SIT20516 Certificate II in Asian Cookery Assessment Answer
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The type of customers encountered is vegetarian, non-vegetarian, health-conscious, nutritious eating, and junk eating. So, the survey was conducted amongst the Australian adults to get the food review on different parameters that include taste, quality, freshness, nutrition, and good packaging for packaged food.
In Asian countries, it is found that the consumption rate of seafood is increasing like tuna fish, mud crab, jewfish, and yabby, etc. It is the largest producer of rock lobster. The given cuisines are the popular ones in the Asian region.
- Chicken with corn soup
- Meat pies
Menu Types used in the establishment
1. A la carte: Type of food which can be ordered separately
2. Buffet: Serving of food in a public area
3. Cyclical: This type of menu is repeated from time to time
4. Degustation: This type of menu represents the chef's signature dishes on a single plate which plays with the gustatory system, senses, culinary art, and experiments with the dish
5. Ethnic: A type of menu that represents its native culture
6. Set, table d’hote: Type of multi-course meals
7. Seasonal: Using food that is available in the season
The management of Risk
The management and assessment of risk is a process that is carried out at the designated place to classify and identify the type of risk, its risk level, and plan for the management process where different practices and steps are involved to resolve the risk. The risk could be of different purpose it may cause health problems to the individual, may cause damage to the work area, damage caused due to natural disaster, and other company-related loss also fall under types of risk at the occupational premises. Laws and regulations are formed to encourage the protection of employees and others in the workplace from any kind of harm and damage. Different regulations are formed and targeted at different types of hazards. One of the examples is health and safety which provides the following:
- Identification of the reason behind an injury and illness around the business
- How serious are the damage and illness?
- Actions to resolve and eradicate the hazard or control it.
Assessment of the risk is majorly performed where the elimination of the risk is not possible the risk is being controlled to its maximum extent to reduce its impact on the workers and others. There are several steps given by different agencies and regulatory bodies to be followed to ensure high health and safety at the workplace.
It is a primary assessment tool that ensures the health and safety of the workers including others present at the workplace. Many people are not aware of the legal requirements and actions in ensuring the health & safety of the workers. Another definition of risk assessment is defined as a planned process that combines the identification of the hazards followed by the evaluation of any connected risks in the workplace, Final step is the implementation of control measures to eliminate or control the risks.
- Accident: Unplanned loss due to any tragic event
- Hazard: Capable of causing harm
- Risk: Results from a hazard causing event or particle
Work Health and Safety Management system provides the measures and evaluation process for the risk assessment.
The risk assessment is a very important tool to bring an effective risk management plan. This is legal work and needs for the employer and must be documented accordingly. It is well planned and executed to ensure risks to the health, safety, and wellbeing of the workers which are either removed or controlled.
The implementation process includes the following:
- Bringing out an accurate and relevant risk assessment of the hazard
- Reviewing the control measures and take down the required ones according to your risk classification
- Providing training to the employees
Steps involved in the risk assessment process
The employer is responsible for carrying out the risk assessment plan at the workplace or appoint someone else to do so who is capable of it. The WHS states that the employer should make sure of taking accurate and relevant steps for planning effectively, organizing sources, proper monitoring, and reviewing other parameters and requirements. The failure and effectless plans are guided by the management department of the business who is responsible to ensure effective implementation of the risk assessment plan in the organization.
Following the hazard identification, the risk connected to it are then evaluated and with the help of the given steps, the assessment is done to minimize the risk effect. This step is followed by the employer who conveys the plans of risk assessment to the relevant departments.
The communication part has to very good and effective to ensure it reaches the correct person who will carry the further process of assessment and control the potential hazards developed by the particular risks. The person who will take further responsibility must be provided with the best place with sufficient resources of hazards identification documents, etc. Full participation in controlling the risk has to be made.
The timeline for the complete risk assessment must provide you with maximum control measures and risk elimination. Appropriate risk assessments should be monitored according to the accident, event, tragic incident, etc. When the implementation part is done review it properly and tally the results and see the probability of upcoming results. Any changes to the implementation plan should be communicated and reviewed accordingly. The performed assessments should be reviewed and check for other better plans if possible.
How can we help you for SIT20516 Certificate II in Asian Cookery ?
We are offering students with the concepts and strategies in Certificate II in Asian Cookery and introduces you with the regulatory framework which includes the process of creating execution plans and how it is communicated. We will take you through practical knowledge and skills which are important for strategic analysis and implementing plans for better management. The units provided in the course will make you understand the basic concepts related to cookery and how it is implemented and run, what are the acts and regulations behind it.
Description of the course
The given course covers all the designing and evaluating of Cookery equipment and systems, management and assessment part of the risk which is associated with hazardous design, areas and evaluate the potency and protection aspects of the instrument and cookery systems, providing with protection technical advice and installations related to protection from risks. There is no legislation, licensing, or certification needed for the application to this course during the time of publication.
Contents in the package
Type of Units