SITHCCC001 Use Food Preparation Equipments.docx -...

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International Institute of Management Pty LtdT/A American College / International Institute of ManagementRTO Code: 31897CRICOS Code: 03149KAssessment Record SITHCCC001 Use Food Preparation EquipmentsStudent NameStudent IDCourse Code & CourseSIT40516 Certificate in Commercial CookeryClass/GroupRTO/SRTOAssessment: (as applicable)Student Results:1. Short AnswersSatisfactoryNot Yet SatisfactoryNot Completed2. Practical ObservationSatisfactoryNot Yet SatisfactoryNot Completed3. Written QuizSatisfactoryNot Yet SatisfactoryNot Completed4. CheckpointsSatisfactoryNot Yet SatisfactoryNot CompletedOverall, the candidate was assessed as:CompetentNot Yet CompetentFeedback to candidate on overall performance during assessment:The candidate requires the following skill development before re-assessment:The candidate has been provided withfeedback and informed of theassessment result and the reasons forthe decision.Name of Assessor:Signature of Assessor:Date:I have been provided with feedback onthe evidence I have provided. I havebeen informed of the assessmentresult and the reasons for the decision.Name of Candidate:Signature of Candidate:Date:American College
International Institute of Management Pty LtdT/A American College / International Institute of ManagementRTO Code: 31897CRICOS Code: 03149KStatement of AuthenticityI acknowledge that I understand the requirements to complete the assessment tasksThe assessment process including the provisions for re-submitting and academic appealswere explained to me and I understand these processesI understand the consequences of plagiarism and confirm that this is my own work and Ihave acknowledged or referenced all sources of information I have used for the purpose ofthis assessmentStudent Signature:Date://201This assessment:First Attempt2nd AttemptExtensionDate://RESULT OF ASSESSMENTSatisfactoryNot Yet SatisfactoryFeedback to Student:Assessor(s) Signature(s):Date://Student SignatureDate://American College
International Institute of Management Pty LtdT/A American College / International Institute of ManagementRTO Code: 31897CRICOS Code: 03149KAssessment 1Assessment GuidelinesWhat will be assessedThe purpose of this assessment is to assess your knowledge required to complete the tasks outlined in elements andperformance criteria of this unit:meaning and role of mise en place in the process of preparing, cooking and presenting foodessential features and functions of, and safe operating practices and maintenance requirements for, thefollowing equipment used in food preparation:ocommercial:blendersfood processorsgratersmixersoknife sharpening equipmentosharpening steels and stonesoknives:butcher and boningcheffilletingpaletteutilityvegetableomeasuresopeelers, corers, and slicersoscalesothermometersowhisksfood safety practices for handling different food typescleaning practices and agents suitable to range of equipment in useprecision cuts used in a commercial kitchen:o

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Term
One
Professor
KEVIN
Tags
Foodborne illness, Knife, International Institute of Management Pty Ltd, American College International Institute of Management

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