Assessment tools are activities that trainees are required to undertake to prove participant competency in this subject. All assessments must be completed satisfactorily for participants to obtain competence in this subject. are no exceptions to this requirement, however, it is possible that in some cases several assessment items may be combined and assessed together. Types of Assessment Allocated Assessment Tools There are a number of assessment tools that are used to determine competency in this subject: Work projects Written questions Oral questions Third Party Report Observation Checklist. Instructions on how assessors should conduct assessment methods are explained in the Assessment Manuals. Alternative Assessment Whilst this subject has identified assessment tools, as indicated above, this does not restrict the assessor from using different assessment methods to measure the competency of a participant. Evidence is simply that the assessor gathers to show participants can actually do what they are required to do. Whilst there is a distinct requirement for participants to demonstrate competency, there are many and diverse sources of evidence available to the assessor. Ongoing performance at work, as verified by a supervisor or physical evidence, can count towards assessment. Additionally, the assessor can talk to customers or work colleagues to gather evidence about performance. A range of assessment methods to assess competency include: Practical demonstrations Practical demonstrations in simulated work conditions Problem solving Portfolios of evidence Critical incident reports Journals Oral presentations Interviews Videos Visuals: slides, audio tapes Case studies
Recommended training equipment The equipment and kitchen consumables required for the delivery of practical cookery training classes are listed below, in the following categories: A Items of equipment which should be available for trainer and student use in the training kitchen B The cleaning equipment and cleaning products which should be available in a cleaning room located adjacent to the kitchen, so that students can clean down to leave the kitchen in “as found” condition at the end of each class or session C Consumables other than foodstuffs which need to kept in the kitchen and available for everyday use in each class or session D The items required by each student which would make up their own individual use kit of tools and small equipment. A: Equipment in the training kitchen: Commercial cooking stove 4 burner minimum Stainless steel workbench Stainless sinks Dishwasher Refrigeration Freezers Cooking pots, multiple sizes Lids for pots Frypan Woks Chinois of various sizes Measuring jugs Mouilis Food processors Ramekins Sieves for dry ingredients Deep fryers Steamers Weighing scales Baking trays Roasting dishes Chopping boards for preparation Gas fire lighters, cigarette lighters not recommended Tongs for handling foods Spiders for handling deep foods B: Cleaning equipment and consumables: Detergent Scrubbing brushes Scourers Sink Brooms Shovel and small brooms Floor mops Mop buckets Wet and dry vacuums Detergent Hand dishwashing detergent Paper hand towel C: Consumables (non-food) to be available in the kitchen:
Silicon baking paper Plain white butchers paper Greaseproof paper Aluminium foil Plastic wrap, Plastic sheeting clear Product of various required sizes Doyleys as required D: Student equipment kit should include: Chef’s knife 21 cm Boning 15cm Paring knives 9cm Sharpening stone Honing steel 30cm Pallet knives Wooden spoons 3 Whisk 30cm 1 Vegetable peeler Pastry brush Piping bags Piping tubes, various sizes Spatula, flexible Tongs Digital thermometer Tea towels 6 Cutlery set Scissors Fine strainer case for equipment