SITHKOP003 Student Assessment v2.2.docx - Imagine Education...

Student Name: Brendo Willian Silva Skalski
Unit: SITHKOP003 Plan and display buffets
Assessment Satisfactory
(S) / Not Yet
Satisfactory
(NYS)
Date Comment Assessor’s
Initial:
Questions
Project
Practical See practical observation checklist
Feedback from the Student:
I have been provided with feedback on this assessment from the assessor for this unit
Student Signature: Brendo Willian
Overall competency has been achieved: YES □ NO □
□
Assessment submitted past end date
Assessor’s Name: Result Date :
Assessor’s Signature:
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Course Code SIT30816 Course Name Certificate III in Commercial Cookery
Unit Code SITHKOP003 Unit Name
Plan and display buffets
Due Date 01/04/2020 Assessment Name Assessment 1 – Written questions
Assessment 2 - Project
Student No. 182472 Student Name Brendo Willian .
Student Phone [phone] Student Email _____________________________
Student Declaration
I declare that this assessment is my own work and where my work is supported by documents from my workplace
placement/employer permission has been granted.
Note: This assessment will not be accepted unless all sections have been completed and the front cover has been signed
and dated.
Student Signature Brendo Willian Date: 01/04/2020 .
Office Use Only
Date/s Received: ___/___/___ ___/___/___ ___/___/___
Date/s Assessed: ___/___/___ ___/___/___ ___/___/___
Result of Assessment: ___________ ___________ ___________
Entered on Training Plan Moderation Signature
Note for Assessors: Filling out the above Office Use Only section as part of an electronic submission will operate in the
same way as physically signing this cover sheet. If not physically signed, Assessor must print their name in signature box.
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Student Assessment Cover
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Course Code and Name: SIT30816 Certificate III in Commercial Cookery
Unit Code: SITHKOP003
Unit Title: Plan and display buffets
For this assessment you are required to answer all of the questions. You are permitted to research the
answers by reading your text book, theory notes and accessing the internet. If more room is needed
label each task with the question number and use headings or dot points to make your work clear for
your trainer and assessor.
Please follow the Referencing Guide contained on your Course handbook.
Please attach a student assessment cover sheet to each unit submission. You must complete the cover
sheet in full detail.
Assessment 1 - Questions
1 Explain how the 2hr/4hr rule works. (include the temperature range)
2 Define the following culinary terms:
Cotelettes