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ASSESSMENT C – WORK BOOK – SHORT ANSWER Teaching Team HOSPITALITY Student Name SURAJ SHARMA Student No. CBC190953 Teacher ABDUL Semester/Year March 2020 Program Name and Code SIT40516 – CERTIFICATE IV IN COMMERCIAL COOKERY Unit Name and Code SITHFAB016– PROVIDE ADVICE ON FOOD Assessment Description and Version ASSESSMENT C – WORK BOOK – SHORT ANSWER INSTRUCTIONS TO CANDIDATES This assessment is made up of short answer questions. The questions are divided into sections according to the elements within the unit of competence. There are four sections in this unit. You are required to provide a response to all questions in each section. You may source information to answer the questions from the learner guide multimedia or paper-based resource for this unit. There may be variations to these Instructions to Candidates for specific examinations. Your Supervisor will explain any specific requirements. Q1 S U DNS Q2 S U DNS Q3 S U DNS Q4 S U DNS Q5 S U DNS Q6 S U DNS Q7 S U DNS Q8 S U DNS Q9 S U DNS Q10 S U DNS Q11 S U DNS Q12 S U DNS Q13 Q14 Q15 Q16 Q17 Q18 S U S U S U S U S U S U
DNS Assessor Comments and Feedback: The Students overall result was: Satisfactory Unsatisfactory Resit Required Choice Business College Pty Ltd ABN 28 130 302 000 | RTO 41297 | CRICOS PROVIDER CODE 03444C V 2.0 Last updated 31 October 2017
SITHFAB016 – PROVIDE ADVICE ON FOOD – Work Book – Short Answers Student Name SURAJ SHARMA Examiner Name Student Signature SURAJ Examiner Signature Date 10/03/2020 Date SECTION 1: RESEARCH INFORMATION ON FOOD Q1: Scallop and pancetta stack with mashed peas and beef fillet with truffle mayonnaise are new on the menu. You don’t know what pancetta is and have never heard of truffle mayonnaise. List three ways you could find out what they are before service starts. The three ways I can found out what they are: Computer data, including internet Trade shows and exhibitions Recipes and menus Q2: Provide five examples of current knowledge you should take responsibility for developing in order to provide informed advice to your customers and new information to your team. Any five examples of current knowledge we should take responsibility for developing in order to provide informed advice to our customers and new information to your team are: What current market trends is your organisation following? What exactly are the items on your menu? What ingredients do your menu items contain?

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