SITHCCC012 Assessment.docx - Assessment Tasks and Instructions Student Name Student Number Course and Code Unit(s of Competency and Code(s

SITHCCC012 Assessment.docx - Assessment Tasks and...

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Assessment Tasks and Instructions Student Name Student Number Course and Code Unit(s) of Competency and Code(s) Stream/Cluster Trainer/Assessor Assessment for this Unit of Competency/Cluster Details Assessment 1 Assignment Assessment 2 Practical Observation Assessment 3 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 SIT Version 1 1 of 14 ©Futura Group 2016
The purpose of this assessment is to assess your knowledge required to complete the tasks outlined in elements and performance criteria of this unit: culinary terms and trade names for: o ingredients commonly used in the production of different poultry dishes o a variety of classical and contemporary poultry dishes o different cuts of poultry and styles of cooking contents of stock date codes and rotation labels characteristics of poultry products and poultry dishes: o appearance o fat content o freshness and other quality indicators o nutritional value o taste o texture historical and cultural origin of different poultry products and poultry dishes essential characteristics of poultry types listed in the performance evidence and cuts preparation techniques for different cuts and types of poultry specified in the performance evidence cookery methods for different cuts and types of poultry specified in the performance evidence equipment used to produce poultry dishes: o knife care and maintenance o essential features and functions o safe operating practices mise en place requirements for poultry dishes appropriate environmental conditions for storing poultry products and dishes to: o ensure food safety o optimise shelf life safe operational practices using essential functions and features of equipment used to produce poultry dishes. Place/Location where assessment will be conducted RTO to complete Resource Requirements Pen, paper, calculator, internet access Instructions for assessment including WHS requirements You are required to address each question in this assessment. Once you have completed all questions, check all responses and calculations. Your trainer will be providing you with feedback. SIT Version 1 2 of 14 ©Futura Group 2016

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