Assessment Outcome Satisfactory Not Satisfactory Not Assessed Comments /Feedback Statement of Authenticity I acknowledge that I understand the requirements to complete the assessment tasks The assessment process including the provisions for re-submitting and academic appeals were explained to me and I understand these processes 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 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
NEW YORK COLLEGE 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: SITHPAT006 Produce desserts Assessment Practical Observation 3 Trainer Name Date submited: Received by: Signature: Date received: 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 65
NEW YORK COLLEGE Assessment Guidelines Assessment Method The project for assessment 2 consists of 3 parts, Part A, Part B and Part C. o Part A requires the planning and calculation of 6 different menus including 1 cyclic menu or meal plan o Part B requires the evaluation of each menu using at least 2 different evaluation methods overall. o Part C requires the amendment of the menu options and associated costings based on the feedback received in Part B. You are required to complete each task for this assessment as outlined below in the specific task instructions. All documentation used to write, calculate or support the individual tasks must be attached and clearly referenced to this project. You will be provided with feedback for each task by your trainer as outlined to you. 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 pastry kitchen. This can be: an industry workplace a simulated industry environment, such as a training kitchen servicing customers.
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