SITHCCC007 Ass 1 Questions & Answers (4).pdf - Student Name Student Number Unit(s of Competency and Code(s SITHCCC007 Prepare stocks sauces and

SITHCCC007 Ass 1 Questions & Answers (4).pdf - Student Name...

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Questions & Answers - SITHCCC007 ANIBT _ Brunswick Campus 1 of 16 Version 1.2 April 2020 Responsibility: Manager of Hospitality Training Facilities Student Name Student Number Unit(s) of Competency and Code(s) SITHCCC007 Prepare stocks, sauces and soups Elements 1. Select ingredients. 2. Select, prepare and use equipment. 3. Portion and prepare ingredients. 4. Prepare stocks, sauces and soups. 5. Present and store soups, sauces and stocks. Trainer/Assessor Assessment for this Unit of Competency Details Assessment 1 QUESTIONS & ANSWERS Assessment 2 Practical Observation Assessment 3 E – Learning Quiz Assessment conducted in this instance: Assessment 1 2 3 Reasonable Adjustment 1. Has reasonable adjustment been applied to this assessment? No No further information required Yes Complete 2. 2. Provide details for the requirements and provisions for adjustment of assessment: Student to complete My assessor has discussed the adjustments with me I agree to the adjustments applied to this assessment Signature Date 2 nd Assessor to complete I agree the adjustments applied to this assessment are reasonable Name Signature Date
Questions & Answers - SITHCCC007 ANIBT _ Brunswick Campus 2 of 16 Version 1.2 April 2020 Responsibility: Manager of Hospitality Training Facilities Candidate Instructions This is a written assessment. Your Trainer/Assessor will set a date and time to complete this Assessment. In the time allocated, you are to answer all of the following questions. Make sure you: Print Clearly Answer all questions Use a pen. Assessments written in pencil will not be accepted. Ask your assessor if you do not understand a question. Whist your assessor cannot tell you the answer, he/she may be able to re-word the question for you ASSESSMENT DETAILS This is a summative assessment. The learner is to answer all questions and be competent in them. It is an individual answered open book assessment monitored in a classroom environment under the supervision and guidance of the Trainer and Assessor. The candidate will only be deemed competent after successfully completing all three assessment tasks required by the unit of competency. For information on re-assessment and assessment appeals please refer to the relevant policy and procedure in the student handbook. ACCESS AND EQUITY ANIBT accommodates students with reasonable adjustments to training and assessments. This could include variations in course delivery or assessment methodology and it is the responsibility of Trainer/Assessors to coordinate this in consultation with the Manager of Hospitality Training Facilities. When making reasonable adjustments to assessments and assessment processes, assessors need to focus particularly upon validity and fairness. If, as a student you feel you have special needs that require your Trainer/Assessor to apply a reasonable adjustment – please discuss this with your Trainer/Assessor at the beginning of the subject studies. PLAGIARISM Plagiarism is the act of representing as one’s own original work the creative works of another, without appropriate acknowledgement of the author or source. To avoid plagiarism – it is that you write your

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