1. retain the moisture and flavor inside. Upload to Study. 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. 00 $ 238. Describe each of the following cookery methods and how they impact different types of food. 0 Version Date: 10 Oct 2022 Next Review: 10 Oct 2023 Approved by: Academic Manager 16 | P a g e ABN: 57 169 281 501 E: [email protected] W: Sydney (Head Office): Level 2, 16-22 Wentworth Avenue Surry Hills NSW 2010 T: 02 8937 0991 Melbourne: Level 2, 213-215 Lonsdale Street, Melbourne VIC 3000. SITHCCC027 Student Logbook. docx - SITHCCC027 prepare. Log in Join. AI Homework Help. docx from MANAGEMENT MN4062 at Davenport University. I am also aware of my. Identified Q&As 20. pdf from PRINCIPLE POM at Alliance. Doc Preview. If your logbook contains entries. Expert Help. Questions. : 03489A Melbourne Campus: Level 4, 123-129 Lonsdale Street Melbourne, Victoria 3000 Australia Ph: 1300 781 194 E: [email protected] W: Assessment task instructions Assessment type: • Written Questions Instructions provided to the student: Assessment. Doc Preview. Doc Preview. (RTO). Expert Help. SITHCCC027: Prepare dishes using basic methods of cookery: SITXINV006. SITHCCC027 Contents Introduction. 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. 0 Updated on 14 July 2022 This document is uncontrolled when printed (Printed on: 19 August 2023) Page 3 of 20 § chiffonnade § concasse § jardinière § julienne § macédoine § mirepoix § paysanne § safe operational. This could include restaurants, educational institutions, health. If your logbook contains entries from different kitchens. Expert Help. Cookery method Description Impact on food Grilling Cooking food over direct heat, usually on a grill or barbecue - Creates smoky flavors and distinct grill marks - Renders fat and enhances the natural flavors of meat, fish, and vegetables Poaching Cooking food gently in liquid below its boiling point - Maintains the delicate texture of foods like eggs, fish, and. S Aviation Pty Ltd T/A Australian School of Commerce RTO NO. It means acknowledging the work of others while developing your own insights, knowledge, and ideas. Develop recipes that. Tel: 03 9606 0032 | Web: RTO#6527 | CRICOS#03399C. Victoria University, CRICOS No. 50 Regular price $150. docx. docx from COOKERY 124A at Central Queensland University. Level 3, 633 Princes Highway. All of the learning materials and test books required to complete this course will be provided. View SITHCCC027 Student Assessment Tasks. Pages 74. It is commonly used for baking bread,. SITHCCC027 - Prepare dishes using basic methods of cookery Student Assessment Tasks Questions 1. Heated ashes, hot stones, or an oven can all be used to achieve it. It requires the ability to select, prepare and portion poultry, and to use relevant equipment, cookery and food storage methods. Welcome to the Student Assessment Tasks for SITHCCC027 Prepare dishes using basic methods. Fish fillet, nice shape, well cooked Dish 2☒ Dish 2☐ Mashed potatoes, creamy, smooth, warm, tasty 2. SITHCCC027 1 . pdf. Suite 1, Level 1, 37 - 39 George Street, Parramatta, NSW 2150 P: +61 2 8677 4637 | E: reception@csb. Study Resources. If you completed all your shifts at the one venue then you would only submit one. 2. 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. 00: $197. SITHCCC027 - Prepare dishes using basic methods of cookery Student Assessment Tasks Questions 1. SITHCCC027 Prepare dishes using basic methods of cookery 1. . SITHCCC027 Assessment THEORY Answer. SITHCCC040- Prepare and serve cheese. Baking This method includes applying of dry convention warmth to the food in an environment that is enclosed or encased. . :45062 | CRICOS:104311J | L4 & L5, 14 Railway. RTO Works has developed this content in partnership with Reubarquin Press and with the expert industry guidance of Dominique Bendebiza-Caron from Brighton College. If you completed all your shifts at the one venue then you would only submit one. SITHCCC027 Prepare dishes using basic methods of cookery Supervisor signature: Contact number: Date: Rockford College-BRA-V1. Pages. 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. 3. View SITHCCC027 Student Logbook. Vinegar3 tbsp. docx from IS MISC at Madina College of Commerce, Faisalabad. 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. 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. Study Resources. 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. 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. 0. Date: 12/11/2022 Did an RTO assessor observe. 00 Sale price $52. Calculate the number of portions that you need (show your workings). 1. Supporting resources: Supporting resources include templates,. Pages 14. High. Identified Q&As 20. While every effort has been made to achieve strict accuracy in this resource, the publisher would welcome notification of any errors and any suggestionsView SITHCCC027 Student Assessment Tasks RA. RTO ID: 121966 SITHCCC027 Student Pack Version: February 2023 Page 9 of 63. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067. 2. Student details section Fill in the table below: Student name:. You are free to rebrand and reproduce these within your registered training organisation (RTO). Select the cooking times and. AI Homework Help. The unit applies to cooks working in hospitality and catering organisations. 1 Student Full Name Nadine Trivena Kapahese Preferred. These include:. pdf from BSBMKG 438 at Melbourne Institute of Business & Technology. HRD & Career Managemen. docx. View 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. 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. 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. docx from COOKERY SITHCCC019 at Edith Cowan University. Do not forget about our QUALITY ASSURANCE GUARANTEE!Shop RTO Resources SCORM Learning and Assessment Kit. Our unit class activities books support your learners to understand the underpinning knowledge of the training package. 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 Date: Date: Australian Harbour International College, 114-120 Castlereagh Street, Sydney NSW 2000, Australia |RTO NO: 41338 |. SITHCCC027 Prepare dishes using basic methods of cookery 2. Log in Join. View SITHCCC027 Student Assessment Tasks - Copy. General Information for this assessment: Read the instructions for each question very carefully. pdf from SITXMGT 001 at Melbourne Institute of Business & Technology. 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. Suite 1, Level 1, 37 - 39 George Street, Parramatta, NSW 2150 P: +61 2 8677 4637 | E: [email protected] prepare dishes using basic methods of cookery SITHCCC027 Prepare dishes using basic. You need to answer all of the written questions correctly. (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. This unit is an accredited training resource consistent with the Nationally Recognised Training. Industry average 15 2. 85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067 (Australia) Tel 61 3 9417 4777 Web Email [email protected] BJSB Pty Ltd. If you completed all your shifts at the one venue then you would only submit one. if your RTO has provided you with an assessment cover sheet. edu. docx from BSBLDR 502 at The University of Sydney. 5 Overview. In order to achSITHCCC027- Prepare dishes using basic methods of cookery. If you completed all your shifts at the one venue then you would only submit one. 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. RADIX EDUCATION PTY. 1. 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. :421279 CRICOS No. . Be sure to PRINT your FIRST name & LAST. (RTO). Pages 12. c30. BSB R7 (Precision) - Business Services; FSK (RTO Learning Materials) - Foundation Skills; SIT 16 – Tourism, Travel and Hospitality; eLearning solutions. 4. If you completed all your shifts at the one venue then you would only submit one. Greenwich English College. The following documents are given in the appendix Food preparation list Appendix from ACC 100 at College of Business & IT Batkhela, Malakand AgencyIdentify one 1 piece of commonly used equipment when preparing dishes using deep from ACC 100 at College of Business & IT Batkhela, Malakand AgencyCluster SITHCCC027 Prepare dishes using basic methods of cookery Assessment 1 Written Assessment Assessment 2 Practical Observations Assessments to be completed for this unit: Your trainer/ assessor would have told you when the assessments will take place on the first day of training delivery for these two The written assessment. 