Projects and Role Group projects Recognition of Prior Learning. Whilst there is no specific instruction or evidence collection documents for all the alternative assessment methods, assessors can record competency in the ‘Other’ section within the ‘Competency Recording Sheet’. Selection of Assessment Methods Each assessor will determine the combination of Assessment Methods to be used to determine Competency for each Competency Unit on a student by student basis. ‘Sufficient’ evidence to support the ‘Pass Competent’/’Not Yet Competent’ decision must be captured. In practice this means a minimum of 2 – 3 Assessment Methods for each candidate for each Competency Element is suggested. At least one method should provide evidence of practical demonstration of competence. The following assessment methods deemed to provide evidence of practical demonstration of competence include: Practical Work Projects Party Statement Observation Checklist. Assessing Competency Competency based assessment does not award grades, but simply identifies if the participant has the knowledge, skills and attitudes to undertake the required task to the specified standard. Therefore, when assessing competency, an assessor has two possible results that can be awarded: ‘Pass Competent’ (PC) ‘Not Yet Competent’ (NYC). Pass Competent (PC) If the participant is able to successfully answer or demonstrate what is required, to the expected standards of the performance criteria, they will be deemed as ‘Pass Competent’ (PC). The assessor will a ‘Pass Competent’ (PC) if they feel the participant has the necessary knowledge, skills and attitudes in all assessment tasks for a unit. Not Yet Competent’ (NYC) If the participant is unable to answer or demonstrate competency to the desired standard, they will be deemed to be ‘Not Yet Competent’ (NYC). This does not mean the participant will need to complete all the assessment tasks again. The focus will be on the specific assessment tasks that were not performed to the expected standards.
Identify suppliers for menu Prepare work schedules in line with coffee shop operations Element 3: Prepare food item display and serve coffee shop items Plan the display of food items Prepare and serve beverages and food items Element 4: Organise the storage of coffee shop produce 4.1 Food items are stored at correct temperature and conditions 4.2 Maintain maximum eating quality, appearance and freshness Production and service areas should include: Hot and cold display cabinets Preparation and service Coffee machine Fridge/freezer Dry storage. Customer area may include: Tables Chairs Crockery Cutlery Glass ware Napery, etc. Fixture, fittings, décor and equipment may include: Front of house, including tables, chairs, benches Lighting, heating, cooling, ventilation Kitchen equipment, including cooking, holding, display and service Crockery, cutlery Wall hangings, including pictures, prints Floor coverings, such as paint, carpet, tiles. Suitable food and beverage may include: Savoury and items
What is most important when planning the customer seating area? Define a fixture. Name 6 fixtures that may be in a coffee shop. What is meant by the spending power of the customers? What else will determine how much can be charged for food and coffee when a business starts to How is a supplier deemed to be suitable for the enterprise?