50%(2)1 out of 2 people found this document helpful
This preview shows page 1 - 3 out of 9 pages.
ASSESSMENT GUIDELINESQualification:SIT40516 Certificate IV in Commercial CookeryUnit of Competency:SITHCCC006 - Prepare appetisers and saladsAssessment 1Written Assessment Assessment 2Practical ObservationAssessment 3Your trainer/ assessor would have told you when the assessments will take place on the first day of trainingThe written assessment (Assessment 1) will assess your knowledge and is one part of the assessment tool for this unit 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 each 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:Page1 of 9DateASSESSMENT COVERSHEETStudent name:Student number:Assessor name:Date submitted:Qualification: SIT40516 Certificate IV in Commercial CookeryUnit of competency:SITHCCC006 - Prepare appetisers and saladsThe 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 DECLARATION
characteristics of different appetisersand salads:oappearance and presentationo