cookery

FB_SITHKOP010SHORTANSWERQUESTIONS1.docx

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Assessment Tasks and Instructions

Student Name
Student Number
Course and Code
Unit(s) of Competency and Code(s)	SITHKOP010 Plan and Cost Recipes
Trainer/Assessor

Assessment for this Unit of Competency	Details
Assessment 1	Short Answer Questions
Assessment 2	Practical observation
Assessment 3
Assessment conducted in this instance: Assessment 1 \|X\| 2 \|_\| 3 \|_\|

Reasonable Adjustment

1. Has reasonable adjustment been applied to this assessment?

No |_| No further information required

Yes |_| Complete 2.

2. Provide details for the requirements and provisions for adjustment of assessment:

Student to complete
\|_\|	My assessor has discussed the adjustments with me
\|_\|	I agree to the adjustments applied to this assessment
Signature		Date

2nd Assessor to complete
\|_\|	I agree the adjustments applied to this assessment are reasonable
Name

Signature		Date

What will be assessed – Knowledge Evidence

Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:

organisation-specific information:

· sources of information on current customer profile and food preferences

· service style and cuisine

· costs of supply for ingredients

methods and formulas for calculating portion yields and costs from raw ingredients:

· food cost percentage

· budgeted sales price

· standard measures

· standard yield tests

· GST addition and subtraction

characteristics of different menu types listed in the performance evidence, including portion size

food preferences relating to:

· classical and contemporary dining trends

· cultural and ethnic influences

· seasonal dishes

· variety of food products

characteristics of different customer groups:

· age range

· buying power

· gender

· dietary requirements or preferences

· location

· social and cultural background

influence of seasonal products and commodities on recipe content

culinary terms for a variety of cuisines.

Place/Location where assessment will be conducted

Resource Requirements

Pen, Paper, internet access or a copy of “Australia New Zealand Food Standards Code - Standard 3.2.1 - Food Safety Programs (Australia Only)” or an organisational food safety plan as set out in the TP.

Instructions for assessment including WHS requirements

You are required to address all questions to achieve competence. Your trainer will provide you with instructions for time frames and dates to complete this assessment.

Once completed, carefully read the responses you have provided and check for completeness. Your trainer will provide you with feedback and the result you have achieved.

Statement of Authenticity
\|_\|	I acknowledge that I understand the requirements to complete the assessment tasks
\|_\|	The assessment process including the provisions for re-submitting and academic appeals were explained to me and I understand these processes
\|_\|	I understand the consequences of plagiarism and confirm that this is my own work and I have acknowledged or referenced all sources of information I have used for the purpose of this assessment
Student Signature: Date: / /202

This assessment:	First Attempt	2nd Attempt \|_\|	Extension \|_\| – Date: / /
RESULT OF ASSESSMENT	Satisfactory \|_\| Not Yet Satisfactory \|_\|

Feedback to Student:

Assessor(s) Signature(s):

Date:

/ / 202

Student Signature

Date:

/ /

Assessment instructions to Learner

Overview

Prior to commencing the assessments, your trainer/assessor will explain each assessment task and the terms and conditions relating to the submission of your assessment task. Please consult with your trainer/assessor if you are unsure of any questions. It is important that you understand and adhere to the terms and conditions, and address fully each assessment task.

Written work

Assessment tasks are used to measure your understanding and underpinning skills and knowledge of the overall unit of competency. When undertaking any written assessment tasks, please ensure that you address the following criteria:

· Address each question including any sub-points

· Demonstrate that you have researched the topic thoroughly

· Cover the topic in a logical, structured manner

· Your assessment tasks are well presented, well referenced and word processed

Active participation

It is a condition of enrolment that you actively participate in your studies. Active participation is completing all the assessment tasks on time.

Plagiarism

Plagiarism is taking and using someone else's thoughts, writings or inventions and representing them as your own. Plagiarism is a serious act and may result in a learner’s exclusion from a course. When you have any doubts about including the work of other authors in your assessment, please consult your trainer/assessor. The following list outlines some of the activities for which a learner can be accused of plagiarism:

· Presenting any work by another individual as one's own unintentionally

· Handing in assessments markedly like or copied from another learner

· Presenting the work of another individual or group as their own work

· Handing in assessments without the adequate acknowledgement of sources used, including

· assessments taken totally or in part from the internet.

If it is identified that you have plagiarised within your assessment, then a meeting will be organised to discuss this with you, and further action may be taken accordingly.

Collusion

Collusion is the presentation by a learner of an assignment as their own that is, in fact, the result in whole or in part of unauthorised collaboration with another person or persons. Collusion involves the cooperation of two or more learners in plagiarism or other forms of academic misconduct and, as such, both parties are subject to disciplinary action.

Competency outcome

There are two outcomes of assessments: S = Satisfactory and NS = Not Satisfactory (requires more training and experience).

Once the learner has completed all the assessments for this unit of competency, the learner will be awarded “Competent” (C) or “Not Competent” (NC) for the relevant unit of competency.

Confidentiality

The college will treat anything, including information about your job, workplace, employer, with strict confidence, in accordance with the law. However, you are responsible for ensuring that you do not provide us with anything regarding any third party including your employer, colleagues, and others, that they do not consent to the disclosure of. While we may ask you to provide information or details about aspects of your employer and workplace, you are responsible for obtaining necessary consents and ensuring that privacy rights and confidentiality obligations are not breached by you in supplying us with such information.

Assessment appeals process

If you feel that you have been unfairly treated during your assessment, and you are not happy with your assessment and/or the outcome because of that treatment, you have the right to lodge an appeal. You must first discuss the issue with your trainer/assessor. If you would like to proceed further with the request after discussions with your trainer/assessor, you need to lodge your appeal via the complaint and appeal form which is available on the college website.

Recognised prior learning

Learners will be able to have their previous experience or expertise recognised on request.

Special needs

Learners with special needs should notify their trainer/assessor to request any required adjustments as soon as possible. This will enable the trainer/assessor to address the identified needs immediately .

Table of Contents Assessment instructions to Learner 4 Knowledge Test 1 7 Q1 8 Q2. 8 Q3 8 Q4. 8 Q5 8 Q 6. 8 Q7 9 Q8. 9 Q9 9 Q10 9 Q11 9 Knowledge Test 2 10 Q1 10 Q2. 10 Q3. 10 Q4 11 Q5. 11 Q6. 11 Q7. 11 Q8 11 Q9 12 Q10 12 Q11 12

Knowledge Test 1

Instructions	For learners: Please answer the following Knowledge Test questions. You may reference the learning content and/or conduct your own research. You must answer all of the questions ensuring sufficient responses to demonstrate reflection and knowledge of each question. Responses that are too short or do not sufficiently demonstrate knowledge or genuine reflection will be marked as incorrect. You should attempt every question and review your answers before submitting your work for marking. Each question is graded out of 1 mark. When you have completed all questions, you will need to press ‘Save and Submit’ to send through for grading. By submitting your work, you are declaring that the material contained within your submissions is your own material, written and developed by no other person except where due reference is made. False declarations may lead to withdrawal of any qualification or subject. For assessors: The assessor must consider all aspects of the Unit of Competency (UoC) when making a judgement. For guidance, sample answer/s and a rubric have been provided to give clarity on the evidence required and to maintain a consistency of judgement. The assessor should offer constructive feedback across the assessment. In the first instance, if insufficient evidence to meet criteria is presented, the assessor must offer feedback and allow the learner the opportunity to resubmit. Feedback comments must be provided in red text.
Range and conditions	· Online · Learners must work through this assessment independently
Decision-making rules	Learners must answer all of the questions ensuring sufficient responses to demonstrate the required skills and underpinning knowledge to complete each question. All answers must be correct to be assessed as ‘Competent’ (C). Answers will be assessed against prescribed marking criteria. Where a learner is assessed as ‘Not Yet Competent’ (NYC), they will be provided an opportunity to resubmit their work at a later date.
Pre-approved reasonable adjustments	There are no pre-approved adjustments for this assessment. Adjustments will be made on a case by case basis. The assessor must record details on the student’s profile record.
Rubric	A rubric has been assigned for each question. As a principle, the assigned mark will be zero if a learner gives a response that: · is blank · does not attempt to answer the assigned question (e.g., responds: ‘I don’t know’).