SESSION PLAN SAMPLE SIT40516 CERTIFICATE IV IN

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SESSION PLAN

SAMPLE

SIT40516

C

E R T I F I C A T E

IV

I N

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SESSION PLANS

SIT40516 CERTIFICATE IV IN COMMERCIAL

COOKERY

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SPSITHCCC008(ID155176) SIT40516 Certificate IV in Commercial Cookery

INSTRUCTIONS FOR THE RTO ... 5

SUMMARY OF SESSION PLANS ... 5

DELIVERY PLAN... 12

SESSION 1 SUMMARY ... 19

SESSION 1 ... 20

SESSION 2 SUMMARY ... 32

SESSION 2 ... 33

SESSION 3 SUMMARY ... 38

SESSION 3 ... 39

SESSION 4 SUMMARY ... 48

SESSION 4 ... 49

SESSION 5 SUMMARY ... 58

SESSION 5 ... 60

SESSION 6 SUMMARY ... 64

SESSION 6 ... 66

SESSION 7 SUMMARY ... 70

SESSION 7 ... 72

SESSION 8 SUMMARY ... 78

SESSION 8 ... 80

SESSION 9 SUMMARY ... 86

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INSTRUCTIONS FOR THE RTO

These session plans have been developed to deliver content of the above-mentioned unit in a class-based format. A suggested delivery plan has been provided that will suit either a CRICOS or domestic delivery model. No times have been allocated to either the length of each session or the segments of each session. This is so that RTOs can adjust the timing, content and number of sessions to suit their own delivery model. The content from these session plans can be either condensed or lengthened to suit individual requirements. Please adjust accordingly.

1. Please review the session outline in the Delivery Plan section provided on page 6. Revise number of sessions, condense or extend content to suit delivery model if required.

2. Add Hours Allocated to each session and indicate when each session will be delivered according to your timetable. 3. Please review the Time column in each session plan and add time allocated to each segment of the session. 4. Attend to pink highlighted sections which indicate an area that needs to be customised to suit your RTO.

5. You may wish to delete this notice prior to implementing within your organisation.

SUMMARY OF SESSION PLANS

Course code and title SIT40516 Certificate IV in Commercial Cookery

Unit code and title SITHCCC008 Prepare vegetable, fruit, eggs and farinaceous dishes

Application of unit This unit describes the performance outcomes, skills and knowledge required to prepare and cook various vegetable, fruit, egg and farinaceous dishes following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment, cookery and food storage methods.

The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers.

It applies to individuals who work with very little independence and under close supervision and guidance of more senior chefs. They follow predefined organisational procedures and report any discrepancies to a higher level staff member for action.

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

Venue Insert name and address of RTO training venue

Number of sessions for this unit

9

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SUMMARY OF SESSION PLANS

Resources/equipment required for delivery of these sessions

In general, all classroom sessions require a computer and data projector to show PowerPoint slides. Sessions will also often require handouts, text books and resources to run activities. The specific resources and equipment required to run each session are identified on the session summary at the start of each session.

Kitchen sessions will in general require access to: ▪ an industry workplace or

▪ a simulated industry environment, such as a training kitchen servicing customers ▪ fixtures and large equipment:

− commercial:

− blenders and food mills − planetary mixers

− commercial grade work benches

− designated area for dry goods and perishables − commercial ovens with trays:

− commercial refrigeration facilities: − cool room and/or fridge − freezer

− deep-fryer

− designated storage areas for dry goods and perishables − double sink

− gas, electric or induction stove tops (two burners per person) − hot plate or griddle

− microwave

− salamander or other form of griller (one per four persons) − slicing machine

▪ small equipment:

− baking sheets and trays

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SUMMARY OF SESSION PLANS

organisational specifications:

− equipment manufacturer instructions

− mise en place lists, menus and standard recipes

− current commercial stock control procedures and documentation for ordering, monitoring and maintaining stock − ordering and docketing paperwork

− food safety plan

− guidelines relating to food disposal, storage and presentation requirements − safety data sheets (SDS) for cleaning agents and chemicals

▪ diverse and comprehensive range of perishable food supplies for commercial cookery or catering operations as specified in the performance evidence

Instructions for the trainer

Ensure you are familiar with the recommended text and other material being used and develop a thorough understanding of the delivery and assessment requirements.

Read through each session plan and accompanying PowerPoint slides prior to delivering the session as some preparation may be required – for example sourcing videos, setting up activities, or general planning of proposed tasks.

You may also wish to adapt some of the activities and resources to suit your own delivery preferences. Adjust prior to delivery and ensure the RTO has a copy of any adaptations. This may also need to be approved within your RTO prior to delivery.

During the kitchen sessions the recipes that you provide for the students to learn must provide them with the opportunity to develop a range of skills and knowledge, ensuring that they learn to prepare the following:

▪ vegetables and fruit: − dried

− fresh − frozen

▪ eggs used for the following applications: − aerating

− binding − setting − coating

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SUMMARY OF SESSION PLANS

KE = Knowledge Evidence AC = Assessment Conditions.

For additional information on the performance criteria, performance evidence, knowledge evidence and assessment conditions addressed throughout these sessions refer to training.gov.au

Assessment The assessment tasks for this unit are provided in a separate document and should be made available to students during classes. Provide students with due dates and instructions for submission.

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DELIVERY PLAN

Session classroom or kitchen

Hours Allocated

When will this be delivered?

Topics

▪ portioning and preparing ingredients ▪ Preparing egg dishes

▪ presenting egg dishes ▪ Storing dishes

▪ Cleaning up

Activity: produce egg dishes

Session 7 kitchen 6 hours (e.g. Week 1, Day 1)

Demonstration to produce rice dishes

▪ Applying food safety handing practices

▪ Reading and interpreting recipes and food preparation methods ▪ Selecting ingredients

▪ Selecting equipment

▪ portioning and preparing ingredients ▪ Preparing rice dish

▪ presenting rice dishes ▪ Storing dishes

▪ Cleaning up

Activity: produce rice dishes

Demonstration to produce pulse dishes

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SESSION 1 SUMMARY

Unit/s of Competency: SITHCCC008 Prepare vegetable, fruit, eggs and farinaceous dishes Course: SIT40516 Certificate IV in Commercial Cookery

Session Length: 4 hours Classroom or kitchen? classroom Resources/ equipment required for

delivery:

▪ Data Projector and projection surface/screen ▪ Laptop

▪ internet access

▪ student devices for access to e-texts and activities ▪ whiteboard and markers

Supporting documents: ▪ PowerPoint Slides

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SESSION 1

Time

Allocated Content

Training Aids and

Resources Activities Unit Reference

Root vegetables

▪ Culinary terms and trade names ▪ Historical and cultural origins ▪ Seasonal availability

▪ Preparation and cookery methods ▪ Purchase specifications

▪ Storage requirements

Tubers

▪ Preparation and cookery methods ▪ Purchase specifications

▪ Storage requirements

Bulbs

▪ Preparation and cookery methods ▪ Purchase specifications ▪ Storage requirements Brassicas http://theplantguide.net/20 18/03/17/the-history-about-each-vegetable/ https://www.zipmec.eu/en/ vegetable-history-production-trade.html

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SESSION 4 SUMMARY

Session Length: 4 hours Classroom or kitchen? classroom Resources/ equipment required for

delivery:

▪ Data Projector and projection surface/screen ▪ Laptop

▪ internet access

▪ student devices for access to e-texts and activities ▪ whiteboard and markers

▪

Supporting documents:

▪ PowerPoint Slides

▪ Textbook: Kitchen Operations chapter 11 ▪

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SESSION 4

Time

− examples of preparation ▪ Quinoa − examples of preparation ▪ Rye − examples of preparation Grain dishes Tabouli

▪ historical and cultural origins ▪ Mise en place

▪ accompaniments ▪ variations

▪ environmental conditions for storage

Buckwheat kasha

▪ historical and cultural origins ▪ Mise en place

▪ accompaniments ▪ variations

▪ environmental conditions for storage

Quinoa Atamalada

▪ historical and cultural origins

PowerPoint Slides:

Textbook:

PC1.3, PC1.4, PC3.5 PC4.1, PC4.2, PC5.1, PC5.2, PE3a, PE3c, PE4a, PE4c, PE4f, KE1a, KE1b, KE3a, KE3b, KE3d, KE3e, KE4, KE5, KE6, KE9, KE10a, KE10b

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SESSION 6 SUMMARY

Session Length: 6 hours Kitchen or classroom? Kitchen Resources/ equipment required for

delivery:

▪ A workplace (commercial kitchen) or training kitchen ▪ Work benches

▪ Designated hand washing sink ▪ Antiseptic liquid soap

▪ Single-use towels ▪ Warm running water

▪ Food ingredients and food items

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SESSION 6

Time

session introduction

▪ quick review previous session topics

▪ homework from previous session and questions ▪ outline session 5 topics and activities:

PowerPoint Slides:

Warm up activity

Trainer to select a warm up activity (20 minutes maximum)

PowerPoint Slides:

Warm up activity

Demonstration to produce egg dishes

Applying food safety handing practices

▪ personal hygiene ▪ work area

Reading and interpreting recipes and food preparation methods

▪ confirming requirements ▪ commercial timeframes

Selecting ingredients

▪ Calculating quantities

▪ Checking for contamination or spoilage ▪ freshness and quality

− labels

Selecting equipment

PowerPoint Slides:

Recipe for egg dishes

Training kitchen food safety program

Equipment manuals

Correct equipment for preparation, cooking and

serving

Correct quantities of ingredients for recipe

PC1.1, PC1.2, PC1.3, PC1.4, PC2.1, PC2.2, PC2.3 PC3.1, PC3.2, PC3.3, PC3.4, PC3.6, PC4.1, PC4.2, PC4.3 PC5.1, PC5.2, PC5.3, PC5.4, PC5.5 PE1a, PE1b, PE1c, PE2a, PE2b, PE2c, PE2d, PE2e, PE2f, PE2g, PE2h, PE2i, PE2j, PE4a, PE4c, PE4d, PE6a, PE6b,

PE6c, PE6d, KE1a, KE1b, KE2, KE3a, KE3b, KE3c, KE3e, KE3f, KE3g, KE4, KE6, KE7, KE8,

KE9, KE10a, KE10b, KE11

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SESSION 8 SUMMARY

Session Length: 6 hours Kitchen or classroom? Kitchen Resources/ equipment required for

delivery:

▪ A workplace (commercial kitchen) or training kitchen ▪ Work benches

▪ Designated hand washing sink ▪ Antiseptic liquid soap

▪ Single-use towels ▪ Warm running water

▪ Food ingredients and food items

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SESSION 8

Time

Cleaning up

▪ Clean work area

▪ Dispose of, or store surplus ▪ Environmental considerations ▪ Cost-reduction

Activity: produce couscous dishes

The purpose of this activity is for students to practice the skills and knowledge required to produce rice dishes to commercial time constraints and deadlines:

▪ Portioning and preparing ingredients ▪ Preparing couscous dishes

▪ Presenting couscous dishes ▪ Storing dishes

▪ Cleaning up

PowerPoint Slides:

Recipe for couscous dishes

Training kitchen food safety program

Equipment manuals

Correct equipment for preparation, cooking and

serving

Correct quantities of ingredients for recipe

produce couscous dishes PC1.1, PC1.2, PC1.3, PC1.4, PC2.1, PC2.2, PC2.3 PC3.1, PC3.2, PC3.3, PC3.4, PC3.6, PC4.1, PC4.2, PC4.3 PC5.1, PC5.2, PC5.3, PC5.4, PC5.5 PE1a, PE1b, PE1c, PE2a, PE2b, PE2c, PE2d, PE2e, PE2f, PE2g, PE2h, PE2i, PE2j, PE3a, PE4a, PE4c, PE4d, PE6a, PE6b, PE6c, PE6d,

KE1a, KE1b, KE2, KE3a, KE3b, KE3c, KE3e, KE3f, KE3g, KE4, KE6, KE8, KE9, KE10a, KE10b, KE11

Demonstration to produce polenta dishes

Applying food safety handing practices

▪ personal hygiene

PowerPoint Slides:

Recipe for polenta dishes

PC1.1, PC1.2, PC1.3, PC1.4, PC2.1, PC2.2, PC2.3 PC3.1, PC3.2, PC3.3, PC3.4, PC3.6, PC4.1, PC4.2, PC4.3

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SESSION 9

Time

▪ selecting correct equipment ▪ checking equipment

portioning and preparing ingredients

▪ Mise en place

▪ weigh and measure ingredients, creating portions ▪ clean and cut

▪ minimising waste

Preparing fresh pasta dishes

▪ safely use equipment ▪ follow cooking methods

▪ select and add accompaniments ▪ adjust for quality

▪ special customer requests and dietary requirements.

presenting fresh pasta dishes

▪ Selecting the correct serving ware ▪ Mise en place

▪ Garnishes, dips, sauces or dressings ▪ How to visually evaluate a dish

Storing dishes

SESSION PLAN SAMPLE SIT40516 CERTIFICATE IV IN

SESSION PLAN

SAMPLE

SIT40516

C

E R T I F I C A T E

IV

I N

SESSION PLANS

SIT40516 CERTIFICATE IV IN COMMERCIAL

COOKERY

TABLE OF CONTENTS

INSTRUCTIONS FOR THE RTO ... 5

SUMMARY OF SESSION PLANS ... 5

DELIVERY PLAN... 12

SESSION 1 SUMMARY ... 19

SESSION 1 ... 20

SESSION 2 SUMMARY ... 32

SESSION 2 ... 33

SESSION 3 SUMMARY ... 38

SESSION 3 ... 39

SESSION 4 SUMMARY ... 48

SESSION 4 ... 49

SESSION 5 SUMMARY ... 58

SESSION 5 ... 60

SESSION 6 SUMMARY ... 64

SESSION 6 ... 66

SESSION 7 SUMMARY ... 70

SESSION 7 ... 72

SESSION 8 SUMMARY ... 78

SESSION 8 ... 80

SESSION 9 SUMMARY ... 86

INSTRUCTIONS FOR THE RTO

SUMMARY OF SESSION PLANS

SUMMARY OF SESSION PLANS

SUMMARY OF SESSION PLANS

SUMMARY OF SESSION PLANS

DELIVERY PLAN

Demonstration to produce pulse dishes

SESSION 1 SUMMARY

SESSION 1

SESSION 4 SUMMARY

SESSION 4

SESSION 6 SUMMARY

SESSION 6

SESSION 8 SUMMARY

SESSION 8

SESSION 9