Australian College of the ProfessionsRTO No. 41201 CRICOS No. 03608KACP- SITHCCC020 V1.2020-LWPage | 1SITHCCC020 Work effectively as a cookLEARNER WORKBOOKSIT40516 Certificate IV in Commercial CookeryStudent ID:Student Name:Assessor Name:Date: FOR TRAINER ONLYAssessment AttemptCompletion StatusFINAL RESULTCompletion Date:Assessed by:TRAINER SIGNATURE Australian College of the ProfessionsRTO No. 41201 CRICOS No. 03608KACP- SITHCCC020 V1.2020-LWPage | 2Unit Assessment Pack (UAP) Cover SheetStudent and Trainer/Assessor Details Student IDStudent nameTrainer/Assessor name Unit Details Unit codeSITHCCC020 Work effectively as a cookUnit nameWork effectively as a cook Assessment Submission Method ? By hand to trainer/assessor? By email totrainer/assessor?Online submission via LearningManagement System (LMS)? By Australia Post to RTO? Any other method_________________________________________________(Please mention here) Student Declaration I certify that the work submitted for this assessment pack is my own. I have clearlyreferenced any sources used in my submission. I understand that a false declaration is aform of malpractice; I have kept a copy of this assessment pack and all relevant notes, attachments, andreference material that I used in the production of the assessment pack; For the purposes of assessment, I give the trainer/assessor of this assessment thepermission to:o Reproduce this assessment and provide a copy to another member of staff; ando Take steps to authenticate the assessment, including communicating a copy of thisassessment to a checking service (which may retain a copy of the assessment on itsdatabase for future plagiarism checking).Student signature: ________________________________Date: ____/_____/______________ Australian College of the ProfessionsRTO No. 41201 CRICOS No. 03608KACP- SITHCCC020 V1.2020-LWPage | 3Assessment PlanTo demonstrate competence in this unit, you must be assessed as satisfactory in each of thefollowing assessment tasks. Evidence recordedEvidence Type/ Method of assessmentSufficient evidencerecorded/OutcomeUnit Assessment Task 1Unit Knowledge Test (UKT)S / NS (First Attempt)S / NS (Second Attempt)Unit Assessment Task 2Unit Skills Test (UST)S / NS (First Attempt)S / NS (Second Attempt)Final resultC/NYCDate assessedTrainer/AssessorSignature Australian College of the ProfessionsRTO No. 41201 CRICOS No. 03608KACP- SITHCCC020 V1.2020-LWPage | 4Assessment Conditions Unit purpose/application This unit describes the performance outcomes, skills and knowledge required to work as a cook. Itincorporates all aspects of organising, preparing and cooking a variety of food items across differentservice periods and menu types; using a range of cooking methods and team coordination skills. Theunit integrates key technical and organisational skills required by a qualified commercial cook. Itbrings together the skills and knowledge covered in individual units and focuses on the way theymust be applied in a commercial kitchen.The unit applies to cooks working in hospitality and catering organisations. This could includerestaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes,residential caterers, in flight and other transport caterers, and event and function caterers. Menutypes may be classical, contemporary or ethnic and service may be formal or informal.It applies to individuals who work under the guidance of more senior chefs. They demonstrateautonomy and judgement to complete routine activities and take limited responsibility in known andstable contexts within established parameters.No occupational licensing, certification or specific legislative requirements apply to this unit at thetime of publication. What the student can expect to learn by studying this unit of competency Organise and prepare for food service or production. Cook and present menu items for food service or production. Complete end of shift requirements. Training and assessment resources required for this unit of competency The student will have access to the following: Learner guide PowerPoint presentation Unit Assessment Pack (UAP) Access to other learning materials such as textbooksThe resources required for these assessment tasks also include: Access to a computer, the Internet and word-processing system such as MS Word. Business related environment area, this can be a:o Real industry workplaceo Simulated industry environment Submission instructions Yourtrainer/assessor will confirm assessment submission details for each assessment task. Academic integrity, plagiarism and collusion Academic IntegrityAcademic Integrity is about the honest presentation of your academic work. It means acknowledgingthe work of others while developing your own insights, knowledge and ideas.Australian College of the ProfessionsRTO No. 41201 CRICOS No. 03608KACP- SITHCCC020 V1.2020-LWPage | 5As a student, youare required to: Undertake studies and research responsibly and with honesty and integrity Ensure that academic work is in no way falsified Seek permission to use the work of others, where required Acknowledge the work of others appropriately Take reasonable steps to ensure other students cannot copy or misuse yourwork.PlagiarismPlagiarism means to take and use another persons ideas and or manner of expressing them and topass them off as your own by failing to give appropriate acknowledgement. This includes materialsourced from the internet, RTO staff, other students, and from published and unpublished work.Plagiarism occurs when you fail to acknowledge that the ideas or work of others arebeing used,which includes: Paraphrasing and presenting work or ideas without a reference Copying work either in whole or in part Presenting designs, codes or images as yourown work Using phrases and passages verbatim without quotation marks or referencing the author orweb page Reproducing lecture notes without proper acknowledgement.CollusionCollusion means unauthorised collaboration on assessable work (written, oral or practical) withother people. This occurs when a student presents group work as their own or as the work ofsomeone else.Collusion may be with another RTO student or with individuals or students external to the RTO. Thisapplies to work assessed by any educational and training body in Australia or overseas.Collusion occurs when youwork without the authorisation of the teaching staff to: Work with one or more people to prepare and produce work Allow others to copy your work or share your answer to an assessment task Allow someone else to write or edit yourwork (without rto approval) Write or edit work for another student Offer to complete work or seek payment for completing academic work for other students.Both collusion and plagiarism can occur in group work. For examples of plagiarism, collusion andacademic misconduct in group work please refer to the RTOs policy on Academic integrity,plagiarism and collusion.Plagiarism and collusion constitute cheating. Disciplinary action will be taken against students whoengage in plagiarism and collusion as outlined in RTOs policy.Proven involvement in plagiarism or collusion may be recorded on students academic file and couldlead to disciplinary action Other Important unit specific Information N/A Unit outcome Australian College of the ProfessionsRTO No. 41201 CRICOS No. 03608KACP- SITHCCC020 V1.2020-LWPage | 6 This unit is not graded and the student must complete and submit all requirements for theassessment task for this cluster or unit of competency to be deemed competent. Students will receive a satisfactorily completed (S) or not yet satisfactorily completed (NS)result for each individual unit assessment task (UAT). Final unit result will be recorded as competency achieved/competent (C) or competency notyet achieved/not yet competent (NYC). Prerequisite/s SITXFSA001 Use hygienic practices for food safety Co-requisite/s Nil Foundation Skills The Foundation Skills describe those required skills (learning, oral communication, reading, writing,numeracy, digital technology and employment skills) that are essential to performance. Foundationskills essential to performance are explicit in the performance criteria of this unit of competency. Relevant Legislation Food Standards Australia New Zealand Act 1991 Food Standards Australia New Zealand Regulations 1994 Imported Food Control Act 1992 Food Act 1984 Food Act 2006 Food Regulation 2006 Food Production (Safety) Act 2000 Food Production (Safety) Regulation 2014 Food Act 2003 Food Regulation 2015 Australian Human Rights Commission Act 1986 Age Discrimination Act 2004 Disability Discrimination Act 1992 Racial Discrimination Act 1975 Sex Discrimination Act 1984 Code of ethics and codes of conduct Ethical Principles in the Workplace Codes of practice The Privacy Act 1988 (Privacy Act) and Australian Privacy Principles (APPs) Occupational Health and Safety Act 2004 Work Health and Safety Act 2011 Principles of assessment and rules of evidence All assessment tasks will ensure that the principles of assessment and rules of evidence are adheredto.Australian College of the ProfessionsRTO No. 41201 CRICOS No. 03608KACP- SITHCCC020 V1.2020-LWPage | 7The principles of assessment are that assessment must be valid, fair, flexible, reliable