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. Follow a work schedule to maximise efficiency, taking into consideration time, resources and the roles and responsibilities of other team members. SITHCCC027 prepare dishes using basic methods of cookery SITHCCC027. This unit describes the performance outcomes, skills and knowledge required to prepare and cook a range of poultry dishes following standard recipes. Logbook summary Use this list to keep track of your progress. RTO Code: 45680 | CRICOS Code: 03907K Unit Assessment Pack (UAP) | Page 4 of 43 V 3: August 2022, Approved: Academic Manager, Next Review: August 2023 Prerequisite/s • SITXFSA005 Use hygienic practices for food safety • SITHCCC027 Prepare dishes using basic methods of cookery. However, if your RTO has provided you with an assessment cover sheet,. In order to ach. Your answers must be word processed and uploaded to LMS. Details of Assessment Term and Year Assessment No Assessment Type Time allowed 2 or 2 Practical Room Due. SITHCCC027: Prepare dishes using basic methods of cookery: SITXINV006: Receive, store and maintain stock: SITHPAT016:. Solutions available. APEX AUSTRALIA VOCATIONAL EDUCATION | SITHCCC027 Assessment Pack v1. This could include restaurants,. 41089 I CRICOS NO. Expert Help. SITHCCC027 Student Logbook. _____ Name of RTO: WSC. Explain your decision. SITHCCC027 Student Logbook v1. 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. 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. Cookery method Description Impact on food Baking Baking is a dry-heat cooking method that uses convection to cook food in an enclosed space, such as an oven. Log in Join. CAQA, and RTO Training Resources, covered by the license agreement Greenwich College | ABN 31 114. au. • Make sure use by or best before dates are not removed from packaging. 00. RTO Works has developed this content in partnership with Reubarquin Press and with the expert industry guidance of Dominique Bendebiza-Caron from Brighton College. SITHCCC027 - Prepare dishes using basic methods of cookeryStudent Assessment Tasks Questions 1. . View SITHCCC027-Learner Guide-V1. These are learning materials for your students to study. A template is provided in Appendix C of the Student User Guide. 0. Total views 16. Le' Culinaire Hospitality Institute RTO# 45326 / CRICOS# 03667K / ABN 66 615266790 P: +61 02 9211 3945 E: SITHCCC027 Prepare dishes using basic methods of cookery Assessment Task 1: Knowledge questions Qualification SIT40521 – Cert IV in Kitchen Management Unit Code/Name SITHCCC027 – Prepare dishes using basic methods of cookery Re-Assessment Yes No Student ID Student Name Student Email Address @brighton. Hospitality Works is a series of training and assessment resources developed for qualifications within the Tourism, Travel and Hospitality Training Package. CHCECE004-Learner-Resource_-V2_-300617 (1). Introduction. SITHCCC027 Student. SITHCCC023 Prepare dishes using basic methods of cookery RTO No:45620 CRICOS No:. BSBWRT. Onion rings, well portioned, warm, crispy and well-seasoned. docx from BSBSUS 211 at New York University. 0. SITHCCC027 Prepare dishes using basic methods of cookery Activities Complete the following activities. AI Homework Help. 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. This unit describes the performance outcomes, skills and knowledge required to use a range of basic cookery methods to prepare dishes. 7. . Application. 4. Expert Help. SITHCCC027 LEARNER ASSESSMENT PACK 24 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-08 Learner Guide- UNIT CODE | Version: 1. View SITHCCC027 Lesson outline (2). • To ensure your responses are satisfactory, consult a range of learning resources and other information such as handouts, textbooks, learner resources etc. While every effort has been made to achieve strict accuracy in this resource, the publisher would welcome notification of any errors and any suggestions for improvement. docx from BUSINESS ECON 2000 at Loyalist College. It may refer to your own workplace/organisation, or to a simulated business provided by your assessor. SITHCCC prepare dishes using basic methods of cookery About this Student Logbook. AA 1 ASSESSMENT 1. SITHCCC027| Prepare dishes using basic methods of cookery - Task 1 V1. Expert Help. Solutions Available. National ID Unit title. Complete food organisation and preparation according to different workgroup, food production and service requirements. 