SITHCCC006 Prepare Appetisers and Salads -Assessment 1 -Portfolio.odt

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Assessment Tasks and InstructionsStudent NameStudent NumberCourse and CodeUnit(s) of Competency and Code(s)Stream/ClusterTrainer/AssessorAssessment for this Unit of Competency/ClusterDetailsAssessment 1PortfolioAssessment 2Practical ObservationAssessment 3Assessment conducted in this instance: Assessment 1 2 3 Reasonable Adjustment1.Has reasonable adjustment been applied to this assessment?No No further information requiredYes Complete 2. 2.Provide details for the requirements and provisions for adjustment of assessment:Student to completexMy assessor has discussed the adjustments with mexI agree to the adjustments applied tothis assessmentSignatureDate2ndAssessor to completeI agree the adjustments applied to
this assessment are reasonableNameSignatureDateAssessment GuidelinesWhat will be assessedThe 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 saladscontents of stock date codes and rotation labels and their implication for food quality standardscharacteristics of different appetisers and salads:oappearance and presentationoclassical and contemporary variationsofreshness and other quality indicatorsonutritional valueoservice styleotasteotexturequality indicators for appetisers and salads cookery methods for appetisers and saladsdressings, sauces and garnishes for saladsmise en place requirements for appetisers and saladsappropriate environmental conditions for storing appetiser and salad products to:oensure food safetyooptimise shelf lifesafe operational practices using essential functions and features of equipment used to produce appetisers and salads.Place/Location where assessment will be conducted
Resource RequirementsPen, 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 requirementsYou 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 portfolioYour trainer will be providing you with feedback.The information you provide in this portfolio may be followed-up with questions from your trainer before the final practical assessment. It is therefore essential that you have sufficient knowledge to explain and substantiateall information you provide in this paper.Statement of Authenticityx I acknowledge that I understand the requirements to complete the assessment tasksxThe assessment process including the provisions for re-submitting and academic appeals were explained to me and I understand these processesx

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