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 |
|---|---|---|---|
| Confirm food production requirements from standard recipes. | |||
| Calculate ingredient amounts according to requirements. | |||
| Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements. | |||
| Check perishable supplies for spoilage or contamination prior to preparation. | |||
| Select type and size of equipment suitable to requirements. | |||
| Safely assemble and ensure cleanliness of equipment before use. | |||
| Use equipment safely and hygienically according to manufacturer instructions. | |||
| Sort and assemble ingredients according to food production sequencing. | |||
| Weigh and measure ingredients and create portions according to recipe. | |||
| Ensure ingredients for vegetarian and vegan dishes are prepared and stored to avoid contact with animal products. | |||
| Clean and cut ingredients as required using basic culinary cuts according to culinary standards. | |||
| Minimise waste to maximise profitability of food items prepared. | |||
| Follow standard recipes to select and use relevant cookery methods according to recipe. | |||
| Select and add accompaniments suited to the dish. | |||
| Makefood quality adjustmentswithin scope of responsibility. | |||
| Present dishes attractively on appropriate service-ware. | |||
| Add dips, sauces and garnishes according to standard recipes. | |||
| Visually evaluate dish andadjust presentation. | |||
| Store prepared food in appropriateenvironmental conditions. | |||
| Clean work area and dispose of, or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives. |
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: