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Assessment Tasks and Instructions Student NameStudent NumberCourse and CodeUnit(s) of Competency and Code(s)SITHCCC008 Prepare vegetable, fruit, egg and farinaceousdishesStream/ClusterTrainer/AssessorAssessment for this Unit of Competency/ClusterDetailsAssessment 1PortfolioAssessment 2Practical ObservationAssessment 3Assessment conducted in this instance: Assessment 1 2 3 Reasonable Adjustment1.Has reasonable adjustment been applied to this assessment?No No further information requiredYes Complete 2. 2.Provide details for the requirements and provisions for adjustment of assessment:Student to completeMy assessor has discussed the adjustments with meI agree to the adjustments applied to this assessmentSignatureDate2ndAssessor to completeI agree the adjustments applied to this assessment are reasonableNameSignatureDate
Assessment GuidelinesWhat will be assessedThe 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 ingredients used in standard recipes for vegetable, fruit, egg and farinaceous dishes, relating to:oconvenience productsofresh productscontents of stock date codes and rotation labelscharacteristics of different vegetable, fruit, egg and farinaceous dishes:oappearance and presentationoclassical and contemporary variationsofreshness and other quality indicatorsonutritional valueoservice styleotasteotextureaccompaniments and sauces for vegetable, fruit, egg and farinaceous disheshistorical and cultural origin of different vegetable, fruit, egg and farinaceous dishes and productscookery methods for vegetable, fruit, egg and farinaceous dishes listed in the performance evidencehealth risks associated with raw egg products and alternative egg productsculinary applications which use eggs as specified in the performance evidencemise en place requirements for vegetable, fruit, egg and farinaceous dishesappropriate environmental conditions for storing food products to:oensure food safetyooptimise shelf lifesafe operational practices using essential functions and features of equipment used to produce vegetable, fruit, egg and farinaceous dishes.