You will asked leave and your assessment will not marked
Student Assessment Cover Sheet |
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Administrative use only
Receipt of Submission
| Trainer / Assessor Name |
Document Owner: Windsor College Pty Ltd
Document Owner: Windsor College Pty Ltd
Windsor College Provider No:41090 CRICOS: 03560K
requirements.
Student Instructions
• Your evidence submitted for this Assessment Task will be graded as either S – Satisfactory or NS –
Not Satisfactory. Your Assessor will provide you with feedback.
•Training kitchen serving customers
•Standard recipes
in the Assessor Observation checklists session 1,2 and 3.
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Windsor College Provider No:41090 CRICOS: 03560K
For this Assessment your Assessor will Assess you against the criteria listed in the Assessor Observation checklist
Your assessor will also take a photo of each dish prepared by you with your student ID card and retain as retain as evidence for this assessment
Document Owner: Windsor College Pty Ltd
Document Owner: Windsor College Pty Ltd
Document Owner: Windsor College Pty Ltd
Document Owner: Windsor College Pty Ltd
Document Owner: Windsor College Pty Ltd
Document Owner: Windsor College Pty Ltd
This information which is in the Student Assessment pack is to be handed to each student to outline the assessment requirements.
Student Instructions
3.Your assessor will allow time for reading and questions before commencing assessment.
4.You will have 2.0 hours for this assessment. You are not to leave the classroom within 15 minutes of commencement of the assessment.
10.In order to achieve competency, all questions MUST be answered correctly.
This assessment will be done on: _____________________
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Student Instructions
Please refer to the instructions below regarding completing this assessment
the question for you
Windsor College Provider No:41090 CRICOS: 03560K
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| True | ||||||
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Meat is an ideal source of readily absorbed protein and iron. |
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| All sources of meat have the same nutritional benefits. | ||||||
| Kangaroo meat is low in fat and cholesterol free. | ||||||
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All types of meat are sources of iron and protein. |
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| Combining meat with cereals and vegetables will help provide a balanced diet. | ||||||
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V | |||||
| portant to consider what happens to the fat – if it is rendered during the cooking process and does not end up on the diner’s plate, then it is less of a concern. | V | |||||
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Document Owner: Windsor College Pty Ltd
Windsor College Provider No:41090 CRICOS: 03560K
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processes such as carcass breakdown
oldest product is used up first |
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Document Owner: Windsor College Pty Ltd
Windsor College Provider No:41090 CRICOS: 03560K
Document Owner: Windsor College Pty Ltd
Windsor College Provider No:41090 CRICOS: 03560K
Document Owner: Windsor College Pty Ltd
Windsor College Provider No:41090 CRICOS: 03560K
Document Owner: Windsor College Pty Ltd
Windsor College Provider No:41090 CRICOS: 03560K
