You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)
List each assessment task's title, type (eg project, observation/demonstration, essay, assingnment, checklist) and due date here
Assessment task 1: [title] Due date:
(add new lines for each of the assessment tasks)
Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.
Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.
| Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice | Yes | No | Comments/feedback |
|---|---|---|---|
| Obtain and implement work health and safety (WHS) and environmental requirements for the work area | |||
| Determine causes of food spoilage from observation, testing, measurements and/or supply chain tracking | |||
| Interpret and apply relevant Australian Standards, codes and regulations for food storage and handling | |||
| Consult appropriate personnel to ensure that work is coordinated effectively with others | |||
| Obtain equipment and resources needed for the task in accordance with organisational procedures | |||
| Identify critical points in the food supply chain and determine the associated risks | |||
| Identify and document risks and propose appropriate risk minimisation strategies | |||
| Check proposed risk minimisation strategies against relevant standards, codes and legislative requirements | |||
| Provide solutions to unplanned situations consistent with organisational procedures | |||
| Propose options to minimise food spoilage based on analysis of the produce type, facilities available and supply chain requirements | |||
| Select optimum solutions with respect to equipment, facilities, processing techniques and cost, and discuss with appropriate personnel | |||
| Document adopted storage and handling method in accordance with organisational procedures |
Student name:
Student ID:
I declare that the assessment tasks submitted for this unit are my own work.
Student signature:
Result: Competent Not yet competent
Feedback to student
Assessor name:
Signature:
Date:
Student name:
Student ID:
Assessment task 1: [title] Result: Competent Not yet competent
(add lines for each task)
Feedback to student:
Overall assessment result: Competent Not yet competent
Assessor name:
Signature:
Date:
Student signature:
Date: