List each assessment task's title, type (eg project, observation/demonstration, essay, assignment, 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.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice	Yes	No	Comments/feedback
Confirm food production requirements from recipes.
Calculate ingredient amounts according to requirements.
Identify and select ingredients for specialised food items according to recipe, quality, freshness and stock rotation requirements.
Select type and size of equipment suitable to requirements.
Safely assemble and ensure cleanliness of equipment before use.
Use equipment safely and hygienically according to manufacturer instructions.
Sort and assemble ingredients according to food production sequencing.
Weigh and measure ingredients and create portions according to recipe.
Minimise waste to maximise profitability of food items prepared.
Select and use preparation and cookery methods for specialised food items.
Prepare and use accompaniments suited to dishes.
Follow specialised recipes and make food quality adjustments within scope of responsibility.
Present dishes attractively on appropriate service-ware.
Add dips, sauces and garnishes according to specialised recipes.
Visually evaluate dish and adjust presentationas required.
Store prepared food items in appropriate environmental conditions.
Clean work area and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives.

Assessment Cover Sheet

SITHCCC044 - Prepare specialised food items

Assessment task 1: [title]

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:

Assessment Record Sheet

SITHCCC044 - Prepare specialised food items

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: