SITHKOP002_Student Assessment v6.2 (2).docx - Imagine Education Student Assessment Feedback Form Student Name Unit Assessment SITHKOP002 Plan and cost

SITHKOP002_Student Assessment v6.2 (2).docx - Imagine...

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Student Name: Unit: SITHKOP002 Plan and cost basic menus Assessment Satisfactory (S) / Not Yet Satisfactory (NYS) Date Comment Assessor’ s Initial: Assignment Project Practical observation Feedback from the Student: I have been provided with feedback on this assessment from the assessor for this unit Student Signature: Overall competency has been achieved: YES NO Assessment submitted past end date Assessor’s Name: Michelle Fuller Result Date : Assessor’s Signature: /var/filecabinet/temp/converter_assets/e9/bc/e9bcd5632ccb2af846fbf568673885a03c8816bd.docx Imagine Education Student Assessment Feedback Form
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Course Code SIT30816 Course Name Certificate III in Commercial Cookery Unit Code SITHKOP002 Unit Name Plan and cost basic menus Due Date ________________ Assessment Name Assignment Project Practical Observation Student No. ________________ Student Name _____________________________ Student Phone ________________ Student Email _____________________________ Student Declaration I declare that this assessment is my own work and where my work is supported by documents from my workplace placement/employer permission has been granted. Note: This assessment will not be accepted unless all sections have been completed and the front cover has been signed and dated. Student Signature ______________________________________________________________ Office Use Only Date/s Received: ___/___/___ ___/___/___ ___/___/___ Date/s Assessed: ___/___/___ ___/___/___ ___/___/___ Result of Assessment: ___________ ___________ ___________ Entered on Training Plan Moderation Signature Note for Assessors: Filling out the above Office Use Only section as part of an electronic submission will operate in the same way as physically signing this cover sheet. If not physically signed, Assessor must print their name in signature box. /var/filecabinet/temp/converter_assets/e9/bc/e9bcd5632ccb2af846fbf568673885a03c8816bd.docx Imagine Education Student Assessment Cover Sheet
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Course: SIT30816 Certificate III in Commercial Cookery Unit Code: SITHKOP002 Unit Title: Plan and cost basic menus Assessment 1 Your task You are required to complete all questions and tasks for assessment. Q1. List three (3) sources of information you can use in your workplace to obtain information on customer profile and food preferences: Source of information 1.in the tikect was ordering the food 2.the customer inform about your special dietary 3.you ask to the customer directly. Q2. What are two (2) service style(s) and cuisine(s) popular on the gold coast? List menu examples which are used for each service style or type of cuisine used: Cuisine Service Style Menu examples NERO DINING European, Australian cuisine Relax and enjoy an extensive Spanish and Italian style modern Australian menu created by our Owner and Chef including cured meats, seafood, pasta's and mouth watering desserts. Perfectly situated away from the hustle and bustle, nestled between T.E. Peters Drive and Sunshine Boulevard, Nero offers a restaurant with a cool and relaxed vibe just a stone's throw from the Casino and central Broadbeach FULL MENU Ea 4 Today's Fresh Oysters, Ea 5 Woodfired Corn, Spicy Aioli, Pecorino 22 Cured Meats, Pickled Fennel 18 Burrata, Nduja, Breadcrumbs 24 Cured Kingfish grapefruit, buttermilk, red chilli 20 Poached and Burnt Figs macadamia, pine mushrooms /var/filecabinet/temp/converter_assets/e9/bc/e9bcd5632ccb2af846fbf568673885a03c8816bd.docx Imagine Education Assignment
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