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.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice	Yes	No	Comments/feedback
Confirm food production requirements from food preparation list.
Calculate ingredient amounts according to requirements.
Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements.
Check perishable supplies for spoilage or contamination prior to preparation.
Select type and size of equipment suitable to requirements.
Safely assemble and ensure cleanliness of equipment before use.
Use equipment safely and hygienically according to manufacturer instructions.
Sort and assemble bulk ingredients according to food production sequencing.
Weigh and measure wet and dry bulk ingredients according to recipe and quantity of bulk food items required.
Clean and cut bulk ingredients as required using basic culinary cuts according to culinary standards.
Minimise waste to maximise profitability of food items produced.
Produce food using cookery methods that achieve desired product characteristics.
Follow standard recipes and make food quality adjustments within scope of responsibility.
Maintain optimum quality of food for cook-chill and cook-freeze processes.
Cook food to specified temperatures for cook-chill and cook-freeze production and within safe tolerances for microbiological change.
Use blast and water bath chilling methods to chill foods while meeting food quality and time and temperature standards.
Select appropriate containers for storage and label and code clearly.
Store food dynamically using first in–first out methods.
Meet time and temperature standards for storage to minimise spoilage according to food safety procedures and standards.
Continually monitor storage temperatures to avoid food spoilage.
Select appropriate containers for freezer storage and label and code clearly.
Meet time and temperature standards for freezer storage to minimise spoilage according to food safety procedures and standards.
Freeze food in batches, according to food safety procedures and standards, allowing each freezing cycle to be completed.
Place food items in appropriate storage once freezing cycle and labelling are complete.
Continually monitor freezer temperatures to avoid food spoilage.
Transfer food from production kitchen to service areas and outlets by refrigerated transport or insulated containers.
Check and record temperature levels at despatch and receipt.
Protect food from dangerous temperatures during transfer process.

Assessment Cover Sheet

SITHCCC032 - Produce cook-chill and cook-freeze foods

Assessment task 1: [title]

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:

Assessment Record Sheet

SITHCCC032 - Produce cook-chill and cook-freeze foods

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: