SITHKOP005 Assessment 2 -Practical Observations.docx - Assessment Tasks and Instructions Student Name Student Number Course and Code Unit(s of

SITHKOP005 Assessment 2 -Practical Observations.docx -...

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Assessment Tasks and Instructions Student Name Student Number Course and Code Unit(s) of Competency and Code(s) SITHKOP005 Coordinate cooking operations Stream/Cluster Trainer/Assessor Assessment for this Unit of Competency/Cluster Details Assessment 1 Assignment Assessment 2 Practical Observations 1+2 Assessment 3 Log Book Assessment conducted in this instance: Assessment 1 2 3 Reasonable Adjustment 1. Has reasonable adjustment been applied to this assessment? No No further information required Yes Complete 2. 2. Provide details for the requirements and provisions for adjustment of assessment: Student to complete My assessor has discussed the adjustments with me I agree to the adjustments applied to this assessment Signature Date 2 nd Assessor to complete I agree the adjustments applied to this assessment are reasonable Name Signature Date Assessment Guidelines What will be assessed – Performance Evidence The purpose of this assessment is to check your ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and: SIT Version 1 ©Futura Group 2016
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supervise food production processes and monitor and report on the quality of kitchen outputs for a minimum of twelve complete service periods (shifts) including: o development of: kitchen workflow schedules mise en place lists food preparation lists o calculating and ordering food supplies for at least four of the types of food service styles listed in the knowledge evidence coordinate cooking operations within commercial time constraints for food production processes, which must include at least two of the following categories: o bulk cooking o cook chill for extended life o cook chill for five day shelf life o cook freeze o fresh cook. Place/Location where assessment will be conducted RTO to complete Resource Requirements Refer to the Assessment conditions attached to the Futura Group Mapping Document located in the teacher support tools folder or the “Assessment Conditions” for this unit in the SIT 1.0 Training Package. Recipes Instructions for assessment including WHS requirements Assessment 2 consists of 2 Practical observations of practical service instance where you coordinate cooking operations using 2 of the following food production processes during your 12 service instances supported by the log book service instances: bulk cooking cook chill for extended life cook chill for five day shelf life cook freeze fresh cook. using any 2 of the following food service styles: à la carte buffet SIT Version 1 ©Futura Group 2016
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