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 SITHCCC027 Prepare dishes using basic methods of cookerysithccc027 resources  School of Advance Business and Commerce, Faisalabad

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 18 of 50 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. Add the bacon. These include: interpreting standard recipes and food preparation lists confirming food production requirements calculating ingredient amounts. docx. Identified Q&As 8. Sheridan College. AI Homework Help. SITHCCC027 - Prepare dishes using basic methods of cookery Student Assessment Tasks SITHCCC027. LEARNER GUIDE – SITHCCC027 About this Unit of Competency SITHCCC027 - Prepare dishes using basic methods of cookery (Release 1) This unit SITHCCC027 Prepare dishes using basic methods of cookery (Release 1) describes the performance outcomes, skills and knowledge required to use a range of basic cookery. Victorian Institute of Technology. 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. Dishes Cooking time and temperature Easy braised chicken Depending on the thickness of the chicken breast, it takes 30-35 minutes. APEX AUSTRALIA VOCATIONAL EDUCATION | SITHCCC027 Assessment Pack v1. 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. Doc Preview. Solutions available. Roasting helps with the slow cooking. Total views 9. 85 123 406 039 212 Hoddle Street,. docx from GH 775 at Karachi School for Business & Leadership. docx from COOK SITHKOP005 at College of Business & IT Batkhela, Malakand Agency. a SITHCCC023 SITHCCC027SITHCCC029 Recipe Cards Week 4 . 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. 1_2023 Assessment Task Neatly fold the ends to seal and form a parcel. Study Resources. SOCI. Total views 18. • Please ensure that you have all the required resources needed to complete this Unit Assessment Task (UAT). Remove from heat and strain. docx - Canberra. prepare using basicdishes methods of cookery First published 2022 Version. Welcome to the Student Assessment Tasks for SITHCCC027 Prepare dishes using basic methods of cookery. docx - SITHCCC027. Describe each of the following cookery methods and how they impact different types of food. Expert Help. Study Resources. The information contained in this resource is, to the best of the project team’s and publisher’s knowledge true and correct. Total views 4. Q1: Calculate the ingredient amounts needed to prepare 15 portions of the recipe. Pages 34. docx - Final results. Test by dropping a few crumbs into the pan and see if they sizzle. Expert Help. edu. 0 Release date: 10/Jun/2022 3. DC01401 SITHCCC027 prepare dishes using basic methods of. View SITHCCC027 Student Logbook. Precision RTO Resources recommends that your RTO contextualise the assessment tools to suit particular industry requirements and specific organisational requirements before using them. . 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. Doc Preview. 0 – October_2022 | CRICOS: 03156M RTO Code: 91606 Page 24 of 32 SITHCCC027 Prepare dishes using basic methods of cookery Practical Tasks - Dish 2 Student Name / ID Name of Dish Did the student demonstrate the following: Result S NS The food production. The unit applies to cooks working in hospitality and catering organisations. No School. 0 RTO. All knowledge assessments are untimed and are conducted as open book (this means student can refer to textbooks or any resources). 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. View SITHCCC027 - Student Logbook. Assessment Outcome Form SIT30821 Certificate III in Commercial. au W: Sydney (Head. BSBWRT. docx from ACT 1968 at Rockford University. Total views 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. 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. SITHCCC027 prepare dishes using basic methods of. SITHCCC027 Prepare dishes using basic methods of cookery Student Assessment. sithccc027 Prepare dishes using basic methods of cookery This unit is an accredited training resource consistent with the Nationally Recognised Training requirements for Vocational Education and Training (VET) and is ideal for Registered Training Organisations (RTOs) in Australia. Please ensure that you read the instructions provided with these tasks carefully. If you completed all your shifts at the one venue, then you would only submit one. Tribhuvan University. Study Resources. Total views 62. 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. Study Resources. View SITHCCC027_Student_V1_2023(1). Pork cutlets showing grill marks, well-seasoned Dish 6☒ Dish. School Of Engineering And Technology. If your logbook contains entries from different kitchens. pdf from COOK SITHCCC029 at ILSC language schools. SITHCCC027 - Prepare dishes using basic methods of cookery Service Planning Template | V 1. View SITHCCC027_Student_Logbook_. au | CRICOS Code: 03867B | RTO ID: 45629 Student Assessment Tasks SITHCCC027 - Prepare dishes using basic methods of cookery SITHCCC027 Prepare dishes using basic. Log in Join. However, it can also dry out the food if overcooked. bikash456. Pages 16. Resource Requirements This assessment is conducted in the College’s commercial. MATH. SITHCCC027 Student Logbook. The Trainer/Assessor must review the checklist with the student before the student attempts the assessment task. • Vinegar3 tbsp. SITHCCC027 - Prepare dishes using basic methods of cookery Student Assessment Tasks Questions 1. Study Resources. N. Identified Q&As 41. Blue Lotus College Unit Code: SITHCCC027 Task: Develop a Production Plan This task requires you to prepare a production plan. SITHCCC027 Service Planning Template 1 1 . SITHCCC027 Service Planning Template. SITHCCC023 Use food preparation equipment/SITHCCC027 Prepare dishes using basic methods of cookery cluster v1. View SITHCCC027 - Unit of Competency. DeanPigeonPerson872. Explain your decision. SITHCCC 017 * We aren't endorsed by this school. Solutions Available. If your logbook contains entries from different kitchens. Please refer to the Unit Application Page. Doc Preview. : 2. Precision RTO Resources recommends that your RTO contextualise the assessment tools to suit particular industry requirements and specific organisational requirements before using them. You will have access to all the resources as specified in the Task Resource Requirements. Total views 11. Upload to Study. docx - CLUSTER 2. These tasks have been designed to help you demonstrate the skills. docx from ENG 30004 at University of Melbourne. SITHCCC027 Prepare dishes using basic methods of cookery 5 Logbook summary Use this list to keep track of your progress. The following resources and tools are required to complete this assessment: a) Internet access b) Word processing software c) Access to workplace documents (if. v1. docx from MGMT STRATEGIC at Australian National University. Study Resources. KKKomsan. scoops, skimmers and spiders scales stainless steel bowls small utensils: sieves pastry brush peelers, corers and slicers strainers and chinois scrapers spatulas tongs and serving utensils whisks steamersStudy Resources. Your new SITHCCC027 Prepare Dishes Using Basic Methods Of Cookery RTO learning resources bundle. 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. Our learner resources include: Learner Guide PowerPoint Presentation Session Plan Classroom Activities Self Study Guide Our assessment resources include: Assessment Pack (Student) The following resources and tools are required to complete this assessment: a) Internet access b) Word processing software c) Access to workplace documents (if applicable) SITHCCC027: Assessment 1 Version: 002 Validated: 22 November 2022 Page 2 of 12 RTO No. docx - SITHCCC027 prepare dishes. + STUDENT ASSESSMENT PACK (Summative) SI THC CC027 P R E P A R E D I S H E S U S I N G B A S I C ME T H O D S O F. View SITHCCC027 PR_91 Student Assessment Tasks. 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 18 of 50 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. 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. Schools. If you completed all your shifts at the one venue then you would only submit one. Doc Preview. SITHCCC027 Prepare dishes using basic methods of cookery C e n tra l A u s tra li a n I n s titu te of Te c hno lo g y P ty Ltd | C R I C O S: 0321 7C | TO I D: 22302 ACTIVITY OVERVIEW: LEARNING ACTIVITIES There are 14 activities in total to be completed on different days. The food is half covered rather than fully submerged. Solutions available. View More. 2 Sweat onion and garlic in olive oil till soft, then add chilli. Peach County High School. . docx - SITHCCC027 Prepare dishes using. pdf from MANA MKT401 at Loreto Grammar School for Girls. SITHCCC027 Contents Introduction. com Ecofish Research Ltd. 0. SITHCCC027 - Prepare dishes using basic methods of cookery Student Assessment Tasks Poaching Poaching is a cooking technique that includes submerging food into a liquid and gently warming it. AI Homework Help. View SITHCCC027 Service Planning Template. SITHCCC027 prepare dishes using basic methods of cookery SITHCCC027 Prepare dishes. It also serves as a handy reference guide on what you need to do. 