I understand the consequences of plagiarism and confirm that this is my own

I understand the consequences of plagiarism and

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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 I have made a photocopy or electronic copy or photograph of my assessment task, which I can produce if the original is lost. Student Signature: Date: / /201 I declare that I have conducted a fair, valid, reliable and flexible assessment with this student, and I have provided appropriate feedback. I also declare that I have undertaken the indicated assessment integrity checks. Assessor Signature: Date: / /201 =================================TEAR HERE ================================== RECEIPT OF LODGEMENT Student Name Student ID Unit: SITHCCC008 Prepare vegetable, fruit, eggs and farinaceous dishes Assessment Practical Observation 3 Trainer Name Date submited: Received by: Signature: Date received: New York College Pty Ltd trading as New York College V1.0 December 2018 ACN 610 034 985 ABN 70 610 034 985 TOID 41532 CRICOS 03502J Website: Phone: + 61 07 3848 4354 1009 Ipswich Road, Moorooka, QLD 4105 62
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NEW YORK COLLEGE This page is intentionally left blank New York College Pty Ltd trading as New York College V1.0 December 2018 ACN 610 034 985 ABN 70 610 034 985 TOID 41532 CRICOS 03502J Website: Phone: + 61 07 3848 4354 1009 Ipswich Road, Moorooka, QLD 4105 63
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NEW YORK COLLEGE Assessment Guidelines Assessment Method You are required to complete each task for this assessment as outlined below, following the relevant recipes, Workplace Health and Safety practices and Hygiene procedures as instructed during the training sessions you have participated for this unit of competency. Submission instructions Ensure that the student completes the assessment cover sheet and signs the declaration section. The assessment task is due on the date specified by the assessor. Assessment conditions Skills must be demonstrated in an operational commercial kitchen. This can be: an industry workplace a simulated industry environment, such as a training kitchen servicing customers. New York College Pty Ltd trading as New York College V1.0 December 2018 ACN 610 034 985 ABN 70 610 034 985 TOID 41532 CRICOS 03502J Website: Phone: + 61 07 3848 4354 1009 Ipswich Road, Moorooka, QLD 4105 64
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NEW YORK COLLEGE What will be assessed The 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 to prepare dishes for at least six different customers using each of the following types of products: o vegetables and fruit: dried fresh frozen o eggs used for the following applications: aerating binding setting coating enriching emulsifying glazing clarifying garnishing thickening o farinaceous items: couscous pasta and noodles polenta pulses rice prepare dishes using each of the following cookery methods at least once: o boiling o braising o deep and shallow frying o poaching or scrambling o roasting o stewing
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