Get the best CHCCDE027 Implement community development strategies RTO materials today! Secure quality RTO resources to help you deliver exceptional online training. Study Resources. 1. docx from COOKERY SITHCCC007 at Central Queensland University. If you completed all your shifts at the one venue then you would only submit one. temperature for cooking chicken noodle soup is around 165 degrees F or highest and also its storing. Our unit class activities books support your learners to understand the underpinning knowledge of the training package. SITHCCC027 Assessment 1- V2 November 2022 (1). 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. Close suggestions Search Search. docx from COOKERY SITHCCC019 at Edith Cowan University. Unit Code. . View Assignment - SITHCCC027 Student Guide. 0 RTO 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 plagiarized from any person or source. 1. Cook menu items for food service or production. SITHCCC027 RTO Trainer Manual Your SITHCCC027 training package comes with a mapping tool to help you find and demonstrate where unit requirements are assessed in the RTO training resources. DC01401 SITHCCC027 prepare dishes using basic methods of. no. View Assignment - SITHCCC027 Student Assessment Pack (1). ACC@2023 V1. SITHCCC027 Prepare Dishes Using Basic Methods of Cookery Contents Introduction. Assessment Task 1: Knowledge questions Information for students Knowledge questions are designed to help you demonstrate the knowledge. Page 2 of 12 Hilton Academy: Level 6, 250 Collins Street, Melbourne VIC 3000, Australia Email: [email protected] | Website: RTO: 40735 CRICOS: 03796A ABN: 24 111 139 578 SITHCCC027 – Self Study Guide Version 1. SITHCCC027* Prepare dishes using basic methods of cookery: SITXFSA005 Use hygienic practices for food safety:. docx from BSBLDR 502 at The University of Sydney. 3 Dice the eggplant and zucchini into 2 cm pieces. 0. The Direct Request Process has expanded to include more undisputed notices to end tenancies - Learn more here . RTO Code: 45680 | CRICOS Code: 03907K Unit Assessment Pack (UAP) | Page 4 of 43 V 3: August 2022, Approved: Academic Manager, Next Review: August 2023 Prerequisite/s • SITXFSA005 Use hygienic practices for food safety • SITHCCC027 Prepare dishes using basic methods of cookery. 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. HRD & Career Managemen. Add to cart Couldn't load pickup availability. SITHCCC027 - Prepare dishes using basic methods of cookery Student Assessment Tasks Questions 1. 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 final record of. View SITHCCC027_Student Assessment tool_V1_2023. Expert Help. Roasting or baking has no substantial effect, except for B vitamins, on most vitamins and minerals. edu. 1. docx from MANA HUMAN RESO at Glendale High School. View SITHCCC027 Student Assessment tasks (1). The unit applies to cooks working in hospitality and catering organisations. High. View SITHCCC027 Student Assessment Task. Bon Appétit: A popular food magazine that offers a variety of recipes, including those that incorporate dairy products, dry goods, and fruit. Study Resources. 1_2023 Answer the following questions: 7. Session Plan-SITHCCC027 Prepare dishes using basic methods of cookery $ 150. SITHCCC027 Prepare dishes using basic methods of cookery Brighton College Pty Ltd RTO: 45023 | CRICOS: 03635G 1: Introduction 6 FRUIT AND VEGETABLES • Keep fruits and vegetables away from sources of contamination • Fruit and vegetables with hard surfaces can be scrubbed in clean water to remove contaminants • Fruit and vegetables. General Information for this assessment: Read the instructions for each question very carefully. 32. Expert Help. SITHCCC027 Prepare dishes using basic methods of cookery For you to be assessed as competent, you must successfully complete two assessment tasks: Assessment Task 1: Knowledge questions – You must answer all questions correctly. Identified Q&As 20. AI Homework Help. 0 Website: Email: [email protected] Page 1 of 3Service Planning: SITHCCC027 Prepare dishes using basic methods of cookery Determine production requirements Recipe1: Vegetable bake with poached egg Confirm food production requirements. Document: SITHCCC027 Assessment Tasks RTO # 41380 CRICOS # 03632K |Version: 1. Prepare dishes using basic methods of cookery. 2. 00. This Student Logbook is where you will record evidence of the knowledge and skills you. The content on this website is periodically reviewed and updated by the Province of British Columbia as per the date. Describe each of the following cookery methods and how they impact different types of food. 05. Expert Help. SITHCCC027 Prepare dishes using basic methods of cookery Service planning template Calculate the amount of each ingredient that you require. Our quality assured learner resources come with audit and update guarantee. Level 2,95 Bathurst Street Sydney NSW 2000 RTO Code: 31595 | CRICOS Code: 03602E | Phone:. 