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 food preparation list. | |||
| Identify and select chilled and frozen food items from storage according to recipe needs and stock rotation requirements. | |||
| Check pre-cooked foods for spoilage or contamination prior to preparation. | |||
| Dispose of spoilt stock within scope of responsibility and report losses to supervisor. | |||
| Use appropriate methods to thaw chilled and frozen foods according to food safety procedures and standards. | |||
| Space trays and containers to allow air flow. | |||
| Meet time and temperature standards when thawing products. | |||
| Transfer food to the point of production and service, maintaining correct temperatures. | |||
| Prepare kitchen equipment for reheating food items. | |||
| Select and load trays and containers appropriate for the equipment type and loading procedures. | |||
| Space reheating trays and containers to allow air flow. | |||
| Use appropriate methods and equipment to reheat pre-cooked food items according to cooking instructions, food safety procedures and standards, and manufacturer instructions. | |||
| Check and record food temperature according to food safety procedures and standards. | |||
| Clean thermometers between temperature checks of each food item. | |||
| Transfer reheated food safely to heated bain marie or service-ware. | |||
| Maintain food temperature during preparation according to food safety requirements. | |||
| Evaluate food items against quality indicators for re-thermalised food and adjust before serving as required. | |||
| Portion food items to minimise waste and maximise yield and profitability. | |||
| Plate food items with appropriate accompaniments and garnishes according to standard recipes. | |||
| Visually evaluate dishes and adjust presentation. | |||
| Serve or deliver food items at temperatures that comply with food safety procedures and standards. | |||
| 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: