Student Assessment Tasks
To be filled out and submitted with assessment responses
|Student ID number|
Student result response
A copy of this page must be supplied to the office and kept in the student’s file with the evidence.
Appendix C – Student assessment agreement
Student assessment agreement
Make sure you read through the assessments in your student assessment booklet before you fill out and sign the agreement below.
If there is anything that you are unsure of, consult your assessor prior to signing this agreement.
|Have you read the assessment requirements for this unit?||¨ Yes||¨ No|
|Do you understand the requirements of the assessments for this unit?||¨ Yes||¨ No|
|Do you agree to the way in which you are being assessed||¨ Yes||¨ No|
|Do you have any specific needs that should be considered||¨ Yes||¨ No|
|If so, explain these in the space below.|
|Do you understand your rights to reassessment?||¨ Yes||¨ No|
|Do you understand your right to appeal the decisions made in an assessment?||¨ Yes||¨ No|
|Student ID number|
Assessment Task 1: Knowledge questions. 7
Assessment Task 1: Checklist 13
Assessment Task 2: Student logbook. 14
Assessment Task 2: Student Logbook checklist 21
Welcome to the Student Assessment Tasks for SITHPAT006 Produce desserts. These tasks have been designed to help you demonstrate the skills and knowledge that you have learnt during your course.
Please ensure that you read the instructions provided with these tasks carefully. You should also follow the advice provided in the Hospitality Works Student User Guide. The Student User Guide provides important information for you relating to completing assessment successfully.
SITHPAT006 Produce desserts describes the performance outcomes, skills and knowledge required to produce hot, cold and frozen desserts following standard and special dietary recipes. It requires the ability to select, prepare and portion ingredients and to use equipment and a range of cookery methods to make and present desserts.
For you to be assessed as competent, you must successfully complete two assessment tasks:
Please read through all of the assessment tasks and related documents carefully before you get started. Ensure that you have everything that you need and seek clarification from your trainer, assessor or workplace supervisor if you have any questions.
|Supporting resources: Supporting resources include templates, journals, workbooks and portfolios which can be used to support you in providing evidence of your competence. Your assessor will provide you with these documents before you begin your assessment tasks. For this unit, the supporting resources comprise:|
Once you have read through the assessment tasks and are satisfied that you are clear on the requirements and submission dates, complete and sign a Student Assessment Agreement. Your assessor will countersign the agreement and keep it on file. You will find a Student Assessment Agreement in Appendix B of your Hospitality Works Student User Guide or your RTO will provide you with one.
Remember to check your Hospitality Works Student User Guide for information about:
Assessment Task 1: Knowledge questions
Knowledge questions are designed to help you demonstrate the knowledge which you have acquired during the learning phase of this unit. Ensure that you:
- review the advice to students regarding answering knowledge questions in the Hospitality Works Student User Guide
- comply with the due date for assessment which your assessor will provide
- adhere with your RTO’s submission guidelines
- answer all questions completely and correctly
- submit work which is original and, where necessary, properly referenced
- submit a completed cover sheet with your work
- avoid sharing your answers with other students.
|Information about how you should complete this assessment can be found in Appendix A of the Hospitality Works Student User Guide.Refer to the appendix for information on: where this task should be completedthe maximum time allowed for completing this assessment taskwhether or not this task is open-book. Note: You must complete and submit an assessment cover sheet with your work. A template is provided in Appendix C of the Student User Guide. However, if your RTO has provided you with an assessment cover sheet, please ensure that you use that.|
- Provide a brief description for each of the following.
|custards and creams|
- Describe the relevant cooking methods.
|Adding fats and liquids to dry ingredients|
- List 10 ingredients that are commonly used to produce desserts.
- Explain why each of the following ingredients may need to be used when producing desserts.
- Explain the difference between ‘food allergy’ and ‘food intolerance’
- What are the legal and health consequences of not meeting special customer requests and dietary requirements?
- Describe three indicators which you would use to select fresh and quality ingredients.
- Describe three mise en place tasks related to cooking desserts.
- Choose two different desserts and explain how you would garnish, decorate, plate and present them.
- Describe each of the following special dietary requirements and how these impact dessert consumption.
|Type one and two diabetic|
|Did the student provide a sufficient and clear answer which met the requirements of the assessor marking guide?||Completed successfully?||Comments|
|Task outcome:||Satisfactory||Not satisfactory|
Assessment Task 2: Student logbook
|Cooking tasks required for this unit This unit of competency requires that you follow standard and special dietary recipes to:|
|Instructions for how you will complete these requirements are included below.|
Complete the following activities.
- 1. Carefully read the following information.
|Successful completion of this unit requires that you complete the range of cooking tasks listed above. It is important that you provide evidence that you have successfully completed each task. We have provided you with a Student Logbook to help you.|
|Below is a guide to the skills and knowledge you must demonstrate when you are completing each task. We have provided a number of documents to assist you and you will find these in your Student Logbook. What do I need to demonstrate? During your practical assessments, you will be required to demonstrate a range of the skills and knowledge that you have developed during your course. These include: How will I provide evidence? In your Student Logbook, you will find some detailed information about providing evidence, the preparation and planning documents you must complete for each time that you cook, a logbook summary and a reflective journal. Each time that you cook or prepare a dish for assessment of this unit, you will need to: Your assessor will also observe some of your cooking and food preparation and complete an observation checklist. Tips for completing your Student Logbook Most importantly, ask for help if you are having trouble!|
|To ensure that you have everything that you require to produce the desserts, you will need to: A Service planning template has been provided to help you.|
|Now it’s time to put all of that planning and organising to work. Prepare the desserts as per the recipes and food preparation lists. Ensure that:|
|Complete a reflective journal for each time that you cook a dish as part of your assessment for this unit. Don’t forget to ask your trainer/assessor or supervisor to complete the declaration.|
|Finalise your Student Logbook. Ensure that all documents are clear and complete. It should include the following completed documents for each time that you cook a dish as part of your assessment for this unit. Send or submit the completed Student Logbook to your assessor.|
Assessment Task 2: Student Logbook checklist
|Did the student:||Completed successfully?||Comments|
|Follow standard and special recipes to prepare at least 10 of the following common desserts:|
|Produce at least two desserts (from the 10 chosen above) that meet the following special dietary requirements:|
|Produce and use each of the following sauces (hot and cold) at least once when preparing the 10 desserts:|
|Use each of the following garnishes and decorations at least once to complement the 10 desserts:|
|Produce the 10 desserts using each of the following cookery methods at least once:|
|Respond to special customer requests and dietary requirements?|
|Interpret standard and special dietary recipes and associated food preparation lists to:|
|Select the relevant cookery methods and determine cooking times and temperatures?|
|Identify and select ingredients from stores for each dessert according to standard and special dietary recipe, quality, freshness and stock rotation requirements?|
|Select size and type of equipment required?|
|Ensure that equipment was assembled and used safely, hygienically and according to manufacturer instructions?|
|Ensure cleanliness of equipment before use?|
|Sort and assemble ingredients according to food production sequencing?|
|Weigh and measure wet and dry ingredients accurately?|
|Follow portion control procedures to maximise yield and profitability of production?|
|Minimise waste to maximise profitability?|
|Follow standard and special dietary recipes to select and use relevant cookery methods for desserts?|
|Produce sauces to desired consistency and flavour, including use of thickening agents for sweet sauces?|
|Select and use sauces, garnishes and accompaniments for each dessert?|
|Complete all stages of preparation and cooking in a way which ensured quality and consistency in food items?|
|Complete all stages of preparation and cooking in a way which ensured organisational standards are met?|
|Plate desserts, accompaniments and garnishes attractively, demonstrating an artistic flair appropriate for the item and occasion?|
|Plate and decorate desserts in terms of practicality and customer consumption|
|Evaluate the quality of desserts and make adjustments as necessary?|
|Present desserts attractively on appropriate service-ware?|
|Visually evaluate dishes and adjust presentation?|
|Store dishes safely and in appropriate environmental conditions?|
|Maintain a clean and tidy work area?|
|Dispose of or store surplus and re-usable by-products?|
|Work safely and hygienically?|
|Prepare dishes within commercial time constraints?|
|Produce required quantities?|
|Manage own speed, timing, sequencing and productivity to ensure efficiency?|
Final assessment results
|Satisfactory||Unsatisfactory||Did not submit|
|Assessment Task 1||Knowledge questions||S||U||DNS|
|Assessment Task 2||Student Logbook||S||U||DNS|
|Overall unit results||C||NYC|
Student signature: __________________________________________ Date: ____________
Assessor signature: _______________________________________ Date: ____________
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