85 123 406 039 212 Hoddle Street, Abbotsford, Victoria 3067SITHCCC027 - Prepare dishes using basic methods of cookery; and. SITHCCC027 Prepare dishes using basic methods of cookery SITHCCC027-Student Guide-V2. Chapter 2 Book Notes . SITHCCC027 Student Assessment Task 1. Precision RTO Resources recommends that your RTO contextualise the assessment tools to suit particular industry requirements and specific organisational requirements before using them. Suitability or Form of Material. 0 | Page 8 of 40 Fruit and vegetables that are pre-packaged may have already been washed, but you should check the product label to make sure this is the case. 0 July 2022 SITHCCC027 Prepare dishes using basic methods of cookery|2RTO Code: 45680 | CRICOS Code: 03907K Unit Assessment Pack (UAP) | Page 3 of 61 V 2: August 2022, Approved: Academic Manager, Next Review: August 2023 As a student, you are required to: • Undertake studies and research responsibly and with honesty and integrity • Ensure that academic work is in no way falsified • Seek permission to use the. N. Assessors must satisfy the Standards for Registered Training. ACC FINANCIAL. The unit applies to cooks working in hospitality and catering organisations. If your logbook contains entries from different kitchens and venues then. 1| Page 17 of 19 • you manage your own speed, timing, sequencing and productivity to ensure efficiency • all stages of preparation and cooking are completed in a way which ensures: o quality of food items o consistency of food items o organisational standards. Didasko Learning Resources is pleased to announce the launch of our SIT Release 2 content with eight new Cookery units. Our unit class activities books support your learners to understand the underpinning knowledge of the training package. Explain your decision. This unit describes the performance outcomes, skills and knowledge required to work as a cook. Suitability or Form of Material. BJSB Pty Ltd. au | CRICOS Code:. The Imperial College of Australia A. Training packages that include this unit Qualifications that include this unit Classifications Display history Content Compare: Compare content of this unit of competency with other releases or training components Download: Download Unit of competency in Word format. SITHCCC027 Prepare dishes using basic methods of cookery Activities Complete the following activities. Homework #4 Solutions - ECE557 - Spring. RTO Code: 45680 | CRICOS Code: 03907K Unit Assessment Pack (UAP) | Page 3 of 42 V3: August 2022, Approved: Academic Manager, Next Review: August 2023 Academic Integrity is about the honest presentation of your academic work. pdf from SITHCCC 027 at University of Notre Dame. View SITHCCC027 Student Assessment Task 2. John's University. View SITHCCC027 Student Assessment v1. ASSESSMENT COVERSHEET Student. SITHCCC027 – Prepare dishes using basic methods of cookery Student Assessment. The cooking time varies depending on various food material and ingredients which may range anywhere from 10. Student name: _____ Student number: _____ This unit of competency requires the you use the. Put the food in the deep fryer basket then put it into the hot oil instead of directly put the food into the deep fryer. 6. docx. List four safety tips for using a deep fryer. 4. Other related materialsView SITHCCC027 Student Assessment Record. 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. SITHCCC027 LEARNER ASSESSMENT PACK 4 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). Certificate III (1 year): $10,000. View SITHCCC027 _Assessment Instruction_v1. (RTO). Anti-Nutritional Factors. ADD TO CART CHECKOUT PRODUCT INFO & SAMPLES. ANIE SITHCCC027 SAT V10 Page 14 of 26 SITHCCC027 Prepare dishes using basic from BSBLDR 602 at The University of Sydney. docx from BSBLDR 502 at The University of Sydney. CRICOS Code: 03867B | RTO ID: 45629 Student Assessment Tasks SITHCCC027 - Prepare dishes using basic methods of cookery. : 03953D Page 2 of 16 RTO CODE: 40788 CRICOS NO. 0 Updated on 14 July 2022 This document is uncontrolled when printed (Printed on: 19 August 2023) Page 8 of 20 4. Anti-Nutritional Factors. Other related materials See more. SITHCCC027 - Prepare dishes using basic methods of cookeryStudent Assessment Tasks Select the cookery method that you will use. SITHCCC027 Service Planning Template. docx from BSBPMG 516 at Lonsdale Institute. 03 9606 0032 | Web: RTO#6527 | CRICOS#03399C SITHCCC027 Prepare Dishes using basic methods of Cookery Assessment Tool. N. Other related materials See more. 4. SITHCCC027 – Prepare dishes using basic methods of cookery. Document: SITHCCC027 Student Guide RTO # 41380 | CRICOS # 03632K |Version: 1. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes. 218. docx from MANAGEMENT 35 at Tribhuvan University. Other Related Materials. SITHCCC027- Task 2 – Skill Test Unit Code SITHCCC027 Unit Description Prepare dishes using basic methods of cookery Assessment Type Task 2 – Skills Test Assessment Location Kitchen - 460 Cleveland St, Surry Hills By submitting this work, I declare that: I have been advised of the assessment requirements, have been made. declaration after the summary section. 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. 2. SITHCCC027 Prepare dishes using basic methods of cookery SITHCCC027-Student Guide-V2. docx. Student name: _____ Student number: _____. 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. Study Resources. docx from MANAGEMENT HUMAN RESO at School of Advance Business and Commerce, Faisalabad. trading as The Imperial College of Australia CRICOS ID: 02858M, RTO ID: 121966 SITHCCC027 Student Pack Version: February 2023 Page 3 of 62 I confirm that the. Imagine Education Assessment Questions Part A Course Code and Name: Unit Code: Unit Title: SIT30821 Certificate III. docx from BSB 502 at Lonsdale Institute. 4. docx from UNIVERSITY 116 at University of the Fraser Valley. a What are the tax consequences to A B C and ABC if the land has a basis to C of. docx. Student Name Student ID Unit Name SITHCCC027 - Prepare dishes using basic methods of cookeryPractical Date Submission Date Studen Get expert help for SITHCCC027 - Prepare dishes and many more. docx from BUILDING A 5011A at Lovely Professional University. RTO Connect Pty Ltd T/A Australian Study Link Institute Version 8. View SITHCCC027 Student Logbook. RADIX EDUCATION PTY. SITHCCC027 Prepare dishes using basic methods of cookery RTO No:45620 CRICOS No: 03857D Version No 1. LTD. Level 2,95 Bathurst Street Sydney NSW 2000 RTO Code: 31595 | CRICOS Code:. SITHCCC027 - Prepare dishes using basic methods of cookery; and. View SITHCCC027 - Student Assessment. View SITHCCC027 Student Logbook2. Salt and black pepper- as per taste Soy sauce 3 tbsp. TAFEs and RTOs to use the materials without any restrictions as to the number of students, no restrictions as to the. Introduction Welcome to the Student Assessment Tasks for SITHCCC027 Prepare dishes using. SITHCCC030* Prepare vegetable, fruit, eggs and farinaceous dishes . View SITHCCC027 Student Logbook. 2. View SITHCCC027 Student Assessment v1. docx from MANAGEMENT MISC at Far Eastern University. 1-6. This unit describes the performance outcomes, skills and knowledge required to produce pâtés and terrines from standard recipes. SITHCCC023 Use food preparation equipment /SITHCCC027 Prepare dishes using basic methods of cookery cluster v1. Email [email protected] from ARTS 123 at Guru Nanak Dev University College. docx from ACT 1968 at Rockford University. v1. Students also studied. AI Homework Help. What are the mise en place. This could include restaurants, educational institutions,. SITXCCS007 Learner Workbook V1. edu. Anie sithccc027 sat v10 page 14 of 26 sithccc027. Heated ashes, hot stones, or an oven can all be used to achieve it. docx from BUSINESS 604 at Ashford University. Editable, Quality Resources. WK9-Answers. Certificate IV (1. arrangements as per the number of orders the timing may varies for cooking the chicken noodle soup and the. B. However, if your RTO has provided you with an assessment cover sheet, please ensure that you use that. First I marinate the chicken with salt, pepper oregano and rosemary and put inside the cool room for 15 to 20 minutes. SITHCCC027 prepare dishes using basic methods of cookery First published 2022 Version 1. Other related materials See more. Document: SITHCCC027 Assessment Tasks RTO # 41380 CRICOS # 03632K |Version: 1. docx from FINANCE 650 at Alliance. 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. Keep in mind that, if you are completing your assessment in your RTO’s training kitchen,. RTO Training and Assessment Resources From $700 Per Unit. 01. docx from MANAGEMENT MN4062 at Davenport University. This unit describes the performance outcomes, skills and knowledge required to prepare dishes for people who have special dietary needs for lifestyle, medical or religious reasons. Describe each of the following cookery methods and how they impact different types of food. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes. 5 years): $2022 Price - $10,800 2023 Price - $11,200. However, as a retailer or. SITHCCC027 - Prepare dishes using basic methods of cookeryStudent Assessment Tasks Questions 1. The unit integrates key technical and. • To. Doc Preview. 00124K (Melbourne), 02475D (Sydney and Brisbane). Application. docx from BSBPMG 516 at Lonsdale Institute. Pharmacology-2017. 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. 0 Responsibility:. emoore1_Module 07 Written Assignment - Summing Up the Life of a Famous Female Mathematician_022116. SITHCCC029* Prepare stocks, sauces and soups . View SITHCCC027 - Learner guide. docx from FOOD AND B 241 at Hotel and Tourism Management Institute Switzerland. v1. 2. The unit applies to cooks working in hospitality and catering organisations. v3. docx. 03664B RTO No. All of the learning materials and test books required to complete this course will be provided. 4. It requires the ability to check the quality of food and select correct packaging materials. 0 | Page 6 of 12 • responding to special customer requests and dietary requirements. 0. 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. RTO Works has developed this content in partnership with Reubarquin Press and with the expert industry guidance of Dominique Bendebiza-Caron from. docx from BSBPMG 516 at Lonsdale Institute. Q2: Look at the method for preparing chicken schnitzel. © Sydney City College of Management Pty Ltd RTO: 45203 CRICOS: 03620C Date Revision date Version Page 1 of 13 File Name: SITHCCC027 Student Assessment. 15. APEX AUSTRALIA VOCATIONAL EDUCATION | SITHCCC027 Assessment Pack v1. Upload to Study. au |. These RTO resources will provide you with all the instructions and information required to begin assessingSITHCCC027 Prepare dishes using basic methods of cookery Rockford College BRA. temperature for cooking chicken noodle soup is around 165 degrees F or highest and also its storing. docx from JAMES COOK HOSPITALIT at James Cook University. Other related materials. 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. 00. The cooking time for chicken noodle soup is around 30 to 1 hour included with its preparation timing and all. CRICOS Provide Code: 03882C. SITHCCC027 Prepare dishes using basic methods of cookery maintaining a clean work area disposing of or storing surplus products working safely and hygienically working sustainably working efficiently working within commercial time constraints and deadlines responding to special customer requests and dietary requirements. Transitional provision PAS 19R paragraph 173 provides that an entity shall apply. Level 2,95 Bathurst Street Sydney NSW 2000 RTO Code: 31595 | CRICOS Code: 03602E | Phone: 1300 852 205 (Australia). S Aviation Pty Ltd T/A Australian School of Commerce RTO NO. View SITHCCC027 Student Assessment Task 1. Your SITHCCC027 RTO training package will include this set of materials: Learner. Other related. Learning and Assessment Kit-SITHCCC027 Prepare dishes using basic methods of cookery. Other related materials See more. 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 :. SITHCCC027 Prepare dishes using basic methods of cookery SITHCCC034 Work effectively in a commercial kitchen SITHKOP009 Clean kitchen premises and equipment SITHPAT011 Produce. docx from BSBPMG 516 at Lonsdale Institute. SITHCCC027: Prepare dishes using. ASSESSMENT COVER SHEET & AGREEMENT Qualification: SIT50416 Diploma of Hospitality Management Unit Code & Title: SITHCCC027 Prepare dishes. 3 Minimise waste to maximise profitability of dishes produced. Student Assessment Task SITHCCC027 Prepare dishes using basic methods of cookery First published 2020 RTO. document. Boiling - This entails submerging food in water which has been heated and this approach is utilized for food such as pasta, vegetables and our category. BJSB Pty Ltd. B. SITHCCC027 prepare dishes using basic methods of cookery SAZEDUL MONEM MASUM –. pdf from CE 22 at Peach County High School. edu. docx from MANAGEMENT HUMAN RESO at School of Advance Business and Commerce, Faisalabad. How many meals are required? Describe how you will. 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 Student Declaration: I declare that I have been assessed in this unit, and I have been advised of my result. View SITHCCC027 Student Assessment Tasks. edu. Recipe 1: vegetable chicken soup Ingredients: Chicken 250g Capsicum 2/3 Cabbage 1 cup Peas 1 copy Carrots 2/3 Green chili 3 Eggs 2 Cornflour 3 tbsp. Document sithccc027 student guide rto 41380 cricos. Assessment Task 1: Knowledge questions Information for students Knowledge questions are designed to help you demonstrate the knowledge which you. It describes the practise of gathering and setting up all of the materials, utensils, and equipment required for a particular meal or recipe. docx from COOKERY SITXGLC001 at University of New South Wales. Cranberry Case MGT 624. View SITHCCC027 Service Planning. Our trainers are highly qualified and experienced professional with relevant industry experience and our training materials are practical, up-to-date and industry relevant. RADIX EDUCATION PTY. SITHCCC027 - Prepare dishes using basic methods of cookery Student Assessment Tasks Questions 1. Briefly explain the purpose/use of each of these knives: Chef The chef knife is used for a variety of tasks such as cutting. Describe each of the following cookery methods and how they impact different types of food. 0. v1. SITHCCC027 Prepare dishes using basic methods ofPage 27 of 71 SITHCCC027 S2 Student Assessment Pack v11 Durban International from MANAGEMENT 10 at Invertis University. Dish _____ of 6 Assessment- specific. 00 $525. pdf. 1 | Page 10 of 18. Logbook summary Use this list to keep track of your progress. Food types may be. Log in Join. docx from COOKERY SITXINV006 at The University of Sydney. Expert Help. 1_2023 Q7: Satisfactory response Greenwich College | ABN 31 114 584 940 | RTO 91153 | CRICOS 02672K Page 13 of 16 SITHCCC027| Prepare dishes using basic methods of cookery - Task 1 V1. 0 Updated 14 July 2022 AIC ( from COOKERY SITXFIN003 at Western Sydney University. View Assessment - SITHCCC027-LearningActivityBook-V1. View SITHCCC027 - Student Logbook. 4. Describe each of the following cookery methods and how they impact different types of food. Explain your decision. University of the Punjab, Quid-e-Azam. Students are issued with the required learning and assessment materials for each unit. SITHCCC027 Prepare dishes using basic methods of cookery Chambers School of Business| CRICOS Code: 03867B | RTO ID: 45629 Page 3 of 13 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. ANIE SITHCCC027 SAT V10 Page 14 of 26 SITHCCC027 Prepare dishes using basic from BSBLDR 602 at The University of Sydney. 1_NICOLE. v1. SITHCCC027 RTO Materials – Prepare Dishes Using Basic Methods of Cookery. Other related materials See more. View Assignment - SITHCCC027 Student Logbook. SITHCCC027 - Prepare dishes using basic methods of cookery Student Assessment Tasks Questions 1. 4 hours Refresher Do research, take notes or review your classroom materials on the following: Communicating and working with a team. RTO ID: 45629 Page 6 of 7. Anti-Nutritional Factors. 1 20220823 3 The cookery method that I would use depends on the type of dish being prepared. Cleaning materials and equipment SITHCCC023 Use food preparation equipment & SITHCCC027 Prepare dishes using basic methods of. Neatly fold the ends to seal and form a parcel. SITHCCC027 prepare dishes using basic methods of cookery SITHCCC027 Prepare dishes using basic methods of. But because broiled steak is cooked for such a long time at a high. behaviour-change-assignment. au |. SITHCCC027| Prepare dishes using basic methods of cookery - Task 1 V1. Study Resources. Confirm food preparation requirements from standard recipes, lists and other workplace information. docx. edu. docx from ACCOUNTING TAXATION at Bahauddin Zakaria University, Multan. Week 5 Study Guide. docx. LTD. It means acknowledging the work of others while developing your own insights, knowledge, and ideas. Other related materialsSITHCCC027 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. v1. , boiling, roasting or blanching). Expert Help. 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 Logbook summary Use this list to keep track of your progress. Ingredient Qty Qty/serves Qty x serves required Extra virgin oil 1 ½ tp 1 ½ tp 1 ½ x 3 = 4. Level 2,95 Bathurst Street Sydney NSW 2000 RTO Code: 31595 | CRICOS Code: 03602E | Phone: 1300 852 205 (Australia) | +61 02 8031 7727. Explain your decision. The unit applies to cooks working in hospitality and catering organisations. 4 Preparing for assessment. Selecting the right type and size of equipment is determined by the following factors: • Size of the establishment • Energy efficiency • Must meet all the food safety. 1 (1). SOC 02. edu. SITHCCC027 - Prepare dishes using basic methods of cookery Chambers School of Business| CRICOS Code: 03867B | RTO ID: 45629 Page 4 of 29 i In this section, student will note down the discussion of the above activity Page 9 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. 07. These labels are found on products themselves and provide information on the materials used to make. Ensure the fryer is placed on a stable surface away from flammable materials. Question 2 You need to pass the files to Sarah your leasing assistant. Select type and size of knives and other equipment suitable to requirements. View Assessment - SITHCCC027 Prepare Dishes Using Basic Methods of Cookery. utensils • whisk • steamer • spoons and ladles • temperature probe • thermometer • food safe gloves • cleaning materials and. 