Cookery project

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AIBT_AssessmentRecord1.docx

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Assessment Record

Student Name

Course

Course Code

Class/Group

Unit of Competency /Cluster

RTO/SRTO

Assessment: (as applicable)

Student Results:

1.

Satisfactory |_|

Not Yet Satisfactory |_|

Not Completed |_|

2.

Satisfactory |_|

Not Yet Satisfactory |_|

Not Completed |_|

3.

Satisfactory |_|

Not Yet Satisfactory |_|

Not Completed |_|

Overall, the candidate was assessed as:

Competent |_| Not Yet Competent |_|

Feedback to candidate on overall performance during assessment:

The candidate requires the following skill development before re-assessment:

The candidate has been provided with feedback and informed of the assessment result and the reasons for the decision.

Name of Assessor:

Signature of Assessor:

Date:

I have been provided with feedback on the evidence I have provided. I have been informed of the assessment result and the reasons for the decision.

Name of Candidate:

Signature of Candidate:

Date:

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Yieldandportioncost.xlsx

Function example

Function Example
Serving weight Weight needed Costs
Carrots Per serve Peeling loss Raw weight Total serves kg $3.00 per kg
0.070 30% 0.100 200 20.000 $ 60.00
0.070 50% 0.140 200 28.000 $ 84.00
Function Example
Serving weight Weight needed Costs
Sirloin Per serve Trimming loss Raw weight Cooking loss Cooked weight Total serves kg $16.00 per kg
0.160 20% 0.200 20% 0.250 100 25.000 $ 400.00
0.160 20% 0.200 50% 0.400 100 40.000 $ 640.00
0.160 40% 0.267 40% 0.444 100 44.444 $ 711.11

Waste percentages

Product  Gross (g) Waste/Bones (g) Usable Offcuts (g) Yield (g) Waste/Bones (%) Offcuts (%) Yield (%) Cost (kg) Cost per portion
Quail 190 90 100 47% 0% 53% $ 20.00 $ 3.80
Chicken no.9 990 440 550 44% 0% 56% $ 6.50 $ 3.25
Lamb short leg 1360 790 200 370 58% 15% 27% $ 15.00 $ 7.50
Beef striploin 2890 830 2060 29% 0% 71% $ 43.35 $ 4.34
Rabbit (whole) 1098 456 642 42% 0% 58% $ 19.76 $ 9.88
Rabbit (fillet/loin) 1098 456 460 182 42% 42% 17% $ 19.76 $ 9.88
Flounder 178 83 95 47% 0% 53% $ 2.14 $ 2.14
Trout 512 254 258 50% 0% 50% $ 6.14 $ 6.14
Octopus 400 130 270 33% 0% 68% $ 7.20 $ 3.60
Carrots 216 36 180 17% 0% 83% $ 0.65 $ 0.32
Peeled carrots 180 102 78 57% 0% 43% $ 0.72 $ 0.36
Turned potatoes 128 93 35 73% 0% 27% $ 0.51 $ 0.26
Parisienne potatoes 111 15 96 14% 0% 86% $ 0.56 $ 0.28
Cos lettuce 300 40 260 13% 0% 87% $ 3.00 $ 1.50
White cabbage 883 139 744 16% 0% 84% $ 3.09 $ 0.77
Mint 30 20 10 67% 0% 33% $ 0.60 $ 0.15
Diced onion 184 38 146 21% 0% 79% $ 0.74 $ 0.18
Sliced onion 184 14 170 8% 0% 92% $ 0.74 $ 0.18

Sheet3

YieldTesting.docx
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yieldtestreferencesheet_W_Cost_extensions.xlsx
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MenuPriceBalance_Multiplewb.xlsx
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MenuPriceBalance.xlsx
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SRC_multipledishes.xlsx
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RecipeCard_template.docx
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WastePercentagesandYields.xlsx
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StandRecipeCardTemp.xlsx
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AIBT_SITHKOP015Assessment21.docx
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MenuPriceBalanceDishes.xlsx
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MenuPriceBalance_wb.xlsx
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