SITHKOP001 - Student Assessment Tasks.v1.0

SITHKOP001 Clean kitchen premises and equipment
Student Assessment Task
Student Name ____________

Student Id _____________
Assessment 1 – Questioning – Written Assessment
Student Name Student ID Number
Unit Start Date Unit End Date
Assessment Due Date Date Submitted
This cover sheet is to be completed by the student and assessor and used as a record to determine student
competency in this assessment task
The assessment process and tasks were fully explained. Yes / No
I am aware of which evidence will be collected and how. Yes / No
I am aware of my right to appeal an assessment decision. Yes / No
I am aware that I can locate the AIM Institute of Health & Sciences (AIMIHS) Complaints Yes / No
and Appeals Policy and Procedure on their website at (https://aiminstitute.edu.au)
I have discussed any additional educational support or reasonable adjustments I require

in order to undertake this assessment with the Student Support Services Officer and
Yes / No
Trainer / Assessor, (if applicable). e.g. Student Handbook and Access and Equity Policy
(https://aiminstitute.edu.au)
I have access to all required resources? Yes / No
Cheating & Plagiarism Declaration
Student Declaration: In accordance with the AIMIHS Plagiarism Policy, I hereby acknowledge by signing this
declaration that I have not cheated or plagiarised any work regarding the assessment tasks undertaken in this
unit of competency except where the work has been correctly acknowledged.
NOTE: Student must sign this prior to submitting their assessments to the assessor
Signature Date: ______ / ______ / 20______
Document Name: Student Written Knowledge Assessment – SITHKOP001 Created Date: 1st July 2020
Document No: SITHKOP001 Version No: 2. 1st July 2020
Last Modified Date:
0
© AIM Institute of Health & Sciences | RTO Code: 41578| CRICOS Code: 03806D Page Sequence: 2
Assessment Results
Satisfactory or Not Yet Satisfactory
(Please circle the assessment result for this task)
Feedback to Student - Please provide general feedback on the Student’s performance
Student Declaration: - I verify that the work completed Assessor Declaration: - I verify that I have adequately
is my own and that I was adequately informed of the explained and negotiated the assessment tasks with
assessment process prior to commencing this the student prior to commencing assessment.
assessment task.
Student Name: Assessor’s Name:
Student Signature Date Assessor Signature Date
Last Modified Date:
0
Contents
Introduction........................................................................................................................................ 5
Assessment for this unit.................................................................................................................... 5
Preparing for assessment.................................................................................................................. 5
Assessment Task 1: Knowledge questions.......................................................................................6
Information for students................................................................................................................. 6
Questions...................................................................................................................................... 7
Assessment Task 1: Checklist..................................................................................................... 11
Assessment Task 2: Student logbook............................................................................................. 12
Information for students............................................................................................................... 12
Activities...................................................................................................................................... 14
Assessment Task 2: Student Logbook checklist..........................................................................19
Final results record.......................................................................................................................... 24
Last Modified Date:
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Introduction
Welcome to the Student Assessment Tasks for SITHKOP001 Clean kitchen premises and
equipment. These tasks have been designed to help you demonstrate the skills and knowledge
that you have learnt during your course.
Please ensure that you read the instructions provided with these tasks carefully. You should also
follow the advice provided in the AIMIHS Student User Guide. The Student User Guide provides
important information for you relating to completing assessment successfully.
Assessment for this unit

SITHKOP001 Clean kitchen premises and equipment describes the performance outcomes, skills
and knowledge required to clean food preparation areas, storage areas, and equipment in
commercial kitchens to ensure the safety of food. It requires the ability to work safely and to use
resources efficiently to reduce negative environmental impacts.
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.
 Assessment Task 2: Student Logbook – You must complete a range of cleaning and sanitising
tasks and complete a Student Logbook. The assessor must also observe these tasks.
Preparing for assessment

