Candidate Name:

Assessors Name:
Project-Based Assessment:
Qualification:
Date of Assessment:
Unit of competency:
Time of Assessment:
Instruction for Demonstration

Materials/Equipment

✓ to show if evidence
Observation is demonstrated
During the demonstration of skills, did the candidate: Yes No N/A

The candidate’s demonstration was:

Satisfactory ❑ Not Satisfactory ❑

DEMONTRATION WITH QUESTIONING

 Competency HOUSEKEEPING NC II
Standards: (state your competency standard)
DISPLAY VALET/BUTLER SERVICE
Unit of Competency
(state your Unit of Competency)
Ways in which evidence will be collected: Dem
onstr Wr
ation itt Por
with en tfol
Ques Te io
tioni st
The evidence must show that the candidate… ng
1. *select, measure and
weigh required ingredients according to recipe or
production requirements and established standards ✔ ✔
and procedures

2. *Prepare A variety of bakery products

according
✔ ✔
to standard mixing procedures/formulation/
recipes and desired product characteristics
1. Luggage is unpacked, stored and packed neatly in
✔ ✔
accordance with guest instructions.
2. Guest clothes are appropriately prepared and
✔ ✔
presented, ready for guest use.
3. Shoes are correctly cleaned ✔ ✔
4. Repairs are made or organized in accordance with
✔ ✔
establishment procedures
5. Confidentiality of guest’s property and activities is
maintained in accordance with legal and ethical
requirements

(the evidence must be based on the performance criteria of ✔ ✔

your selected Core competency from Training Regulation-
TR, but it should be revised into subjective form..)\

(All the italized words in the Performance Criteria should

be has (*) asteris after the number/item number)
NOTE: *Critical Aspects of Competency

Prepared by: (your name) Date: (before your

training
started)

Checked by: (your trainer name) Date: (before your

training
started)