and consistent.The rules of evidence state that evidence must be sufficient, valid, current and authentic. AQF Level AQF levels and the AQF levels criteria are an indication of the relative complexity and/or depth ofachievement and the autonomy required to demonstrate that achievement.All assessment tasks must ensure compliance with the requirements of AQF level and the AQF levelcriteria. For more information, please visit http://www.aqf.edu.au/ Further Information For further information about this unit go tohttps://training.gov.au/Training/Details/SITHCCC020Additional Information This information will be managed by the provisions of the Privacy Act and the Freedom ofInformation Act.) Students are required to satisfactorilycomplete and submit all assessment tasks that contributeto the assessment for a unit. Studentswillbe provided with one more attempt to complete this Unit assessment pack (UAP) iftrainer/assessor deems them not satisfactorily completed (NS) in any Unit assessment task(UAT). Unit Pre-Assessment Checklist (UPAC) will be reviewed by the trainer/assessor to ensure thestudent is ready for the assessment. Feedback regarding this Unit Assessment Pack (UAP) can be emailed to the compliance andquality assurance department/administration department in your RTO for continuouslyimproving our assessment and student resources.Feedback to studentFeedback on students assessment performance is a vital element in their learning. Its purpose is tojustify to students how their competency was assessed, as well as to identify and reward specificqualities in their work, to recommend aspects needing improvement, and to guide students on whatsteps to take.Feedback defines for students what their trainer/assessor thinks is important for a topic or a subject.At its best, feedback should: Be provided for each Unit Assessment Task (UAT) Guide students to adapt and adjust their learning strategies Guide trainers/assessors to adapt and adjust teaching to accommodate students learningneeds Be a pivotal feature of learning and assessment design, not an add-on ritual Focus on course and unit learning outcomes Guide students to become independent and self-reflective learners and their own critics Acknowledge the developmental nature of learning.If students have not received proper feedback, they must speak to compliance and quality assurancedepartment/administration department in the RTO/person responsible for looking after the qualityand compliance services of the RTO.Australian College of the ProfessionsRTO No. 41201 CRICOS No. 03608KACP- SITHCCC020 V1.2020-LWPage | 8For more information, please refer to RTO Student Handbook.Unit Pre-Assessment Checklist (UPAC)UAT 1 Unit Knowledge Test (UKT)Purpose of the checklistThe pre-assessment checklist helps students determine if they are ready for assessment. Thetrainer/assessor must review the checklist with the student before the student attempts theassessment task. If any items of the checklist are incomplete or not clear to the student, thetrainer/assessor must provide relevant information to the student to ensure they understand therequirements of the assessment task. The student must ensure they are ready for the assessmenttask before undertaking it.Section 1: Information for Students Please make sure you have completed the necessary prior learning before attempting thisassessment. Please make sure your trainer/assessor clearly explained the assessment process and tasksto be completed. Please make sure you understand what evidence is required to be collected and how. Please make sure you know your rights and the Complaints and Appeal process. Please make sure you discuss any special needs or reasonable adjustments to be consideredduring the assessment (refer to the Reasonable Adjustments Strategy Matrix and negotiatethese with your trainer/assessor). Please make sure that you have access to a computer and the internet (if you prefer to typethe answers). Please ensure that you have all the required resources needed to complete this UnitAssessment Task (UAT). Due date of this assessment task is according to your timetable. In exceptional (compelling and compassionate) circumstances, an extension to submit anassessment can be granted by the trainer/assessor. Evidence of the compelling and compassionate circumstances must be provided togetherwith your request for an extension to submit your assessment work. Request for an extension to submit your assessment work must be made before the duedate of this assessment task.Australian College of the ProfessionsRTO No. 41201 CRICOS No. 03608KACP- SITHCCC020 