SITHCCC012_Student Assessment v2.0.docx - Imagine Education...

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Student Name: Unit: SITHCCC012 Prepare poultry dishes Assessment Satisfactory (S) / Not Yet Satisfactory (NYS) Date Comment Assessor’ s Initial: Questions Practical See practical observation assessment Feedback from the Student: I have been provided with feedback on this assessment from the assessor for this unit Student Signature: Overall competency has been achieved: YES NO Assessment submitted past end date Assessor’s Name: Result Date : Assessor’s Signature: /var/filecabinet/temp/converter_assets/a9/4b/a94b1aed373f72cf58a4cb68e9c5f3d2eb901225.docx Imagine Education Student Assessment Feedback Form
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Course Code SIT30816 Course Name Certificate III in Commercial Cookery Unit Code SITHCCC012 Unit Name Prepare poultry dishes Due Date ________________ Assessment Name Questions Student No. ________________ Student Name _____________________________ Student 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 ______________________________________________________________ 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. /var/filecabinet/temp/converter_assets/a9/4b/a94b1aed373f72cf58a4cb68e9c5f3d2eb901225.docx Imagine Education Student Assessment Cover Sheet
Course Code and Name: SIT30816 Certificate III in Commercial Cookery Unit Code: SITHCCC012 Unit Title: Prepare poultry dishes Assessment 1 - Questions Your task: You are required to complete all questions and tasks for this assignment. The information you provide in this assignment may be followed-up with questions from your trainer before the final practical assessment. It is therefore essential that you have sufficient knowledge to explain and substantiate all information you provide in this paper. 1. You arrive at work to start your shift. List 5 methods you could use to identify the mise en place and preparation requirements for your shift: Methods to identify mise en place and preparation requirements 1. Figure out before you start cooking which ingredients you need. 2. Prepare all the ingredients. 3. Measuring ingredients. 4. Obtaining cooking and preparation equipment. 5. A clean, organized work station. 2. List 6 quality points of poultry. /var/filecabinet/temp/converter_assets/a9/4b/a94b1aed373f72cf58a4cb68e9c5f3d2eb901225.docx Imagine Education
Quality points 1.

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