STUDENT ASSESSMENT BOOKLET SIT40516 Certificate IV in Commercial Cookery



for Assessment Resource | BSBFIM601 Help Auspali

13

 

STUDENT ASSESSMENT BOOKLET

sit40516 Certificate IV in Commercial Cookery

Appetisers and Salads

SITXFSA002 Participate in safe food handling practices

SITHCCC001 Use food preparation equipment

SITHCCC006 Prepare appetisers and salads

 

 

Student Name: _____________________________________________________________________________

Student ID: _________________________________________________________________________________

 

 

 

 

Contents

Assessment overview. 3

Student Assessment Agreement 4

Cover Sheet – Assessment Task 1. 5

Assessment Task 1: Written questions. 7

Part A – Food safety. 8

Part B – Preparing appertisers and salads. 15

Cover Sheet – Assessment Task 2. 20

Assessment Task 2: Food safety project 23

Cover Sheet – Assessment Task 3. 29

Assessment Task 3: Cooking observations. 31

Dish 1 – Mixed appetisers. 33

Dish 2 – Grilled salmon on a nicoise salad. 38

Dish 3 – Thai beef with noodle salad. 41

Dish 4 – Herb crusted chicken on a garden salad. 43

Dish 5 – Crispy fried whiting on warm fennel and orange salad. 45

Dish 6 – Warm fruit salad with orange zest zabaglione. 46

Menu Pictures. 49

Assessment overview
  • This Student Assessment Booklet includes all your tasks for assessment of the Appetisers and Salads topic, which consist of the units:
  • SITXFSA002 Participate in safe food handling practices
  • SITHCCC001 Use food preparation equipment
  • SITHCCC006 Prepare appetisers and salads.

About your assessments

  • This unit requires that you complete 2 assessment tasks. You must complete all tasks to achieve competency for the units in this topic.
Assessment Task About this task
Assessment Task 1: Written question

 

You must correctly answer all questions in Part A and Part B to show that you understand the knowledge required of each topic.
Assessment Task 2: Food safety project You must demonstrate your ability to receive, transport and store food stock in line with food safety standards.
Assessment Task 3: Cooking observations You must cook a range of appetisers and salads. You must follow correct food safety procedures and use appropriate cooking methods.

You will be observed by your assessor as you prepare each dish.

How to submit your assessments

  • Please read through this assessment thoroughly before beginning any tasks. Ask your assessor for clarification if you have any questions at all.
  • When you have read and understood this unit’s assessment tasks, sign the Student Assessment Agreement page and provide it to your assessor who will countersign it.
  • Keep a copy of all of your work for your personal records, as the work submitted to your assessor will not be returned to you.
  • When you have completed each assessment task you will need to submit it to your assessor.
  • Instructions about submission can be found at the beginning of each assessment task.
  • Make sure you photocopy your written activities before you submit them – your assessor will put the documents you submit into your student file. These will not be returned to you.

Assessment Task Cover Sheet

  • At the beginning of each task in this booklet, you will find an Assessment Task Cover Sheet. Please fill it in for each task where you need to submit items for assessment, making sure you sign the student declaration.
  • Your assessor will give you feedback about how well you went in each task, and will write this on the back of the Task Cover Sheet.

Assessment appeals

  • You can make an appeal about an assessment decision by putting it in writing and sending it to us. Refer to your Student Handbook for more information about our appeals process.
Student Assessment Agreement
 
Read through the assessments in this booklet before you fill out and sign the agreement below. Make sure you sign this before you start any of your assessments.

 

If there is anything that you are unsure of, consult your assessor prior to signing this agreement.

 

Have you read and understood what is required of you in terms of assessment? ☒   Yes ☐  No
Do you understand the requirements of this assessment? ☒   Yes ☐  No
Do you agree to the way in which you are being assessed? ☒   Yes ☐  No
Do you understand your rights to re-assessment? ☒   Yes ☐  No
Do you understand your rights to appeal the decisions made in an assessment? ☒   Yes ☐  No
Do you have any special needs or considerations to be made for this assessment?  If yes, what are they?

_____________________________________________________________________________________________

☐   Yes ☒  No
Student name
Student ID number
Student signature
Date 07/11/2022
Assessor name Noreen Altaf
Assessor signature
Date 07/11/2022

 

* While submitting or assessing the digital version of this Student Assessment Booklet, writing your name and/or adding an e-signature in the signature places in this document, wherever applicable, will constitute your consent and signature.

* If you are submitting your assessment in digital format, please name the file as “UnitCode_ANIEID_FirstName”.

 

Cover Sheet – Assessment Task 1
  • Students: Please fill out this cover sheet clearly and accurately. Make sure you have kept a copy of your work.
  • STUDENT DECLARATION
  • I declare that:
    • ☒ These answers and tasks are my own work. None of this work has been completed by any other person.
    • ☒ I have not cheated or plagiarised the work or colluded with any other student/s.
    • ☒ I have correctly referenced all resources and reference texts throughout these assessment tasks.
    • ☒ I understand that if I am found to be in breach of policy, disciplinary action may be taken against me.
Student name
Student ID number
Student signature
Date 02/12/2022
  • ASSESSOR DECLARATION
The student has been assessed by me and that the assessment has been carried out according to the required assessment procedures. ☒ Yes      ☐ No
Did the student provide a sufficient and clear answer or response that addresses the questions or requirements of this task? ☒ Yes      ☐ No
Detail Feedback:

(Assessor: Please outline your feedback in the section below after completing the Assessment Record Tool document for this task)

While providing feedback on this task, please ensure that:

1.     Validity: the student demonstrated required skills, knowledge and attributes.

2.     Sufficiency: quality, quantity and relevance of the assessment evidence are adequate.

3.     Authenticity: To the best of your ability, you confirmed that the student produced this work.

4.     Currency: The assessment tasks were conducted recently or currently.

 

 

 

 

Assessment Outcome ☐ Satisfactory    ☐ Not Satisfactory Resubmission ☐ Yes   ☒ No
Assessor Name Noreen Altaf
Assessor Signature
Date 09/12/2022
  • STUDENT RESULT RESPONSE

☒ My performance in this assessment task has been discussed and explained to me.

☐ I would like to appeal this assessment decision.

Student signature
Date 09/12/2022

 

A copy of this cover sheet must be supplied to the office and kept in the student file, along with the completed Assessment Record Tool, with the assessment evidence.

 

Assessment Task 1: Written questions

Task summary

  • You are to answer all written questions in Part A and Part B of this task.

Resources and equipment required to complete this task

  • Access to textbooks and other learning materials
  • Access to a computer, printer, Internet and email software (if required)
  • Access to Microsoft Word (or a similar program).

When and where is this task to be completed?

  • This task may be done in your own time as homework or you may be given time to do this task in class (where applicable).
  • Your assessor will provide you with the due date for this assessment.

What happens if I get something wrong?

  • If your assessor marks any of your answers as incorrect, they will make arrangements with you about resubmission. Your assessor may ask you some questions verbally to check your understanding, or you may need to provide new written responses to the questions that were answered incorrectly. Your assessor will give you a due date by which this must be provided.

Student instructions for task 1

  • This is an open book test – you can use your learning materials as reference.
  • You must answer all questions in this task correctly.
  • You must answer the questions by typing your answers in Microsoft Word or a similar program – your assessor will advise as to whether you must email them your completed assessment, submit the file on a USB drive or hand in a hard copy.
  • If there are tables included in your task that you need to fill out, you may choose to recreate them in a word processing application. If you have been provided with an electronic version of this booklet, you may prefer to type your answers directly into the document.

Written answer question guidance

  • The following written questions may use a range of ‘instructional words’, such as ‘identify’ or ‘explain’. These words will guide you as to how you should answer the question. Some questions will also tell you how many answers you need to give – for example, ‘Describe three strategies…’.
  • Describe – when a question asks you to ‘describe’, you will need to state the most noticeable qualities or features. Generally, you are expected to write a response of two or three sentences in length.
  • Explain – when a question asks you to ‘explain’, you will need to make clear how or why something happened or the way it is. Generally, you are expected to write a response of two or three sentences in length.
  • List – when a question asks you to ‘list’, this means you will need to briefly state information in a list format, often with a specific number of items indicated.

 

 

 

Part A – Food safety

Question 1

  1. Explain the purpose and contents of a food safety program/plan.
 

 

  1. Explain why it is important to have a food safety program.
 

 

  1. What five monitoring documents/checklists are included in a food safety program/plan?
1
2
3
4
5
  1. List four food safety procedures found within a food safety plan/program.
1
2
3
4

Question 2

  • What document provides the basis for food safety requirements for Australian businesses?
 

 

Question 3

  • List three possible consequences of failing to observe food safety requirements.
1
2
3

Question 4

What is the definition of ‘clean’ in terms of food safety?

Question 5

  1. What is the definition of ‘contaminant’ in the food standards?
  1. According to the Food Safety Standards, what are ‘potentially hazardous foods’?

Question 6

  • Describe the role of local councils regarding food businesses and food safety.
 

 

Question 7

  1. At what temperature should frozen food be stored at?
  1. At what temperature should food cool rooms / refrigerators operate at?
  1. Describe the requirements of the ‘2/4 Rule’.
  1. What are the parameters of the ‘temperature danger zone’?
  1. Why is it important for food handlers to know about the temperature danger zone?

Question 8

  1. List the three types/classifications of food contamination.
1
2
3
  1. What are three conditions commonly required for development of microbiological contamination?
1
2
3
  1. List four food safety monitoring techniques applied in a commercial kitchen.
1
2
3
4

Question 9

  1. List three types of food that fall into the following kitchen supply categories:
Frozen food
Perishable food
Semi-perishable food
Non-perishable food
  1. Provide two safe handling practices that should be implemented when handling the following food types:
Food type Safe handling practices
Dairy
Dried goods
Eggs
Frozen goods
Fruit and vegetables
Meat and fish

 

 

Question 10

  • In the table below, list the Critical Control Points for food production systems. For each point, List three methods you could use to control food hazards at that critical control point.
Critical Control Point Control method
Receiving 1.
2.
3.
Storing 1.
2.
3.
Preparing and processing 1.
2.
3.
Displaying and/or serving 1.
2.
3.
Packaging 1.
2.
3.
Transporting 1.
2.
3.
Disposing 1.
2.
3.

Question 11

  1. Describe the process for cold calibration of a food thermometer.
 

 

  1. How can you identify if a food thermometer is faulty?
 

 

  1. How should a food thermometer be cleaned?
 

 

  1. What is the minimum checking period for food thermometers and what is the degree of accuracy they must have?
 

 

Question 12

  • Describe three ways that you could confirm the cleaning and sanitising requirements of kitchen equipment and surfaces.
1
2
3

Question 13

  • List three actions that should be used to control pests in a kitchen environment.
1
2
3

Question 14

  • List the five groups of people who are more likely to be at risk of food poisoning
1
2
3
4
5

Question 15

  • Describe three ways to ensure that hot and cold foods kept on display are safely sold to customers.
1
2
3

Question 16

List the basic steps that should be followed when receiving a delivery of food stock for a commercial kitchen.

 

 

 

Question 17

  1. What are the four basic steps to cleaning?
1
2
3
4
  1. For each of the following cleaning agents, provide a description of what they are used for in a commercial kitchen.
Cleaning agent Use
Detergents
Sanitisers
Abrasive cleaners
Disinfectants
Bleach
  1. Describe four types of manual cleaning equipment used in a commercial kitchen.
1
2
3
4
  1. Name three types of electrical cleaning equipment used in a commercial kitchen.
1
2
3

 

Question 18

You are using a commercial food processor when you hear an unfamiliar rattling noise and notice a burning smell coming from the piece of equipment. You immediately stop using it and disconnect the power.

Complete the maintenance request form, describing what happened. Use today’s date and your training organisation’s location.

MAINTENANCE REQUEST FORM                                No: 2458
Date:
Item:
Reported by:
Location:
Problem:
Assigned to:
Date completed:
Completed by:
Comments:

Question 19

  1. Give an example of when you would be required to change or adjust the blades on a piece of equipment in a commercial kitchen.
 

 

  1. Give an example of a time when you would need to oil a piece of commercial kitchen equipment.
 

 

  1. How can you ensure that you are following safe operational practices when changing blades and oiling equipment?
 

 

 

 

Part B – Preparing appertisers and salads

Question 1

  1. Explain what a ‘barquette’ is and how it can be used.
 

 

  1. Explain what a ‘bouchee’ is and how it can be used.
 

 

  1. What is a canapé?
  1. What is ‘tapas’?
  1. What is an ‘amuse gueule’ and what is another term for it?
 

 

Question 2

  1. What is the name given to an emulsion of egg yolk, oil with vinegar commonly applied as a salad dressing?
  1. What is ‘French dressing’ made from and what is another name for it?
  1. List three common garnishes for appetisers and salads.
1
2
3

Question 3

  1. What are three key pieces of information that can be found on stock date codes?
1
2
3

 

  1. What are three items of information usually found on internal stock rotation labels?
1
2
3
  1. Why should a kitchen worker would check the contents of stock date codes and rotation labels?
 

 

  1. Describe what the acronym FIFO stands for and how it helps in controlling stock.
 

 

Question 4

  • List five factors used to judge a salad once it is served.
1
2
3
4
5

Question 5

  • List four quality indicators to look for once salads and appetisers are served.
1
2
3
4

Question 6

  • List five examples of cookery methods that you may use when preparing of appetisers and salads.
1
2
3
4
5

Question 7

  • What are the six main parts of a mise-en-place plan for a commercial kitchen?
1
2
3
4
5
6

Question 8

  • How should salad ingredients be stored to ensure food safety and optimise their shelf life?
 

 

Question 9

  • Provide a description of each of the precision vegetable cuts, including approximate measurement sizes.
Julienne
Brunoise
Gros Brunoise
Jardinière
Macedoine
Paysanne
Mirepoix
Parisienne
Noisette
Tourne

Question 10

  1. Name the appropriate knife to use when removing the bones from poultry, meat and fish.
  1. Name the appropriate knife to use when filleting fish.
  1. What is a palette knife generally used for?
  1. Name the appropriate knife to use when making precision cuts of fruit and vegetables.
  1. What is the name of a multipurpose knife that is designed to perform a range of kitchen tasks rather than specialise in one particular task?
  1. What is a utility knife used for in a commercial kitchen?

Question 11

  1. List five knife safety rules that should be followed in a commercial kitchen.
1
2
3
4
5
  1. Describe the correct way to wash knives in a commercial kitchen.
 

 

  1. Provide a basic description of how to sharpen a knife with a steel.
 

 

Question 12

  1. Convert the following oven temperatures from Celsius to Fahrenheit:
Celsius Fahrenheit
180°C
200°C
230°C
  1. Complete the following weight conversion table:
Imperial (oz/lb) Metric (kg)
3oz
11oz
400g
1kg
3lb
1.8kg

Question 13

  • Explain the difference between a classical salad and contemporary (modern) salad.
Classical Salad Contemporary (Modern) Salad
1
2
3
4

Question 14

  • Describe the nutritional value of the foods listed below
Foods Nutritional Value
Tomatoes
Olives
Feta Cheese
Avocados
Eggs
Salmon
Submission requirements for Task 1:·         Your answers to each question.

