Please discuss this with the learner and circle yes

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Please discuss this with the learner and circle yes or no for each question. Is the learner ready for assessment? Yes No Have you explained the assessment process and tasks? Yes No Does the learner understand which evidence is to be collected and how? Yes No Have the learner’s rights and the appeal system been fully explained? Yes No Have you discussed any special needs or reasonable adjustments to be considered during the assessment? Yes No Does the learner have access to all required resources? Yes No ASSESSMENT INSTRUCTIONS PURPOSE OF THE ASSESSMENT TASK Assessment Tool Knowledge (Examination) To demonstrate satisfactory completion of this Assessment Task the learner must: Satisfactory (S) Not Satisfactory (NS) Part A: All Short Answers Responses correctly answered Part B: All Multiple Choice Questions correctly answered Part C: All True or False Statements correctly answered This assessment First Attempt 2nd Attempt Extension Date: / / Overall Assessment Task Performance Satisfactory (S) Not Satisfactory (NS) Assessment Task: (Knowledge) Examination Reasonable Adjustment 1. Has reasonable adjustment been applied to this assessment? No No further information required Yes Please Complete 2. 2. Provide details for the requirements and provisions for adjustment of assessment: Assessment Task SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes Page 3 of 18
Resources required for this Assessment Trainers and Assessors are required to ensure all learners have access to: The Food Act 1984 Australia New Zealand Food Standards Code AAPoly’s Food Safety Plan (Licensed Venue: 488 Swanston Street) Policies and procedures used for managing food safety Australian Dietary Guidelines Seasonal Fruit and Vegetable Guide Australia Australian Guide to Healthy Eating Aboriginal and Torres Strait Islander Guide to Healthy Eating Nutrient Reference Values (NRV) Student Handout: Glossary of Industry Terms (Vegetables and Pulses) Student Handout: Glossary of Industry Terms (Pasta) Student Handout: Glossary of Industry Terms (Herbs and Spices) Student Handout: Glossary of Industry Terms (Citrus Fruit) Student Handout: Glossary of Industry Terms (Fruit) Student Handout: Glossary of Industry Terms (VFEF) Student Handout: Glossary of Industry Terms (Minerals, Vitamins and Nutrients) Instructions for Trainer and Assessors This assessment task has to be conducted as per the Assessment Conditions: In class In an Industry Workplace In a Simulated Industry Environment Please read the following instructions carefully Attendance must be recorded in the Attendance Spreadsheet The assessment is to be completed according to the Assessment task instructions and AAPoly’s Exam Rules This is an individual, closed book (or 2 pages A4 typed notes or no notes allowed).

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