A range of assessment methods should be used to assess practical skills and knowledge The following examples are appropriate for this unit review of samples of menus production schedules security plans and checklists prepared by the candidate oral or written questions to assess knowledge of menu items menu types and characteristics portion control and cost control review of portfolios of evidence and thirdparty workplace reports of onthejob performance by the candidate Holistic assessment with other units relevant to the industry sector workplace and job role is recommended for example SITHCCCA Prepare foods according to dietary and cultural needs SITHCCC029A Prepare foods according to dietary and cultural needs SITHCCCB Apply catering control principles SITHCCC033B Apply catering control principles SITHCCCA Develop menus to meet special dietary and cultural needs SITHCCC035A Develop menus to meet special dietary and cultural needs SITHCCCA Design menus to meet market needs SITHCCC040A Design menus to meet market needs.
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