You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)
List each assessment task's title, type (eg project, observation/demonstration, essay, assingnment, checklist) and due date here
Assessment task 1: [title] Due date:
(add new lines for each of the assessment tasks)
Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.
Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.
| Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice | Yes | No | Comments/feedback |
|---|---|---|---|
| Read individualised plan to confirm needs and preferences relevant to meal preparation. | |||
| Suggest, source and adjust simple recipes to meet individual needs and preferences. | |||
| Recognise requirements for food and fluid modification according to individualised plan and relevant industry standards and frameworks and adjust recipes accordingly. | |||
| Review recipe and determine ingredient types and amounts. | |||
| Check ingredient stock level and quality to identify type and amount of ingredients to be purchased. | |||
| Purchase required ingredients within budget constraints. | |||
| Provide opportunities for the person to engage throughout the meal preparation process. | |||
| Prepare cooking area and those engaging in meal preparation for safe meal preparation. | |||
| Measure and prepare ingredients according to recipe requirements. | |||
| Cook ingredients according to recipe requirements. | |||
| Present prepared meal according to individual needs and preferences. | |||
| Clean and tidy cooking area, utensils and equipment. | |||
| Ensure personal hygiene and protective equipment meet infection control requirements and work health and safety standards. | |||
| Report personal health conditions that impact on food preparation and take action according to organisational policies and procedures. | |||
| Recognise and report hygiene and food hazards that may negatively affect health and safety of self or others, according to organisational policies and procedures. | |||
| Maintain the food preparation area in a hygienic condition and report cleaning, sanitising and maintenance requirements according to organisational policies and procedures. | |||
| Maintain hygienic storage and select environmental conditions that avoid contamination of food. | |||
| Handle food hygienically and in accordance with organisational and regulated food safety procedures. |
Student name:
Student ID:
I declare that the assessment tasks submitted for this unit are my own work.
Student signature:
Result: Competent Not yet competent
Feedback to student
Assessor name:
Signature:
Date:
Student name:
Student ID:
Assessment task 1: [title] Result: Competent Not yet competent
(add lines for each task)
Feedback to student:
Overall assessment result: Competent Not yet competent
Assessor name:
Signature:
Date:
Student signature:
Date: