SITHCCC029 - Student pack

.pdf
School
University of the Fraser Valley **We aren't endorsed by this school
Course
MANAGEMENT HUMAN RESO
Subject
Finance
Date
Nov 9, 2023
Pages
43
Uploaded by naths3491 on coursehero.com
STUDENT PACK UNIT - SITHCCC029 Prepare stocks, sauces and soups
ASSESSMENT COVER SHEET This form is to be completed by the assessor and used as a final record of student competency. All student submissions including any associated checklists are to be attached to this cover sheet before placing on the student's file. Student results are not to be entered onto the Student Database unless all relevant paperwork is completed and attached to this form. Student Name Student ID Assessor Name Due Date Course Name Certificate III in Commercial Cookery Course Code SIT30821 Unit Name Prepare stocks, sauces and soups Unit Code SITHCCC029 FIRST ATTEMPT: SECOND ATTEMPT: Please attach the following student evidence to this form Result S = Satisfactory NS = Not Yet Satisfactory DNS = Did Not Submit Assessment 1 Written Test S | NYS | DNS Assessment 2 Practical Observation S | NYS | DNS Final Assessment Result for this unit C = Competent / NYC = Not Yet Competent C / NYC Student Declaration: I acknowledge the assessment process has been explained and agree to undertake assessment. I am aware of NIT's appeals process, should the need arise. I also understand that I must be assessed as 'satisfactory' in all parts of the assessment to gain a competent result for this unit of competency. I declare that the work contained in this assessment is my own, except where acknowledgement of sources is made. I understand that a person found responsible for academic misconduct will be subject to disciplinary action (refer to Enrolment Acceptance Agreement). I give permission for a copy of my marked work to be retained and reproduced for the purpose of review and validation. Student Signature: ____________________________ Date: ____/_____/_____ Assessor Feedback: Assessor Signature: ____________________________ Date: ____/_____/_____ Administrative use only Entered onto Student Management Database Date : Initials:
Introduction This assessment has been designed for students undertaking face to face mode of study to provide information before students take assessments and contains assessment tools to assess the skills and knowledge required from students to be deemed competent in this unit. Please read all the information given to you by the assessor and when you receive this assessment. If you do not understand any part of this assessment, please inform your assessor/trainer. Pre-requisite for this unit - SITXFSA005 - Use hygienic practices for safe food Purpose of assessment The purpose of assessment is to determine competency in the unit SITHCCC029 - Prepare stocks, sauces and soups Elements 1. Select ingredients 2. Select, prepare and use equipment 3. Portion and prepare ingredients 4. Prepare stocks, sauces and soups 5. Present and store stocks, sauces and soups Performance Evidence Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and: 1. Follow standard recipes to prepare the following stocks: brown beef stock brown chicken stock white chicken stock fish stock vegetable stock 2. Prepare the above five stocks for use in different recipes: within commercial time constraints and deadlines reflecting required quantities to be produced
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