Learner will be able to speak with the assessor ask

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Learner will be able to speak with the assessor, ask for clarificationand will need to answer questions throughout the assessment.Learner cannot ask other candidates for assistance or information orinterrupt their assessment tasks in any way.Learner cannot use the cell phone during the practical assessment.While leaner is undertaking your practical assessment, learner isexpected to follow personal hygiene, food safety and occupationalhealth and safety requirements that apply in the workplace. Thisincludes wearing appropriate uniform and personal protectiveequipment (PPE) if required.It is essential that you follow all your assessor’s instructionsthroughout the day.
Assessment Conditions for observationsBriefing Time (15 minutes)An assessor will brief learner on the practical tasks you will berequired to complete on the day.Depends on the unit requirement learner will also receive anyadditional instructions for the assessment.Assessors will be available to answer any questions learner haveregarding the process.Set Up (15 minutes)Prior to starting the assessment activitylearner will be allowed toset up their station and familiarize with the location of kitchenequipment.Based on the menu provided learner need to finalize the work planprior to starting the activity. Your assessor will review your work planbefore the practical assessment begins.Practical assessment (5.00-06:00 hrs)Once the learner submits the work plan and recipe card the practicalassessment will commence soon after. Learner will be required tocomplete the tasks specified in your menu.BreaksLearner will have to schedule any break times in the work planwhich the assessor will ask to see a copy of.Learner should bring a lunch, other snacks / refreshments and anydrinks that may require. Water will be provided at the venue.
Learner must bring the following for practical exam activity.Uniform – cook’s jacket, chef’s hat, appropriate pants (checkered,black or white), apron and approved footwear.PPE – oven mitts, gloves, etcSmall utensils and hand toolsKnivesCloths – white kitchen towelsWork plan and menu sheetsRecipes for reference onlyPaper and pencil/pen for writingAssessment TaskPrepare the list of items that was provided to you by the trainer; finisheach according to industry standards, and present final products to theassessor. As items are completed, you may present them at that timeeither by setting them on finished plates at the end of your work station orby approaching the Assessor directly.You must mise en place (prepare) ingredients, produce, present and servethe dish as required. Learner will be observed performing the nominatedtasks on a numeral occasion and over a period of time.
Learner to CompleteTask 1Based on the menu list provided by your trainer/assessor perform thefollowing tasks;A. Select ingredientsB. Select, prepare and use equipment.

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Term
Fall
Professor
NoProfessor
Tags
bread

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