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SIT40516 Certificate IV in Commercial Cookery Assessment Details

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Added on  2023-06-10

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This assessment is for SIT40516 Certificate IV in Commercial Cookery. It includes written questions on hazard identification, risk assessment, and hierarchy of control. The assessment is open-book and must be completed within a given time limit. The output is to be word-processed and sent as an email attachment.

SIT40516 Certificate IV in Commercial Cookery Assessment Details

   Added on 2023-06-10

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Assessment Details
Qualification Code/Title SIT40516 Certificate IV In Commercial Cookery
Assessment Type AT1 Time allowed
Due Date Location Term / Year
Student Details
Student Name Student ID IIE
Student Declaration: I declare that the work submitted is my own,
and has not been copied or plagiarised from any person or source.
Signature:
Date:
Assessor’s Name
RESULTS (Please Circle) SATISFACTORY NOT SATISFACTORY
Feedback to student:
Assessor Declaration
*If Student is Not Satisfactory
Reassessment Required Yes No
Assessor Declaration: I declare that I have conducted a fair,
valid, reliable and flexible assessment with this student, and I
have provided appropriate feedback.
Signature:
Date:
Is This Theory Only Task Yes No
Have student already completed practical/ Vocational Placement
Component? Yes No
Instructions to the Candidates
This assessment is to be completed according to the instructions given below in this document.
Should you not answer the tasks correctly, you will be given feedback on the results and gaps in knowledge. You will be
entitled to one (1) resubmit in showing your competence with this unit.
If you are not sure about any aspect of this assessment, please ask for clarification from your assessor.
Please refer to the College re-submission and re-sit policy for more information.
If you have questions and other concerns that may affect your performance in the Assessment, please inform the assessor
immediately.
Please read the Tasks carefully then complete all Tasks.
To be deemed competent for this unit you must achieve a satisfactory result with tasks of this Assessment along with a
satisfactory result for another Assessment.
This is an Open book assessment which you will do in your own time but complete in the time designated by your
assessor. Remember, that it must be your own work and if you use other sources then you must reference these
appropriately
Submitted document must follow the given criteria. Font must be Times New Roman, Font size need to be 12, line spacing
has to be Single line and Footer of submitted document must include Student ID, Student Name and Page Number.
Document must be printed double sided.
This is Individual Assessments. Once you have completed the assessment, please provide the Hard copy of the
Assessments to your Trainer/ Assessor.
Plagiarism is copying someone else’s work and submitting it as your own. Any Plagiarism will result in a mark of Not
Satisfactory.
Page 1 of 11
Unit of Competency
National Code/Title
SIT40516 Certificate IV in Commercial Cookery Assessment Details_1
Assessment instructions
Assessment Task 1: Written questions
Task summary
This is an open-book test, to be completed in the classroom.
A time limit of 1 hour to answer the questions is provided.
You need to answer all of the written questions correctly.
Your answers must be word processed and sent to the assessor as an email attachment.
Required
Access to textbooks and other learning materials.
Computer with Microsoft Office and internet access.
Timing
Your assessor will advise you of the due date of this assessment.
Submit
Answers to all questions.
Assessment criteria
All questions must be answered correctly in order for you to be assessed as having completed the task
satisfactorily.
Resubmission opportunities
You will be provided feedback on your performance by the assessor. The feedback will indicate if you have
satisfactorily addressed the requirements of each part of this task.
If any parts of the task are not satisfactorily completed, the assessor will explain why, and provide you with written
feedback along with guidance on what you must undertake to demonstrate satisfactory performance.
Reassessment attempt(s) will be arranged at a later time and date.
You have the right to appeal the outcome of assessment decisions if you feel you have been dealt with unfairly or
have other appropriate grounds for an appeal.
You are encouraged to consult with the assessor prior to attempting this task if you do not understand any part of
this task or if you have any learning issues or needs that may hinder you when attempting any part of the
assessment.
Page 2 of 11
SIT40516 Certificate IV in Commercial Cookery Assessment Details_2
Written answer question guidance
The following written questions use a range of “instructional words” such as “identify” or “explain”, which tell you
how you should answer the question. Use the definitions below to assist you to provide the type of response
expected.
Note that the following guidance is the minimum level of response required.
Analyse: when a question asks you to analyse something, you should do so in detail, and identify
important points and key features. Generally, you are expected to write a response one or two
paragraphs long.
Compare: when a question asks you to compare something, you will need to show how two or more
things are similar, ensuring that you also indicate the relevance of the consequences. Generally, you
are expected to write a response one or two paragraphs long.
Contrast: when a question asks you to contrast something, you will need to show how two or more
things are different, ensuring you indicate the relevance or the consequences. Generally, you are
expected to write a response one or two paragraphs long.
Describe: when a question asks you to describe something, you should state the most noticeable
qualities or features. Generally, you are expected to write a response two or three sentences long.
Discuss: when a question asks you to discuss something, you are required to point out important
issues or features and express some form of critical judgement. Generally, you are expected to write a
response one or two paragraphs long.
Evaluate: when a question asks you to evaluate something, you should put forward arguments for and
against something. Generally, you are expected to write a response one or two paragraphs long.
Examine: when a question asks you to examine something, this is similar to “analyse”, where you
should provide a detailed response with key points and features and provide critical analysis.
Generally, you are expected to write a response one or two paragraphs long.
Explain: when a question asks you to explain something, you should make clear how or why
something happened or the way it is. Generally, you are expected to write a response two or three
sentences long.
Identify: when a question asks you to identify something, this means that you are asked to briefly
describe the required information. Generally, you are expected to write a response two or three
sentences long.
List: when a question asks you to list something, this means that you are asked to briefly state
information in a list format.
Outline: when a question asks you to outline something, this means giving only the main points,
Generally, you are expected to write a response a few sentences long.
Summarise: when a question asks you to summarise something, this means (like “outline”) only giving
the main points. Generally, you are expected to write a response a few sentences long.
Page 3 of 11
SIT40516 Certificate IV in Commercial Cookery Assessment Details_3
Assessment Task 1 Instructions as provided to students
Provide answers to all of the questions below:
1. Access your state or territory legislation and then answer the following questions:
a. When, where and how hazards
must be identified?
a) The hazards can be identified at work
which includes the routine work and
activities such as repair, maintenance and
cleaning at the workplace. These are the
major hazards which are identified within the
work station.
b. When, where and how risk
assessments must be conducted
b) By identifying the hazards, evaluating
risks and taking preventive actions against
the risk which are identified and then
removing them by recording the findings and
reviewing the risk assessment. The risk
assessments should be conducted when
there are any kind of machineries present.
c. Explain consultation requirements in
relation to the hazard identification
and risk assessment process.
c) The consultation requirements in relation
to the hazard identification and risk
assessment process are identified by
analysing and creating value of consulting
the main individuals who are making aware
the individuals to be aware of the risk
hazards.
d. Explain the purpose of WHS
committees and their importance in
regards to consultation.
d) The purpose of WHS committees frame
certain frameworks which helps in ensuring
that the usefulness of forum for consultation
on work health and safety issues are
ensuring that the workers are being provided
proper safety and care concerns.
e. Explain the purpose of WHS
representatives and their
importance in regards to
consultation.
e) The health and safety of the workers in
being identified and this helps in taking
concern of effective measures to be taken
into consideration. This is the main purpose
of WHS.
f. Outline two record keeping
requirements relating to hazards
and risks.
f) The two record keeping requirements
relating to hazards and risks are –
registering the injuries and standard
operating procedures.
Page 4 of 11
SIT40516 Certificate IV in Commercial Cookery Assessment Details_4

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