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 |
|---|---|---|---|
| Obtain written or verbal delegation for an allied health activity from the Dietitian. | |||
| Obtain information from relevant sources and delegating Dietitian, according to organisational policy and procedures. | |||
| Discuss and confirm with delegating Dietitian dietary needs, therapy, treatment plans and work health and safety (WHS) requirements. | |||
| Categorise foods according to five food groups, identifying key nutrients by each food group and individual foods within that group. | |||
| Identify recommended serves of various food groups for individual group, in consultation with a Dietitian. | |||
| Plan individual menus according to menu planning principles. | |||
| Select food preparation and cooking methods in consultation with food production personnel to maintain maximum nutritional value of foods. | |||
| Plan individual meals and menus to minimise nutrient imbalance, incorporating relevant dietary guidelines. | |||
| Plan food group serves to meet the nutritional needs of individuals within their food groups. | |||
| Discuss and confirm individual menu plans with the delegating Dietitian. | |||
| Identify an individual’s group, use correct terminology and observe cultural customs. | |||
| Consider cultural groups and general characteristics of their cuisine in individual menu planning. | |||
| Identify dietary regimes, practices and beliefs associated with cultural and religious groups that may influence food choices. | |||
| Plan and modify individual meals and menus to meet specific cultural and religious needs of individual group in line with organisational and menu guidelines. | |||
| Follow processes defined by delegating Dietitian to evaluate meals and menus to ensure they meet nutritional requirements of individual. | |||
| Follow processes defined by delegating Dietitian to evaluate meals and menus to ensure they meet cultural and religious needs of the person. | |||
| Follow processes defined by Dietitian to evaluate meals and menus to ensure the person's satisfaction. | |||
| Evaluate individual meals and menus to ensure feasibility of production in relation to equipment requirements, time and skills as well as budgetary constraints. | |||
| Make adjustments to individual person's menus according to findings and the delegating Dietitians’ directions. |
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: