‘Queens College of Vocational Education RTO 10;20743 | cCRICOS 0.02403) Lavel2, 376 Bourke Street, MC 000 ESSMENT 2 — Direct obsé ion This cover sheet sto be completed bythe assessor and used as record of outcome ofthis assessment task sitet Mame: Se aol ae eed eae Qco6 4 woe SsmHPaToOS ont pera Note to Assessor «sou are to use this checklist when assessing the evidence provided by the student asa result ofthe student completing this assessment task. You should conduct your assessment in accordance withthe Principles of Assessment and Rules of Evidence as outlined in Standards for RTO's 2015: Clause 1.8 ‘attach student's hand out during the coaching session if applicable, ‘Assessment Criteria scitnceny |) 0 Soe please comment “Attached completed Assessor observation checklist session -1__ | Yes UNo = attached completed Assessor observation checklist session = 2 ‘es CINo "Attached completed Assessor observation checklist session - 3 G¥es No tached sompleted Assessor observation checlatsession-4 | @FYesONe — Atipehied phat of each dish prepared by the student Ces CNo D{satistactory” SR Ve Satstactory | RS ian Pee ele ene oT ( assessment result for this task). | ae. assessment 2sTHPATOOS Produce desserts Version20Nev20192of2ueens Collegeof Vocational Education ARTO 0: 30743 cRICOSI0-024031 Level2, 376 Bourke street, WiC 3000 ‘Student Declaration: | hereby acknowledge by | Assessor Declaration: | declare that | have conducted a Signing this declaration that Ihave not cheated or | fair, valid reliable and flexible assessment with this Plagiarised any work inal the assessment tasks | student, and | have provided appropriate feedback ‘undertaken in this unit of competency except ‘where the work has been correctly acknowledged [9F aS per the specific assessment task instructions Adeclare that | have been assessed in this ‘assessment task, have been provided with feedback and | have been advised of my result. ‘also am aware of my appeal rights ‘Student nar Assessment Guidelines for Student: Conditions of assessment: '* _ Thisassessment will be conducted in QCVE training kitchen over a period of 4 sessions "+ Your assessor will advise you the Dates and timing for this assessment as per the timetable. ‘+ Your evidence submitted for this Assessment Task will be graded as either S — Satisfactory or NS [Not Satisfactory. Your Assessor will provide you with feedback. '* Ifthe evidence is graded as NS — Not Satisfactory you will be required to re-submit the evidence. In ‘this case you wil be provided with clear and constructive feedback based on the assessment decision ‘so that you can improve your skills / knowledge prior to reassessment. ‘Submitting assessments ih ‘The task must be done in your classroom. Your assessor will aso tell you when your work should t ‘What if the assessment is not suitable? if you are unable to respond to the questions in alternative method, such as asking you verbal questQueens College of Vocational Education | TOID. 30743 cHICOS 10 02403) M ly Level, 376 Bourke Street, MC 3000 Se Sees presented with artifical barriers to demonstrating achievement in the program of study. Reasonable stments may include the use of adaptive technology, educational support and alternative methods of assessment such as oral assessment. Jn assessing the competence of individuals, assessors must provide for reasonable adjustments to ensure the assessment principles of fairness and flexibility are addressed. However, assessors must be confident that reasonable adjustments do not compromise the outcomes of the unit and the integrity of the qualifications and Statements of Attainment issued as certification of achievernent. What if the answers are not satisfactory? You have 2 attempts of submission for each unit of competency. For each assessment re-submission, you should complete any assessment tasks that were marked as NYS ‘and resubmit. Students should meet the student support officer and book for the reassessment at this stage. Third attempt to submit the assessment will equire further training and you will need to enrolin the unit of competency and subsequently extend your Cot If you are dissatisfied with an assessment decision, you should make an appeal to the CEO in writing no. longer than 20 days following advice of the assessment decision. What if | missed my assessment day? You will be required to attempt the assessment during the re-assessment week. Please check the fee and charges policy for any fee that may apply for re-assessment, Cheating and Plagiarism QCVE has a zero-tolerance policy