ASSESSMENT INFORMATION FOR

LEARNERS
Throughout your training we are committed to your learning by providing a training
and assessment framework that ensures the knowledge gained through training is
translated into practical on the job improvements.

You are going to be assessed for:

 Your skills and knowledge using written and observation activities that apply
to the workplace. SITXCCC028
 Prepare appetisers
Your ability to apply your learning. and salads
 Your ability to recognise common principles and actively use these on the job.

All of your assessment and training is provided as a positive learning tool. Your assessor
will guide your learning and provide feedback on your responses to the assessment
Assessment Task 2
materials until you have been deemed competent in this unit.

How you will be assessed

The process we follow is known as competency-based assessment. This means that
evidence of your current skills and knowledge will be measured against national
standards of best practice, not against the learning you have undertaken either recently
or in the past. Some of the assessment will be concerned with how you apply your skills
and knowledge in the workplace, and some in the training room as required by each
unit.

The assessment tasks have been designed to enable you to demonstrate the
requirements of the performance criteria and knowledge in this unit to successfully
demonstrate competency at the required standard.
Your assessor will ensure that you are ready for assessment and will explain the
assessment process. Your assessment tasks will outline the evidence to be collected and
how it will be collected, for example; a written activity, case study, or demonstration and
observation.

The assessor will also have determined if you have any special needs to be considered
during assessment. Changes can be made to the way assessment is undertaken to
account for special needs and this is called making Reasonable Adjustment.

What happens if your result is ‘Not Yet Competent’ for one or more
assessment tasks?
Our assessment process is designed to answer the question “has the desired learning
outcome been achieved yet?” If the answer is “Not yet”, then we work with you to see
how we can get there.

In the case that one or more of your assessments has been marked ‘NYC’, your trainer
will provide you with the necessary feedback and guidance, in order for you to resubmit
your responses.

What if you disagree on the assessment outcome?

You can appeal against a decision made in regards to your assessment. An appeal should only
be made if you have been assessed as ‘Not Yet Competent’ against a specific unit and you feel
you have sufficient grounds to believe that you are entitled to be assessed as competent. You
must be able to adequately demonstrate that you have the skills and experience to be able to
meet the requirements of units you are appealing the assessment of.

Your trainer will outline the appeals process, which is available to the learner. You can request a
form to make an appeal and submit it to your trainer, the course coordinator, or the
administration officer. The RTO will examine the appeal and you will be advised of the outcome
within 14 days. Any additional information you wish to provide may be attached to the appeal
form.

What if I believe I am already competent before training?

If you believe you already have the knowledge and skills to be able to demonstrate
competence in this unit, speak with your trainer, as you may be able to apply for
Recognition of Prior Learning (RPL).

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Assessor Responsibilities
Assessors need to be aware of their responsibilities and carry them out appropriately.
To do this they need to:

 Ensure that participants are assessed fairly based on the outcome of the
language, literacy and numeracy review completed at enrolment.

 Ensure that all documentation is signed by the learner, trainer, workplace

supervisor and assessor when units and certificates are complete, to ensure
that there is no follow-up required from an administration perspective.

 Ensure that their own qualifications are current.

 When required, request the manager or supervisor to determine that the

learner is ‘satisfactorily’ demonstrating the requirements for each unit.
‘Satisfactorily’ means consistently meeting the standard expected from an
experienced operator.

 When required, ensure supervisors and learners sign off on third party
assessment forms or third party report.

 Follow the recommendations from moderation and validation meetings.

How should I format my assessments?

Your assessments should be typed in an 11 or 12 size font for ease of reading. You must
include a footer on each page with the learner name, unit code and date. Your
assessment needs to be submitted as a hardcopy or electronic copy as requested by
your trainer.

How long should my answers be?

The length of your answers will be guided by the description in each assessment, for
example:

Type of Answer Answer Guidelines

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 Short Answer 4 typed lines = 50 words, or

5 lines of handwritten text

Long Answer 8 typed lines = 100 words, or

1
10 lines of handwritten text = of a foolscap page
3

Brief Report 500 words = 1 page typed report, or

1
50 lines of handwritten text = 1 foolscap handwritten pages
2

Mid Report 1,000 words = 2 page typed report

100 lines of handwritten text = 3 foolscap handwritten pages

Long Report 2,000 words = 4 page typed report

200 lines of handwritten text = 6 foolscap handwritten pages

How should I reference the sources of information I use in my

assessments?
Include a reference list at the end of your work on a separate page. You should reference
the sources you have used in your assessments in the Harvard Style. For example:

 Website Name – Page or Document Name, Retrieved insert the date. Webpage
link.

 For a book: Author surname, author initial Year of publication, Title of book,
Publisher, City, State.

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 ASSESSMENT GUIDE
The following table shows you how to achieve a satisfactory result against the criteria
for each type of assessment task. The following is a list of general assessment methods
that can be used in assessing a unit of competency. Check your assessment tasks to
identify the ones used in this unit of competency.

