SITHCCC007 - Written Assessment v2 Ana Finished.pdf -...

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SITHCCC007 - Prepare stocks, sauces and soups v2.0 (Updated on 20 August 2020) This document is uncontrolled when printed (Printed on: 15 February 2021) Page 1 of 12 Student Signature Ana Gabriela Maricatto Ragugnetti Date 15/02/2021 ASSESSMENT COVERSHEET Student name: Ana Gabriela Maricatto Ragugnetti Student number: SC33854 Assessor name: Peter Date submitted: 15/02/2021 Qualification: SIT40516 Certificate IV in Commercial Cookery Unit of competency: SITHCCC007 - Prepare stocks, sauces and soups The following questions are to be completed by the assessor: Has the student completed adequate training? Yes No Has the assessment process been explained? Yes No Does the student understand which evidence is to be collected and how? Yes No Have the s tudent’s rights and the appeal system been fully explained? Yes No Have you discussed any special needs to be considered during assessment? Yes No The following documents may be completed and attached: Comments: Written Assessment The student will answer a range of multiple choice, short answer and/or extended response questions. S NYS Practical Observation / Demonstration The 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. S NYS STUDENT DECLARATION X I acknowledge that I understand the requirements to complete the assessment tasks. X The assessment process including the provisions for re-submitting and academic appeals were explained to me and I understand these processes. X 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.
SITHCCC007 - Prepare stocks, sauces and soups v2.0 (Updated on 20 August 2020) This document is uncontrolled when printed (Printed on: 15 February 2021) Page 2 of 12 ASSESSMENT GUIDELINES Qualification: SIT40516 Certificate IV in Commercial Cookery Unit of Competency: SITHCCC007 - Prepare stocks, sauces and soups Assessment 1 Written Assessment Assessment 2 Practical Observation Assessment 3 Assessments to be completed for this unit: Your trainer/ assessor would have told you when the assessments will take place on the first day of training delivery for this unit. The 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 Adjustment 1. Has reasonable adjustment been applied to this assessment?

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