V1.2020-LWPage | 9Section 2: Reasonable adjustments Students with carer responsibilities, cultural or religious obligations, English as an additionallanguage, disabilityetc. can request for reasonable adjustments. Please note, academic standards of the unit/course will not be lowered to accommodate theneeds of any student, but there is a requirement to be flexible about the way in which it isdelivered or assessed. The Disability Standards for Education requires institutions to take reasonable steps toenable the student with a disability to participate in education on the same basis as astudent without a disability. Trainer/Assessor must complete the section below Reasonable Adjustment StrategiesMatrix to ensure the explanation and correct strategy have been recorded andimplemented. Trainer/Assessor must notify the administration/compliance and quality assurancedepartment for any reasonable adjustments made. All evidence and supplementary documentation must be submitted with the assessmentpack to the administration/compliance and quality assurance department.Australian College of the ProfessionsRTO No. 41201 CRICOS No. 03608KACP- SITHCCC020 V1.2020-LWPage | 10 Reasonable Adjustment Strategies Matrix (Trainer/Assessor to complete)CategoryPossible IssueReasonable Adjustment Strategy(select as applicable)? LLN? Speaking? Reading? Writing? Confidence? Verbal assessment? Presentations? Demonstration of a skill? Use of diagrams? Use of supporting documents such as wordlists?NonEnglishSpeakingBackground? Speaking? Reading? Writing? Culturalbackground? Confidence? Discuss with the student and supervisor (if applicable)whether language, literacy and numeracy are likely toimpact on the assessment process? Use methods that do not require a higher level oflanguage or literacy than is required to perform the job role? Use short sentences that do not contain large amountsof information? Clarify information by rephrasing, confirm understanding? Read any printed information to the student? Use graphics, pictures and colour coding instead of, or tosupport, text? Offer to write down, or have someone else write, oralresponses given by the student? Ensure that the time available to complete theassessment, while meeting enter
prise requirements, takesaccount of the students needs?Indigenous? Knowledge andunderstanding? Flexibility? Services? Inappropriatetraining andassessment? Culturally appropriate training? Explore understanding of concepts and practicalapplication through oral assessment? Flexible delivery? Using group rather than individual assessments? Assessment through completion of practical tasks in thefield after demonstration of skills and knowledge.?Age? Educationalbackground? Limited studyskills? Make sure font size is not too small?Trainer/Assessor should refer to the students experience? Ensure that the time available to complete theassessment takes account of the students needs?Provision of information or course materials in accessibleformat.?Changes in teaching practices, e.g. wearing an FMmicrophone to enable a student to hear lectures?Supply of specialised equipment or services, e.g. a notetaker for a student who cannot write?Changes in lecture schedules and arrangements, e.g.relocating classes to an accessible venue?Changes to course design, e.g. substituting an assessment Australian College of the ProfessionsRTO No. 41201 CRICOS No. 03608KACP- SITHCCC020 V1.2020-LWPage | 11 task?Modifications to physical environment, e.g. installinglever taps, building ramps, installing a lift?Educationalbackground? Reading? Writing? Numeracy? Limited studyskills and/orlearning strategies? Discuss with the Student previous learning experience? Ensure learning and assessment methods meet thestudents individual need?Disability? Speaking? Reading? Writing? Numeracy? Limited studyskills and/orlearning strategies? Identify the issues? Create a climate of support? Ensure access to support that the student has agreed to? Appropriately structure the assessment?Provide information or course materials in accessibleformat, e.g. a textbook in braille? Changes in teaching practices, e.g. wearing an FMmicrophone to enable a student to hear lectures? Supply of specialised equipment or services, e.g. a notetaker for a student who cannot write? Changes in lecture schedules and arrangements, e.g.relocating classes to an accessible venue?Changes to course design, e.g. substituting an assessmenttask?Modifications to physical environment, e.g. installinglever taps, building ramps, installing a lift Explanation of reasonable adjustments strategy used (If required) Australian