SITHCCC006 Assessment 1 -Portfolio V 3.1.doc - Assessment...

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Assessment Tasks and Instructions Student Full Name Preferred Name Unit code SITHCCC006 Unit Name Prepare appetisers and salads Trainer/Assessor Due Date As per coversheet given in class or as per instructed in class Assessment for this Unit of Competency/Cluster Details Assessment 1 Portfolio Assessment 2 Written assessment (on cover sheet) Assessment 3 Practical observation Attempt Number Student to highlight correct attempt number. Assessors to adjust if not correct or entered. By due date or before Corrections to be made within 2 weeks Only when needed. Fees may apply. 1 2 3 Assessments must be your OWN work . Fees will apply if proven and an alternate assessment may be given. Current Grade of this assessment  S  NYS  RE  NS  PTC  RS  W  F S = Satisfactory, NYS = Not Yet Satisfactory, RE = Reschedule due to no attendance, NS = No Submission received, PTC = Practical to be completed, RS = Re-sit practical, W = Withdrawn from unit, F = Fail Feedback / Comments Assessment Guidelines SIT Version 1 1 of 12 /var/filecabinet/temp/converter_assets/84/d9/84d956141881ada906650062fe532cbfa3ab7dac.doc
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 commonly used in the production of different appetisers and salads contents of stock date codes and rotation labels and their implication for food quality standards characteristics of different appetisers and salads: 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 quality indicators for appetisers and salads cookery methods for appetisers and salads dressings, sauces and garnishes for salads mise en place requirements for appetisers and salads appropriate environmental conditions for storing appetiser and salad products to: o ensure food safety o optimise shelf life safe operational practices using essential functions and features of equipment used to produce appetisers and salads . Place/Location where assessment will be conducted AHTS TRAINING AND EDUCATION Resource Requirements Pen, paper, calculator, Recipe card templates, recipes relevant for the unit SITHCCC006 Prepare appetisers and salads, from the e-coach recipes , Futura recipe book or any other relevant source which must be stated here: ______________ __________________ Instructions for assessment including WHS requirements You are required to address each question in this assessment. Once you have completed all questions, check all responses and calculations and attach all recipes and the workflow-plan to this portfolio Your trainer will be providing you with feedback.

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