1. SITHCCC027 Prepare dishes using basic methods of cookery. edu. Pages 12. please refer to the RTO Student. 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. SITHCCC035* Prepare poultry dishes . Solutions available. SITHCCC027 Service Planning Template. 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. docx - SITHCCC027 Prepare dishes. au | View Assessment - SITHCCC027 Student Guide. Study Resources. of assessment, e. Document sithccc027 student guide rto 41380 cricos. • For full list of resources, go to: o. SITHCCC027 Prepare dishes using basic methods of cookery SITHCCC027-Student Guide-V2. It. Prepare seafood accompaniments and add sauces as required. RTO 32473 CRICOS 03328G. Customer Support 1800 266 160. Document Name: Assessment Task cover sheet RTO Code: 45763 CRICOS Code: 03956A Version: 1. However, if your RTO has provided you with an assessment cover. SITHCCC027 prepare dishes using basic methods of cookery SITHCCC027 Prepare dishes using. Self-Study Guide-SITHCCC027 Prepare dishes using basic methods of cookery Regular price $52. Log in Join. Guide. View SITHCCC027 Student Logbook2. Doc Preview. 0 – October_2022 | CRICOS: 03156M RTO Code: 91606 Page 24 of 32 SITHCCC027 Prepare dishes using basic methods of cookery Practical Tasks - Dish 2 Student Name / ID Name of Dish Did the student demonstrate the following: Result S NS The food production. 0. 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. 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. Identified Q&As 18. 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. Identified Q&As 5. SITHCOO027 TASK 1. It assists trainers to deliver effective, engaging and compliant classroom or webinar delivery of the qualification/unit. Document: SITHCCC027 Student Logbook RTO # 41380 | CRICOS # 03632K |Version: 1. The SIT30821 – Certificate III in Commercial Cookery introduces you to a range of cookery skills such as planning, preparing, cooking and presenting a wide variety of food and menu items. Assessment Task 2: Student Logbook – You must complete a range of food preparation tasks using. Do not forget about our QUALITY ASSURANCE GUARANTEE!. 2. These tasks have been designed to help you demonstrate the skills and knowledge that you have learnt during your course. VET Resources Assessment Kits are quality assured RTO resources with audit and update guarantee. RESOURCES REQUIREMENTS . Page 27 of 71 sithccc027 s2 student assessment pack. 2. If you are unsure about anything, talk to your. SITHCCC023 Use food preparation equipment. Dish _____ of 6 Assessment- specific. View SITHCCC027_Assessment_A_Short_Answer_Assessor_V4-2 (1). docx - Final results. 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. View SITHCCC027 Self-Study Guide. Pages 34. docx -. edu. If you completed all your shifts at the one venue then you would only submit one. These tasks have been designed to help you demonstrate the skills and knowledge that you have learnt during your course. Brisbane. docx Critical aspects : pork ,veal and beef should be cooked for ~60 minutes per kilogram to get it to the a point stage ;~45 minutes will take it to medium -rare. Unit Name. - Cooking Method: Coating vegetables with oil and seasoning, then cooking them in the oven at a high temperature until they are caramelized and tender. , open or closed book, time limits for completion, etc. 85 123 406 039 212 Hoddle Street, Abbotsford,. Doc Preview. Fixed commercial equipment Features and functions (20 – 30 words) Safe operating practices (20 – 30 words) Blender Blenders are used both in home and commercial kitchens for various purposes, including. docx - Australian Business. While every effort has been made to achieve strict accuracy in this resource, the publisher would welcome notification of any errors and any suggestions for improvement. COOKERY SITXGLC001. The most common baked. They operate independently or with limited guidance from others and use discretion to solve non-routine problems. SITHCCC027 Prepare dishes using basic methods of cookery Brighton College Pty Ltd RTO: 45023 | CRICOS: 03635G 1: Introduction 6 FRUIT AND VEGETABLES • Keep fruits and vegetables away from sources of contamination • Fruit and vegetables with hard surfaces can be scrubbed in clean water to remove contaminants • Fruit and vegetables. 