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Clause: assessment validation & moderation Process”.
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Assessment Outcome
Assessor Name:
Initial attempt
2nd attempt/Re-
assessment
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:
Complaints@wsc.nsw.edu.au
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.
TASK SUMMARY
You are to answer all written questions in Part A and Part B of this task.
Frozen food
Perishable food
Semi-perishable food
Non-perishable food
f) Provide two safe handling practices that should be implemented when handling the following food types:
Dairy
Dried goods
Eggs
Frozen goods
Fruit and
vegetables
1.
2.
3.
1.
2.
3.
1.
2.
3.
1.
2.
3.
1.
2.
3.
1.
2.
3.
1.
2.
3.
QUESTION 11
b) Describe the process for cold calibration of a food thermometer.
How can you identify if a food thermometer is faulty?
How should a food thermometer be cleaned?
What is the minimum checking period for food thermometers and what is the degree of accuracy they must
have?
QUESTION 12
Describe three ways that you could confirm the cleaning and sanitising requirements of kitchen equipment and
surfaces.
QUESTION 13
List three actions that should be used to control pests in a kitchen environment.
QUESTION 15
Describe three ways to ensure that hot and cold foods kept on display are safely sold to customers.
QUESTION 16
List the basic steps that should be followed when receiving a delivery of food stock for a commercial kitchen.
QUESTION 17
c) What are the four basic steps to cleaning?
For each of the following cleaning agents, provide a description of what they are used for in a commercial
kitchen.
Detergents
Sanitisers
Abrasive cleaners
Disinfectants
Bleach
Date:
Item:
Reported by:
Location:
Problem:
Assigned to:
Date completed:
Completed by:
Comments:
QUESTION 19
g) Give an example of when you would be required to change or adjust the blades on a piece of equipment in
a commercial kitchen.
h) Give an example of a time when you would need to oil a piece of commercial kitchen equipment.
i) How can you ensure that you are following safe operational practices when changing blades and oiling
equipment?
QUESTION 1
d) Explain what a ‘barquette’ is and how it can be used.
Explain what a ‘bouchee’ is and how it can be used.
What is a canapé?
What is ‘tapas’?
What is an ‘amuse gueule’ and what is another term for it?
QUESTION 2
e) What is the name given to an emulsion of egg yolk, oil with vinegar commonly applied as a salad dressing?
What is ‘French dressing’ made from and what is another name for it?
List three common garnishes for appetisers and salads.
QUESTION 3
f) What are three key pieces of information that can be found on stock date codes?
What are three items of information usually found on internal stock rotation labels?
Why should a kitchen worker would check the contents of stock date codes and rotation labels?
Describe what the acronym FIFO stands for and how it helps in controlling stock.
QUESTION 4
List five factors used to judge a salad once it is served.
QUESTION 5
List four quality indicators to look for once salads and appetisers are served.
QUESTION 6
List five examples of cookery methods that you may use when preparing of appetisers and salads.
QUESTION 7
What are the six main parts of a mise-en-place plan for a commercial kitchen?
QUESTION 8
How should salad ingredients be stored to ensure food safety and optimise their shelf life?
Julienne
Brunoise
Gros Brunoise
Jardinière
Macedoine
Paysanne
Mirepoix
Parisienne
Noisette
Tourne
QUESTION 10
g) Name the appropriate knife to use when removing the bones from poultry, meat and fish.
Name the appropriate knife to use when filleting fish.
What is a palette knife generally used for?
Name the appropriate knife to use when making precision cuts of fruit and vegetables.
What is the name of a multipurpose knife that is designed to perform a range of kitchen tasks rather than
specialise in one particular task?
What is a utility knife used for in a commercial kitchen?
QUESTION 11
h) List five knife safety rules that should be followed in a commercial kitchen.
i) Describe the correct way to wash knives in a commercial kitchen.
j) Provide a basic description of how to sharpen a knife with a steel.
3oz
11oz
400g
1kg
3lb
1.8kg
QUESTION 13
Explain the difference between a classical salad and contemporary (modern) salad.
QUESTION 14
Describe the nutritional value of the foods listed below
Tomatoes
Olives
Feta cheese
Avocados
Eggs
Salmon
Did the student answer all questions correctly? (Please note which questions were answered incorrectly, if
applicable.)
If ‘no’ to the above, did you identify gaps in the student’s understanding and knowledge?
If ‘yes’ to the above, have arrangements have been made for reassessment?
Did the student answer all questions correctly? (Please note which questions were answered incorrectly, if
applicable.)
If ‘no’ to the above, did you identify gaps in the student’s understanding and knowledge?
If ‘yes’ to the above, have arrangements have been made for reassessment?
Please note any reasonable adjustments for this task below.
Assessment Task 1
Date: ___________________________________