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. In order to ach. :421279 CRICOS No. The. Our learner and assessment resources contain everything you need to begin training and assessing your learners. docx from BSBPMG 516 at Lonsdale Institute. docx from CE 22 at Peach County High School. Identified Q&As 5. docx - SITHCCC027 prepare. 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. (RTO). Pages 12. This SITHCCC027 Prepare dishes using basic methods of cookery is supported by a Simulated Business intranet site which includes additional “workplace” resources to help. Using these RTO materials, you can deliver this UOC as an individual unit, as part of a skill set, or as a core or elective unit in a qualification. SITHCCC027 Student Logbook. The unit applies to cooks working in hospitality and. Select and use cookery methods for dishes following standard recipes. AI Homework Help. These are learning materials for your students to study. 0 20. You will need to take your notes/completed activities. View SITHCCC027_Student Assessment tool_V1_2023. SITHCCC023 Prepare dishes using basic methods of cookery RTO No:45620 CRICOS No:. As a. Suite 1, Level 1, 37 - 39 George Street, Parramatta, NSW 2150 P: +61 2 8677 4637 | E: reception@csb. Level 2,95 Bathurst Street. Australian Harbour International College RTO ID: 41338 CRICOS Provider Code: 03449J ABN: 74 603 036 102 T: 02 9268 0085 E: [email protected] W: A: Level 4, 114-120 Castlereagh Street Sydney NSW 2000 Australia Assessment Details Qualification Code/Title SIT40521 Certificate IV in Kitchen Management Assessment Type Assessment -01 (Knowledge Questions) Assessment- 02 (Logbook) Time allowed Due. SITHCCC027 Prepare dishes using basic methods of cookery Rockford College BRA. if your RTO has provided you with an assessment cover sheet. Prepare dishes using basic methods of cookery. Our learner resources contain everything you need to begin training your learners. docx. 1 STUDENT GUIDE SITHCCC031 Prepare vegetarian and vegan dishes 9 Some of those vegetarian and vegan dishes and products include: Lentils in the form of Daal from India, was one of the most staple dishes for ancient Indians. Identify and manage legal risks and comply with law. ca Website:. Assessment Task 2: Student Logbook – You must complete a range of food preparation tasks using. Analyse the standard recipe and associated food preparation list which you will be working from and answer the following questions. SITHCCC027 - Prepare dishes using basic methods of cookery (Release 1) Learner Assessment Pack. The RPL Kits are written for each qualification and include carefully designed documentation and simple instructions for evidence submission. View SITHCCC027 Student Logbook. Log in Join. RTO ID: 45629 Page 6 of 7. pdf. LTD. SITHCCC027 Prepare dishes using basic methods of cookery Supervisor Declaration Section Note for student: Please note, that one of these declarations must be completed by each workplace supervisor. These tasks have been designed to help you demonstrate the skills and knowledge that you have learnt during your course. : Task summary This is an open-book test. Log in Join. However, if your RTO has provided you with an assessment cover sheet,. Peach County High School. View SITHCCC027_Student Logbook_v1. If your logbook contains entries. 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 |. T uition fees are free, but resource fees may be payable for some courses. 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. 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. 0 – Updated on 26 September 2022 Page 3 of 16 Cooking Steps 1 Heat the butter in a pot. While every effort has been made to achieve strict accuracy in this resource, the publisher would welcome notification of any errors and any Page 6 of 17 Hilton Academy: Level 6, 250 Collins Street, Melbourne VIC 3000, Australia Email: [email protected] | Website: RTO: 40735 CRICOS: 03796A ABN: 24 111 139 578 SITHCCC027 – Class Activities Book (Student) Version 1. Study Resources. au. 0 – Updated on 21 st September 2022SIT30821 – Be a Certificate III in Commercial Cookery Provider. Canberra Institute of Education and Technology CRICOS Provider Code: 03835K | RTO Code: 45592 Introduction Welcome to the Student Assessment Tasks for SITHCCC027 Prepare dishes using basic methods of cookery. 0. Expert Help. Expert Help. Suite 1, Level 1, 37 - 39 George Street, Parramatta, NSW 2150 P: +61 2 8677 4637 | E: reception@csb. Australian National University. Precision RTO Resources recommends that your RTO contextualise the assessment tools to suit particular industry requirements and specific organisational requirements before using them. Cookery method Description Impact on food Grilling Cooking food over an open flame or a high heat source, like a grill or barbeque, is referred to as grilling. docx from BUSINESS 123 at Purbanchal University School Of Engineering And Technology. 2. If you are unsure about anything, talk to your. Describe each of the following cookery methods and how they impact different types of food. 1. qld. 50 Unit price / per . RTO No. Expert Help. Student name: Bhishma lamichhane_____ Student number: S211335_____ This unit of. Learner Assessment Pack 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). monetary resources. edu. As a student, you are required to: RTO Code: 45680 | CRICOS Code: 03907K Unit Assessment Pack (UAP) | Page 2 of 39 V 3: August 2022, Approved: Academic Manager, Next Review: August 2023 What the student can expect to learn by studying this unit of competency Training and assessment resources required for this unit of competency. Manually count Access your digital learner resource. This unit is an accredited training resource consistent with the Nationally Recognised Training. View SITHCCC027-Learner-Guide-V1. 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. Identified Q&As 8. J:VETHospitalitySIT30821 Certificate III in Commercial CookerySITHCCC027STUDENT GUIDESITHCCC027 Student Assessment v1. View Assessment - SITHCCC027-LearningActivityBook-V1. If you completed all your shifts at the one venue then you would only submit one. Assessment information Information about how you should complete this assessment can be found in Appendix A of the Hospitality Works Student User Guide. Service Planning Template Determine production requirements Confirm food production requirements Analyse. View SITHCCC027 - SAB_1. Level 2,95 Bathurst Street Sydney NSW 2000 RTO Code: 31595 | CRICOS Code: 03602E | Phone: 1300. SITHCCC027 – Assessment Booklet - Student copy Version 1. 1. If your logbook contains entries from different kitchens and venues then. 03664B RTO No. SITHCCC027 - Prepare dishes using basic methods of cookery Student Assessment Tasks Questions 1. 1_2023 Assessment Task. Ingredient list Recipe _____ Ingredient Qty Qty/serves Qty x serves required Select the cookery. In order to achPremier provider of quality RTO training resources . Log in Join. 9. consult a range of learning resources and other information such as handouts, textbooks,. This could include restaurants,. The class activities book also collects detailed information that can be u. RTO 32473 CRICOS 03328G. docx from UNIVERSITY 116 at University of the Fraser Valley. Total views 4. 7. . Our learner resources include: Learner Guide PowerPoint Presentation Session Plan Classroom Activities Self Study Guide Our assessment resources include: Assessment Pack (Student) Trainer Assessment Pack (Marking. 2) Student fiView SITHCCC027 Student Assessment Tasks. AI Homework Help. Explain your decision. 1. SITHCCC027-LearningActivityBook-V1. Chili Cause 3 tbsp. 4 Pick, wash and chiffonade the basil and parsley leaves. Students are required to bring their own laptop with Office 365 (or similar program) to all classes. Suite 1, Level 1, 37 - 39 George Street, Parramatta, NSW 2150 P: +61 2 8677 4637 | E:. Pages 16. Description. Pages 19. 0. Student Assessment Task SITHCCC027 Prepare dishes using basic methods of cookery First published 2020 RTO. v1. SITHCCC027 Student Assessment Task 1 1 1 . Baking This method includes applying of dry convention warmth to the food in an environment that is enclosed or encased. Contextualisation must retain the integrity of the assessment and the outcome of the unit of competency. f Level 11, 190 Queen St, Melbourne, 3000. au Contact us. Log in Join. Our learner and assessment resources can be used for an unlimited number of students within your RTO. CE. Place/Location where assessment will be conducted Alliance College Level 2/97 Pirie street Adelaide. SITHCCC027 Prepare dishes using basic methods of cookery Supervisor name: Position: Signed: Reflective journal Student name: Date: 20/11/2022 Did an RTO. While every effort has been made to achieve strict accuracy in this resource, the publisher would welcome notification of any errors and anySITHCCC027 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. If your logbook contains entries from different kitchens. BSB R7 (Precision) - Business Services; FSK (RTO Learning Materials) - Foundation Skills; SIT 16 – Tourism, Travel and Hospitality; eLearning solutions. It is a requirement of your course that you complete the activities in this guide. Log in Join. Developing and rewarding Human Resources. Solutions available. . 00. These files address the problem of. SITHCCC027 prepare dishes using basic methods of cookery SITHCCC027 Prepare dishes using basic methods. Identified Q&As 40. Expert Help. Doc Preview. This could include restaurants, educational institutions, health. If your logbook contains entries from different kitchens and venues then. 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. docx - Final results. 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. Study Resources. 0 question 1. Our mission is to provide the highest quality educational materials and innovative training and assessment tools that will help people reach their goals. 0: March 2023, Approved: QAC International College of Tasmania Pty Ltd trading as: TasCollege RTO Code: 45352 | CRICOS Code: 03683K o Don’t let raw meat or associated blood and juices come into contact with other food types. sithccc027 | rto: 45680 | cricos: 03907k 31 3. SITHCCC027 - Prepare dishes using basic methods of cookeryStudent Assessment Tasks Questions 1. THIS PAGE IS INTENTIONALLY LEFT BLANK ANIT Australia Pty Ltd T/A Albright Institute of Business and Language RTO #: 45041 CRICOS #: 03553J Head Office Address: Level 2,4 & 8,341- 345 Queen Street, Melbourne VIC 3000 Tel: 1300 189 154 Campuses at: Sydney, Brisbane, Adelaide TRG-DOC-09 Assessment Booklet - UNIT CODE | Version: 1. Study Resources. CAQA, and RTO Training Resources, covered by the license agreement Greenwich College | ABN 31 114. pdf from MANAGEMENT 10 at Invertis University. gov. docx from TVL 356 at University of Notre Dame. 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. View SITHCCC027 AT12 Sushil Raj Gautam 2-19-2023. Ensure that you: comply with the due date for assessment which your assessor will provide adhere with your RTO’s submission. SITHCCC027 LEARNER ASSESSMENT PACK 24 ANIT Australia Pty Ltd T/A Albright Institute of Business and Language RTO #: 45041 CRICOS #: 03553J Head Office Address: Level 2,4 & 8, 341- 345 Queen Street, Melbourne VIC 3000 Tel: 1300 189 154 Campuses at: Sydney, Brisbane, Adelaide TRG-DOC-08 Learner Guide- UNIT CODE | Version: 1. 0. The information contained in this resource is, to the best of the project team’s and publisher’s knowledge true and correct. , with the learner as described in the RTO’s training and assessment. shawarma vadouvan-roasted cauliflower with harissa chickpea Grilling It is when food is. SITHCCC027 - Prepare dishes using basic methods of cookery Student Assessment Tasks SITHCCC027 - Prepare dishes using basic methods of cookery Chambers School of Business| CRICOS Code: 03867B | RTO ID: 45629 Page 4 of 20 Information for students Knowledge questions are designed to help you demonstrate the knowledge which you have acquired during the learning phase of this unit. 0 question 1. View SITHCCC027 Student Assessment Tasks (2). If your logbook contains entries from different kitchens. It. docx from COOKERY 123 at University of New South Wales. . APEX AUSTRALIA VOCATIONAL EDUCATION | SITHCCC027 Assessment Pack v1. SITHCCC027 – Assessment Booklet - Student copy Version 1. RTO Code: 41578| CRICOS Code: 03806D Page Sequence: 1 . 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. All of the learning materials and test books required to complete this course will be provided. Log in Join. 41089 I CRICOS NO. 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. 45316 Page | 1 1 Welcome to your assessment on the following unit(s) of competency Assessment Resource Summary Unit Details SITHCCC027 - Prepare dishes using basic methods of cookery Assessment Type This is a summative. Level 3, 633 Princes Highway. AI Homework Help. If you completed all your shifts at the one venue then you would only submit one. Describe each of the following cookery methods and how they impact different types of food. Upload to Study. Our learner resources contain everything you need to begin training your learners. SITHCCC027 Prepare dishes using basic methods of cookery Learner Guide Contextualised andCookery method Description Impact on food Poaching Cooking food in a simmering liquid, usually below boiling point Retains moisture and flavor, ideal for delicate foods such as eggs, fish, and fruits Roasting Cooking food in an oven, uncovered and with dry heat Ideal for meat and vegetables; creates a brown, caramelized exterior and moist interior. Trinity College. Email enrol@skills. Doc Preview. au Trainer/Assessor Name I declare that this is my own original work and I have not. docx from MATH 123 at Dav Sr. docx from COMPUTER E 123 at Henan Polytechnic University. Study Resources. RTO Works has developed this content in partnership with Reubarquin Press and with the expert industry guidance of Dominique Bendebiza-Caron from Brighton College. It can be in an open fire or in the oven. Remove chicken, flour, mixture of eggs and mixture of breadcrumbs. Public School. Log in Join. Document: SITHCCC027 Student Guide RTO # 41380 | CRICOS # 03632K |Version: 1. Present fish and shellfish. Explain your decision. 