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. View SITHCCC027_Prepare_dishes_using_basic_methods_of_cookery. 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. . Baking This includes reheating your food inside a closed space using dry convection. The class activities book also collects detailed information that can be u. HISTORY 041. Log in Join. Assessment Task 1: Knowledge questions Information for students Knowledge questions are designed to help you demonstrate the knowledge which you. 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. SITHCCC031* Prepare vegetarian and vegan dishes. Complete food organisation and preparation according to different workgroup, food production and service requirements. Solutions available. . It may refer to your own workplace/organisation, or to a simulated business provided by your assessor. Our learner and assessment resources can be used for an unlimited number of students within your RTO. Doc Preview. International College Pty Ltd ABN 73127947326 RTO ID: 40268 CRICOS ID: 02915G SITHCCC027 Prepare dishes using basic methods of cookery Q. View SITHCCC027 Student Assessment Task. 3 Clean work. docx from COOKERY 123 at University of New South Wales. Blue Lotus College Unit Code: SITHCCC027 Task: Develop a Production Plan This task requires you to prepare a production plan. The content on this website is periodically reviewed and updated by the Province of British Columbia as per the date. Resources included. View SITHCCC027 Student Assessment Task. pdf - SITHCCC027 Prepare. SITHCCC027 - Prepare dishes using basic methods of cookery | Assessment Task 2 V1. Total views 4. Welcome to CAQA Publications, a leading provider of RTO resources for trainers, learners, and industry professionals. Sr. RTO Entry Requirements. 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. SITHCCC027 Prepare dishes using basic methods of cookery STUDENT LOGBOOK SITHCCC027 - Student Logbook • How did I ensure. • You will require access to the learner resource for this unit, the internet and a computer (if submitting via LMS) or a. Study Resources. docx from ENG 30004 at University of Melbourne. 1| Page 3 of 19 Assessment 1 – Written Questions Instructions: • This is an individual assessment. SITHCCC027 Prepare dishes using basic methods of cookery Rockford College BRA. Doc Preview. N. However, if your RTO has provided you with an assessment cover sheet, please ensure that you use that. 0 CRICOS No. The Direct Request Process has expanded to include more undisputed notices to end tenancies - Learn more here . Name of RTO: WSC. Roasting: - Dish: Roasted vegetables. SITHCCC027 PREPARE DISHES USING BASIC METHODS OF COOKERY – Project Task 1: Read the recipe and answer the questions. 4. Our RPL Kits are developed to assist in making valid assessment decisions whilst remaining compliant with training standards. These training and assessment materials are a commercially produced resource designed to underpin training and assessment delivery strategies. Doc Preview. A sweet career creating tasty delights. Total views 8. About this document This document is to be used as a self-study guide at home/in your own time to complement the learning you are doing during class time. SITHCCC027 Student Assessment Task 1 1 1 . Developing and rewarding Human Resources. I select method of shallow frying. View Assessment - SITHCCC027-LearningActivityBook-V1. This. + 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 FSITHCCC027 - Prepare dishes using basic methods of cookery Student Assessment Tasks Questions 1. This document assists trainers to deliver effective, engaging and compliant classroom or webinar delivery of the qualification. • How. Upload to Study. 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. -Material Fee including Kitchen Ingredients and Learning Resources: $ 1000. We understand that in order for learners to succeed, they need to be equipped with the right tools. Document: SITHCCC027 Service Planning Template RTO # 41380 | CRICOS # 03632K |Version: 1. Doc Preview. Identified Q&As 1. SITHCCC027 - Prepare dishes using basic methods of cookeryStudent Assessment Tasks Select the cookery method that you will use.