. Upload to Study. Pages 14. BrigadierMantis3241. Identified Q&As 41. Please ensure that you read the instructions provided with these tasks carefully. Cookery Method Definition Suitable food Boiling To cook in a liquid that is bubbling rapidly and is greatly agitated at 100 deg Vegetables and starches, eggs,. Le' Culinaire Hospitality Institute RTO# 45326 / CRICOS# 03667K / ABN 66 615266790 P: +61 02 9211 3945 E: 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, May 2023 Page 3 of 25 How to submit assessments You must type your responses using MS Office Suite programs (or similar). Resources and equipment required to complete this assessment • Access to textbooks and other learning materials. SITHCCC027 prepare dishes using basic methods of. 5. 2). ☐ The due date of this assessment task is in accordance with your timetable. docx - SITHCCC027 prepare dishes. docx from GH 775 at Karachi School for Business & Leadership. Hospitality Works is a series of training and assessment resources developed for qualifications within the Tourism,. 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. pdf from COOK SITHCCC029 at ILSC language schools. : 03457B The SITHCCC027 RTO materials are now available for delivery. 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. STUDENT ASSESSMENT GUIDE SITHCCC027 Prepare dishes using basic methods of. SITHCCC027 Prepare dishes using basic methods of. docx from HAHA 1266 at University of the People. Document sithccc027 student guide rto 41380 cricos. These files address the problem of students not being able to complete their training because most workplace files are either “confidential” or “private” . assessment. There’s a lot to learn. Pages 7. Total views 13. docx. docxView SITHCCC027_Prepare Dishes using basic methods of cookery. Expert Help. View SITHCCC027_Student Assessment tool_V1_2023. Study Resources. Greenwich English College. Learner Resource SITHCCC027 - Prepare dishes using basic methods of cookery (Release 1) The unit applies to cooks working in hospitality and catering organisations. SITHCCC027 Prepare dishes using basic methods of cookery 1. 0 SITHCCC027 - Prepare dishes using basic methods of cookery (Release 1) Learner Assessment Pack Produced 15 August 2022 3 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. Expert Help. Method 1 Blanch and refresh tomatoes and prepare into concasse. Assessment Task 1: Knowledge Questions Provide your response to. If you completed all your shifts at the one venue then you would only submit one. sithccc027 | rto: 45680 | cricos: 03907k 31 3. Learner Assessment Pack Version Control & Document History Date Summary of modifications Version 15 August 2022 Version 1 final produced following assessment validation. View SITHCCC027_Student Assessment tool_V1_2023. View SITHCCC027_Student_Assessment_tool_V1_2023__1_. Roasting: - Dish: Roasted vegetables. 1 Student Full Name Nadine Trivena Kapahese Preferred Name Nadine Unit Code SITHCCC027 Unit Name Prepare Dishes Using Basic Methods of Cookery Trainer/Assessor Karynne Ledger Due Date As per coversheet given in class or as per instructed in class Assessment for this Unit of Competency/Cluster Details Assessment 1 Short Answer Questions Assessment 2 Practical. Log in Join. pdf from MANAGEMENT BSBTWK502 at Lonsdale Institute. Moodle), or independent learning. SITHCCC027 Prepare dishes using basic methods. Your assessor will provide you with these documents before you begin your assessment tasks. Log in Join. It also serves as a handy reference guide on what you need to do. Identified Q&As 3. SITHCCC. 1| Page 3 of 19 Assessment 1 – Written Questions Instructions: • This is an individual assessment. SITHCCC027 Prepare dishes using basic methods of cookery 2. docx from BSBPMG 516 at Lonsdale Institute. 