Menu Planning and Reflective Journal: Practical Training for KP1

School: Ozarka College - Course: MICROECONO ECON 2323 - Subject: Accounting

Menu Planning and Reflective Journal Booklet +About this Student Booklet This Menu planning and reflective Journal Booklet is where you will record evidence of the knowledge and skills you have developed during your practical training for KP1 module which include the following units: SITHCCC001 - Use food preparation equipment SITHCCC002 - Prepare simple dishes SITHCCC005 - Prepare dishes using basic methods of cookery It also serves as a handy reference guide on what you need to do during your assessment and how you should go about doing it. Information for students Print the booklet at the beginning of your course. (refer to assessor for printing process). Complete the Menu planning and reflective journal booklet on a weekly basis and bring to your practical kitchen classes. Scan the completed booklet and submit work which is original and, where necessary, properly referenced submit a completed cover sheet with your work avoid sharing your answers with other students. Tips for completing your reflective journal You are expected to complete aReflective journalfor each time that you cook as part of your assessment for this unit. Try to think about the highlights of each service when you are writing your reflection. You might also find the following questions useful: What skills and techniques did I use? What policies and procedures did I follow? How did I ensure efficiency, safety and quality? How did I ensure that my dishes met quality standards? What did I learn during the service and how might I apply it in future? What might I do different next time? Assessment Task 2 Practical Cover sheet SITHCCC02-Menu Planning and Reflective Journal Booklet- V1.0Page | 1 Brighton College Pty Ltd RTO: 45023 | CRICOS: 03635G

Menu Planning and Reflective Journal Booklet QualificationSIT40516 Certificate IV in Commercial Cookery Unit Code/Name Holistic practical delivery for: SITHCCC001 - Use food preparation equipment SITHCCC002 - Prepare simple dishes SITHCCC005 - Prepare dishes using basic methods of cookery Re-Assessment ☐Yes☒No Student IDSulav Malla Student Name13347747 Student Email Address[email protected] Trainer/Assessor NameMehul Oza Student Declaration I declare that this is my own original work and I have not cheated or plagiarised the work or colluded with any other student(s). I understand that if I am found to have plagiarised, cheated or colluded, action will be taken against me according to the process explained to me. I have correctly referenced all resources and reference texts throughout these assessment tasks as required. I hold a copy of this assignment and can produce a copy if requested I permit a copy of this marked assignment to be retained or reproduced by the College for benchmarking, course review and accreditation purposes. I am aware of the re-assessment policy and any assessment deemed unsatisfactory will require me to do a re-assessment. I am aware I have the right to appeal an assessment outcome if I disagree with the outcome. I am aware that I have to follow the complaint and appeal process to request a review of the assessment outcome.