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. Solutions Available. SITHCCC027 - Prepare dishes using basic methods of cookery Student Assessment Tasks submitting assessments assessment appeals re-assessment guidelines responding to written questions. . Ensure that you: review the advice to students regarding answering knowledge questions in the Hospitality Works Student User Guide comply with the due date for assessment which your assessor will. fixtures and large equipment: 1. Describe each of the following cookery methods and how they impact different types of food. docx from MANAGEMENT 0001 at University of Notre Dame. How many meals are requi This document is Service planning template It is part of the supporting assessment resources for Assessment Task 2 of SITHCCC027 For the Ultimate Bread and Pudding, we will need the following food preparation tools: A sizable bowl A whip A baking pan A sharp blade A chopping block A measuring vessel The measurement spoon A grinder The spatula We will ensure that all of the food preparation. Open navigation menu. Doc Preview. Upload to Study. 1 Student Full Name David Santiago Buitrago Alarcon Preferred. The unit applies to cooks working in. Pages 19. The recipe also includes a variety of root. How many meals are required? Describe how you will ensure that the correct number of. SITHCCC023 Service Planning Template - V2 November 2022 3 . SITHCCC027 - Prepare dishes using basic methods of cookeryStudent Assessment Tasks Questions 1. 85 123 406 039 212 Hoddle Street,. The ingredients must be prepared: For each dish given in the Food Preparation List in the Student Resources. safety@gov. Supporting resources: Supporting resources include templates, journals, workbooks and portfolios which can be used to support you in providing evidence of your competence. Expert Help. Spatula. DIPLOMA OF LEADERSHIP AND MANAGEMENT 511. :421279 CRICOS No. SITHCCC027 prepare dishes using basic methods of cookery First published. SITHCCC027 Student Assessment Task 2. Cluster 2. pdf. Pages 40. 1. Details of Assessment Term and Year Assessment No Assessment Type Time allowed 2 or 2 Practical Room Due. If you don’t have access to a real workplace, you can complete the assessment in a simulated environment where. au | CRICOS Code: 03867B | RTO ID: 45629 Student Assessment Tasks SITHCCC027 - Prepare dishes using basic methods of cookery SITHCCC027. Doc Preview. Identified Q&As 40. Poaching is. View SITHCCC027 Student Logbook. 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. STUDENT ASSESSMENT GUIDE SITHCCC027 Prepare dishes using basic methods of. The steam brings heat to the food and cooks it. Describe each of the following cookery methods and how they impact different types of food. pdf from MANAGEMENT HUMAN RESO at Lahore University of Management Sciences, Lahore. 1 (1). Student Assessment Task SITHCCC027 -Prepare Dishes Using Basic Methods of Cookery Student Name: Student. Log in Join. docx from HAHA 1266 at University of the People. View SITHCCC027 Student Assessment Task. 0. Study Resources. Doc Preview. edu. Pages 12. pdf - SITHCCC027 Prepare. 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. Log in Join. View SITHCCC027 Student Guide. • You will require access to the learner resource for this unit, the internet and a computer (if submitting via LMS) or a. SITHCCC027 Service Planning Template. 153Icy butter, cut into a few dices165 grams42. 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. pdf from HOSPIALITY SITHKOP004 at Greenwich English College. Scribd is the world's largest social reading and publishing site. 0 | Page 1 of. 0, May 2023 Page 3 of 25 How to submit assessments You must type your responses using MS Office Suite programs (or similar). Study Resources. Method 1 Blanch and refresh tomatoes and prepare into concasse. 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. 1| Page 3 of 19 Assessment 1 – Written Questions Instructions: • This is an individual assessment. 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. Doc Preview. Study Resources. explaining contemporary influences on the shaping of Australian national identity, such as the natural environment, immigration, attitudes to Asia and Reconciliation between. Upload to Study. Solutions available. Suite 1, Level 1, 37 - 39 George Street. Bread, rolls, cookies, pies, pastries,. . Drain and keep heated using paper towels. This document is Service planning template It is part of the supporting assessment resources for Assessment Task 2 of SITHCCC027 SITHCCC027 Prepare dishes using basic methods of cookery Determine production requirements Confirm food production requirements Analyse the standard recipe and associated food preparation list which you. View SITHCCC027-Learner Guide-V1. SITHCCC027 SITHCCC027 - Prepare dishes using basic methods of cookery Student logbook About this. Assessment Tasks and Instructions V1. SOCI 123. SITHCCC027 PREPARE DISHES USING BASIC METHODS OF COOKERY – Learner instructions for Observation report ASSESSMENT B – OBSERVATION REPORT (LEARNER) LEARNER INSTRUCTIONS You are required to do the following. The Imperial College of Australia A. Cooking minimum for 2 hours at 75⁰c. Upload to Study. COMPUTER E 123. Doc Preview. Pages 3. Solutions available. The Imperial College of Australia A. Study Resources. pdf from BUS 100-300 at Alliance. 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. 5 Water 3 cup 3 cup 3x3 = 9 Select the cookery method that you will use. Assessment Tasks and Instructions V. Pages 7. SITHCCC027 Service Planning Template. 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. : 03854G Level 1, 126 Charles Street, Launceston TAS 7250 Page 2 About this Student Logbook This Student Logbook is where you will record. Q17: Recipe: Blanched broccoli a) Briefly describe the blanching. This form is. COMPUTER E. SITHCCC027 Prepare dishes using basic methods of cookery Service planning template Confirm food production requirements Analyse the standard recipe and associated food preparation list which you will be working from and answer the following questions. AI Homework Help. Bakin g Baking is a method of preparing food that uses dry heat, normally in an oven , but can also be done in hot ashes , or on hot stones . Q1: Calculate the ingredient amounts needed to prepare 15 portions of the recipe. docx - Task 2 1. BIOLOGY. 0_5 May 2023_AIC 4 - Read online for free. SITHCCC027 Prepare dishes using basic methods of cookery Student Guide SITHCCC027 prepare dishes. 5 Methods of Cookery. You must respond to all questions and submit. Log in Join. SITHCCC027 Prepare dishes using basic methods of cookery Student Logbook SITHCCC027 Prepare dishes. Upload to Study. pdf from ECON 121 at Amjad Ali Khan College Of Business Admn. 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. SITHCCC 017 -. Use hygienic practices for food safety VACTS Ver 1. Precision RTO Resources recommends that your RTO contextualise the assessment tools to suit particular industry requirements and specific organisational requirements before using them. On the labels it needs to have details of the product, name of the person that created it, quantity, the date it was made, the use by date and any allergen or health advice such as vegan, gluten free or has nuts. If you completed all your shifts at the one venue then you would only submit one. STUDENT ASSESSMENT GUIDE SITHCCC027 Prepare dishes using basic methods of cookery STUDENT NAME: STUDENT. Study Resources. Document sithccc027 student guide rto 41380 cricos. Log in Join. Resources Required: The assessor will ensure that assessment is conducted in a safe environment, and you have access to the following resources for the unit. Identified Q&As 6. Holmes Colleges Brisbane. Total views 9. SITHCCC027 Prepare dishes using basic methods of cookery 18 Working with your from COOKERY SITHPAT006 at The University of Sydney. Level 11, 190 Queen St, Melbourne, 3000 Tel: 03 9606 0032 | Web: RTO#6527 | Upload to Study. View Assignment - SITHCCC027 Student Assessment Task 1. Study Resources. Introduction Welcome to the Student Assessment Tasks for SITHCCC027 Prepare dishes using basic methods of cookery. But because broiled steak is cooked for such a long time at a high. AI Homework Help. View SITHCCC027 methods of cookery. SITHCCC027 Self-Study Guide. 0. . Pages 66. au W: Sydney. Given: Total amount of lamb cubes available: 400 grams Desired portions: 2 To calculate the number of portions: SITHCCC027 Prepare dishes using basic methods of cookery 16 Divide the total amount of lamb cubes by the serving size per portion: 400 grams / 2 portions = 200 grams per portion So, in this case, each portion will consist of 200. docx from GH 775 at Karachi School for Business & Leadership. Doc Preview. . pdf from MANAGEMENT BSBTWK502 at Lonsdale Institute. . 0 – Updated on 26 September 2022 Page 3 of 16 Cooking Steps 1 Heat the butter in a pot. The unit applies to cooks working in hospitality and catering organisations. • You will require access to the learner resource for this unit, the internet and a computer (if submitting via LMS) or a. pdf - Assessment. v1. View SITHCCC027 Service Planning. Suite 1, Level 1, 37 - 39 George Street, Parramatta, NSW 2150 P: +61 2 8677 4637 | E: reception@csb. 85 123 406. SITHCCC027 Prepare dishes using basic methods of cookery 15 Image by Liliana Drew on Pexels Key cleaning and maintenance requirements relate to: the correct way to clean and sanitise equipment what maintenance can be safely performed (such as blade sharpening and adjusting, belt tensioning, oiling and lubrication) signs of wear and tear or damage. SITHCCC027 Prepare dishes using basic methods of cookery Student Assessment from HOSPITALITY 00000 at William Angliss Institute. 10 ways to minimise waste and maximise the profitability of cakes, pastries, and breads produced: Measure food waste Forecast food orders Engage staff Practise good stock control. SITHCCC027 Prepare dishes using basic methods of cookery LEARNER ASSESSMENT PACK Learner Assessment Pack Table. AI Homework Help. 8. monetary resourcesCookery method Description Impact on food or on a grill be used for a variety of foods, including meats, vegetables, and fruits. SITHCCC005 Task 2. Braising Food partially suspended in liquid , cooked in the oven covered with a lid . Study Resources. edu. SITHCCC027 Student Assessment Tasks. Every effort. However, with practice and patience, you’ll be joining a busy team of cooks in no time. edu. SITHCCC027 Student Assessment Tasks. Identified Q&As 3. Supporting resources: Supporting resources include templates, journals, workbooks and portfolios which can be used to support you in. This document is Service planning template It is part of the supporting assessment resources for Assessment Task 2 of SITHCCC027 To determine how many servings are required for the first recipe, "The Ultimate Bread & Butter Pudding," we can refer back to the original recipe and the modifications made for two servings. 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. pdf. Type: Learning and Assessment Kit Description Our learner and assessment resources contain everything you need to begin training and assessing your learners. You are required to answer all. View SITHCCC027_Student Assessment tool_V1_2023. Unit Code & Title Qty. Welcome to the Student Assessment Tasks for SITHCCC027 Prepare dishes using basic methods. SITHCCC027 prepare dishes using basic methods of cookery SAZEDUL MONEM MASUM –. Total views 2. View SITHCCC027 S2 Student Assessment Pack v1. This unit is an accredited training resource consistent with the Nationally Recognised Training requirements for Vocational Education and Training (VET) and is. SITHCCC027 Prepare dishes using basic methods of cookery 2 1: Introduction SITHCCC027 Prepare dishes using basic. SITHCCC027 Recipe Book 2. AI Homework Help. docx -. Supervisor Declaration Section Note for student: Please note, that one of these declarations must be completed by each workplace supervisor. These learner activities must be completed during the. MasterPorcupinePerson560. The purpose of this task is to assess your ability to select and prepare ingredients, equipment, cookery and food storage methods. docx from MANAGEMENT MISC at Far Eastern University. Bowls. docx. Victoria University. 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 Satisfactory DNS Assessment Task 1 Knowledge questions ☒ ☐ ☐ Assessment Task 2. v1. It also serves as a handy reference guide on what you need to do during your assessment and how you. Log in Join. View SITHCCC027 Assessment 1 NADINE-Short answer questions V1. 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. 03664B RTO No. SITHCCC027 - Prepare Dishes Using Basic Methods Of Cookery #1. ACT 1968.