5. Sale Sold out Tax included. SITHCCC027 - Prepare dishes using basic methods of cookeryStudent Assessment Tasks submitting assessments assessment appeals re-assessment guidelines responding to written questions. SITHCCC027 prepare dishes using basic methods of cookery SITHCCC027. N. SITHCCC prepare dishes using basic methods of cookery About this Student Logbook. While every effort has been made to achieve strict accuracy in this resource, the publisher would welcome notification of any errors and any Canberra Institute of Education and Technology CRICOS Provider Code: 03835K | RTO Code: 45592 Introduction Welcome to the Student Assessment Tasks for SITHCCC027 Prepare dishes using basic methods of cookery. Pages 2. View SITHCCC027 methods of cookery. 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 final record of. If your logbook contains entries from different kitchens and venues then please have each supervisor you work under complete one at. 0 (2). •. Log in Join. Total views 16. v1. Landlord notice to end tenancy. • You will require access to the learner resource for this unit, the internet and a computer (if submitting via LMS) or a. Level 4, 4 Railway Pde, Burwood NSW 2134 Australia National Number 1800318181The cooking time for chicken noodle soup is around 30 to 1 hour included with its preparation timing and all. AI Homework Help. Resources included. 3 Minimise waste to maximise profitability of dishes produced. 00:. ACC@ 2023 V1. docx from SITHCCC 027 at Imagine Education. Onion rings, well portioned, warm, crispy and well-seasoned. 1 | Last Reviewed: July 2022 | Next review Date: As required | Page. Self-Study Guide-SITHCCC027 Prepare dishes using basic methods of cookery Regular price $52. 00: $131. SITHCCC023 Use food preparation equipment /SITHCCC027 Prepare dishes using basic methods of cookery cluster v1. Ensure that you: review the advice to students regarding answering knowledge questions in the Hospitality Works Student User Guide comply. Supervisor Declaration Section Note for student: Please note, that one of these declarations must be completed by each workplace supervisor. Prepare the dish or dishes as per the standard recipe and food preparation list. While every effort has been made to achieve strict accuracy in this resource, the publisher would welcome notification of any errors and any suggestions RTO Works has developed this content in partnership with Reubarquin Press and with the expert industry guidance of Dominique Bendebiza-Caron from Brighton College. The unit applies to cooks working in hospitality and catering organisations. docx from MANAGEMENT HUMAN RESO at School of Advance Business and Commerce, Faisalabad. LTD. SITXGLC002. Set on a dish. Pages 14. docx from MANAGEMENT HUMAN RESO at School of Advance Business and Commerce, Faisalabad. 0 q4. To prepare the ‘Production Plan’, you need to complete ingredients and. Study Resources. 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 – Learner Guide Version 1. Doc Preview. • Please ensure that you have all the required resources needed to complete this Unit Assessment Task (UAT). Cookery method Description Impact on food Baking Cooking food in an oven, usually at a high temperature, using dry heat. List five safe operational practices that must be followed when using equipment required for the various cooking methods. docx. View SITHCCC027_Prepare_dishes_using_basic_methods_of_cookery. You will have access to all the resources as specified in the Task Resource Requirements. You will need to take your notes/completed activities to class. SITHCCC027 prepare dishes using basic methods of cookery SITHCCC027 Prepare dishes using. Dish _____ of 6 Assessment- specific. . . Total views 9. Pages 18SITHCCC023and SITHCCC027 Cluster - PRACTICAL ASSESSMENT v1. Expert Help. SITHCCC027 Prepare dishes using basic methods of cookery 2 1: Introduction SITHCCC027 Prepare dishes using basic. SITHCCC023 Use food preparation equipment SITHCCC027 Prepare dishes using basic methods of cookery SITHCCC028 Prepare appetisers and salads SITHCCC029 Prepare. However, if your RTO has provided you with an assessment cover sheet, please ensure that you use that. Resources Required for Assessment To complete the Practical Assessment tasks,.