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 for and producing a range of dishes for customers with special dietary requirements evaluation of the taste and visual appeal of dishes produced by the individual use of problemsolving exercises so the individual can identify and evaluate the dietary needs of different types of customer and provide responses use of problemsolving exercises so the individual can identify and evaluate the dietary needs of different types of customer and provide responses projects that allow assessment of the individuals ability to produce within designated deadlines a variety of special dishes that meet the cultural food requirements of a designated customer group attending a cultural event or function written or oral questioning to assess knowledge of meaning food allergies and intolerance and common allergic and food intolerance reactions health and legal consequences of noncompliance with special requests characteristics of special and cultural diets 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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