SITHCCC008_Assessment 1 Practical Assessment

.docx

School

Skills Institute Australia - Adelaide *

*We aren’t endorsed by this school

Course

SITXMPR007

Subject

Computer Science

Date

Dec 6, 2023

Type

docx

Pages

Uploaded by SuperHumanIronLemur20

SITHCCC008 – PREPARE VEGETABLE, FRUIT, EGGS AND FARINACEOUS DISHES ASSESSMENT TASK 1 FEEDBACK COVER SHEET STUDENT NAME SAUGAT K C STUDENT ID S9994120 ASSESSOR NAME K.MacDonald EVIDENCE COLLECTED BENCHMARK REQUIREMENTS MET 1 st Attempt 2 nd Attempt 3 rd Attempt Task 1: Practical Observation ☐ ☐ ☐ Task 2: Practical Evidence ☐ ☐ ☐ Task 3: Answer the Questions ☐ ☐ ☐ OUTCOME ☐ Satisfactory ☐ Not Satisfactory ☐ Satisfactory ☐ Not Satisfactory ☐ Satisfactory ☐ Not Satisfactory DATE / / 20 / / 20 / / 20 ASSESSOR INITIAL FEEDBACK TO STUDENT ASSESSO R SIGNATUR E DATE of FINAL OUTCOM E Document Name: SITHCCC008_Assessment 1 Practical Assessment RTO Code: 52010 CRICOS Code: 03548F Version: 1.1 Approved on: 01 Jul 2021 Review Date: 01 Jul 2023 Page 1 of 7

SITHCCC008 – Prepare vegetable, fruit, eggs and farinaceous dishes Assessment 1: Practical Assessment Assessment task description This assessment will be completed during the Kitchen Practical time of the Certificate IV in Commercial Cookery. You are required to complete a series of practical tasks. All tasks are linked to the Performance Evidence required for this unit. You will use the Assessment document to record your completed tasks by taking a photo of yourself with the dish that you have prepared. Your trainer will observe you and sign off on the tasks performed using the Digital Checklist in Didasko. Please take note of the following instructions to ensure that you can effectively use and complete your Assessment:  It is your responsibility to ensure you have this with you during the practical session/s for this unit.  It is your responsibility to ensure you take the required photos and then embed these in the document when necessary  This is Assessment 1 for this unit. You must successfully complete it to receive a satisfactory mark.  Once your assessment is complete, you will then submit it via Didasko. Please ensure you keep the original copy for your records.  You are required to answer all of the following questions after the delivery of this unit.  If you answer any of the questions wrong, your assessment will be sent back to you by your trainer for correction.  If at any time you are in doubt, you have the following resources to refer to: o Your learner Guide in Didasko o Your Trainer will explain it to you o You also have the slides you can look at Note: Please do not “google” the answers, they do not always give the right answer and will only give generic answers, not always referring to a Commercial Kitchen Environment. Document Name: SITHCCC008_Assessment 1 Practical Assessment RTO Code: 52010 CRICOS Code: 03548F Version: 1.1 Approved on: 01 Jul 2021 Review Date: 01 Jul 2023 Page 2 of 7

Task 1 For this assessment you will:  prepare and cook various vegetable, fruit, egg and farinaceous dishes following standard recipes.  ensure that you meet the commercial deadlines and time constraints and quantities that were needed.  use Policies and Procedures for portion control and food safety when handling and storing food.  need to able to respond to requests concerning dietary requirements, evaluate the dishes visually and plate as per organisational requirements.  ensure that at all times items were stored in their correct environment and maintaining food to its optimal at all time to reduce costs.  use the equipment appropriately and read the manufacturer’s instructions to assemble them.  identify the products used and completed the required check for quality and freshness Document Name: SITHCCC008_Assessment 1 Practical Assessment RTO Code: 52010 CRICOS Code: 03548F Version: 1.1 Approved on: 01 Jul 2021 Review Date: 01 Jul 2023 Page 3 of 7

Your preview ends here

Eager to read complete document? Join bartleby learn and gain access to the full version