SITHCCC028 - Written Assessment (1) KCK

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School

Australian Institute of Business *

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Course

SITHCCC028

Subject

Accounting

Date

Jan 9, 2024

Type

pdf

Pages

11

Uploaded by ProfessorFangBadger35

SITHCCC028 - Prepare appetisers and salads v1.0 (Updated on 10/07/2022) This document is uncontrolled when printed Page 1 of 11 Student Signature Kotchakhon Sriyawong Date 6/9/2023 ASSESSMENT COVERSHEET Student name: Kotchakhon Sriyawong Student number: AC23340 Assessor name: Richard Pajenado Date submitted: 6/9/2023 Qualification: SIT40521 Certificate IV in Commercial Cookery Unit of competency: SITHCCC028 - Prepare appetisers and salads The following questions are to be completed by the assessor: Has the student completed adequate training? Yes No Has the assessment process been explained? Yes No Does the student understand which evidence is to be collected and how? Yes No Have the s tudent’s rights and the appeal system been fully explained? Yes No Have you discussed any special needs to be considered during assessment? Yes No The following documents may be completed and attached: Comments: Written Assessment The student will answer a range of multiple choice, short answer and/or extended response questions. S NYS Practical Observation / Demonstration The student will demonstrate a range of skills and the assessor will observe where appropriate to the unit. The Observation Checklist will be completed by the assessor. S NYS STUDENT DECLARATION 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.
SITHCCC028 - Prepare appetisers and salads v1.0 (Updated on 10/07/2022) This document is uncontrolled when printed Page 2 of 11 ASSESSMENT GUIDELINES Qualification: SIT40521 Certificate IV in Commercial Cookery Unit of Competency: SITHCCC028 - Prepare appetisers and salads Assessment 1 Written Assessment Assessment 2 Practical Observation Assessment 3 Assessments to be completed for this unit: Your trainer/ assessor would have told you when the assessments will take place on the first day of training delivery for this unit. The written assessment (Assessment 1) will assess your knowledge and is one part of the assessment tool for this unit of competency. The practical assessment (Assessment 2) will assess your knowledge and practical skills through practical observation/s. This will take place in the College’s commercial kitchen. Your assessor will record behaviours they have observed to confirm competency against each Performance Criteria. Reasonable Adjustment 1. Has reasonable adjustment been applied to this assessment? No Skip question 2 Yes Proceed to question 2 2. Provide details for the requirements and provisions for adjustment of assessment: What will be assessed The purpose of this assessment is to confirm that you have the knowledge required to complete the tasks outlined in elements and performance criteria of this unit: culinary terms and trade names for ingredients commonly used in the production of different appetisers and salads contents of date codes and rotation labels for stock historical and cultural origins of appetisers and salads characteristics of different appetisers and salads: appearance and presentation: balance colour contrast classical and contemporary variations
SITHCCC028 - Prepare appetisers and salads v1.0 (Updated on 10/07/2022) This document is uncontrolled when printed Page 3 of 11 freshness and other quality indicators service style taste texture quality indicators for appetisers and salads cookery methods for appetisers and salads specified in the performance evidence dressings, sauces and garnishes for salads mise en place requirements for appetisers and salads plating methods for practicality of service and customer consumption appropriate environmental conditions for storing appetiser and salad products to: ensure food safety optimise shelf life safe operational practices using essential functions and features of equipment used to produce appetisers and salads. The following Foundation Skills are also being assessed: Reading skills to: o locate information in food preparation lists and standard recipes to determine food preparation requirements o locate and read date codes and rotation labels on food products. Numeracy skills to: o calculate the number of portions o determine cooking times and temperatures. Tasks instructions: Your assessor will explain the assessment process and your rights if you are unhappy with the outcome of your assessment. Your trainer will also ask you if you have any special needs to complete the assessment. You will have a chance to ask questions. You must answer all questions correctly to be deemed Satisfactory for this assessment. Make sure you complete the assessment cover sheet and sign the student declaration This written assessment consists of 13 question items. You have 90 minutes to complete this task. Read the instructions for each question carefully. You should write full sentences. For example, if you are asked to explain a word or topic, this means that you must write down enough information to show your assessor that you have the required knowledge. You may use sources such as websites to complete your assessment. If you use information from other sources, then you must reference the source. DO NOT copy and paste responses from other sources. If you do so, it is plagiarism and your trainer will mark you NYS. Formatting requirements: o Font: Arial with size of 11 or 12 for ease of reading o Include a footer on each page with your name, unit code and date. Place/Location where assessment will occur, recording and reporting requirements
SITHCCC028 - Prepare appetisers and salads v1.0 (Updated on 10/07/2022) This document is uncontrolled when printed Page 4 of 11 This written assessment will be completed under supervised conditions and in the presence of your trainer/ assessor at the College premises on Level 2, 38 College Street, Darlinghurst 2010. Your trainer/ assessor will have notified you of the date of the assessment date on the first day of training delivery for this unit. Your trainer will also have told you that attendance on assessment day is compulsory. Assessments are completed on the College’s Moodle platform. Your trainer/ assessor will open up the assessment for you at the start of the assessment session. Your trainer/ assessor is available to assist you if you have any questions while completing this assessment. When you have completed your assessment, you must save and convert the document to a PDF file. Upload your PDF file to your Moodle account. You must digitally record your signature and the date on the assessment cover sheet. Your assessor will mark the assessment within 7 working days from the date that you submitted your assessment. Both you and your assessor must complete the Assessment Outcome Record at the end of this assessment booklet. Resource Requirements The primary resource you require to complete this assessment is access to your Moodle account. Laptops are available for all students completing the assessment at the College Street campus. You must complete your assessment in MS Word document format. Written questions may ask you to view a website. Laptops will provide you access to the Internet so that you can view such websites.
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