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SITHCCC020 Work Effective Assignment_C Help

SITHCCC020 Work Effective Assignment_C Help

SITHCCC020 Work Effective Assignment_C Help



Your assessor will do the following.

• Observe you in a commercial kitchen, preparing and producing dishes using a range of skills/tasks.

• Provide a range of recipes and ingredients.

• Use the checklist to observe you using a range of skills/tasks.

• Observe you over a period of time while you learn and use various skills/tasks.

• Ensure that you can consistently perform all tasks multiple times satisfactorily.

• Decide when you are competent at all tasks.

You are required to do the following.

• Youmust answer all verbal questions.

• You can ask your assessor for further clarification of any question, if necessary.

• Provide all necessary information when answering questions.

• Your assessor will submit results of your practical demonstration tasksvia the LMS.

Observable skills/tasks

Verbal questions your assessor may ask to support demonstration of skill/task

(Questions may vary according to the practical task being demonstrated)

Can read and interpret recipes, food preparation lists, date code and stock rotation labels and manufacturer’s instructions for equipment.

Q: What is the difference between a use-by and best-before date label on food?

Q: Why should you place date labels on prepared or cooked food before storing it?

Q: What type of information is commonly included in a manufacturer’s instruction booklet for an item of cooking equipment?

Uses culinary terms commonly used in the industry and organisation correctly.

Q: What are three culinary terms you use in your workplace every day?

Q: What do they mean?

Is able to share information about characteristics of foods from all main food categories and features of standard recipes served in the organisation.

Q: Choose one menu item that you serve in your workplace. What are the main ingredients?

Q: What are the different categories of food that you serve in your workplace?

Is able to use numeracy skills to determine and calculate commodity quantities for a menuand determine requirements for quality and style according to recipes and specifications.

Q: Why is it important to calculate commodity requirements before commencing preparation processes?

Q: What signs do you look for when assessing the quality of ingredients needed to prepare menu items?


Is able toweigh and measure ingredients.

Q: Choose one of your standard recipes and describe the equipment you would use to weigh and measure the ingredients listed.

Q: Why is it important to accurately weigh and measure your ingredients?

Can write notes on recipe requirements and calculations.

Q: Why would you note your calculations on the standard recipe of a menu item?

Can prepare a jobs checklist for food that is clear, complete and appropriate to the situation.

Q: What are two advantages of preparing and following job checklists?

Q: Why is a jobs checklist prepared on a daily basis rather than using the same checklist all the time?

Liaises with other team members about menu requirements and job roles.

Q: What other team members or sections do you need to liaise with while preparing for service?

Q: What topics do you need to discuss and why?

Can develop and record instructions and follow a work schedule to maximise efficiency, taking into consideration roles and responsibilities of other team members.

Q: How often do you or your team develop a work schedule for your workplace?

Q: How much consideration is given to everyone’s roles and responsibilities when developing a new schedule?

Q: How are these instructions recorded and shared?

Organises and prepares food items in correct quantities and according to requirements for different food production and service requirements.

Q: What sources of information do you use to determine what has to be prepared and how many portions are required?

Q: How do your preparation tasks change between service periods or styles of menu?

Uses planning and organisational skills to prioritise, sequence and monitor tasks.

Q: What techniques do you use to prioritise and sequence your preparation and production tasks?

Q: Why should you monitor your progress in completing tasks throughout your shift?

Identifies and uses appropriate commercial equipment to produce menu items.

Q: Where can you find information on what equipment you must use to prepare a menu item?

Q: If you are unsure about how to use an item of equipment, where can you go to get assistance and information?

Uses technology skills to operate equipment safely and hygienically.

Q: Choose an item of equipment in your kitchen and describe the safety procedures you must follow when using it.

Q: Describe the hygiene procedures you must follow for the same item of equipment.

Cooks and serves menu items according to menu type and service style, using appropriate cookery methods on 48 occasions (refer service demo log).

Q: What style of menu does your workplace use? Describe how this affects how you cook, present and serve menu items.

Q: Choose two menu items and describe the method(s) of cookery used to produce each item. Why are these methods appropriate?

Can adjust menu items and ingredients to meet special requests or dietary requirements of customers.

Q: Describe when and why you had to adjust menu items and ingredients to meet customer requests or requirements.

Q: Describe how you adjusted the menu items to meet their needs.

Uses problem-solving skills to evaluate the quality of dishes and make appropriate adjustments,and anticipate and respond to kitchen operation challenges.

Q: What techniques do you use to evaluate the quality of a dish?

Q: What adjustments have you had to make to ensure you were producing and serving a quality dish?

Q: Explain a time when you dealt with an issue in the kitchen. What did you do to anticipate the issue? What would you do next time?

Can produce menu items to meet customer expectations of quality, appeal of presentation and timeliness of delivery.

Q: How do you know if the food you prepare and serve meets your customers’ expectations?

Q: Why is timeliness of delivery of meals to customers an important factor in meeting customer expectations?

Is able to work cooperatively as part of a kitchen team and delegate tasks appropriately.

Q: What communication skills should you and others in the team use to increase the efficiency of the team?

Q: What is the process in your workplace if you want to delegate some of your tasks to others?

Displays self-management skills to deal with pressure, and manage own time, speed and productivity.

Q: A kitchen during the service period can be a high-pressure environment. How do you deal with this pressure?

Q: How does your ability to manage your own productivity affect the amount of pressure you feel?

Can multi-task and respond to operational challenges and multiple demands.

Q: Why is the ability to multi-task an important skill in a kitchen environment?

Q: Describe an operational challenge you have experienced and how you dealt with the situation.

Prepares dishes for customers within the typical time constraints of a busy kitchen.

Q: How do you prioritise tasks when working in your workplace kitchen?

Uses safe food hygiene and work practices and manages own safe work across multiple tasks.

Q: Describe two safe food hygiene practices you follow every day.

Q: Describe two workplace health and safety practices you follow every day.

Q: Why do you, or must you, follow these practices?

Maintains a clean and tidy work environment.

Q: What techniques do you use to maintain a clean and tidy work environment during preparation and production?

Q: How does having a clean and tidy work environment affect your productivity and ability to meet deadlines?

Completes end-of-shift procedures according to organisational practices.

Q: How are end-of-shift procedures allocated in your workplace?

Q: What tasks do you complete at the end of every shift?

Q: What safety procedures do you follow when completing these tasks?

Stores food items appropriately to minimise food spoilage, contamination and wastage.

Q: Why must food be stored correctly?

Q: What factors must you consider when deciding how and where to store food?

Uses initiative and enterprise skills to minimise waste.

Q: What techniques are currently used in your workplace to minimise waste?

Q: How do you think these could be improved?

Participates in post-service debrief or handover session.

Q: What is the purpose of a post-service debriefing?

Q: What information is discussed within the team in a debrief session?

Q: How is a post-service debrief different to a shift handover?

Displays effective communication and teamwork skills to brief and debrief members of the kitchen team on new products and recipes.

Q: What you would say to a team member about a new menu item?

Q: A team member is having trouble with a new recipe that you are responsible for. How would you help them?

Discusses process improvements and changes to food production and service requirements with team members, and responds to feedback by providing information and asking questions.

Q: How are changes to food service communicated in your workplace?

Q: What process would you follow to share this with your team members?

Q: How would you check if team members have understood what you have shared?

Uses oral communication skills to listen to colleague and customer comments, complaints and questions.

Q: What is the process you follow when dealing with a customer complaint?

Q: Why is teamwork important when dealing with a customer complaint?

Reading skills to review customer special requests and dietary requirements and interpret required changes to food preparation lists and recipes.

Q: What is an example of a special request or dietary requirement you receive in your workplace?

Q: How are these communicated to you?

Responds to special customer requests and dietary requirements.

Q: What different dietary requirements do you cater for in your workplace?

Q: What would you do if you were unable to help a customer with a dietary requirement for a specific menu item?

Reading skills to select and apply the organisational procedures and strategies needed to perform work effectively.

Q: What written procedures do you follow at work every day?

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