 

 

 

Cover Sheet – Assessment Task 2
  • Students: Please fill out this cover sheet clearly and accurately. Make sure you have kept a copy of your work.
  • STUDENT DECLARATION
  • I declare that:
    • ☒ These answers and tasks are my own work. None of this work has been completed by any other person.
    • ☒ I have not cheated or plagiarised the work or colluded with any other student/s.
    • ☒ I have correctly referenced all resources and reference texts throughout these assessment tasks.
    • ☒ I understand that if I am found to be in breach of policy, disciplinary action may be taken against me.
Student name
Student ID number
Student signature
Date 02/12/2022
  • ASSESSOR DECLARATION
The student has been assessed by me and that the assessment has been carried out according to the required assessment procedures. ☒ Yes      ☐ No
Did the student provide a sufficient and clear answer or response that addresses the questions or requirements of this task? ☒ Yes      ☐ No
Detail Feedback:

(Assessor: Please outline your feedback in the section below after completing the Assessment Record Tool document for this task)

While providing feedback on this task, please ensure that:

1.     Validity: the student demonstrated required skills, knowledge and attributes.

2.     Sufficiency: quality, quantity and relevance of the assessment evidence are adequate.

3.     Authenticity: To the best of your ability, you confirmed that the student produced this work.

4.     Currency: The assessment tasks were conducted recently or currently.

 

 

 

Assessment Outcome ☐ Satisfactory    ☐ Not Satisfactory Resubmission ☐ Yes   ☒ No
Assessor Name Noreen Altaf
Assessor Signature
Date 09/12/2022
  • STUDENT RESULT RESPONSE

☒ My performance in this assessment task has been discussed and explained to me.

☐ I would like to appeal this assessment decision.

Student signature
Date 09/12/2022

 

A copy of this cover sheet must be supplied to the office and kept in the student file, along with the completed Assessment Record Tool, with the assessment evidence.

 

Assessment Task 2: Food safety project

Task summary

  • For this task, you are required to demonstrate your ability to receive, transport and store food, follow a food safety program and control food hazards at critical control points.

Resources and equipment required to complete this task

  • Access to a simulated workplace environment.
  • Commercial kitchen resources and equipment (RTO to ensure)
  • Food safety program (RTO to ensure)
  • Food safety procedures relating to receiving food deliveries (RTO to ensure)
  • Refrigeration unit with shelving (RTO to ensure)
  • Store room with shelving (RTO to ensure)
  • Trolley or pallet trucks (RTO to ensure)
  • Boxes (RTO to ensure)
  • Food and kitchen supplies (RTO to ensure)
  • Delivery checklist (assessor to provide)
  • Order form (assessor to provide)

When and where should the task be completed?

  • Workplace based students will complete this task in the workplace.
  • Classroom based students will complete this task in their RTO’s training kitchen.
  • Your assessor will provide you with the data and time of each observation.

Student instructions for Task 2

For this task, you are required to follow correct procedures to receive, transport and store food stock.

Your assessor will organise for you to receive a delivery of food.

  • Review the commercial kitchen’s food safety program and procedures relating to receiving, transporting and storing stock.
  • You will work in groups or pairs as advised by your assessor.
  • Once you have received the delivery are required to do the following:
  • Check the delivery of supplies matches the order
  • Check the temperature of stock on delivery
  • Assess the quality and freshness of the food delivered
  • Check and maintain storage areas
  • Transport stock safely
  • Organised and rotated stock on a first-in, first-out basis
  • Dispose of spoilt or damaged stock.
  • Throughout the process, you are required to complete the delivery checklist provided.
  • Report any issues that you come across and note down the action taken.
  • Submit your delivery checklist to your assessor.

 

Your assessor will be observing you as you complete the above tasks. During the observation, your assessor will be looking to see that you can:

§  Access and follow procedures outlined in Food Safety Program

§  Check the temperature of food items on delivery

§  Cross reference the delivery docket against order form

§  Check the quality and freshness of the food delivered

§  Record any issues or non-conforming practices and discuss corrective action to be taken

§  Use appropriate manual handling techniques to transport the delivery

§  Check the cleanliness and suitability of storage areas and containers before re-stocking

§  Package and store foods in appropriate containers and portion sizes

§  Store and display perishable, non-perishable and single-use items appropriately to avoid contamination

§  Organise food according to FIFO method

§  Address all items on the delivery checklist

§  Complete the delivery checklist

Submission requirements for Task 2:¨  Completed delivery checklist.

 

 

 

 

 

 

 

 

 

 

 

 

Delivery Checklist
Delivery date: Received by:
Yes No N/A Comments
Is the delivery vehicle clean and appropriately refrigerated? (if applicable)
Is frozen food at a temperature at or below -18°C?
Is perishable food at a temperature at or below 5°C?
Is the food packaging free from damage and contamination?
Are foods labelled with stock date codes?
Does the delivery docket state the state, month and year of delivery?
Does the delivery docket include the invoice number?
Does the docket state the type and quantity of goods being delivered?
Does the delivery docket state the total price for the delivered goods?
Has everything on the delivery docket been delivered?
Does the delivery docket include the name and contact details of the supplier?
Does the delivery docket include the name and contact details of the purchaser?
Does the meat and fish smell fresh?
Is the poultry a good colour and free from bruising?
Yes No N/A Comments
Are dairy products free from mould and free from a sour smell?
Are all perishable and non-perishable foods well within ‘used by’ dates?
Is fresh produce bright in colour?
Is fresh produce free from signs of pest contamination?
Are frozen foods solid to touch and not partially defrosted?
Is the storeroom dry, well-lit, well ventilated at an appropriate humidity?
Are storeroom shelves clean and free from pest infestation and damage?
Is the refrigerator at a temperature of -5° C or below?
Are the seals on the refrigerator free from damage?
Are the shelves in the refrigerator free from damage?
Is the refrigerator clean and tidy?
Is the kitchen and storeroom floor clean, free from chips and cracks and free from dirt and mould?
Are there appropriate containers available to potion and store food items?
Further comments:

(List any issues or non-conforming practices and discuss the action to be taken)

 

 

Food Order form
Order Date:  Delivery date:
Supplier: Deliver to:  
Description of item to be purchased Quantity ordered Unit price Sub total
Fresh
Capsicum 2.5kg $12.00 $30.00
Parsley 1kg $15.00 $15.00
Apples 12kg $8.00 $96
Orange 20kg $6.00 $120
Onion 25kg $5.00
Frozen
Chicken Nuggets 2kg $12.00  
Frozen vegetables 15kg $20.00  
Potato Wedge 5kg $15.00  
Chicken breast 15kg $12.50  
Pork Scotch Fillet 5kg $18.00  
Dairy
Feta cheese 1kg $29.00  
Salted Butter 23.5kg $15.00  
Sour Cream 5.5Lt $2/100mL  
Vanilla Ice Cream 14Lt $4.50  
Fresh Milk 25Lt $3.90  
Meats
Minced Beef 7kg $12.00  
whole chicken 40kg $9.50  
Lamb Shank 15kg $24.60  
Sirloin 29kg $38.90  
Pork Belly 25kg $18.00  
 Total:  

 

Delivery docket
Date: Invoice number:
Deliver to: Supplied by:
Description of item. Ordered Received Difference Back-order Actual cost
Fresh
Capsicum 2.5kg 1.3 kg      
Parsley 1kg 300gm      
Apples 12kg 12kg      
Orange 20kg 12.5kg      
Onion 25kg 20kg      
Frozen
Chicken Nuggets 2kg 2kg      
Frozen vegetables 15kg 10.5kg      
Potato Wedge 5kg 5kg      
Chicken breast 15kg 7.5 kg      
Pork Scotch Fillet 5kg 5kg      
Dairy
Feta cheese 1kg 1kg      
Salted Butter 23.5kg 20kg      
Sour Cream 5.5Lt 3.5Lt      
Vanilla Ice Cream 14Lt 14Lt      
Fresh Milk 25Lt 22Lt      
Meats
Minced Beef 7kg 7kg      
whole chicken 40kg 27kg      
Lamb Shank 15kg 15kg      
Sirloin 29kg 23kg      
Pork Belly 25kg 25kg      
Total Due:          

 

Cover Sheet – Assessment Task 3
  • Students: Please fill out this cover sheet clearly and accurately. Make sure you have kept a copy of your work.
  • STUDENT DECLARATION
  • I declare that:
    • ☒ These answers and tasks are my own work. None of this work has been completed by any other person.
    • ☒ I have not cheated or plagiarised the work or colluded with any other student/s.
    • ☒ I have correctly referenced all resources and reference texts throughout these assessment tasks.
    • ☒ I understand that if I am found to be in breach of policy, disciplinary action may be taken against me.
Student name
Student ID number
Student signature
Date 22/11/2022 to 30/11/2022
  • ASSESSOR DECLARATION
The student has been assessed by me and that the assessment has been carried out according to the required assessment procedures. ☒ Yes      ☐ No
Did the student provide a sufficient and clear answer or response that addresses the questions or requirements of this task? ☒ Yes      ☐ No
Detail Feedback:

(Assessor: Please outline your feedback in the section below after completing the Assessment Record Tool document for this task)

While providing feedback on this  task, please ensure that:

1.     Validity: the student demonstrated required skills, knowledge and attributes.

2.     Sufficiency: quality, quantity and relevance of the assessment evidence are adequate.

3.     Authenticity: To the best of your ability, you confirmed that the student produced this work.

4.     Currency: The assessment tasks were conducted recently or currently.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Assessment Outcome ☐ Satisfactory    ☐ Not Satisfactory Resubmission ☐ Yes   ☒ No
Assessor Name Noreen Altaf
Assessor Signature
Date 22/11/2022 to 30/11/2022
  • STUDENT RESULT RESPONSE

☒ My performance in this assessment task has been discussed and explained to me.

☐ I would like to appeal this assessment decision.

Student signature
Date 22/11/2022 to 30/11/2022

 

A copy of this cover sheet must be supplied to the office and kept in the student file, along with the completed Assessment Record Tool, with the assessment evidence.

 

Assessment Task 3: Cooking observations

Task summary

  • For this task, you are required to prepare the following dishes:
  • Appetisers, consisting of:
  • Antipasto platter
  • Prosciutto and melon canapés
  • Bruschetta
  • Pan fried scallop on cauliflower puree on rye with crispy prosciutto garnish
  • Grilled salmon on a nicoise salad
  • Thai beef with noodle salad
  • Herb crusted chicken on a garden salad
  • Crispy fried whiting on a warm fennel and orange salad
  • Warm fruity salad with orange zest zabaglione.
  • Each dish must be prepared for six customers.

You must cater for special dietary requirements.

Your assessor will observe you as prepare, cook, serve and clean.

Resources and equipment required to complete this task

  • Access to a real or simulated workplace environment.
  • Customers (real life customers or customers role played by other students)
  • Industry realistic ratios of kitchen staff to customers
  • Recipes (provided)
  • Food ingredients (provided by assessor)
  • Commercial Cookery Observation Booklet (if applicable)
  • Commercial kitchen resources and equipment (assessor to ensure)

When and where will this task be completed?

  • You will do this task in a real or simulated commercial kitchen.
  • Your assessor will provide you with the date of the cooking demonstrations/observations.

What needs to be submitted?

  • You must prepare, cook and present each the following dishes:
  • Appetisers, consisting of:
  • Antipasto platter
  • Prosciutto and melon canapés
  • Bruschetta
  • Pan fried scallop on cauliflower puree on rye with crispy prosciutto garnish
  • Grilled salmon on a nicoise salad
  • Thai beef with noodle salad
  • Herb crusted chicken on a garden salad
  • Crispy fried whiting on a warm fennel and orange salad
  • Warm fruity salad with orange zest zabaglione
  • You are not required to submit anything else for this task. You will be observed and questioned throughout the assessment and all outcomes will be recorded in the Observation Booklet / Assessment Record Tool.

You may choose to keep recipes and take photos of the meals once they are plated and ready for serving. You may choose to add these to your portfolio, for the assessment task in unit SITHCCC020 Work effectively as a cook.

Student instructions for Task 3

For this task, you must prepare four appetisers and five salads

Read the instructions for each cooking demonstration task. You will be required to alter each dish to cater for any dietary requirements.

Your assessor will observe you as you prepare each dish. Your assessor will ask you some verbal questions during and at the end of some of the cooking demonstration/observations.

Your assessor will advise you of the date and time of each cooking demonstration/observation.

The dishes in this assessment tasks are representative to the required performance criteria of this unit. Your trainer/assessor will finalise the appropriate dishes and will inform you before the practical training and assessment sessions. You will need to attach pictures of the prepared dishes and other required evidence to this answer sheet as instructed by the trainer/assessor.

The units with kitchen training requires a separate Workflow Plan to be prepared by the student. If that is applicable, your trainer/assessor will instruct you and you will need to prepare and submit the Workflow Plan before the kitchen training.

 

 

Dish 1 – Mixed appetisers
  • For this task, you are required to cook a variety of appetisers as follows:
  • Appetiser 1: Antipasto platter
  • Appetiser 2: Prosciutto and melon canapés
  • Appetiser 3: Classic bruschetta
  • Appetiser 4: Pan fried scallop on cauliflower puree on rye with crispy prosciutto garnish
  • Your assessor will provide you with the recipes.
  • You will be required to prepare the appetisers for at least six customers (role played by other students). Adjust recipes to serve six.
  • You will work in groups or pairs as advised by your assessor (industry specific staff/customer ratios will apply
  • Confirm the dietary requirements of each of the customers prior to preparing the dish and adjust recipes as appropriate.
  • Before you begin to cook, show your assessor how you sharpen knives using sharpening steels or stones.
  • Tapas (scallops) and hors d óeuvres (bruschetta) should be made first and then use both of them with the canapé to make a canapé platter.
  • Serve the appetisers on platters with individual-use serviettes and disposable plates.
  • Access and use information from your food safety program and ensure that you follow correct food safety procedures at all times.
Your assessor will be observing you as you set up, prepare, cook and present the appetisers. During the observation, your assessor will be looking to see that you can:

§  Read recipe and food preparation lists

§  Confirm and respond to customer’s dietary requirements

§  Communicate dietary requirements and substitutes with team members

§  Collect ingredients and check for spoilage

§  Select fresh ingredients to ensure optimum nutritional quality

§  Gather appropriate equipment and utensils (correct size and type)

§  Ensure cleanliness of equipment

§  Sort and assemble ingredients and equipment safety and according to sequence of food preparation

§  Follow kitchen WHS safety procedures

§  Calculate ingredient amounts to prepare the each of the appetisers for six customers

§  Correctly sharpen knives using sharpening steels or stones before use

§  Use suitable knives to make precision cuts

§  Correctly determine cooking times and temperatures

§  Prepare and cook each appetiser in a logical, planned and safe manner

§  Check food and make food quality adjustments where necessary

§  Use appropriate cooking methods and techniques

§  Monitor the temperature of food during preparation

§  Protect single use items for service from contamination

§  Plate appetisers in a suitable environment

§  Add garnish/dips/sauces and evaluate and adjust the presentation of the dishes before serving

§  Present appetisers that look appetising and visually appealing

§  Serve appropriate and even sized portions

§  Apply self-management skills to manage time and productivity

§  Prepare the appetisers within time constraints

§  Follow correct food safety procedures at all times

§  Correctly store leftover uncooked food items

§  Mark and separate food to be disposed of from other food until disposal is complete

§  Dispose of food promptly to avoid contamination

§  Thoroughly clean work area

§  Implement environmentally sustainable work practices

  • Your assessor will also ask you some verbal questions during and at the end of the cooking demonstration/observation. The questions will relate to the following topics:
  • Purpose of safety programmes
  • Consequences of failing to adhere food safety programs
  • Reporting non-conforming food safety practices
  • Potential food safety issues and corrective actions

 

 

Recipe: Antipasto
Serves: 2
Ingredients:

10ml Vinaigrette (see recipe)

1/2 (50g) red capsicum

1/2 (50g) green pepper

1 slice (50g) eggplant

1 artichoke cut into 1/4

100g salami/prosciutto

5 black olives

5 stuffed olives

30g pickled vegetables

30g feta cheese

2 cos lettuce leaves

3 cherry tomatoes, halved

Cooking instructions:

1.     Roast the red and green capsicum then remove the skin and seeds. Cut it into thick strips and soak it in the vinaigrette.

2.     Cut and grill eggplant and zucchini. Cut it into thick strips and soak it in the vinaigrette.

3.     Dice the feta cheese.

4.     Cut and marinate the artichokes in vinaigrette.

5.     Arrange the lettuce onto a platter large enough for two, or on two individual plates.

6.     Arrange the sliced meat, cheese, vegetables, olives, and lettuce on the plate as desired.

Recipe: Vinaigrette 
Serves: Makes 1 litre
Ingredients:

250ml white wine vinegar

750ml salad oil

Pepper and salt to season

Instructions:

1.     Combine all ingredients in a bowl and mix well.

2.     Mix and stir again before using.

 

 

 

Recipe: Prosciutto and melon canapés
Serves: Makes 6 small canapés
Ingredients:

1 wedge of rockmelon (1/8)

1 1/2 slices of prosciutto cut in 1/4

6 toothpicks

Instructions:

1.     De-seed the melon and then using a Parisienne cutter cut melon balls out.

2.     Then wrap the melon balls with prosciutto and then place a toothpick in each one.

3.     Place on a plate and serve up.

Recipe: Classic Bruschetta
Serves: 4
Ingredients:

4 slice of sourdough bread

2 1/2 teaspoons of olive oil

1 garlic clove

2 large tomatoes

1 tablespoon of fresh basil leaves

Salt and cracked pepper to season

Pinch of caster sugar

1 teaspoon of balsamic vinegar

Cooking instructions:

1.     Boil water in a small pot.

2.     Core the tomato place a cross on the base of the tomato with a sharp knife.

3.     Blanch the tomatoes in the boiling water for about 30 seconds then remove and refresh in ice water.

4.     Peel tomatoes. Cut in half and de-seed the tomatoes.

5.     Cut the tomatoes into brunoise and place into a bowl and add olive oil, balsamic vinegar.

6.     Correct seasoning with pepper, salt and sugar.

7.     Brush sourdough with oil and grill until crispy brown and then turn and grill other side until golden brown as well.

8.     Cut garlic clove in half and rub on the sourdough toast.

9.     Place tomato mix on top of the sourdough bread and serve.

 

 

Recipe: Pan fried scallop on cauliflower puree on rye with crispy prosciutto garnish
Serves: 3
Ingredients:

3 scallops

30g of cauliflower puree (see recipe below)

1 strip of prosciutto

1 slice of rye bread

Cooking instructions:

1.   Grill bread of until toasted then cut out 3 squares. Allow to cool.

2.   Place 3 quenelle of cauliflower puree one on each of the rye toast.

3.   Pan-fry the 3 scallops in a hot pan and season. Cook until med-rare.

4.   Place one scallop on each of rye bread on top of the puree cauliflower.

5.   Heat oven to 180degC. Place the prosciutto on greaseproof paper and in the oven and cook until crispy.

6.   Once the prosciutto is cold break into small pieces and garnish the scallops.

 

Recipe: Cauliflower puree
Serves: 3
Ingredients:

100g of cauliflower

50g of potato peeled

Salt and white pepper to season

5g of butter

Instructions:

1.     Place potato into a pot of cold water and bring to the boil.

2.     Once the potato is nearly soft add the cauliflower and cook until soft.

3.     Drain the potato and cauliflower and then place in a bowl.

4.   Mash the cauliflower and potato mix until smooth then add butter and seasoning and mix.

 

 

 

Dish 2 – Grilled salmon on a nicoise salad
  • For this task, you are required to cook grilled salmon on a nicoise salad.
  • You may work in groups or pairs as advised by your assessor.
  • Your assessor will provide you with the recipe.
  • You will be required to prepare the dish for six customers (role played by other students). Adjust recipe to serve six.
  • Confirm the dietary requirements of each of the customers prior to preparing the dish and adjust as appropriate.
  • You must ensure that you follow correct food safety procedures at all times.

 

Your assessor will be observing you as you set up, prepare, cook and present the dish. During the observation, your assessor will be looking to see that you can:

§  Read recipe and food preparation lists

§  Confirm customer’s dietary requirements

§  Communicate dietary requirements and substitutes with team members

§  Collect ingredients and check for spoilage

§  Select ingredients to ensure optimum nutritional quality

§  Select ingredients according to stock rotation requirements

§  Gather appropriate equipment and ensure cleanliness of equipment

§  Safely assemble equipment

§  Follow kitchen safety procedures

§  Calculate ingredient amounts to prepare the dishes for six customers

§  Clean and cut salad ingredients using basic culinary cuts

§  Correctly determine cooking times and temperatures

§  Follow manufacturer instructions and use equipment safely and hygienically

§  Prepare and cook dishes in a logical, planned and safe manner

§  Use correct cooking methods- (boil potatoes, blanch beans and grill salmon)

§  Work cooperatively with team members

§  Check food and make food quality adjustments where necessary

§  Select and use appropriate service-ware to present the dishes

§  Plate dishes in a suitable environment

§  Monitor the temperature of food during using an appropriate temperature measuring device

§  Heat and cool food in line with food safety procedures

§  Garnish, evaluate and adjust the presentation of the dishes before serving

§  Present the dishes in an appetising and attractive manner

§  Serve appropriate and even sized portions

§  Apply self-management techniques to manage time and productivity

§  Follow correct food safety procedures at all times

§  Correctly store leftover uncooked food items

§  Minimise waste and implement environmentally sustainable work practices

§  Mark and separate food to be disposed of from other food until disposal

§  Dispose of food waste promptly

§  Thoroughly clean work area

 

  • Your assessor will also ask you some verbal questions during and at the end of the cooking demonstration/observation. The questions will relate to the following topics:
  • Faulty equipment
  • Waste minimisation
  • Cost-reduction initiatives

 

Recipe: Grilled salmon on a nicoise salad
Serves: 5
Ingredients:

5 portions of salmon (120g each)

15 small washed potatoes, chats

150g green beans, trimmed

5 tomatoes

1 clove of garlic, crushed in olive oil

Pepper and salt to season

80g black olives

30g capers

Boiled egg, peeled and quartered

5 leaves of butter lettuce, washed

25g parsley, chopped

50ml of dill mayonnaise

Cooking instructions:

1.     Prepare the dill mayonnaise and refrigerate (recipe attached)

2.     Boil the potatoes in their skins in salted water, drain and allow to cool. Peel the potatoes and cut them in half.

3.     Trim, blanch, and refresh and drain the beans. Cut each peeled tomato into 8 wedges. 



4.     Lay the washed lettuce on a platter, arrange a layer of potato, then beans, tomato wedges, 1/4 boiled egg.

5.     Garlic olive oil mix to dress the olives, capers.

6.     Grill off the salmon, then place on the top of the salad.

7.     Top with dill mayonnaise.

8.     Sprinkle with chopped parsley and serve.

 

 

 

Recipe: Dill mayonnaise
Serves: Makes 1 litre
Ingredients:

6 egg yolks

50ml white vinegar

15g French mustard paste

Pepper and salt to seasoning

1lt salad oil

30ml lemon juice

10g of chopped dill

Cooking instructions:

1.     Mix the egg yolks, vinegar, mustard, pepper and salt thoroughly with a whisk.

2.     Gradually drizzle the oil into the vinegar mixture while whisking vigorously and continually. When the emulsion forms, you can add the oil slightly faster.

3.     When the mayonnaise becomes thick, thin out with a little of the lemon juice.

4.     Gradually beat in the remaining oil alternately with the lemon juice.

5.     Stabilize the mix by whisking in 20mls of cold water. Adjust seasoning.

 

 

Dish 3 – Thai beef with noodle salad
  • For this task, you are required to cook Thai beef with noodle salad
  • You may work in groups or pairs as advised by your assessor.
  • Your assessor will provide you with the recipe.
  • You will be required to prepare the dish for six customers (role played by other students). Adjust recipe to serve six.
  • Confirm the dietary requirements of each of the customers prior to preparing the dish and adjust as appropriate.
  • You must ensure that you follow correct food safety procedures at all times.

 

Your assessor will be observing you as you set up, prepare, cook and present the dish. During the observation, your assessor will be looking to see that you can:

§  Read recipe and food preparation lists

§  Confirm customer’s dietary requirements

§  Communicate dietary requirements and substitutes with team members

§  Collect ingredients and check for spoilage

§  Select ingredients to ensure optimum nutritional quality

§  Select ingredients according to stock rotation requirements

§  Gather appropriate equipment and ensure cleanliness of equipment

§  Safely assemble equipment

§  Follow kitchen safety procedures

§  Calculate ingredient amounts to prepare the dishes for six customers

§  Clean and cut salad ingredients using basic culinary cuts

§  Correctly determine cooking times and temperatures

§  Follow manufacturer instructions and use equipment safely and hygienically

§  Prepare and cook dishes in a logical, planned and safe manner

§  Use correct cooking methods (grill beef and soak noodles)

§  Work cooperatively with team members

§  Check food and make food quality adjustments where necessary

§  Select and use appropriate service-ware to present the dishes

§  Plate dishes in a suitable environment

§  Monitor the temperature of food during using an appropriate temperature measuring device

§  Heat and cool food in line with food safety procedures

§  Garnish, evaluate and adjust the presentation of the dishes before serving

§  Present the dishes in an appetising and attractive manner

§  Serve appropriate and even sized portions

§  Apply self-management techniques to manage time and productivity

§  Follow correct food safety procedures at all times

§  Correctly store leftover uncooked food items

§  Minimise waste and implement environmentally sustainable work practices

§  Mark and separate food to be disposed of from other food until disposal

§  Dispose of food waste promptly

§  Thoroughly clean work area

Recipe: Thai beef noodle salad
Serves: 2
Ingredients:

80g of cellophane noodles

20g of ripped coriander

1 red chilli finely sliced

1 teaspoon of freshly grated ginger

10g of fresh mint ripped

2 teaspoon of fish sauce

1 tablespoon of lemon juice

10g of castor sugar

1 clove of garlic grated

300g of porterhouse steak cut into strips

3 spring onions stems finely sliced

Cooking instructions:

1.     Soak the noodles in a bowl of warm water until soft, then drain and put back in bowl.

2.     Add coriander, mint, sliced chilli, grated ginger, fish sauce, lemon juice, sugar, and spring onion.

3.     Grill meat with the garlic until cooked.

4.     Place garlic beef in the bowl with all other ingredients

5.     Combine all ingredients and serve

 

Dish 4 – Herb crusted chicken on a garden salad
  • For this task, you are required to cook herb crusted chicken on a garden salad.
  • You may work in groups or pairs as advised by your assessor.
  • Your assessor will provide you with the recipe.
  • You will be required to prepare the dish for six customers (role played by other students). Adjust recipe to serve six.
  • Confirm the dietary requirements of each of the customers prior to preparing the dish and adjust as appropriate
  • You must ensure that you follow correct food safety procedures at all times.

 

Your assessor will be observing you as you set up, prepare, cook and present the dish. During the observation, your assessor will be looking to see that you can:

§  Read recipe and food preparation lists

§  Confirm customer’s dietary requirements

§  Communicate dietary requirements and substitutes with team members

§  Collect ingredients and check for spoilage

§  Select ingredients to ensure optimum nutritional quality

§  Select ingredients according to stock rotation requirements

§  Gather appropriate equipment and ensure cleanliness of equipment

§  Safely assemble equipment

§  Follow kitchen safety procedures

§  Calculate ingredient amounts to prepare the dishes for six customers

§  Clean and cut salad ingredients using basic culinary cuts

§  Correctly determine cooking times and temperatures

§  Follow manufacturer instructions and use equipment safely and hygienically

§  Prepare and cook dishes in a logical, planned and safe manner

§  Use correct cooking methods (grill and roast chicken)

§  Work cooperatively with team members

§  Check food and make food quality adjustments where necessary

§  Select and use appropriate service-ware to present the dishes

§  Plate dishes in a suitable environment

§  Monitor the temperature of food during using an appropriate temperature measuring device

§  Heat and cool food in line with food safety procedures

§  Garnish, evaluate and adjust the presentation of the dishes before serving

§  Present the dishes in an appetising and attractive manner

§  Serve appropriate and even sized portions

§  Apply self-management techniques to manage time and productivity

§  Follow correct food safety procedures at all times

§  Correctly store leftover uncooked food items

§  Minimise waste and implement environmentally sustainable work practices

§  Mark and separate food to be disposed of from other food until disposal

§  Dispose of food waste promptly

§  Thoroughly clean work area

Your assessor will also ask you some verbal questions during and at the end of the cooking demonstration/observation. The questions will relate to the following topics:

  • Manufacturer’s instructions
  • Key information and cleaning instructions for equipment and appliances.

 

Recipe: Herb crusted chicken on a garden salad
Serves: 1
Ingredients:

1 x chicken breast skin on

10ml of olive oil

10g of basil chopped

10g of coriander

10g of chopped parsley

1 slice white bread

1 pinch of salt

Salad

80g of mixed salad greens

1/2 tomato cut into wedges

5g of grated carrot

5g of sliced red onion

5ml of vinaigrette (see separate recipe)

Cooking instructions:

1.   Heat oven to 180degC.

2.   Grill chicken breast once sealed place on an oven tray.

3.   Place bread into a food processor and blend until it becomes crumbs.

4.   Put all herbs through a mouili until finely chopped.

5.   Put herbs and bread crumbs into in a bowl.  Add salt and oil and mix. Then place herb mix on top of the chicken breast.

6.   Place chicken in oven for 15-20 minutes until cooked through.

7.   Rest chicken.

8.   Mix all salad ingredients together and then dress with vinaigrette and place on a plate.

9.   Slice chicken breast and place on top of the salad.

 

 

 

 

Dish 5 – Crispy fried whiting on warm fennel and orange salad
  • For this task, you are required to cook crispy fried whiting on warm fennel and orange salad.
  • You may work in groups or pairs as advised by your assessor.
  • Your assessor will provide you with the recipe.
  • You will be required to prepare the dish for six customers (role played by other students). Adjust recipe to serve six.
  • Confirm the dietary requirements of each of the customers prior to preparing the dish and adjust as appropriate
  • You must ensure that you follow correct food safety procedures at all times.
Your assessor will be observing you as you set up, prepare, cook and present the dish. During the observation, your assessor will be looking to see that you can:

§  Read recipe and food preparation lists

§  Confirm customer’s dietary requirements

§  Communicate dietary requirements and substitutes with team members

§  Collect ingredients and check for spoilage

§  Select ingredients to ensure optimum nutritional quality

§  Select ingredients according to stock rotation requirements

§  Gather appropriate equipment and ensure cleanliness of equipment

§  Safely assemble equipment

§  Follow kitchen safety procedures

§  Calculate ingredient amounts to prepare the dishes for six customers

§  Clean and cut salad ingredients using basic culinary cuts

§  Correctly determine cooking times and temperatures

§  Follow manufacturer instructions and use equipment safely and hygienically

§  Prepare and cook dishes in a logical, planned and safe manner

§  Use correct cooking methods (steam the fennel and deep fry the whiting)

§  Work cooperatively with team members

§  Check food and make food quality adjustments where necessary

§  Select and use appropriate service-ware to present the dishes

§  Plate dishes in a suitable environment

§  Monitor the temperature of food during using an appropriate temperature measuring device

§  Heat and cool food in line with food safety procedures

§  Garnish, evaluate and adjust the presentation of the dishes before serving

§  Present the dishes in an appetising and attractive manner

§  Serve appropriate and even sized portions

§  Apply self-management techniques to manage time and productivity

§  Follow correct food safety procedures at all times

§  Correctly store leftover uncooked food items

§  Minimise waste and implement environmentally sustainable work practices

§  Mark and separate food to be disposed of from other food until disposal

§  Dispose of food waste promptly

§  Thoroughly clean work area

Recipe: Crispy fried whiting on a warm fennel and orange salad
Serves: 2
Ingredients:
1 whiting, thawed and filleted

Cornflour for dusting

Tempura batter (see attached recipe)

200g of fennel

20g of butter

10g of onion, sliced

100ml of water

2 oranges segmented

1/2 red capsicum grilled

1/2 yellow capsicum grilled

1 zucchini cut into strips and grilled

5g of dill ripped up.

8 cherry tomatoes cut in half

Cooking instructions:

1.     Prepare the fennel by using a mandolin slicer to cut the fennel. Wash well.

2.     Steam the fennel for 8-10 minutes Allow to cool.

3.     Cut the fennel in half lengthwise and then in large neat and even slices but keep all the pieces close together to retain the shape of the half bulbs.

4.     Sauté the onion in the butter then mix in fennel, onion with all the other vegetables and fruit and warm through.

5.     Dust whiting fillets with cornflour.

6.     Coat whiting in tempura batter and cook in deep fryer until crispy. Then remove from oil and drain off oil.

7.     Place warm fennel salad with orange on plates and then place whiting fillets on top and serve.

 

Recipe: Tempura batter
Serves: Makes 1 litre
Ingredients:

100g corn flour

200g flour

3 eggs

600ml iced water

Salt to season

Cooking instructions:

1.     Sift the flour and corn flour together twice.

2.     Beat the egg with the iced water and salt in a planetary mixer.

3.     Add the flour and mix until the large lumps disappear.

4.     Use as required.

Notes:

Tempura is very light and crisp Japanese batter suitable for seafood and vegetables. Dust food in cornflour prior to battering.

To make this batter gluten free, use gluten free corn flour and gluten free plain flour.

Dish 6 – Warm fruit salad with orange zest zabaglione
  • For this task, you are required to cook warm fruit salad with orange zest zabaglione.
  • You may work in groups or pairs as advised by your assessor.
  • Your assessor will provide you with the recipe.
  • You will be required to prepare the dish for six customers (role played by other students). Adjust recipe to serve six.
  • Confirm the dietary requirements of each of the customers prior to preparing the dish and adjust as appropriate
  • You must ensure that you follow correct food safety procedures at all times.

 

Your assessor will be observing you as you set up, prepare, cook and present the dish. During the observation, your assessor will be looking to see that you can:

§  Read recipe and food preparation lists

§  Confirm customer’s dietary requirements

§  Communicate dietary requirements and substitutes with team members

§  Collect ingredients and check for spoilage

§  Select ingredients to ensure optimum nutritional quality

§  Select ingredients according to stock rotation requirements

§  Gather appropriate equipment and ensure cleanliness of equipment

§  Safely assemble equipment

§  Follow kitchen safety procedures

§  Calculate ingredient amounts to prepare the dishes for six customers

§  Clean and cut salad ingredients using basic culinary cuts

§  Correctly determine cooking times and temperatures

§  Follow manufacturer instructions and use equipment safely and hygienically

§  Prepare and cook dishes in a logical, planned and safe manner

§  Use correct cooking methods (poaching/caramelising)

§  Work cooperatively with team members

§  Check food and make food quality adjustments where necessary

§  Select and use appropriate service-ware to present the dishes

§  Plate dishes in a suitable environment

§  Monitor the temperature of food during using an appropriate temperature measuring device

§  Heat and cool food in line with food safety procedures

§  Garnish, evaluate and adjust the presentation of the dishes before serving

§  Present the dishes in an appetising and attractive manner

§  Serve appropriate and even sized portions

§  Apply self-management to manage time and productivity

§  Follow correct food safety procedures at all times

§  Correctly store leftover uncooked food items

§  Minimise waste and implement environmentally sustainable work practices

§  Mark and separate food to be disposed of from other food until disposal

§  Dispose of food waste promptly

§  Thoroughly clean work area

Your assessor will also ask you some verbal questions during and at the end of the cooking demonstration/observation. The questions will relate to the following topics:

  • Cleaning procedure for a planetary mixer
  • Reporting cracked, broken or chipped eating, drinking and food handling utensils.

 

Recipe: Warm fruit salad with orange zest zabaglione
Serves: 2
Ingredients:

1 orange, segmented

1 peach, cut in half and thinly sliced

1 pear, cut in half and thinly sliced

1/2 mango, skinned and thinly slice

5 strawberries, cut in half

2 egg yolks

1/2 teaspoon of orange zest

100ml cup of Marsala

30g caster sugar

10ml of fresh orange juice

Cooking instructions:

1.     Poach the apples and pears in boiling water for 20 minutes.

2.     Peel and core apples and pears once cooled.

3.     For the orange zest zabaglione, place a large pan half filled with water on to the boil.

4.     When boiling remove from the heat.

5.     Beat the egg yolks, sugar and orange zest in a metal or heatproof bowl, using a whisk until pale yellow. Set the bowl over the pan of steaming water, making sure the bowl does not touch the water, and beat continuously, adding the Marsala and orange juice gradually. Beat for 5 mins, or until very thick and foamy and like a mousse (sabayon).

6.     Slice poached apples and pears in half and place on two plates with the sliced mango.

7.     Pour orange zested zabaglione sauce over the two plates evenly.

8.     Place the plates under a salamander and lightly golden brown the sauce (30 seconds).

 

 

 

Menu Pictures

 

Menu – 1 (Kitchen Week -1)

  1. Antipasto platter
  2. Prosciutto and melon canapés
  3. Classic Bruschetta
  4. Pan fried scallop on cauliflower puree on rye with crispy prosciutto garnish
Antipasto platter
 

 

 

 

 

 

 

 

 

Prosciutto and melon canapés
 

 

 

 

 

 

 

 

 

 

 

 

 

Classic Bruschetta
 

 

 

 

 

 

 

 

 

 

 

 

Pan fried scallop on cauliflower puree on rye with crispy prosciutto garnish
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Menu – 2 (Kitchen Week -2)

  1. Grilled salmon on a niçoise salad (Dill mayonnaise)
  2. Thai beef noodle salad
  3. Herb crusted chicken on a garden salad
  4. Crispy fried whiting on a warm fennel and orange salad (Tempura batter)
  5. Warm fruit salad with orange zest zabaglione
Grilled salmon on a niçoise salad
 

 

 

 

 

 

 

 

 

 

 

Thai beef noodle salad
 

 

 

 

 

 

 

 

 

 

 

Herb crusted chicken on a garden salad
 

 

 

 

 

 

 

 

 

 

 

 

 

Crispy fried whiting on a warm fennel and orange salad
 

 

 

 

 

 

 

 

 

 

 

 

Warm fruit salad with orange zest zabaglione
 

 

 

 

 

 

 

 

 

 

Assessment Resource | BSBFIM601

    • Assessment Cover Sheet 

       

      Student name: Student ID:
      Student email: Phone:
      Course Name: Advanced Diploma of Hospitality Management Course Code: SIT60316
      Unit of competency code: BSBFIM601 Unit of competency Name: Manage finances
      Task Number: Trainer name: Satish Chander

       

      • I declare that the work contained in this Assessment Task is my own, except where acknowledgement of sources is I keep copy of these assignment submitted for my record.
      • I have read the BIT’s Plagiarism Policy and
      • I understand the consequences of engaging in plagiarism and

       

       

      Student signature: Date:

       

      Please note: You are advised to keep a copy of all your work submitted to the institute.

      For office use only:

       

      Date received from student: Name and signature of Trainer/Assessor:

       

      Satish Chander

       

                                                                                                         

      Student Receipt (to be completed by BIT staff only)

       

      Unit(s) of competency (code and name): BSBFIM601 Manage finances
      Student name: Student ID:
      Staff member signature: Date:

       

       

       

       

       

       

       

       

       

       

       

       

       

       

       

       

       

       

      This page intentionally blank

       

      ASSESSMENT SUMMARY / COVER SHEET

       

      This form is to be completed by the assessor and used as a final record of student competency.

      All student submissions including any associated checklists (outlined below) are to be attached to this cover sheet before placing on the students file.

      Student results are not to be entered onto the Student Management Database unless all relevant paperwork is completed and attached to this form.

      Student Name:
      Student ID No:
      Final Completion Date:
      Unit: BSBFIM601 | Manage finances
       

      Please attach the following documentation to this form

       

       

      Date

      Result

      S = Satisfactory NS = Not Satisfactory

      NA = Not Assessed

       

      Date

      Reassessm ent

      S = Satisfactory NS = Not Satisfactory

      NA = Not Assessed

       

      Assessment 1

      q Budget report attached

      q One-year budget attached

      q Checklist attached

       

      S | NS

       

      S| NS

       

      Assessment 2

      q Variance analysis attached

      q Revised Budget report attached

      q Checklist attached

       

      S | NS

       

      S | NS

       

      Assessment 3

      q Research project attached

      q Checklist attached

       

      S | NS

       

      S | NS

       

      Assessment 4

      q Written Assessment / Project attached  

      S | NS

       

      S | NS

      Final Assessment Result for this unit C / NYC

      Assessor Notes: (inclusive of reassessment, reasonable adjustment, further opportunities for gap training etc.):                                   

       

       

       

       

      Student Declaration: I declare that I have been assessed in this unit, and I have been advised of my result. I also am aware of my appeal rights.

      Name:                                                           Signature:                                                     Date:           / / _

      Assessor Declaration: I declare that I have conducted a fair, valid, reliable and flexible assessment with this student, and I have provided appropriate feedback. I further declare that this assessment has been checked and is free from plagiarism

      Name:                Satish Chander                   Signature:                                                      Date:                /         /       _

       

      Administrative use only

       

      Entered onto Student Management Database

      q                             

      Date

       

       

      Initials

       

       

       

       

       

       

       

       

       

       

       

       

       

       

       

       

       

       

       

       

       

       

      This page intentionally blank

       

       

       

       

       

       

       

       

      Assessment Resource Summary
       

      Unit Details

       

      BSBFIM601       Manage finances

       

      Assessment Type

      This is a summative assessment, which requires each student to have adequate practice prior to undertaking this assessment
       

       

       

       

       

      Assessment Methods

       

       

       

       

       

      Projects

       

      Assessment 1 (Part A)

      (Prepare a one-year budget and complete reports)

       

      Assessment 1 (Part B)

      (Risk Analysis, Financial Management, Communication)

       

      Assessment 2

      (Analysis of company financial position and performance)

       

      Assessment 3

      (Review and evaluate financial software programs)

      Written Assessment or

      Project

      Assessment 4

      (Written Assessment / Project)

       

       

       

       

       

      Unit Summary
      This unit describes the skills and knowledge required to undertake budgeting, financial forecasting and reporting and to allocate and manage resources to achieve the required outputs for the business unit. It includes contributing to financial bids and estimates, allocating funds, managing budgets and reporting on financial activity.

       

      It applies to individuals who have managerial responsibilities which include overseeing the management of financial and other resources across a business unit, a series of business units or teams, or an organisation. It covers all areas of broad financial management. In a larger organisation this work would be supported by specialists in financial management.

       

      No licensing, legislative or certification requirements apply to this unit at the time of publication.

       

       

       

      Prerequisite Units
       

      There are no recommended pre-requisite units for this competency.

       

       

       

       

      Possible Co-requisite Units
       

      There are no recommended co-requisite units for this competency.

       

      Summative Assessment – Assessor Instructions

      It is important that in conducting assessment, the assessor undertakes the following:

       

      Prior to conducting the assessment

      • Read the assessment tasks as detailed throughout this document
      • Contextualise the task (and checklist) to ensure it reflects the students working (Be sure to check with the mapping document to ensure any contextualisation still covers the unit requirements)
      • Read the assessor instructions and checklist prior to commencing the assessment
      • Ensure the assessment environment is suitable for the parameters of the task, to ensure the students will have an appropriate opportunity to demonstrates their skills
      • Make suitable modifications to the assessment environment (if required), to allow all tasks to be observed
      • Ensure the student is allocated the appropriate time and resources for the task
      • If undertaken on the job – discuss the assessment with the workplace supervisor, to so they are aware of what will happen throughout the process
      • If undertaken on the job – Determine and agree with the supervisor an acceptable time frame for each
      • Advise the student prior to conducting the assessment of:
        • what will occur throughout the assessment process
        • when the assessment will occur
        • the level of competency expected (review the checklist or the criteria for the task to ensure the student understands the assessment process and the expectations)
        • the RTO reasonable adjustment process and offer adjustment for any students needing assistance
        • the RTO re-assessment and appeals process
      • You should not tell the student how to undertake the task, as it would lead the student and render the assessment process The student should have been taught “How” to perform each task during the training stage and is expected to know this prior to commencing the assessment.
      • Do not give the student a copy of the Assessor Checklist or Sample Answers prior to the assessment. The student instructions provide appropriate detail for the student on the expected level of competency for each

       

      Conducting the assessment

      • Establish and oversee the evidence gathering process to ensure it remains valid, reliable, fair and flexible
      • Advise the student when to commence the assessment
      • Observe the student undertake the tasks as outlined
      • Record your observations in the assessor checklist
      • Where a checklist point is not observed due to an inappropriate environment, or for a reason outside the student’s control, modify the scenario to allow the student an opportunity to perform the associated task
      • Where a checklist point is not appropriate, write “N/A” in the space provided
      • Incorporate allowable adjustments to the assessment procedure without compromising the integrity of the Be sure to make appropriate notations on the assessment checklist to explain any variances to the assessment process (such as probing questions, alterations to assessment environment, etc) to ensure the assessment process is transparent (and the assessment remains Valid)
      • Gather supporting documentation where available and appropriate (as evidence)
      • Do not interfere with the assessment unless the student’s actions impose a risk to themselves or anyone If the actions of the student impact on the safety of any person – you are to immediately cease the assessment and take actions to reduce the identified risk.
      • If a student performs an action incorrectly, mark it as Record what you see, not what you want to see.
      • Once the assessment is complete, advise the student that the assessment has ceased, and record your comments in the sections

       

      Making and recording the decision

      • The student needs to be deemed satisfactory in all assessments to gain
      • You are to provide feedback* to the student on their performance and/or the outcome from their assessment (whether satisfactory or not yet satisfactory)
      • If a student has been assessed as “Not Yet Satisfactory” on their performance in an assessment they should be offered information about the appeal process and/or a reassessment

      ·         Re-assessments:

      • Re-assessments are to be undertaken on a different date. This is to allow an opportunity for the student to undergo further training as required, and to ensure the student is assessed on their ability to demonstrate their actual skills and knowledge – not just their ability to answer questions / perform actions based on immediate advice of the
      • When undertaking observation-based re-assessments, students must perform the full task that relates to the observation. This means if a student undertakes an observation and is marked not satisfactory on one or more points within the observation, they must perform the task again in
      • If a student has been marked as satisfactory on any full observation task, they are not required to be re-assessed on that task
      • Written assessments (if applicable). Students are only required to be re-assessed on the questions relating to the topic they answered incorrectly in the initial For example, if the student answered Q1, 2, 3 correctly, but answered Q4+5 incorrectly; then they must be re- assessed on Q4+5 on a later date
      • Using the evidence gathered and the rules of evidence (validity, reliability, sufficiency, currency and authenticity) determine the outcome for the If you are in doubt, gather further evidence to help guide your decision.
      • Assess the students on what you observe during the assessment period, not on their actions before or after the
      • If you are marking the student NYC, ensure you outline why you have made this decision, and provide advice on how the student can improve their skills / knowledge prior to reassessment; or if the re- assessment opportunities have lapsed, provide advice on appeals and or re-enrolment.
      • Record the assessment results onto the Assessment Summary / Cover Sheet, ensuring each section is complete
      • Attach all evidence (projects / checklists / tests, etc) to this
      • Submit the completed Assessment Summary/ Cover sheet and associated evidence for processing as per your RTO procedures

       

       

      Providing feedback

      • Provide constructive feedback to the student on their performance during the assessment Do not make any comments on actions undertaken prior or after the assessment period.
      • Provide the student with:
        • Their assessment result
        • Clear and constructive feedback based on the assessment decision
        • The reasons underpinning your assessment decision
        • Information on ways of overcoming any identified gaps in competency revealed by the assessment the opportunity to discuss the assessment process and outcome information on reassessment and the appeals
        • An opportunity for reassessment if appropriate or requested by the candidate
        • Information on appeal process as applicable to your organisation

       

       

       

      ASSESSMENT 1 – STUDENT INFORMATION

      This information is to be handed to each student to outline the assessment requirements

       

      PART A – For this assessment, students are to utilise the data in the Appendices regarding Ed’s Whitegoods. The instructor can role-play the part of Edward Tan, the proprietor and will give any additional information required, including company policies and procedures, milestones etc.

       

      Students are to undertake the following:

      • List all personnel you would consult with in order to gain adequate advice prior to commencing your
      • Consult with your instructor to determine management requirements
      • Outline the statutory requirements in relation to compliance and tax that affect your budget
      • Prepare a 1 year budget & projected financial statement including:
      • Sales forecast, taking into account additional information in Appendix 5
      • Estimated expenses / inventory costs
      • Estimated profits
        • Ensure report layout and format comply with management information requirements, are clear and error-free

       

      Note: Students must use appropriate spreadsheet or accounting software to undertake this task.

       

      Students must ensure that estimates of future cash flow, costs and revenues are realistic in context of the available information at the time of creating the budget. Changes in circumstances should be anticipated as best as possible with particular emphasis on financial risks and creating protection strategies in accordance with organisational procedures. Any liaison with the proprietor of the business to determine milestones, policies, goals etc. should be carried out with your instructor, who will role play the relevant parts.

       

      Assessment Summary

      You are to submit the following evidence / perform the following tasks

      • Develop and submit your annual budget as outlined above

       

      PART B – Now you are to take your completed budget and arrange an appointment with your assessor, who will role-play a finance specialist. In this meeting, you are to

      • Manage the meeting direction and progress
      • Discuss with the finance specialist the aspects of your budgets / financial plans (the package)
      • Have your package reviewed, ensuring your validate your reasons and proposals
      • Amend / revise your package as appropriate

       

      You must now:

      • Detail in writing all delegations and budget accountabilities for implementation and management of your package
      • Develop a written procedure that details the recording systems and documentation process you will follow for monitoring and controlling all activities against your
      • Develop a risk management and contingency plan for all your proposed financial plans; along with a policy and procedure to be followed when implementing these plans
      • Develop a policy and procedure that outlines proper maintenance of records of financial performance and provides for evaluation of the effectiveness of your financial management process

       

      The assessor will be available to role play were required for this assessment

       

      This project is due for submission on:                                                                               

       

      ASSESSMENT 1 – STUDENT SELF ASSESSMENT CHECKLIST

      This information is to be handed to each student to outline the assessment criteria

       

      This checklist is similar to the one being used by your assessor during this assessment. This checklist should be reviewed by you to evaluate your readiness for assessment, and to confirm your understanding of the criteria by which this assessment task will be judged.

       

      Once you feel you have the required skills and knowledge to demonstrate each of the following assessment criteria, you are ready to be assessed. Please speak with your assessor if you feel you are not ready to be assessed before the assessment has commenced.

       

      You may refer to this checklist at any stage PRIOR to the commencement of your assessment. You may not refer to this checklist whilst you are being assessed.

       

       

      Student Assessment Criteria I feel I can demonstrate this
      Communication: Are you able to:
      o   Communicate clearly with others

      o   Clarity the task requirements

      o   Ask for help when needed

      o   Follow instructions

      o   Give and receive feedback as appropriate

      o   Answer questions and clarify concerns that arise

      o   Explain rational on decisions effectively

       

       

       

      r Yes r No

      Safety: Are you able to:
      o Always work safely  

      r Yes r No

      o Ensure your actions do not put the safety of yourself or others at risk  

      r Yes r No

       

      Task requirements: Are you able to:

      o Access required information from supervisor (e.g. company policy / authorisation measures)  

      r Yes r No

      o Undertake discussions with stakeholders to gather additional information as required  

      r Yes r No

      o Discuss and review assumptions and budget parameters  

      r Yes r No

      o Outline the statutory requirements in relation to compliance and tax that affect your budget  

      r Yes r No

      o Identify budget objectives  

      r Yes r No

      o   Clearly detail the following items:

      o   Cash

      o   Expenditure

      o   Revenue

       

      r Yes r No

       

       

      o Include milestones and performance indicators to monitor performance  

      r Yes r No

      o Ensure profit targets / goals conform with budget requirements  

      r Yes r No

      o Include a detailed breakdown of annual budget into seasonal periods  

      r Yes r No

      o Identify any potential financial risks based on given data / information, and recommend appropriate protection strategies  

      r Yes r No

      o Identify non-current asset requirements, and alternative asset management strategies  

      r Yes r No

      o Prepare cash flow projections in accordance to business plan  

      r Yes r No

      o   Include all relevant taxes, including:

      o   GST

      o   BAS

      o   FBT

       

      r Yes r No

      o   Communicate with stakeholders regarding the following:

      o   Milestones

      o   Policies

      o   Goals

       

      r Yes r No

      o   Provide conservative estimates based on the provided information including:

      o   Future cash flow

      o   Future costs

      o   Future revenues

       

       

      r Yes r No

      o   Create a forecast template including

      o   Create copy of last forecast

      o   Extend forecast to cover new forecast period

      o   Delete from the forecast any dates that are now in the past

      o   Label the spreadsheet with the forecasting date

      o   Clear all numbers from the forecast line items

       

       

      r Yes r No

      o   Populate the forecast template, including entering the following for each time period

      o   Current cash balance

      o   The best estimate of cash receipts from open accounts receivable

      o   The projected cash disbursements for payroll and payroll tax payments

      o   The projected cash disbursements for accounts payable

      o   The projected timing of expenditures for capital projects

      o   The projected timing of dividend payments

       

       

       

      r Yes r No

      o Generate budget following set procedures and adhering to Australian accounting standards  

      r Yes r No

       

      o Read and interpret financial information / statements

       

      r Yes r No

       

      o Adhere to the principles of double entry accounting

       

      r Yes r No

       

      o Demonstrate skills in accrual accounting

       

      r Yes r No

       

       

       

      o Gather and verified all data effectively

       

      r Yes r No

      o   When undertaking the role plan:

      o   Communicate professionally

      o   Explain proposed budgets effectively

      o   Validate reasons and proposals thoroughly

      o   Detailed all delegations and budget accountabilities for implementation and management of proposal

       

       

      r Yes r No

       

      o Developed procedure for risk management and contingency planning

       

      r Yes r No

       

      o Complete the task on time

       

      r Yes r No

       

      ASSESSMENT 1 – ASSESSOR INSTRUCTIONS

      These instructions must be followed when assessing the student in this unit. The checklist on the following page is to be completed for each student. Please refer to separate mapping document for specific details relating to alignment of this task to the unit requirements.

       

       

      For this assessment, students are to utilise the data in the Appendices regarding Ed’s Whitegoods. The instructor can role-play the part of Edward Tan, the proprietor and will give any additional information required, including company policies and procedures, milestones etc.

       

       

      Students are to undertake the following:

      • List all personnel you would consult with in order to gain adequate advice prior to commencing your
      • Consult with your instructor to determine management requirements
      • Prepare a One-year budget & projected financial statement including:
      • Sales forecast, considering additional information in Appendix 5
      • Estimated expenses / inventory costs
      • Estimated profits
        • Ensure report layout and format comply with management information requirements, are clear and error- free

       

      Note: Students must use appropriate spreadsheet or accounting software to undertake this task.

       

      Students must ensure that estimates of future cash flow, costs and revenues are realistic in context of the available information at the time of creating the budget. Changes in circumstances should be anticipated as best as possible with particular emphasis on financial risks and creating protection strategies in accordance with organisational procedures. Any liaison with the proprietor of the business to determine milestones, policies, goals etc. should be carried out with your instructor, who will role play the relevant parts.

       

      ASSESSOR NOTES

      • Throughout this assessment, you are required to role-play the client and assist the students in determining specific goals, milestones, policies that you deem This will require you to answer questions as raised by the student, and possibly provide additional data if required. In all dealings, you are to only answer questions asked by the student, and not lead them in any way
      • Sample data has been provided in Appendix 1-5, along with additional assumptions provided in Appendix 6
      • You may modify the business data as required; however, Business models should be as realistic as possible, and documentation provided to the student should be as close as possible to what they would need to disseminate in a real work
      • A sample policy and procedure for the students to follow during this assessment has been provided as an attachment to this

       

      This assessment may be undertaken in the following formats:

      • On the job. These assessments must:
        • using a registered and operating workplace
        • ensure access to customers relevant to the work role and unit requirements
        • ensure access to staff members / colleagues
        • ensure candidate is working in a suitable role to the unit (i.e. – candidates undertaking units requiring staff supervision must have staff to supervise, and authority to do so)
        • ensure access to relevant, working and current tools and equipment as appropriate to the unit requirement
        • substitute the provided data with relevant data from the students work-place

       

      • Classroom / Simulated environment. These assessments must

      Simulation is a form of evidence gathering that involves the candidate in completing or dealing with a task, activity or problem in an off-the-job situation that replicates the workplace context. Documented definitions state “Simulations vary from recreating realistic workplace situations such as in the use of flight simulators, through the creation of role plays based on workplace scenarios to the reconstruction of a business situation on a spreadsheet. In developing simulations, the emphasis is not so much on reproducing the external circumstance but on creating situations in which candidates are able to demonstrate:

      • technical skills
      • underpinning knowledge
      • generic skills such as decision making and problem solving
      • workplace practices such as effective communication “

       

      • In conducting training and assessment in a simulated workplace environment, trainers and assessors must make sure that the simulated environment gives the learner the opportunity to meet the following critical criteria:
        • Quality – The work is of the standard required for entry into the
        • Productivity – The work is performed within a timeframe appropriate for entry to the
        • Safety – The work is performed in a manner that meets industry safety

       

      • Each assessment has taken the following aspects into consideration, to ensure any simulations provide for integrated assessment of This includes:
        • performing the task (task skills)
        • managing a number of tasks (task management skills)
        • dealing with workplace irregularities such as unexpected problems, breakdowns and changes in routine (contingency management skills)
        • fulfilling the responsibilities and expectations of the job and workplace, including working with others (job/role environment skills)
        • transferring competencies to new contexts

       

      • Assessment activities must be realistic and reasonable in terms of scale. Assessment conducted under simulated conditions should reflect those typically found in the Where appropriate to the UOC, simulated environment should allow the learner to:
        • deal with typical customers, including difficult customers and diverse types of customers
        • use facilities, equipment and materials that meet current industry standards
        • plan and prioritise multiple tasks to meet deadlines
        • experience the typical workflow for the industry
        • require adherence to service standards, workplace procedures, health and safety requirements
        • work with others as part of a team
        • consider constraints and pressures met in the workplace, g. budget, time, availability of resources

       

      • If a simulated workplace is used, it must allow for distractions such as background noises, ringing telephones, interruptions, etc. As this is a Business Based Finance unit, a simulated environment may also include an office environment with office equipment and computers. Each student must dress appropriately and professionally in line with workplace

       

      • For each assessment, you are not to If the assessment is activities will impact on the safety of a student or bystander, the assessment must be stopped immediately

       

      ASSESSMENT 1 – ASSESSOR CHECKLIST

      This checklist is to be used when assessing the students in the associated task. This checklist is to be completed for each student.

      Please refer to separate mapping document for specific details relating to alignment of this task to the unit requirements.

       

      Please complete below

      Student Name:
      Student ID No:

       

      Assessor Instructions:

      Please refer to the detailed instructions outlined on the Assessment Instruction Page (previous) that provides more detail as to required observations:

       

      Student checklist – Annual Budget. Did the student: Satisfactory
       

      Access required information from supervisor (e.g. company policy / authorisation measures)

       

      r Yes r No

       

      Correctly interpreted and followed given instructions / procedures

       

      r Yes r No

       

      Access and correctly interpret / follow budget legislation (ATO Tax Law)

       

      r Yes r No

      Undertake discussions with stakeholders, discussing and reviewing assumptions and budget parameters and identifying budget objectives?  

      r Yes r No

      Detail personnel to consult with to gain adequate advice (e.g. Accounts department / Managers etc)  

      r Yes r No

       

      Budget / project financial statement incorporates a sales forecast that

      ·         Includes all discussed assumptions, includes a yearly/monthly sale forecast considering historical data.  

      r Yes r No

       

      Budget / project financial statement incorporates estimated expenses including:

      ·         Advertising, all financial costs, operating expenses, utilities and staff expenses  

      r Yes r No

      ·         Inventory costs and inventory turnover  

      r Yes r No

      Budget / project financial statement incorporates estimated profits (Total projected business income LESS total projected business operational / depreciation / amortisation expenses)  

      r Yes r No

       

      Incorporate milestones / KPI’s

       

      r Yes r No

      Break down annual budget into seasonal periods (Christmas, Mothers day, EOFY Sales, etc) r Yes r No
      Recommended appropriate protection strategies as required (insurances, holding profit aside to cover low sales periods, back-up suppliers, etc) r Yes r No
      Identified non-current asset requirements (intangible assets / plant / property / equipment, etc) r Yes r No

       

       

      Identified any alternative asset management strategies (identify asset life cycle, asset

      requirements to achieve proposed budget, identification of surplus assets, acquisition, maintenance, disposal and funding)

       

      r Yes r No

      Prepare cash flow projections in accordance to business plan, including any tax liabilities r Yes r No
      Conservatively base the following estimates on the provided information:
      ·         Future cash flow, costs and revenues r Yes r No
      Financial Forecasting: Did the student
      Create a forecast template including, previous forecast, new forecast and adjustments. r Yes r No

      r N/A

      Populate the forecast template, including entering the following for each time period; current and forecast cash balance and expected timings of major payments. r Yes r No

      r N/A

       

      During role-play with finance specialist (assessor), did the student

      ·        Communicate professionally, explaining the budget and giving valid, logical reasons for decisions made and explaining who would be responsible for budget implementation.  

      r Yes r No

      Develop a procedure for risk management and contingency planning that:
      ·        Outlines the risks, contingencies, mitigation measures that may occur as a result of budget decisions.  

      r Yes r No

       

      Student demonstrated functional keyboard and computing skills

       

      r Yes r No

       

      Student demonstrated the ability to read and interpret financial information / statements

       

      r Yes r No

       

      Student adhered to the principles of double entry accounting

       

      r Yes r No

       

      Student demonstrated basic skills in accrual accounting

       

      r Yes r No

       

      Student always communicated effectively with instructor / supervisor

       

      r Yes r No

       

      Student gathered and verified all data effectively

       

      r Yes r No

       

      Student demonstrated good time-management skills by submitting assessment by due date

       

      r Yes r No

       

      Annual budget attached

       

      r Yes r No

       

       

       

      Result: Satisfactory |  Not Satisfactory  |  Not Assessed

       

       

      Student Declaration: I declare that I have been assessed in this unit, and I have been advised of my result. I also am aware of my appeal rights.

      Name:                                                _ Signature:                                            _ Date:           / / _

       

       

      Assessor: I declare that I have conducted a fair, valid, reliable and flexible assessment with this student, and I have provided appropriate feedback

       

      Name:                Satish Chander                 Signature:                                           _ Date:                /         /       _

       

       

      ASSESSMENT 2 – STUDENT INFORMATION

      This information is to be handed to each student to outline the assessment requirements

       

       

      Students are required to compare their budgeted figures against actual figures located below:

       

       

      Ed’s Whitegoods One-year result:

      Total Sales:                              $1,623,000

      Total Purchases:                          $701,400

      Total Expenses:                           $402,000

       

       

       

      Students are to undertake the following:

      • Prepare a variance analysis between budgeted and actual figures
      • Ensure report demonstrates major differences
      • What was the discrepancy?
      • Is the discrepancy a positive or negative one?
      • Locate the area and give at least 5 reasons why the discrepancy may have occurred
        • Utilise the data provided to determine the effectiveness of the cost budgeting techniques used
        • Lastly, students should give recommendations as to how their variance may be corrected for future budgets for the

       

      The variance report should be submitted along with a written report detailing the student’s answers to the above questions.

       

      Assessment Summary

      You are to develop and submit the following:

      • revised budget
      • budget assessment report
      • feasibility report

       

       

      This assessment is due on:                                                            

       

      ASSESSMENT 2 – STUDENT SELF ASSESSMENT CHECKLIST

      This information is to be handed to each student to outline the assessment criteria

       

      This checklist is similar to the one being used by your assessor during this assessment. This checklist should be reviewed by you to evaluate your readiness for assessment, and to confirm your understanding of the criteria by which this assessment task will be judged.

       

      Once you feel you have the required skills and knowledge to demonstrate each of the following assessment criteria, you are ready to be assessed. Please speak with your assessor if you feel you are not ready to be assessed before the assessment has commenced.

       

      You may refer to this checklist at any stage PRIOR to the commencement of your assessment. You may not refer to this checklist whilst you are being assessed.

       

      Student Assessment Criteria I feel I can demonstrate this
      Communication: Are you able to:
      o   Communicate clearly with others

      o   Clarity the task requirements

      o   Ask for help when needed

      o   Follow instructions

      o   Give and receive feedback as appropriate

      o   Answer questions and clarify concerns that arise

      o   Explain rational on decisions effectively

       

       

       

      r Yes r No

      Safety: Are you able to:
      o Always work safely r Yes r No
      o Ensure your actions do not put the safety of yourself or others at risk r Yes r No
      Task requirements: Are you able to:
      o Access all required information from supervisor r Yes r No
      o Compare prepared budget with actual figures r Yes r No
      o   Identify any significant over or underestimation of the following:

      o   Future cash flow

      o   Future costs

      o   Future revenues

       

      r Yes r No

      o Prepare comparison trends and other appropriate graphs to demonstrate the information provided r Yes r No
      o Demonstrate validity of the analysis r Yes r No
      o Identify any milestone that were not met r Yes r No
      o   Adapt budget, taking into account:

      o   Actual figures

      o   Conversations with stakeholders

       

      r Yes r No

       

       

       

      o Prepare a budget variance report r Yes r No
      o Prepare a feasibility report r Yes r No
      o Clearly outline stated any major discrepancies r Yes r No
      o Define positive / negative discrepancies r Yes r No
      o List 5 possible reasons for discrepancies r Yes r No
      o Ensure all reasons given are logical and reasonable r Yes r No
      o Ensure all reports are prepared following organisational procedures r Yes r No
      o Ensure all reports conform to Australian Accounting Standards r Yes r No
      o Adhere to the principles of double entry accounting r Yes r No
      o Gather and verified all data effectively r Yes r No
      o Complete the task on time r Yes r No

       

      ASSESSMENT 2 – ASSESSOR INSTRUCTIONS

      These instructions must be followed when assessing the student in this unit. The checklist on the following page is to be completed for each student. Please refer to separate mapping document for specific details relating to alignment of this task to the unit requirements.

       

      Students are required to compare their budgeted figures against actual figures located below: Ed’s Whitegoods One-year result:

      Total Sales:                                $1,623,000

      Total Purchases:                            $701,400

      Total Expenses:                             $402,000

       

       

       

      Students are to undertake the following:

      • Prepare a variance analysis between budgeted and actual figures
      • Ensure report demonstrates major differences
      • What was the discrepancy?
      • Is the discrepancy a positive or negative one?
      • Locate the area and give at least 5 reasons why the discrepancy may have occurred
        • Utilise the data provided to determine the effectiveness of the cost budgeting techniques used
        • Lastly, students should give recommendations as to how their variance may be corrected for future budgets for the

       

      The variance report should be submitted along with a written report detailing the student’s answers to the above questions.

       

      Assessment Summary

      You are to develop and submit the following:

      • revised budget
      • budget assessment report
      • feasibility report

       

      ASSESSOR NOTES

      • Students are not to undertake this assessment until they have successfully completed Assessment 1, as it relates to work completed previously
      • This assessment may be undertaken as a project, or in the classroom
      • If the student has used another business for Assessment 1, you are to develop and provide the student additional information (like that provided above) for the student to refer to
      • Refer to pages 3-4 of this assessment tool for additional instructions

       

      This assessment may be undertaken in the following formats:

      • On the job. These assessments must:
        • using a registered and operating workplace
        • ensure access to customers relevant to the work role and unit requirements
        • ensure access to staff members / colleagues
        • ensure candidate is working in a suitable role to the unit (i.e. – candidates undertaking units requiring staff supervision must have staff to supervise, and authority to do so)
        • ensure access to relevant, working and current tools and equipment as appropriate to the unit requirement
        • substitute the provided data with relevant data from the students work-place

       

      • Classroom / Simulated environment. These assessments must

      Simulation is a form of evidence gathering that involves the candidate in completing or dealing with a task, activity or problem in an off-the-job situation that replicates the workplace context. Documented definitions (state “Simulations vary from recreating realistic workplace situations such as in the use of flight simulators, through the creation of role plays based on workplace scenarios to the reconstruction of a business situation on a spreadsheet. In developing simulations, the emphasis is not so much on reproducing the external circumstance but on creating situations in which candidates are able to demonstrate:

      • technical skills
      • underpinning knowledge
      • generic skills such as decision making and problem solving
      • workplace practices such as effective communication “

       

      • In conducting training and assessment in a simulated workplace environment, trainers and assessors must make sure that the simulated environment gives the learner the opportunity to meet the following critical criteria:
        • Quality – The work is of the standard required for entry into the
        • Productivity – The work is performed within a timeframe appropriate for entry to the
        • Safety – The work is performed in a manner that meets industry safety

       

      • Each assessment has taken the following aspects into consideration, to ensure any simulations provide for integrated assessment of This includes:
        • performing the task (task skills)
        • managing several tasks (task management skills)
        • dealing with workplace irregularities such as unexpected problems, breakdowns and changes in routine (contingency management skills)
        • fulfilling the responsibilities and expectations of the job and workplace, including working with others (job/role environment skills)
        • transferring competencies to new contexts

       

      • Assessment activities must be realistic and reasonable in terms of scale. Assessment conducted under simulated conditions should reflect those typically found in the Where appropriate to the UOC, simulated environment should allow the learner to:
        • deal with typical customers, including difficult customers and diverse types of customers
        • use facilities, equipment and materials that meet current industry standards
        • plan and prioritise multiple tasks to meet deadlines
        • experience the typical workflow for the industry
        • require adherence to service standards, workplace procedures, health and safety requirements
        • work with others as part of a team
        • consider constraints and pressures met in the workplace, g. budget, time, availability of resources

       

      • If a simulated workplace is used, it must allow for distractions such as background noises, ringing telephones, interruptions, etc. As this is a Business Based Finance unit, a simulated environment may also include an office environment with office equipment and computers. Each student must dress appropriately and professionally in line with workplace

       

      • For each assessment, you are not to If the assessment is activities will impact on the safety of a student or bystander, the assessment must be stopped immediately

       

      ASSESSMENT 2 – ASSESSOR CHECKLIST

      This checklist is to be used when assessing the students in the associated task. This checklist is to be completed for each student.

      Please refer to separate mapping document for specific details relating to alignment of this task to the unit requirements.

       

      Please complete below

      Student Name:
      Student ID No:

       

      Assessor Instructions:

      Please refer to the detailed instructions outlined on the Assessment Instruction Page (previous) that provides more detail as to required observations:

       

      Student checklist – Variance analysis Satisfactory
       

      Student accessed required information from supervisor

       

      r Yes r No

       

      Student correctly interpreted and followed given instructions / procedures

       

      r Yes r No

      Student accessed and correctly interpreted and followed relevant budget legislation (ATO Requirements)  

      r Yes r No

       

      Student prepared an accurate variance analysis between budgeted and actual figures by:

      ·         Identifying budgeted and actual sales, budgeted and actual expenses, budgeted and actual purchases etc.  

      r Yes r No

      Student prepared comparison trends and other appropriate graphs to demonstrate the information provided r Yes r No
      Student demonstrated the validity of their analysis and identified milestones (KPIs) that were not met. r Yes r No
      Student adapted budget, considering the actual figures and discussions with stakeholders (assessor) r Yes r No
      Student prepared an appropriate feasibility report that outlines: the rational behind the budget, the budget strengths and weaknesses and any threats that can be foreseen. r Yes r No
      All reports were prepared following organisational procedures r Yes r No
      Student demonstrated functional keyboard and computing skills r Yes r No
      Student demonstrated the ability to read and interpret financial information / statements r Yes r No
       

      Student adhered to the principles of double entry accounting

       

      r Yes r No

       

      Student demonstrated basic skills in accrual accounting

       

      r Yes r No

      Student demonstrated good time-management skills by submitting return within acceptable timeframes r Yes r No

       

       

      Revised budget attached r Yes r No
      Budget assessment report attached r Yes r No
      Feasibility report attached r Yes r No

       

       

       

       

      Result: Satisfactory |  Not Satisfactory  |  Not Assessed

       

       

      Student Declaration: I declare that I have been assessed in this unit, and I have been advised of my result. I also am aware of my appeal rights.

       

      Name:                 Satish Chander               Signature:                                           _

      Date:                /         /       _

       

       

      Assessor: I declare that I have conducted a fair, valid, reliable and flexible assessment with this student, and I have provided appropriate feedback

       

       

      Name:                                                _ Signature:                                           _

      Date:                /         /       _

       

      ASSESSMENT 3 – STUDENT INFORMATION

      This information is to be handed to each student to outline the assessment requirements

       

       

      For this task you are to identify and evaluate a minimum of 3 commercially available financial management software for its appropriateness within your actual or projected business. You need to consider

       

      1. Price
      2. Usability
      3. Features and functions
      4. Compatibility with other programs
      5. Compatibility with other specialists

       

      Provide your review in the form of a written report, making a recommendation on the most suitable product for you. Be sure to explain your approach, including the pros and cons of each product evaluated

       

      Evidence Summary

      You are to submit your written report by the due date

       

      This assessment is due on:                                                            

       

      ASSESSMENT 3 – STUDENT SELF ASSESSMENT CHECKLIST

      This information is to be handed to each student to outline the assessment criteria

       

      This checklist is like the one being used by your assessor during this assessment. This checklist should be reviewed by you to evaluate your readiness for assessment, and to confirm your understanding of the criteria by which this assessment task will be judged.

       

      Once you feel you have the required skills and knowledge to demonstrate each of the following assessment criteria, you are ready to be assessed. Please speak with your assessor if you feel you are not ready to be assessed before the assessment has commenced.

       

      You may refer to this checklist at any stage PRIOR to the commencement of your assessment. You may not refer to this checklist whilst you are being assessed.

       

       

      Student Assessment Criteria I feel I can demonstrate this
      Communication: Are you able to:
      o   Communicate clearly with others

      o   Clarity the task requirements

      o   Ask for help when needed

      o   Follow instructions

      o   Give and receive feedback as appropriate

      o   Answer questions and clarify concerns that arise

      o   Explain rational on decisions effectively

       

       

       

      r Yes r No

      Safety: Are you able to:
      o Always work safely  

      r Yes r No

      o Ensure your actions do not put the safety of yourself or others at risk  

      r Yes r No

       

      Task requirements: Are you able to:

      o Identify 3 different commercially available financial management software  

      r Yes r No

      o Consider and comment on price  

      r Yes r No

      o Consider and comment on appropriateness to business  

      r Yes r No

      o Consider and comment on usability including user support  

      r Yes r No

      o Consider and comment on functions r Yes r No
      o Consider and comment on upgrades (to keep up with ATO changes)  

      r Yes r No

      o Consider and comment on features  

      r Yes r No

       

       

      o Consider and comment on compatibility with other software (exporting and importing)  

      r Yes r No

      o Compare each software program  

      r Yes r No

      o Justify comments and decisions appropriately  

      r Yes r No

      o Select an appropriate financial management software program for business  

      r Yes r No

      o Complete the task on time  

      r Yes r No

       

      ASSESSMENT 3 – ASSESSOR INSTRUCTIONS

      These instructions must be followed when assessing the student in this unit. The checklist on the following page is to be completed for each student. Please refer to separate mapping document for specific details relating to alignment of this task to the unit requirements.

       

      Students are to identify and evaluate a minimum of 3 commercially available financial management software for its appropriateness within their current employer or projected business. Students need to consider

       

      1. Price
      2. Usability
      3. Features and functions
      4. Compatibility with other programs
      5. Compatibility with other specialists

       

      Students are to provide review in the form of a written report, making a recommendation on the most suitable product. They are to explain their approach, including the pros and cons of each product evaluated

       

      ASSESSOR NOTES

      • It is important that students perform their own research and make their own evaluations on each product
      • Students will need access to the internet and a telephone for this
      • Students may consider any type of company to relate each product
      • Refer to pages 3-4 of this assessment tool for additional instructions

       

      This assessment may be undertaken in the following formats:

      • On the job. These assessments must:
        • using a registered and operating workplace
        • ensure access to customers relevant to the work role and unit requirements
        • ensure access to staff members / colleagues
        • ensure candidate is working in a suitable role to the unit (i.e. – candidates undertaking units requiring staff supervision must have staff to supervise, and authority to do so)
        • ensure access to relevant, working and current tools and equipment as appropriate to the unit requirement
        • substitute the provided data with relevant data from the students work-place

       

      • Classroom / Simulated environment. These assessments must

      Simulation is a form of evidence gathering that involves the candidate in completing or dealing with a task, activity or problem in an off-the-job situation that replicates the workplace context. Documented definitions state “Simulations vary from recreating realistic workplace situations such as in the use of flight simulators, through the creation of role plays based on workplace scenarios to the reconstruction of a business situation on a spreadsheet. In developing simulations, the emphasis is not so much on reproducing the external circumstance but on creating situations in which candidates are able to demonstrate:

      • technical skills
      • underpinning knowledge
      • generic skills such as decision making and problem solving
      • workplace practices such as effective communication “

       

      • In conducting training and assessment in a simulated workplace environment, trainers and assessors must make sure that the simulated environment gives the learner the opportunity to meet the following critical criteria:
        • Quality – The work is of the standard required for entry into the
        • Productivity – The work is performed within a timeframe appropriate for entry to the
        • Safety – The work is performed in a manner that meets industry safety

       

      • Each assessment has taken the following aspects into consideration, to ensure any simulations provide for integrated assessment of This includes:
        • performing the task (task skills)
        • managing a number of tasks (task management skills)
        • dealing with workplace irregularities such as unexpected problems, breakdowns and changes in routine (contingency management skills)
        • fulfilling the responsibilities and expectations of the job and workplace, including working with others (job/role environment skills)
        • transferring competencies to new contexts

       

      • Assessment activities must be realistic and reasonable in terms of scale. Assessment conducted under simulated conditions should reflect those typically found in the Where appropriate to the UOC, simulated environment should allow the learner to:
        • deal with typical customers, including difficult customers and diverse types of customers
        • use facilities, equipment and materials that meet current industry standards
        • plan and prioritise multiple tasks to meet deadlines
        • experience the typical workflow for the industry
        • require adherence to service standards, workplace procedures, health and safety requirements
        • work with others as part of a team
        • consider constraints and pressures met in the workplace, g. budget, time, availability of resources

       

      • If a simulated workplace is used, it must allow for distractions such as background noises, ringing telephones, interruptions, etc. As this is a Business Based Finance unit, a simulated environment may also include an office environment with office equipment and computers. Each student must dress appropriately and professionally in line with workplace

       

      • For each assessment, you are not to interfere. In the event that the assessment is activities will impact on the safety of a student or bystander, the assessment must be stopped immediately

       

      ASSESSMENT 3 – ASSESSOR CHECKLIST

      This checklist is to be used when assessing the students in the associated task. This checklist is to be completed for each student.

      Please refer to separate mapping document for specific details relating to alignment of this task to the unit requirements.

       

      Please complete below

      Student Name:
      Student ID No:

       

      Assessor Instructions:

      Please refer to the detailed instructions outlined on the Student Instruction Page (previous)

       

      Student checklist Analyse business performance Satisfactory
       

      Identify 3 different commercially available financial management software

       

      r Yes r No

       

      Consider and comment on price

       

      r Yes r No

       

      Consider and comment on appropriateness to business

       

      r Yes r No

       

      Consider and comment on usability including user support

       

      r Yes r No

       

      Consider and comment on functions

       

      r Yes r No

       

      Consider and comment on upgrades (to keep up with ATO changes)

       

      r Yes r No

       

      Consider and comment on features

       

      r Yes r No

       

      Consider and comment on compatibility with other software (exporting and importing)

       

      r Yes r No

       

      Compare each software program

       

      r Yes r No

       

      Justify comments and decisions appropriately

       

      r Yes r No

       

      Select an appropriate financial management software program for business

       

      r Yes r No

      Comments

       

       

      Result: Satisfactory |  Not Satisfactory  |  Not Assessed

       

       

      Student Declaration: I declare that I have been assessed in this unit, and I have been advised of my result. I also am aware of my appeal rights.

      Name:                                                _ Signature:                                            _ Date:           / / _

       

       

      Assessor: I declare that I have conducted a fair, valid, reliable and flexible assessment with this student, and I have provided appropriate feedback

       

       

      Name:              Satish Chander              Signature:                                            _

      Date:                /         /       _

       

       

       

       

      ASSESSOR USE ONLY

       

      Appendix 1 – Big Ed’s Whitegoods Ltd

      Edward Tan owns a medium sized whitegoods retail store. He provides you with the following information which is current as of 1 October 2014. All sales and purchasing figures are inclusive of GST.

       

      Assets:

      Cash (Bank)

       

      $245,000

      Computer equipment $16,400
      Delivery Van $26,000
      Phones $2,300
      Office Equipment $4,500
      Debtors $13,580
      Stock $117,303
      Expenses

      Phone Service / Calls

       

      $780

      Electricity $1590
      Gas $600
      Water $550
      Insurance $1300
      Payroll $465,000
      Cleaning $850
      Finance Costs $1650
      Advertising $560
      Rent $25,000
      Petrol $560
      Accountants Fees $370
      Maintenance $1405
      Bank Fees $210
      Office Supplies $600
      Creditors:

      JRL Holdings

       

      $22,626

      Innovating Technology Ltd $3,653
      LMS Marketing $1,200
      Rowlings & Sons $35,622

       

      Ed has 3 customers that purchase a large quantity of stock through him which he delivers to their premises. To keep these customers happy, Ed is providing this service on credit to the customers listed below. The listed customers have a debt owing to Ed as listed:

       

      Debtors:
      P.L Farthings $1,323
      J Smyth & Co $800
      L.L Incorporated $356
      National Appliances Direct $4,233

       

      Appendix 2 – Big Ed’s Whitegoods Ltd Transactions October 2014 Ed sold the following items:

       

      12 fridges

      Each sold at:

      $1600

      15 freezers $800
      13 microwaves $470
      11 Range hoods $190
      6 ovens $2100
      16 cook tops $560
      18 dishwashers $990
      22 Vacuums $390
      14 Coffee makers $600
      25 Toasters $99
      5 Irons $156
      16 Mixers $89
      13 Deep fryers $99
      4 Portable A/Cs $350
      0 Hairdryers $35
      14 Irons $45
      14 Scale Sets $24
      13 Kettles $78
      15 Small Bins $40
      7 Large Bins $60
      9 Wine coolers $299
      5 Washing Machines $340
      4 Dryers $330
      TOTAL

      All Sales for cash

      $111837

       

       

      Ed purchased the following items:

      Each purchased for:

      10 fridges                                                 $800               Purchased on credit from JRL

      15 freezers                                               $250               Purchased on Credit from JRL

      10 microwaves                                        $150

      10 Range hoods                                      $80

      5 ovens                                                    $900

      15 cook tops                                            $200

      15 dishwashers                                        $450

      20 Vacuums                                             $130               Purchased on credit from Innovative Tech

      10 Coffee makers                                    $250               Purchased on credit from Innovative Tech

      20 Toasters                                              $35

      5 Irons                                                      $78

      15 Mixers                                                 $45

      10 Deep fryers                                        $45

      0 Portable A/Cs                                       $180

      0 Hairdryers                                             $9

      10 Irons                                                    $19

      10 Scale Sets                                          $12

      10 Kettles                                                 $34

      10 Small Bins                                          $13

      5 Large Bins                                            $22

      15 Wine coolers                                       $130

      5 Washing Machines                               $220               Purchased on credit from Rowlings

      5 Dryers                                                   $210

       

      TOTAL                                                    $40605

      All Invoices paid at time of purchase unless otherwise stated

       

      The following amounts were paid to creditors:

      JRL Holdings                                                                     $5,000

      Innovating Technology Ltd                                               $2,000

      Rowlings & Sons                                                               $5,000

       

       

      Deliver services were provided on credit to the following:

      P.L Farthings                                                                     $300

      J Smyth & Co                                                                    $150

      L.L Incorporated                                                                $362

      National Appliances Direct                                               $600

       

      The following was paid in expenses

      Phone Service / Calls                                                       $65

      Electricity                                                                           $132.50

      Gas                                                                                    $50

      Water                                                                                 $45.83

      Insurance                                                                           $108.33

      Payroll                                                                               $38750

      Cleaning                                                                            $70.83

      Finance Costs                                                                   $137.50

      Advertising                                                                         $46.67

      Rent                                                                                   $2083.33

      Petrol                                                                                 $46.67

      Accountants Fees                                                             $30.83

      Maintenance                                                                      $117.08

      Bank Fees                                                                         $17.50

      Office Supplies                                                                  $ 50

       

      TOTAL EXPENSES                                                         $41,752.08

       

      Bank Statement October 2014

       

       

      1-Oct BALANCE FORWARD $245,000.00 CR
      3-Oct Loan Costs (National) $137.50 $244,862.50 CR
      4-Oct Telsta Invoice 3365432 $65.00 $244,797.50 CR
      5-Oct HLH Electricity $132.50 $244,665.00 CR
      6-Oct Ultimate Gas $50.00 $244,615.00 CR
      8-Oct Wages $19,375.00 $225,240.00
      8-Oct Rent $2,083.33 $223,156.67 CR
      9-Oct Cash Deposit $6,000.00 $229,156.67 CR
      13-Oct JRL Holdings $5,000.00 $224,156.67 CR
      15-Oct Innovative Technology $2,000.00 $222,156.67 CR
      17-Oct Cash Deposit $25,837.00 $247,993.67 CR
      22-Oct Cash Withdraw $500.00 $247,493.67 CR
      22-Oct Wages $19,375.00 $228,118.67 CR
      22-Oct Purchase 11451 $12,620.00 $215,498.67 CR
      23-Oct Shell $46.67 $215,452.00 CR
      23-Oct Purchase 11452 $8,630.00 $206,822.00 CR
      25-Oct Cash Withdraw $500.00 $206,322.00 CR
      25-Oct Purchase 11453 $1,405.00 $204,917.00 CR
      25-Oct LMS Marketing $46.67 $204,870.33 CR
      25-Oct Cash Withdraw $50.00 $204,820.33 CR
      26-Oct Water $45.83 $204,774.50 CR
      26-Oct Insurance Direct Debit $108.33 $204,666.17 CR
      27-Oct Corporate Cleaning Ltd $70.83 $204,595.34 CR
      27-Oct Rowlings & Sons $5,000.00 $199,595.34 CR
      27-Oct Cash Deposit $35,000.00 $234,595.34 CR
      28-Oct Fees $17.50 $234,577.84 CR
      28-Oct P.L. Harris Repairs $117.08 $234,460.76 CR
      29-Oct Yarra Valley $45.83 $234,414.93 CR
      30-Oct Cash Deposit $45,000.00 $279,414.93 CR
      30-Oct Cash Withdraw $500.00 $278,914.93 CR
      30-Oct Office Supplies $50.00 $278,864.93 CR

       

      Appendix 3 – Ed’s Whitegoods Ltd Transactions November 2014 Ed sold the following items:

       

      8 fridges

      Each sold at:

      $1600

      10 freezers $800
      6 microwaves $470
      15 Range hoods $190
      5 ovens $2100
      18 cook tops $560
      18 dishwashers $990
      26 Vacuums $390
      18 Coffee makers $600
      13 Toasters $99
      7 Irons $156
      11 Mixers $89
      9 Deep fryers $99
      6 Portable A/Cs $350
      2 Hairdryers $35
      16 Irons $45
      18 Scale Sets $24
      14 Kettles $78
      14 Small Bins $40
      17 Large Bins $60
      10 Wine coolers $299
      10 Washing Machines $340
      4 Dryers $330
      TOTAL

      All Sales for cash

      $103136

       

       

      Ed purchased the following items:

      Each purchased for:

      5 fridges                                                   $800               Purchased on credit from JRL

      5 freezers                                                 $250               Purchased on Credit from JRL

      5 microwaves                                          $150

      10 Range hoods                                      $80

      5 ovens                                                    $900

      10 cook tops                                            $200

      10 dishwashers                                        $450

      20 Vacuums                                             $130               Purchased on credit from Innovative Tech

      10 Coffee makers                                    $250               Purchased on credit from Innovative Tech

      10 Toasters                                              $35

      5 Irons                                                      $78

      10 Mixers                                                 $45

      5 Deep fryers                                           $45

      5 Portable A/Cs                                       $180

      0 Hairdryers                                             $9

      15 Irons                                                    $19

      15 Scale Sets                                          $12

      10 Kettles                                                 $34

      10 Small Bins                                          $13

      5 Large Bins                                            $22

      5 Wine coolers                                         $130

      0 Washing Machines                               $220               Purchased on credit from Rowlings

      0 Dryers                                                   $210

       

      TOTAL                                                    $26910

      All Invoices paid at time of purchase unless otherwise stated

       

      The following amounts were paid to creditors:

      JRL Holdings $5,000
      Innovating Technology Ltd $2,000
      LMS Marketing $1,200
      Rowlings & Sons $5,000

      Deliver services were provided on credit to the following:

      P.L Farthings                                                                     $200

      J Smyth & Co                                                                    $350

      L.L Incorporated                                                                $462

      National Appliances Direct                                               $490

      TTNT                                                                                 $336

       

      As of December 2014, Ed gains another valuable customer, TTNT, who he sets up on the same credit delivery scheme as his other regular customers.

