ASSESSMENT TASKS Qualification: SIT30616 Certificate III in Hospitality Cluster number and name: HC3 3.1 Provide advice on food Units of competency: SITHFAB016 Provide advice on food BSBITU306 Design...

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ASSESSMENT TASKS Qualification: SIT30616 Certificate III in Hospitality Cluster number and name: HC3 3.1 Provide advice on food Units of competency: SITHFAB016 Provide advice on food BSBITU306 Design and develop business documents Student’s ID: 48527 Calvindoro Assessor’s name: Andre Brun ASSESSMENT INSTRUCTIONS Overview Prior to commencing the assessments your assessor will explain each task and the terms and submission of your task. Please consult your assessor if you are unsure of any questions. It is important that you understand adhere to the terms and conditions and address each task. The assessor will support you throughout this process. Written work The assessment tasks are used to measure your understanding and underpinning skills and knowledge of this unit of competency. When answering please ensure you address each criteria and sub point, demonstrate your research of each of the questions and cover the topic in a logical and structured manner. Active participation It is a condition of enrolment that you actively participate in your studies. Active participation is completing all tasks on time. If you do not participate you will be required to report to Student Services Coordinator. Plagiarism Plagiarism is taking and using someone else's thoughts, writings or inventions and representing them as your own. Plagiarism is a serious act and may result in a student’s exclusion from a course. When you have any doubts about including the work of other authors in your assessment, please consult your trainer/assessor. The following list outlines some of the activities for which a student can be accused of plagiarism: · Presenting any work by another individual as one's own unintentionally · Handing in assessments markedly similar to or copied from another student · Presenting the work of another individual or group as their own work · Handing in assessments without the adequate acknowledgement of sources used, including assessments taken totally or in part from the Internet If it is identified that you have plagiarised within your assessment task, then we will organise a meeting to discuss this with you. Copyright You must be careful when copying the work of others. The owner of the material may take legal action against you if the owner's copyright has been infringed. You are allowed to do a certain amount of copying for research or study purposes. Generally, 10% or one chapter of a book is acceptable, where the participant is studying with, or employed by, an educational institution. Competency Outcomes Each activity in this assessment tasks will be marked as either Satisfactory or Not Satisfactory. If your work is marked as Not Satisfactory you will be provided with feedback from your assessor and then given time to complete the task. Your assessor will provide you with a timeline in which you will be required to submit your task. Resubmission timeline will be determined by the assessor and based on the extent of the re-submission. When you have completed all tasks in this document you will be granted an overall competency outcome, which will be either Competent or Not Yet Competent. If your work is marked as Not Yet Competent you will be asked to resubmit the assessment tasks as indicated by your assessor. You will not be able to gain competency if any of your tasks are not fully completed. Assessment Appeals Process If you are dissatisfied with the outcome of one of the assessment tasks or the final outcome of the assessment task because you feel that the result is unfair or incorrect, you may request to have the task/s or overall assessment task reviewed. If you are still dissatisfied with the outcome, you may lodge a formal assessment appeal. Refer to SBTA’s Complaints/Appeals Policy and Procedure. Student Declaration I declare that: · I am submitting work in this assignment that is my own, except where acknowledgement/s of sources are made. · I have not copied in part, or in whole, or otherwise plagiarised the work of others. · I declare that the material does not infringe the intellectual property/copyright of a third party and I understand that the evidence may undergo electronic detection and used to make comparisons with other evidence submitted by current or previous students. · The Units of Competence, Elements and Performance Criteria which I studied during the course were explained and I was provided with adequate resources which enable me to complete this assessment. · The assessment tasks, assessment criteria and assessment due date(s) for this course were explained. · I was advised and I am aware of The Academy’s Policies including the Assessment Policy and the Assessment Appeals Process. · I was given assistance from the trainer and/or other Academy staff during the study of this course when it was requested. · I understand that my feedback will be used for reporting purposes and continuous improvement. · I acknowledge that my personal and outcomes details shall remain confidential and will only be used for official reporting purposes. · I understand that by uploading my completed assessment tasks I acknowledge that I agree with all above points. Application of unit: SITHFAB016 Provide advice on food This unit describes the performance outcomes, skills and knowledge required to provide accurate information and advice on different menu options. It requires the ability to evaluate organisational menu items, provide advice to customers on their menu selection, contribute to menu design, and continuously extend personal product knowledge of food and cuisines. The unit applies to hospitality organisations that serve food, including hotels, restaurants, cafes, wineries, fine food outlets and clubs. It applies to food and beverage attendants who operate with some level of independence and under limited supervision to provide advice to others about menu selection. Application of the unit: BSBITU306 Design and develop business documents This unit describes the skills and knowledge required to design and produce various business documents and publications. It includes selecting and using a range of functions on a variety of computer applications. It applies to individuals who possess fundamental skills in computer operations and keyboarding. They may exercise discretion and judgement using appropriate theoretical knowledge of document design and production to provide technical advice and support to a team. ASSESSMENT TASK 1: KNOWLEDGE QUESTIONS Assessment type Knowledge questions Assessment task description · This is the written assessment task and you have to successfully complete all questions to be deemed competent in these two units of competency · You must respond to all questions and activities independently and submit it to your Trainer/Assessor. · You must answer all questions to the required level, e.g. provide the number of points, to be deemed satisfactory in this task. · You will receive your feedback within two weeks, you will be notified by your Trainer/Assessor when results are available. · Where your answers are deemed not satisfactory after the first attempt a resubmission attempt will be allowed for this task. Applicable conditions:    · This assessment task is untimed and will be conducted as open book tests (this means student can refer to textbooks during the test). · Student must read and respond to all questions. · Student must complete the task independently. · No marks or grades are allocated for this assessment task. The outcome of the task will be Satisfactory or Not Satisfactory. · Trainer /Assessor must assess student’s written skills and knowledge as he/she complete this assessment task. · The trainer/assessor may ask student relevant questions on this assessment task to ensure that this is his/her own work. Location · Level 2, 401 Sussex Street, Sydney, NSW 2000 Purpose of assessment · The purpose of this assessment task is to assess that the student hold required knowledge of the following points from these units of competency. Assessment conditions, resources and equipment Assessment will be conducted in a safe simulated environment where evidence gathered will demonstrate consistent performance of typical activities experienced in the industry capability. Students will have access to the following: · Computer, Internet, MS Word · Student Portal and Acccess to you’re assessor via student portal · Learner Guide, PowerPoint · Policies and procedures · Simulated scenarios · Excursions (as organised by trainer and assessor if suitable) Benchmark for Assessment · You are expected to respond to all aspects of each question and case study. In some cases, direction is provided on the expected length of your response. These assessments will require a Short, Medium or Long response. · The following is a guide to the expected number of words for each of these categories unless otherwise indicated. Short 30+ words Medium 150+ words Long 250+ words Information to students; This task will allow you to demonstrate your knowledge and understanding of how to provide advice on food and how to design and develop business documentation. You will be using your knowledge of these units of competency to develop menus in following assessment tasks. You can research using the internet or your learner guide. Questions: Read all the questions below and provide answers to each question. 1.1. You will then be required to research the food type and list the characteristics for each of the bullet points listed. (SHORT for each) Choose one of your favourite foods within the group or that you would like to know more about. The class will then discuss the table and you will be able to complete the other food groups as they are discussed. Major Food Types (choose one per table below) Characteristics (select one of each and provide notes to address each point below) Fruits and vegetables · ingredients · major suppliers · methods of preparation, cooking, production, presentation and service styles · origins and cultural background and issues · suitability for different customers · typical or suitable accompaniments and garnishes Appetisers · ingredients · major suppliers · methods of preparation, cooking, production, presentation and service styles · origins and cultural background and issues · suitability for different customers · typical or suitable accompaniments and garnishes Cheeses · ingredients · major suppliers · methods of preparation, cooking, production, presentation and service styles · origins and cultural background and issues · suitability for different customers · typical or suitable accompaniments and garnishes Dishes from several major cuisines · ingredients · major suppliers · methods of preparation, cooking, production, presentation and service styles · origins and cultural background and issues · suitability for different customers · typical or suitable accompaniments and garnishes International food · ingredients · major suppliers · methods of preparation, cooking, production, presentation and service styles · origins and cultural background and issues · suitability for different customers · typical or suitable accompaniments and garnishes Modern Australian · ingredients · major suppliers · methods of preparation, cooking, production, presentation and service styles · origins and cultural background and issues · suitability for different customers · typical or suitable accompaniments and garnishes Meat, fish and seafood · ingredients · major suppliers · methods of preparation, cooking
Answered 2 days AfterSep 02, 2021

Answer To: ASSESSMENT TASKS Qualification: SIT30616 Certificate III in Hospitality Cluster number and name: HC3...

Shalini answered on Sep 04 2021
141 Votes
GLEBE
Picture of Glebe
Back ground and History of Glebe
Glebe was originally inhibited by the cadigal c
lan which occupied a territory that embraced Sydney Cove and stretched along the southern side of Port Jackson from South Head to about Petersham. In the early 20th century during the depression years Glebe deteriorated and become shabby and overcrowded. Glebe was founded in the year 1790.
FOOD TRENDS
Contemporary eating and drinking habits
· Name and information about Venue One: Sultan Palace
· Picture Venue One
Examples of their menu and drinks are:
The place is known for serving the core Indian foods like-
Samosa, paneer chilly dry, spring rolls, chicken and many more items.
The place sere the drinks like soft drinks, tea and coffees.
· Name and information about Venue Two: Fish & Co
· Picture Venue Two:
Examples of their menu and drinks are: the place offers the dairy free, gluten free as well as vegetarian dishes. The restaurant offer dishes like-
Dumplings, prawn cakes, fish, Tacos, seafood, curry, beef burger and many...
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