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ASSESSMENT GUIDELINESSITHCCC005 Prepare dishes using basic methods of cookeryYour trainer/ assessor would have told you when the assessments will take place on the first day of trainingdelivery for these two units of competency.The written assessment (Assessment 1) will assess your knowledge and is one part of the assessment tool for these two units of competency. The practical assessment (Assessment 2) will assess your knowledge and practical skills through practical observation/s. This will take place in the College’s commercial kitchen. Your assessor will record behaviours they have observed to confirm competency against both unit’s Performance Criteria.Reasonable Adjustment1.Has reasonable adjustment been applied to this assessment?No Yes Proceed to question 22.Provide details for the requirements and provisions for adjustment of assessment:What will be assessedThe purpose of this assessment is to confirm that you have the knowledge required to complete the tasks outlined in elements and performance criteria for these two units of competency:SITHCCC001 Use food preparation equipmentSITHCCC001 Use food preparation equipment / SITHCCC005 Prepare dishes using basic methods of cookery v2.0 (Updated on 3 August 2020)This document is uncontrolled when printed (Printed on: 6 December 2020) Page1 of 18DateASSESSMENT COVERSHEETStudent name:Student number:Assessor name:Date submitted:Qualification: SIT40516 Certificate IV in Commercial CookeryUnit of competency:SITHCCC001 Use food preparation equipmentSITHCCC005 Prepare dishes using basic methods of cookeryThe following questions are to be completed by the assessor:Has the student completed adequate training? YesNoHas the assessment process been explained?YesNoDoes the student understand which evidence is to be collected and how?YesNoHave the student’s rights and the appeal system been fully explained?YesNoHave you discussed any special needs to be considered during assessment?YesNoThe following documents may be completed and attached:Comments:☒Written AssessmentThe student will answer a range of multiple choice, short answer and/or extended response questions.SNYS☐PracticalObservation / DemonstrationThe student will demonstrate a range of skills and the assessor will observe where appropriate to the unit. The Observation Checklist will be completed by the assessor.SNYSSTUDENT DECLARATIONI acknowledge that I understand the requirements to complete the assessment tasks.The assessment process including the provisions for re-submitting and academic appeals were explained to me and I understand these processes.I understand the consequences of plagiarism and confirm that this is my own work and I have acknowledged or referenced all sources of information I have used for the purpose of this assessment.
meaning and role of mise en place in the process of preparing, cooking and presenting food essential features and functions of, and safe operating practices and maintenance requirements for, the