homework Help. _ ABN: 57 169 281 501 E: [email protected], if your RTO has provided you with an assessment cover sheet, please ensure that you use that. Level 2, 8 Clunies Ross Court, Eight Mile Plains QLD 4113; 07 3519 5680SITHCCC027 - Prepare dishes using basic methods of cookery; and SITXFSA005 - Use hygienic practices for food safety (Or equivalent to be determined by unit coordinator). Recipe 1: vegetable chicken soup Ingredients: Chicken 250g Capsicum 2/3 Cabbage 1 cup Peas 1 copy Carrots 2/3 Green chili 3 Eggs 2 Cornflour 3 tbsp. Pages 14. Guide. Expert Help. Expert Help. docx from COOKERY SITHCCC019 at Edith Cowan University. SITHCCC027 RTO Materials – Prepare Dishes Using Basic Methods of Cookery. The Imperial College of Australia A. 0 – October_2022 | CRICOS: 03156M RTO Code: 91606 Page 4 of 32 • safe operational practices using essential functions and features of equipment used in the above cookery methods. SITHCCC027: Prepare dishes using basic methods of cookery: SITHCCC030: Prepare vegetable, fruit, eggs and farinaceous dishes :. N. These files address the problem of. 1. Expert Help. 0. (Previously SIT30816 Certificate III in Commercial Cookery) This qualification reflects the role of cooks who use a wide range of well-developed cookery skills and sound knowledge of kitchen operations to prepare food and menu items. Resources Required for Assessment To complete the Practical Assessment tasks,. 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. We understand that in order for learners to succeed, they need to be equipped with the right tools. Learner Assessment Pack Candidate Information This Learner Assessment Pack is designed for you to complete the assessment for SITHCCC027 - Prepare dishes using basic methods of cookery (Release 1).