College of the ProfessionsRTO No. 41201 CRICOS No. 03608KACP- SITHCCC020 V1.2020-LWPage | 12Unit Assessment Task (UAT)Assessment Task 1 Unit Knowledge Test (UKT)Assessment type: Written QuestionsAssessment task description: This is the first (1) unit assessment task you have to successfully complete to be deemedcompetent in this unit of competency. The Unit Knowledge Test is comprised of twenty (20) written questions. You must respond to all questions and submit them to your Trainer/Assessor. You must answer all questions to the required level, e.g. provide the number of points, to bedeemed satisfactory in this task You will receive your feedback within two weeks you will be notified byyourTrainer/Assessor when results are available.Applicable conditions: All knowledge tests are untimed and are conducted as open book tests (this means you areable to refer to your textbook during the test). You must read and respond to all questions. You may handwrite/use computers to answer the questions. You must complete the task independently. No marks or grades are allocated for this assessment task. The outcome of the task will beSatisfactory or Not Satisfactory. As you complete this assessment taskyou are predominately demonstrating your writtenskills and knowledge to your trainer/assessor. The trainer/assessor may ask you relevant questions on this assessment task to ensure thatthis is yourown work.Resubmissions and reattempts: Where a students answers are deemed not satisfactory after the first attempt aresubmission attempt will be allowed. You must speak to your Trainer/Assessor if you have any difficulty in completing this taskand require reasonable adjustments (e.g. can be given as an oral assessment) For more information, please refer to your RTO Student Handbook.Location: This assessment task may be completed in a learning management system (i.e. Moodle) orindependent learning environment. Yourtrainer/assessor will provide you further information regarding the location forcompleting this assessment task.Instructions for answering written questions: Complete a written assessment consisting of a series of questions. You will be required to correctly answer all the questions.Australian College of the ProfessionsRTO No. 41201 CRICOS No. 03608KACP- SITHCCC020 V1.2020-LWPage | 13 Do not start answering questions without understanding what is required from you. Readthe questions carefully and critically analyse them for a few seconds, this will help you toidentify what is really needed. Your answers must demonstrate an understanding and application of relevant concepts,critical thinking, and good writing skills. Be concise to the point and write answers according to the given word-limit to each questionand do not provide irrelevant information. Be careful, quantity is not quality. Be careful to use non-discriminatory language. The language used should not devalue,demean, or exclude individuals or groups on the basis of attributes such as gender, disability,culture, race, religion, sexual preference or age. Gender inclusive language should be used. When you quote, paraphrase, summaries or copy information from the sources you areusing to write your answers/research yourwork, you must always acknowledge the source.How your trainer/assessor will assess yourwork? This assessment task requires the student to answer all the questions. Answers must demonstrate the students understanding and knowledge of the unit. If all assessment tasks are deemed Satisfactory (S), then the unit outcome is Competent (C). If at least one of the assessment task is deemedNot Satisfactory (NS), then the unit outcomeis Not Yet Competent (NYC). Once all assessment tasks allocated to this Unit of Competency have been undertaken,trainer/assessor will complete an Assessment plan to record the unit outcome. The outcomewill be either Competent (C) or Not Yet Competent (NYC). The Assessment Plan is available with the Unit Assessment Pack (UAP) Cover Sheet.Purpose of the assessment task:This assessment task is designed to evaluate your following skills and abilities: Knowledge to follow workplace safety and hygiene procedures. Knowledge to complete end of shift procedures. Knowledge to liaise with other team members. Knowledge to cook menu items according to menu type and service style. Knowledge to produce menu items to meet customer expectations. Knowledge to clarify and calculate commodity quantities and determine requirements forquality and style. Knowledge to participate in post-shift debrief or handover. Knowledge to plan a job checklist for food preparation. Knowledge to adjust menu