SITHCCC014 Assessment 1 -Assignment.docx - Assessment Tasks and Instructions Student Name Mohammad Kalim Student Number 1234 Course and Code Unit(s of

SITHCCC014 Assessment 1 -Assignment.docx - Assessment Tasks...

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Assessment Tasks and Instructions Student Name Mohammad Kalim Student Number 1234 Course and Code Unit(s) of Competency and Code(s) SITHCCC014 Prepare meat dishes 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 23.09.2019 2 nd Assessor to complete I agree the adjustments applied to this assessment are reasonable Name Signature Date Assessment Guidelines
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What will be assessed 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 meat dishes o classical and contemporary meat dishes o different cuts of meat and styles of cooking contents of stock date codes and rotation labels meat classifications characteristics of meat products and meat dishes: o appearance o fat content o freshness and other quality indicators o primary, secondary and portioned cuts o nutritional value o taste o texture historical and cultural origin of different meat products and meat dishes preparation techniques for different cuts and types of meat specified in the performance evidence cookery methods for different cuts and types of meat specified in the performance evidence equipment used to prepare and produce meat dishes: o knife care and maintenance o essential features and functions o safe operational practices mise en place requirements for meat dishes appropriate environmental conditions for storing meat and meat products to: o ensure food safety o optimise shelf-life safe operational practices using essential functions and features of equipment used to produce meat dishes. Place/Location where assessment will be conducted including timeframes SSH to complete Resource Requirements Pen, paper, calculator, Recipes relevant to the unit of competency e.g. e-coach recipes listed in SITHCCC014 or the following recipe source: ___________________________________ Instructions for assessment including WHS requirements You are required to address each question in this assessment.
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Once you have completed all questions, check all responses. Your trainer will be providing you with feedback. The information you provide in this assignment may be followed-up with questions from your trainer before the final practical assessment. It is therefore essential that you have sufficient knowledge to explain and substantiate all information you provide in this paper.
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