so ive attached this two filesfirst one is pdf which has two task 1 & task 2from task 1 you just need to answer the question and answers and from task 2 there is a role play on JV MARRIOTT you just need to answer those questions down below
Unit assessment pack (UAP) Australian College of the Professions RTO No. 41201 CRICOS No. 03608K ACP-SITHCCC008 V1.2020- LW Page 1 of 103 SIT40516 Certificate IV in Commercial Cookery Student ID: Student Name: Assessor Name: Date: FOR TRAINER ONLY Assessment Attempt Completion Status FINAL RESULT Completion Date: Assessed by: TRAINER SIGNATURE SITHCCC008 Prepare vegetable, fruit, eggs and farinaceous dishes LEARNER WORKBOOK Australian College of the Professions RTO No. 41201 CRICOS No. 03608K ACP-SITHCCC008 V1.2020- LW Page 2 of 103 Unit Assessment Pack (UAP) – Cover Sheet Student and Trainer/Assessor Details Student ID Student name Contact number Email address Trainer/Assessor name Student Declaration • I certify that the work submitted for this assessment pack is my own. I have clearly referenced any sources used in my submission. I understand that a false declaration is a form of malpractice; • I have kept a copy of this assessment pack and all relevant notes, attachments, and reference material that I used in the production of the assessment pack; • For the purposes of assessment, I give the trainer/assessor of this assessment the permission to: o Reproduce this assessment and provide a copy to another member of staff; and o Take steps to authenticate the assessment, including communicating a copy of this assessment to a checking service (which may retain a copy of the assessment on its database for future plagiarism checking). Student signature: ________________________________ Date: Australian College of the Professions RTO No. 41201 CRICOS No. 03608K ACP-SITHCCC008 V1.2020- LW Page 3 of 103 Assessment Plan To demonstrate competence in this unit, you must be assessed as satisfactory in each of the following assessment tasks. Evidence recorded Evidence Type/ Method of assessment Sufficient evidence recorded/Outcome Unit Assessment Task 1 Unit Knowledge Test (UKT) S / NS (First Attempt) S / NS (Second Attempt) Unit Assessment Task 2 Role Play S / NS (First Attempt) S / NS (Second Attempt) Unit Assessment Task 3 Unit Skills Test S / NS (First Attempt) S / NS (Second Attempt) Final result C/NYC Date assessed Trainer/Assessor Signature Australian College of the Professions RTO No. 41201 CRICOS No. 03608K ACP-SITHCCC008 V1.2020- LW Page 4 of 103 Assessment Conditions Unit purpose/application This unit describes the performance outcomes, skills and knowledge required to prepare and cook various vegetable, fruit, egg and farinaceous dishes following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment, cookery and food storage methods. The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers. It applies to individuals who work with very little independence and under close supervision and guidance of more senior chefs. They follow predefined organisational procedures and report any discrepancies to a higher-level staff member for action. No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication. What the student can expect to learn by studying this unit of competency • Select ingredients for vegetable, fruit, egg and farinaceous dishes. • Select, prepare and use equipment. • Portion and prepare ingredients. • Cook vegetable, fruit, egg and farinaceous dishes. • Present and store vegetable, fruit, egg and farinaceous dishes. Training and assessment resources required for this unit of competency The student will have access to the following: Learner guide Unit Assessment Pack (UAP) Access to other learning materials such as textbooks The resources required for these assessment tasks also included: Business related environment area, this can be a: o Real industry workplace o Simulated industry environment Codes of practice and standards issued by government regulators or industry groups Australian College of the Professions RTO No. 41201 CRICOS No. 03608K ACP-SITHCCC008 V1.2020- LW Page 5 of 103 Submission instructions The learner shall be given one chance to resubmit their assessment after consulting with the trainer on the improvement areas. Re-assessment fees- Assessment- $180 per assessment Practical/ Examination- $100 per practical/examination Late Assessment fees- Up to 2 days late - $25 per assessment From 3 up to 5 days late - $50 per assessment More than 5 days late - $180 per assessment If the assessment has been found to be plagiarised there will be no second attempt for the student and the student will be deemed incompetent Academic integrity, plagiarism and collusion Academic Integrity Academic Integrity is about the honest presentation of your academic work. It means acknowledging the work of others while developing your own insights, knowledge and ideas. As a student, youare required to: • Undertake studies and research responsibly and with honesty and integrity • Ensure that academic work is in no way falsified • Seek permission to use the work of others, where required • Acknowledge the work of others appropriately • Take reasonable steps to ensure other students cannot copy or misuse yourwork. Plagiarism Plagiarism means to take and use another person's ideas and or manner of expressing them and to pass them off as your own by failing to give appropriate acknowledgement. This includes material sourced from the internet, RTO staff, other students, and from published and unpublished work. Plagiarism occurs when you fail to acknowledge that the ideas or work of others arebeing used, which includes: • Paraphrasing and presenting work or ideas without a reference • Copying work either in whole or in part • Presenting designs, codes or images as yourown work • Using phrases and passages verbatim without quotation marks or referencing the author or web page • Reproducing lecture notes without proper acknowledgement. Collusion Australian College of the Professions RTO No. 41201 CRICOS No. 03608K ACP-SITHCCC008 V1.2020- LW Page 6 of 103 Collusion means unauthorised collaboration on assessable work (written, oral or practical) with other people. This occurs when a student presents group work as their own or as the work of someone else. Collusion may be with another RTO student or with individuals or students external to the RTO. This applies to work assessed by any educational and training body in Australia or overseas. Collusion occurs when youwork without the authorisation of the teaching staff to: • Work with one or more people to prepare and produce work • Allow others to copy your work or share your answer to an assessment task • Allow someone else to write or edit yourwork (without rto approval)