006 Appetisers and Salads.docx - Assessment Tasks and...

This preview shows page 1 - 3 out of 7 pages.

Assessment Tasks and Instructions Student Name Yanwei SHI Student Number 769 Course and Code SIT40516 Certificate IV in Commercial Cookery (WEP) Unit(s) of Competency and Code(s) SITHCCC006 Prepare appetisers and salads Stream/Cluster Group 11 Trainer/Assessor Wayne Green Assessment for this Unit of Competency/Cluster Details Assessment 1 Portfolio Assessment 2 Practical Observation Assessment 3 Assessment conducted in this instance: Assessment 1 2 3 Reasonable Adjustment 1. Has reasonable adjustment been applied to this assessment? No No further information required Yes Complete 2. 2. Provide details for the requirements and provisions for adjustment of assessment: Student to complete My assessor has discussed the adjustments with me I agree to the adjustments applied to this assessment Signature Date 2 nd Assessor to complete I agree the adjustments applied to this assessment are reasonable Name Signature Date Assessment Guidelines What will be assessed SIT Version 1 1 of 7 ©Futura Group 2016
The purpose of this assessment is to assess your knowledge required to complete the tasks outlined in elements and performance criteria of this unit: culinary terms and trade names for ingredients commonly used in the production of different appetisers and salads contents of stock date codes and rotation labels and their implication for food quality standards characteristics of different appetisers and salads: o appearance and presentation o classical and contemporary variations o freshness and other quality indicators o nutritional value o service style o taste o texture quality indicators for appetisers and salads cookery methods for appetisers and salads dressings, sauces and garnishes for salads mise en place requirements for appetisers and salads appropriate environmental conditions for storing appetiser and salad products to: o ensure food safety o optimise shelf life safe operational practices using essential functions and features of equipment used to produce appetisers and salads . Place/Location where assessment will be conducted Sero Institute Resource Requirements Pen, paper, calculator, Recipe card templates, recipes relevant for the unit SITHCCC006 Prepare appetisers and salads, from the e-coach recipes , Futura recipe book or any other relevant source which must be stated here: ______________ __________________ Instructions for assessment including WHS requirements

  • Left Quote Icon

    Student Picture

  • Left Quote Icon

    Student Picture

  • Left Quote Icon

    Student Picture