I have made a photocopy or electronic copy or photograph of my assessment task

I have made a photocopy or electronic copy or

This preview shows page 22 - 26 out of 92 pages.

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 Student ID Unit: SITHKOP005 Coordinate cooking operations Assessment Practical Observation 1 + 2 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 22
Image of page 22
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 23
Image of page 23
Assessment Guidelines Assessment Method 2 Practical observation instances to observe 2 service instances where the student is coordinating cooking operations. For the purpose of these observations, the observations stipulate that the service instances must include and address 2 of the following food production processes to cover the performance evidence requirements: bulk cooking cook chill for extended life cook chill for five day shelf life cook freeze fresh cook using any 2 of the following food service styles: à la carte buffet set menu table d’hôte bulk cooking operations functions and events festivals 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. Your trainer will negotiate with you a suitable timeframe to fit within the 12 service instances you must complete as part of this unit of competency, and supported by the service log provided for assessment 3. The support documentation outlines in the services log and the observation criteria provided for each observation provide a guideline for performance and knowledge required to successfully complete each service instance.
Image of page 24
NEW YORK COLLEGE What will be assessed The purpose of this assessment is to check your ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and: 2 Practical observation instances to observe 2 service instances where the student is coordinating cooking operations. For the purpose of these observations, the observations stipulate that the service instances must include and address 2 of the following food production processes to cover the performance evidence requirements:
Image of page 25
Image of page 26

  • Left Quote Icon

    Student Picture

  • Left Quote Icon

    Student Picture

  • Left Quote Icon

    Student Picture