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 |
|---|---|---|---|
| Generate a range of ideas for dishes or food production ranges. | |||
| Choose dishes to meet organisational service style and cuisine and customer preferences. | |||
| Include balanced variety of dishes or food production items for the style of service and cuisine. | |||
| Itemise proposed components of included dishes or food production items. | |||
| Calculate portion yields and costs from raw ingredients. | |||
| Assess cost-effectiveness of proposed dishes or food production items and identify ingredients that provide high yield. | |||
| Price dishes to ensure maximum profitability. | |||
| Use feedback from supervisor or colleagues to determine saleability of dishes. | |||
| Adjust recipes based on feedback and profitability. | |||
| Identify current customer profile for the food business. | |||
| Identify food preferences of customer base to inform recipe planning. | |||
| Generate a range of ideas for dishes or food production ranges. | |||
| Choose dishes to meet organisational service style and cuisine and customer preferences. | |||
| Include balanced variety of dishes or food production items for the style of service and cuisine. | |||
| Itemise proposed components of included dishes or food production items. | |||
| Calculate portion yields and costs from raw ingredients. | |||
| Assess cost-effectiveness of proposed dishes or food production items and identify ingredients that provide high yield. | |||
| Price dishes to ensure maximum profitability. | |||
| Write dish descriptions using words that appeal to customer base and fit with the business service style. | |||
| Use correct names for style of cuisine. | |||
| Use feedback from supervisor or colleagues to determine saleability of dishes. | |||
| Adjust recipes based on feedback and profitability. |
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: