SITHCCC005 Assessment 2 .06.2019[RE] (1).docx - Empowering...

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Empowering knowledge for corporate excellenceSIT30816Certificate III in CommercialCookerySITHCCC005Prepare dishes using basic methods ofcookeryAssessment 2 – Practical ObservationStudent name___YOONJOO CHOI_____SIT Version 1.2 ©AILFE August 2017
Due date__ 10. 06. 2019______________Assessment Tasks and InstructionsStudent NameYOONJOO CHOIStudent NumberAILFE01965CourseCert III Commercial CookeryCourse CodeSIT30816Unit(s) of Competency and Code(s)Stream/ClusterCookery StreamTrainer/AssessorAssessment for this Unit of Competency/ClusterDetailsAssessment 1Short AnswerAssessment 2 Practical ObservationAssessment 3Assessment conducted in this instance: Assessment 1 2 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 assessmentSignatureYJ CHOIDate10. 06. 2019Assessor to completeI agree the adjustments applied to this assessment are reasonableNameSignatureDateSIT Version 1.2 ©AILFE August 2017
SIT Version 1.2 ©AILFE August 2017
Assessment GuidelinesWhat will be assessed – Performance EvidenceThe purpose of this assessment is to check your ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:follow standard recipes for dishes that demonstrate use of each of the following major food types:odairy products odry goodsofrozen goodsofruitomeatopoultryoseafood ovegetablesdemonstrate food safety practices for handling and storing each of the major food typesuse each of the following cookery methods and complete mise en place activities when preparing the above dishes:obakingoblanchingoboilingobraisingodeep-fryingogrillingopoachingoroastingoshallow frying (pan-fry, sauté or stir-fry)osteamingostewingomicrowavingprepare the above dishes for at least six different customers:owithin commercial time constraints and deadlinesoreflecting required quantities to be producedodemonstrating portion control proceduresoresponding to special customer requests and dietary requirements.Place/Location where assessment will be conductedPanorama Kitchen, Osborne ParkResource RequirementsRecipes,Instructions for assessment including WHS requirementsYou are required to complete each task for this assessment as outlined below, following the relevant recipes, SIT Version 1.2 ©AILFE August 2017
Work Place Health and Safety practices and Hygiene procedures as instructed during the training sessions you have participated for this unit of competency.

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