poultry dishes.docx - SITHCCC012Prepare poultry dishes Assessment SITHCCC012\u2013Assessment Instructions to Students YSobumaryeqsidtno:heSu LarnigM

poultry dishes.docx - SITHCCC012Prepare poultry dishes...

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SITHCCC012 Prepare poultry dishes Assessment
SITHCCC012–Assessment Instructions to Students: Student name: Harsh Kapila Y o u a r e r e q u i r e d t o : Y o u a r e r e q u i r e d t o : S u b m i t y o u r a s e s m e n t t o t h e S t u d e n t L e a r n i n g M a n a g e m e n t S y s t e m ( L M S ) R e a d t h r o u g h a n d f o l o w a l l i n s t r u c ti o n s p r o v i d e d . C o m p l e t e e a c h a s e s s m e n t t a s k / a c ti v i t y . C o m p l e t e E n s u r e y o u r s u b m i s i o n i d e n ti fi e s P L A G I A R I S M A N D C O L U S I O N P L A G I A R I S M A N D C O L U S I O N P l a g i a r i s m i s a p r a c ti c e t h a t i n v o l v e s t h e u s i n g o f a n o t h e r p e r s o n s i n t e l e c t u a l o u t p u t a n d p r e s e n ti n g i t a s o n e s o w n . T h i s i n c l u d e s t h e p r e s e n t a ti o n o f w o r k t h a t h a s b e n c o p i e d , i n w h o l e o r p a r t , f r o m o t h e r s o u r c e s ( i n c l u d i n g o t h e r s t u d e n t s w o r k , p u b l i s h e d b o o k s o r p e r i o d i c a l s , t h e I n t e r n e t , u n p u b l i s h e d w o r k s o r u n a u t h o r i s e d c o l a b o r a ti o n w i t h o t h e r p e r s o n s ) , w i t h o u t d u e a c k n o w l e d g e m e n t . C O N S E Q U E N C E S O F P L A G I A R I S M A N D C O L L U S I O N C O N S E Q U E N C E S O F P L A G I A R I S M A N D C O L L U S I O N R e f e r a l o f t h e m a tt e r t o t h e D i r e c t o r f o r : R e f e r a l o f t h e m a tt e r t o t h e A c a d e m i c C o r d i n a t o r f o r : A s t u d e n t f o u n d t o h a v e p l a g i a r i s e d m a t e r i a l w i l b e i n s t a n t l y g r a d e d N o t Y e t C o m p e t e n t ( N Y C ) a n d m a y b e s u b j e c t t o o n e o r a l o f t h e f o l o w i n g : Name: SITHCCC012 – Assessment Version: V.2019.1 Last Reviewed: January 2019 Page|1
SITHCCC012–Assessment Unit description This unit describes the performance outcomes, skills and knowledge required to prepare and cook a range of poultry dishes following standard recipes. It requires the ability to select, prepare and portion poultry, and to use relevant equipment, cookery and food storage methods. The unit applies to cooks working in hospitality and catering organisations. Name: SITHCCC012 – Assessment Version: V.2019.1 Last Reviewed: January 2019 Page|2
SITHCCC012–Assessment TASKA – SHORT ANSWER INSTRUCTIONS: You are to answer all questions. Read each question carefully. Ensure you have provided all required information. SECTION 1: SELECT INGREDIENTS Q1: List three (3) factors you must consider when confirming food production requirements. 1. Sales figure. 2. Potions control. 3. Deadlines. Satisfactory Unsatisfactory Q2: You have a recipe for 12 portions of chicken risotto. The recipe lists 1 kg chicken breast fillets and 24 mushrooms in the required ingredients. How much of each ingredient do you need to prepare 36 portions?

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