SITHCCC001 Assessment 1 -Short Answers (1).docx -...

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Assessment Tasks and InstructionsStudent NameStudent NumberCourse and CodeUnit(s) of Competency and Code(s)SITHCCC001 Use food preparation equipmentStream/ClusterTrainer/AssessorAssessment for this Unit ofCompetency/ClusterDetailsAssessment 1Short answer questionsAssessment 2Practical ObservationAssessment 3Assessment conducted in this instance:Assessment 123Reasonable AdjustmentHas reasonable adjustment been applied to this assessment?NoNo further information requiredYesComplete 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 reasonableNameSignatureDateAssessment Guidelines
What will be assessedThe purpose of this assessment is to assess your knowledge required to complete the tasks outlined in elementsand performance criteria of this unit:meaning and role of mise en place in the process of preparing, cooking and presenting foodessential features and functions of, and safe operating practices and maintenance requirements for, thefollowing equipment used in food preparation:commercial:blendersfood processorsgratersmixersknife sharpening equipmentsharpening steels and stonesknives:butcher and boningcheffilletingpaletteutilityvegetablemeasurespeelers, corers, and slicersscalesthermometerswhisksfood safety practices for handling different food typescleaning practices and agents suitable to range of equipment in useprecision cuts used in a commercial kitchen:brunoisechiffonnadeconcassejardinièrejuliennemacédoinemirepoixpaysannesafe operational practices using essential functions and features of equipment used to prepare:
dairy productsdry goodsfruitgeneral food items:meatpoultryseafoodvegetablessafe operational practices for maintenance and minor adjustments of equipment:adjusting bladesoiling machines.Place/Location where assessment will be conductedRTO to completeResource RequirementsPen, paper, calculatorInstructions for assessment including WHS requirementsYou are required to address each question in this assessment.Once you have completed all questions, check all responses and calculations.Your trainer will be providing you with feedback.Statement of AuthenticityI acknowledge that I understand the requirements to complete the assessment tasksThe assessment process including the provisions for re-submitting and academic appeals were explained tome and I understand these processesI understand the consequences of plagiarism and confirm that this is my own work and I haveacknowledged or referenced all sources of information I have used for the purpose of this assessmentStudent Signature:Date://201This assessment:First Attempt2nd AttemptExtensionDate://

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Term
Two
Professor
N/A
Tags
Knife, peelers

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