Please read through all of the assessment tasks and related documents carefully before you get
started. Ensure that you have everything that you need and seek clarification from your trainer,
assessor or workplace supervisor if you have any questions.
Supporting resources: Supporting resources include templates, journals, workbooks and

portfolios which can be used to support you in providing evidence of your competence. Your
assessor will provide you with these documents before you begin your assessment tasks. For
this unit, the supporting resources comprise:
 Student Logbook (Assessment Task 2)
Once you have read through the assessment tasks and are satisfied that you are clear on the
requirements and submission dates, complete and sign a Student Assessment Agreement. Your
assessor will countersign the agreement and keep it on file. You will find a Student Assessment
Agreement in Appendix B of your AIMIHS Student User Guide or your AIMIHS will provide you with
one.
Remember to check your AIMIHS Student User Guide for information about:
 submitting assessments  re-assessment guidelines
 assessment appeals  responding to written questions.
Assessment Task 1: Knowledge questions

Last Modified Date:
0
Information for students

Knowledge questions are designed to help you demonstrate the knowledge which you have
acquired during the learning phase of this unit. Ensure that you:
 review the advice to students regarding answering knowledge questions in the AIMIHS
Student User Guide
 comply with the due date for assessment which your assessor will provide
 adhere with your AIMIHS’s submission guidelines
 answer all questions completely and correctly
 submit work which is original and, where necessary, properly referenced
 submit a completed cover sheet with your work
 avoid sharing your answers with other students.
i Assessment information
Information about how you should complete this assessment can be found in Appendix
A of the AIMIHS Student User Guide. Refer to the appendix for information on:
 where this task should be completed
 the maximum time allowed for completing this assessment task
 whether or not this task is open-book.
Note: You must complete and submit an assessment cover sheet with your work. A
template is provided in Appendix C of the Student User Guide. However, if your
AIMIHS has provided you with an assessment cover sheet, please ensure that you use
that.
Last Modified Date:
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Questions
1. Explain why it is so important to make sure commercial kitchens have a cleaning program in
place.
2. Locate the SDSs of three types of hazardous substances used when cleaning a commercial
kitchen. Review each one and fill out the tables below. Read the chemical label to determine
the dilution/usage rates.
Product 1 name:
PPE to be worn
Physical or health hazards
Storage requirements
Disposal considerations
Dilution/usage rates:
Product 2 name:
PPE to be worn
Product 3 name:
PPE to be worn
Last Modified Date:
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3. Identify at least one cleaning or sanitising product for each of the following. You may use the
Internet or identify the ones used in your training kitchen or workplace.
Dishwasher liquid
Dishwasher powder
Dishwasher tablets
Glass cleaner
Bleach
Cleaning agents for specialised

surfaces
Deodorisers
Dishwashing liquid
Disinfectants
Floor cleaners
Pesticides
Stainless steel cleaner and polish
Window cleaner
4. Explain the importance of wearing personal protective equipment when undertaking cleaning
activities. In your answer, explain how face masks, goggles, gloves and rubber aprons can
protect you from hazardous substances.
Last Modified Date:
0
5. Explain how you would dispose of the following items safely and in a way that is
environmentally conscious?
Broken or chipped service-

ware or crockery
Chemical products/cleaning
agents
Food waste
Animal fats, ghee and

cooking oils
Fruit and vegetable matter
Food that is out of date,

contaminated/spoiled or used
6. Using the table below, identify what items can be recycled and what cannot be recycled (using
the local council’s recycling bins).
Item Yes No
Paper
Glass jars
Cardboard
Last Modified Date:
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Item Yes No
Polystyrene
Cling wrap/film
Plastic bags
Aluminium containers
Cooking oil
Chemical waste
Food tins
Waxed cardboard boxes
Plastic containers
Hot liquid and ashes
Crockery
Assessment Task 1: Checklist

Student’s name:
Did the student provide a Completed

sufficient and clear answer successfully? Comments
which met the requirements
of the assessor marking Yes No
guide?
Question 1
Question 2
Question 3
Question 4
Question 5
Question 6
Task outcome:  Satisfactory  Not satisfactory
Assessor signature:
Assessor name:
Date:
Last Modified Date:
0
Last Modified Date:
0
Assessment Task 2: Student logbook
Information for students
Tasks required for this unit

