Level 2,95 Bathurst Street Sydney NSW 2000 RTO Code: 31595 | CRICOS. SITHCCC027 LEARNER ASSESSMENT PACK 24ANIT Australia Pty Ltd T/A Albright Institute of Business and Language RTO #: 45041 CRICOS #: 03553J Head Office Address: Level 2,4 & 8, 341- 345 Queen Street,. of assessment, e. Sidebar. pdf. Doc Preview. au Trainer/Assessor Name I declare that this is my own original work and I have not. SITHCCC027 Student Logbook. Suite 1, Level 1, 37 - 39 George Street, Parramatta, NSW 2150 P: +61 2 8677 4637 | E: reception@csb. Manually count Access your digital learner resource. docx from COMP 2010 at Loyalist College. Reflective journal Student name: Date: Did an RTO assessor observe this activity? ☐ Yes ☐ No Journal number: ____1_____ Recipe/s prepared: Lasagne Cooking method used: ☒ baking ☐ blanching ☐ boiling ☐ braising ☐ deep-frying ☐ grilling ☐ poaching ☐ ☐ shallow frying ☐ sous vide ☐ steaming ☐ stewing Food type prepared. Log in Join. It can be in an open fire or in the oven. Students are required to bring their own laptop with Office 365 (or similar program) to all classes. STUDENT ASSESSMENT GUIDE SITHCCC027 Prepare dishes using basic methods of. Australian National University. 10 ways to minimise waste and maximise the profitability of cakes, pastries, and breads produced: Measure food waste Forecast food orders Engage staff Practise good stock control. Describe each of the following cookery methods and how they impact different types of food. View SITHCCC027_Assessment_A_Short_Answer_Assessor_V4-2 (1). docx from MANAGEMENT MN4062 at Davenport University. docx - Australian Business. Identified Q&As 40. SITHCCC027 - Prepare dishes using basic methods of cookeryStudent Assessment Tasks Select the cookery method that you will use. RTO Works has developed this content in partnership with Reubarquin Press and with the expert industry guidance of Dominique Bendebiza-Caron from Brighton College. SITHCCC027: Prepare dishes using basic methods of cookery: $0. Your SIT30821 Certificate III in Commercial Cookery RTO learning materials package will include access to virtual workplace resources! SIT30821 Virtual workplace resources may include forms, templates, policies, procedures, case studies, scenarios, reports, and other files. RTO 3113. The activities align with the assessment tools to ensure the content and language are consistent (this is a common problem when RTOs who buy assessment tool-only. Study Resources. SITHCCC027 - Prepare dishes using basic methods of cookery (Release 1) Learner Assessment Pack. + STUDENT ASSESSMENT PACK (Summative) SIT HCCC027 P R E P A R E D I S H E S U S I N G B A S I C ME T H OBJSB Pty Ltd. Course units. 2. Study Resources. Assessment Pack (UAP) – Cover Sheet Student and Trainer/Assessor Details Student ID Student name Trainer/Assessor. Log in Join. If your logbook contains entries. docx - Introduction Welcome to the. It is important that you provide evidence that you have successfully completed each task. . 1 Approved: 08 Feb 2022 Review Date: 08 Feb 2023 Page 6 of 33 Your assessor will be observing you. Doc Preview. How many meals are required?. Our learner and assessment resources contain everything you need to begin training and assessing your learners. 2 Add garnishes and accompaniments according to standard recipes. Present fish and shellfish. SITHCCC027: Assessment 1 Version: 002 Validated: 22 November 2022 Page 1 of 12 RTO No. docx from MANAGE QUALITY CUSTOMER SERVICE 1 at Greenwich English College. SITHCCC027 LEARNER ASSESSMENT PACK 4 Candidate Information This Learner Assessment Pack is designed for you to complete the assessment for SITHCCC027 - Prepare dishes using basic methods of cookery (Release 1). 1_2023 Dishes Ingredients according to food production sequencing Production step Strip pared lemon rind Baby fennel bulbs trimmed, quartered Chicken breast fillets Baby (Dutch) carrots, trimmed Small parsnips, peeled, quartered. docx from COOKERY SITHCCC002 at Australian National University. Study Resources. pdf from ECON 11123 at Loreto Grammar School for Girls. Log in Join. COOKERY SITXGLC001. View SITHCCC027 S2 Student Assessment Pack v1. Expert Help. RTO Training and Assessment Resources From $700 Per Unit. These tasks have been designed to help you demonstrate the skills and knowledge that you have learnt during your course. 2 pounds of beef chuck roast will yield approximately 6-8 ounces of cooked meat per serving. View SITHCCC027 Student Assessment Record. 