Assessment Tasks and Instructions

Assessment Tasks and Instructions
Student Name
Student Number
Course and Code Diploma of Hospitality SIT50416
Unit(s) of Competency and Code(s) SITHFAB016 Provide advice on food
Stream/Cluster
Trainer/Assessor Raj Wadhwani
Assessment for this Unit of
Competency/Cluster
Details
Assessment 1 (80%) Assignment
Assessment 2 (S/NS) Evaluation
Assessment 3 (20%) E learning &EQuiz
Assessment conducted in this instance:Assessment 1 2 3
Reasonable Adjustment1. Has reasonable adjustment been applied to this assessment?
No No further information required
Yes Complete 2.2. Provide details for the requirements and provisions for adjustment of
assessment:
Student to complete
My assessor has discussed the adjustments with me
I agree to the adjustments applied to this assessment
Signatu
re
Dat
e
2nd Assessor to complete
I agree the adjustments applied to this assessment are reasonable
Name
Signatu
re
Dat
e
SITVersion 1 1 of 22
©Futura Group 2016

Assessment GuidelinesWhat will be assessed
Knowledge Evidence
The purpose of this assessment is to assess your underpinning knowledge required to complete the
tasks outlined in elements and performance criteria of this unit, and:
 major food types and their characteristics:
o appetisers
o cheeses
o fruits and vegetables
o meat, fish and seafood
o salads
o sauces and accompaniments
o soups
o sweets and desserts
 information relating to the above major food types:
o ingredients
o major suppliers
o methods of preparation, cooking and production
o origins and cultural background and issues
o presentation styles
o service styles
o suitability for different customers
o typical or suitable accompaniments and garnishes
 past, current and emerging trends in the Australian food industry:
o contemporary eating habits
o cultural and ethnic influences
o major events and festivals
o media influence
o seasonal and popular influences
 current information on:
o food and beverage festivals
o market trends
o organisation:
 menus and specials
 promotional activities
 trends
 promotional activities
o seasonal produce
o typical foods and wines of the local area
 meaning of:
o drug-food interactions
SITVersion 1 2 of 22
©Futura Group 2016

o food allergy
o food intolerance
o genetically modified foods
 organisational activities for which knowledge of major food types is required:
o conducting product tastings
o providing product advice and selling food to customers
o selecting or assisting with selection of products from suppliers
o writing or providing input into menus
 groups that have specific dietary requirements to be considered:
o athletes
o health care customers
o infants, children and adolescents
o international tourists
o older people
o people from different socio economic groups
o people from specific cultural or religious groups
o students
o those with particular nutritional interests
o young people
 business considerations in the provision of information and advice on food:
o current stock
o profitability requirements
o responsible service of alcohol
o stock availability
o supplier arrangements
 formal and informal research methods to extend and update knowledge:
o attending trade shows
o attending food tastings
o joining associations and industry bodies
o reading general and trade media and supplier information
o reading food reference books
o talking to chefs, cooks, other food personnel and product suppliers
o using the internet
 key health and legal consequences of failing to address special dietary requirements
 primary components of Dietary Guidelines for Australians, in particular those for older
Australians, children and adolescents.
Performance Evidence
The purpose of this assessment is to assess your ability to complete the tasks outlined in elements
and performance criteria of this unit, and:

maintain and continuously extend personal food and menu knowledge to enhance
workplace activities.
SITVersion 1 3 of 22
©Futura Group 2016

Place/Location where assessment will be conducted and timeframes to complete
the assessment tasks.
RTO to complete
Resource Requirements
Pen, paper, computer, access to internet
Recipes attached in assessment Folder ”Recipes”
Instructions for assessment including WHS requirements
You are required to address each question in this assessment.
Once you have completed all questions, check all responses.
Your trainer will be providing you with feedback.
Statement of Authenticity
I acknowledge that I understand the requirements to complete the assessment tasks
The assessment process including the provisions for re-submitting and academic
appeals were explained to me and I understand these processes
I understand the consequences of plagiarism and confirm that this is my own work
and I have acknowledged or referenced all sources of information I have used for the
purpose of this assessment
Student Signature:
Date: / /201
This assessment: First Attempt 2nd Attempt Extension – Date: / /
Feedback to Student:
Assessor(s)
Signature(s):
Date
: / /
Student Signature Date
: / /
Grade
Overall the candidate’s performance on this assessment activity was [tick the
relevant box]:
SITVersion 1 4 of 22
©Futura Group 2016

(36 – 40)
□ Distincti
on
(31 – 35)
□ Credit
(26 – 30)
□ Pass
(0 – 25)
□ Fail
SITVersion 1 5 of 22
©Futura Group 2016

Assessment 1
Assignment
As part of this assignment you are required to research the aspects outlined in the
following criteria below and provide details. The dishes and associated recipes are
examples provided by Futura Group. The questions are related to the dishes listed below
and a series of general questions to assess your underpinning knowledge required to
source information and provide menu advice to customers.
Your trainer may provide you with a different menu relevant to your training area or
workplace, however all criteria in the questions associated with the dishes and recipes are
relevant to different dishes and /or any menu changes and must be addressed.
Menu related Questions (marking Criteria 1-5 overleaf)
1. Refer to the recipes for the following dishes attached to this assessment:
o Salad Nicoise.pdf
o Pâté En Croute With Kangaroo.pdf
o Beetroot and Corn Risotto.pdf
o Pumpkin Soup.pdf
o Grilled Lamb Loin.pdf
o Duck in Orange Sauce.pdf
o Fish Fillet En Papillote.pdf
o Lemon Meringue Pie.pdf
o Berry and Mango Tartlet.pdf
o Flourless Chocolate Cake.pdf
a) Determine the
different methods of cookery used for each dish and
provide
a description for each method. You may choose up to five dishes (25 marks)
Salad Nicoise:Boiling and simmering the vegetables: A procedure which involves
cooking the food at high temperatures such as boiling water or liquids like stock.
Simmering is a similar procedure involving cooking in liquids at gentler temperatures.
Pâté En Croute With Kangaroo:Baking:A method of cooking using high
temperatures and dry heat, such as an oven.
Beetroot and Corn Risotto: Roasting: A method where food is cooked in an open
flame or oven.
Pumpkin Soup: Boiling and Simmering:A procedure which involves cooking the
food at high temperatures such as boiling water or liquids like stock. Simmering is a
similar procedure involving cooking in liquids at gentler temperatures.
Grilled Lamb Loin: Grilling: A method of cooking where food is prepared from
application of dry heat.
Duck in Orange Sauce: Roasting:A method where food is cooked in an open flame
or oven
Fish Fillet EnPapillote: Baking:A method of cooking using high temperatures and
dry heat, such as an oven.
Lemon Meringue Pie: Baking:A method of cooking using high temperatures and dry
heat, such as an oven.
SITVersion 1 6 of 22
©Futura Group 2016