0 Page 2 of 24 Created: September 2022 Last Reviewed: September 2022 Central Australian Institute of Technology Pty Ltd | CRICOS: 03217C |TOID: 22302 LEARNING ACTIVITIES ACTIVITY OVERVIEW: There are 14 activities in total to be completed on different days. 12. If your logbook contains entries from different kitchens. Ensure that you: comply with the due date for assessment which your assessor will provide adhere with your RTO’s submission. Introduction Welcome to the Student Assessment Tasks for SITHCCC027 Prepare dishes using basic methods of cookery. Solutions available. HISTORY 041. • You will require access to the learner resource for this unit, the internet and a computer (if submitting via LMS) or a. 10 Place on a lightly greased baking tray and brush the surface of the parcel with butter. View SITHCCC027 Student Logbook. SITHCCC027 Prepare dishes using basic methods of cookery Student Logbook During your assessment for this unit, you will be required to demonstrate a range of the skills and knowledge that you have developed during your course. ☐ Make sure that you have all the required resources needed to complete this assessment task. Log in Join. View SITHCCC027 Student Assessment Tasks. If your logbook contains entries from different kitchens. The SITHCCC027 Prepare dishes using basic methods of cookery training resources are delivered in an editable digital format so you can adjust, rebrand, modify, and contextualise your training resources with ease. Southwestern High School. SITHCCC027 Prepare dishes using basic methods of cookery Student Logbook SITHCCC027 Prepare dishes. Suite 1, Level 1, 37 - 39 George Street, Parramatta, NSW 2150 P: +61 2 8677 4637 | E: SITHCCC027 PREPARE DISHES USING BASIC METHODS OF COOKERY – Short answer 3. SITHCCC027| Prepare dishes using basic methods of cookery - Task 1 V1. Pasta Carbonara Prep Time:10 minutes Cook time:10 minutes Servings:4 Ingredients: 1 tbsp olive oil 150g thickly sliced pancetta, cut into thin matchsticks 500g tagliatelle 6 free-range egg yolks 100ml thickened cream 30g unsalted butter 1/4 cup flat-leaf parsley, finely chopped, plus extra to serve 2/3 cup (50g) grated pecorino 2/3. Log in Join. - Cooking Method: Gently cooking eggs in simmering water until the whites are set but the yolks remain runny. Total views 2. docx from MGMT STRATEGIC at Australian National University. Pages 16. au. How many meals are required? Describe how you will. Flour, egg wash and crumb the chicken (paner à l’anglaise). Expert Help. Western Sydney University. • Provide access to industry current equipment, technology and software, and legislative and regulatory resources and documentation as specified in the assessment conditions. Pages 2. docx from BSBLDR 812 at Australian National University. 1. 9/30/2023. •. SITHCCC023 Use food preparation equipment /SITHCCC027 Prepare dishes using basic methods of cookery cluster v1. . View SITHCCC027 - Unit of Competency. View SITHCCC027_Student Logbook_v1. Let’s look at what you w ill learn on completion of this unit. Doc Preview. Precision RTO Resources’ development team will validate the SITHCCC027 RTO learning resources prior to delivery to ensure a quality training product. Please note that some assessment tasks require you to submit completed forms and templates. View SITHCCC027-LAP-F-v1. Use hygienic practices for food safety VACTS Ver 1. View SITHCCC027 PR_91 Student Assessment Tasks. The information contained in this resource is, to the best of the project team’s and publisher’s knowledge true and correct. Pages 2. The purpose of this task is to assess your ability to select and prepare ingredients, equipment, cookery and food storage methods. View SITHCCC027 Shivraj singh. Doc Preview. Rockford University. 0_5 May 2023_AIC 4 - Read online for free. ACC . View SITHCCC027 - Assessment Task 2 - Practical Demonstration. SITHCCC027 Prepare dishes using basic methods of cookery 5. Place the butter and oil together in a heavy-based frying pan and heat until the cooking medium is hot. Log in Join. What are three production requirements you should confirm before starting your food preparation tasks? We should following these three production requirements before starting food preparation in the kitchen 1) First step collect all the ingredients that we need to use. Open navigation menu. Assessment Task 1: Knowledge questions Information for students Knowledge questions are designed to help you demonstrate the knowledge which you have acquired during the learning phase of this unit. School Of Engineering And Technology. docx from IS MISC at Madina College of Commerce, Faisalabad. 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. Document SITHCCC027 Student Guide RTO 41380 CRICOS 03632K Version 10 Page 21 of from CIS 211 at Amjad Ali Khan College Of Business Admn. Log in Join. SITHCCC027 LEARNER. Meats, vegetables, and seafood are frequently cooked on grills. 1. ANIE SITHCCC027 SAT V10 Page 14 of 26 SITHCCC027 Prepare dishes using basic from BSBLDR 602 at The University of Sydney. Spatula. Place/Location where assessment will be conducted Alliance College Level 2/97 Pirie street Adelaide. Every effort. Skills must be demonstrated in an operational commercial kitchen. James Cook University. STUDENT ASSESSMENT GUIDE SITHCCC027 Prepare dishes using basic methods of. View SITHCCC027_Student_V1_2023(1). Braising Food partially suspended in liquid , cooked in the oven covered with a lid . ASSESSMENT COVER SHEET: ASSESSMENT TASK 1 (AT1) Student Detail Student Name Student Id: Group No (If Applicable): Assessment Details Unit of Competency SITHCCC027 - Prepare dishes using basic methods of cookery. View 7. Doc Preview. This could include restaurants, educational institutions,. 1. Method: take 2 liters of water in a pan and add chicken and make it boil. •. docx from COOKERY SITHCCC003 at Central Queensland University. SITHCCC027 prepare dishes using basic methods of cookery SITHCCC027 Prepare dishes using basic methods of. docx from UNIVERSITY 116 at University of the Fraser Valley. 9. Log in Join. you’ll also be able to print or upload these training resources to your Learning Management System (LMS) for hassle-free and stress. Study Resources. SITHCCC027 Contents Introduction. 0 Page | 7 Brighton College Pty Ltd RTO: 45023 | CRICOS: 03635G Meat and poultry Meat and poultry can contain a number of harmful bacteria including: • salmonella • listeria • campylobacter • e-coli Each of these bacteria can cause food poisoning which, in vulnerable groups, can be extremely serious. 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. Assessment Tasks and Instructions Student Name Prieshni Pritika chand Student. Assessment Tasks and Instructions V. docx - Self-Study Guide. These. edu. 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. SITHCCC027 prepare dishes using basic methods. Assessment Requirements for SITHCCC027 Prepare dishes using basic methods of cookery Release:. docx from WLN 101 at University of Rochester. SITHCCC027. In the meantime, prepare the coleslaw by combining the red onion, carrot, and cabbage in a dish with just enough mayonnaise to bind them. STUDENT ASSESSMENT GUIDE SITHCCC027 Prepare dishes using basic methods of. docx from BSBSUS 211 at New York University. The SITHCCC027 RTO materials are now available for delivery. Bon Appétit: A popular food magazine that offers a variety of recipes, including those that incorporate dairy products, dry goods, and fruit. How many meals are required? Describe how. 153Icy butter, cut into a few dices165 grams42. This cover page is not included in Catapult Smallprint’s printed books. Welcome to the Student Assessment Tasks for SITHCCC027 Prepare dishes using basic methods. Victoria University. Identified Q&As 3. Henan Polytechnic University. 5 Methods of Cookery. Assessment Submission Method ☐ By hand to trainer/assessor ☐ By email to trainer/assessor ☐ Online submission via Learning Management System (LMS) ☐ Any other method _____ (Please describe here) 4. SITHCCC027 Prepare dishes using basic methods of cookery Student Logbook SITHCCC027 Prepare dishes. docx. 4 Preparing for assessment. SITTTOP008 Allocate tour or activity resources 30 SITTTOP009 Set up and operate a camp site 50 SITTTOP010 Operate tours in a remote area 70 SITTTVL001:Study Resources. The food is half covered rather than fully submerged. AI Homework Help. View SITHCCC027 Student Assessment Task. SOCI. 5 Water 3 cup 3 cup 3x3 = 9 Select the cookery method that you will use. Service Planning: SITHCCC027 Prepare dishes using basic methods of cookery Determine production requirements Recipe1: AI Homework Help. Pages 12. SITHCCC027 AT12 Sushil Raj Gautam 2-19-2023. This can be: 1. Hospitality Works is a series of training and assessment resources developed for qualifications within the Tourism, Travel and Hospitality Training Package. v1. HOSPITALIT. 