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 |
|---|---|---|---|
| Select appropriate cocktail glassware and equipment and use according to manufacturer instructions, organisational procedures and industry standards. | |||
| Make cocktails correctly and efficiently according to organisational and traditional recipes. | |||
| Consider visual appeal, texture, flavour and required temperature in preparing cocktails. | |||
| Experiment with creative and complementary combinations of alcoholic and non alcoholic ingredients to develop new cocktails. | |||
| Evaluate presentation of cocktails and make adjustments before serving. | |||
| Present cocktails attractively and maximise visual appeal. | |||
| Use garnishes and decorations according to organisational and traditional standards. | |||
| Avoid wastage and spillage during service. | |||
| Use display materials to promote cocktails. | |||
| Offer customers accurate information about the style and range of cocktails available and encourage their purchase in line with house policy. | |||
| Check and identify specific customer preferences and take orders. | |||
| Make recommendations and suggestions to assist customers with drink selection, and promote or upsell products. | |||
| Select appropriate cocktail glassware and equipment and use according to manufacturer instructions, organisational procedures and industry standards. | |||
| Make cocktails correctly and efficiently according to organisational and traditional recipes. | |||
| Consider visual appeal, texture, flavour and required temperature in preparing cocktails. | |||
| Experiment with creative and complementary combinations of alcoholic and non alcoholic ingredients to develop new cocktails. | |||
| Evaluate presentation of cocktails and make adjustments before serving. | |||
| Present cocktails attractively and maximise visual appeal. | |||
| Use garnishes and decorations according to organisational and traditional standards. | |||
| Avoid wastage and spillage during service. |
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: