Industry Work Placement Roster
Industry Work Placement Roster
WORKPLACE NAME: __________________
TERM DATES: From __________ To_________
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Declaration
I (name)______________________________________________
certify that I have completed this roster report accurately and honestly
Signature of Student: ___________________________________
Date: _______________
I acknowledge the hours recorded in this roster are accurate.
Host Employers Name: _______________________________
Host Employers Signature: ____________________________
Date: _______________
2667002364105Unit code and name:
SITHCCC011 - Use cookery skills effectively
Assessment Type:
Portfolio of Evidence
00Unit code and name:
SITHCCC011 - Use cookery skills effectively
Assessment Type:
Portfolio of Evidence
Disclaimer and CopyrightDisclaimer:
Page Culinaire Pty Limited used reasonable endeavours to ensure the information contained herein was correct at the time of publishing. However, neither Page Culinaire Pty Limited provides any warranty and accepts no responsibility for the accuracy or completeness of the material.
Page Culinaire Pty Limited reserves the right at any time to make changes as it deems appropriate.
Copyright:
Copyright 2019 Page CulinaireAll rights reserved. No part of this publication may be reproduced, distributed, or transmitted in any form or by any means, without the prior written permission of the publisher. For permission requests, write to the publisher, addressed Attention: Quality Manager, at the address below.
Page Culinaire
P.O. Box A2393
Sydney South
NSW 1235
Instructions
Students instructions :Please read all the required evidence before you start the assessment. If you do not understand some or all , please speak with your trainer/assessor. All submitted evidence will be manually marked by your trainer/assessor. In order to receive Satisfactory (S) for this assessment you must successfully submit all evidence.
Feedback and Review
In order to receive Satisfactory (S) for this unit you must successfully submit all the required evidence, failure to do so will result in a mark of Not Satisfactory (NS).
Assessors instructions for assessment:
Ensure that all evidences have been submitted in full. Learners must submit all evidences correctly. All evidences must be recorded into the assessment instrument (Online of paper based) by the assessor.
Student details
Student number
Student name
Work placement name
Assessment Declaration
This assessment is my original work and no part of it has been copied from any other source except where due acknowledgement is made.
No part of this assessment has been written for me by any other person except where such collaboration has been authorised by the assessor concerned.
I understand that plagiarism is the presentation of the work, idea or creation of another person as though it is your own. Plagiarism occurs when the origin of the material used is not appropriately cited. No part of this assessment is plagiarised.
Student signature and Date
Please submit all the required current workplace evidence from the list below:
A photo of your current workplace menus (i.e. A la carte menu)
<INSERT PHOTO HERE>
2 Photos of Work Health and Safety (WHS) & Food safety policies and procedures
<INSERT PHOTO HERE>
1 photo of workplace end of shift procedure document (e.g. Cleaning schedule)
<INSERT PHOTO HERE>
8 photos of dishes from different sections of your menu. (e.g. breakfast, lunch, dinner or function)
<INSERT PHOTO HERE AND PROVIDE NAME OF DISH>
Photos of you working in your kitchen workplace as below:
2 photos during a service period
<INSERT PHOTO HERE>
2 photos during the preparation
<INSERT PHOTO HERE>
2 photos during the cleaning
<INSERT PHOTO HERE>
4 Photos of Payslips
<INSERT PHOTO HERE>
1 AQTF employer feedback<INSERT PHOTO HERE>