1-6. docx from CE 22 at Peach County High School. docx from BIOLOGY 123A at GD Goenka University Gurugram. 0 Version Date: 10 Oct 2022 Next Review: 10 Oct 2023 Approved by: Academic Manager 16 | P a g e ABN: 57 169 281 501 E: [email protected] W: Sydney (Head Office): Level 2, 16-22 Wentworth Avenue Surry Hills NSW 2010 T: 02 8937 0991 Melbourne: Level 2, 213-215 Lonsdale Street, Melbourne VIC 3000. 4 Pick, wash and chiffonade the basil and parsley leaves. Log in Join. This could include restaurants, educational institutions,. 0. docx from COOKERY SITXGLC001 at University of New South Wales. SITHCCC027 - Prepare dishes using basic methods of cookery Chambers School of Business| CRICOS Code: 03867B | RTO ID: 45629 Page 4 of 29 i Resources such as a. • You will require access to the learner resource for this unit, the internet and a computer (if submitting via LMS) or a. docx - Level 11 190 Queen St. 1. Welcome to CAQA Publications, a leading provider of RTO resources for trainers, learners, and industry professionals. SITHCCC027 - Prepare dishes using basic methods of cookery Student Assessment Tasks Questions 1. SITHCCC027 Prepare dishes using basic methods of cookery Information for students Knowledge questions are designed to help you demonstrate the knowledge which you have acquired during the learning phase of this unit. This unit describes the performance outcomes, skills and knowledge required to produce pâtés and terrines from standard recipes. KNOWLEDGE TEST Task Resource Requirements Students must have access to the below listed resources in addition to the resources listed in 'Resources. 03867B | RTO ID: 45629 Student. Study Resources. View SITHCCC027 - SAB_1. •. Select the cooking times and. Unit Knowledge Guide-SITHCCC027 Prepare dishes using basic methods of cookery $ 680. RTO Code: 45680 | CRICOS Code: 03907K Unit Assessment Pack (UAP) | Page 3 of 42 V3: August 2022, Approved: Academic Manager, Next Review: August 2023 Academic Integrity is about the honest presentation of your academic work. Baking can be used for a wide range of foods, including bread, cakes, cookies, and meats. If you completed all your shifts at the one venue then you would only submit one. View MergeResult_2023_09_10_10_13_41. Calculate the number of portions that you need (show your workings). SITHCCC027 Slideshow. RTO Entry Requirements. Roasting: - Dish: Roasted vegetables. Email enrol@skills. SITHCCC027 Prepare dishes using basic methods of cookery Application This unit describes the performance outcomes, skills and knowledge required to use a range of basic cookery methods to prepare dishes. 0. Expert Help. N. 00 $ 52. You will also be required to take photographs and/or video of you preparing the dishes. View Assessment - SITHCCC027-LearningActivityBook-V1. . View SITHCCC027 Student Assessment Tasks. SITHCCC027 Prepare Dishes Using Basic Methods of Cookery Contents Introduction. docx from COOKERY SITHCCC003 at Central Queensland University. I will correctly reference all resources and. Solutions available. Expert Help. . Australian Harbour International College RTO ID: 41338 CRICOS Provider Code: 03449J ABN: 74 603 036 102 T: 02 9268 0085 E: [email protected] W: A: Level 4, 114-120 Castlereagh Street Sydney NSW 2000 Australia Date: Date: Australian Harbour International College, 114-120 Castlereagh Street, Sydney NSW 2000, Australia |RTO NO: 41338 |. Identified Q&As 18. View SITHCCC027 Lesson outline (2). B. It is commonly used for baking bread,. 38: SITHCCC029: Prepare stocks, sauces and soups:. It is a requirement of your course that you complete the activities in this guide. Log in Join. SITHCCC027 Prepare dishes using basic methods of cookery Application This unit describes the performance outcomes, skills and knowledge required to use a range of basic cookery methods to prepare dishes. View SITHCCC027-Learner-Guide-V1. Pages 26. 