SITHCCC008 Assessment 1 -Portfolio.docx - Assessment Tasks and Instructions Student Name Student Number Course and Code Unit(s of Competency and Code(s

SITHCCC008 Assessment 1 -Portfolio.docx - Assessment Tasks...

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Assessment Tasks and Instructions Student Name Student Number Course and Code Unit(s) of Competency and Code(s) SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes Stream/Cluster Trainer/Assessor Assessment for this Unit of Competency/Cluster Details Assessment 1 Portfolio 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 SIT Version 1.1 1 of 13 ©Futura Group 2017
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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 ingredients used in standard recipes for vegetable, fruit, egg and farinaceous dishes, relating to: o convenience products o fresh products contents of stock date codes and rotation labels characteristics of different vegetable, fruit, egg and farinaceous dishes: o appearance and presentation o classical and contemporary variations o freshness and other quality indicators o nutritional value o service style o taste o texture accompaniments and sauces for vegetable, fruit, egg and farinaceous dishes historical and cultural origin of different vegetable, fruit, egg and farinaceous dishes and products cookery methods for vegetable, fruit, egg and farinaceous dishes listed in the performance evidence health risks associated with raw egg products and alternative egg products culinary applications which use eggs as specified in the performance evidence mise en place requirements for vegetable, fruit, egg and farinaceous dishes appropriate environmental conditions for storing food products to: o ensure food safety o optimise shelf life
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