KAPILA Harsh stocks soups 2.docx - SITHCCC007Prepare stocks...

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SITHCCC007 Prepare stocks, sauces and soups Assessment
SITHCCC007–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 s e s 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 ) E n s u r e y o u r s u b m i s s i o n i d e n ti fi e s C o m p l e t e e a c h a s 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 R e a d t h r o u g h a n d f o l 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 . P L A G I A R I S M A N D C O L L U S I O N P L A G I A R I S M A N D C O L 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 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 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 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 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 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 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 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 l o f t h e f o l l o w i n g : Name: SITHCCC007 – Assessment Version: V.2019.1 Last Reviewed: January 2019 Page|1
SITHCCC007–Assessment Unit description This unit describes the performance outcomes, skills and knowledge required to prepare various stocks, sauces and soups following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery and food storage methods. The unit applies to cooks working in hospitality and catering organisations. Name: SITHCCC007 – Assessment Version: V.2019.1 Last Reviewed: January 2019 Page|2
SITHCCC007–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: You’re preparing ingredients for minestrone soup. What information about production requirements can you obtain from the standard recipe? Ingredients required. Cooking times. Additional information. Quantity.

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