VCE VET HOSPITALITY (KITCHEN OPERATIONS) 2018 – Assessment Plan Template: Hospitality (Kitchen Operations) SIT20416 CERTIFICATE II IN KITCHEN OPERATIONS Student Number: Assigned to: Work Work Work Work Portfolio Perf. Perf. Project Project (2nd) (1st) (2nd) (1st) (2nd) (1st) (2nd) (1st) VASS data entry no: 08 01 02 03 04 05 06 07 SITHCCC006 Prepare appetisers and salads 25 Prepare stocks, sauces and SITHCCC007 soups 35 SITHCCC008 Prepare vegetables, fruit, eggs and farinaceous dishes 45 SITHCCC011 Use cookery skills effectively 50 SITHCCC012 Prepare poultry dishes 25 Allocation of nominal hours: Assessment Plan Sample 1: Hospitality (Kitchen Operations) SIT20416 CERTIFICATE II IN KITCHEN OPERATIONS Student Number: 1 2 3 4 5 6 7 8 9 Work Work Portfolio Assigned to: Perf. Perf. (1st) (1st) (2nd) VASS data entry no: 01 02 07 SITHCCC006 Prepare appetisers and salads 25 SITHCCC007 Prepare stocks, sauces and soups 35
VCE VET HOSPITALITY (KITCHEN OPERATIONS) – 2018 Assessment Plan Template: Hospitality (Kitchen Operations) SIT20416 CERTIFICATE II IN KITCHEN OPERATIONS Student Number: Assigned to: VASS data entry no: Work Perf. (1st) Work Perf. (2nd) Work Project (1st) Work Project (2nd) (1st) (2nd) (1st) Portfolio (2nd) 01 02 03 04 05 06 07 08 SITHCCC006 Prepare appetisers and salads 25 SITHCCC007 Prepare stocks, sauces and soups 35 SITHCCC008 Prepare vegetables, fruit, eggs and farinaceous dishes 45 SITHCCC011 Use cookery skills effectively 50 SITHCCC012 Prepare poultry dishes 25 Allocation of nominal hours: Assessment Plan Sample 1: Hospitality (Kitchen Operations) SIT20416 CERTIFICATE II IN KITCHEN OPERATIONS Student Number: 1 2 3 4 5 6 7 8 9 Assigned to: Work Perf. (1st) Work Perf. (2nd) Portfolio (1st) VASS data entry no: 01 02 07 SITHCCC006 Prepare appetisers and salads 25 SITHCCC007 Prepare stocks, sauces and soups 35
HospitalityKO_APTS2018.docx