The cost of reassessment will be borne by the Institute. The external assessor will base his/her judgement based on principles of assessment. These principles require assessment to be reliable, fair, practical and valid. Academic Appeals: If the student is dissatisfied with the outcome of the assessment marking process, he/she has a right to appeal the assessment results. The notice of appeal should be in writing addressed to the MSS / ACC and submitted within seven days of notification of the assessment results. If the appeal is not lodged in the specified time, the result will stand as marked. In emergency circumstances, such as in cases of serious illness or injury, the student must forward a medical certificate in support of a deferred appeal. The notice of appeal must be made within three working days of the concluding date shown on the medical certificate. The decision of MSS / ACC will be discussed with the DSS and will be final. For further information please refer to Student Handbook. “I acknowledge that I have understood all the above rules and guidelines for the assessment Full NameSignatureDate (dd/mm/yyyy)
CRICOSCode–01899KRTOCode- 6554 Submission Details Please submit your assessment with practical observations. Any variations to this arrangement must be approved in writing by your assessor. Submit this document with any required evidence attached. See specifications below for details. Performance Evidence: Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and: follow standard and special recipes to produce at least ten different desserts from the common desserts listed in the knowledge evidence ensure that at least two of the above desserts are produced to meet requirements of different special dietary requirements as listed in the knowledge evidence produce and use each of the following sauces at least once when preparing above range of desserts: chocolate based sauces custards and cream flavoured butters and creams fruit purees, sauces or coulis fruit syrups sabayon and zabaglione sugar syrups use each of the garnishes and decorations listed in the knowledge evidence at least once when preparing above desserts use appropriate cookery methods from the list in the knowledge evidence when producing the above desserts present desserts, accompaniments and garnishes attractively and decorativelyCanterbury Business College
prepare above desserts: that are consistent in quality, size, shape and appearance within commercial time constraints reflecting required quantities to be produced following procedures for portion control and food safety practices when handling and storing desserts Responding to special customer requests and dietary requirements.
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