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 the required quantities of buffet food and ingredients according to expected customer traffic. | |||
| Identify and select ingredients according to recipe, quality, freshness and stock rotation requirements. | |||
| Check perishable supplies for spoilage or contamination prior to preparation. | |||
| Use appropriate cookery methods and standard recipes to prepare foods for buffets. | |||
| Produce sauces and garnishes suitable for buffet food items. | |||
| Produce or obtain appropriate buffet showpieces and decorations. | |||
| Use organisational buffet display plans to coordinate the layout of buffet. | |||
| Visually evaluate arrangement and presentation of food items andadjust presentationas required. | |||
| Display hot and cold buffet food in appropriate service-ware at a safe temperature to avoid food hazards and spoilage. | |||
| Serve foodaccording to organisational standards. | |||
| Follow organisational food safety procedures for serving hot and cold buffet foods to avoid food contamination. | |||
| Use portion control to minimise waste and maximise profit. | |||
| Rotate buffet items according to quality, food safety and hygiene requirements. | |||
| Replenish buffet items throughout the service period to meet customer traffic requirements. | |||
| Store buffet items in appropriateenvironmental conditionsbefore and after the buffet service period. |
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: