SITHCCC006 Assessment 2 -Practical Observation (1) (1).docx...

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Assessment Tasks and InstructionsStudent NameRonit Sherpa lamaStudent Number4943Course and CodeCert iv in commercial cookeryUnit(s) of Competency and Code(s)SITHCCC006 Prepare appetisers and saladsStream/ClusterhospitalityTrainer/AssessorKeith pooleAssessment for this Unit of Competency/ClusterDetailsAssessment 1PortfolioAssessment 2 Practical ObservationAssessment 3Assessment conducted in this instance: Assessment 1 2 3 Reasonable Adjustment1.Has reasonable adjustment been applied to this assessment?No No further information requiredYes Complete 2. 2.Provide details for the requirements and provisions for adjustment of assessment:Student to completeMy assessor has discussed the adjustments with meI agree to the adjustments applied to this assessmentSignatureronitDate21/09/20202ndAssessor to completeI agree the adjustments applied to this assessment are reasonableNameSignatureDateAssessment GuidelinesWhat will be assessed – Performance EvidenceThe purpose of this assessment is to assess your ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:
follow standard recipes for dishes that demonstrate use of each of the following ingredients:obread and bakery itemsocondimentsodairy products odressing ingredientsodry goodsoeggsofarinaceous productsofrozen goodsofruitoherbs and spicesomeatopoultryoseafood ovegetablesfollow standard recipes to prepare the following appetisers and salads:oappetisers:antipastocanapéshors d’oeuvrestapasosalads:classicalmoderncoldwarmfruit use at least four of the following cookery methods and complete mise en place activities when preparing the above dishes:obakingoboilingoblanchingofryingogrillingopoachingoroastingosteamingprepare the above dishes for at least six different customers:owithin commercial time constraints and deadlinesoreflecting required quantities to be producedofollowing procedures for portion control and food safety practices when handling and storing different food typesoresponding to special customer requests and dietary requirements.Place/Location where assessment will be conductedSSH to complete
Resource RequirementsRefer to the Assessment conditions attached to the Futura Group Mapping Document located in the teacher support tools folder or the “Assessment Conditions” for this unit in the SIT 1.0 Training Package.Instructions for assessment including WHS requirementsYou are required to complete each task for this assessment as outlined below, following the relevant recipes, Work Place Health and Safety practices and Hygiene procedures as instructed during the training sessions you have participated for this unit of competency.

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