for cheating and plagiarism. The work that you submit should be your ‘own. must not be a used of reproduced (all or parts) of another student's work. ‘Must not be collaborated with another student on work that is intended to be completed individual submission Must not be performed/submitted by another person on your behalf contracted another person to do the work for you ‘allowed or contracted another person to edit and substantially change your work Feedback Students are encouraged to reflect on key observations and issues encountered during their studies to tencourage learning, Knowing what you understand or have mastered and identifying where you need to improve the critical skills for successful learning. Your assessor will give you feedback throughout the duration of the unit you are studying and after ‘assessment results. The feedback given to you will always be to support your achievements and to. ‘monitor your progress throughout your studies. ASSESSMENT 2SITHPATOOG Produce desserts Version20Nov2019 «Saf 12Queens College of Vocational Education y) TO 10 2074) CRICOSIO 02402) evel2, 376 Dour Street, WC 3000 ‘Context of and specific resources for assessment. + _QCVE training kitchen with fixtures, large and small equipment and workplace documentation + Industry-realistic ratios of kitchen staff to customers + foo production plan and standard recipes variety of commercial ingredients ‘Tasks to be completed by the student Prepare folowing desserts using i the recipes provided as per the criteria listed in the Assessor Observation ‘checklists session 1,2, 3 and 4 Dishes Sessions ‘Special customer request one of your customer ordering Apple fritters have informed you that they do ‘not want alcohol in their dessert. You are required to discuss with Your Asessor which ingredient you will ‘sdesttute with any other ingredient and once approved use it in the dish of your customer ordering Plum Sorbet with honey sabayon and to discuss with your Assessor which ingredient you dish.Assessment 2 - Assessor observation checklist - session 1 Queens College of Vocational Education RTOID:30743 cRICOS/0:024031 Level2, 376 Bourke Street, WC3000 oaee Samadha _Nayanatharokea ‘Student ID Cc O6Ge il ea Z g £ a ie g $3 mar : ty Observable skls/tasks g FS (During the observation did the student) Bs ¢ 4 z ee z ae ge ¢ 3 Bz £ 2G i Ln ‘ead, interpret and confirm food preparation requirements from standard | e slates handling and storing desserts Bekins |S pe WaORs | Store desserts in appropriate environmental conditions sans | isrins | sans | Clean work area and dspose ofr store surplus and re-usable byproducts sat | according to organisational procedures, environmental cnsideratons, at | costeductionnitatives. _ Ihave been assessed and received feedback for this session | -——— | ! have provided feedback for this session ASSESSMENT 2SITHPATOOS Produce desserts Verion20Nov2019 of 2‘yeens College of Vocational Education FTO10 20741 cRICOS 1, 02403) evel2, 276 Bourke Sree, WIC 3000 Assessor observation checklist - Assessment 2 — session 3 — Bere en cette if 06 Tf : ] z z / pea Assessment criteria . |S {88 Observable skills/tasks 26 elisa Saul nee Rel {During the observation did the student) |e |e | . |as8 5 ge | 288 & ef 523 | — ——- a 55 [eas | ‘ead interpret and confirm food preparation requirements from standard | recines and food preparation lists OsoNs BSNS aaa | Calculate ingredient amounts according to requirements. |-asans | GsOns | ascins | identify and select ingredients from stores according to recipe, quality. | eye rpys | 1 as as as. freshness and stock rotation requirements. | eae SSNS ose Select type and size of equipment suitable to requirements, cording to manufacturer ‘Use equipment safely and hygienically acc instructions. Sort and assemble ingredients according to food production sequencing aus | so ———— "Weigh and measure wet a __quantity of desserts required. Minimise waste to maximise profitability of desserts produced. lasans|ascns|ascns Fecipes, produce desserts using cookery methods to - ————————— nd dy ingredients according totherecipe ard | yo yys | SONS | iowing standai scons | Aascins | ed product characteristics. SaaS Gs Fons ei etary ecpe to produce dessersor tose wisps | cyscays| scons | ISO.NS asans| ascns|ascns produce hot and cold sauces to desired consistency and flavour. ascins |Gscns | Bsc Ns — = “ASSESSIAtNT 2SITHPATOOG Produce desserts Version20 Nov2019 ‘Sof 2 Xl / //] 7‘Queens College of Vocational Education TOO: 30743. cRICOSI0:024031, evel2, 376 Bourke Street, C3000 (During