83%(6)5 out of 6 people found this document helpful
This preview shows page 1 - 5 out of 137 pages.
The preview shows page 4 - 5 out of 137 pages.
SITHKOP002Plan and cost menusAssessment
SITHKOP002 – AssessmentInstructions to Students:Student name:Completethe cover sheet and ensure you accept,sign and datethe student declaration on the StudentLearning Management System (LMS).Read through and follow all instructions provided.Complete each assessment task/activity.Submit your assessment to the Student Learning Management System (LMS)by the due date.Ensure your submission identifiesyour name, unit code and title.You are required to:Plagiarism is ‘a practice that involves the using of another person’s intellectual output and presenting itas one’s own’. This includes the presentation of work that has been copied, in whole or part, from othersources (including other students’ work, published books or periodicals, the Internet, unpublishedworks or unauthorised collaboration with other persons), without due acknowledgement.PLAGIARISM AND COLLUSIONA student found to have plagiarised material will be instantly graded Not Yet Competent (NYC) and maybe subject to one or all of the following:Referral of the matter to the Academic Coordinator for:an intervention meeting, issuing of writtenwarning, clarification regarding assessment re-submission requirements and allocation of additionalassessment tasks.Referral of the matter to the Director for:official disciplinary action by Frontier Education and/orsuspension from the course.CONSEQUENCES OF PLAGIARISM AND COLLUSIONPage|2Name:SITHKOP002 – AssessmentVersion: V.2019.1Last Reviewed: January 2019Page|2
SITHKOP002 – AssessmentPage|3Name:SITHKOP002 – AssessmentVersion: V.2019.1Last Reviewed: January 2019Page|3
SITHKOP002 – AssessmentUnit descriptionThis unit describes the performance outcomes, skills and knowledge required to plan and cost basic menus for dishesor food product ranges for any type of cuisine or food service style. It requires the ability to identify customerpreferences, plan menus to meet customer and business needs, cost menus and evaluate their success.It does not cover the specialist skills used by senior catering managers and chefs to design and cost complex menusafter researching market preferences and trends. Those skills are covered in SITHKOP007 Design and cost menus.For a student’sperformance to be deemedsatisfactory for the wholeunit of competence, theymustdemonstratesatisfactory performance inall tasks within thisassessment.If part of a task is notsatisfactorily completed theassessor will arrange for thestudent to complete furtherassessment to demonstratecompetence.Students are permittedthree (3) attemptstodemonstrate competency.Overall studentperformance in the unit isto be recorded as eitherCompetent or Not YetCompetent.Assessment tasksIn this assessment taskstudents are required toread the questions andeither select the onecorrect answer from anumber of alternatives orwrite a response in thespace provided.