NEW YORK COLLEGE This page is intentionally left blank New York College Pty Ltd

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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 2 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. 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: culinary terms and trade names for: o ingredients commonly used in the production of different fish and shellfish dishes o variety of classical and contemporary seafood dishes o different varieties of seafood and styles of cooking contents of stock date codes and rotation labels seafood classifications characteristics of seafood products and fish and shellfish dishes: o appearance o freshness and other quality indicators o nutritional value o taste o texture preparation techniques for fish and shellfish specified in the performance evidence cookery methods for different varieties and cuts of fish and shellfish specified in the performance evidence equipment used to produce seafood dishes: o knife care and maintenance o essential features and functions o safe operating practices mise en place requirements for seafood dishes appropriate environmental conditions for storing and thawing fish and shellfish products to: o ensure food safety o optimise shelf life safe operational practices using essential functions and features of equipment used to produce seafood dishes. Resource Requirements Pen, paper, calculator. 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 Assessment 1 Your task: You are required to complete all questions and tasks for this assignment. All tasks and exercises are based on the theory content and recipes contained in your workbook/ online unit.
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