the observation did the student) Tale sti ropes pla ) cea é |g) = z Bld: réme caramel Make food quality adjustments within scope of responsibilty sans | sans sans | asons | asans|asans/ | Portion desserts to maximise yield and profitability of food production Use accompariments hat balance and enhance taste and texture of Josans| eisans |asons | Select garnishes and decorations with favours and textures that T [peers ias | Select garnishes and decorations with fi id textures that asons|asans|asons | complement desserts, Beye a Ne Plate desserts, accompaniments and garnishes attractively, with artistic a i appropriate forthe occasion and the item, pists] SONS LIONS | IS EINS [Plate and decorate deserts for practical of sence and customer ~ ee Se | consumation a a sans | chscans | scons | | Visual evaluate desserts and adjust presentation before serving. |orscns| ascins | dscns | Tollow procedures for portion control and food safety practices when handling and storing desserts | Store desserts in appropriate environmental conditions respond to special customer requests and dietary cequirements Paeneort ee Baca | azar to orsletonal roceises onvcnneec meres | costreductioninitatves. | Ihave provided feedback for this session ASSESSMENT 2SITHPATOOE Produce desserts Veron 20 Nov2019. sof 2ueens college of Vecational Education : RTOID: 30743, cRicos1o: 024031 : Level2, 376 Bourkestret, WC 2000, Assessor observation checklist - Assessment 2 - session 4 Student Name: ae Semedha _Nayaraphaaler Seiden ie Qcosgqe ee i E eee Assessment criteria ge s ts Observable skils/tasks 25 P| 2? (During the obervatin ld he student fe! : | o3 pe 5 &2 hil i |g I al 5 | 3 read interpret and confi fod preparation requirements Fom standard { } fede ene [osam|asons [osons rear T | Saree ice Tasans |asmns [asa ae OT | AEN OSON | [sent ‘and select ingredients from stores according to recipe, quality, | freshness andstock rotation requirements. | SCANS OSCINS | SCINS | Select type and size of equipment suitable to requirements, | SSONs | GsOns | MsoNs F | Safely assemble and ensure cleanliness of equipment before use IsONs| asons [use equipment safely and hygienically according to manufacturer instructions, GSONs | sans | as oson: INS nscins | Gsctns | eFscins fsa asan Flowing standard recipes, produce desterts using cookerymetiods © auc | au cyue | ecame | achieve desired product characteristics | | | Foliow special dietary recipes to produce desserts for those with special sans [sans |asons| | ietaryrequirements, | Produce hot and cold sauces to desired consistency and flavour | asons | csans| osons sons | asans |ascns | Use thickening agents suitable for sweet sauces. ASSESSMENT? SITHPATOOS Produce desserts Version 20. Nov2019. Af 22,Queens College of Vocational Education ATOI0:30743 CRICOS:0: 02403) evel2, 376 Bourke Street, WIC 3000, 2 = E z Assessment criteria | 3 : | Observable skills/tasks | = | é (During the observation dd the student) eee gg pl aoe Make food quality adjustments within scope of responsibilty | Portion desserts to maximise yield and Profitability of food production | Use accompaniments that bafance and enhance taste and teciure of [asons | mason desserts, Select gamishes and decorations with fav flavours and textures that | lee ralorar | complement desserts Osons | asans nt en es 8 | lt dese, scompanimens and gamshes avacivaly wih asic eee Aa appropriate forthe octoen eae sons [oscars | ascons| GSGNs | sons | asons | Visually evaluate desserts and adjust presentation before serving 1 ASCINs | ascns |asons| Display desserts with appropriate sauces and garnishes follow procedures for portion control and food safety practices when handling and storing desserts Osons Eseleon| ‘Clean work area and dispose of or store plus and re-usable by-products | | cost red eenaGanisational procedures, environmental considerations, and |-C1s “ans | 6 SANs | asons| | cost-reduction initiative | oe | thave provided feedback or his sesion ASSESSMENT? STHPATON Produce deserts Verion2.0._ nev2019 nonY ‘Queens College of Vocational 0120 Tae neater ne ‘Stu ni em ripe pan rng or men yon ecbgt echt) —__ cram og set _/ 5 senor ypu aa smeerinCream, ogg yolks, mi, suga Cream. eggs. i, sugar Aspe the ete cad oy rfergpestescnt__ Ens, von, ser pate_ Queens College of Vocational fucation RTOID: 30743 CRICOSIO: 02403) Level 2,376 BourteStrent C3000 ‘Ore customer requents Apple ters without alcohol Suggest that you wil not serve ashezoe Aseria (rg uosson vis uonpONd Weer sO} = — S8O2S/ z Bad ol pepeeacocta| nee unmet —— von oe Zo el eS