1 Student Full Name David Santiago Buitrago Alarcon Preferred. docx. Our learner resources include: Learner Guide PowerPoint Presentation Session Plan Classroom Activities Self Study Guide Our learner resources have been aligned to learner cohorts, industry needs and ACSF indicated levels. Self-Study Guide-SITHCCC027 Prepare dishes using basic methods of cookery Regular price $52. View SITHCCC027 Student Logbook. Want to. Sale Sold out Tax included. Assessment Details Qualification Code/Title Assessment Type Task 1 Time allowed Due Date Location Term / Year Unit of Competency National Code/Title SITHCCC027 Prepare dishes using basic methods of cookery Student Details Student Name Student ID Student Declaration: I declare that the work submitted is my own and has not been copied or. edu. How many meals are requi Suite 1, Level 1, 37 – 39 George Street, Parramatta, NSW 2150 P: +61 2 8677 4637 | E: [email protected] | CRICOS Code: 03867B | RTO ID: 45629 Student Logbook SITHCCC027 - Prepare dishes using basic methods of cookery Hospitality Works is a series of training and assessment resources developed for qualifications within the Tourism, Travel and Hospitality Training Package. prepare using basicdishes methods of cookery First published 2022 Version. Add sauces and garnishes according to standard recipes. Solutions available. 0 CRICOS No. These RTO resources will provide you with all the instructions and information required to begin assessingSITHCCC027 Prepare dishes using basic methods of cookery Version: 1. SITHCCC027 Prepare dishes using basic methods of cookery ISALISBURY COLLEGE AUSTRALIA 2020 | RTO No. Identified Q&As 1. SITHCCC027* Prepare dishes using basic methods of cookery. AA 1 ASSESSMENT 1. Pages 12. edu. 05. 0 Responsibility:. All units in the SITHCCC027 RTO resources package come with the Learner Resource. This could include restaurants,. Level 2,95 Bathurst Street Sydney NSW 2000 RTO Code: 31595 | CRICOS Code: 03602E | Phone: 1300. Application. Food is impacted in a variety of. Resources included. SITHCCC027 Prepare dishes using basic methods of cookery Student Resources Service Planning Template Determine production requirements- 1 Confirm food production requirements Analyse the standard recipe and associated food preparation list which you will be working from and answer the following questions. Unit Type. For example, if the dish is a roasted chicken, then I would use the roasting method. While every effort has been made to achieve strict accuracy in this resource, the publisher would welcome notification of any errors and any suggestions for improvement. 0. Use the recipe provided or one supplied by your assessor. Coat in the combination of breadcrumb. Boiling - This entails submerging food in water which has been heated and this approach is utilized for food such as pasta, vegetables and our category. 1 1. edu. If your logbook contains entries from different kitchens. SITHCCC027 – Assessment Booklet - Student copy Version 1. Learner Guide-SITHCCC027 Prepare dishes using basic methods of cookery;BSBWRT301 Write simple documents Trainer Guide About this document This document is to be used as a self-study guide at home/in your own time to complement the learning you are doing during class time. pdf from JAMES COOK HOSPITALIT at James Cook University. 0 | Page 1 of 3 Service Planning Template Determine production requirements Confirm food production requirements Analyse the standard recipe and associated food preparation list which you will be working from and answer the following questions. 0_5 May 2023_AIC 4 - Read online for free. docx from BUSINESS ECON 2000 at Loyalist College. Details of Assessment Term and Year Assessment No Assessment Type Time allowed 2 or 2 Practical Room Due. SITHCCC027 prepare dishes using basic methods of cookery SITHCCC027 Prepare dishes using basic methods of. Briefly explain the purpose/use of each of these knives: Chef The chef knife is used for a variety of tasks such as cutting. Ensure that you have everything that you need and seek clarification from your trainer, assessor or workplace supervisor if you have any questions. Complete cooking process in a logical, planned and safe manner. Pages 12. AI Homework Help. SITHCCC027 - Prepare dishes using basic methods of cookery Student Assessment Tasks Questions 1. S Aviation Pty Ltd T/A Australian School of Commerce RTO NO. Doc Preview. Log in Join. Hilton Academy: Level 6, 250 Collins Street, Melbourne VIC 3000, Australia Email: [email protected] | Website: RTO: 40735 CRICOS: 03796A ABN: 24 111 139 578 SITHCCC027 – Recipe Book | Version 1. 2. Resources Required for Assessment To complete the Practical Assessment tasks,. if your RTO has provided you with an assessment cover sheet. Expert Help. roast beef might decrease by up to 40 per cent due to lengthy cooking durations at high temperatures. SITHCCC027 prepare dishes using basic methods of cookery First published 2022 Version 1. 0_RGIT. Fish fillet, nice shape, well cooked Dish 2☒ Dish 2☐ Mashed potatoes, creamy, smooth, warm, tasty 2. Pages 74. Log in Join. 1. SITHCCC027 LEARNER ASSESSMENT PACK 22 RTO Works has developed this content in partnership with Reubarquin Press and with the expert industry guidance of Dominique Bendebiza-Caron from Brighton College. HUNGARIAN GOULASH YIELD: 5 PORTIONS Ingredients Quantity Cubed beef topside (3 cm cube) 700 g Flour 50 g Cooking oil 50 ml Onion, diced (large) 120 g. SITHCCC027- Prepare dishes using basic methods of cookery RTO Code: 45680 | CRICOS Code: 03907K Learner Guide | Page 5 of 108 V 3: December 2021, Approved: Academic Manager, Next Review: December 2022 Overview The process of producing dishes involves many steps starting from selecting ingredients to setting up the correct oven setting as per the standard recipe card. 00. docx from COMPUTER E 123 at Henan Polytechnic University. J:VETHospitalitySIT30821 Certificate III in Commercial CookerySITHCCC027STUDENT GUIDESITHCCC027 Student Assessment v1. If your logbook contains entries from different kitchens and venues then. 9. • How. Log in Join. These training and assessment materials are a commercially produced resource designed to underpin training and assessment delivery strategies. pdf. • You will require access to the learner resource for this unit, the internet and a computer (if submitting via LMS) or a. • For full list of resources, go to: o. 1 | Last Reviewed: July 2022 | Next review Date: As required | Page 1 of 1 LEARNER GUIDE – SITHCCC027. Upload to Study. Log in Join. Expert Help. action will be taken against meaccording to the process. Skills assessment Criteria Unit code and name SITHCCC027 | Prepare dishes using basic methods of cookery Qualification/Course code and name Select your Qualification/Course code and name from the dropdown. SITHCCC027 Prepare dishes using basic methods of cookery Student Resources Service Planning Template Determine production requirements- 1 Confirm food production requirements Analyse the standard recipe and associated food preparation list which you will be working from and answer the following questions. docx - About this document This. Customer Support 1800 266 160 AUSTRALIA 1800 266 160 2/10 LAWN COURT, CRAIGIEBURN,. The unit knowledge guide is a tool that can be used to help a student extend. 0 July 2022 SITHCCC027 Prepare dishes using basic methods of cookery|9 A diet rich in vegetables and fruits Unit Code: SITHCCC027 Student Assesment Pack New Era Institute (RTO 41543 – CRICOS 03509B) Page 10 of 102 Student Pack can lower blood pressure, reduce the risk of heart disease and stroke, prevent some types of cancer, lower risk of eye and digestive problems, and have a positive effect upon blood sugar. Log in Join. Resources included. APEX AUSTRALIA VOCATIONAL EDUCATION | SITHCCC027 Assessment Pack v1. . This could include restaurants, educational institutions,. Upload to Study. Reflective journals Southern Academy of Business and Technology | Level 2,95 Bathurst Street Sydney NSW 2000 RTO Code: 31595 | CRICOS Code: 03602E | Phone: 1300 852 205 (Australia) | +61 02 8031 7727 (Overseas) Version : 1. T/A CANBERRA INSTITUTE OF EDUCATION AND TECHNOLOGY Ground Floor 15 Barry Drive, Turner CRICOS Provider Code: 03835K | RTO Code: 45592 Telephone: 0261703300 Email: [email protected] Website: | V1. RTO ID: 121966 SITHCCC027 Student Pack Version: February 2023 Page 9 of 63. Public School. SITHCCC027 - Prepare dishes using basic methods of cookery Student Assessment Tasks meat poultry seafood. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHCCC027 Student Pack Version: February 2023 Page 2 of 62 The purpose of this. SITHCCC027 Prepare dishes using basic methods of cookery Student Logbook Supervisor Declaration Section Note for student: Please note, that one of these declarations must be completed by each workplace supervisor. Get the best CHCCDE027 Implement community development strategies RTO materials today! Secure quality RTO resources to help you deliver exceptional online training. Open navigation menu. Expert Help. This document is Service planning template It is part of the supporting assessment resources for Assessment Task 2 of SITHCCC027 To determine how many servings are required for the first recipe, "The Ultimate Bread & Butter Pudding," we can refer back to the original recipe and the modifications made for two servings. 