Assessment C - Work Book (6).doc - ASSESSMENT C u2013 WORK...

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ASSESSMENT C –WORK BOOK Teaching TeamHOSPITALITYStudent NameBruna Cristina LisboaStudent No.Cbc190131TeacherSteven HollidaySemester/Year2020Program Name and CodeSIT40516 – CERTIFICATE IV IN COMMERCIAL COOKERYUnit Name and Code SITHCCC018 – PREPARE FOOD TO MEET SPECIAL DIETARY REQUIREMENTSAssessment Description and VersionASSESSMENT C – WORK BOOK INSTRUCTIONS TO CANDIDATESThis 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 three 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.ResultS = SatisfactoryNS = Not SatisfactoryNA = Not AssessedReassessmentS = SatisfactoryNS = Not SatisfactoryNA = Not AssessedAssessment C Work Book – Short Answer S | NS | NAS | NS | NAComments and Feedback:The Students overall result was:SatisfactoryUnsatisfactoryResit RequiredStudent NameBruna Cristina LisboaExaminer NameStudentSignatureBLisboaExaminer SignatureDateDateChoice Business College Pty LtdABN 28 130 302 000 | RTO 41297 | CRICOS PROVIDER CODE 03444CV 2.0 Last updated 16 January 2018
SITHCCC018 – PREPARE FOOD TO MEET SPECIAL DIETARY REQUIREMENTS– Work BookSECTION 1: CONFIRM SPECIAL DIETARY REQUIREMENTS AND SELECT INGREDIENTSQ1:List ten things that can influence our food and beverage choices.
Q2:What health implication can under nutrition or malnutrition cause?
Q3:We can avoid dietary diseases through good nutrition. Name the vitamin or mineral deficiency thatcauses the following problems.Scurvy – Vitamin C Rickets – Vitamin DWeak teeth and bones –CalciumChoice Business College Pty LtdABN 28 130 302 000 | RTO 41297 | CRICOS PROVIDER CODE 03444CV 2.0 Last updated 16 January 2018
SITHCCC018 – PREPARE FOOD TO MEET SPECIAL DIETARY REQUIREMENTS– Work BookQ4: State the five Australian Dietary Guidelines.Guideline 1: Choose the right amount of nutritious foods and beveragesGuideline 2: Eat from the five food groups every dayGuideline 3: Limit unhealthy foods and drinksGuideline 4: Encourage, support and promote breastfeedingGuideline 5: Care for your foodQ5:Based on Guideline 1, explain how amounts of food required differ between these groups of people.

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