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 Gagan mittal Student ID I3 Unit: SITHKOP004 Develop menus for special dietary requirements Assessment Assignment 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 11
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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 12
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NEW YORK COLLEGE Assessment Guidelines Assessment Method The following assessment is written assignment to be completed in NYC’s classroom. The student must complete all 21 questions and tasks . Submission instructions The student is to submit the completed assessment with all answers to the trainer. Ensure that the student includes the assessment cover sheet and signs the declaration section. The assessment task is due on the date specified by the assessor. Assessment conditions This is an individual written assessment. This is a closed book assessment. The student must complete this task independently. This assessment will take approximately 3 hours to complete. The student must complete this task in the space provided in this assessment tool. If the student needs more space, please provide additional sheets and ask the student to attach those to this assessment tool. 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 13
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NEW YORK COLLEGE What will be assessed The purpose of this assessment is to assess your knowledge required to complete the tasks outlined in elements and performance criteria of this unit: culinary terms and trade names for: o substitute ingredients used to produce dishes with special dietary recipes o ingredients suitable for meeting basic nutritional needs o ingredients that cause common allergic reactions o food additives and preservatives main types and culinary characteristics of special diets that are part of contemporary Australian society: o eating regimes: elimination macrobiotic o exclusions for allergies, contraindications with medicines or food intolerance o fat-free o fluids o food preferences o
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