This unit of competency requires that you:
 follow cleaning schedules to clean and sanitise kitchen surfaces, food preparation and food
storage areas in a commercial kitchen on at least six different occasions, including:
o benches and working surfaces o fridges
o cool rooms o microwaves
o cupboards o ovens
o pantry o storerooms
o freezers o stoves
 clean and sanitise each of the following large and small equipment items on at least six
occasions according to cleaning schedules:
o large and small pots o fry pans
o deep fryers o baking trays
o dishwashers o garbage bins
o glasswashers o scales
o temperature probes o food processors and attachments
o blenders and attachments o mincers
o slicing machines o ovens

 clean and replenish the following commercial service-ware and utensils on at least six
occasions:
o cutting boards o containers
o cooking utensils o crockery and dishes
o cutlery o glassware
o graters and peelers o knives

 sort soiled linen and prepare for collection by laundry staff according to organisational
procedures on at least six occasions:
o cleaning cloths o clothing
o napkins o serving cloths
o tablecloths o tea towels

You must also demonstrate:
 the use of the correct types of cleaning agents and chemicals for kitchens and equipment
Last Modified Date:
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 effective cleaning, sanitising and disinfecting methods for kitchens and equipment
 correct and environmentally sound disposal methods for waste and hazardous substances
 efficient use of energy, water and other resources
 the correct way to clean up a (simulated) chemical spill as per SDS requirements.
Instructions for how you will complete these requirements are included below.
Last Modified Date:
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Activities
Complete the following activities.
1. Carefully read the following information.
Successful completion of this unit requires that you complete the range of cleaning
and sanitising tasks listed above. It is important that you provide evidence that you
have successfully completed each task. We have provided you with a Student
Logbook to help you.
Below is a guide to the skills and knowledge you must demonstrate when you are
completing each task. We have provided a number of documents to assist you and
you will find these in your Student Logbook.
What do I need to demonstrate?

During your practical assessments, you will be required to demonstrate a range of
the skills and knowledge that you have developed during this unit. These include:
 following your kitchen’s cleaning schedule
 following your kitchen’s procedures including those related to safety, cleaning,
sustainability and waste disposal
 following equipment manufacturer’s instructions for cleaning and sanitising
 selecting and preparing the right types of cleaning agents/chemicals
 following chemical labels and SDSs when working with chemicals
 wearing the correct PPE as required for the cleaning job and chemicals being
used
 sorting service-ware and utensils
 handwashing items that are not suitable for the dishwasher
 loading dishwashers with appropriate items
 correctly disposing of damaged service-ware and following reporting
procedures
 ensuring service-ware/crockery is replenished during service periods
 taking action to clean and report signs of animal and/pest waste
 correctly handling kitchen waste to avoid cross contamination
 demonstrating effective manual handling techniques
 using resources in a sustainable manner, including water and energy
 applying sustainable practices when disposing of kitchen waste and hazardous
substances
 reassembling and returning cleaned equipment and utensils to their correct
storage locations
 completing workplace documentation to replace out-of-stock cleaning
materials
 working within commercial time constraints and deadlines
Last Modified Date:
0
 storing hazardous substances and chemical products safely

 following safety procedures/SDS to clean up a chemical spill and avoid food
contamination
 following workplace procedures including those related to:
o food disposal
o sustainable practices
o work health and safety and hygiene
o cleaning/organisation standards of presentation
o chemical handling.
How will I provide evidence?

In your Student Logbook, you will find some detailed information about providing
evidence, a logbook summary and a reflective journal. Each time that you complete
cleaning and sanitising activities for the purpose of this unit, you will need to:
 complete a reflective journal (a reflective journal provides an opportunity for
you to think about work you performed – what went well, what you would do
differently next time); it also helps you to provide assessment evidence
 ask your supervisor/trainer to sign the supervisor declaration section at the end
of the reflective journal.
Your assessor will also observe some of your cleaning and sanitising activities and
complete an observation checklist.
Tips for completing your Student Logbook

 Read through this assessment and your logbook before you get started and
make sure you understand what you need to do. If you are unsure, speak to
your assessor and/or supervisor.
 Stay up to date! Complete a logbook entry each time you complete cleaning
and sanitising activities and ask your supervisor to do the same. Providing
organised, complete evidence forms part of your assessment.
 Stay in touch with your assessor. Ask questions, raise issues, check in,
communicate.
Most importantly, ask for help if you are having trouble!
Last Modified Date:
0
7. Complete cleaning and sanitisation activities.
Follow the kitchen’s cleaning schedules and procedures and complete all required
cleaning and sanitising tasks as listed in the ‘Tasks required for this unit’ box.
Remember that you need to demonstrate your skills in each area on at least six
occasions. Your Student Logbook will provide you with guidance so you won’t
forget anything.
You will need to:
 follow equipment manufacturer’s instructions for cleaning and sanitising
 select and prepare the right types of cleaning agents/chemicals
 follow chemical labels and SDSs
 wear the correct PPE
 sort service-ware and utensils
 handwash items that are not suitable for the dishwasher
 load dishwashers with appropriate items
 correctly dispose of damaged service-ware and follow reporting procedures
 ensure service-ware/crockery is replenished during service periods
 take action to clean and report signs of animal and/pest waste
 correctly handle kitchen waste to avoid cross contamination
 demonstrate effective manual handling techniques
 use resources in a sustainable manner, including water and energy
 apply sustainable practices when disposing of kitchen waste and hazardous

substances
 reassemble and return cleaned equipment and utensils to their correct storage
locations
 complete workplace documentation to replace out-of-stock cleaning materials
 work within commercial time constraints and deadlines
 store hazardous substances and chemical products safely
 take action to deal with a simulated chemical spill as per SDS and safety
procedures
 following workplace procedures including those related to:
o food disposal
o sustainable practices
o work health and safety and hygiene
Last Modified Date:
0
o cleaning/organisation standards of presentation
o chemical handling.
Complete a reflective journal each time you complete any activities that are
relevant to this task. Don’t forget to ask your trainer/assessor or supervisor to
complete the declaration.
8. Submit documents to your assessor.
Send or submit the completed Student Logbook to your assessor.
Last Modified Date:
0
Assessment Task 2: Student Logbook checklist

Student’s name:
Did the student: Completed Comments

successfully?
Yes No
Follow cleaning schedules to clean and

sanitise kitchen surfaces, food
preparation and food storage areas in a
commercial kitchen on at least six
different occasions, including:
 benches and working surfaces
 cool rooms
 cupboards
 pantry
 freezers
 fridges
 microwaves
 ovens
 storerooms
 stoves?
Clean and sanitise each of the following

large and small equipment items on at
least six occasions according to cleaning
schedules:
 large and small pots
 deep fryers
 dishwashers
 glasswashers
 temperature probes
 blenders and attachments
 slicing machines
 fry pans
Last Modified Date:
0
 baking trays
 garbage bins
 scales
 food processors and attachments
 mincers
 ovens?
Clean and replenish the following

commercial service-ware and utensils on
at least six occasions:
 cutting boards
 cooking utensils
 cutlery
 graters and peelers
 containers
 crockery and dishes
 glassware
 knives?
Sort soiled linen and prepare for

collection by laundry staff according to
organisational procedures on at least six
occasions:
 cleaning cloths
 napkins
 tablecloths
 clothing
 serving cloths
 tea towels?
Use the correct types of cleaning agents

and chemicals for kitchens and
equipment?
Demonstrate effective cleaning,

sanitising and disinfecting methods for
kitchens and equipment?
Last Modified Date:
0
Last Modified Date:
0
Apply correct and environmentally sound

disposal methods for waste and
hazardous substances?
Efficiently use energy, water and other

resources?
Follow equipment manufacturer’s

instructions for cleaning and sanitising?
Select and prepare the right types of

cleaning agents/chemicals?
Adhere to the requirements of chemical

labels and SDSs?
Wear the correct PPE as per the job to

be completed and the requirements of
the SDS/chemical label?
Sort service-ware and utensils prior to

washing?
Handwash items that are not suitable for

the dishwasher?
Load dishwashers with appropriate

items?
Correctly dispose of damaged service-

ware and follow reporting procedures?
Ensure service-ware/crockery is
replenished during service periods?
Take action to clean and report signs of

animal and/pest waste?
Correctly handle kitchen waste to avoid

cross contamination?
Demonstrate effective manual handling

techniques?
Use resources in a sustainable manner,

including water and energy?
Apply sustainable practices when

disposing of kitchen waste and
hazardous substances?
Last Modified Date:
0
Reassemble and return cleaned

equipment and utensils to their correct
storage locations?
Complete workplace documentation to

replace out-of-stock cleaning materials?
Work within commercial time constraints

and deadlines?
Store hazardous substances and

chemical products safely?
Recognise and clean up chemical spill

by following safety procedures and
SDS?
Follow workplace procedures including

those related to:
 food disposal
 sustainable practices
 animal and pest infestations
 organisation standards of
presentation.
Task outcome:  Satisfactory  Not satisfactory
Assessor signature:
Assessor name:
Date:
Last Modified Date:
0
Final results record
Student name:
Assessor name:
Date:
Unit name:
Qualification name:
Final assessment results
Result
Satisfactor
Task Type y Unsatisfactory Did not submit
Assessment Task 1 Knowledge questions S U DNS
Assessment Task 2 Student Logbook S U DNS
Overall unit results C NYC
Feedback
 My performance in this unit has been discussed and explained to me.

 I would like to appeal this assessment decision.
Student signature: _________________________________________ Date: _________________
 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.
Assessor signature: _______________________________________ Date: _________________
Last Modified Date:
0

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What is the purpose of this assessment?

What is the purpose of this assessment?

What are the steps involved in cleaning kitchen premises and equipment?

What are the steps involved in cleaning kitchen premises and equipment?

SITHKOP001 Clean kitchen premises and equipment

Student Assessment Task

Student Name ____________

Assessment 1 – Questioning – Written Assessment

Student Name Student ID Number

Unit Start Date Unit End Date

Assessment Due Date Date Submitted

The assessment process and tasks were fully explained. Yes / No

I am aware of which evidence will be collected and how. Yes / No

I am aware of my right to appeal an assessment decision. Yes / No

I have discussed any additional educational support or reasonable adjustments I require

I have access to all required resources? Yes / No

Cheating & Plagiarism Declaration

Signature Date: ______ / ______ / 20______

Feedback to Student - Please provide general feedback on the Student’s performance

Student Name: Assessor’s Name:

Student Signature Date Assessor Signature Date

Assessment for this unit

Preparing for assessment

Supporting resources: Supporting resources include templates, journals, workbooks and

 submitting assessments  re-assessment guidelines

 assessment appeals  responding to written questions.

Assessment Task 1: Knowledge questions

Information for students

 adhere with your AIMIHS’s submission guidelines

 answer all questions completely and correctly

 submit work which is original and, where necessary, properly referenced

 submit a completed cover sheet with your work

 avoid sharing your answers with other students.

Cleaning agents for specialised

Stainless steel cleaner and polish

Broken or chipped service-

Animal fats, ghee and

Fruit and vegetable matter

Food that is out of date,

Waxed cardboard boxes

Hot liquid and ashes

Assessment Task 1: Checklist

Did the student provide a Completed

Task outcome:  Satisfactory  Not satisfactory

Assessment Task 2: Student logbook

Information for students

Tasks required for this unit

o cool rooms o microwaves

o deep fryers o baking trays

o dishwashers o garbage bins

o temperature probes o food processors and attachments

o blenders and attachments o mincers

o slicing machines o ovens

o cooking utensils o crockery and dishes

o graters and peelers o knives

o napkins o serving cloths

o tablecloths o tea towels

1. Carefully read the following information.

What do I need to demonstrate?

 storing hazardous substances and chemical products safely

Signature Date: / / 20__

Student signature: _________________________ Date: _

Assessor signature: _______________________ Date: _