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Assessment-1
APPETISERS AND SALADS
SITXFSA002 PARTICIPATE IN SAFE FOOD HANDLING PRACTICES, SITHCCC001 USE FOOD PREPARATION EQUIPMENT and SITHCCC006 PREPARE APPETISERS AND SALADS
| Student Must Fill this Section | ||||
| Student Name: | ||||
| Student ID: | Term: | Year: | ||
| Privacy Release Clause: | “I give my permission for my assessment material to be used in the auditing, assessment validation & moderation Process”. | |||
| Authenticity Declaration: | “I declare that: The material I have submitted is my own work;I have given references for all sources of information that are not my own, including the words, ideas and images of others”. | |||
| Student Signature: | Date: | |||
| Assessment Outcome | ||||
| Assessor Name: | ||||
| Attempt | Competent | Not Yet Competent | Date | Assessor Signature |
| Initial attempt | | | ||
| 2nd attempt/Re-assessment | | |
| Information for Student: |
| All work is to be entirely of the student. |
| General Information for this assessment: Read the instructions for each question very carefully.Be sure to PRINT your FIRST name & LAST name in every place that is provided.Short questions must be answered in the spaces provided.For those activities requesting extra evidence such as: research reports, essay reports, etc. The student must attach its own work formatted in double space, Arial 12 pts. All activities must be addressed correctly in order to obtain a competence for the unit of competency.If the student doesn’t understand the assessment, they can request help from the assessor to interpret the assessment. Re-submission of assessment after the term will incur additional fees. |
| Re-assessment of Result& Academic Appeal procedures: |
| If a student is not happy with his/ her results, that student may appeal against their grade via a written letter, clearly stating the grounds of appeal to the Chief Executive Officer. This should be submitted after completion of the subject and within fourteen days of commencement of the new term. Re-assessment Process: An appeal in writing is made to the Academic Manager providing reasons for re-assessment /appeal. Academic Manager will delegate another member to review the assessment.The student will be advised of the review result done by another assessor.If the student is still not satisfied and further challenges the decision, then a review panel is formed comprising the lecturer/trainer in charge and the Academic Manager or if need be an external assessor.The Institute will advise the student within 14 days from the submission date of the appeal. The decision of the panel will be deemed to be final.If the student is still not satisfied with the result, he / she has the right to seek independent advice or follow external mediation option with nominated mediation agency.Any student who fails a compulsory subject or appeals unsuccessfully will be required to re-enrol in that subject. The cost of reassessment will be borne by the Institute. The external assessor will base his/her judgement based on principles of assessment. These principles require assessment to be reliable, fair, practical and valid.
Academic Appeals: · If you are dissatisfied with the outcome of the re-evaluation process, you have a right to appeal through academic appeals handling protocol.To appeal a decision, the person is required to complete the WSC- Request for Appeal of a Decision form with all other supporting documents, if any. This form is available via our website. The completed Request for Appeal form is to be submitted to the Student Support Officer either in hard copy or electronically via the following contact details: Student Support Officer, Western Sydney College (WSC), 55 High St, Parramatta NSW 2150, Email: [email protected] The notice of appeal should be in writing addressed to the Chief Executive Officer and submitted within seven days of notification of the outcome of the re-evaluation process. If the appeal is not lodged in the specified time, the result will stand and you must re-enrol in the unit. In emergency circumstances, such as in cases of serious illness or injury, you must forward a medical certificate in support of a deferred appeal. The notice of appeal must be made within three working days of the concluding date shown on the medical certificate. The decision of Chief Executive Officer will be final.Student would then have the right to pursue the claim through an independent external body as detailed in the students’ complaint / grievance policy. |
Comments/ feedback to student:
| Assessment Task 2: Food safety project |
Task summary
Resources and equipment required to complete this task
When and where should the task be completed?
Student instructions for Task 2
For this task, you are required to follow correct procedures to receive, transport and store food stock.
Your assessor will organise for you to receive a delivery of food.
| Submission requirements for Task 2: |
| Yes | No | N/A | Comments | |
| Is the delivery vehicle clean and appropriately refrigerated? (if applicable) | ||||
| Is frozen food at a temperature at or below -18°C? | ||||
| Is perishable food at a temperature at or below 5°C? | ||||
| Is the food packaging free from damage and contamination? | ||||
| Are foods labelled with stock date codes? | ||||
| Does the delivery docket state the state, month and year of delivery? | ||||
| Does the delivery docket include the invoice number? | ||||
| Does the docket state the type and quantity of goods being delivered? | ||||
| Does the delivery docket state the total price for the delivered goods? | ||||
| Has everything on the delivery docket been delivered? | ||||
| Does the delivery docket include the name and contact details of the supplier? | ||||
| Does the delivery docket include the name and contact details of the purchaser? | ||||
| Does the meat and fish smell fresh? | ||||
| Is the poultry a good colour and free from bruising? | ||||
| Yes | No | N/A | Comments | |
| Are dairy products free from mould and free from a sour smell? | ||||
| Are all perishable and non-perishable foods well within ‘used by’ dates? | ||||
| Is fresh produce bright in colour? | ||||
| Is fresh produce free from signs of pest contamination? | ||||
| Are frozen foods solid to touch and not partially defrosted? | ||||
| Is the store room dry, well-lit, well ventilated at an appropriate humidity? | ||||
| Are store room shelves clean and free from pest infestation and damage? | ||||
| Is the refrigerator at a temperature of -5° C or below? | ||||
| Are the seals on the refrigerator free from damage? | ||||
| Are the shelves in the refrigerator free from damage? | ||||
| Is the refrigerator clean and tidy? | ||||
| Is the kitchen and store room floor clean, free from chips and cracks and free from dirt and mould? | ||||
| Are there appropriate containers available to potion and store food items? | ||||
| Further comments: (List any issues or non-conforming practices and discuss the action to be taken) |
| Assessment Task 2: Food safety project | |||
| Did the student… | |||||||||
| ¨ Not Satisfactory ¨ | |||||||||
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