4. Doc Preview. AI Homework Help. Prepare the dish or dishes as per the standard recipe and food preparation list. Precision RTO Resources’ SIT30821 RTO materials include detailed, informative, and up-to-date learner resources which will be critical for your students’ success in the course. AI Homework Help. Level 2,95 Bathurst Street Sydney NSW 2000 RTO Code: 31595 | CRICOS Code: 03602E | Phone:. 3 Minimise waste to maximise profitability of dishes produced. Your answers must be word processed and uploaded to LMS. This unit of competency is also included as part of. 1. SITHCCC027 Assessment 1- V2 November 2022 (1). Please note that you may complete a number of cooking methods and food types during one session, therefore you will only need to complete a single reflective journal for these cases. SITHCCC027 Prepare dishes using basic methods of cookery Assessor Checklists Assessment Outcome Student Name Kashish NAGPAL Student ID CSB2020379 Assessor Name Mohammad M Rahman Due Date 7 August 2022 Unit of Competency SITHCCC027 Prepare dishes using basic methods of cookery Task Type Result Satisfact ory Not. Log in Join. RTO No: 90438. 57. docx - SITHCCC027 Prepare dishes. While every effort has been made to achieve strict accuracy in this resource, the publisher would welcome notification of any errors and any suggestionsPreparing for assessment Please read through all of the assessment tasks and related documents carefully before you get started. Identified Q&As 6. 0. View Assignment - SITHCCC027 Student Assessment Pack (1). Prepare dishes using basic methods of cookery. SITHCCC027 Prepare dishes using basic methods of cookery Release: 1 SIT HCCC027 Prepare dishes using. 4. B. Datum College Jahd Hasan Student Id: DC01401 SITHCCC027 prepare dishes using basic methods of. Study Resources. $500 Per Unit. Document SITHCCC027 Student Guide RTO 41380 CRICOS 03632K Version 10 Page 21 of from CIS 211 at Amjad Ali Khan College Of Business Admn. SITHCCC027 - Prepare dishes using basic methods of cookery (Release 1) Summary Usage recommendation: Current Mapping: Release Status: Current Releases: Companion volumes: Unit of competency Companion Volume implementation guides are found in VETNet Assessment requirements Companion Volume implementation guides are found in VETNet Delivery: Get the latest SITHCCC027 Prepare dishes using basic methods of cookery training materials from one of the most trusted resource developers — Precision RTO Resources. 1 Page | 9 Rockford International College Pty Ltd T/A Rockford College Level 3, 633 Princes Highway, Rockdale, NSW 2216 ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C Phone: +61285935200 | Email: [email. Our learner resources include: Learner Guide PowerPoint Presentation Session Plan Classroom Activities Self Study Guide Our learner resources have been aligned to learner cohorts, industry needs and ACSF indicated levels. Doc Preview. Suite 1, Level 1, 37 – 39 George Street, Parramatta, NSW 2150 P: +61 2 8677 4637 | E: reception@csb. docx - SITHCCC023. Note: You must. . View Assignment - SITHCCC027 Student Guide. Page 27 of 71 sithccc027 s2 student assessment pack. Identified Q&As 20. AI Homework Help. Turn saucepan handles away from the edge of the stove so that. 0 question 1. ca Website:. School Of. All of the learning materials and test books required to complete this course will be provided. Assessment Task 1: Knowledge questions Information for students Knowledge questions are designed to help you demonstrate the knowledge. docx from TVL 356 at University of Notre Dame. If your logbook contains entries from different kitchens and venues then please have each supervisor you work under complete one at. SITHCCC027 Prepare dishes using basic methods of cookery Supervisor name: Position: Signed: Reflective journal Student name: Date: 20/11/2022 Did an RTO. au Footer - Bottom links. Core. The simulated business, The Continent Hotel, can be accessed by going to Username: spencercollegelearner Password: spencercollege@123 Login to The. If your logbook contains entries from different kitchens. 1. 