       

      The following was paid in expenses

      Phone Service / Calls                                                       $65

      Electricity                                                                           $132.50

      Gas                                                                                    $50

      Water                                                                                 $45.83

      Insurance                                                                           $108.33

      Payroll                                                                               $38750

      Cleaning                                                                            $70.83

      Finance Costs                                                                   $137.50

      Advertising                                                                         $46.67

      Rent                                                                                   $2083.33

      Petrol                                                                                 $46.67

      Accountants Fees                                                             $30.83

      Maintenance                                                                      $117.08

      Bank Fees                                                                         $17.50

      Office Supplies                                                                  $ 50

       

      TOTAL EXPENSES                                                         $41,752.08

       

      Bank Statement November 2014

       

      1-Nov BALANCE FORWARD $278,864.93 CR
      3-Nov Loan Costs (National) $137.50 $278,727.43 CR
      4-Nov Telsta Invoice 3365433 $65.00 $278,662.43 CR
      5-Nov HLH Electricity $132.50 $278,529.93 CR
      6-Nov Ultimate Gas $50.00 $278,479.93 CR
      8-Nov Wages $19,375.00 $259,104.93
      8-Nov Rent $2,083.33 $257,021.60 CR
      9-Nov Cash Deposit $3,606.00 $260,627.60 CR
      13-Nov JRL Holdings $5,000.00 $255,627.60 CR
      15-Nov Innovative Technology $2,000.00 $253,627.60 CR
      17-Nov Cash Deposit $9,000.00 $262,627.60 CR
      22-Nov Cash Withdraw $500.00 $262,127.60 CR
      22-Nov Wages $19,375.00 $242,752.60 CR
      22-Nov Purchase 11454 $7,209.00 $235,543.60 CR
      23-Nov Shell $46.67 $235,496.93 CR
      23-Nov Purchase 11455 $5,695.00 $229,801.93 CR
      25-Nov Cash Withdraw $500.00 $229,301.93 CR
      25-Nov Purchase 11456 $3,656.00 $225,645.93 CR
      25-Nov LMS Marketing $1,200.00 $224,445.93 CR
      25-Nov LMS Marketing $46.67 $224,399.26 CR
      25-Nov Cash Withdraw $50.00 $224,349.26 CR
      26-Nov Water $45.83 $224,303.43 CR
      26-Nov Insurance Direct Debit $108.33 $224,195.10 CR
      27-Nov Corporate Cleaning Ltd $70.83 $224,124.27 CR
      27-Nov Rowlings & Sons $5,000.00 $219,124.27 CR
      27-Nov Cash Deposit $46,530.00 $265,654.27 CR
      28-Nov Fees $17.50 $265,636.77 CR
      28-Nov P.L. Harris Repairs $117.08 $265,519.69 CR
      29-Nov Yarra Valley $45.83 $265,473.86 CR
      30-Nov Cash Deposit $44,000.00 $309,473.86 CR
      30-Nov Cash Withdraw $500.00 $308,973.86 CR
      30-Nov Office Supplies $50.00 $308,923.86 CR

       

      Appendix 4 – Ed’s Whitegoods Ltd Transactions December 2014 Ed sold the following items:

       

      16 fridges

      Each sold at:

      $1600

      15 freezers $800
      6 microwaves $470
      8 Range hoods $190
      8 ovens $2100
      14 cook tops $560
      14 dishwashers $990
      29 Vacuums $390
      26 Coffee makers $600
      19 Toasters $99
      9 Irons $156
      16 Mixers $89
      13 Deep fryers $99
      8 Portable A/Cs $350
      1 Hairdryers $35
      21 Irons $45
      22 Scale Sets $24
      19 Kettles $78
      31 Small Bins $40
      16 Large Bins $60
      16 Wine coolers $299
      15 Washing Machines $340
      8 Dryers $330
      TOTAL

      All Sales for cash

      $133860

       

       

      Ed purchased the following items:

      Each purchased for:

      10 fridges                                                 $800               Purchased on credit from JRL

      10 freezers                                               $250               Purchased on Credit from JRL

      10 microwaves                                        $150

      15 Range hoods                                      $80

      10 ovens                                                  $900

      15 cook tops                                            $200

      15 dishwashers                                        $450

      30 Vacuums                                             $130               Purchased on credit from Innovative Tech

      25 Coffee makers                                    $250               Purchased on credit from Innovative Tech

      20 Toasters                                              $35

      10 Irons                                                    $78

      18 Mixers                                                 $45

      15 Deep fryers                                        $45

      10 Portable A/Cs                                     $180

      5 Hairdryers                                             $9

      25 Irons                                                    $19

      25 Scale Sets                                          $12

      20 Kettles                                                 $34

      30 Small Bins                                          $13

      15 Large Bins                                          $22

      15 Wine coolers                                       $130

      10 Washing Machines                             $220               Purchased on credit from Rowlings 10 Dryers                                                 $210

       

      TOTAL                                                    $55335

      All Invoices paid at time of purchase unless otherwise stated

       

       

       

      The following amounts were paid to creditors:

      JRL Holdings                                                                     $10,000

      Innovating Technology Ltd                                               $4,000

      Rowlings & Sons                                                               $8,600

       

       

      Deliver services were provided on credit to the following:

      P.L Farthings                                                                     $965

      L.L Incorporated                                                                $332

      National Appliances Direct                                               $695

       

      The following was paid in expenses

      Phone Service / Calls                                                       $65

      Electricity                                                                           $132.50

      Gas                                                                                    $50

      Water                                                                                 $45.83

      Insurance                                                                           $108.33

      Payroll                                                                               $38750

      Cleaning                                                                            $70.83

      Finance Costs                                                                   $137.50

      Advertising                                                                         $46.67

      Rent                                                                                   $2083.33

      Petrol                                                                                 $46.67

      Accountants Fees                                                             $30.83

      Maintenance                                                                      $117.08

      Bank Fees                                                                         $17.50

      Office Supplies                                                                  $ 50

       

      TOTAL EXPENSES                                                         $41,752.08

       

      Bank Statement December 2014

       

       

      1-Dec BALANCE FORWARD $308,923.86 CR
      3-Dec Loan Costs (National) $137.50 $308,786.36 CR
      4-Dec Telsta Invoice 3365434 $65.00 $308,721.36 CR
      5-Dec HLH Electricity $132.50 $308,588.86 CR
      6-Dec Ultimate Gas $50.00 $308,538.86 CR
      8-Dec Wages $19,375.00 $289,163.86
      8-Dec Rent $2,083.33 $287,080.53 CR
      9-Dec Cash Deposit $32,615.00 $319,695.53 CR
      13-Dec JRL Holdings $10,000.00 $309,695.53 CR
      15-Dec Innovative Technology $4,000.00 $305,695.53 CR
      17-Dec Cash Deposit $58,565.00 $364,260.53 CR
      22-Dec Cash Withdraw $500.00 $363,760.53 CR
      22-Dec Wages $19,375.00 $344,385.53 CR
      22-Dec Purchase 11457 $9,643.00 $334,742.53 CR
      23-Dec Shell $46.67 $334,695.86 CR
      23-Dec Purchase 11458 $11,555.00 $323,140.86 CR
      25-Dec Cash Withdraw $500.00 $322,640.86 CR
      25-Dec Purchase 11459 $11,287.00 $311,353.86 CR
      25-Dec Cash Withdraw $600.00 $310,753.86 CR
      25-Dec LMS Marketing $46.67 $310,707.19 CR
      25-Dec Cash Withdraw $50.00 $310,657.19 CR
      26-Dec Water $45.83 $310,611.36 CR
      26-Dec Insurance Direct Debit $108.33 $310,503.03 CR
      27-Dec Corporate Cleaning Ltd $70.83 $310,432.20 CR
      27-Dec Rowlings & Sons $8,600.00 $301,832.20 CR
      27-Dec Cash Deposit $20,652.00 $322,484.20 CR
      28-Dec Fees $17.50 $322,466.70 CR
      28-Dec P.L. Harris Repairs $117.08 $322,349.62 CR
      29-Dec Yarra Valley $45.83 $322,303.79 CR
      30-Dec Cash Deposit $22,028.00 $344,331.79 CR
      30-Dec Cash Withdraw $500.00 $343,831.79 CR
      30-Dec Office Supplies $50.00 $343,781.79 CR

       

      Appendix 5 – Ed’s Whitegoods Ltd Assumptions for 2015 financial year

      Following research on market trends and consumer confidence, as well as inflation and other factors, Ed has provided you with the following set of assumptions for the 2015 business year.

       

      1. Purchase cost of goods is set to rise by 5%
      2. Decreased consumer confidence means that sales are expected to decrease by 12%
      3. Ed believes he can increase his sale prices by 8% which should have minimal impact on overall sales, perhaps reducing total sales by a further 3%
      4. Ed plans on reducing his expenses by laying off one of his part time staff members who has a yearly salary of $47,000. This is hoped to have only minimal impact on productivity

       

      Appendix 6 – Ed’s Whitegoods Ltd Historic Data

       

       

       

      2015 Business Year

      Total Sales:

       

      1366000

      Total Purchases: 643000
      Total Expenses: 186000
       

      Jan – September 2014

       

      Total Sales:

       

      1080000

      Total Purchases: 477000
      Total Expenses: 378000

       

      TEST – ASSESSOR INSTRUCTIONS

       

      WRITTEN ASSESSMENT

       

      This assessment may be undertaken in one of the following formats

       

       

      Written assessment

      1. Set a date for this written
      2. Advise students of the topic and how the assessment will be conducted / marked
      3. Advise students where this assessment will be undertaken (classroom environment)
      4. Set up room with a gap between each student (staggered formation recommended)
      5. Set ground rules including no phones, talking, books,
      6. Pass a copy of the assessment to each student (Ensure the answers have been deleted from the students copy)
      7. Allow time for reading and questions before commencing
      8. Once assessment has commenced, no communication between students is
      9. If students repeatedly talk, or are caught cheating, they are to be removed from the classroom, and reported to student Mark the assessment tasks as “incomplete”
      10. Allow 2 hours for this
      11. Remember – assessments are a participatory process, so you can help re-word questions, but be careful NOT TO We are assessing the students, not you!
      12. Once completed, mark the assessment accordingly. Refer to the sample answers as direction on expected student responses
      13. In the event that a question is not answered correctly, discuss the response with the candidate to determine if the student did not know the answer, or did not understand the
      14. In order to achieve competency, all questions that are mapped in the associated mapping document MUST be answered correctly.

       

      ASSESSMENT 4 – WRITTEN ASSESSMENT

       

      Student Name:                                                                                                                    

       

      Student ID No:                                                                                

      Date:                         _

       

      Student Instructions

      Written Assessment
      §  Open book assessment (student must state the source of their answer)

      §  Students must give the correct answer to all questions in this assessment to achieve a satisfactory outcome.

      §  If done online the student is to type answers directly into the spaces provided.

      ·         Do not cheat during this assessment. Anyone caught cheating will automatically be excluded under the Disciplinary Rules and their opportunity for assessment will be subject to the outcome of an Appeal Process or Disciplinary Hearing

      ·         Ask your assessor if you do not understand a question. Whist your assessor cannot tell you the answer, he/she may be able to re-word the question for you

      ·         Reasonable adjustment: If you require any adjustments to accommodate a need in order to complete this assessment, please talk to your assessor. Arrangements will be put in place to ensure a fair and flexible approach is undertaken for this assessment. Please note that the range or nature of the adjustment will ensure that the outcomes of the unit are not compromised.

      ·         Re-assessment: If you do not achieve the required standard, you will be given the opportunity to be re-assessed by our Assessor. Arrangements will be made on an individual basis.

      ·         Feedback: Your assessor will provide feedback to students after the completion of the assessment. The trainer assessor will explain the appeals process.

      ·         Blue or Black pen only to be used

       

       

      Questions
       

      1

       

      In your own words, describe responsibility accounting?

       

       

       

      2

       

      Which of the following statements relating to a budget is not true?

       

       

       

      a)    It is a detailed plan

      b)    It is a management tool

      c)    It provides many of the performance targets used in responsibility accounting

      d)    It is prepared on a historical basis

      e)    It identifies certain financial and operating targets

       

       

      3

       

       

      Detail 4 different types of budgets, and their purposes.

       

       

       

       

      4

       

       

      What information would you require to plan and prepare a budget for a new business? Detail where this information would come from.

       

      5

       

      Describe what external factors should be taken into consideration when planning and preparing a budget.

       

       

       

       

      6

       

      Describe the following term in relation to an organisations budgetary requirements. CAPITAL INVESTMENT

       

       

      7

       

      Describe the following term in relation to an organisations budgetary requirements. CAPITAL EXPENDITURE

       

       

       

       

      8

       

      Describe the following term in relation to an organisations budgetary requirements. CASH FLOW

       

       

      9

       

      Describe the following term in relation to an organisations budgetary requirements. BREAK EVEN

       

       

       

       

      10

       

      Describe the following term in relation to an organisations budgetary requirements. GROSS PROFIT

       

       

      11

       

      Describe the following term in relation to an organisations budgetary requirements. RISK MANAGEMENT

       

       

       

       

      12

       

       

      What are the financial reporting cycles relevant to your Industry?

       

       

      13

       

       

      Describe 2 different capital investment evaluation techniques

       

       

       

       

      14

       

       

      What are the benefits of participative budgeting?

       

       

       

       

      15

       

       

      What steps would you take to effectively implement the budget into a team environment?

       

       

      16

       

       

      What are INCOTERMS?

       

       

       

      17

       

      Describe the following INCOTERMS codes?

       

      Departure (Group E) FCA – Free Carrier

       

      Main Carriage Paid By Seller (Group C) CIF – Cost, Insurance And Freight

       

      Arrival (Group D)

      DAF – Delivered At Frontier

       

       

       

      18

       

      What is the trades practice Act?

       

      19

       

      What is the Warsaw Convention?

       

       

       

      20

       

      What is the World Trade Organisation?

       

      21

       

      What are Bilateral and Regional Free Trade Agreements?

       

       

       

      22

       

      What is meant by financial probity? List 6 aspects of what it includes.

       

      23

      What records need to be kept for the ATO for a small business with an annual turnover of less than $2million (cash basis)

       

       

       

       

       

      Student Declaration: I declare that the work submitted is my own, and has not been copied or plagiarised from any person or source.

      Name:                                                _ Signature:                                            _ Date:           / / _

       

      ASSESSOR USE ONLY

       

       

       

      Comments

       

      Assessment Method: WRITTEN / PROJECT

      Result (Please Circle)  

      Satisfactory

       

      Not Satisfactory

       

      Incomplete

       

      Assessor: I declare that I have conducted a fair, valid, reliable and flexible assessment with this student, and I have provided appropriate feedback

      Name:                                                _ Signature:                                            _ Date:           / / _

       

for Assessment Resource | BSBFIM601 Help   Auspali