A range of assessment methods should be used to assess practical skills and knowledge The following examples are appropriate for this unit direct observation of the candidate preparing specialised food items case studies to assess ability to suggest and prepare specialised food items in response to particular needs sampling of food items prepared by the candidate written or oral questions to test knowledge of specialised food items review of portfolios of evidence and thirdparty workplace reports of onthejob performance by the candidate Holistic assessment with other units relevant to the industry sector workplace and job role is recommended for example SITHCCCB Select prepare and serve specialised cuisines SITHCCC024B Select, prepare and serve specialised cuisines SITHCCCA Prepare foods according to dietary and cultural needs SITHCCC029A Prepare foods according to dietary and cultural needs SITHCCCA Develop menus to meet special dietary and cultural needs SITHCCC035A Develop menus to meet special dietary and cultural needs.
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