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 dietary requirements of the customer. | |||
| Recognise potential consequences of overlooking special dietary requirements of customers. | |||
| Access special dietary recipes and select specialised ingredients. | |||
| Identify from recipes and packaging, ingredients that may cause health consequences due to food allergies or intolerance. | |||
| Exclude ingredients from dishes to meet customer requirements. | |||
| Follow recipes to produce dishes for customers with special dietary requirements. | |||
| Modify menu items to meet different dietary requests by excluding or substituting ingredients. | |||
| Communicate specific dietary requirements for food preparation toother team members. | |||
| Select appropriate ingredients and preparation techniques to optimise nutritional quality of dishes. | |||
| Use appropriate equipment and cooking techniques for specific dishes. | |||
| Identify modified dishes to other team members prior to service. | |||
| Present food in an appetising and attractive manner. | |||
| Visually evaluate dish andadjust presentationas required. | |||
| Store finished dishes in appropriateenvironmental conditions. | |||
| Minimise waste to maximise profitability of food items prepared. | |||
| 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: