A range of assessment methods should be used to assess practical skills and knowledge The following examples are appropriate for this unit direct observation of the individual preparing Asian desserts evaluation of the taste and visual appeal of Asian desserts prepared by the individual projects that allow assessment of the individuals ability to produce a variety of Asian desserts for different occasions use of visual and taste recognition exercises so the individual can identify ingredient and product characteristics written or oral questioning to assess knowledge of culinary terms quality indicators for Asian desserts equipment cookery methods andappropriate environmental storage conditions methods andappropriate environmental storage conditions review of portfolios of evidence and thirdparty workplace reports of onthejob performance by the individual review of portfolios of evidence and thirdparty workplace reports of onthejob performance by the individual.
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