00. _ ABN: 57 169 281 501 E: [email protected], if your RTO has provided you with an assessment cover sheet, please ensure that you use that. Our learner resources include: Learner Guide PowerPoint Presentation Session Plan Classroom Activities Self Study Guide Our learner resources have been aligned to learner cohorts, industry needs and ACSF indicated levels. Expert Help. Safe food. Implement and monitor work health and safety practices. 97 5. docx - SITHCCC027 prepare dishes. Our team develops SITHCCC027 materials that are designed to improve real-world outcomes for students and instructors across Australia. View SITHCCC027 Student Assessment Tasks c. Peach County High School. List five safe operational practices that must be followed when using equipment required for the various cooking methods. Log in Join. 0 Page 2 of 60 Created: September 2022 Last Reviewed: September 2022 Central Australian Institute of Technology Pty Ltd | CRICOS: 03217C |TOID: 22302 ASSESSMENT COMPETENCY RECORD This form is to be completed by the assessor and used as the. In order to achPremier provider of quality RTO training resources . Ingredient list Recipe _____ Ingredient Qty Qty/serves Qty x serves required Select the cookery. pdf from MANA MKT401 at Loreto Grammar School for Girls. Pages 19. Student details Student number Student name Assessment declaration Note: If you are an online student, you will be required to. RTO Code: 41578| CRICOS Code: 03806D Page Sequence: 1 . Required Resources and Tools The following resources and tools are required to complete this assessment: a) Internet access b) Word processing softwareSuite 1, Level 1, 37 – 39 George Street, Parramatta, NSW 2150 P: +61 2 8677 4637 | E: [email protected] | CRICOS Code: 03867B | RTO ID: 45629 Student Assessment Tasks SITHCCC027 - Prepare dishes using basic methods of cookery SITHCCC027 Prepare dishes using basic methods of cookery 1Document: SITHCCC023 - Student Assessment | Version: 1. 2. RTO Code: 52786 ABN: 23 489 495 403 wa. AI Homework Help. 1. With this cooking process, most nutrient losses, including vitamin C, are negligible. 5/31/2023. The recipe also includes a variety of root. It. 0 – Updated on 26 September 2022 Page 3 of 21 AT 2 – Practical Demonstration Pre-assessment checklist Purpose The pre-assessment checklist helps students determine if they are. Precision RTO Resources recommends that your RTO contextualise the assessment tools to suit particular industry requirements and specific organisational requirements before using them. However, if your RTO has provided you with an assessment cover sheet, please ensure that you use that. B. RTO Connect Pty Ltd T/A Australian Study Link Institute Version 8. Pages 18SITHCCC023and SITHCCC027 Cluster - PRACTICAL ASSESSMENT v1. Doc Preview. 1 STUDENT GUIDE SITHCCC035 Prepare poultry dishes 9 o ‘days of the week’ stickers o use by food labels o prep labels (item, name, quantity, date, use by) o ‘use first’ or ‘new stock/old stock’ labels. 2 De-seed the tomato and the capsicum and dice the flesh into 2 cm pieces. edu. Complete food organisation and preparation according to different workgroup, food production and service requirements. SITHCCC027 Service Planning Template. au | CRICOS Code:. Date: 12/11/2022 Did an RTO assessor observe. Successful completion of this unit requires that you complete the range of cooking tasks listed above. Kent Institute. Log in Join. ACC@2023 V1. docx. RTO No. docx from MANAGEMENT HUMAN RESO at School of Advance Business and Commerce, Faisalabad. 0 July 2022 SITHCCC027 Prepare dishes using basic methods of cookery|2Study Resources. The unit applies to cooks working in hospitality and. If your logbook contains entries from different kitchens. 2. Student details section Fill in the table below: Student name:. 5 Overview. BIOL MISC. Plagiarism occurs when you fail to. edu. First I marinate the chicken with salt, pepper oregano and rosemary and put inside the cool room for 15 to 20 minutes. pdf from BSBMKG 438 at Melbourne Institute of Business & Technology. HRD & Career Managemen. 00. docx from UNIVERSITY 116 at University of the Fraser Valley. reflective journal sithccc027. Assessment Task 1: Knowledge questions Information for students Knowledge questions are designed to help you demonstrate the knowledge which you. RTO Training Materials For Sale. docx - SITHCCC027. Central Queensland University. docx - SITHCCC027 prepare dishes. 3 Clean work. The assessment tasks include. au |Unit Code Unit Name Name of the Document SITHCCC027 Prepare dishes using basic methods of cookery Student Guide RTO. Name of RTO: WSC.