0 Release date: 10/Jun/2022 3. Expert Help. SITHCCC027 Student Assessment Tasks. docx - SITHCCC027 Prepare dishes using. docx from MANAGEMENT HUMAN RESO at Bahauddin Zakaria University, Multan. Submission Date. Total views 38. Suite 1, Level 1, 37 – 39 George Street, Parramatta, NSW 2150 P: +61 2 8677 4637 | E: reception@csb. docx - Task 2 1. Identified Q&As 20. Hospitality Works is a series of training and assessment resources developed for qualifications within the Tourism, Travel and. AI Homework Help. 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. View SITHCCC027 Student Assessment Tasks (1). docx from BSBPMG 516 at Lonsdale Institute. Doc Preview. MANAGEMENT 600. docx from UNIVERSITY 116 at University of the Fraser Valley. Expert Help. a SITHCCC023 SITHCCC027SITHCCC029 Recipe Cards (Week 1). Recipe Book SITHCCC027 Prepare dishes using basic methods of cookery V1 Jan 2023 4 Method: 1. docx - SITHCCC027. SITHCCC027 - Prepare dishes using basic methods of cookeryStudent Assessment Tasks Questions 1. SITHCCC027 Prepare dishes using basic methods of cookery Student Resources I use a measuring scale, rubber spatula, pan, and knife to make the simple braised chicken. Drain and keep heated using paper towels. 1. docx from COOKERY SITXGLC001 at University of New South Wales. docx from COOKERY SITHCCC019 at Edith Cowan University. Log in Join. The ingredients must be prepared: For each dish given in the Food Preparation List in the Student Resources. docx from KWN, KEWARGANEGARAAN 123 at SMA Negeri 9 Manado. Your RTO training materials package will address the latest regulation, technology, and techniques in the industry and will support your RTO in delivering the latest SITHCCC027. SITHCCC027 Assessment 1- V2 November 2022 (1). Study Resources. Pages 3. Resources required for this Assessment Task SITHCCC023 Use food preparation equipment & SITHCCC027 Prepare dishes using. 0 CRICOS No. . Section 1: Select ingredients Section 2: Select, prepare and use equipment Section 3: Portion and prepare ingredients Section 4: Cook dishes Section 5: Present and store dishes. Cover and stew. For this unit, the supporting resources comprise: Student Logbook (Assessment Task 2)View SITHCCC027 Student Logbook. Log in Join. docx - About this document This. docx from MANAGEMENT 0001 at University of Notre Dame. To Make the Hollandaise Sauce: Combine the vinegar, white wine, peppercorns, and shallot in a small saucepan over low heat. Assessment Tasks and Instructions Student Name BHAWANJEET SINGH SAINI Student Number 19675 Course and. pdf - Assessment. Identified Q&As 98. docx from BERKELEY BSBWHS401 at Berkeley City College. . Solutions available. The information contained in this resource is, to the best of the project team’s and publisher’s knowledge true and correct. Food Network: A great resource for recipes that include dairy products, dry goods, and fruit, with options ranging from quick and easy meals to more complex dishes. SITHCCC027 Slideshow. 75315Granulated sugar310 grams741250Egg yolk (large)1 pc0. • To ensure your responses are satisfactory, consult a range of learning resources and other information such as handouts, textbooks, learner resources etc. School of Advance Business and Commerce, Faisalabad. Total views 57. Vegetables & herbs should. If your logbook contains entries from different kitchens. Assessment Details Qualification Code/Title Assessment Type Task 1 Time allowed Due Date 18 december Location sccm Term / Year 4 Unit of Competency National Code/Title SITHCCC027 Prepare dishes using basic methods of cookery Student Details Student Name Ishara adhikari Student ID Mcs2000922 Student Declaration: I declare that the. Alternative Learning Center. COOKERY. Place/Location where assessment will be conducted Resource Requirements Pen, paper,. BSBWRT. Fat is used to aid in the cooking process Meat - Roast lamb, beef, pork, etc Poultry - Roast duck, chicken, guineafowl, etc Eggplant - Roast eggplant Potatoes - Roast potatoes J:VETHospitalitySIT30821 Certificate III in Commercial CookerySITHCCC027STUDENT GUIDESITHCCC027 Student Assessment v1. STUDENT ASSESSMENT GUIDE SITHCCC027 Prepare dishes using basic methods of cookery STUDENT NAME: STUDENT. You will have access to all the resources as specified in the Task Resource Requirements. UAT 1 – Unit Knowledge Test (UKT) Pre-assessment checklist Purpose The pre-assessment checklist helps students determine if they are ready for assessment. SITHCCC023 Use food preparation equipment /SITHCCC027 Prepare dishes using basic methods of cookery cluster v1. . 3 Add the tinned tomatoes, the chopped herbs and water and bring to the boil. AI Homework Help. 5 gm 25 gm Quinoa 1 gm ½ gm 1 gm Green Lentil 1 gm ½ gm 1 gm Spring thyme 2 pc ½ piece 1 pc SITHCCC027. SITHCCC027 Prepare dishes using basic methods of cookery 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. If you completed all your shifts at the one venue then you would only submit one. 6. SITHCCC027 – Assessment Booklet - Student copy Version 1. View SITHCCC027 Student Assessment Tasks. Unit Summary Unit Details SITHCCC027 - Prepare dishes using basic methods of cookery Assessment Type This is a summative assessment, which requires each student to have adequate practice prior to undertaking this assessment. Suite 1, Level 1, 37 - 39 George Street, Parramatta, NSW 2150 P: +61 2 8677 4637 | E: SITHCCC027 Prepare dishes using basic methods of cookery SITHCCC005-AT1-Knowledge Question-V2. docx - Service. DukeArmadillo1998. SITHCCC027 Prepare Dishes Using Basic Methods of Cookery Contents Introduction. Simmering - is a gentle boiling process where foods are cooked in hot liquids kept just below the boiling point of water (lower than 100°C) and above poaching temperature (higher than 71 - 82°C). • You will require access to the learner resource for this unit, the internet and a computer (if submitting via LMS) or a. pdf from PRINCIPLE POM at Alliance. 0 CRICOS No. 0 – Updated on 21 st September 2022 _____ SITHCCC027 Student logbook Version: 1. Study Resources. Contextualisation must retain the integrity of the assessment and the outcome of the unit of competency. This activity requires you to portion and prepare ingredients. Study Resources. Hospitality Works is a series of training and assessment resources developed for qualifications within the Tourism,. View full document. When and where should the assessment be completed • This assessment may be done in your own time as homework or you may be given time to do this task. Level 11, 190 Queen St, Melbourne, 3000 Tel: 03 9606 0032 | Web: RTO#6527 | CRICOS#03399C Final. Upload to Study. View Lincoln’s full profile. Type: Learning and Assessment Kit Description Our learner and assessment resources contain everything you need to begin training and assessing your learners. Student name Student ID number Unit code and title Student signature Date Assessor declaration I hereby certify that this student has been assessed by me and that the assessment has been carried out according to the required assessment procedures. SITHCCC027 Prepare dishes using basic methods of cookery Student Logbook SITHCCC027. docx from CE 22 at Peach County High School. Ensure that you: review the advice to students regarding answering knowledge questions in the Hospitality Works Student User Guide comply. 6/18/2023. Grease and flour a 9x13 inch baking pan. Pork cutlets showing grill marks, well-seasoned Dish 6☒ Dish. These tasks have been designed to help you demonstrate the skills. SITHCCC027 Prepare dishes using basic methods of cookery During your assessment for this unit, you will be required to demonstrate a range of the skills and knowledge that you have developed during your course. 1. No School. 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. Cookery method Description Impact on food Baking Baking is a sort of dry heat cooking, similar to roasting that takes place in a confined space, such as an oven, rather than over an open flame. . docx from JAJSJ USUUS at Tribhuvan University. SITHCCC027 Student Assessment Task 1. 