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6 the student is required to complete the multiple

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6.The student is required to complete the multiple-choice assessment for this unit ofcompetency. To complete this task, the student will need to answer all thequestions in this multiple-choice in this assessment.7.The student answers should be recorded in the student assessment questionbooklet.8.After the student has successfully completed the written assessment, they mustpresent it to the Trainer/Assessor for correction.9.The student will receive up to two (2) attempts at this assessment task. Should the1stattempt be Not Yet Satisfactory (NYS), the Trainer/Assessor will providefeedback and will arrange a date for the student 2ndattempt. If the student 2ndattempt is Not Yet Satisfactory (NYS), or the student fail to attend of date scheduledfor the 2ndattempt, the student will receive an overall unsatisfactory result for thisassessment task.10.In special circumstances this written assessment may be delivered as an oralassessment in which the assessor shall mark the assessment and identify theassessment was presented orallyTask/s to beassessedThe tasks you will be observed undertaking are:-Each multiple-choice question has four responses.-You are to answer all questions.-There is only one right answer.-On completion, submit your assessment to your assessor.Oral QuestioningDuring the assessment your assessor will ask you oral questions that will address theknowledge aspects of the unit of competency. You will respond orally, and your assessormay record your response or use your response to determine sufficient under pinningknowledge.Topics will include:-Identify and evaluate the food preferences of customer groups with differingcharacteristics and use to inform menu planning-Identify and discuss various methods of obtaining feedback-Explain process of developing menus under commercial constraints-Discuss methods and formulas for calculating portion yields and costs-Discuss methods for achieving desired profit margins, mark-up procedures andrates-Identify different types and styles of menus for dishes or food production rangesTime allowedOn average, the Assessment should take 1-2 hours to completeLocationAssessment will be completed in a classroom under the supervision of a trainer/assessor.Decision makingrulesTo achieve a satisfactory outcome, you must be able to: -organisation-specific information:
sources of information on current customer profile and food preferencesservice style and cuisinecosts of supply for ingredientsmethods and formulas for calculating portion yields and costs from raw ingredients:butcher’s teststandard measuresstandard yield testshospitality and catering industry desired profit margins, mark-up procedures and ratesdifferent types and styles of menus for dishes or food production ranges for different types of foodoutletsrange of food preferences relating to:contemporary eating habitscultural and ethnic influencespopular menu itemsquick service foodsseasonal dishes

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Term
Summer
Professor
NoProfessor
Tags
RTO

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