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. docx from MANAGEMENT HUMAN RESO at School of Advance Business and Commerce, Faisalabad. Cook menu items according to menu type and service style, using appropriate cookery methods. 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. When simmering, a small bubble (or two) should break through the surface of the liquid every second. These SITHCCC027 RTO materials are being developed by Precision RTO Resources. docx. Other related materials See more. It may refer to your own workplace/organisation, or to a simulated business provided by your assessor. By focusing on providing well researched, real world RTO resources, we’re able to create SIT learning and assessment materials for a wide range of topics including hospitality, commercial cookery and more. :45062 | CRICOS:104311J | L4 & L5, 14 Railway Parade,. Doc Preview. docx from GH 775 at Karachi School for Business & Leadership. unit 3 challenge. This VET resources package includes training materials for a single unit of competency, SITHCCC027 Prepare dishes using basic methods of cookery. This unit describes the performance outcomes, skills and knowledge required to prepare and cook a range of poultry dishes following standard recipes. 0 | Page 1 of. This includes material sourced from the internet, RTO staff, other students, and from published and unpublished work. docx from SITHCCC 027 at Imagine Education. docx from IS MISC at Madina College of Commerce, Faisalabad. To prepare the ‘Production Plan’, you need to complete ingredients and. An ingredient list has been provided for you or you may like to use your organisation’s standard template. View Assignment - SITHCCC027 Student Logbook (1). edu. 2023 Page | 2 International College of Australia Pty Ltd T/A Western Sydney College RTO: 45360 | CRICOS: 03690M Information for Student: All work is to be entirely of the student. Identified Q&As 40. 10 Place on a lightly greased baking tray and brush the surface of the parcel with butter. edu. Select the cooking times and. docx. The assessment tasks include Knowledge Assessment where you need. 5 Add the olive oil to the saucepan and heat. docx from COOKERY SITHCCC003 at Central Queensland University. As one of the foundational courses in Hospitality and Cookery, we’ve created our SITHCCC027 resources to. docx 3 of you must check when collecting these from storage areas or upon delivery from stores to ensure quality and. This cover page is not included in Catapult Smallprint’s printed books. CRICOS Code: 03867B | RTO ID: 45629 Student Logbook SITHCCC027 - Prepare dishes using basic methods of cookery. Ensure that you: review the advice to students regarding answering knowledge questions in the Hospitality Works Student User Guide comply. SITHCCC027 Prepare dishes using basic methods of cookery Unit/Assessment Mapping (Extract) This Unit/Assessment Mapping extract is taken from Catapult Smallprint’s full hardcopy Trainer/Assessor Guide for the unit SITHCCC027. 0. xlsx. You will find a Student Assessment Agreement in Appendix B of your Hospitality Works Student User Guide or your RTO will provide you with one. Method 1 Brunoise the onion and chop the garlic. test prep. 1_2023 Purpose of the assessment: Demonstrate the knowledge evidence required to complete the tasks outlined in this unit's elements and performance criteria. trading as SITHCCC027 Student Pack The Imperial College of Australia Version: February 2023 CRICOS ID: 02858M, RTO ID: 121966 Australian Harbour International College, 114-120 Castlereagh Street, Sydney NSW 2000, Australia |RTO NO: 41338 | CRICOS Provider Code: 03449J SITHCCC027 Prepare Dishes Using Basic Methods of Cookery Version V1. Your SITHCCC027 RTO training package will include this set of materials: Learner Resource; Trainer Manual; Learning Activity Workbook; Mapping Tool; Access to Virtual Workplace Resources (wherever applicable) PowerPoint; SITHCCC027 e-Learning Resources (Optional) Application This unit describes the performance outcomes, skills and knowledge required to use a range of basic cookery methods to prepare dishes. View SITHCCC027 Student Logbook. f Level 11, 190 Queen St, Melbourne, 3000. Match them correctly. Other related materials See more. 1| Page 3 of 19 Assessment 1 – Written Questions Instructions: • This is an individual assessment. Delivery: Find RTOs approved to deliver this unit of competency. 3. What are the mise en place. Other. SITHCCC027 LEARNER ASSESSMENT PACK 22 2. SITHCCC027 Contents Introduction. Assessors must satisfy the Standards for Registered Training.