0. ca Website:. . It also serves as a handy reference guide on what you need to do during your assessment and how you. Standard recipes. 1. The BC Oil and Gas Commission has responsibility for overseeing oil. View SITHCCC027 Student Logbook2. 0, May 2023 Page 7 of 66 • Gluten-free: o excludes foods containing gluten, a protein composite found in wheat, barley, rye and triticale. explaining contemporary influences on the shaping of Australian national identity, such as the natural environment, immigration, attitudes to Asia and Reconciliation between. Tribhuvan University. : 2. 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. . Identified Q&As 1. . ANIE SITHCCC027 SAT V10 Page 14 of 26 SITHCCC027 Prepare dishes using basic from BSBLDR 602 at The University of Sydney. Pages 100+ Total views 69. The steam brings heat to the food and cooks it. What are three. docx from MANAGE QUALITY CUSTOMER SERVICE 1 at Greenwich English College. KKKomsan. Shallow. Assessment Tasks and Instructions V. Vinegar3 tbsp. Assessment Task 1: Knowledge questions Information for students Knowledge questions are designed to help you demonstrate the knowledge which you have acquired during the learning phase of this unit. SITHCCC027 – Prepare dishes using basic methods of cookery Student Assessment Guide | Version 1 Pass Global Pty Ltd t/a ALTEC College |Provider Code: 22034 | CRICOS Code: 02926D Page 33 of 50 Q33: Access your digital learner resource or the PDF Recipe book on your Course files identify what is served with the following dishes. edu. b) 250 ml water c) 8 button mushrooms Access your digital learner resource or the PDF Recipe book on your Course files and answer Q17 to Q25 based on the nominated recipe and your learner resource. . SITHCCC027 Prepare Dishes Using Basic Methods of Cookery Task 1 QnA #1. This is enough for 6-8 servings, with about 1/2 cup per serving. Poaching: - Dish: Poached eggs. SITHCCC027 Prepare dishes using basic methods of cookery Student Logbook SITHCCC027 Prepare dishes using. 1_2023 Assessment task description: This is the first (1) assessment task you must successfully complete to be deemed competent in this unit of competency. CHEM. SITHCCC027 Service Planning Template. prepare using basicdishes methods of cookery First published 2022 Version. Wash, pick and roughly chop herbs. Service Planning Template Determine production requirements Confirm food production. pdf from HOSPIALITY SITHKOP004 at Greenwich English College. Sithccc027 prepare dishes. Allow to soften for 20–30 minutes at room temperature. I understand that if I am found to have. AI Homework Help. AI Homework Help. v1. Study Resources. 1 Student Full Name Nadine Trivena Kapahese Preferred. docx from JBVY NMBKJBKJBK at Bahauddin Zakaria University, Multan. Solutions available. Performance Task SITHCCC027 Prepare dishes using basic methods of cookery Description of cookery method: Steaming is a method of cooking that requires moist heat. Doc Preview. SITHCCC027 prepare dishes using basic methods of cookery First published. SITHCCC027 Prepare dishes using basic methods of cookery Document: SITHCCC027 Student Logbook RTO #. 0_2022 Activity 3: Portion and prepare ingredients. docx from BUSINESS 604 at Ashford University. Questions Provide answers to all of the questions below. 85 123 406 039 212 Hoddle Street,. Supporting resources: Supporting resources include templates, journals, workbooks and portfolios which can be used to support you in. SITHCCC027 Prepare dishes using basic methods of cookery Table of Contents (Extract) This Table of Contents extract is taken from Catapult Smallprint’s full hardcopy Trainer/Assessor Guide for the unit SITHCCC027. Study Resources. SITHCCC027 Student Assessment Task 2. View Assignment - SITHCCC027 Student Pack _Ver_Feb_2023 (1). 1_2023 Purpose of the assessment: Demonstrate the knowledge evidence required to complete the tasks outlined in this unit's elements and performance criteria.