items and ingredients to meet special requests or dietaryrequirements. Knowledge to complete food organisation and preparation. Knowledge to maintain cleanliness and tidiness of the work environment. Knowledge to store food items appropriately. Knowledge to choose and use appropriate commercial equipment to produce menu items. Knowledge to work cooperatively as part of a kitchen team and delegate tasks. Reading skills to select and implement the effective organizational procedures andstrategies. Writing knowledge to record clear sequenced instructions for work schedules. Numeracy/numbers- mathematical knowledge to calculate the required quantities ofingredients using simple measuring techniques and equipment. Knowledge to solve problems by evaluating dishes and make adjustments to ensure a qualityproduct as well as anticipating and responding to kitchen operation challenges.Australian College of the ProfessionsRTO No. 41201 CRICOS No. 03608KACP- SITHCCC020 V1.2020-LWPage | 14 Knowledge to work collaboratively/together to brief and debrief members of the kitchenteam on new products and recipes and discuss process improvements and changes to foodproduction and service requirements. Planning and organising knowledge to prioritise, sequence, delegate and monitor tasks andprocesses. Self-management knowledge to deal with pressure of work and kitchen conditions as well ascoordinate own safe work across multiple tasks.Australian College of the ProfessionsRTO No. 41201 CRICOS No. 03608KACP- SITHCCC020 V1.2020-LWPage | 15Assessment Task 1 Unit Knowledge Test (UKT)Instructions: This is an individual assessment. The purpose of this assessment task is to assess the students knowledge essential toorganising, preparing and cooking a variety of food items across different service periodsand menu types according to the organisational policy and industry standards. To make full and satisfactory responses you should consult a range of learning resources,other information such as handouts and textbooks, learners resources and slides. All questions must be answeredin order to gain competency for this assessment.Question 1: a) Write the formula to calculate commodity quantities.b) Write down five (5) requirements for quality and style according to recipes andspecifications.Question 2: Write down three (3) different categories of food groups with their characteristics.Question 3: a) Discuss five (5) factors to consider when preparing a job checklist.Australian College of the ProfessionsRTO No. 41201 CRICOS No. 03608KACP- SITHCCC020 V1.2020-LWPage | 16b) Discuss five (5) benefits of liaising with team members.Question 4: Give examples of food safety and hygiene as well as kitchen safety and cleanlinessprinciples and practices. Write two (2) for each.Question 5: How canthe work schedule be developed to maximise efficiency? Write your answer in50-100 words.Question 6: List any five (5) features of standard recipes.Australian College of the ProfessionsRTO No. 41201 CRICOS No. 03608KACP- SITHCCC020 V1.2020-LWPage | 17Question 7: List any seven (7) guidelines for using commercial equipment safely according to theirfunctions and features.Question 8: List any ten (10) types of commercial equipment used to produce menu items.Question 9: a) Mention any five (5) methods of cookery. Explain each method in one or twosentences.b) List any three (3) basic principles of cookery.Australian College of the ProfessionsRTO No. 41201 CRICOS No. 03608KACP- SITHCCC020 V1.2020-LWPage | 18Question 10: Mention principles and practices related to planning and organising work. Write three(3) for each.Question 11: a) Explain briefly about any two (2) styles of service used in restaurants.b) Explain briefly about any three (3) menu types.Australian College of the ProfessionsRTO No. 41201 CRICOS No. 03608KACP- SITHCCC020 V1.2020-LWPage | 19Question 12: Explain any three (3) reasons for making adjustments in menu items and ingredients.Question 13: Discuss any three (3) aspects required to meet the customers expectations whileproducing menu items.Question 14: Explain the term delegation with an example. What is the procedure you need to useto delegate one of your tasks to another team members? Write your answer in 50-100 words.Australian College of the ProfessionsRTO No. 41201 CRICOS No. 03608KACP- SITHCCC020 V1.2020-LWPage | 20Question 15: a) Explain any three (3) safety and hygiene procedures according to the organisationalrequirements.b) Write any six (6) tasks that need to be performed at the end of the shift according toorganisational procedure.Question 16: Write any four (4) food production requirements needed to complete foodorganisation and preparation.Question 17: Mention three (3) steps for each planning, three (3) steps for preparing and three (3)steps for storing food according to organisational procedure.Question 18: What should be done with the food items to minimise food spoilage, contaminationand waste? Answer in 50-100 words.Australian College of the ProfessionsRTO No. 41201 CRICOS No. 03608KACP- SITHCCC020 V1.2020-LWPage | 21Question 19: a) Discuss the benefits of participating with post-shift debriefing with your teammembers in 50-100 words.b) List any four (4) skills you need to work cooperatively as part of a kitchen team.Question 20: Mention any ten (10) culinary terms commonly used in preparation of a dish.Australian College of the ProfessionsRTO No. 41201 CRICOS No. 03608KACP- SITHCCC020 V1.2020-LWPage | 22UAT 2 Unit Skills Test (UST)Purpose of the checklistThe pre-assessment checklist helps students determine if they are ready for assessment. Thetrainer/assessor must review the checklist with the student before the student attempts theassessment task. If any items of the checklist are incomplete or not clear to the student, thetrainer/assessor must provide relevant information to the student to ensure they understand therequirements of the assessment task. The student must ensure they are ready for the assessmenttask before undertaking it.Section 1: Information for Students Please make sure you have completed the necessary prior learning before attempting thisassessment. Please make sure your trainer/assessor clearly explained the assessment process and tasksto be completed. Please make sure you understand what evidence is required to be collected and how. Please make sure you know your rights and the Complaints and Appeal process. Please make sure you discuss any special needs or reasonable adjustments to be consideredduring the assessment (refer to the Reasonable Adjustments Strategy Matrix and negotiatethese with your trainer/assessor). Please make sure that you have access to a computer and the internet (if you prefer to typethe answers). Please ensure that you have all the required resources needed to complete this UnitAssessment Task (UAT). Due date of this assessment task is according to your timetable. In exceptional (compelling and compassionate) circumstances, an extension to submit anassessment can be granted by the trainer/assessor. Evidence of the compelling and compassionate circumstances must be provided togetherwith your request for an extension to submit your assessment work. Request for an extension to submit your assessment work must be made before the duedate of this assessment task.Australian College of the ProfessionsRTO No. 41201 CRICOS No. 03608KACP- SITHCCC020 V1.2020-LWPage | 23Unit Assessment Task (UAT)Assessment Task 2 Unit Skills Test (UST)Assessment type: Unit Skills Test (UST)Assessment task description: This is the second (2) unit assessment task you have to successfully complete to be deemedcompetent in this unit of competency. This assessment task is comprised of a Unit Skills Test (UST). You are required to work effectively as a cook in this assessment task. You must attempt all criteria to the required level, e.g. Assessment criteria mentioned in theperformance checklist to be deemed satisfactory in this task. You must work effectively as a cook by following all given instructions, for yourtrainer/assessor to assess your competency in this assessment task. You will receive your feedback within two weeks you will be notified by yourTrainer/Assessor when results are available.Applicable conditions: This skill test is untimed and conducted as an open book test (this means you are able torefer to your textbook or other learner materials during the test). You will be assessed independently on this assessment task. No marks or grades are allocated for this assessment task. The outcome of the task will beSatisfactory or Not Satisfactory. As you complete this assessment taskyou are predominately demonstrating your practicalskills, techniques and knowledge to your trainer/assessor. Trainer/Assessor may ask you relevant questions during this assessment task.Resubmissions and reattempts: Where your answers are deemed not satisfactory after the first attempt a resubmissionattempt will be allowed. You must speak to your Trainer/Assessor if you have any difficulty in completing this taskand require reasonable adjustments (e.g. can be given as an oral assessment). For more information, please refer to your RTO Student Handbook.Location: This assessment task may be completed in an indepen