Assessment Method Satisfactory Result Non-Satisfactory Result

You will receive an overall result of Competent or Not Yet Competent for this unit. The
assessment process is made up of a number of assessment methods. You are required to
achieve a satisfactory result in each of these to be deemed competent overall. Your
assessment may include the following assessment types.

Questions All questions answered Incorrect answers for one

correctly or more questions

Answers address the Answers do not address

question in full; referring the question in full. Does
to appropriate sources not refer to appropriate or
from your workbook correct sources.
and/or workplace

Third Party Report Supervisor or manager Could not demonstrate

observes work consistency. Could not
performance and confirms demonstrate the ability to
that you consistently meet achieve the required
the standards expected standard
from an experienced
operator

Written Activity The assessor will mark the Does not follow
activity against the guidelines/instructions
detailed
guidelines/instructions

Attachments if requested Requested supplementary

are attached items are not attached

All requirements of the Response does not

written activity are address the requirements
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Assessment Method Satisfactory Result Non-Satisfactory Result

You will receive an overall result of Competent or Not Yet Competent for this unit. The
assessment process is made up of a number of assessment methods. You are required to
achieve a satisfactory result in each of these to be deemed competent overall. Your
assessment may include the following assessment types.

addressed/covered. in full; is missing a

response for one or more
areas.

Responses must refer to One or more of the

appropriate sources from requirements are
your workbook and/or answered incorrectly.
workplace Does not refer to or utilise
appropriate or correct
sources of information

Observation/Demonstration All elements, criteria, Could not demonstrate

knowledge and elements, criteria,
performance evidence are knowledge and
demonstrated at the performance evidence at
appropriate AQF level the appropriate AQF level

Case Study All comprehension Lack of demonstrated

questions answered comprehension of the
correctly; demonstrating knowledge required to
an application of complete the case study
knowledge of the topic questions correctly. One
case study. or more questions are
answered incorrectly.

Answers address the Answers do not address

question in full; referring the question in full; do not
to appropriate sources refer to appropriate
from your workbook sources.
and/or workplace

Practical Activity All tasks in the practical Tasks have not been
activity must be completed completed effectively and
and evidence of evidence of completion
completion must be has not been provided.

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Assessment Method Satisfactory Result Non-Satisfactory Result

You will receive an overall result of Competent or Not Yet Competent for this unit. The
assessment process is made up of a number of assessment methods. You are required to
achieve a satisfactory result in each of these to be deemed competent overall. Your
assessment may include the following assessment types.

provided to your
trainer/assessor.
All tasks have been
completed accurately and
evidence provided for
each stated task.

Attachments if requested Requested supplementary

are attached items are not attached

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 ASSESSMENT COVER SHEET
Assessment Cover Sheet

Learner’s name: Subhanshi Dhami

Assessors
Patrick Patrick 6/4/2024
Name:

The following questions are to be completed by the assessor:

Is the Learner ready for assessment? Yes No

Has the assessment process been explained? Yes No

Does the Learner understand which evidence is to be

Yes No
collected and how?

Have the Learner’s rights and the appeal system been fully
Yes No
explained?

Have you discussed any special needs to be considered

Yes No
during assessment?

The following documents must be completed and attached:

 Written Activity and Checklist

The learner will complete the written activity provided to S NYS

them by the assessor. The Written Activity Checklist will be
completed by the assessor.

 Practical Activity Checklist

The learner will demonstrate a range of skills and the

assessor will observe where appropriate to the unit. The S NYS
Practical Activity Checklist will be completed by the
assessor.

 Questions and Questions Checklist S NYS

The learner will answer a range of questions either

verbally or written. The Questions Checklist will be

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completed by the assessor.

Learner Declaration

I agree to undertake assessment in the knowledge that information gathered will only
be used for professional development purposes and can only be accessed by the RTO

I declare that:

 The material I have submitted is my own work

 I have kept a copy of all relevant notes and reference material that I used in the
production of my work

 I have given references for all sources of information that are not my own,
including the words, ideas and images of others

Learner
Date:
Signature:

Result and Feedback

Feedback to Learner:

Overall Outcome Competent Not yet Competent

Date:

Assessor
Signature:

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 TASK 2: PRACTICAL ACTIVITY
1. You must prepare the following dishes for at least six different customers.

You will need to be observed performing the following actions during preparation:

2. For this activity you must follow standard recipes for dishes that demonstrate
use of each of the following ingredients:
a. Bread and bakery items
b. Condiments
c. Dairy products
d. Dressing ingredients
e. Dry goods
f. Eggs
g. Farinaceous products
h. Frozen goods
i. Fruit
j. Herbs and spices
k. Meat
l. Poultry
m. Seafood
n. Vegetables
3. Follow standard recipes to prepare the following appetisers and salads:
a. Appetisers:
i. Antipasto
ii. Canapés
iii. Hors d’oeuvres
iv. Tapas
b. Salads:
i. Classical

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 ii. Modern
iii. Cold
iv. Warm
v. Fruit
4. Use at least four of the following cookery methods to prepare your appetisers
and salads and complete mise en place activities when preparing the above
dishes:
a. Baking
b. Boiling
c. Blanching
d. Frying
e. Grilling
f. Poaching
g. Roasting
h. Steaming
5. Each of these dishes must be prepared within the time constraints provided and
must meet commercial deadlines and you must ensure quantities are adequate
for each meal.
6. Throughout this assessment you must ensure you follow workplace procedures
for portion control and at all times you must follow food safety procedures when
handling and storing the food.
7. You will also be assessed on your ability to meet special customer requirements
that may include but are not limited to:
a. Dietary requirements for people with diabetes
b. Standard requirements for allergies

To demonstrate your ability to perform each of the above tasks effectively you will need
to:

8. Select your ingredients which will include:

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 a. Confirming requirements from the food preparation list and any recipes
you are using. Provide a copy of the recipes used.
b. Calculate the ingredient required to prepare the food. Show your
calculations.
c. Select the ingredient for each dish from the appropriate area. Develop a
food preparation list and provide it to your trainer/assessor.
d. Check the ingredients for contamination prior to use
9. Select, prepare and use the equipment required for the task including:
a. The type and size of equipment adequate for the job
b. Safely assembling the equipment if required
c. Checking the cleanliness of the equipment before use
d. Using the equipment safely ensuring all hygiene requirements are met.
Check procedures to ensure you are following food handling guidelines.
10. Portion and prepare all ingredients including:
a. Sorting and assembling ingredients
b. Weighing and measuring all ingredients
c. Cleaning and cutting ingredients as required
d. Whilst minimising waste throughout the process
11. Preparing the food including:
a. Using the relevant cooking methods
b. Preparing sauces and dressings
c. Making adjustments as required
12. Presenting food including:
a. Use of appropriate service ware
b. Adding dips, sauces and garnishes appropriately
c. Visually evaluate the dish
13. Storing food including:
a. Use of appropriate environment
b. Cleaning work area
c. Disposal of food

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 PRACTICAL ACTIVITY CHECKLIST
*Multiple copies of the checklist will need to be printed if the activity is to be performed
more than once.

Practical Activity Checklist

For this assessment, the learner must complete the practical activity.

The practical activity is a stand-alone activity that will allow the learner to display the
knowledge and performance evidence that is essential when deciding overall
competency.

Learner Name: Subhanshi Dhami

Assessor Name: Patrick

Has the learner

satisfactorily completed
the practical activity?

Yes No

Did the Learner provide evidence of their ability to:

You must prepare the following dishes for at least six

 
different customers.

You will need to be observed performing the following

 
actions during preparation:

For this activity you must follow standard recipes for

dishes that demonstrate use of each of the following  
ingredients:

 Bread and bakery items  

 Condiments  

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  Dairy products  

 Dressing ingredients  

 Dry goods  

 Eggs  

 Farinaceous products  

 Frozen goods  

 Fruit  

 Herbs and spices  

 Meat  

 Poultry  

 Seafood  

 Vegetables  

Follow standard recipes to prepare the following

 
appetisers and salads:

 Appetisers:  

o Antipasto  

o Canapés  

o Hors d’oeuvres  

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 o Tapas  

 Salads:  

o Classical  

o Modern  

o Cold  

o Warm  

o Fruit  

Use at least four of the following cookery methods and

complete mise en place activities when preparing the  
above dishes:

 Baking  

 Boiling  

 Blanching  

 Frying  

 Grilling  

 Poaching  

 Roasting  

 Steaming  

Each of these dishes must be prepared within the time  

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constraints provided and must meet commercial
deadlines and you must ensure quantities are adequate
for each meal.

Throughout this assessment you must ensure you

follow procedures for portion control and at all time
 
you must follow food safety procedures when handling
and storing the food.

You will also be assessed on your ability to meet special

customer requirements that may include but are not  
limited to:

 Dietary requirements for people with diabetes  

 Standard requirements for allergies  

To demonstrate your ability to perform each of the

 
above tasks effectively you will need to:

Select your ingredients which will include:  

 Confirming requirements from the food

 
preparation list and any recipes you are using

 Calculate the ingredient required to prepare the

 
food

 Select the ingredient for each dish from the

 
appropriate area

 Check the ingredients for contamination prior to

 
use

Select, prepare and use the equipment required for the

 
task including:

 The type and size of equipment adequate for the

 
job

 Safely assembling the equipment if required  

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  Checking the cleanliness of the equipment
 
before use

 Using the equipment safely ensuring all hygiene

 
requirements are met

Portion and prepare all ingredients including:  

 Sorting and assembling ingredients  

 Weighing and measuring all ingredients  

 Cleaning and cutting ingredients as required  

 Whilst minimising waste throughout the process  

Preparing the food including:  

 Using the relevant cooking methods  

 Preparing sauces and dressings  

 Making adjustments as required  

Presenting food including:  

 Use of appropriate service ware  

 Adding dips, sauces and garnishes appropriately  

 Visually evaluate the dish  

Storing food including:  

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  Use of appropriate environment  

 Cleaning work area  

 Disposal of food  

Feedback to Learner:

Result  Satisfactory  Not Yet Satisfactory

Assessor’s Signature: Date:

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