SITHCCC013 Unit Assessment Pack Version 8.docx - Unit Assessment Pack(UAP – Cover Sheet Student and Trainer/Assessor Details Student ID 2500 Student

SITHCCC013 Unit Assessment Pack Version 8.docx - Unit...

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Unit Assessment Pack (UAP) – Cover Sheet Student and Trainer/Assessor Details Student ID 2500 Student name Gurwinder Kaur Course and Unit Details Course code SIT30816 Course name Certificate III in Commercial Cookery Unit code SITHCCC013 Unit name Prepare seafood dishes Student Declaration I certify that the work submitted for this assessment pack is my own. I have clearly referenced any sources used in my submission. I understand that a false declaration is a form of malpractice ; I have kept a copy of this assessment pack and all relevant notes, attachments, and reference material that I used in the production of the assessment pack; For the purposes of assessment, I give the trainer/assessor of this assessment the permission to: o Reproduce this assessment and provide a copy to another member of staff; and o Take steps to authenticate the assessment, including communicating a copy of this assessment to a checking service (which may retain a copy of the assessment on its database for future plagiarism checking). Student signature: ________Gurwinder Kaur________________________ Date: __11__/___11__/____2019__________ RTO Connect Pty Ltd T/A Australian Study Link Institute Version8.0 1
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Assessment Plan To demonstrate competence in this unit, you must be assessed as satisfactory in each of the following assessment tasks. Evidence recorded Evidence Type/ Method of assessment Sufficient evidence recorded/Outcome Unit Assessment Task 1 Unit Knowledge Test (UKT) S / NS (First Attempt) S / NS (Second Attempt) Unit Assessment Task 2 Role Play (RP) S / NS (First Attempt) S / NS (Second Attempt) Unit Assessment Task 3 Unit Skills Test (UST) S / NS (First Attempt) S / NS (Second Attempt) Final result C/NYC Date assessed Trainer/Assessor Signature RTO Connect Pty Ltd T/A Australian Study Link Institute Version8.0 2
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Assessment Conditions Unit purpose/application This unit describes the performance outcomes, skills and knowledge required to prepare and cook a range of fish and shellfish dishes following standard recipes. It requires the ability to select, prepare and portion seafood, and to use relevant equipment, cookery and food storage methods. The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers. It applies to individuals who work under the guidance of more senior chefs. They demonstrate autonomy and judgement to complete routine activities and take limited responsibility in known and stable contexts within established parameters. No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.
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