Student Signature Date 201 I declare that I have conducted a fair valid

Student signature date 201 i declare that i have

This preview shows page 33 - 38 out of 71 pages.

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 ================================== 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 33
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NEW YORK COLLEGE RECEIPT OF LODGEMENT Student Name Student ID Unit: SITHCCC006 Prepare appetisers and salads Assessment Practical Observation 1 Trainer Name Date submitted: 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 34
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NEW YORK COLLEGE Assessment Guidelines Assessment Method You are required to complete each task for this assessment as outlined below, following the relevant recipes, Workplace Health and Safety practices and Hygiene procedures as instructed during the training sessions you have participated for this unit of competency. 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 commercial kitchen. This can be: an industry workplace a simulated industry environment, such as a training kitchen servicing customers. 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 35
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NEW YORK COLLEGE What will be assessedFollow standard recipes for dishes that demonstrate use of each of the following ingredients:bread and bakery itemscondimentsdairy productsdressing ingredientsdry goodseggsfarinaceous productsfrozen goodsfruitherbs and spicesmeatpoultryseafoodvegetablesFollow standard recipes to prepare the following appetisers and salads:appetisers:antipastocanap shors d oeuvrestapassalads:classicalmoderncoldwarmfruitUse at least four of the following cookery methods and complete mise en place activities when preparing the above dishes:bakingboilingblanchingfryinggrillingpoachingroastingsteamingPrepare the above dishes for at least six different customers:within commercial time constraints and deadlinesreflecting required quantities to be producedfollowing procedures for portion control and food safety practices when handling and New York College Pty Ltd trading as New York College V1.0 December 2018ACN 610 034 985 ABN 70 610 034 985 TOID 41532 CRICOS 03502J Website: Phone: + 61 07 3848 43541009 Ipswich Road, Moorooka, QLD 4105 36
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NEW YORK COLLEGE storing different food types responding to special customer requests and dietary requirements.
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