SITHCCC006_student version.docx - SITHCCC006 Prepare appetisers and salads Assessment Resource Summary Unit Details SITHCCC006 Prepare appetisers and

SITHCCC006_student version.docx - SITHCCC006 Prepare...

This preview shows page 1 - 4 out of 16 pages.

SITHCCC006 Prepare appetisers and salads Assessment Resource Summary Unit Details SITHCCC006 Prepare appetisers and salads Assessment Methods Written Assessment Assessment 1 Written questions Demonstration of skills in Practice Kitchen Assessment 2 (observation –Prepare appetisers and salads) Observation and confirmation of skills in the workplace or simulated Assessment 3 Observation in Workplace or simulated V2.1 2018 1
SITHCCC006 Prepare appetisers and salads – Short answer Unit Summary This unit describes the performance outcomes, skills and knowledge required to prepare appetisers and salads following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery and food storage methods. The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers. It applies to individuals who work with very little independence and under close supervision and guidance of more senior chefs. They follow predefined organisational procedures and report discrepancies to a higher level staff member for action. No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication. Prerequisite Units SITXFSA101 | Use hygienic practices for food safety Co-assessed Units This unit may be co-assessed with any of the food preparation units within this course. V2.1 2018 2
SITHCCC006 Prepare appetisers and salads INSTRUCTIONS TO THE ASSESSOR Conducting Assessments Ensure that student assessments are submitted on time. No late submissions will be accepted. Assess the student’s work strictly adheres to the assessment criteria in the Marking Guides. Plagiarism is strictly prohibited and any student found to have plagiarised for any assessment must be assessed as ‘Not Yet Competent’ by default. He or she will also face disciplinary action in line with OUR Plagiarism Policy. Copying and submitting someone else work would be marked as Not Yet Competent and will incur a fine. Advise the student prior to conducting the assessment what will occur throughout the assessment process and when the assessment will occur After the assessment: provide constructive feedback to the student on their performance during the assessment provide clear Information on ways of overcoming any identified gaps Where the students’ performance is deemed not-satisfactory provide an opportunity for reassessment Assessment Outcome After all of the assessment evidence has been gathered from the assessment tasks for this unit of competency the Assessment Record Sheet will be completed. The Assessment Record Sheet is located in the Student Assessment.

  • Left Quote Icon

    Student Picture

  • Left Quote Icon

    Student Picture

  • Left Quote Icon

    Student Picture